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Cookery 10 Currilum Map.docx

The document is a curriculum map for a Grade 10 Technology and Livelihood Education - Cookery course at East Central Integrated School in Dagupan City, Philippines. It outlines the course description, terms, units, topics, content standards, competencies, assessment activities, resources, and core values for each quarter of the school year. The course is designed to develop students' knowledge, skills, and attitudes in cookery to attain a National Certificate Level II. Key units include preparation of egg, cereal, starch, and vegetable dishes. Assessment activities involve written works, performances, group activities, and presentations. Learning resources include modules and videos. Institutional core values such as commitment, discipline, and initiative are also emphasized.

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Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY CURRICULUM MAP Subject:TechnologyandLivelihoodEducationCookery Grade Level:Grade 10 Course Description: Thiscurriculumguide onCookeryleadstoNational Certificate Level II(NCII).Thiscourse isdesignedforaGrade 10 studenttodevelopthe knowledge,skills,andattitudestoperform Cookerytasks.Itcoverscore competenciesasfollows:1) preparationof eggdishes,2) preparationof cerealsandstarchdishes,(3) preparationof vegetable dishes,(4) preparationand cookingof seafooddishes,(5) preparationof stocks,sauces,andsoups,(6) preparationof poultryandgame dishes,and(7) preparationof andcookingmeat Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1 June ConceptsinCookery Relevance of the Course Careerand Opportunitiesin Cookery The learners demonstrate in understandingof core conceptsand principlesin cookery. The learnersapply core competencies incookeryas prescribedinthe TESDA Training Regulation Explainconceptsin cookery. Discuss the relevance of the course. Explore career opportunitiesin cookery. Quiz Discussion Small group Sharing Big GroupSharing LearningModule Cookery10 Practicality Assessment of Personal Competencies and Skills (PECs) vis- àvis a practicing entrepreneur/employee The learners demonstrate an understandingon one’sPEC’sin The learners independently create a planof actionthat Developand strengthenPECs neededinCookery 1. identifyareas Recitation Quiz Discussion Video Presentation LearningModule Cookery10 pp.13 – 26 Professionalism
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1 in a province. 1.1. Characteristics 1.2. Attributes 1.3. Lifestyle 1.4. Skills 1.5. Traits 2. Analysis of PECs in relation to a practitioner 3. Application of PECs to the chosen business/career cookery. strengthens/ furtherdevelops one’sPECsin cookery for improvement, development,and growth 2. alignone’s PECs accordingto his/her business/career choice 3. create a planof actionthat ensuressuccessof his/her business/career choice
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 1. Product development 2. Keyconcepts inproduct development 3. Findingvalue 4. Innovation 4.1. Unique Selling Proposition(USP) The learners demonstrate an understandingon the environment and marketin cookeryinone’s town/municipality The learners’ independently create a business vicinitymap reflectiveof a potential cookery marketinthe locality/town Developaproduct/ service inCookery 1. identifywhatis of “value”tothe customer 2. identifythe customer 3. explain whatmakesa productunique and competitive 4. apply creativityand innovative techniquesto develop marketable product 5. employa Unique SellingProposition (USP) to the Quiz Recitation Group Reportingabout Actual Product Development Discussion VideoClip Presentation LearningModule Cookery10 pp. 3240 Creativity Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY product/service 5. Selectinga businessIdea 6. Keyconcepts inselectingabusiness idea 6.1. Criteria 6.2. Techniques The learners’ demonstrate an understandingin creatingbusiness ideausingthe key concepts. The learners’ independently create a business idea. Selectabusiness ideabasedonthe criteriaand techniquesset1. enumerate various criteriaandsteps inselectinga businessidea2. applythe criteria/stepsin selectingaviable businessidea3. determine a businessidea basedon the criteria/techniques set Quiz Surveyingfor generating businessideain relationtoproduct developed. Discussion Group Activity LearningModule Cookery10 pp. Observance 7. Branding The learners demonstrate an understandingon the ideainproper branding. The learners’ independently applybrandingin product development. Applybrandingon actual product developed from the businessidea generated. Group Presentationabout Actual Product Development Discussion LearningModule Cookery10 pp.44 - 48 Creativity
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY FIRST QUARTER AUGUST Prepare Egg Dishes 1. Tools,utensils, and equipment neededinegg preparation 2. Cleaningand sanitizingtoolsand equipment 3. Nutritional value The learnerswill demonstrate an understandinginthe preparation, cooking, presentationand storingegg. The learnerswill be able to know the toolsneeded and equipment and learnhowto cleanand sanitized themafteruse. Performmise en place 1. clean, sanitize,and prepare tools, utensils,and equipmentneeded inpreparingegg dished 2. identifyan egg’scomponents and Quiz Recitation Discussion Picture Gallery VideoClip Presentation LearningModule Cookery10 pp.49 - 63 Observant Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1 and componentsof eggs 4. Characteristics of qualityfresheggs 5. Ingredientsfor eggdishes itsnutritive value 3. identifyand prepare ingredients accordingto standardrecipes
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 6. Market forms of egg 7. Uses of eggsin culinaryarts 8. Varietiesof eggdishes 9. Suggested projects: 10. Variousegg dishes Prepare and cook eggdishes 1. identifythe marketformsof eggs 2. explainthe usesof eggs in culinaryarts 3. cook egg dishesin accordance with the prescribed salad Quiz Recitation Discussion Picture Gallery VideoClip Presentation LearningModule Cookery10 pp.64 - 84 Practicality 11. Factors for consideration in presenting egg dishes: 11.1 Plating 11.2 Garnishing 11.3 Side dishes 12. Occupational Health and Safety Procedure Present egg dishes 1. select suitable plates according to standards 2. present egg dishes hygienically and attractively using suitable garnishing and side dishes sequentially within the required time frame Quiz Recitation Discussion Picture Gallery VideoClip Presentation LearningModule Cookery10 pp.84 - 101 Creativity 13 Evaluation of the Evaluate the Hard working,
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1 finished product using rubrics finished product 1. rate the finished products using rubrics committed,self confidence Quarter 1 LESSON 1 - PREPAREEGG DISHES (ED) 1. Toolsand equipmentneeded 2. Qualityof cerealsandstarch dishes3.Nutritional value and componentsof cerealsandstarch 4. Foodsourcesand kindsof starch and cereals 5. Ingredientsfor starch and cereal dishes The learnersare preparingand cookingcerealsand starch dishes The learnersare able to preparing and cooking cerealsandstarch dishes 1.1. prepare the tools,equipment, and ingredients basedon prescribed standards 1.2. determinethe sourcesand kinds of starch and cereals 1.3. identifythe ingredientsinthe preparationof varioustypesof starch and cereal Writtenworks Performance task Group Activity LearningModule Cookery10 pp193200 Committed
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 6. Methodsof cookingstarch and cereal dishes 7. Preparationof saucesand accompanimentsfor starch and cereal dishes 8. Safetyand hygienicpracticesin the kitchen Performance task LearningModule Cookery10 pp85100 AbilitytoAccept change Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1 9. Suggestedprojects: Cereal andstarch dishes 10. Factors to consider inpresentingstarch and cereal dishes10.1. Plating10.2. Garnishing10.3. Sauces10.4. Accompaniments presentstarch disheswith suitable platingand garnishing accordingto standards LearningModule Cookery10 pp124131 discipline
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 11.Techniquesfor storingstarch and cereal dishes 12.FIFO 4.1 store starch and cereal at appropriate temperature 4.2 maintainoptimum freshnessand qualityof starch and cereal dishes accordingto standards 4.3 store starch and cereal accordingto standardoperating procedures Quarterly assessment LearningModule Cookery 10pp131135 creativity Quarter 2 LESSON 1. PREPARE VEGETABLES DISHES (VD) 1. Principlesof preparing vegetables2. Characteristicsof qualityvegetables3. Thawingfrozen vegetables The learnerswill learnedtoprepare and cooking vegetable dishes The learnerswill independently prepare andcook vegetable dishes 1.1. identify ingredients accordingto standardrecipe 1.2. prepare ingredients accordingto a Writtenworks performance task LearningModule Cookery10 pp166185 Initiative awareness
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1 givenrecipe, requiredform,and timeframe 1.3. thawfrozen ingredientsand washraw vegetables followingstandard procedures
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 4. Market forms of vegetables 5. Factors inthe selectionof vegetables usedforculinaryarts 6. Methodsof cooking vegetablesdishes7. Preparationof sauces and accompaniment for servingvegetable dishes 8. Suggestedprojects: Variousvegetable dishes 2.1 identifymarket formsof vegetables 2.2 selectvarious kindsof vegetables accordingto a givenmenu 2.3 cook varietyof vegetable dishes following appropriate cookingmethods to preserve optimumquality and nutrition 2.4 prepare suitable saucesand accompanimentin servingvegetable dishes Writtenworks Performance task Individual performance task LearningModule Cookerypp166 Initiative 9. Presentation of prepared vegetablesdishes 10. Factors in platingvegetable dishes 3.1 present vegetable recipes withappropriate saucesand accompaniments Performance task Group activity LearningModule Cookery10 pp185- 11. Techniquesin 4.1 store Performance task Group LearningModule discipline
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1 storingand vegetables 12. FIFO 13. Safetyand hygienicpracticesin the laboratorykitchen vegetables based on the prescribed locationand temperature 4.2 demonstrate vegetable storage inaccordance with FIFOoperating procedures 4.3 follow standardsafety and hygiene procedures activity/individual activity Cookery10 pp191 14. Evaluationof the finishedproductusing rubrics 5.1 rate the finishedproducts usingrubrics Writtenworks Individual activity LearningModule Cookery10 pp235 Self control LESSON 2. PREPARE AND COOK SEAFOOD DISHES (PC)
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 1. Typesof Seafood 1.1. Shellfish1.2. Finfish 1.3. Others 2. Varietiesof Fish2.1. Structure 2.2. Bodyshape 2.3. Market forms 2.4. Fat contents 2.5. Water source 2.6. Processedfish 2.7. Others 3. Market forms of fishandfish products 4. Fishcuts 5. Composition and The learners will prepare andcooked seafooddishes. The learnerswill independently preparesand cooksseafood dishes 1.1. prepare the kitchentools, equipment,and ingredientsbased on required standards 1.2. identifytypes, varieties,market forms,nutritive value,and compositionof fish and seafood 1.3. assemble ingredients accordingto recipes,recipe card, or enterprise Writtenworks Performance task Pictorial report LearningModule Cookery10 pp193 Work committed Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY nutritive value of fish 6. ProcessingFish 6.1. Scaling6.2. Cuttingof tailsand fins 6.3. Eviscerating6.4. Cleansing6.5.Canning standard 1.4. identifysteps inprocessingfish 7. Methodsin thawingfrozen ingredients 8. OHS 2.1 handle seafood hygienically2.2 thawfrozen seafoodcorrectly to ensure maximumquality and maintain nutritional value Performance task Note taking LearningModule Cookery10 pp200205 Hard working 9. Principlesof cookingfishandsea fooddishes10. Dry- heat 3.1 clean,cut,and filletseafood3.2 prepare ingredients accordingto a givenrecipe 3.3 demonstrate variousmethods of cookingfishand shellfish Performance task Applicationof principles LearningModule Cookery10 pp226 Self committed
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 13. Presentationof fishandseafood dishes 14. Plating 15. Garnishing16. Guidelinesinserving fishandseafood dishes 4.1 prepare and presentfishand seafooddishes 4.2 perform guidelinesin servingfishand Writtenworks Group activity LearningModule Cookery10 pp232 Self initiative 17. Factors in storingand handling seafood 18. Storage requirementsforfish 5.1 ensure that trimmings,fish, and seafoodare storedhygienically Writtenworks Making diagram LearningModule Cookery10 pp234 Self confident Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies/ Skills Assessment Activities Resources Institutional Core Values QUARTER 1 19. Minimization techniquesin relation to seafood 5.2 checkdate stampsand codes where applicable to ensure quality control 5.3 store seafood inaccordance with FIFOoperating proceduresand standardsto
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 20. Evaluationof the finishedproduct Writtenworksand performance task Showcasingof finishproducts LearningModule Cookery10 pp235 Self confident Quarter 3 LESSON1. PREPARE STOCKS,SAUCES AND SOUPS (SSS) 1.Principles of preparing stocks 2.Classifications of stocks 3.Ingredients in preparing stocks 4.Types and uses of convenience products 5.Methods of preparing stocks 6.Suggested Projects: 6.1.White stock 6.2.Brown stoc The learners are able to perform basic concepts and underlying theories in preparing stocks, sauces, and soups The learnersare able to preparesa varietyof stocks, sauces,andsoups usedindifferent cultures 1.1 use ingredients and flavoring accordingto enterprise standards 1.2 produce variety of stocksaccording to enterprise standards Performance tasks Note taking Research Projectproposal LearningModule Cookery10 pp242 Creativity Initiative Committed Hardworking 7. Classifications of soups 8. Ingredientsin preparingsoups 9. Techniquesin presentingand evaluatingsoups 2.1 selectand assemble correct ingredientsin preparingsoups, includingstocks and garnishes2.2 prepare variety Performance task Sample pictures of differentsoup usingportfolios LearningModule Cookery10 pp242 Profitoriented
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1 10. Suggested souprecipes 11. Garnishesfor the presentationof soups12. Techniques inpresentingand evaluatingsoups13. Criteriainpresenting and evaluatingsoup recipes(e.g.right flavor,color, temperature,service ware,and suitable garnishesand accompaniments) 14. Suggested projects:Various kindsof soup souprecipes accordingto enterprise standards 2.3 presentand evaluate soup recipesin accordance with the criteria
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 15. Classification of Sauces 16. Ingredientsin preparingsauces 17. Methodsof preparing sauces18. Typesof thickeningagentsand convenienceproducts usedinpreparing sauces 19. Role of thickening agentsand convenienceproducts inthe preparationof sauces 3.1 classifyvarious typesof saucesand their corresponding 3.2 prepare a varietyof hot and coldsaucesbased on the required menuitems 3.3 identifythe typesof thickening agentsand convenience productsusedin preparingsauces 3.4 use thickening Writtenworks Performance task Picturesof differentsauce usingportfolios and its ingredients LearningModule Cookery10 pp255 creativity Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 20. Criteriafor evaluatingsauces 21. Commonproblem inthe preparationof sauces 22. Suggested project:Varioustype of sauces agentsand convenience products appropriately 3.5 evaluate saucesfor flavor,color,and consistency 3.6 identifyand deal withproblems inthe preparation of sauces 23. Methodsof storingand reheatingstocks, sauces,andsoups 24. OHS 4.1 maintain optimumquality and freshnessof stocks,sauces,and soups 4.2 reconstitute stocks,sauces,and soups Performance task Note takingof methodshow sauce is being stored LearningModule Cookery10 pp271 Hard working 25. Evaluationof the finishedproductusing rubrics 5.1 rate the finishedproducts usingrubrics Writtenworks Showcasingfinish products LearningModule Cookery10 pp284 confident LESSON 2. PREPAREPOULTRY AND GAMEDISHES (PGD)
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 1. Preparation of poultryfor cooking1.1. Slaughterand bleeding 1.2. Scalding 1.3. Defeathering 1.4. Evisceration 1.5. Deboning 2. Market formsof poultry3. Poultrycuts The learnersare able to perform basicconceptsand underlyingtheories inpreparingpoultry and game dishes The learnersare able prepare a varietyof poultry and game dishes foundindifferent cultures 1.1. prepare the tools,equipment, and ingredients basedon standards 1.2. identifythe marketformsof poultry 1.3. determine poultrycutsin accordance with prescribeddish Performance task Discussionof the topics/note takingimportant ideasand methods LearningModule Cookery10 pp287 Hard working Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 4. Typesand causesof foodspoilage andcross contamination 5. Methodsof cooking poultryandgame birds 5.1. Dry-heatcookery 5.2. Moist-heat cookery 6. Nutritional valueof poultryandgame bird dishes 2.1 prepare poultryandgame birdshygienically to minimize riskof foodspoilage and cross contamination 2.2 cook various poultryandgame birddishes appropriately Performance task Performance task Have a research LearningModule Cookery10 pp290 initiative 7. Factors in presenting/plating poultryandgame-bird dishes 8. Typesof service ware 9. Plating 10. Garnishing 11. Sauces 12. Accompaniment 3.1 identifythe type of service ware to be utilized inservingpoultry and gamebird dishes 3.2 presentplated poultryand gamebirddishes withappropriate sauces,garnishes, and accompaniments Performance task Making definition LearningModule Cookery10 pp297 Hard working
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 13. Techniquesin storingpoultryand game bird 4.1 store and maintainpoultry and game bird accordingto standards Performance task Make a research of additional techniques LearningModule Cookery10pp 313 initiative 14. Evaluationof the finishedproductusing rubrics 5.1 rate the finishedproducts usingrubrics Writtenworks Showcasing finishproducts LearningModule Cookery10 pp320 confident Quarter 4 LESSON 1 - PREPAREAND COOK MEAT (PCM) Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 1. Principlesin meatpreparation 2. Market forms of meat 3. Differentkinds of meat 3.1. Beef 3.2. Pork 3.3. Carabeef 3.4. Others 4. Different typesof meatcuts 5. Tools,utensils, and equipmentfor meatpreparation 6. Techniquesin meattenderizing The learnersare able to prepare and cookedmeatdishes The learnerscan performed independently prepare andcook meatdishes 1.1. prepare the tools,equipment, ingredients,and othersupplies basedon the given recipe 1.2. prepare the tools,equipment, ingredients,and othersupplies basedon the given recipe Performance task Making flow diagram LearningModule Cookery10 pp333 Hard working
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 7. Varietyof meatdishes 8. Methodsof cookingmeat 8.1. Dry-heatcooking 8.2. Moist-heat cooking 9. Cooking specialtycuts 10. Cooking frozenmeat 11. Typesof marinades 2.1 identifythe marketformsand cuts of meat 2.2 prepare meat cuts accordingto the givenrecipe 2.3 prepare anduse suitable marinades for a varietyof meatcuts 2.4 identify appropriate cookingmethods for meatcuts 2.5 applythe different techniquesinmeat preparation Performance task listandbasisin selectingmeat LearningModule Cookery10 pp340 initiative Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1 2.6 cook meat-cut dishesaccordingto the givenrecipe
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 12. Methodsof presentingmeat dishes 13. Plating 14. Garnishing 15. Portion control for cookedmeat 3.1 presentmeat dishes aesthetically,based on classical and cultural standards 3.2 selectsuitable plate accordingto standardin serving meatdishes 3.3 presentmeat disheshygienically and sequentially withinthe required timeframe Performance task Making methods LearningModule Cookery10 pp350 creativity
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 16. Techniques instoringmeat 1.1. Typesof containers1.2. Temperature 1.3. FIFO requirements 4.1 utilize quality trimmingsand leftoversinstoring meat 4.2 store fresh and cryovac- packedmeat accordingto healthregulations 4.3 use required containersand store meatin proper temperature to maintainquality and freshness 4.4 store meatin accordance with FIFOoperating Performance task Applicationof FIFO LearningModule Cookery 10 pp365 DISCIPLINE Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1 proceduresand meatstorage requirements
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 17. Evaluationof the finishedproductusing rubrics 5.1 rate the finishedproducts usingrubrics Performance task SHOW CASING FINISHPRODUCT LearningModule Cookery10 pp375 CONFIDENT PERFORMANCETASK: Afterthe necessarycompetenciesthattheyundergoes the studentcanperformthe following:  An orderlyflowof activitiesconnectedwithfoodstorage,preparation,cookingserving,andclean-up.  Doingthe job inthe easiest,simplestandquickestway.  A specificworkareawhere aparticularkindof foodis preparedorwhere a specificjobisdone  An imaginaryline drawnfromeachof the three primaryworkstations,whichhelpstoavoidtrafficflowproblemsinthe kitchen. Prepared by: MARNICK M. NICOLAS Subject Teacher Approvedby: NOTED: CINDY A. GANO MARICRIS P. FERRER HT-I/OIC-ASST.PRINCIPAL PRINCIPALIV
Republic of the Philippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY

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Cookery 10 Currilum Map.docx

  • 1.
    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY CURRICULUM MAP Subject:TechnologyandLivelihoodEducationCookery Grade Level:Grade 10 Course Description: Thiscurriculumguide onCookeryleadstoNational Certificate Level II(NCII).Thiscourse isdesignedforaGrade 10 studenttodevelopthe knowledge,skills,andattitudestoperform Cookerytasks.Itcoverscore competenciesasfollows:1) preparationof eggdishes,2) preparationof cerealsandstarchdishes,(3) preparationof vegetable dishes,(4) preparationand cookingof seafooddishes,(5) preparationof stocks,sauces,andsoups,(6) preparationof poultryandgame dishes,and(7) preparationof andcookingmeat Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1 June ConceptsinCookery Relevance of the Course Careerand Opportunitiesin Cookery The learners demonstrate in understandingof core conceptsand principlesin cookery. The learnersapply core competencies incookeryas prescribedinthe TESDA Training Regulation Explainconceptsin cookery. Discuss the relevance of the course. Explore career opportunitiesin cookery. Quiz Discussion Small group Sharing Big GroupSharing LearningModule Cookery10 Practicality Assessment of Personal Competencies and Skills (PECs) vis- àvis a practicing entrepreneur/employee The learners demonstrate an understandingon one’sPEC’sin The learners independently create a planof actionthat Developand strengthenPECs neededinCookery 1. identifyareas Recitation Quiz Discussion Video Presentation LearningModule Cookery10 pp.13 – 26 Professionalism
  • 2.
    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1 in a province. 1.1. Characteristics 1.2. Attributes 1.3. Lifestyle 1.4. Skills 1.5. Traits 2. Analysis of PECs in relation to a practitioner 3. Application of PECs to the chosen business/career cookery. strengthens/ furtherdevelops one’sPECsin cookery for improvement, development,and growth 2. alignone’s PECs accordingto his/her business/career choice 3. create a planof actionthat ensuressuccessof his/her business/career choice
  • 3.
    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 1. Product development 2. Keyconcepts inproduct development 3. Findingvalue 4. Innovation 4.1. Unique Selling Proposition(USP) The learners demonstrate an understandingon the environment and marketin cookeryinone’s town/municipality The learners’ independently create a business vicinitymap reflectiveof a potential cookery marketinthe locality/town Developaproduct/ service inCookery 1. identifywhatis of “value”tothe customer 2. identifythe customer 3. explain whatmakesa productunique and competitive 4. apply creativityand innovative techniquesto develop marketable product 5. employa Unique SellingProposition (USP) to the Quiz Recitation Group Reportingabout Actual Product Development Discussion VideoClip Presentation LearningModule Cookery10 pp. 3240 Creativity Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1
  • 4.
    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY product/service 5. Selectinga businessIdea 6. Keyconcepts inselectingabusiness idea 6.1. Criteria 6.2. Techniques The learners’ demonstrate an understandingin creatingbusiness ideausingthe key concepts. The learners’ independently create a business idea. Selectabusiness ideabasedonthe criteriaand techniquesset1. enumerate various criteriaandsteps inselectinga businessidea2. applythe criteria/stepsin selectingaviable businessidea3. determine a businessidea basedon the criteria/techniques set Quiz Surveyingfor generating businessideain relationtoproduct developed. Discussion Group Activity LearningModule Cookery10 pp. Observance 7. Branding The learners demonstrate an understandingon the ideainproper branding. The learners’ independently applybrandingin product development. Applybrandingon actual product developed from the businessidea generated. Group Presentationabout Actual Product Development Discussion LearningModule Cookery10 pp.44 - 48 Creativity
  • 5.
    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY FIRST QUARTER AUGUST Prepare Egg Dishes 1. Tools,utensils, and equipment neededinegg preparation 2. Cleaningand sanitizingtoolsand equipment 3. Nutritional value The learnerswill demonstrate an understandinginthe preparation, cooking, presentationand storingegg. The learnerswill be able to know the toolsneeded and equipment and learnhowto cleanand sanitized themafteruse. Performmise en place 1. clean, sanitize,and prepare tools, utensils,and equipmentneeded inpreparingegg dished 2. identifyan egg’scomponents and Quiz Recitation Discussion Picture Gallery VideoClip Presentation LearningModule Cookery10 pp.49 - 63 Observant Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1 and componentsof eggs 4. Characteristics of qualityfresheggs 5. Ingredientsfor eggdishes itsnutritive value 3. identifyand prepare ingredients accordingto standardrecipes
  • 6.
    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 6. Market forms of egg 7. Uses of eggsin culinaryarts 8. Varietiesof eggdishes 9. Suggested projects: 10. Variousegg dishes Prepare and cook eggdishes 1. identifythe marketformsof eggs 2. explainthe usesof eggs in culinaryarts 3. cook egg dishesin accordance with the prescribed salad Quiz Recitation Discussion Picture Gallery VideoClip Presentation LearningModule Cookery10 pp.64 - 84 Practicality 11. Factors for consideration in presenting egg dishes: 11.1 Plating 11.2 Garnishing 11.3 Side dishes 12. Occupational Health and Safety Procedure Present egg dishes 1. select suitable plates according to standards 2. present egg dishes hygienically and attractively using suitable garnishing and side dishes sequentially within the required time frame Quiz Recitation Discussion Picture Gallery VideoClip Presentation LearningModule Cookery10 pp.84 - 101 Creativity 13 Evaluation of the Evaluate the Hard working,
  • 7.
    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1 finished product using rubrics finished product 1. rate the finished products using rubrics committed,self confidence Quarter 1 LESSON 1 - PREPAREEGG DISHES (ED) 1. Toolsand equipmentneeded 2. Qualityof cerealsandstarch dishes3.Nutritional value and componentsof cerealsandstarch 4. Foodsourcesand kindsof starch and cereals 5. Ingredientsfor starch and cereal dishes The learnersare preparingand cookingcerealsand starch dishes The learnersare able to preparing and cooking cerealsandstarch dishes 1.1. prepare the tools,equipment, and ingredients basedon prescribed standards 1.2. determinethe sourcesand kinds of starch and cereals 1.3. identifythe ingredientsinthe preparationof varioustypesof starch and cereal Writtenworks Performance task Group Activity LearningModule Cookery10 pp193200 Committed
  • 8.
    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 6. Methodsof cookingstarch and cereal dishes 7. Preparationof saucesand accompanimentsfor starch and cereal dishes 8. Safetyand hygienicpracticesin the kitchen Performance task LearningModule Cookery10 pp85100 AbilitytoAccept change Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1 9. Suggestedprojects: Cereal andstarch dishes 10. Factors to consider inpresentingstarch and cereal dishes10.1. Plating10.2. Garnishing10.3. Sauces10.4. Accompaniments presentstarch disheswith suitable platingand garnishing accordingto standards LearningModule Cookery10 pp124131 discipline
  • 9.
    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 11.Techniquesfor storingstarch and cereal dishes 12.FIFO 4.1 store starch and cereal at appropriate temperature 4.2 maintainoptimum freshnessand qualityof starch and cereal dishes accordingto standards 4.3 store starch and cereal accordingto standardoperating procedures Quarterly assessment LearningModule Cookery 10pp131135 creativity Quarter 2 LESSON 1. PREPARE VEGETABLES DISHES (VD) 1. Principlesof preparing vegetables2. Characteristicsof qualityvegetables3. Thawingfrozen vegetables The learnerswill learnedtoprepare and cooking vegetable dishes The learnerswill independently prepare andcook vegetable dishes 1.1. identify ingredients accordingto standardrecipe 1.2. prepare ingredients accordingto a Writtenworks performance task LearningModule Cookery10 pp166185 Initiative awareness
  • 10.
    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1 givenrecipe, requiredform,and timeframe 1.3. thawfrozen ingredientsand washraw vegetables followingstandard procedures
  • 11.
    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 4. Market forms of vegetables 5. Factors inthe selectionof vegetables usedforculinaryarts 6. Methodsof cooking vegetablesdishes7. Preparationof sauces and accompaniment for servingvegetable dishes 8. Suggestedprojects: Variousvegetable dishes 2.1 identifymarket formsof vegetables 2.2 selectvarious kindsof vegetables accordingto a givenmenu 2.3 cook varietyof vegetable dishes following appropriate cookingmethods to preserve optimumquality and nutrition 2.4 prepare suitable saucesand accompanimentin servingvegetable dishes Writtenworks Performance task Individual performance task LearningModule Cookerypp166 Initiative 9. Presentation of prepared vegetablesdishes 10. Factors in platingvegetable dishes 3.1 present vegetable recipes withappropriate saucesand accompaniments Performance task Group activity LearningModule Cookery10 pp185- 11. Techniquesin 4.1 store Performance task Group LearningModule discipline
  • 12.
    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1 storingand vegetables 12. FIFO 13. Safetyand hygienicpracticesin the laboratorykitchen vegetables based on the prescribed locationand temperature 4.2 demonstrate vegetable storage inaccordance with FIFOoperating procedures 4.3 follow standardsafety and hygiene procedures activity/individual activity Cookery10 pp191 14. Evaluationof the finishedproductusing rubrics 5.1 rate the finishedproducts usingrubrics Writtenworks Individual activity LearningModule Cookery10 pp235 Self control LESSON 2. PREPARE AND COOK SEAFOOD DISHES (PC)
  • 13.
    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 1. Typesof Seafood 1.1. Shellfish1.2. Finfish 1.3. Others 2. Varietiesof Fish2.1. Structure 2.2. Bodyshape 2.3. Market forms 2.4. Fat contents 2.5. Water source 2.6. Processedfish 2.7. Others 3. Market forms of fishandfish products 4. Fishcuts 5. Composition and The learners will prepare andcooked seafooddishes. The learnerswill independently preparesand cooksseafood dishes 1.1. prepare the kitchentools, equipment,and ingredientsbased on required standards 1.2. identifytypes, varieties,market forms,nutritive value,and compositionof fish and seafood 1.3. assemble ingredients accordingto recipes,recipe card, or enterprise Writtenworks Performance task Pictorial report LearningModule Cookery10 pp193 Work committed Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1
  • 14.
    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY nutritive value of fish 6. ProcessingFish 6.1. Scaling6.2. Cuttingof tailsand fins 6.3. Eviscerating6.4. Cleansing6.5.Canning standard 1.4. identifysteps inprocessingfish 7. Methodsin thawingfrozen ingredients 8. OHS 2.1 handle seafood hygienically2.2 thawfrozen seafoodcorrectly to ensure maximumquality and maintain nutritional value Performance task Note taking LearningModule Cookery10 pp200205 Hard working 9. Principlesof cookingfishandsea fooddishes10. Dry- heat 3.1 clean,cut,and filletseafood3.2 prepare ingredients accordingto a givenrecipe 3.3 demonstrate variousmethods of cookingfishand shellfish Performance task Applicationof principles LearningModule Cookery10 pp226 Self committed
  • 15.
    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 13. Presentationof fishandseafood dishes 14. Plating 15. Garnishing16. Guidelinesinserving fishandseafood dishes 4.1 prepare and presentfishand seafooddishes 4.2 perform guidelinesin servingfishand Writtenworks Group activity LearningModule Cookery10 pp232 Self initiative 17. Factors in storingand handling seafood 18. Storage requirementsforfish 5.1 ensure that trimmings,fish, and seafoodare storedhygienically Writtenworks Making diagram LearningModule Cookery10 pp234 Self confident Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies/ Skills Assessment Activities Resources Institutional Core Values QUARTER 1 19. Minimization techniquesin relation to seafood 5.2 checkdate stampsand codes where applicable to ensure quality control 5.3 store seafood inaccordance with FIFOoperating proceduresand standardsto
  • 16.
    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 20. Evaluationof the finishedproduct Writtenworksand performance task Showcasingof finishproducts LearningModule Cookery10 pp235 Self confident Quarter 3 LESSON1. PREPARE STOCKS,SAUCES AND SOUPS (SSS) 1.Principles of preparing stocks 2.Classifications of stocks 3.Ingredients in preparing stocks 4.Types and uses of convenience products 5.Methods of preparing stocks 6.Suggested Projects: 6.1.White stock 6.2.Brown stoc The learners are able to perform basic concepts and underlying theories in preparing stocks, sauces, and soups The learnersare able to preparesa varietyof stocks, sauces,andsoups usedindifferent cultures 1.1 use ingredients and flavoring accordingto enterprise standards 1.2 produce variety of stocksaccording to enterprise standards Performance tasks Note taking Research Projectproposal LearningModule Cookery10 pp242 Creativity Initiative Committed Hardworking 7. Classifications of soups 8. Ingredientsin preparingsoups 9. Techniquesin presentingand evaluatingsoups 2.1 selectand assemble correct ingredientsin preparingsoups, includingstocks and garnishes2.2 prepare variety Performance task Sample pictures of differentsoup usingportfolios LearningModule Cookery10 pp242 Profitoriented
  • 17.
    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1 10. Suggested souprecipes 11. Garnishesfor the presentationof soups12. Techniques inpresentingand evaluatingsoups13. Criteriainpresenting and evaluatingsoup recipes(e.g.right flavor,color, temperature,service ware,and suitable garnishesand accompaniments) 14. Suggested projects:Various kindsof soup souprecipes accordingto enterprise standards 2.3 presentand evaluate soup recipesin accordance with the criteria
  • 18.
    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 15. Classification of Sauces 16. Ingredientsin preparingsauces 17. Methodsof preparing sauces18. Typesof thickeningagentsand convenienceproducts usedinpreparing sauces 19. Role of thickening agentsand convenienceproducts inthe preparationof sauces 3.1 classifyvarious typesof saucesand their corresponding 3.2 prepare a varietyof hot and coldsaucesbased on the required menuitems 3.3 identifythe typesof thickening agentsand convenience productsusedin preparingsauces 3.4 use thickening Writtenworks Performance task Picturesof differentsauce usingportfolios and its ingredients LearningModule Cookery10 pp255 creativity Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1
  • 19.
    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 20. Criteriafor evaluatingsauces 21. Commonproblem inthe preparationof sauces 22. Suggested project:Varioustype of sauces agentsand convenience products appropriately 3.5 evaluate saucesfor flavor,color,and consistency 3.6 identifyand deal withproblems inthe preparation of sauces 23. Methodsof storingand reheatingstocks, sauces,andsoups 24. OHS 4.1 maintain optimumquality and freshnessof stocks,sauces,and soups 4.2 reconstitute stocks,sauces,and soups Performance task Note takingof methodshow sauce is being stored LearningModule Cookery10 pp271 Hard working 25. Evaluationof the finishedproductusing rubrics 5.1 rate the finishedproducts usingrubrics Writtenworks Showcasingfinish products LearningModule Cookery10 pp284 confident LESSON 2. PREPAREPOULTRY AND GAMEDISHES (PGD)
  • 20.
    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 1. Preparation of poultryfor cooking1.1. Slaughterand bleeding 1.2. Scalding 1.3. Defeathering 1.4. Evisceration 1.5. Deboning 2. Market formsof poultry3. Poultrycuts The learnersare able to perform basicconceptsand underlyingtheories inpreparingpoultry and game dishes The learnersare able prepare a varietyof poultry and game dishes foundindifferent cultures 1.1. prepare the tools,equipment, and ingredients basedon standards 1.2. identifythe marketformsof poultry 1.3. determine poultrycutsin accordance with prescribeddish Performance task Discussionof the topics/note takingimportant ideasand methods LearningModule Cookery10 pp287 Hard working Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1
  • 21.
    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 4. Typesand causesof foodspoilage andcross contamination 5. Methodsof cooking poultryandgame birds 5.1. Dry-heatcookery 5.2. Moist-heat cookery 6. Nutritional valueof poultryandgame bird dishes 2.1 prepare poultryandgame birdshygienically to minimize riskof foodspoilage and cross contamination 2.2 cook various poultryandgame birddishes appropriately Performance task Performance task Have a research LearningModule Cookery10 pp290 initiative 7. Factors in presenting/plating poultryandgame-bird dishes 8. Typesof service ware 9. Plating 10. Garnishing 11. Sauces 12. Accompaniment 3.1 identifythe type of service ware to be utilized inservingpoultry and gamebird dishes 3.2 presentplated poultryand gamebirddishes withappropriate sauces,garnishes, and accompaniments Performance task Making definition LearningModule Cookery10 pp297 Hard working
  • 22.
    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 13. Techniquesin storingpoultryand game bird 4.1 store and maintainpoultry and game bird accordingto standards Performance task Make a research of additional techniques LearningModule Cookery10pp 313 initiative 14. Evaluationof the finishedproductusing rubrics 5.1 rate the finishedproducts usingrubrics Writtenworks Showcasing finishproducts LearningModule Cookery10 pp320 confident Quarter 4 LESSON 1 - PREPAREAND COOK MEAT (PCM) Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1
  • 23.
    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 1. Principlesin meatpreparation 2. Market forms of meat 3. Differentkinds of meat 3.1. Beef 3.2. Pork 3.3. Carabeef 3.4. Others 4. Different typesof meatcuts 5. Tools,utensils, and equipmentfor meatpreparation 6. Techniquesin meattenderizing The learnersare able to prepare and cookedmeatdishes The learnerscan performed independently prepare andcook meatdishes 1.1. prepare the tools,equipment, ingredients,and othersupplies basedon the given recipe 1.2. prepare the tools,equipment, ingredients,and othersupplies basedon the given recipe Performance task Making flow diagram LearningModule Cookery10 pp333 Hard working
  • 24.
    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 7. Varietyof meatdishes 8. Methodsof cookingmeat 8.1. Dry-heatcooking 8.2. Moist-heat cooking 9. Cooking specialtycuts 10. Cooking frozenmeat 11. Typesof marinades 2.1 identifythe marketformsand cuts of meat 2.2 prepare meat cuts accordingto the givenrecipe 2.3 prepare anduse suitable marinades for a varietyof meatcuts 2.4 identify appropriate cookingmethods for meatcuts 2.5 applythe different techniquesinmeat preparation Performance task listandbasisin selectingmeat LearningModule Cookery10 pp340 initiative Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1 2.6 cook meat-cut dishesaccordingto the givenrecipe
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    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 12. Methodsof presentingmeat dishes 13. Plating 14. Garnishing 15. Portion control for cookedmeat 3.1 presentmeat dishes aesthetically,based on classical and cultural standards 3.2 selectsuitable plate accordingto standardin serving meatdishes 3.3 presentmeat disheshygienically and sequentially withinthe required timeframe Performance task Making methods LearningModule Cookery10 pp350 creativity
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    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 16. Techniques instoringmeat 1.1. Typesof containers1.2. Temperature 1.3. FIFO requirements 4.1 utilize quality trimmingsand leftoversinstoring meat 4.2 store fresh and cryovac- packedmeat accordingto healthregulations 4.3 use required containersand store meatin proper temperature to maintainquality and freshness 4.4 store meatin accordance with FIFOoperating Performance task Applicationof FIFO LearningModule Cookery 10 pp365 DISCIPLINE Term (No.): Month Unit Topic Content Content Standard Performance Standard Competencies / Skills Assessment Activities Resources Institutional Core Values QUARTER 1 proceduresand meatstorage requirements
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    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY 17. Evaluationof the finishedproductusing rubrics 5.1 rate the finishedproducts usingrubrics Performance task SHOW CASING FINISHPRODUCT LearningModule Cookery10 pp375 CONFIDENT PERFORMANCETASK: Afterthe necessarycompetenciesthattheyundergoes the studentcanperformthe following:  An orderlyflowof activitiesconnectedwithfoodstorage,preparation,cookingserving,andclean-up.  Doingthe job inthe easiest,simplestandquickestway.  A specificworkareawhere aparticularkindof foodis preparedorwhere a specificjobisdone  An imaginaryline drawnfromeachof the three primaryworkstations,whichhelpstoavoidtrafficflowproblemsinthe kitchen. Prepared by: MARNICK M. NICOLAS Subject Teacher Approvedby: NOTED: CINDY A. GANO MARICRIS P. FERRER HT-I/OIC-ASST.PRINCIPAL PRINCIPALIV
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    Republic of thePhilippines Department of Education REGION I SCHOOLS DIVISION OFFICE DAGUPAN CITY EAST CENTRAL INTEGRATED SCHOOL MAYOMBO DISTRICT, DAGUPAN CITY