Documente Academic
Documente Profesional
Documente Cultură
AGRI-FISHERY ARTS
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INDUSTRIAL ARTS
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ICT
Specialization
Computer Hardware Servicing (NC II)
Animation (NC II)
Computer Programming (NC IV)
Contact Center Services (NC II)
Illustration (NC II)
Medical Transcription (NC II)
Technical Drafting (NC II)
Automotive Servicing (NC I)
Carpentry (NC II)
Consumer Electronics Servicing (NC II)
Electrical Installation and Maintenance (NC II)
Masonry (NC II)
Plumbing (NC I)
Plumbing (NC II)
Refrigeration and Airconditioning Servicing (NC II)
Shielded Metal Arc Welding (NC I)
Shielded Metal Arc Welding (NC II)
Tile Setting (NC II)
Number of Hours
320 hours
320 hours
320 hours
320 hours
320 hours
320 hours
320 hours
640
640
640
640
320
320
320
640
320
320
320
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
Pre-requisite
Plumbing (NC I)
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TLE_HECK7/8KL-0f-6
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LO 1. Develop and
strengthen PECs needed in
Cookery
1.1 identify areas for
improvement, development,
and growth
1.2 align ones PECs according
to his/her business/career
choice
1.3 create a plan of action that
ensures success of his/her
business/career choice
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
*LO Learning Outcome
TLE_PECS9-12-00-1
TLE_ 9-12EM-00-1
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TLE_HECK9-12SSS-IIId-24
TLE_HECK9-12PGD-IIIe-25
TLE_HECK9-12PGD-IIIf-h26
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GLOSSARY
A cleaner that comes in powder and liquid form and contains a kind of built-in elbow grease, which helps cut down on the hard
rubbing required to remove soil.
A detergent that partially or totally consists of one or more acids; it is used periodically on mineral deposits and other soils that
Acid cleaner
detergents cannot remove; it is also often used to remove scale in ware washing machines and steam tables.
A silvery white, soft, ductile metal; it is the best kitchen utensil for all-around use, also the most popular, lightweight, attractive and
Aluminum
less expensive.
Bacteria
A simple, single-celled microorganism which needs moisture and warmth in order to thrive.
Baster
A handy kitchen tool used for returning some of the meat or poultry juices from the pan, back to the food.
Blender
A kitchen appliance that is used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.
Boning knife
A tool used to fillet fish and to remove raw meat from its bone.
Butcher knife
A tool used to section raw meat, poultry, and fish. It can be used as a cleaver to separate
A ferrous alloy which has been heated until it liquefies, and is then poured into a mould to solidify a material used for making pots
Cast Iron
and pans.
A material of which baking dishes, casseroles, and measuring cups are made; Glass and ceramic conduct heat slowly and evenly; it
Ceramic and heat-proof glass
may be decorated and can go from stove or oven to the dining table.
Citrus knife
A tool with a blade that has a two-sided, serrated edge and is used to section citrus fruits.
The process of removing food and other types of soil from a surface, surfaces, and equipment such as a dish, glass, or cutting
Cleaning
board; a physical removal of visible soil and food.
The amount of a substance in a specific space or substance. (Example: The presence of too little sanitizer will result in an
Concentration
inadequate reduction of harmful microorganisms while too much can be toxic.)
The recommended length of time by which a sanitizer (either heat or approved chemical) kills harmful microorganisms the
Contact time
cleaned item must be in contact with the sanitizer
Also called a vegetable strainer; a perforated bowl used to strain off liquid from food, used in cleaning vegetables or straining pasta
Colander
or canned food.
A water-soluble cleansing agent that combines with impurities and dirt to make them more soluble and differs from soap in not
Detergent
forming a scum with the salts in hard water
Disinfectant
A substance used to destroy germs and diseases.
A type of cooker used when the temperature must be kept below boiling, such as for egg sauce and puddings; it is also used to keep
Double boiler
foods warm without overcooking.
Dredger
A tool used to shake flour, salt, and pepper on meat, poultry, and fish.
The passage of electric current through the body; it may be caused by touching exposed electrical wire or a piece of electrical
Electroshock
equipment which is not grounded properly.
Emery board/sharpening steel
A thing used to sharpen cooking knives.
Exterminate
To destroy totally,
Filth
Dirt; grime; mud etcetera.
K to 12 Home Economics - Cookery Curriculum Guide December 2013
*LO Learning Outcome
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Abrasive cleaner
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LEGEND
DOMAIN/ COMPONENT
SAMPLE
Technology and
Livelihood
Education_Home
Economics
Cookery
Grade 9/10/11/12
TLE_HE
CK
9-12
Uppercase Letter/s
PCM
-
Roman Numeral
*Zero if no specific
quarter
Quarter
Fourth Quarter
IV
Lowercase Letter/s
Week
Week Ten
j
-
Arabic Number
Competency
34
PECS
EM
UT
Domain/Content/
Component/ Topic
CODE
MT
PM
KL
OSHP
KP
PA
SD
Prepare Sandwiches
SW
Prepare Desserts
PD
PF
ED
CD
VD
PC
SSS
PGD
PCM
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
K to 12 Home
Economics
- Cookery Curriculum
Guidestrands
December
2013 as the minimum number of hours
*LO for
Learning
Outcome
Schools
may offer
specializations
from the four
as long
each specialization
is met.
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Please refer to the sample Curriculum Map on the next page for the number of semesters per Home Economics specialization and those that have pre-requisites. Curriculum
Maps may be modified according to specializations offered by a school.
Grade 7/8
Grade 9
*Beauty/Nail Care
(NC II)
Grade 10
Wellness Massage
(NC II)
2 sems
3
4
5
6
7
*Front Office
Services (NC II)
8
9
11
2 sems
4 sems
8 sems
Travel
Services
(NC II)
2 sems
4 sems
14
18
19
20
2 sems
Housekeeping
(NC II)
4 sems
16
17
2 sems
Bread and Pastry
Production (NC II)
13
15
EXPLORATORY
12
Handicraft
(Non-NC)
Needlecraft
2 sems
Handicraft
(Non-NC)
Fashion Accessories,
Paper Craft
2 sems
2 sems
Handicraft
(Non-NC)
Basketry, Macrame
* Students cannot take a specialization if they have not taken 40 hours of the subject in Grades 7 or 8.
K to 12 Home Economics - Cookery Curriculum Guide December 2013
Grade 12
4 sems
2 sems
10
Grade 11
2 sems
4 sems
Tourism
Promotion
Services (NC II)
2 sems
Food and Beverage
Services (NC II)
2 sems
Attractions and
Theme Parks (NC II)
2 sems
Handicraft
(Non-NC)
Woodcraft,
2 sems
Leathercraft
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