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    BUDGET_OF_WORK

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    Niks Dela Pena
    The document outlines the budget of work for the Grade 8 Cookery subject at the Information and Communication Technology High School in the Philippines. It details the content and performance standards, learning competencies, and topics to be covered in the first quarter, including the use and maintenance of kitchen tools, equipment, and performing mensuration and calculations in cookery. Each topic is assigned a specific duration and includes relevant codes for tracking educational standards.

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    BUDGET_OF_WORK

    Uploaded by

    Niks Dela Pena
    1 views3 pages
    The document outlines the budget of work for the Grade 8 Cookery subject at the Information and Communication Technology High School in the Philippines. It details the content and performance standards, learning competencies, and topics to be covered in the first quarter, including the use and maintenance of kitchen tools, equipment, and performing mensuration and calculations in cookery. Each topic is assigned a specific duration and includes relevant codes for tracking educational standards.

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    BUDGET OF WORK

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    The document outlines the budget of work for the Grade 8 Cookery subject at the Information and Communication Technology High School in the Philippines. It details the content and performance standards, learning competencies, and topics to be covered in the first quarter, including the use and maintenance of kitchen tools, equipment, and performing mensuration and calculations in cookery. Each topic is assigned a specific duration and includes relevant codes for tracking educational standards.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    1 views3 pages

    BUDGET_OF_WORK

    Uploaded by

    Niks Dela Pena
    The document outlines the budget of work for the Grade 8 Cookery subject at the Information and Communication Technology High School in the Philippines. It details the content and performance standards, learning competencies, and topics to be covered in the first quarter, including the use and maintenance of kitchen tools, equipment, and performing mensuration and calculations in cookery. Each topic is assigned a specific duration and includes relevant codes for tracking educational standards.

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    Republic of the Philippines

    Department of Education
    Region III – CENTRAL LUZON
    Division of City of San Fernando (P)
    INFORMATION AND COMMUNICATION TECHNOLOGY HIGH SCHOOL
    SINDALAN, CITY OF SAN FERNANDO (P)

    BUDGET OF WORK

    Subject: Cookery
    Grade Level: 8
    1st Quarter
    Content Standard Performance Standard
    The learners demonstrate an The learners independently demonstrate common
    understanding of basic concepts and competencies in cookery.
    theories in.

    Learning Competencies (LCs) Topics Week/Session


    Topic No. and
    LO 1. Utilize appropriate kitchen Title - 1week/4hrs
    tools, equipment, 3. USE OF
    and paraphernalia KITCHEN TOOLS,
    1.1 identify types of tools, EQUIPMENT, AND
    equipment, and PARAPHERNALIA
    paraphernalia
    1.2 classify the types of 3.1 Types of
    appropriate cleaning tools kitchen tools,
    and equipment based on their equipment and
    uses paraphernalia
    (Code) TLE_HECK7/8UT-0a-1 3.2 Uses of
    kitchen tools,
    equipment, and
    paraphernalia

    Topic No. and


    Maintain appropriate kitchen Title - 1week/4hrs
    tools, equipment, and 4.MAINTENANCE
    paraphernalia (Code) OF KITCHEN
    E_HECK7/8MT-0b-2 TOOLS,
    EQUIPMENT, AND
    1.1 select various types of PARAPHERNALIA
    chemicals for cleaning
    and sanitizing kitchen tools,
    equipment, and
    paraphernalia 4.1Types of
    1.2 clean and sanitize kitchen chemicals for
    tools and equipment cleaning and
    following manufacturer’s sanitizing kitchen
    instructions use tools and
    cleaning tools, equipment, and equipment
    paraphernalia in 4.2 Steps in
    accordance to standard cleaning and
    operating procedures sanitizing kitchen
    maintain kitchen tools, tools and
    equipment, and work equipment
    areas 4. 3 Cleaning
    kitchen premises
    (floor and
    storage areas)

    4. 3
    Maintenance of
    kitchen tools,
    equipment, and
    work areas

    The learners demonstrate an The learners independently


    understanding performing measure and calculate
    mensuration and calculation in cookery ingredients in cookery
    Topic No. and
    LO 1. Carry out measurements Title -
    and calculations in 5. PERFORM 2weeks/8hrs
    a required task MENSURATION
    1.1 give the abbreviations and AND
    equivalents of CALCULATIONS
    measurements
    1.2 measure ingredients 1 Types of
    according to recipe measuring tools
    requirement and their uses
    1.3 convert systems of
    measurement according to 2 Measuring
    recipe requirement techniques of
    1.4perform substitution of ingredients
    ingredients 2.1Dry
    (Code)TLE_HECK7/8PM-0d-4 ingredients
    2.2Liquid
    ingredients

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