DEPARTMENT OF EDUCATION

REGION III
City Schools Division of Mabalacat
MADAPDAP RESETTLEMENT HIGH SCHOOL
Mabalacat, Pampanga

______________________________________________________________________________________________________________
Date: November 07-11, 2016 Week: 1 Quarter: 1
Subject: Home Economics-Cookery Grade: 11 Semester: Second
Session 1 Session 2 Session 3 Session 4
I. OBJECTIVES To conduct a diagnostic test To recognize the Personal and To understand business To clean, sanitize and store
inorder to gauge the stock Entrepreneurial characteristics environment and business ideas kitchen tools, equipment, and
knowledge of the student for the (PECs). premises.
topic of module 1 of 2

II. SUBJECT MATTER Diagnostic Test PECS Business Environment and Cleanliness of the Kitchen
Market

A. Topic What you already know? Assessment of Personal Understanding the Business How to clean, sanitize and store
Entrepreneurial Competencies Environment kitchen tools and equipment and
how to keep the kitchen premises
clean and sanitize.

B. Reference Technical-Vocational- Technical-Vocational-Livelihood(TVL) Technical-Vocational- Technical-Vocational-Livelihood(TVL)

Livelihood(TVL) Home Economics-COOKERY Livelihood(TVL) Home Economics-COOKERY
Home Economics-COOKERY Manual Module 1 0f 2 Home Economics-COOKERY Manual Module 1 0f 2
Manual Module 1 0f 2 Manual Module 1 0f 2
C. Materials Instructional Materials, Test Instructional materials Instructional Materials Instructional Materials
Notebook to make(1 pc.
construction paper and 10 pcs.
Letter size bond paper)

III. PROCEDURES
A. Motivation Another term for a diagnostic At the start of your journey in The study of the business Cleanliness is vital in every
test in education is a formative learning Cookery, the Personal environment in a particular kitchen where food is prepared,
assessment or evaluation. ... Entrepreneurial Cpmpetencies location has far reaching and cooked and served. In order to
 The purpose of formative
assessments in the general
education classroom is to
determine whether a particular
curriculum is effective as well as
whether the teaching practices of
individual educators are effective.
B. Presentation Today is the Start of a new
course on Cookery. As require
we need to have a Test
Notebook.
Required color for the cover
page(construction paper) that is
coded as follows:
HE 101(Red)
HE 102(Yellow)
HE 103(Blue)
The pages of the test
notebook(Folded in half
crosswise) 10 pcs letter size
bond paper stapled at the center
to secure. Sample is presented
to student.
and entrepreneurial mindsets
were introduced.
In this concept review, you will be
reminded of these lessons and
you get to assess whether or not
you have the competencies found
among entrepreneurs. In addition,
a brief lesson on Business
Environment and Idea Generation
is provided to help contextualize
how your skills might be useful for
an entrepreneurial venture. Read
on to find out.
long term ecctects on a small or
micro-enterprises viavility. In
fact, business ideas and
opportunities are partly shaped
or determined by the business
location.
Unless it is possible to migrate
to more favorable locations, the
ideas and opportunities for
business will oftentimes be
delimited to the surrounding
areas.
Business Environment:
Tangible:
a. Natural and Physical
Environment
b. Demography
Intangible:
a. Culture
b. Technology
c. Economy
d. Government
avoid food contamination, kitchen
tools, equipment and other
utensils used in the preparation of
food as well as its premises
should be cleaned and sanitized,
and store properly after each use.
Cleaning and sanitizing kitchen
tools and equipment must be part
of the standard operating
procedures that make up your
food safety program. Improper
cleaning and sanitizing kitchen
surfaces allow harmful
microorganisms to be transferred
from one food to another.(cross
contamination)
Cross Contamination-the
process by which bacteria or
other microorganisms are
unintentionally transferred
from one substance or object
to another, with harmful effect.
 C. Generalization It is important to assess the
personal knowledge of the
student inorder to know on which
topic to focus on and what
teaching techniques to utilize in
order to address the learning
needs of the student.
D. Application Written formative examinations
and actual demonstration
E. Valuing Review on the knowledge and
techniques to develop skills
necessary in cookery prescribed
in the TESDA Training
Regulations.
IV. EVALUATION Do the Diagnostic Test from pp 6
to 12.
V. ASSIGNMENT Advance reading on pp. 13-14 on
Concept Review Learning
outcome 1:Assess Personal
Entrepreneurial Competencies
Prepared by: Richard T. Dizon Checked by: ________________________________
An entrepreneur is
comprehensively defined by
Zimmerer & Scarborough(2005)
as someone who creates a new
business in the face of risk and
uncertainty for the purpose of
achieving profit and growth by
identifying significant opportunities
and assembling the necessary
resources to capitalize on them.
They are the ones who act on
their business ideas.
Graded discussion, written
examination
To be able to know your
entrepreneurial personality based
on the 10 behavioral patterns
based on a well-known research
on human behavior.
Assess your Personal
Entrepreneurial Competencies by
Answering the following items on
pp. 14-19.
Advance reading on pp. 20-24 on
Learning outcome 2:Understand
Business Environment and
Business Ideas
The business environment
consists of both the tangible and
intangible factors that affect
either the external or internal
business operations.
Essay and research work,
graded recitation
Spotting business opportunites
is one of the most essential
aspects of the entrepreneurship.
Based on your understanding
and the reading from pp. 20-24
on the understanding the
business environment and
business ideas draw the
diagram described on p. 20.
Research on the methods on
how to clean and maintain
kitchen tools and premises.
Recognize kitchen tools and
equipment to be cleaned and
sanitized them is as important as
having a cooking skills because it
will eradicate the problem of food
poisoning and cross
contamination.
Group activity, actual
demonstration and product output
Pies are identified on the quality
of crust to be used.
Common utensils and equipment
will be presented to you and
describe the procedure in proper
cleaning and maintenance of the
equipment.
Short quiz on Monday regarding
Lesson 1 Clean and Maintain
Kitchen Tools and premises. And
Actual demonstration and
simulation of the basic cleaning
techniques of the common
equipment and utensils.