This document contains a course syllabus for Cookery, a 3-unit course offered at the Republic of the Philippines Pambayang Kolehiyo ng Mauban in Quezon for the 2nd semester of the 2019-2020 academic year. The syllabus outlines the course description, objectives, topics to be covered over 18 weeks, teaching methods such as lectures and demonstrations, and assessment tasks including exams, presentations and participation. The course aims to teach students to prepare a variety of dishes including appetizers, salads, sandwiches and desserts, and properly store cooked foods.
This document provides a course syllabus for Food Selection and Preparation. It outlines the following key details:
- The course will teach students skills in culinary arts, food safety, and food preparation methods.
- Topics covered include kitchen equipment, cooking methods, stocks, soups, vegetables, fruits, salads, sandwiches, grains and starches.
- Learning outcomes, topics, teaching methods, materials and assessments are defined for each week.
- The course aims to equip students with knowledge and skills for food preparation applicable to the food service industry.
This document provides information about a food trades course for second year students in the Philippines. The course is divided into 8 modules over 4 quarters that cover topics like kitchen safety, food preparation and cooking, hygiene, and serving food. The course aims to teach students skills to become certified in food trades. Upon completing the course, students will receive 2 credits.
This document provides information about a food trades course for second year students in the Philippines. The course is divided into 8 modules over 4 quarters that cover topics like kitchen safety, food preparation and cooking, hygiene, and serving food. The course aims to teach students skills to become certified in food trades. Upon completing the course, students will receive 2 credits.
1. The syllabus outlines a 9-week course on cookery and bread/pastry production for Grade 9 students. It covers topics like kitchen safety, personal entrepreneurial competencies, food preparation techniques, and baking terminology.
2. Students will learn how to prepare appetizers, salads, sandwiches, desserts, and complete meals. They will also learn about bread production and pastry making.
3. Evaluation includes written tests, demonstrations of food preparation skills, and a mid-quarter and end of quarter exam to assess student learning over the course.
This syllabus outlines the topics, learning competencies, and assessments for a Cookery class over three quarters. The first quarter covers topics like dimensions of personal entrepreneurial competencies, business environment, kitchen tools and equipment, food preparation skills, and a midterm exam. The second quarter focuses on bread and pastry production with topics on baking terminology, bread, pastry products, cakes, and another midterm exam. The third quarter returns to personal entrepreneurial competencies and the business environment before reviewing prior food preparation lessons. Formative and summative assessments include tests, demonstrations, projects, and performance tasks.
This document is a daily lesson log from a Grade 7 teacher covering an exploratory course on bread and pastry production. The log outlines the objectives, content, learning resources, procedures, and assessment for the week's lessons on identifying and classifying different baking tools and equipment. Key points covered include identifying various tools by their uses, discussing their importance in baking, and describing how they differ. Formative assessments were conducted during class activities and discussions to evaluate student learning.
Budget of work in tle 10 cookery - Melanie M. AlidoMelanie Alido
This document outlines the budget of work for the cookery class at Mabini National High School for the first and second quarters. It details the weekly topics, learning competencies, and assessments for preparing various dishes like eggs, cereals, vegetables, seafood, and more. Students will learn cooking skills and techniques like cleaning tools and ingredients, following recipes, different cooking methods, plating and presenting dishes attractively, and properly storing finished products. The goal is for students to demonstrate their core competencies in cookery and gain an understanding of concepts and theories through hands-on practice in preparing different dishes each week.
This weekly learning plan outlines the objectives, topics, and activities for a 7th grade Technology and Livelihood Education class over 5 days. The plan focuses on maintaining appropriate kitchen tools, equipment, and paraphernalia. Day 1 objectives include selecting cleaning agents and sanitizing methods. Day 2 focuses on following proper cleaning and sanitizing procedures. On Day 3, students will learn to store tools and equipment safely. Day 4 continues with cleaning and sanitizing the kitchen premises. A lesson assessment is scheduled for Day 5. Home-based activities include answering puzzles, taking videos and photos, and watching instructional videos.
This document provides a course syllabus for Food Selection and Preparation. It outlines the following key details:
- The course will teach students skills in culinary arts, food safety, and food preparation methods.
- Topics covered include kitchen equipment, cooking methods, stocks, soups, vegetables, fruits, salads, sandwiches, grains and starches.
- Learning outcomes, topics, teaching methods, materials and assessments are defined for each week.
- The course aims to equip students with knowledge and skills for food preparation applicable to the food service industry.
This document provides information about a food trades course for second year students in the Philippines. The course is divided into 8 modules over 4 quarters that cover topics like kitchen safety, food preparation and cooking, hygiene, and serving food. The course aims to teach students skills to become certified in food trades. Upon completing the course, students will receive 2 credits.
This document provides information about a food trades course for second year students in the Philippines. The course is divided into 8 modules over 4 quarters that cover topics like kitchen safety, food preparation and cooking, hygiene, and serving food. The course aims to teach students skills to become certified in food trades. Upon completing the course, students will receive 2 credits.
1. The syllabus outlines a 9-week course on cookery and bread/pastry production for Grade 9 students. It covers topics like kitchen safety, personal entrepreneurial competencies, food preparation techniques, and baking terminology.
2. Students will learn how to prepare appetizers, salads, sandwiches, desserts, and complete meals. They will also learn about bread production and pastry making.
3. Evaluation includes written tests, demonstrations of food preparation skills, and a mid-quarter and end of quarter exam to assess student learning over the course.
This syllabus outlines the topics, learning competencies, and assessments for a Cookery class over three quarters. The first quarter covers topics like dimensions of personal entrepreneurial competencies, business environment, kitchen tools and equipment, food preparation skills, and a midterm exam. The second quarter focuses on bread and pastry production with topics on baking terminology, bread, pastry products, cakes, and another midterm exam. The third quarter returns to personal entrepreneurial competencies and the business environment before reviewing prior food preparation lessons. Formative and summative assessments include tests, demonstrations, projects, and performance tasks.
This document is a daily lesson log from a Grade 7 teacher covering an exploratory course on bread and pastry production. The log outlines the objectives, content, learning resources, procedures, and assessment for the week's lessons on identifying and classifying different baking tools and equipment. Key points covered include identifying various tools by their uses, discussing their importance in baking, and describing how they differ. Formative assessments were conducted during class activities and discussions to evaluate student learning.
Budget of work in tle 10 cookery - Melanie M. AlidoMelanie Alido
This document outlines the budget of work for the cookery class at Mabini National High School for the first and second quarters. It details the weekly topics, learning competencies, and assessments for preparing various dishes like eggs, cereals, vegetables, seafood, and more. Students will learn cooking skills and techniques like cleaning tools and ingredients, following recipes, different cooking methods, plating and presenting dishes attractively, and properly storing finished products. The goal is for students to demonstrate their core competencies in cookery and gain an understanding of concepts and theories through hands-on practice in preparing different dishes each week.
This weekly learning plan outlines the objectives, topics, and activities for a 7th grade Technology and Livelihood Education class over 5 days. The plan focuses on maintaining appropriate kitchen tools, equipment, and paraphernalia. Day 1 objectives include selecting cleaning agents and sanitizing methods. Day 2 focuses on following proper cleaning and sanitizing procedures. On Day 3, students will learn to store tools and equipment safely. Day 4 continues with cleaning and sanitizing the kitchen premises. A lesson assessment is scheduled for Day 5. Home-based activities include answering puzzles, taking videos and photos, and watching instructional videos.
This document contains a daily lesson log for a Grade 9 cooking class. It summarizes the lessons taught each day of the first week, including identifying tools and equipment for making sandwiches, cleaning and sanitizing tools, identifying sandwich ingredients, and different types of spreads and fillings. The teacher used downloaded pictures and ICT integration during the lessons. Based on an evaluation, all learning objectives were achieved for the week.
Budget of work in tle 9 cookery - by Melanie M. AlidoMelanie Alido
The document outlines the budget of work for Cookery in the TLE 9 course at Mabini National High School over four quarters. It details the weekly topics, learning competencies, and assessments for each quarter, covering concepts like personal entrepreneurial competencies, kitchen sanitation, preparing appetizers, salads, sandwiches, and desserts. Students will be evaluated through formative and summative assessments including tests, demonstrations, projects and practical preparations. The goal is for students to demonstrate knowledge and skills in cookery.
This document outlines the syllabus for a Cooking 101 course taking place in the spring 2015 semester. The course will introduce students to culinary basics like knife skills and cooking techniques through hands-on lessons and demonstrations by the instructor. Students will learn food safety practices, ingredient selection and storage, and how to prepare dishes using methods like sautéing and grilling. Assessment will include practical assignments after each lesson and a final exam where students cook an original dish. The goal is for students to gain proficiency in fundamental cooking techniques.
The document is a curriculum map for a Grade 10 Technology and Livelihood Education - Cookery course at East Central Integrated School in Dagupan City, Philippines. It outlines the course description, terms, units, topics, content standards, competencies, assessment activities, resources, and core values for each quarter of the school year. The course is designed to develop students' knowledge, skills, and attitudes in cookery to attain a National Certificate Level II. Key units include preparation of egg, cereal, starch, and vegetable dishes. Assessment activities involve written works, performances, group activities, and presentations. Learning resources include modules and videos. Institutional core values such as commitment, discipline, and initiative are also emphasized.
This daily lesson log from Tboli National High School outlines lessons for a cookery class on preparing salads and dressings for the week of September 24-28, 2018. The objectives are for students to understand the knowledge, skills and attitudes required in preparing salad and dressings and to independently prepare salad and dressings. Content covered includes tools, equipment and utensils needed for preparing salads and dressings. Learning resources listed are the K-12 curriculum and online sources. Procedures over the week include discussing tools and equipment, practicing identification and preparation skills, and assessing learning through formative activities.
This document is a syllabus for an English I course offered at the Regional Autonomous University of the Andes in Ecuador. It provides information about the course including the course code, credits, schedule, instructor details, general and specific objectives, topics to be covered, methodology, evaluation methods, textbook references and annexes. The course is aimed at developing students' basic English communication skills to describe personal information, daily routines and topics of personal interest. It will utilize methods such as communicative language teaching and the natural approach and aims to contribute to students' overall professional training, particularly in the field of law.
1. The curriculum map outlines the first quarter goals of preparing appetizers for high school students in the Cookery course. It includes cleaning and sanitizing kitchen tools and equipment, as well as preparing appetizers independently.
2. In the second quarter, students will focus on preparing salads and dressings. They will learn about mise en place, making various salads and dressings, plating presentations, and proper storage.
3. The third quarter will cover preparing sandwiches, including mise en place, making different types of sandwiches, plating and storage techniques. The map provides learning objectives, instructional materials, assessment strategies and recommendations to enhance the curriculum.
Cul1105 concepts and theories of culinary techniques (5)Liz S. Thompson
This document outlines the syllabus for a culinary techniques course that covers fundamental cooking concepts and skills over 11 weeks. It includes 3 hours of weekly lecture and assignments but no lab hours. Students will learn about stocks, sauces, soups, vegetables, starches, and heat techniques. They will be evaluated on homework, quizzes, a notebook, exams, and a group project. The syllabus provides policies and guidelines for grading, attendance, and students with disabilities.
This document contains a daily lesson plan for an Agriculture 10 class. The plan outlines the objectives, content, learning resources, and procedures for the week. The objectives are to identify required farm tools and equipment, check for defects, demonstrate safe handling techniques, and select proper personal protective equipment. The content focuses on supporting horticultural work. Learning resources listed include textbooks, references, and an online source. The procedures provide steps for each day including activities, discussions, and an evaluation. The reflection section allows the teacher to assess student progress and determine areas needing improvement.
This document contains a daily lesson plan for an Agriculture 10 class at Lanton High School. The plan covers the week of July 29 - August 2, 2019. The objectives for the week are for students to identify required materials, tools, and equipment for crop production; check tools for faults; demonstrate proper handling techniques; select suitable personal protective equipment; and provide work support according to health and safety requirements. Content will focus on supporting horticultural work. Learning resources listed include textbooks, additional materials from an online learning portal, and Google.com. Planned activities include analyzing pictures, listing tools for cultivation, and discussing concepts like the origins of horticultural science and the importance of horticulture. The plan outlines procedures for each
This document outlines the Junior Certificate Home Economics syllabus in Ireland. It includes sections on the rationale, aims, course objectives, syllabus structure, content, and assessment. The syllabus covers five core areas of study: Food Studies/Culinary Skills, Consumer Studies, Social and Health Studies, Resource Management and Home Studies, and Textiles. It also includes one optional study that relates to one of the core areas. The document provides learning objectives and content for each area of study to equip students with life skills and knowledge for personal and family management.
HPC106 FUNDAMENTALS IN FOOD SERVICE OPERATIONS.docxRoyCabarles3
The document provides information on a course syllabus for Kitchen Essentials and Basic Food Preparation at Western Philippines University. It includes the university's vision and mission, goals and objectives of the program, intended learning outcomes, topics to be covered in each class, teaching methods and assessments. The course covers topics such as food safety, kitchen tools and equipment, mise en place, cooking principles, menus and recipes, food presentation, stocks and sauces, salads, and egg cookery. Students will learn fundamental cooking techniques and food preparation through lectures, discussions, laboratory exercises and assessments.
This document provides course descriptions and learning objectives for culinary arts courses offered at Staples High School. The culinary arts program focuses on developing skills relevant to food service careers such as safety, sanitation, recipe preparation, and teamwork. Course levels include Culinary Arts I for beginners, Culinary Arts II to further skills with international menus, and Advanced Culinary Arts adding business concepts and leadership. The goal is to prepare students for food service jobs or further education with competencies in critical thinking, resource management, technology, and cultural understanding related to food.
1. The document outlines a lesson plan for a cookery class focusing on preparing vegetable dishes. The lesson plan covers classifying basic cutting techniques, applying safe cutting techniques, and preparing ingredients according to a given recipe.
2. Students will analyze different cooking methods like dry heat, moist heat, and combinations. They will prepare and compare foods using different cooking techniques.
3. The teacher will demonstrate the dish to be prepared and students will practice proper safety and knife skills. Students must learn to analyze different vegetable cuts suited for recipes.
This document provides guidance for an activity to design a multicultural recipe book. Students will collect recipes representing different cultures from their classmates, research recipes online, and create a digital or printed recipe book. The activity aims to foster intercultural understanding and appreciation of cultural diversity through food. Developing the recipe book involves preparation, collection, selection and creation phases, and can help students learn about ingredients, cooking techniques, and the relationship between food and culture from around the world. Examples of existing multicultural recipe books created by other schools and organizations are also provided.
This daily lesson log outlines lessons for a Grade 9 Food Processing class over the course of a week. The lessons focus on dispensing non-bulk ingredients and include objectives like preparing equipment and identifying raw materials. Learning activities include reviewing concepts, presentations, group discussions, and research assignments. The teacher reflects on using cooperative learning and multimedia strategies and seeks advice on improving classroom technology and setup.
The document outlines a classroom instruction delivery plan for a Cookery 11 course at Holy Deliverance Integrated Christian School. The 80-hour course aims to develop students' knowledge, skills, and attitudes in cookery, including cleaning kitchens, preparing appetizers, salads, sandwiches, desserts, and packaging foods. Students will be assessed on their ability to independently prepare these foods. The semester plan covers basic concepts in cookery as well as kitchen safety, tools, measurement, and appetizer preparation. Students will prepare appetizers which will be evaluated on taste, execution, and appearance. The goal is for students to demonstrate competency in cookery techniques and principles through their appetizer preparation.
The document is a course syllabus for a Kitchen Essentials and Basic Food Preparation course. It outlines the course description, learning outcomes, topics to be covered over 12 weeks, teaching methods such as lectures and laboratory work, and assessment methods including written works and performance tasks. The course aims to equip students with fundamental cooking techniques and food safety practices. Topics include kitchen organization, sanitation, tools and equipment, mise en place, cooking methods, menus, food presentation, and stocks, sauces and soups.
The document provides guidelines for teaching Home Economics at Junior Certificate level in Ireland. It outlines the aims of the Junior Certificate program and principles of the curriculum. The guidelines then discuss each area of the Home Economics syllabus in detail, providing the content expected to be covered, the expected knowledge and understanding, and suggested teaching activities. The areas covered include Food Studies, Consumer Studies, Social and Health Studies, and Textile Studies.
This document outlines the daily lesson log for a cookery class in Grade 10. Over four days, students will learn about stocks, sauces, and soups. They will classify different types of stocks and soups, learn the basic principles of preparing them, and demonstrate these skills by independently preparing various stocks and soups from different cultures. Assessment activities include quizzes, presentations, and evaluating students' abilities to classify soups, list preparation principles, and arrange the steps to make soup. The teacher reflects on students' performance and strategies for improvement.
This document contains a daily lesson log for a Grade 9 cooking class. It summarizes the lessons taught each day of the first week, including identifying tools and equipment for making sandwiches, cleaning and sanitizing tools, identifying sandwich ingredients, and different types of spreads and fillings. The teacher used downloaded pictures and ICT integration during the lessons. Based on an evaluation, all learning objectives were achieved for the week.
Budget of work in tle 9 cookery - by Melanie M. AlidoMelanie Alido
The document outlines the budget of work for Cookery in the TLE 9 course at Mabini National High School over four quarters. It details the weekly topics, learning competencies, and assessments for each quarter, covering concepts like personal entrepreneurial competencies, kitchen sanitation, preparing appetizers, salads, sandwiches, and desserts. Students will be evaluated through formative and summative assessments including tests, demonstrations, projects and practical preparations. The goal is for students to demonstrate knowledge and skills in cookery.
This document outlines the syllabus for a Cooking 101 course taking place in the spring 2015 semester. The course will introduce students to culinary basics like knife skills and cooking techniques through hands-on lessons and demonstrations by the instructor. Students will learn food safety practices, ingredient selection and storage, and how to prepare dishes using methods like sautéing and grilling. Assessment will include practical assignments after each lesson and a final exam where students cook an original dish. The goal is for students to gain proficiency in fundamental cooking techniques.
The document is a curriculum map for a Grade 10 Technology and Livelihood Education - Cookery course at East Central Integrated School in Dagupan City, Philippines. It outlines the course description, terms, units, topics, content standards, competencies, assessment activities, resources, and core values for each quarter of the school year. The course is designed to develop students' knowledge, skills, and attitudes in cookery to attain a National Certificate Level II. Key units include preparation of egg, cereal, starch, and vegetable dishes. Assessment activities involve written works, performances, group activities, and presentations. Learning resources include modules and videos. Institutional core values such as commitment, discipline, and initiative are also emphasized.
This daily lesson log from Tboli National High School outlines lessons for a cookery class on preparing salads and dressings for the week of September 24-28, 2018. The objectives are for students to understand the knowledge, skills and attitudes required in preparing salad and dressings and to independently prepare salad and dressings. Content covered includes tools, equipment and utensils needed for preparing salads and dressings. Learning resources listed are the K-12 curriculum and online sources. Procedures over the week include discussing tools and equipment, practicing identification and preparation skills, and assessing learning through formative activities.
This document is a syllabus for an English I course offered at the Regional Autonomous University of the Andes in Ecuador. It provides information about the course including the course code, credits, schedule, instructor details, general and specific objectives, topics to be covered, methodology, evaluation methods, textbook references and annexes. The course is aimed at developing students' basic English communication skills to describe personal information, daily routines and topics of personal interest. It will utilize methods such as communicative language teaching and the natural approach and aims to contribute to students' overall professional training, particularly in the field of law.
1. The curriculum map outlines the first quarter goals of preparing appetizers for high school students in the Cookery course. It includes cleaning and sanitizing kitchen tools and equipment, as well as preparing appetizers independently.
2. In the second quarter, students will focus on preparing salads and dressings. They will learn about mise en place, making various salads and dressings, plating presentations, and proper storage.
3. The third quarter will cover preparing sandwiches, including mise en place, making different types of sandwiches, plating and storage techniques. The map provides learning objectives, instructional materials, assessment strategies and recommendations to enhance the curriculum.
Cul1105 concepts and theories of culinary techniques (5)Liz S. Thompson
This document outlines the syllabus for a culinary techniques course that covers fundamental cooking concepts and skills over 11 weeks. It includes 3 hours of weekly lecture and assignments but no lab hours. Students will learn about stocks, sauces, soups, vegetables, starches, and heat techniques. They will be evaluated on homework, quizzes, a notebook, exams, and a group project. The syllabus provides policies and guidelines for grading, attendance, and students with disabilities.
This document contains a daily lesson plan for an Agriculture 10 class. The plan outlines the objectives, content, learning resources, and procedures for the week. The objectives are to identify required farm tools and equipment, check for defects, demonstrate safe handling techniques, and select proper personal protective equipment. The content focuses on supporting horticultural work. Learning resources listed include textbooks, references, and an online source. The procedures provide steps for each day including activities, discussions, and an evaluation. The reflection section allows the teacher to assess student progress and determine areas needing improvement.
This document contains a daily lesson plan for an Agriculture 10 class at Lanton High School. The plan covers the week of July 29 - August 2, 2019. The objectives for the week are for students to identify required materials, tools, and equipment for crop production; check tools for faults; demonstrate proper handling techniques; select suitable personal protective equipment; and provide work support according to health and safety requirements. Content will focus on supporting horticultural work. Learning resources listed include textbooks, additional materials from an online learning portal, and Google.com. Planned activities include analyzing pictures, listing tools for cultivation, and discussing concepts like the origins of horticultural science and the importance of horticulture. The plan outlines procedures for each
This document outlines the Junior Certificate Home Economics syllabus in Ireland. It includes sections on the rationale, aims, course objectives, syllabus structure, content, and assessment. The syllabus covers five core areas of study: Food Studies/Culinary Skills, Consumer Studies, Social and Health Studies, Resource Management and Home Studies, and Textiles. It also includes one optional study that relates to one of the core areas. The document provides learning objectives and content for each area of study to equip students with life skills and knowledge for personal and family management.
HPC106 FUNDAMENTALS IN FOOD SERVICE OPERATIONS.docxRoyCabarles3
The document provides information on a course syllabus for Kitchen Essentials and Basic Food Preparation at Western Philippines University. It includes the university's vision and mission, goals and objectives of the program, intended learning outcomes, topics to be covered in each class, teaching methods and assessments. The course covers topics such as food safety, kitchen tools and equipment, mise en place, cooking principles, menus and recipes, food presentation, stocks and sauces, salads, and egg cookery. Students will learn fundamental cooking techniques and food preparation through lectures, discussions, laboratory exercises and assessments.
This document provides course descriptions and learning objectives for culinary arts courses offered at Staples High School. The culinary arts program focuses on developing skills relevant to food service careers such as safety, sanitation, recipe preparation, and teamwork. Course levels include Culinary Arts I for beginners, Culinary Arts II to further skills with international menus, and Advanced Culinary Arts adding business concepts and leadership. The goal is to prepare students for food service jobs or further education with competencies in critical thinking, resource management, technology, and cultural understanding related to food.
1. The document outlines a lesson plan for a cookery class focusing on preparing vegetable dishes. The lesson plan covers classifying basic cutting techniques, applying safe cutting techniques, and preparing ingredients according to a given recipe.
2. Students will analyze different cooking methods like dry heat, moist heat, and combinations. They will prepare and compare foods using different cooking techniques.
3. The teacher will demonstrate the dish to be prepared and students will practice proper safety and knife skills. Students must learn to analyze different vegetable cuts suited for recipes.
This document provides guidance for an activity to design a multicultural recipe book. Students will collect recipes representing different cultures from their classmates, research recipes online, and create a digital or printed recipe book. The activity aims to foster intercultural understanding and appreciation of cultural diversity through food. Developing the recipe book involves preparation, collection, selection and creation phases, and can help students learn about ingredients, cooking techniques, and the relationship between food and culture from around the world. Examples of existing multicultural recipe books created by other schools and organizations are also provided.
This daily lesson log outlines lessons for a Grade 9 Food Processing class over the course of a week. The lessons focus on dispensing non-bulk ingredients and include objectives like preparing equipment and identifying raw materials. Learning activities include reviewing concepts, presentations, group discussions, and research assignments. The teacher reflects on using cooperative learning and multimedia strategies and seeks advice on improving classroom technology and setup.
The document outlines a classroom instruction delivery plan for a Cookery 11 course at Holy Deliverance Integrated Christian School. The 80-hour course aims to develop students' knowledge, skills, and attitudes in cookery, including cleaning kitchens, preparing appetizers, salads, sandwiches, desserts, and packaging foods. Students will be assessed on their ability to independently prepare these foods. The semester plan covers basic concepts in cookery as well as kitchen safety, tools, measurement, and appetizer preparation. Students will prepare appetizers which will be evaluated on taste, execution, and appearance. The goal is for students to demonstrate competency in cookery techniques and principles through their appetizer preparation.
The document is a course syllabus for a Kitchen Essentials and Basic Food Preparation course. It outlines the course description, learning outcomes, topics to be covered over 12 weeks, teaching methods such as lectures and laboratory work, and assessment methods including written works and performance tasks. The course aims to equip students with fundamental cooking techniques and food safety practices. Topics include kitchen organization, sanitation, tools and equipment, mise en place, cooking methods, menus, food presentation, and stocks, sauces and soups.
The document provides guidelines for teaching Home Economics at Junior Certificate level in Ireland. It outlines the aims of the Junior Certificate program and principles of the curriculum. The guidelines then discuss each area of the Home Economics syllabus in detail, providing the content expected to be covered, the expected knowledge and understanding, and suggested teaching activities. The areas covered include Food Studies, Consumer Studies, Social and Health Studies, and Textile Studies.
This document outlines the daily lesson log for a cookery class in Grade 10. Over four days, students will learn about stocks, sauces, and soups. They will classify different types of stocks and soups, learn the basic principles of preparing them, and demonstrate these skills by independently preparing various stocks and soups from different cultures. Assessment activities include quizzes, presentations, and evaluating students' abilities to classify soups, list preparation principles, and arrange the steps to make soup. The teacher reflects on students' performance and strategies for improvement.
How to Setup Warehouse & Location in Odoo 17 InventoryCeline George
In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
Walmart Business+ and Spark Good for Nonprofits.pdfTechSoup
"Learn about all the ways Walmart supports nonprofit organizations.
You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
Walmart Business + (https://business.walmart.com/plus) is a new shopping experience for nonprofits, schools, and local business customers that connects an exclusive online shopping experience to stores. Benefits include free delivery and shipping, a 'Spend Analytics” feature, special discounts, deals and tax-exempt shopping.
Special TechSoup offer for a free 180 days membership, and up to $150 in discounts on eligible orders.
Spark Good (walmart.com/sparkgood) is a charitable platform that enables nonprofits to receive donations directly from customers and associates.
Answers about how you can do more with Walmart!"
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar Kanvaria
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
Main Java[All of the Base Concepts}.docxadhitya5119
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
1. Republic of the Philippines
Pambayang Kolehiyo ng Mauban
Mauban, Quezon
Course Syllabus
2nd
Semester A.Y. 2019-2020
BISYON
Isa sa nangungunang tersyaryong institusyong sentro ng mataas na antas ng edukasyon na nagpapahalaga sa kahusayang pang-akademiko, pagkakapantay-
pantay, karunungan, kasanayan, kultura, mabubuting gawi at moralidad na tumutugon sa mga nagbabagong pangangailangan ng rehiyon at may pagkalinga sa
sambayanan tungo sa pakikipagtulungan sa pamahalaan, pamayanan at mga institusyong pang-industriya para sa paglikha ng ugnayan ukol sa mas mataas na hangaring
panlipunan, pangmamamayan at pangmag-aaral.
MISYON
1. Gawing patuluyang gawain at sistematiko ang pagtuturo na maghuhubog sa pagkatao at kamalayan ng bawat kabataan lalo’t higit sa mga kapos sa mga
kakayahang pinasyal at magtitiyak sa pagsasakapangyarihan ng mamamayan.
2. Patatagin ang kakayahan sa pananaliksik na naglalayong magpaunlad at makalikha ng mga bagong kaalaman na magiging kasangkapan ng mga salinlahi sa
pag-aangkop, sa mga pagbabago at pagsulong ng lipunan.
3. Pagtibayin ang kamalayang pampamayanan sa pamamagitan ng instituyonalisasyon ng mga serbisyong programang pangkomunidad tungo sa higit na paglalapat
ng akademya sa pangangailangan ng bayan.
4. Magtataguyod ng matatag na istruktura na magtitiyak na maisasagawa ang gawaing pagtuturo, pananaliksik at serbisyong pangkomunidad at magsisilbing
huwaran ng makamamamayang akademikong institusyon.
5. Makapagpundar ng mga makabuluhang uganayan sa pagitan ng pamahalaan, industriya, negosyo at institusyong pang-edukasyon na may layon na
makapagbunsod ng pag-unlad para sa kapakinabangan ng mga mamamayan.
2. Course Name COOKERY
Course Credits 3 units
Course Description
This course is designed for Bachelor of Technical-Vocational Teacher Education (BTVTEd) is a program that gives students the knowledge and skills
to be able to teach technical-vocational courses like Food and Service Management
Contact Hours/week 3 hours
Prerequisite
Course Outcomes
1. Can perform work activities effectively and efficiently to standards
2. Knowledge and remembering the mise en place.
3. Demonstrate creativity in preparations different dishes.
4. Exhibit innovativeness and in presenting different food dishes.
5. Perform proper storing and packaging of prepared food dishes.
COURSE OUTLINE AND TIMEFRAME
Course Content/Subject Matter
Week 1-2
A. Cookery: An Overview, Concepts, relevance of the course, career opportunities; Personal Entrepreneurial competencies, analysis and
application, environment and market
Week 3-4 B. Clean and Maintain kitchen tools and equipment; Prepare appetizers ;
Week 5 C. Prepare salad and salad dressings;
Week 6 D. Prepare sandwiches;
Week 7 E. Prepare Desserts; Store and package food
Week 8 F. Prepare egg dishes; Prepare cereal and starch dishes;
Week 9 G. Prepare vegetable dishes; Prepare and cook seafood dishes;
Week 10-11 H. Prepare stocks, sauces, and soups
Week 12-13 I. Prepare poultry and game dishes; Prepare cook Meat dishes
Week 14 J. Examination Week
Week 15
K. Laboratory: Prepare and present Project 1 (Preparing a range of Hot Meals: Egg, Vegetable, Meat, Poultry, Game, seafood, Stock sauces and
soups)
Week 16 L. Laboratory: Prepare and present project 2 (Preparing a range Cold Meals: Appetizers or Hors d’oeuvres, salad and salad dressings, sandwich)
Week 17 M. Laboratory: Prepare and present project 3 (Prepare a range Sweets: Hot, cold and frozen desserts)
Week 18 N. Examination Week
Three weeks (for an equivalent of
three hours per examination)
Allotted for Midterm and Final Exam
3. Alignment of Course Outcomes with Summative Assessment Tasks
Course Objectives Summative Assessment Task Details
1. Provide critical thinking skills and competences teaching
approach towards the subject.
2. Develop and enhance the skill abilities of the students to
perform during laboratories.
3. Promote enthusiasms to appreciate and value the
essence of the chosen profession and field of
specialization.
4. Produce well-managed, well-planned, and beneficial
food every activity conducted.
5. Develop students’ creative thinking in presenting and
preparing a food dishes.
6. Always assure cleanliness and sanitation of the kitchen
tools and equipment and kitchen premises.
7. Encourage students to appreciate religiously to improve
their knowledge and skills practices.
Individual Participation
Group Presentations/ Collaborative Activities
Learning Exercises
Laboratory
Pen and Paper Test
Prelim, Midterm and Final Examination
In this required output, the students are expected to
participate in the class discussions and in every activity,
individual or group activities given to them.
These tasks are given to evaluate the student’s knowledge
and understanding of concepts, principles and workshop
related to Cookery.
LEARNING PLAN
Desired Learning Outcomes (DLO) Course Content/Subject Matter Textbooks/References Teaching and Learning
Activities (TLAs)
Assessment of
Tasks (ATs)
Resource
Materials
Time
Table
1. explain concepts in cookery
2. discuss the relevance of the course
3. explore career opportunities in
cookery
4. Develop and strengthen PECs needed
in Cookery.
5. Develop a product/ service in Cookery
6. Select a business idea based on the
criteria and techniques set.
Introduction
1. Concepts in cookery
2. Relevance of the course
3. Career opportunities
4. Assessment of Personal Competencies
and Skills (PECs) vis-àvis a practicing
entrepreneur/employee in a province.
5. Environment and market
6. Develop a brand for the product
Culinary Arts
TVT- Home Economics
Cookery NC II Manual
1st
Edition, 2016
Tesda Training
Regulations
Lecture and Discussion:
With the aid of PowerPoint
presentation and learning
module.
Brainstorming: Group
discussion about the
concepts and opportunities
Pen and Paper
Test
Rating Scale for
Group
Discussion
Laptop/
Powerpoint
presentation/Int
ernet/ Media
Platform
Assessment
Tools
Video
Presentation
2week
s
1. Kitchen tools and equipment to be
cleaned, sanitized, and stored
2. Prepare Appetizers
2.1 Identification of tools and
equipment needed 2.2 Tools,
equipment, and utensils needed in
preparing appetizers 2.3. Cleaning,
1. Clean, sanitize, and store kitchen
tools and equipment
2. Clean and sanitize kitchen premises
3. Perform mise en place
4. Prepare a range variety of appetizer
5. Present a range variety of appetizers
6. Store appetizer
Culinary Arts
TVT- Home Economics
Cookery NC II Manual
1st
Edition, 2016
Lecture and Discussion:
With the aid of PowerPoint
presentation and learning
module.
Individual/Group Activity:
Rating Scale for
Individual
activity
Pen and Paper
Test
Laptop/ LCD
Projector
Assessment
Tools
2
weeks
4. sanitizing, and preparing tools and
utensils to be used 2.4. Classification
of appetizers 2.5. Variety of
ingredients in preparing appetizers
2.6. Nutritional value of appetizer.
2.7 Varieties of hot and cold
appetizers 2. 8. Methods of
preparing appetizers 2.9. OSH
2.10 Principles and techniques in
storing appetizers 2.11. Safety and
hygienic practices
Tesda Training
Regulations
▪ Planning a Menu
and a Menu Card
▪ Making a nutritious
Menu
▪ Search for recipes
Think – Pair and Share
Video
Presentation
1. Classification of salads according to
ingredients
2. Classification of salads according to
place in the meal.
3. Nutritional values of salad and
dressing.
4. Components of salads
5. Important considerations in salad
preparation
6. Methods of preparing salad,
7. Kinds of salad dressing and their
ingredients
8. Factors and techniques in presenting
salads and dressings.
9. Factors to consider in plating and
presenting salads
10. Accompaniments of salads.
11. Safe and hygienic practices in storing
salads and dressings.
12. Temperature required in storing
salads and dressings.
1. Perform mise en place
2. Prepare variety of salad and salad
dressing
3. Present variety of salad and salad
dressings
4. Store salad and salad dressings
Culinary Arts
TVT- Home Economics
Cookery NC II Manual
1st
Edition, 2016
Tesda Training
Regulations
Lecture and Discussion:
With the aid of PowerPoint
presentation and learning
module.
Self-Check Activity
Case Study
Pen and Paper
Test
Laptop/ LCD
Projector
Video
Presentation
1 week
1. Variety of ingredients in preparing
sandwiches
2. Common culinary/industry terms
used with regard to sandwiches
3. Classification of sandwiches
4. Components of the sandwich,
5. Types of bread suited for
sandwiches
1. Perform mise en place
2. Prepare variety of sandwiches
3. Present variety of sandwiches
4. Store sandwiches
Culinary Arts
TVT- Home Economics
Cookery NC II Manual
1st
Edition, 2016
Tesda Training
Regulations
Lecture and Discussion:
With the aid of PowerPoint
presentation and learning
module.
Self- Check
Case Study
Pen and Paper
Test
Laptop/ LCD
Projector
Video
Presentation
1 week
5. 6. Suitable filling and spreads for each
type of sandwich,
7. Methods of preparing sandwiches
8. Safe and hygienic practices in storing
sandwiches
9. Required temperature in storing
sandwiches
1. Importance of desserts
2. Classifications of dessert and their
characteristics
3. Varieties of ingredients in preparing
desserts
4. Methods of preparing desserts,
5. Sauces for desserts,
6. Accompaniments for desserts,
7. Factors and techniques in plating and
presenting deserts,
8. Safety and hygienic practices in
storing desserts,
9. Required temperature in storing
dessert
1. Perform mise en place
2. Prepare desserts
3. Plate/present desserts
4. Storing desserts
Culinary Arts
TVT- Home Economics
Cookery NC II Manual
1st
Edition, 2016
Tesda Training
Regulations
Reporting
Individual/Group Research
Lecture and Discussion:
With the aid of PowerPoint
presentation.
Think Pair- Share
Self- Check
Activity
Pen and Paper
Test
Assessment
Tools
Laptop/ LCD
Projector
Rubric
1 week
1. Functions of food packaging and its
importance
2. Types of packaging materials,
3. Safety procedures in packaging food,
4. Methods of food packaging,
5. Labeling of packaged food
1. Select packaging materials
2. Package food items
Culinary Arts
TVT- Home Economics
Cookery NC II Manual
1st
Edition, 2016
Tesda Training
Regulations
Reporting
Individual/Group Research
Lecture and Discussion:
With the aid of PowerPoint
presentation.
Think Pair- Share
Self- Check
Activity
Pen and Paper
Test
Laptop/ LCD
Projector
Rubric
1 week
6. 1. Tools, utensils, and equipment
needed in egg preparation
2. Cleaning and sanitizing tools and
equipment
3. Nutritional value and components of
eggs.
4. Characteristics of quality fresh eggs.
5. Ingredients for egg dishes
6. Market forms of egg.
7. Uses of eggs in culinary arts 8.
Varieties of egg dishes
8. Suggested projects:
9. Various egg dishes
1. Perform mise en place
2. Prepare egg dishes
3. Present egg dishes
Reporting
Individual/Group Research
Lecture and Discussion:
With the aid of PowerPoint
presentation.
Think Pair- Share
Self- Check
Activity
Pen and Paper
Test
Laptop/ LCD
Projector
Rubric
1 week
1. Tools and equipment needed,
2. Quality of cereals and starch dishes,
3. Nutritional value and components of
cereals and starch,
4. Food sources and kinds of starch and
cereals 5. Ingredients for starch and
cereal dishes,
5. Methods of cooking starch and
cereal dishes,
6. Preparation of sauces and
accompaniments for starch and
cereal dishes,
7. Safety and hygienic practices in the
kitchen,
8. Suggested projects: Cereal and
starch dishes
9. Techniques for storing starch and
cereal dishes
1. Perform mise en place
2. Prepare cereal and starch dishes
3. Present cereal and starch dishes
4. Storing cereals and starch
Culinary Arts
TVT- Home Economics
Cookery NC II Manual
1st
Edition, 2016
Tesda Training
Regulations
Reporting
Individual/Group Research
Lecture and Discussion:
With the aid of PowerPoint
presentation.
Think Pair- Share
Self- Check
Activity
Pen and Paper
Test
Laptop/ LCD
Projector
Rubric
1 week
1. Principles of preparing vegetables
2. Characteristics of quality vegetables
3. 3. Thawing frozen vegetables,
4. Market forms of vegetables,
5. Factors in the selection of
vegetables used for culinary arts,
6. Methods of cooking vegetables
dishes
1. Perform mise en place
2. Prepare vegetable dishes
3. Present vegetable dishes
4. Store vegetable dishes
Culinary Arts
TVT- Home Economics
Cookery NC II Manual
1st
Edition, 2016
Tesda Training
Regulations
Reporting
Individual/Group Research
Lecture and Discussion:
With the aid of PowerPoint
presentation.
Self- Check
Activity
Pen and Paper
Test
Laptop/ LCD
Projector
Rubric
1 week
7. 7. Preparation of sauces and
accompaniment for serving
vegetable dishes,
8. Suggested projects: Various
vegetable dishes
9. Safety and hygienic practices in the
laboratory kitchen
10. Techniques ins toring vegetable
dishes
11. FIFO
Think Pair- Share
1. Types and varieties of and market
forms of seafood.
2. Fish cuts
3. Composition and nutritive value of
seafood dishes
4. Processing fish
5. Method of thawing
6. OHS
7. Principles of cooking sea food and
fish
8. Presentation of fish and seafood
dishes
9. Plating,
10. Garnishing
11. Guidelines in serving fish and
seafood dishes,
12. Factors in storing and handling ,
13. seafoodStorage requirements for
fish
1. Perform mise en place,
2. Handle fish and sea food
3. Cook fish and shellfish
4. Cook fish and shellfish
5. Plate/present fish and sea food
6. Store fish and sea food
Culinary Arts
TVT- Home Economics
Cookery NC II Manual
1st
Edition, 2016
Tesda Training
Regulations
Reporting
Individual/Group Research
Lecture and Discussion:
With the aid of PowerPoint
presentation.
Think Pair- Share
Self- Check
Activity
Pen and Paper
Test
Laptop/ LCD
Projector
Rubric
1 week
1. Principles of preparing stocks
2. Classifications of stocks
3. Ingredients in preparing stocks
4. Types and uses of convenience
products,
5. Methods of preparing stocks
6. Techniques in presenting and
evaluating soups,
7. Criteria in presenting and
evaluating soup recipes (e.g. right
flavor, color, temperature, service
1. Prepare stocks for menu items
2. Prepare soups for required items
3. Prepare sauces for menu item
4. Prepare requires sauces for menu
items
5. Store and reconstitute, stocks,
sauces and soups.
Culinary Arts
TVT- Home Economics
Cookery NC II Manual
1st
Edition, 2016
Tesda Training
Regulations
Reporting
Individual/Group Research
Lecture and Discussion:
With the aid of PowerPoint
presentation.
Think Pair- Share
Self- Check
Activity
Pen and Paper
Test
Laptop/ LCD
Projector
Rubric
1 week
8. ware, and suitable garnishes and
accompaniments),
8. Suggested projects: Various kinds
of soup,
9. Classification of Sauces,
10. Ingredients in preparing sauces,
11. Methods of preparing sauces,
12. Types of thickening agents and
convenience products used in
preparing sauces
13. Methods of storing and reheating
stocks, sauces, and soups,
14. OHS
1. Preparation of poultry for cooking
2. Market forms of poultry
3. Poultry cut outs
4. Types and causes of food spoilage
and cross- contamination
5. Methods of cooking poultry and
game birds
6. Nutritional value of poultry and
game bird dishes
7. Factors in presenting/plating poultry
and game-bird dishes
8. Types of service ware, Plating,
Garnishing,
9. Sauces and Accompaniment
10. Techniques in storing poultry and
game bird
1. Perform mise en place
2. Cook poultry and game bird
dishes,
3. Plate/present poultry and game
bird dishes,
4. Store poultry and game bird
dishes
Culinary Arts
TVT- Home Economics
Cookery NC II Manual
1st
Edition, 2016
Tesda Training
Regulations
Reporting
Individual/Group Research
Lecture and Discussion:
With the aid of PowerPoint
presentation.
Think Pair- Share
Self- Check
Activity
Pen and Paper
Test
Laptop/ LCD
Projector
Rubric
1 week
1. Principles in meat preparation,
2. Market forms of meat,
3. Different kinds of meat,
4. Different types of meat cuts,
5. Tools, utensils, and equipment for
meat preparation,
6. Techniques in meat tenderizing
7. Variety of meat dishes,
8. Methods of cooking meat,
1. Perform mise en place
2. Cook meat cuts
3. Present meat dishes
4. Store meat dishes
Culinary Arts
TVT- Home Economics
Cookery NC II Manual
1st
Edition, 2016
Tesda Training
Regulations
Reporting
Individual/Group Research
Lecture and Discussion:
With the aid of PowerPoint
presentation.
Think Pair- Share
Self- Check
Activity
Pen and Paper
Test
Laptop/ LCD
Projector
Rubric
1 week
9. 9. Methods of presenting meat dishes,
plating, garnishing, portion control
for cooked meat,
10. Techniques in storing meat and FIFO
MIDTERM EXAMINATION WEEK
Prepare and present Project 1 Laboratory (Preparing a range of Hot
Meals: Egg, Vegetable,
Meat, Poultry, Game,
seafood, Stock sauces and
soups)
Rubric 1 week
Prepare and present project 2
Laboratory (Preparing a range Cold
Meals: Appetizers or Hors
d’oeuvres, salad and salad
dressings, sandwich)
Rubric 1 week
Prepare and present project 3
Laboratory (Prepare a range Sweets:
Hot, cold and frozen
desserts)
Rubric 1 w
e
e
k
FINAL Examination Week
Suggested Readings and
References
Reference: Technical Education and Skills Development Authority-Qualification Standards Office. Training Regulations for Cookery NCII. Taguig City,
Philippines: TESDA, 2012.
https://en.wikipedia.org/wiki/Cooking
Course Requirements • Prelim, Midterm and Final Examination
• Quizzes
• Participation in class discussion and in individual and group activity
• Individual or group project
• Individual/Group Reporting
• Regular Attendance (as per school policy)
Grading System PrelIm, Midterm, Finals
40% - Major Exams (Prelim, Midterm, Finals)
15% - Quizzes
20% - Reflection/ Reaction Activities
20% - Participation/ Presentations
5% - Regular Attendance
100% - TOTAL
10. Classroom Policies ➢ Breaks, if given, will be determined by the instructor and leaving the room at any other point of the class is strongly discouraged.
➢ Students are not allowed to use cellular phones and other devices (unless allowed) upon entering the classroom especially during the class
discussion.
➢ If the student has lack of requirements (quizzes, activities, assignments), he/she should approach the instructor immediately for him/her to be given
an extra quiz or activity and it should be done before the given term ends.
➢ Attendance to all classes is mandatory. Please see the students’ manual regarding excused absences. Students will be penalized for unexcused
absences at the discretion of the instructor. Excessive lateness will contribute to an absent mark.
➢ Assignments/ Activities submitted late will be accepted only within the week but the points will be deducted.
➢ Academic dishonesty will not be tolerated. If academic dishonesty is determined on an assignment, it will result in a zero and if someone was caught
for cheating, he/she is automatically failed in the subject.
➢ Observed and maintain cleanliness in the classroom.
Prepared by:
JO-ANN A. ABAD
Instructor
Noted by:
ERICKSON S. VILLAMAYOR
Area Chairman
Approved by:
Dr. JOSEFINA C. LORCA
Dean, PKM