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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 LEARNING COMPETENCIES

Introduction The learner demonstrates The learner independently Explain basic concepts in
Basic concepts in Commercial understanding of basic concepts and demonstrates common competencies commercial cooking
Cooking underlying theories in commercial in commercial cooking as prescribed Discuss the relevance of the
Relevance of the course cooking. in the TESDA Training Regulation. course
Career opportunities Explore on opportunities for
commercial cooking as a career

LESSON 1:USE AND MAINTAIN KITCHEN TOOLS AND EQUIPMENT

Kitchen tools and equipment The learner demonstrates The learner independently uses and *LO 1. Utilize kitchen tools and
Uses of kitchen tools and understanding in using and maintains tools and equipment in equipment
equipment maintaining tools and equipment in commercial cooking. Classify kitchen tools and
commercial cooking. equipment based on their uses
Use kitchen tools and
equipment in accordance to
this function

Types of chemicals for *LO 2. Maintain kitchen tools,


cleaning and sanitizing equipment and working area
equipment and utensils Select and use chemicals for
Steps in cleaning and cleaning and/or sanitizing
sanitizing tools and equipment equipment and utensils
Cleaning kitchen premises Sanitize equipment and
(floor area, storage area) utensils according to

K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE – COMMERCIAL COOKING *LO – Learning Outcome 1
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
manufacturer’s instructions
Store cleaning equipment
safely in the designated
position and area

Storing/Stacking Tools and *LO 3. Store and stack kitchen


Equipment 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 The learner demonstrates The learner independently measures *LO 1. Carry out measurements
measurements understanding in performing and calculates ingredients used in and calculations in a required task
Substitution of ingredients mensuration and calculation in commercial cooking. Convert systems of
commercial cooking. 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 The learner demonstrates The learner independently interprets *LO 1. Read and interpret kitchen
Architectural symbols understanding in the interpretation of kitchen/shop layout based on given plans
kitchen/shop layout. blueprints. 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 2
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 The learner demonstrates The learner independently practices LO 1. Identify hazards and risks
in the workplace understanding in practicing occupational health and safety in Explain safety regulations and
occupational health and safety in commercial cooking. hazard control practices and
commercial cooking. procedures based on
organization procedures
Determine hazards and risks in
the workplace
Establish contingency
measures in the workplace

Control hazards and risks in LO 2. Control hazards and risks


the workplace 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

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