kitchen’s lay out. - hau.edu.ph · (bread and pastry production) second quarter grade level...
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1
Syllabus in TLE 7
(Commercial Cooking)
First Quarter
Grade Level Standard
The learner understands the basic concepts and underlying principles in developing fundamental skills in Exploratory Technology and Vocational Education.
Content Standard
The learner demonstrates the proper use of cooking utensils that every kitchen needs, appreciate the importance of cleaning and sanitizing utensils, understand calculating the mark up percentage and how work triangle relate with different kitchen’s lay out.
Performance Standard
The learner transfers learning by: Cleaning equipment should store safely in the designated position and area, costs of production are computed according to standard procedure, and types of kitchen layouts are identified.
Time Frame Topics Learning Competencies Assessment
Week 1
Orientation
- Student Activity Program
- Rules and Regulations in Culinary Lab/ Classroom
- Pre-test
Week 2
Materials of Kitchen Utensils
and Equipment
Cooking Utensils and
Equipment that every kitchen
needs
Activity (Role playing)
Utilizes kitchen tools and Equipment
Formative:
Picture Analysis
Discussion
Oral Recitation
Summative:
Written Test
2
Valuing: Appreciate the importance of kitchen tools and equipment
(Identifying the
materials of
different kitchen
utensils and
equipment).
Demonstration (Short skit about the use of different cooking utensils and equipment)
Week 3
Cleaning and Sanitizing
Sanitizing Methods
Advantages and of different
chemical sanitizers
Cleaning and Sanitizing
utensils
Valuing: Deeping the importance of cleanliness & orderliness on the food production industry
Identifies the chemicals to be utilized in cleaning and sanitizing kitchen utensils.
Formative:
Discussion
Recitation (Cite some instances how they use the different cleaning agents or sanitizers into their daily living).
Summative:
Short Quiz (Enumerating the following: 4 cleaning agents, 3 chemical sanitizers, and 3 factors influence the effectiveness of chemical sanitizers).
Week 4
Cleaning Kitchen premises Maintains the cleanliness of
Formative:
Discussion (Skillful
3
Store and Stack kitchen tools
and equipment
How to clean and store
cooking tools and equipment
Valuing: Prolonging the life span of kitchen tools and utensils through proper maintenance.
different kitchen utensils and equipment prior before storing and stacking them.
Story Telling integrating the steps in cleaning kitchen premises, ways in cleaning and storing tools and equipment).
Summative:
Short Quiz (Arranging the steps chronologically regarding the steps in cleaning kitchen premises and ways in cleaning and storing tools and equipment).
Week 5
FIRST MID-QUARTER EXAM
Applies the lesson learned during week 1 to 4
Summative:
Written Test regarding the topics tackled/discussed on the First Mid-Quarter
Week 6
Table of weights and measure
Ingredients equivalent
Valuing: Observing accuracy in measuring ingredients
Carries measurement and calculation in a required task
Substitutes of ingredients if other ingredient is not available.
Formative:
Discussion
Recitation
Activity (Completing the table-Solving weights and measurement in a
4
given problem). Summative:
Short Quiz regarding the calculations of substituting ingredients
Week 7
Nutrition Month (Snack Preparation)
Valuing: Giving importance to one’s health by preparing nutritious and healthy snacks.
Prepares nutritious healthy snacks (e.g Sandwiches)
Uses kitchen tools & utensils correctly
TRANSFER GOAL: In line with Nutrition month celebration, the TLE Department will have an activity tag as “Fiesta sa Gym: Halina at Makisaya, Sa TLE Day Siguradong May Kita.” This is to showcase the talents and skills learned in different components, so students will have a chance to portray the role of an entrepreneur, baker, programmer, web developer, artist etc. This is also a way for the
Formative:
Make an artistic poster regarding the theme of Nutrition month.
Note: Post test will be given to students
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students to experience the real world of work.
Week 8
How to measure Dry and
Liquid ingredients
How to Calculate Markup
percentage
Calculate Peso Markup
Calculate percent Markup
based on Cost
Calculate percent Markup
based on Selling price
Valuing: Appreciate honesty
Calculates cost of Production
Formative:
Discussion
Recitation Summative:
Demonstration (Proper measuring of liquid and dry ingredients according to recipe requirement).
Written Test (Calculate problem using Markup based on Cost and Selling price)
Week 9
Kitchen Floor plan and
Symbols
Understanding the Basic
Kitchen Lay out and see hoe
Reads and Interprets kitchen plan
Formative:
Picture Analysis
Discussion
Recitation Summative:
Demonstration (Lay-out own dream kitchen. Place the necessary symbols
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work triangle functions on
each lay out.
Valuing: Enhancing one’s patience in interpreting/reading kitchen plan.
to show the different appliances, counters, areas and the direction of work flow).
Project (Collect pictures of different types of kitchen and label each layout).
Week 10
FIRST QUARTER EXAM
Applies the lesson learned during the First Quarter
Summative:
Written Test regarding the topics discussed on the First Quarter
7
Syllabus in TLE 7
(Bread and Pastry Production)
Second Quarter
Grade Level Standard
The learner understands the basic concepts and underlying principles in developing fundamental skills in Exploratory Technology and Vocational Education.
Content Standard
The learner demonstrates the use of different baking tools and equipment in every kitchen needs, understand mensuration and calculation in substituting weights and measurements, appreciate the importance of occupational safety health procedure and the different hazards and risk identification and control.
Performance Standard
The learner transfers learning by: Perform calculation and substitution of weights and measure, appreciate the importance of occupational safety and health procedures, understand the different electrical and fire safety codes in each workplace, and perform how to give first aid on emergency.
Time Frame Topics Learning Competencies Assessment
Week 1
Baking Tools and
equipment and their
uses
Classification of
baking tools and
equipment
Valuing: Appreciate the importance of each baking tools and equipment.
Utilizes different baking tools and equipment
Formative:
Picture Analysis
Oral Recitation
Discussion Summative:
Group activity (Enumerate the names of different baking tools and equipment shown in the projector).Classify the following tools based on their usage.
8
Week 2
Conversion/
substitution of
weights and measure
Measuring dry and
liquid ingredients
accurately
Maintain tools and
equipment
Specification of tools
Valuing: Observe accuracy while measuring ingredients
Performs mensuration and calculation
Substitutes of ingredients if other ingredient is not available.
Formative:
Discussion
Seatwork (Fill in the blanks: Write the appropriate value of each table of weights and measures.
Summative:
Demonstration (Proper measuring and substituting of the following dry and liquid ingredients).
FACT or BLUFF (Identify the statement if it is fact or bluff regarding the safety measures in the use of kitchen tools and equipment & importance to do proper maintenance and safety of kitchen tools and equipment).
Week 3
Types and uses of
cleaning materials/
disinfectant
Preventive
maintenance
technique and
procedure
Performs basic preventive measure in keeping tools and equipment clean before storing it.
Formative:
Picture Analysis
Discussion
Recitation Summative:
Identify the following cleaning materials and disinfectant.
9
Proper storage of
tools and equipment
Valuing: Observing neatness and orderliness in storing tools and equipment.
Week 4
Practice Occupational
Safety and Health
procedure
Hazard and Risks
identification control
OSH Indicators
Valuing: Observing some occupational safety and health procedure while working.
Identifies the different Hazards and Risk
Understands Occupational Safety and Health (OSH) to avoid hazard or risk that may occur.
Formative:
Film Viewing: Give reactions regarding the presentation of Hazards and Risk. What lessons have learned in the presentation?
Summative:
Identifying the word or group being described or defined regarding OSH symbols.
Week 5
SECOND MID-QUARTER EXAM
Applies the lesson learned during week 1 to 4
Summative:
Written Test regarding the topics tackled/discussed on the Second Mid-Quarter
Week 6
Personal Hygiene
and Proper Hand
washing
Philippine OSH
standard
Performs proper hand washing technique
Identifies the different effect of Hazards and Risk
Formative:
Demonstration (Short skit cheer regarding the ways on how to wash hands properly).
10
Effects of Hazard in
the workplace
Valuing: Deeper the value of hand washing in the Food Industry.
Summative:
Observe and make an interview with the personnel staff on how they enforced the OSH in the workplace in the given categories by the teacher.
Week 7
Control Hazard and
Risk
Safety Regulations in
the workplace
Clean Air Act
Valuing: Observing/following safety regulations in the workplace
Understands safety regulations in the workplace
Formative:
Graded Recitation-regarding the importance of implementing the clean air act.
Summative:
Short Quiz regarding the different control hazards and identifies industries where maximum workplace mishaps take place.
Week 8
Fire safety tips in the
workplace
Electrical safety tips
Waste management
Electrical and Fire
Safety Code
Decontamination of
Identifies the different electrical and fire safety code to avoid hazard or risk in each workplace
Formative:
Discussion (Socratic Method).
Summative:
Identify whether it is a fire hazard or not given on the example. Identify which is being described regarding the fire safety code.
Poster Making-
11
Personnel or Worker
Valuing: Observing proper waste management in the kitchen
regarding on waste management, how can this affect our daily living?
Week 9
Maintain
Occupational Safety
and Health
Awareness
Operational safety
and health
procedures, practices
and regulations
Emergency-Related
drills and Training
Valuing: Appreciating the importance of disaster preparedness in the workplace.
Understands operational safety and health procedures, practices and regulations
Applies the emergency drills and training in preparation for the calamity.
TRANSFER GOAL: The students on their own ability and confidence were able to create a persuasive advertisement that shows the importance of hazard/disaster preparedness in the working place. PERFORMANCE TASK: Create a short play that advertises safety awareness during a hazard/disaster in the work place.
Formative:
Discussion
Arrange the fire drill procedure sequence and sequence the earthquake drill procedure.
Summative:
Demonstration (Perform the different ways of giving first aid to patient by following the instructions given through simulation).
Note: Post test will be given to students
12
Week 10
SECOND QUARTER EXAM
Applies the lesson learned during the Second Quarter
Summative:
Written Test regarding the topics tackled/discussed on the Second Quarter
13
Syllabus in TLE 7
(Commercial Cooking)
Third Quarter
Grade Level Standard
The learner understands the basic concepts and underlying principles in developing fundamental skills in Exploratory Technology and Vocational Education.
Content Standard
The learner demonstrates the proper use of cooking utensils that every kitchen needs, appreciate the importance of cleaning and sanitizing utensils, understand calculating the mark up percentage and how work triangle relate with different kitchen’s lay out.
Performance Standard
The learner transfers learning by: Cleaning equipment should store safely in the designated position and area, costs of production are computed according to standard procedure, and types of kitchen layouts are identified.
Time Frame Topics Learning Competencies Assessment
Week 1
Orientation
Basic concepts in commercial cooking
Materials of Kitchen Utensils
and Equipment
Valuing: Appreciate the importance
of the materials used in kitchen
utensils and equipment
Identifies the basic
concepts in
commercial cooking
Classifies kitchen
utensil according to
their materials
Formative:
Discussion
Recitation
Summative:
Written Test
(Identifying the
materials of
different kitchen
utensils and
equipment).
14
Week 2
Cooking Utensils and
Equipment that every kitchen
needs
Activity (Role playing)
Valuing: Appreciate the importance of kitchen tools and equipment
Utilizes kitchen tools and Equipment
Formative:
Picture Analysis
Discussion
Oral Recitation
Summative:
Demonstration (Short skit about the use of different cooking utensils and equipment)
Week 3
Cleaning and Sanitizing
Sanitizing Methods
Advantages and of different
chemical sanitizers
Cleaning and Sanitizing
utensils
Valuing: Deeping the importance of cleanliness & orderliness on the food production industry
Identifies the chemicals to be utilized in cleaning and sanitizing kitchen utensils.
Formative:
Discussion
Recitation (Cite some instances how they use the different cleaning agents or sanitizers into their daily living).
Summative:
Short Quiz (Enumerating the following: 4 cleaning agents, 3 chemical sanitizers, and 3 factors influence the effectiveness of chemical
15
sanitizers).
Week 4
Cleaning Kitchen premises
Store and Stack kitchen tools
and equipment
How to clean and store
cooking tools and equipment
Valuing: Prolonging the life span of kitchen tools and utensils through proper maintenance.
Maintains the cleanliness of different kitchen utensils and equipment prior before storing and stacking them.
Formative:
Discussion (Skillful Story Telling integrating the steps in cleaning kitchen premises, ways in cleaning and storing tools and equipment).
Summative:
Short Quiz (Arranging the steps chronologically regarding the steps in cleaning kitchen premises and ways in cleaning and storing tools and equipment).
Week 5
THIRD MID-QUARTER EXAM
Applies the lesson learned during week 1 to 4
Summative:
Written Test regarding the topics tackled/discussed on the First Mid-Quarter
Week 6
Table of weights and measure
Ingredients equivalent
Valuing: Observing accuracy in
Carries measurement and calculation in a required task
Substitutes of
Formative:
Discussion
Recitation
Activity (Completing the
16
measuring ingredients ingredients if other ingredient is not available.
table-Solving weights and measurement in a given problem).
Summative:
Short Quiz regarding the calculations of substituting ingredients
Week 7
How to measure Dry and
Liquid ingredients
Valuing: Observing accuracy in measuring ingredients
TRANSFER GOAL: The students on their own knowledge and skills acquired will be able to prepare healthy sandwiches and to be evaluated by the assigned TLE teachers. PERFORMANCE TASK: Prepare healthy sandwiches so that students will acquire knowledge regarding one’s nutrition and skills to be applied at home.
Summative:
Demonstration (Proper measuring of liquid and dry ingredients according to recipe requirement).
Note: Post-test will be given to students.
Week 8
How to Calculate Markup
percentage
Calculate Peso Markup
Calculate percent Markup
Calculates cost of Production
Formative:
Discussion
Recitation Summative:
Written Test
17
based on Cost
Calculate percent Markup
based on Selling price
Valuing: Appreciate honesty
(Calculate problem using Markup based on Cost and Selling price)
Week 9
Kitchen Floor plan and
Symbols
Understanding the Basic
Kitchen Lay out and see how
work triangle functions on
each lay out.
Valuing: Enhancing one’s patience in interpreting/reading kitchen plan.
Reads and Interprets kitchen plan
Formative:
Picture Analysis
Discussion
Recitation Summative:
Demonstration (Lay-out own dream kitchen. Place the necessary symbols to show the different appliances, counters, areas and the direction of work flow).
Project (Collect pictures of different types of kitchen and label each layout).
Week 10
THIRD QUARTER EXAM
Applies the lesson learned during the First Quarter
Summative:
Written Test regarding the topics discussed on the First Quarter
18
Syllabus in TLE 7
(Bread and Pastry Production)
Fourth Quarter
Grade Level Standard
The learner understands the basic concepts and underlying principles in developing fundamental skills in Exploratory Technology and Vocational Education.
Content Standard
The learner demonstrates the use of different baking tools and equipment in every kitchen needs, understand mensuration and calculation in substituting weights and measurements, appreciate the importance of occupational safety health procedure and the different hazards and risk identification and control.
Performance Standard
The learner transfers learning by: Perform calculation and substitution of weights and measure, appreciate the importance of occupational safety and health procedures, understand the different electrical and fire safety codes in each workplace, and perform how to give first aid on emergency.
Time Frame Topics Learning Competencies Assessment
Week 1
Baking Tools and
equipment and their
uses
Classification of
baking tools and
equipment
Valuing: Appreciate the importance of each baking tools and equipment.
Utilizes different baking tools and equipment
Formative:
Picture Analysis
Oral Recitation
Discussion Summative:
Group activity (Enumerate the names of different baking tools and equipment shown in the projector).Classify the following tools based on their usage.
19
Week 2
Conversion/
substitution of
weights and measure
Measuring dry and
liquid ingredients
accurately
Maintain tools and
equipment
Specification of tools
Valuing: Observe accuracy while measuring ingredients
Performs mensuration and calculation
Substitutes of ingredients if other ingredient is not available.
Formative:
Discussion
Seatwork (Fill in the blanks: Write the appropriate value of each table of weights and measures.
Summative:
Demonstration (Proper measuring and substituting of the following dry and liquid ingredients).
FACT or BLUFF (Identify the statement if it is fact or bluff regarding the safety measures in the use of kitchen tools and equipment & importance to do proper maintenance and safety of kitchen tools and equipment).
Week 3
Types and uses of
cleaning materials/
disinfectant
Preventive
maintenance
technique and
procedure
Performs basic preventive measure in keeping tools and equipment clean before storing it.
Formative:
Picture Analysis
Discussion
Recitation Summative:
Identify the following cleaning materials and disinfectant.
20
Proper storage of
tools and equipment
Valuing: Observing neatness and orderliness in storing tools and equipment.
Week 4
Practice Occupational
Safety and Health
procedure
Hazard and Risks
identification control
OSH Indicators
Valuing: Observing some occupational safety and health procedure while working.
Identifies the different Hazards and Risk
Understands Occupational Safety and Health (OSH) to avoid hazard or risk that may occur.
Formative:
Film Viewing: Give reactions regarding the presentation of Hazards and Risk. What lessons have learned in the presentation?
Summative:
Identifying the word or group being described or defined regarding OSH symbols.
Week 5
FOURTH MID-QUARTER EXAM
Applies the lesson learned during week 1 to 4
Summative:
Written Test regarding the topics tackled/discussed on the Second Mid-Quarter
Week 6
Personal Hygiene
and Proper Hand
washing
Philippine OSH
standard
Performs proper hand washing technique
Identifies the different effect of Hazards and Risk
Formative:
Demonstration (Short skit cheer regarding the ways on how to wash hands properly).
21
Effects of Hazard in
the workplace
Valuing: Deeper the value of hand washing in the Food Industry.
Summative:
Observe and make an interview with the personnel staff on how they enforced the OSH in the workplace in the given categories by the teacher.
Week 7
Control Hazard and
Risk
Safety Regulations in
the workplace
Clean Air Act
Valuing: Observing/following safety regulations in the workplace
Understands safety regulations in the workplace
Formative:
Graded Recitation-regarding the importance of implementing the clean air act.
Summative:
Short Quiz regarding the different control hazards and identifies industries where maximum workplace mishaps take place.
Week 8
Fire safety tips in the
workplace
Electrical safety tips
Waste management
Electrical and Fire
Safety Code
Decontamination of
Identifies the different electrical and fire safety code to avoid hazard or risk in each workplace
Formative:
Discussion (Socratic Method).
Summative:
Identify whether it is a fire hazard or not given on the example. Identify which is being described regarding the fire safety code.
Poster Making-
22
Personnel or Worker
Valuing: Observing proper waste management in the kitchen
regarding on waste management, how can this affect our daily living?
Week 9
Maintain
Occupational Safety
and Health
Awareness
Operational safety
and health
procedures, practices
and regulations
Emergency-Related
drills and Training
Valuing: Appreciating the importance of disaster preparedness in the workplace.
Understands operational safety and health procedures, practices and regulations
Applies the emergency drills and training in preparation for the calamity.
TRANSFER GOAL: The students on their own ability and confidence were able to create a persuasive advertisement that shows the importance of hazard/disaster preparedness in the working place. PERFORMANCE TASK: Create a short play that advertises safety awareness during a hazard/disaster in the work place.
Formative:
Discussion
Arrange the fire drill procedure sequence and sequence the earthquake drill procedure.
Summative:
Demonstration (Perform the different ways of giving first aid to patient by following the instructions given through simulation).
Note: Post-test will be given to students
23
Week 10
FOURTH QUARTER EXAM
Applies the lesson learned during the Second Quarter
Summative:
Written Test regarding the topics tackled/discussed on the Second Quarter