Final Project - Tlehesfm

EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY

Nagtahan, Sampaloc, Manila
COLLEGE OF EDUCATION
Compilation of Competency Based Learning
SCHOOL AND
Materials (CBLM) in
FOOD CANTEEN
MANAGEMENT TLEHESFM
In Partial Fulfillment of the Requirements for the Degree of
BACHELOR OF TECHNOLOGY AND LIVELIHOOD
EDUCATION major in-Home Economics
Submitted by:
BACHELOR OF TECHNOLOGY AND
School and Food Canteen Date Developed:
Management w/ 150 hrs. Of Academic Year & Term:
Practicum Component
major
in LIVELIHOOD
School and Food Canteen
Management w/ 150 hrs. Of
EDUCATION-II
major
Practicum Component
in
Developed by:
BACHELOR OF TECHNOLOGY &
-Home
Economics
LIVELIHOOD EDUCATION
Home Economics II
Academic Year & Term: 2021-

2022 2nd Semester
EULOGIO
“AMANG” RODRIGUEZ
Table Of Contents
Preliminaries
Front Page................................................................................................................................
Table of Contents ..................................................................................................................
ii
Foreword ..............................................................................................................................vii
Acknowledgement ............................................................................................................viii
Dedication ........................................................................................................................... ix
Introduction .......................................................................................................................... x
Chapter 1: The Institution .................................................................................

12 Eulogio “Amang” Rodriguez Institute of Science & Technology
Historical Background............................................................................................................. 12
Philosophy, Vision, Mission, Goals, Objectives .................................................................... 13
Programs & Curriculum .......................................................................................................... 14
EARIST Hymn ............................................................................................................................ 19
Chapter 2: The College of Education ...................................................................

20 Historical background ………………………………………………………………...........
20 Vision, Mission, Objectives & Core Values ………………………………………...........
23
Chapter 3: Topics and Discussion .......................................................................

24 UNIT 1 – HISTORICAL HIGHLIGHTS OF THE SCHOOL CAFETERIA ................................
24
TLEHESFM Date Developed:

School and Food Academic Year & Term:
Canteen Management 2021-2022: 2
w/ 150 hrs. Of Practicum
Component Developed by:
BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
A. Structuring Historical Highlight of the School Cafeteria in the Philippines

................................................................................................................................................
32 B. Network Personalities Who Pioneered the School Cafeteria in the Country ...............
47
Presented by: Myla V, Abejuela, Cristine Aglibot, Ranessa Alavaren, and Racel
Altajeros
UNIT 2 – THE ROLE OF THE SCHOOL CAFETERIA IN THE EDUCATIONAL PROGRAM ...
58 A. Promote an Enjoyment of Healthy Living …………………………………...........................
65
B. Explain the Plays an important Educational and Modelling Role for Healthy Eating
Habits …………………………………………………………………..........................….….....…
75
C. Improve Aspects of a Child’s Life that may be Restricted in an Educational Setting
…………………………………………………………………………….....................................… 85 D.
Discuss the plays an Important Role within the Broader School
Environment .......................................................................................................................... 94
Presented by: Shielalyn M. Barbosa, Ian M. Cadayday, Rachel Ann D.

Caparoso, and Irene E. Capili
UNIT 3 – CAFETERIA PERSONNEL: THEIR DUTIES AND FUNCTIONS ............................. 106

A. Personnel Manager and Kitchen Supervisor: Duties and Responsibilities .................. 114
B. Head Chef and Inventory Clerk: Duties and Responsibilities ...................................... 128
C. Assistant Cook and Kitchen Helpers: Duties and Responsibilities ................................ 141
D. Dishwasher and Cleaning Staff: Duties and Responsibilities and Organizational Chart
of Eulogio Rodriguez Integrated School ........................................................................ 154
Presented by: Ria Nicole P. Caras, Laika V. Carolino, Catherine Chua,

and Myreen C. Claveria
UNIT 4 – HOW TO ORGANIZE CANTEEN PERSONNEL …………………..............…….. 171

A. Tasks, Duties and Responsibilities of a Canteen Personnel ……............................….. 183
B. Work Symptoms at the Workplace …………………………………................................. 188
C. Practice Working Strategy for Team Work …………………………................................ 189
D. Differentiate between Team Work and Group Work ………………...…...................... 192
Presented by: Carl Justine T. Culina, Jade Roma P. Dadivas, Christian
James N. Dela Cruz, and Mariela Elizabeth P. Dequina

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
UNIT 5 – HOW TO ORGANIZE A LARGE KITCHEN ………………………………….….. 201

A. Practice Working Strategy for Team Work ………….......…...…..................................... 209
B. Differentiate between Team Work and Group Work ………........................................ 224
C. Familiarize your Team members and their Tasks, Duties, and
Responsibilities …............................................................................................................... 234 D.
Identifying and recognizing the importance of Work Symptoms at the Workplace
………………………………………………………….....................................................……. 245 E.
How to bring out the Best Staff out of Them ………………………….....................……. 257
Presented by: Chelsea Marie Derit, Katherine Engroba, Ilyne Erguiza, and Nicole Ferreras
UNIT 6 – TYPES OF MANAGEMENT ………………………………………………............ 269

A. Guidelines that Apply to School Canteens operating in Public Elementary and
Secondary Schools of Department of Education ……………...................................... 277 B.
Terminologies used on School Management of the Department ............................. 290 C.
Integration of Policy Statements on the different types of the Department of Education
………………………………………………………............……………….........… 299 D.
Preparation of Procedure Guidelines on the Different Permits and
Clearances ........................................................................................................................ 313
E. Validating the grounds for termination on the operation of the school
Canteen……………………….......……………………...........................…………................ 323 F.
Presentation and Disclosure of financial statement on the school Canteen
funds .............................................................................................................................................
331 Presented by: Jelyn Gacura, Vernalynne Galang, Jullien Geibig, and
Dissel Goo-oc
UNIT 7 – WRITING A RECIPE AND MENU .................................................................... 342

A. Recognize the Importance and Use of the Menus as a Management Control Tool
…………………………………………………………………………......................................... 351 B.
Describe Categories and Characteristics of Different Types of Menus ...................... 361 C.
Advantages and Disadvantages of Different Types of Menus …………..................... 377 D.
Describe Effective Menu Planning Principles ................................................................. 392 E.
Describe Various Factors to Consider when Planning Menus for Customers in a Food
Service Operation’s Target Market ……………………………………….........…............... 398 F.
Order the Steps in Menu Planning from Start to Finish ………........................................ 407 G.
Recognize Examples of Menu Psychology Common in the Industry ........................... 415 H.
Recall “Truth in Menu” and Menu Labelling Guidelines for Writing Menus ................. 422

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
Presented by: Gell Rose Hayahay, Krizzia Camille Hipolito, Rizza Jane
Langutan, Reichel Loay, and Riczhel Jane Macahilig
UNIT 8 – FACTORS TO CONSIDER IN MENU PLANNING …………………………….... 430
A. Understanding Menu and Menu Planning …………………………………..................... 438

B. Factors to Consider in Menu Planning …………………………………............................ 462
C. Identify Constraints in Menu Planning ……………………………………......................... 481
D. Plan and Write a Menu .................................................................................................... 491
Presented by: Christian Magayon, Jannah Luisa C. Merto, Alberto O.
Ociel Jr., Patricia May S. Oleo
UNIT 9 – STANDARDIZED RECIPE …………………………...............…………………… 510
A. Standardized Recipe …………………………………………………………........................ 510

B. Explain the Importance of Standardized Recipe as a Management Tool ............... 521
C. Explain Advantages of Using Standardized Recipe ……………………….................... 529
D. Describe Common Measurements used on Recipes for Food Production .............. 538
E. Convert Recipe and Ingredient amount from one Yield to another Yield ............... 550
Presented by: Kyla Marie Onacin, Ma. Christina Shein Pabillore, and
Khaye Angelique Pascua
UNIT 10 – MANAGING INVENTORY CONTROL AND PROCUREMENT ……………...
560 I. Inventory and Inventory Control ................................................................. 560
A. Inventory Systems and Procedures in Food Service Operations ................................. 568

B. Calculate and Explain the Importance of Inventory Valuation ................................. 583
C. Calculate and Explain the Meaning of the Inventory Turnover Ratio ....................... 598
D. List Factors in Determining the Amount of Inventory to Carry .................................... 608
E. List “Best Practices” related to Managing Inventory ................................................... 619
Presented by: Leumel C. Pedro, Carlos Jade L. Pelina, Karelle Ann Prieto, and
Alex Puyales
II. Receiving ....................................................................................................... 628
A. Controlling Food Costs in Purchasing and Receiving ................................................. 636

B. How to Purchase and What to Pay: AP Price vs. EP Cost ........................................... 647
C. Other Factors that Influence Purchasing ...................................................................... 660

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
D. Explain Purpose and Importance of the Supplier Invoice in the Receiving Process
…….....................................................................................................................................
670
Presented by: Pamela Rosarito, Jenelyn Sanchez, and Nikka Jovyanne

Santillan
III. Storage and Issuing ...................................................................................... 682

A. Storage and issuing …………………………………………………………………............... 690
B. Issuing in Food Service ……………………………………………………............................ 701
Presented by: Kristelle Anne G. Seda, John Michael V. Semacio, Jose

Johnny T. Sollano, and Allen L. Sosing
IV. Procurement and Purchasing ....................................................................... 710
A. Procurement and purchasing ........................................................................................ 718

B. Steps in Purchasing Process ............................................................................................ 722
C. List Factors to Consider in Choosing Suppliers .............................................................. 728
Presented by: Larra Mae R. Sygaco, John Alfred Talosa, Glorymae G.

Tancio, Beverly R. Tero, Shaima B. Ventura, and Mae G.
Villareal
ANSWER KEYS ……………………………………………………………… Page 749
REFERENCES ………………………………………………………………... Page
764
Chapter 4: Curriculum Vitae ……………………………………………….......... 794

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
Foreword
This Competency-Based Learning Material contains sigh-reading for the
students to be able to understand and apply what they have learned. The purpose
of this is for students to better understand what this course focuses on and to be able
to apply and use it to accomplish and perform their job as future teachers.
Our team made every effort to thoroughly research the school canteen
management system. We were able to get the conclusion that the school canteen is
crucial to the functioning of the school after writing this. We understand that the food
we buy affects our daily calorie intake and nutrition, and as students, we know how
important good nutrition is to the development of our growing bodies and minds.
This book will contain the necessary information to further understand the
school canteen management system. It includes historical highlights of school
cafeterias and their role in the educational program, the personnel and how they
were organized, the types of management, rules in writing a menu and the factors to
consider when making it, the standardized recipe, and as well as the managing
inventory control and procurement.

We trust that this work will give its readers important information.

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
Acknowledgement
We are grateful to Almighty God for giving us the strength, knowledge, and
understanding to complete this Competency-Based Learning Material. His love has
been more than sufficient to keep and sustain us.
Our profound gratitude goes to our wonderful Professor, Mr. Renz Robert
Salvador in the subject of School Food Canteen Management for his invaluable
support, patience, time, and guidance in seeing us to the completion of this work.
We also extend gratitude and appreciation to the authors of the learning
materials we used in this CBLM. May God continues to bless, protect and guide you
all.
We also wish to acknowledge the great support of our parents, and siblings
who have been a source of inspiration in our academic pursuit. God bless you all.
BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
Dedication
It is with genuine gratitude and warm regard that we dedicate this
Competency-Based Learning Material in School Food Canteen Management, to our
professor, Mr. Renz Robert Salvador who made this work possible. His guidance and
advice carried us through all the stages of writing our CBLM.
We would also like to give special thanks to our parents and family as a whole
for their continuous support and understanding when writing this CBLM. Your prayers
for us were what sustained us this far.
Finally, we would like to thank God, for letting me through all the difficulties.
We have experienced your guidance day by day. You are the one who let us finish
this CBLM. We will keep on trusting you for our future.

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
Introduction
In addition to serving as a crucial food supply for students and contributing
significantly to the school environment, the canteen is a significant educational
resource. Additionally, it gives students a nutritious diet. For them to get along while
participating in activities, a balanced diet and healthy eating practices are
encouraged.
School cafeterias that are well thought out assist learning and student
development. It helps avoid illnesses like obesity and anemia when kids, staff
members, and administrators at the school receive adequate nourishment.
Schools have been manually recording who uses the canteen's amenities and
preserving inventory records in lengthy datasheets for decades. The school canteen
management system will make it much easier for the canteen staff to keep track of
food ordering, inventory counts, menu management, and billing.
The school cafeteria is a crucial part of the school food environment that has
an impact on children's eating and dietary habits and can help explain why so many
kids consume so many energy-dense, nutrient-poor (EDNP) items. It is possible to
make sure that the food provided to students in schools complies with dietary

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
restrictions by using a school canteen management system. These systems frequently
place sales restrictions on particular food and beverage items or establish nutrition
standards to govern what can be sold in schools.

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
Chapter 1: The Institution

Eulogio “Amang” Rodriguez Institute of Science & Technology
I. Historical Background
The Eulogio “Amang” Rodriguez Institute of Science and Technology EARIST was
established after the liberation of Manila in 1945. EARIST started as a vocational high
school with only one room at the second floor of the Mapa High School, nine
teachers, a clerk, and 147 students under Mr. Pantaleon Regala, its principal. Its
former name was Eulogio Rodriguez vocational High School (ERVHS).
On July 1, 1946, EARIST acquired its present site in Nagtahan, Sampaloc, Manila.
Apolinario Apilado was appointed principal, succeeded by Dr. Hilario G. Nudas in
1949.
EARIST’s development was made possible via three Republic Acts and a Presidential
Decree:
• Republic Act 4070, jointly sponsored by then Congressman Ramon Bagatsing

and Salih Ututalum in 1946, authorized the establishment of the Technical
Education Department without changing the name of the school. It was
headed by a vocational director.
• Republic Act 5088, sponsored by congressman Sergio Loyola in 1967, authorized
the renaming of ERVHS to Eulogio “Amang” Rodriguez Memorial School of Arts
and Trades (EARMSAT) and signaled its separation from the Division of City
Schools, Manila. It was headed by a superintendent.
• Republic Act 6595, sponsored by Congressman Joaquin R. Roces in 1972,
converted EARMSAT to EARIST with a president as its head. This made EARIST
into a full-fledged college and authorized the establishment of vocational
technical school branches in each congressional district of Manila. Presidential
Decree 1524, signed by President Ferdinand E. Marcos on June 11, 1978,
converted Eulogio “Amang” Rodriguez Institute of Science and Technology
(EARIST) into a chartered state college with a Board of Trustees as its governing
body and Dr. Hilario G. Nudas, as its first college president.
TLEHESFM Academic Yea

School and Food 2021-2022: 2nd
Canteen Management
w/ 150 hrs. Of Practicum Developed by:
Component BACHELO
TECHNOLO
LIVELIHOOD E
Date Developed: Home Econo
EULOGIO
II. Philosophy, Vision, Mission, Goals, Objectives

Philosophy
As a state college, Eulogio “Amang” Rodriguez Institute of Science and Technology

(EARIST) believes that education is not an area of knowledge that can be arrogated
unto itself by one profession, nor it is a division separate and distinct from the society
and the times in which it flourishes. It is a plexus of knowledge and skills applied to the
economic, social and moral development of self-actualized and productive
citizenry.
Vision
EARIST is envisioned to be a center of excellence in trades, business, arts, science

and technology education.
Mission
Turn out vocationally, technically, technologically, and scientifically trained

graduates who will be economically productive, self-sufficient, effective, responsible
and discipline citizen of the Philippines.
Goals
Provide professional, scientific, technological, technical, and vocational instruction

and training in trades, business, arts, sciences, and technology and for special
purposes promote research, advanced studies and progressive leadership.
Objectives
• Strive for academic excellence in instruction, research, extension and

production through accreditation.
• Provide appropriate and continuing faculty and staff development programs. •
Provide and maintain appropriate technologies, instructional facilities, materials
and equipment.
• Produce quality graduates who are globally competitive to man the needs of
business and industry.

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
• Attain university status through Unity, Solidarity and Teamwork.
III. Programs & Curriculum
COLLEGE OF ARCHITECTURE AND FINE ARTS
• Bachelor of Science in Architecture (BS Archi)
• Bachelor of Science in Interior Design (BSID)
• Bachelor in Fine Arts (BFA)

Major in:
• Painting
• Visual Communication
COLLEGE OF ARTS AND SCIENCES
• Bachelor of Science in Applied Physics with Computer

Science Emphasis
(BSAP)
• Bachelor in Science in Computer Science (BSCS)
• Bachelor in Science in Information Technology (BS

INFO.TECH)
• Bachelor in Science in Psychology (BSPSYCH)
• Bachelor in Science in Mathematics (BSMATH)

BACHELOR OF
TECHNOLOGY &
Home Economics II
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COLLEGE OF BUSINESS AND PUBLIC ADMINISTRATION
• Bachelor in Science in Business Administration (BSBA)

Major in:
• Marketing Management
• Human Resource Development Management

(HRDM)
• Bachelor in Science in Entrepreneurship (BSEM)
• Bachelor in Science in Office Administration (BSOA)
• Bachelor in Public Administration (BPA)
• Bachelor in Secondary Education (BSE) Major in:
• Science
• Mathematics
• Filipino
• Bachelor in Special Needs Education (BSNEd)
• Bachelor in Technology and Livelihood Education

(BTLE) Major in:
• Home Economics
• Industrial Arts
• Professional Education/ Subjects 18 units (TCP)
COLLEGE OF ENGINEERING
• Bachelor of Science in Chemical Engineering (BSCHE)
• Bachelor of Science in Civil Engineering (BSCE)
• Bachelor of Science in Electrical Engineering (BSEE)
• Bachelor of Science in Electronics and

Communication Engineering (BSECE)
• Bachelor of Science in Mechanical Engineering
(BSME)
• Bachelor of Science in Computer Engineering
(BSCOE)

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
COLLEGE OF HOSPITALITY MANAGEMENT
• Bachelor of Science in Tourism Management (BSTM)
• Bachelor of Science in Hospitality Management

(BSHM)
COLLEGE OF INDUSTRIAL TECHNOLOGY
• Bachelor of Science in Industrial Technology (BSIT)

Major in:
• Automotive Technology
• Electrical Technology
• Electronics Technology
• Food Technology
• Fashion and Apparel Technology
• Industrial Chemistry
• Drafting Technology
• Machine Shop Technology
• Refrigeration and Air Conditioning

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TECHNOLOGY &
Home Economics II
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COLLEGE OF CRIMINAL JUSTICE EDUCATION
• Bachelor of Science in Criminology (BSCRIM)
GRADUATE SCHOOL
Doctoral Programs
• Doctor of Philosophy
Major in:
• Industrial Psychology
• Doctor of Education
Major in:
• Educational Management
• Doctor in Business Administration
• Doctor in Public Administration

BACHELOR OF
TECHNOLOGY &
Home Economics II
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Master Programs
• Master of Science in Mathematics
• Master of Arts in Industrial Psychology
• Master in Business Administration
• Master in Public Administration
• Master of Arts in Industrial Education Major in:
• Hotel Management
• Master of Arts in Education Major in:
• Administration and Supervision
• Guidance and Counseling
• Special Education
• Master of Arts in Teaching Major in:
• Electronics Technology
• Mathematics
• Science
Canteen Management
Component BACHELO
TECHNOLO
LIVELIHOOD E
EULOGIO
IV. EARIST Hymn
Let the EARIST music fill the air
With the echo of our spirit rise
There’s a magic that will stir the hearts
When we sing our lively tuneful march
What a joy to sing the music gay
With it sounds with a beat of martial air
Let the call to duty we obey
And the service we give every day.
EARIST, your name is in our hearts
EARIST, our love will always spark

We pledge to stand by you, thru our
Noble thoughts and deeds
To give you our love and loyalty, forever
E-A-R-I-S-T, EARIST, forever.

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
Chapter 2: The College of

Education I. College of Education History
The EARIST College of Education (CED) was established by virtue of Republic

Act 6595 which was signed by President Ferdinand E. Marcos on September 30, 1972.
Originally known as the Vocational Technical Teacher Education Department, the
College opened on July 10, 1972, by the virtue of R.A 4072. Section 1, as amended
by Section 2, R.A. 5088 and Section 2 R.A. 6595, states that the institute is hereby
authorized to establish a trade technical education, vocational-technical teacher
education department, technology department, science and technology
department, science and arts department, graduate education department and
offer such similar other opportunity and technical course to meet the needs of
Manila and other metropolitan areas.
The College of Education started offering its only degree course, the Bachelor
of Science in Industrial Education (BSIE). The curriculum structure was patterned after
the BSIE curriculum issued under the Bureau of Vocational Educational (BE) No.15
series 1961, and, BE Circular No. 3 series 1972.
The course offering consisted of the following majors: Girls Vocational Course;
Apparel Trades; Garments; Cosmetology; Practical Arts; Industrial Arts; Drafting
Technology; Industrial Chemistry; Refrigeration and Air-conditioning; Woodworking;
Electronics; Electricity; and Machine Shop practice.
Later the College offered other degree program, the Bachelor of Science in
Education (BSE) major I n science, in 1998, the College offered the following
program: Bachelor of Science in Education (BSE) majors in Technopreneur ship,
General Science, Home Economics and BSIE major in Industrial Arts and other
Technology areas. Effective School Year 2000-2001, the BSE major in-Home
Technology and BSE major in Business Technology was offered.
In SY 2002-2003, three years the experimental program was implemented
covering the following courses: BSE major in Mathematics; Science; Business
Technology; and Home Technology and the BSIE major in Industrial Arts.

BACHELOR OF
TECHNOLOGY &
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The College of education offers

curricular courses in the
undergraduate program effective
Academic Year 2014-2017: Bachelor
of Secondary Education (BSEd) major
in Technology and Livelihood
Education, Mathematics, Physical
Science, Filipino, and Education major
in Special Education.
In 2017, the Commission on Higher Education update most of the Policies,

Standards, and Guidelines for the Bachelor’s Degree program. This makes the
adaption and implementation of the new program of the college. Effective
Academic Year 2018-2019, the college offers the following programs:
• CMO No.78, Series of 2017 – Policies, Standards and Guidelines for Bachelor of
Technology and Livelihood Education (BTLEd)
Major in:
o Home Economics; and
o Industrial Arts
• CMO No.77, Series of 2017 – Policies, Standards and Guidelines for Bachelor of
Special Needs Education (BSNEd)
• CMO No.75, Series of 2017 – Policies, Standards, and Guidelines for Bachelor of
Secondary Education (BSEd)
Major in:
o Mathematics;
o Science; and
o Filipino
• Teacher Certificate Program
o (18 units Professional Education Subjects)

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TECHNOLOGY &
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Through the years, the college was known by several names: Vocational
Technical Teacher Educational Department, then the School of Teacher Education,
Teacher Education Department, College of Teacher Education, then currently, the
College of Education.
Implementing the vertical articulation in higher education as mandated by

Commission on Higher Education (CHED) Memorandum No.36, series of 1998, the
graduated education programs of the Graduate School were merged with the
st
College during the 1 semester, SY 2001-2002. The College offered the following
Master’s programs: MAED in Guidance and Counseling, MAED in Administration and
Supervision, and MAED in Special Education which opened in the summer of 2005,
MAT major in Science, Food Trades, Mathematics, Homemaking Arts and Electronics
Technology 2005. Currently, the college offers a Teacher Certificate Program for
those degree holders who are willing to pursue becoming an educator.
Since its founding, the college helm has been chaired by able Deans namely
Dr. Liwayway Angeles; Mrs. Sarita Cenong, OIC Dr. Dolores Domantay; Dr. Elvira
Robles; Dr. Arturo Zonio; Dr. Rodrigo Malunhao, Dr. Alberto Celestial, Dr. Eric C.
Mondaza; Dr. Rowena A. Bolotaolo; Dr. Herculano V. Sabas; Dr. Josie R. Sonio; Dr.
Gloria T. Miano; Dr. Frederick C. Pena; Dr. Roel Balayan; Dr. Baby Lyn J. Conti; and
presently Dr. Eleonor T. Salvador.
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II. Vision, Mission, Objectives & Core Values
Vision
The College of Education is envisioned as the Center of Excellence in teacher
training and advanced science, technology and research.
Mission
The College shall develop and prepare teachers in their areas of specialization and
the professional advancement of educators, educational leaders and other
educational personnel.
Objectives
• Develop skills that will enable the graduate to guide the young in strengthening
good moral character and cultivate the potentials for self fulfillment and
productivity.
• Train teachers who shall interpret, transmit, enrich and conserve Philippine
culture and promote the economy.
• Provide sufficient skills for students to become leaders in the field of education
and enable them to experience the frontiers of knowledge through research.
Core Values
C – COMPETENCE
E – EXCELLENCE
D – DISCIPLINE
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Chapter 3: Topics and Discussion

SCHOOL FOOD CANTEEN MANAGEMENT (TLEHESFM)
HISTORICAL HIGHLIGHTS OF THE SCHOOL CAFETERIA

COMPETENCY-BASED LEARNING MATERIALS
LIST OF COMPETENCIES
No. Unit of Competency Module Title/Learning Outcomes
1. HISTORY HIGHLIGHTS OF ● Structuring the historical

THE SCHOOL CAFETRIA highlight of the school
cafeteria in the Philippines.
● Network personalities who
pioneered the school
cafeteria in the country.
2. THE ROLE OF TE SCHOOL ● Promote an enjoyment of

CAFETERIA IN THE healthy eating.
EDUCATIONAL PROGRAM ● Plays an important
educational and modeling
role for healthy eating habits.
● Improve aspects of a child’s
life that may be restricted
in an educational setting;
● Plays an important role within
the broader school
environment – that of
reinforcing knowledge, skills
and behaviors about
healthy eating and
lifestyle.

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3. CAFETERIA PERSONNEL: ● Identify the organizational
THEIR DUTIES AND chart of a school
FUNCTIONS cafeteria;
● Enumerate and identify the
different duties, tasks, and
responsibility of each
personnel on the
organizational chart.
4. HOW TO ORGANIZE THE ● Practiced working strategy

CAFETERIA PERSONNEL for team work;
● differentiate between team
work and group work;
● Familiarize your team
members and that includes
their tasks, duties, and
responsibilities.
● Identifying and recognizing
the importance of work
symptoms at the workplace.
5. HOW TO ORGANIZE A ● Practiced working strategy

LARGE KITCHEN for team work;
● differentiate between team
work and group work;
● Familiarize your team
members and that includes
their tasks, duties, and
responsibilities.
● Identifying and recognizing
the importance of work
symptoms at the workplace.
6. TYPES OF MANAGEMENT ● Purposely identify the
guidelines that apply to
school canteens operating
in public elementary and

BACHELOR OF
TECHNOLOGY &
Home Economics II
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secondary schools of the
Department of Education.
● Familiarized with the different
terminology used on the
school management of the
department.
● Integrating the policy
statement on the different
types of school canteens.
● Preparation of procedural
guidelines on the
different
permits and clearances.
● validating the grounds
for termination on the
operation of the school
canteen
● Presenting and disclosing the
financial statement on the
school canteen funds.
7. RULES IN WRITING A RECIPE ● Recognize the importance

AND MENU and use of menus as a
management control tool
● Describe categories and
characteristics of
different
types of menus
● List advantages and
disadvantages of cycle
menus, standard (static)
menus, and daily menus
● Describe effective menu
planning principles
RULES IN WRITING A RECIPE ● Describe various factors to

AND MENU consider when planning

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
(continuation) menus for customers in a
foodservice operation’s
target market
● Order the steps in menu
planning from start to finish
● Recognize examples of
menu psychology common
in the industry
● Recall “truth in menu” and
menu labelling guidelines
for writing menus
8. FACTORS TO CONSIDER IN ● Explain the importance of a

MENU PLANNING menu
● Explain the basic rules of
menu planning
● Identify factors to be
considered when planning
a menu
● Identify constraints in menu
planning
● Plan and write a menu.
9. STANDARDIZED RECIPE ● List the parts of a well-written

standardized recipe
● Explain the importance of
standardized recipes as
a
management tool
● Explain advantages of using
standardized recipes
● Describe common
measurements used on
recipes for food production

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
STANDARDIZED RECIPE ● Convert recipe and
(continuation) ingredient amounts from
one yield to another yield
(both
larger and smaller)
10. MANAGING INVENTORY Inventory and Inventory Control

CONTROL AND PROCUREMENT
● Describe inventory systems
and procedures used in
foodservice operations
● Calculate and explain the

importance of inventory
valuation
● Calculate and explain the

meaning of inventory
turnover ratio
● List factors in determining

amount of inventory to
carry
● List “best practices” related

to managing inventory
MANAGING INVENTORY Receiving

CONTROL AND
● List critical steps in receiving
PROCUREMENT
process
(continuation)
● Explain relationship between
purchasing, food
specifications and
receiving function
● Describe how things can go
wrong…where money can
be lost in the process?
● Explain purpose and
importance of the supplier
invoice in the receiving

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
process
Storage and Issuing
● Define FIFO
● List best practices for issuing
procedures to control
costs
in a foodservice operation
Procurement/Purchasing
● Describe the key “players” in

the procurement process
● Explain how inventory and
purchasing functions are
related
● Explain the steps in the
purchasing process
● Describe characteristics of a
valued “customer” buyer
● Describe characteristics of a
valued “customer” buyer
● Explain the concept of
“good service” from a
supplier.
● List factors impacting food
and supply prices
● Describe importance and
key components of
product specifications
● Explain steps in the ordering
process.
● Determine amount to order
given inventory (par level
and on hand amount)

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
● List of information typically
included on a purchase
order.
● Recognize ethical issues
related to purchasing

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
MODULE CONTENT
UNIT OF COMPETENCY : HISTORICAL HIGHLIGHTS OF THE SCHOOL CAFETERIA
MODULE TITLE : HISTORICAL HIGHLIGHTS OF THE SCHOOL CAFETERIA
MODULE DESCRIPTOR : This module was produced by teachers to provide information

that is able to give knowledge to the students. It includes all the information that is
related to the topic, the worksheets and quizzes to evaluate the knowledge of a
student have after learning history of school cafeteria.
NOMINAL DURATION : 7 HOURS
LEARNING OUTCOMES:
At the end of this module, you MUST be able to:
1. Discuss the Historical Highlight of the School Cafeteria in the Philippines

2. Identify the Network Personalities who pioneered the School Cafeteria in the
country.
ASSESSMENT CRITERIA:
1. Structuring the Historical Highlight of the School Cafeteria in the Philippines

Network Personalities who pioneered the School Cafeteria in the country.
BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
LEARNING OUTCOME NO. 1

STRUCTURING THE HISTORICAL HIGHLIGHT OF THE SCHOOL CAFETERIA IN
THE PHILIPPINES
CONTENTS:
a. The Historical Highlights of the School Cafeteria
1. Structuring the Historical Highlight of the School Cafeteria in the Philippines 2.
Network Personalities who pioneered the School Cafeteria in the country.
CONDITIONS:
The participants will have access to:
1. ONLINE CLASS GOOGLE MEET
2. EQUIPMENT
- Computer
- Cellphone
- Laptop
3. TOOLS, ACCESSORIES, AND SUPPLIES
- PowerPoint, Videos, Pictures
4. TRAINING/CLASS MATERIALS
- Learning Packages
(Bond Paper, Ball pens, and yellow pad)

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
Assessment Method:
1. Google Meet
2. Individual Activity
3. Written Examination

School and Food Academic Yea
Canteen Management 2021-2022: 2nd
BACHELO
TECHNOLO
LIVELIHOOD E
Home Econo
EULOGIO
COLLEGE
OF EDUCATION
LEARNING EXPERIENCES
Learning Outcome no. 1: Structuring the historical highlight of the school cafeteria in
the Philippines
Learning Activities Special Instructions
1. Read Information Sheet After reading the learner is

encouraged to answer self-check 1.1
2. Answer Self-Check Compare answers with the answer

key. You are required to get all
answers correct. If not, read the
information sheets again to answer
all questions correctly.


5. Perform Job Sheet Evaluate your own work using

the Performance Criteria.
Present your work to your trainer
for evaluation and recording.
After doing all activities of this LO,

you are ready to proceed to the next
LO on preparing session plans.
Canteen Management
Component BACHELO
TECHNOLO
LIVELIHOOD E
EULOGIO
INFORMATION SHEET NO. 1

STRUCTURING HISTORICAL HIGHLIGHT OF THE SCHOOL CAFETERIA IN THE
PHILIPPINES
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
a. Know about the history of school canteen and how it began.

b. Answer the given quizzes and do the activities in this module.
INTRODUCTION
As a student, we all knew the school canteen all about such as a table, chairs,
foods, drinks, snacks and other desserts but not the story behind on this or the history.
In this module will help us to know and understand what is the historical highlight and
also who is the founder of school canteen.
THE OLD SCHOOL CANTEEN

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
● The Pampanga High School canteen, located at the school grounds, was just a
modest wooden structure built to serve as an eating area for students during
their recess and breaks. Ca. Late 1950s.
● The sound of the bell indicating the start of recess.
● The students ate their food in their classroom, bought from student vendors who
went from room to room selling kakanins like kalamay, palitaw, and mochi.
Palitaw
Kalame/Kalamay Mochi
● Every 9:30 am students immediately line up in the canteen.

● Their breaktime was about to 15-20 minutes.
● The canteen was managed by the family of one student to satisfy the students
growing appetites.
The meal includes choices:
1. Spaghetti with ketchup-y sauce laced with hotdog slices.

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
2. Recado-
less Pancit
Guisado
3. Watery Sampelut
4. Siopao

Canteen Management
Component BACHELO
TECHNOLO
LIVELIHOOD E
EULOGIO
5. Assorted Sandwiches
6. Chippy,
Chiz Curlz
7.
Soft drinks, orange juices

BACHELO
TECHNOLO
LIVELIHOOD E
Home Econo
EULOGIO
8. Candies Galore
I shied
away from the canteen at this time, preferring to eat my packed lunch elsewhere
with my best friend. Our secret break spot was at the rear of the school, under a thick
canopy of bougainvillea leaves. Here, hidden by the thick foliage, we could enjoy
our lunch, wrapped in banana leaves, away from the bullies whose nasty habit it was
to mooch for ulam! There was not a week that I did not have porkchop or fried
chicken for lunch, for some reason, I never had vegetables. Since the break time was
a full hour, students had more time to linger perhaps to review Physics lessons, learn a
few chords from the latest issue of Jingle Magazine, character assassinate a teacher,
and for the more daring ones sneak a few puffs of smoke. A more serious
transgression done to the canteen was the constant disappearance of plates and
utensils. I remember Mrs. Antonio making a plea to our class, to return the yellow
plastic plates please, please lest she gives up the canteen. I don’t know if the plates
were returned, but the Antonio’s operated the canteen till we all finished high
school.
The saving race would be the 3:30 pm. bell, signaling our final trip to the
canteen. I would buy only a few pieces of candy like Lipps and Vi-Va by this time,
preferring to save my appetite for dinner.
BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
I continued to be a canteen habitué in my university years, even if the big

canteens there were impersonal and cold. The menu was more sophisticated, with
fancy entries like flying saucer, club sandwich, sloppy joe sandwiches, putung babi,
and sampelut.
BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
Then and now, school canteens continue to serve the same purpose for both
idlers and socializers. For the latter, a canteen is a place to see and be seen, to
display trophy friends, grab a bite and attention.
DEFINITION OF SCHOOL CANTEEN
❖ School Canteen– refers to one of the ancillary services in the school system that
sells food items to the pupils/students and serves as a support mechanism in
the effort to eliminate malnutrition concerns of the school.
❖ School-Managed Canteen– refers to a school canteen that is operated and

managed by the school under the general supervision of the school
head/principal.
❖ Teachers’ Cooperative Managed Canteen– refers to a school canteen that is

operated and managed by a duly registered teachers’ cooperative.
❖ Laboratory Canteen– refers to the canteen operated and managed by

secondary students as part of their H.E. classes.
❖ Canteen Teacher– refers to an H.E. teacher who has been designated to

operate, manage and supervise the school-managed canteen.
THE PURPOSE OF SCHOOL CANTEEN
❖ The school canteen shall help eliminate malnutrition among pupils/students.
❖ The school canteen shall serve as a venue for the development of desirable
eating habits of pupils/students.
❖ The school canteen shall serve as a laboratory for Home Economics, retail
trade and in the incidental teaching of health and nutrition. It shall provide
hands-on training for students on planning, purchasing, handling and storage,
preparation, serving and sale of safe and nutritious meals.
BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
THE MANAGEMENT OF SCHOOL CANTEEN
❖ Only nutrient-rich foods such as root crops, noodles, rice and corn products in
native preparation, fruits and vegetables in season, and fortified food
products labeled rich in protein, energy, vitamins and minerals shall be sold in
the school canteen. Beverages shall include milk, shakes and juices prepared
from fruits and vegetables in season.
❖ The sale of carbonated drinks, sugar-based synthetic or artificially flavored

juices, junk foods and any food product that may be detrimental to the child’s
health and that do not bear the Sangkap Pinoy seal and/or did not pass BFAD
approval is prohibited.
❖ Iodized salt shall be used, in controlled quantity, in the preparation of cooked

foods to ensure that the iodine requirement of the clientele shall be met and
to eliminate iodine deficiency disorders. The use of monosodium glutamate
(vetsin) shall be regulated.
For additional information about this topic, you may watch this YouTube link
video below:
• Video made by Food Insider (2021, February 12)

https://www.youtube.com/watch?v=pD9mk0Y_pyo
Date Developed: Document No. 001

Academic Year & Term:
2021-2022: 2nd Semester
TLEHESFM Developed by: EARIST Page
School and Food BACHELOR OF COLLEGE OF
Canteen Management TECHNOLOGY & EDUCATION Department 42
LIVELIHOOD EDUCATION Of Technology & of
w/ 150 hrs. Of Practicum Livelihood Education
Home Economics II 848
Component
Revision # 003
EULOGIO “AMANG” RODRIGUEZ

SELF-CHECK NO. 1
Name: Date:
Section: Subject:
Directions:
Choose the best answer in each number. Think wisely
1. The student vendors who went from room to room to sell kakanins like mochi,
kalame and _______.
a. Palitaw
b. Puto bumbong
c. Bibingka
d. Suman
2. How many minutes does the students spend their break?

a. 5-10 minutes
b. 10-15 minutes
c. 15-20 minutes
d. 20-25 minutes
3. Every lunch break where their favorite place to eat?

a. Rear of the school
b. Bougainvillea leaves
c. Canteen
d. Room
4. In today’s era, having a canteen is still important?
a. No
b. Yes
c. Maybe
d. Both
5. Every 3:30 pm what do kids usually buy in the canteen?

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
a. Candy
b. Chocolate
c. Junk food
d. All of the above

BACHELO
TECHNOLO
LIVELIHOOD E
Home Econo
EULOGIO
TASK/JOB SHEET LO-1
Title: Historical Highlights of the School Cafeteria
Performance Objective: Make an essay about “What is the importance of a

canteen in school and how it affects your studies”. It
will
be serves as your output of what ideas you have after
learning the topic.
Supplies/Materials : Cellphone, laptop or any gadgets
Equipment: Microsoft Word
Steps/Procedure:
1. Make an essay that is related to the topic and follow the

instruction that is given above.
2. Make sure that the essay answered the given questions and
elaborate the ideas you have.
3. It should be minimum of 3 paragraphs and 5 sentences in
every paragraph.
4. Use Microsoft Word in making your essay and submit your output in
PDF format.
BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
PERFORMANCE CRITERIA CHECKLIST LO-1
CRITERIA YES NO
Did you….
1. Do you understand the topic?
2. Did this topic helps you about the importance

of canteen in school?
3. Did you understand the given activity?
4. Did you follow the instruction of how to do

the activity?
5. Do you think that this module is useful?

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO

NETWORK PERSONALITIES WHO PIONEERED THE SCHOOL CAFETERIA IN THE
COUNTRY
CONTENTS:
a. Structuring the Historical Highlight of the School Cafeteria in the
Philippines. b. Network Personalities who pioneered the School Cafeteria in
the country.
1. To know the brief history of school lunch.

2. Identify who is the pioneered of school cafeteria for having a good service.
CONDITIONS:
The participants will have access to:
1. ONLINE CLASS GOOGLE MEET
2. EQUIPMENT
- Computer
- Cellphone
- Laptop
3. TOOLS, ACCESSORIES, AND SUPPLIES
- PowerPoint, Videos, Pictures

- Learning Packages

Canteen Management
Component BACHELO
TECHNOLO
LIVELIHOOD E
EULOGIO
(Bond Paper, Ball pens, and yellow pad)
Assessment Method:
1. Google Meet
5. Written Examination
BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
Learning Outcome no. 2: Network Personalities who pioneered the School Cafeteria
in the country




5. Perform Job Sheet Evaluate your own work using

the Performance Criteria.
Present your work to your trainer
for evaluation and recording.
After doing all activities of this LO,

you are ready to proceed to the next
LO on preparing session plans.
Canteen Management
Component BACHELO
TECHNOLO
LIVELIHOOD E
Home Econo
Date Developed:
EULOGIO

NETWORK PERSONALITIES WHO PIONEERED THE SCHOOL CAFETERIA
IN THE COUNTRY
Learning Objectives:
a. To gain more knowledge about school canteen and identify what’s the
purpose of the person who can support it to be succeeding service
b. Answer the given quizzes and do the activities in this module.
A BRIEF HISTORY OF SCHOOL LUNCH
Written by Blakermore, Erin (Sept 4. 2017)

It was started on 1790 in Germany who
managed of the American –Born
Benjamin Thompson. He was born on
st
March 26, 1593; Died on 21 of August
1814. He was beginning a mass feeding for
poor kids who worked part time in
exchange for schooling and food.

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
The soup that Rumford served

was
made from super-cheap
ingredients (such
as barley, potatoes, & sour beer)
or also
known as soup kitchen. Child
Poverty
became a scourge, and as child
labor
laws were tightened, more children would
flood into the nation’s, often without
enough to eat. Help for kids finally arrived
in the form of public-private partnerships
between social workers, charitable
institutions, and schools themselves.
The “Women's Educational and Industrial Union”

provided hot lunches throughout Boston at the turn of
the 20th century to an average of 5500 students each
day. Their 1913 annual report describes sample menus
including beef and barley soup, celery and nut salad,
creamed eggs, and orange marmalade or jam
sandwiches.
Canteen Management
Component BACHELO
TECHNOLO
LIVELIHOOD E
EULOGIO
Soon, “school
feeding,” as it was
then called, began in
earnest. Most
school lunch programs were
initially
offered by charitable
organizations, but
school districts themselves quickly
realized that when kids had food, they
were more likely to stay in school and
perform well in class. Lunchrooms and
cheap lunches became a school staple.
According to one 2003 book, early

advocates hoped that school cafeterias
would persuade children to abandon the
diet of their parents. Classrooms had civic
classes; cafeterias had foods with fewer
spices and plenty of milk. Eventually, school
lunch became seen as a way to “eat
democracy”. In 1946, this lunchroom
democracy became the law of the land
when the National School Lunch Act was
approved.

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
In 2010, the Healthy Hunger-Free

Kids Act updated the school lunch
program for the first time in more than 30
years to make sure menu options are in
line with current nutritional guidance,
with an emphasis on whole grains, fruits
According to Danilo Fausto, director of the Dairy Confederation of the

Philippines, Filipino milk producers might lose P240 million if more milk for the
Department of Education's feeding
program comes from commercial
sources. Including an industry
association, local milk farmers
stand to lose potential revenue as
the Department of Education
(DepEd)
looks to foreign firms rather than
Filipino
farmers as a supply of milk for its
school
based feeding program (SBFP). In a
petition to Education Secretary Leonor
Briones, Dairy Confederation of the
Philippines (DCP) director Danilo Fausto
stated that if more milk for the program
comes from commercial sources, Filipino
milk producers might lose P240 million. As
per Fausto, cooperatives assisted by the
National Dairy Authority (NDA)
contributed 50.02 percent of the milk in
last year's milk feeding program. For this year's program, which stretches from April to
June, NDA-assisted cooperatives would supply just 27.27 percent, compared to
conventional suppliers' 41.89 percent, up from 19.07 percent last year. Local dairy
farmers, processors, and cooperatives began servicing the SBFP during the time
covered by the General Appropriations Act 2019 in the last quarter of 2020 and
continued through GAA 2020, according to Fausto. He also stated that GAA 2021 is
now underway because to the epidemic and would conclude in June 2022."They
cannot realistically be expected to furnish the GAA 2022 milk in the abrupt and
unilateral imposition of an April 2022 to June 2022 period in which to supply milk

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
because the 2021 GAA is still occurring and the milk is still being made and
distributed by them," Fausto stated. "This will effectively allow foreign multinationals to
come in because we will have to finish first the 2021 up to June, hence local dairy
farmers will be unable to supply the April to June need of DepEd," he continued.
According to the DCP, DepEd is now asking the NDA and the Philippine Carabao
Center to issue a certification stating local dairy farmers cannot supply the milk
required for SBFP in order to allow international multinational dairy firms to enter.
video/s below:
• Video made by Food Insider (2021, February 12)

https://www.youtube.com/watch?v=pD9mk0Y_pyo
• Video made by HighSchool1010 (2011, January 06)

https://www.youtube.com/watch?v=FfxjeWd5eIw
BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
SELF-CHECK NO. 2
Name: Date:
Section: Subject:
Direction: Write "T" if the statement is true and "F" if the statement is wrong.
1. National school lunch act is to provide low-cost or free school lunch meals to
qualified students through subsidies to schools.
2. In 2020, the Healthy Hunger-Free Kids Act updated the school lunch program
for the first time in more than 30 years.
3. Early advocates hoped that school cafeterias wouldn't persuade children to

abandon the diet of their friends.
4. The “Women's Educational and Industrial Union” was provided hot lunches.
5. In the 20th century, the average of students in Boston is 4000 students each
day.
BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
JOB SHEET LO-2
Title: Network Personalities who pioneered the School Cafeteria in the country
Performance Objective: Make a short narrative report based on your

experience inside the school cafeteria while you
talking the school
canteen staff. This output will be serves an idea to other
people.
Supplies/Materials : Cellphone, laptop or any gadgets
Equipment: Microsoft Word
Steps/Procedure:
1. Make an essay that is related to the topic and follow the instruction
that is given above.
2. Make sure that the essay answered the given questions and elaborate
the ideas you have.
3. It should be minimum of 3 paragraphs and 5 sentences in every
paragraph.
4. Use Microsoft Word in making your essay and submit your output in PDF
format.
BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
PERFORMANCE CRITERIA CHECKLIST LO-2
CRITERIA YES NO
Did you….
1. Do you understand the topic?
2. Did this topic help you about the importance of

canteen in school?
3. Did you understand the given activity?
4. Did you follow the instruction of how to do the

activity?
2. Do you think that this module is useful?

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
SCHOOL FOOD CANTEEN MANAGEMENT (TLEHESFM)
THE ROLE OF THE SCHOOL CAFETERIA IN THE EDUCATIONAL

PROGRAM
COMPETENCY-BASED LEARNING MATERIALS
LIST OF COMPETENCIES
No. Unit of Competency Module Title/Learning Outcomes
1. HISTORICAL HIGHLIGHTS OF A. Structuring the historical highlight

THE SCHOOL CAFETERIA of the school cafeteria in the
Philippines.
B. Network personalities who
pioneered the school cafeteria in
the country.
2. THE ROLE OF THE A. Promote an enjoyment of healthy

SCHOOL CAFETERIA IN eating.
THE B. Plays an important educational
EDUCATIONAL PROGRAM and modelling role for healthy
eating habits.
C. Improve aspects of a child’s life
that may be restricted in an
educational setting;
D. Plays an important role within the
broader school environment –
that of reinforcing knowledge,
skills and behaviors about
healthy eating and lifestyle.
BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
3. CAFETERIA PERSONNEL: A. Identify the organizational chart
THEIR DUTIES AND of a school cafeteria;
FUNCTIONS B. Enumerate and identify the
different duties, tasks, and
responsibility of each personnel
on the organizational chart.
4. HOW TO ORGANIZE THE A. Practiced working strategy for

CAFETERIA PERSONNEL team work;
B. Differentiate between team work
and group work;
C. Familiarize your team members
and that includes their tasks,
duties, and responsibilities.
D. Identifying and recognizing the
importance of work symptoms at
the workplace.
5. HOW TO ORGANIZE A LARGE A. Practiced working strategy for

KITCHEN team work;
B. Differentiate between team work
and group work;
C. Familiarize your team members
and that includes their task,
duties, and responsibilities.
D. Identifying and recognizing the
importance of work symptoms at
the workplace.
E. How to bring out the best staff
out of them.
6. A. Purposely identify the guidelines

that apply to school canteens
operating in public elementary
and secondary schools of the
Department of Education.
B. Familiarized with the different

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
TYPES OF MANAGEMENT terminology used on the school
management of the department.
C. Integrating the policy statement
on the different types of school
canteens.
D. Preparation of procedural
guidelines on the different
permits and clearances.
E. validating the grounds for
termination on the operation of
the school canteen
F. Presenting and disclosing the
financial statement on the
school canteen funds.
7. RULES IN WRITING A A. Recognize the importance and

RECIPE AND MENU use of menus as a management
control tool
B. Describe categories and
characteristics of different types
of menus
C. List advantages and
disadvantages of cycle menus,
standard (static) menus, and
daily menus
D. Describe effective menu
planning principles
E. Describe various factors to
consider when planning menus
for customers in a foodservice
operation’s target market
F. Order the steps in menu planning
from start to finish
G. Recognize examples of menu
psychology common in the
industry
H. Recall “truth in menu” and menu
labelling guidelines for writing

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
menus.
8 FACTORS TO CONSIDER A. Explain the importance of a

IN MENU PLANNING menu B. Explain the basic rules of
menu planning
C. Identify factors to be considered
when planning a menu
D. Identify constraints in menu
planning
E. Plan and write a menu.
9 STANDARDIZED RECIPE A. List the parts of a well-written

standardized recipe
B. Explain the importance of
standardized recipes as a
management tool
C. Explain the advantages of using
standardized recipes
D. Describe common
measurements used on recipes
for food production
E. Convert recipe and ingredient

amounts from one yield to
another yield (both larger and
smaller)
BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
10 MANAGING INVENTORY Inventory and Inventory Control
CONTROL AND PROCUREMENT
A. Describe inventory systems and
procedures used in foodservice
operations
B. Calculate and explain the
importance of inventory valuation
C. Calculate and explain the
meaning of inventory turnover ratio
D. List factors in determining amount
of inventory to carry
I. List “best practices” related to
managing inventory
Receiving
A. List critical steps in receiving

process
B. Explain relationship between
purchasing, food specifications
and receiving function
C. Describe how things can go
wrong…where money can be
lost in the process?
D. Explain purpose and importance
of the supplier invoice in the
receiving process.
Storage and Issuing
A. Define FIFO
B. List best practices for issuing
procedures to control costs in a
foodservice operation.
Procurement/Purchasing
A. Describe the key “players” in the

procurement process

Canteen Management
Component BACHELO
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B. Explain how inventory and
purchasing functions are related C.
Explain the steps in the purchasing D.
Describe characteristics of a valued
“customer”
E. List factors to consider in choosing
suppliers
F. Determine amount to order given
inventory (par level and on hand
amount)
G. List information typically included on
a purchase order.
H. Recognize ethical issues related to
purchasing.
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MODULE CONTENT
UNIT OF COMPETENCY : THE ROLE OF THE SCHOOL CAFETERIA IN THE EDUCATIONAL

PROGRAM
MODULE TITLE : THE ROLE OF THE SCHOOL CAFETERIA IN THE EDUCATIONAL PROGRAM
MODULE DESCRIPTOR : This unit indicate the Promote an enjoyment of healthy being,
Plays an important educational and modeling role for healthy eating habits. We
discuss also the Improve aspects of a child’s life and last The Plays an important role
within the broader school environment.
NOMINAL DURATION : 7 HOURS
LEARNING OUTCOMES:
At the end of this module, you MUST be able to:
1. Elaborate the discussions of all the Promote an enjoy of healthy being.

2. Discuss the important educational and modeling role.
3. Enumerate the aspects of a child’s life and important role within the broader
school environment.
1. Review and analyze curriculum document.
2. Determine current competencies of target group.
3. Compare competencies required to be attained with current competencies of

the target group.
4. Use results of comparison to determine training requirements.
5. Validate training requirements with those of other people.

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO

PROMOTE AND ENJOYMENT OF HEALTHY EATING
CONTENTS:
a. Promote an enjoyment of healthy eating

b. Explain the Plays an important educational and modeling role for healthy
eating habits
c. Improve aspects of a child’s life that may be restricted in an educational
setting
d. Discuss the Plays an important role within the broader school environment

2. Determine what are the important information in reading content body.
3. Discuss the How to organize canteen personnel to target group.
CONDITION:
Learners must be provided with the following:
1. ONLINE CLASS, GOOGLE MEET
2. EQUIPMENT
- Computer
- Cellphone
3. TOOLS, ACCESSORIES AND SUPPLIES
- Videos, Pictures, PowerPoint
- Learning Packages, Bond Paper, Ball pens.

Component BACHELO
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Home Economics II
EULOGIO
ASSESSMENT METHOD:
1. Written Exam
2. Google Meet

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
COLLEGE
OF EDUCATION
Learning Outcome no. 1: Promote an Enjoyment of Healthy Eating

1. Read Information Sheet Take down notes the important details to

familiarize.
2. ANSWER Self check Compare answers with the answer key. You
are required to get all answers correct. If
not, read the information sheets again to
answer all questions correctly.
3. Perform Job Sheet Evaluate your own work using the

Performance Criteria.
4. EXECUTION Present your work to your trainer for

evaluation and recording
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PROMOTE AN ENJOYMENT HEALTHY BEING
Learning Objective:
a. Knows how to promote the enjoyment of healthy eating.

b. Familiarize the roles of the school cafeteria.
c. Answer the given quizzes.
INTRODUCTION
Cafeteria program designed to build cafeteria supervisors’ and students’

capacity to create a positive mealtime environment so that all students can
successfully participate in and enjoy a healthy meal and socialization with peers.
Students whose scores were in the low and mid-range at the outset had statistically
significant improvements in pretest–posttest visual analog scale ratings of
participation and enjoyment. The cafeteria is also an important context for
promoting students’ physical health and social interaction, teaching mealtime skills,
preventing behavioral challenges, and fostering positive values. Students obtain
about half of their daily nutrients from food eaten at school, so it is essential that they
eat a nutrient-packed lunch.
BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
Promote an enjoyment of Healthy Eating
The cafeteria is where food is

sold,
purchased, and consumed at school.
How food is
displayed, prepared and marketed,
how the tables,
chairs and food are arranged, and the
overall
cleanliness and look of the cafeteria can impact
what students chose to eat. At an age where
students are forming their dietary preferences and
habits, the cafeteria has the ability to promote
healthy or unhealthy food habits, therefore it is
important to make sure that the healthy choice is
always the easy choice.
Healthy eating
Schools can encourage good nutritional habits by:
1. Developing a whole school food policy

2. Involving pupils and parents in guiding food policy and practice within the
school, and enabling them to contribute to healthy eating, and acting on their
feedback
3. Offering healthy foods in school canteens
4. Providing clean, cool-water fountains
5. Assessing the food provided at the school canteen and vending machines
6. Providing parents with information on healthy food choices and active living
7. Developing a school vegetable garden
8. Offering regular snack breaks for students to eat fruit and vegetables 9. Allowing
students to bring their water bottles into the classroom with them 10.Providing a
welcoming eating environment that encourages positive social interaction.

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
Consider These Strategies:
Try these researched lunchroom techniques to promote healthy behaviors in your

cafeteria:
1. Offer attractively displayed fruits and vegetables at the start of the service line.
2. Place white milk before chocolate milk in the milk cooler.
3. Make water readily accessible to all students. Try providing fruit and vegetable
infused water to encourage water consumption.
4. Place a variety of fruit at the point of check out.
5. Ensure the food service team is trained to politely prompt students to select and
consume the daily vegetable option.
6. Give fruits, vegetables, and other healthy foods fun names, i.e., “power peas”
and “dinosaur broccoli trees”
7. Ensure the daily fruit and vegetable option is bundled in the grab and go meals.
BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
Promote Healthy Eating Throughout the School Day
Nutrition education is part of a well-rounded health education curriculum but can

also be included in other classes. For example, students could:
1. Count with pictures of fruits and vegetables.

2. Learn fractions by measuring ingredients for a recipe.
3. Grow vegetables at school.
4. Learn about cultural food traditions.
For additional information about this topic, you

may watch this YouTube link video/s below:
• Video made by Simcoe Muskoka District

Health Unit (2018, October 17)
Https://Www.Youtube.Com/Watch?V=12hgbtu_8N
BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
COLLEGE OF
EDUCATION
SELF-CHECK NO. 1
Name: ______________________ Date: ____________
Grade and Section: __________________ Teacher: _____________
Direction: Give the following to each question and avoid wrong
spelling. 1-5 Give the 5 Benefits of Healthy Eating.
•
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JOB SHEET LO-1
Title: The Role of the School Cafeteria in the Educational Program
Performance Objective: The objective of this activity is to know who is really

listening. This is an individual activity. All you have to
do
is guest the correct answer.
Supplies/Materials : Bond paper, Ballpen, Notebook, Yellow Pad
Equipment : Cellphone and Computer
Steps/Procedure:
1. Mute the mic, when just speak unmute the mic and listen to what we
have to stay.
2. Have a notebook or paper, ready and a ballpen. Write down only

the things that are important.
3. Answer the self-check questions honestly.
4. Think before you put the best answer

BACHELO
TECHNOLOGY &
Home Economics II
EULOGIO
PERFORMANCE CRITERIA CHECKLIST FOR JOB SHEET LO-1
Did you/the…. YES NO
1. topic has been well explained?
2. eat the healthy food?
3. find the topic difficult to understand?
4. do the self-check without cheating?
5. know about the healthy eating?
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BACHELOR OF
EULOGIO

PLAYS AN IMPORTANT EDUCATIONAL AND MODELING ROLE FOR HEALTHY
EATING HABITS
CONTENTS:
a. Promote an enjoyment of healthy eating

b. Explain the plays an important educational and modeling role for healthy
eating habits
c. Improve aspects of a child’s life that may be restricted in an educational
setting
d. Discuss the Plays an important role within the broader school environment

2. Determine what are the important information in reading content body.
3. Discuss the How to organize canteen personnel to target group.
CONDITIONS:
Learners must be provided with the following:
1. ONLINE CLASS, GOOGLE MEET
2. EQUIPMENT
- Computer
- Cellphone
3. TOOLS, ACCESSORIES AND SUPPLIES

- Videos, Pictures, PowerPoint

Canteen Management
Component BACHELO
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- Learning Packages, Bond Paper, Ball pens.
ASSESSMENT METHOD:
1) Written Exam
2) Google Meet
3) Individual Activity
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Learning Outcome no. 2 : Explain the Plays an Important Educational and Modelling
Role for Healthy Eating Habits
1. Read Information Sheet Take down notes the important details to

familiarize.
2. ANSWER Self check Compare answers with the answer key. You
are required to get all answers correct. If not,
read the information sheets again to answer
3. Perform Job Sheet Evaluate your own work using the

Performance Criteria.
4. EXECUTION Present your work to your trainer for

evaluation and recording
BACHELO
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EULOGIO

EXPLAIN THE PLAYS AN IMPORTANT EDUCATIONAL AND MODELLING ROLE
FOR HEALTHY EATING HABITS
Learning Objective:
a. Know the differentiate between the educational and modeling roles, also
know how to eat for good dietary and discuss all the activities inside the
school.
b. Explain the different plays that is important for educational and modelling
role for healthy eating habits.
INTRODUCTION
Role modeling is a great way to help young children eat healthy foods,
develop healthy eating habits, and have peaceful mealtimes. The more children
interact with and experience healthy foods, the more likely they are to consume
them. Using activities throughout the day that include healthy foods will give you a
chance to role model healthy eating all day. When you are not eating, you can be
a good role model by talking enthusiastically about fruits, vegetables, and other
healthy foods and explaining why you like to eat them.

BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
PLAYS AN IMPORTANT EDUCATIONAL AND MODELLING ROLE
1. Education - is vital for the importance and values of healthy eating habits for the
learner in school. Then we become each other educated in healthy living and
play a good role in the betterment of society.
2. In the Classroom - teachers can be a model to all learners if they teach the
different varieties of healthy and unhealthy food. Also, to educate the student
about agriculture, food, health, and the importance of nutrition.
3. School Garden- planting activity can increase student’s nutrition knowledge

about how to consume the different
BACHELOR OF
TECHNOLOGY &
Home Economics II
EULOGIO
varieties of fruits and vegetable. Also, Students can prepare the soil for the
garden, plant seeds, harvest the fruits and vegetables, and taste the food from
the garden they plant.
4. School Cafeteria - the students are exposed to new foods through the school meal
program, see what balanced meals look like, and maybe encouraged to try new
foods. Cafeterias may also be decorated with nutrition promotion posters or
student artwork promoting healthy eating. Also, the dishes that they cook must be
balance diet and good for the health of the students, teachers, and all staff in
school to become a good example for healthy living.
video/s below:
• Video made by Transforming Health (2013, January 22)

https://www.youtube.com/watch?v=3bxGV2NBSy8
BACHELOR OF
TECHNOLOGY &
Home Economics II

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EULOGIO “AMANG” RODRIGUEZ

INSTITUTE OF SCIENCE AND TECHNOLOGY

Academic Year & Term: 2021-

Table of Contents ..................................................................................................................

Chapter 1: The Institution .................................................................................

Philosophy, Vision, Mission, Goals, Objectives .................................................................... 13

Programs & Curriculum .......................................................................................................... 14

EARIST Hymn ............................................................................................................................ 19

Chapter 2: The College of Education ...................................................................

Chapter 3: Topics and Discussion .......................................................................

TLEHESFM Date Developed:

A. Structuring Historical Highlight of the School Cafeteria in the Philippines

58 A. Promote an Enjoyment of Healthy Living …………………………………...........................

Presented by: Shielalyn M. Barbosa, Ian M. Cadayday, Rachel Ann D.

UNIT 3 – CAFETERIA PERSONNEL: THEIR DUTIES AND FUNCTIONS ............................. 106

Presented by: Ria Nicole P. Caras, Laika V. Carolino, Catherine Chua,

UNIT 4 – HOW TO ORGANIZE CANTEEN PERSONNEL …………………..............…….. 171

TLEHESFM Date Developed:

UNIT 5 – HOW TO ORGANIZE A LARGE KITCHEN ………………………………….….. 201

UNIT 6 – TYPES OF MANAGEMENT ………………………………………………............ 269

UNIT 7 – WRITING A RECIPE AND MENU .................................................................... 342

TLEHESFM Date Developed:

UNIT 8 – FACTORS TO CONSIDER IN MENU PLANNING …………………………….... 430

A. Understanding Menu and Menu Planning …………………………………..................... 438

UNIT 9 – STANDARDIZED RECIPE …………………………...............…………………… 510

A. Standardized Recipe …………………………………………………………........................ 510

UNIT 10 – MANAGING INVENTORY CONTROL AND PROCUREMENT ……………...

560 I. Inventory and Inventory Control ................................................................. 560

A. Inventory Systems and Procedures in Food Service Operations ................................. 568

II. Receiving ....................................................................................................... 628

A. Controlling Food Costs in Purchasing and Receiving ................................................. 636

TLEHESFM Date Developed:

Presented by: Pamela Rosarito, Jenelyn Sanchez, and Nikka Jovyanne

III. Storage and Issuing ...................................................................................... 682

Presented by: Kristelle Anne G. Seda, John Michael V. Semacio, Jose

IV. Procurement and Purchasing ....................................................................... 710

A. Procurement and purchasing ........................................................................................ 718

Presented by: Larra Mae R. Sygaco, John Alfred Talosa, Glorymae G.

ANSWER KEYS ……………………………………………………………… Page 749

REFERENCES ………………………………………………………………... Page

Chapter 4: Curriculum Vitae ……………………………………………….......... 794

school canteen management system. It includes historical highlights of school

inventory control and procurement.

TLEHESFM Date Developed:

understanding to complete this Competency-Based Learning Material. His love has

been more than sufficient to keep and sustain us.

We also extend gratitude and appreciation to the authors of the learning

Competency-Based Learning Material in School Food Canteen Management, to our

advice carried us through all the stages of writing our CBLM.

for us were what sustained us this far.

this CBLM. We will keep on trusting you for our future.

significantly to the school environment, the canteen is a significant educational

participating in activities, a balanced diet and healthy eating practices are

members, and administrators at the school receive adequate nourishment.

food ordering, inventory counts, menu management, and billing.

TLEHESFM Date Developed:

restrictions by using a school canteen management system. These systems frequently

standards to govern what can be sold in schools.

Chapter 1: The Institution

• Republic Act 4070, jointly sponsored by then Congressman Ramon Bagatsing

TLEHESFM Academic Yea

II. Philosophy, Vision, Mission, Goals, Objectives

As a state college, Eulogio “Amang” Rodriguez Institute of Science and Technology