GIGMOTO RURAL DEVELOPMENT HIGH SCHOOL

Gigmoto, Catanduanes

Grade 8 TLE – Home Economics

Cookery (Exploratory)

SESSION PLAN
Sector : Tourism
Qualification Title : Cookery
Unit of Competency : Use and Maintain Kitchen Tools and Equipment
Module Title : Using and Maintaining Kitchen Tools and Equipment

Learning Outcomes:
1. Utilize kitchen tools and equipment
2. Maintain kitchen tools, equipment and kitchen area
3. Store and stack kitchen tools and equipment
A. INTRODUCTION
This module deals with the knowledge, skills and attitude in the uses of kitchen tools and equipment, types of chemical cleaners and
sanitizers, steps in cleaning and sanitizing, cleaning kitchen premises, and storing/stacking tools and equipment.
B. LEARNING ACTIVITIES
LO 1: Utilize kitchen tools and equipment
Learning
Methods Presentation Practice Feedback Resources Time
Content
Kitchen tools Discussion Show pictures of Perform task sheet on classifying Evaluate performance Learning Module 8 hrs
and equipment kitchen tools and kitchen tools and equipment using performance Flip chart
equipment criteria checklist
Uses of kitchen Discussion Read information on Answer Self-check 1.1 uses of Compare answers to key Learning Module
tools and Demonstration measuring tools kitchen tools and equipment to correction Flip Chart
equipment Kitchen tools and
Task sheet on uses of Perform Task Sheet 1.1 on uses Evaluate performance equipment
kitchen tools and of kitchen tools and equipment using performance
equipment criteria checklist
LO 2: Maintain kitchen tools, equipment and kitchen area
Types of Discussion Read information on Answer Self-check 2.1 Advantage Compare answers to key Learning Module
chemicals for Cleaning and and disadvantage of chemical to correction Chemical cleaners
cleaning and Sanitizing sanitizers and sanitizers
sanitizing Glassware
equipment and silverwares china
utensils wares
Steps in cleaning Discussion Read information on Answer Self-check 2.2 on Compare answers to key Learning Module
and sanitizing Cleaning kitchen Cleaning kitchen premises to correction Chemical cleaners
tools and premises and sanitizers
equipment
Cleaning Discussion Read information on Answer Self-check 2.3 on steps in Compare answers to key Learning Module
kitchen How to Clean and cleaning and sanitizing kitchen to correction Chemical cleaners
premises Store Cooking Tools premises and sanitizers
 Floor care and Equipment Cleaning tools
 Storage
area
LO 3: Store and stack kitchen tools and equipment
Storing/stacking Discussion Read information on Answer Self-check 3.1 on storing Compare answers to key Learning Module
tools and Demonstration How to Clean and tools and equipment to correction Glassware
equipment Store Cooking Tools Silverware
and Equipment China ware
Perform task sheet 3.1 Evaluate performance
Task sheet on proper using performance
ways of storing and criteria checklist
stacking
C. ASSESSMENT PLAN
Written Test: Students will be given a written test to measure their knowledge in maintaining kitchen tools and equipment.
Performance Test: Practical test will be required to the trainees/ students to evaluate their performance and if they gained the required
knowledge, skills and attitudes in maintaining kitchen tools and equipment.
D. TEACHER’S SELF-REFLECTION OF THE SESSION: At the end of the session, evaluation will be done to determine if the training delivery was
sufficient for the enhancement of student learning. Trainees will be given a chance to give suggestion on how the training methodology will be improved.

Prepared by

LILIAN R. DIZON
Teacher I
 Grade 8 TLE – Home Economics
Cookery (Exploratory)

SESSION PLAN

Sector : Tourism
Qualification Title : Cookery
Unit of Competency : Perform mensuration and calculation
Module Title : Performing mensuration and calculation

Learning Outcomes:
1. Carry out measurements and calculations in a required task
2. Calculate cost of production
A. INTRODUCTION
This module deals with the knowledge, skills and attitude on conversion of weights and measurements, substitution of ingredients and
calculating cost of production.
B. LEARNING ACTIVITIES
LO 1. Carry out measurements and calculations in a required task
Learning
Methods Presentation Practice Feedback Resources Time
Content
Conversion of Discussion Read information sheet 1.1 Answer Self-check 1.1 Compare answers to Learning Module 12 hrs
weights and on measuring and on measuring and key to correction Table of weight
measurements conversion conversion and measure
Perform Task Sheet on Evaluate performance Measuring tools
Demonstration Task sheet on measure measure ingredients using Criteria Ingredients
ingredients accurately correctly Performance Checklist
Substitution of Discussion Read information on Answer Self-check 1.2 Compare answers to Learning Module
ingredients substitution of ingredients on substitution key to correction
LO 2: Calculate cost of production
Percentage Mark- Discussion Read information on How to Answer Self-check 2.1 Compare answers to Learning Module
up Self-paced calculate percentage mark- on percentage mark-up key to correction
up
C. ASSESSMENT PLAN
Written Test: Students will be given a written test to measure their knowledge in performing mensuration and calculation.
Performance Test: Practical test will be required to the trainees/ students to evaluate their performance and if they gained the required
knowledge, skills and attitudes in performing mensuration and calculation.
D. TEACHER’S SELF-REFLECTION OF THE SESSION: At the end of the session, evaluation will be done to determine if the training delivery was
sufficient for the enhancement of student learning.
 Grade 8 TLE – Home Economics
Cookery (Exploratory)

SESSION PLAN

Sector : Tourism
Qualification Title : Cookery
Unit of Competency : Interpret kitchen layout
Module Title : Interpreting kitchen layout

Learning Outcomes:
1. Read and interpret kitchen plans
2. Create kitchen layout
A. INTRODUCTION
This module deals with the knowledge, skills and attitude on alphabet of lines, architectural symbols and kitchen types and layout.
B. LEARNING ACTIVITIES
LO 1. Read and interpret kitchen plans
Learning
Methods Presentation Practice Feedback Resources Time
Content
Architectural Discussion Read information sheet 1.1 Answer self-check 1.1 Compare answers to key to Learning 12 hrs
symbols on Kitchen floor plans and correction Module
symbols
Perform Task sheet 1.1 Evaluate performance using
Task sheet on Layout on layout kitchen Criteria Performance Checklist
kitchen
LO 2: Create kitchen layout
Kitchen Discussion Read information 2.1 on Answer Self-check 2.1 Compare answers to key to Learning
types and understanding the basic correction Module
layout kitchen layout Pencils, pen,
Perform Task sheet 2.1 Evaluate performance using coloring
Task sheet on different on different types of Criteria Performance Checklist tools,paper
types of kitchen kitchen
C. ASSESSMENT PLAN
Written Test: Students will be given a written test to measure their knowledge in interpreting kitchen layout.
Performance Test: Practical test will be required to the trainees/ students to evaluate their performance and if they gained the required
knowledge, skills and attitudes in interpreting kitchen layout.
D. TEACHER’S SELF-REFLECTION OF THE SESSION: At the end of the session, evaluation will be done to determine if the training delivery was
sufficient for the enhancement of student learning. Trainees will be given a chance to give suggestion on how the training methodology will be improved.
 Grade 8 TLE – Home Economics
Cookery (Exploratory)

SESSION PLAN

Sector : Tourism
Qualification Title : Cookery
Unit of Competency : Practice Occupational Safety and Health
Module Title : Practicing Occupational Safety and Health

Learning Outcomes:
1. Identify hazards and risks
2. Control hazards and risks
A. INTRODUCTION
This module deals with the knowledge, skills and attitude on identifying, controlling and preventing hazards and risks in the workplace.
B. LEARNING ACTIVITIES
LO 1. Identify hazards and risks

Learning Content Methods Presentation Practice Feedback Resources Time

Health, safety and Discussion Read information sheet Answer self-check 1.1 on Compare answers to key Learning 8 hrs
procedures in the 1.1 on Apply health, safety identifying hazards to correction Module
workplace and security procedures in
the workplace
Task Sheet on Answer Task sheet 1.1 on Evaluate performance
Slogan/Poster making Slogan/Poster making contest using Criteria
contest Performance Checklist
LO 2: Control hazards and risks
Control hazards Discussion Read information on Answer self-check 2.1 on Compare answers to key Learning
and risks in the control hazard and risk in hazard, consequence and to correction Module
workplace the kitchen solution
C. ASSESSMENT PLAN
Written Test: Students will be given a written test to measure their knowledge on identifying, controlling and preventing hazards and risks in
the workplace.
Performance Test: Practical test will be required to the trainees/ students to evaluate their performance and if they gained the required
knowledge, skills and attitudes in
D. TEACHER’S SELF-REFLECTION OF THE SESSION: At the end of the session, evaluation will be done to determine if the training delivery was
sufficient for the enhancement of student learning. Trainees will be given a chance to give suggestion on how the training methodology will be improved.