COOKERY
for teaching Technical Livelihood Education (TLE) in Junior High School &
Technical-Vocational-Livelihood (TVL)Track (Home Economics-Cookery) in Senior High School
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Welcome to CSU Cabadbaran City Campus (CSUCC) Online Class Website!
OVERVIEW
OVERVIEW
This site is designed for Junior and Senior High School learners. This consists some sample lessons for teaching and learning Technical-Vocational-Livelihood Education with specialization in Home Economics - Cookery. The primary objective is not only to develop the learners' knowledge, skills, and attitudes towards performing Cookery tasks but also to provide a lesson guide which can be available in both sychronous and asynchronous classes.
Each lesson in this site is presented following the 4A's- Activity, Analysis, Abstraction, and Application)- format of the Department of Education. Learning Activities are enhanced with related materials from various digital resources to foster the interest and motivation of the learners.
The lessons in this site are works in progress. Meantime, due to time constraints, the scope of the lessons includes only basics in preparing common home dishes which mainly use the raw materials such as vegetables, cereals and starch, meat, and eggs.
A. PREPARING VEGETABLE DISHES
Lesson A.1. Some Methods of Preparing Vegetables
Lesson A.2. Market Forms and Methods of Cooking Vegetables
Lesson A.3. Plating Styles with Vegetable Dishes
Lesson A.4. Storing Vegetables
B. PREPARING CEREALS AND STARCH DISHES
Lesson B.1. Sources of Starch and Cereals
Lesson B.2. Methods of cooking Starch and Cereal Dishes
Lesson B.3. Techniques in Presenting Starch and Cereal Dishes
Lesson B.4. Storing Starch and Cereal Dishes
C. PREPARING AND COOKING MEAT DISHES
Lesson C.1. Principles of Meat Preparation
Lesson C.2. Meat Cuts: Cooking Methods
Lesson C.3. Methods of Presenting Meat Dishes
Lesson C.4. Techniques in Storing Meat
D. PREPARING EGG DISHES
Lesson D.1. Tools, Utensils, and Equipment needed in Egg Preparation
Lesson D.2. Market Forms of Eggs
Lesson D.3. Varieties of Egg Dishes
Lesson D.4. Factors for Consideration in Presenting Egg Dishes
Bachelor of Technical Vocational Teacher Education major in Food Service Management Technology
Prige R. Tingcang
Hannah A. Saladaga
Cynthia J. Dumaboc
Alexa Jean L. Banluta
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