Grade 9 Entrepreneurship and Financial Literacy Unit 1 PDF

Unit 1 Entrepreneurship and Financial Literacy  Lesson 1 Reassessing Personal Entrepreneurial Competencies  Lesson At the end of this lesson,Objectives you should be able to: 1. Give the varying concepts about an entrepr...

Unit 1 Entrepreneurship and Financial Literacy  Lesson 1 Reassessing Personal Entrepreneurial Competencies  Lesson At the end of this lesson,Objectives you should be able to: 1. Give the varying concepts about an entreprenuer; 2. Describe today’s entrepreneurs; 3. Define PEC; 4. Enumerate the components of PEC; 5. Assess sample case studies using PEC as an assessment tool; and 6. Give sample inventories to assess one’s PEC  ENTREPRENEUR Vs. ENTREPRENEURSHI P  CHARACTERISTICS OF TODAY’S ENTREPRENEUR  Personal Entrepreneurial Competencies  PECs Refer to the totality of the personality, knowledge, and other skills that a person must possess to effectively perform his/her functions and responsibilities as an entreprenuer. Achievement Cluster Planning Cluster Power Cluster  Achievement Cluster Demand for Efficiency and Quality  refers to getting things done efficiently and effectively.  Achievement Cluster Commitment  the ability to accept responsibility to complete a job for a customer. Opportunity Seeking  the ability of the entrepreneur to seize a business opportunity.  Achievement Cluster Risk-taking  “expect the unexpected”. Persistence  the determination to finish a job at any cost.  Planning Cluster Goal Setting Clear vision of the future, they set clear, and realistic and attainable goals. Information Seeking  using information to make informed decisions and improve their knwowledge of the business.  Planning Cluster Systematic Planning and Monitoring  makes a careful and orderly plan of his/her business activities.  Power Cluster Persuasion and Networking  the ability to establish linkages with significant people and convince and influence others, especially customers. Self-confidence  having a strong belief in oneself to complete a task or meet the challenges of the business.  CLASSIFICATION OF ENTREPRENEURIAL SKILLS  CLASSIFICATION OF ENTREPRENEURIAL SKILLS INTERPERSONAL SKILLS CRITICAL AND INNOVATIVE THINKING SKILLS FUNCTIONAL SKILLS PRACTICALSKILLS  INTERPERSONAL SKILLS Communicatio  proficiency in communicating one’s thoughts, nemotions, and ideas to those concerned. Leadership and Motivation  the skill in leading others, in delegating responsibilites, in teamwork.  INTERPERSONAL SKILLS Listening ability to listen to both sides of an issue. Ethics  correct practice of dealing with stakeholders Negotiation and Networking  the skill to carry out transactions and establish linkages with investors.  CRITICAL AND INNOVATIVE THINKING SKILLS Creative Thinking  seeing situations at different perspectives. Problem-solving and system thinking  skill in coming up with sound solutions to problems on hand. Recognizing Opportunites FUNCTIONAL SKILLS PRACTICAL SKILLS  ENTREPRENEURIAL TRAITS  inherited traits or acquired character of a person.  ENTREPRENEURIAL TRAITS SELF- SELF- AWARENESS MOTIVATION CONFIDENCE COURAGE PATIENCE  ENTREPRENEURIAL TRAITS HARD WORK PERSEVERANCE INTEGRITY DECISIVENES S OPTIMISM ENTREPRENEURIAL LIFESTYLE  ENTREPRENEURIAL LIFESTYLE HIS/HER HIS/HER PASSION TIME Can Passionate about make schedule becoming an depending on the entrepreneur. demand of the business. “The entrepreneur always searches for change, respond to it, and exploits it as an opportunity” --Peter Drucker THANK YOU! LEARN DISCOVER Are SHOWyou ready YOUR to SKILLS HAVE FUN EXPLORE  WELCOME TO COOKERY CLASS ! Let’s play a game! CHKITEN KITCHEN LCAENING CLEANING EUINPEMETQ EQUIPMENT NASTIZEI SANITIZE SURINGMEA MEASURING  CLEANING AND MAINTAINING KITCHEN TOOLS CUTTING TOOLS AND EQUIPMENT  CUTTING TOOLS AND EQUIPMENT Chef’s knife Is an all – purpose knife used for chopping, slicing and mincing.  CUTTING TOOLS AND EQUIPMENT Paring knife Is used for peeling and paring fruits and vegetables.  CUTTING TOOLS AND EQUIPMENT Boning/Filleting knife Is used to separate meat from bone; use to fillet fish  CUTTING TOOLS AND EQUIPMENT Cleaver knife Is somewhat heavy and has rectangular shape.  CUTTING TOOLS AND EQUIPMENT Meat slicer Used to slice roasted meats, ham, and thick solid cuts of meat.  CUTTING TOOLS AND EQUIPMENT Bread knife Used to slice or divide breads and pastries. MEASURING TOOLS AND EQUIPMENT  MEASURING TOOLS AND EQUIPMENT Mass Scale Use to measure the mass of an ingredient; can be operated manually or digitally.  MEASURING TOOLS AND EQUIPMENT Instant - read thermometer Used to measure the temperature of food to know if it has been cooked properly or being stored at the right temperature.  MEASURING TOOLS AND EQUIPMENT Measuring Glass Used to measure wet ingredients.  MEASURING TOOLS AND EQUIPMENT Measuring cups Used to measure dry ingredients.  MEASURING TOOLS AND EQUIPMENT Measuring spoon Used to hold specific amounts of dry ingredients; varying in sizes from a dish to 1 tablespoon or 15ml.  CHEMICAL USED IN CLEANING AND SANITIZING KITCHEN TOOLS  SOLVENT CLEANERS Used to remove grease from surfaces such as oven tops, counters and grill backsplashes. ABRASIVE CLEANERS Used to remove heavy duty dirt in small areas.  DETERGENT CLEANERS A substance or a mixture containing soaps/surfactants intended for washing and cleaning processes. THANK YOU! PREPARING APPETIZERS  History of Appetizers Athenian Introduced appetizer as a buffet in the early s B.C third century Serves sea urchins, cockles, sturgeon, and garlic as appetizers.  History of Appetizers America and England Used term appetizer in the 1860s Appetizers are served between the main course and dessert as a refresher  History of Appetizers Romans Aperitifs were introduced and is classified as a liquid appetizer that typically contained alcohol.  History of Appetizers In the 20th century Used as a precursor to the main course.  WHAT IS Appetizers APPETIZER? are foods which stimulate the appetite, through their attractive appearance, fragrance or appealing flavor. It is a small pieces or portions of highly seasoned food, usually served before a meal to induce and stimulate one’s appetite.  When do we serve an appetizer? It is usually served before the main course. It can be served on occasions where eating takes time like wedding party.  What is Mise’en place? Mise’en place is a French term which means “set in place” that you have everything ready to cook and in its place. Tools and Equipment Needed in Preparing Appetizers Gas range Food tong Oven Spatula Griddle Kitchen knife Baking sheet Kitchen shears Sauce pan Cutting board Frying pan Frying pan Blender Grater Serving tray Classification of Appetizers What is the difference between hot and cold appetizers? Cold appetizer are served in lower temperatures while hot appetizers are literally served in higher temperatures.  1. Cocktails Usually juices of orange, pineapple, grapefruit or tomatoes served with cold salad dressings. It may be in the form of a fruit or vegetable juice mixed with little alcohol beverage or seafood like shrimps, crabs, or lobsters served with slightly seasoned sauce.  2. Hors D’ Oeuvres Refers to small portions of highly seasoned foods. It is a combination of canapes, olives, stuffed celery, pickled radishes, and fish. It is served on the individual plate when guests are seated. Sometimes this is simply placed on a platter and passed around. Hors d’ oevres are served cold or hot.  3. Canapes Are made out of thin slices of bread in different shapes. It is a finger food consisting of three parts: base, spread or topping and garnish. They served hot or cold.  The larger canapes are termed as ZAKUSKIS after chef Zakuski.  3 Parts of Canapes 1. Base – hold the spread and garnish. 2. Spread – placed on top of the base so the garnish sticks to it without falling off. 3. Garnish – any food item or combination of items placed on top of the spread which usually gives color, design, and texture accent to the canape.  4. Relishes/Crudites Are pickled item which are raw, crisp vegetables such as julienne carrots or celery sticks. Relishes are generally placed before the guest in a slightly, deep, boat shape dish.  5. Petite Salads Are small portions of salads and usually display the characteristics found in most salads.  6. Chips and Dips Popular accompaniments to potato chips, crackers, and raw vegetables. Proper consistency in the preparation is important for many dip. It must not be so thick that it cannot be scooped up without breaking the chip or crackers, but it must be thick enough to stick to the items used as dippers.  7. Fresh fruits and Vegetables Are the simplest appetizers. Fruits are good appetizers because they give an attractive appearance.  8. Finger foods Are variety of appetizers wherein the only requirement is that you keep everything small enough to be picked up with the fingers and eaten with little mess.