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Kto12 BASIC EDUCATION CURRICULUM

TECHNOLOGY AND LIVELIHOOD EDUCATION


HOME ECONOMICS COMMERCIAL COOKING
(Exploratory)
Course Description:
This Module is an exploratory and introductory course which leads to Commercial Cooking National Certificate Level II (NC II). It covers four
common competencies that a Grade 7/Grade 8 Technology and Livelihood Education (TLE) student ought to possess, namely: 1) using and maintaining tools,
equipment and paraphernalia; 2) performing mensuration and calculation; 3) practicing Occupational Health and Safety (OHS) procedures and; 4) interpreting
technical drawing and plans.
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 on career opportunities.
CONTENT

CONTENT STANDARD

PERFORMANCE STANDARD

Introduction
Basic concepts in Commercial
Cooking
Relevance of the course
Career opportunities

The learner demonstrates


understanding of basic concepts and
underlying theories in commercial
cooking.

The learner independently


demonstrates common competencies
in commercial cooking as prescribed
in the TESDA Training Regulation.

LEARNING COMPETENCIES
Explain basic concepts in
commercial cooking
Discuss the relevance of the
course
Explore on opportunities for
commercial cooking as a career

LESSON 1:USE AND MAINTAIN KITCHEN TOOLS AND EQUIPMENT


Kitchen tools and equipment
Uses of kitchen tools and
equipment

The learner demonstrates


understanding in using and
maintaining tools and equipment in
commercial cooking.

Types of chemicals for


cleaning and sanitizing
equipment and utensils
Steps in cleaning and
sanitizing tools and equipment
Cleaning kitchen premises
(floor area, storage area)
K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE COMMERCIAL COOKING

The learner independently uses and


maintains tools and equipment in
commercial cooking.

*LO 1. Utilize kitchen tools and


equipment
Classify kitchen tools and
equipment based on their uses
Use kitchen tools and
equipment in accordance to
this function

*LO 2. Maintain kitchen tools,


equipment and working area
Select and use chemicals for
cleaning and/or sanitizing
equipment and utensils
Sanitize equipment and
utensils according to
*LO Learning Outcome

CONTENT

CONTENT STANDARD

PERFORMANCE STANDARD

LEARNING COMPETENCIES
manufacturers instructions
Store cleaning equipment
safely in the designated
position and area

*LO 3. Store and stack kitchen


tools and equipment
Store or stack cleaned
equipment and utensils safety
in the designated place

Storing/Stacking Tools and


Equipment

LESSON 2: PERFORM MENSURATION AND CALCULATIONS


Conversion of weights and
measurements
Substitution of ingredients

The learner demonstrates


understanding in performing
mensuration and calculation in
commercial cooking.

The learner independently measures


and calculates ingredients used in
commercial cooking.

*LO 1. Carry out measurements


and calculations in a required task
Convert systems of
measurement according to
recipe requirement
Measure ingredients according
to recipe requirement
*LO 2. Calculate cost of production
Compute cost of production
according to standard
procedure
Validate computed cost of
production according to
enterprise production
requirements

Percentage Mark-up

LESSON 3: INTERPRET KITCHEN LAYOUT


Alphabet of lines
Architectural symbols

The learner demonstrates


understanding in the interpretation of
kitchen/shop layout.

K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE COMMERCIAL COOKING

The learner independently interprets


kitchen/shop layout based on given
blueprints.

*LO 1. Read and interpret kitchen


plans
Read and interpret
architectural symbols, and
layout according to
specifications in the blueprint
*LO Learning Outcome

CONTENT

CONTENT STANDARD

PERFORMANCE STANDARD

LEARNING COMPETENCIES
Determine parts and functions
of a kitchen layout

* LO 2. Sketch kitchen lay-out


Prepare a sketch of kitchen
layout according to the type of
kitchen

Kitchen types and layouts

LESSON 4: PRACTICE OCCUPATIONAL SAFETY AND HEALTH


Health, safety and procedures
in the workplace

The learner demonstrates


understanding in practicing
occupational health and safety in
commercial cooking.

Control hazards and risks in


the workplace

K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE COMMERCIAL COOKING

The learner independently practices


occupational health and safety in
commercial cooking.

LO 1. Identify hazards and risks


Explain safety regulations and
hazard control practices and
procedures based on
organization procedures
Determine hazards and risks in
the workplace
Establish contingency
measures in the workplace

LO 2. Control hazards and risks


Follow consistently
Occupational Health and
Safety (OHS) procedure for
controlling hazards /risks
Use Personal Protective
Equipment (PPE) in
accordance with OHS
Provide appropriate assistance
in case of emergency in the
workplace

*LO Learning Outcome