I:I:3 Apply Safety and 1 Identify common accidents in the performance 1 Demonstrate common TLE II Book SEDP Knowledge On sanitation in the of duties and responsibilities of food service. accidents in the food Series Safety And food service 2 Discuss the importance of safety precautions in service. TLE III by Ines Sanitation In food Alcantara The Food Cesar P. Suratos Service. I:I:4 Kitchen Layout 1 Discuss the basic principles of kitchen layout 2 Draw the ideal kitchen Food Management Demonstrate layout for food service and Service II SEDP Functional establishment. Series Knowledge Of Home Economics IV Kitchen Layout By CruzRondilla I:I:5 Purchasing, 1 Discuss the importance of purchasing quality 2 Visit a local supermarket or Home Economics III Apply receiving, and food. store nearest your place. Ines Alcantara De Functional storing of foods 2 Show proper ways of receiving, recording and Observe the manner in Guzman Knowledge of storing food in school canteen or cafeteria. which different foods are Cesar P. Suratos Purchasing, stored. Perform actual job Receiving and training. Storing. I:I:6 Planning and 1 Define menu planning 1 Prepare a one-week menu Food Management Demonstrate quantifying recipes 2 Discuss the factors to consider in menu 1 for breakfast, lunch and and Service II SEDP Understanding planning. 3 supper for a family of five Series of Concepts and 3 Explain the mechanics of menu planning. members. Remember the Home Economics IV Processes in 4 Apply the mechanics of menu planning. pointers in menu planning By Cruz Menu Planning 5 Illustrate how to design menu card. while preparing it. Rondilla I:I:7 1 Discuss the basic principles, techniques and 5 Visit your school cafeteria Demonstrate procedures in quantity food preparation. and observe the production Ability To Apply 2 Identify means of achieving quality control procedures practiced by the Basic Principles, 3 Discuss the guidelines in quantifying recipes. 5 teachers and the students. Techniques and :4 Plan a menu of Asian and other international Write down your Procedure in recipes for special occasions. observations and give Quantity Food 5 Write recipes for large quantities. 10 comments and suggestions. Preparation 6 Prepare dish for meat, fish and shellfish, Share your observations poultry, vegetables, fruits and dairy products.
I:I:3 Apply Knowledge On Safety And Sanitation In The Food Service. Safety and sanitation in the food service 1 Identify common accidents in the performance of duties and responsibilities of food service. 2 Discuss the importance of safety precautions in food 1 Demonstrate common accidents in the food service. TLE II Book SEDP Series TLE III by Ines Alcantara Cesar P. Suratos I:I:4 Demonstrate Functional Knowledge Of Kitchen Layout Kitchen Layout 1 Discuss the basic principles of kitchen layout 2 Draw the ideal kitchen layout for food service establishment. Food Management and Service II SEDP Series Home Economics IV By CruzRondilla I:I:5 Apply Functional Knowledge of Purchasing, Receiving and Storing. Purchasing, receiving, and storing of foods 1 Discuss the importance of purchasing quality food. 2 Show proper ways of receiving, recording and storing food in school canteen or cafeteria. 2 Visit a local supermarket or store nearest your place. Observe the manner in which different foods are stored. Perform actual job training. Home Economics III Ines Alcantara De Guzman Cesar P. Suratos I:I:6 Demonstrate Understanding of Concepts and Processes in Menu Planning Planning and quantifying recipes 1 Define menu planning 2 Discuss the factors to consider in menu planning. 3 Explain the mechanics of menu planning. 4 Apply the mechanics of menu planning. 5 Illustrate how to design menu card. 1 1 3 Prepare a one-week menu for breakfast, lunch and supper for a family of five members. Remember the pointers in menu planning while preparing it. Food Management and Service II SEDP Series Home Economics IV By Cruz Rondilla I:I:7 Demonstrate Ability To Apply Basic Principles, Techniques and Procedure in Quantity Food Preparation 1 Discuss the basic principles, techniques and procedures in quantity food preparation. 2 Identify means of achieving quality control 3 Discuss the guidelines in quantifying recipes. :4 Plan a menu of Asian and other international recipes for special occasions. 5 Write recipes for large quantities. 6 Prepare dish for meat, fish and shellfish, poultry, vegetables, fruits and dairy products. 5 5 10 Visit your school cafeteria and observe the production procedures practiced by the teachers and the students. Write down your observations and give comments and suggestions. Share your observations
h.e._-_food_service_management_4th_year_(1st_to_3rd_quarters).docx