K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE – COMMERCIAL COOKING *LO – Learning Outcome 1

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 LEARNING COMPETENCIES

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.

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.

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

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)

*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

K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE – COMMERCIAL COOKING *LO – Learning Outcome 2

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES

manufacturer’s instructions

Store cleaning equipment safely in the designated position and area

Storing/Stacking Tools and Equipment

*LO 3. Store and stack kitchen tools and equipment

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

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

Percentage Mark-up

*LO 2. Calculate cost of production

Compute cost of production according to standard procedure

Validate computed cost of production according to enterprise production requirements

LESSON 3: INTERPRET KITCHEN LAYOUT

Alphabet of lines

Architectural symbols

The learner demonstrates understanding in the interpretation of kitchen/shop layout.

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

K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE – COMMERCIAL COOKING *LO – Learning Outcome 3

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES

Determine parts and functions of a kitchen layout

Kitchen types and layouts

* LO 2. Sketch kitchen lay-out

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

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.

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

Control hazards and risks 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