K to 12 Basic Education Program

TECHNOLOGY AND LIVELIHOOD EDUCATION

HOME ECONOMICS
COOKERY
(GRADE 9)
Grade Level Standard:

Technology and Livelihood Education in Home Economics – Cookery leads to National

Certificate Level II (NCII). It covers core competencies namely; (1) cleaning and maintaining
kitchen premises (2) preparing appetizers (3) preparing salad and dressings (4) preparing
sandwiches (5) preparing desserts and (6) packaging prepared foods.

CONTENT STANDARD

The learner demonstrates understanding of core concepts, and theories in Cookery.

PERFORMANCE STANDARD

The learner independently demonstrates core competencies in Cookery as

prescribed in the TESDA Training Regulation.
LEARNING COMPETENCIES
 Clean and maintain kitchen premises
 Prepare appetizers
 Prepare salad and dressings
 Prepare sandwiches
 Prepare desserts
 Package prepared foods

I. INTRODUCTION

Technology and Livelihood Education (TLE) is one of the nomenclature in the

implementation of the K to 12 Basic Education Program (BEP) composed of four
components; namely, Agri-Fishery Arts, Home Economics, Industrial Arts and
Information and Communication Technology. In this module, the focus is on Home
Economics course – Cookery.

In this course, varied and relevant activities and opportunities are provided to
demonstrate your understanding of concepts and core competencies as prescribed
in TESDA Training Regulation in Cookery and provides quality foods and services to
target clients. This will also be a venue for you to assess yourself and identify
aspects of business that you need to strengthen and safeguard before you become a
part of the workforce. 
Today in the world of work, the number of available jobs is scars and the
Department of Education is revitalizing its resources to lead the young minds and to
prepare them skillfully as future Chef. It is in honing the skills that learners can
assure to have an edge of surviving the daily needs of oneself and of others. It seeks
to provide the learners with the knowledge, attitude, values and skills in the field of
Cookery.

This module is specifically crafted to focus on the different activities that will
assess your level in terms of skills and knowledge with the expectation to
demonstrate through the learning materials. Learning procedures are divided into
different sections - What to Know, What to Process, What to Reflect and
Understand, and What to Transfer. Read and answer the suggested tasks and
accomplish them to practice developing a sustainable program, prioritizing needs
and building a vision.

So, explore and experience the K to 12 TLE module and be a step closer to a
successful Chef.

After finishing all the activities in this module, expect job opportunities
and experience to set up a business enterprise which will generate jobs for
others

II. OBJECTIVES

At the end of this module, you are expected to:

1. Recognize the Personal and Entrepreneurial characteristics (PECS);

2. Identify job opportunities through customers’ needs and wants and/market
analysis;
3. Clean, sanitize and store kitchen tools, equipment, and premises;
4. Prepare appetizers; salad and dressing; sandwiches; desserts;
5. Present appetizers; salad and dressing; sandwiches; desserts;
6. Store appetizers; salad and dressing; sandwiches; desserts; and
7. Package prepared foods

III. DIAGNOSTIC TEST

Guide learners in answering the diagnostic test on page 19-23. Instruct
them to write the letter of their choice in their test notebook. Check the test
using the key to correction provided at the last part of the module. Use the
result of the test in planning how to deal with the students and where to
start.

IV. LEARNING GOALS AND TARGETS

Explain to the learners the objectives of the module and encourage them to think
and write their own learning goals. Set procedures and specific standards based on
the objectives of the lesson and results of the pre-assessment for the learners to
follow as they formulate their personal expected outcomes.
Ask them to keep their goals/targets on their journal/portfolio.
V. LEARNING EXPERIENCES
Part I - PERSONAL ENTREPRENEURIAL COMPETENCIES (PECs)

PART II - MARKET AND ENVIRONMENT

PART III - PROCESS AND DELIVERY
A. Know Quarter I
CLEAN AND MAINTAIN KITCHEN
TOOLS, EQUIPMENT AND PREMISES
(KP)

Instruct the learners to answer the pre-

test on page 24. Asked them to write
their answer in their test notebook.

Guide the learners in recognizing the

different kitchen tools, equipment and
working premises to be cleaned and
sanitized as well as the cleaning agents
and chemicals to be used in doing such.

Fill Me In
Given some of the kitchen tools and
equipment on page 40, instruct the
learners to draw a smiling face if
they know them, and a sad face
if they don’t in the opposite box under
remarks. Asked them to put a if they
know how to clean, sanitize and store
them and X if they don’t in the next box.
Note: You may opt to use actual tools
and equipment and show it to the
students.

Quarter I
Lesson II. Prepare
Appetizers (PA)
Pick and Tell

Prepare a strips of papers with the

names of the given tools and equipment
on page 49. Place these in a glass bowl.
During the activity instruct each student
to pick one and asked them to explain its
uses in the preparation of appetizer.

Note: You may use actual tools and

equipment instead of the names of the
tools in a strip of paper.

Detect and Write

Asked the learners to identify the given

statement on page 55.

Note. You may give additional items if

you want.

Take Me In

Asked the learners to choose

ingredients from the list on page 59 and
write it inside the part of Canapé it
belong.

Note: Much better if you may provide

actual ingredients by assigning these to
your students in advance.

Complete Me

Asked the learners to fill the blank with a

word or group of words to make the
sentence complete.

Note: You may give additional items.

Quarter II
Lesson I. Prepare Salad and
Dressing (SD)
Tag Me

Instruct the learners to identify the

different kitchen tools and utensils in
preparing salad.

Note: You may use actual tools and

equipment arrange in rows. Use strips of
paper with names of the tools and
equipment and which the students will
place or tag the name to the appropriate
tool or equipment.

Picture Me

Prepare in advance big picture of the

different types of salad if possible.

Instruct the learners to describe opposite

each type of salad their corresponding
characteristics on page 76.

Fill Me In

Instruct the learners to fill in the blanks

with the word/s to make the sentence
correct and complete on page 87. You
may give additional items.
Quarter III
Lesson 1. Prepare
Sandwiches

Pick It Out

Instruct the learners to choose the letter

of the answer that best describe the
statement on page 105.

Recognize Me

Asked the learners to identify the given

description of Ingredients and choose
their answer from the list on page 109.
Hot or Cold?

Guide the learners in classifying the

given sandwiches on page 112 as to Hot
or Cold sandwiches. You may assign the
students to bring any kind of sandwiches
and classify these as to hot or cold
sandwich.

Who Am I?

Instruct the learners to identify the types

of bread being described on page 116.

Quarter IV
Lesson I. Prepare Dessert
Instruct the learners to identify the tools and
equipment describe by the sentences on
page 148. Tell them to write their answer on
the space provided.

Asked the learners to identify the

ingredients describe by the sentences
on page 158.

Guide the learners in reading the given

questions on page 160 and choose the
letter of the correct answer. Tell them to
write their answer on their test notebook.

Quarter I
B. Process Lesson 1. A Kitchen So
Clean
Tell Me a Story
Guide the learners in doing the activity
on page 36.

Quarter I
Lesson II. Prepare
Appetizers (PA)
Make It Well
Guide the learners in choosing and
preparing any three from among the
given recipes on page 60.

Quarter II
Lesson I. Prepare Salad and
Dressing (SD)
Manuscript of You

Asked the learners to make an

album of the different kinds of salad with
picture and recipe.

Do It Now

Prepare Mixed Green Salad using the

given tools, materials and ingredients on
page 83.

Quarter III
Lesson 1. Prepare
Sandwiches
Portrait of You
Instruct the learners to collect pictures of
different sandwiches, its preparation and
classify them as to Hot and Cold.

Quarter IV
Lesson I. Prepare Dessert
Guide the learners in making varieties of
desserts.

Quarter I

C. Reflect and Understand

Lesson 1. A Kitchen So
Clean
View the Ways
Search a video presentation in advance
on how to sanitize tools and equipment.
Do this by opening you tube then type
how to sanitize tools and equipment
then browse and choose appropriate
video from among the listed options in
the screen. Note the site and open just
before the actual presentation or
download it in advance and save it in
your desktop. Don’t hesitate to ask the
assistance of your computer teachers if
needed.
Guide the learners in watching a video
presentation on how to sanitize tools
and equipment and asked them to make
a narrative report about what they have
seen in their test notebook. Tell them to
be guided by the given questions on
page 39.

Think and be Enlighten

Asked the learners to answer the given
questions on page 41. Tell them to write
their answers in their test notebook.

Quarter I
Lesson II. Prepare
Appetizers (PA)
Make It for Me

Explain clearly to the students the

activity in advance specially the needed
materials to be brought during the
activity.

Guide the learners in preparing

appetizer for the given situation on page
64.

Quarter II
Lesson I. Prepare Salad and
Dressing (SD)
See to it that planning is part of the
activity to make it successful.

Show Off
Asked the learners to choose and
prepare one type of salad dressing.
Choose from among the given recipes
on page 90.

Quarter III
Lesson 1. Prepare
Sandwiches
Try Me

Guide the learners in making a simple

Cold Sandwiches (Ham Sandwich)

Instruct the learners to choose and

prepare more sandwiches on page 126-
137.

Quarter IV
Lesson I. Prepare Dessert

Divide the class into 2 groups and

asked each group to discuss the
topic assign for to them for 15
minutes. Asked them to choose
a leaders who will report to the
class the result of group
discussion.

Quarter I
D. Transfer Lesson 1. A Kitchen So
Clean
Skills Trial
Instruct the learners to perform the given
activity on page 43.

Quarter I
Lesson II. Prepare
Appetizers (PA)
Pose and Dispose

Instruct the learners to prepare appetizer

and arrange the prepared appetizer
attractively following all the principles
and considerations learned from the
lesson.

Prove It More

Guide the learners in preparing varieties

of appetizer. Remind them that they will
be observed from the preparation of
materials and ingredients, actual
preparation, presentation and storing.

Quarter II
Lesson I. Prepare Salad and
Dressing (SD)
Fix and Parade

Instruct the learners to perform the task

on page 97. Explain to them how they
will be rated using the rubrics.

Quarter III
Lesson 1. Prepare
Sandwiches
Package Deal

Explain to the learners their task of

preparing the materials and ingredients,
actual preparation, presentation and
storing of sandwiches to meet the
demand in the situation on page 143.

Quarter IV
Lesson I. Prepare Dessert
Live It On
Explain to the learners their task of
preparing the materials and ingredients,
actual preparation, presentation and
storing of dessert to meet the demand in
the situation on page 177.

Seal It On
Explain to the learners their task of
preparing the materials and ingredients,
actual preparation, presentation and
storing of dessert to meet the demand in
the situation on page 185.

V. SYNTHESIS

The knowledge, skills, values and understanding gained in this Cookery

Learner’s Material served as an eye opener to what is to be done in the real

workplace.

To become successful chef someday or successful entrepreneur in line with

food or cooking, you should continue to assess and develop your Personal

Entrepreneurial Characteristics (PECs), grab every opportunities for business, take

into practice the proper observance of cleanliness in the kitchen, the proper ways on

how to prepare appetizers, salads and dressings, sandwiches, desserts and the

proper storage of the products. Ability to apply the safety measures in the workplace

should always be practiced. Bear in mind that being a successful entrepreneur in the

field of cookery requires you to always come up with quality and most satisfying

products or services.

VI. GLOSSARY
The glossary is your guide and the learners to be equipped with the
technical terms and be familiar with its meaning. This is very useful whenever you
and the learners need to quickly cover a wide range of concepts and concise
definitions. This will serve as a mini dictionary of cooking terms and concepts.
It will help you and the learners to read the terms first to get a basic review
of the concepts that will be covered, and then to read the chapter with the
definitions fresh in the mind.

VII. REFERENCES

 Payne, June [Link] (2010). Thesis; Introduction to Food service, South Asia,
Pearson Education PTE. LTD,

 Wayne, Gisslen, (2007). Professional Cooking, John Wiley & Sons Inc.

 De Leon, Gatchalian, M. S.Y., Introduction to Food Technology

pp. 336-374

 Chavez, Libia L., [Link]., (2006). Basic Foods for Filipinos, 4 th edition.

 De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 495-500

 Sandoval, Maria Teresa G., (1993). Culinary Arts 3 and 4,

pp. 85-86.

 De leon, Sonia Y., Ph. D. et al, (1999). Basic Foods for Filipinos 3rd Edition,
pp. 420-429

 Llgas, Avelina I., et al., Home Technology Food Management and Service I,
pp. 62-63.

 De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 420-432.

 Lewis, Dora S., et al., (1955). Family Meals and Hospitality, pp. 41-48.

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