Week 1: Tvl-He-Cookery 1 Ncii 11 1st

Learning Area TVL-HE-COOKERY 1 NCII Grade Level 11
Week 1 Quarter 1st Date

I. LESSON TITLE Introduction to Cookery NCII
II. MOST ESSENTIAL
LEARNING Assess of Personal Entrepreneurial Competencies and Skills TLE_PECS9-12- 00-1
COMPETENCIES (MELCs)
III. CONTENT/CORE At the end of the lesson, learners are expected to:
CONTENT 1. Recognize the Personal and Entrepreneurial characteristics (PECS);
2. Identify job opportunities through customers’ needs and wants and/market analysis.
IV. LEARNING PHASES AND LEARNING ACTIVITIES

I. Introduction (Time Frame: 15 mins.)
In this module, you will learn more about entrepreneurship and the entrepreneurial competencies related to Cookery
and gives idea in cleaning, sanitizing, and storing kitchen tools and equipment as well. All of your performance task are home-
based, and soon if you decide to have your business this competencies will help you managed your needs in the business.
You will also have some activities that will align your competencies with those of successful practitioners and demonstrate
the standard operating procedures in cleaning, sanitizing and storing of kitchen tools and equipment.
Learning Task 1: The persons below are the successful entrepreneurs of today. What do you think are the characteristics of these
people for them to achieve where they are today? Write your answer on a yellow paper.
Henry Sy Sr. Chef Boy Logro

Founder of SM Supermalls Businessman, Celebrity Chef
D. Development (Time Frame: 45 mins)

Read Lesson Information 1 closely and then find out how much you can remember by answering the questions that follow.
Lesson Information 1
Personal Entrepreneurial Competencies
There have been many studies to characterize “the entrepreneurial personality”; although there is no isolated set of traits
that guarantee success, there were identified behaviors found common to most successful entrepreneurs. There is a well-known
research on human behavior done by McClelland and McBer which identified 10 behavioral patterns organized into three
general clusters: the achievement, planning, and power clusters (SERDEF, 2007; 1998). It was found out that these behaviors were
also typical entrepreneurial behaviors. The entrepreneurial qualities, more known as the Personal Entrepreneurial Competencies
(PECs) are as follows:
Planning Cluster
• Goal setting - Entrepreneur knows how to set specific, measurable, attainable, realistic, and time-bound (SMART) goals. It
is easy for them to divide large goals into short-term goals.
• Information seeking - Entrepreneur update themselves with new information about her customers, the market, suppliers,
and competitors. This is rooted to their innate sense of curiosity.
• Systematic planning and monitoring - Entrepreneurs develop and use logical, step-by-step plans to reach their goals. They
monitor progress towards goals and to alter strategies when necessary.
Power Cluster
• Persuasion and networking - Entrepreneurs know how to use the right strategies to influence or persuade other people.
They have naturally established a network of people who they can turn to in order to achieve their objectives.
• Self-confidence - Entrepreneurs have a strong belief in themselves and their own abilities. They have self-awareness and
belief in their own ability to complete a difficult task or meet a challenge.
Business Environment and Market The study of the business environment
in a particular location has far-reaching and long-term effects on a small or
micro enterprise’s viability. In fact, business ideas and opportunities are partly
shaped or determined by the business location. Unless it is possible to migrate
to more favourable locations, the ideas and opportunities for business will
oftentimes be delimited to the surrounding areas. The business environment
consists of both the tangible and intangible factors that affect either the
external or internal business operations. They may include the land area
available for economic zones, the physical layout and barriers such as rivers,
parks or lakes, and building obstructions as well as the transportation
network; all of which are considered tangible factors. They also include the
demography of clients and suppliers, the competitors in the locale/area and
the available technology for production. The intangible factors, on the other
hand, include the sub-culture, industry trends, economic and government
activity or the political situations in the area.
E. Engagement (Time Frame: 180 minutes)

Learning Task 2: Assess your Personal Entrepreneurial Competencies by answering the item below. Direction: Read each
statement carefully and answer honestly based on how well it describes you. There are five choices as follows: Please write the
number you have selected on the space before each statement and answer the entire item.
5= Always 4= Usually 3=Sometimes 2=Rare 1=Never
F. Assimilation (Time Frame: 205 minutes)
Learning Task 3: Plot your scores on your paper and

interpret.
Based on the result of the PEC’s assessment how do
you think your strength will help you to start your
business? How will you strengthen your weaknesses?
Below is the sample of profiling your PEC’s score.
V. ASSESSMENT (Time Frame: 20 minutes)
On a bond paper make a poster of a successful entrepreneur for you based on our lesson. How can an entrepreneur enrich
himself? Write your explanation at the back of your output. Your score will be evaluated according to the criteria below.
Content and meaning 15
Neatness 5
Color Harmony 5
Total Score 25
VI. REFLECTION (Time Frame: 15 minutes)

Answer the following question:
1. I realized that ______________.
2. I have learned that __________________.
References:
Learning Module Cookery Grade 9 K to 12 Basic Education Technology and Livelihood Education, Learning Module,
pp.12-59
➢ Payne, June et.al (2010). Thesis; Introduction to Food service, South Asia, Pearson Education PTE. LTD,
➢ Wayne, Gisslen, (2007). Professional Cooking, John Wiley & Sons Inc.
Prepared by: MARIE DANIELLE L. SISON, TEACHER II, CNHS-SHS Checked by: REA H. TOPACIO, APII, CNHS-SHS

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Learning Area TVL-HE-COOKERY 1 NCII Grade Level 11

Week 1 Quarter 1st Date

IV. LEARNING PHASES AND LEARNING ACTIVITIES

Henry Sy Sr. Chef Boy Logro

D. Development (Time Frame: 45 mins)

E. Engagement (Time Frame: 180 minutes)

F. Assimilation (Time Frame: 205 minutes)

Learning Task 3: Plot your scores on your paper and

Content and meaning 15

VI. REFLECTION (Time Frame: 15 minutes)

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