FRANCISCO P.
TOLENTINO NATIONAL HIGH SCHOOL
CONTENT
FIRST QUARTER
Orientation
Personal Entrepreneurial
Competencies –(PECS)
MAINTENANCE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA (MT)
1. Types of kitchen tools,
equipment and paraphernalia
2. Uses of kitchen tools,
equipment, and paraphernalia and paraphernalia
1. Types of chemicals for
cleaning and sanitizing kitchen tools, equipment, and paraphernalia
tools and equipment
2. Steps in cleaning and
sanitizing kitchen tools and
equipment
3. Cleaning kitchen premises
(floor and storage areas)
Tolentino West, Tagaytay City
BUDGET OF WORK
GRADE 8- COMMERCIAL COOKING
S.Y. 2019-2020
LEARNING COMPETENCIES CONTENT PERFORMANCE CODE NO. OF DATES
STANDARD STANDARD DAYS
The learners The learners
1. Dimensions of Personal demonstrate an recognize his/her TLE_PECS7/8-00-1 4 June 3-7, 2019
2. Assessment of PECs understanding one’s PECs and prepare an
PECs activity plan that
aligns that with that
of a
practitioner/entrepre
neur in cookery
LO 1. Utilize appropriate kitchen tools, The learners The learners TLE_HECK7/8UT-0a-1 4 June 10-14, 2019
equipment, and paraphernalia demonstrate an independently use
1.1 identify types of tools, equipment, understanding the and maintain tools,
use and maintenance equipment, and
1.2 classify the types of appropriate of equipment in materials in cookery
cleaning tools and equipment based cookery according to
on their uses standard operating
1.3 describe the various types of procedures
kitchen tools, equipment, and
paraphernalia
LO 2. Maintain appropriate kitchen TLE_HECK7/8MT-0b-2 5 June 17-21, 2018
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
4. Maintenance of kitchen 2.3 use cleaning tools, equipment, and
tools, equipment, and work paraphernalia in accordance to
areas standard operating procedures
2.4 maintain kitchen tools, equipment,
and work
1. Storing/stacking tools and LO 3. Store and stack kitchen tools and TLE_HECK7/8MT-0c-3 5 June 24-28, 2019
equipment equipment
3.1 store or stack cleaned equipment
and utensils safely in the designated
place
PERFORM MENSURATION AND CALCULATIONS (PM)
1. Types of measuring tools LO 1. Carry out measurements and The learners The learners TLE_HECK7/8PM-0d-4 5 July 1-5, 2019
and their uses calculations in a required task demonstrate an independently
2. Measuring techniques of 1.1 give the abbreviations and understanding measure and
ingredients equivalents of measurements performing calculate ingredients
2.1. Dry ingredients 1.2 identify the types of measuring mensuration and in cookery
2.2. Liquid ingredients tools calculation in
3. Measurement abbreviations 1.3 describe the functions of cookery
4. Equivalent measurements measuring tools
5. Conversion of weights and 1.4 measure ingredients according to
measurements recipe requirement
6. Substitution of ingredients 1.5 convert systems of measurement
according to recipe requirement
1.6 perform substitution of
ingredients

7. Costing the finished LO 2. Calculate cost of production TLE_HECK7/8PM-0e-5 4 July 8-11, 2019
products/recipes 2.1 discuss principles of costing
7.1. Expenses 2.2 compute cost of production
7.2. Mark-up 2.3 validate computed cost of
7.3. Selling price production
7.4. Profit

INTERPRET KITCHEN LAYOUT (KL)

1. Alphabet of lines LO 1. Read and interpret The learners The learners TLE_HECK7/8KL-0f-6 4 July 12-17, 2019
2. Architectural kitchen kitchen plans demonstrate an independently
symbols, diagram, and 1.1 read and interpret architectural understanding the interpret
layout kitchen symbols and layout according interpretation of kitchen/shop layouts
to specifications in the blueprint diagrams, plans, and based on given
1.2 determine parts and functions of a kitchen layouts blueprints
kitchen layout
3. Kitchen types and layouts
PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (OSHP)
1. Concepts of the following:
1.1. Safety
1.2. Health
1.3. OHSP standards
2. Safety Regulations
2.1. Clean Air Act
2.2. Building Code
2.3. National Electrical and
Fire Safety Code
3. Types of Hazard/Risk in the LO 2. Identify Hazards and Risks in the
work place
3.1. Physical
3.2. Biological
3.3. Chemical
3.4. Fire
4. Control hazards and risks in LO 3. Evaluate and Control Hazards
the workplace
4.1. Environmental control
4.2. Work practice control
4.3. Personal Protective
Equipment (PPE)
5. Emergency-related drills
and training
6. Occupational Health and
Safety personal records
Noted by:
BEVERLY B. GLORIA
Principal I
LO 2. Prepare a kitchen layout TLE_HECK7/8KL-0g-7 4 July 18-23, 2019
2.1 prepare a sketch and layout
according the type of kitchen
LO 1. Importance of Occupational The learners The learners TLE_HECK7/8OHSP-0h-8 4 July 24-26,29, 2019
Health and Safety Procedures demonstrate an independently
1.1 recognize the importance of ohsp understanding the practice occupational
1.2 explain safety regulations, hazard practice of health and safety
control practices, and procedures occupational health
based on organization procedures and safety
TLE_HECK7/8OHSP-0i-9 4 July 30-31,Aug. 1-2, 2019
Workplace
2.1 determine the types of hazards
and risks the workplace
TLE_HECK7/8OHSP-0j- 4 Aug. 5-8, 2019
and Risks in the Workplace 10
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
TOTAL 48
Prepared by:
ARLYN D. MALABANAN
Teacher II