7 Technology and Livelihood Education
COOKERY Module 1
Department of Education ● Republic of the Philippines Philippines
Technology and Livelihood Education – Grade 7 Alternative Alternativ e Delivery Mode Mode Module 1: PERSONAL ENTREPRENEURIAL ENTREPRENEURIAL COMPETENCIES/PECs First Edition, 2020 Republic Act 8293, Section 176 states 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them. Published by the Department of Education – Education – Region Region 10 Regional Director: Arturo B. Bayocot, CESO III Assistant Regional Regional Director: Director: Dr. Victor G. De Gracia Jr., CESO V
Development Team of the Module Author/s: QUEEN A. LEG LEGASPE ASPE Reviewers: Reviewer s: SUSAN C. COMALING, ELMA T. TUBIO, EDWIN V. PALMA Illustrator and Layout Artist: NICK NANO Management Team Chairperson: Co-Chairpersons:
Dr. Arturo B. Bayocot, CESO III Regional Director Dr. Victor G. De Gracia Jr. CESO V Asst. Regional Director Edwin R. Maribojoc, EdD, CESO VI Schools Division Superintendent Myra P. Mebato,PhD, CESE Assistant Schools Division Superintendent Mala Epra B. Magnaong, Chief ES, CLMD
Members
Neil A. Improgo, EPS-LRMS Bienvenido U. Tagolimot, Jr., EPS-ADM Samuel C. Silacan, EdD, CID Chief Joseph T. Boniao, EPS EPS – –EPP/TLE EPP/TLE Rone Ray M. Portacion, EdD, EPS EPS – – LRMS LRMS Edwin V. Palma,PSDS Ray G. Salcedo, Principal II/District In-charge Avilla G. Taclob, Principal Principal I/District In-charge Agnes P. Gonzales, Gonzales, PDO II Vilma M. Inso, Librarian II
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[email protected] [email protected]
7 Technology and Livelihood Education Cookery – Module Module 1 Personal Entrepreneurial Competencies / PECs
This instructional material is collaboratively developed and reviewed by educators from public schools. We encourage teachers and other education stakeholders to email their feedback, comments, and recommendations to the Department of Education-Region 10 at
[email protected] [email protected] . Your feedback and recommendations are highly valued. v alued.
Department of Education
●
Republic of the Philippine
Introductory Introducto ry Message For the learner: Welcome to the Technology and Livelihood Education 7 Alternative 7 Alternative Delivery Mode (ADM) Module in Cookery! This module is provided as your alternative instruction for learning in which content and activities are based based on your needs. It is a self-paced approach wherein wherein you will work on different activities that are interesting and challenging for you to develop your reading and comprehensio comprehension n skills. To accomplish accomplish what is expected from you, you are encouraged to stay focus and develop a sense of responsibility and independence in doing the different tasks provided in the module. Be an empowered learner. Always believe that nothing is impossible and nobody can stop you from reaching your dreams. This module has the following parts and corresponding icons:
What I N eed to to K now
This will give you an idea of the skills or competencies you are expected to learn in the module.
What I K now
This part includes an activity that aims to check what you already know about the lesson to take. If you get all the answers correct (100%), you may decide to skip this module.
What’s In
This is a brief drill or review to help you link the current lesson with the previous one.
What’s New
In this portion, the new lesson will be introduced to you in various ways such as a story, a song, a poem, a problem opener, an
What is It
activity or a situation. This section provides a brief discussion of the lesson. This aims to help you discover and understand new concepts and skills.
What’s More
This comprises activities for independent practice to solidify your understanding and skills of the topic. You may check the answers to the exercises using the Answer Key at the end of the module.
What I Have Learned
This includes questions or blank sentence/paragraph sentence/para graph to be filled in to process what you learned from the lesson.
What I C an Do
This section provides an activity which will help you transfer your new knowledge or skill into real life situations or concerns.
A s s es s ment
This is a task which aims to evaluate your level of mastery in achieving the learning competency.
A dditional ddi tional Ac tiv tiviti ities es
In this portion, another activity will be given to you to enrich your knowledge or skill of the lesson learned. This also tends retention of learned concepts.
A ns wer K ey
This contains answers to all activities in the module.
At the end of this module module you will will also find:
References
This is a list of all sources used in developing this module.
The following are some reminders in using this module: m odule: 1. Use the module module with care. Do not put put unnecessary unnecessary mark/s on any part of the the module. Use a separate sheet of paper in answering the exercises. 2. Don’t forget to answer What I Know before moving on to the other activities included in the module. 3. Read the instruction instruction carefully before doing doing each task. 4. Observe honesty honesty and integrity integrity in in doing the tasks tasks and checking checking your answers. 5. Finish the the task at hand before proceeding to the next. next. 6. Return this this module to to your teacher/facilitator teacher/facilitator once you are are through with it. If you encounter any difficulty in answering the tasks in this module, do not hesitate to consult your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning learning and gain deep understanding understanding of the relevant competencies. competencies. You can do it!
Table of Contents
What I Need to Know
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1
What I Know
----------------
2
Lesson 1
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5
What’s In In
- - - - - - - - - - - - - - - -
5
What’s New New
----------------
5
What is It
----------------
5
What’s More More
- - - - - - - - - - - - - - - -
8
Lesson 2
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9
What’s New New
----------------
9
What is It What’s More More
-------------------------------
10 12
Lesson 3
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13
What’s New New
----------------
13
What is It
----------------
13
What’s More More
----------------
15
What I Have Learned Learned
- - - - - - - - - - - - - - - - -
16 16
What I Can Do
----------------
17
Assessmentt Assessmen
----------------
18
Additional Activities
- - - - - - - - - - - - - - - - -
21
Answer Key
- - - - - - - - - - - - - - - - -
23 23
References
----------------
24
What I Need to Know Continuous changes in the local environments require Filipino learners to be more competitive and updated for them to be prepared for the world of work and entrepreneurship. There are three lessons in this module that will give learners with enough knowledge and help them acquire work skills, work values and expertise. This will help learners in choosing an occupation or career and/or eventually put up his or her own business in line with cookery thus, making learners become independent and productive members members of the society After going going through this this modu module, le, you will find yourself at a moderate level of expertise where you can take yourself to the next levels.
At the end of this module, module, learners should be able to: 1. Explain the basic concepts in cookery. 2. Discuss the relevance of the course. 3. Explore opportunities for cookery as a career. 4. Assess Assess one’s PECs: PECs: characteristics, lifestyle, skills, traits. 5. Compare one’s PECs PECs with those of an entrepreneur. 6. Generate a business idea that relates with a career choice in cookery. 7. Discuss SWOT analysis.
In going through the module, you have to extend your patience in understanding, analysing what you are reading. Follow the directions and/or instructions in the activities. Answer the entire given test and exercises carefully. Comply the required activities provided.
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What I Know Directions: Choose the letter of your answer. Write it in your TLE notebook. 1. An art a and nd science of preparing food for con consumption sumption by using heat. A. Technology B. Cookery C. Industrial Arts D. Practical Arts 2. The ma main in task of a restaurant manager_____ manager_____________. ________. A. makes decisions o on n menus and day to day offerings. B. manages, lead leads s and supe supervises rvises the restauran restaurantt operations. C. cooks and prepa prepares res large amount of food for events events and parties. D. prepares the food for
photography in books and other
publications. 3. A kind of job that o oversees versees the daily op operations erations of restaurant an and d hotel kitchens. A. Restaurant Manage Managerr B. Restaurant Cook C. Front Office Agent D. Executive Chef 4. Putting up yo your ur own busines business s requires a lo lott of patience, integrity a and nd dedication. A. Hardworking B. Risk taker C. Committed D. Persistence 5. A charac characteristic teristic of a person who is forward looking. A. Goal oriented B. Persistence C. Risk taker D. Committed
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6. A characteris characteristic tic of an en entrepreneur trepreneur who is strong enough in dealing dealing and solving the challenges you may undertake as you go with running your business. A. Creative B. Risk taker C. Disciplined D. Honest 7. In a business SWOT stan stands ds for? A. Strengths, Wellbeing, Oppo Opportunities, rtunities, Threat B. Sudden, Weaknesses, Ou Outstanding, tstanding, Threats C. Social Ways of Overcom Overcoming ing Threats D. Strengths Weaknes Weaknesses ses Oppo Opportunities rtunities Threats 8. A SWOT analysis looks at? A. The internal factors on only ly B. Both in internal ternal and external factors C. The exte external rnal fac factors tors on only ly D. None of the above 9. In a SWOT analysis, which two elements are parts of the internal environment? A. Strength and threats B. Weaknesses and strengths C. Opportunities and threats D. Weaknesses and threats 10. Which of tthe he following display the trait traits s of a successful chef? A. They discou discourage rage employees creativity. B. They do thi things ngs the way they were taugh taughtt and do not not change. C. They are knowledgeable about many different ffoods oods and techniques. D. They do not allow em employees ployees to provide inp input ut on decision in the work place.
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11. The following are the importance of cookery EXCEPT A. Promote self esteem B. Start culinary career C. Making money D. Improve cooking skills 12. An individual who would like to engage in any business must possess a strong faith in his / her ability and capabilities in dealing with the different dif ferent problems that she might encounter in running a business. A. Persistence B. Hardworking C. Self - confidence D. Committed 13. What trait is shown if the person knows how to handle unusual events that may happen in the business? A. Goal oriented B. Copes with uncertainty C. Hard working D. Committed 14. Which of the following statements hold true about SWOT Analys Analysis? is? A. Identifying the external fac factors tors that are favorable and un unfavorable favorable to achieve the objective. B. Involves spec specifying ifying the objec objective tive of the business business venture. C. Identifying the intern internal al factors that are favorable and unfavorable to achieve the objective. D. All of these 15. Which of tthe he following show weakness in the SWOT analy analysis? sis? A. The place is quite e expensive. xpensive. B. Have a s supportive upportive parent. C. Good in public spe speaking. aking. D. Lack of stres stress s mana management gement skills.
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Lesson
INTRODUCTION TO COOKERY
1
What’s In
Directions: Answer Directions: Answer the following questions and write your answer in your TLE notebook 1. What do you want to become in the future? 2. How will you succeed in your chosen career?
What’s New
Why do we cook food? f ood? Write five answers in this question in an enumerated form. Write Wr ite your answer in your TLE notebook.
What is It
Cookery Cookery It is an art and science of preparing food for consumption by using heat. The “how of cooking” can be considered to be the art and the “why of cooking” could be the science. Cookery is also the also the skill or activity of preparing and cooking food.
5
Importance of the Course Cookery There are several reasons as to why cookery course is necessary to learn 1. Get Acquainted with your Kitchen – helps you to make familiar with your kitchen and all the tools and equipments in it 2. Improve Cooking Skills – trains you how to cook and definitely improve and develop your cooking abilities 3. Promote Self Esteem – helps you build self – – esteem and confidence knowing that you can now start and then t hen complete a task like cooking 4. Encourage Cultural Awarenes Awareness s - teaches you how cultures from different places prepare their food 5. Start a Culinary Career – – gives you an opportunity to develop a skill in cooking.
Job Opportunities There are number of job opportunities in cookery that you can benefit from once you earn a degree in this field of specialization. The kind of job that you can find depends on your specialization in cookery. This career can help you to work as a: Job Opportunities Chef
Job Description
Oversees
a
restaurant‘s
kitchen
by
managing other members of the food preparation team
Deciding what d dishes ishes to se serve rve and adjusting orders to meet guests’ requests. requests.
Caterer
Cooks and prepare foods that have the responsibility to make large amounts of food for events and parties.
6
Their
tasks
include buying
the
food,
preparing it, moving it to the location, and finishing off plating in a timely manner.
Their chal challenge lenge is to keep the food hot and delicious while serving many guests at the same time.
Restaurant cook cook
Often
prepares
ingredients,
ensure
cleanliness of their working area and keep the restaurant stocked with necessary cooking supplies.
They may also help make decisions on menus and day to day offerings.
Executive chef
Known as Che Cheff manag manager er or Head ch chef ef
Oversees the da daily ily operations of restau restaurant rant and hotel kitchens. This includes hiring, training and overseeing kitchen staff and ensuring a high quality, cost effective product.
Food and
Beverage manager
They are responsible for ensuring that all food and drinks are of the highest quality.
Design uniq unique ue menus, handling customer complaints, creating company policies and complying with food and safety regulations.
Restaurant
Manager Sales Coordinator
Tasked to manage, lead and supervise the restaurant operations.
Responsible
for
representing
and
advertising the restaurant. Front Office Agent Agent
Performs all front desks duties such as check – – in and check – – out, reservations,
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phone messages and special request from the guest. Food Stylist Stylist
Prepares the food for p photography hotography in books, magazines,, and other publications magazines
Food Writer
Writes articles a and nd blogs for food iindustry ndustry journals and other other publications.
What’s More
Directions: Identify what is being asked in the following statements. Choose your answer from the box and write it on the space provided. Copy these in your TLE notebook. notebook. Food stylist
Improve cooking skills skills
Executive Chef
Caterer
Sales coordinator
Start a culinary career
Restaurant manager
Cookery
Food writer
How of cooking
Promote self esteem
Restaurant Cook
____________1. ___________ _1. The skill or activity of preparing and cooking food.
___________2. ___________ 2. Helps you build self – – esteem esteem and confidence knowing that you can now start and then complete a task like cooking ___________3. ___________ 3. This is considered to be the art in food preparation. ___________ __________ _ 4. Gives you an opportunity to attend different culinary classes and short culinary training program. ___________ __________ _ 5. Responsible for rep representing resenting and advertising advertising the restaurant. ____________6. __________ __6. Writes articles and blogs for food industry journals and other publications. 8
____________7. __________ __7. Help make decision decisions s on menus and day to day offerings. ____________8. __________ __8. Tasked to manag manage e and lead the restaurant opera operations. tions.
____________9. __________ __9. Coo Cooks ks and prepare foo foods ds that that have the resp responsibility onsibility to make large amounts of food for events and parties. ____________10. __________ __10. Oversees the daily operations of restaurant and hotel kitchens
PERSONAL ENTREPRENUERAL
Lesson
COMPETENCIES / PECs
2
TLE_PECS7/8-00-1
What’s New
Activity: Read the short story and answer the given questions. Write your answer in your TLE notebook.
James grew up in a poor family where he learned the importance of hard work. When he was in high school, he sold newspapers and cigarettes to help pay for his schooling. James learned he was good at woodworking in his TLE classes, and realized he wanted to make it his profession someday. After high school, he was not able to go on to college because of lack of money. Instead, he was obliged to work in a furniture company. The company where he worked closed when James was 20, and he found himself suddenly out of job. Instead of applying in another company, he decided to start his own furniture business. He raised money from his savings and through loans. To save his limited capital, James did not hire any help. He budgeted his money very carefully, spending most of it on good tools and materials. He 9
worked long hours creating clever designs for his furniture, and looking for better ways to build them. James started selling his designs to hotels, restaurants, and resorts. They liked his work so much, and soon, orders began pouring in and his business grew. Today, James is the owner of one of the most successful furniture companies in the country. Guide Questions: Questions: Write your answer in your TLE notebook 1. What are the cha characteristics racteristics that helped James succeed? 2. How d did id Jame James s acquire his trait of being hardworking? 3. What did h he e disco discover ver during h his is TLE cl classes asses in high school?
What is It
Personal Entrepreneurial Competencies (PECs) Technical and entrepreneurial skills are very much in demand nowadays. That’s the reason why most of the learners must have to undergo training in order for them to become a more competitive. Developing their skills will help them in earning a living for their future. In order to become a great entrepreneur he/she must acquire these entrepreneurial traits.
Most Important Entrepreneurial Traits The following are the fundamental characteristics of an entrepreneur: 1. Hard working working – – This means an entrepreneur works diligently and consistently consisten tly about it. Hardworking people keep improving their performance to produce good products and/or provide good services. 2. Self – Confidence Confidence – Entrepreneurs – Entrepreneurs have a strong belief in themselves and their own abilities. They have self-awareness self-awareness and belief in their own ability to complete a difficult task or meet a challenge. 3. Profit – Oriented Oriented – An – An entrepreneur enters the t he world of business to generate profit or additional income. income. The business sh shall all become your bread and butter. Therefore, you must see to it that the business can generate income. 10
4. Goal – Oriented Oriented – – Entrepreneur knows how to set specific, measurable, attainable, realistic, and time-bound (SMART) goals. It is easy for them to t o divide large goals into short-term goals. 5. Persistence Persistence – Entrepreneurs – Entrepreneurs do not easily give up in the face of problems. This includes making a personal sacrifice or extraordinary effort to complete a job. 6. Ability to accept change change – Entrepreneurs – Entrepreneurs should handle with and do well on changes. Nothing is permanent but change. Change occurs frequently. Capitalize on positive changes to make your business grow. 7. Has the initiative initiative - An entrepreneur takes the initiative. He has the ability to to analyze and initiate things independently for the success of his business. 8. Committed Committed - Good entrepreneurs assume full responsibility over their business. They give full commitment and solid dedication to make the business successful. 9. Risk-taking Risk-taking - Entrepreneurs are known for doing tasks that are moderately challenging in order to achieve a goal. 10. Disciplined 10. Disciplined - Successful entrepreneurs always stick to the plan and fight the temptation to do what is unimportant. 11.. Creative 11 Creative - An entrepreneur should be creative and innovative to stay in the business and in order to have an edge over the other competitors 12. Demand for efficiency and quality quality - Entrepreneur see to it that the business meets or exceeds existing standards of excellence and exerts efforts to improve past performance and do things better. They set high but realistic standards 13. Excellent planner - A good entrepreneur develops and follows the steps in the plans diligently to realize goals. A good entrepreneur knows that planning is an effective skill only when combined with action. 14. Possesses people skills skills - This is a very important skill needed to be successful in any kind of business. People skills refer to effective and efficient communication and establishing good relationship to the people working in and out of your business. In day-to-day business transactions, transactions, you need to deal with people.
A well-develop well-developed ed interperson interpersonal al skill can make a hug huge e difference
between success success and failure of the business. 11
15. Sound 15. Sound decision maker - Successful entrepreneurs entrepreneurs have the ability to think quickly and to make wise decisions towards a pre planned set of objectives. Sound decisions should be based on given facts and information and lead towards the pre planned objectives. 16. Information seeking seeking - Entrepreneur update themselves with new information about his customers, the market, suppliers, and competitors. This is rooted to their natural sense of curiosity.
What’s More
Matching Type: Match column A with column B. Write the letter of the correct answer in your TLE notebook. Column A
Column B
1. Ability to accept
A. makes wise decisions decisions towards the set
change
objectives
2. Creative
B. strategic thinking and setting of goals
3. Committed
C. trusting in one‘s ability ability
4. Confident.
D. adoptable to change E. innovates to have an edge over other
5. Disciplined
competitors
6. Excellent Planner
F. solid dedication
7. Hardworking
G. skillful in record keeping
8. Possess people skills
H. always sticks to the plan
9. Profit-oriented
I. work diligently
10. Sound decision
J. effective and efficient communication skills
maker
and relates well people K. always looking for an opportunity to have/earn income
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Lesson
ANALYZING SWOT TLE_EM7/8-00-1
3
What’s New
Directions: In your place, identify three successful entrepreneur/business Directions: owner. Write your answer in your TLE notebook.
What is It
SWOT Analysis SWOT’’ is an acronym for Strengths, Weaknesses, Opportunities, and Threats. The SWOT Analysis began its life in the ‘70s as a planning tool for analyzing a professional project or business venture. Unchanged in its format, it’s still used today to help businesses businesses focus their tthoughts, houghts, analyze their progress, and strategically shape their decision-making. SWOT can also be used in personal context, you as an individual can develop your career and personality by identifying your strengths, weaknesses, opportunities and threats. Reviewing your identity, abilities, personality and applying it to a SWOT framework will allow you to better yourself and advance in your chosen career. This step will help you improve your business of choice and prepare for challenges. The table below will help you differentiate among these four features
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INTERNAL P
Strengths -
O
Opportunities
Positive
and
controllable
business’ success. success.
I
-
I V E
- Positive factors that are not within
factors that contribute to the the control of the business.
S
T
EXTERNAL
-
Possibilities that you can take
An internal resource or advantage of to help you achieve
capability which is needed to
your goals and ambitions a mbitions
achieve the desired goals.
- An external situation that could
Examples:
provide a competitive advantage. Examples:
Cheap raw materials
Skilled employees
Ease of management
Small capital outlay
Business is located in
Absence of similar products
in the market. New
area
with
being
developed.
Experience workforce
an
markets
There is strong support from
the local government for
many
small
people living.
and
medium
businesses to expand. N
Threats
Weaknesses
- Areas where you or your - Negative factors that are beyond E
organization may be weaker the control of the business.
G
than others.
A
- An internal barrier to achieve damage your space for attaining
T
- An external situation which could
objectives.
the desired goals.
- Set of problems, difficulties or - Things that may prevent you or I
shortcomings encountered by your organization from making a
V
the business.
profit or achieving your goals.
Examples:
Examples:
E
Raw material shortages
Lack of working capital
Poor location
Inexperience owner
Establishment Establishment is old and
Too many competitors
New
looks out dated. 14
methods
of
food
production that are better
and
Limited space inside the
customers
it
can
accommodate.
effective
are
coming out.
establishment, thereby limiting the number of
more
New
technologies
are
available and are used by competitors.
What’s More
Directions: Below are factors and elements in the business, market and environment that affect the success of the business. Determine whether they are ((S (W) weaknesses, (O (O) opportunities or (T (T) threats. Write only S) strengths, (W the first letter of your answer and write it in your TLE notebook. __________________1. __________ ________1. The busin business ess has staff who are e experienced xperienced and well – – trained. trained. __________________2. __________ ________2. There are new technologies that are better and more advanced than what the business uses. __________________3. __________ ________3. The g government overnment strongly supports small a and nd medium enterprises to boost the growth of the t he businesses. businesses. __________________4. __________ ________4. The business is located in an area that has many customers. __________________5. __________ ________5. New and and popular products a are re being introduced in the market from other competitors. __________________6. __________ ________6. The establ establishment ishment looks old and needs needs repairs. __________________7. __________ ________7. The owner has invested small capital into the business. __________________8. __________ ________8. The business space has a limited limited capacity to en entertain tertain many customers at the same time. __________________9. __________ ________9. The small n nature ature of the bu business siness e enables nables it to pro provide vide excellent customer care because the small amount of work allows its staff to devote more time to customers. 15
__________________ _________ ___________ __ 10. 10. The small size of the business’ workforce puts it in
helpless position when a staff member becomes sick or takes a leave from work.
What I Have Learned
Directions:: Fill in the blanks with the missing word/s to complete each Directions statement. Choose your answer/s from the box below. Write your answer in your TLE notebook. Culinary class Hot and delicious Plan
Strengths Not within New information
Managing
Planning tool
Article and blogs Skill/activity
1. Cookery is a_____________ of preparing and cooking food. 2. 2. Simplest way to start culinary career is to attend _____________. 3. Chef’s task is to oversee a restaurant‘s kitchen by_____________ other members of the food preparation team. 4. The challenge of the caterer is to keep food_____________ while serving many guests at the same time. 5. Food Writer writes_____________ for food industry journals and other publications. 6. Successful entrepreneurs always stick to the___________ and fight the temptation to do what is unimportant. 7. Entrepreneur updates themselves with_____________ about her customers, the market, suppliers, and competitors. 8. 8. __________ _____________ ___ are positive and controllable factors that contribute to the favourability of a business opportunity. 9. The SWOT Analysis began its life in the ‘70s as a ________ _____________ _____ for analyzing a professional project or business venture. 10. Opportunities are positive factors that are_____________ are_____________ the control of the business 16
What I Can Do
Directions:: Create a business idea that relates Directions r elates with a career choice in cookery. From the business idea that you created write two strengths, opportunities, weaknesses weaknesse s and threats. You will be guided to tthe he following questions for each feature. Write your answer in your TLE notebook.
Opportunities
Strengths
1. Why do people praise or like your business?.
1. What jobs can you offer from your business?
2. What achievemen achievements ts are you
2. What are the advantage advantages s of
proud of from your business?
your business achievements?
Threats
Weaknesses
1. What business resources are you lack in or need more?
1. What are your business competitors?
2. What are negative feedbacks of your business?
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2. What new busines business s resou resources rces are you lack in? in?
Assessment
Choose the letter of the best answer. Write the chosen letter on your TLE notebook. 1. He/she o oversees versees the daily operations of restaurant restaurant and hote hotell kitchens. A. Restaurant Manage Managerr B. Restaurant Cook C. Front Office Agent D. Executive Chef 2. This refers to the pre preparation paration of food with the application of art and and science. A. Technology B. Cookery C. Industrial Arts D. Practical Arts 3. The m main ain task of a resta restaurant urant m manager anager A. Make decisions o on n menus and day to day offerings. B. Manage, le lead ad and supervise the restaurant opera operations. tions. C. Cooks and prepa prepare re large amount of food for events an and d parties. D. Prepares the food for photography in books and other publications 4. A busines businessman sman who takes time to listen to the advice, sugg suggestions, estions, and recommendations of fellow entrepreneurs is called______ recommendations called_____________. _______. . A. responsib responsible le B. willing to listen C. committed D. hard working 5. A successful entrepreneur who ventures new business ideas. This _____________. _. characteristic is called ____________
A. initiative B. risk taker C. opportunity seeker D. committed 18
6. The bread and butter of the business not only for you but also for your family. A. Profit oriented B. Takes initiative C. Risk taker D. Opportunity seeker 7. These a are re the two elements elements of iinternal nternal environ environment. ment. A. Strength and threats threats B. Opportunities and threats C. Weaknesses and strengths D. Weaknesses and threats 8. In the acronym S SWOT, WOT, S stand stands s for_____ for_____________. ________. A. Star B. Stress C. Social D. Strength 9. What are the factors that S SWOT WOT analysis considers? A. The internal factors on only ly B. The e external xternal factors only C. Both interna internall and external fa factors ctors D. None of the above 10. These are tthe he importance of cookery EXCEPT A. Promote self esteem B. Making money C. Start cu culinary linary career D. Improve cooking skills 11. The following are undesirable tr traits aits of chefs EXCEPT A. They discou discourage rage employees creativity. B. They do thi things ngs the way they were taugh taughtt and do not not change. C. They are knowledgeable about many different foods and techniques. D. They do not allow em employees ployees to provide inp input ut on decision in the work place. 19
12. Knows how to handle unusual events that may happen in the business which include problems in managing the workers, problems on the delivery of goods and services, and the problems on demand and production. You must be patient in dealing with these uncertainties. A. Goal oriented B. Hard working C. Copes with u uncertainty ncertainty D. Committed 13. An individual who would like to engage in any business must possess a strong faith in his / her ability and capabilities in dealing with the different dif ferent problems that she might encounter in running a business. A. Persistence B. Hardworking C. Self - confidence D. Committed 14. Which of tthese hese statements is true about SWOT Analysis? A. Specifying the obje objective ctive of the business venture B. Identifying the external factors that are favorable and unfavorable unfavorable to achieve the objective C. Identifying the intern internal al factors that are favorable and unfavorable to achieve the objective D. All of these 15. Identify which of the examples is a Weakness. A. The place is quite e expensive. xpensive. B. Have a s supportive upportive parent. C. Good in public spe speaking. aking. D. Lack stress managemen managementt skills.
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Additional Activities
Self – assessment Test Using the Entrepreneurial Assessment, evaluate your potentials as a future food entrepreneur. Can you become a successful food entrepreneur? Directions: Answer Directions: Answer honestly honestly and write the letters only in your TLE notebook notebook 1. Are you innovative? a. I am open – open – minded minded to new methods of improving food I will offer. b. I will not try new methods of preparing my food offerings. 2. Are you creative? a. I will exert effort to t o develop my imagina imagination tion in food preparation. b. I will not exert much effort to develop my imagination in food preparation. 3. Are you concerned about the preservation of the environment? a. I am willing to t o do my share in the preservation of the environment by practicing environment management service (EMS). b. I will not do my share in the t he preservation of the environmen environment. t. 4. Are you efficient? a. I will closely supervise the preparation of food to be served. b. I will just let other employees do the job. 5. Do you possess good human relations? a. I enjoy the company of people and am a team player. b. I do not enjoy the company of the people. 6. Are you hardworking? a. I believe that success comes from hard work by putting time and effort for the business. b. I tend to avoid too much work. 7. Are you healthy? a. I exercise regularly and eat healthful foods. b. I do not eat a balance diet and I do not exercise regularly.
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8. Are you organized? a. I make plans before doing things. b. I do not make plans ahead of time. 9. Are you optimistic/cheerful? a. I have a positive attitude towards work. b. I am pessimistic by nature. 10. Are you quality conscious? a. I always aim for excellence in my undertakings. b. I get tired of looking for ways of improving the quality of whatever I do.
Each a answer is equivalent to 10 points. Each b answer is equivalent to 5 points.
85 – 100 100 - points – points – You You have strong entrepreneurial characteristics. 71 – 84 84 – You – You have weaknesses that need improvement. - The T he commitments of an entrepre entrepreneur neur are hard for you at this time ti me 50 – 70 70 -
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Answer Key
What I Know
What’s More 1
What’s More 2
What’s More 3
What I have Learned
Assessment
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References
Books Commercial Cooking 10,20,30 Curriculum Guidelines a Practical and Applied Art Corazon M. Simisim.Technology and Livelihood Education Cookery 9, The Library Publishing House , INC. Dr. Cristina a. Villanueva. Effective Technology and Home Economics, Adriana Publishing Publishing Co.,INC. Learning Module Cookery 9 K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module
Internet Sources Bautista, Gilbert. “Module 1 Pe Cs.” LinkedIn SlideShare, August 6, 2014. https://www.slideshare.net/gilbertbautista3/module-1-pe-cs. 2014. https://www.slideshare.net/gilbertbautista3/module-1-pe-cs. Guthrie, Georgina. “A Comprehensive Guide to Creating Your Personal SWOT Analysis.” Cacoo, May 1, 2020. https://cacoo.com/blog/acomprehensive-guide-to-creating-your-personal-swot-analysis/.. comprehensive-guide-to-creating-your-personal-swot-analysis/ https://careertrend.com/career-opportunities-in-cookinghttps://www.slideshare.net/lionnagaraju/interactive-teachingtechniques-swot-analysis.. techniques-swot-analysis https://www.slideshare.net/rohitmohan754/introduction-to-cookery https://hmhub.me/introduction-to-cookery/ https://hmhub.me/introduction-to-cookery/ “Lesson 1.” T.L.E Learning Module. Accessed June 28, 2020. https://gltnhs-tle.weebly.com/lesson-13.html https://gltnhs-tle.weebly.com/lesson-13.html.. nagaRAJU, m. “Interactive Teaching Techniques & SWOT Analysis.” LinkedIn SlideShare, January 14, 2013.
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