LA CONCEPCION COLLEGE, INC.

Francisco Homes and Kaypian Rd., City of San Jose del Monte, Bulacan

Telephone No.: (044) 769-0686

Website: www.laconcepcioncollege.com

COURSE OUTLINE

S.Y 2018 -2019

GRADE: GRADE 9 ST. SABINA

TITLE: COOKERY 9

TIME: 60 MINS / DAY (5 HOURS A WEEK )

LEVEL: JUNIOR HIGH SCHOOL

Course Description:

The Students demonstrates knowledge, skills and attitude to perform the task on Cookery. Demonstrating an understanding core concepts and underlying theories in cookery lessons. .
Cookery is a compilation of all necessary lesson which will give opportunity for developing and enhancing skills that are needed in cooking. The module starts with the discussion of the Personal
Entrepreneurial Competencies ( PEC ) that should possess as well as the ability to explore for business opportunity.Students are expected to develop their knowledge and skills in cookery

Course Outcomes:

 To define entrepreneur and entrepreneurship

 Identify Entrepreneurial Competencies

 Recognize the Personal Entrepreneurial Competencies (PEC)

 Identify job opportunities through customer’s needs and wants and/ market analysis

 Clean, Sanitize and store kitchen tools, equipment and premises

Quarter Time/ Days UNIT 1: Personal Entrepreneurial Competencies Presentation/ Discussion Evaluation
 Week 1  Orientation
 House Rules
June 14  Introduction of the lesson
1 hr/ 1 day

Lesson 1: Personal Entrepreneurial Competencies

Week 2  Define Entrepreneur, Entrepreneurship and   Let the students answer

 Have the student to identify the
Hands on Activity pg. 9
June 17 - 21 picture of different entrepreneurs
 Identifying Personal Entrepreneurial Competencies
Refer to K to 12 BEC
5 hrs / 5 days shown.
  Dimensions/ clusters of PECs and the different TLE book
characteristic traits per cluster  Let them define entrepreneur and
entrepreneurship

1st ( June 24-25 ) FIRST MONTHLY EXAM / Pre Test

 Define Terminologies regarding

Business Environment
Week 3 Lesson 2: Business Environment and Business  Let them answer activity on
Opportunities  Discuss and explain Business pg. 18
June 26 - 28 Environment and Market
 Identify Business Environment and Market Refer to k-12 BEC
 Explains the different factors
influence business environment TLE Cookery
 Factors in the business Environment
 Show a picture below, let the
 Define the Cleaning and Sanitation student describe each person in
the picture

Lesson 3 : Cleaning and Sanitizing Kitchen Tools and

Food- Contact Surfaces
Week 4  Discuss and explain the different  Have a group activity, that
 Identify the different Cleaning Methods Cleaning Method showing demonstration in
July 1 – 5 techniques on proper dish
 Discuss the different Food Soils washing of kitchen tools and
5 Hrs / 5 days  Food Soils and its Characteristics
and its Characteristics equipment
 Cleaning and the tools for Cleaning  Show pictures and let them  Have a short quiz regarding
describe the picture shown
  Identify cleaning, sanitizing and storing Kitchen
tools and equipment
 Define the meaning of Cleaning
 Let the student give their on their
own the different proper Cleaning
tools
to the topic
 Let the pupils answer the
Hands on Activity on Book.
 (Refer to K to 12 BEC TLE
Cookery Book)

Week 5 - Poster Making

NUTRITION MONTH CELEBRATION
- Slogan Making
July 8 - 12 - Food Festival
- Quiz Bee
5 hrs / 5 days

Lesson 4 : Cleaning and Sanitizing Kitchen Premises

Week 6  Play video clips that performing  Have a graded recitation

 Perform cleaning and sanitizing of Kitchen tools and
cleaning and sanitizing of kitchen Regarding to the past topic
July 15-19 equipment and premises tools, equipment and premises
 Have the student answer
5 hrs / 5 days  Discuss the proper dish washing activity on Book Refer to k-
 Identify proper dish washing techniques of kitchen
techniques of kitchen tools and 12 BEC
tools and equipment equipment

 Review and Group Activity

 Graded Recitation
Week 7
 Review Quiz for periodical Test
July 22 - 24

July 25 - 26 1st Periodical Test

Prepared by : Checked by:

Ms. AnnVil A. Cerbito Ms. Noime F. Magpantay, LPT PHD (C)