Cookery: Manual - Module 2 of 2

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8 months 1 week ago #88 by tognai
tognai created the topic: Cookery: Manual - Module 2 of 2
Description
This manual includes information and activities to develop desirable values, skills and understanding through authentic tasks on how to clean, maintain and sanitize kitchen tools and equipment. It also contains step-by-step procedures and helpful techniques and guidelines on how to prepare, present and store appetizers, salads and salad dressings, sandwiches and desserts.

Objective
1. Understand key concepts and demonstrate core competencies prescribed in the TESDA training regulation in Cookery.
2. Acquire skills and knowledge necessary to become a certified chef.

Curriculum Information
Education Type K to 12
Grade Level Grade 11, Grade 12
Learning Area Home Economics - Cookery (NC II)
Content/Topic Introduction Personal Entrepreneurial Competencies - PECs Business Environment and Market (EM) Clean and Maintain Kitchen Tools, Equipment and Premises Prepare Appetizers (PA) Prepare Salad and Dressing (SD) Prepare Sandwiches (SW) Prepare Desserts (PD) Package Prepared Food Stuff (PF) Prepare Egg Dishes (ED) Prepare Cereals and Starch Dishes (CD) Prepare Vegetables Dishes (VD) Prepare and Cook Seafood Dishes (PC) Prepare Stock, Sauces and Soups (SSS) Prepare Poultry and Game Dishes (PGD) Prepare and Cook Meat (PCM)
Intended Users Learners, Students
Copyright Information
Copyright Yes
Copyright Owner Department of Education
Conditions of Use Use, Copy, Print

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