SUBJECT: TLE -Cookery

GRADE LEVEL: 7 & 8

TEACHER: Lailanie Ostan and Jerson Jabines

UNIT TOPIC CONTENT PERFORMANCE COMPETENCIES/SKILLS ASSESSMENT ACTIVITIES RESOURCES INSTITUTIONAL

STRAND(S) CONTENT STANDARD STANDARD CORE VALUES

Q1 USE OF KITCHEN The learner The learner LO 1. Utilize appropriate kitchen Fineza,Bianca Camille
2nd week of TOOLS, demonstrates independently tools, equipment, and A., Limon Mark R.,
June- EQUIPMENT, AND the use and use and paraphernalia Palce ,Aileen L. (2017)
4th week of PARAPHERNALIA maintenance maintain tools, TLE: Life Skills for the
August of equipment equipment, and 1.1 identify types of tools, 1.1 Quiz 1.1 Chalkboard Splash Future:
in cookery materials in equipment, and paraphernalia The Inteligente
cookery Publishing, Inc.
according to 1.2 classify the types of 1.2 Table Completion 1.2 Round Robin
standard appropriate cleaning tools and Discussion
operating equipment based on their uses
procedures 1.3 Quiz
1.3 describe the various types of 1.3 Reporting
kitchen tools, equipment, and
paraphernalia
MAINTENANCE OF LO 2. Maintain appropriate
KITCHEN TOOLS, kitchen tools, equipment, and
EQUIPMENT, AND paraphernalia
PARAPHERNALIA
2.1 select various types of
chemicals for cleaning and 2.1 Frayers Model 2.1 Small Group
sanitizing kitchen tools, Discussion
equipment, and paraphernalia

2.2 clean and sanitize kitchen 2.2 & 2.3 Quiz 2.2&2.3 Small Group
tools and equipment following Discussion
manufacturer’s instructions

2.3 use cleaning tools,

equipment, and paraphernalia in
accordance to standard operating
procedures
maintain kitchen tools,
equipment, and work areas

2.4 maintain kitchen tools, 2.4 Reflection Writing 2.4 Small Group
equipment, and work areas Discussion

LO 3. Store and stack kitchen

tools and equipment

3.1 store or stack cleaned 3.1 Illustration

equipment and utensils safely in
the designated place
PERFORM The learner The learner LO 1. Carry out measurements
MENSURATION Perform independently and calculations in a required task
AND mensuration measure and
CALCULATIONS and calculation calculate 1.1 give the abbreviations and
in cookery ingredients in equivalents of measurements 1.1 Focus Listing 1.1 One Minute Paper
cookery
1.2 identify the types of
measuring tools 1.2 & 1.3 Quiz 1.2 & 1.3 Chalkboard
Splash
1.3 describe the functions of
measuring tools

1.4 measure ingredients

according to recipe requirement 1.4 Demonstration

1.5 convert systems of

measurement according to recipe
requirement 1.5 Table Completion 1.5 Think- Pair Share

1.6 perform substitution of

ingredients
1.6. Demonstration
INTERPRET - the independently LO 1. Read and interpret kitchen
KITCHEN LAYOUT interpretation interpret plans
of diagrams, kitchen/shop
plans, and layouts based on 1.1 read and interpret 1.1 Focused Listing 1.1 Small Group
kitchen layouts given blueprints architectural kitchen symbols and Discussion
layout according to specifications
in the blueprint

1.2 determine parts and

functions of a kitchen layout
1.2 Quiz 1.2 Drawing Analysis
LO 2. Prepare a kitchen layout

2.1 prepare a sketch and layout

according the type of kitchen 2.1 Drawing
PRACTICE - the practice -independently LO 1. Importance of Occupational
OCCUPATIONAL of occupational practice Health and Safety Procedures
HEALTH AND health and occupational
SAFETY safety health and 1.1 recognize the importance of
PROCEDURES safety ohsp 1.1 & 1.2 quiz 1.1 &1.2 Small Group
Discussion
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 2.1 Table Completion 2.1 Reporting

LO 3. Evaluate and Control

Hazards and Risks in the
Workplace

3.1 Follow consistently OHS

procedure for controlling 3.1 Quiz
hazards/risks 3.1 Roleplay

3.2 Use Personal Protective

Equipment (PPE) in accordance 3.2 Focused Listing
with OHS 3.2 demonstration

3.3 Conduct emergency related

drills and training 3.3 Quiz
3.3 Demonstration
3.4 Maintain OHSP awareness
3.4 Reflection writing
3.4 Small Group
Discussion