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Course Guide - Cookery

This document outlines a course on cookery that covers utilizing kitchen tools and equipment, maintaining tools and equipment, performing measurements and calculations, and following occupational health and safety procedures. It includes 4 modules over several weeks that cover these topics and expects students to complete learning tasks to demonstrate their understanding.

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MABEL VIDEÑA
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16 views3 pages

Course Guide - Cookery

This document outlines a course on cookery that covers utilizing kitchen tools and equipment, maintaining tools and equipment, performing measurements and calculations, and following occupational health and safety procedures. It includes 4 modules over several weeks that cover these topics and expects students to complete learning tasks to demonstrate their understanding.

Uploaded by

MABEL VIDEÑA
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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I.

COURSE NAME
Technology and Livelihood Education – Cookery 7
By Mrs. Carmelita C. Perez and Mrs. Jocelyn B. Panambo

II. INTRODUCTION TO THE COURSE


a. Course Description
Technology and Livelihood Education (TLE) is a practical subject which will allow
students to gain knowledge and develop their skills that will transform their lives toward
productive ends. It is composed of four components; namely, Agri-Fishery Arts, Home
Economics, Industrial Arts and Information and Communication Technology.
In this module, the focus is on Home Economics mini-course – COOKERY
An exploratory course which covers four common competencies that a high school
student ought to possess, namely: 1) knowledge of the use of tools, equipment, and
paraphernalia; 2) maintenance of tools, equipment, and paraphernalia; 3) performance
of mensuration and calculation; 4) the practice of Occupational Health and Safety
Procedures (OHSP) The preliminaries of this exploratory course include the following:
1) discussion on the relevance of the course; 2) explanation of key concepts relative
to the course, and 3) exploration of career opportunities.
b. Content Standard
The learner demonstrates understanding of basic concepts and underlying theories
in cookery.
c. Performance Standards
The learner demonstrates common competencies in cookery as prescribed in the
TESDA Training Regulation

d. Learning Outcomes
At the end of this online course, learners are expected to have a wide knowledge with
regards to the topics to these lessons by responding and performing the following
learning tasks:
MODULE MOST ESSENTIAL LEARNING TASKS
LEARNING
COMPETENCIES

MODULE 1: ⮚ Identify types of ● TOOL OR


tools, equipment, EQUIPMENT
Utilize appropriate and paraphernalia ● WHICH IS
kitchen tools, equipment, ⮚ Classify the types WHICH?
and paraphernalia of appropriate ● COOKING
kitchen tools and MATERIALS
2 Weeks equipment based ● LET US COOK!
on their uses ● FIND ME

MODULE 2: ⮚ Select various ● CLEANING VS.


Maintain appropriate kitchen types of chemicals SANITIZING
tools, equipment, and for cleaning and ● BE CLEAN &
paraphernalia sanitizing kitchen SANITIZE
tools, equipment, ● SANITIZING
and paraphernalia METHODS
⮚ Clean and sanitize ● LET ‘S CLEAN &
kitchen tools and SANITIZE
1week equipment following
manufacturer’s
instructions
⮚ Use cleaning tools,
equipment, and
paraphernalia in
accordance to
standard operating
procedures
⮚ Maintain kitchen
tools, equipment,
and work areas
MODULE 3: ● CONVERT
⮚ Give the MEASUREMENT
Lesson 1 and 2: abbreviations and ● PROPER
equivalents of MEASUREMENT
Carryout measurements and measurement ● POSTER
calculations in a required task ⮚ Measure MAKING
ingredients ● REFLECTION
3 weeks according to recipe ● SUBSTITUTE
requirement INGREDIENTS
⮚ Convert systems of ● IMPORTANCE
measurement OF
according to recipe CONVERSION
requirement ● VIDEO ON
⮚ Perform substitution SUBTITUTION
of ingredients OF COOKING
INGREDIENTS
● REFLECTION

Lesson 3:
⮚ Discuss principles ● MARK ME UP
Calculate cost of production of costing ● PRODUCTION
⮚ Compute cost of AND SUCEESS
1 week production ● FOOD COSTING
(WORKSHEET)
● REFLECTION

MODULE 4 ● IDENTIFYING
⮚ Recognize the HAZARDS
Importance of Occupational importance of ● O! H! S!
Health and Safety Procedures OHSP ● SLOGAN
MAKING
1 week ● REFLECTION

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