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Grade Level: 7/8 Subject: Cookery Nominal Hours: 40hours Component: Home Economics

This document provides information on a 7th/8th grade cookery course that is 40 hours. It outlines 3 key content areas: 1) Use and maintenance of kitchen tools and equipment, 2) Performing measurements and calculations, 3) Practicing occupational health and safety. For each content area, it lists the corresponding learning competencies and performance standards students are expected to demonstrate, along with the codes for the Competency-Based curriculum. The course aims to teach students proper use and cleaning of tools, performing accurate measurements and cost calculations, and importance of occupational safety procedures.

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Emz Fernandez Veniegas
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110 views2 pages

Grade Level: 7/8 Subject: Cookery Nominal Hours: 40hours Component: Home Economics

This document provides information on a 7th/8th grade cookery course that is 40 hours. It outlines 3 key content areas: 1) Use and maintenance of kitchen tools and equipment, 2) Performing measurements and calculations, 3) Practicing occupational health and safety. For each content area, it lists the corresponding learning competencies and performance standards students are expected to demonstrate, along with the codes for the Competency-Based curriculum. The course aims to teach students proper use and cleaning of tools, performing accurate measurements and cost calculations, and importance of occupational safety procedures.

Uploaded by

Emz Fernandez Veniegas
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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GRADE LEVEL: 7/8

SUBJECT: COOKERY
NOMINAL HOURS: 40HOURS
COMPONENT: HOME ECONOMICS

QUARTER CONTENT STANDARDS PERFORMANCE STANDARDS MOST ESSENTIAL LEARNING COMPETENCIES K-12 CG C0de

The learners demonstrate an The learners independently use and LO 1. Utilize appropriate kitchen TLE_HECK
understanding the use and maintain tools, equipment, and tools, equipment, and paraphernalia 7/8UT-0a-
maintenance of equipment in materials in cookery according to 1.1 identify types of tools, equipment, 1
cookery standard operating procedures and paraphernalia
1.2 classify the types of appropriate
cleaning tools and equipment based
on their uses
LO 2. Maintain appropriate kitchen TLE_HECK
tools, equipment, and paraphernalia 7/8MT-0b-
1.1 select various types of chemicals 2
for cleaning and sanitizing kitchen
tools, equipment, and paraphernalia
1.2 clean and sanitize kitchen tools
and equipment following
manufacturer’s instructions use
cleaning tools, equipment, and
paraphernalia in accordance to
standard operating procedures
maintain kitchen tools, equipment,
and work areas
The learners demonstrate an The learners independently measure LO 1. Carry out measurements and TLE_HECK
understanding performing and calculate ingredients in cookery calculations in a required task 7/8PM-0d-
mensuration and calculation in 1.1 give the abbreviations and 4
cookery equivalents of measurements
1.2 measure ingredients according to
recipe requirement
1.3 convert systems of measurement
according to recipe requirement
1.4perform substitution of ingredients
LO 2. Calculate cost of TLE_HECK
production 7/8PM-0e-
2.1 discuss principles of costing 5
2.2 compute cost of production

The learners demonstrate an The learners independently practice LO 1. Importance of Occupational TLE_HECK
understanding the practice of occupational health and safety Health and 7/8OHSP0h-8
occupational health and safety Safety Procedures
1.1 recognize the importance of OSH

Prepared by:
ELMA F. VENIEGAS
Cookery Teacher

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