Cookery 10 Currilum Map.docx

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

REGION I
Term (No.):
Month
Standard
Competencies /
Skills
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

REGION I
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
Standard
Competencies /
Skills
Core Values
QUARTER 1

REGION I
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

REGION I
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
Standard
Competencies /
Skills
Core Values
QUARTER 1
and componentsof
eggs
4. Characteristics
of qualityfresheggs
5. Ingredientsfor
eggdishes
itsnutritive value
3. identifyand
prepare
ingredients
accordingto
standardrecipes

REGION I
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,

REGION I
Term (No.):
Month
Standard
Competencies /
Skills
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

REGION I
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
Standard
Competencies /
Skills
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

REGION I
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

REGION I
Term (No.):
Month
Standard
Competencies /
Skills
Core Values
QUARTER 1
givenrecipe,
requiredform,and
timeframe
1.3. thawfrozen
ingredientsand
washraw
vegetables
followingstandard
procedures

REGION I
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

REGION I
Term (No.):
Month
Standard
Competencies /
Skills
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)

REGION I
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
Standard
Competencies /
Skills
Core Values
QUARTER 1

REGION I
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

REGION I
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
Standard
Competencies/
Skills
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

REGION I
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

REGION I
Term (No.):
Month
Standard
Competencies /
Skills
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

REGION I
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
Standard
Competencies /
Skills
Core Values
QUARTER 1

REGION I
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
rubrics
5.1 rate the
finishedproducts
usingrubrics
Writtenworks Showcasingfinish
products
LearningModule
Cookery10 pp284
confident
LESSON 2. PREPAREPOULTRY AND GAMEDISHES (PGD)

REGION I
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
Standard
Competencies /
Skills
Core Values
QUARTER 1

REGION I
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

REGION I
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
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
Standard
Competencies /
Skills
Core Values
QUARTER 1

REGION I
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

REGION I
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
Standard
Competencies /
Skills
Core Values
QUARTER 1
2.6 cook meat-cut
dishesaccordingto
the givenrecipe

REGION I
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

REGION I
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
Standard
Competencies /
Skills
Core Values
QUARTER 1
proceduresand
meatstorage
requirements

REGION I
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

REGION I

Cookery 10 Currilum Map.docx

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Cookery 10 Currilum Map.docx