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JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
These are the specializations and their pre-requisites. These lists should be used as reference for curriculum maps.
AGRI-FISHERY ARTS
Specialization Number of Hours Pre-requisite
1. Agricultural Crops Production (NC I)
2. Agricultural Crops Production (NC II)++ 480 hours
3. Agricultural Crops Production (NC III) 640 hours Agricultural Crops Production (NC II)
4. Animal Health Care Management (NC III) 320 hours Animal Production (NC II)
5. Animal Production (NC II) +
When updated, this CG will become the following:
1. Animal Production (Poultry-Chicken) (NC II); 480 hours
2. Animal Production (Ruminants) (NC II); and
3. Animal Production (Swine) (NC II)
6. Aquaculture (NC II) 640 hours
7. Artificial Insemination (Ruminants) (NC II) 160 hours Animal Production (NC II)
8. Artificial Insemination (Swine) (NC II) 160 hours Animal Production (NC II)
9. Agricultural Crops Production (NC I) 320 hours
10. Fish Capture (NC II) ++ 640 hours
11. Fishing Gear Repair and Maintenance (NC III) 320 hours
12. Fish-Products Packaging (NC II) 320 hours
13. Fish Wharf Operation (NC I) 160 hours
14. Food (Fish) Processing (NC II) 640 hours
15. Horticulture (NC II) + 640 hours
16. Horticulture (NC III) 640 hours Horticulture (NC II)
17. Landscape Installation and Maintenance (NC II) 320 hours Agricultural Crops Production (NC I)
18. Organic Agriculture (NC II) 320 hours Agricultural Crops Production (NC I)
19. Pest Management (NC II) 320 hours Agricultural Crops Production (NC I)
20. Rice Machinery Operation (NC II) 320 hours Agricultural Crops Production (NC I)
21. Rubber Processing (NC II) 320 hours
22. Rubber Production (NC II) 320 hours
23. Slaughtering Operation (NC II) 160 hours Animal Production (NC II)
+
CG to be updated by December 2015
++
CG to be uploaded by December 2015
K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide October 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 1 of 37
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
HOME ECONOMICS
Number of
Specialization Pre-requisite
Hours
1. Attractions and Theme Parks (NC II) 160 hours
2. Barbering (NC II) 320 hours
3. Bartending (NC II) 320 hours
4. Beauty/Nail Care (NC II) 160 hours 40 hours of the subject during exploratory Grade 7/8
5. Bread and Pastry Production (NC II) 160 hours
6. Caregiving (NC II) 640 hours 40 hours of the subject during exploratory Grade 7/8
7. Commercial Cooking (NC III) 320 hours Cookery (NC II)
8. Cookery (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/8
9. Dressmaking (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/8
10. Events Management Services (NC III) 320 hours
11. Fashion Design (Apparel) (NC III) 640 hours Dressmaking (NC II) or Tailoring (NC II)
12. Food and Beverage Services (NC II) + 160 hours
13. Front Office Services (NC II) 160 hours 40 hours of the subject during exploratory Grade 7/8
14. Hairdressing (NC II) 320 hours
15. Hairdressing (NC III) 640 hours Hairdressing (NC II)
16. Handicraft (Basketry, Macrame) (Non-NC) 160 hours
17. Handicraft (Fashion Accessories, Paper Craft) (Non-NC) 160 hours
18. Handicraft (Needlecraft) (Non-NC) 160 hours
19. Handicraft (Woodcraft, Leathercraft) (Non-NC) 160 hours
20. Housekeeping (NC II) + 160 hours
21. Local Guiding Services (NC II) 160 hours
22. Tailoring (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/8
23. Tourism Promotion Services (NC II) 160 hours
24. Travel Services (NC II) 160 hours
25. Wellness Massage (NC II) 160 hours
+
CG to be updated by December 2015
K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide October 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 2 of 37
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
INDUSTRIAL ARTS
Number of
Specialization Pre-requisite
Hours
1. Automotive Servicing (NC I) + 640 hours
2. Automotive Servicing (NC II) 640 hours Automotive Servicing (NC I)
3. Carpentry (NC II) 640 hours
4. Carpentry (NC III) 320 hours Carpentry (NC II)
5. Construction Painting (NC II) 160 hours
6. Consumer Electronics Servicing (NC II) + 640 hours
7. Domestic Refrigeration and Airconditioning (DOMRAC) Servicing (NC II) 640 hours
8. Driving (NC II) 160 hours
9. Electrical Installation and Maintenance (NC II) 640 hours
10. Electric Power Distribution Line Construction (NC II) 320 hours Electrical Installation and Maintenance (NC II)
11. Electronic Products Assembly and Servicing (NC II) ++
(CG under construction based on Consumer Electronics Servicing 640 hours
(NC II) CG)
12. Furniture Making (Finishing) (NC II) + 480 hours
13. Instrumentation and Control Servicing (NC II) 320 hours Electronic Products Assembly and Servicing (EPAS) (NC II)
14. Gas Metal Arc Welding (GMAW) (NC II) 320 hours Shielded Metal Arc Welding (SMAW) (NC II)
15. Gas Tungsten Arc Welding (GTAW) (NC II) 320 hours Shielded Metal Arc Welding (GMAW) (NC II)
16. Machining (NC I) ++ 640 hours
17. Machining (NC II) 640 hours Machining (NC I)
18. Masonry (NC II) 320 hours
19. Mechatronics Servicing (NC II) 320 hours Consumer Electronics Servicing (NC II)
20. Motorcycle/Small Engine Servicing (NC II) 320 hours
21. Plumbing (NC I) 320 hours
22. Plumbing (NC II) 320 hours Plumbing (NC I)
23. Refrigeration and Air-Conditioning (Packaged Air-Conditioning Unit Domestic Refrigeration and Airconditioning (DOMRAC)
640 hours
[PACU]/Commercial Refrigeration Equipment [CRE]) Servicing (NC III) Servicing (NC II)
24. Shielded Metal Arc Welding (NC I) 320 hours
25. Shielded Metal Arc Welding (NC II) 320 hours Shielded Metal Arc Welding (NC I)
26. Tile Setting (NC II) 320 hours
27. Transmission Line Installation and Maintenance (NC II) 640 hours Electrical Installation and Maintenance (NC II)
+
CG to be updated by December 2015
++
CG to be uploaded by December 2015
K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide October 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 3 of 37
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
Number of
Specialization Pre-requisite
Hours
1. Animation (NC II) 320 hours
2. 1. Telecom OSP and Subscriber Line Installation
Broadband Installation (Fixed Wireless Systems) (NC II) 160 hours (Copper Cable/POTS and DSL) (NC II)
2. Telecom OSP Installation (Fiber Optic Cable) (NC II)
3. Computer Hardware Servicing (NC II) + 320 hours
4. Computer Programming (NC IV) +
When updated, this CG will become the following:
1. Programming (.net Technology) (NC II)++ 320 hours
2. Programming (Java) (NC II)++
3. Programming (Oracle Database) (NC II)++
5. Computer System Servicing (NC II) ++
(CG under construction based on Computer Hardware Servicing (NC 320 hours
II) CG)
6. Contact Center Services (NC II) 320 hours
7. Illustration (NC II) 320 hours
8. Medical Transcription (NC II) 320 hours
9. Technical Drafting (NC II) 320 hours
10. Telecom OSP and Subscriber Line Installation
320 hours Computer Hardware Servicing (NC II)
(Copper Cable/POTS and DSL) (NC II)
11. Telecom OSP Installation (Fiber Optic Cable) (NC II) Telecom OSP and Subscriber Line Installation
160 hours
(Copper Cable/POTS and DSL) (NC II)
+
CG to be updated by December 2015
++
CG to be uploaded by December 2015
K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide October 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 4 of 37
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
Pre-requisite: Cookery NC II
Course Description:
This curriculum guide on Commercial Cooking National Certificate Level III (NC III) is designed for students to develop their knowledge, skills and attitudes to perform the
tasks of commercial cooking. It covers the following core competencies: 1) planning and preparing food for ala carte and buffets; 2) planning and controlling menu-based
catering; 3) organizing bulk cooking operations; 4) preparing pates and terrines, 5) planning, preparing and displaying a buffet; 6) selecting, preparing and serving
specialized food items; 7) selecting, preparing and serving specialty cuisines; 8) monitoring catering revenues and costs; 9) establishing and maintaining quality control; 10)
applying cook-chill-freeze production processes. It also includes provision for work immersion in Commercial Cooking. The preliminaries of this specialization course include
the following: 1) explaining the core concepts of commercial cooking; 2) discussing the relevance of the course; 3) exploring opportunities for a cook/Chef de Partie as a
career.
Course Entry Requirements: Provide Medical Certificates: Chest X-ray and Hepa B screening.
Introduction
1. Basic concepts in Commercial The learner demonstrates The learner independently 1. Explain basic concepts in commercial
Cooking an understanding of basic demonstrates common cooking.
2. Relevance of the course concepts and theories in competencies in Commercial 2. Discuss the relevance of the course.
3. Career opportunities Commercial Cooking. Cooking as prescribed in the 3. Explore opportunities for Commercial
TESDA Training Regulation. Cooking as a career.
1. Assessment of Personal The learner demonstrates The learner recognizes his/her LO 1. Recognize PECS needed in TLE_ PECS9-
Entrepreneurial Competencies an understanding ones PECS and prepares an activity Commercial cooking. 12-00-1
and Skills (PECS) vis-à-vis a PECS. plan that aligns with that of a 1.1 Assess one’s PECS: characteristics,
practicing practitioner/entrepreneur in lifestyle, skills, and traits.
entrepreneur/employee: Commercial Cooking. 1.2 Compare one’s PECS with those of an
1.1 Characteristics entrepreneur.
1.2 Lifestyles
1.3 Skills
1.4 Traits
2. Analysis of PECS in relation to an
entrepreneur
K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide October 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 5 of 37
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
ENVIRONMENT AND MARKET (EM)
SWOT analysis The learner demonstrates The learner creates a business LO 1. Generate a business idea that TLE_EM9-12-
1. Key concepts in environment and an understanding on idea based on the analysis of relates with a career choice in Commercial 00-1
market environment and market environment and market in Cooking.
2. Differentiation of products, in Commercial Cooking. Commercial Cooking. 1.1 Discuss SWOT analysis
services, customers and their 1.2 Generate a business idea based on the
buying habits SWOT analysis.
3. Competitors in the market
BASIC COMPETENCIES
LESSON 1: LEADING WORKPLACE COMMUNICATION (LWC)
Methods of communication The learner demonstrates The learner independently leads LO 1. Communicate information about TLE_HECCK9-
Sources of communication an understanding of the work place communication. workplace processes. 12LWC-Ia-1
Communication skills concepts, theories and 1.1 Select appropriate communication method.
Questioning techniques principles in leading work 1.2 Communicate accordingly multiple
place communication. operations involving several topic areas.
1.3 Use questions to gain extra information.
1.4 Identify correct sources of information.
1.5 Select and organize information correctly.
1.6 Undertake verbal and written reporting
when required.
1.7 Maintain communication skills in all
situations.
K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide October 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 6 of 37
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Communication skills required for The learner demonstrates The learner independently leads LO 1. Provide team leadership. TLE_HECCK9-
leading a small team an understanding of the a small team. 1.1 Identify and present work requirements to 12LST-Ia-4
Skills/techniques in team building concepts, theories and members.
Negotiating skills principles in leading a 1.2 Communicate reasons for instructions and
Up- to-date dissemination of small team. requirements to team members.
instruction and requirements to 1.3 Recognize, discuss, deal with team
members member’s queries and concerns.
Art of listening and treating
individual team member’s
concerns
K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide October 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 7 of 37
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide October 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 8 of 37
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
LESSON 3: DEVELOPING AND PRACTICING NEGOTIATIONS SKILLS (DPN)
Codes of practice and guidelines The learner demonstrates The learner independently LO 1. Plan negotiations. TLE_HECCK9-
for the organization an understanding of the develops and practices 1.1 Identify and include information on 12DPN-Ib-8
Background information on other concepts, theories and negotiations skills. preparing for negotiation in the plan.
parties on negotiations principles in developing 1.2 Identify and include information on active
Strategies to manage process and practicing negotiations listening in the plan.
Differences between content and skills. 1.3 Identify and include information on
process different questioning techniques in the
plan.
1.4 Check information to ensure it is correct
and appropriate.
Normal operating parameters and The learner demonstrates The learner independently solves LO 1. Identify the problem. TLE_HECCK9-
product quality an understanding of the problems related to work 1.1 Identify variances from normal operating 12SPW-Ic-10
Application of analytical concepts, theories and activities. parameters and product quality.
techniques principles in solving 1.2 Define extent, cause and nature of the
- Brainstorming problems related to work problem through observation, investigation
- Intuitions/logic activities. and analytical techniques.
- Cause and effect diagrams 1.3 State and specify problems clearly.
- SWOT analysis
K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide October 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 9 of 37
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Identification of the nature of
problem
- Non-routine process and
quality problems
- Teamwork and work allocation
problem
- Safety and emergency
situations and incidents
K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide October 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 10 of 37
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
LESSON 5: USING MATHEMATICAL CONCEPTS AND TECHNIQUES (UMC)
Steps in solving a problem The learner demonstrates The learner independently uses LO 1. Identify mathematical tools and TLE_HECCK9-
Four fundamental operations an understanding of the mathematical concepts and techniques to solve a problem. 12UMC-Id-14
Measurement concepts, theories and techniques. 1.1 Identify problem areas based on given
Use/conversion of units of principles in using condition.
measurements mathematical concepts 1.2 Select mathematical techniques based on
and techniques. the given problem.
Different technologies based on The learner demonstrates The learner independently uses LO 1. Study/select appropriate TLE_HECCK9-
job requirements: an understanding of the relevant technologies based on technology. 12URT-Ie-17
- Office technology concepts, theories and job requirements. 1.1 Determine use of different technologies
- Industrial technology principles in using relevant based on job requirements.
- System technology technologies. 1.2 Select appropriate technology as per work
- Information technology specification.
- Training technology
K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide October 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 11 of 37
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
COMMON COMPETENCIES
LESSON 7: DEVELOPING ROSTER STAFF (DRS)
Development of rosters The learner demonstrates The learner independently LO 1. Develop and implement staff TLE_HECCK9-
- Preparation of staff rosters an understanding of the rosters staff. rosters. 12DRS-If-20
- Formats of staff rosters concepts, theories and 1.1 Develop staff rosters in accordance with
- Area of operation principles in rostering company agreements and wage budgets.
Role of rosters in controlling staff staff. 1.2 Maximize operational efficiency and
costs customer service levels and minimize wage
costs.
Factors to be consider when 1.3 Combine duties to ensure effective use of
developing rosters staff.
Ways in communicating with 1.4 Utilize the available skills base to roster
K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide October 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 12 of 37
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
colleagues the develop roster staff effective mix of staff and to meet different
operational requirements.
1.5 Present rosters in required formats in
accordance with company standards.
1.6 Communicate rosters to colleagues within
designated timelines.
LO 2. Maintain staff records.
Completion of rosters’ 2.1 Complete time sheets and other TLE_HECCK9-
documentation and records documentation within designated timelines. 12DRS-If-21
Updating and maintaining staff 2.2 Update, maintain and store staff records in
records accordance with establishment’s
procedures.
LESSON 8:CONTROLING AND ORDERING STOCK (COS)
LO 1. Maintain stock levels and
Stock recording systems The learner demonstrates The learner independently Records. TLE_HECCK9-
Securing stocks an understanding of the controls and orders stock. 1.1 Monitor and maintain stock levels 12COS-Ig-22
Par stocks concepts, theories and according to company requirements.
Monitoring slow moving items principles in controlling 1.2 Monitor stock security and adjust systems
and ordering stock. as required.
1.3 Monitor and adjust stock reorder cycles as
required.
1.4 Inform colleagues of their individual
responsibilities in regard to the reordering
of stock.
1.5 Maintain records of stock storage and
movement in accordance with company
procedures.
1.6 Monitor stock performance.
1.7 Identify and report fast/slow-selling items
in accordance with company procedures.
LO 2. Process stock orders.
Ordering/re-ordering stocks 2.1 Process orders for stock in accordance with TLE_HECCK9-
Handling incoming stocks company procedures. 12COS-Ih-23
Maintaining stock records 2.2 Maintain and record stock levels to ensure
completeness of information.
2.3 Check incoming stock against purchases
and supply agreements and record all
necessary details.
K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide October 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 13 of 37
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Training needs analysis The learner demonstrates The learner independently trains LO 1. Prepare for training TLE_HECCK9-
Designing training and an understanding of the small groups. programs/sessions. 12TSG-IIa-27
development plans concepts, theories and 1.1 Identify specific training needs and confirm
principles in training small through consultation with appropriate
K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide October 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 14 of 37
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
groups. personnel.
1.2 Match training objectives with identified
competency development needs.
1.3 Plan and document training approaches.
K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide October 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 15 of 37
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
4.4 Record training details according to
enterprise and legislative requirements.
4.5 Utilize results of evaluation to guide further
training.
K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide October 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 16 of 37
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
3.3 Seek advice of specialist in the
development of contracts.
K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide October 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 17 of 37
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Slicing techniques in serving 2.2 Glaze buffet items with aspic or gelatin
meat preparations according to enterprise
Presentation techniques for food standards.
items that make up a buffet 2.3 Produce sauces and garnishes suitable for
Health and hygiene regulations a la carte and buffet food items.
in serving hot and cold foods 2.4 Apply slicing techniques in serving meat for
Portion control a la carte and buffet.
Desserts suitable for a la carte 2.5 Present food items attractively and
and buffet tastefully to maximize appeal.
2.6 Present hot and cold foods according to
health and hygiene regulations.
2.7 Minimize food wastage by applying portion
control to maximize profit.
2.8 Select suitable desserts for a la carte and
buffet.
Menu classification according to: The learner demonstrates The learner independently plans LO 1. Plan and prepare menus. TLE_HECCK9-
- Food items offered and an understanding of the and controls menu-based 1.1 Identify enterprise and/or customer 12PCC-IIIe-g-
priced concepts, theories and catering based on industry requirements for menus. 38
- How menus are changed principles in planning and standards. 1.2 Determine menu items according to
- Meal types controlling menu-based different menu planning considerations.
- Menus to be utilized for catering. 1.3 Ensure compliance of costs of menu items
types of menus in accordance with enterprise policy and
Factors to consider in Menu labor requirements on menu pricing.
planning 1.4 Prepare menus as required by the
Enterprise policy and labor enterprise, type of cuisine or particular
requirements on menu pricing situation.
Culinary terms related to menus 1.5 Write menu using terminology appropriate
commonly used in the industry to:
1.5.1 Market and menu style
1.5.2 Items description
K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide October 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 18 of 37
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Recipe quantification The learner demonstrates The learner organizes bulk LO 1. Plan kitchen operations for bulk TLE_HECCK9-
Factors affecting selection of food an understanding of the cooking operations based on cooking. 12OBC-IVa-41
for production concepts and underlying industry standards. 1.1 Determine accurate quantities according to
- Type of food to be prepared principles in organizing recipes and specifications.
- Quantity of food bulk cooking operations. 1.2 Apply the factors affecting selection of food
K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide October 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 19 of 37
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
- Timeframe for purchasing.
- Customer’s requirements 1.3 Prepare a clear, complete and appropriate
- Menu type mise en place list.
- Enterprise practices 1.4 Design a work schedule and workflow plan
Work schedules and workflow to maximize teamwork and efficiency.
plans
K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide October 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 20 of 37
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
4.3 Use method of cooking taking into account
the effects on nutrition quality and
structure.
4.4 Apply safe work practices in the kitchen.
Types of pates and terrines The learner demonstrates The learner prepares pates and LO 1. Prepare pates and terrines. TLE_HECCK9-
Ingredients for pates and terrine an understanding of the terrines based on industry 1.1 Identify types of pates and terrines. 12PPT-IVf-g-45
making concepts, theories and standards. 1.2 Select appropriate ingredients for
Pates and terrine preparation principles in preparing production of pates and terrines.
Handling of pates and terrines pates and terrines. 1.3 Prepare pates and terrines with the
Machines and equipment in pates following:
and terrine preparation 1.3.1 Lining of moulds for pates and
terrines.
1.3.2 Use binding agents and processes
of basic forcemeat.
1.4 Handle correctly a range of pastries
suitable for pate en croute to ensure high
quality and attractive presentation.
1.5 Operate specialized equipment and
machinery for making pates and terrines
correctly and safely according to
manufacturer’s instructions.
K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide October 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 21 of 37
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
New recipes for pates and terrines LO 3. Develop new recipes. TLE_HECCK9-
Recipe testing 3.1 Develop recipes for pates and terrines 12PPT-IVi-j-47
using:
3.1.1 A range of suitable product.
3.1.2 Giving considerations to
presentation.
3.2 Test new recipes for pates and terrines for
the following criteria:
3.2.1 Taste
3.2.2 Yield
3.2.3 Customer’s acceptance
Buffet concepts, themes or The learner demonstrates The learner plans, prepares and LO 1. Plan and design a buffet. TLE_HECCK9-
occasions an understanding of the displays a buffet based on 1.1 Design total concept, food items and display 12PDB-Ia-48
Buffet plan according to customer concepts, theories and industry practice and standards. as required in consultation with customers
requirements principles in planning, and other relevant personnel.
preparing and displaying a 1.2 Plan buffets according to:
buffet. 1.2.1 required theme or occasion in
consultation with customers and
other relevant personnel
1.2.2 Appropriate range and quality of
food items required by the customer
1.2.3 Price consideration or customers’
budget
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K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
flair and according to establishment’s
standards or customer’s requirements.
2.5 Coordinate all preparations and
arrangements for buffet with all concerned
individuals.
Proper handling of buffet foods LO 4. Present buffet in a safe and hygienic TLE_HECCK9-
(e.g. temperature level) manner. 12PDB-Ie-51
Hygienic practices in food 4.1 Take preventive measures to eliminate
preparation and service cross-contamination and food spoilage.
4.2 Keep temperature level on food display as
prescribed by legislation.
LESSON 16: SELECTING, PREPARING AND SERVING SPECIALIZED FOOD ITEMS (SSF)
Kinds of specialized food items The learner demonstrates The learner selects, prepares LO 1. Select specialized food items. TLE_HECCK9-
Selecting specialized food items an understanding of the and serves specialized food 1.1 Source suitable suppliers of specialized 12SSF-If-52
Purchasing and storage concepts, theories and items. food items.
procedures of specialized food principles in selecting, 1.2 Select suppliers taking into consideration
items. preparing and serving the quality and price of products and
specialized food items. enterprise requirements.
1.3 Practice appropriate purchasing and
storage procedures to minimize wastage.
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K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide October 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 24 of 37
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
specialized food items.
4.2 Practice awareness of the safety measures
in preparing specialized food items.
4.3 Apply proper storage to specialized food
items according to OSHS.
Types of specialized cuisines The learner demonstrates The learner independently LO 1. Plan a specialized cuisine. TLE_HECCK9-
- Specialty or ethnic an understanding of the selects, prepares and serves 1.1 Identify types of specialized cuisines. 12SSC-IIa-c-56
- Classical concepts, theories and specialty cuisines based on 1.2 Consider seasonality and general
- Contemporary principles in selecting, industry standards. availability of ingredients when developing
- National or regional preparing and serving menus and choosing menu items.
- Vegetarian cuisine specialty cuisines. 1.3 Price menu items to achieve satisfactory
Factors to consider when profit levels and satisfy enterprise
developing and choosing menu requirements.
items for a specialized cuisine 1.4 Plan décor and setting according to
Pricing specialized cuisine. specialized cuisine, cultural considerations
Decorations and setting and enterprise focus.
specialized cuisines
- Furnishing and fitting
- Color schemes
- Lightings
- Decorations
- Live or music
- Display of art work
Menu items appropriate to cuisine LO 2. Select and purchase food for menu TLE_HECCK9-
styles items. 12SSC-IIc-e-57
Factors to consider in selecting 2.1 Select menu items that are appropriate to
the right suppliers the cuisine styles, taking into consideration
Preparation and cooking quality, price, seasonal availability and
techniques use in specialized enterprise requirements.
cuisine 2.2 Source suitable suppliers of standard and
specialized food required.
2.3 Select suppliers to quality, price and
enterprise requirements.
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K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
2.4 Minimize wastage through purchases and
storage, taking into account any special
requirements.
LO 3. Select and use equipment and
Types of equipment and utensils techniques for preparation, cooking and TLE_HECCK9-
used to produce authentic ethnic service. 12SSC-IIf-g-58
cuisines 3.1 Identify specialized utensils and cooking
Preparation methods and cooking equipment to produce authentic menu
techniques used in specialized items.
cuisines 3.2 Use appropriate preparation methods and
Table setting requirements utensils according to the style and
according to styles of cuisine requirements of the cuisine.
3.3 Set tables according to cuisine and
enterprise requirements.
K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide October 2015 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 26 of 37
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
LESSON 18: MONITORING CATERING REVENUE AND COSTS (MCR)
Basic systems for purchasing, and The learner demonstrates The learner independently LO 1. Establish and maintain purchasing TLE_HECCK9-
ordering procedures an understanding of the monitors catering revenue and and ordering systems. 12MCR-IIIa-61
Inventory and stock control concepts, theories and costs. 1.1 Implement appropriate basic systems for
systems principles in monitoring purchasing and ordering to maximize
Records keeping catering revenue and quality and minimize costs and wastage.
costs. 1.2 Update regularly the stock records
systematically following operational
procedures.
.
Food production control system LO 3. Maintain a production control TLE_HECCK9-
Work flows and staff rostering system. 12MCR-IIIc-d-
Sales monitoring 3.1 Maintain food control and production 63
Developing sales forecasts schedules to maximize efficiency and
minimize waste.
3.2 Design work flows and staff rostering to
minimize unit labor cost.
3.3 Monitor daily sales accurately to make
timely adjustments to menus to reflect
customer preferences.
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K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
-Integrated computer based according to the needs of the
systems establishment.
- Calculators
- Fax machines
Appropriate software
- Spreadsheets
- Accounting
- Database
- Financial planning and tracking
- Stock control
- Scheduling and production
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K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
LESSON 20: APPLYING COOK-CHILL-FREEZE PRODUCTION PROCESSES (ACF)
Receiving procedures The learner demonstrates The learner independently LO 1. Ensure goods received conform to TLE_HECCK9-
Storing procedures an understanding of the applies cook-chill-freeze the appropriate food hygiene and health 12ACF-IVa-b-
Temperature specifications for the concepts, theories and production processes based on standards. 67
maintenance of food safety and principles in applying manufacturers’ specification. 1.1 Check delivered goods to ensure correct
quality in the cook-chill process cook-chill-freeze quantities, acceptable use-by dates and
Freezing and storage production processes. temperature.
requirements in specific relation 1.2 Record temperature check results
to cook-chill-freeze according to enterprise procedures.
Return of goods/merchandize w/ 1.3 Move stock quickly to freezer storage,
discrepancy ensuring that freezer doors are not left
open for extended periods of time.
1.4 Check freezer temperatures daily,
according to enterprise procedures.
1.5 Rotate stock on a “first in-first out” basis to
ensure consumption by use-by dates and
avoid wastage.
1.6 Report breaches of established enterprise
standards and procedures concerning
receipt of goods, temperature checks, and
stock quality following required enterprise
procedures.
Process of checking food items LO 2. Prepare and cook food to meet TLE_HECCK9-
Temperatures for cooking industry safety standards. 12ACF-IVb-c-
HACCP 2.1 Check raw food and ingredients for 68
Food-borne illnesses and potential deterioration prior to preparation.
contamination 2.2 Cook food to specified internal
Food packaging temperatures.
Safe food handling 2.3 Keep microbiological and chemical changes
within safe tolerances.
2.4 Maintain quality of food at the optimum
level in terms of taste and appearance.
2.5 Portion and pack food portioned following
required procedures and using correct
containers for freezing where necessary.
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K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
LO 3. Chill cooked food.
Blast chilling 3.1 Meet time and temperature standards for TLE_HECCK9-
Water-bath chilling blast and water-bath chilling. 12ACF-IVc-d-
Cook-chill systems and 3.2 Maintain food quality throughout the 69
procedures chilling process.
LO 4. Freeze cooked food.
Freezing foods procedures 4.1 Freeze food in accordance with appropriate TLE_HECCK9-
Food safe storage food safety standards. 12ACF-IVd-e-
4.2 Freeze food in batches, in accordance with 70
enterprise procedures, allowing each
freezing cycle to be completed.
LO 5. Store cooked food under
Types of cooked food containers refrigeration. TLE_HECCK9-
Factors to consider in labeling 5.1 Select appropriate containers for storage. 12ACF-IVe-f-71
Cooked food storing procedures 5.2 Ensure correct and clear labeling.
Efficient use of refrigerated 5.3 Met time and temperature standards for
storages storage.
5.4 Place food items in appropriate storage
once the cook-chill or freezing cycle is
complete.
5.5 Maintain correct storage temperatures.
5.6 Record storage temperatures accurately.
LO 6. Distribute cook-chill/frozen
Proper handling and holding cook- products. TLE_HECCK9-
chill/frozen food items for 6.1 Transport necessary food from production 12ACF-IVg-72
distribution kitchen to outlets by refrigerated or
insulated containers.
6.2 Maintain safe handling of food throughout
the distribution cycle.
6.3 Check and record temperature levels at
dispatching and receiving.
LO 7. Prepare frozen food for reheating.
Methods of thawing frozen foods 7.1 Remove required food item from the TLE_HECCK9-
freezer and use appropriate methods for 12ACF-IVg-h-
thawing in accordance with enterprise 73
procedures and food safety requirements.
7.2 Space trays to permit air circulation.
7.3 Thaw product to 0-4oC within 24 hours.
7.4 Transport food safely to the point of
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K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
production and service, and maintain
correct temperatures.
Factors to consider in serving re- LO 9. Maintain and serve reheated food. TLE_HECCK9-
heated food 9.1 Transfer re-heated food safely to heated 12ACF-IVj-75
- Handling and holding food for bain-marie.
service 9.2 Maintain food temperature at 70oC.
- Food safety procedures 9.3 Minimize warm holdings.
9.4 Follow portion control serving procedures
of the enterprise.
9.5 Serve food items at temperatures which
comply with food safety standards,
enterprise policy and client preferences.
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K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
RESOURCES
METHODOLOGIES ASSESSMENT METHODS
EQUIPMENT/TOOLS SUPPLIES
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K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
GLOSSARY
1. Barbecue - a cooking method involving grilling food over a wood or charcoal fire. Usually some sort of rub, marinade, or sauce is brushed on
the item before or during cooking.
2. Blanch - to cook an item briefly in boiling water or hot fat before finishing or storing it.
3. Boil - a cooking method in which items are immersed in liquid at or above the boiling point (212ºF/100ºC).
4. Braise - a cooking method in which the main item, usually meat, is seared in fat, then simmered in stock to another liquid in a covered
vessel.
5. Broil - a cooking method in which items are cooked by a radiant heat source placed above the food, usually in a broiler or salamander.
6. Butcher - a person responsible for cutting up meats, poultry and occasionally fish.
7. Chafing dish - a metal dish with a heating unit (flame or electric) used to keep foods warm and to cook foods at tableside or during buffet
service.
8. Chop - to cut into pieces of roughly the same size. Also, a small cut of meat including part of the rib
9. Combination - a cooking method that involves the application of both moist and dry heat to the main item (for example, braising or stewing)
method
10. Cure - to preserve food by salting, smoking and or drying
11. Deep fry - a cooking method in which foods are cooked by immersion in hot fat; deep-fried foods are often coated with bread crumbs or
batter before being cooked
12. Dice - to cut ingredients into small cubes (1/4 inches for small, 1/3 for medium, ¾ inch for large)
13. Fillet - a boneless cut of meat, fish or poultry
14. Garnish - an edible decoration of accompaniment to a dish
15. Gratine - browned in an oven or under a salamander. Gratine can also refer to a forcemeat in which some portion of the dominant meat is
sautéed and cooled before grinding.
16. Grill - a cooking technique in which foods are cooked by a radiant heat source placed below the food. Also, the piece of equipment on
which grilling is done.
17. Instant reading thermometer - a thermometer used to measure the internal temperature of foods. The stem is inserted into the food, producing an instant
temperature read out.
18. Marinade - an apparel used in cooking to flavor and moisten foods. It may be liquid or dry. Liquid marinades are usually based on acidic
ingredients, such as wine or vinegar; dry marinades are usually salt-based.
19. Microwave - a method of meat transfer in which electro-magnetic waves generated by a device called a magnetron penetrate food and cause
the water molecules in it to oscillate.
20. Mince - to chop into very small pieces
21. Mise-en-place - “Put in place”. The preparation and assembly of ingredients, pans, utensils and plates or serving pieces needed for a particular
dish or service period
22. Pan broil - a cooking method similar to dry sautéing that simulates broiling by cooking an item in a hot pan with little or no fat.
23. Panfry - a cooking method in which items are cooked in deep fat in a skillet over medium heat; this generally involves more fat than
sautéing or stir-frying but less than deep-frying.
24. Pasta - noodles made from a dough of flour (often semolina), water and/or eggs. This dough is kneaded, rolled and cut or extruded,
then cooked by boiling
25. Poach - a method in which items are cooked gently in simmering liquid
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K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
26. Pressure - a machine that steams food by heating water under pressure in a sealed compartment, allowing the team to reach higher-than-
steamer boiling temperature (212ºF/100ºC). The food is placed in a sealer chamber that cannot be opened until the pressure has
released and the steam properly vented from the chamber.
27. Roast - a dry heat cooking method in which items are cooked in an oven or on a spit over a fire
28. Sauté - a cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top.
29. Simmer - to maintain the temperature of a liquid just below boiling. Also, a cooking method in which items are cooked in a simmering
liquid.
30. Smoking - any of several methods for preserving and flavor foods by exposing them to smoke. Methods include cold-smoking (in which
smoked items are not fully cooked), hot-smoking (in which the items are cooked), and smoke-roasting.
31. Steaming - a cooking method in which items are cooked in a vapor by boiling water or other liquids.
32. Stew - a cooking method nearly identical to braising but generally involving smaller pieces of meat and hence a shorter cooking time.
Stewed items also may be blanched, rather than seared, to give the finished product a pale color. Also a dish prepared by using
the stewing method.
33. Stir fry - a cooking method similar to sautéing in which items are cooked over high heat, using little fat. Usually this is done in a wok and
the food is kept moving constantly.
34. Portion control - the understanding of how much the serving size of food is and the amount of calories or how much food energy a serving
contains.
35. Legislation - a law which has been promulgated (or "enacted") by a legislature or other governing body. Legislation can have many purposes:
to regulate, to authorize, to prescribe, to sanction, to grant, to declare or to restrict.
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K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
CODE BOOK LEGEND
Sample: TLE_HECCK9-12LWC-IIa-1
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.
Please refer to the sample Curriculum Map on the next page for the number of semesters per Home Economics specialization and those that have pre-requisites. Curriculum
Maps may be modified according to specializations offered by a school.
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K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours
^ Students cannot take a specialization if they have not taken 40 hours of the subject in Grades 7 or 8. **This is just a sample. Schools make their own
* Please note that these subjects have prer-equisites mentioned in the CG.
curriculum maps considering the specializations to be
+ CG to be updated by December 2015
Other specializations with no pre-requisites may be taken up during these semesters. offered. Subjects may be taken up at any point during
Grades 9-12.
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