- Description
- Curriculum Guide of K to 12 Senior High School TVL Track Specialized Subject – Home Economics for Grade 12
- Objective
Curriculum Information
| Education Type | K to 12 |
| Grade Level | Grade 12 |
| Learning Area | |
| Content/Topic | LEADING WORKPLACE COMMUNICATION (LWC) LEADING A SMALL TEAM (LST) |
| Intended Users | Educators |
| Competencies |
Lo 1. communicate information about workplace processes. Lo 1. provide team leadership. Lo 2. assign responsibilities among members. Lo 3. set performance expectations for team members. Lo 1. plan negotiations. Lo 2. participate in negotiations. Lo 1. plan negotiations. Lo 2. participate in negotiations. Lo 1. identify the problem. Lo 2. determine fundamental causes of the problem. Lo 3. determine corrective action. Lo 4. provide recommendations to manager. Lo 1. study/select appropriate technology. Lo 2. apply relevant technology. Lo 3. maintain/enhance relevant technology. Lo 1. develop and implement staff rosters. Lo 2. maintain staff records. Lo 1. prepare for training programs/sessions. Lo 2. conduct the training. Lo 3. provide opportunities for practices. Lo 4. review training. Lo 2. conduct negotiations. Lo 3. make formal business agreements. Lo 4. foster and maintain business relationships. Lo 1. plan a la carte and buffet items. Lo 2. prepare, produce and present foods for a la carte and buffets. Lo 3. store a la carte and buffet items. Lo 1. plan and prepare menus. Lo 2. control menu-based catering. Lo 3. practice portion control. Lo 1. plan kitchen operations for bulk cooking. Lo 2. organize production of bulk cooking menus. Lo 3. select systems for bulk cooking. Lo 4. use preparation and cooking techniques appropriate to the bulk cooking system. Lo 1. plan and design a buffet. Lo 2. prepare for the buffet. Lo 3. display food items. Lo 4. present buffet in a safe and hygienic manner. Lo 1. plan a specialized cuisine. Lo 2. select and purchase food for menu items. Lo 3. select and use equipment and techniques for preparation, cooking and service. Lo 4. prepare, cook and serve a range of menu items. Lo 5. implement safe and hygienic practices. Lo 1. establish and maintain purchasing and ordering systems. Lo 2. establish and maintain a financial control system. Lo 3. maintain a production control system. Lo 4. select and utilize technology. Lo 1. establish and implement procedures for quality control. Lo 2. monitor and solve quality-related problems. |
Copyright Information
| Copyright | Yes |
| Copyright Owner | K to 12 Senior High School TVL Track Specialized Subject – Human Movement Curriculum Guide |
| Conditions of Use | Use, Copy, Print |
Technical Information
| File Size | 812.22 KB |
| File Type | application/pdf |