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CBOW

The document outlines the competency-based budget for Grade 8 students for the 3rd quarter (February 13 to April 19) of cooking class. It includes 9 weeks of instruction with 1 week for holy week, leaving 8 actual weeks. Over this time period, students will learn to utilize appropriate kitchen tools and equipment, maintain those tools and equipment through cleaning and sanitization, carry out measurements and calculations required for recipes, calculate the cost of food production, and understand the importance of occupational health and safety procedures in the kitchen.

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Merlinda Pacquiao
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39 views

CBOW

The document outlines the competency-based budget for Grade 8 students for the 3rd quarter (February 13 to April 19) of cooking class. It includes 9 weeks of instruction with 1 week for holy week, leaving 8 actual weeks. Over this time period, students will learn to utilize appropriate kitchen tools and equipment, maintain those tools and equipment through cleaning and sanitization, carry out measurements and calculations required for recipes, calculate the cost of food production, and understand the importance of occupational health and safety procedures in the kitchen.

Uploaded by

Merlinda Pacquiao
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Quarter 3---feb 13-April April 19

3rd Pt-April 20-21, 2023

 9weeks
 1 week holy week
 8 weeks actual
Competency-Based Budget of the Week
Quarter 3
Grade 8

Competency Week Objective


LO 1. Utilize appropriate kitchen tools, 1 and 2  Identify types of tools, equipment, and
equipment, and paraphernalia paraphernalia
 Classify the types of appropriate cleaning tools and
equipment based on their uses
Maintain appropriate kitchen tools, 3  Select various types of chemicals for cleaning and
equipment, and paraphernalia sanitizing kitchen tools, equipment, and
paraphernalia.
 Clean and sanitize kitchen tools and equipment
following manufacturer’s instructions use cleaning
tools, equipment, and paraphernalia in accordance
to standard operating procedures maintain kitchen
tools, equipment, and work areas
Carry out measurements and calculations in a 4 and 5  Give the abbreviations and equivalents of
required task measurements.
 Measure ingredients according to recipe
requirement.
 Convert systems of measurement according to
recipe requirement.
 Perform substitution of ingredients
Calculate cost of production 6 and 7  Discuss principles of costing
 Compute cost of production
Importance of Occupational Health and 8  recognize the importance of OSH
Safety Procedures

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