This document provides a flexible instruction delivery plan for a core subject. It outlines the subject title and description, prerequisites if needed, content standards, essential topics, learning competencies, and assessment activities. The plan is broken into quarters that specify key topics to teach, such as preparing appetizers, salads, sandwiches, and desserts. Each topic details the learning objectives, essential knowledge and skills, and assessment standards for students to demonstrate competency independently.

1. Flexible Instruction Delivery Plan (FIDP)
Grade: _________________________________________________________ Semester: ________________________________________________
Core Subject Title: _______________________________________________ No. of Hours/Semester: _____________________________________
Prerequisites (If Needed) ____________________________________
Core Subject Description: _______________________________________________________________________________________________________________
Culminating Performance Standard: ______________________________________________________________________________________________________
What to Teach? Why Teach? How to Assess? W
Content
Content
Standards
Most Essential
Topics
Performance
Standards
Learning competencies
Highest Thinking Skill to
Assess
Hig
Stra
de
Hig
S
Complete
KUD
Classification
Most Essential
KUD
Classification
RBT Level
Flexible
Assessment
Activities
(FAA)
Enab
Gene
Strat
Performance
Checks
Quarter:
CLEAN AND
MAINTAIN
KITCHEN
TOOLS,
EQUIPMENT,
AND
PREMISES
(KP)
The learners
demonstrate
an
understanding
the
knowledge,
skills, and
attitudes
required in
maintaining
kitchen tools,
equipment,
and work
premises.
Kitchen tools and
equipment to be
cleaned,
sanitized, and
stored
The learners
independently
maintain
clean kitchen
tools,
equipment,
and premises.
recognize
kitchen tools
and equipment
to be cleaned
and sanitized
clean the kitchen
area hygienically
in accordance
with food safety
and
occupational
health
regulations
Knowing
Understanding
1.Clean and
sanitize
kitchen
premises
Understanding Understanding
PREPARE
APPETIZERS
(PA)
The learners
demonstrate
an
understanding
the
knowledge,
skills, and
attitudes
Classification of
appetizers
Variety of
ingredients in
preparing
appetizers
The learners
independently
prepares
appetizers
differentiate
between hot
and cold
appetizers
prepare a variety
of appetizers
Understanding 1.Prepare a
range of
appetizers
Do Applying

2. required in
preparing
appetizers
Nutritional value
of appetizer
Varieties of hot
and cold
appetizers
Methods of
preparing
appetizers
identify the
fundamental of
plating
present
appetizers
attractively
keep appetizers
in appropriate
conditions to
maintain their
freshness,
quality, and
taste
Knowing
2.Present a
range of
appetizers
3.Store
appetizers
PREPARE
SALAD AND
DRESSING
(SD)
The learners
demonstrate
an
understanding
he
knowledge,
skills, and
attitudes
required in
preparing
appetizers.
Classification of
salads according
to ingredients
Classification of
salads according
to place in the
meal
Nutritional
values of salad
and dressing
Components of
salads
Important
considerations in
salad
preparation
Methods of
preparing salad
The learners
independently
prepare salad
and dressing.
identify the
components of a
salad
identify the
factors to
consider in salad
preparation
identify the
different kinds
of salad
dressings and
their ingredients
Present salads
and dressings
attractively
Identify the
accompaniments
of salads and
dressings
Prepare a
variety of
salads and
dressings
Present a
variety of
salads and
dressings
Store salad
and dressing

3. Kinds of salad
dressing and
their ingredients
Store appetizers
in appropriate
conditions to
maintain their
freshness,
quality, and
taste
PREPARE
SANDWICHES
(SW)
The learners
demonstrate
an
understanding
how to
prepare
sandwiches
Variety of
ingredients in
preparing
sandwiches
Classification of
sandwiches
Components of
the sandwich
Types of bread
suited for
sandwiches
Suitable filling
and spreads for
each type of
sandwich
Methods of
preparing
sandwiches
The learners
independently
prepare
sandwiches
Identify
sandwich
component
Identify bread
suited for
sandwich
making
Suitable filling
and spreads
Portion and
control of
sandwiches and
their ingredients
Present
sandwiches
attractively
keep sandwiches
in appropriate
conditions to
maintain their
quality and taste
Prepare a
variety of
sandwiches
Present a
variety of
sandwiches
Storing
sandwiches
PREPARE
DESSERTS
(PD)
The learners
demonstrate
an
understanding
how to
prepare
desserts
Importance of
desserts
Classifications of
dessert and their
characteristics
The learners
independently
prepare
desserts
Importance of
dessert in a meal
Classify desserts
according to
types of
ingredients used
Perform mise
en place

4. Varieties of
ingredients in
preparing
desserts
Methods of
preparing
desserts
Accompaniments
for desserts
Safety and
hygienic
practices in
storing desserts
identify
characteristics of
desserts
identify
ingredients for
desserts
prepare variety
of desserts and
sauces using
sanitary
practices
Identify dessert
accompaniments
and hygienic
procedures
Identify factors
in plating and
presenting
desserts
Keep desserts in
appropriate
conditions to
maintain their
quality and taste
Prepare
desserts
Plate/Present
desserts
Storing
desserts

5. Quarter
PREPARE
EGG DISHES
The learners
demonstrate
an
understanding
how to
prepare
desserts
Nutritional value
and components
of eggs
Characteristics of
quality fresh
eggs
Ingredients for
egg dishes
Market forms of
egg
Uses of eggs in
culinary arts
identify an egg’s
components and
its nutritive
value
identify and
prepare
ingredients
according to
standard recipes
identify the
market forms of
eggs
explain the uses
of eggs in
culinary arts
cook egg dishes
in accordance
with the
prescribed salad
present egg
dishes
hygienically and
attractively
using suitable
garnishing and
side dishes
sequentially
within the
required time
frame
Perform mise
en place
Prepare and
cook egg
dishes
Present egg
dishes
PREPARE
CEREALS and

6. STARCH
DISHES (CD)
Performance Task: ___________________________________________________________________________________________________________________________