1. Name:MICHELLEC.BEJASA Division/Office:APITONG NHS
Position:TEACHERI Bureau/Service:DepEd
BUDGET OF WORK for TLE 9 COOKERY (In-Person Class)
GradeLevel:9
Subject:COOKERY
QUARTER CONTENT STANDARD
PERFORMANCE
STANDARD
NO. OF
MELCS
MOST ESSENTIAL LEARNING
COMPETENCIES
Week of the
Quarter
K-12 CODES
1st Quarter
The learner demonstrates
the knowledge, skills, and
attitudes required in
maintaining kitchen tools,
equipment, and work
premises
The learner independently
maintainscleankitchentools,
equipment, and premises
1
LO 1. Clean,sanitize,and store
kitchentools and equipment
1.1 identify the chemicals to be
utilized in cleaning and
sanitizing kitchen tools and
equipment
1.2 prepare cleaning agents in
accordance with
manufacturer’s instructions
1.3 clean and sanitize kitchen
tools in accordance with
prescribed standards
1.4 store cleaned kitchen tools
and equipment safely in the
designated space
Week 1
TLE_HECK9KP-
Ia-1
1
LO 2. Cleanand sanitize kitchen
premises
2.1 recognize kitchenpremises
to be cleanedandsanitized
2.2 cleanthe kitchenarea
hygienicallyinaccordance
withfoodsafetyand
occupational health
regulations
2.3 clean surfaces without
damaging property and
adversely affecting health
Week 2
TLE_HECK9KP-
Ib-2

2. 2.4 use cleaning agents in
sanitizing kitchen premises
safely
2.5 followcleaningschedule
basedon enterprise
procedures
2.6 followsafetyandfirstaid
procedures
The learner demonstrates
the knowledge, skills, and
attitudes required in
preparing appetizers
The learner independently
prepares appetizers
1
LO 3. Perform miseen place
1.1 identify tools and equipment
needed in the preparationof
appetizers
1.2 classifyappetizersaccording
to ingredients
1.3 identifyingredientsaccording
to the givenrecipe
Week 3
TLE_HECK9PA-
Ic-3
2
LO 2. Prepare a range of
appetizers
2.1 differentiate betweenhot
and coldappetizers
2.2 prepare a varietyof
appetizers
2.3 followworkplace safety
procedures
Week 4-5
TLE_HECK9PA-
Ic-3
1
LO 3. Presenta range of
appetizers
1.1 identifythe fundamental of
plating
1.2 identifythe accompaniments
of appetizers
1.3 presentappetizers
attractively
1.4 observe sanitarypracticesin
presentingappetizers
Week 6-7
TLE_HECK9PA-
Ii-5

3. 1
LO 4. Store appetizers
1.1 utilize qualitytrimmings
1.2 keep appetizers in
appropriate conditions to
maintain their freshness,
quality, and taste
Week 8
TLE_HECK9PA-
Ij-6
2nd Quarter
The learners demonstrate an
understanding of the knowledge,
`1skills and attitudes in preparing
salad and dressing.
The learners independently
prepare salad and dressing.
1
LO 1. Perform miseen place
1.1 identifyingredientsaccording
to the givenrecipe
1.2 prepare ingredientsbasedon
the required form and time
frame
Week 1 TLE_HECK9SD-
IIa-7
1
LO 2. Prepare a variety of salads
and dressings
2.1 identifythe componentsof a
salad
2.2 identifythe factorsto
considerinsaladpreparation
2.3 select and use correct
equipment in preparing
salads and dressings
2.4 prepare a varietyof salad
2.5 identify the different kinds of
salad dressings and their
ingredients
2.6 prepare saladdressings
2.7 follow workplace safety
procedures
Week 2-3
TLE_HECK9SD-
IIb-g-8
1
LO 3. Presenta varietyof salads
and dressings
1.1 Presentsaladsanddressings
attractively
1.2 Observe sanitary practices in
presentingsaladanddressing
1.3 Identifythe accompaniments
of salads and dressings
Week 4-7
TLE_HECK9SD-
IIh-i-9

4. 1 LO 4. Store salad and dressing
4.1 Utilize qualitytrimmings
4.2 Store appetizersin
appropriate conditionsto
maintaintheirfreshness,quality,
and taste
Week 8 TLE_HECK9SD-
IIj-10
3rd Quarter The learner demonstrates
knowledge onhowtoprepare
sandwiches
The learner independently
prepares sandwiches
1
LO 1. Perform miseen placE
1.1 identifyingredients
accordingto the givenrecipe
1.2 identifyculinaryterms
relatedtosandwiches
1.3 identifytype/classification of
sandwiches
Week 1 TLE_HECK9SW-
IIIa-11
1
LO 2. Prepare a variety of
sandwiches
2.1 Identifysandwich
component
2.2 Identifybreadsuitedfor
sandwichmaking
2.3 Suitable fillingandspreads
2.4 Selectandprepare
glazes/sweetsauces
2.5 Prepare sandwiches using
sanitary practices
Week 2-6
TLE_HECK9SW-
IIIb-g-12
1
LO 3. Presenta varietyof
sandwiches
3.1 Presentsandwiches
attractively
Week 7
TLE_HECK9SW-
IIIh-i-13
1
LO 4. Storing sandwiches
4.1 store sandwichesproperly Week 8
TLE_HECK9SW-
IIIj-14
4th Quarter
1
LO 1. Perform miseen place
1.1 Importance of dessertina
meal
1.2 Classify desserts according
to types ingredients used
Week 1
TLE_HECK9PD-
IVa-15

5. The learner demonstrates
knowledge onhowtoprepare
desserts
The learner demonstrates
knowledge onhowtoprepare
desserts
The learner independently
prepares desserts
The learnerindependently
preparesdesserts
1.3 identify characteristics of
desserts
1
LO 2. Prepare desserts
2.1 identifyingredientsfor
desserts
2.2 selectandprepare sweet
sauces
2.3 prepare variety of desserts
and sauces using sanitary
practices
2.4 follow workplace safety
procedures
Week 2-4
TLE_HECK9PD-
IVb-f-16
1
LO 3. Plate/Presentdesserts
3.1 Presentdessertsattractively
3.2 Identifyfactorsinplating
and presentingdesserts
Week 5
TLE_HECK9PD-
IVg-17
1
LO 4. Storing desserts
4.1 Keep desserts in appropriate
conditions to maintain their
quality and taste
Week 6
TLE_HECK9PD-
IVh-18
1
LO 1. Selectpackaging materials
1.1 Define packaging,its
importance andfunctions
1.2 Selectpackagingmaterialsin
accordance withenterprise
standards
Week 7
TLE_HECK9PF-
IVi- 19
1 LO 2. Package food items
2.1 Package food items in
compliance with
Occupational Health and
Safety Procedures
2.2 Adopt appropriate packaging
method according to
enterprise standards
2.3 Label food according to
industry standards
Week 8
TLE_HECK9PF-
IVj- 20