Budget of work in tle 9 cookery - by Melanie M. Alido
1. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
BUDGET OF WORK IN TLE 9
COOKERY
FIRST QUARTER
Grade Level Standard The learner demonstrates knowledge, skills and attitude to perform the tasks on Cookery.
Content Standard The learner demonstrates an understanding core concepts and underlying theories in cookery.
Performance Standard
The learner independently demonstrates core competencies in cookery as prescribed in the TESDA
Training Regulation.
Time
Frame
Topics Learning Competencies Assessment
Week 1 Orientation
- Basic concepts in cookery
- Relevance of the course
- Career opportunities
- Students Activity Program of HAU-JHS
- Kitchen and Classroom Rules and Regulations
- TLE Grading System
- Groupings and seat plan
Pre – Test
Week 2
– 3
Dimensions of Personal
Entrepreneurial Competencies
(PECs)
- Three clusters of PECs
(achievement, planning, and
power clusters)
- Characteristics
Evaluates Personal
Entrepreneurial Competencies
Explains dimensions/ clusters of
PECs and the different
characteristic traits per cluster
Explains the different factors
influence business environment.
Formative:
Video Presentation
Discussion
Self-rating Questionnaire
(Assess your PECs by
answering the test items)
Group discussion
2. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
- Assessment of PECs
Business Environment and Market
- Factors in the business
environment
- Identifying business opportunities
Review of different kitchen tools and
equipment and their uses
Valuing: Enhancing weak areas and
sustaining strong areas in their PECs.
Giving importance in the following:
- Business opportunities
- Different kitchen tools and
equipment
Explains procedures for
generating business ideas or
identifying business
opportunities.
Generates business ideas.
Recognizes kitchen tools and
equipment to be cleaned and
sanitized.
(Determine different
business opportunities near
the community and identify
problems encountered and
their solutions)
Summative:
Written Test (Complete the
given graphic organizer of
the different characteristics
of each clusters)
Written Test (Identify the
following kitchen tools and
equipment according to their
use).
Week 4 Clean and maintain kitchen tools,
equipment and premises
Different chemicals to be utilized in
cleaning and sanitizing kitchen tools
and equipment
Cleaning and sanitizing kitchen tools
and equipment
- Proper dishwashing techniques
of kitchen tools and equipment
- Methods of sanitizing kitchen
tools and equipment
Cleaning and sanitizing kitchen
premises
Valuing: Appreciate the importance of
Identifies the chemicals to be
utilized in cleaning and
sanitizing kitchen tools and
equipment
Performs cleaning and
sanitizing of kitchen tools and
equipment and premises
Formative:
Picture Analysis
Discussion
Recitation
Summative:
Demonstration (Tell and
show me the proper
cleaning and sanitizing of
tools, equipment and
kitchen premises).
3. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
cleaning and sanitizing kitchen tools,
equipment and premises.
Week 5 -
8
Prepare Appetizers
Tools, equipment and utensils
needed in preparing appetizers
Classification of appetizers Variety
of ingredients in preparing
appetizers
Nutritional value of appetizer
Varieties of hot and cold appetizers
Methods of preparing appetizers
Suggested projects:
- Canapés
- Hors d’oeuvres
- Fruit appetizers
- Vegetable appetizers
- Etc.
Fundamentals of plating
Principle and techniques in storing
appetizers
Valuing: Appreciate the skills and values
learned in preparing appetizer.
Identifies tool and equipment
needed in preparation of
appetizers
Classifies appetizer according to
ingredients
Identifies ingredient according to
the given recipe
Differentiates between hot and
cold appetizers
Prepares variety of appetizers
Evaluates the finished product
and rate using rubric
Presents a range of appetizers
Stores appetizers
Formative:
Brainstorming
Discussion
Recitation
Summative:
Short quiz about appetizer
Actual preparation of
appetizer
Make project plan on
appetizer
Week 9 FIRST MID-QUARTER EXAM Applies the lesson learned during
week 1 to 4
Written Test regarding the topics
tackled/discussed on the First Mid-
Quarter
Week 10 FIRST QUARTER EXAM Applies the lesson learned during
the First Quarter
Summative:
Written Test regarding the topics
discussed on the First Quarter
4. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
BUDGET OF WORK IN TLE 9
COOKERY
SECOND QUARTER
Grade Level Standard The learner demonstrates knowledge, skills and attitude to perform the tasks on Cookery.
Content Standard The learner demonstrates an understanding core concepts and underlying theories in cookery.
Performance Standard
The learner independently demonstrates core competencies in cookery as prescribed in the TESDA
Training Regulation.
Time
Frame
Topics Learning Competencies Assessment
Week 1-
2
Prepare Salad and Dressing – Perform
mise en place
Different tools, equipment and
utensils needed in preparing salad
and dressing
Cleaning and sanitizing kitchen
premises
Classification of salads according to
ingredients
Classification of salads according to
place in the meal
Nutritional values of salad and
dressing
Valuing: Appreciate the importance of
salad in the meal preparation and its tools,
Identifies tools, needed in the
preparation of salad and
dressing
Clean, sanitize and prepare
tools, utensils and equipment
based on the required task.
Identify ingredients according to
the given recipe
Prepare ingredients based on
the required form and time
frame.
Formative:
Picture Analysis
Discussion
Recitation
Summative:
Demonstration (Tell and
show me the proper way in
using of tools, equipment
and utensils).
Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils.
5. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
equipment and utensils needed in
preparing them
Week 3
– 5
Prepare Salad and Dressing – Prepare a
variety of salads and dressings
Components of salads
Important considerations in salad
preparation
Tools and equipment needed in
salad making
Methods of preparing Salad
Suggested Products:
- Ambrosia salad
- Waldorf salad
- Green salad
- Gelatine salad
Kinds of salad dressing and their
ingredients
OHS & Principle and techniques in
preparing salads and dressing
Evaluation of the finished product
using rubrics.
Valuing: Appreciate the skills and values
learned in preparing salad and dressing.
Identifies the components of a
salad
Identifies the factors to consider
in salad preparation
Select and use correct
equipment in preparing salads
and dressings
Prepare a variety of salad
Identifies the different kinds of
salad dressings and their
ingredients
Prepare salad dressings
Follow workplace safety
procedures
Performs cleaning and
sanitizing of kitchen tools and
equipment and premises
Formative:
Picture Analysis
Discussion
Application
Recitation
Summative:
Short quiz about salad and
dressings
Actual preparation of salads
and dressings
Make project plan on salad
and dressings
Week 6 -
7
Prepare Salad and Dressings – Presents
a variety of salads and dressings
Factors and techniques in
presenting salads and dressings
Factors to consider in plating and
Present salads and dressings
attractively
Observe sanitary practices in
presenting salad and dressing
Identifies the accompaniments of
Formative:
Picture Analysis
Brainstorming
Discussion
Recitation
6. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
presenting salads
- Balance
- Harmony
- Height
- Color
- Texture
Accompaniments of salads
Evaluation of the finished product
using rubrics.
Valuing: Appreciate the skills and values
learned in plating and presenting salads.
salads and dressings
Rate the finished products using
rubrics.
Application
Summative:
Short quiz about plating and
presenting salad and
dressings
Actual preparation of plating
and presenting salads and
dressings
Week 8 SECOND MID-QUARTER EXAM
Applies the lesson learned during
week 1 to 5
Written Test regarding the topics
tackled/discussed on the Second
Mid-Quarter
Week 9
Prepare Salad and Dressings – Store
salad and dressing
Safe and hygienic practices in
storing salads and dressings
Temperature required in storing
salads and dressings
Valuing: Giving importance on the
knowledge acquired in storing salads and
dressings
Utilize quality trimmings
Sore salads and dressings in
appropriate conditions to
maintain their freshness, quality
and taste
Formative:
Brainstorming
Discussion
Application
Summative:
Short quiz about storing
salad and dressings
Actual preparation of storing
salads and dressings
Week 10 SECOND QUARTER EXAM Applies the lesson learned during
the Second Quarter
Summative:
Written Test regarding the topics
discussed on the Second Quarter
7. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
BUDGET OF WORK IN TLE 9
COOKERY
THIRD QUARTER
Grade Level Standard The learner demonstrates knowledge, skills and attitude to perform the tasks on Cookery.
Content Standard The learner demonstrates an understanding core concepts and underlying theories in cookery.
Performance Standard
The learner independently demonstrates core competencies in cookery as prescribed in the TESDA
Training Regulation.
Time
Frame
Topics Learning Competencies Assessment
Week 1-
2
Prepare Sandwiches – Perform mise en
place
Different tools, equipment and
utensils needed in preparing
sandwiches
Variety of ingredients in preparing
sandwiches
Common culinary/industry terms
used with regard to sandwiches
Classification of sandwiches
Valuing: Giving importance on the
knowledge acquired in preparing
sandwiches
Identifies tools, needed in the
preparation of sandwiches
Clean, sanitize and prepare
tools, utensils and equipment
based on the required task.
Identifies ingredients according
to the given recipe
Identifies culinary terms related
to sandwiches
Identifies the type /
classifications of sandwiches
Formative:
Picture Analysis
Discussion
Recitation
Summative:
Demonstration (Tell and
show me the proper way in
using of tools, equipment
and utensils).
Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils.
Week 3 Prepare Sandwiches – Prepare a variety Identifies sandwich components Formative:
8. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
– 5 of sandwiches
Components of sandwiches
Types of bread suited for
sandwiches
Suitable filling and spreads for each
type of sandwich
Methods of preparing sandwich
Suggested Products:
- Hot sandwich
- Cold sandwich
- Open – faced sandwiches
- Rolled sandwiches
Stuffed sandwiches
OHS & Principle and techniques in
preparing salads and dressing
Evaluation of the finished product
using rubrics.
Valuing: Appreciate the skills and values
learned in preparing sandwiches.
Identifies bread suited for
sandwich making
Suitable fillings and spreads
Select and prepare glazes /
sweet sauces
Prepare sandwiches using
sanitary practices
Performs cleaning and
sanitizing of kitchen tools and
equipment and premises
Rate the finished products using
rubrics.
Picture Analysis
Discussion
Application
Recitation
Summative:
Short quiz about
sandwiches
Actual preparation
sandwiches and suitable
fillings and spreads
Make project plan on
sandwiches
Week 6 -
7
Prepare Sandwiches – Presents a
variety of sandwiches
Portion control of sandwich and its
ingredients
Creative sandwich preparation and
presentation
- Balance
- Height
- Texture
Portion and control of
sandwiches and their ingredients
Present sandwiches attractively
Observe sanitary practices in
presenting salad and dressing
Rate the finished products using
rubrics.
Formative:
Picture Analysis
Brainstorming
Discussion
Application
Summative:
Short quiz about presenting
sandwiches
Actual preparation of
9. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
- Flavor
- Color
Evaluation of the finished product
using rubrics.
Valuing: Appreciate the skills and values
learned in plating and presenting salads.
presenting sandwiches
Week 8 THIRD MID-QUARTER EXAM
Applies the lesson learned during
week 1 to 5
Written Test regarding the topics
tackled/discussed on the Third
Mid-Quarter
Week 9
Prepare Sandwiches – Storing
sandwiches
Safe and hygienic practices in
storing sandwiches
Required temperature required in
storing sandwiches
Valuing: Giving importance on the
knowledge acquired in storing sandwiches
Store sandwiches properly
Keep sandwiches in appropriate
conditions to maintain quality and
taste
Formative:
Brainstorming
Discussion
Application
Summative:
Short quiz about storing
sandwiches
Actual preparation of storing
sandwiches
Week 10 THIRD QUARTER EXAM Applies the lesson learned during
the Third Quarter
Summative:
Written Test regarding the topics
discussed on the Third Quarter
10. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
BUDGET OF WORK IN TLE 9
COOKERY
FOURTH QUARTER
Grade Level Standard The learner demonstrates knowledge, skills and attitude to perform the tasks on Cookery.
Content Standard The learner demonstrates an understanding core concepts and underlying theories in cookery.
Performance Standard
The learner independently demonstrates core competencies in cookery as prescribed in the TESDA
Training Regulation.
Time
Frame
Topics Learning Competencies Assessment
Week 1
Prepare Desserts – Perform mise en
place
Different tools, equipment and
utensils needed in preparing desserts
Importance of desserts
Classification of desserts and their
characteristics
Valuing: Appreciate the importance of
desserts in a meal
Identifies tools, and equipment
needed in the preparation of
desserts
Importance of desserts in a
meal
Classifies desserts according
to types of ingredients used
Identifies the characteristics of
desserts
Formative:
Picture Analysis
Discussion
Brainstorming
Summative:
Demonstration on proper way
in using of tools, equipment
and utensils.
Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils.
Week 2-
4
Prepare Desserts – Prepare desserts
Variety of ingredients in preparing
desserts
Sauces for desserts
Identifies ingredients for
desserts
Select and prepare sweet
sauces
Formative:
Picture Analysis
Discussion
Application
11. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
Suggested Products:
- Fruit desserts
- Cream desserts
- Frozen desserts
- Hot desserts
*Doughnut, Cookies & Cake
OHS & Principle and techniques in
preparing salads and dressing
Evaluation of the finished product
using rubrics.
Valuing: Appreciate the skills and values
learned in desserts.
Prepare a variety of desserts
and sauces using sanitary
practices
Follow workplace safety
procedures
Rate the finished products
using rubrics.
Recitation
Summative:
Short quiz about desserts
Actual preparation of
preparing desserts
Demonstration on proper way
in using of tools, equipment
and utensils.
Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils.
Week 5 -
6
Prepare Desserts – Plate/Present
desserts
Accompaniments for desserts
Factors and techniques in plating and
presenting desserts
- Color
- Texture
- Height
- Flavor
- Balance
Evaluation of the finished product
using rubrics.
Valuing: Appreciate the skills and values
learned in plating and presenting desserts.
Identifies ingredients for dessert
Present desserts attractively
Identifies factors in plating and
presenting desserts
Rate the finished products using
rubrics.
Formative:
Picture Analysis
Brainstorming
Discussion
Application
Summative:
Short quiz about presenting
desserts
Actual preparation of
presenting sandwiches
Demonstration on proper way
in using of tools, equipment
and utensils.
Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils.
12. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
Week 7
Prepare Sandwiches – Storing desserts
Safe and hygienic practices in storing
desserts
Required temperature required in
storing sandwiches
Valuing: Giving importance on the
knowledge acquired in storing desserts
Store desserts properly
Keep desserts in appropriate
conditions to maintain quality
and taste
Formative:
Discussion
Application
Summative:
Short quiz about storing
desserts
Actual preparation of storing
desserts
Week 8
Package Prepared Food Stuff – Select
Packaging materials
Functions of food packaging and its
importance
Types of packaging materials
Valuing: Giving importance on the
knowledge acquired in selecting packaging
materials
Identifies what is packaging, its
importance and functions
Select packaging materials in
accordance with enterprise
standard
Formative:
Brainstorming
Discussion
Application
Summative:
Short quiz about packaging
and its importance
Actual selection of packaging
Week 9
Package Prepared Food Stuff – Package
food items
Safe and hygienic practices in storing
sandwiches
Required temperature required in
storing desserts
Valuing: Giving importance on the
knowledge acquired in packaging food items
Package food items in
compliance with Occupational
Health and Safety Procedures
Adopt appropriate packaging
method according to enterprise
standards
Label food according to industry
standards
Formative:
Brainstorming
Discussion
Application
Summative:
Demonstration on the
preparation packaging food
stuff
Week 11 FOURTH QUARTER EXAM Applies the lesson learned
during the Fourth Quarter
Summative:
Written Test regarding the topics
discussed on the Fourth Quarter
13. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas