Budget of work in cookery 10 for 2nd quarter

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Division of City Schools – Valenzuela
Pio Valenzuela Street, Marulas, Valenzuela City
Justice Eliezer Delos Santos National High School
1011 C. De Leon St., Boundary of Ugong & Gen. T. De Leon, Valenzuela City
BUDGET OF WORK
COOKERY 10
S.Y 2022-2023
SECOND QUARTER
Grade Level Standard The learner demonstrates knowledge, skills and attitude to perform the tasks in cookery.
Content Standard The learner demonstrates an understanding core concept and underlying theories in cookery.
Performance Standard The learners independently demonstrates core competencies in cookery as prescribed in TESDA Training
Regulation
Time
Frame
LEARNING COMPETENCIES
LEARNING OBJECTIVES
Target Date
of delivery
Assessment
Week
1
QUARTER II
Prepare Vegetable Dishes
Learning Outcome 1: Perform Mise en
Place
1.1 Prepare ingredients according to a
given recipe required form and time
frame.
1.2 Thaw Frozen Ingredients and Wash
1. Identify the different kinds of vegetables.
2. List down the vegetables mentioned in the
song “Bahay Kubo”.
3. Appreciate the benefits of eating vegetables.
4. Enumerate the ways of thawing frozen
vegetables and washing methods.
5. Follow the procedure of thawing frozen
vegetables and washing methods.
November
7-11,2022
Formative
1. Picture Analysis
2. Lecture/Discussion
3. Recitation
Summative
4. 30-Item Quiz

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Raw Vegetables Following Standard
Procedures
Code: TLE_HECK9- 12VD-IIa-9
6. Appreciate the importance of thawing
frozen vegetables and washing methods in
handling foods.
Week
2
QUARTER II
Prepare Vegetable Dishes
Learning Outcome 2: Prepare Vegetable
Dishes
2.1 Identify market forms of vegetables
2.2 Select various kinds of vegetables
according to a given menu
2.3 Cook vegetable dishes following
appropriate cooking methods to
preserve optimum quality and nutrition.
2.4 Prepare suitable sauces and
accompaniment in serving vegetable
dishes.
Code: TLE_HECK9-12VD-IIb-c-10
1. Identify market forms of vegetables.
2. Select various kinds of vegetables according
to a given menu.
3. Appreciate the importance of selecting
vegetables by preparing a given menu.
4. Identify ways of cooking vegetables.
5. Cook vegetable dishes following
appropriate cooking methods.
6. Show love to their families by serving
optimum quality and nutritious foods.
November
14-18,2022
Formative
1. Picture Analysis
2. Lecture/Discussion
3. Brainstorming
4. Application
5. Recitation
Summative
6. 30-Item Quiz
Week
3
QUARTER II
Prepare Vegetable Dishes
Learning Outcome 3: Present Vegetable
Dishes
3.1 Present vegetable dish recipes with
appropriate sauces and accompaniments.
CODE: TLE_HECK9-12VD-IId-11
1. Identify the different plating styles with
vegetable dishes.
2. Create a photo collage of vegetable dish
showing the different plating techniques.
3. Value the importance of factors and
guidelines to consider in plating vegetable
dishes.
November
21-25,2022
Formative
1. Picture Analysis
2. Lecture/Discussion
3. Recitation
Summative
4. 30-Item Quiz
5. Create a photo
collage of vegetable
6. dish showing the
different plating
7. techniques.

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Week
4
QUARTER II
Prepare Vegetable Dishes
Learning Outcome 4: Store vegetable
dishes
4.1 Store vegetables based on the
prescribed location and
temperature
4.2 Demonstrate vegetable storage
in accordance with FIFO
operating procedures. Follow
standard safety and hygiene
procedures
Code: TLE_HECK9-12VD-IId-12
1. Enumerate the important ways in storing
vegetables.
2. Demonstrate the proper ways of storing of
vegetables through a video presentation.
3. Value the importance of storing of
vegetables.
4. Identify FIFO operating procedures.
5. Demonstrate vegetable storage in
accordance with FIFO operating procedures.
6. Appreciate the importance of following the
FIFO procedures.
November
28-
December
2,2022
Formative
1. Picture Analysis
2. Lecture/Discussion
3. Recitation
Summative
4. 50-item Quiz
Week
5
QUARTER II
Prepare and Cook Seafood Dishes
Learning Outcome 1: Perform Mise en
Place
1.1 Prepare kitchen tools, equipment,
and ingredients based on required
standards.
1.2 Identify types, varieties, market
forms, nutritive value, and composition
of fish and seafood.
1.3 Assemble ingredients according to
recipes, recipe card, or enterprise
standard
Code: TLE_HECK10PC-IIe-14
1. Identify tools and equipment, classification,
composition, structure,and market forms in
preparing and cooking seafood dishes.
2. Share their family’s best seafood recipe.
3. Show creativity in making their family’s
best seafood recipe.
December
5-9,2022
Formative
1. Picture Analysis
2. Lecture/Discussion
3. Recitation
Summative
4. 30-Item Quiz
5. Family’s best
seafood recipe.

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Week
6
QUARTER II
Prepare and Cook Seafood Dishes
Learning Outcome 2: Handle fish and
seafood_ Code: TLE_HECK9- 12PC-IIf-15
2.1. Handle seafood hygienically.
2.2.Thaw frozen seafood correctly to
ensure maximum quality and maintain
nutritional value.
Learning Outcome 3: Cook Fish and
Shellfish_ CODE: TLE_HECK10PC-IIgi-16
3.1 Identify Steps in Fish Processing
3.2 Clean, Cut and Fillet Seafoods
1. Identify different ways to check freshness,
handling and storing of fish and shellfish.
2. Thaw the frozen fish and shellfish properly.
3. Value the importance of knowing the proper
way of thawing fish and shellfish.
4. Enumerate the proper procedures in
preparing and processing fish and shellfish.
5. Perform the proper ways of cleaning,
scaling, filleting, deboning, and skinning fish
and shellfish.
6. Appreciate the importance of learning the
skills in cleaning and processing fish and
shellfish.
December
12-16,2022
Formative
1. Lecture/Discussion
2. Recitation
3. Brainstorming
4. Application
Summative
5. 30-Item Test
6. Perform the proper
ways of cleaning,
scaling, filleting,
deboning, and
skinning fish and
shellfish.
Week
7
QUARTER II
Prepare and Cook Seafood Dishes
Learning Outcomes 3: Cook fish and
shellfish
3.3 Prepare ingredients according to a
given recipe.
3.4 Demonstrate various methods of
cooking fish and shellfish
Code: TLE- HECK II gi-16
1. Enumerate the different methods of cooking
fish and shellfish.
2. Prepare and cook fish based on the chosen
recipe.
3. Value the importance of preparing fish
properly before cooking.
January 4-
6,2022
Formative
1. Lecture/Discussion
2. Recitation
3. Brainstorming
Summative
4. 20-Item Quiz about
essential kitchen
tools and equipment

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Week
8
QUARTER II
Prepare and Cook Seafood Dishes
Learning Outcomes: Plate/Present Fish
and Seafood
LO 4. Plate/Present Fish and Seafood
4.1 Prepare and present fish and seafood
dishes
4.2 Perform guidelines in serving fish
and shellfish
Code: TLE_HECK10PC-IIj-17
1. Identify fundamentals of plating.
2. Perform guidelines in serving fish and
shellfish.
3. Appreciate fish and seafood dishes in our
daily lives.
January 9-
13,2022
Formative
1. Lecture/Discussion
2. Recitation
3. Brainstorming
4. Application
Summative
5. 30-Item Quiz
Week
9
QUARTER II
Prepare and Cook Seafood Dishes
Learning Outcome 5: Store Fish and
Seafood
5.1. Ensure that trimmings, fish, and
seafood are stored hygienically.
5.2. Check date stamps and codes where
applicable to ensure quality control.
5.3 Store seafood in accordance with
FIFO standard and storage Equipment
Code: TLE_HECK9-12PC-IIj-19
1. State clearly the ways in storing fish and
shellfish.
2. Perform ways in storing fish and shellfish
properly and hygienically.
3. Realize the importance of storing fish and
shellfish properly and hygienically.
4. Identify the guidelines on storing fish and
shellfish.
5. Show/draw picture on how to store fish and
seafood at home.
6. Emphasize the importance of storing fish
correctly.
January 9-
13,2022
Formative
1. Picture Analysis
2. Lecture/Discussion
3. Recitation
4. Brainstorming
5. Application
Summative
6. 30-Item Test
Week
10
QUARTER II
Prepare and Cook Seafood Dishes
Learning Outcome: Evaluate the finished
product.
1. 6.1 Rate the finished products
using rubrics.
Code: TLE_HECK9-12PC-IIj-19
1. Differentiate the two types of rubrics.
2. Assess their work using the rubrics
provided and create their own.
3. Emphasize the importance of using rubrics
in different activities.
January 16-
20,2022
Formative
1. Picture Analysis
2. Lecture/Discussion
3. Recitation
4. Brainstorming
5. Application
Summative

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Prepared by: Checked by:
CATHERINE B. DELA CRUZ/DINALYN JOAN A. CADISAL RENEN C. RODRIGUEZ
Grade 10 TLE Teacher Head Teacher III
Approved by:
AMELITA V. YUMANG, Ed. D
Principal III
6. 50-Item Test
SECOND QUARTER EXAMINATIONS January 23-
27, 2022
1. Completion of
Quarter II
Outputs/Requireme
nts.
2. Review for the
preparation
of 2nd Quarter
Examination
TOTAL