TLE 7

COOKERY
TERM UNIT TOPIC CONTENT PERFORMANCE COMPETENCI ACTIVITIES ASSESSMENT RESOURCES VALU
NO. STANDARDS STANDARDS ES/SKILLS INTEGRA
MONTH
LESSON 1: The learners The learners should
USE OF KITCHEN demonstrate the be able to: Day 1
TOOLS, understanding of: 1.1 Classify Use Of Kitchen Day 3
EQUIPMENT, AND  use and maintain kitchen tools, Tools,
PARAPHERNALIA
 the use and tools, equipment, equipment, Equipment, And Classify the
maintenance and materials in and Paraphernalia types of kitchen
A. Types of
1st of equipment cookery paraphernalia (LAS #1) tools that are
Kitchen Tools,
QUARTER in cookery according to according to Kitchen tools, available at
Equipment and
standard its use. equipment, and home and give
Paraphernalia
WEEK 1  performing operating paraphernalia its uses. Quipper
Aug 16- mensuration procedures 1.2.Draw Use the table Learning
B. Uses of Kitchen
20,2021 and different types of Day 2 below. Package Correct Usag
Tools, Equipment,
calculation in  measure and kitchen tools, A. Types of kitchen tools
and Paraphernalia
cookery calculate equipment, and Kitchen Tools,
ingredients in paraphernalia Equipment and
 the practice of cookery and value their Paraphernalia
occupational uses. (LAS #1)
health and  practice Broken Tools Can
safety occupational be Replace and
health and safety Not

LESSON 2:
MAINTENANCE 2.1. Differentiate Day 1 Day 3
WEEK 2 OF KITCHEN cleaning from Cleaning from Identify the
Aug 23- TOOLS, sanitizing. Sanitizing various types of
28,2021 EQUIPMENT, AND (LAS #3) chemical for Management
PARAPHERNALIA
2.2. Determine Be Aware Take cleaning and Conservation
A. Types of
various types of Care. sanitizing
Chemicals for
chemical for Day 2 kitchen tools
Cleaning and
cleaning and Various Types of and equipment.
Sanitizing Kitchen Chemicals for
Tools, and sanitizing tools,
equipment, and Cleaning and
Equipment
paraphernalia Sanitizing
 Kitchen Tools,
and Equipment
(LAS #4) Quipper
Oh No Learning
Dangerous! Package

A.Storing/stacking 1.1. Discuss Day 1

tools and storing /stacking Storing/Stacking Day 3
WEEK 3 equipment tools and tools and Answer the
Aug 30- equipment. equipment. following
Sept.4,2021 (LAS #5) questions:
Better Equipment Management
for Better 1. What is the Quipper Conservation
Cooking first thing that Learning
1.2 Determine Day 2 you must do Package
storing and stack Storing/Stacking before storing
cleaned kitchen tools and your kitchen
equipment and equipment. tools and
utensils safely in (LAS #6) equipment?
the designated First In First
place. Out (FIFO) 2. Why is it
important to
store electrical
kitchen
equipment in a
cool, dry place?

3. What is the
“First In, First
Out” rule?
 Day 1
LESSON 4: United States
PERFORM System from
MENSURATION 1.1 Differentiate Metric System Day 3
AND United States (LAS #7) Give the correct
WEEK 4 CALCULATIONS System from abbreviations of
Come on
Sept.6- Metric System. measurement!! each unit of Accurate
11,2021 A. Measurement measurement Quipper measurement
Abbreviations and Day 2 and classify if it Learning ingredients.
Equivalent Measurement is under United Package
Measurements 1.2.Discuss abbreviations and States System or
measurement equivalent Metric System
abbreviations and measurements. by completing
equivalent the table.
measurements (LAS #8)
Standard Recipe

Come on
measurement!!

C. Costing the Day 1

Finished 2.1. Explain food Cost Percentage Day 3
WEEK 5 Products/Recipes cost percentage (LAS #9) Complete the Quipper
Sept.13- Cost of table by Learning Accurate
18,2021 - expenses Production calculating the Package measurement
- mark-up food cost, food ingredients
- selling 2.2 Compute cost Day 2 cost percentage
price of production and Cost of and menu price.
- profit menu price. Production
(LAS #10)
Try this!
 LESSON 5: 1.1 Discuss Day 1
WEEK 6 PRACTICE occupational Occupational Day 3
Sept. 20- OCCUPATIONAL Health and safety Health And Write the word
25,2021 HEALTH AND procedures. Safety Procedures TRUE if the Quipper
SAFETY
(Ohsp) statement is Learning Awareness o
PROCEDURES
(OSHP)
1.2 Practice (LAS #11) correct and if Package and camarade
occupational Dangerous! not, underline work.
health and safety Day 2: the
A. OHSP Standards
procedures OHSP Standards word or
(LAS #12) statement that
Occupational sentence
Health and Safety incorrect and
Procedures write the correct
answer on the
space provided.

B. Types of
WEEK 7 Hazard/Risk in the 2.1 Determine the Day 1
Sept.27- Work Place types of hazards Types of Day 3
Oct.2,2021 and risks in the Hazard/Risk in
a. Physical workplace the Work Place a. Identify the
b. Biological LAS #13) types of hazards
c. Chemical 2.2. Explain the Go Out Hazards and risks in the Quipper
d. Fire steps in and Risk! workplace. Learning
identifying b. Enumerate Package
hazards and risks Day 2 the steps in
in the workplace. Steps in identifying Awareness o
Identifying hazards and risk and camarade
Hazards and in the work.
Risks in the workplace.
Workplace,
 C. Control Hazards 3.1. Determine Day 1
WEEK 8 and Risks in the the proper Evaluating and
Oct.4- Workplace techniques and Controlling
9,2021 procedures in, Hazards and
a. Environmental controlling, and Risks in the Day 3
control evaluating Workplace Classify the Awareness o
b. Work practice hazards and risks (LAS #15) proper and camarade
control in the workplace. OHSP techniques and Quipper work.
c. Personal procedures in Learning
Protective 3.2 Perform Day 2 controlling, and Package
Equipment (PPE) Personal Personal evaluating
Protective Protective hazards and
Equipment (PPE) Equipment (PPE) risks in the
in accordance workplace.
with OHSP. LAS #16)
Personal
Protective
Equipment

Prepared by:

CATHERINE Q. BANDONG
Teacher