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K to 12 Basic Education Program
TECHNOLOGY AND LIVELIHOOD EDUCATION
(GRADE 9)
Grade Level Standard:
Technology and Livelihood Education in Home Economics – Cookery leads to National Certificate Level II (NCII). It covers core competencies namely; (1) cleaning and maintaining kitchen premises (2) preparing appetizers (3) preparing salad and dressings (4) preparing sandwiches (5) preparing desserts and (6) packaging prepared foods.
CONTENT STANDARD
The learner demonstrates understanding of core concepts, and theories in Cookery.
PERFORMANCE STANDARD
The learner independently demonstrates core competencies in Cookery as prescribed in the TESDA Training Regulation.
LEARNING COMPETENCIES
Clean and maintain kitchen premises
Prepare appetizers
Prepare salad and dressings
Prepare sandwiches
Prepare desserts
Package prepared foods
I. INTRODUCTION
Technology and Livelihood Education (TLE) is one of the nomenclature in the implementation of the K to 12 Basic Education Program (BEP) composed of four components; namely, Agri-Fishery Arts, Home Economics, Industrial Arts and Information and Communication Technology. In this module, the focus is on Home Economics course – Cookery.
In this course, varied and relevant activities and opportunities are provided to demonstrate your understanding of concepts and core competencies as prescribed in TESDA Training Regulation in Cookery and provides quality foods and services to
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target clients. This will also be a venue for you to assess yourself and identify aspects of business that you need to strengthen and safeguard before you become a part of the workforce.
Today in the world of work, the number of available jobs is scars and the Department of Education is revitalizing its resources to lead the young minds and to prepare them skillfully as future Chef. It is in honing the skills that learners can assure to have an edge of surviving the daily needs of oneself and of others. It seeks to provide the learners with the knowledge, attitude, values and skills in the field of Cookery.
This module is specifically crafted to focus on the different activities that will assess your level in terms of skills and knowledge with the expectation to demonstrate through the learning materials. Learning procedures are divided into different sections - What to Know, What to Process, What to Reflect and Understand, and What to Transfer. Read and answer the suggested tasks and accomplish them to practice developing a sustainable program, prioritizing needs and building a vision. So, explore and experience the K to 12 TLE module and be a step closer to a successful Chef.
II. OBJECTIVES
At the end of this module, you are expected to:
1. Recognize the Personal and Entrepreneurial characteristics (PECS);
2. Identify job opportunities through customers’ needs and wants and/market analysis;
3. Clean, sanitize and store kitchen tools, equipment, and premises;
4. Prepare appetizers; salad and dressing; sandwiches; desserts;
5. Present appetizers; salad and dressing; sandwiches; desserts;
After finishing all the activities in this module, expect job opportunities and experience to set up a business enterprise which will generate jobs for others
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6. Store appetizers; salad and dressing; sandwiches; desserts; and
7. Package prepared foods
III. DIAGNOSTIC TEST
Guide learners in answering the diagnostic test on page 7. Instruct them to write the letter of their choice in their test notebook. Check the test using the key to correction provided at the last part of the module. Use the result of the test in planning how to deal with the students and where to start.
IV. LEARNING GOALS AND TARGETS
Explain to the learners the objectives of the module and encourage them to think and write their own learning goals. Set procedures and specific standards based on the objectives of the lesson and results of the pre-assessment for the learners to follow as they formulate their personal expected outcomes.
Ask them to keep their goals/targets on their journal/portfolio.
V. LEARNING EXPERIENCES
Part I - PERSONAL ENTREPRENEURIAL COMPETENCIES (PECs)
PART II - MARKET AND ENVIRONMENT
PART III - PROCESS AND DELIVERY
A. Know
Quarter I
Lesson 1.
Clean and Maintain Kitchen Tools, Equipment and Premises (Kp)
Instruct the learners to answer the pre- test on page 28. Asked them to write their answer in their test notebook.
Guide the learners in recognizing the different kitchen tools, equipment and working premises to be cleaned and sanitized as well as the cleaning agents and chemicals to be used in doing such.
Name Me
Instruct learners to name the given pictures of chemicals used to clean and sanitize kitchen tools and equipment on page 43. Tell them to write their
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answers on their test notebook.
Test Yourself
Guide the learners in assessing their competencies in cleaning and maintaining kitchen tools, equipment and kitchen premises by doing the activity on page 52.
Fill Me In
Given some of the kitchen tools and equipment on page 59, instruct the learners to draw a smiling face if they know them, and a sad face if they don’t in the opposite box under remarks. Asked them to put a if they know how to clean, sanitize and store them and X if they don’t in the next box.
Note: You may opt to use actual tools and equipment and show it to the students.
Quarter I
Lesson II. Prepare Appetizers (PA)
Pick and Tell
Prepare a strips of papers with the names of the given tools and equipment on page 72. Place these in a glass bowl. During the activity instruct each student to pick one and asked them to explain its uses in the preparation of appetizer.
Note: You may use actual tools and equipment instead of the names of the tools in a strip of paper.
Detect and Write
Asked the learners to identify the given
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statement on page 83.
Note. You may give additional items if you want.
Take Me In
Asked the learners to choose ingredients from the list on page 83 and write it inside the part of Canapé it belong.
Note: Much better if you may provide actual ingredients by assigning these to your students in advance.
Complete Me
Asked the learners to fill the blank with a word or group of words to make the sentence complete on page 94.
Note: You may give additional items.
Instruct the learners to answer the post- test on page 96. Asked them to write their answer in their test notebook.
Quarter II
Lesson I. Prepare Salad and Dressing (SD)
Instruct the learners to answer the pre- test on page 98. Asked them to write their answer in their test notebook.
Picture Me
Prepare in advance big picture of the different types of salad if possible.
Instruct the learners to describe
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opposite each type of salad their corresponding characteristics on page 107.
Fill Me In
Instruct the learners to fill in the blanks with the word/s to make the sentence correct and complete on page 123. You may give additional items.
Instruct learners to perform the given activity on page 131.
Instruct the learners to answer the post- test on page 135. Asked them to write their answer in their test notebook.
Quarter III
Lesson 1. Prepare Sandwiches
Instruct the learners to answer the pre- test on page 138. Asked them to write their answer in their test notebook.
Recognize Me
Asked the learners to identify the given description of Ingredients and choose their answer from the list on page 149.
Hot or Cold?
Guide the learners in classifying the given sandwiches on page 153 as to Hot or Cold sandwiches. You may assign the students to bring any kind of sandwiches and classify these as to hot or cold sandwich.
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Portrait of Sandwiches
Instruct learners to perform the activity on page 153 that is to collect and compile twenty pictures of different types of sandwiches and classify each according to Hot or Cold sandwiches.
Can You Name Me
Let the students identify the given statements on page 160 and instruct them to write their answers on their answer notebook.
Instruct learners to identify the storing techniques being described in the given statements on page 183. Asked them to write their answers on their test notebook.
Instruct the learners to answer the post- test on page 185. Asked them to write their answer in their test notebook.
Quarter IV
Lesson I. Prepare Dessert
Instruct the learners to answer the pre- test on page 187. Asked them to write their answer in their test notebook.
Name the Tool
Instruct the learners to name the tool/equipment given its uses and function on page 195. Write your answers on you test notebook.
Asked learners to answer the given activity on page 201.
Asked the learners to identify the
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ingredients describe by the sentences on page 207.
Guide the learners in reading the given questions on page 207 and choose the letter of the correct answer. Tell them to write their answer on their test notebook.
Instruct the learners to answer the post- test on page 233. Asked them to write their answer in their test notebook.
B. Process
Quarter I
Clean and Maintain Kitchen Tools, Equipment and Premises (Kp)
Narrate me a Story
Guide learners in accomplishing the task on page 53. Tell them to write their answers on their test notebook. Explain the rubrics which you will use in rating their output.
Quarter I
Lesson II. Prepare Appetizers (PA)
Make it for Me
Guide the learners in choosing and preparing any three from among the given recipes on page 90.
Quarter II
Lesson I. Prepare Salad and Dressing (SD)
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Manuscript of You
Asked the learners to make an album of the different kinds of salad with picture and recipe.
Organize your Learning
Asked learners to make an album of the different kinds of salad with their picture and recipe listed. Tell them that their output will be rated using the given rubric on page 109.
Do It Now
Prepare Mixed Green Salad using the given tools, materials and ingredients on page 124.
Quarter III
Lesson 1. Prepare Sandwiches
Portrait of You
Instruct the learners to collect pictures of different sandwiches, its preparation and classify them as to Hot and Cold.
Instruct learners to perform the activity on page 181 to apply what they have learned in presenting sandwiches.
Quarter IV
Lesson I. Prepare Dessert
Make a Fruit Dessert
Instruct learners to prepare a fruit dessert
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C. Reflect and Understand
Quarter I
Lesson 1. Clean and Maintain Kitchen Tools, Equipment and Premises (Kp)
View the Ways
Search a video presentation in advance on how to sanitize tools and equipment. Do this by opening you tube then type how to sanitize tools and equipment then browse and choose appropriate video from among the listed options in the screen. Note the site and open just before the actual presentation or download it in advance and save it in your desktop. Don’t hesitate to ask the assistance of your computer teachers if needed.
Guide the learners in watching a video presentation on how to sanitize tools and equipment and asked them to make a narrative report about what they have seen in their test notebook. Tell them to be guided by the given questions on page 57.
Create and Post
Guide learners in making a slogan on proper cleaning and sanitizing kitchen tools, utensils, equipment and working premises using Oslo paper, coloring materials, pencil, pentel pen and ruler. A rubric given on page 67 will be used in rating their output.
Think and be Enlighten
Asked the learners to answer the given questions on page 41. Tell them to write their answers in their test notebook.
Quarter I
Lesson II. Prepare Appetizers (PA)
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Research and Piled Up
Instruct learners to collect 20 different recipes of appetizer and compile it like a book using any kind of paper, decorating materials, glue, and coloring materials. Tell them that their output will be rated using the rubric on page 89.
Make It for Me
Explain clearly to the students the activity in advance specially the needed materials to be brought during the activity.
Guide the learners in preparing appetizer for the given situation on page 64.
Quarter II
Lesson I. Prepare Salad and Dressing (SD)
See to it that planning is part of the activity to make it successful. Show Off
Asked the learners to choose and prepare one type of salad dressing. Choose from among the given recipes on page 90.
Quarter III
Lesson 1. Prepare Sandwiches
Try Me
Guide learners in preparing cold sandwiches by following the given procedures on page 162.
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Instruct the learners to choose and prepare more sandwiches on page 162- 172.
Quarter IV
Lesson I. Prepare Dessert
Think and Pair
Instruct learners to answer the given questions on page 220 and discuss their answer with their seatmate.
D. Transfer
Quarter I
Lesson 1. Clean and Maintain Kitchen Tools, Equipment and Premises (Kp)
Skills Trial
Let the learners apply what they have learned in cleaning and sanitizing kitchen tools and equipment by doing the activity on page 60. Explain to them the criteria in rating their performance.
Skills Trial
Let the learners apply what they have learned in cleaning and sanitizing kitchen premises by doing the activity on page 68. Explain to them the criteria in rating their performance.
Quarter I
Lesson II. Prepare Appetizers (PA)
Pose and Dispose
Find out if learners can arrange their prepared appetizers attractively
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following the fundamentals of plating, principles of platter presentation and designing the platter. Tell the learners to be guided with the instruction on page 93.
Prove It More
This time give more opportunities for the learners to apply what they have learned in preparing and presenting appetizer by doing the activity on page 96.
Guide the learners in preparing varieties of appetizer. Remind them that they will be observed from the preparation of materials and ingredients, actual preparation, presentation and storing.
Quarter II
Lesson I. Prepare Salad and Dressing (SD)
Show Off
This time instruct learners to prepare their own salad and salad dressing by choosing any of the given recipes. Tell them that rubric on page 126 will be used in rating their performances and product.
Fix and Parade
Instruct the learners to perform the task on page 134. Explain to them how they will be rated using the rubrics.
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Quarter III
Lesson 1. Prepare Sandwiches
Package Deal
Explain to the learners their task of preparing the materials and ingredients, actual preparation, presentation and storing of sandwiches to meet the demand in the situation on page 183.
Quarter IV
Lesson I. Prepare Dessert
Live It On
Asked learners to apply what they have learned by doing the activity on page 222.
Seal It On
Let learners practiced what they have learned by doing the activity on page 232.
V. SYNTHESIS
The knowledge, skills, values and understanding gained in this Cookery Learner’s Material served as an eye opener to what is to be done in the real workplace.
To become successful chef someday or successful entrepreneur in line with
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food or cooking, you should continue to assess and develop your Personal Entrepreneurial Characteristics (PECs), grab every opportunities for business, take into practice the proper observance of cleanliness in the kitchen, the proper ways on how to prepare appetizers, salads and dressings, sandwiches, desserts and the proper storage of the products. Ability to apply the safety measures in the workplace should always be practiced. Bear in mind that being a successful entrepreneur in the field of cookery requires you to always come up with quality and most satisfying products or services.
VI. GLOSSARY
The glossary is your guide and the learners to be equipped with the technical terms and be familiar with its meaning. This is very useful whenever you and the learners need to quickly cover a wide range of concepts and concise definitions. This will serve as a mini dictionary of cooking terms and concepts.
It will help you and the learners to read the terms first to get a basic review of the concepts that will be covered, and then to read the chapter with the definitions fresh in the mind.
VII. REFERENCES
Payne, June et.al (2010). Thesis; Introduction to Food service, South Asia, Pearson Education PTE. LTD,
Wayne, Gisslen, (2007). Professional Cooking, John Wiley & Sons Inc.
De Leon, Gatchalian, M. S.Y., Introduction to Food Technology
pp. 336-374
Chavez, Libia L., et.al., (2006). Basic Foods for Filipinos, 4th edition.
De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 495-500
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Sandoval, Maria Teresa G., (1993). Culinary Arts 3 and 4,
pp. 85-86.
De leon, Sonia Y., Ph. D. et al, (1999). Basic Foods for Filipinos 3rd Edition,
pp. 420-429
Llgas, Avelina I., et al., Home Technology Food Management and Service I,
pp. 62-63.
De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 420-432.
Lewis, Dora S., et al., (1955). Family Meals and Hospitality, pp. 41-48.
De Guzman, Ines Alcantara, Suratos, Ceasar P., Technology and Home Economics Third Year, pp 86 -89. Saint Bernadette Publications, INC. 1997
http://www.mahalo.com/appetizers/
http://www.fsai.ie/legislation/food_legislation/labelling_of_food.html#appear
http://www.treehugger.com http://www.bhg.com/recipes/how-to/cooking-basics/how-to-wash-fruits-and-vegetables/ by Wini Moranville
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http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiavlWBBRQC8AN7O1Rwx.?p=channel+knife&fr=yfp-t-711&ei=utf-8&n=30&x=wrt
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http://ph.images.search.yahoo.com/search/images;_ylt=A2oKiHDx5BFR.jgAhh
