BUDGET OF WORK Area of Specialization: Commercial Cooking

LEARNING OUTCOME LO1. Identifying kitchen Tools and Equipment. COMPETENCIES Knowledge To know the different cleaning tools and equipment. To increase their knowledge to the function of different kitchen tools and equipment. To identify kitchen tools and equipment. To rise with the maintenance and proper use of some kitchen appliances. Skills Make an album of different kitchen tools, utensils, and equipment properly labeled and classified according to use. Followed instructions correctly in handling different tools, equipment, supplies and materials. Time Frame

Quarter: First
Remarks Accomplished Not Accomplished

Lesson 1: USE OF STANDARD MEASURING DEVICES KITCHEN TOOLS AND EQUIPMENT

LO2. Maintaining tools, equipment and working area.

Demonstrate the actual usage of cleaning tools, equipment, supplies and materials.

LESSON 2: PERFORMING MENSURATION AND CALCULATIONS

LO1. Carrying out measurements and calculations in a required task. Identified and converted systems of measurement according to recipe requirements. Measured ingredients according to recipe requirement.

LO2. Calculating Cost of Production

To know how to compute the mark up and percent mark up.

To practice costing based on a given recipe. To compute costs of production are reviewed and validated according to enterprise production requirements.

LESSON 3: MAINTAINTENANCE OF TOOLS AND EQUIPMENT

LO1. Storing and caring for kitchen utensils. To know the correct storing and caring for kitchen utensils Practical application of basic maintenance, labeling and storing of tools and equipment. Store hand tools in designated location in accordance with manufacturers standards operating procedures Segregate defective to working condition of tools and equipment

LO2. Caring and maintaining hardware and equipment

Identify and perform maintenance of tools and equipment

LESSON 4: INTERPRETATION OF PLANS AND DRAWINGS

LO1. Analyzing types of kitchen and layouts Determined sign, symbols Interpret information, symbols, and data according to lay out, diagrams, plans and classification. procedures in accordance with industry practices Identify and access manuals and specifications Proper storage of manuals and plans to ensure prevention of damages and ready access and

updating of information

LO2.Creating kitchen layouts

Identify types of kitchens and appropriate layouts

Sketching of kitchen using signs, symbols and data accordingly. Application of freehand and mechanical drawing plans, diagrams, and working drawings as applied to specific trade Presentation of Hazards and risk in the workplace. Film viewing on hazards/risks in the workplace. Maintaining occupational safety and health through proper practice of OSH standards Presentation of PPEs and its application while in the workplace Presentation of First aid procedures in case of accident Practice emergency drills.

LESSON 5: OCCUPATIONAL SAFETY AND HEALTH

LO1. Common causes of accidents in the kitchen Identify hazards and risk evolving in specific workplace

LO2. Health, safety and security procedures

Maintain occupational health and safety awareness in the workplace.

LO3. Control of hazards in the workplace and the uses of personal protective equipment

To know maintenance of facilities and performance of 5S

Presentation of Control of Hazards and risk in the workplace Maintenance of facilities and performance of 5S Making/drawing signage or posters appropriate in the kitchen.

BUDGET OF WORK Area of Specialization: Bread and Pastry

LEARNING OUTCOME LO1. Basic Baking tools and equipment and their uses COMPETENCIES Knowledge Skills Time Frame

Quarter: First
Remarks Accomplished Not Accomplished

Lesson 1: USES OF BAKING TOOLS AND EQUIPMENT

To know the different Make an album of different baking tools and baking tools, utensils, and equipment and their equipment properly labeled uses. and classified according to use. To increase their Followed instructions knowledge to the function of different correctly in handling different baking tools and baking tools, equipment, equipment. supplies and materials. To identify baking tools and equipment.

LESSON 2: PERFORMING MENSURATION AND CALCULATION

LO1. Standard Table of Weights and Measures.

To know the standard table of weights and measures.

To solve the exercises

LO2. Conversion/Substitution of Weight and Measure

Identify the different methods of converting english unit of measure to metric system. To know the proper measuring the dry and liquid ingredients.

To solve the different activities using metric system.

LO3. Measuring Dry and Liquid Ingredients

Performing the proper measuring of liquid and dry ingredients

LESSON 3: MAINTAINTENANCE OF TOOLS AND EQUIPMENT

LO1. Checking Conditions of Tools and Equipment. Tools and equipment are identified according to classification/specificatio n and job requirements. Testing for the accuracy, functionality, and usefulness of the delivered tools and materials. Classifying functional and non-functional tools and equipment and repairing of defective tools

LO2. Performing basic preventive maintenance.

LO3. Storing tools and equipment

Tools and equipment are Practicing the proper maintained according to cleaning of tools preventive maintenance schedule or manufacturers specifications. Tools and equipment are Storing, safe keeping, and stored in safely labeling of tools and accordance with equipment based on manufacturers manufacturers requirements. specifications or company procedures.

LESSON 4: PRACTICING OCCUPATIONAL HEALTH AND SAFETY

LO1. Identifying hazards and risk Identify hazards and risk evolving in specific workplace Presentation of Hazards and risk in the workplace. Film viewing on hazards/risks in the workplace. Maintaining occupational safety and health through proper practice of OSH standards Visiting people in the workplace and interviewing personnel.

LO2. Evaluating hazards and risks

Effects of hazards are determined. OHS issues and concerns are identified in accordance with workplace requirements and relevant workplace OHS legislation.

LO3. Controlling hazards and risks

In dealing with workplace accidents, fire and emergencies are followed in accordance with the organizations OHS policies.

Familiarizing oneself with the locations of emergency or fire exits and first aid kit. Showing the proper use of Personal Protective Equipment (PPE). Practicing proper segregation techniques

LO4. Maintaining occupation al health and safety awareness

Personal protective equipment for controlling hazards is correctly used in accordance with organizations OHS procedures and risks are strictly followed. Procedures in emergency related drill are strictly followed in line with the established organization guidelines and procedures. OHS personal records are filled up in accordance with workplace requirements.

Emergency drills on fire and earthquakes and performing first aid measures on hazards. Simulation in giving first aid