lOMoARcPSD|42568320
K to 12 BASIC EDUCATION CURRICULUM
TECHNOLOGY AND LIVELIHOOD EDUCATION
HOME ECONOMICS - COOKERY
Grade 7/8 (Exploratory)
Course Description:
This curriculum guide is an exploratory course in Cookery, which leads to National Certificate Level II (NC II). It covers five common competencies that a
Grade 7/8 Technology and Livelihood Education (TLE) student ought to possess, namely: 1) knowledge of the use of tools, equipment, and paraphernalia; 2)
maintenance of tools, equipment, and paraphernalia; 3) performance of mensuration and calculation; 4) interpretation of technical drawings and plans; and 5) the
practice of Occupational Health and Safety Procedures (OHSP)
The preliminaries of this exploratory course include the following: 1) discussion on the relevance of the course; 2) explanation of key concepts relative to
the course, and 3) exploration of career opportunities
PERFORMANCE LEARNING
CONTENT CONTENT STANDARD CODE
STANDARD COMPETENCIES
Introduction The learners demonstrate an The learners: The learners:
1. Basic concepts in understanding of: 1. independently 1. explain basic concepts
cookery 1. basic concepts and demonstrate common in cookery
2. Relevance of the theories in cookery competencies in 2. discuss the relevance
course cookery as prescribed of the course
3. Career opportunities in the TESDA Training 3. explore opportunities
Regulation for cookery as a
career
PERSONAL ENTREPRENEURIAL COMPETENCIES – PECs
1. Assessment of Personal - one’s PECs - recognize his/her LO 1. Recognize PECs TLE_PECS7/8-0k-1
Entrepreneurial PECs and prepare an needed in cookery
Competencies and Skills activity plan that 1.1 assess one’s pecs:
(PECs) vis-á-vis a aligns that with that characteristics,
practicing of a lifestyle, skills, traits
entrepreneur/employee: practitioner/entrepren 1.2 compare one’s pecs
1.1. Characterstics eur in cookery with those of an
1.2. Lifestyle entrepreneur
1.3. Skills
1.4. Traits
2. Analysis of PECs in
relation to an
entrepreneur
K to 12 TLE Track Home Economics - Cookery Curriculum Guide December 2013 *LO – Learning Outcome Page 1 of 33
lOMoARcPSD|42568320
K to 12 BASIC EDUCATION CURRICULUM
TECHNOLOGY AND LIVELIHOOD EDUCATION
HOME ECONOMICS - COOKERY
PERFORMANCE LEARNING
CONTENT CONTENT STANDARD CODE
STANDARD COMPETENCIES
ENVIRONMENT AND MARKET (EM)
SWOT analysis - environment and - create a business idea LO 1. Generate a business TLE_EM7/8-0k-1
1. Key concepts in market in cookery based on the analysis idea that relates with a
environment and market of environment and career choice in Cookery
2. Differentiation of market in cookery 1.1 discuss swot analysis
products, services, 1.2 generate a business
customers and their idea based on the
buying habits swot analysis
3. Competitors in the market
USE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA (UT)
1. Types of kitchen tools, - the use and - independently use LO 1. Utilize appropriate TLE_HECK7/8UT-0a-1
equipment and maintenance of and maintain tools, kitchen tools, equipment,
paraphernalia equipment in cookery equipment, and and paraphernalia
2. Uses of kitchen tools, materials in cookery 1.1 identify types of tools,
equipment, and according to standard equipment, and
paraphernalia operating procedures paraphernalia
1.2 classify the types of
appropriate cleaning
tools and equipment
based on their uses
1.3 describe the various
types of kitchen tools,
equipment, and
paraphernalia
MAINTENANCE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA (MT)
1. Types of chemicals for LO 2. Maintain appropriate TLE_HECK7/8MT-0b-2
cleaning and sanitizing kitchen tools, equipment,
kitchen tools and and paraphernalia
equipment 2.1 select various types
2. Steps in cleaning and of chemicals for
sanitizing kitchen tools cleaning and
and equipment sanitizing kitchen
3. Cleaning kitchen premises tools, equipment, and
(floor and storage areas) paraphernalia
4. Maintenance of kitchen 2.2 clean and sanitize
tools, equipment, and kitchen tools and
work areas equipment following
K to 12 TLE Track Home Economics - Cookery Curriculum Guide December 2013 *LO – Learning Outcome Page 2 of 33
lOMoARcPSD|42568320
K to 12 BASIC EDUCATION CURRICULUM
TECHNOLOGY AND LIVELIHOOD EDUCATION
HOME ECONOMICS - COOKERY
PERFORMANCE LEARNING
CONTENT CONTENT STANDARD CODE
STANDARD COMPETENCIES
manufacturer’s
instructions
2.3 use cleaning tools,
equipment, and
paraphernalia in
accordance to
standard operating
procedures
2.4 maintain kitchen
tools, equipment, and
work areas
1. Storing/stacking tools and LO 3. Store and stack TLE_HECK7/8MT-0c-3
equipment kitchen tools and
equipment
3.1 store or stack cleaned
equipment and
utensils safely in the
designated place
PERFORM MENSURATION AND CALCULATIONS (PM)
1. Types of measuring tools - performing - independently LO 1. Carry out TLE_HECK7/8PM-0d-4
and their uses mensuration and measure and calculate measurements and
2. Measuring techniques of calculation in cookery ingredients in cookery calculations in a required
ingredients task
2.1. Dry ingredients 1.1 give the abbreviations
2.2. Liquid ingredients and equivalents of
3. Measurement measurements
abbreviations 1.2 identify the types of
4. Equivalent measurements measuring tools
5. Conversion of weights and 1.3 describe the functions
measurements of measuring tools
6. Substitution of ingredients 1.4 measure ingredients
according to recipe
requirement
1.5 convert systems of
measurement
according to recipe
requirement
K to 12 TLE Track Home Economics - Cookery Curriculum Guide December 2013 *LO – Learning Outcome Page 3 of 33
lOMoARcPSD|42568320
K to 12 BASIC EDUCATION CURRICULUM
TECHNOLOGY AND LIVELIHOOD EDUCATION
HOME ECONOMICS - COOKERY
PERFORMANCE LEARNING
CONTENT CONTENT STANDARD CODE
STANDARD COMPETENCIES
1.6 perform substitution
of ingredients
7. Costing the finished LO 2. Calculate cost of TLE_HECK7/8PM-0e-5
products/recipes production
7.1. Expenses 2.1 discuss principles of
7.2. Mark-up costing
7.3. Selling price 2.2 compute cost of
7.4. Profit production
2.3 validate computed
cost of production
INTERPRET KITCHEN LAYOUT (KL)
1. Alphabet of lines - the interpretation of - independently LO 1. Read and interpret TLE_HECK7/8KL-0f-6
2. Architectural kitchen diagrams, plans, and interpret kitchen/shop kitchen plans
symbols, diagram, and kitchen layouts layouts based on 1.1 read and interpret
layout given blueprints architectural kitchen
symbols and layout
according to
specifications in the
blueprint
1.2 determine parts and
functions of a
kitchen layout
3. Kitchen types and layouts LO 2. Prepare a kitchen TLE_HECK7/8KL-0g-7
layout
2.1 prepare a sketch and
layout according the type
of kitchen
PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (OSHP)
1. Concepts of the following: - the practice of - independently LO 1. Importance of TLE_HECK7/8OHSP-0h-8
1.1. Safety occupational health practice occupational Occupational Health and
1.2. Health and safety health and safety Safety Procedures
1.3. OHSP standards 1.1 recognize the
2. Safety Regulations importance of ohsp
2.1. Clean Air Act 1.2 explain safety
2.2. Building Code regulations, hazard
2.3. National Electrical control practices, and
K to 12 TLE Track Home Economics - Cookery Curriculum Guide December 2013 *LO – Learning Outcome Page 4 of 33
lOMoARcPSD|42568320
K to 12 BASIC EDUCATION CURRICULUM
TECHNOLOGY AND LIVELIHOOD EDUCATION
HOME ECONOMICS - COOKERY
PERFORMANCE LEARNING
CONTENT CONTENT STANDARD CODE
STANDARD COMPETENCIES
and Fire Safety Code procedures based on
2.4. Ph OSHS organization
procedures
3. Types of Hazard/Risk in LO 2. Identify Hazards and TLE_HECK7/8OHSP-0i-9
the work place Risks in the Workplace
3.1. Physical 2.1 determine the types of
3.2. Biological hazards and risks the
3.3. Chemical workplace
3.4. Fire
4. Control hazards and risks LO 3. Evaluate and Control TLE_HECK7/8OHSP-0j-10
in the workplace Hazards and Risks in the
4.1. Environmental Workplace
control 3.1 Follow consistently
4.2. Work practice control OHS procedure for
4.3. Personal Protective controlling
Equipment (PPE) hazards/risks
5. Emergency-related drills 3.2 Use Personal
and training Protective Equipment
6. Occupational Health and (PPE) in accordance
Safety personal records with OHS
3.3 Conduct emergency-
related drills and
training
3.4 Maintain OHSP
awareness
K to 12 TLE Track Home Economics - Cookery Curriculum Guide December 2013 *LO – Learning Outcome Page 5 of 33
