DESIGN PROTOCOL in TECHNOLOGY AND LIVELIHOOD EDUCATION (COOKERY) GRADE 9

Subject: TLE Grade Level: 9 Quarter: 1

Unit Topic:
PERSONAL ENTREPRENEURIAL COMPETENCIES – PECs
BUSINESS ENVIRONMENT AND MARKET (EM)
CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT, and PREMISES (KP)

STANDARDS LEARNING GOAL LEARNING COMPTENCIES LEARNING TARGET ASSESSMENTS STRATEGIES

Content Acquisition
Explain I can explain
The learner demonstrates The students will learn: dimensions/clusters of dimensions/clusters of  Multiple Choice  Moving Exam
understanding of: PECs and the different PECs and the different  Identification  Practical Test
1. The dimensions and characteristic traits per characteristic traits per
PERSONAL characteristics of PECs. cluster. cluster.  Matching Type  Quiz
ENTREPRENEURIAL
COMPETENCIES – PECs Making Meaning: Evaluate one’s PECs. I can evaluate one’s PECs.  Enumeration  Brain Storming
EQ: How do you define an  Essay  Hands on Activity
Dimensions of entrepreneur?
Personal
Entrepreneurial
EU: An entrepreneur is
Competencies comprehensively defined
(PECs) by Zimmerer &
Three clusters of Scarborough (2005) as
PECS someone who “creates a
(achievement, new business in the face of
planning, and risk and uncertainty for
power clusters) the purpose of achieving
profit and growth by
Characteristics identifying significant
opportunities and
assembling the necessary
resources to capitalize on
them” (p.3). They are the
ones who act on their
business ideas.
Performance Standards
Assessment of
PECs
Recognize the
Personal and
Entrepreneurial
characteristics
(PECS);
Content Acquisition
The learner demonstrates The students will learn:
understanding of:
1. The different factors
that influences the
BUSINESS business environment.
ENVIRONMENT AND
MARKET (EM) Making Meaning
Factors in the EQ: What are the factors
business need to consider in
environment planning a business?
Identifying
business
opportunities EU: The study of the
business environment in a
particular location has far
reaching and long-term
effects on a small or micro
enterprise’s viability. In
fact, business ideas and
opportunities are partly
shaped or determined by
the business location. The
business environment
consists of both the
tangible and intangible
Recommend specific I can recommend specific
strategies to improve strategies to improve
“weak” areas and sustain “weak” areas and sustain
areas in PECs areas in PECs
Identify job opportunities I can identify job
through customers’ needs opportunities through  Multiple Choice  Moving Exam
and wants and/market customers’ needs and  Identification  Practical Test
analysis. wants and/market
analysis.  Matching Type  Quiz
Explain how different
factors influence the I can explain how  Enumeration  Brain Storming
business environment. different factors influence  Essay  Hands on Activity
the business environment.
Explain procedures for
generating business ideas I can explain procedures
or identifying business for generating business
opportunities. ideas or identifying
business opportunities.
Generate business ideas
and identify business I can generate business
opportunities. ideas and identify
business opportunities.
 factors that affect either
the external or internal
business operations. They
may include the land area
available for economic
zones, the physical layout
and barriers such as
rivers, parks or lakes, and
building obstructions as
well as the transportation
network; all of which are
considered tangible
factors.

Performance Standards
Factors in the Analyse how factor that I can analyse how factor
business influence the business influence the business
environment environment. environment.
Identifying
business Relate experience in I can relate experience in
opportunities generating business ideas generating business ideas
or identifying business or identifying business
opportunities. opportunities.

Content Acquisition
Recognize kitchen tools I can recognize kitchen
The learner demonstrates The students will learn: and equipment to be tools and equipment to  Multiple Choice  Moving Exam
understanding of: cleaned and sanitized. be cleaned and sanitized.  Identification  Practical Test
1. The clean, sanitize and
CLEAN AND MAINTAIN store kitchen tools, Identify the chemicals to I can identify the  Matching Type  Quiz
KITCHEN TOOLS, equipment, and premises be utilized in cleaning chemicals to be utilized
EQUIPMENT, and and sanitizing kitchen in cleaning and sanitizing  Enumeration  Brain Storming
PREMISES (KP) Making Meaning tools and equipment kitchen tools and  Essay  Hands on Activity
1. Kitchen tools and EQ: Why it is important to prepare cleaning agents equipment prepare
equipment to be cleaned, clean, sanitize and store in accordance with the cleaning agents in
sanitized, and stored equipment properly? manufacture’s accordance with the
 1.1. cutting tools and EU: Cleaning your instruction/procedure. manufacture’s
equipment kitchen’s working instruction/procedure.
1.2. measuring tools and premises regularly is Clean and sanitize kitchen
equipment important to keep it look tools and equipment. I can clean and sanitize
1.3. mixing tools and its best and make it free kitchen tools and
equipment from germs and bacteria Store cleaned kitchen equipment.
1.4. top-of-the-range that usually accumulate in tools and equipment.
equipment the kitchen area during I can store cleaned
1.5. baking tools and food preparations. Several kitchen tools and
equipment surfaces around the equipment.
2. Types of chemicals used kitchen such as walls,
in cleaning and sanitizing floors, shelves and other
kitchen tools and surfaces must always be
equipment cleaned and sanitized
3. Methods of cleaning and safely using the proper
sanitizing kitchen tools materials to reduce
and equipment environmental
4. Proper dishwashing deficiencies.
techniques
5. Techniques in storing
cleaned kitchen tools and
equipment