CAROLINA NATIONAL HIGH SCHOOL

Carolina, Naga City

BUDGET OF WORK
FOOD PROCESSING 9
FIRST QUARTER

“History and the Use of Food Processing Tools, Equipment and Utensils”
TOPIC/S SUB-TOPIC/S NO. OF DAYS TAUGHT
A. History of Food Processing, pp. 36
Lesson 1: History and the B. Personal Hygiene, Food Handling Practices, and
Use of Food Processing Washing Technique, pp. 38 - 39 8
Tools, Equipment and C. Common Tools, Utensils and Equipment,
Utensils, pp. 36 - 46 pp. 41 – 45
D. Dry and Liquid Measure Equivalent, pp. 45 - 46
A. Kitchen Lay-out and Symbols
Lesson 2: Kitchen Lay-out 4
Work Station, Simplification, Triangle, etc.
“Food Processing by Fermentation and Pickling”, pp. 73 - 91
Lesson 1: Food
A. Food Processing by Fermentation, pp. 78 – 81
Processing by 4
B. Food Processing by Pickling, pp. 82 - 86
Fermentation and Pickling
Module 1: “ Personal Entrepreneurial Competencies (PECS), pp. 14 - 19
Lesson 1: Important
pp. 19 - 29 2
Entrepreneurial Traits
Module 2: “Environment and Market (E&M)”, pp. 30 - 33
Lesson 1: Needs and
p. 34 2
Wants of People
Lesson 2: Generating
pp. 35 - 37 3
Idea for Business
Lesson 3: Selecting the
pp. 37 - 38 3
Right Idea
Lesson 4: Environmental
pp. 38 - 39 2
Scanning
Individual Activity: Oral Identification of Utensils/Tools
PERFROMANCE TASK Group Activity: Reporting/Hands On (Chayote-Mixed 4
Pickles)
TOTAL 32
SUMMATIVE TEST 1
PERIODICAL TEST 1
TLE LESSONS 34

Prepared By: Checked by:

MARIA LILY B. DIMACULANGAN FRANCIA B. DIMACULANGAN

Teacher 1 – TLE 9 Principal