The document outlines the curriculum for the Grade 10 TLE (Technology and Livelihood Education) course at the Apostolic Vicariate of Tabuk Catholic Schools for the 2023-2024 school year. It covers various topics related to cooking, including the proper use of kitchen tools, sanitation, planning, and characteristics of eggs, along with the assessment strategies for student learning. The curriculum emphasizes individual and collaborative learning, with practical tasks focused on cooking different egg dishes.

1. CURR DOC #1
Apostolic Vicariate of Tabuk Catholic Schools Network
EDUCATION COMMISSION
Pastoral Center, Bulanao, Tabuk City, Kalinga
School Year 2023 - 2024
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SUBJECT: TLE GRADE LEVEL: GRADE 10 GRADING PERIOD: _________________________
ENHANCED
PERFORMANCE
STANDARD:
 The learners should be
able to apply the
correct usage of the
utensils and techniques
in cooking.
ENHANCED
LEARNING
COMPETENCIES:
1. Perform mise
en place.
CORE
VALUES:
Academically
Competent
and Excellent
Globally
Competitive
Culturally
Responsive
Accountable
Stewards
LESSON
1 TOPICS
(with Sub-topics):
 Perform mise en place.
 Preparing the tools and
equipment to use.
 Cooking Equipment
 Primary
Cooking
Equipment
 Auxiliary
cooking
equipment
 Utensils Use in
Cooking All Types of
Dishes.
TARGET
K - Identify
kitchen tools
and
equipment
according to
use
S - Examine
pre-
operation
check-up in
line with the
proper
procedures.
A – Be able
to clean tools
and
equipment
after use in
line with
ASSESSMENT:
 Execute the
proper usage
of tools and
equipment in
cooking.
STRATEGY:
 Individual
learning.
COLABORATIVE
CULMINATING
PERFORMANCE
TASK
 Perform in a
group in
cooking an
egg dish using
a different
recipe.

2. CURR DOC #1
2. Analyze the
guidelines and
procedures in
preparing utensils and
dishes.
procedures.
ENHANCED
CONTENT
STANDARD:
 The learners should be
able to understand the
usage of kitchen
utensils and techniques
in cooking.
LESSON
2 TOPICS
(with Sub-topics):
 General guidelines
and sanitation of the
kitchen.
 Essentials
that keep
maintaining
cleanliness.
 Assembling and
Preparing Ingredients
for Menu Items.
K –Identify
the general
guidelines,
sanitation of
the kitchen
and
preparing of
ingredients.
S – Perform
the
guidelines
and
procedure.
A – Be able
to clean tools
and
equipment
after use in
line with
procedures
 Demonstrate
its proper use
and how it can
be properly
maintained.
 Reporting

3. CURR DOC #1
3. Apply the proper
planning of work,
importance of
organizing, preparing
food and time
allotment.
LESSON
3 TOPICS
(with Sub-topics):
 Planning for the Process
of Work
 Time Allotment
 Specification
Sheets
 Process flow
& Critical
Points.
 Pre-
preparation &
Preparation.
 Importance of
Organizing and
Preparing Food.
K – Identify
the planning,
importance
of
organizing,
preparing
foods and
time
allotment.
S – Examine
the process if
work,
importance
of
organizing,
preparing
food and
time
allotment.
A – Be
obedient and
responsible
in procedure.
 Interpret mise
en place in a
group with
three members.
 Collaborative
learning.

4. CURR DOC #1
4. Understand the
characteristics of
Eggs
LESSON
4 TOPICS
(with Sub-topics):
 Definition and
Characteristics of Eggs.
 Color
 Weight
 Quality
 Freshness of
Eggs
TARGET
K –
Classify
Characteristics
of Eggs.
S –
Determined
the different
types of eggs.
A –
Being wise
 Work with
pair and bring
sample of
fresh egg and
not fresh egg
of chicken.
Test it using
the five
methods
 Collaborative
learning
5. Identify the
composition and
natural value of eggs.
LESSON
5 TOPICS
(with Sub-topics):
 Composition and
Natural Value of Eggs.
 Nutrients
Composition of
Different Eggs
per 100 Grams
Edible Portion
 Duck Egg
 Quail Egg
 Four Main Parts of an
Egg
TARGET
K – Identify
the
composition
and natural
value of eggs.
S - Examine
the
composition
and natural
value of eggs.
A – Be able to
ASSESSMENT:
 Form group
with four
members and
prepare hard-
cooked egg,
soft cooked
egg, sunny
side-up,
poached egg
and
scrambled
 Collaborative
learning

5. CURR DOC #1
6. Demonstrate the
two ways cooking of
eggs.
 Market Forms of Eggs
 Fresh Eggs
 Frozen Eggs
 Dried Eggs
 Preserved Eggs
 Uses of Eggs in Culinary
know the
composition
and value of
eggs.
egg. Evaluate
and present in
class
LESSON
6 TOPICS
(with Sub-topics):
 Presenting and
Evaluating Egg Dishes
 Evaluating
cooked eggs
 Rubric for
Foamy Egg
Omelet
TARGET
K –Identify
the different
kinds of
cooked egg
S –
Demonstrate
the different
kinds of
cooked egg
A – Be able to
perform the
different types
of cooked
eggs.
 Form a
group with
three
members.
Each group
will
demonstrate
the
following
tasks in the
laboratory.
 Collaborative
learning

6. CURR DOC #1
Prepared by:
JESSIE M. BALUNSAT
TLE Teachers
Reviewed and Approved by:
MS. MARIETA D. BAYONG
School Principal