COOKERY 12

1. HOLY DELIVERANCE INTEGRATED CHRISTIAN SCHOOL
4A Macopa Street Aurora Subdivision Barangay San Isidro Angono Rizal
Classroom Instruction Delivery Alignment Plan
Grade: 12 Semester: First Semester
Core Subject Title: Cookery 12 Number of Hours: 80 Hours
Core Subject Description: This course is designed for a high school student to develop the knowledge, skills and attitudes to perform the tasks on Cookery. It covers core
competencies as follows: (1) preparation of egg dishes, (2) preparation of cereals and starch dishes, (3) preparation of vegetable dishes, (4) preparation and cooking of
seafood dishes, (5) preparation of stocks, sauces, and soups, (6) preparation of poultry and game dishes and (7) preparation of and cooking meat.
Culminating Performance Standard: The learners independently prepare and cook egg dishes, cereals and starch dishes, vegetable dishes, seafood dishes, stocks, sauces and
soups, poultry and game dishes and meat dishes.
1ST SEMESTER
Content
Content
Standards
Performance Standard Learning Competencies
Highest Thinking Skills to Assess Highest Enabling Strategy to
Use in Developing the Highest
Thinking Skill to Assess
RBT Level
Assessment Technique
Minimum
Beyond
Minimum
Minimum
K U D
Classification
Beyond
Minimum
K U D
Classification WW QA PC
Enabling
General
Strategy
Teaching
Strategy
Introduction
1. Concepts in
Cookery
2. Relevance of
the Course
3. Career
Opportunities
The learners
demonstrate
understanding of
basic concepts and
theories in
cookery
The learners are
able to explain
and discuss the
common
competencies in
cookery
The learners
independently
demonstrate and
apply common
competencies in
cookery
Explain and
discuss the
common
concepts in
cookery
K
Demonstrate
and explore the
common
concepts of
cookery and its
relevance to the
real world
U
Understanding
Analyzing
Written
Activity
Essay
Quiz
Prelim
Assessment
Midterm
Group
Activity
Communication
Interactive
Discussion
1. Kitchen Tools
and Equipment
2. Cleaning and
Sanitizing
Kitchen Tools
and Equipment
3. Measurement
and Calculation
4. Occupational
Health and
Safety
The learners
demonstrate
understanding on
the use and
maintenance of
equipment,
performing
mensuration and
calculation and to
the practice of
occupational
health and safety
The learners will
able to identify
tools, equipment,
and materials,
formulate
measurement
and calculation of
ingredients and
analyze
occupational
health and safety
The learners
independently
use and maintain
tools, equipment,
and materials,
measure and
calculate
ingredients and
practice
occupational
health and safety
Identify tools,
equipment, and
materials
Identify and
describe
measuring tools
and its functions
Determine the
types of hazards
and risks in the
workplace and
recognize the
importance of
occupational
health and safety
K
Utilize and
maintain tools,
equipment, and
materials
Measure and
calculate
ingredients
Use personal
protective
equipment and
follow
occupational
health and safety
procedure
U D
Analyzing
Applying
Communication
Reasoning and
Proof
Connection
Representation
Problem Solving
Interactive
Discussion
Presentation
Demonstration

2. Power Standard: The learners are able to prepare, cook, produce and present egg dishes and cereals and starch dishes.
Performance Task: The Holy Deliverance Integrated Christian School learners under Cookery 12 course will demonstrate core competencies in preparing egg dishes and
cereal and starch dishes. As culinary chef learners, they are expected to demonstrate appropriate techniques and principles in preparing targeted dishes. The products will
be presented to the faculty and staff of the school and will be assessed and evaluated according to the following criteria:
PERFORMANCE DEMONSTRATION CRITERIA IN COOKERY 12
CATEGORY PERCENTAGE SCORE
TASTE 50%
EXECUTION 30%
APPEARANCE 20%
TOTAL 100%
Literal Transfer Task: The learners independently apply core competencies in preparation and cooking of egg dishes and cereals and starch dishes.
Prepared by: Checked by:
Mr. Christian G. Huit Mrs. Erlinda F. Ramos
Subject Teacher Head of Academic Affairs / Assistant Principal
Noted by: Approved by:
Mr. Roderick A. Pamilaran Dr. Ma. Theresa Dita Gracia A. Pitalbo
Senior High School Coordinator School Directress / Principal
1. Preparation of
Egg Dishes
2. Preparation of
Cereals and
Starch Dishes
The learners
demonstrate
understanding in
preparing and
cooking egg dishes
and cereals and
starch dishes
The learners
will explain and
discuss the
understanding in
the preparation
of egg dishes and
cereals and
starch dishes
The learners
independently
prepare and cook
egg dishes and
cereals and
starch dishes
Identify an egg’s
components,
nutritive value
and its market
forms
Determine the
sources and
kinds of starch
and cereals
Identify
ingredients in the
preparation of
standard egg
recipes and
various types of
starch and cereal
dishes
K U
Independently
prepare and cook
egg dishes and
cereals and
starch dishes
U D
Applying
Creating
Written
Activity
Essay
Quiz
Finals
Group
Activity
Communication
Representation
Problem Solving
Interactive
Discussion
Presentation
Demonstration