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    Cur Map Comercial Cooking 7

    Uploaded by

    eldrich balinbin
    This document outlines a quarterly plan for a Grade 7 Technology and Livelihood Education class focusing on commercial cooking. It includes the following: 1) The first unit focuses on kitchen tool and equipment use and maintenance. Learners will identify, classify, select chemicals for cleaning, and sanitize tools according to manufacturer instructions. 2) The second unit focuses on measurement, calculation and costing. Learners will perform measurements and conversions, calculate ingredient costs and cost of production. 3) The third unit focuses on occupational health and safety. Learners will recognize importance of OSH procedures and identify common kitchen hazards.

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    Cur Map Comercial Cooking 7

    Uploaded by

    eldrich balinbin
    17 views3 pages
    This document outlines a quarterly plan for a Grade 7 Technology and Livelihood Education class focusing on commercial cooking. It includes the following: 1) The first unit focuses on kitchen tool and equipment use and maintenance. Learners will identify, classify, select chemicals for cleaning, and sanitize tools according to manufacturer instructions. 2) The second unit focuses on measurement, calculation and costing. Learners will perform measurements and conversions, calculate ingredient costs and cost of production. 3) The third unit focuses on occupational health and safety. Learners will recognize importance of OSH procedures and identify common kitchen hazards.

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    cur map comercial cooking 7

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    This document outlines a quarterly plan for a Grade 7 Technology and Livelihood Education class focusing on commercial cooking. It includes the following: 1) The first unit focuses on kitchen tool and equipment use and maintenance. Learners will identify, classify, select chemicals for cleaning, and sanitize tools according to manufacturer instructions. 2) The second unit focuses on measurement, calculation and costing. Learners will perform measurements and conversions, calculate ingredient costs and cost of production. 3) The third unit focuses on occupational health and safety. Learners will recognize importance of OSH procedures and identify common kitchen hazards.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    17 views3 pages

    Cur Map Comercial Cooking 7

    Uploaded by

    eldrich balinbin
    This document outlines a quarterly plan for a Grade 7 Technology and Livelihood Education class focusing on commercial cooking. It includes the following: 1) The first unit focuses on kitchen tool and equipment use and maintenance. Learners will identify, classify, select chemicals for cleaning, and sanitize tools according to manufacturer instructions. 2) The second unit focuses on measurement, calculation and costing. Learners will perform measurements and conversions, calculate ingredient costs and cost of production. 3) The third unit focuses on occupational health and safety. Learners will recognize importance of OSH procedures and identify common kitchen hazards.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Subject: Technology and Livelihood Education

    Grade Level: Grade 7


    QUARTER UNIT TOPIC CONTENT STANDARD PERFORMANCE LEARNING ASSESSMENT ACTIVITY RESOURCES INSTITUTIONAL CORE
    STANDARD COMPITECY VALUES
    1 COMERCIAL The learners The learners LO1. Utilize Matching type Listing all Textbooks To value of maintaining
    COOKING demonstrate an independently use and appropriate kitchen equipment cleanliness of kitchen
    understanding the maintain tools, tools, equipment, and and tools equipment, tools
    use and maintenance equipment, and paraphernalia available in paraphernalia
    of equipment in materials in cookery 1.1 identify types of their kitchen
    cookery according to standard tools, equipment, and
    operating procedures paraphernalia
    identified base on their 1.2 classify the types
    uses. of appropriate
    cleaning tools and
    equipment based on
    their uses
    LO 2. Maintain Summative test Clean and
    appropriate kitchen sanitized
    tools, equipment, and their kitchen
    paraphernalia tools and
    1.1 select various equipment
    types of chemicals for following the
    cleaning and sanitizing manufacturer
    kitchen tools, instruction
    equipment, and and observe
    paraphernalia the difference
    1.2 clean and sanitize
    kitchen tools and
    equipment following
    manufacturer’s
    instructions use
    cleaning tools,
    equipment, and
    paraphernalia in
    accordance to
    standard operating
    procedures maintain
    kitchen tools,
    equipment, and work
    areas
    The learners The learners LO 1. Carry out Quiz Calculate to Textbooks To practice
    demonstrate an independently measurements and complete the independently
    understanding measure and calculate calculations in a table measure, calculate and
    performing ingredients in cookery required task substitute ingredients
    mensuration and 1.1 give the correctly
    calculation in cookery abbreviations and
    equivalents of
    measurements
    1.2 measure
    ingredients according
    to recipe requirement
    1.3 convert systems of
    measurement
    according to recipe
    requirement
    1.4perform
    substitution of
    ingredients
    LO 2. Calculate cost of
    production 2.1 discuss
    principles of costing
    2.2 compute cost of
    production
    LO 1. Importance of Short Quiz List down Textbooks To observe and follow
    The learners The learners Occupational Health common importance of (OSH)
    demonstrate an independently practice and Safety Procedures kitchen Occupational Health
    understanding the occupational health 1.1 recognize the hazards and and Safety Procedures
    practice of and safety importance of OSH give the in the kitchen while
    occupational health solution on it working
    and safety

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