Food SerUniversity of Santo Tomas High SchoolTLE LEARNING AREA

S.Y. 2015-2016

Course Program

Course Title : Grade 8 TLE

Credit Units : 1.5 units

Course Description:

This course program is an exploratory course in Food Service and Food Trade, It covers five common competencies that a Grade 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) the practice of Occupational Health and Safety Procedures (OHSP) and; 5) performance in food service and food trade

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

Course Objectives:

Upon the completion of the course, the students should be able to:

1. Distinguish food service from food trade2. Explore entrepreneurship in food service and food trade3. Identify the basic kitchen tools and equipment used in food service and

food trade4. Select and use kitchen tools and equipment for specific purposes5. Keep kitchen tools and equipment clean, orderly and functional6. Measure, convert and substitute recipe requirements7. Identify common hazards and accidents in food service and food trade8. Perform methods and techniques in food service9. Apply cooking techniques in preparing native delicacies, bread and

pastry10. Develop the value of safety in the workplace, thrifty, diligence,

perseverance and creativity in food service and food trade.

Course Outline:TOPICS TIME

FRAMEREFERENCES

First QuarterFood ServiceA. Introduction

Basic concepts in food service Relevance of the course Career opportunities

B. Factors to Consider in Planning a Menu Kind of Menu Type of Customer Season of the Year Kitchen/Serving Staff Price Food Value

C. Types of Meal Breakfast, Merienda, Brunch,

1 day

2 days

1 day

Serrano & Avendan ( 2010) Food Service Teacher’s

Manual, Adriana Publishing, Quezon City

Sumisim and Asprer, (2014). Commercial Cooking, The Library Publishing House Inc., Quezon City

Food and Beverages Service Module, 2013

Luncheon, Cocktails, Reception and Dinner

D. Meal PatternsE. General Classifications of Food Service

Counter Service Tray Service Table Service

F. Types of Table Service Russian Service Blue Plate service French Service Filipino Style Banquet Style Buffet

G. Methods of Service Individual Person Method Captain Method Team System

H. Table Setting Table Appointments Linens used in Table Setting Guidelines in Table Setting Dining Room Lay-out Accessories and Decorations Types of napkin Folding

I. Table Etiquette

J. Occupational Health and Safety Procedures

Concept of Safety, Health and OHSP Standards

Safety Regulations Types of Hazard/ Risk in the

WorkplaceK. Cooking Native Delicacies

Common Native Delicacies and its origin Basic Ingredients of Native

Delicacies Tools and Equipment Used in Preparing Native Delicacies Common Recipes for Native Delicacies

1 day5 days

2 days

1 day

8 days

2 days1 day

4 days

TESDA, Taguig City

Velasquez et al,(2010) Technology and Livelihood Education IV, Joes Publishing, Valenzuela City TESDA Learning Module in Commercial Cooking for NC II

Eleap>class notes> food service.ppt

Performance Tasks : Table Setting/Service Types of Napkin Folding Cooking Native Delicacies

5 days3 days5 days

Quizzes 3 daysSecond QuarterFood TradeA. Introduction

Basic concepts in food trade Relevance of the course Career opportunities

B. General Baking Information History of Baking Factors that Contribute to

Successful Baking Malpractices that Hamper

successful Baking

Guidelines to Observed in the Kitchen

C. Baking Tools and Equipment

1 day

2 days

1 day4 days

Sumisim & Asprer ( 2014)Bread and pastry Production, The Library House Inc. Publishing, Quezon City

Bread and Pastry Production Module, 2013 TESDA, Taguig City

Rojo et al ,(2010) Technology and Livelihood Education III

Adriana

Baking Tools Equipment its Uses and

Care Care and Storage of Equipment

D. Baking Ingredients and Their Properties How to Measure Ingredients Correctly Substitute for Common Ingredients

E. Baking Methods and TechniquesF. Bread and Pastry Production

Tools and Equipment in Baking bread

and Pastry Mixing and Baking Methods in

Bread and Pastry Production Ingredients in Baking Bread and

PastryG. Common Recipes in Bread and Pastry

2 days

1 day

1 day

1 day

1 day1 day

Publishing, Quezon City

Eleap>class notes> food trade.ppt

Performance Tasks : Bread Production Pastry Production

12 days12 days

Quizzes 3 days

Number of School Days : 51Teaching-Learning Experience : 36Formative Assessment : 4Summative Assessment : 2School Activities      :    9

Prepared by:

Mr. Dominador B. Ulaye, MAIEGrade 8 TLE Teacher

Noted By:

Mr. Jared Christian Z. Ramos, MACoordinator