CONCEPCION NATIONAL HIGH SCHOOL

Malitbog, Southern Leyte

TRAINING DESIGN PROPOSAL
Title of
Activity
Proposed
Date and
Venue
Target
Participants
Rationale

Full-course Dinner Cooking Workshop for Christmas

Objectives

At the end of the workshop, the participants shall be able to:

Expected
Output

December 2-3, 2014; Science Laboratory, Concepcion National High School

25 Students from any grade levels
The population of Concepcion National High School comprises of students
mostly from less privileged families. It has been observed that during parties or
gathering at school students limit the food they bring to buy-one-take-one
regular burgers and foil-packed juices. In line with the goals of Technology and
Livelihood Education (TLE) as the nomenclature in the implementation of the K
to 12 Basic Education curriculum, the students will be introduced to the great
opportunities cooking and baking will bring from personal gratification to
engaging in entrepreneurship. This workshop aims to enlighten students that that
they can prepare attractive and delicious dishes within in their budget and with
the use of improvised tools or equipment and substitute ingredients. Moreover,
this workshop hopes students to make the coming Christmas more memorable
with new tastes of food on their table.

1. Understand what a full-course dinner consists.

2. Acquire knowledge on ingredient substitution.
3. Appreciate the basic knife skills and the appropriate use of other tools
and equipment.
4. Prepare the following dishes attractively.
Appetizer
Salad
Pasta
Chicken/pork
Cold Dessert/Baked Dessert
The workshop will help the students develop their palate, resourcefulness, and
creativity, and open their mind to business or entrepreneurship.

Budgetary
Requirements

Proponent

Approved by:

PARTICULAR
6 dishes x 5 groups x P100.00

Ingredients
Materials
Snacks (for facilitators)
AM & PM (1st day)
Meals (for facilitators)
TOTAL

GRECHIE S. CORTEL
TLE Teacher

MYRNA T. CABALLERO
Principal I

Date: _________________

4 pax x P50.00
4 pax x P50.00

AMOUNT
P3, 000.00
P100.00
P200.00
P200.00
P3,500.00

Timetable

Activity
F i r s t

Facilitator
d a y

7:00 7:30

Arrival/Registration

7:30 8:15

Opening Preliminaries
Prayer
Opening Remarks
House Rules
Overview of the workshop
Lecture:
Mise en place
Food Safety & Sanitation Practices
Good Kitchen/Laboratory Practices

8:15 10:00

Resources
Needed

Susana F. Aguilar

Nametags
Attendance Sheet

Susana F. Aguilar
Myrna T. Caballero
Maricel M. Tolibas
Maricel M. Tolibas

Sound System
Documentation
Materials
LCD projector

Grechie S. Cortel

Documentation
Materials
LCD

10:00 10:20
10:20 12:00

Snacks (BYOP)
Demonstration and practice of basic knife
skills

12:00 1:00

Lunch (BYOP)

1:00 to 2:00

Lecture:
Appetizers
Salads and Dressings

Grechie S. Cortel

LCD projector

2:00 3:30

Workshop:
Prepare Appetizers
(Shrimp/Tuna Cheese Canape)
Workshop:
Prepare Salads and Dressings
(Caesar Salad/Papaya Mango Salad)
S e c o n d
d a
Lecture:
Pasta and Sauces
Cold Dessert
Workshop:
Prepare Pasta and Sauces
(Carbonara/Spaghetti w/ fresh tomatoes)
Snacks ( Prepared Pasta)
Workshop:
Prepare Cold Dessert
(Black Sambo/Maja/Tiramisu

Susana Aguilar
Maricel Tolibas
Grechie S. Cortel

Cooking tools and

equipment
Recipes

Susana Aguilar
Maricel Tolibas
Grechie S. Cortel

Cooking tools and

equipment
Recipes

3:30 5:00

7:30 8:30

8:30 10:00

10:00 10:30
10:30 12:00

Knives
Cutting boards
ingredients

y
Grechie S. Cortel

LCD projector

Susana Aguilar
Maricel Tolibas
Grechie S. Cortel

Cooking tools and

equipment
Recipes

Susana Aguilar
Maricel Tolibas
Grechie S. Cortel

Cooking tools and

equipment
Recipes

12:00 1:00
1:00 2:00

5:00 5:30

Lunch (BYOP)
Lecture:
Baked/hot dessert
Chicken/Pork
Workshop:
Baked dessert
(Banana Chocolate Cake/Buko Pie)
Workshop:
Chicken/Pork Dish
(Chicken Cordon Bleu/Pork ribs with
sweet & spicy sauce)
Closing Remarks

Grechie S. Cortel

LCD projector

Susana Aguilar
Maricel Tolibas
Grechie S. Cortel

Baking/Cooking
tools and
equipment
Recipes
Cooking tools and
equipment
Recipes

Susana Aguilar
Maricel Tolibas
Grechie S. Cortel
Myrna T.
Cabalero

Certificates