JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.
HOME ECONOMICS – COOKERY (NC II) Curriculum Guide
Cookery (NC II) (640 hours)
This curriculum guide is an exploratory course in Cookery, which leads to National Certificate Level II (NC II).
It covers five common competencies that a high school 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) interpretation of technical drawings and plans; and
5) the practice of Occupational Health and Safety Procedures (OHSP)
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
LEARNING COMPETENCIES
The learners:
1. explain basic concepts in cookery
2. discuss the relevance of the course
3. explore opportunities for cookery as a career
PERSONAL ENTREPRENEURIAL COMPETENCIES – PECs
LO 1. Recognize PECs needed in cookery
1.1 assess one’s pecs: characteristics, lifestyle, skills, traits
1.2 compare one’s pecs with those of an entrepreneur
ENVIRONMENT AND MARKET (EM)
LO 1. Generate a business idea that relates with a career choice in Cookery
1.1 discuss swot analysis
1.2 generate a business idea based on the swot analysis
USE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA (UT)
LO 1. Utilize appropriate kitchen tools, equipment, and paraphernalia
1.1 identify types of tools, equipment, and paraphernalia
1.2 classify the types of appropriate cleaning tools and equipment based on their uses
1.3 describe the various types of kitchen tools, equipment, and paraphernalia
MAINTENANCE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA (MT)
LO 2. Maintain appropriate kitchen tools, equipment, and paraphernalia
2.1 select various types of chemicals for cleaning and sanitizing kitchen tools, equipment, and paraphernalia
2.2 clean and sanitize kitchen tools and equipment following manufacturer’s instructions
2.3 use cleaning tools, equipment, and paraphernalia in accordance to standard operating procedures
2.4 maintain kitchen tools, equipment, and work areas
LO 3. Store and stack kitchen tools and equipment
3.1 store or stack cleaned equipment and utensils safely in the designated place
PERFORM MENSURATION AND CALCULATIONS (PM)
LO 1. Carry out measurements and calculations in a required task
1.1 give the abbreviations and equivalents of measurements
1.2 identify the types of measuring tools
1.3 describe the functions of measuring tools
1.4 measure ingredients according to recipe requirement
1.5 convert systems of measurement according to recipe requirement
1.6 perform substitution of ingredients
LO 2. Calculate cost of production
2.1 discuss principles of costing
2.2 compute cost of production
2.3 validate computed cost of production
INTERPRET KITCHEN LAYOUT (KL)
LO 1. Read and interpret kitchen plans
1.1 read and interpret architectural kitchen symbols and layout according to specifications in the blueprint
1.2 determine parts and functions of a kitchen layout
LO 2. Prepare a kitchen layout
2.1 prepare a sketch and layout according the type of kitchen
PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (OSHP)
LO 1. Importance of Occupational Health and Safety Procedures
1.1 recognize the importance of ohsp
1.2 explain safety regulations, hazard control practices, and procedures based on organization procedures
LO 2. Identify Hazards and Risks in the Workplace
2.1 determine the types of hazards and risks the workplace
LO 3. Evaluate and Control Hazards and Risks in the Workplace
3.1 Follow consistently OHS procedure for controlling hazards/risks
3.2 Use Personal Protective Equipment (PPE) in accordance with OHS
3.3 Conduct emergency-related drills and training
3.4 Maintain OHSP awareness
This curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is designed for a high school student to develop knowledge, skills, and attitudes in the performance of Cookery tasks.
It covers core competencies, namely:
(1) cleaning and maintaining kitchen premises,
(2) preparing appetizers,
(3) preparing salads and dressings,
(4) preparing sandwiches,
(5) preparing desserts, and
(6) packaging prepared foods.
The learners:
1. explain core concepts in cookery
2. discuss the relevance of the course
3. explore opportunities for a career in cookery
CONCEPT REVIEW
PERSONAL ENTREPRENEURIAL COMPETENCIES – PECs
LO 1. Assess Personal Entrepreneurial Competencies
1.1. explain dimensions/clusters of PECs and the different characteristic traits per cluster
1.2. evaluate one’s PECs
BUSINESS ENVIRONMENT AND MARKET (EM)
LO 2. Understand the business environment and business ideas
2.1 explain how different factors influence the business environment
2.2 explain procedures for generating business ideas or identifying business opportunities
2.3 generate business ideas and identify business opportunities
CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT, AND PREMISES (KP)
LO 1. Clean, sanitize, and store kitchen tools and equipment
1.1 recognize kitchen tools and equipment to be cleaned and sanitized
1.2 identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment
1.3 prepare cleaning agents in accordance with manufacturer’s instructions
1.4 clean and sanitize kitchen tools in accordance with prescribed standards
1.5 store cleaned kitchen tools and equipment safely in the designated space
LO 2. Clean and sanitize kitchen premises
2.1 recognize kitchen premises to be cleaned and sanitized
2.2 classify and describe the uses of cleaning agents
2.3 clean the kitchen area hygienically in accordance with food safety and occupational health regulations
2.4 clean surfaces without damaging property and adversely affecting health
2.5 use cleaning agents in sanitizing kitchen premises safely
2.6 follow cleaning schedule based on enterprise procedures
2.7 follow safety and first aid procedures
PREPARE APPETIZERS (PA)
LO 1. Perform mise en place
1.1 identify tools and equipment needed in the preparation of appetizers
1.2 clean, sanitize, and prepare tools, utensils, and equipment based on the required tasks
1.3 classify appetizers according to ingredients
1.4 identify ingredients according to the given recipe
LO 2. Prepare a range of appetizers
2.1 differentiate between hot and cold appetizers
2.2 prepare a variety of appetizers
2.3 evaluate the finished product
2.4 rate the finished product using rubric
2.5 follow workplace safety procedures
LO 3. Present a range of appetizers
3.1 identify the fundamental of plating
3.2 identify the accompaniments of appetizers
3.3 present appetizers attractively
3.4 observe sanitary practices in presenting appetizers
LO 4. Store appetizers
4.1 utilize quality trimmings
4.2 keep appetizers in appropriate conditions to maintain their freshness, quality, and taste
PREPARE SALAD AND DRESSING (SD)
LO 1. Perform mise en place
1.1 identify tools and equipment needed in the preparation of salad and dressing
1.2 clean, sanitize, and prepare tools, utensils, and equipment based on the required tasks
1.3 identify ingredients according to the given recipe
1.4 prepare ingredients based on the required form and time frame
LO 2. Prepare a variety of salads and dressings
2.1 identify the components of a salad
2.2 identify the factors to consider in salad preparation
2.3 select and use correct equipment in preparing salads and dressings
2.4 prepare a variety of salad
2.5 identify the different kinds of salad dressings and their ingredients
2.6 prepare salad dressings
2.7 follow workplace safety procedures
LO 3. Present a variety of salads and dressings
3.1 Present salads and dressings attractively
3.2 Observe sanitary practices in presenting salad and dressing
3.3 Identify the accompaniments of salads and dressings
3.4 Rate the finished products using rubrics
LO 4. Store salad and dressing
4.1 Utilize quality trimmings
4.2 Store appetizers in appropriate conditions to maintain their freshness, quality, and taste
LO 1. Perform mise en place
1.1 clean, sanitize, and prepare tools
utensils, and equipment based on the required tasks
1.2 identify ingredients according to the given recipe
1.3 identify culinary terms related to sandwiches identify type/classification of sandwiches
LO 2. Prepare a variety of sandwiches
2.1 Identify sandwich component
2.2 Identify bread suited for sandwich making
2.3 Suitable filling and spreads
2.4 Select and prepare glazes/sweet sauces
2.5 Prepare sandwiches using sanitary practices
LO 3. Present a variety of sandwiches
3.1 Portion and control of sandwiches and their ingredients
3.2 Present sandwiches attractively
LO 4. Storing sandwiches
4.1 store sandwiches properly
4.2 keep sandwiches in appropriate conditions to maintain their quality and taste
PREPARE DESSERTS (PD)
LO 1. Perform mise en place
1.1 Identify tools and equipment needed in preparing desserts
1.2 Importance of dessert in a meal
1.3 Classify desserts according to types of ingredients used
1.4 identify characteristics of desserts
LO 2. Prepare desserts
2.1 identify ingredients for desserts
2.2 select and prepare sweet sauces
2.3 prepare variety of desserts and sauces using sanitary practices
2.4 follow workplace safety procedures
LO 3. Plate/Present desserts
3.3 Identify dessert accompaniments and hygienic procedures
3.4 Present desserts attractively
3.5 Identify factors in plating and presenting desserts
LO 4. Storing desserts
4.1 Keep desserts in appropriate conditions to maintain their quality and taste
PACKAGE PREPARED FOOD STUFF (PF)
LO 1. Select packaging materials
1.1 Define packaging, its importance and functions
1.2 Select packaging materials in accordance with enterprise standards
LO 2. Package food items
2.1 Package food items in compliance with Occupational Health and Safety Procedures
2.2 Adopt appropriate packaging method according to enterprise standards
2.3 Label food according to industry standards
This curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is designed for a high school student to develop the knowledge, skills, and attitudes to perform Cookery tasks.
It covers core competencies as follows:
1) preparation of egg dishes,
2) preparation of cereals and starch dishes,
3) preparation of vegetable dishes,
4) preparation and cooking of seafood dishes,
5) preparation of stocks, sauces, and soups,
6) preparation of poultry and game dishes, and
7) preparation of and cooking meat.
LEARNING COMPETENCIES
The learners:
1. explain concepts in cookery
2. discuss the relevance of the course
3. explore career opportunities in cookery
PERSONAL ENTREPRENEURIAL COMPETENCIES – PECs
LO 1. Develop and strengthen PECs needed in Cookery
1.1 identify areas for improvement, development, and growth
1.2 align one’s PECs according to his/her business/career choice
1.3 create a plan of action that ensures success of his/her business/career choice
ENVIRONMENT AND MARKET (EM)
LO 1. Develop a product/ service in Cookery
1.1. identify what is of “value” to the customer
1.2. identify the customer
1.3. explain what makes a product unique and competitive
1.4. apply creativity and innovative techniques to develop marketable product
1.5. employ a Unique Selling Proposition (USP) to the product/service
LO 2. Select a business idea based on the criteria and techniques set
2.1 enumerate various criteria and steps in selecting a business idea
2.2 apply the criteria/steps in selecting a viable business idea
2.3 determine a business idea based on the criteria/ techniques set
LO 3. Develop a brand for the product
3.1 identify the benefits of having a good brand
3.2 enumerate recognizable brands in the town/province
3.3 enumerate the criteria for developing a brand
3.4 generate a clear and appealing product brand
Quarter 1
LESSON 1 – PREPARE EGG DISHES (ED)
LO 1. Perform mise en place
1.1. clean, sanitize, and prepare tools, utensils, and equipment needed in preparing egg dished
1.2. identify an egg’s components and its nutritive value
1.3. identify and prepare ingredients according to standard recipes
LO 2. Prepare and cook egg dishes
2.1 identify the market forms of eggs
2.2 explain the uses of eggs in culinary arts
2.3 cook egg dishes in accordance with the prescribed salad
LO 3. Present egg dishes
3.1 select suitable plates according to standards
3.2 present egg dishes hygienically and attractively using suitable garnishing and side dishes sequentially within the required time frame
LO 4. Evaluate the finished product
4.1 rate the finished products using rubrics
PREPARE CEREALS and STARCH DISHES (CD)
LO1. Perform mise en place
1.1. prepare the tools, equipment, and ingredients based on prescribed standards
1.2. determine the sources and kinds of starch and cereals
1.3. identify the ingredients in the preparation of various types of starch and cereal dishes
LO2. Prepare starch and cereal dishes
2.1 cook various types of starch and cereal dishes
2.2 prepare sauces and accompaniments of selected starch and cereal products
2.3 follow safety and hygienic practices while working in the kitchen
LO 3. Present starch and cereal dishes
3.1 present starch dishes with suitable plating and garnishing according to standards
LO4. Storing starch and cereal dishes
4.1 store starch and cereal at appropriate temperature
4.2 maintain optimum freshness and quality of starch and cereal dishes according to standards
4.3 store starch and cereal according to standard operating procedures
Quarter 2
LESSON 1. PREPARE VEGETABLES DISHES (VD)
LO 1. Perform mise en place
1.1. identify ingredients according to standard recipe
1.2. prepare ingredients according to a given recipe, required form, and timeframe
1.3. thaw frozen ingredients and wash raw vegetables following standard procedures
LO 2. Prepare vegetable dishes
2.1 identify market forms of vegetables
2.2 select various kinds of vegetables according to a given menu
2.3 cook variety o
vegetable dishes following appropriate cooking methods to preserve optimum quality and nutrition
2.4 prepare suitable sauces and accompaniment in serving vegetable dishes
LO 3. Present vegetable dishes
3.1 present vegetable recipes with appropriate sauces and accompaniments
LO 4. Store vegetables
4.1 store vegetables based on the prescribed location and temperature
4.2 demonstrate vegetable storage in accordance with FIFO operating procedures
4.3 follow standard safety and hygiene procedures
LO 5. Evaluate the finished product
5.1 rate the finished products using rubrics
LESSON 2. PREPARE AND COOK SEAFOOD DISHES (PC)
LO 1. Perform Mise en Place
1.1. prepare the kitchen tools, equipment, and ingredients based on required standards
1.2. identify types, varieties, market forms, nutritive value, and composition of fish and seafood
1.3. assemble ingredients according to recipes, recipe card, or enterprise standard
1.4. identify steps in processing fish
LO 2. Handle fish and seafood
2.1 handle seafood hygienically
2.2 thaw frozen seafood correctly to ensure maximum quality and maintain nutritional value
LO 3. Cook fish and shellfish
3.1 clean, cut, and fillet seafood
3.2 prepare ingredients according to a given recipe
3.3 demonstrate various methods of cooking fish and shellfish
LO 4. Plate/Present fish and seafood
4.1 prepare and present fish and seafood dishes
4.2 perform guidelines in serving fish and seafood dishes
LO 5. Store fish and seafood
5.1 ensure that trimmings, fish, and seafood are stored hygienically
5.2 check date stamps and codes where applicable to ensure quality control
5.3 store seafood in accordance with FIFO operating procedures and standard storage requirements
LO 6. Evaluate the finished product
6.1 rate the finished products using rubrics
Quarter 3
LESSON 1. PREPARE STOCKS, SAUCES AND SOUPS (SSS)
LO 1. Prepare stocks for menu items
1.1 use ingredients and flavoring according to enterprise standards
1.2 produce variety of stocks according to enterprise standards
LO 2. Prepare soups required for menu items
2.1 select and assemble correct ingredients in preparing soups, including stocks and garnishes
2.2 prepare variety soup recipes according to enterprise standards
2.3 present and evaluate soup recipes in accordance with the criteria
LO 3. Prepare sauces required for menu items
3.1 classify various types of sauces and their corresponding
3.2 prepare a variety of hot and cold sauces based on the required menu items
3.3 identify the types of thickening agents and convenience products used in preparing sauces
3.4 use thickening agents and convenience products appropriately
3.5 evaluate sauces for flavor, color, and consistency
3.6 identify and deal with problems in the preparation of sauces
LO 4. Store and reconstitute stocks, sauces, and soups
4.1 maintain optimum quality and freshness of stocks, sauces, and soups
4.2 reconstitute stocks, sauces, and soups
LESSON 2. PREPARE POULTRY AND GAME DISHES (PGD)
LO 1. Performs mise en place
1.1. prepare the tools, equipment, and ingredients based on standards
1.2. identify the market forms of poultry
1.3. determine poultry cuts in accordance with prescribed dish
LO 2. Cook poultry and game bird dishes
2.1 prepare poultry and game birds hygienically to minimize risk of food spoilage and cross-contamination
2.2 cook various poultry and game bird dishes appropriately
LO 3. Plate/present poultry and game bird dishes
3.1 identify the type of service ware to be utilized in serving poultry and gamebird dishes
3.2 present plated poultry and gamebird dishes with appropriate sauces, garnishes, and accompaniments
LO 4. Store poultry and game bird
4.1 store and maintain poultry and game bird according to standards
LO 5. Evaluate the finished product
5.1 rate the finished products using rubrics
Quarter 4
LESSON 1 – PREPARE AND COOK MEAT (PCM)
LO 1. Perform mise en place
1.1. prepare the tools, equipment, ingredients, and other supplies based on the given recipe
1.2. prepare the tools, equipment, ingredients, and other supplies based on the given recipe
LO 2. Cook meat cuts
2.1 identify the market forms and cuts of meat
2.2 prepare meat cuts according to the given recipe
2.3 prepare and use suitable marinades for a variety of meat cuts
2.4 identify appropriate cooking methods for meat cuts
2.5 apply the different techniques in meat preparation
2.6 cook meat-cut dishes according to the given recipe
LO3. Present meat dishes
3.1 present meat dishes aesthetically, based on classical and cultural standards
3.2 select suitable plate according to standard in serving meat dishes
3.3 present meat dishes hygienically and sequentially within the required timeframe
LO4. Store meat
4.1 utilize quality trimmings and leftovers in storing meat
4.2 store fresh and cryovac-packed meat according to health regulations
4.3 use required containers and store meat in proper temperature to maintain quality and freshness
4.4 store meat in accordance with FIFO operating procedures and meat storage requirements
LO5. Evaluate the finished product
5.1 rate the finished products using rubrics
Source: K to 12 Home Economics – Cookery Curriculum Guide
