BUDGET OF WORK

Subject:Cookery
Grade Level:7&8

1st Quarter
Unit I: ___________________
Content Standard Performance Standard
The learners demonstrate an understanding of The learners independently demonstrate
basic concepts and theories in. common competencies in cookery.

Learning Competencies (LCs) Topics Week/Session

1. Recognize PECs needed in cookery Topic No. and Title-1. Assessment
(Code) TVE_PECS7/8-0k-1 of Personal Entrepreneurial 1week/5hrs
Competencies and Skills (PECs)
vis-á-vis a practicing
1.1 assess one’s pecs: characteristics, entrepreneur/employee:
lifestyle, skills, traits 1.1. Characteristics
1.2. Lifestyle
1.3. Skills
1.4. Traits
1.2 compare one’s pecs with those of 2. Analysis of PECs in relation to
an entrepreneur an entrepreneur

Topic No. and Title-

2. Generate a business idea that
relates with a career choice in
Cookery(Code)TE_EM7/8-0k-1
2.1 discuss swot analysis
2.2 generate a business idea based on
the swot analysis
2.ENVIRONMENT AND MARKET 1week/5hrs
2.1 Key concepts in environment
and market
2.2 Differentiation of products,
services, customers and their
buying habits
2.3 Competitors in the market

Topic No. and Title-

3. Utilize appropriate kitchen tools, 3. USE OF KITCHEN TOOLS, 1week/5hrs
equipment, and paraphernalia(Code) EQUIPMENT, AND
TLE_HECK7/8UT-0a-1 PARAPHERNALIA

3.1identify types of tools, equipment, 3.1 Types of kitchen tools,

and paraphernalia equipment and paraphernalia
3.2 classify the types of appropriate 3.2 Uses of kitchen tools,
cleaning tools and equipment based equipment, and paraphernalia
on their uses
3.3 describe the various types of
kitchen tools, equipment, and
paraphernalia

1st Summative Test

 Topic No. and Title -
4. Maintain appropriate kitchen tools, 4.MAINTENANCE OF KITCHEN 2week/8hrs
equipment, and TOOLS, EQUIPMENT, AND
paraphernalia(Code)E_HECK7/8MT-0b- PARAPHERNALIA
2

4.1Types of chemicals for

4.1 select various types of chemicals for
cleaning and sanitizing kitchen tools,
equipment, and paraphernalia
4.2 clean and sanitize kitchen tools and
equipment following manufacturer’s
instructions
4.3 use cleaning tools, equipment, and
paraphernalia in accordance to
standard operating procedures
4.4 maintain kitchen tools, equipment,
and work areas
cleaning and sanitizing kitchen
tools and equipment
4.2 Steps in cleaning and
sanitizing kitchen tools and
equipment
4. 3 Cleaning kitchen premises
(floor and storage areas)
4. 3 Maintenance of kitchen
tools, equipment, and work areas

5. Store and stack kitchen tools and 5. Storing/stacking tools and

equipment
5.1 store or stack cleaned equipment
and utensils safely in the designated
place
5. Carry out measurements and
calculations in a required task
(Code)TLE_HECK7/8PM-0d-4
5.1 identify the types of measuring tools
5.2 describe the functions of measuring
tools
5.3 measure ingredients according to
recipe requirement
5.4 give the abbreviations and
equivalents of measurements
5.5 convert systems of measurement
according to recipe requirement
TLE
5.6 perform substitution of ingredients
equipment
Topic No. and Title -
5. PERFORM MENSURATION AND
CALCULATIONS 2weeks/10hrs
5.1 Types of measuring tools and
their uses
5.2 Measuring techniques of
ingredients
5.2.1Dry ingredients
5.2.2Liquid ingredients
5.3 Measurement abbreviations
5.4 Equivalent measurements
5.5 Conversion of weights and
measurements
5.6.Substitution of ingredients

Summative Performance Task Individual Performance 1 week/5hrs

2nd Summative Test
5.7 Calculate cost of 5. 7Costing the finished
production(CODE)TLE_HECK7/8PM-0e-5 products/recipes

5.7.1 discuss principles of costing 5.7.1 Expenses

5.7.2 compute cost of production 5.7. 2 Mark-up
5.7.3 validate computed cost of 5.7.3 Selling price
production 5.7.4 Profit
 Topic No. and Title -6.KITCHEN
6. Read and interpret kitchen plans LAYOUT 1week/5hrs
(CODE) TLE_HECK7/8KL-0f-6

6.1 read and interpret architectural 6.1 Alphabet of lines

kitchen symbols and layout according
to specifications in the blueprint
6.2 determine parts and functions of a 6.2 Architectural kitchen symbols,
kitchen layout diagram, and layout

6.3 Prepare a kitchen layout 6.3 Kitchen types and layouts

(CODE)TLE_HECK7/8KL-0g-7
2.1 prepare a sketch and layout
according the type of kitchen
7. Importance of Occupational Health
and Safety Procedures
(Code)TLE_HECK7/8OHSP-0h-8
6.4 Types of Kitchen lay out
Topic No. and Title -7. PRACTICE 2weeks/10hrs
OCCUPATIONAL HEALTH AND
SAFETY PROCEDURES

1.1 recognize the importance of ohs 1. Concepts of the following:

1.1. Safety
1.2. Health
1.3. OHSP standards

1.2 explain safety regulations, hazard 2. Safety Regulations

control practices, and procedures 2.1. Clean Air Act
based on organization procedures 2.2. Building Code
2.3. National Electrical

2. Identify Hazards and Risks in the 3. Types of Hazard/Risk in the work

Workplace (CODE) TLE_HECK7/8OHSP- place
0i-9 3.1. Physical
2.1 determine the types of hazards 3.2. Biological
and risks the workplace l 3.3. Chemical
3.4. Fire

3. Evaluate and Control Hazards and 4. Control hazards and risks in

Risks in the Workplace (CODE)
TVE_HECK7/8OHSP-0j-10
3.1 Follow consistently OHS procedure
for controlling hazards/risks
3.2 Use Personal Protective Equipment
(PPE) in accordance with OHS
3.3 Conduct emergency related drills
and training
3.4 Maintain OHSP awareness
TVE
the workplace
4.1. Environmental control
4.2. Work practice control
4.3. Personal Protective
Equipment (PPE)
5. Emergency-related drills and
training
6. Occupational Health and
Safety personal records

Topic No. and Title -

(Code)

Summative Performance Task

FIRST PERIODIC TEST 1day

Prepared by: Checked by:

Margiebel D. Salinas MARLITA O. PIMENTEL

Subject Teacher InstructionSupervisor
 2nd Quarter
Unit II: ___________________
Content Standard Performance Standard

Number
Learning Competencies (LCs) Topics
of days
1. Topic No. and Title
Subtopic 1
(Code) Subtopic 2
2.

(Code)
3.

(Code)
1st Summative Test 1 day
4.

(Code)
5.

(Code)
6.

(Code)
Summative Performance Task
2nd Summative Test
7.

(Code)
8.

(Code)
Summative Performance Task
3rd Summative Test
FIRST PERIODIC TEST
Paunawa:

1. Ang Summative Performance Task ay isang pang-indibiduwal o

pangkatanggawainnaisasagawa ng mga mag-aaralna may
kaugnayansapaksa o bataysa learning compentency (LC).
Ipagagawaitosamga mag-aaralbataysaitinakdangarawsa budget of work.
Walangtalakayanditodahilipopokus ng mga mag-
aaralangorassapagsasagawaat pagtatanghal ng gawain. Bibigyan ng
puntosangmgagawaingitosapamamagitan ng rubrics.

2. Ang LC 3.1 at LC 3.2 ay idinagdagnabilangng LC upangmatugonan at

maisagawaang LC 3sa CG ng AP 3 Quarter 2 (Sa budget of work ay LC
3.3ang LC 3).

3. Sa mgapangkatan o indibduwalnagawain,
nararapatlamangnaiprosesoangmgaitosapamamagitan ng
mgapamprosesongtanongnabubuuin ng guro. Isaalang-alangang
contextualization/localization samgagawain at paglalahad ng tanong.