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  1. —LEADING WORKPLACE COMMUNICATION (LWC)

Commercial Cooking - NC III (Curriculum Guide)
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Curriculum Guide  |  PDF

Published on 2022 January 11th

Description
Curriculum Guide of K to 12 Senior High School TVL Track Specialized Subject – Home Economics - Commercial Cooking for Grade 11
Objective

Curriculum Information

Education Type K to 12
Grade Level Grade 11
Learning Area
Content/Topic LEADING WORKPLACE COMMUNICATION (LWC) LEADING A SMALL TEAM (LST) DEVELOPING AND PRACTICING NEGOTIATIONS SKILLS (DPN) SOLVING PROBLEMS RELATED TO WORK ACTIVITIES (SPW) USING MATHEMATICAL CONCEPTS AND TECHNIQUES (UMC) USING RELEVANT TECHNOLOGIES (URT) DEVELOPING ROSTER STAFF (DRS) CONTROLING AND ORDERING STOCK (COS) TRAINING SMALL GROUPS (TSG) ESTABLISHING AND CONDUCTING BUSINESS RELATIONSHIPS (ECB) PLANNING AND PREPARING FOOD FOR ALA CARTE AND BUFFETS (PAB) PLANNING AND CONTROLING MENU-BASED CATERING (PCC) ORGANIZING BULK COOKING OPERATIONS (OBC) PREPARING PATES AND TERRINES (PPT) PLANNING, PREPARING AND DISPLAYING A BUFFET (PDB) SELECTING, PREPARING AND SERVING SPECIALIZED FOOD ITEMS (SSF) SELECTING, PREPARING AND SERVING SPECIALTY CUISINES (SSC) MONITORING CATERING REVENUE AND COSTS (MCR) ESTABLISHING AND MAINTAINING QUALITY CONTROL (EMQ) APPLYING COOK-CHILL-FREEZE PRODUCTION PROCESSES (ACF)
Intended Users Educators
Competencies Lo 1. communicate information about
workplace processes. Lo 2. lead workplace discussions. Lo 3. identify and communicate issues
arising in the work place. Lo 1. recognize pecs needed in
commercial cooking. Lo 1. recognize pecs needed in
commercial cooking. Lo 1. communicate information about
workplace processes. Lo 2. lead workplace discussions. Lo 3. identify and communicate issues
arising in the work place. Lo 1. provide team leadership. Lo 2. assign responsibilities among
members. Lo 3. set performance expectations for
team members. Lo 4. supervise team performance. 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. identify mathematical tools and
techniques to solve a problem. Lo 2. apply mathematical
procedure/solution. Lo 3. analyze results. 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. maintain stock levels and
records. Lo 2. process stock orders. Lo 3. minimize stock losses. Lo 4. follow up orders. Lo 5. organize and administer stocks. Lo 1. prepare for training
programs/sessions. Lo 2. conduct the training. Lo 3. provide opportunities for practices. Lo 4. review training. Lo 1. establish and conduct business
relationships. 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 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. prepare pates and terrines. Lo 2. present pates and terrines. Lo 3. develop new recipes. 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. select specialized food items. Lo 2. plan menus and/or promotional
strategies. Lo 3. prepare and present (dishes using)
specialized food items. Lo 4. implement hygienic and safe
practices. 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. Lo 1. ensure goods received conform to
the appropriate food hygiene and health
standards. Lo 2. prepare and cook food to meet
industry safety standards. Lo 3. chill cooked food. Lo 4. freeze cooked food. Lo 5. store cooked food under
refrigeration. Lo 6. distribute cook-chill/frozen
products. Lo 7. prepare frozen food for reheating. Lo 8. re-thermalize (reheat) food
products. Lo 9. maintain and serve reheated food. Lo 2. assign responsibilities among
members. Lo 3. set performance expectations for
team members. Lo 4. supervise team performance. 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. identify mathematical tools and
techniques to solve a problem. Lo 2. apply mathematical
procedure/solution. Lo 3. analyze results. 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. maintain stock levels and
records. Lo 2. process stock orders. Lo 3. minimize stock losses. Lo 4. follow up orders. Lo 5. organize and administer stocks. Lo 1. prepare for training
programs/sessions. Lo 2. conduct the training. Lo 3. provide opportunities for practices. Lo 4. review training. Lo 1. establish and conduct business
relationships. 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. prepare pates and terrines. Lo 2. present pates and terrines. Lo 3. develop new recipes. 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. select specialized food items. Lo 2. plan menus and/or promotional
strategies. Lo 3. prepare and present (dishes using)
specialized food items. Lo 4. implement hygienic and safe
practices. 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. ensure goods received conform to
the appropriate food hygiene and health
standards. Lo 2. prepare and cook food to meet
industry safety standards. Lo 3. chill cooked food. Lo 4. freeze cooked food. Lo 5. store cooked food under
refrigeration. Lo 6. distribute cook-chill/frozen
products. Lo 7. prepare frozen food for reheating. Lo 8. re-thermalize (reheat) food
products. Lo 9. maintain and serve reheated food.

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