Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF SAN PABLO CITY

LEARNER’S PACKET TEMPLATE

Key Stage 3

COOKERY 7/8 (QUARTER 3)

WEEK 1

Content Standards • The learners demonstrate an understanding the use and maintenance of equipment in cookery.
• The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating
Performance Standards
procedures.

Learner’s Packets
Most Essential Learning Pre- *Videos/
Content Learner’s Materials LM page
Competencies (MELCs) requisites Visuals/ Audio *Activity Sheets
(LMs) number
Materials
LO 1. Utilize appropriate https://www.
TLE Grade 7 PIVOT
kitchen tools, equipment, W1
IV-A Learner’s Material youtube.com
and paraphernalia • Types and uses of kitchen Attached herewith is the
(Quarter 1 Module 1 /watch?v=eb
1.1 identify types of tools, equipment and pp.5 – 7 LAS for Week 1 of Quarter 3
First Edition, 2020) B9e11quWg
tools, equipment, and paraphernalia in Cookery 7/8
paraphernalia
TLE_HECK7/8UT-0a-1

*Attached the activity sheets and provide link for the video lessons (OBS)

Prepared by:
HANNAH T. TOLEDO
Prudencia D. Fule M N H S
Teacher – Writer Reviewed by:
DANIELA DC. HERNANDEZ
Education Program Supervisor – E P P / T L E
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF SAN PABLO CITY

LEARNER’S PACKET TEMPLATE

Key Stage 3

COOKERY 7/8 (QUARTER 3)

WEEK 2

Content Standards • The learners demonstrate an understanding the use and maintenance of equipment in cookery.
• The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating
Performance Standards
procedures.

Learner’s Packets
Most Essential Learning Pre- *Videos/
Content Learner’s Materials LM page
Competencies (MELCs) requisites Visuals/ Audio *Activity Sheets
(LMs) number
Materials

LO 1. Utilize appropriate
kitchen tools, equipment, TLE Grade 7 PIVOT https://www.
and paraphernalia W2 IV-A Learner’s Material youtube.com Attached herewith is the
1.2 classify the types of • Types of cleaning tools (Quarter 1 Module 1
pp.7 – 9 /watch?v=eb LAS for Week 2 of Quarter 3
appropriate cleaning and equipment based on First Edition, 2020)
B9e11quWg& in Cookery 7/8
tools and equipment their use
based on their uses t=144s
TLE_HECK7/8UT-0a-1

*Attached the activity sheets and provide link for the video lessons (OBS)

Prepared by:
HANNAH T. TOLEDO
Prudencia D. Fule M N H S
Teacher – Writer Reviewed by:
DANIELA DC. HERNANDEZ
Education Program Supervisor – E P P / T L E
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF SAN PABLO CITY

LEARNER’S PACKET TEMPLATE

Key Stage 3
COOKERY 7/8 (QUARTER 3)
WEEK 3
Content Standards • The learners demonstrate an understanding the use and maintenance of equipment in cookery.
• The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating
Performance Standards
procedures.
Learner’s Packets
Most Essential Learning Pre- Learner’s *Videos/
Content LM page
Competencies (MELCs) requisites Materials Visuals/ Audio *Activity Sheets
number
(LMs) Materials
LO 2. Maintain appropriate https://www.y
kitchen tools, equipment, and outube.com/w
paraphernalia atch?v=lydrpbz
2.1 select various types of 3DvA&t=53s
chemicals for cleaning and
sanitizing kitchen tools, K to 12 Basic
W3
equipment, and Education https://www.y
1. Types of chemicals for cleaning and
paraphernalia Curriculum, outube.com/w
sanitizing kitchen tools and
2.2 clean and sanitize Technology atch?v=lydrpbz Attached herewith is
equipment
kitchen tools and equipment and Livelihood pp. 19 – 3DvA&list=PLsF the LAS for Week 3 of
2. Steps in cleaning and sanitizing
following manufacturer’s Education. 33 a3of72LnxqZC5 Quarter 3 in Cookery
kitchen tools and equipment
instructions Learning UV93RS7H7ZAs 7/8
3. Cleaning kitchen premises
2.3 use cleaning tools, Module in 6XnnD&index=
4. Maintenance of kitchen tools,
equipment, and Commercial 3
equipment, and work areas
paraphernalia in accordance Cooking.
to standard operating
procedures 2.4 maintain
kitchen tools, equipment,
and work areas TLE_HECK
7/8MT-0b2
*Attached the activity sheets and provide link for the video lessons (OBS)
Prepared by: Reviewed by:
HANNAH T. TOLEDO DANIELA DC. HERNANDEZ
Prudencia D. Fule M N H S Education Program Supervisor – E P P / T L E
Teacher – Writer
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF SAN PABLO CITY

LEARNER’S PACKET TEMPLATE

Key Stage 3

COOKERY 7/8 (QUARTER 3)

WEEK 4

Content Standards • The learners demonstrate an understanding performing mensuration and calculation in cookery.
Performance Standards • The learners independently measure and calculate ingredients in cookery

LM *Videos/
Most Essential Learning Competencies Pre-
Content Learner’s Materials (LMs) page Visuals/ Audio *Activity Sheets
(MELCs) requisites
number Materials
https://ww
LO 1. Carry out measurements and w.youtube.c
W4
calculations in a required task • K to 12 Basic om/watch?v Attached herewith
• Measurement
1.1 give the abbreviations and Education Curriculum, =dTIIbC2nkL is the LAS for
abbreviations pages
equivalents of measurements Technology and Week 4 of
• Equivalent 34 – 48 w
1.3 convert systems of measurement Livelihood Education. Quarter 3 in
measurements
according to recipe requirement Learning Module in Cookery 7/8
TLE_HECK 7/8PM-0d4 Commercial Cooking.

*Attached the activity sheets and provide link for the video lessons (OBS)
Prepared by:
HANNAH T. TOLEDO Reviewed by: DANIELA DC. HERNANDEZ
Prudencia D. Fule M N H S Education Program Supervisor – E P P / T L E
Teacher – Writer
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF SAN PABLO CITY

LEARNER’S PACKET TEMPLATE

Key Stage 3

COOKERY 7/8 (QUARTER 3)

WEEK 5

Content Standards • The learners demonstrate an understanding performing mensuration and calculation in cookery.
Performance Standards • The learners independently measure and calculate ingredients in cookery

LM *Videos/
Most Essential Learning Competencies Pre-
Content Learner’s Materials (LMs) page Visuals/ Audio *Activity Sheets
(MELCs) requisites
number Materials
https://ww
LO 1. Carry out measurements and w.youtube.c
calculations in a required task W5 • K to 12 Basic om/watch?v Attached herewith
Education Curriculum, =dTIIbC2nkL is the LAS for
• Measuring techniques of pages
1.2 measure ingredients according to Technology and Week 5 of
ingredients 34 – 48 w
recipe requirement Livelihood Education. Quarter 3 in
• Substitution of ingredient
1.4 perform substitution of ingredients Learning Module in Cookery 7/8
TLE_HECK 7/8PM-0d4 Commercial Cooking.

*Attached the activity sheets and provide link for the video lessons (OBS)

Prepared by:
HANNAH T. TOLEDO Reviewed by: DANIELA DC. HERNANDEZ
Prudencia D. Fule M N H S Education Program Supervisor – E P P / T L E
Teacher – Writer
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF SAN PABLO CITY

LEARNER’S PACKET TEMPLATE

Key Stage 3

COOKERY 7/8 (QUARTER 3)

WEEK 6

Content Standards • The learners demonstrate an understanding performing mensuration and calculation in cookery.
Performance Standards • The learners independently measure and calculate ingredients in cookery

LM *Videos/
Most Essential Learning Competencies Pre-
Content Learner’s Materials (LMs) page Visuals/ Audio *Activity Sheets
(MELCs) requisites
number Materials
W6 https://www.
Costing the finished • TLE Grade 7 PIVOT
youtube.com Attached herewith
LO 2. Calculate cost of production products/recipes IV-A Learner’s
/watch?v=Rd is the LAS for
2.1 discuss principles of costing Material (Quarter 1 Pages
• Expenses Lx7oy7Bzg Week 6 of
2.2 compute cost of production Module 1 First Edition, 15-17
• Mark-up Quarter 3 in
TLE_HECK 7/8PM-0e5 2020)
• Selling price Cookery 7/8
• Profit

*Attached the activity sheets and provide link for the video lessons (OBS)

Prepared by:

HANNAH T. TOLEDO Reviewed by: DANIELA DC. HERNANDEZ

Prudencia D. Fule M N H S Education Program Supervisor – E P P / T L E
Teacher – Writer
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF SAN PABLO CITY

LEARNER’S PACKET TEMPLATE

Key Stage 3

COOKERY 7/8 (QUARTER 3)

WEEK 7

Content Standards • The learners demonstrate an understanding the practice of occupational health and safety.

Performance Standards • The learners independently practice occupational health and safety.

LM *Videos/
Most Essential Learning Pre-
Content Learner’s Materials (LMs) page Visuals/ Audio *Activity Sheets
Competencies (MELCs) requisites
number Materials
• TLE Grade 7 PIVOT IV- https://www.y
A Learner’s Material outube.com/w
(Quarter 1 Module 1 atch?v=DaVrl
LO 1. Importance of
W7 First Edition, 2020) Z963qQ
Occupational Health and Attached herewith is
• Importance of Occupational
Safety Procedures Pages the LAS for Week 7-
Health and Safety • K to 12 Basic Education
1.1 recognize the 18-23 8 of Quarter 3 in
Procedures Curriculum, Technology
importance of OSH Cookery 7/8
and Livelihood
TLE_HECK 7/8OHSP0h-8
Education. Learning
Module in Commercial
Cooking.

*Attached the activity sheets and provide link for the video lessons (OBS)

Prepared by:
HANNAH T. TOLEDO
Prudencia D. Fule M N H S
Teacher – Writer Reviewed by:
DANIELA DC. HERNANDEZ
Education Program Supervisor – E P P / T L E
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF SAN PABLO CITY

PACKET TEMPLATE
Key Stage 3

COOKERY 7/8 (QUARTER 3)

WEEK 8

Content Standards • The learners demonstrate an understanding the practice of occupational health and safety.

Performance Standards • The learners independently practice occupational health and safety.

LM *Videos/
Most Essential Learning Pre-
Content Learner’s Materials (LMs) page Visuals/ Audio *Activity Sheets
Competencies (MELCs) requisites
number Materials
• TLE Grade 7 PIVOT IV- https://www.y
A Learner’s Material outube.com/w
(Quarter 1 Module 1 atch?v=DaVrl
LO 1. Importance of W8 First Edition, 2020) Z963qQ
Occupational Health and • Evaluate and Control Attached herewith is
Safety Procedures Pages the LAS for Week 7-
Hazards in the Workplaces • K to 12 Basic Education
1.1 recognize the 18-23 8 of Quarter 3 in
Curriculum, Technology
importance of OSH Cookery 7/8
TLE_HECK 7/8OHSP0h-8 and Livelihood
Education. Learning
Module in Commercial
Cooking.

*Attached the activity sheets and provide link for the video lessons (OBS)

Prepared by:
HANNAH T. TOLEDO
Prudencia D. Fule M N H S
Teacher – Writer Reviewed by:
DANIELA DC. HERNANDEZ
Education Program Supervisor – E P P / T L E