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K to 12 BASIC EDUCATION CURRICULUM

JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)

These are the specializations and their pre-requisites. These lists should be used as reference for curriculum maps.

AGRI-FISHERY ARTS
Specialization Number of Hours Pre-requisite
1. Agricultural Crops Production (NC I) 320 hours
2. Agricultural Crops Production (NC II) 640 hours
updated based on TESDA Training Regulations published December 28, 2013
3. Agricultural Crops Production (NC III) 640 hours Agricultural Crops Production (NC II)
4. Animal Production (Poultry-Chicken) (NC II) or
Animal Health Care Management (NC III) 320 hours Animal Production (Ruminants) (NC II) or
Animal Production (Swine) (NC II)
5. Animal Production (Poultry-Chicken) (NC II) 320 hours
updated based on TESDA Training Regulations published December 28, 2013
6. Animal Production (Large Ruminants) (NC II) 320 hours
updated based on TESDA Training Regulations published December 28, 2013
7. Animal Production (Swine) (NC II) 320 hours
updated based on TESDA Training Regulations published December 28, 2013
8. Aquaculture (NC II) 640 hours
9. Artificial Insemination (Large Ruminants) (NC II) 160 hours Animal Production (Large Ruminants) (NC II)
10. Artificial Insemination (Swine) (NC II) 160 hours Animal Production (Swine) (NC II)
11. Fish Capture (NC II) 640 hours
12. Fishing Gear Repair and Maintenance (NC III) 320 hours
13. Fish-Products Packaging (NC II) 320 hours
14. Fish Wharf Operation (NC I) 160 hours
15. Food Processing (NC II) 640 hours
16. Horticulture (NC III) 640 hours Agricultural Crops Production (NC II)
17. Landscape Installation and Maintenance (NC II) 320 hours
18. Organic Agriculture (NC II) 320 hours
19. Pest Management (NC II) 320 hours
20. Rice Machinery Operations (NC II) 320 hours
21. Rubber Processing (NC II) 320 hours
22. Rubber Production (NC II) 320 hours
23. Slaughtering Operations (Hog/Swine/Pig) (NC II) 160 hours

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 1 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)

HOME ECONOMICS
Number of
Specialization Pre-requisite
Hours
1. Attractions and Theme Parks Operations with Ecotourism (NC
160 hours
II)
2. Barbering (NC II) 320 hours
3. Bartending (NC II) 320 hours
4. Beauty/Nail Care (NC II) 160 hours
5. Bread and Pastry Production (NC II) 160 hours
6. Caregiving (NC II) 640 hours
7. Commercial Cooking (NC III) 320 hours Cookery (NC II)
8. Cookery (NC II) 320 hours
9. Dressmaking (NC II) 320 hours
10. Events Management Services (NC III) 320 hours
11. Fashion Design (Apparel) (NC III) 640 hours Dressmaking (NC II) or Tailoring (NC II)
12. Food and Beverage Services (NC II) 160 hours
updated based on TESDA Training Regulations published December 28, 2013
13. Front Office Services (NC II) 160 hours
14. Hairdressing (NC II) 320 hours
15. Hairdressing (NC III) 640 hours Hairdressing (NC II)
16. Handicraft (Basketry, Macrame) (Non-NC) 160 hours
17. Handicraft (Fashion Accessories, Paper Craft) (Non-NC) 160 hours
18. Handicraft (Needlecraft) (Non-NC) 160 hours
19. Handicraft (Woodcraft, Leathercraft) (Non-NC) 160 hours
20. Housekeeping (NC II) 160 hours
updated based on TESDA Training Regulations published December 28, 2013
21. Local Guiding Services (NC II) 160 hours
22. Tailoring (NC II) 320 hours
23. Tourism Promotion Services (NC II) 160 hours
24. Travel Services (NC II) 160 hours
25. Wellness Massage (NC II) 160 hours

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 2 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)

INDUSTRIAL ARTS
Number of
Specialization Pre-requisite
Hours
1. Automotive Servicing (NC I) 640 hours
updated based on TESDA Training Regulations published December 28, 2013
2. Automotive Servicing (NC II) 640 hours Automotive Servicing (NC I)
3. Carpentry (NC II) 640 hours
4. Carpentry (NC III) 320 hours Carpentry (NC II)
5. Construction Painting (NC II) 160 hours
6. Domestic Refrigeration and Air-conditioning (DOMRAC) Servicing (NC
640 hours
II)
7. Driving (NC II) 160 hours
8. Electrical Installation and Maintenance (NC II) 640 hours
9. Electric Power Distribution Line Construction (NC II) 320 hours Electrical Installation and Maintenance (NC II)
10. Electronic Products Assembly and Servicing (NC II) 640 hours
updated based on TESDA Training Regulations published December 28, 2013
11. Furniture Making (Finishing) (NC II) 640 hours
12. Instrumentation and Control Servicing (NC II) 320 hours Electronic Products Assembly and Servicing (EPAS) (NC II)
13. Gas Metal Arc Welding (GMAW) (NC II) 320 hours Shielded Metal Arc Welding (SMAW) (NC II)
14. Gas Tungsten Arc Welding (GTAW) (NC II) 320 hours Shielded Metal Arc Welding (GMAW) (NC II)
15. Machining (NC I) 640 hours
16. Machining (NC II) 640 hours Machining (NC I)
17. Masonry (NC II) 320 hours
18. Mechatronics Servicing (NC II) 320 hours Electronic Products Assembly and Servicing (EPAS) (NC II)
19. Motorcycle/Small Engine Servicing (NC II) 320 hours
20. Plumbing (NC I) 320 hours
21. Plumbing (NC II) 320 hours Plumbing (NC I)
22. Refrigeration and Air-Conditioning (Packaged Air-Conditioning Unit Domestic Refrigeration and Air-conditioning (DOMRAC)
640 hours
[PACU]/Commercial Refrigeration Equipment [CRE]) Servicing (NC III) Servicing (NC II)
23. Shielded Metal Arc Welding (NC I) 320 hours
24. Shielded Metal Arc Welding (NC II) 320 hours Shielded Metal Arc Welding (NC I)
25. Tile Setting (NC II) 320 hours
26. Transmission Line Installation and Maintenance (NC II) 640 hours Electrical Installation and Maintenance (NC II)

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 3 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)

INFORMATION, COMMUNICATIONS AND TECHNOLOGY (ICT)

Number of
Specialization Pre-requisite
Hours
1. Animation (NC II) 320 hours
2. Broadband Installation (Fixed Wireless Systems) (NC II) 160 hours Computer Systems Servicing (NC II)
3. Computer Programming (.Net Technology) (NC III) 320 hours
updated based on TESDA Training Regulations published December 28, 2013
4. Computer Programming (Java) (NC III) 320 hours
updated based on TESDA Training Regulations published December 28, 2013
5. Computer Programming (Oracle Database) (NC III) 320 hours
updated based on TESDA Training Regulations published December 28, 2013
6. Computer Systems Servicing (NC II) 640 hours
updated based on TESDA Training Regulations published December 28, 2007
7. Contact Center Services (NC II) 320 hours
8. Illustration (NC II) 320 hours
9. Medical Transcription (NC II) 320 hours
10. Technical Drafting (NC II) 320 hours
11. Telecom OSP and Subscriber Line Installation
320 hours Computer Systems Servicing (NC II)
(Copper Cable/POTS and DSL) (NC II)
12. Telecom OSP Installation (Fiber Optic Cable) (NC II) 160 hours Computer Systems Servicing (NC II)

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 4 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
Pre-requisite: Cookery NC II
Course Description:
This curriculum guide on Commercial Cooking National Certificate Level III (NC III) is designed for students to develop their knowledge, skills and attitudes to perform the
tasks of commercial cooking. It covers the following core competencies: 1) planning and preparing food for ala carte and buffets; 2) planning and controlling menu-based
catering; 3) organizing bulk cooking operations; 4) preparing pates and terrines, 5) planning, preparing and displaying a buffet; 6) selecting, preparing and serving specialized
food items; 7) selecting, preparing and serving specialty cuisines; 8) monitoring catering revenues and costs; 9) establishing and maintaining quality control; 10) applying cook-
chill-freeze production processes. It also includes provision for work immersion in Commercial Cooking. The preliminaries of this specialization course include the following: 1)
explaining the core concepts of commercial cooking; 2) discussing the relevance of the course; 3) exploring opportunities for a cook/Chef de Partie as a career.

Course Entry Requirements: Provide Medical Certificates: Chest X-ray and Hepa B screening.

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE


Introduction
1. Basic concepts in Commercial The learner demonstrates The learner independently 1. Explain basic concepts in commercial
Cooking an understanding of basic demonstrates common cooking.
2. Relevance of the course concepts and theories in competencies in Commercial 2. Discuss the relevance of the course.
3. Career opportunities Commercial Cooking. Cooking as prescribed in the 3. Explore opportunities for Commercial
TESDA Training Regulation. Cooking as a career.

PERSONAL ENTREPRENEURIAL COMPETENCIES AND SKILLS (PECS)

1. Assessment of Personal The learner demonstrates The learner recognizes his/her LO 1. Recognize PECS needed in TLE_ PECS9-
Entrepreneurial Competencies an understanding ones PECS and prepares an activity Commercial cooking. 12-00-1
and Skills (PECS) vis--vis a PECS. plan that aligns with that of a 1.1 Assess ones PECS: characteristics,
practicing practitioner/entrepreneur in lifestyle, skills, and traits.
entrepreneur/employee: Commercial Cooking. 1.2 Compare ones PECS with those of an
1.1 Characteristics entrepreneur.
1.2 Lifestyles
1.3 Skills
1.4 Traits
2. Analysis of PECS in relation to
an entrepreneur

ENVIRONMENT AND MARKET (EM)

SWOT analysis The learner demonstrates The learner creates a business LO 1. Generate a business idea that TLE_EM9-12-
1. Key concepts in environment an understanding on idea based on the analysis of relates with a career choice in 00-1
and market environment and market environment and market in Commercial Cooking.
2. Differentiation of products, in Commercial Cooking. Commercial Cooking. 1.1 Discuss SWOT analysis

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 5 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
services, customers and their 1.2 Generate a business idea based on the
buying habits SWOT analysis.
3. Competitors in the market

BASIC COMPETENCIES
LESSON 1: LEADING WORKPLACE COMMUNICATION (LWC)
Methods of communication The learner demonstrates The learner independently leads LO 1. Communicate information about TLE_HECCK9-
Sources of communication an understanding of the work place communication. workplace processes. 12LWC-Ia-1
Communication skills concepts, theories and 1.1 Select appropriate communication
Questioning techniques principles in leading work method.
place communication. 1.2 Communicate accordingly multiple
operations involving several topic areas.
1.3 Use questions to gain extra information.
1.4 Identify correct sources of information.
1.5 Select and organize information correctly.
1.6 Undertake verbal and written reporting
when required.
1.7 Maintain communication skills in all
situations.

Methods/techniques of discussion LO 2. Lead workplace discussions. TLE_HECCK9-


How to lead a discussion 2.1 Seek responses to workplace issues. 12LWC-Ia-2
How to solicit responses 2.2 Provide response to work place issues
immediately.
2.3 Make constructive contributions to work
place discussions on such issues as
production, quality and safety.
2.4 Communicate goals/objectives and action
plan undertaken in the work place.

Identification of problems and LO 3. Identify and communicate issues TLE_HECCK9-


issues in the work place arising in the work place. 12LWC-Ia-3
Organizing information on 3.1 Identify issues and problems as they arise.
problems and issues 3.2 Organize coherently information regarding
Communication barriers problems and issues to ensure clear and
effective communication.
3.3 Initiate dialogue with appropriate

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 6 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
personnel.
3.4 Raise communication problems and issues
as they arise.

LESSON 2: LEADING A SMALL TEAM (LST)

Communication skills required for The learner demonstrates The learner independently leads LO 1. Provide team leadership. TLE_HECCK9-
leading a small team an understanding of the a small team. 1.1 Identify and present work requirements to 12LST-Ia-4
Skills/techniques in team building concepts, theories and members.
Negotiating skills principles in leading a 1.2 Communicate reasons for instructions and
Up- to-date dissemination of small team. requirements to team members.
instruction and requirements to 1.3 Recognize, discuss, deal with team
members members queries and concerns.
Art of listening and treating
individual team members
concerns

Duties and responsibilities of LO 2. Assign responsibilities among TLE_HECCK9-


each team member members. 12LST-Ib-5
Identifying individual skills, 2.1 Allocate duties and responsibilities with
knowledge and attitude respect to the skills, knowledge and
Rostering staff attitudes of every team member.
2.2 Allocate duties in regard to individual
preference, and domestic and personal
considerations.

Company policies and procedures LO 3. Set performance expectations for TLE_HECCK9-


Defining performance team members. 12LST-Ib-6
expectations criteria 3.1 Establish performance expectations based
How performance expectations on clients needs and according to
are set assignment requirements.
3.2 Base performance expectations on
individual team members duties and area
of responsibility.
3.3 Discuss and disseminate performance
expectations to individual team members.

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 7 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

Methods of monitoring LO 4. Supervise team performance. TLE_HECCK9-


performance 4.1 Monitor team members performance 12LST-Ib-7
- Formal process against defined performance criteria
- Informal process and/or assignment instructions and take
Informal/formal counseling skills corrective actions if required.
Monitoring team operations 4.2 Provide team members with feedback
Relevant legal requirements with positive support and advice on
strategies to overcome any deficiencies.
4.3 Refer performance issues which cannot be
rectified or address within the team to
appropriate personnel according to
employers policy.
4.4 Keep members team informed of any
changes in the priority allocated to
assignment or tasks which might impact
on client/customer needs and satisfaction.
4.5 Monitor team operations to ensure that
employer/client needs and requirements
are met.
4.6 Provide follow-up communications on all
issues affecting the team.
4.7 Complete all relevant documentation in
accordance with company procedures.

LESSON 3: DEVELOPING AND PRACTICING NEGOTIATIONS SKILLS (DPN)

Codes of practice and guidelines The learner demonstrates The learner independently LO 1. Plan negotiations. TLE_HECCK9-
for the organization an understanding of the develops and practices 1.1 Identify and include information on 12DPN-Ib-8
Background information on other concepts, theories and negotiations skills. preparing for negotiation in the plan.
parties on negotiations principles in developing 1.2 Identify and include information on active
Strategies to manage process and practicing listening in the plan.
Differences between content and negotiations skills. 1.3 Identify and include information on
process different questioning techniques in the
plan.
1.4 Check information to ensure it is correct
and appropriate.

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 8 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Organizations policy and LO 2. Participate in negotiations. TLE_HECCK9-
procedures for negotiations 2.1 All parties to agree on criteria for 12DPN-Ic-9
Interpersonal skills to develop successful outcomes.
rapport with other parties 2.2 Consider the desired outcomes of all
Steps in negotiating process parties.
How to deal with unexpected 2.3 Use appropriate language throughout the
questions and attitudes during negotiations.
negotiations 2.4 Use a variety of questioning techniques.
Decision making and conflict 2.5 All parties to document and agree upon
resolutions strategies procedures the issues and processes.
Procedure in documenting 2.6 Discuss and assess possible solutions and
negotiations viability.
Managing information 2.7 Confirm and record areas for agreement.
Filing documents 2.8 All parties to agree on follow-up actions.
LESSON 4: SOLVING PROBLEMS RELATED TO WORK ACTIVITIES (SPW)
Normal operating parameters and The learner demonstrates The learner independently LO 1. Identify the problem. TLE_HECCK9-
product quality an understanding of the solves problems related to work 1.1 Identify variances from normal operating 12SPW-Ic-10
Application of analytical concepts, theories and activities. parameters and product quality.
techniques principles in solving 1.2 Define extent, cause and nature of the
- Brainstorming problems related to work problem through observation,
- Intuitions/logic activities. investigation and analytical techniques.
- Cause and effect diagrams 1.3 State and specify problems clearly.
- SWOT analysis
Identification of the nature of
problem
- Non-routine process and
quality problems
- Teamwork and work allocation
problem
- Safety and emergency
situations and incidents

Identification of fundamental LO 2. Determine fundamental causes of TLE_HECCK9-


causes of the problem the problem. 12SPW-Ic-11
2.1 Identify possible causes based on
experience and the use of problem-solving
tools/analytical techniques.
2.2 Develop possible cause statements based

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 9 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
on findings.
2.3 Identify fundamental causes per results of
investigation conducted.

Possible options for the resolution LO 3. Determine corrective action. TLE_HECCK9-


of problems 3.1 Consider all possible options for resolving 12SPW-Id-12
Resource requirements of the problem.
Coordination and feedback 3.2 Consider the strengths and weaknesses of
requirements possible options.
3.3 Determine corrective actions to resolve
Safety requirements the problem and possible future causes.
Environmental requirements 3.4 Develop an action plan identifying
measurable objectives, resource needs
and timelines in accordance with safety
and operating procedures.

Case studies on solving problems LO 4. Provide recommendations to TLE_HECCK9-


in the workplace manager. 12SPW-Id-13
Devising the best solution 4.1 Prepare report on recommendations.
Evaluating the solution 4.2 Present recommendations to appropriate
Implementation of a develop personnel.
plan to rectify the problem 4.3 Follow up recommendations if required.

LESSON 5: USING MATHEMATICAL CONCEPTS AND TECHNIQUES (UMC)

Steps in solving a problem The learner demonstrates The learner independently uses LO 1. Identify mathematical tools and TLE_HECCK9-
Four fundamental operations an understanding of the mathematical concepts and techniques to solve a problem. 12UMC-Id-14
Measurement concepts, theories and techniques. 1.1 Identify problem areas based on given
Use/conversion of units of principles in using condition.
measurements mathematical concepts 1.2 Select mathematical techniques based on
and techniques. the given problem.

Basic measuring tools/devices LO 2. Apply mathematical TLE_HECCK9-


Mathematical computations procedure/solution. 12UMC-Id-15
Using standard formulas 2.1 Apply mathematical techniques based on
the problem identified.
2.2 Perform mathematical computations with
the level of accuracy required for the

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 10 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
problem.
2.3 Determine and verify results of
mathematical computations based on job
requirements.

Review of the use of LO 3. Analyze results. TLE_HECCK9-


mathematical techniques 3.1 Review result of application based on 12UMCT-Ie-16
Reporting errors to immediate expected and required specifications and
superior for proper action outcome.
3.2 Apply appropriate action in case of error.

LESSON 6: USING RELEVANT TECHNOLOGIES (URT)

Different technologies based on The learner demonstrates The learner independently uses LO 1. Study/select appropriate TLE_HECCK9-
job requirements: an understanding of the relevant technologies based on technology. 12URT-Ie-17
- Office technology concepts, theories and job requirements. 1.1 Determine use of different technologies
- Industrial technology principles in using based on job requirements.
- System technology relevant technologies. 1.2 Select appropriate technology as per work
- Information technology specification.
- Training technology

Management concepts LO 2. Apply relevant technology. TLE_HECCK9-


Software and hardware 2.1 Use effectively relevant technology in 12URT-Ie-18
application skills carrying out function.
Basic trouble shooting skills 2.2 Use applicable software and hardware as
per task requirement.
2.3 Observe and practice management
concepts as per established industry
practices.

Written guidelines in the use of LO 3. Maintain/enhance relevant TLE_HECCK9-


office technology/equipment technology. 12URT-Ie-19
Manufacturers operating 3.1 Apply maintenance of technology in
guidelines/instructions accordance with the industry standard
Occupational safety and health operating procedure, manufacturers

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 11 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
standards (OSHS) operating guidelines and occupational
Preventive maintenance schedule health and safety procedure to ensure its
Verbal advise/instructions from operative ability.
the co-worker 3.2 Maintain updates of technology through
continuing education or training in
accordance with job requirement.
3.3 Report immediately technology
failure/defect to the
concerned/responsible person or section
for appropriate action.

COMMON COMPETENCIES
LESSON 7: DEVELOPING ROSTER STAFF (DRS)

Development of rosters The learner demonstrates The learner independently LO 1. Develop and implement staff TLE_HECCK9-
- Preparation of staff rosters an understanding of the rosters staff. rosters. 12DRS-If-20
- Formats of staff rosters concepts, theories and 1.1 Develop staff rosters in accordance with
- Area of operation principles in rostering company agreements and wage budgets.
Role of rosters in controlling staff staff. 1.2 Maximize operational efficiency and
costs customer service levels and minimize
wage costs.
Factors to be consider when 1.3 Combine duties to ensure effective use of
developing rosters staff.
Ways in communicating with 1.4 Utilize the available skills base to roster
colleagues the develop roster effective mix of staff and to meet different
staff operational requirements.
1.5 Present rosters in required formats in
accordance with company standards.
1.6 Communicate rosters to colleagues within
designated timelines.

LO 2. Maintain staff records.


Completion of rosters 2.1 Complete time sheets and other TLE_HECCK9-
documentation and records documentation within designated 12DRS-If-21
Updating and maintaining staff timelines.
records 2.2 Update, maintain and store staff records
in accordance with establishments
procedures.

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 12 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
LESSON 8:CONTROLING AND ORDERING STOCK (COS)
LO 1. Maintain stock levels and
Stock recording systems The learner demonstrates The learner independently Records. TLE_HECCK9-
Securing stocks an understanding of the controls and orders stock. 1.1 Monitor and maintain stock levels 12COS-Ig-22
Par stocks concepts, theories and according to company requirements.
Monitoring slow moving items principles in controlling 1.2 Monitor stock security and adjust systems
and ordering stock. as required.
1.3 Monitor and adjust stock reorder cycles as
required.
1.4 Inform colleagues of their individual
responsibilities in regard to the reordering
of stock.
1.5 Maintain records of stock storage and
movement in accordance with company
procedures.
1.6 Monitor stock performance.
1.7 Identify and report fast/slow-selling items
in accordance with company procedures.
LO 2. Process stock orders.
Ordering/re-ordering stocks 2.1 Process orders for stock in accordance TLE_HECCK9-
Handling incoming stocks with company procedures. 12COS-Ih-23
Maintaining stock records 2.2 Maintain and record stock levels to ensure
completeness of information.
2.3 Check incoming stock against purchases
and supply agreements and record all
necessary details.

Recording of stock losses LO 3. Minimize stock losses. TLE_HECCK9-


Reporting of stock losses 3.1 Identify and record stock losses according 12COS-Ii-24
Prevention of stock losses/stock to company procedures.
control procedures 3.2 Report losses in accordance with company
procedures.
3.3 Identify avoidable losses and establish
their causes.
3.4 Recommend solutions to loss situations
and implement related procedures to
prevent future avoidable losses.

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 13 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

Monitoring deliveries LO 4. Follow up orders. TLE_HECCK9-


Controlling shortages or out of 4.1 Monitor the delivery process to ensure 12COS-Ii-j-25
stock supplies agreed deadlines are met.
Allocating deliveries and supplies 4.2 Ensure continuity of supply by liaising with
colleagues and suppliers.
4.3 Follow up or refer routine supply problems
to the appropriate person in accordance
with company policy.
4.4 Distribute stock to agreed locations.

Organizing stocks LO 5. Organize and administer stocks. TLE_HECCK9-


Stock- taking/Inventory systems 5.1 Organize stocks at appropriate intervals 12COS-Ij-26
Inventory reports according to company policy and
procedures.
5.2 Allocate stock-taking responsibilities to
staff.
5.3 Produce accurate stock reports within
designated timelines.

LESSON 9: TRAINING SMALL GROUPS (TSG)

Training needs analysis The learner demonstrates The learner independently trains LO 1. Prepare for training TLE_HECCK9-
Designing training and an understanding of the small groups. programs/sessions. 12TSG-IIa-27
development plans concepts, theories and 1.1 Identify specific training needs and
principles in training small confirm through consultation with
groups. appropriate personnel.
1.2 Match training objectives with identified
competency development needs.
1.3 Plan and document training approaches.

Different training delivery LO 2. Conduct the training. TLE_HECCK9-


methods 2.1 Conduct training in a safe and accessible 12TSG-IIa-b-
How to conduct training environment. 28
programs 2.2 Select training delivery methods
Presentation skills and proper use appropriate to participants needs, trainer
of equipment availability, location and resources.

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 14 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Strategies and techniques that 2.3 Employ strategies and techniques that
facilitate the learning process facilitate learning process.
2.4 Discuss training objectives, sequence of
activities and assessment processes with
training participants.
2.5 Undertake systematic approach to meet
specific needs of training participants.

Individual needs of participants LO 3. Provide opportunities for practices. TLE_HECCK9-


Importance of on- the- job 3.1 Provide practice opportunities to the 12TSG-IIb-29
exposure. participants to achieve the components of
- Simulations and role plays competency.
3.2 Implement variety of methods to meet
the individual needs of participants.

Importance of evaluating LO 4. Review training. TLE_HECCK9-


programs 4.1 Encourage participants to self-evaluate 12TSG-IIc-30
Methods of evaluating programs performance and identify areas for
Performance review and analysis improvement.
4.2 Monitor participants readiness for
assessment and provide assistance with
the collection of evidence for satisfactory
performance.
4.3 Evaluate training against objectives in the
context of self-assessment, participant
feedback, supervisor comments and
measurements.
4.4 Record training details according to
enterprise and legislative requirements.
4.5 Utilize results of evaluation to guide
further training.

LESSON 10: ESTABLISHING AND CONDUCTING BUSINESS RELATIONSHIPS (ECB)


LO 1. Establish and conduct business
Types of formal agreements The learner demonstrates The learner independently relationships. TLE_HECCK9-
Establishing and building business an understanding of the establishes and conducts 1.1 Establish relationships to promote 12ECB-IIc-31
contacts concepts, theories and business relationships. goodwill and trust between the enterprise
Conducting successful business

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K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
negotiations principles in establishing and its customers/suppliers.
Communication skills and and conducting business 1.2 Use effective communication skills and
techniques relationships. techniques to build trust and respect in
Interpersonal skills business relationships.
1.3 Identify opportunities to maintain regular
contact with customers and suppliers.

LO 2. Conduct negotiations.
Professional business negotiation 2.1 Conduct negotiations in a business-like TLE_HECCK9-
procedures and professional manner within the 12ECB-IId-32
Effective negotiating skills and relevant cultural context.
techniques 2.2 Conduct negotiations in the context of the
Presenting a proposal/Business current enterprise marketing focus.
proposal presentation skills 2.3 Maximize benefits for all parties in the
negotiation through use of established
techniques.
2.4 Incorporate feedback and input from
colleagues into the negotiation.
2.5 Communicate with the appropriate
colleagues and stakeholders about the
results of negotiation within the
appropriate timeframes.

LO 3. Make formal business agreements.


Importance of contracts/MOA 3.1 Confirm agreements in writing using TLE_HECCK9-
Preparing contracts/MOA formal contracts and in accordance with 12ECB-IIe-33
Legal issues in preparing enterprise requirements.
contracts 3.2 Check and obtain appropriate approval of
formal agreements in accordance with
enterprise procedures.
3.3 Seek advice of specialist in the
development of contracts.

Legal issues in the performance LO 4. Foster and maintain business TLE_HECCK9-


of obligations in the contract relationships. 12ECB-IIe-34
Building and maintaining 4.1 Review information needed to maintain
relationships business relationships.
4.2 Honor agreements within the scope of
individual responsibility.

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K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
4.3 Make adjustments to agreements in
consultation with the customer/supplier
and share information with appropriate
colleagues.
4.4 Nurture relationships through regular
contact.
CORE COMPETENCIES
LESSON 11: PLANNING AND PREPARING FOOD FOR ALA CARTE AND BUFFETS (PAB)
LO 1. Plan a la carte and buffet items.
Types of food and dishes for ala The learner demonstrates The learner independently plans 1.1 Identify types of food and dishes for a la TLE_HECCK9-
carte and buffets an understanding of the and prepares food for a la carte carte and buffet according to enterprise 12PAB-IIf-j-35
Basic principles of nutrition concepts, theories and and buffets. and/or customer requirements.
Principles of food & beverage principles in planning and 1.2 Identify basic principles of nutrition.
cost control preparing food for ala 1.3 Calculate food cost based on budget
Design and layout for a la carte carte and buffets. requirements.
and buffets 1.4 Plan the layout and design of buffet in
Kinds of buffet centerpiece and accordance with the type of food,
decoration occasion and desired theme.
Food safety regulations 1.5 Identify kinds of buffet centerpiece and
decoration according to enterprise
procedures.
1.6 Design, organize and produce buffet
centerpiece and decoration according to
enterprise procedures.

LO 2. Prepare, produce and present foods


Selection of hot and cold dishes for a la carte and buffets. TLE_HECCK9-
Aspic and gelatin preparation and 2.1 Use appropriate methods of cookery to 12PAB-IIIa-d-
presentation prepare hot and cold dishes for a la carte 36
Sauces and garnishes and buffets.
Slicing techniques in serving 2.2 Glaze buffet items with aspic or gelatin
meat preparations according to enterprise
Presentation techniques for food standards.
items that make up a buffet 2.3 Produce sauces and garnishes suitable for
Health and hygiene regulations a la carte and buffet food items.
in serving hot and cold foods 2.4 Apply slicing techniques in serving meat
Portion control for a la carte and buffet.
Desserts suitable for a la carte 2.5 Present food items attractively and

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K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
and buffet tastefully to maximize appeal.
2.6 Present hot and cold foods according to
health and hygiene regulations.
2.7 Minimize food wastage by applying
portion control to maximize profit.
2.8 Select suitable desserts for a la carte and
buffet.

Proper handling of foods LO 3. Store a la carte and buffet items. TLE_HECCK9-


Food danger zone 3.1 Identify correct temperature in handling 12PAB-IIId-37
Inventory and stock control foods. (food danger zone)
systems 3.2 Store food properly with dates to facilitate
Storage of foods FIFO procedures.
LESSON 12: PLANNING AND CONTROLING MENU-BASED CATERING (PCC)

Menu classification according to: The learner demonstrates The learner independently plans LO 1. Plan and prepare menus. TLE_HECCK9-
- Food items offered and an understanding of the and controls menu-based 1.1 Identify enterprise and/or customer 12PCC-IIIe-g-
priced concepts, theories and catering based on industry requirements for menus. 38
- How menus are changed principles in planning and standards. 1.2 Determine menu items according to
- Meal types controlling menu-based different menu planning considerations.
- Menus to be utilized for catering. 1.3 Ensure compliance of costs of menu items
types of menus in accordance with enterprise policy and
Factors to consider in Menu labor requirements on menu pricing.
planning 1.4 Prepare menus as required by the
Enterprise policy and labor enterprise, type of cuisine or particular
requirements on menu pricing situation.
Culinary terms related to menus 1.5 Write menu using terminology appropriate
commonly used in the industry to:
1.5.1 Market and menu style
1.5.2 Items description

Catering control systems LO 2. Control menu-based catering. TLE_HECCK9-


- Forms used in catering control 2.1 Use appropriate catering control systems 12PCC-IIIg-i-
systems according to enterprise requirements. 39
Production scheduling 2.2 Plan production schedule giving
Quantity food production consideration to:
Recipe yield testing 2.4.1 menu constraints
Cost control (recipe/menu 2.4.2 available equipment

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K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
costing) 2.4.3 expertise of labor
Security procedures in food 2.4.4 available time
production and storage 2.3 Apply portion control and effective yield
testing to product utilization and optimum
quality.
2.4 Apply labor cost control considering the
following:
2.4.1 roster
2.4.2 scheduling
2.4.3 award conditions
2.4.4 rates
2.5 Apply security procedures in food
production and storage to minimize risks
of theft, damage or loss.

Portion sizes and control LO 3. Practice portion control. TLE_HECCK9-


Portioning tools and its usage 3.1 Identify correct portioning activities 12PCC-IIIj-40
through:
3.1.1 volume
3.1.2 weight
3.1.3 count
3.2 Use correct portioning tools to determine
sizes.

LESSON 13: ORGANIZING BULK COOKING OPERATIONS (OBC)

Recipe quantification The learner demonstrates The learner organizes bulk LO 1. Plan kitchen operations for bulk TLE_HECCK9-
Factors affecting selection of food an understanding of the cooking operations based on cooking. 12OBC-IVa-41
for production concepts and underlying industry standards. 1.1 Determine accurate quantities according
- Type of food to be prepared principles in organizing to recipes and specifications.
- Quantity of food bulk cooking operations. 1.2 Apply the factors affecting selection of
- Timeframe food for purchasing.
- Customers requirements 1.3 Prepare a clear, complete and appropriate
- Menu type mise en place list.
- Enterprise practices 1.4 Design a work schedule and workflow
Work schedules and workflow plan to maximize teamwork and
plans efficiency.

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 19 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

Food production system LO 2. Organize production of bulk TLE_HECCK9-


Equipment requirements for cooking menus. 12OBC-IVb-42
particular food production system 2.1 Identify food production system:
Safety work practices 2.1.1 Fresh cook
2.1.2 Cook-chill to five-day shelf life
2.1.3 Cook-chill-extended life
2.1.4 Cook-freeze
2.2 Organize equipment for particular
sequence of dishes to enable smooth
workflow and minimize delays.
2.3 Apply quality control in all stages of
preparation with focus on design/eye
appeal and portion/ size.
2.4 Apply safety work practices.

Bulk cooking system LO 3. Select systems for bulk cooking. TLE_HECCK9-


Appropriate equipment for bulk 3.1 Select appropriate food production system 12OBC-IVb-c-
cooking operations for bulk cooking according to enterprise 43
requirements.
3.2 Identify the appropriate cooking
equipment to assist production and bulk
cooking operations.

Menu items LO 4. Use preparation and cooking TLE_HECCK9-


Specialty recipes techniques appropriate to the bulk 12OBC-IVc-e-
Methods of cooking and their cooking system. 44
effects on the nutritional value 4.1 Select menu items that are compatible
and quality of food with the type of system chosen.
Safety in the kitchen/safe work 4.2 Prepare specialty recipes taking into
practices account the types of food service system.
4.3 Use method of cooking taking into
account the effects on nutrition quality
and structure.
4.4 Apply safe work practices in the kitchen.

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K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
LESSON 14: PREPARING PATES AND TERRINES (PPT)

Types of pates and terrines The learner demonstrates The learner prepares pates and LO 1. Prepare pates and terrines. TLE_HECCK9-
Ingredients for pates and terrine an understanding of the terrines based on industry 1.1 Identify types of pates and terrines. 12PPT-IVf-g-45
making concepts, theories and standards. 1.2 Select appropriate ingredients for
Pates and terrine preparation principles in preparing production of pates and terrines.
Handling of pates and terrines pates and terrines. 1.3 Prepare pates and terrines with the
Machines and equipment in pates following:
and terrine preparation 1.3.1 Lining of moulds for pates and
terrines.
1.3.2 Use binding agents and processes
of basic forcemeat.
1.4 Handle correctly a range of pastries
suitable for pate en croute to ensure high
quality and attractive presentation.
1.5 Operate specialized equipment and
machinery for making pates and terrines
correctly and safely according to
manufacturers instructions.

Decoration and presentation of LO 2. Present pates and terrines. TLE_HECCK9-


pates and terrines 2.1 Decorate pates and terrines appropriately 12PPT-IVh-i-46
Uses of pates and terrines. giving consideration to contemporary
tastes, color presentation and eye appeal.
2.2 Present pates and terrines attractively for
various uses namely:
2.2.1 Appetizers
2.2.2 Entrees
2.2.3 Buffets

New recipes for pates and LO 3. Develop new recipes. TLE_HECCK9-


terrines 3.1 Develop recipes for pates and terrines 12PPT-IVi-j-47
Recipe testing using:
3.1.1 A range of suitable product.
3.1.2 Giving considerations to
presentation.

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K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
3.2 Test new recipes for pates and terrines
for the following criteria:
3.2.1 Taste
3.2.2 Yield
3.2.3 Customers acceptance

LESSON 15: PLANNING, PREPARING AND DISPLAYING A BUFFET (PDB)

Buffet concepts, themes or The learner demonstrates The learner plans, prepares and LO 1. Plan and design a buffet. TLE_HECCK9-
occasions an understanding of the displays a buffet based on 1.1 Design total concept, food items and 12PDB-Ia-48
Buffet plan according to customer concepts, theories and industry practice and standards. display as required in consultation with
requirements principles in planning, customers and other relevant personnel.
preparing and displaying a 1.2 Plan buffets according to:
buffet. 1.2.1 required theme or occasion in
consultation with customers and
other relevant personnel
1.2.2 Appropriate range and quality of
food items required by the
customer
1.2.3 Price consideration or customers
budget

Service equipment, tools and LO 2. Prepare for the buffet. TLE_HECCK9-


supplies 2.1 Select appropriate service ware and linen 12PDB-Ib-d-49
Buffet decorations and to display food and decorations.
centerpieces 2.2 Organize buffet centerpiece and
Buffet set-ups decoration according to enterprises
Buffet presentations procedures.
Coordination of concerned 2.3 Arrange tables and service points so they
individuals are suitable for buffet display and service
according to occasion and efficient safe
customer/staff accessibility.
2.4 Organize food presentation with artistic
flair and according to establishments
standards or customers requirements.
2.5 Coordinate all preparations and
arrangements for buffet with all
concerned individuals.

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K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Selection food display LO 3. Display food items. TLE_HECCK9-
Techniques for attractive 3.1 Display food items with a sense of artistry 12PDB-Id-e-50
presentation and display of food, to create customer appeal.
centerpieces and decorations 3.2 Use garnishes and accompaniments to
Types of food garnishes and enhance taste and appeal.
accompaniments 3.3 Supervise buffet service to ensure that
Principles and practices food items are replenished and that the
particularly related to buffet total display remains neat and attractive.
service

Proper handling of buffet foods LO 4. Present buffet in a safe and TLE_HECCK9-


(e.g. temperature level) hygienic manner. 12PDB-Ie-51
Hygienic practices in food 4.1 Take preventive measures to eliminate
preparation and service cross-contamination and food spoilage.
4.2 Keep temperature level on food display as
prescribed by legislation.

LESSON 16: SELECTING, PREPARING AND SERVING SPECIALIZED FOOD ITEMS (SSF)

Kinds of specialized food items The learner demonstrates The learner selects, prepares LO 1. Select specialized food items. TLE_HECCK9-
Selecting specialized food items an understanding of the and serves specialized food 1.1 Source suitable suppliers of specialized 12SSF-If-52
Purchasing and storage concepts, theories and items. food items.
procedures of specialized food principles in selecting, 1.2 Select suppliers taking into consideration
items. preparing and serving the quality and price of products and
specialized food items. enterprise requirements.
1.3 Practice appropriate purchasing and
storage procedures to minimize wastage.

Planning menus with specialized LO 2. Plan menus and/or promotional TLE_HECCK9-


food items strategies. 12SSF-If-g-53
Menu costing of specialized food 2.1 Plan specialized menus and menu items to
items meet enterprise and customer
Developing new recipes using requirements and achieve appropriate
specialized food items balance or integration with other items.
2.2 Develop promotional strategies to
incorporate or focus on specialized food

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K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
items.
2.3 Price menu items to achieve satisfactory
profit levels and satisfy enterprise
requirements.
2.4 Consider seasonal availability when
developing menus and taking into
consideration the characteristics and
varieties of food items.
2.5 Create new menu items or dishes using
specialized food.

History and significance of LO 3. Prepare and present (dishes using) TLE_HECCK9-


specialized food items specialized food items. 12SSF-Ih-j 54
Preparation of specialized food 3.1 Prepare specialized food items ensuring
items appropriate flavor combinations, aesthetic
Presentation of specialized food characteristics and taste.
3.2 Cook dishes in a variety of styles as
items
required by the menu, enterprise, and
- Marinating, coating customer.
- Tenderizing 3.3 Present food items appropriately to
- Hanging of poultry, and game maximize appeal.
Preservation of specialized food 3.4 Preserve foods where appropriate, using
items suitable techniques.
- Drying, salting, pickling,
smoking

Hygiene and safety practices LO 4. Implement hygienic and safe TLE_HECCK9-


Preventive measures in preparing practices. 12SSF-Ij-55
specialized food items 4.1 Exercise hygiene and safety to prevent
Storing specialized food items and eliminate risk in the preparation of
specialized food items.
4.2 Practice awareness of the safety
measures in preparing specialized food
items.
4.3 Apply proper storage to specialized food
items according to OSHS.

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K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
LESSON 17: SELECTING, PREPARING AND SERVING SPECIALTY CUISINES (SSC)

Types of specialized cuisines The learner demonstrates The learner independently LO 1. Plan a specialized cuisine. TLE_HECCK9-
- Specialty or ethnic an understanding of the selects, prepares and serves 1.1 Identify types of specialized cuisines. 12SSC-IIa-c-56
- Classical concepts, theories and specialty cuisines based on 1.2 Consider seasonality and general
- Contemporary principles in selecting, industry standards. availability of ingredients when developing
- National or regional preparing and serving menus and choosing menu items.
- Vegetarian cuisine specialty cuisines. 1.3 Price menu items to achieve satisfactory
Factors to consider when profit levels and satisfy enterprise
developing and choosing menu requirements.
items for a specialized cuisine 1.4 Plan dcor and setting according to
Pricing specialized cuisine. specialized cuisine, cultural considerations
Decorations and setting and enterprise focus.
specialized cuisines
- Furnishing and fitting
- Color schemes
- Lightings
- Decorations
- Live or music
- Display of art work

Menu items appropriate to cuisine LO 2. Select and purchase food for menu TLE_HECCK9-
styles items. 12SSC-IIc-e-57
Factors to consider in selecting 2.1 Select menu items that are appropriate to
the right suppliers the cuisine styles, taking into
Preparation and cooking consideration quality, price, seasonal
techniques use in specialized availability and enterprise requirements.
cuisine 2.2 Source suitable suppliers of standard and
specialized food required.
2.3 Select suppliers to quality, price and
enterprise requirements.
2.4 Minimize wastage through purchases and
storage, taking into account any special
requirements.

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K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
LO 3. Select and use equipment and
Types of equipment and utensils techniques for preparation, cooking and TLE_HECCK9-
used to produce authentic ethnic service. 12SSC-IIf-g-58
cuisines 3.1 Identify specialized utensils and cooking
Preparation methods and cooking equipment to produce authentic menu
techniques used in specialized items.
cuisines 3.2 Use appropriate preparation methods and
Table setting requirements utensils according to the style and
according to styles of cuisine requirements of the cuisine.
3.3 Set tables according to cuisine and
enterprise requirements.

Cultural awareness of the LO 4. Prepare, cook and serve a range of TLE_HECCK9-


customs, traditions and rituals menu items. 12SSC-IIh-j-
involved in menu planning and 4.1 Observe cultural requirements and major 59
other aspects of food preparation issues in the preparation, cooking and
of different religious or cultural service or specialized cuisines.
groups 4.2 Prepare appropriate accompaniments and
- Prohibitions, sanctions and garnishes required for specific menu
requirements related to food items.
items including food types, 4.3 Serve menu items in correct sequence
combinations, origins, using appropriate accompaniments and
handling, preparation, cooking garnishes.
and serving
Cultural considerations, such as
combination of foods, serving
sequence and choices

LO 5. Implement safe and hygienic


Hygiene and safety practices practices. TLE_HECCK9-
(OSHS) 5.1 Identify potential hygiene and safety 12SSC-IIj-60
Preventive measures in preparing problems and take appropriate and
specialty cuisines preventive measures to eliminate risks in
Storing specialty cuisines producing specialized cuisines.
5.2 Apply proper food storage according to
Occupational Safety and Health Standards
(OSHS).

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K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
LESSON 18: MONITORING CATERING REVENUE AND COSTS (MCR)

Basic systems for purchasing, and The learner demonstrates The learner independently LO 1. Establish and maintain purchasing TLE_HECCK9-
ordering procedures an understanding of the monitors catering revenue and and ordering systems. 12MCR-IIIa-61
Inventory and stock control concepts, theories and costs. 1.1 Implement appropriate basic systems for
systems principles in monitoring purchasing and ordering to maximize
Records keeping catering revenue and quality and minimize costs and wastage.
costs. 1.2 Update regularly the stock records
systematically following operational
procedures.

Basic accounting systems LO 2. Establish and maintain a financial TLE_HECCK9-


- Preparing financial statements control system. 12MCR-IIIb-c-
and balance sheet 2.1 Prepare departmental and operational 62
Forecasting and budgeting income statements as per standard
operational procedures.
2.2 Determine budget allocation within
defined fiscal periods and adequately
explain any variations.

.
Food production control system LO 3. Maintain a production control TLE_HECCK9-
Work flows and staff rostering system. 12MCR-IIIc-d-
Sales monitoring 3.1 Maintain food control and production 63
Developing sales forecasts schedules to maximize efficiency and
minimize waste.
3.2 Design work flows and staff rostering to
minimize unit labor cost.
3.3 Monitor daily sales accurately to make
timely adjustments to menus to reflect
customer preferences.

Appropriate computer systems LO 4. Select and utilize technology. TLE_HECCK9-


and business machines 4.1 Utilize appropriate computer systems and 12MCR-IIIe-64
- Point of sales systems such as business machines for ease and efficiency.
cash registers 4.2 Select and use appropriate software

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 27 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
-Integrated computer based according to the needs of the
systems establishment.
- Calculators
- Fax machines
Appropriate software
- Spreadsheets
- Accounting
- Database
- Financial planning and
tracking
- Stock control
- Scheduling and production
LESSON 19: ESTABLISHING AND MAINTAINING QUALITY CONTROL (EMQ)
LO 1. Establish and implement
Quality control systems in all The learner demonstrates The learners independently procedures for quality control. TLE_HECCK9-
phases of the food preparation an understanding of the establish and maintain quality 1.1 Apply appropriate procedures to ensure 12EMQ-IIIf-h-
- ISO 9001(Quality Management concepts, theories and control procedures. the quality of menu items in: 65
System) principles in establishing 1.1.1 Raw materials
- ISO 14001 (Environmental and maintaining quality 1.1.2 Cooking processes
Management System) control. 1.1.3 Portion control
- HACCP 1.1.4 Presentation
- 5S 1.2 Ensure products and services consistent
- 3Rs with enterprise requirements.
1.3 Ensure food items to match menu
descriptions.

LO 2. Monitor and solve quality-related


Procedures in monitoring and problems. TLE_HECCK9-
solving quality related problems 2.1 Apply procedures to monitor quality 12EMQ-IIIh-j-
Key areas for monitoring quality. including: 66
2.1.1 Observation
2.1.2 Formal audits and reviews
2.1.3 Tasting
2.1.4 Seeking feedback
2.2 Identify and solve problems encountered
related to monitoring quality control
according to established standard
operating procedures.

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 28 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
LESSON 20: APPLYING COOK-CHILL-FREEZE PRODUCTION PROCESSES (ACF)

Receiving procedures The learner demonstrates The learner independently LO 1. Ensure goods received conform to TLE_HECCK9-
Storing procedures an understanding of the applies cook-chill-freeze the appropriate food hygiene and health 12ACF-IVa-b-
Temperature specifications for concepts, theories and production processes based on standards. 67
the maintenance of food safety principles in applying manufacturers specification. 1.1 Check delivered goods to ensure correct
and quality in the cook-chill cook-chill-freeze quantities, acceptable use-by dates and
process production processes. temperature.
Freezing and storage 1.2 Record temperature check results
requirements in specific relation according to enterprise procedures.
to cook-chill-freeze 1.3 Move stock quickly to freezer storage,
Return of goods/merchandize w/ ensuring that freezer doors are not left
discrepancy open for extended periods of time.
1.4 Check freezer temperatures daily,
according to enterprise procedures.
1.5 Rotate stock on a first in-first out basis
to ensure consumption by use-by dates
and avoid wastage.
1.6 Report breaches of established enterprise
standards and procedures concerning
receipt of goods, temperature checks, and
stock quality following required enterprise
procedures.

Process of checking food items LO 2. Prepare and cook food to meet TLE_HECCK9-
Temperatures for cooking industry safety standards. 12ACF-IVb-c-
HACCP 2.1 Check raw food and ingredients for 68
Food-borne illnesses and potential deterioration prior to
contamination preparation.
Food packaging 2.2 Cook food to specified internal
Safe food handling temperatures.
2.3 Keep microbiological and chemical
changes within safe tolerances.
2.4 Maintain quality of food at the optimum
level in terms of taste and appearance.
2.5 Portion and pack food portioned following
required procedures and using correct
containers for freezing where necessary.
K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 29 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
LO 3. Chill cooked food.
Blast chilling 3.1 Meet time and temperature standards for TLE_HECCK9-
Water-bath chilling blast and water-bath chilling. 12ACF-IVc-d-
Cook-chill systems and 3.2 Maintain food quality throughout the 69
procedures chilling process.

LO 4. Freeze cooked food.


Freezing foods procedures 4.1 Freeze food in accordance with TLE_HECCK9-
Food safe storage appropriate food safety standards. 12ACF-IVd-e-
4.2 Freeze food in batches, in accordance 70
with enterprise procedures, allowing each
freezing cycle to be completed.

LO 5. Store cooked food under


Types of cooked food containers refrigeration. TLE_HECCK9-
Factors to consider in labeling 5.1 Select appropriate containers for storage. 12ACF-IVe-f-71
Cooked food storing procedures 5.2 Ensure correct and clear labeling.
Efficient use of refrigerated 5.3 Met time and temperature standards for
storages storage.
5.4 Place food items in appropriate storage
once the cook-chill or freezing cycle is
complete.
5.5 Maintain correct storage temperatures.
5.6 Record storage temperatures accurately.

LO 6. Distribute cook-chill/frozen
Proper handling and holding products. TLE_HECCK9-
cook-chill/frozen food items for 6.1 Transport necessary food from production 12ACF-IVg-72
distribution kitchen to outlets by refrigerated or
insulated containers.
6.2 Maintain safe handling of food throughout
the distribution cycle.
6.3 Check and record temperature levels at
dispatching and receiving.

LO 7. Prepare frozen food for reheating.


Methods of thawing frozen foods 7.1 Remove required food item from the TLE_HECCK9-
freezer and use appropriate methods for 12ACF-IVg-h-
thawing in accordance with enterprise 73

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 30 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
procedures and food safety requirements.
7.2 Space trays to permit air circulation.
7.3 Thaw product to 0-4oC within 24 hours.
7.4 Transport food safely to the point of
production and service, and maintain
correct temperatures.
LO 8. Re-thermalize (reheat) food
Re-thermalization or reheating products. TLE_HECCK9-
procedures 8.1 Pre-heat oven to required temperature in 12ACF-IVh-i-74
- Low heat convection accordance with enterprise procedures
- Infrared radiation and food safety standards.
- Microwave 8.2 Prepare appropriate food product for
- Water bath reheating.
- Kettle 8.3 Space re-heating containers to allow air
- Combination convection ovens flow.
Re-heating procedures in 8.4 Follow re-thermalization or re-heating
accordance with manufacturers procedures in accordance with
recommendations manufacturers recommendations, oven
type, loading procedures and other
established procedures of the enterprise.
8.5 Check and record product temperature in
accordance with enterprise procedures.
8.6 Clean thermometers between temperature
checks of each food item.
8.7 Reheat fully frozen food required in
emergencies, in accordance with
enterprise procedures and food safety
standards.

LO 9. Maintain and serve reheated food.


Factors to consider in serving re- 9.1 Transfer re-heated food safely to heated TLE_HECCK9-
heated food bain-marie. 12ACF-IVj-75
- Handling and holding food for 9.2 Maintain food temperature at 70oC.
service 9.3 Minimize warm holdings.
- Food safety procedures 9.4 Follow portion control serving procedures
of the enterprise.
9.5 Serve food items at temperatures which
comply with food safety standards,
enterprise policy and client preferences.

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 31 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
RESOURCES
METHODOLOGIES ASSESSMENT METHODS
EQUIPMENT/TOOLS SUPPLIES

Freezer Can opener Lecture Written test


Refrigerator Kitchen scissors Discussion Oral questioning
4- burner gas range w/ oven Soup ladle (s.m.l) Demonstration Direct Observation
Stock fat burner Kitchen spoon Hands-on activities Food tasting
Deep fat fryer Kitchen spoon slotted Video Viewing Performance test
Microwave oven Kitchen fork Slideshow Presentation
Exhaust hood Kitchen fork slotted Case Studies
Blender machine Carving fork Immersion
Pressure cooker Pocket pin thermometer On site visit
Meat slicer Peelers On-job-training
Meat grinder Tenderizer
Meat chopper Skimmer (fine)
Food mill Wire skimmer
Weighing scale (kilos) Skimmers spider
Weighing scale (grams) Strainer (s,m,l, heavy duty)
Food processor Sieve
Salamander/griller Food tongs
Preparation table w/ sink Turner
Preparation table Spatula
Utility shelves Wooden spoon
Stainless steel rack Parisienne spoon
Utility cart Zester
Condiment cabinet Piping bag
Mop squeezer Pastry tubes
Floor mops Chinois
Broom Funnel (s.m.l)
Dust pan Measuring spoon
Garbage bins Measuring cups
Soap dispenser Ice cream scooper
Paper towel dispenser Cheese cloth
First aid kit Serving spoon serving fork
Fire extinguisher Textbooks and other references
Fire alarm Recipe Books
Fire sprayer Handouts/Modules
Paring knife Equipment Manuals
Bread knife Projector

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 32 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Filleting knife Laptop, desktop
Carving knife Speaker
Chefs knife CDs/DVDs
Boning Knife Marker
Pencil
Oysters knife Bond paper
Cleaver Beef
Butcher knife Pork
Sauce pans w/ handle (s,m,l) Lamb
Sauting pan (s,m,l,heavy duty) Chicken
Braising pan (s,m,l) Duck
Stock pots (s.m.l) Turkey
Frying pans (s,m,l) Pigeon, etc.
Colander (s,m,l) Fish
Shellfish
Cutting board Vegetables
Fish poacher Fruits
Casserole (s,m,l,heavy duty) Dairy products
Woks (s,m,l) Processed foods
Double boiler (s,m,l) Sauces
Paellara Spices
Glass rack Seasoning
Soup rack Canned fruits
Plate rack Canned vegetables
Noodles/pasta
Baking tray (s.m.l) Rice
Utility tray (stainless) Flour
Roasting tray Cornstarch
Mixing bowls (stainless, all sizes) Sugar
Apple corer Beans
Wire whisk (s,m,l, heavy duty)

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 33 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)

GLOSSARY

1. Barbecue - a cooking method involving grilling food over a wood or charcoal fire. Usually some sort of rub, marinade, or sauce is brushed
on the item before or during cooking.
2. Blanch - to cook an item briefly in boiling water or hot fat before finishing or storing it.
3. Boil - a cooking method in which items are immersed in liquid at or above the boiling point (212F/100C).
4. Braise - a cooking method in which the main item, usually meat, is seared in fat, then simmered in stock to another liquid in a covered
vessel.
5. Broil - a cooking method in which items are cooked by a radiant heat source placed above the food, usually in a broiler or salamander.
6. Butcher - a person responsible for cutting up meats, poultry and occasionally fish.
7. Chafing dish - a metal dish with a heating unit (flame or electric) used to keep foods warm and to cook foods at tableside or during buffet
service.
8. Chop - to cut into pieces of roughly the same size. Also, a small cut of meat including part of the rib
9. Combination - a cooking method that involves the application of both moist and dry heat to the main item (for example, braising or stewing)
method
10. Cure - to preserve food by salting, smoking and or drying
11. Deep fry - a cooking method in which foods are cooked by immersion in hot fat; deep-fried foods are often coated with bread crumbs or
batter before being cooked
12. Dice - to cut ingredients into small cubes (1/4 inches for small, 1/3 for medium, inch for large)
13. Fillet - a boneless cut of meat, fish or poultry
14. Garnish - an edible decoration of accompaniment to a dish
15. Gratine - browned in an oven or under a salamander. Gratine can also refer to a forcemeat in which some portion of the dominant meat
is sauted and cooled before grinding.
16. Grill - a cooking technique in which foods are cooked by a radiant heat source placed below the food. Also, the piece of equipment
on which grilling is done.
17. Instant reading thermometer - a thermometer used to measure the internal temperature of foods. The stem is inserted into the food, producing an instant
temperature read out.
18. Marinade - an apparel used in cooking to flavor and moisten foods. It may be liquid or dry. Liquid marinades are usually based on acidic
ingredients, such as wine or vinegar; dry marinades are usually salt-based.
19. Microwave - a method of meat transfer in which electro-magnetic waves generated by a device called a magnetron penetrate food and
cause the water molecules in it to oscillate.
20. Mince - to chop into very small pieces
21. Mise-en-place - Put in place. The preparation and assembly of ingredients, pans, utensils and plates or serving pieces needed for a particular
dish or service period
22. Pan broil - a cooking method similar to dry sauting that simulates broiling by cooking an item in a hot pan with little or no fat.
23. Panfry - a cooking method in which items are cooked in deep fat in a skillet over medium heat; this generally involves more fat than
sauting or stir-frying but less than deep-frying.
24. Pasta - noodles made from a dough of flour (often semolina), water and/or eggs. This dough is kneaded, rolled and cut or extruded,
then cooked by boiling
25. Poach - a method in which items are cooked gently in simmering liquid

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 34 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
26. Pressure - a machine that steams food by heating water under pressure in a sealed compartment, allowing the team to reach higher-than-
steamer boiling temperature (212F/100C). The food is placed in a sealer chamber that cannot be opened until the pressure has
released and the steam properly vented from the chamber.
27. Roast - a dry heat cooking method in which items are cooked in an oven or on a spit over a fire
28. Saut - a cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top.
29. Simmer - to maintain the temperature of a liquid just below boiling. Also, a cooking method in which items are cooked in a simmering
liquid.
30. Smoking - any of several methods for preserving and flavor foods by exposing them to smoke. Methods include cold-smoking (in which
smoked items are not fully cooked), hot-smoking (in which the items are cooked), and smoke-roasting.
31. Steaming - a cooking method in which items are cooked in a vapor by boiling water or other liquids.
32. Stew - a cooking method nearly identical to braising but generally involving smaller pieces of meat and hence a shorter cooking time.
Stewed items also may be blanched, rather than seared, to give the finished product a pale color. Also a dish prepared by
using the stewing method.
33. Stir fry - a cooking method similar to sauting in which items are cooked over high heat, using little fat. Usually this is done in a wok
and the food is kept moving constantly.
34. Portion control - the understanding of how much the serving size of food is and the amount of calories or how much food energy a serving
contains.
35. Legislation - a law which has been promulgated (or "enacted") by a legislature or other governing body. Legislation can have many
purposes: to regulate, to authorize, to prescribe, to sanction, to grant, to declare or to restrict.

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 35 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)
CODE BOOK LEGEND
Sample: TLE_HECCK9-12LWC-IIa-1

LEGEND SAMPLE DOMAIN / COMPONENT CODE


Leading Workplace Communication LWC
Learning Area and Technology and Livelihood
Leading Small Teams LST
Strand/Subject or Education_Home Economics TLE_HE
First Entry Developing and Practicing Negotiation Skills DPN
Specialization Commercial Cooking CCK9-12
Solving Problems Related to Work Activities SPW
Grade Level 9/10/11/12 Using Mathematical Concepts and Techniques UMC
Uppercase Domain/ Content/ Using Relevant Technologies URT
Leading Workplace Communication LWC
Letter/s Component/ Topic Developing Roster Staff DRS
- Controlling and Ordering Stock COS
Roman Numeral Training Small Groups TSG
*Zero if no specific Quarter First Quarter I Establishing and Conducting Business Relationships ECB
Quarter Planning and Preparing Food for Ala Carte and Buffets PAB
Lower case Planning and Controlling Menu-based Catering PCC
letter/s Organizing Bulk Cooking Operations OBC
*Put an en-dash (-) Preparing Pates and Terrines PPT
Week Week one a
in between letters Planning, Preparing and Displaying a Buffet PDB
to indicate more Selecting, Preparing and Serving Specialized Food Items SSF
than a specific week Selecting, Preparing and Serving Specialty Cuisines SSC
- Monitoring Catering Revenue and Costs MCR
Communication information about Establishing and Maintaining Quality Control EMQ
Arabic Number Competency 1
workplace processes. Applying Cook-Chill-Freeze Production Processes ACF

Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.
Please refer to the sample Curriculum Map on the next page for the number of semesters per Home Economics specialization and those that have pre-requisites. Curriculum
Maps may be modified according to specializations offered by a school.

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 36 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)

* Please note that these subjects have pre-requisites mentioned in the CG. **This is just a sample. Schools make their own curriculum maps
+ CG updated based on new Training Regulations of TESDA. considering the specializations to be offered. Subjects may be taken
Other specializations with no pre-requisites may be taken up during these semesters. up at any point during Grades 9-12.

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 37 of 38
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COMMERCIAL COOKING NC III
(320 hours)

Reference:

Technical Education and Skills Development Authority-Qualification Standards Office. Training Regulations for Commercial Cooking NC III. Taguig City, Philippines: TESDA,
2007.

K to 12 Home Economics Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 38 of 38

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