- Description
- The e-kartera is like a self-learning module , which contains a set of learning activities relating to the food service industry, for the learners to complete the duties and responsibilities indicated in the work immersion guidance, and to hit the learning competencies set by the Department of Education, the activities are set into three categories a. pre-immersion b. actual immersion, and c. post immersion
- Objective
- The primary objective of the e-Kartera is to expose the Senior High School work immersion learners to work-related principles and application by accomplishing the activities from the digital portfolio. Through the e-Kartera, the learners are expected to enhance their technical knowledge and skills by developing their communication skills, good human relations, good work habits, attitude, and respect towards colleagues.
Curriculum Information
| Education Type | K to 12 |
| Grade Level | Grade 12 |
| Learning Area | |
| Content/Topic | USE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA (UT) PERFORM MENSURATION AND CALCULATIONS (PM) INTERPRET KITCHEN LAYOUT (KL) PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (OSHP) CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT, AND PREMISES (KP) PREPARE APPETIZERS (PA) PREPARE SALAD AND DRESSING (SD) |
| Intended Users | Educators, Learners |
| Competencies |
Lo 1. utilize appropriate kitchen tools, equipment, and paraphernalia Lo 1. carry out measurements and calculations in a required task Lo 2. calculate cost of production Lo 1. read and interpret kitchen plans Lo 2. prepare a kitchen layout Lo 1. importance of occupational health and safety procedures Lo 2. identify hazards and risks in the workplace Lo 3. evaluate and control hazards and risks in the workplace Lo 1. clean, sanitize, and store kitchen tools and equipment Lo 2. clean and sanitize kitchen premises Lo 1. perform mise en place Lo 2. prepare a range of appetizers Lo 3. present a range of appetizers Lo 4. store appetizers Lo 1. perform mise en place Lo 2. prepare a variety of salads and dressings Lo 3. present a variety of salads and dressings |
Copyright Information
| Developer | Mary Joy T. Rapirap, Ma. Jane Kathlene A. Berdensenz, Joji R. Fernando |
| Copyright | Yes |
| Copyright Owner | Mary Joy T. Rapirap, Ma. Jane Kathlene A. Berdensenz, Joji R. Fernando |
| Conditions of Use | Use, Copy, Print |
Technical Information
| File Size | 2.59 MB |
| File Type | application/pdf |
| No. of Pages | 59 pages |