K to 12 BASIC EDUCATION CURRICULUM Exploratory Course on COMMERCIAL COOKING Republic of the Philippines DEPARTMENT OF EDCUATION TEACHER'S GUIDE K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATION HOME ECONOMICS –COMMERCIAL COOKING (Exploratory) TABLE OF Updated DepEd Curriculum Guides (CG) for Grade 1-12 for SY 2018-2019 Now (2019-2020) Detailed Lesson Plan in Tle Kitchen Utensils and Equipment ��A��Z� ZH�D�+n�leN[n�TV��&������<2êj?��O�o�C�Lp? endobj (���nG�o�q������o1�����`�ge� }4zY5 �H]WHk�ԵV*}��Q����,��KY�#�b�/Zt�εоv�Q��l�(���l*���ո\L�-�\�%���У�p}h)/�Z��h����<1�AB�.�p������V�����*����Q�B�����Gi�B�Zu���n���y����b(W?��Se,[\X]��o�h�f���TW�ʞ�����R. x��]mo7��n��a>��ӸI�+p���n�xm�.�� ۲,ĖY�E�����f7�"�3��� �4,��E6���I΃�7������������۳7����~y������������g�Wg���W^޽���~8? Page 4 of 38 INFORMATION, COMMUNICATIONS AND TECHNOLOGY (ICT) Specialization Number of Hours Pre-requisite 1. Objective 1. <> %PDF-1.5 {{~��7�o?�}����ߋ��w��ݿ'v��W�T��e�k{�o�ݫ�Z���~w����zw� �'���r����{�������A�S;B��E;�l��W��D�+ur[�Jur]����:m��o���a՞��N������Q~*���*ў���{��Y��V6����o���eU��K�r;�5�� 1:�:m� k������-#�W��M��t���V��P�ڏ�%Q�S��Wh�9�/� >C��;����:m5G�P�F'6B��-j�n�']k�zqt��~Xz 5Y��8�v.6?ۦ�׫�:�ʎ�a%m��8o\Y�Oh�hJ>�S��ֆ���C���h�M����%DL�a-��k˴��^���T�9b^?t�����}/���Yv�g`$�, ��ͣ ��(�'Jt��}�/��ܬF��d��-�ٕu,E�͝ GR�Ӈ���S�:���S����~�GV�=M�V�'�����~�sR���5���Dk�N���N$��+ �^�?N�n>�V�F�U�UT�_J��{�h� ���^��^�����׷+0��a��^�f@��l�z4��a���Ȧ ܡ�v**�s��pg�8y?��J�,w��j*�L��I���;�~]�ߊo�� �Tf�������XL'�G� �h�Ǫ�M/o`�b�7g�lO>�4ű��W���V���c;+6��' �v�l����]5�����;m��}�@� ���H����#�S�b�������t���Ψ�mL?�b섲?`9p�~ȵ�հTLm���3[�oU���,��z�7��P�#�#x�5~�Ѻ�F��%=�?��`t�Q��8�@�5��������ϑ=GM���ٟ���~�����'Ĉ�UO�*��G�=��|�L��՜�����o�G��AϜs&�]�����T3���ܠω�/��'�D߂��+XH����٠ywryU���v��?�bt�� T��F^��OA�.�E��4�;�s�nv���w|E)��\��:��pQ�/���7"��O"���w��������0>�*1d���ݤ���m �v�r�p��%�˃� v��07҂m����u�'rTu�WC���4,Hn@��{�hγGO�j�������6"�Ft0"l#������P��O�����d�z}5��������e�j�>}t����g�_��N��&��U:�Ge7�5&���Zv+������R{�(��D� �#�h�G{C:N͏��>Tr4��sl�-�_,�����N ���.߁��Y \5��f������B��w���������R����;�����5s�Bρt���Cv*��e�o�A�>9-�u�,���A->�}zq���c�7%�5c�I�?��. x��Vmo9������J8��V:�I�hS���tzi"%!��R��ߌ� v QPb�yy ���n��?F� �� � w !1AQaq"2�B���� #3R�br� TLE/ HE Cookery Curriculum Guide 1. Identify the materials of kitchen utensils and tools commonly found in the kitchen. 4. 5 0 obj 1 0 obj %PDF-1.5 If you continue browsing the site, you agree to the use of cookies on this website. <>/ExtGState<>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI] >>/MediaBox[ 0 0 842 595.2] /Contents 4 0 R/Group<>/Tabs/S/StructParents 0>> ' .)10. Serve as guide in developing teaching and learning materials. All 23 curriculum guides of subjects under TLE in the K to 12 education program. 6 0 obj stream (�� This Module is an exploratory course which leads you to Commercial Cooking National Certificate Level II ( NC II). 3. 3 0 obj <> Commercial Cooking Grade 8, Grade 9 and Grade 10 students and Teachers DepEd K-12 Manuals, DepEd K To 12 Modules Friday, June 3, 2016 DepEd K-12 Manuals: GRADE 7 LEARNERS' MODULE (TLE FOR LESSON PLAN in TLE GRADE 7 2 0 obj This Teacher’s Guide is intended for you, the TLE teacher, who teaches any of the more than 24 TLE exploratory courses in the Grades 7 and 8 of the K to 12 curriculum. � F��S��`9y��-�1-�o*E�Y��~��]��]G�$ʎ28��`�Hl1 Provide basis and strategies for assessing student progress. X{b]ؘ�������KM�Q�-�8#=y�@? endobj endobj <> LESSON PLAN in TLE GRADE 7 COMMERCIAL COOKING I. Friday, June 3, 2016. <> Learning Materials and Teachers Guide for Grade 7, Grade 8, Grade 9 and Grade 10 students and Teachers. endobj To ensure that you teach the TLE exploratory courses the way they were intended to be taught, you must see the big picture of the K to 12 curriculum and the teaching of TLE. endobj 2. <> HOME ECONOMICS - COMMERCIAL COOKING NC III (320 hours) K to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. DepEd K-12 Manuals, DepEd K To 12 Modules . <> <> Welcome to the world of Commercial Cooking! �����y��[�(Vly�u?�s66���Agn��w�ܚ��ZѴ�M.�����$�[ By� ����5�(s��K%���zt�wֹUx1�2U�r0T�t�+v�M��VKw�a�I$s!E�+z/�99��&����S���r�]�|����3�ǽm K to 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION HOME ECONOMICS - COOKERY K to 12 TLE Track Home Economics - Cookery Curriculum Guide December 2013 *LO – Learning Outcome Page 7 of 33 CONTENT CONTENT STANDARD PERFORMANCE … This Module is an exploratory course which leads you to Commercial Cooking National Certificate Level II ( NC II). Content and performance standards and learning Materials and Teachers Guide for Grade 7 Commercial Cooking to world., 2018 More Grade 7 TLE: Commercial Cooking and TECHNOLOGY ( ICT ) Number... For Grade 7 Commercial Cooking Teachers guides will be uploaded soon Materials and Teachers course which you... 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