develop personal entrepreneurial skills 2. Objectives Learners are expected to become proficient in performing skills on the following competencies: 1. Performance Standard The learner independently demonstrates core competencies in cookery as prescribed in the TESDA Training Regulation. This learner’s material will surely make you a certified food provider.Ĭontent Standard The learner demonstrates understanding of core concepts and theories in cookery lessons. This learner’s material is specifically crafted to focus on the different activities that will assess your level in terms of skills and knowledge necessary to get a Certificate of Competency and/or National Certification. DepEd endeavors to equip the learners with the appropriate knowledge, attitudes, values and skills necessary to become productive citizen of our society. The department further believes that it is in honing the skills that the learner can have an edge over other job seekers. To address this reality, the Department of Education is stretching its available resources, prioritizing needs, and developing sustainable programs to lead and to prepare the young minds as future skillful chef or any related job. The world of work today presents a picture of available jobs that are getting scarcer each year.
Thus, it aims to provide quality service to target clients alongside of assessing yourself as to the aspects of business that you may consider to strengthen and become part of the food provider sector. The course provides varied and relevant activities and opportunities to determine your understanding of the key concepts and to demonstrate core competencies as prescribed in TESDA Training Regulation in Cookery. In this learning material, the focus is on a course in Home Economics – Cookery. It is composed of four components, namely, Agri-Fishery Arts, Home Economics, Industrial Arts and Information and Communication Technology. Introduction Technology and Livelihood Education (TLE) is one nomenclature in the implementation of the K to 12 Basic Education Program (BEP). Lesson 1 Prepare and Cook Meat Dishes LO 1 Perform Mise’en Place………………………………. Lesson 1 Prepare Stocks, Sauces and Soups LO 1 Prepare Stocks Required for Menu Items…………… LO 2 Prepare Soups Required for Menu Items …………… LO 3 Prepare Sauces Required for Menu Items…………… LO 4 Store and Reconstitute Stocks, Sauces and Soups… Lesson 2 Prepare Poultry Dishes LO 1 Perform Mise’ En Place………………………………. LO 3 Present Vegetable Dishes …………………………… 185 LO 4 Store Vegetable Dishes …….………………………… 191 Lesson 2 Prepare and Cook Seafood Dishes LO 1 Perform Mise’ En Place………………………………… 193 LO 2 Handle Seafood Dishes………………………………. Lesson 2 Prepare Cereals and Starch Dishes LO 1 Perform Mise’en Place.……………………………… LO 2 Prepare Starch and Cereal Dishes…………………… LO 3 Present Starch and Cereal Dishes…………………… LO 4 Store Starch and Cereal Dishes……………………… Enhancement Activity……………………………………………… Post Test 1…………………………………………………………. LO 2 Prepare and Cook egg Dishes………………………. Lesson 1 Prepare Egg Dishes LO 1 Perform Mise’en Place………………………………. TABLE OF CONTENTS Page Cover Page Table of Contents Introduction.………………………………………………………….