Department of Education ● Republic of the Philippines
Technology and Livelihood Education – Grade 7 Alternative Delivery Mode Module 6: Calculating Cost of Production First Edition, 2020 Republic Act 8293, Section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties.
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Management Team Chairperson: Dr. Arturo B. Bayocot, CESO III Regional Director Co-Chairpersons: Dr. Victor G. De Gracia Jr. CESO V Asst. Regional Director Edwin R. Maribojoc, EdD, CESO VI Schools Division Superintendent Myra P. Mebato,PhD, CESE Assistant Schools Division Superintendent Mala Epra B. Magnaong, Chief ES, CLMD Members Neil A. Improgo, EPS-LRMS Bienvenido U. Tagolimot, Jr., EPS-ADM Samuel C. Silacan, EdD, CID Chief Joseph T. Boniao, EPS –EPP/TLE Rone Ray M. Portacion, EdD, EPS – LRMS Edwin V. Palma,PSDS Ray G. Salcedo, Principal II/District In-charge Avilla G. Taclob, Principal I/District In-charge Agnes P. Gonzales, PDO II Vilma M. Inso, Librarian II
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Department of Education – Region 10 Office Address: Zone 1, DepEd Building, Masterson Avenue, Upper Balulang, Cagayan de Oro City Contact Number: (088) 880 7072 E-mail Address: region10@deped.gov.ph 7 Technology and Livelihood Education Cookery – Module 6 Calculating Cost of Production
This instructional material is collaboratively developed and reviewed
by educators from public schools. We encourage teachers and other education stakeholders to email their feedback, comments, and recommendations to the Department of Education-Region 10 at region10@deped.gov.ph . Your feedback and recommendations are highly valued.
Department of Education ● Republic of the Philippine
Introductory Message
For the learner:
Welcome to the Technology and Livelihood Education 7 Alternative Delivery Mode (ADM) Module in Cookery!
This module is provided as your alternative instruction for learning in which content and activities are based on your needs. It is a self-paced approach wherein you will work on different activities that are interesting and challenging for you to develop your reading and comprehension skills. To accomplish what is expected from you, you are encouraged to stay focus and develop a sense of responsibility and independence in doing the different tasks provided in the module. Be an empowered learner. Always believe that nothing is impossible and nobody can stop you from reaching your dreams.
This module has the following parts and corresponding icons:
What I Need to Know This will give you an idea of the skills or competencies you are expected to learn in the module.
What I Know This part includes an activity that aims to check
what you already know about the lesson to take. If you get all the answers correct (100%), you may decide to skip this module.
What’s In This is a brief drill or review to help you link the
current lesson with the previous one.
What’s New In this portion, the new lesson will be introduced
to you in various ways such as a story, a song, a poem, a problem opener, an activity or a situation.
What is It This section provides a brief discussion of the
lesson. This aims to help you discover and understand new concepts and skills.
What’s More This comprises activities for independent
practice to solidify your understanding and skills of the topic. You may check the answers to the exercises using the Answer Key at the end of the module. What I Have Learned This includes questions or blank sentence/paragraph to be filled in to process what you learned from the lesson.
What I Can Do This section provides an activity which will help
you transfer your new knowledge or skill into real life situations or concerns.
Assessment This is a task which aims to evaluate your level
of mastery in achieving the learning competency.
Additional Activities In this portion, another activity will be given to
you to enrich your knowledge or skill of the lesson learned. This also tends retention of learned concepts.
Answer Key This contains answers to all activities in the
module.
At the end of this module you will also find:
References This is a list of all sources used in developing
this module. The following are some reminders in using this module: 1. Use the module with care. Do not put unnecessary mark/s on any part of the module. Use a separate sheet of paper in answering the exercises. 2. Don’t forget to answer What I Know before moving on to the other activities included in the module. 3. Read the instruction carefully before doing each task. 4. Observe honesty and integrity in doing the tasks and checking your answers. 5. Finish the task at hand before proceeding to the next. 6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate to consult your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning and gain deep understanding of the relevant competencies. You can do it! Table of Contents
What I Need to Know ---------------- 1
What I Know ---------------- 2
Lesson 1 What’s In ---------------- 5 What’s New ---------------- 6 What is It ---------------- 6 What’s More ---------------- 9 What I Have Learned ---------------- 10 What I Can Do ---------------- 11 Assessment ---------------- 12 Additional Activities ---------------- 15 Answer Key ---------------- 16 References ---------------- 17 What I Need to Know
This unit of competency Calculating Cost of Production covers the
knowledge, skills and attitude in identifying and applying cost of production which refers to the total cost earned by a business to gather a specific number of product or offer a service.
Production costs may comprise things such as the expenses acquired to gain the production. Upon learning this module it includes and activity sheets.
After reading this Module, you are expected to:
1. discuss the principles of costing
2. calculate cost of production
1 What I Know
To begin your journey in this module, please answer the test below. Let us determine how much you already know. Select the letter of the best answer.
MULTIPLE CHOICE Directions: Read and understand the statements below.Choose the letter of the answer. Write your answer in your TLE notebook. 1. Whattool is used to compute food costs? A. standard recipe B. costing sheet C. costing principle D. ingredient costing 2. What do you call the amount added in the price cost? A. Markup B. Percentage markup C. Item cost D. Selling price 3. The total price paid for a resources used is called _____. A. Mark up B. Food cost C. Selling price D. Buying price 4. The amount you pay for the product you bought is called _____. A. Peso markup B. Percentage markup C. Purchase cost D. Net Cost
2 5. _________ refers to the total costof food net in an existing inventory. A. Cost of production B. Product C. Costing D. D. Calculation 6. In the absence of 1 cup miniature marshmallow this can be substituted with __________. A. 10 large marshmallows B. 1small marshmallows C. 30 large marshmallows D. 30 small marshmallows 7.What do you call the number of pieces produced in a recipe? A. Product B. Yield C. Total D. Amount 8. If you don’t have a measuring cup, what is needed to get 1 cup of sugar? A. 4T B. 8T C. 12T D. 16T 9. It is a tool needed to measure small amount of liquid. A. tablespoon B. teaspoon C. measuring cup D. glass 10. The following are the procedures in measuring dry ingredients Which comes first? A. Level off with spatula B. Sift the flour C. Do not shake
3 D. Scoop to fill the measuring cup to overflow 11. What is the purchase price of an item if the selling price is 10.00 and the markup is 20%? A. 5.00 B. 2.00 C. 12 D. 4.00 12. If the purchase price is 15.00 and the selling price is 20.00What is the markup percentage? A. 25% B. 10% C. 5% D. 2% 13. What is the formula for peso markup? A. Purchase price – Selling Price B. Purchase price + Selling Price C. Purchase price/Selling Price D. Selling price x Purchase Price 14. To measure dry ingredients in a measuring cup it must be____________. A. overflowing B. stirring C. sifting D. lifting 15. To measure _________ is to packed with a spoon. A. brown sugar B. oil C. juice D. vinegar
4 Lesson CALCULATING COST OF PRODUCTION 1 (TLE_HECK7/8PM-0e-5)
Cost of production is the total price paid for resources used to make a product or create a service to sell including raw materials, labor, and overhead.
It is calculated by dividing the outputs produced by a company by the
inputs used in its production process. Common inputs are labor hours, capital and natural resources, while outputs are generally measured in sales or the number of goods and services produced.
What’s In
In Module 5 you have learned about substitution of ingredients. To check your
understanding in this lesson, do the given activity. Directions: Give the substitute ingredients of the following given ingredients. Choose your answer inside the box. Write the answer in your TLE notebook.
A. 1 cup rolled oats, browned
B. 1/3 cup instant nonfat dry milk plus 7/8 cup water C. 10 large marshmallows. D. 7/8 cup all-purpose flour E. 1 1/2 tsp lemon juice or vinegar F. 1 cup milk. 1. 1/4-1/3 cup Dry bread crumbs ______________________ G. 1 slice bread; 2. 1C Coconut milk ______________________ 3. ½ tsp cream of tartar ______________________ 4. 1C Cake flour ______________________ 5. 1 cup Miniature marshmallow ______________________
5 What’s New
Answer this question in your TLE notebook.
Interview your mother about the food expenses in a day. List the name of items bought and the amount paid for each item.At least 2 items.
Example: ITEM No. of items Purchase Price Total Cost bought 1. Puto Maya 6 pcs. @ 5.oo/pc. P 30.00
ITEM No. of food Purchase Price Total Cost
items bought 1. 2. TOTAL P ________________
What is It
To calculate the cost of food production, you need to know the total cost of your ingredients along with how much each ingredient is used in a recipe. This is important to know how much a product costs.
6 To do this, you multiply per-unit price by the item you buy.. Add up all these individual prices to find the total food cost for your dish. Calculating the cost of food production is important tool in order to determine the cost of the food produced.
Principles of Costing In a food businessyou need to know the total cost of the product before you will sell it.
The following are the things to consider in calculating the cost of the product. 1. Markup - is the amount added to the price cost. It can alsobe stated as a permanent amount or as percentage of the total cost. 2. Selling price - is the price at which a product or service is sold. 3. Purchase Cost - is the price a buyer pays for the food bought. 4. Yield - is the amount of usable product after it has been processed. 5. Total Cost - is the total cost of food production.
Calculating Markup& Selling Price
Formula:
1. Peso Markup = Purchase Price – Selling Price
2. Percent Markup = Peso Markup ÷ Selling Price
3. Selling price = Total Cost + Peso Markup
No. of Yield
7 Example No. 1 Compute the SELLING PRICE of ICE CANDY product if given the following estimated cost of ingredients which produced 35 pcs. with 50% peso mark up. PRODUCT INGREDIENTS PURCHASE COST Ice Candy 2 cups Shredded young 30.00 coconut ½ Kilo sugar 30.00 1 can condensed milk 35.00 Ice candy wrapper 30.00 TOTAL P _________________
SOLUTION: Selling Price =Total Cost + Peso mark-up No. of Yield To get the 50% peso markup, the formula is = (TOTAL COST x 50% MARKUP) 105.00 x .50 = 52.5 SELLING PRICE = 105 + 52.50 = 197.50 ÷ 35 pcs. Ice candy = 4.5 or or 5.00 each ice candy Example No. 2 Compute the PESO MARKUPand the SELLING PRICEof PULVORON Product if given this estimated cost of ingredients which produced 50 pcs. Pulvoron with 50% markup.
PRODUCT INGREDIENTS PURCHASE COST
PULVORON ½ kilo cake flour 25.00 ¼ kilo sugar 35.00 1 small pack powdered Milk (330g) 45.00 Wrapper 5.00
8 TOTAL P110.00 FORMULA: PESO MARKUP = (TOTAL COST X 50% MARKUP) 110.00 X .50 = P55.00
Let us determine how much you understand about the topic. Take this exercise.
Directions: Compute the estimated purchase cost of this Chicken Adobo recipe and impose 50% markup to determine the selling price with total servings of 24. Show your solution in your TLE notebook. Item Unit cost Total Cost 2 K chicken 115.00/kilo 230.00 1 head of garlic 50.00/kilo 20pcs/kilo 2.50 4 Tbsp soy sauce 15.00/bottle Approx. 32T 1.90 1 tsp ground black 1.00/ small pack ½ t/pack pepper 2.00 1/2 cup vinegar 12.00/bottle Approx. 2 C/bottle
3.00 2Tbsp cooking oil 40.00/bottle Approx. 32T 2.50 TOTAL P _______________ FORMULA: SELLING PRICE = Total Cost + Peso markup No. of yield
9 What I Have Learned
Directions:Choose the answer from the box to complete the statements below Write the answer in your TLE notebook.
Selling Price Markup
Total Cost Purchase Cost
Yield Costing Ingredients
1. ___________ is the amount added to the price cost of goods.
2. The price a buyer pays for the food bought is called . ___________ 3. ___________is the amount of usable product after it has been processed. 4. . ___________ is the price at which a product sold. 5 The totalcost of production is called. ___________.
10 What I Can Do
Activity 5: Directions: Complete the table below by answering the peso markup and the percentage markup. Write your answer in your TLE cookery notebook.
Let us check what you have learned about this topic.
MULTIPLE CHOICE A. Directions: Choose the correct answer of the following items. Write only the letter of the correct answer in your cookery notebook.
1. It is an important tool in deriving your food cost.
A. Standard recipe B. Costing sheet C. Costing principle D. Ingredient costing 2. In the principles of costing, the term used to add in the price cost is called _____________. A. Percentage markup B. Item cost C. Selling price 3. The total price paid for a resources used is called ________. A. Mark up B. Food cost C. Selling price D. Buying price 4. ________is the total amount you pay for the product you bought. A. Peso markup B. Percentage markup C. Buying price D. Selling price
12 5. The total cost of food net in an existing inventory is called ________. A. Food cost B. Costing C. Product D. Calculation 6. It is used to substitute 1 cup miniature marshmallow. A. 10 large marshmallows B. 1small marshmallows C. 30 large marshmallows D. 30 small marshmallows 7. This is the number of pieces produced in a recipe. A. Product B. Yield C. Total D. Amount 8. This is needed to get 1 cup of sugar? A. 4T B. 8T C. 12T D. 16 9. It is needed to measure small amount of liquid. A. tablespoon B. teaspoon C. measuring cup D. glass 10. Which is the first procedure in measuring dry ingredients like A. Level off with spatula B. Sift the flour C. Do not shake D. Scoop to fill the measuring cup to overflow
13 11. Compute the purchase price of an item if the selling price is 10.00 and the markup is 20%? A. 5.00 B. 2.00 C. 12 D. 4.00 12. What is the markup percentage if the purchase price is 15.00 and the selling price is 20.00? A. 25% B. 10% C. 5% D. 2% 13. What is the formula for peso markup? A. Purchase price – Selling Price B. Purchase price + Selling Price C. Purchase price/Selling Price D. Selling price x Purchase Price 14. To measure dry ingredients in measuring cup it must be. _________. A. overflowing B. stirring C. sifting D. lifting 15. To measure a _________is to pack with a spoon. A. brown sugar B. oil C. juice D. vinegar
14 Additional Activities
Directions: Enumerate the following:
1. Principles of Costing 2. Give the formula on how to get the Selling Price? 3. Give the formula on how to get the Markup?
15 Answer Key
11. B marshmallows 10. B 5. 10 large 9. C Tbsp). 5. Total Cost 8. D cup less 2 Price 7. B purpose flour(1 4. selling 6. A 4. . 7/8 cup all- 3. yield 5. A juice or vinegar cost A 15. 4. C 3. 1 1/2 tsp lemon 2. purchase 2. 1 cup milk. A 14. 3. B 1. markup 1 slice bread A 13. 2. A crumbs, A 12. 1. A learned 1/4 cup cracker What I Know What I have 1. 1 slice bread, What’s in
What’s more
Item Unit cost Total Cost
2 K chicken 115.00/kilo 230.00 1 head of 50.00/kilo 20pcs/kilo 2.50 garlic 4 Tbsp soy 15.00/bottle Approx. 32T sauce 1.90 1 tsp ground 1.00/ small pack ½ t/pack black pepper 2.00 1/2 cup 12.00/bottle Approx. 2 vinegar C/bottle 3.00 2Tbsp 40.00/bottle Approx. 32T cooking oil 2.50 241.9 TOTAL Selling price = Total cost + Peso mark-up No. of yield
SP = 241.90 + 120.95 = 362.85
24 24
SP = P 15.118 orP 15.00
16 References
Zyraquilalaregino. “kto12tle-Homeeconomicslm-Commercialcooking- 140702063521-phpapp02.Pdf - Page Cover Page Title Page Table of Contents Introduction: Course Hero.” kto12tle-homeeconomicslm- commercialcooking-140702063521-phpapp02.pdf - Page Cover Page Title Page Table of Contents Introduction | Course Hero, February 5, 2018. https://www.coursehero.com/file/28140414/kto12tle-homeeconomicslm- commercialcooking-140702063521-phpapp02pdf/. Zyraquilalaregino.“kto12tle-Homeeconomicslm-Commercialcooking- 140702063521-phpapp02.Pdf - Page Cover Page Title Page Table of Contents Introduction: Course Hero.” kto12tle-homeeconomicslm- commercialcooking-140702063521-phpapp02.pdf - Page Cover Page Title Page Table of Contents Introduction | Course Hero, February 5, 2018. https://www.coursehero.com/file/28140414/kto12tle-homeeconomicslm- commercialcooking-140702063521-phpapp02pdf/.
https://www.osha.gov/sites/default/files/2018-12/fy10_sh-20864-Abon, Orlando P., Bacani, Olivia A. and Cornito, Evelyn B. (2010).Entrepreneur Kids, St. Agustine Publication: Sampaloc, Manila Amy Brown, Understanding Food, 2nd Edition, Thomson Woodworth Mary Frey Ray.Evelyn Jones Lewis.Exploring Professional Cooking, Revised, Chas A. Bennet Co., Inc., Peoria, Illinois 61614
17 For inquiries or feedback, please write or call:
Department of Education – Region 10
Zone 1, DepEd Building Masterson Avenue, Upper Balulang
Cagayan de Oro City, 9000 Telefax: (088) 880 7072 E-mail Address: region10@deped.gov.ph
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The Melba, Printing Publishing & Packaging S.C. Invites Eligible Bidders To Purchase 80 GSM 84 CM Wood Free Reel Paper by National Competitive Bidding (NCB)
