Technology and livelihood education 10 : cookery / Corazon M. Sumasim, Fe F. Asprer, authors ; Fe S.J. Mangalindan, author/coordinator.

By: Sumisim, Corazon M [author. ]Contributor(s): Asprer, Fe F [author.] | Mangalindan, Fe S.J [author/coordinator. ]Material type: TextTextSeries: Technology and Livelihood Education seriesPublisher: Quezon City, Philippines : The Library Publishing House, Inc., c2015Edition: Edition 2019Description: viii, 248 pages : illustrations (black and white) ; 27 cmContent type: text Media type: unmediated Carrier type: volume ISBN: 9789719616276 [paperback]Subject(s): CookeryDDC classification:
Contents:
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.
Summary: "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
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Item type Current location Call number Status Date due Barcode
Filipiniana Filipiniana Junior High School Library
Filipiniana
641.507 Su62 2015 (Browse shelf) Available 3UCBLJSHS001641

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

Junrel Capuno Junior High School Cookery

Text in English

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