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1.2 classify the types of appropriate cleaning tools and
equipment based on their uses
LO 2. Maintain appropriate kitchen tools, equipment, 1 WEEK
and paraphernalia
1.1 select various types of chemicals for cleaning and
sanitizing kitchen tools, equipment, and
paraphernalia
1.2 clean and sanitize kitchen tools and equipment
following manufacturer’s instructions use cleaning
tools, equipment, and paraphernalia in accordance
to standard operating procedures maintain kitchen
tools, equipment, and work areas
The learners demonstrate an The learners independently LO 1. Carry out measurements and calculations in a 3 WEEKS
understanding performing measure and calculate ingredients required task
mensuration and calculation in in cookery 1.1 give the abbreviations and equivalents of
cookery measurements
1.2 measure ingredients according to recipe
requirement
1.3 convert systems of measurement according to
recipe requirement
1.4perform substitution of ingredients
LO 2. Calculate cost of production 1 WEEK
2.1 discuss principles of costing
2.2 compute cost of production
The learners demonstrate an The learners independently LO 1. Importance of Occupational Health and Safety
understanding the practice of practice occupational health and Procedures
occupational health and safety safety 1.1 recognize the importance of OSH
Note: Week 9 Entrepreneurship
