This document outlines a budget of works for a 10th grade cookery course over 40 days. It includes 5 learning competencies that will be covered over 9 weeks: 1) perform mise en place, 2) cook meat cuts, 3) present meat dishes, 4) store meat, and 5) evaluate the finished product. Each competency includes multiple learning objectives that will be taught through demonstrations, activities, and assessments. The document provides detailed plans for lesson objectives, activities, assessments, and timing for each competency.

1. Budget of Works
Subject Cookery Grade Level 10
Quarter 4 Total # of Teaching Days for the whole quarter 40 days
Content Standard The learners demonstrate an understanding of core concepts and underlying theories in cookery lessons.
Performance Standard The learners independently demonstrate core competencies in cookery as prescribed in the TESDA Training Regulation.
Week
Number
Learning
Competency
Unpacked Learning
Competency (List down
the unpacked LC’s)
*Day/
Session
Lesson Objectives
At the end of the session, the students
should be able to:
Activities/Tasks (List
down the target activities
for F2F/, Home – based/
ODL, and/or Blended
Mode of Assessment
(Formative Summative,
you may specify)
1-2
LO 1. Perform
mise en place
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1. Identify tools, utensils
and equipment used for
meat preparation.
1 day
a. select appropriate tools, utensils
and equipment used for meat
preparation;
b. differentiate tools, utensils and
equipment; and
c. recognize the essence of utilizing
appropriate tools, utensils and
equipment used for meat
preparation.
 Word hunt
 Multiple
Choice
 Video tutorial
 Reflective
journal
Formative
assessment
2. Clean and sanitize
tools, utensils and
equipment used in
preparation of meat.
2 days
a. clean tools, utensils and
equipment;
b. sanitize tools, utensils and
equipment; and
c. extrapolate how important is
cleaning and sanitizing tools,
utensils and equipment used in
preparation of meat.
 Demonstration
 Reflective
journal
Formative
assessment
3. Explain the principles
of meat preparation.
1 day
a. identify principles of meat
preparation;
b. create a skit showing the principles
of meat preparation; and
c. appreciate the significance of
understanding principles of meat
preparation.
 Multiple choice
 Role play
 Reflective
journal
Formative
assessment

2. 4. Discuss different
kinds of meat.
1 day
a. identify kinds of meat;
b. draw at least three (3) kinds of
meat; and
c. recognize the essence of culture-
based stocks.
 Matching type
 Drawing
 Reflective
journal
Formative
assessment
5. Perform mise en place.
1 day
a. describe mise en place;
b. apply mise in place; and
c. value the principle of mise en
place in the workplace.
 Demonstration
 Reflective
journal
Formative
assessment
6. Demonstrate various
types of meat cuts.
1 day
a. determine different types of meat
cuts;
b. perform various meat cuts; and
c. recognize the significance of
proper meat cuts.
 Multiple choice
 Demonstration
 Reflective
journal
Formative
assessment
7. Demonstrate different
techniques of tenderizing
meat.
1 day
a. classify various techniques of
tenderizing meat;
 perform different methods of
tenderizing meat; and
 appreciate the sense of tenderizing
meat.
 Classifying
techniques of
tenderizing
meat.
 Demonstration
 Reflective
journal
Formative
assessment
3-4
LO 2. Cook
meat cuts
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1. Identify various meat
dishes.
1 day
a. compare meat dishes in different
regions;
b. create a collage about various meat
dishes in the Philippines; and
c. adapt and respect different meat
dishes in all regions.
 Collage making
 Essay
Formative
assessment

3. 2. Prepare suitable
marinades for meat cuts.
1 day
a. identify various techniques of
marinating;
b. demonstrate proper marinating of
meat according to its cuts; and
c. embrace the essence of
understanding suitable marinades
for meat cuts.
 Crossword
puzzle
 Demonstration
 Reflective
journal
Formative
assessment
3. Compare dry-heat and
moist-heat method of
cooking meats.
1 day
a. differentiate dry-heat and moist-
heat method of cooking meats;
b. discuss dry-heat and moist-heat
method; and
c. recognize the implications of both
dry-heat and moist-heat method of
cooking meats.
 Venn diagram
 Debate
 Reflective
journal
Formative
assessment
4. Cook pork dishes.
2 days
a. present various pork dishes
through e-collage;
b. cook at least one (1) pork dish; and
c. appreciate the importance of
cooking pork dishes through
poster.
 E-collage
making
 Demonstration
 Poster making
Formative
assessment
5. Cook beef dishes.
2 days
a. identify various beef dishes;
b. cook at least one (1) beef dish; and
c. value the importance of cooking
beef dishes through e-slogan.
 Multiple choice
 Demonstration
 E-slogan
making
Formative
assessment
6. Cook at least one (1)
local and culture-based
meat dish.
1 day
a. present various local and culture-
based meat dishes;
b. cook at least one (1) local and
culture-based meat dish; and
c. appreciate the importance of
cooking local and culture-based
meat dishes.
 Scrap book
 Demonstration
 Reflective
journal
Formative
assessment
5-6
LO3. Present
meat dishes
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1. Identify service wares
used in presenting and
plating meat dishes. 1 day
a. identify needed tools and
ingredients used in presenting and
plating meat dishes;
b. perform mise en place; and
 Identification
 Demonstration
 Reflective
journal
Formative
assessment

4. c. recognize the importance of
understanding tools and
ingredients used in presenting and
plating meat dishes.
2. Elaborate different
methods of presenting
meat dishes.
1 day
a. discuss different methods of
presenting meat dishes;
b. present different methods of meat
dishes; and
c. extrapolate how significant is
understanding different methods of
presenting meat dishes.
 Charades
 Identification
 Essay
Formative
assessment
3. Discuss proper plating
based on cut, type and
recipe of meat.
1 day
a. classify meat cuts, types and
recipes;
b. discuss proper plating of meat
based on cut, type and recipe; and
c. recognize the importance of
understanding proper plating of
meat.
 Talk show
 Reflective
journal
Formative
assessment
4. Show principles and
techniques of garnishing
meat dishes.
1 day
a. list down the principle of
garnishing meat dishes;
b. explain various techniques of
garnishing meat dishes; and
c. value the essence of garnishing
meat dishes.
 Enumeration
 Group
reporting
 Reflective
journal
Formative
assessment
5. Demonstrate fruit
garnishes according to
meat cuts and recipes. 2 days
a. interpret fruit garnishes;
b. show different fruit garnishes;
c. appreciate the beauty of garnishing
meat dishes using fruits;
 Group
reporting
 Demonstration
 Essay
Formative
assessment
6. Demonstrate vegetable
garnishes according to
meat cuts and recipes. 2 days
a. understand vegetable garnishes;
b. display methods of preparing
vegetable garnishes; and
c. value the sense of garnishing meat
dishes using vegetables.
 Pick up lines
about vegetable
garnishes
 Demonstration
 Essay
Formative
assessment
7. Present meat dishes
aesthetically according to
classical standards.
2 days
a. determine classical standard of
presenting meat dishes;
 Think-pair-
share
 Demonstration
Formative
assessment

5. b. demonstrate plating of meat dish
according to classical standard;
and
c. recognize the significance of
presenting meat dishes based on
classical standards.
 Essay
8. Present meat dishes
aesthetically according to
cultural standards.
2 days
a. Identify cultural standards of
presenting meat dishes;
b. demonstrate plating of meat dish
according to classical standard;
and
c. recognize the meaning of
presenting meat dishes based on
cultural standards.
 Jigsaw
 Demonstration
 Reflective
journal
Formative
assessment
7
LO4. Store
meat
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1. Present different
techniques of storing
meat.
1 day
a. identify different techniques of
storing meat;
b. present at least two (2) techniques
of storing meat; and
c. give the value of understanding
techniques of storing meat.
 Collaborative
concept
mapping
 Demonstration
 Essay
Formative
assessment
2. Utilize quality
trimmings and leftovers
through storing.
1 day
1. discuss quality trimmings and
leftovers though storing;
2. store trimmings and leftovers; and
3. recognize the significance of
utilizing trimmings and leftovers
through storing.
a. One-minute
paper
b. Demonstration
c. Reflective
journal
Formative
assessment
3. Demonstrate proper
storing of meat using
different types of
containers according to
health regulations.
1 day
a. identify different types of
containers for storing;
b. use containers for storing
according to health regulations;
and
c. value the proper storing of meat
using different types of containers.
a. Chain notes
b. Demonstration
c. Reflective
journal
Formative
assessment
4. Apply correct
temperature in 1 day
a. choose correct temperature in
maintaining quality and freshness
of meat;
a. Peer review
b. Demonstration
Formative
assessment

6. maintaining quality and
freshness of meat.
b. apply correct temperature in
maintaining quality and freshness
of meat; and
c. extrapolate the importance of
proper temperature in maintaining
quality and freshness of meat.
c. Reflective
journal
5. Demonstrate proper
storing of meat in
accordance with FIFO
operating procedures and
meat storage
requirements. 1 day
a. explain FIFO operating procedures
and meat storage requirements;
b. demonstrate proper storing of meat
based on FIFO operating
procedures and meat storage
requirements; and
c. appreciate the importance of
proper storing of meat in
accordance with FIFO operating
procedures and meat storage
requirements.
a. Collaborative
concept
mapping
b. Demonstration
c. Reflective
journal
Formative
assessment
8
LO5. Evaluate
the finished
product
TLE_HECK91
2PCM-IVj-34
1. Select appropriate
evaluating tool to rate
finish product.
1 day
a. interpret evaluating tool;
b. design an evaluating tool for
assessing finish product; and
c. recognize the essence of selecting
appropriate evaluating tool to rate
finish product.
 Peer review
 Creating
evaluating tool
 Reflective
journal
Formative
assessment
2. Rate the finished
product using rubrics.
1 day
a. use rubrics for evaluation;
b. evaluate finish product using
rubrics; and
c. adapt the significance of rating
the finished product using rubrics.
 Evaluation
 Reflective
journal
Formative
assessment

7. 9
LO 1. Perform
mise en place
TLE_HECK91
2PCM-IVa-30
LO 2. Cook
meat cuts
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31
LO3. Present
meat dishes
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LO4. Store
meat
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LO5. Evaluate
the finished
product
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1. Prepare and cook at
least one (1) culture-
based meat dish.
4 days a. understand local and culture-based
meat dish;
b. cook at least one (1) local and
culture-based meat dish; and
c. discuss the importance of
preparing and cooking local and
culture-based meat dish. according
to enterprise standards.
d. Culminating
activity
e. Narrative
report
Summative
assessment
10
LO 2. Cook
meat cuts
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Remedial/ enrichment
class
1. re-demonstrate how to
cook meat dishes.
4 days a. identify various techniques in
cooking meat dishes;
b. perform how to prepare at least
one (1) local and culture-based
meat dish; and
c. value the essence of cooking meat
dishes.
 Demonstration
 Portfolio
Summative
assessment