Sumisim, Corazon M.,
Technology and livelihood education 10 : cookery / Corazon M. Sumasim, Fe F. Asprer, authors ; Fe S.J. Mangalindan, author/coordinator. - Edition 2019. - Quezon City, Philippines : The Library Publishing House, Inc., c2015. - viii, 248 pages : illustrations (black and white) ; 27 cm. - Technology and Livelihood Education series .
K to 12 compliant. Learning Module; JHS.
Contents: Introduction: personal entrepreneurial competencies (PECs) and environment market (EM) in cookery -- Lesson 1 Personal entrepreneurial competencies (PECs) -- Lesson 2 Environment and market (EM) -- First quarter: preoaration of egg, cereals, and starch dishes -- Lesson 3 Preparation of eggs dishes -- Lesson 4 Preparation of cereaks abs starch dishes -- Second quarter: vegerables and seafood dishes -- Lesson 5 Preparation of vegetables dishes -- Lesson 6 Preparation of seafood dishes -- Third quarter: Stocks, soups, sources, and poultry dishes -- Lesson 7 Stocks, sauces, and soups -- Lesson 8 Poultry dishes -- Fourth quarter: meat -- Lesson 9 Meat.
"Rapid changes in the local environments require Filipino learners to be more competitive and updated with 21st Century life skills to prepare them for the world of work and entrepreneurhip.
This module is part of a series of Technology and Livelihood Education work texts for Grade 10 students. The competencies are based on the Department of Education's K to 12 curriculum.
This module is designed for the convenient use of students and teachers. It follows the knowledge, process, understanding, and product or KPUP model of learning assessment. " --Preface
Adolescences
Text in English
9789719616276 [paperback]
Cookery
Technology and livelihood education 10 : cookery / Corazon M. Sumasim, Fe F. Asprer, authors ; Fe S.J. Mangalindan, author/coordinator. - Edition 2019. - Quezon City, Philippines : The Library Publishing House, Inc., c2015. - viii, 248 pages : illustrations (black and white) ; 27 cm. - Technology and Livelihood Education series .
K to 12 compliant. Learning Module; JHS.
Contents: Introduction: personal entrepreneurial competencies (PECs) and environment market (EM) in cookery -- Lesson 1 Personal entrepreneurial competencies (PECs) -- Lesson 2 Environment and market (EM) -- First quarter: preoaration of egg, cereals, and starch dishes -- Lesson 3 Preparation of eggs dishes -- Lesson 4 Preparation of cereaks abs starch dishes -- Second quarter: vegerables and seafood dishes -- Lesson 5 Preparation of vegetables dishes -- Lesson 6 Preparation of seafood dishes -- Third quarter: Stocks, soups, sources, and poultry dishes -- Lesson 7 Stocks, sauces, and soups -- Lesson 8 Poultry dishes -- Fourth quarter: meat -- Lesson 9 Meat.
"Rapid changes in the local environments require Filipino learners to be more competitive and updated with 21st Century life skills to prepare them for the world of work and entrepreneurhip.
This module is part of a series of Technology and Livelihood Education work texts for Grade 10 students. The competencies are based on the Department of Education's K to 12 curriculum.
This module is designed for the convenient use of students and teachers. It follows the knowledge, process, understanding, and product or KPUP model of learning assessment. " --Preface
Adolescences
Text in English
9789719616276 [paperback]
Cookery