K to 12 Basic Education Program

TECHNOLOGY AND LIVELIHOOD EDUCATION

(GRADE 9)
Grade Level Standard:

Technology and Livelihood Education in Home Economics – Cookery leads to National

Certificate Level II (NCII). It covers core competencies namely; (1) cleaning and maintaining kitchen
premises (2) preparing appetizers (3) preparing salad and dressings (4) preparing sandwiches (5)
preparing desserts and (6) packaging prepared foods.

CONTENT STANDARD

The learner demonstrates understanding of core concepts, and theories in Cookery.

PERFORMANCE STANDARD

The learner independently demonstrates core competencies in Cookery as

prescribed in the TESDA Training Regulation.
LEARNING COMPETENCIES
 Clean and maintain kitchen premises
 Prepare appetizers
 Prepare salad and dressings
 Prepare sandwiches
 Prepare desserts
 Package prepared foods

I. INTRODUCTION

Technology and Livelihood Education (TLE) is one of the nomenclature in the

implementation of the K to 12 Basic Education Program (BEP) composed of four
components; namely, Agri-Fishery Arts, Home Economics, Industrial Arts and Information
and Communication Technology. In this module, the focus is on Home Economics course –
Cookery.

In this course, varied and relevant activities and opportunities are provided to
demonstrate your understanding of concepts and core competencies as prescribed in TESDA
Training Regulation in Cookery and provides quality foods and services to

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target clients. This will also be a venue for you to assess yourself and identify aspects of
business that you need to strengthen and safeguard before you become a part of the
workforce.

Today in the world of work, the number of available jobs is scars and the Department
of Education is revitalizing its resources to lead the young minds and to prepare them
skillfully as future Chef. It is in honing the skills that learners can assure to have an edge of
surviving the daily needs of oneself and of others. It seeks to provide the learners with the
knowledge, attitude, values and skills in the field of Cookery.

This module is specifically crafted to focus on the different activities that will assess
your level in terms of skills and knowledge with the expectation to demonstrate through the
learning materials. Learning procedures are divided into different sections - What to Know,
What to Process, What to Reflect and Understand, and What to Transfer. Read and
answer the suggested tasks and accomplish them to practice developing a sustainable
program, prioritizing needs and building a vision.

So, explore and experience the K to 12 TLE module and be a step closer to a
successful Chef.

After finishing all the activities in this module, expect job opportunities
and experience to set up a business enterprise which will generate jobs for
others

II. OBJECTIVES

At the end of this module, you are expected to:

1. Recognize the Personal and Entrepreneurial characteristics (PECS);

2.Identify job opportunities through customers’ needs and wants and/market analysis;
3. Clean, sanitize and store kitchen tools, equipment, and premises;
4. Prepare appetizers; salad and dressing; sandwiches; desserts;
5. Present appetizers; salad and dressing; sandwiches; desserts;

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 6. Store appetizers; salad and dressing; sandwiches; desserts; and
7. Package prepared foods

III. DIAGNOSTIC TEST

Guide learners in answering the diagnostic test on page 7. Instruct them to write
the letter of their choice in their test notebook. Check the test using the key to
correction provided at the last part of the module. Use the result of the test in
planning how to deal with the students and where to start.

IV. LEARNING GOALS AND TARGETS

Explain to the learners the objectives of the module and encourage them to think and
write their own learning goals. Set procedures and specific standards based on the objectives
of the lesson and results of the pre-assessment for the learners to follow as they formulate
their personal expected outcomes.
Ask them to keep their goals/targets on their journal/portfolio.
V. LEARNING EXPERIENCES
Part I - PERSONAL ENTREPRENEURIAL COMPETENCIES (PECs)

PART II - MARKET AND ENVIRONMENT

PART III - PROCESS AND DELIVERY
A. Know Quarter I
Lesson 1.
Clean and Maintain Kitchen
Tools, Equipment and Premises
(Kp)
Instruct the learners to answer the pre- test
on page 28. Asked them to write their
answer in their test notebook.

Guide the learners in recognizing the

different kitchen tools, equipment and
working premises to be cleaned and
sanitized as well as the cleaning agents and
chemicals to be used in doing such.

Name Me
Instruct learners to name the given pictures
of chemicals used to clean and sanitize
kitchen tools and equipment on
page 43. Tell them to write their
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 answers on their test notebook.

Test Yourself
Guide the learners in assessing their
competencies in cleaning and
maintaining kitchen tools, equipment
and kitchen premises by doing the
activity on page 52.

Fill Me In
Given some of the kitchen tools and
equipment on page 59, instruct the
learners to draw a smiling face
if they know them, and a sad face

if they don’t in the opposite box under

remarks. Asked them to put a if
they know how to clean, sanitize and store
them and X if they don’t in the next box.
Note: You may opt to use actual tools and
equipment and show it to the students.

Quarter I
Lesson II. Prepare Appetizers (PA)
Pick and Tell

Prepare a strips of papers with the names of

the given tools and equipment on page 72.
Place these in a glass bowl. During the
activity instruct each student to pick one and
asked them to explain its uses in the
preparation of appetizer.

Note: You may use actual tools and

equipment instead of the names of the tools
in a strip of paper.

Detect and Write

Asked the learners to identify the given

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 statement on page 83.

Note. You may give additional items if you

want.

Take Me In

Asked the learners to choose ingredients

from the list on page 83 and write it inside
the part of Canapé it belong.

Note: Much better if you may provide

actual ingredients by assigning these to your
students in advance.

Complete Me

Asked the learners to fill the blank with a

word or group of words to make the
sentence complete on page 94.

Note: You may give additional items.

Instruct the learners to answer the post- test

on page 96. Asked them to write their
answer in their test notebook.

Quarter II
Lesson I. Prepare Salad and Dressing
(SD)
Instruct the learners to answer the pre- test
on page 98. Asked them to write their
answer in their test notebook.

Picture Me

Prepare in advance big picture of the

different types of salad if possible.

Instruct the learners to describe

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 opposite each type of salad their
corresponding characteristics on page
107.

Fill Me In

Instruct the learners to fill in the blanks

with the word/s to make the sentence
correct and complete on page 123. You
may give additional items.

Instruct learners to perform the given

activity on page 131.

Instruct the learners to answer the post- test

on page 135. Asked them to write their
answer in their test notebook.

Quarter III
Lesson 1. Prepare Sandwiches

Instruct the learners to answer the pre- test

on page 138. Asked them to write their
answer in their test notebook.

Recognize Me

Asked the learners to identify the given

description of Ingredients and choose their
answer from the list on page 149.

Hot or Cold?

Guide the learners in classifying the given

sandwiches on page 153 as to Hot or Cold
sandwiches. You may assign the students to
bring any kind of sandwiches and classify
these as to hot or cold sandwich.

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 Portrait of Sandwiches

Instruct learners to perform the activity on

page 153 that is to collect and compile
twenty pictures of different types of
sandwiches and classify each according to
Hot or Cold sandwiches.

Can You Name Me

Let the students identify the given
statements on page 160 and instruct
them to write their answers on their
answer notebook.

Instruct learners to identify the storing

techniques being described in the given
statements on page 183. Asked them to
write their answers on their test notebook.

Instruct the learners to answer the post- test

on page 185. Asked them to write their
answer in their test notebook.

Quarter IV
Lesson I. Prepare Dessert
Instruct the learners to answer the pre- test
on page 187. Asked them to write their
answer in their test notebook.

Name the Tool

Instruct the learners to name the
tool/equipment given its uses and function
on page 195. Write your answers on you test
notebook.

Asked learners to answer the given activity

on page 201.

Asked the learners to identify the

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 ingredients describe by the sentences on
page 207.

Guide the learners in reading the given

questions on page 207 and choose the letter
of the correct answer. Tell them to write
their answer on their test notebook.

Instruct the learners to answer the post- test

on page 233. Asked them to write their
answer in their test notebook.

Quarter I
B. Process Clean and Maintain Kitchen Tools,
Equipment and Premises (Kp)
Narrate me a Story
Guide learners in accomplishing the task on
page 53. Tell them to write their answers
on their test notebook. Explain the rubrics
which you will use in rating their output.

Quarter I
Lesson II. Prepare Appetizers (PA)
Make it for Me

Guide the learners in choosing and

preparing any three from among the
given recipes on page 90.

Quarter II
Lesson I. Prepare Salad and Dressing
(SD)

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 Manuscript of You

Asked the learners to make an album

of the different kinds of salad with picture
and recipe.

Organize your Learning

Asked learners to make an album of the

different kinds of salad with their picture
and recipe listed. Tell them that their output
will be rated using the given rubric on page
109.

Do It Now

Prepare Mixed Green Salad using the given

tools, materials and ingredients on page 124.

Quarter III
Lesson 1. Prepare Sandwiches
Portrait of You
Instruct the learners to collect pictures of
different sandwiches, its preparation and
classify them as to Hot and Cold.

Instruct learners to perform the activity on

page 181 to apply what they have learned in
presenting sandwiches.

Quarter IV
Lesson I. Prepare Dessert
Make a Fruit Dessert
Instruct learners to prepare a fruit
dessert

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 Quarter I
Lesson 1. Clean and Maintain
C. Reflect and Understand Kitchen Tools, Equipment and
Premises (Kp)
View the Ways
Search a video presentation in advance on
how to sanitize tools and equipment. Do
this by opening you tube then type how to
sanitize tools and equipment then browse
and choose appropriate video from among
the listed options in the screen. Note the site
and open just before the actual presentation
or download it in advance and save it in
your desktop. Don’t hesitate to ask the
assistance of your computer teachers if
needed.
Guide the learners in watching a video
presentation on how to sanitize tools and
equipment and asked them to make a
narrative report about what they have seen
in their test notebook. Tell them to be
guided by the given questions on page 57.

Create and Post

Guide learners in making a slogan on proper
cleaning and sanitizing kitchen tools,
utensils, equipment and working premises
using Oslo paper, coloring materials, pencil,
pentel pen and ruler. A rubric given on page
67 will be used in rating their output.

Think and be Enlighten

Asked the learners to answer the given
questions on page 41. Tell them to write
their answers in their test notebook.

Quarter I
Lesson II. Prepare Appetizers (PA)

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 Research and Piled Up

Instruct learners to collect 20 different

recipes of appetizer and compile it like a
book using any kind of paper, decorating
materials, glue, and coloring materials. Tell
them that their output will be rated using the
rubric on page 89.

Make It for Me

Explain clearly to the students the activity

in advance specially the needed materials to
be brought during the activity.

Guide the learners in preparing appetizer for

the given situation on page 64.

Quarter II
Lesson I. Prepare Salad and Dressing
(SD)
See to it that planning is part of the
activity to make it successful.

Show Off
Asked the learners to choose and
prepare one type of salad dressing.
Choose from among the given recipes on
page 90.

Quarter III
Lesson 1. Prepare Sandwiches
Try Me
Guide learners in preparing cold
sandwiches by following the given
procedures on page 162.

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 Instruct the learners to choose and prepare
more sandwiches on page 162- 172.

Quarter IV
Lesson I. Prepare Dessert
Think and Pair
Instruct learners to answer the given
questions on page 220 and discuss
their answer with their seatmate.

Quarter I
D. Transfer Lesson 1. Clean and Maintain
Kitchen Tools, Equipment and
Premises (Kp)
Skills Trial
Let the learners apply what they have
learned in cleaning and sanitizing kitchen
tools and equipment by doing the activity
on page 60. Explain to them the criteria in
rating their performance.

Skills Trial
Let the learners apply what they have
learned in cleaning and sanitizing kitchen
premises by doing the activity on page 68.
Explain to them the criteria in rating their
performance.

Quarter I
Lesson II. Prepare Appetizers (PA)
Pose and Dispose

Find out if learners can arrange their

prepared appetizers attractively

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 following the fundamentals of plating,
principles of platter presentation and
designing the platter. Tell the learners to be
guided with the instruction on page 93.

Prove It More

This time give more opportunities for the

learners to apply what they have learned in
preparing and presenting appetizer by doing
the activity on page 96.

Guide the learners in preparing varieties of

appetizer. Remind them that they will be
observed from the preparation of materials
and ingredients, actual preparation,
presentation and storing.

Quarter II
Lesson I. Prepare Salad and Dressing
(SD)
Show Off

This time instruct learners to prepare their

own salad and salad dressing by choosing
any of the given recipes. Tell them that
rubric on page 126 will be used in rating
their performances and product.

Fix and Parade

Instruct the learners to perform the task on

page 134. Explain to them how they will be
rated using the rubrics.

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 Quarter III
Lesson 1. Prepare Sandwiches
Package Deal
Explain to the learners their task of
preparing the materials and ingredients,
actual preparation, presentation and storing
of sandwiches to meet the demand in the
situation on page 183.

Quarter IV
Lesson I. Prepare Dessert
Live It On

Asked learners to apply what they

have learned by doing the activity
on page 222.

Seal It On

Let learners practiced what they have

learned by doing the activity on page
232.

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