Kto12 BASIC EDUCATION CURRICULUM

TECHNOLOGY AND LIVELIHOOD EDUCATION

HOME ECONOMICS – COMMERCIAL COOKING
(Exploratory)
Course Description:

This Module is an exploratory and introductory course which leads to Commercial Cooking National Certificate Level II (NC II). It covers four
common competencies that a Grade 7/Grade 8 Technology and Livelihood Education (TLE) student ought to possess, namely: 1) using and maintaining tools,
equipment and paraphernalia; 2) performing mensuration and calculation; 3) practicing Occupational Health and Safety (OHS) procedures and; 4) interpreting
technical drawing and plans.
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 on career opportunities.

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES

Introduction
Basic concepts in Commercial
Cooking
Relevance of the course
Career opportunities
The learner demonstrates
understanding of basic concepts and
underlying theories in commercial
cooking.
The learner independently
demonstrates common competencies
in commercial cooking as prescribed
in the TESDA Training Regulation.
Explain basic concepts in
commercial cooking
Discuss the relevance of the
course
Explore on opportunities for
commercial cooking as a career

LESSON 1:USE AND MAINTAIN KITCHEN TOOLS AND EQUIPMENT

Kitchen tools and equipment
Uses of kitchen tools and
equipment
The learner demonstrates
understanding in using and
maintaining tools and equipment in
commercial cooking.
The learner independently uses and
maintains tools and equipment in
commercial cooking.
*LO 1. Utilize kitchen tools and
equipment
Classify kitchen tools and
equipment based on their uses
Use kitchen tools and
equipment in accordance to
this function

Types of chemicals for *LO 2. Maintain kitchen tools,

cleaning and sanitizing equipment and working area
equipment and utensils Select and use chemicals for
Steps in cleaning and cleaning and/or sanitizing
sanitizing tools and equipment equipment and utensils
Cleaning kitchen premises Sanitize equipment and
(floor area, storage area) utensils according to

K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE – COMMERCIAL COOKING *LO – Learning Outcome 1
 CONTENT
Storing/Stacking Tools and
Equipment
LESSON 2: PERFORM MENSURATION AND CALCULATIONS
Conversion of weights and
measurements
Substitution of ingredients
Percentage Mark-up
LESSON 3: INTERPRET KITCHEN LAYOUT
Alphabet of lines
Architectural symbols
K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE – COMMERCIAL COOKING
CONTENT STANDARD
The learner demonstrates
understanding in performing
mensuration and calculation in
commercial cooking.
The learner demonstrates
understanding in the interpretation of
kitchen/shop layout.
PERFORMANCE STANDARD
The learner independently measures
and calculates ingredients used in
commercial cooking.
The learner independently interprets
kitchen/shop layout based on given
blueprints.
LEARNING COMPETENCIES
manufacturer’s instructions
Store cleaning equipment
safely in the designated
position and area
*LO 3. Store and stack kitchen
tools and equipment
Store or stack cleaned
equipment and utensils safety
in the designated place
*LO 1. Carry out measurements
and calculations in a required task
Convert systems of
measurement according to
recipe requirement
Measure ingredients according
to recipe requirement
*LO 2. Calculate cost of production
Compute cost of production
according to standard
procedure
Validate computed cost of
production according to
enterprise production
requirements
*LO 1. Read and interpret kitchen
plans
Read and interpret
architectural symbols, and
layout according to
specifications in the blueprint
*LO – Learning Outcome 2
 CONTENT
Kitchen types and layouts
LESSON 4: PRACTICE OCCUPATIONAL SAFETY AND HEALTH
Health, safety and procedures
in the workplace
Control hazards and risks in
the workplace
K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE – COMMERCIAL COOKING
CONTENT STANDARD
The learner demonstrates
understanding in practicing
occupational health and safety in
commercial cooking.
PERFORMANCE STANDARD
The learner independently practices
occupational health and safety in
commercial cooking.
LEARNING COMPETENCIES
Determine parts and functions
of a kitchen layout
* LO 2. Sketch kitchen lay-out
Prepare a sketch of kitchen
layout according to the type of
kitchen
LO 1. Identify hazards and risks
Explain safety regulations and
hazard control practices and
procedures based on
organization procedures
Determine hazards and risks in
the workplace
Establish contingency
measures in the workplace
LO 2. Control hazards and risks
Follow consistently
Occupational Health and
Safety (OHS) procedure for
controlling hazards /risks
Use Personal Protective
Equipment (PPE) in
accordance with OHS
Provide appropriate assistance
in case of emergency in the
workplace
*LO – Learning Outcome 3