kitchen’s lay out. - hau.edu.ph · (bread and pastry production) second quarter grade level...

1

Syllabus in TLE 7

(Commercial Cooking)

First Quarter

Grade Level Standard

The learner understands the basic concepts and underlying principles in developing fundamental skills in Exploratory Technology and Vocational Education.

Content Standard

The learner demonstrates the proper use of cooking utensils that every kitchen needs, appreciate the importance of cleaning and sanitizing utensils, understand calculating the mark up percentage and how work triangle relate with different kitchen’s lay out.

Performance Standard

The learner transfers learning by: Cleaning equipment should store safely in the designated position and area, costs of production are computed according to standard procedure, and types of kitchen layouts are identified.

Time Frame Topics Learning Competencies Assessment

Week 1

Orientation

- Student Activity Program

- Rules and Regulations in Culinary Lab/ Classroom

- Pre-test

Week 2

Materials of Kitchen Utensils

and Equipment

Cooking Utensils and

Equipment that every kitchen

needs

Activity (Role playing)

Utilizes kitchen tools and Equipment

Formative:

Picture Analysis

Discussion

Oral Recitation

Summative:

Written Test

2

Valuing: Appreciate the importance of kitchen tools and equipment

(Identifying the

materials of

different kitchen

utensils and

equipment).

Demonstration (Short skit about the use of different cooking utensils and equipment)

Week 3

Cleaning and Sanitizing

Sanitizing Methods

Advantages and of different

chemical sanitizers


utensils

Valuing: Deeping the importance of cleanliness & orderliness on the food production industry

Identifies the chemicals to be utilized in cleaning and sanitizing kitchen utensils.

Formative:

Discussion

Recitation (Cite some instances how they use the different cleaning agents or sanitizers into their daily living).

Summative:

Short Quiz (Enumerating the following: 4 cleaning agents, 3 chemical sanitizers, and 3 factors influence the effectiveness of chemical sanitizers).

Week 4

Cleaning Kitchen premises Maintains the cleanliness of

Formative:

Discussion (Skillful

3

Store and Stack kitchen tools

and equipment

How to clean and store

cooking tools and equipment

Valuing: Prolonging the life span of kitchen tools and utensils through proper maintenance.

different kitchen utensils and equipment prior before storing and stacking them.

Story Telling integrating the steps in cleaning kitchen premises, ways in cleaning and storing tools and equipment).

Summative:

Short Quiz (Arranging the steps chronologically regarding the steps in cleaning kitchen premises and ways in cleaning and storing tools and equipment).

Week 5

FIRST MID-QUARTER EXAM

Applies the lesson learned during week 1 to 4

Summative:

Written Test regarding the topics tackled/discussed on the First Mid-Quarter

Week 6

Table of weights and measure

Ingredients equivalent

Valuing: Observing accuracy in measuring ingredients

Carries measurement and calculation in a required task

Substitutes of ingredients if other ingredient is not available.

Formative:

Discussion

Recitation

Activity (Completing the table-Solving weights and measurement in a

4

given problem). Summative:

Short Quiz regarding the calculations of substituting ingredients

Week 7

Nutrition Month (Snack Preparation)

Valuing: Giving importance to one’s health by preparing nutritious and healthy snacks.

Prepares nutritious healthy snacks (e.g Sandwiches)

Uses kitchen tools & utensils correctly

TRANSFER GOAL: In line with Nutrition month celebration, the TLE Department will have an activity tag as “Fiesta sa Gym: Halina at Makisaya, Sa TLE Day Siguradong May Kita.” This is to showcase the talents and skills learned in different components, so students will have a chance to portray the role of an entrepreneur, baker, programmer, web developer, artist etc. This is also a way for the

Formative:

Make an artistic poster regarding the theme of Nutrition month.

Note: Post test will be given to students

5

students to experience the real world of work.

Week 8

How to measure Dry and

Liquid ingredients

How to Calculate Markup

percentage

Calculate Peso Markup

Calculate percent Markup

based on Cost


based on Selling price

Valuing: Appreciate honesty

Calculates cost of Production

Formative:

Discussion

Recitation Summative:

Demonstration (Proper measuring of liquid and dry ingredients according to recipe requirement).

Written Test (Calculate problem using Markup based on Cost and Selling price)

Week 9

Kitchen Floor plan and

Symbols

Understanding the Basic

Kitchen Lay out and see hoe

Reads and Interprets kitchen plan

Formative:

Picture Analysis

Discussion


Demonstration (Lay-out own dream kitchen. Place the necessary symbols

6

work triangle functions on

each lay out.

Valuing: Enhancing one’s patience in interpreting/reading kitchen plan.

to show the different appliances, counters, areas and the direction of work flow).

Project (Collect pictures of different types of kitchen and label each layout).

Week 10

FIRST QUARTER EXAM

Applies the lesson learned during the First Quarter

Summative:

Written Test regarding the topics discussed on the First Quarter

7

Syllabus in TLE 7

(Bread and Pastry Production)

Second Quarter



Content Standard

The learner demonstrates the use of different baking tools and equipment in every kitchen needs, understand mensuration and calculation in substituting weights and measurements, appreciate the importance of occupational safety health procedure and the different hazards and risk identification and control.


The learner transfers learning by: Perform calculation and substitution of weights and measure, appreciate the importance of occupational safety and health procedures, understand the different electrical and fire safety codes in each workplace, and perform how to give first aid on emergency.


Week 1

Baking Tools and

equipment and their

uses

Classification of

baking tools and

equipment

Valuing: Appreciate the importance of each baking tools and equipment.

Utilizes different baking tools and equipment

Formative:

Picture Analysis

Oral Recitation

Discussion Summative:

Group activity (Enumerate the names of different baking tools and equipment shown in the projector).Classify the following tools based on their usage.

8

Week 2

Conversion/

substitution of

weights and measure

Measuring dry and

liquid ingredients

accurately

Maintain tools and

equipment

Specification of tools

Valuing: Observe accuracy while measuring ingredients

Performs mensuration and calculation


Formative:

Discussion

Seatwork (Fill in the blanks: Write the appropriate value of each table of weights and measures.

Summative:

Demonstration (Proper measuring and substituting of the following dry and liquid ingredients).

FACT or BLUFF (Identify the statement if it is fact or bluff regarding the safety measures in the use of kitchen tools and equipment & importance to do proper maintenance and safety of kitchen tools and equipment).

Week 3

Types and uses of

cleaning materials/

disinfectant

Preventive

maintenance

technique and

procedure

Performs basic preventive measure in keeping tools and equipment clean before storing it.

Formative:

Picture Analysis

Discussion


Identify the following cleaning materials and disinfectant.

9

Proper storage of

tools and equipment

Valuing: Observing neatness and orderliness in storing tools and equipment.

Week 4

Practice Occupational

Safety and Health

procedure

Hazard and Risks

identification control

OSH Indicators

Valuing: Observing some occupational safety and health procedure while working.

Identifies the different Hazards and Risk

Understands Occupational Safety and Health (OSH) to avoid hazard or risk that may occur.

Formative:

Film Viewing: Give reactions regarding the presentation of Hazards and Risk. What lessons have learned in the presentation?

Summative:

Identifying the word or group being described or defined regarding OSH symbols.

Week 5

SECOND MID-QUARTER EXAM


Summative:

Written Test regarding the topics tackled/discussed on the Second Mid-Quarter

Week 6

Personal Hygiene

and Proper Hand

washing

Philippine OSH

standard

Performs proper hand washing technique

Identifies the different effect of Hazards and Risk

Formative:

Demonstration (Short skit cheer regarding the ways on how to wash hands properly).

10

Effects of Hazard in

the workplace

Valuing: Deeper the value of hand washing in the Food Industry.

Summative:

Observe and make an interview with the personnel staff on how they enforced the OSH in the workplace in the given categories by the teacher.

Week 7

Control Hazard and

Risk

Safety Regulations in

the workplace

Clean Air Act

Valuing: Observing/following safety regulations in the workplace

Understands safety regulations in the workplace

Formative:

Graded Recitation-regarding the importance of implementing the clean air act.

Summative:

Short Quiz regarding the different control hazards and identifies industries where maximum workplace mishaps take place.

Week 8

Fire safety tips in the

workplace

Electrical safety tips

Waste management

Electrical and Fire

Safety Code

Decontamination of

Identifies the different electrical and fire safety code to avoid hazard or risk in each workplace

Formative:

Discussion (Socratic Method).

Summative:

Identify whether it is a fire hazard or not given on the example. Identify which is being described regarding the fire safety code.

Poster Making-

11

Personnel or Worker

Valuing: Observing proper waste management in the kitchen

regarding on waste management, how can this affect our daily living?

Week 9

Maintain

Occupational Safety

and Health

Awareness

Operational safety

and health

procedures, practices

and regulations

Emergency-Related

drills and Training

Valuing: Appreciating the importance of disaster preparedness in the workplace.

Understands operational safety and health procedures, practices and regulations

Applies the emergency drills and training in preparation for the calamity.

TRANSFER GOAL: The students on their own ability and confidence were able to create a persuasive advertisement that shows the importance of hazard/disaster preparedness in the working place. PERFORMANCE TASK: Create a short play that advertises safety awareness during a hazard/disaster in the work place.

Formative:

Discussion

Arrange the fire drill procedure sequence and sequence the earthquake drill procedure.

Summative:

Demonstration (Perform the different ways of giving first aid to patient by following the instructions given through simulation).

Note: Post test will be given to students

12

Week 10

SECOND QUARTER EXAM

Applies the lesson learned during the Second Quarter

Summative:

Written Test regarding the topics tackled/discussed on the Second Quarter

13

Syllabus in TLE 7

(Commercial Cooking)

Third Quarter



Content Standard

The learner demonstrates the proper use of cooking utensils that every kitchen needs, appreciate the importance of cleaning and sanitizing utensils, understand calculating the mark up percentage and how work triangle relate with different kitchen’s lay out.


The learner transfers learning by: Cleaning equipment should store safely in the designated position and area, costs of production are computed according to standard procedure, and types of kitchen layouts are identified.


Week 1

Orientation

Basic concepts in commercial cooking

Materials of Kitchen Utensils

and Equipment

Valuing: Appreciate the importance

of the materials used in kitchen

utensils and equipment

Identifies the basic

concepts in

commercial cooking

Classifies kitchen

utensil according to

their materials

Formative:

Discussion

Recitation

Summative:

Written Test

(Identifying the

materials of

different kitchen

utensils and

equipment).

14

Week 2

Cooking Utensils and

Equipment that every kitchen

needs

Activity (Role playing)

Valuing: Appreciate the importance of kitchen tools and equipment

Utilizes kitchen tools and Equipment

Formative:

Picture Analysis

Discussion

Oral Recitation

Summative:

Demonstration (Short skit about the use of different cooking utensils and equipment)

Week 3


Sanitizing Methods

Advantages and of different

chemical sanitizers


utensils

Valuing: Deeping the importance of cleanliness & orderliness on the food production industry

Identifies the chemicals to be utilized in cleaning and sanitizing kitchen utensils.

Formative:

Discussion

Recitation (Cite some instances how they use the different cleaning agents or sanitizers into their daily living).

Summative:

Short Quiz (Enumerating the following: 4 cleaning agents, 3 chemical sanitizers, and 3 factors influence the effectiveness of chemical

15

sanitizers).

Week 4

Cleaning Kitchen premises

Store and Stack kitchen tools

and equipment

How to clean and store

cooking tools and equipment

Valuing: Prolonging the life span of kitchen tools and utensils through proper maintenance.

Maintains the cleanliness of different kitchen utensils and equipment prior before storing and stacking them.

Formative:

Discussion (Skillful Story Telling integrating the steps in cleaning kitchen premises, ways in cleaning and storing tools and equipment).

Summative:

Short Quiz (Arranging the steps chronologically regarding the steps in cleaning kitchen premises and ways in cleaning and storing tools and equipment).

Week 5

THIRD MID-QUARTER EXAM


Summative:

Written Test regarding the topics tackled/discussed on the First Mid-Quarter

Week 6

Table of weights and measure

Ingredients equivalent

Valuing: Observing accuracy in

Carries measurement and calculation in a required task

Substitutes of

Formative:

Discussion

Recitation

Activity (Completing the

16

measuring ingredients ingredients if other ingredient is not available.

table-Solving weights and measurement in a given problem).

Summative:

Short Quiz regarding the calculations of substituting ingredients

Week 7

How to measure Dry and

Liquid ingredients

Valuing: Observing accuracy in measuring ingredients

TRANSFER GOAL: The students on their own knowledge and skills acquired will be able to prepare healthy sandwiches and to be evaluated by the assigned TLE teachers. PERFORMANCE TASK: Prepare healthy sandwiches so that students will acquire knowledge regarding one’s nutrition and skills to be applied at home.

Summative:

Demonstration (Proper measuring of liquid and dry ingredients according to recipe requirement).

Note: Post-test will be given to students.

Week 8

How to Calculate Markup

percentage

Calculate Peso Markup


Calculates cost of Production

Formative:

Discussion


Written Test

17

based on Cost


based on Selling price

Valuing: Appreciate honesty

(Calculate problem using Markup based on Cost and Selling price)

Week 9

Kitchen Floor plan and

Symbols

Understanding the Basic

Kitchen Lay out and see how

work triangle functions on

each lay out.

Valuing: Enhancing one’s patience in interpreting/reading kitchen plan.

Reads and Interprets kitchen plan

Formative:

Picture Analysis

Discussion


Demonstration (Lay-out own dream kitchen. Place the necessary symbols to show the different appliances, counters, areas and the direction of work flow).

Project (Collect pictures of different types of kitchen and label each layout).

Week 10

THIRD QUARTER EXAM

Applies the lesson learned during the First Quarter

Summative:

Written Test regarding the topics discussed on the First Quarter

18

Syllabus in TLE 7

(Bread and Pastry Production)

Fourth Quarter



Content Standard

The learner demonstrates the use of different baking tools and equipment in every kitchen needs, understand mensuration and calculation in substituting weights and measurements, appreciate the importance of occupational safety health procedure and the different hazards and risk identification and control.


The learner transfers learning by: Perform calculation and substitution of weights and measure, appreciate the importance of occupational safety and health procedures, understand the different electrical and fire safety codes in each workplace, and perform how to give first aid on emergency.


Week 1

Baking Tools and

equipment and their

uses

Classification of

baking tools and

equipment

Valuing: Appreciate the importance of each baking tools and equipment.

Utilizes different baking tools and equipment

Formative:

Picture Analysis

Oral Recitation

Discussion Summative:

Group activity (Enumerate the names of different baking tools and equipment shown in the projector).Classify the following tools based on their usage.

19

Week 2

Conversion/

substitution of

weights and measure

Measuring dry and

liquid ingredients

accurately

Maintain tools and

equipment

Specification of tools

Valuing: Observe accuracy while measuring ingredients

Performs mensuration and calculation


Formative:

Discussion

Seatwork (Fill in the blanks: Write the appropriate value of each table of weights and measures.

Summative:

Demonstration (Proper measuring and substituting of the following dry and liquid ingredients).

FACT or BLUFF (Identify the statement if it is fact or bluff regarding the safety measures in the use of kitchen tools and equipment & importance to do proper maintenance and safety of kitchen tools and equipment).

Week 3

Types and uses of

cleaning materials/

disinfectant

Preventive

maintenance

technique and

procedure

Performs basic preventive measure in keeping tools and equipment clean before storing it.

Formative:

Picture Analysis

Discussion


Identify the following cleaning materials and disinfectant.

20

Proper storage of

tools and equipment

Valuing: Observing neatness and orderliness in storing tools and equipment.

Week 4

Practice Occupational

Safety and Health

procedure

Hazard and Risks

identification control

OSH Indicators

Valuing: Observing some occupational safety and health procedure while working.

Identifies the different Hazards and Risk

Understands Occupational Safety and Health (OSH) to avoid hazard or risk that may occur.

Formative:

Film Viewing: Give reactions regarding the presentation of Hazards and Risk. What lessons have learned in the presentation?

Summative:

Identifying the word or group being described or defined regarding OSH symbols.

Week 5

FOURTH MID-QUARTER EXAM


Summative:

Written Test regarding the topics tackled/discussed on the Second Mid-Quarter

Week 6

Personal Hygiene

and Proper Hand

washing

Philippine OSH

standard

Performs proper hand washing technique

Identifies the different effect of Hazards and Risk

Formative:

Demonstration (Short skit cheer regarding the ways on how to wash hands properly).

21

Effects of Hazard in

the workplace

Valuing: Deeper the value of hand washing in the Food Industry.

Summative:

Observe and make an interview with the personnel staff on how they enforced the OSH in the workplace in the given categories by the teacher.

Week 7

Control Hazard and

Risk

Safety Regulations in

the workplace

Clean Air Act

Valuing: Observing/following safety regulations in the workplace

Understands safety regulations in the workplace

Formative:

Graded Recitation-regarding the importance of implementing the clean air act.

Summative:

Short Quiz regarding the different control hazards and identifies industries where maximum workplace mishaps take place.

Week 8

Fire safety tips in the

workplace

Electrical safety tips

Waste management

Electrical and Fire

Safety Code

Decontamination of

Identifies the different electrical and fire safety code to avoid hazard or risk in each workplace

Formative:

Discussion (Socratic Method).

Summative:

Identify whether it is a fire hazard or not given on the example. Identify which is being described regarding the fire safety code.

Poster Making-

22

Personnel or Worker

Valuing: Observing proper waste management in the kitchen

regarding on waste management, how can this affect our daily living?

Week 9

Maintain

Occupational Safety

and Health

Awareness

Operational safety

and health

procedures, practices

and regulations

Emergency-Related

drills and Training

Valuing: Appreciating the importance of disaster preparedness in the workplace.

Understands operational safety and health procedures, practices and regulations

Applies the emergency drills and training in preparation for the calamity.

TRANSFER GOAL: The students on their own ability and confidence were able to create a persuasive advertisement that shows the importance of hazard/disaster preparedness in the working place. PERFORMANCE TASK: Create a short play that advertises safety awareness during a hazard/disaster in the work place.

Formative:

Discussion

Arrange the fire drill procedure sequence and sequence the earthquake drill procedure.

Summative:

Demonstration (Perform the different ways of giving first aid to patient by following the instructions given through simulation).

Note: Post-test will be given to students

23

Week 10

FOURTH QUARTER EXAM

Applies the lesson learned during the Second Quarter

Summative:

Written Test regarding the topics tackled/discussed on the Second Quarter

kitchen’s lay out. - hau.edu.ph · (bread and pastry production) second quarter grade level...

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