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Budget of Work (FP 9) FIRST

This document provides the budget of work for the first quarter of the Food Processing 9 course at Carolina National High School. It outlines 8 lessons over 32 days covering topics like the history of food processing, kitchen layout, fermentation, pickling, entrepreneurial traits, and environmental scanning. Performance tasks include the oral identification of utensils and a group activity making mixed pickles. Testing includes a summative test, periodical test, and 34 days of TLE lessons. The budget was prepared by teacher Maria Lily B. Dimaculangan and checked by principal Francia B. Dimaculangan.

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256 views1 page

Budget of Work (FP 9) FIRST

This document provides the budget of work for the first quarter of the Food Processing 9 course at Carolina National High School. It outlines 8 lessons over 32 days covering topics like the history of food processing, kitchen layout, fermentation, pickling, entrepreneurial traits, and environmental scanning. Performance tasks include the oral identification of utensils and a group activity making mixed pickles. Testing includes a summative test, periodical test, and 34 days of TLE lessons. The budget was prepared by teacher Maria Lily B. Dimaculangan and checked by principal Francia B. Dimaculangan.

Uploaded by

allan jake
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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CAROLINA NATIONAL HIGH SCHOOL

Carolina, Naga City

BUDGET OF WORK
FOOD PROCESSING 9
FIRST QUARTER

“History and the Use of Food Processing Tools, Equipment and Utensils”
TOPIC/S SUB-TOPIC/S NO. OF DAYS TAUGHT
A. History of Food Processing, pp. 36
Lesson 1: History and the B. Personal Hygiene, Food Handling Practices, and
Use of Food Processing Washing Technique, pp. 38 - 39 8
Tools, Equipment and C. Common Tools, Utensils and Equipment,
Utensils, pp. 36 - 46 pp. 41 – 45
D. Dry and Liquid Measure Equivalent, pp. 45 - 46
A. Kitchen Lay-out and Symbols
Lesson 2: Kitchen Lay-out 4
Work Station, Simplification, Triangle, etc.
“Food Processing by Fermentation and Pickling”, pp. 73 - 91
Lesson 1: Food
A. Food Processing by Fermentation, pp. 78 – 81
Processing by 4
B. Food Processing by Pickling, pp. 82 - 86
Fermentation and Pickling
Module 1: “ Personal Entrepreneurial Competencies (PECS), pp. 14 - 19
Lesson 1: Important
pp. 19 - 29 2
Entrepreneurial Traits
Module 2: “Environment and Market (E&M)”, pp. 30 - 33
Lesson 1: Needs and
p. 34 2
Wants of People
Lesson 2: Generating
pp. 35 - 37 3
Idea for Business
Lesson 3: Selecting the
pp. 37 - 38 3
Right Idea
Lesson 4: Environmental
pp. 38 - 39 2
Scanning
Individual Activity: Oral Identification of Utensils/Tools
PERFROMANCE TASK Group Activity: Reporting/Hands On (Chayote-Mixed 4
Pickles)
TOTAL 32
SUMMATIVE TEST 1
PERIODICAL TEST 1
TLE LESSONS 34

Prepared By: Checked by:

MARIA LILY B. DIMACULANGAN FRANCIA B. DIMACULANGAN


Teacher 1 – TLE 9 Principal

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