Post on 03-Feb-2021
transcript
i
Special Program for
Technical-Vocational
Education Home Economics
Cookery NC II
Quarter 1 – Module 2:
Prepare Stocks Required for
Menu Items
10
________________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
1ST G
ENER
ATION
MODU
LES -
VERS
ION 2.0
i
Special Program for Technical-Vocational Education
Alternative Delivery Mode
Quarter 1 - Module 2: Perform Mise en Place
First Edition, 2020
Republic Act 8293 section 176 states that: No copyright shall subsist in any work of
the Government of the Republic of the Philippines. However, prior approval of the government
agency or office wherein the work is created shall be necessary for the exploitation of such
work for a profit. Such an agency or office may, among other things, impose as a condition
the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, photos, brand names, trademarks,
etc.) included in this book are owned by their respective copyright holders. Every effort has
been exerted to locate and seek 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 Secretary: Leonor Magtolis Briones Undersecretary: Diosdado M. San Antonio
DEVELOPMENT TEAM OF THE MODULE
Writer : Marcelina A. Calijan
Editor : Jose Gary R. Napoles
Reviewer : Analorgie D. Destacamento
Illustrator : Maribell J. Fuentes
Layout Artist : Maribel J. Fuentes
Management Team:
Schools Division Superintendent : Marilyn S. Andales
Assistant Schools Div. Superintendent : Leah A. Apao
Cartesa M. Perico
Ester A. Futalan
Chief Education Supervisor, CID : Mary Ann P. Flores
Education Program Supervisor, LRMDS : Isaiash T. Wagas
Education Program Supervisor, TLE : Jose Garry R. Napoles
Department of Education – Regional Office 7
Division of Cebu Province
Office Address : IPHO Bldg., Sudlon, Lahug, Cebu City, Philippines
Telefax : (032) 520-3216 – 520-3217; SDS Office: (032) 255 - 6405
E-mail Address : cebu.province@deped.gov.ph
Bitoon National Vocational High School
Address : Bitoon, Dumanjug, Cebu
Telephone : (032) 471-8001
E-mail Address : bitoon.nvhs@deped.gov.ph
________________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
1ST G
ENER
ATION
MODU
LES -
VERS
ION 2.0
i
10
Special Program for
Technical-Vocational
Education Home Economics
Cookery NC II
Quarter 1 – Module 2:
Prepare Stocks Required for
Menu Items
________________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
1ST G
ENER
ATION
MODU
LES -
VERS
ION 2.0
i
Key Message
For Educators:
Learning is a constant process. Amidst inevitable circumstances, the Department of
Education extends its resources and looks for varied ways to cater to your needs and to adapt
to the new system of Education as a fortress of the Learning Continuity Plan. One of the
probable solutions is the use of Teacher-made Educational Modules in teaching.
You are reading the “Cookery NC II for Grade 10: First Quarter” Alternative
Delivery Mode (ADM) Module on “Prepare Stocks Required for Menu Items” as written
and found in the K-12 Strengthened Technical-Vocational Education Program
Competency-Based Curriculum
The creation of this module is an effort of competent trainers from Bitoon National
Vocational High School of the Department of Education-Cebu Province during this
pandemic period. In addition, this module is meticulously planned, organized, checked, and
verified by knowledgeable educators to assist you in imparting the lessons to the learners
while considering the physical, social, and economic restraints in the teaching process.
The use of the Teacher-made Educational Module aims to surpass the challenges of
teaching in a new normal education set-up. Through this module, the students are given
independent learning activities, which embodies in the K-12 Strengthened Technical-
Vocational Education
As the main source of learning, it is your top priority to explain clearly how to use this
module to the learners. While using this module, learner’s progress and development should
be recorded verbatim to assess their strengths and weaknesses while doing the activities
presented independently in the safety of their homes. Moreover, you are anticipated to
persuade learners to comply and to finish the modules on or before the scheduled time.
For the Learners:
As a significant stakeholder of learning, the Department of Education researched and
explored innovative ways to address your needs with high consideration on social, economic,
physical, and emotional aspects of your wellbeing. To continue the learning process, DepEd
comes up with an Alternative Delivery mode of teaching using Teacher-Made Educational
Modules.
You are reading Cookery NC II for Grade 10: First Quarter Alternative Delivery
Mode (ADM) Module on “Prepare Stocks Required for Menu Items” as written and found
in the K-12 Strengthened Technical-Vocational Education
________________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
1ST G
ENER
ATION
MODU
LES -
VERS
ION 2.0
ii
This module is specially crafted for you to grasp the opportunity to continue learning even at
home. Using guided and independent learning activities, rest assured that you will be able to
take pleasure as well as to deeply understand the contents of the lesson presented,
recognizing your capacity and capability in acquiring knowledge.
This module has the following parts and corresponding icons:
The first part of the module will keep you
on track on the Competencies,
Objectives, and Skills expected for you to
be developed and mastered. Some
reminders about the module are found in
here too.
This part aims to check your prior
knowledge of the lesson to take. If you
can get a perfect score and perform
competently the competency, you can
skip the module and proceed to the next
module. If not, continue to the next part.
This part helps you link the previous
lesson to the current one through a short
exercise/drill.
A brief discussion of the lesson can be
read in this part. It guides and helps you
unlock the lesson presented.
A comprehensive activity/es for
independent practice is in this part to
solidify your knowledge and skills of the
given topic. This can be a drill or exercise
or an activity.
This part of the module is used to process
your learning and understanding of the
given topic. It can be a series of questions
or an activity.
GENERALIZATION
LEARNING OUTCOME
REVIEW LESSON
INFORMATION SHEET
ACTIVITY SHEET
PRE - ASSESSMENT
________________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
1ST G
ENER
ATION
MODU
LES -
VERS
ION 2.0
iii
A transfer of newly acquired knowledge
and skills to a real-life situation is present
in this part of the module. This can be a
task sheet (used when doing simple
tasks), operation sheet (used when doing
or operating devices or a job sheet (used
in doing series of task for a specific job).
This activity assesses your level of
mastery towards the topic.
This contains answers to all activities in
the module.
At the end of this module you will also find:
In using this module, keep a note of the fundamental reminders below.
1. The module is government-owned. Handle it with care. Unnecessary marks
are prohibited. Use a separate sheet of paper in answering all the given
exercises.
2. This module is organized according to the level of understanding. Skipping one
part of this module may lead you to confusion and misinterpretation.
3. The instructions are carefully laden for you to understand the given lessons.
Read each item cautiously.
4. This is a Home-Based class; your reliability and honor in doing the tasks and
checking your answers are a must.
5. This module helps you attain and learn lessons at home. Make sure to
comprehend the first activity before proceeding to the next one.
6. This module should be returned in good condition to your teacher/facilitator
once you completed it.
7. Answers should be written on a separate sheet of paper or notebook especially
prepared for TVE subjects.
If you wish to talk to your teacher/educator, do not hesitate to keep in touch with
him/her for further discussion. Know that even if this is a home-based class, your teacher is
References Printed in this part is a list of all reliable and valid resources
used in crafting and designing this module.
SELF – CHECK
PERFORMANCE TASKS
ANSWER KEYS
________________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
1ST G
ENER
ATION
MODU
LES -
VERS
ION 2.0
iv
only a call away. Good communication between the teacher and the student is our priority to
flourish your understanding of the given lessons.
We do hope that in using this material, you will gain ample knowledge and skills for
you to be fully equipped and ready to answer the demands of the globally competitive world.
We are confident in you! Keep soaring high!
________________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
1ST G
ENER
ATION
MODU
LES -
VERS
ION 2.0
1
Good day dear learner!
This module is solely prepared for you to access and to acquire lessons befitted in
your grade level. The exercises, drills and assessments are carefully made to suit your level
of understanding. Indeed, this learning resource is for you to fully comprehend the “Prepare
Stocks Required for Menu Items” independently, you are going to go through this module
following its proper sequence. Although you are going to do it alone, this is a guided lesson
and instructions/directions on how to do every activity is plotted for your convenience.
Using this learning resource, you are ought to “Prepare Stocks Required for Menu
Items” as inculcated in the K-12 Strengthened Technical-Vocational Education Program
Competency-Based Curriculum
This module is composed of set of instructions for you to be guided in the activities
that you will perform later. Read and follow instructions properly, do not skip any parts and
perform each activity honestly. This module is intended for you finish within a week.
At the end of this module, you are expected to achieve the following objectives for this
session:
Identify the ingredients in preparing stocks
Select the appropriate ingredients in preparing stocks
Apply culinary terms on stock dishes
Develop honesty in answering the activities and assessment
MULTIPLE CHOICE
Directions: Read each statement carefully and choose the letter of the correct answer. Write
your answers in a separate sheet. If you get perfect score, then you can proceed to the next
module. If not proceed to the next part of the module.
1.Which of following is the basic formula for mirepoix?
LEARNING OUTCOME
PRE- ASSESSMENT
________________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
1ST G
ENER
ATION
MODU
LES -
VERS
ION 2.0
2
A. 1 part onion, 1 part celery, 1 part carrot
B. 2 parts onion, 1 part celery, 1 part carrot
C. 2 parts onion, 2 parts celery, 2 parts carrots
D. 1 part onion, 1 part celery, 2 parts carrots
2. It helps to dissolve connective tissues and extract flavor and body bones.
A. Herb and spice
B. Scraps and left-over
C. Acid products
D. Bouquet garni
3. The assortment of fresh herbs and aromatic ingredients tied in bundle with string so it can
be removed easily from the stock.
A. Herb and spice
B. Scraps and left-over
C. Acid products
D. Bouquet garni
4. It is a plant whose leaves are used in cooking to add flavor to food.
A. Flavor enhancer
B. Oil extract.
C. Aromatics
D. Herbs
5. It is an additive used to intensify or improve the flavor of food.
A. Flavor enhancer
B. Oil extract
C. Aromatics
D. Herbs
6. Which of the following is the best known and most widely used of the flavor enhancer?
A. Glutamic acid
B. Mono potassium glutamate
C. Monosodium glutamate
D. Calcium diglutamate
7. What flavoring agent gives aroma to the stock?
A. Aromatic flavoring
B. Garlic
C. Ginger
D. Smoke
8. These are herbs and spices that create a savory smell.
A. Mirepoix
B. Aromatics
C. Enhancer
D. Bouillon cubes
9. Which of the following is an example of flavoring pack?
A. Sinigang mix
B. Bouillon cubes
C. Black pepper
D. Olive oil
10. Which of the following is the original and universal natural flavor enhancer?
________________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
1ST G
ENER
ATION
MODU
LES -
VERS
ION 2.0
3
A. Monosodium glutamate
B. Flavoring pack
C. Salt
D. Bouillon cubes
11. What is the original and universal natural flavor enhancer?
A. MSG
B. Salt
C. Sesame
D. Rosemary
12. These are seasonings used to flavor food that are derived from plants
A. Spices
B. Enhancers
C. Additives
D. Binders
13. Which of the following is NOT an example of clarifying agent? A Chopped lean meat B. Egg yolk
C. Herbs and spices
D. Egg whites
14. What is used in stocks if they are clear, wholesome, and appropriate to the stock being
made?
A. Seasoning and spices
B. Scraps and left-over
C. Bouquet garni
D. Acid products
15. Most of the flavor and body of stocks are derived from_________
A. Bones
B. Lean
C. Fats
D. Variety cuts
Directions: In order to find out if up you have learned the previous lesson, I would like you
to answer the following questions. Write your answers in your test notebook.
1.What are the essential parts of a stocks?
_______________________________________________________________________
_______________________________________________________________________
REVIEW LESSON
________________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
1ST G
ENER
ATION
MODU
LES -
VERS
ION 2.0
4
2. Give at least five culinary terms used in preparing stocks.
__________________________________________________________________
__________________________________________________________________
Culinary terms:
1. Seasoning – the process of adding salt, herbs or spices to food to enhance the flavor
2. Spices – are seasonings used to flavor food that are derived from plants.
3. Flavoring – are the liquid extracts, essences and flavors that are added to foods to
enhance the taste and aroma.
4. Flavor enhancers- are used to bring out the flavor in a wide range of foods without adding
a flavor of their own
5. Ingredients- any of the foods or substances that are combined to make a particular dish.
Ingredients in Preparing Stocks
1. Bones
Most of the flavor and body of stocks are derived
From the bones of beef, veal, chicken, fish and
Pork. The kinds of bones used determine the kind
Of stock except vegetable stock.,
2. Mirepoix
- is the French term for the
combination of coarsely chopped
onions, carrots and celery used to
flavor stocks.
Basic formula for Mirepoix – used to
flavor white stocks and soups, tomato
paste or puree is often included for
brown stock, gravy, stew or soup.
Disclaimer: The contents/pictures above are borrowed from the printed sources that are used to put emphasis and to show concrete examples and deeper
understanding of the lesson. Department of Education does not claim or own the printed documents. Sources are found in the reference part of the module.
INFORMATION SHEET
________________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
1ST G
ENER
ATION
MODU
LES -
VERS
ION 2.0
5
2 parts onion
1 part celery
1 part carrot
3. Herb and Spice –their use depends on availability and local traditions ( bouquet garni
bundle of herbs ,parsley bay leaves, thymes).This is often wrapped in cheese cloth bag and
tied with string to make it easier to remove once the cooked.
4 Acid products - Acid helps dissolve connective tissues, and extract flavor and body
from bones
5. Scraps and left-over -Scraps may be used in stocks if they are clear, wholesome, and
appropriate to the stock being made
6. Seasoning and spices
7. Bouquet garni – assortment of fresh herbs and aromatic ingredients tied in a bundle with
string so it can be removed easily from the stock.
Types of Herbs
Different Kinds of Spices and Seasoning
Disclaimer: The contents/pictures above are borrowed from the printed sources that are used to put emphasis and to show concrete examples and deeper
understanding of the lesson. Department of Education does not claim or own the printed documents. Sources are found in the reference part of the module.
________________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
1ST G
ENER
ATION
MODU
LES -
VERS
ION 2.0
6
Flavoring Agents used in preparing stocks
1. herbs
2. flavor enhancer
3. oil extract
4. aromatics
Convenience and Substitute Products
1.bouillon cubes or powder
2. flavoring enhancer
3. flavoring packs- sinigang,ginisa mix
Clarifying Agent
1. chopped lean meat
2. eggwhites
3. mirepoix
4. herbs and spices
5. acidic ingredients ( tomatoes, wine , lemon juice )
Disclaimer: The contents/pictures above are borrowed from the printed sources that are used to put emphasis and to show concrete examples and deeper
understanding of the lesson. Department of Education does not claim or own the printed documents. Sources are found in the reference part of the module.
________________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
1ST G
ENER
ATION
MODU
LES -
VERS
ION 2.0
7
DIRECTIONS: Arrange the given jumbled letters from column A and write your answer in column B. These are about the different kinds of spices and seasoning used in preparing stock dishes. Copy and answer the table in your test notebook.
COLUMN A COLUMN B
1.Tarmuds 1.
2.Nigreg 2.
3.Paprika 3. 4.Last 4.
5.Burs 5.
6.Sibal 6.
7.Meyth 7. 8.Tungem 8.
9.Ogareno 9.
10.Fronsaf 10.
Answer the following questions. Write your answers in your test notebook
1.Why are the bones the most important ingredient for preparing stocks?
_______________________________________________________________
_______________________________________________________________
2.What kind of spices and seasoning you tried to use in cooking especially stock dishes?
Name at least five.
_______________________________________________________________
_______________________________________________________________
3.What is the cheapest seasoning used in preparing stocks?
_______________________________________________________________
____________________________________________________________
GENERALIZATION
ACTIVITY SHEET
________________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
1ST G
ENER
ATION
MODU
LES -
VERS
ION 2.0
8
Directions: You are instructed by your mother to cook stock dish. How will you identify and prepare the ingredients in preparing stock dish? Write your answer in your test notebook.
Your output will be rated using the rubrics below:
Content fair
5
Good
10
Very good
15
Knowledge Learner is able to
convey limited
Ideas on
ingredients of
stock dish with
little knowledge
Learner is able to
convey a few ideas
on ingredients of
stock dish
with some degree
of knowledge
Leaner is able to
convey several
ideas on the
ingredients of
stock dish with
appropriate degree
of knowledge
Accuracy Work was
organized and
planned with little
effectiveness
work was
organized and
planned with some
effectiveness
Work was
organized and
planned with
appropriate
effectiveness.
Effort Learner put little or
no effort on this
activity
Learner put some
effort into this
activity
Learner exert full
effort into this
activity.
Disclaimer: The contents/pictures above are borrowed from the printed sources that are used to put emphasis and to show concrete examples and deeper
understanding of the lesson. Department of Education does not claim or own the printed documents. Sources are found in the reference part of the module.
PERFORMANCE TASKS
________________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
1ST G
ENER
ATION
MODU
LES -
VERS
ION 2.0
9
MATCHING TYPE:
Directions: Match Column A with Column B. Write the letter and words in your test notebook.
COLUMN A COLUMN B
___1.An additive used intensify or improve the flavor of food. A. Ingredients
___2. It is a plant whose leaves are used in cooking to add flavor to food.
B. Seasonings
___3. These are herbs and spices that create a savory smell. C. Scraps and left-overs
___4. It helps to dissolve connective tissues, and extract flavor and body from bones.
D. Aromatics
___5. The process of adding salt, herbs or spices to food to
enhance the flavor.
E. Acid products
___6. The original and universal natural flavor enhancer F. Herbs
___7. The substances or foods that are combined to make a
particular dish.
G. Flavor enhancer
___8. This is often wrapped in cheese cloth bag and tied with string to make it easier to remove once the cooked.
H. MSG
___ 9.The best known and most widely used of the flavor enhancer.
I. Salt
___10. It may be used in stocks if they are clear, wholesome, and appropriate to the stock being made
J. Herb and spice
SELF – CHECK
________________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
1ST G
ENER
ATION
MODU
LES -
VERS
ION 2.0
10
ANSWER KEYS
Activity
1.Mustard
2.Ginger
3.Paprika
4.Salt
5.Rubs
6.Basil
7.Thyme
8.Nutmeg
9.Oregano
10.Saffron
Review Lesson Essential Parts of a Stock:
1.Mirepoix
2.Aromatic
3.Liquid
4.Major flavoring
5.Ingredient
Culinary Terms on Stocks:
1.Skim 7. Aromatic
2.Savory 8. Mirepoix
3.Fumet 9. Glaze
4.Simmer 10. Base
5.Poach 11. Reduction
6.Clarification
Pre-Assessment
1.B
2.C
3.D
4.D
5.A
6.C
7.A
8.B
9.A
10.C
11.B
12.A
13.B
14.B
15.A
16.
Self- Check 1.G- Flavor enhancer
2.F- Herbs
3.D- Aromatics
4.E- Acid products
5.B- Seasonings
6.I- Salt
7.A- Ingredients
8.J- Herb and spice
9 H-MSG
10 C- Scrap and left-overs
PerformanceTask
Answers will be based on
the rubrics
Generalization
Possible Answers:
1.Bones contain collagen when
simmered from gelatin. The
more gelatin,the more body it
will have when chilled, a good
stock should actually solidify.
2. Answer vary
3. Salt
________________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
1ST G
ENER
ATION
MODU
LES -
VERS
ION 2.0
11
REFERENCES
a. Printed Materials
Anecita S. Kong and Aniceta P. Domo, Technical Vocational Livelihood Education Cookery Module 2
Manual First Edition, 2016, pages 244-247
Grace Dy Yongco, Technology and Livelihood Education and Home Economics
Cookery Quarter 1,Module 1, First Edition,2020, page 33
b. Online Sources
https://www.academia.edu/29249861/CBC_COOKERY_NC_II
https://www.google.com/search?q=training+regulations+in+cookery&tbm=isch&ved=2ahUKEwjEr-
TTzeDrAhUQxIsBHQ1qDhsQ2cCegQIABAA&oq=training+regulations+in+cookery&gs_lcp=CgNpbWcQ
DDoECCMQJzoECAAQGDoHCCMQ6gIQJzoCCAA6BQgAELEDOgQIABBDOgcIABCxAxBDOgYIABA
FEB46BggAEAgQHjoECAAQHlCLGVjSngFgyMIBaAFwAHgFgAGABYgBlzOSAQwwLjI5LjQuMi4wLjGY
AQCgAQGqAQtnd3Mtd2l6LWltZ7ABCsABAQ&sclient=img&ei=1ypbX4ToJ5CIr7wPjdS52AE&bih=657&
biw=1366
https://www.coursehero.com/file/28236497/TR-Cookery-NC-IIdoc/
https://www.google.com/search?q=different+types+herbs&tbm=isch&ved=2ahUKEwiDnMb05vfrAhVB4p
QKHVVKA6QQ2-
cCegQIABAA&oq=types+herbs&gs_lcp=CgNpbWcQARgBMgIIADIGCAAQBRAeMgYIABAIEB4yBggAE
AgQHjIGCAAQCBAeMgYIABAIEB4yBggAEAgQHjIGCAAQCBAeMgYIABAIEB4yBggAEAgQHlD_AVjU
MWCMQ2gAcAB4A4ABnQSIAZAUkgEJMi0xLjAuNC4xmAEAoAEBqgELZ3dzLXdpei1pbWfAAQE&sclie
nt=img&ei=VVRnX8OdDsHE0wTVlI2gCg&bih=657&biw=1366
________________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
1ST G
ENER
ATION
MODU
LES -
VERS
ION 2.0
https://www.google.com/search?q=training+regulations+in+cookery&tbm=isch&ved=2ahUKEwjEr-TTzeDrAhUQxIsBHQ1qDhsQ2cCegQIABAA&oq=training+regulations+in+cookery&gs_lcp=CgNpbWcQDDoECCMQJzoECAAQGDoHCCMQ6gIQJzoCCAA6BQgAELEDOgQIABBDOgcIABCxAxBDOgYIABAFEB46BggAEAgQHjoECAAQHlCLGVjSngFgyMIBaAFwAHgFgAGABYgBlzOSAQwwLjI5LjQuMi4wLjGYAQCgAQGqAQtnd3Mtd2l6LWltZ7ABCsABAQ&sclient=img&ei=1ypbX4ToJ5CIr7wPjdS52AE&bih=657&biw=1366https://www.google.com/search?q=training+regulations+in+cookery&tbm=isch&ved=2ahUKEwjEr-TTzeDrAhUQxIsBHQ1qDhsQ2cCegQIABAA&oq=training+regulations+in+cookery&gs_lcp=CgNpbWcQDDoECCMQJzoECAAQGDoHCCMQ6gIQJzoCCAA6BQgAELEDOgQIABBDOgcIABCxAxBDOgYIABAFEB46BggAEAgQHjoECAAQHlCLGVjSngFgyMIBaAFwAHgFgAGABYgBlzOSAQwwLjI5LjQuMi4wLjGYAQCgAQGqAQtnd3Mtd2l6LWltZ7ABCsABAQ&sclient=img&ei=1ypbX4ToJ5CIr7wPjdS52AE&bih=657&biw=1366https://www.google.com/search?q=training+regulations+in+cookery&tbm=isch&ved=2ahUKEwjEr-TTzeDrAhUQxIsBHQ1qDhsQ2cCegQIABAA&oq=training+regulations+in+cookery&gs_lcp=CgNpbWcQDDoECCMQJzoECAAQGDoHCCMQ6gIQJzoCCAA6BQgAELEDOgQIABBDOgcIABCxAxBDOgYIABAFEB46BggAEAgQHjoECAAQHlCLGVjSngFgyMIBaAFwAHgFgAGABYgBlzOSAQwwLjI5LjQuMi4wLjGYAQCgAQGqAQtnd3Mtd2l6LWltZ7ABCsABAQ&sclient=img&ei=1ypbX4ToJ5CIr7wPjdS52AE&bih=657&biw=1366https://www.google.com/search?q=training+regulations+in+cookery&tbm=isch&ved=2ahUKEwjEr-TTzeDrAhUQxIsBHQ1qDhsQ2cCegQIABAA&oq=training+regulations+in+cookery&gs_lcp=CgNpbWcQDDoECCMQJzoECAAQGDoHCCMQ6gIQJzoCCAA6BQgAELEDOgQIABBDOgcIABCxAxBDOgYIABAFEB46BggAEAgQHjoECAAQHlCLGVjSngFgyMIBaAFwAHgFgAGABYgBlzOSAQwwLjI5LjQuMi4wLjGYAQCgAQGqAQtnd3Mtd2l6LWltZ7ABCsABAQ&sclient=img&ei=1ypbX4ToJ5CIr7wPjdS52AE&bih=657&biw=1366https://www.google.com/search?q=training+regulations+in+cookery&tbm=isch&ved=2ahUKEwjEr-TTzeDrAhUQxIsBHQ1qDhsQ2cCegQIABAA&oq=training+regulations+in+cookery&gs_lcp=CgNpbWcQDDoECCMQJzoECAAQGDoHCCMQ6gIQJzoCCAA6BQgAELEDOgQIABBDOgcIABCxAxBDOgYIABAFEB46BggAEAgQHjoECAAQHlCLGVjSngFgyMIBaAFwAHgFgAGABYgBlzOSAQwwLjI5LjQuMi4wLjGYAQCgAQGqAQtnd3Mtd2l6LWltZ7ABCsABAQ&sclient=img&ei=1ypbX4ToJ5CIr7wPjdS52AE&bih=657&biw=1366https://www.google.com/search?q=training+regulations+in+cookery&tbm=isch&ved=2ahUKEwjEr-TTzeDrAhUQxIsBHQ1qDhsQ2cCegQIABAA&oq=training+regulations+in+cookery&gs_lcp=CgNpbWcQDDoECCMQJzoECAAQGDoHCCMQ6gIQJzoCCAA6BQgAELEDOgQIABBDOgcIABCxAxBDOgYIABAFEB46BggAEAgQHjoECAAQHlCLGVjSngFgyMIBaAFwAHgFgAGABYgBlzOSAQwwLjI5LjQuMi4wLjGYAQCgAQGqAQtnd3Mtd2l6LWltZ7ABCsABAQ&sclient=img&ei=1ypbX4ToJ5CIr7wPjdS52AE&bih=657&biw=1366https://www.coursehero.com/file/28236497/TR-Cookery-NC-IIdoc/
11
For inquiries or feedback, please write or call: Department of Education: DepEd-Cebu Province Office Address : IPHO Bldg., Sudlon, Lahug, Cebu City, Philippines Telefax : (032) 520-3216 – 520-3217; SDS Office: (032) 255 – 6405 E-mail Address : cebu.province@deped.gov.ph Bitoon National Vocational High School Office Address : Bitoon, Dumanjug, Cebu Telefax : (032) 471-8001 E-mail Address : bitoon.nvhs@deped.gov.ph
________________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
1ST G
ENER
ATION
MODU
LES -
VERS
ION 2.0