TECHNICAL-VOCATIONAL LIVELIHOOD TRACK

HOME ECONOMICS - COMMERCIAL COOKING NC III

WEEK 1

OBJECTIVE:

1. Explain basic concepts in commercial cooking.

2. Discuss the relevance of the course.
3. Explore opportunities for Commercial Cooking as a career.

II. SUBJECT MATTER:

TOPIC: INTRODUCTION OF COMMERCIAL COOKING NC III

MATERIALS: Laptop and power point presentation
REFERENCE: https://www.youtube.com/watch?v=7cHZ6yKOOdY
INTERNET
VALUE INTEGRATION: Lecture and Discussion

III. PROCESS
TEACHER’S ACTIVITY STUDENT’S ACTIVITY
A. Preliminary Activities (The students will stand)

Opening Prayer
Please stand up for the prayer
May I request someone to lead the prayer
“Yes Ma’am”.
“Lord we are here standing in front of you
praying and glorifying you, we are here to
confess our since and begging you to forgive
every since that we have done, Lord we
thankyou that we arrived here at school safe
and sound, for this day give us more, blessings,
strength to learn, knowledge, and understanding
in order to cope up with the lesson we will
having for today. These all we pray in Jesus
name. Amen.”

Classroom Management
(The students will pick the piece of trash under
their chairs and arrange their chairs)
Before you take your sit, Please pick those piece of
trash under your chairs and arrange your chair after
picking the trash.

Okay you can take your sit.

Greetings “Good afternoon ma’am!”
Good afternoon Class!
I am your teacher for this Aafternoon, now I want “Yes ma’am!”
you all to introduce yourself here in front and what is
your motto
( students introducing their self)
Are you ready?

Classroom Management

Before you take your sit, Please pick those piece of (The students will pick the piece of trash under
trash under your chairs and arrange your chair after their chairs and arrange their chairs)
picking the trash.

Okay you can take your sit.

Checking of Attendance ( student’s raising their hands)

Let me check first your attendance, when your

name is called please say present. ( student’s clapping their hands)

( Calling names)

Okay very good no one is absent today, give five

claps.

B. Presentation

Motivation

Now, before I start our discussion I have three

pictures here, and I will show them one by one and
you must identify what are these pictures, and if you
answer correctly you will have prizes.

(students raise their hands)

Okay, here is the first picture what do you call this?

Ma’am it’s a Stainless Steel.

Thank you Ma’am.

Yes Ma’am.
(calls a student)
Yes Kim,
That’s right, very good here is your prize.

Reminder, if you already got a prize by answering

correctly, you can’t raise your hands again give chance
to others okay class? (students raise their hands)

Ma’am it is a Cast Iron.

The second picture what do you call this?
Thank you Ma’am.

(call a student)
Althea

Very good here is your prize

The last one what do you call this?

(students raise their hands)

Ma’am it is a Glass.

Thank you Ma’am.

( students celebrated

(calls a student)
Yes Ace

Correct! Here’s your prize.

Don’t worry class you will still receive candies.

Discussion
Okay class let’s start the discussion, in our activity I Yes Ma’am
show you three materials, right?

We have the glass, stainless steel, and the cast iron. (students raise their hands)
Where do you think we can use those materials?

(calls a student)
Ma’am we can use those materials in cooking
Yes Bea ma’am.

Very good, yes we can use those materials in cooking.

So let’s proceed to our topic which is the Introduction

of Commercial Cooking.

Commercial cooking is the preparing of food for the

greater public. Typically, it also includes using
equipment that produces grease – think deep fryers
and large grills. Commercial cooking isn't just
understanding how to cook but also the safety
protocols that go along with providing food for the
general public.

KITCHEN EQUIPMENT
 ( Kim raising her hand)

Because it help in maintaining the cleanliness or

orderliness in the kitchen.

Because it help us in our cooking process more

This is some kitchen equipment that we can see in the
efficient and safer. Without these, it makes our
kitchen area.
cooking more tiring.
Why kitchen equipment is important? Anyone from
Thankyou ma’am.
the class?
Yes Kim?

That’s correct!
Thankyou , you may sit.

KITCHEN TOOS

Because it help us in our cooking process more

efficient and safer. Without these, it makes our
And this is some of the kitchen tools that we see also
cooking more tiring ma’am. Utensil is also a tool
in our kitchen area. that you can hold in your hand and use around
the house.
Now explain why it is important and why is it called
kitchen tools? Thank you ma’am!

Andrea?
Okay that’s correct! Take your sit.

A commercial cooking course is crucial for those

aspiring to work in the food service industry, providing
essential skills in culinary arts, food safety, menu
planning, and kitchen management. This course
opens doors to various career opportunities, allowing
individuals to excel in the competitive food service
industry.

Job opportunities for commercial cooks are diverse

and can include:
1. *Line Cook:* Prepares and cooks specific portions
of a meal.
2. *Sous Chef:* Assists the head chef in kitchen
management and food preparation. No ma’am
3. *Pastry Chef:* Specializes in baking and dessert
preparation.
4. *Caterer:* Provides catering services for events and
functions.
5. *Restaurant Chef:* Manages the kitchen operations
in a restaurant.
6. *Institutional Cook:* Prepares large quantities of
food for institutions like schools and hospitals. Goodbye ma’am, thankyou!
7. *Private Chef:* Cooks for individuals or families in a
private setting.

Any clarification or question class?

Okay see you in our next meeting good bye class have
a great day!

Prepared by:
Panergalin, Jovilyn T.