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Cookery for senior high school / Ma. Felisa H. Tria-Natad, RND, MAEd, Ma. Cristina Queroda-Trinidad, MAIA.

By: Contributor(s): Copyright date: Intramuros, Manila, [Philippines] : Mindshapers Co., Inc., copyright 2018Description: vi, 436 pages : illustrations (black and white) ; 25 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9786214061303
Subject(s): DDC classification:
  • 641.5 .N271 2018.
Summary: "This is the first laboratory manual with the basic theory in Cookery published which assures very helpful and serves as a guide to both the learners and the facilitators in the preparation of the activities to be accomplished in each session. The lessons are patterned on the Department of Education's curriculum; (www.tesda.gov.ph:http//www.tesda.gov.ph/tr) from lesson 1 that is Entrepreneurial information on how to start a small business that is to inspire and motivate the students to be enterprising up to the last lesson, Lesson 15, which is Meat. The content for each lesson: concepts and terminologies, characteristics, classifications, effects of heat or different methods of cooking different food ingredients, market forms, nutrient content, storage and suggested recipes for application." --Preface
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Holdings
Item type Current library Call number Status Date due Barcode
Print Materials Main Library Senior High School - Filipiniana 641.5 .N271 2018. (Browse shelf(Opens below)) Available 0121938

At head of title: "OBE Outcome-Based Education Tech-Voc Track" --Cover

"(K-12) DepEd Compliant" --Cover

Includes references (page 407)

"This is the first laboratory manual with the basic theory in Cookery published which assures very helpful and serves as a guide to both the learners and the facilitators in the preparation of the activities to be accomplished in each session. The lessons are patterned on the Department of Education's curriculum; (www.tesda.gov.ph:http//www.tesda.gov.ph/tr) from lesson 1 that is Entrepreneurial information on how to start a small business that is to inspire and motivate the students to be enterprising up to the last lesson, Lesson 15, which is Meat. The content for each lesson: concepts and terminologies, characteristics, classifications, effects of heat or different methods of cooking different food ingredients, market forms, nutrient content, storage and suggested recipes for application." --Preface

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Text in English

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