This document outlines the budget of work for the cookery class at Mabini National High School for the first and second quarters. It details the weekly topics, learning competencies, and assessments for preparing various dishes like eggs, cereals, vegetables, seafood, and more. Students will learn cooking skills and techniques like cleaning tools and ingredients, following recipes, different cooking methods, plating and presenting dishes attractively, and properly storing finished products. The goal is for students to demonstrate their core competencies in cookery and gain an understanding of concepts and theories through hands-on practice in preparing different dishes each week.

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 10
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
 Selecting a business idea
 Key concepts in selecting business
idea
- Criteria
- Techniques
 Branding
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.
 Apply creativity and innovative
techniques to develop marketable
product.
 Determine a business idea based
on the criteria / techniques set.
 Develop a brand for the product.
 Generate a clear and appealing
product brand.
(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
– 6
Prepare Egg Dishes
 Tools, equipment and utensils
needed in preparing egg dishes
 Cleaning and sanitizing tools and
equipment
 Nutritional value and components of
eggs
 Characteristics of quality fresh eggs
and ingredients for egg dishes.
 Performs cleaning and
sanitizing of kitchen tools and
equipment and premises
 Identifies the egg components
and its nutritive value
 Recognize the market forms of
eggs.
 Distinguish the uses of eggs in
culinary arts.
Formative:
 Picture Analysis
 Discussion
 Application
 Recitation
Summative:
 Short quiz about appetizer
 Actual preparation of egg
dishes

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
 Market forms of egg and its uses in
culinary arts.
 Suggested Products:
- Omelet & Poach Egg
- Deviled Egg
- Ham & Cheese Frittata
 Factors in consideration in
presenting egg dishes
- Plating
- Garnishing
- Side Dishes
 OHS & Principle and techniques in
storing appetizers
 Evaluation of the finished product
using rubrics.
Valuing: Appreciate the skills and values
learned in preparing appetizer.
 Cook egg dishes in accordance
with the prescribed recipe.
 Select suitable plates according
to standards
 Present egg dishes hygienically
and attractively using suitable
garnishes and side dishes within
the required time frame.
 Make project plan on egg
dishes.
Week 6 -
8
Prepare Cereals and Starch Dishes
 Tools, equipment and utensils
needed in preparing cereals and
starch dishes
 Quality of cereals and starch dishes
 Nutritional value and components of
cereals and starch dishes
 Food sources and kinds of starch
and cereals.
 Ingredients and methods of cooking
starches and cereals.
 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
Formative:
 Brainstorming
 Discussion
 Recitation
 Application
Summative:
 Short quiz about cereals
and starch dishes
 Actual preparation of
cereals and starch dishes
 Make project plan on

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
 Preparation of sauces and
accompaniments for starch and
cereals dishes.
 Safety and hygienic practices in the
kitchen
 Suggested Products:
- Pasta
- Au Gratin
- Fundamentals of plating
 Principle and techniques in storing
appetizers
 Factors in consideration in
presenting egg dishes
- Plating
- Garnishing
- Sauces
- Accompaniments
 Principle and techniques in storing
appetizers
 FIFO
Valuing: Appreciate the skills and values
learned in preparing appetizer.
and rate using rubric
 Presents a range of appetizers
 Stores appetizers
cereals and starch dishes.
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

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
BUDGET OF WORK IN TLE 10
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 Prepare Vegetable Dishes – Perform
mise en place
 Principles of preparing vegetables
 Characteristics of quality vegetables
 Thawing frozen vegetables
Valuing: Giving importance about the
knowledge acquired in preparing vegetable
dishes
 Identifies ingredients according
to standard recipe
 Prepare ingredients according
to a given recipe, required rom
and timeframe
 Thaw frozen ingredients and
wash raw vegetables following
standard procedures
Formative:
 Picture Analysis
 Discussion
 Application
Summative:
 Short quiz about vegetables
 Actual preparation/thawing
vegetables
Week 2 Prepare Vegetable Dishes – Prepare
vegetable dishes
 Market forms of vegetables
 Factors in the selection of
vegetables used for culinary arts
 Methods of cooking vegetable
dishes
 Identifies market forms of
vegetables
 Select various kind of
vegetables according to a given
menu
 Cook variety of vegetable
dishes following appropriate
Formative:
 Picture Analysis
 Discussion
 Application
 Recitation
Summative:
 Short quiz about preparing

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
 Preparation of sauces and
accompaniment for serving
vegetable dishes
 Suggested Products:
- Buttered vegetables
- Deep fried vegetables
- Glazed vegetables
- Baked vegetables
 OHS & Principle and techniques in
preparing vegetable dishes
 Evaluation of the finished product
using rubrics.
Valuing: Appreciate the skills and values
learned in preparing vegetable dishes.
cooking methods to preserve
optimum quality and nutrition
 Prepare suitable sauces and
accompaniment in serving
vegetable dishes
 Demonstration on proper way
in using of tools, equipment
and utensils.
 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils
vegetable dishes
 Actual preparation vegetable
dishes
Week 3 Prepare Vegetable Dishes – Presents
vegetable dishes
 Presentation of prepared vegetable
dishes
 Factors to consider in plating and
presenting vegetable dishes
- Balance
- Harmony
- Height
- Color
- Texture
 Evaluation of the finished product
using rubrics.
 Present vegetable dishes
attractively
 Observe appropriate sauces and
accompaniments
 Rate the finished products using
rubrics.
Formative:
 Picture Analysis
 Brainstorming
 Discussion
 Application
Summative:
 Short quiz about plating and
presenting vegetable dishes
 Actual preparation of plating
and presenting vegetable
dishes
 Demonstration on proper way
in using of tools, equipment
and utensils.

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
Valuing: Appreciate the skills and values
learned in plating and presenting
vegetables.
 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils
vegetable dishes
Week 4 Prepare Salad and Dressings – Store
salad and dressing
 Techniques in storing vegetable
dishes
 FIFO
 Safety and hygienic practices in the
laboratory kitchen
 Evaluation of the finished product
using rubrics
Valuing: Giving importance on the
knowledge acquired in storing vegetables
 Store vegetables based on the
prescribed location and
temperature
 Demonstrate vegetable storage
in accordance with FIFO
operating procedures
 Follow standard safety and
hygiene procedures
 Rate the finished products using
rubrics
Formative:
 Brainstorming
 Discussion
 Application
Summative:
 Short quiz about storing
vegetables
 Actual preparation of storing
vegetables
Week 5 Prepare and Cook Seafood Dishes –
Perform mise en place
 Types of Seafood
- Shellfish
- Fin Fish
 Varieties of fish
- Structure
- Body shape
- Market forms
- Fat contents
- Water source
- Processed fish
 Market forms of fish and fish
 Prepare kitchen tools,
equipment and ingredients
based on required standards
 Identify types, varieties, market
forms, nutritive value and
composition of fish and seafood
 Assemble ingredients according
to recipes, recipe card or
enterprise standards
 Identifies steps in processing
fish
Formative:
 Picture Analysis
 Discussion
 Application
Summative:
 Actual selection of fish
 Demonstration on proper way
in using of tools, equipment
and utensils.
 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils
vegetable dishes

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
products
 Fish cuts
 Composition and nutritive value of
fish
 Processing fish
- Scaling
- Cutting of tails and fins
- Eviscerating
- Cleansing
- Canning
Valuing: Giving importance about the
knowledge acquired in preparing seafoods
Week 6 Prepare and Cook Seafood Dishes –
Handle fish and seafood
 Methods in thawing frozen
ingredients
 Preparation of sauces and
accompaniment for serving seafood
dishes
 OHS & Principle and techniques in
preparing seafood dishes
Valuing: Appreciate the skills and values
learned in preparing seafood dishes.
 Handle seafood hygienically
 Thaw frozen seafood correctly
to ensure maximum quality and
maintain nutritional value
 Cook variety of seafood dishes
following appropriate cooking
methods to preserve optimum
quality and nutrition
Formative:
 Picture Analysis
 Discussion
 Application
 Recitation
Summative:
 Demonstration on proper way
in using of tools, equipment
and utensils.
 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils
vegetable dishes
 Actual preparation (Proper
handling) of seafood dishes

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
Week 7 Prepare and Cook Seafood Dishes –
Cook fish and shellfish
 Principles of cooking fish and
seafood dishes
 Dry heat method
 Moist heat methods
 Varieties of shellfish and fish dishes
 Suggested Products:
- Buttered shrimp
- Fish fillet
 OHS & Principle and techniques in
preparing seafood dishes
Valuing: Appreciate the skills and values
learned in preparing seafood dishes.
 Clean, cut and fillet seafood
 Prepare ingredients according
to a given recipe
 Demonstrate various methods
of cooking fish and shellfish
Formative:
 Picture Analysis
 Discussion
 Application
 Recitation
Summative:
 Demonstration on proper way
in using of tools, equipment
and utensils.
 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils
vegetable dishes
 Actual preparation seafood
dishes
Week 8 Prepare and Cook Seafood Dishes –
Plate/Presents fish and seafood
 Presentation of fish and seafood
dishes
 Plating
 Garnishing
 Guidelines in serving fish and
seafood dishes
 Evaluation of the finished product
using rubrics.
Valuing: Appreciate the skills and values
learned in plating and presenting fish and
seafood.
 Prepare/present fish and seafood
dishes attractively
 Perform guidelines in serving fish
and seafood dishes
 Rate the finished products using
rubrics.
Formative:
 Picture Analysis
 Brainstorming
 Discussion
 Application
Summative:
 Actual preparation of plating
and presenting seafood
dishes
 Demonstration on proper way
in using of tools, equipment
and utensils.
 Demonstration in cleansing
and sanitizing kitchen tools,

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
equipment and utensils
vegetable dishes
Week 9 Prepare and Cook Seafood Dishes –
Store fish and seafood dishes &
Evaluate the finished products
 Factors in storing and handling
seafood
 Storage requirements for fish
 Minimization techniques in relation
to seafood
 Temperature required in storing
seafood dishes
 Evaluation of the finished product
using rubrics
Valuing: Giving importance on the
knowledge acquired in storing seafood
dishes
 Ensure that trimming fish and
seafood are stored hygienically
 Check date stamps and codes
where applicable to ensure
quality control
 Sore seafood in accordance with
FIFO operating procedures and
standard storage requirements
 Rate the finished products using
rubrics
Formative:
 Brainstorming
 Discussion
 Application
Summative:
 Short quiz about storing
seafood dishes
 Actual preparation of storing
seafood dishes
SECOND MID-QUARTER EXAM  Applies the lesson learned during
week 1 to 8
Written Test regarding the topics
tackled/discussed on the Second
Mid-Quarter
Week 10 SECOND QUARTER EXAM  Applies the lesson learned during
the Second Quarter
Summative:
Written Test regarding the topics
discussed on the Second Quarter

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
BUDGET OF WORK IN TLE 10
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 Prepare Stocks, Sauces and Soups –
Prepare stocks for menu items
 Principles of preparing stocks
 Classifications of stocks
 Ingredients in preparing stocks
 Types and uses of convenience
products
 Methods of preparing stocks
 Suggested products:
- White stock
- Brown stock
Valuing: Giving importance about the
knowledge acquired in preparing stocks,
sauces and soups
 Use ingredients and flavouring
according to standard
enterprise
 Produce variety of stocks
according to enterprise
standards
Formative:
 Picture Analysis
 Discussion
 Application
Summative:
 Short quiz about stocks,
sauces and soups
 Actual preparation of stocks,
sauces and soups
Week 2 Prepare Stocks, Sauces and Soups –  Select and assemble correct Formative:

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
Prepare soups required for menu items
 Classifications of soups
 Ingredients in preparing soups
 Techniques in presenting and
evaluating soups
 Suggested soup recipes
 Garnishes for the presentation of
soups
 Techniques in presenting and
evaluating soups
 Criteria in presenting and evaluating
soup recipes
- Right flavor
- Color
- Temperature
- Service ware
- Suitable garnishes
- Accompaniments
 Suggested projects:
- Various kinds of soups
 Evaluation of the finished product
using rubrics.
Valuing: Appreciate the skills and values
learned in preparing stocks, sauces and
soups.
ingredients in preparing soups,
including stocks and garnishes
 Prepare variety soup recipes
according to enterprise
standards
 Present and evaluate soup
recipes in accordance with the
criteria
 Picture Analysis
 Discussion
 Application
Summative:
 Short quiz about preparing
stocks, sauces and soups
 Demonstration on proper way
in using of tools, equipment
and utensils.
 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils
vegetable dishes
 Actual preparation stocks,
sauces and soups
Week 3 Prepare Vegetable Dishes – Prepare
sauces required for menu items
 Classifications of sauces
 Classify various types of sauces
and their corresponding
 Prepare a variety of hot and cold
Formative:
 Picture Analysis
 Brainstorming

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
 Ingredients in preparing sauces
 Methods of preparing sauces
 Types of thickening agents and
convenience products used in
preparing sauces
 Role of thickening agents and
convenience products in the
preparation of sauces
 Criteria for evaluating sauces
 Common problem in the preparation
of sauces
 Suggested project:
- Various types of sauces
 Evaluation of the finished product
using rubrics.
Valuing: Appreciate the skills and values
learned in preparing stocks, sauces and
soups
sauces based on the required
menu items
 Identify the types of thickening
agents and convenience
products used in preparing
sauces
 Use thickening agents and
convenience products
appropriately
 Evaluate sauces for flavor, color
and consistency
 Identify and deal with problems in
the preparation of sauces
 Discussion
 Application
Summative:
 Actual preparation of sauces
required
 Demonstration on proper way
in using of tools, equipment
and utensils.
 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils
Week 4 Prepare Stocks, Sauces and Soups –
Store and reconstitute stocks, sauces
and soups & Evaluate the finished
products
 Methods of storing and reheating
stocks, sauces and soups
 OHS
 Evaluation of the finished product
using rubrics
 Maintain optimum quality of
freshness of stocks, sauces and
soups
 Reconstitute stocks, sauces and
soups
 Rate the finished products using
rubrics
Formative:
 Brainstorming
 Discussion
 Application
Summative:
 Short quiz about storing
stocks, sauces and soups
 Actual preparation of storing
stocks, sauces and soups

14. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
Valuing: Giving importance on the
knowledge acquired in storing stocks,
sauces and soups
Week 5 Prepare Poultry and Game Dishes –
Perform mise en place
 Preparation of poultry for cooking
- Slaughter and bleeding
- Scalding
- De – feathering
- Evisceration
- Deboning
 Market Forms of poultry
 Poultry cuts
Valuing: Giving importance about the
knowledge acquired in preparing poultry
dishes
 Prepare kitchen tools,
equipment and ingredients
based on required standards
 Identify the market forms of
poultry
 Determine poultry cuts in
accordance with prescribed dish
Formative:
 Picture Analysis
 Discussion
 Application
Summative:
 Actual preparation of in
cooking poultry dishes
 Demonstration on proper way
in using of tools, equipment
and utensils.
 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils
Week 6 Prepare Poultry and Game Dishes –
Cook poultry and game bird dishes
 Types and causes of food spoilage
and cross contamination
 Methods of cooking poultry and
game dishes
- Dry – heat cookery
- Moist – heat cookery
 Nutritional value of poultry and
game bird dishes
 OHS & Principle and techniques in
preparing poultry and game dishes
 Prepare poultry and game birds
hygienically to minimize risk of
food spoilage and cross –
contamination
 Cook various poultry and game
bird dishes following
appropriately
Formative:
 Picture Analysis
 Discussion
 Application
 Brainstorming
Summative:
 Demonstration on proper way
in using of tools, equipment
and utensils.
 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils

15. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
Valuing: Appreciate the skills and values
learned in preparing poultry and game bird
dishes.
 Actual preparation (Proper
handling) of poultry and
game bird dishes
Week 7 Prepare Poultry and Game Dishes –
Cook fish and shellfish
 Principles of cooking fish and
seafood dishes
 Dry heat method
 Moist heat methods
 Varieties of shellfish and fish dishes
 Suggested Products:
- Buttered shrimp
- Fish fillet
 OHS & Principle and techniques in
preparing seafood dishes
Valuing: Appreciate the skills and values
learned in preparing seafood dishes.
 Clean, cut and fillet seafood
 Prepare ingredients according
to a given recipe
 Demonstrate various methods
of cooking fish and shellfish
Formative:
 Picture Analysis
 Discussion
 Application
 Recitation
Summative:
 Demonstration on proper way
in using of tools, equipment
and utensils.
 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils
vegetable dishes
 Actual preparation seafood
dishes
Week 8 Prepare Poultry and Game Dishes –
Plate/Presents fish and seafood
 Factors in presenting / plating
poultry and game – bird dishes
 Types of service ware
 Plating
 Sauces
 Accompaniment
 Evaluation of the finished product
using rubrics.
 Identifies the type of service ware
to be utilized in serving poultry
and game – bird dishes
 Present plated poultry and game
– bird dishes with appropriate
sauces, garnishes and
accompaniments
 Rate the finished products using
rubrics.
Formative:
 Picture Analysis
 Discussion
 Application
Summative:
 Actual preparation of plating
and presenting poultry dishes
 Demonstration on proper way
in using of tools, equipment
and utensils.

16. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
Valuing: Appreciate the skills and values
learned in plating and presenting poultry
dishes
 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils
Week 9
Prepare and Cook Seafood Dishes –
Store fish and seafood dishes &
Evaluate the finished products
 Techniques in storing poultry and
game bird
 Evaluation of the finished product
using rubrics
Valuing: Giving importance on the
knowledge acquired in storing poultry and
game – bird dishes
 Store and maintain poultry and
game – bird dishes according to
standards
 Rate the finished products using
rubrics
Formative:
 Brainstorming
 Discussion
 Application
Summative:
 Actual preparation of storing
seafood dishes
 Demonstration on proper way
in using of tools, equipment
and utensils.
 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils
THIRD MID-QUARTER EXAM  Applies the lesson learned during
week 1 to 8
Written Test regarding the topics
tackled/discussed on the Third Mid-
Quarter
Week 10 THIRD QUARTER EXAM  Applies the lesson learned during
the Third Quarter
Summative:
Written Test regarding the topics
discussed on the Third Quarter

17. 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 10
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-
2
Prepare and Cook Meat – Perform mise
en place
 Principles in meat preparation
 Market forms of meat
 Different kinds of meat
- Beef
- Pork
- Carabeef
- Chevon
 Tools, utensils and equipment for
meat preparation
 Techniques in meat tenderizing
Valuing: Giving importance about the
knowledge acquired in preparing meat
dishes
 Prepare the tools, equipment,
ingredients and other supplies
based on the given recipe
 Identify the market forms and
cuts of meat
Formative:
 Picture Analysis
 Discussion
 Application
Summative:
 Short quiz about preparing
meat
 Actual preparation of meat
 Demonstration on proper way
in using of tools, equipment
and utensils.
 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils

18. 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 3-
5
Prepare and Cook Meat – Cook meat
cuts
 Variety of meat dishes
 Methods of cooking meat
- Dry – heat cooking
- Moist heat cooking
 Cooking specialty cuts
 Cooking frozen meat
- Types of marinades
 Suggested projects:
- Teriyaki
- Morcon
- Tocino
- Roasted meat
 Evaluation of the finished product
using rubrics.
Valuing: Appreciate the skills and values
learned in preparing meat cuts
 Prepare meat cuts according to
the given recipe
 Prepare and use suitable
marinades for a variety of meat
cuts
 Identify appropriate cooking
methods for meat cuts
 Apply different techniques in
meat preparation
 Cook meat – cut dishes
according to the given recipe
Formative:
 Picture Analysis
 Discussion
 Application
Summative:
 Short quiz about preparing
cook meat cuts
 Demonstration on proper way
in using of tools, equipment
and utensils.
 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils
 Actual preparation of cook
meats
Week 6-
7
Prepare and Cook Meat – Present Meat
Dishes
 Methods of presenting meat dishes
 Plating
 Garnishing
 Portion control of cooked meat
 Evaluation of the finished product
using rubrics.
Valuing: Appreciate the skills and values
 Present meat dishes aesthetically
based on classical and cultural
standards
 Select suitable plate according to
standard in serving meat dishes
 Present meat dishes hygienically
within the required timeframe
Formative:
 Picture Analysis
 Brainstorming
 Discussion
 Application
Summative:
 Actual preparation in plating /
presenting meat cuts
 Demonstration on proper way
in using of tools, equipment

19. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
learned in preparing meat cuts and utensils.
 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils
Week 8
Prepare and Cook Meat Cuts – Store
meat & Evaluate the finished products
 Techniques in storing meat
- Types of containers
- Temperature
- FIFO requirements
 OHS
 Evaluation of the finished product
using rubrics
Valuing: Giving importance on the
knowledge acquired in storing stocks,
sauces and soups
 Utilize quality trimmings and
leftovers in storing meat
 Store fresh and cryovac –
packed meat according to
health regulations
 Use required containers and
store meat in proper
temperature to maintain quality
and freshness
 Store meat in accordance with
FIFO operating procedures and
meat storage requirements
 Rate the finished products using
rubrics
Formative:
 Brainstorming
 Discussion
 Application
Summative:
 Short quiz about storing
cooked meat cuts
 Actual preparation of storing
cooked meat cuts
Week 9
FOURTH MID-QUARTER EXAM  Applies the lesson learned during
week 1 to 8
Written Test regarding the topics
tackled/discussed on the Fourth
Mid-Quarter
Week 10 FOURTH QUARTER EXAM  Applies the lesson learned during
the Fourth Quarter
Summative:
Written Test regarding the topics
discussed on the Fourth Quarter