Cookery 10 curriculum guide
WebQuarter 1, Weeks 1 to 10: Daily Lesson Log Self-Learning Modules- Quarter 2-Home Economics (Cookery): Grade 9, Module 1, Lessons 1-4 Edukasyong Pantahanan at Pangkabuhayan-- ICT and Entrepreneurship 6. WebK to 12 Home Economics – Commercial Cooking (NC III) Curriculum Guide May 2016 *LO- Learning Outcomes STVEP Schools may cover more competencies in a week. Page 5 of 38 Pre-requisite: Cookery NC II Course Description: This curriculum guide on Commercial Cooking National Certificate Level III (NC III) is designed for students to …
Cookery 10 curriculum guide
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WebHOME ECONOMICS – COMMERCIAL COOKING (Exploratory) *TWG on K to 12 Curriculum Guide – version January 31, 2012 1 Content Standard Performance … WebPREPARE AND COOK MEAT. Key Stage Standard: This course is designed for a Grade 10 student to develop the knowledge, skills, and attitudes to perform Cookery tasks. Grade Level Standards: It covers core competencies as follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, (3) preparation of vegetable dishes, (4 ...
WebMar 30, 2024 · K12_TLE_Curriculum_Cookery_Grade_7_10 was published by Gladys Flores on 2024-03-30. Find more similar flip PDFs like K12_TLE_Curriculum_Cookery_Grade_7_10. ... Cookery Curriculum Guide December 2013 *LO – Learning Outcome Page 1 of 33 Grade 7/8 (Exploratory) Course Description: … WebFoundational Objectives are the major, general statements that guide what each student is expected to achieve within the PAA curriculum. Both the Foundational Objectives for …
WebDec 15, 2014 · LESSON PLAN IN TECHNICAL LIVELIHOOD EDUCATION I. AREA OF SPECIALIZATION Topic: Food and Beverages Sub Topic: Flatware Instructional Materials: Power Point Presentation, TV Reference: Book (Principles of Food and Beverage pp.74-76) II. OBJECTIVES At the end of the discussion, the students should be able to: 1. Define … http://depedangelescity.com/files/TLE/Curriculum%20Guide/Grade%207/K%20to%2012%20CG_COMMERCIAL_COOKING_v1.0.pdf
WebFoundational Objectives are the major, general statements that guide what each student is expected to achieve within the PAA curriculum. Both the Foundational Objectives for Commercial Cooking 10, 20, 30 and the Common Essential Learnings (CELs) Foundational Objectives to be emphasized are stated in this document.
WebCourse Description: This curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is designed for a Grade 10 student to develop the knowledge, skills, and attitudes to perform Cookery tasks. It covers core competencies as follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, (3 ... bangolufsenaudio是什么软件Web3 Curriculum Guide . Physical Education 25 . 5 Curriculum Guide . 10 Active Recreation . 10 Other Dance Forms . Science 201 . 28 Earth and Space . 49 Matter . 54 Force Motion and Energy . ... 6 Home Economics Cookery . 2 Agri-Fishery Arts - Pest Management . 1 Agri-Fishery Arts - Organic Agriculture . bang olufsen audi e tronWebK to 12 BASIC EDUCATIONCURRICULUM JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION and SENIOR HIGH SCHOOL-TECHNICAL-VOCATIONAL- LIVELIHOOD TRACK HOME ECONOMICS COOKERY (NC II) 320 hours Cookery Curriculum Guide May 2016 Most Essential Learning Competencies Number of Hours … asahi menuWebPROGRAM REQUIREMENTS Grade 10 students who will take Cookery course as their specialization in Technology and Livelihood Education (TLE) – Home Economics should have successfully taken the exploratory … asahi menu ada okWebCommercial Cooking - NC III (Curriculum Guide) Home Economics - Cookery NC II (Curriculum Guide) Caregiving - NC II (Curriculum Guide) Self-Learning Modules- … bang olufsen audi a8 preisWebk to 12 basic education curriculum junior high school technical livelihood education and senior high school - technical-vocational-livelihood track asahi melawati mallWebCurriculum Guide of K to 12 Senior High School TVL Track Specialized Subject – Cookery for Grade 11 Curriculum Guide Objective. Curriculum Information. Education Type K to 12 Grade Level Grade 11 Learning Area Content/Topic USE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA (UT) PERFORM MENSURATION AND … asahi media