Cookery: Teacher's Guide - Module 2 of 2
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Teacher's Guide | PDF

Description: This teacher’s guide includes information and activities to develop desirable values, skills and understanding through authentic tasks on how to clean, maintain and sanitize kitchen tools and equipment. It also contains step-by-step procedures and helpful techniques and guidelines on how to prepare, present and store appetizers, salads and salad dressings, sandwiches and desserts.

Objective: 1. Understand key concepts and demonstrate core competencies prescribed in the TESDA training regulation in Cookery.
2. Acquire skills and knowledge necessary to become a certified chef.

Curriculum Information

Education Type	K to 12
Grade Level	Grade 11, Grade 12
Learning Area	Home Economics - Cookery (NC II)
Content/Topic	Introduction Personal Entrepreneurial Competencies - PECs Business Environment and Market (EM) Clean and Maintain Kitchen Tools, Equipment and Premises Prepare Appetizers (PA) Prepare Salad and Dressing (SD) Prepare Sandwiches (SW) Prepare Desserts (PD) Package Prepared Food Stuff (PF) Prepare Egg Dishes (ED) Prepare Cereals and Starch Dishes (CD) Prepare Vegetables Dishes (VD) Prepare and Cook Seafood Dishes (PC) Prepare Stock, Sauces and Soups (SSS) Prepare Poultry and Game Dishes (PGD) Prepare and Cook Meat (PCM)
Intended Users	Educators
Competencies

Copyright Information

Copyright	Yes
Copyright Owner	Department of Education
Conditions of Use	Use, Copy, Print

Technical Information

File Size	12.20 MB
File Type	application/pdf
Software/Plug-in Requirements	PDF Reader
No. of Pages	180 pages