TLE Cookery7 8 Week7
TLE Cookery7 8 Week7
TLE Cookery7 8 Week7
Suggested
IV. LEARNING PHASES Learning Activities
Timeframe
A. Introduction Day 1 Presentation
Panimula
In this lesson, you will learn on how to calculate cost of production in cookery.
For this week you will be able to discuss the principles of costing and
compute cost of production.
Markup is the difference between how much an item costs you, and
how much you sell that item for--it's your profit per item. Any person working in
business or retail will find the skill of being able to calculate markup
percentage very valuable.
1. Calculate your peso markup. This is done by subtracting your buying price
from your selling price.
Example
3. Calculate percent markup based on cost. This is done by dividing the peso
markup by the cost.
Suggested
IV. LEARNING PHASES Learning Activities
Timeframe
Example Peso markup 5.00
5. Make sure you consistently use either cost of the product or selling price to
find the percent markup on an item. Even though the cost, selling price, and
peso markup will always be the same, the percentage markup will be
drastically different depending on if you calculate it using selling price or cost.
Using selling price will give you a lower percentage markup (assuming you are
making a profit), while using cost will give you a higher percentage markup.
The cost principle is also known as the historical cost principle and the
historical cost concept.
*Note: Please refer to pages 30 of Grade7/8 TLE Cookery PIVOT IV-A Learner’s
Materials for the table of ingredients and its substitute when the original
ingredients are not available.
B. Development Day 2 *For ODL teachers, you can send the link below to your students to answer
Pagpapaunlad Learning Task No. 1 and 2
https://docs.google.com/document/d/1CNjRTlBYQCozAEWVqO1kKnZoklsIFjy8/edit
*Note: Make a copy first before sending it to your learners.
Learning Task No. 1: Fill in the details in the following table using the markup
and cost concepts.
Suggested
IV. LEARNING PHASES Learning Activities
Timeframe
Learning Task No. 2: Given the beefsteak recipe and its estimated cost,
compute for the break-even price and impose a 50% mark up to determine
the selling price of your product.
C. Engagement Day 3 Learning Task No.3: Make a research and choose one (1) native
Pakikipagpalihan delicacy recipe. You can print it out or cut out picture/s of the native
delicacies (kakanin) you have chosen.
Make a list of each ingredient in your chosen recipe, noting the Unit
cost, Total cost, Peso markup, and Selling Price per serving. Calculate
the percentage of your native delicacy's markup.
*For ODL teachers, you can send the link below to your students to answer
Learning Task No. 3
https://docs.google.com/document/d/1llqXRyTdMXfjbJzbsAKQqMyfNeHjjRAD/edit
*Note: Make a copy first before sending it to your learners
Suggested
IV. LEARNING PHASES Learning Activities
Timeframe
D. Assimilation Day 4 Learning Task No.4:
Paglalapat Create a
promotional poster
for your favorite
dish, which you will
be selling. Explain
the work and how
you used the
costing theory to
complete it.
Create in a
separate sheet of
paper for this and
follow the format
below.
*For ODL teachers, you can send the link below to your students to answer
Learning Task No. 4 https://docs.google.com/document/d/1l49iqcwEA4Of2gMf-
g3yvPTSUP-YfCMw/edit *Note: Make a copy first before sending it to your
learners
V. ASSESSMENT Learning Task No. 5: Choose the letter of the correct answer. Write your
answer in your answer sheet.
1. It refers to the total cost of production divided by the number of units
produced. It can also be obtained by summing the average variable costs
and the average fixed costs.
a. Fixed Cost b. Average Cost c. Total cost d. Variable Cost
2. It takes into account all the costs incurred in the production process or
when offering a service.
a. Fixed Cost b. Average Cost c. Total cost d. Variable Cost
3. Refers to the total sum of money needed for the production of a
particular quantity of output.
a. Selling Price b. Unit Cost c. Total Cost d. Food Cost Percentage
4. Costs are expenses that do not change with the amount of output
produced.
a. Fixed Cost b. Average Cost c. Total cost d. Variable Cost
5. It is a market value or agreed exchange value that enables a buyer to
purchase goods or services.
a. Selling Price b. Total Price c. Break even price d. Average Price
*For ODL teachers, Make a copy first before sending it to your learners
https://tinyurl.com/n87j5rhf
VI. REFLECTION For your reflection, write your personal insights about the lesson using the
prompts below.
I understand that ___________________.
I realize that ________________________.
I need to learn more about __________.
Prepared by: Christopher C. Maristaza Checked by: Edwina C. Nabo
SDO Dasmariñas Rona E. Escolano TLE -HE-CO7/8-w7