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K to 12 TLE Curriculum Guide for Commercial Cooking
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K to 12 TLE Curriculum Guide for Commercial Cooking

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K to 12 TLE Curriculum Guide for Commercial Cooking

K to 12 TLE Curriculum Guide for Commercial Cooking

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  • 1. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMICS – COMMERCIAL COOKING(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 1Content Standard Performance StandardLearningCompetenciesProject/ Activities Assessment DurationLESSON 1: USE OF STANDARD MEASURING DEVICE, KITCHEN TOOLS AND EQUIPMENTDemonstrate understandingof/on: Standard measuringdevices’ kitchen toolsand equipment Checking and sanitizingmeasuring devices,kitchen tools andequipment Calibrating measuringdevices, kitchen toolsand equipment.1. Standard measuring devices,kitchen tools and equipmentare identified.2. Devices and tools formeasuring are properlychecked, sanitized andcalibrated prior to use.LO 1. Identifystandardmeasuringdevices andkitchen toolsLO 2. Review theprocedures inusingstandardmeasuringdevices andtools.Activity 1.1Individual ActivityMaking an album of thedifferent kitchen tools andequipment properly labeled andclassified according to use.Activity 1.2Group Activity:1. Class grouping and listingof different kitchen tools,utensils and equipmentaccording to classificationassigned. (Each groupshould be able to identfyand explain their function.) PortfolioAssessment Written test4 hours
  • 2. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMICS – COMMERCIAL COOKING(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 2Content Standard Performance StandardLearningCompetenciesProject/ Activities Assessment DurationLESSON 2: MENSURATION AND CALCULATIONSDemonstrate understandingof/on: Measuring devices, toolsand equipment for:- Dry and liquidingredients- Special ingredients- Tables of weights andmeasures Conversion of weightsand measures fromEnglsih to Metric and viceversa.1. Calculation needed tocomplete work tasks areperformed using the four basicprocesses of addition (+),subtraction (-), multiplication(x) and division. (/).2. Calculations involvingfractions, percentages andmixed numbers are used tocomplete tasks.3. Numerical computations areself-checked and corrected foraccuracy.4. Identified and convertedsystems of measurementaccording to reciperequirements.5. Measured ingredientsaccording to reciperequirement.LO 1. Selectmeasuringdevices, toolsandequipmentneeded foreach task.LO 2. Followprocedures inusingmeasuringdevices andinstrumentsLO 3. Identify tablesandconversionsystemsrequired of thetask.LO 4. Carry outmeasurements andcalculations ina requiredActivity 2.1Group ActivitySelecting and listingappropriate tools, devicesand/or equipment to measureingredients and materialspresented to class.Activity 2.2Group Activity:Practical application ofmensuration, and calculation ofdry, liquid and specialingredient. Calibrate specificequipment according tomanufacturer’s manual Gather, calculate andcheck data. Written test PerformanceTest12 hours
  • 3. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMICS – COMMERCIAL COOKING(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 3Content Standard Performance StandardLearningCompetenciesProject/ Activities Assessment Durationtask.  Present data forcritiquing.LESSON 3: MAINTENANCE OF TOOLS AND EQUIPMENTDemonstrate understandingof/on: Maintaining and storingkitchen tools, utensils andequipment according tospecification and jobrequirement. Labeling and storing tools,utensils and equipmentaccording tospecifications.1. Tools and equipment areidentified according toclassification/specification andjob requirements.2. Non-functional tools andequipment are segregated andlabeled according toclassification.3. Safety of tools and equipmentare observed in accordancewith manufacturer’sinstructions.4. Conditions of PersonalProtective Equipment (PPE)are checked in accordancewith manufacturer’sinstructions.LO 1. Checkcondition oftools andequipment.LO 2. Perform basicpreventivemaintenanceLO 3. Label andstore toolsandequipmentproperly.Activity 3.1Group ActivityPractical application of basicmaintenance, labeling andstoring of tools and equipment. Written/Performancetest4 hoursLESSON 4: INTERPRETATION OF PLANS AND DRAWINGS Kitchen types and layouts 1. Types of kitchens andappropriate layouts areLO 1. Analyze typesof kitchen andActivity 4.1  Portfolio 12 hours
  • 4. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMICS – COMMERCIAL COOKING(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 4Content Standard Performance StandardLearningCompetenciesProject/ Activities Assessment Duration Drawing symbols, linesand signs Trade mathematics inkitchenplans/drawing/layout.identified.2. Sign, symbols, and data areidentified according to jobspecifications.3. Sign, symbols and data aredetermined according toclassification or as appropriatein drawing.layouts.LO 2. Read/interpretblueprints andplans.LO 3. Performfreehandsketching.Individual Activity1. Collectingsketches/plans of thedifferent types ofkitchens.2. Selecting one(1)dream kitchen of yourown.3. Drawing your dreamkitchen specifying signs,symbols and dataaccordingly.Assessment Directobservation Writtentest/critiquing.LESSON 5: OCCUPATIONAL SAFETY AND HEALTHDemonstrate understandingof/on: Health, safety andsecurity procedures in theworkplace Hazards and riskidentification and control Personal ProtectiveEquipment (PPE) andpersonal hygiene1. Correct health, safetyand securityprocedures arecomplied with.2. Effects of hazards/risksare determined.3. Contingency measuresare recognized andestablished inaccordance withcompany procedures.LO 1. Apply health,safety andsecurityprocedures inthe workplace.LO 2. Identifyhazards andrisks in theworkplace.LO 3. Controlhazards/risksin theActivity 5.1Group Activity1. Viewing film/s onhazards/risks in theworkplace2. Making/drawing signageor posters appropriate inthe kitchen.Activity 5.2Implementing/practicing. Written/oralexamination PerformanceTest PortfolioAssessment..4 hours
  • 5. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMICS – COMMERCIAL COOKING(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 5Content Standard Performance StandardLearningCompetenciesProject/ Activities Assessment Durationworkplace.LO 4. Maintainoccupationalhealth andsafetyawareness.emergency drills