CURRICULUM MAP

TLE
COMMERCIAL COOKING 7/8

TERM (NO.): UNIT TOPIC: CONTENT PERFORMANCE LEARNING ACTIVITIES ASSESSMENT RESOURCES INSTITUTIONAL
MONTH CONTENT STANDARD STANDARD COMPETENCIES CORE VALUES
Second Lesson 1:Use 1. Kitchen tools 1. Kitchen tools and LO 1. Utilize kitchen Students Demonstration
Quarter and maintain and equipment are tools and equipment demonstration Written test
kitchen tools and equipment identified based on on the use of kitchen
August- equipment 2. Uses of Kitchen their uses. tools and equipment
October tools 2. Kitchen tools and
and equipment equipment
are used in
accordance to its
function
1. Types of 1. Chemicals are LO 2. Maintain Group Activity Demonstration
chemicals for selected kitchen tools, Practical application of Written test
cleaning and and used for equipment and basic maintenance,
sanitizing cleaning working area labelling and storing of
equipment and and/or sanitizing tools and equipment
utensils kitchen
2. Steps on equipment and
cleaning and utensils
sanitizing tools 2. Equipment and/or
and utensils
equipment are cleaned and/or
3. Cleaning sanitized safely and
kitchen according to
premises manufacturer’s
Floor care instructions
Storage area 3. Cleaning
equipment are
stored safely in the

1
 designated position Practical application Demonstration
and LO 3. Store and on proper Written test
Storing/stacking area Stack kitchen tools storing/stacking
tools 1. Cleaned and equipment tools and equipment
and equipment equipment and
utensils are stored or
stacked safely and
in the
designated place
2. Cleaning
equipment are used
safely in accordance
with manufacturer’s
instructions

Lesson 2: Conversion of 1. Numerical LO 1. Carry out Demonstration

Perform weights computations are measurements and Written test
mensuration and and measurements self-checked and calculations in a
calculations corrected Required task.
Substitution of for accuracy.
ingredients 2. Identified and
converted
systems of
measurement
according to recipe
requirements.
3. Measured
ingredients
according to recipe
requirement

2
 Percentage mark- 1. Costs of LO 2. Calculate cost Practice costing based Demonstration
up production are of on a given Written test
computed according production recipe
to
standard procedure
2. Computed costs
of
production are
reviewed and
validated according
to
enterprise
production
requirements.
Lesson 3: Drawing symbols, 1. Sign, symbols, LO 1. Read and Written test
Interpret kitchen lines and data are interpret
layout and signs identified according kitchen plans
to job
specifications.
2. Sign, symbols
and data are
determined
according to
classification or as
appropriate in
drawing.
Kitchen types and 3. Types of kitchens LO 2. Create kitchen 1. Collection of Demonstration
layouts and appropriate layout sketches/plans of the Written test
layouts are different types of
identified. kitchens.
2. Sketching of kitchen
using signs, symbols
and data accordingly.

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Lesson 4: Apply health, 1. Safety regulations LO 1. Identify 1. Film viewing on Demonstration
Practice safety and workplace hazards and hazards/risks in the Written test
occupational and security safety and hazard risks workplace
safety and health procedures in the control practices 2. Making/drawing
workplace and procedures are signage or posters
clarified and appropriate in the
explained kitchen.
based on
organization
procedures
2. Hazards/risks in
the
workplace and their
corresponding
indicators
are identified to
minimize
or eliminate risk to
coworkers,
workplace and
environment in
accordance
with organization
procedures
3. Contingency
measures
during workplace
accidents, fire and
other
emergencies are
recognized and
established

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 in accordance with
organization
procedures
Control hazards 1. Occupational LO 2. Control Practice emergency Demonstration
and risks Health and hazards and drills Written test
in the workplace Safety (OHS) risks
procedures
for controlling
hazards/risks in
workplace are
consistently
followed
2. Procedures for
dealing
with workplace
accidents,
fire and
emergencies are
followed in
accordance
with organization
OHS
policies
3. Personal
protective
equipment (PPE) is
correctly used in
accordance with
organization OHS
procedures and
practices
4. Appropriate
assistance is

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provided in the
event of a
workplace
emergency in
accordance with
established
organization
protocol