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K to 12 Basic Education Program

TECHNOLOGY AND LIVELIHOOD EDUCATION

(GRADE 9)
Grade Level Standard:

Technology and Livelihood Education in Home Economics – Cookery leads to National


Certificate Level II (NCII). It covers core competencies namely; (1) cleaning and maintaining
kitchen premises (2) preparing appetizers (3) preparing salad and dressings (4) preparing
sandwiches (5) preparing desserts and (6) packaging prepared foods.

CONTENT STANDARD

The learner demonstrates understanding of core concepts, and theories in Cookery.

PERFORMANCE STANDARD

The learner independently demonstrates core competencies in Cookery as


prescribed in the TESDA Training Regulation.
LEARNING COMPETENCIES
 Clean and maintain kitchen premises
 Prepare appetizers
 Prepare salad and dressings
 Prepare sandwiches
 Prepare desserts
 Package prepared foods

I. INTRODUCTION

Technology and Livelihood Education (TLE) is one of the nomenclature in the


implementation of the K to 12 Basic Education Program (BEP) 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 course – Cookery.

In this course, varied and relevant activities and opportunities are provided to
demonstrate your understanding of concepts and core competencies as prescribed
in TESDA Training Regulation in Cookery and provides quality foods and services to

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target clients. This will also be a venue for you to assess yourself and identify
aspects of business that you need to strengthen and safeguard before you become a
part of the workforce.

Today in the world of work, the number of available jobs is scars and the
Department of Education is revitalizing its resources to lead the young minds and to
prepare them skillfully as future Chef. It is in honing the skills that learners can
assure to have an edge of surviving the daily needs of oneself and of others. It seeks
to provide the learners with the knowledge, attitude, values and skills in the field of
Cookery.

This module is specifically crafted to focus on the different activities that will
assess your level in terms of skills and knowledge with the expectation to
demonstrate through the learning materials. Learning procedures are divided into
different sections - What to Know, What to Process, What to Reflect and
Understand, and What to Transfer. Read and answer the suggested tasks and
accomplish them to practice developing a sustainable program, prioritizing needs
and building a vision.

So, explore and experience the K to 12 TLE module and be a step closer to a
successful Chef.

After finishing all the activities in this module, expect job opportunities
and experience to set up a business enterprise which will generate jobs for
others

II. OBJECTIVES

At the end of this module, you are expected to:

1. Recognize the Personal and Entrepreneurial characteristics (PECS);


2. Identify job opportunities through customers’ needs and wants and/market
analysis;
3. Clean, sanitize and store kitchen tools, equipment, and premises;
4. Prepare appetizers; salad and dressing; sandwiches; desserts;
5. Present appetizers; salad and dressing; sandwiches; desserts;

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6. Store appetizers; salad and dressing; sandwiches; desserts; and
7. Package prepared foods

III. DIAGNOSTIC TEST


Guide learners in answering the diagnostic test on page 7. Instruct them to
write the letter of their choice in their test notebook. Check the test using
the key to correction provided at the last part of the module. Use the result
of the test in planning how to deal with the students and where to start.

IV. LEARNING GOALS AND TARGETS

Explain to the learners the objectives of the module and encourage them to think
and write their own learning goals. Set procedures and specific standards based on
the objectives of the lesson and results of the pre-assessment for the learners to
follow as they formulate their personal expected outcomes.
Ask them to keep their goals/targets on their journal/portfolio.
V. LEARNING EXPERIENCES
Part I - PERSONAL ENTREPRENEURIAL COMPETENCIES (PECs)

PART II - MARKET AND ENVIRONMENT


PART III - PROCESS AND DELIVERY
A. Know Quarter I
Lesson 1.
Clean and Maintain Kitchen Tools,
Equipment and Premises (Kp)
Instruct the learners to answer the pre-
test on page 28. Asked them to write
their answer in their test notebook.

Guide the learners in recognizing the


different kitchen tools, equipment and
working premises to be cleaned and
sanitized as well as the cleaning agents
and chemicals to be used in doing such.

Name Me
Instruct learners to name the given
pictures of chemicals used to clean and
sanitize kitchen tools and equipment on
page 43. Tell them to write their
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answers on their test notebook.

Test Yourself
Guide the learners in assessing their
competencies in cleaning and
maintaining kitchen tools, equipment
and kitchen premises by doing the
activity on page 52.

Fill Me In
Given some of the kitchen tools and
equipment on page 59, instruct the
learners to draw a smiling face
if they know them, and a sad face if
they don’t in the opposite box under
remarks. Asked them to put a if
they know how to clean, sanitize and
store them and X if they don’t in the next
box.
Note: You may opt to use actual tools
and equipment and show it to the
students.

Quarter I
Lesson II. Prepare Appetizers (PA)
Pick and Tell

Prepare a strips of papers with the


names of the given tools and equipment
on page 72. Place these in a glass bowl.
During the activity instruct each student
to pick one and asked them to explain
its uses in the preparation of appetizer.

Note: You may use actual tools and


equipment instead of the names of the
tools in a strip of paper.

Detect and Write

Asked the learners to identify the given

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statement on page 83.

Note. You may give additional items if


you want.

Take Me In

Asked the learners to choose


ingredients from the list on page 83 and
write it inside the part of Canapé it
belong.

Note: Much better if you may provide


actual ingredients by assigning these to
your students in advance.

Complete Me

Asked the learners to fill the blank with a


word or group of words to make the
sentence complete on page 94.

Note: You may give additional items.

Instruct the learners to answer the post-


test on page 96. Asked them to write
their answer in their test notebook.

Quarter II
Lesson I. Prepare Salad and Dressing
(SD)
Instruct the learners to answer the pre-
test on page 98. Asked them to write
their answer in their test notebook.

Picture Me

Prepare in advance big picture of the


different types of salad if possible.

Instruct the learners to describe

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opposite each type of salad their
corresponding characteristics on page
107.

Fill Me In

Instruct the learners to fill in the blanks


with the word/s to make the sentence
correct and complete on page 123. You
may give additional items.

Instruct learners to perform the given


activity on page 131.

Instruct the learners to answer the post-


test on page 135. Asked them to write
their answer in their test notebook.

Quarter III
Lesson 1. Prepare Sandwiches

Instruct the learners to answer the pre-


test on page 138. Asked them to write
their answer in their test notebook.

Recognize Me

Asked the learners to identify the given


description of Ingredients and choose
their answer from the list on page 149.

Hot or Cold?

Guide the learners in classifying the


given sandwiches on page 153 as to
Hot or Cold sandwiches. You may
assign the students to bring any kind of
sandwiches and classify these as to hot
or cold sandwich.

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Portrait of Sandwiches

Instruct learners to perform the activity


on page 153 that is to collect and
compile twenty pictures of different
types of sandwiches and classify each
according to Hot or Cold sandwiches.

Can You Name Me


Let the students identify the given
statements on page 160 and instruct
them to write their answers on their
answer notebook.

Instruct learners to identify the storing


techniques being described in the given
statements on page 183. Asked them
to write their answers on their test
notebook.

Instruct the learners to answer the post-


test on page 185. Asked them to write
their answer in their test notebook.

Quarter IV
Lesson I. Prepare Dessert
Instruct the learners to answer the pre-
test on page 187. Asked them to write
their answer in their test notebook.

Name the Tool


Instruct the learners to name the
tool/equipment given its uses and
function on page 195. Write your
answers on you test notebook.

Asked learners to answer the given


activity on page 201.

Asked the learners to identify the

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ingredients describe by the sentences
on page 207.

Guide the learners in reading the given


questions on page 207 and choose the
letter of the correct answer. Tell them to
write their answer on their test
notebook.

Instruct the learners to answer the post-


test on page 233. Asked them to write
their answer in their test notebook.

Quarter I
B. Process Clean and Maintain Kitchen Tools,
Equipment and Premises (Kp)
Narrate me a Story
Guide learners in accomplishing the
task on page 53. Tell them to write their
answers on their test notebook. Explain
the rubrics which you will use in rating
their output.

Quarter I
Lesson II. Prepare Appetizers (PA)
Make it for Me

Guide the learners in choosing and


preparing any three from among the
given recipes on page 90.

Quarter II
Lesson I. Prepare Salad and Dressing
(SD)

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Manuscript of You

Asked the learners to make an


album of the different kinds of salad with
picture and recipe.

Organize your Learning

Asked learners to make an album of the


different kinds of salad with their picture
and recipe listed. Tell them that their
output will be rated using the given
rubric on page 109.

Do It Now

Prepare Mixed Green Salad using the


given tools, materials and ingredients on
page 124.

Quarter III
Lesson 1. Prepare Sandwiches
Portrait of You
Instruct the learners to collect pictures
of different sandwiches, its preparation
and classify them as to Hot and Cold.

Instruct learners to perform the activity


on page 181 to apply what they have
learned in presenting sandwiches.

Quarter IV
Lesson I. Prepare Dessert
Make a Fruit Dessert
Instruct learners to prepare a fruit
dessert

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Quarter I
Lesson 1. Clean and Maintain
C. Reflect and Understand
Kitchen Tools, Equipment and
Premises (Kp)
View the Ways
Search a video presentation in advance
on how to sanitize tools and equipment.
Do this by opening you tube then type
how to sanitize tools and equipment
then browse and choose appropriate
video from among the listed options in
the screen. Note the site and open just
before the actual presentation or
download it in advance and save it in
your desktop. Don’t hesitate to ask the
assistance of your computer teachers if
needed.
Guide the learners in watching a video
presentation on how to sanitize tools
and equipment and asked them to make
a narrative report about what they have
seen in their test notebook. Tell them to
be guided by the given questions on
page 57.

Create and Post


Guide learners in making a slogan on
proper cleaning and sanitizing kitchen
tools, utensils, equipment and working
premises using Oslo paper, coloring
materials, pencil, pentel pen and ruler. A
rubric given on page 67 will be used in
rating their output.

Think and be Enlighten


Asked the learners to answer the given
questions on page 41. Tell them to write
their answers in their test notebook.

Quarter I
Lesson II. Prepare Appetizers (PA)
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Research and Piled Up

Instruct learners to collect 20 different


recipes of appetizer and compile it like a
book using any kind of paper,
decorating materials, glue, and coloring
materials. Tell them that their output will
be rated using the rubric on page 89.

Make It for Me

Explain clearly to the students the


activity in advance specially the needed
materials to be brought during the
activity.

Guide the learners in preparing


appetizer for the given situation on page
64.

Quarter II
Lesson I. Prepare Salad and Dressing
(SD)
See to it that planning is part of the
activity to make it successful.

Show Off
Asked the learners to choose and
prepare one type of salad dressing.
Choose from among the given recipes
on page 90.

Quarter III
Lesson 1. Prepare Sandwiches
Try Me
Guide learners in preparing cold
sandwiches by following the given
procedures on page 162.

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Instruct the learners to choose and
prepare more sandwiches on page 162-
172.

Quarter IV
Lesson I. Prepare Dessert
Think and Pair
Instruct learners to answer the
given questions on page 220 and
discuss their answer with their
seatmate.

Quarter I
D. Transfer Lesson 1. Clean and Maintain
Kitchen Tools, Equipment and
Premises (Kp)
Skills Trial
Let the learners apply what they have
learned in cleaning and sanitizing
kitchen tools and equipment by doing
the activity on page 60. Explain to them
the criteria in rating their performance.

Skills Trial
Let the learners apply what they have
learned in cleaning and sanitizing
kitchen premises by doing the activity
on page 68. Explain to them the criteria
in rating their performance.

Quarter I
Lesson II. Prepare Appetizers (PA)
Pose and Dispose

Find out if learners can arrange their


prepared appetizers attractively

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following the fundamentals of plating,
principles of platter presentation and
designing the platter. Tell the learners to
be guided with the instruction on page
93.

Prove It More

This time give more opportunities for the


learners to apply what they have
learned in preparing and presenting
appetizer by doing the activity on page
96.

Guide the learners in preparing varieties


of appetizer. Remind them that they will
be observed from the preparation of
materials and ingredients, actual
preparation, presentation and storing.

Quarter II
Lesson I. Prepare Salad and Dressing
(SD)
Show Off

This time instruct learners to prepare


their own salad and salad dressing by
choosing any of the given recipes. Tell
them that rubric on page 126 will be
used in rating their performances and
product.

Fix and Parade

Instruct the learners to perform the task


on page 134. Explain to them how they
will be rated using the rubrics.

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Quarter III
Lesson 1. Prepare Sandwiches
Package Deal
Explain to the learners their task of
preparing the materials and ingredients,
actual preparation, presentation and
storing of sandwiches to meet the
demand in the situation on page 183.

Quarter IV
Lesson I. Prepare Dessert
Live It On

Asked learners to apply what


they have learned by doing the
activity on page 222.

Seal It On

Let learners practiced what they


have learned by doing the activity
on page 232.

V. SYNTHESIS

The knowledge, skills, values and understanding gained in this Cookery

Learner’s Material served as an eye opener to what is to be done in the real

workplace.

To become successful chef someday or successful entrepreneur in line with

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food or cooking, you should continue to assess and develop your Personal

Entrepreneurial Characteristics (PECs), grab every opportunities for business, take

into practice the proper observance of cleanliness in the kitchen, the proper ways on

how to prepare appetizers, salads and dressings, sandwiches, desserts and the

proper storage of the products. Ability to apply the safety measures in the workplace

should always be practiced. Bear in mind that being a successful entrepreneur in the

field of cookery requires you to always come up with quality and most satisfying

products or services.

VI. GLOSSARY
The glossary is your guide and the learners to be equipped with the
technical terms and be familiar with its meaning. This is very useful whenever you
and the learners need to quickly cover a wide range of concepts and concise
definitions. This will serve as a mini dictionary of cooking terms and concepts.
It will help you and the learners to read the terms first to get a basic review
of the concepts that will be covered, and then to read the chapter with the
definitions fresh in the mind.
VII. REFERENCES

 Payne, June et.al (2010). Thesis; Introduction to Food service, South Asia,
Pearson Education PTE. LTD,

 Wayne, Gisslen, (2007). Professional Cooking, John Wiley & Sons Inc.

 De Leon, Gatchalian, M. S.Y., Introduction to Food Technology


pp. 336-374

 Chavez, Libia L., et.al., (2006). Basic Foods for Filipinos, 4th edition.

 De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 495-500

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 Sandoval, Maria Teresa G., (1993). Culinary Arts 3 and 4,
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 De leon, Sonia Y., Ph. D. et al, (1999). Basic Foods for Filipinos 3rd Edition,
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 http://www.treehugger.com

 http://www.bhg.com/recipes/how-to/cooking-basics/how-to-wash-fruits-and-vegetables/ by
Wini Moranville

 (http://www.kraftfoodservice.com/
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 http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiavlWBBRQC8A
N7O1Rwx.?p=channel+knife&fr=yfp-t-711&ei=utf-8&n=30&x=wrt
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 http://www.ehow.com/info_8548772_list-different-types-appetizers.html

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.1Rwx.?p=potato+masher&fr=yfp-t-711&ei=utf-8&n=30&x=wrt
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S1Rwx.?p=CRACKERS&fr=yfp-t-711&ei=utf-8&n=30&x=wrt
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K1Rwx.?p=TOAST+CUTOUTS&fr=yfp-t-711&ei=utf-8&n=30&x=wrt
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Jti1Rwx.?p=BUTTER&fr=yfp-t-711&ei=utf-8&n=30&x=wrt
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cq1Rwx.?p=CANAPES&fr=yfp-t-711&ei=utf-8&n=30&x=wrt
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fQ.1Rwx.?p=crab+canapes&fr=yfp-t-711&ei=utf-8&n=30&x=wrt
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Dq.1Rwx.?p=pickles&fr=yfp-t-711&ei=utf-8&n=30&x=wrt
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bq.1Rwx.?p=raw+vegetables&fr=yfp-t-711&ei=utf-8&n=30&x=wrt
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 http://www.tasteofhome.com/Recipes/Gingered-Lime-Gelatin

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 http://www.bellanaija.com/2009/07/21/lose-weight-with-ease/

 http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=108251

 http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHFQFfVRLX0A
kg.1Rwx.?p=pictures+of+lettuce&fr=yfp-t-711&ei=utf-8&n=30&x=wrt

 http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHFXFvVRyE4A
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 http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHMFKvVR_xIA

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PCm1Rwx.?p=pictures+of+mangoes&fr=yfp-t-711&ei=utf-
8&n=30&x=wrt&tab=organic

 http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiaDQLvVROHw
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 http://ph.images.search.yahoo.com/search/images?p=pictures+of+salad+bar
&n=30&ei=utf-8&fr=yfp-t-711&tab=organic&ri=2

 http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiaHlOfVRPTwAz
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 http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHM1P_VRaR8
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 http://www.foodtimeline.org/foodsoups.html
 http://www.philippinecountry.com/filipino_foods.html
 http://www.hsc.csu.edu.au/hospitality/hosp_240/food_bev/SITHCCC004A/cle
an_maintain/THHBKA04A007.html

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