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Published by ramosleeanne17, 2022-06-03 04:27:00

TESDA-_1

TESDA-_1

LO6: Iron Clothes, Linens and Fabrics

Assessment Contents Conditions Methodologie Assessment
Criteria s Methods
1. Procedures The students /
1. Ironing is in Sorting trainees must be • Online • Online Tests
done in Laundry provided with the
accordance following: Learning or
to the 2. Principles
standard and 1. E-CBLM on Examinations
procedures Procedures Wash and Iron
in Darning Clothes, Linen • Group (Google
2. Ironed Holes and and Fabric using
clothes, Tears Google Discussion Forms or
linens and Classroom under
fabrics are 3. Hygiene, Classwork thru Microsoft
folded, Health and
placed in a Safety 2. Writing Discussion Forms)
hanger and issues Materials (e.g.
stored in Specific to pens or pencils Forum via
designated Laundry and papers)
cabinets as Operations ZOOM, • Interview /
per 3. Computer or
instructions. 4. Laptop or Google Oral
Types/Use Smartphones /
3. Ironing s and Tablets (Android Classroom, Questioning
equipment Handling of or iOS) with
and materials Laundry Camera and Google Meet, via ZOOM,
are stored in Chemicals Audio
the etc. Google Meet,
appropriate 5. Principles 4. Internet
area and Connectivity Viber, FB
following Procedures
safety in 5. Earphones or • Discussion Messenger,
procedures. Removing Headsets
Stains thru Video Facetime, etc.
6. Google
6. Types/Use Classroom Conferencing
s of Stain
Removing 7. Web-Based via ZOOM, • Observation in
Agents Application
(Google Docs, Google Workplace
7. Language Google Slides,
Label Google Sheets, Classroom, thru Video
(Fabric and Hangout,
Garments Messenger, Google Meet, Conferencing
Labels) Viber, and Zoom)
etc. via ZOOM,
8. Types and 8. Online
Characteris Information Google Meet,
tics of Sheet 10.6-1 on
Clothes, Basics of • Online Video etc.
Pressing
Viewing using

Google • Demonstration

Classroom thru Video

under Conferencing

Classwork via ZOOM,

Google Meet,

• Demonstratio etc.

n (Face to

Face) • Demonstration

with Oral

• Group Questioning

Discussion (Face to Face)

(Face to

Face)

Linen and 9. Online Picture

Fabric Presentation of

Ironing

9. Standard Paraphernalia

Procedures using Google

in Classroom under

Checking Classwork:

and a. Flat Iron and

Preparing Ironing Board

Washing b. Different types

Machine of Clothes

10. Procedures 10. Online Self
in Check 10.6-1 on
Preparing Basics of
Laundry Pressing
Supplies
and 11. Online
Materials Information
Sheet 10.6-2 on
11. Preparing Types and Uses
Mixtures or of Irons, Ironing
Bleaching Boards and
Solutions Ironing
Accessories
12. Types and
Uses of 12. Online Picture
Washing Presentation of
Machines Ironing
and Dryers Paraphernalia
using Google
13. Principles Classroom under
and Classwork:
Procedures a. Ironing Board
in b. Flat Iron
Washing, c. Clothes
Drying and
Ironing Hanger
Clothes,
Linen and 13. Online Self
Fabric Check 10.6-2 on
Types and Uses
14. Hygiene, of Irons, Ironing
Health and Boards and
Safety Ironing
Issues of Accessories
Specific
Relevance 14. Online
to Laundry Information
Operations Sheet 10.6-3 on
Types and Use
15. Maintenan of Hangers
ce of
Laundry
Area

16. Procedures 15. Online Self
in Drying Check 10.6-3 on
Clothes, Types and Use
Linen and of Hangers
Fabric
16. Online
17. Procedures Information
in Ironing Sheet 10.6-4 on
Clothes, Folding Method
Linen and and Techniques
Fabric
17. Online Self
18. Types/Use Check 10.6-4 on
s of Ironing Folding Method
Equipment, and Techniques
Tools and
Paraphern 18. Online Video
alia Presentation on
Folding towel:
19. Procedures French Style
in Storing (YouTube:
Clothes, https://www.yout
Linen and ube.com/watch?
Fabric v=88mLM6CP1t
A)
20. Basics of
Pressing 19. E-Task
Sheet 10.6-4 on
21. Types and Folding Towel:
Uses of French Style
Irons,
Ironing 20. E-
Boards and Performance
Ironing Criteria
Accessorie Checklist 10.6-4
s on Folding
Towel: French
22. Types and Style
Use of
Hangers

23. Folding 21. Online
Method Information
and Sheet 10.6-5 on
Technique Pressing
s Procedures

24. Pressing 22. Online Self
Procedures Check 10.6-5
on Pressing
25. Checking Procedures
and sorting
soiled
clothes,

linen and 23. Online
fabric Pictures of
Different Washing
26. Removing Machines and
Stains Dryers using
Google
27. Preparing Classroom under
washing Classwork
equipment
and 24. Job Sheet
supplies 10.6-5 on Ironing
Shirts and Pants
28. Performing
laundry 25. Performance
Criteria Checklist
29. Drying 10.6-5 on Ironing
clothes, Shirts and Pants
linen and
fabric 26. Tools and
equipment
30. Ironing appropriate for
clothes, Pressing
linen and Procedure
fabric activities:
a. Flat Iron and

Ironing Board
b. Different types

of Clothes
c. Clothes

Hanger
d. Clothes Rack

Unit of Competency: Prepare Hot and Cold Meals

Module Title: Preparing Hot and Cold Meals

Module Descriptor: This unit covers the knowledge, skills and attitudes in
cooking basic hot food and cold meals. It includes
preparation of ingredients, cooking meals and dishes
according to recipes, present, prepare cooked
dishes/sauces, preparation of appetizers, butter
designs, desserts, salads, and sandwiches, sauces,
dressing garnishes and preparing centers pieces.

Nominal Duration: One Hundred (100) Hours

Summary of Learning Outcomes:

LO1: Prepare Ingredients According to Recipes
LO2: Cook Meals and Dishes According to Recipes
LO3: Present Cooked Dishes
LO4: Prepare Sauces, Dressings and Garnishes
LO5: Prepare Appetizers
LO6: Prepare Desserts and Salads
LO7: Prepare Sandwiches
LO8: Store Excess Foods and Ingredients
LO9: Convert Unconsumed Cooked Food

Details of Learning Outcomes:

LO1: Prepare Ingredients According to Recipes

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Food Theory The students / • Online
1. Ingredients Learning • Online Tests or
are trainees must be Examinations
purchased • Group (Google Forms
in 2. Materials provided with the Discussion or Microsoft
accordance thru Forms)
with Specifications following: Discussion
purchase Forum via • Interview / Oral
list. and Uses ZOOM, Questioning
Google via ZOOM,
2. “Mise en 1. E-CBLM on Classroom, Google Meet,
place” is Google Meet, Viber, FB
checked as 3. Tools and Preparing Hot etc. Messenger,
per SOPs. Facetime, etc.
Equipment: and Cold Meals • Discussion
3. Thawing is thru Video
prepared Uses and using Google Conferencing
according to via ZOOM,
thawing Specifications Classroom Google
procedures. Classroom,
under

4. Codes and Classwork

Regulations

2. Writing

a. Pertinent Materials (e.g.

Food and pens or pencils

Drink and papers)

Sanitation

Laws, Rules 3. Computer or

and Laptop or

Regulations Smartphones /

4. Meat are Tablets Google Meet,
(Android or iOS) etc.
prepared 5. Maintenance with Camera
and Audio
according to Operation
4. Internet
procedures Connectivity

and 6. Balance Diet

prescribed

recipe. 7. Nutrition

5. Vegetables 8. Serving 5. Earphones or
Headsets
are
6. Google
prepared 9. Safe Work Classroom

according to Practices and 7. Web-Based
Application
the manner First Aid (Google Docs,
Google Slides,
of Regulations Google Sheets,
Hangout,
preparation. Messenger,
Viber, and
10. Personal Zoom)

6. Seafoods Hygiene 8. Online
Information
are Sheet 11.1-1 –
Food Theory
prepared 11. Providing
9. Online Self-
according to Safe Food Check 11.1-1 –
Food Theory
method of
10. Online
preparation. 12. Food and information
Sheet 11.1-2 –
Safety Nutrition

Hazard 11. Online Self-
Check 11.1-2 –
13. Safe Food Nutrition
Handling
12. Facilities,
14. Food equipment,
Costing and supplies and
Portioning materials
relevant to the
15. Food unit of
Storage competency

16. Method of
Preparing
Salad

17. Handling of
Kitchen
Equipment

18. Cooking
Method

19. Proper
Storing

LO2: Cook Meals and Dishes According to Recipes

Assessment Contents Conditions Methodologies Assessment
Criteria Methods

1. Soup is 1. Food Theory The students / • Online • Online Tests or
Examinations
cooked as trainees must be Learning (Google Forms
or Microsoft
per menu. 2. Materials provided with the Forms)

Specifications following: • Group • Interview / Oral
Questioning
2. Vegetable and Uses The students / Discussion via ZOOM,
Google Meet,
dishes are trainees must be thru Viber, FB
Messenger,
cooked 3. Tools and provided with the Discussion Facetime, etc.

according Equipment: following: Forum via • Observation in
Workplace thru
to recipe. Uses and ZOOM, Video
Conferencing
Specifications 1. E-CBLM on Google via ZOOM,
Google Meet,
3. Meat Preparing Hot Classroom, etc.

dishes are 4. Codes and and Cold Meals Google Meet, • Demonstration
thru Video
cooked Regulations using Google etc. Conferencing
via ZOOM,
according Classroom Google Meet,
etc.
to culinary a. Pertinent under • Discussion
thru Video • Demonstration
Method. Food and Classwork Conferencing with Oral
via ZOOM, Questioning
Drink Google (Face to Face)
Classroom,
4. Poultry and Sanitation 2. Printed CBLM Google Meet,
etc.
game Laws, Rules on Preparing

dishes are and Hot and Cold

cooked Regulations Meals

according

to recipe. 5. Maintenance 3. Writing

5. Seafood Operation Materials (e.g. • Online Video
dishes are 6. Balance Diet pens or pencils Viewing using
cooked 7. Nutrition and papers) Google
according 8. Serving Classroom
to recipe 4. Computer or under
Laptop or Classwork
Smartphones /

6. Egg dishes Tablets • Demonstration

are cooked 9. Safe Work (Android or iOS) (Face to Face)

according Practices and with Camera
to client’s First Aid
and Audio • Group

preference Regulations Discussion
(Face to Face)
7. Pasta, 10. Personal 5. Internet
Connectivity

grain and Hygiene

farinaceous 6. Earphones or

dishes are 11. Providing Headsets

cooked Safe Food

according 7. Google

to recipe 12. Food and Classroom

Safety

Hazard 8. Web-Based

Application

13. Safe Food (Google Docs,

Handling Google Slides,

Google Sheets,

Hangout,

14. Food Messenger,
Costing and Viber, and
Portioning Zoom)

15. Food 9. Online
Storage Information
Sheet 11.2-1 –
16. Method of Codes and
Preparing Regulations:
Salad Pertinent Food
and Drink
17. Handling of Sanitation
Kitchen Laws, Rules
Equipment and Regulations

18. Cooking 10. Online Self-
Method Check 11.2-1 –
Codes and
19. Proper Regulations:
Storing Pertinent Food
and Drink
Sanitation
Laws, Rules
and
Regulations

11. Online Video
on Proper
Waste
Segregation
Technique
(You Tube:
https://www.yo
utube.com/wat
ch?v=oIWo_7H
1WII )

12. Task Sheet
11.2-1 –

Proper Waste

Segregation

Technique

13. Performance
Criteria

Checklist 11.2-
1 – Proper
Waste
Segregation
Technique

14. Equipment and
Materials like
different types
of waste and

waste bags or
cans

15. Online
information
Sheet 11.2-2 –
Balance Diet

16. Online Self-
Check 11.2-2 –
Balance Diet

17. Online Video
on Procedures
on Preparing
Consommé
(You Tube:
https://www.yo
utube.com/wat
ch?v=b6nRMq
yMl1Q)

18. Task Sheet
11.2-2 –
Procedures on
Preparing
Consommé

19. Performance
Criteria
Checklist 11.2-
2 – Procedures
on Preparing
Consommé

20. Tools and
equipment
appropriate for
activities
(Preparing
Consommé):

a. Soup Pot
b. Meat Broth
c. Seasoning
d. Salt
e. Water

21. Facilities,
equipment,
supplies and
materials
relevant to the
unit of
competency

LO3: Present Cooked Dishes

Assessment Contents Conditions Methodologies Assessment
Methods
Criteria
• Online Tests or
1. Serving 1. Food Theory The students / • Online Examinations
(Google Forms
portion is trainees must be Learning or Microsoft
Forms)
standardized. 2. Materials provided with the
• Interview / Oral
Specifications following: • Group Questioning
via ZOOM,
2. Presentation and Uses Discussion Google Meet,
Viber, FB
of cooked 1. E-CBLM on thru Messenger,
Facetime, etc.
dishes are 3. Tools and Preparing Hot Discussion
• Observation in
developed Equipment: and Cold Meals Forum via Workplace thru
Video
and corrected Uses and using Google ZOOM, Conferencing
via ZOOM,
in accordance Specifications Classroom under Google Google Meet,
etc.
with SOPs. Classwork Classroom,
• Demonstration
4. Codes and Google Meet, thru Video
Conferencing
3. Food quality is Regulations 2. Printed CBLM on etc. via ZOOM,
Google Meet,
maintained Preparing Hot etc.

and checked a. Pertinent and Cold Meals • Discussion • Demonstration
with Oral
as per SOPs. Food and thru Video Questioning
Conferencing (Face to Face)
Drink 3. Writing Materials via ZOOM,
(e.g. pens or Google
4. Time and Sanitation pencils and Classroom,
papers)
temperature Laws, Rules

condition of and

foods is Regulations Google Meet,
etc.
ensured 4. Computer or
Laptop or
before serving 5. Maintenance

based on Operation Smartphones / • Online Video
Tablets (Android Viewing using
freezing or iOS) with Google
Camera and Classroom
temperature. 6. Balance Diet Audio under

7. Nutrition

8. Serving 5. Internet Classwork

Connectivity • Demonstration
9. Safe Work (Face to Face)

Practices and 6. Earphones or

First Aid Headsets • Group
Regulations Discussion
7. Google (Face to Face)
10. Personal Classroom

Hygiene

8. Web-Based

11. Providing Application

Safe Food (Google Docs,

Google Slides,

12. Food and Google Sheets,

Safety Hazard Hangout,

Messenger,

13. Safe Food Viber, and

Handling Zoom)

14. Food Costing 9. Online
and Portioning Information

15. Food Storage Sheet 11.3-1 –
Serving

16. Method of 10. Online Self-
Preparing Check 11.3-1 –
Salad
Serving

17. Handling of 11. Online Video on
Kitchen Serving and
Equipment Removing Tray
(You Tube:
18. Cooking https://www.you
Method tube.com/watch
?v=lpZpfRwfHs
19. Proper Storing M)

12. Task Sheet
11.3-1 –

Serving and

Removing Tray

13. Performance

Criteria

Checklist 11.3-1
– Serving and

Removing Tray

14. Tools and
equipment
appropriate for
activities
(Serving and
Removing
Tray):

a. Sample Meal
b. Food Tray

15. Online

information
Sheet 11.3-2 –

Food Costing

and Portioning

16. Online Self-
Check 11.3-2 –

Food Costing

and Portioning

17. Online

Information
Sheet 11.3-3 –

Personal

Hygiene

18. Online Self-
Check 11.3-3 –
Personal
Hygiene

19. Facilities,
equipment,
supplies and
materials
relevant to the
unit of
competency

LO4: Prepare Sauces, Dressings and Garnishes

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Food Theory The students / • Online
1. Materials, • Online Tests or
equipment/ 2. Materials trainees must be Learning Examinations
utensils are Specifications (Google Forms
prepared and Uses provided with the or Microsoft
prior to Forms)
preparation 3. Tools and following: • Group
of sauces, Equipment: • Interview / Oral
dressings Uses and Discussion thru Questioning
and Specifications via ZOOM,
garnishes as 1. E-CBLM on Discussion Google Meet,
per SOPs. 4. Codes and Viber, FB
Regulations Preparing Hot Forum via Messenger,
2. Sauces, Facetime, etc.
garnishes, a. Pertinent and Cold Meals ZOOM, Google
hot and cold Food and
dressing are Drink using Google Classroom,
prepared as Sanitation
per SOPs. Laws, Rules Classroom under Google Meet,
and
Regulations Classwork etc.

5. Maintenance 2. Writing Materials • Discussion thru
Operation
(e.g. pens or Video

pencils and Conferencing

papers) via ZOOM,

3. Computer or Google
Laptop or Classroom,
Smartphones / Google Meet,
Tablets (Android etc.

or iOS) with

Camera and

Audio

6. Balance Diet 4. Internet
7. Nutrition Connectivity
8. Serving
5. Earphones or
Headsets

9. Safe Work 6. Google
Practices and Classroom
First Aid
Regulations 7. Web-Based
Application
10. Personal (Google Docs,
Hygiene Google Slides,
Google Sheets,
11. Providing Hangout,
Safe Food Messenger,
Viber, and
12. Food and Zoom)
Safety
Hazard 8. Online
Information
13. Safe Food Sheet 11.4-1 –
Handling Materials
Specifications
and Uses

14. Food 9. Online Self-
Costing and Check 11.4-1 –
Portioning
Materials
15. Food
Storage Specifications

and Uses

16. Method of 10. Online
Preparing information
Salad Sheet 11.4-2 –
Tools and
17. Handling of Equipment:
Kitchen Uses and
Equipment
Specifications

18. Cooking 11. Online Self-
Method Check 11.4-2 –

19. Proper Tools and
Storing Equipment:
Uses and
Specifications

12. Online Pictures
of Tools,
Materials and
Equipment
related to Food
Preparation
using Google
Classroom
under
Classwork
a. Chopping
Board
b. Electric Knife
c. Electric Can
Opener
d. Food Tongs
e. Microwave
Oven
f. Stove
g. Blender
h. Coffee Maker
i. Food
Processor

13. Facilities,
equipment,
supplies and
materials
relevant to the
unit of
competency

LO5: Prepare Appetizers

Assessment Contents Conditions Methodologies Assessment
Criteria Methods

1. D’oeuvres 1. Food Theory The students / • Online • Online Tests or

are trainees must be Learning Examinations
prepared 2. Materials
according to Specifications provided with the (Google Forms
requirement and Uses
following: • Group or Microsoft

Discussion Forms)

and 1. E-CBLM on thru
preference
of client. 3. Tools and Preparing Hot Discussion • Interview / Oral
Equipment:
Uses and and Cold Meals Forum via Questioning

using Google ZOOM, via ZOOM,

2. Canape’s Specifications Classroom Google Google Meet,

are 4. Codes and under Classroom, Viber, FB

prepared Classwork Google Meet, Messenger,

according to Regulations etc. Facetime, etc.

requirement 2. Writing
for
preference a. Pertinent Materials (e.g. • Discussion
of client. Food and
Drink pens or pencils thru Video
Sanitation
and papers) Conferencing

Laws, Rules 3. Computer or via ZOOM,
Laptop or Google
3. Finger foods and Smartphones / Classroom,
are Regulations Tablets Google Meet,
(Android or iOS) etc.
prepared
with Camera
according to 5. Maintenance
requirement Operation

or and Audio
preference 6. Balance Diet

of client. 4. Internet
Connectivity
7. Nutrition

8. Serving 5. Earphones or
Headsets
9. Safe Work
Practices and 6. Google
First Aid Classroom
Regulations
7. Web-Based
10. Personal Application
Hygiene (Google Docs,
Google Slides,
11. Providing Google Sheets,
Safe Food Hangout,
Messenger,
12. Food and Viber, and
Safety Zoom)
Hazard
8. Online
13. Safe Food Information
Handling Sheet 11.5-1 –
Safe Work
Practices and

14. Food First Aid
Costing and Regulations
Portioning
9. Online Self-
15. Food Check 11.5-1 –
Storage Safe Work
Practices and
16. Method of First Aid
Preparing Regulations
Salad
10. Online
17. Handling of information
Kitchen Sheet 11.5-2 –
Equipment Food and
Safety Hazard
18. Cooking
Method 11. Online Self-
Check 11.5-2 –
19. Proper Food and
Storing Safety Hazard

12. Facilities,
equipment,
supplies and
materials
relevant to the
unit of
competency

LO6: Prepare Desserts and Salads

Assessment Contents Conditions Methodologies Assessment
Criteria Methods

1. Materials, 1. Food Theory The students / • Online • Online Tests or
Examinations
equipment/ trainees must be Learning (Google Forms
or Microsoft
utensils 2. Materials provided with the Forms)

used for Specifications following: • Group • Interview / Oral
Questioning
cooking are and Uses Discussion via ZOOM,
Google Meet,
prepared 1. E-CBLM on thru Viber, FB
Messenger,
as per 3. Tools and Preparing Hot Discussion Facetime, etc.

SOPs. Equipment: and Cold Meals Forum via • Observation in
Workplace thru
Uses and using Google ZOOM, Video
Conferencing
2. Sherbets, Specifications Classroom Google via ZOOM,
Google Meet,
ices and under Classroom, etc.

ice cream 4. Codes and Classwork Google Meet, • Demonstration
thru Video
are Regulations etc. Conferencing
via ZOOM,
prepared in 2. Printed CBLM Google Meet,
etc.
accordance a. Pertinent on Preparing • Discussion
Hot and Cold thru Video • Demonstration
with Food and Meals Conferencing with Oral
via ZOOM, Questioning
prescribed Drink 3. Writing Google (Face to Face)
Materials (e.g. Classroom,
procedures Sanitation pens or pencils Google Meet,
and papers) etc.
Laws, Rules

3. Fruit and

desserts Regulations

are

prepared 5. Maintenance

as per Operation 4. Computer or • Online Video

prescribed Laptop or Viewing using

procedures 6. Balance Diet Smartphones / Google

Tablets Classroom

4. Pastry 7. Nutrition (Android or iOS) under
desserts 8. Serving with Camera
are Classwork
and Audio

prepared • Demonstration
(Face to Face)
as per 9. Safe Work 5. Internet

prescribed Practices and Connectivity

procedures First Aid 6. Earphones or • Group
Regulations Headsets Discussion
(Face to Face)
5. Mousse is
prepared 10. Personal

as per Hygiene 7. Google

prescribed Classroom

procedures 11. Providing

Safe Food 8. Web-Based

6. Cold salads Application

and molded 12. Food and (Google Docs,

salads are Safety Google Slides,

prepared Hazard Google Sheets,

as per Hangout,

prescribed 13. Safe Food Messenger,

procedures Handling Viber, and

Zoom)

14. Food 9. Online
Costing and Information
Portioning Sheet 11.6-1 –
Method of
15. Food Preparing
Storage
Salads

16. Method of 10. Online Self-
Preparing Check 11.6-1 –
Salad Method of
Preparing
17. Handling of Salads
Kitchen
Equipment 11. Online Video
on Preparing
18. Cooking Green Salads
Method (You Tube:
https://www.yo
19. Proper utube.com/wat
Storing ch?v=USgUYH
OfSsk )

12. Task Sheet
11.6-1a –

Preparing

Green Salads

13. Performance

Criteria

Checklist 11.6-
1a – Preparing

Green Salads

14. Online Video
on Preparing
Mixed Salads –
Fruit Salad
(You Tube:
https://www.yo
utube.com/wat
ch?v=Cob0ayY
qGF0 )

15. Task Sheet
11.6-1b –

Preparing
Mixed Salads –

Fruit Salad

16. Performance

Criteria

Checklist 11.6-
1b – Preparing
Mixed Salads –

Fruit Salad

17. Online Video
on Preparing
Mixed Salads –
Potato Salad
(You Tube:
https://www.yo
utube.com/wat
ch?v=P-i-
f5GoyhQ )

18. Task Sheet
11.6-1c –
Preparing
Mixed Salads –
Potato Salad

19. Performance
Criteria
Checklist 11.6-
1c – Preparing
Mixed Salads –
Potato Salad

20. Tools and
equipment
appropriate for
activities
(Method for
Preparing
Salads):
a. Disposable
Plastic
Gloves
b. Different
Kinds of
Salad
Vegetables
and Fruits
c. Herbs and
Seasoning
d. Peeler
e. Knives
(Electric or
Hand)
f. Food
Chopper
g. Cutting
Boards
h. Preparation
Sink
i. Garbage
Can
j. Reach in
refrigerator

or Walk-in
Cooler

21. Online Video
on Preparing
Fresh
Vegetables
(You Tube:
https://www.yo
utube.com/wat
ch?v=p28wMb
unulQ )

22. Task Sheet
11.6-1d –
Preparing
Fresh
Vegetables

23. Performance
Criteria
Checklist 11.6-
1d – Preparing
Fresh
Vegetables

24. Tools and
equipment
appropriate for
activities
(Preparing
Fresh
Vegetables):

a. Different
Kinds of
Vegetables

b. Peeler

25. Online
Information
Sheet 11.6-2 –
Maintenance
Operation

26. Online Self-
Check 11.6-2 –
Maintenance
Operation

27. Online Video
on Cleaning
the Range
(You Tube:
https://www.yo
utube.com/wat

ch?v=fuqEyv0
VpnU)

28. Task Sheet
11.6-2 –
Cleaning the
Range

29. Performance
Criteria
Checklist 11.6-
2 – Cleaning
the Range

30. Tools and
equipment
appropriate for
activities
(Cleaning the
Range):
a. Gas or
Electric
Range
b. Wash Cloth
c. Soap
d. Water

31. Facilities,
equipment,
supplies and
materials
relevant to the
unit of
competency

LO7: Prepare Sandwiches

Assessment Contents Conditions Methodologies Assessment
Criteria Methods

1. Hot 1. Food Theory The students / • Online • Online Tests or

sandwiches trainees must be Learning Examinations

are 2. Materials provided with the (Google Forms

prepared Specifications following: • Group or Microsoft

as per and Uses Discussion Forms)

SOPs. 1. E-CBLM on thru

3. Tools and Preparing Hot Discussion • Interview / Oral

2. Cold Equipment: and Cold Meals Forum via Questioning

dressings Uses and using Google ZOOM, via ZOOM,

are Specifications Classroom Google Google Meet,

prepared under Classroom, Viber, FB

as per 4. Codes and Classwork Google Meet, Messenger,

SOPs. Regulations etc. Facetime, etc.

2. Writing

3. Hot sauces a. Pertinent Materials (e.g. • Discussion

are Food and pens or pencils thru Video

prepared Drink and papers) Conferencing

as per Sanitation via ZOOM,
Google
SOPs. Laws, Rules 3. Computer or Classroom,
Laptop or Google Meet,
and Smartphones / etc.
Tablets
4. Cold Regulations (Android or iOS)

sauces are

prepared 5. Maintenance

as per Operation with Camera • Online Video
and Audio Viewing using
SOPs

6. Balance Diet Google
Classroom
7. Nutrition 4. Internet under
Connectivity

8. Serving 5. Earphones or Classwork

Headsets

9. Safe Work 6. Google
Practices and Classroom
First Aid
Regulations

10. Personal 7. Web-Based
Hygiene Application
(Google Docs,
11. Providing Google Slides,
Safe Food Google Sheets,
Hangout,
12. Food and Messenger,
Safety Viber, and
Hazard Zoom)

13. Safe Food 8. Online
Handling
Information
Sheet 11.7-1 –

Cooking Method

14. Food 9. Online Self-

Costing and Check 11.7-1 –

Portioning Cooking Method

15. Food 10. Online Video
Storage on Different
Cooking
16. Method of Methods (You
Preparing Tube:
Salad https://www.yo
utube.com/wat
17. Handling of ch?v=mBT5O3
Kitchen OXXkY)
Equipment
11. Online
18. Cooking information
Method Sheet 11.7-2 –
Providing Safe
19. Proper Food
Storing
12. Online Self-
Check 11.7-2 –
Providing Safe
Food

13. Facilities,
equipment,
supplies and
materials
relevant to the
unit of
competency

LO8: Store Excess Foods and Ingredients

Assessment Contents Conditions Methodologies Assessment
Criteria Methods

1. Unconsumed 1. Food Theory The students / • Online • Online Tests or

foods are trainees must be Learning Examinations

stored 2. Materials provided with the (Google Forms

according to Specifications following: • Group or Microsoft

procedures and Uses Discussion Forms)

1. E-CBLM on thru

2. Excess 3. Tools and Preparing Hot Discussion • Interview / Oral

ingredients Equipment: and Cold Meals Forum via Questioning

are stored Uses and using Google ZOOM, via ZOOM,

according to Specifications Classroom Google Google Meet,
client’s
under Classroom, Viber, FB

requirement. 4. Codes and Classwork Google Meet, Messenger,

Regulations etc. Facetime, etc.

3. Proper 2. Writing

method of a. Pertinent Materials (e.g. • Discussion

refrigeration Food and pens or pencils thru Video

and proper Drink and papers) Conferencing

storing of dry Sanitation via ZOOM,
Google
food is Laws, Rules 3. Computer or Classroom,
Laptop or Google Meet,
implemented and Smartphones / etc.
Tablets
as per SOPs. Regulations (Android or iOS)

4. Wet and dry 5. Maintenance

food Operation with Camera

ingredients and Audio

are properly 6. Balance Diet

stored as per 4. Internet
Connectivity
SOPs. 7. Nutrition

8. Serving 5. Earphones or
Headsets
9. Safe Work
Practices and 6. Google
First Aid Classroom
Regulations
7. Web-Based
10. Personal Application
Hygiene (Google Docs,
Google Slides,
11. Providing Google Sheets,
Safe Food Hangout,
Messenger,
12. Food and Viber, and
Safety Zoom)
Hazard
8. Online
13. Safe Food Information
Handling Sheet 11.8-1 –
Food Storage

14. Food 9. Online Self-

Costing and Check 11.8-1 –

Portioning Food Storage

15. Food 10. Online
Storage information
Sheet 11.8-2 –
16. Method of Safe Food
Preparing Handling
Salad
11. Online Self-
17. Handling of Check 11.8-2 –
Kitchen Safe Food
Equipment Handling

18. Cooking 12. Facilities,
Method equipment,
supplies and
19. Proper materials
Storing relevant to the
unit of
competency

LO9: Convert Unconsumed Cooked Food

Assessment Contents Conditions Methodologies Assessment
Criteria Methods

1. Unconsumed 1. Food Theory The students / • Online • Online Tests or

cooked food trainees must be Learning Examinations

is converted / 2. Materials provided with the (Google Forms

transformed Specifications following: • Group or Microsoft

into new and Uses Discussion Forms)

dishes as per 1. E-CBLM on thru

SOPs. 3. Tools and Preparing Hot Discussion • Interview / Oral

Equipment: and Cold Meals Forum via Questioning

2. Unconsumed Uses and using Google ZOOM, via ZOOM,

cooked food Specifications Classroom Google Google Meet,

is store / under Classroom, Viber, FB

frozen at 4. Codes and Classwork Google Meet, Messenger,

temperature Regulations etc. Facetime, etc.

of zero 2. Writing

degrees and a. Pertinent Materials (e.g. • Discussion

in Food and pens or pencils thru Video

accordance Drink and papers) Conferencing

with SOPs. Sanitation via ZOOM,
Google
Laws, Rules 3. Computer or Classroom,
Laptop or Google Meet,
3. Packed / and Smartphones / etc.
Tablets
wrapped Regulations (Android or iOS)

uncooked

foods are 5. Maintenance

frozen at Operation with Camera

zero F and Audio

temperature 6. Balance Diet

and in 4. Internet
Connectivity
accordance 7. Nutrition

with SOPs.

8. Serving 5. Earphones or
Headsets
4. Packed/

wrapped food 9. Safe Work

for storage is Practices and 6. Google
Classroom
prepared as First Aid

per SOPs. Regulations

5. Uncooked 10. Personal 7. Web-Based
Application
food is Hygiene (Google Docs,
Google Slides,
maintained at Google Sheets,
Hangout,
proper 11. Providing Messenger,
Viber, and
temperature Safe Food Zoom)

and as per

SOPs. 12. Food and

Safety

Hazard

13. Safe Food 8. Online
Handling
Information
Sheet 11.9-1 –

Proper Storing

14. Food 9. Online Self-

Costing and Check 11.9-1 –

Portioning Proper Storing

15. Food 10. Online
Storage
information
16. Method of Sheet 11.9-2 –
Preparing Handling of
Salad Kitchen

Equipment

17. Handling of 11. Online Self-
Kitchen Check 11.9-2 –
Equipment Handling of
Kitchen
18. Cooking Equipment
Method
12. Facilities,
19. Proper equipment,
Storing supplies and
materials
relevant to the
unit of
competency


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