Syllabus in TLE 7

(Commercial Cooking)

First Quarter

The learner understands the basic concepts and underlying principles in

Grade Level Standard
Content Standard
Performance Standard
developing fundamental skills in Exploratory Technology and Vocational
Education.
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.
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

 Orientation

Week 1 - Student Activity Program

- Rules and Regulations in Culinary Lab/ Classroom
- Pre-test

 Materials of Kitchen Utensils  Utilizes kitchen Formative:

and Equipment tools and  Picture Analysis
Equipment
 Cooking Utensils and  Discussion
Week 2 Equipment that every kitchen
 Oral Recitation
needs
Summative:
 Activity (Role playing)
 Written Test

1
 Valuing: Appreciate the importance (Identifying the
of kitchen tools and equipment materials of
different kitchen
utensils and
equipment).
 Demonstration
(Short skit about
the use of different
cooking utensils
and equipment)
 Cleaning and Sanitizing  Identifies the Formative:
chemicals to be  Discussion
 Sanitizing Methods utilized in cleaning  Recitation (Cite
and sanitizing some instances
 Advantages and of different
Week 3 kitchen utensils. how they use the
chemical sanitizers
different cleaning
 Cleaning and Sanitizing agents or
utensils sanitizers into their
daily living).
Valuing: Deeping the importance of Summative:
cleanliness & orderliness on the food  Short Quiz
production industry (Enumerating the
following: 4
cleaning agents, 3
chemical
sanitizers, and 3
factors influence
the effectiveness of
chemical
sanitizers).
 Cleaning Kitchen premises  Maintains the Formative:
Week 4 cleanliness of  Discussion (Skillful

2
  Store and Stack kitchen tools different kitchen
and equipment utensils and
equipment prior
 How to clean and store before storing and
cooking tools and equipment stacking them.
Valuing: Prolonging the life span of
kitchen tools and utensils through Summative:
proper maintenance.
 Applies the lesson Summative:
FIRST MID-QUARTER EXAM learned during
Week 5 week 1 to 4
 Table of weights and measure  Carries Formative:
measurement and
 Ingredients equivalent calculation in a
Valuing: Observing accuracy in required task
Week 6 measuring ingredients  Substitutes of
ingredients if other
ingredient is not
available.
Story Telling
integrating the
steps in cleaning
kitchen premises,
ways in cleaning
and storing tools
and equipment).
 Short Quiz
(Arranging the
steps
chronologically
regarding the steps
in cleaning kitchen
premises and ways
in cleaning and
storing tools and
equipment).
 Written Test
regarding the
topics
tackled/discussed
on the First Mid-
Quarter
 Discussion
 Recitation
 Activity
(Completing the
table-Solving
weights and
measurement in a
3
 given problem).
Summative:
 Short Quiz
regarding the
calculations of
substituting
ingredients

Nutrition Month  Prepares nutritious Formative:

(Snack Preparation) healthy snacks (e.g  Make an artistic
Week 7 Sandwiches) poster regarding
Valuing: Giving importance to one’s  Uses kitchen tools the theme of
health by preparing nutritious and & utensils correctly Nutrition month.
healthy snacks.
TRANSFER GOAL:
In line with Nutrition Note:
month celebration, the Post test will be given to
TLE Department will have students
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

4
 students to experience the
real world of work.

 How to measure Dry and  Calculates cost of Formative:

Liquid ingredients Production  Discussion
Week 8  Recitation
 How to Calculate Markup Summative:
percentage  Demonstration
(Proper measuring
 Calculate Peso Markup
of liquid and dry
 Calculate percent Markup ingredients
based on Cost according to recipe
requirement).
 Calculate percent Markup  Written Test
based on Selling price (Calculate problem
using Markup
Valuing: Appreciate honesty based on Cost and
Selling price)

Formative:
 Picture Analysis
 Discussion
 Recitation
 Reads and Summative:
Week 9  Kitchen Floor plan and Interprets kitchen  Demonstration
Symbols plan (Lay-out own
dream kitchen.
 Understanding the Basic Place the
Kitchen Lay out and see hoe necessary symbols

5
 work triangle functions on to show the
each lay out. different
appliances,
Valuing: Enhancing one’s patience counters, areas
in interpreting/reading kitchen plan. and the direction of
work flow).
 Project (Collect
pictures of different
types of kitchen
and label each
layout).
 Applies the lesson Summative:
FIRST QUARTER EXAM learned during the  Written Test
Week 10 First Quarter regarding the
topics discussed
on the First
Quarter

6
 Syllabus in TLE 7

(Bread and Pastry Production)

Second Quarter

The learner understands the basic concepts and underlying principles in

Grade Level Standard
Content Standard
Performance Standard
developing fundamental skills in Exploratory Technology and Vocational
Education.
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.
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

 Baking Tools and
equipment and their
uses
Week 1  Classification of
baking tools and
equipment
Valuing: Appreciate the
importance of each baking
tools and equipment.
 Utilizes different Formative:
baking tools and  Picture Analysis
equipment  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.

7
  Conversion/  Performs Formative:
Week 2 substitution of mensuration and  Discussion
weights and measure calculation  Seatwork (Fill in the
 Substitutes of blanks: Write the
 Measuring dry and ingredients if other appropriate value of
liquid ingredients ingredient is not each table of weights
accurately available. and measures.
Summative:
 Maintain tools and  Demonstration
equipment (Proper measuring
and substituting of the
 Specification of tools
following dry and
liquid ingredients).
 FACT or BLUFF
Valuing: Observe accuracy (Identify the
while measuring ingredients 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).
 Types and uses of  Performs basic Formative:
cleaning materials/ preventive measure  Picture Analysis
disinfectant in keeping tools and  Discussion
equipment clean  Recitation
 Preventive before storing it. Summative:
Week 3 maintenance  Identify the following
technique and cleaning materials
procedure and disinfectant.

8
  Proper storage of
tools and equipment
Valuing: Observing
neatness and orderliness in
storing tools and equipment.

 Practice Occupational  Identifies the different Formative:

Safety and Health Hazards and Risk  Film Viewing: Give
Week 4 procedure  Understands reactions regarding
Occupational Safety the presentation of
 Hazard and Risks and Health (OSH) to Hazards and Risk.
identification control avoid hazard or risk What lessons have
that may occur. learned in the
 OSH Indicators presentation?
Valuing: Observing some Summative:
occupational safety and  Identifying the word
health procedure while or group being
working. described or defined
regarding OSH
symbols.
 Applies the lesson Summative:
SECOND MID-QUARTER learned during week  Written Test
Week 5 EXAM 1 to 4 regarding the topics
tackled/discussed on
the Second Mid-
Quarter
 Personal Hygiene  Performs proper hand Formative:
and Proper Hand washing technique  Demonstration (Short
washing  Identifies the different skit cheer regarding
effect of Hazards and the ways on how to
 Philippine OSH Risk wash hands
Week 6 standard properly).

9
  Effects of Hazard in
the workplace
Valuing: Deeper the value
of hand washing in the Food
Industry.
 Control Hazard and
Week 7 Risk
 Safety Regulations in
the workplace
 Clean Air Act
Valuing:
Observing/following safety
regulations in the workplace
 Fire safety tips in the
workplace
 Electrical safety tips
Week 8  Waste management
 Electrical and Fire
Safety Code
 Decontamination of
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.
 Understands safety Formative:
regulations in the  Graded Recitation-
workplace 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.
 Identifies the different Formative:
electrical and fire  Discussion (Socratic
safety code to avoid Method).
hazard or risk in each Summative:
workplace  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-
10
 Personnel or Worker regarding on waste
management, how
Valuing: Observing proper can this affect our
waste management in the daily living?
kitchen
 Maintain  Understands Formative:
Occupational Safety operational safety  Discussion
and Health and health  Arrange the fire drill
Week 9 Awareness procedures, practices procedure sequence
and regulations and sequence the
 Operational safety  Applies the earthquake drill
and health emergency drills and procedure.
procedures, practices training in preparation Summative:
and regulations for the calamity.  Demonstration
(Perform the different
 Emergency-Related TRANSFER GOAL: ways of giving first aid
drills and Training The students on their own to patient by following
ability and confidence were the instructions given
Valuing: Appreciating the able to create a persuasive through simulation).
importance of disaster advertisement that shows
preparedness in the the importance of Note:
workplace. hazard/disaster Post test will be given to
preparedness in the working students
place.
PERFORMANCE TASK:
Create a short play that
advertises safety awareness
during a hazard/disaster in
the work place.

11
Week 10 SECOND QUARTER EXAM  Applies the lesson Summative:
learned during the  Written Test
Second Quarter regarding the topics
tackled/discussed on
the Second Quarter

12
 Syllabus in TLE 7

(Commercial Cooking)

Third Quarter

The learner understands the basic concepts and underlying principles in

Grade Level Standard
Content Standard
Performance Standard
developing fundamental skills in Exploratory Technology and Vocational
Education.
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.
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

 Orientation  Identifies the basic Formative:
 Basic concepts in commercial concepts in
Week 1 cooking  Discussion
commercial cooking
 Materials of Kitchen Utensils  Recitation
and Equipment  Classifies kitchen
utensil according to Summative:
Valuing: Appreciate the importance their materials
of the materials used in kitchen  Written Test
utensils and equipment (Identifying the
materials of
different kitchen
utensils and
equipment).

13
  Cooking Utensils and  Utilizes kitchen Formative:
Equipment that every kitchen tools and  Picture Analysis
needs Equipment
 Discussion
Week 2  Activity (Role playing)
 Oral Recitation
Valuing: Appreciate the importance
Summative:
of kitchen tools and equipment
 Demonstration
(Short skit about
the use of different
cooking utensils
and equipment)
 Cleaning and Sanitizing  Identifies the Formative:
chemicals to be  Discussion
 Sanitizing Methods utilized in cleaning  Recitation (Cite
and sanitizing some instances
 Advantages and of different
Week 3 kitchen utensils. how they use the
chemical sanitizers
different cleaning
 Cleaning and Sanitizing agents or
utensils sanitizers into their
daily living).
Valuing: Deeping the importance of Summative:
cleanliness & orderliness on the food  Short Quiz
production industry (Enumerating the
following: 4
cleaning agents, 3
chemical
sanitizers, and 3
factors influence
the effectiveness of
chemical

14
 sanitizers).
 Cleaning Kitchen premises  Maintains the Formative:
cleanliness of  Discussion (Skillful
 Store and Stack kitchen tools different kitchen Story Telling
and equipment utensils and integrating the
Week 4 equipment prior steps in cleaning
 How to clean and store
before storing and kitchen premises,
cooking tools and equipment stacking them. ways in cleaning
Valuing: Prolonging the life span of and storing tools
kitchen tools and utensils through and equipment).
proper maintenance. Summative:
 Short Quiz
(Arranging the
steps
chronologically
regarding the steps
in cleaning kitchen
premises and ways
in cleaning and
storing tools and
equipment).
 Applies the lesson Summative:
THIRD MID-QUARTER EXAM learned during  Written Test
Week 5 week 1 to 4 regarding the
topics
tackled/discussed
on the First Mid-
Quarter
 Table of weights and measure  Carries Formative:
measurement and  Discussion
 Ingredients equivalent calculation in a  Recitation
Valuing: Observing accuracy in required task  Activity
Week 6  Substitutes of (Completing the

15
 measuring ingredients ingredients if other table-Solving
ingredient is not weights and
available. measurement in a
given problem).
Summative:
 Short Quiz
regarding the
calculations of
substituting
ingredients

 How to measure Dry and Summative:

Liquid ingredients
Week 7
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.
 Demonstration
(Proper measuring
of liquid and dry
ingredients
according to recipe
requirement).
Note:
Post-test will be given to
students.

 How to Calculate Markup  Calculates cost of Formative:

percentage Production  Discussion
Week 8  Recitation
 Calculate Peso Markup Summative:
 Calculate percent Markup  Written Test

16
 based on Cost (Calculate problem
using Markup
 Calculate percent Markup based on Cost and
based on Selling price Selling price)
Valuing: Appreciate honesty
Formative:
 Reads and  Picture Analysis
Week 9  Kitchen Floor plan and Interprets kitchen  Discussion
Symbols plan  Recitation
 Understanding the Basic Summative:
Kitchen Lay out and see how  Demonstration
(Lay-out own
work triangle functions on
dream kitchen.
each lay out.
Place the
Valuing: Enhancing one’s patience necessary symbols
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).
 Applies the lesson Summative:
THIRD QUARTER EXAM learned during the  Written Test
Week 10 First Quarter regarding the
topics discussed
on the First
Quarter

17
 Syllabus in TLE 7

(Bread and Pastry Production)

Fourth Quarter

The learner understands the basic concepts and underlying principles in

Grade Level Standard
Content Standard
Performance Standard
developing fundamental skills in Exploratory Technology and Vocational
Education.
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.
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

 Baking Tools and
equipment and their
uses
Week 1  Classification of
baking tools and
equipment
Valuing: Appreciate the
importance of each baking
tools and equipment.
 Utilizes different Formative:
baking tools and  Picture Analysis
equipment  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.

18
  Conversion/  Performs Formative:
Week 2 substitution of mensuration and  Discussion
weights and measure calculation  Seatwork (Fill in the
 Substitutes of blanks: Write the
 Measuring dry and ingredients if other appropriate value of
liquid ingredients ingredient is not each table of weights
accurately available. and measures.
Summative:
 Maintain tools and  Demonstration
equipment (Proper measuring
and substituting of the
 Specification of tools
following dry and
liquid ingredients).
 FACT or BLUFF
Valuing: Observe accuracy (Identify the
while measuring ingredients 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).
 Types and uses of  Performs basic Formative:
cleaning materials/ preventive measure  Picture Analysis
disinfectant in keeping tools and  Discussion
equipment clean  Recitation
 Preventive before storing it. Summative:
Week 3 maintenance  Identify the following
technique and cleaning materials
procedure and disinfectant.

19
  Proper storage of
tools and equipment
Valuing: Observing
neatness and orderliness in
storing tools and equipment.

 Practice Occupational  Identifies the different Formative:

Safety and Health Hazards and Risk  Film Viewing: Give
Week 4 procedure  Understands reactions regarding
Occupational Safety the presentation of
 Hazard and Risks and Health (OSH) to Hazards and Risk.
identification control avoid hazard or risk What lessons have
that may occur. learned in the
 OSH Indicators presentation?
Valuing: Observing some Summative:
occupational safety and  Identifying the word
health procedure while or group being
working. described or defined
regarding OSH
symbols.
 Applies the lesson Summative:
FOURTH MID-QUARTER learned during week  Written Test
Week 5 EXAM 1 to 4 regarding the topics
tackled/discussed on
the Second Mid-
Quarter
 Personal Hygiene  Performs proper hand Formative:
and Proper Hand washing technique  Demonstration (Short
washing  Identifies the different skit cheer regarding
effect of Hazards and the ways on how to
 Philippine OSH Risk wash hands
Week 6 standard properly).

20
  Effects of Hazard in
the workplace
Valuing: Deeper the value
of hand washing in the Food
Industry.
 Control Hazard and
Week 7 Risk
 Safety Regulations in
the workplace
 Clean Air Act
Valuing:
Observing/following safety
regulations in the workplace
 Fire safety tips in the
workplace
 Electrical safety tips
Week 8  Waste management
 Electrical and Fire
Safety Code
 Decontamination of
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.
 Understands safety Formative:
regulations in the  Graded Recitation-
workplace 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.
 Identifies the different Formative:
electrical and fire  Discussion (Socratic
safety code to avoid Method).
hazard or risk in each Summative:
workplace  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-
21
 Personnel or Worker regarding on waste
management, how
Valuing: Observing proper can this affect our
waste management in the daily living?
kitchen
 Maintain  Understands Formative:
Occupational Safety operational safety  Discussion
and Health and health  Arrange the fire drill
Week 9 Awareness procedures, practices procedure sequence
and regulations and sequence the
 Operational safety  Applies the earthquake drill
and health emergency drills and procedure.
procedures, practices training in preparation Summative:
and regulations for the calamity.  Demonstration
(Perform the different
 Emergency-Related TRANSFER GOAL: ways of giving first aid
drills and Training The students on their own to patient by following
ability and confidence were the instructions given
Valuing: Appreciating the able to create a persuasive through simulation).
importance of disaster advertisement that shows
preparedness in the the importance of Note:
workplace. hazard/disaster Post-test will be given to
preparedness in the working students
place.
PERFORMANCE TASK:
Create a short play that
advertises safety awareness
during a hazard/disaster in
the work place.

22
Week 10 FOURTH QUARTER EXAM  Applies the lesson Summative:
learned during the  Written Test
Second Quarter regarding the topics
tackled/discussed on
the Second Quarter

23