Republic of the Philippines

Department of Education
Region VII, Central Visayas
DIVISION OF LAPU-LAPU CITY
FILIPE F. MATBAGON MEMORIAL HIGH SCHOOL
SY- 2018-2019

COMPETENCY CHECKLIST GRADE 8-TLE

QUARTER/TITLE LEARNING COMPETENCIES DONE NOT DONE STARTED

QUARTER 1 –
COMMERCIAL
COOKING

Introduction

 Basic
concepts in  Explain basic concepts in 
Commercial commercial cooking
Cooking  Discuss the relevance of
 Relevance of the course 
the course
Career opportunities
 Explore opportunities for
commercial cooking as a 
career

Lesson 1: USE AND

MAINTAIN TOOLS
AND EQUIPMENT LO 1: Utilize kitchen tools
and equipment
 Kitchen tools
and 
 Classify kitchen tools
equipment
and equipment
 Uses of
kitchen tools
based on their uses
and  Use kitchen tools and
equipment equipment in 
accordance to its
function
 Types of
chemicals for LO 2: Maintain Kitchen
cleaning and tools and equipment
sanitizing  Select and use 
equipment chemicals for
 and utensils cleaning and/or
 Steps in sanitizing
cleaning and equipment and
sanitizing utensils
tools and  Sanitize
equipment 
equipment and
Cleaning kitchen
utensils according
premises (floor area
and storage area) to manufacturer’s
instructions
 Store cleaning 
equipment safely
in the designated
position and area

PREPARED BY: CHECKED BY:

RIZA M. ROLLAN ELIZABETH M. CABANDAY

Subject Teacher School Head