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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

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