Lesson 1 Prepare Stocks, Sauces and Soups LO 1 Prepare Stocks Required for Menu Items…………… LO 2 Prepare Soups Required for Menu Items …………… LO 3 Prepare Sauces Required for Menu Items…………… LO 4 Store and Reconstitute Stocks, Sauces and Soups… Lesson 2 Prepare Poultry Dishes LO 1 Perform Mise’ En Place………………………………. Lesson 1 Prepare and Cook Meat Dishes LO 1 Perform Mise’en Place………………………………. Introduction Technology and Livelihood Education (TLE) is one nomenclature in the implementation of the K to 12 Basic Education Program (BEP). It is composed of four components, namely, Agri-Fishery Arts, Home Economics, Industrial Arts and Information and Communication Technology. In this learning material, the focus is on a course in Home Economics – Cookery. The course provides varied and relevant activities and opportunities to determine your understanding of the key concepts and to demonstrate core competencies as prescribed in TESDA Training Regulation in Cookery. Thus, it aims to provide quality service to target clients alongside of assessing yourself as to the aspects of business that you may consider to strengthen and become part of the food provider sector. The world of work today presents a picture of available jobs that are getting scarcer each year. To address this reality, the Department of Education is stretching its available resources, prioritizing needs, and developing sustainable programs to lead and to prepare the young minds as future skillful chef or any related job. The department further believes that it is in honing the skills that the learner can have an edge over other job seekers. DepEd endeavors to equip the learners with the appropriate knowledge, attitudes, values and skills necessary to become productive citizen of our society. This learner’s material is specifically crafted to focus on the different activities that will assess your level in terms of skills and knowledge necessary to get a Certificate of Competency and/or National Certification. This learner’s material will surely make you a certified food provider.Ĭontent Standard The learner demonstrates understanding of core concepts and theories in cookery lessons. Performance Standard The learner independently demonstrates core competencies in cookery as prescribed in the TESDA Training Regulation. Objectives Learners are expected to become proficient in performing skills on the following competencies: 1. Develop personal entrepreneurial skills 2.
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