TLECookery Grade 7 8 QTR1 Module 2Part2 PDF

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Department of Education National Capital Region

SCHOOLS DIVISION OFFICE MARIKINA CITY

TLE-Home Economics

Cookery First Quarter-Module 2 (Part 2)

Mensuration and Calculations

Writers/Illustrators: Cover Illustrator:

April Joy F. Reyes Lilo L. Jaso Jaso Christopher E. Mercado

City of Good Character DISCIPLINE • GOOD TASTE • EXCELLENCE

This module was designed and written with you in mind. It is here to help you develop knowledge, skills, and attitudes in the performance of Cookery tasks. The scope of this module permits it to be used in many different learning situations. The language used recognizes the diverse vocabulary level of students. The lessons are arranged to follow the standard sequence of the course. But the order in which you read them can be changed to correspond with the textbook you are now using. The module is divided into two lessons, namely: Lesson 1: Carry out measurements and calculations in a required task Lesson 2: Calculate the cost of production After going through this module, you are expected to: 2.1 discuss principles of costing 2.2 compute cost of production

In one -two sentences define the following words below: 1. Costing ___________________________________________________________________ ___________________________________________________________________ 2. Cost of production ___________________________________________________________________ ___________________________________________________________________ 3. Mark Up ___________________________________________________________________ ___________________________________________________________________

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Lesson 2 Calculate Cost of Production This module is the continuation of Module 2 part 1. In this module, we will discuss the principles of costing and compute of cost of production. Due to the Covid-19 pandemic that we are experiencing right now many of our fellow Pilipino find more time and opportunity. Some spend and invest in different newfound skills and interests. We, Pilipino love to shop and eat, which is why local online buy and sell sites are growing even bigger than before. The famous trend name is “online selling”. Did you also try to purchase a product or service from it? or do you also experienced and try what we call “New Normal Online Business World”.

What are things that make you busy amid coronavirus pandemic? Did you use it to spend time with your loved ones most especially your family? fervent with your likes and plans, find more on self-care, personal development, and spiritual growth. How about finding and discover new things and skills? Have you also heard or watched the news about a Social Amelioration Program SAP recipient who becomes trending online, because he better used his money to start a barbeque business? What can you say about his fearlessness to try new skills and do it for the sake of his family? Did he deserve that trending view and an icon? From his small capital, he earns more than Php.2000.00 pesos a day and that income helps his family needs. Do you think did he also compute for the cost of production for his business?

Notes to the Teacher In this lesson, the learners are expected to discuss principles of costing and compute the cost of production. The learner will demonstrate an understanding and independently performing mensuration and calculation in cookery.

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Read the following statement carefully. Encircle the letter of the correct answer. 1. What term below state for the difference of the cost of a good or service and its selling price? a. Mark-up

b. Selling Price

c. Costing

d. Production

2. The following describe cost EXCEPT one, what is that? a. the price of something b. the amount of money that is needed to pay for or buy something c. an amount of money that must be spent regularly to pay for something d. an amount of money that must be give regularly to pay for something 3. Which formula below is correct to calculate your peso markup? a. Selling Price – Purchase Cost / Buying Price = Peso Markup b. Purchase Cost – Selling Price = Peso Markup c. Percentage Markup – Selling Price = Peso Markup d. Percentage Markup / Purchase Cost = Peso Markup 4. Jessie will make and sell the trending Baked California Maki. Her Peso markup is 5.00, Selling price is Php. 15.00. How much will be the Percentage mark up? Use this formula: Percentage markup = Peso markup/selling price.

a. .30 or 30%

b. 31 or 31%

c. .32 or 32%

d. .33 or 33%

5. Jenna`s Ube Pandesal OL Shop product markup is only Php. 5.00 and to promote the shop the buying price they give to their resellers is Php10.00. Calculate the percent markup based on cost by using the formula Peso markup ÷ Purchase cost/buying price. a. .3 or 30 %

b. .4 or 40 %

c. .5 or 50 %

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d. .6 or 60

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PRINCIPLES OF COSTING Costing is the amount or equivalent paid or charged for something. According to the article of Cost Accounting, they are 3 Types of Cost the Fixed cost, Variable costs, and Semivariable cost.

a. Fixed cost is the cost of fixed inputs used in production. These costs do not vary with the change in the volume of production. b. Variable cost is the cost of variable inputs used in production. These costs vary with the change in the volume of production. c. Semi Variable Cost this is to cost which are partly fixed and partly variable. Total Cost refers to the total cost of production. Markup is the difference between how much an item costs you, and how much you sell that item for--it is your profit per item. Any person working in business or retail will find the skill of being able to calculate the markup percentage very valuable. Steps and Procedures on How to Calculate Markup Percentage? Step 1. Compute your peso markup. This is done by subtracting your buying price from your selling price. Example: Selling Price Purchase cost / buying price Peso markup

Php. 20.00 - Php. 15.00 5.00

Step 2. Choose whether you want to calculate your percentage markup based on cost or selling price. Once you choose which you will be used to calculate, it is important you stick to the process you choose throughout all your calculations, or you will end up with the wrong data. If you decided to calculate your percent markup based on cost, go on to Step 3. If you decide to calculate your percent markup based on selling price, go on to Step 4. Step3. Calculate percent markup based on cost. This is done by dividing the peso markup by the cost. Example: Peso markup Purchase cost / buying price Percentage mark up

5.00 ÷ 10.00 0.5 or 50%

Step 4. Calculate your percent markup based on selling price. This is done by dividing the peso markup by the selling price.

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Example: Peso markup Selling price Percentage mark up

5.00 ÷ 20.00 0.25 or 25%

Step 5. Always make sure you consistently use either cost of the product or selling price to find the percent markup on an item. Even though the cost, selling price, and peso markup will always be the same, the percentage markup will be drastically different depending on if you calculate it using selling price or cost. Using selling price will give you a lower percentage markup (assuming you are making a profit), while using cost will give you a higher percentage markup.

Match the following statement below. Write the correct letter on space provided. A

B

______1. It refers to the total cost of production.

a. Total Coast

______2. These costs do not vary with the change

b. Fixed cost

in the volume of production. ______3. These costs vary with the change in volume of production.

c. Variable cost d. Costing

______4. The amount of equivalent paid or charged for something _______5. The cost which is partly fixed and partly

e. Semi Variable Cost f.

Mark-up

variable.

Answer the following questions below. (5 points each) 1. What is the significance of calculating the cost of production? ___________________________________________________________________ ___________________________________________________________________ 2. What is the difference between costing and markup? ___________________________________________________________________ ___________________________________________________________________

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3. If you will be given a chance to have a capital of Php. 1000.00, what business would you go to enter right now? How can you ensure that it will grow, and you will earn from it? Business: ____________________________ How?_______________________________________________________________ ___________________________________________________________________

Read and understand the given situation below. You can also practice it and discover at home. (5 points each) What to do? •

Your sister started her online business and she is trying to resell the trending Ube Cheese Pandesal. Her Selling Price is Php. 30.00 but the Purchase cost/ buying price is Php. 30.00 also. What is your advice for her?

_______________________________________________________________________ _______________________________________________________________________ _______________________________________________________________________

•

What do you think is the appropriate Selling Price for her Ube Cheese Pandesal and why?

______________________________________________________________________ ______________________________________________________________________ ______________________________________________________________________

Assessment Given the following recipe and its estimated cost, compute for total purchase cost and impose a 50% mark up to determine the selling price of your product. Write your answer on the number space provided. Yield = 24 servings Price per order: Php. 25 Pesos

Item

2 Kilo Pork ¼ of Garlic 4 tbsp Soy sauce

Unit Cost

Total Cost

120.00 / kilo

(1.)____________

Php. 50.00/kilo

(2.)____________

Peso markup

Income Per Serving

Php. 15.00/bottle Approx. 33 T (3.)____________

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1 tsp ground black pepper

Php. 1.00 / small pack ½ t/pack

(4.)____________

½ Cup Vinegar

2 Tbsp Oil

Php. 12.00 / Bottle Approx. 2 (5.)____________ C/bottle Cooking Php. 40.00 / bottle Approx. 32 (6.)____________ T

TOTAL

(7.)____________

(8.)_________

(9.)__________

This is the recipe for what food? (10.) _____________________________________

Online Activity: "#OUFT Costing" (Our Ulam For Tonight Costing) Material needed: Calculator Ballpen / Pencil Ulam recipe list Using the space provided below makes your #OUFT Costing. Make a breakdown list for the ingredient’s recipe, ingredients prices, and total expenses for your dish (Ulam). If you will be going to sell for the next day and your Teacher will order to you. Can you apply now your knowledge and skills for calculation of cost and production? Let check it out! Show to us your breakdown list.

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Offline Activity: “UOTD Costing List” Using bond paper make your ulam of the day (UOTD). Calculate the cost and production of your “UOTD”

SCORING RUBRICS EXCELLENT 5

CRITERIA Content (Recipe, Prices, Peso Mark-up, and Percentage Mark-up)

The breakdown list content was well detailed, organized and cleared

Neatness of Work

Effort in Output

The work is presented in a neat, clear, and organized You took your time and worked hard on the Recipe Album

GOOD 3

NEEDS IMPROVEMENT 1

The breakdown list content was detailed, and organized

The breakdown list content was dot detailed and limited

The work is nice presented in a neat, clear, and organized You put a small effort on the Recipe Album

The works appears sloppy, and unorganized, You rushed through and did not work hard for Recipe Album

Module Republic of the Philippines, Department of Education K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module in COOKERY EXPLORATORY COURSE Others Amy Brown, Understanding Food, 2nd Edition, Thomson Woodworth June Payne, Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE, 128-130 Mary Frey Ray. Evelyn Jones Lewis. Exploring Professional Cooking, Revised, Chas A. Bennet Co., Inc., Peoria, Illinois 61614 Sonia Y. de Leon, Libia L. Chavez, Virginia S. Claudia, Matilde P. Guzman, et al., BASIC FOODS FOR FILIPINOS, 95-100 http://www.ext.colostate.edu/pubs/foodnut/09329.html http://www.ehow.com/how_4425471_calculate-markup-percentage.html

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Development Team of the Module Writers: Editors: Internal Reviewer: Illustrators: Lay-out Artist: Management Team:

April Joy F. Reyes (CIS-SL) Lilo L. Jaso Jaso (BNHS) Edna A. Undazan (Dept. Head- CIS-SL) Nerissa S. Estrella (ASP II, THS) Joseph T. Santos (Education Program Supervisor-EPP/TLE) April Joy F. Reyes (CIS-SL) Lilo L. Jaso Jaso (BNHS) Khrycys G. Olairez (BNHS)

Sheryll T. Gayola Assistant Schools Division Superintendent OIC, Office of the Schools Division Superintendent Elisa O. Cerveza Chief, Curriculum Implementation Division OIC, Office of the Assistant Schools Division Superintendent Joseph T. Santos Education Program Supervisor–EPP/TLE Ivy Coney A. Gamatero EPS- Learning Resource Management and Development System

For inquiries or feedback, please write or call:

Schools Division Office- Marikina City Email Address: [email protected] 191 Shoe Ave., Sta. Elena, Marikina City, 1800, Philippines Telefax: (02) 682-2472 / 682-3989

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