TLE 7| First Quarter Week 1 Module

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 BASIC EDUCATION DEPARTMENT
ACADEMIC YEAR 2022 - 2023

UNIT TITLE: Food and Food Service

LESSON TITLE: Basic Cooking

ESTABLISHED GOALS

CONTENT STANDARD:
The learners demonstrate an understanding of basic concepts and theories in cookery

PERFORMANCE STANDARD:

The learners independently demonstrate common competencies in cookery as prescribed

in the TESDA Training Regulation

PERFORMANCE TASK:
COOKING SHOW

As a chef, you are invited in a local cooking show to demonstrate the proper way of
using kitchen utensils and to demonstrate the different methods of cooking.

LEARNING COMPETENCIES:
1. The learners explain basic concepts in cookery.
2. The learners discuss the relevance of the course.
3. The learners explore opportunities for cookery as a career

MATERIALS: None
REFERENCES: Josephin C. Bernardino . et al, Learn Earn Achive Productivity
Series TLE 7, pp. 3-24

“Lesson 1.” T.L.E Learning Module. Accessed

June 28, 2020. https://gltnhs-tle.weebly.com/lesson-13.html.

LESSON PREVIEW

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 Cookery

Concept Map for the Unit Topic

Cookery

Basic Cooking Tools and Equipment Career opportunities

and Paraphernalia

Preparation

Principles and
Methods

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 How are you? Before our lesson proper starts, let’s find out first whether you remember
something or how well you know our module. You need to answer all items. Take note of the
items that you were not able to correctly answer and look for the right answer as you go
through this module. Are you set? Then let’s get started.

Directions: Choose the letter of your answer. Write it in your TLE Cookery activity notebook.
1. It is an art and science of preparing food for consumption by using heat.
A. Cookery B. Technology C. Practical Arts D. Industrial Arts
2. What is the main task of a restaurant manager?
A. Makes decisions on menus and day to day offerings.
B. Manages, leads and supervises the restaurant operations.
C. Cooks and prepares large amount of food for events and parties.
D. Prepares the food for photography in books and other publications.
3. It is a kind of job that oversees the daily operations of restaurant and hotel kitchens.
A. Restaurant Manager B. Restaurant Cook C. Front Office Agent D. Executive Chef
4. Putting up your own business requires a lot of patience, integrity, and dedication. Which of the following
characteristics of an entrepreneur is being referred in the statement?
A. Risk-taker B. Persistent C. Committed D. Hardworking
5. It is a characteristic of a person who is forward-looking.
A. Goal oriented B. Committed C. Risk-taker 3 D. Persistent
6. It is a characteristic of an entrepreneur who is strong enough in dealing and solving the challenges
he/she may undertake in running the business.
A. Honest Creative B. Risk-taker C. Discipline D. Creative
7. In business, the acronym SWOT stands for?
A. Social Ways of Overcoming Threats
B. Strengths, Wellbeing, Opportunities, Threats
C. Sudden, Weaknesses, Outstanding, Threats
D. Strengths, Weaknesses, Opportunities, Threats
8. What does a SWOT analysis focus?
A. Both internal and external factors
B. The internal factors only
C. The external factors only
D. None of the above
9. Which two elements are parts of the internal environment in a SWOT analysis?
A. Weaknesses and strengths C. Weaknesses and threats
B. Opportunities and threats D. Strengths and threats
10. Which of the following displays the traits of a successful chef?
A. They discourage employees’ creativity.
B. They do things the way they were taught and do not change.
C. They are knowledgeable about different foods and techniques.
D. They do not allow employees to provide input on decision in the workplace.
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 UNIT TITLE: FOOD AND FOOD SERVICE
LESSON TITLE: Basic Cooking
LESSON TARGETS: At the end of the week;
 I can define the meaning of cookery
 I can identify the importance of cookery
 I can identify the job opportunities for cookery course
 I can discuss the SWOT analysis


EXPLORE DAY 1

Process Questions
1. What is the above picture all about?
__________________________________________________________________________
__________________________________________________________________________.

2. Do you consider yourself a cook? ___________________

3. What is/are your favourite food? ___________________

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What is it?

Cookery It is an art and science of preparing food for consumption by using heat. The “how
of cooking” can be considered to be the art and the “why of cooking” could be the science. Cookery
is also the skill or activity of preparing and cooking food.

Importance of the Cookery Course

There are several reasons as to why cookery course is necessary to learn.
1. Get acquainted with your Kitchen – helps you to make familiar with your kitchen and all
the tools and equipment in it.
2. Improve Cooking Skills – trains you how to cook and definitely improve and develop your
cooking abilities.
3. Promote Self Esteem – helps you build self – esteem and confidence knowing that you can
now start and then complete a task like cooking.
4. Encourage Cultural Awareness - teaches you how cultures from different places prepare
their food.
5. Start a Culinary Career- gives you an opportunity to cooking.

Job Opportunities

There are number of job opportunities in cookery that you can benefit from once you earn a degree
in this field of specialization. The kind of job that you can find depends on your specialization in
cookery. This career can help you to work in any of the following job opportunities with the
corresponding job description.

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Job Opportunities Job Description
Chef  Oversees a restaurants’ kitchen by managing other members
of the food preparation team
⮚ Decides what dishes to serve and adjusts orders to meet
guests’ requests.
Caterer
⮚ Cooks and prepares large amount of foods for events and
parties.
⮚ Includes buying of food ingredients, preparing,
delivering it to the venue, and
plating in a timely manner.
⮚ Keeps the food hot and delicious while serving many guests at
the same time.
Restaurant cook
⮚ Prepares ingredients, ensures cleanliness of their working
area, and keeps the restaurant
stocked with necessary cooking supplies.
⮚ Helps make decisions on day to day menus.
Executive chef  Chef manager or Head chef.
⮚ Oversees the daily operations of restaurant and hotel
kitchens. This includes hiring,
training, and overseeing kitchen staff and ensuring a
high quality, cost effective product.
Food and Beverage
manager ⮚ Responsible for ensuring that all foods and drinks are of the
highest quality.
⮚ Designs unique menus, handles customer complaints,
creates company policies and
complies with food and safety regulations.
Restaurant ⮚ Tasks to manage, leads, and supervises the restaurant
Manager operations.
Sales Coordinator
⮚ Responsible for representing and advertising
the restaurant.
Front Office Agent
⮚ Performs all front desks duties such as check–in/out,
reservations, answers phone
messages and special requests from the guests.
Food Stylist ⮚ Prepares the food for photography in
books, magazines, and other publications
Food Writer
⮚ Writes articles and blogs for food industry journals and
other publications.

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What’s More
Directions: Identify what is being asked in the following statements.
Choose your answer from the box and write it on the space provided.

Food stylist Improve cooking skills

Executive Chef Cater Promote self-esteem

Sales coordinator Start a culinary career
Restaurant manager Cookery Restaurant Cook

Food writer How of cooking

1. It is the skill or activity in preparing and cooking food.

2. It develops your confidence on how to start and complete a

task.
3. It is considered as an art in food preparation.

4. It is a reason to attend different culinary classes and short

culinary training program.
5. It is a job opportunity that is responsible for representing and
advertising the restaurant.
6. Writes articles and blogs for food industry journals and other
publications.
7. Helps make decisions on day-to-day menus.

8. Tasks to manage and leads the restaurant operations.

9. Cooks and prepares large amount of foods for events and

parties.
10. Oversees the daily operations of restaurant and hotel
kitchens.

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 DAY 2
What’s New

Directions: In your place, identify three successful

entrepreneurs/business owners. Write your answer in your TLE Cookery activity
notebook.

What is It

SWOT Analysis

SWOT’’ is an acronym for Strengths, Weaknesses, Opportunities, and

Threats. The SWOT Analysis began its life in the ‘70s as a planning tool for
analyzing a professional project or business venture. Unchanged in its format,
it’s still used today to help businesses focus their thoughts, analyze their
progress, and strategically shape their decision-making. SWOT can also be
used in personal context, you as an individual can develop your career and
personality by identifying your strengths, weaknesses, opportunities, and
threats. Reviewing your identity, abilities, personality and applying it to a SWOT
framework will allow you to better yourself and advance in your chosen career.
This step will help you improve your business of choice and prepare for
challenges. The table below will help you differentiate among these four
features.

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 Strengths
-Positive and controllable
P -- An internal resource
or advantage of to help
O you achieve capability
which is needed to your
S goals and ambitions
achieve the desired
S goals.
I Examples:
T  Cheap raw materials
 Skilled employees
I  Ease of management
 Small capital outlay
V  Experience workforce
 Business is located in an
E area with many people
living.
Weaknesses
N -Areas where you or your
organization may be
E weaker than others.
-An internal barrier to
G could achieve the desired
A goals.
-Set of problems difficulties or
T shortcomings encountered by
the business.
I Examples:
-Lack of working capital
V -Poor location
E -Inexperience owner
Establishment is old and
TLE 7| First Quarter Week 1 Module
Opportunities
- Positive factors that are not
factors that contribute to the
within the control of the business.
-business’ success.
- An external situation that
could provide
advantage.
acompetitive
Examples:
• Absence of similar products
in the market.
• New markets
being developed.
• There is strong support from
the local government for
small and medium
businesses to expand.
Threats
-Negative factors that are beyond the
control of the business.
-Things that may prevent
you or your organization
from making a profit or
achieving your goals.
Examples:
• Raw material shortages
• Too many competitors
•New methods of food
production that are better and
more effective are coming out.
- New technologies are available and are
used by competitors.
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 FIRM-UP
What’s More

Directions: Below are factors and elements in the business, market and
environment that affect the success of the business. Determine whether they
are (S) strengths, (W) weaknesses, (O) opportunities or (T) threats. Write only
the first letter only.
1. The business has staff who are experienced and well – trained.
2. There are new technologies that are better and more
advanced than what the business uses.
3. The government strongly supports small and medium
enterprises to boost the growth of the businesses.
4. The business is located in an area that has many customers.
5. New and popular products are being introduced in the market
from other competitors.
6. The establishment looks old and needs repairs.
7. The owner has invested small capital into the business.
8. The business space has a limited capacity to entertain many
customers at the same time.
9. The small nature of the business enables it to provide excellent
customer care because the small amount of work allows its staff
to devote more time to customers.
10. The small size of the business’ workforce puts it in helpless
position when a staff member becomes sick or takes a leave
from work.

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 DEEPENING

What I Have Learned

Directions: Fill in the blanks with the missing word/s to complete each
statement. Choose your answer from the box below..

Culinary class Strengths Managing Planning tool

Hot and delicious Not within Article and blogs
Plan New information Skill/activity

1. Cookery is a of preparing and cooking food.

2. Simplest way to start culinary career is to attend .
3. Chef’s task is to oversee a restaurants’ kitchen by other
members of the food preparation team.
4. The challenge of the caterer is to keep food while serving
many guests at the same time.
5. Food Writer writes for food industry journals and other
publications.
6. Successful entrepreneurs always stick to the and fight the
temptation to do what is unimportant.
7. Entrepreneur updates themselves with
customers, the market, suppliers, and competitors.
8. ____ are positive and controllable factors that contribute to the
favorability of a business opportunity.
9. The SWOT Analysis began its life in the ‘70s as a for
analyzing a professional project or business venture.____________________
10. Opportunities are positive factors that are
____________________________the control of the business.

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 LEARNING TARGET CHECKLIST | Please tick (✓) the option that
best describes your answer.

A = I have problem doing it B = I need help and/or more

examples to do it
C = I can do it but needs mastery D = I can do it well

LEARNING TARGETS A B C D

 I can define the meaning of cookery

 I can identify the importance of cookery
 I can identify the job opportunities for cookery
course
 I can discuss the SWOT analysis
.

Note: This part must be answered by your parent or guardian who supervised your
learning activities.

__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
____________________________

PARENT’S SIGNATURE:_____________________
CONTACT NUMBER:________________________

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