Book Mapping of MELCs

Subject: Food and Beverage Services 11

Week MELCs Name of Book Page # Activity
Motivatinal Activity,
Critical thinking Activity,
FOOD AND BEVERAGE SERVICES Individual Activity, group
1 Recognize Personal Entrepreneurial 11 5-15
Competencies and Skills (PECs) needed in activity
food and bevearage services.
Motivatinal Activity,
Critical thinking Activity,
FOOD AND BEVERAGE SERVICES group activity
2 Develop and strengthen personal 11 16-20
competencies and skills needed in the
food and beverage services.
Recognize and understand the market in Practical Application,
food and beverage services and the critical Thinking Activity,
potencial costumer/ market in the food FOOD AND BEVERAGE SERVICES Group Activity 1,2 & 3.
3 and beverage services. 11 21-28

Recognize the potential customer/ market Motivatinal Activity,

in the food and beverage services and Critical thinking Activity,
create new business ideas in food and FOOD AND BEVERAGE SERVICES Individual Activity, group
4 11 29-36
beverage services by using various activity
techniques.
Develop a product/service in food and Practical Application,
beverage services. critical Thinking Activity,
FOOD AND BEVERAGE SERVICES
Group Activity 1,2 & 3.
5 11 37-48

Prepare service stations and equipment FOOD AND BEVERAGE SERVICES Practical Application,
6 11 49-58 group Activity.
Set-up Tables in the dining area FOOD AND BEVERAGE SERVICES Practical Application,
7 11 59-65 group Activity.
Set the mood/ambiance of the dining Motivatinal Activity,
area. Critical thinking Activity,
FOOD AND BEVERAGE SERVICES Individual Activity, group
8 11 66-70
activity

Prepared by:
Rovie S. Avenido
Teacher 1
 Book Mapping of MELCs
Subject: Food and Beverage Services 10
Explain core concepts in food and beverage
Week services; Discuss the
MELCs
relevance of the course; Name of Book Page # Activity
Understand the significance of food and Motivatinal Activity,
beverage service in today’s market job Critical thinking Activity,
FOOD AND BEVERAGE Individual Activity, group
1 demands ;Explore career opportunities ; SERVICES 1-
Recognize food and beverage service activity
opportunities for other
Attend and monitor related
kitchen future
service careers
points to
ensure efficient pick up of food items 1.2 Practical Application,
Identify traditional items required from the critical Thinking Activity,
FOOD AND BEVERAGE Group Activity .
2 kitchen through monitoring of service areas SERVICES 2-8
and consultation with other service
colleagues
Advise colleagues promptly regarding Practical Application,
readiness of items for service. critical Thinking Activity,
FOOD AND BEVERAGE Group Activity 1,2 & 3.
3 SERVICES 9-14

Check quality of food in accordance with Motivatinal Activity,

customer’s request and check service ware Critical thinking Activity,
for chips, marks spills and drills. FOOD AND BEVERAGE Individual Activity, group
4 SERVICES 15-21
activity

Carry out plates and/or trays safely. Practical Application,

critical Thinking Activity,
FOOD AND BEVERAGE Group Activity 1,2 & 3.
5 SERVICES 22-23

Transfer and place food efficiently at the Practical Application,

6 appropriate service point in accordance with FOOD AND BEVERAGE
24 group Activity.
safety requirements SERVICES

Observe precautionary measures and Practical Application,

7 sanitary practices in handling food and FOOD AND BEVERAGE
25 group Activity.
beverage SERVICES

Remove used items efficiently from service Motivatinal Activity,

areas and transfer safely to the appropriate Critical thinking Activity,
location for cleaning 2.3 Dispose of leftover Individual Activity, group
8 food and disposable service ware to the FOOD AND BEVERAGE
26-27 activity
appropriate receptacles SERVICES

Prepare and adjust dining environment to Practical Application,

provide comfort and ambience to customers critical Thinking Activity,
1.2 Check dining/restaurant area and Group Activity 1,2 & 3.
customer facilities for cleanliness and
orderliness prior to service 1.3 Take FOOD AND BEVERAGE
9 SERVICES 28-38
corrective actions when required
 Set up furniture in accordance with standard Practical Application,
requirements, and based on bookings, group Activity.
customers’ requests, convenience and safety
and Check equipment and prepare for
service and Verify list of menu variations and FOOD AND BEVERAGE
10 daily specials with kitchen staff based on SERVICES 39-44
standard policy and guidelines.

Prepare and set tables Practical Application,

critical Thinking Activity,
FOOD AND BEVERAGE Group Activity 1,2 & 3.
12 SERVICES 45-52

FOOD AND BEVERAGE Individual Practical

13 Welcome customers SERVICES 53-54 Application, Critical
Thinking Activity

FOOD AND BEVERAGE Individual Practical

14 Take and process orders SERVICES 55-56 Application, Critical
Thinking Activity

FOOD AND BEVERAGE Individual Practical

15 Serve and clear food and drinks SERVICES 57-58 Application, Critical
Thinking Activity

FOOD AND BEVERAGE Individual Practical

16 Close down restaurant/dining area SERVICES 59-63 Application, Critical
Thinking Activity

Prepared by:
Rovie S. Avenido
Teacher 1
 Book Mapping of MELCs
Subject: Cookery 9
Week MELCs Name of Book Page # Activity
Explain core concepts in cookery ; discuss Motivatinal Activity,
the relevance of the course ;explore TECHNICAL-VOCATIONAL- Critical thinking Activity,
1 opportunities for a career in cookery. LIVELIHOOD HOME ECONOMICS 5-15 Individual Activity, group
COOKERY MANUAL activity

Explain dimensions/clusters of PECs and Practical Application,

the different characteristic traits per TECHNICAL-VOCATIONAL- critical Thinking Activity,
2 cluster 1.2. evaluate one’s PECs LIVELIHOOD HOME ECONOMICS 16-19 Group Activity .
COOKERY MANUAL

Explain how different factors influence the Practical Application,

business environment and explain critical Thinking Activity,
procedures for generating business ideas TECHNICAL-VOCATIONAL- Group Activity 1,2 & 3.
3 or identifying business opportunities. LIVELIHOOD HOME ECONOMICS 20-24
COOKERY MANUAL

generate business ideas and identify Motivatinal Activity,

business opportunities TECHNICAL-VOCATIONAL- Critical thinking Activity,
4 LIVELIHOOD HOME ECONOMICS Individual Activity, group
COOKERY MANUAL activity

Recognize kitchen tools and equipment to Practical Application,

be cleaned and sanitized and identify the critical Thinking Activity,
chemicals to be utilized in cleaning and TECHNICAL-VOCATIONAL- Group Activity 1,2 & 3.
5 sanitizing kitchen tools and equipment. LIVELIHOOD HOME ECONOMICS 25-47
COOKERY MANUAL

prepare cleaning agents in accordance Practical Application,

with manufacturer’s instructions and group Activity.
clean and sanitize kitchen tools in
accordance with prescribed standards; TECHNICAL-VOCATIONAL-
6 store cleaned kitchen tools and LIVELIHOOD HOME ECONOMICS 48-53
equipment safely in the designated space. COOKERY MANUAL

Clean and sanitize kitchen premises Motivatinal Activity,

TECHNICAL-VOCATIONAL- Critical thinking Activity,
7 LIVELIHOOD HOME ECONOMICS 54-61 Individual Activity, group
COOKERY MANUAL activity

identify tools and equipment needed in Motivatinal Activity,

the preparation of appetizers ; clean, Critical thinking Activity,
sanitize, and prepare tools, utensils, and Individual Activity, group
equipment based on the required tasks ; activity
classify appetizers according to TECHNICAL-VOCATIONAL-
9 ingredients ; identify ingredients LIVELIHOOD HOME ECONOMICS 62-75
according to the given. COOKERY MANUAL
 Prepare a range of appetizers Practical Application,
TECHNICAL-VOCATIONAL- critical Thinking Activity,
10 LIVELIHOOD HOME ECONOMICS 76-81 Group Activity 1,2 & 3.
COOKERY MANUAL

Identify the fundamental of plating and

the accompaniments of appetizers. TECHNICAL-VOCATIONAL-
11 LIVELIHOOD HOME ECONOMICS 82-86
COOKERY MANUAL

Present appetizers attractively and Practical Application,

observe sanitary practices in presenting TECHNICAL-VOCATIONAL- critical Thinking Activity,
12 appetizers. LIVELIHOOD HOME ECONOMICS Group Activity 1,2 & 3.
COOKERY MANUAL

Utilize quality trimmings and keep Practical Application,

appetizers in appropriate conditions to TECHNICAL-VOCATIONAL- group Activity.
13 maintain their freshness, quality, and LIVELIHOOD HOME ECONOMICS 87--88
taste. COOKERY MANUAL

Perform mise en place

TECHNICAL-VOCATIONAL-
14 LIVELIHOOD HOME ECONOMICS 89-96
COOKERY MANUAL

identify the components of a salad and Practical Application,

the factors to consider in salad TECHNICAL-VOCATIONAL- group Activity.
15 preparation. LIVELIHOOD HOME ECONOMICS 96-105
COOKERY MANUAL

Select and use correct equipment in Practical Application,

preparing salads and dressings and TECHNICAL-VOCATIONAL- critical Thinking Activity,
16 prepare a variety of salad. LIVELIHOOD HOME ECONOMICS 106-108 Group Activity 1,2 & 3.
COOKERY MANUAL

identify the different kinds of salad Practical Application,

dressings and their ingredients ; prepare TECHNICAL-VOCATIONAL- group Activity.
17 salad dressings ;follow workplace safety LIVELIHOOD HOME ECONOMICS 106-108
procedures. COOKERY MANUAL

Present salads and dressings attractively Practical Application,

and Observe sanitary practices in TECHNICAL-VOCATIONAL- group Activity.
18 presenting. LIVELIHOOD HOME ECONOMICS 109
COOKERY MANUAL

Identify the accompaniments of salads Practical Application,

and dressings and Rate the finished TECHNICAL-VOCATIONAL- critical Thinking Activity,
19 products using rubrics. LIVELIHOOD HOME ECONOMICS 110-116 Group Activity 1,2 & 3.
COOKERY MANUAL

Utilize quality trimmings and store Motivatinal Activity,

appetizers in appropriate conditions to TECHNICAL-VOCATIONAL- Critical thinking Activity,
20 maintain their freshness, quality, and LIVELIHOOD HOME ECONOMICS 117-120 Individual Activity, group
taste. COOKERY MANUAL activity

Perform mise en place Motivatinal Activity,

TECHNICAL-VOCATIONAL- Critical thinking Activity,
21 LIVELIHOOD HOME ECONOMICS 121-133 Individual Activity, group
COOKERY MANUAL activity
 Identify sandwich component and identify Practical Application,
bread suited for sandwich making. TECHNICAL-VOCATIONAL- group Activity.
22 LIVELIHOOD HOME ECONOMICS 134-143
COOKERY MANUAL

Suitable filling and spreads; Select and Motivatinal Activity,

prepare glazes/sweet sauces; Prepare TECHNICAL-VOCATIONAL- Critical thinking Activity,
23 sandwiches using sanitary practices LIVELIHOOD HOME ECONOMICS 144-150 Individual Activity, group
COOKERY MANUAL activity

Prepare a variety of sandwiches. Practical Application,

TECHNICAL-VOCATIONAL- group Activity.
24 LIVELIHOOD HOME ECONOMICS 151-52
COOKERY MANUAL

Present a variety of sandwiches; store and Practical Application,

keep sandwiches in appropriate TECHNICAL-VOCATIONAL- critical Thinking Activity,
25 conditions . LIVELIHOOD HOME ECONOMICS 153-156 Group Activity 1,2 & 3.
COOKERY MANUAL

Identify tools and equipment needed in Practical Application,

preparing desserts 1.2 Importance of group Activity.
dessert in a meal 1.3 Classify desserts
TECHNICAL-VOCATIONAL-
26 according to types of ingredients used 1.4 LIVELIHOOD HOME ECONOMICS 157-161
identify characteristics of desserts COOKERY MANUAL

identify ingredients for desserts 2.2 select Practical Application,

and prepare sweet sauces 2.3 prepare group Activity.
variety of desserts and sauces using TECHNICAL-VOCATIONAL-
27 sanitary practices 2.4 follow workplace LIVELIHOOD HOME ECONOMICS 162-169
safety procedures COOKERY MANUAL

Identify dessert accompaniments and Motivatinal Activity,

hygienic procedures and present desserts TECHNICAL-VOCATIONAL- Critical thinking Activity,
28 attractively. LIVELIHOOD HOME ECONOMICS 170-175 Individual Activity, group
COOKERY MANUAL activity

Identify factors in plating and presenting Practical Application,

desserts and Keep desserts in appropriate TECHNICAL-VOCATIONAL- group Activity.
29 conditions to maintain their quality and LIVELIHOOD HOME ECONOMICS 176-181
taste. COOKERY MANUAL

Plating andpresenting dessert. Practical Application,

TECHNICAL-VOCATIONAL- group Activity.
30 LIVELIHOOD HOME ECONOMICS 182-185
COOKERY MANUAL

Define packaging, its importance and Practical Application,

functions and select packaging materials TECHNICAL-VOCATIONAL- critical Thinking Activity,
31 in accordance with enterprise standards LIVELIHOOD HOME ECONOMICS 187-191 Group Activity 1,2 & 3.
COOKERY MANUAL

Package food items in compliance with Practical Application,

Occupational Health and Safety group Activity.
Procedures ; Adopt appropriate packaging
TECHNICAL-VOCATIONAL-
method according to enterprise standards LIVELIHOOD
32 HOME ECONOMICS 192-195
and Label food according to industry COOKERY MANUAL
standards.
Prepared by:
Rovie S. Avenido
Teacher 1
 Book Mapping of MELCs
Subject: Commercial cooking 8
Week MELCs Name of Book Page #
Analyze types of kitchen and
1 layout. Commercial Cooking 53-62
Read/interpret blueprints and
2 plans. Commercial Cooking 59-61
Activity
Motivatinal Activity, Critical thinking
Activity, Individual Activity, group
activity
Practical Application, critical Thinking
Activity, Group Activity .

Perform freehand sketching. Practical Application, critical Thinking

3 Commercial Cooking 62-70 Activity, Group Activity 1,2 & 3.

Apply health, safety and security Motivatinal Activity, Critical thinking

4 procedures in the workplace Commercial Cooking 71-84 Activity, Individual Activity, group
activity
Identify hazards and risks in the Practical Application, critical Thinking
workplace. Activity, Group Activity 1,2 & 3.
5 Commercial Cooking 83-87

6 Control hazards/risks in the Commercial Cooking 88-90 Practical Application, group Activity.
workplace Motivatinal Activity, Critical thinking
Maintain occupational health and Activity, Individual Activity, group
7 Commercial Cooking 90-95
safety awareness. activity
Practical Application, group Activity.
Perform how to apply health,
8 safety and securiy procedures in Commercial Cooking 96
the workplace.

Prepared by:
Rovie S. Avenido
Teacher 1
 Book Mapping of MELCs
Subject: Commercial cooking 7
Week MELCs Name of Book Page # Activity
Identify standard measuring Motivatinal Activity, Critical thinking
devices and kitchen tools . Activity, Individual Activity, group
1 Commercial Cooking 5-11 activity

Review the procedures in using Practical Application, critical Thinking

standard measuring devices and Activity, Group Activity .
2 tools. Commercial Cooking 12-17

Select measuring devices, tools and Practical Application, critical Thinking

3 equipment needed for each task. Commercial Cooking 18-25 Activity, Group Activity 1,2 & 3.

Follow procedures in using Critical thingking Activity, Practical

4 measuring devices and instruments Commercial Cooking 26-33 Application.
.
Identify tables and conversion Practical Application, critical Thinking
systems required of the task; Carry Activity, Group Activity 1,2 & 3.
5 out measurement s and Commercial Cooking 34-40
calculations in a required

6 Check condition of tools and Commercial Cooking 41-48 Practical Application, group Activity.
equipment. Practical Application, critical Thinking
Perform basic preventive
7 Commercial Cooking 49-52 Activity, Group Activity .
maintenance .
Label and store tools and Practical Application, critical Thinking
8 equipment properly. Commercial Cooking Activity, Group Activity .

Prepared by:
Rovie S. Avenido
Teacher 1