Republic of the Philippines

DEPARTMENT OF EDUCATION
National Capital Region
DIVISION OF LAS PIÑAS
Las Piñas City
LPESC, Gabaldon Bldg., Padre Diego Cera Ave., Real St., E. Aldana, Las Piñas City
835-9030 • 822-3840

GRADE 7 COMMERCIAL COOKING– BUDGET OF WORK

FIRST GRADING

TOPIC/CONTENT LEARNING COMPETENCIES TASK/ACTIVITY NUMBER OF CODE

DAYS
LESSON 1: USE AND MAINTAIN KITCHEN TOOLS AND EQUIPMENT
PECS LO1Recognize PECs needed in cookery 1 TLE_PECS7/8 Ok1
1.1 Assess on one ‘s PECs characteristics, Class discussion, Pre-Test,
lifestyle , skills, traits Picture Parade, Mix &
1.2 Compare one’s PECs with those of an Match, Jumbled words 1
Entreprenuer. arrangement, Student’s
Demonstration, Crossword
Introduction LO 1. Utilize kitchen tools and equipment Puzzle, Module Exercises 1 TLE_HECK7/8UT-
 Basic Concepts in 1.1 Introduction of the Commercial Cooking Oa1
Commercial Cooking * Short background
 Relevance of the * Materials of kitchen utensils and
course equipment 1
 Career opportunities 1.2 Familiarization of kitchen tools, utensils 1
1. Kitchen tools and and equipments; 1
equipment 1.3 Classification of kitchen tools, utensils
2. Uses of Kitchen tools and and equipments;
equipment 1.4 Functions of kitchen tools, utensils and
equipments 1
3. Types of chemicals for
cleaning and sanitizing
equipment and utensils
4. Steps on cleaning and
sanitizing tools and
equipment
5. Cleaning kitchen premises
e.g. Floor care, Storage area
1. Storing/stacking tools and
equipment
LO 2. Maintain kitchen tools, equipment and Discussion, video 1 TLE_HECK7/8MT-
working area presentation, Canteen/ Ob-2
2.1 Identify the different types of chemicals for Comfort Room visitation, 1
cleaning and sanitizing tools, materials, Student’s demonstration,
equipment and utensils. role playing, Re-
2.2 Identification of different sanitizing methods arrangement of 1
and sanitizer testing. steps/procedure
2.3 Identification of the Advantages and 1
Disadvantages of Different Chemical Sanitizers.
2.4 Enumerate the Procedures on Cleaning 1
and Sanitizing Kitchen Tools, Utensils and
Equipments. 1
2.5 Discuss the ways of proper cleaning in the
kitchen premises. 1
2.6 Point out the various techniques on proper
Waste Management 1
LO 3. Store and Stack kitchen tools and Film Viewing, TLE_HECK7/8MT-
Equipment used safely in accordance with Demonstration, Role play, Oc-3
manufacturer’s instruction Conduct proper 1
arrangement of procedure
3.1 Enumerate ways on how to clean and store 1
cooking tools and equipments.
3.2 Enumerate and follow the 10 steps for 1
Organizing Kitchen Cabinets
3.3 Show ways on proper storage of Cleaning 1
Equipment
LESSON 2: PERFORM MENSURATION AND CALCULATIONS
1. Conversion of weights and LO 1. Carry out measurements and Recitation, Board Work, 1 TLE_HECK7/8PM-
measurements calculations in a required task. Games, Demonstration, 1 Od-4
1.1 Analyze the table of weights and measure Identification of substitute 1
(Demonstrate the correct procedure on how ingredients 1
to measure liquid ingredients) 1
1.2 Demonstrate the correct procedure on 1
how to measure dry ingredients. 1
2. Substitution of ingredients 1.3 Identify the substitutions for the different 1
ingredients
3. Percentage mark-up LO 2. Calculate cost of production Board Work, Quiz 1 TLE_HECK7/8PM-
Oe-5
LESSON 3: INTERPRET KITCHEN LAYOUT
1. Drawing symbols, lines and LO 1. Read and interpret kitchen plans Class discussion, lay-out, 1 TLE_HECK7/8KL-
signs 1.1 Read and interpret architectural draw, picture parade Oe-6
symbols, and layout according to 1
specifications in the blueprint

1.2 Determine parts and functions of a 1

kitchen layout
2. Kitchen types and layouts LO 2. Sketch kitchen layout Illustration 1 TLE_HECK7/8KL-
2.1 Prepare a sketch of kitchen layout Of-7
according to the type of kitchen
LESSON 4: PRACTICE OCCUPATIONAL SAFETY AND HEALTH
1. Apply health, safety and Class discussion, 1 TLE_HECK7/8KL-
security procedures in the LO 1. Identify hazards and risks Brainstorming, Slogan Oh-8
workplace 1.1 Explain safety regulations and hazard Making
control practices and procedures based
on organization procedures

1.2 Determine hazards and risks in the 1

workplace

1.3 Establish contingency measures in 1

2. Control hazards and risks in
the workplace
the workplace
LO 2. Control hazards and risks Class discussion, 1 TLE_HECK7/80HSP-
2.1 Follow consistently Occupational Brainstorming, Poster Oi-9
Health and Safety (OHS) procedure for Making, Draw, Picture
controlling hazards / risks parade, Role play

2.2 Use Personal Protective Equipment TLE_HECK7/80HSP-

(PPE) in accordance with OHS 1 Oj-10

2.3 Provide appropriate assistance in

case of emergency in the workplace 1

PROJECT 1
MAKING/LABORATORY
UNIT TEST/POST TEST 1
40 TOTAL OF
DAYS

Prepared by: TEACHERS in COMMERCIAL COOKING GROUP

Wilma M. Cebu
Maria Fe M. Dizon Jra.
Erlinda A. Volante
Jocelyn B. Noces
Maria Hayde G. Macasaya
Donabelle Marie G. Dado
Marites P. Tabares
Raquel Peñafuerte Eulogio
Deisel T. Sendon
Arlene T. Saludo