1. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
BUDGET OF WORK IN TLE 9
COOKERY
FIRST QUARTER
Grade Level Standard The learner demonstrates knowledge, skills and attitude to perform the tasks on Cookery.
Content Standard The learner demonstrates an understanding core concepts and underlying theories in cookery.
Performance Standard
The learner independently demonstrates core competencies in cookery as prescribed in the TESDA
Training Regulation.
Time
Frame
Topics Learning Competencies Assessment
Week 1  Orientation
- Basic concepts in cookery
- Relevance of the course
- Career opportunities
- Students Activity Program of HAU-JHS
- Kitchen and Classroom Rules and Regulations
- TLE Grading System
- Groupings and seat plan
 Pre – Test
Week 2
– 3
 Dimensions of Personal
Entrepreneurial Competencies
(PECs)
- Three clusters of PECs
(achievement, planning, and
power clusters)
- Characteristics
 Evaluates Personal
Entrepreneurial Competencies
 Explains dimensions/ clusters of
PECs and the different
characteristic traits per cluster
 Explains the different factors
influence business environment.
Formative:
 Video Presentation
 Discussion
 Self-rating Questionnaire
(Assess your PECs by
answering the test items)
 Group discussion

2. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
- Assessment of PECs
 Business Environment and Market
- Factors in the business
environment
- Identifying business opportunities
 Review of different kitchen tools and
equipment and their uses
Valuing: Enhancing weak areas and
sustaining strong areas in their PECs.
Giving importance in the following:
- Business opportunities
- Different kitchen tools and
equipment
 Explains procedures for
generating business ideas or
identifying business
opportunities.
 Generates business ideas.
 Recognizes kitchen tools and
equipment to be cleaned and
sanitized.
(Determine different
business opportunities near
the community and identify
problems encountered and
their solutions)
Summative:
 Written Test (Complete the
given graphic organizer of
the different characteristics
of each clusters)
 Written Test (Identify the
following kitchen tools and
equipment according to their
use).
Week 4 Clean and maintain kitchen tools,
equipment and premises
 Different chemicals to be utilized in
cleaning and sanitizing kitchen tools
and equipment
 Cleaning and sanitizing kitchen tools
and equipment
- Proper dishwashing techniques
of kitchen tools and equipment
- Methods of sanitizing kitchen
tools and equipment
 Cleaning and sanitizing kitchen
premises
Valuing: Appreciate the importance of
 Identifies the chemicals to be
utilized in cleaning and
sanitizing kitchen tools and
equipment
 Performs cleaning and
sanitizing of kitchen tools and
equipment and premises
Formative:
 Picture Analysis
 Discussion
 Recitation
Summative:
 Demonstration (Tell and
show me the proper
cleaning and sanitizing of
tools, equipment and
kitchen premises).

3. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
cleaning and sanitizing kitchen tools,
equipment and premises.
Week 5 -
8
Prepare Appetizers
 Tools, equipment and utensils
needed in preparing appetizers
 Classification of appetizers Variety
of ingredients in preparing
appetizers
 Nutritional value of appetizer
 Varieties of hot and cold appetizers
 Methods of preparing appetizers
 Suggested projects:
- Canapés
- Hors d’oeuvres
- Fruit appetizers
- Vegetable appetizers
- Etc.
 Fundamentals of plating
 Principle and techniques in storing
appetizers
Valuing: Appreciate the skills and values
learned in preparing appetizer.
 Identifies tool and equipment
needed in preparation of
appetizers
 Classifies appetizer according to
ingredients
 Identifies ingredient according to
the given recipe
 Differentiates between hot and
cold appetizers
 Prepares variety of appetizers
 Evaluates the finished product
and rate using rubric
 Presents a range of appetizers
 Stores appetizers
Formative:
 Brainstorming
 Discussion
 Recitation
Summative:
 Short quiz about appetizer
 Actual preparation of
appetizer
 Make project plan on
appetizer
Week 9 FIRST MID-QUARTER EXAM  Applies the lesson learned during
week 1 to 4
Written Test regarding the topics
tackled/discussed on the First Mid-
Quarter
Week 10 FIRST QUARTER EXAM  Applies the lesson learned during
the First Quarter
Summative:
Written Test regarding the topics
discussed on the First Quarter

4. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
BUDGET OF WORK IN TLE 9
COOKERY
SECOND QUARTER
Grade Level Standard The learner demonstrates knowledge, skills and attitude to perform the tasks on Cookery.
Content Standard The learner demonstrates an understanding core concepts and underlying theories in cookery.
Performance Standard
The learner independently demonstrates core competencies in cookery as prescribed in the TESDA
Training Regulation.
Time
Frame
Topics Learning Competencies Assessment
Week 1-
2
Prepare Salad and Dressing – Perform
mise en place
 Different tools, equipment and
utensils needed in preparing salad
and dressing
 Cleaning and sanitizing kitchen
premises
 Classification of salads according to
ingredients
 Classification of salads according to
place in the meal
 Nutritional values of salad and
dressing
Valuing: Appreciate the importance of
salad in the meal preparation and its tools,
 Identifies tools, needed in the
preparation of salad and
dressing
 Clean, sanitize and prepare
tools, utensils and equipment
based on the required task.
 Identify ingredients according to
the given recipe
 Prepare ingredients based on
the required form and time
frame.
Formative:
 Picture Analysis
 Discussion
 Recitation
Summative:
 Demonstration (Tell and
show me the proper way in
using of tools, equipment
and utensils).
 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils.

5. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
equipment and utensils needed in
preparing them
Week 3
– 5
Prepare Salad and Dressing – Prepare a
variety of salads and dressings
 Components of salads
 Important considerations in salad
preparation
 Tools and equipment needed in
salad making
 Methods of preparing Salad
 Suggested Products:
- Ambrosia salad
- Waldorf salad
- Green salad
- Gelatine salad
 Kinds of salad dressing and their
ingredients
 OHS & Principle and techniques in
preparing salads and dressing
 Evaluation of the finished product
using rubrics.
Valuing: Appreciate the skills and values
learned in preparing salad and dressing.
 Identifies the components of a
salad
 Identifies the factors to consider
in salad preparation
 Select and use correct
equipment in preparing salads
and dressings
 Prepare a variety of salad
 Identifies the different kinds of
salad dressings and their
ingredients
 Prepare salad dressings
 Follow workplace safety
procedures
 Performs cleaning and
sanitizing of kitchen tools and
equipment and premises
Formative:
 Picture Analysis
 Discussion
 Application
 Recitation
Summative:
 Short quiz about salad and
dressings
 Actual preparation of salads
and dressings
 Make project plan on salad
and dressings
Week 6 -
7
Prepare Salad and Dressings – Presents
a variety of salads and dressings
 Factors and techniques in
presenting salads and dressings
 Factors to consider in plating and
 Present salads and dressings
attractively
 Observe sanitary practices in
presenting salad and dressing
 Identifies the accompaniments of
Formative:
 Picture Analysis
 Brainstorming
 Discussion
 Recitation

6. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
presenting salads
- Balance
- Harmony
- Height
- Color
- Texture
 Accompaniments of salads
 Evaluation of the finished product
using rubrics.
Valuing: Appreciate the skills and values
learned in plating and presenting salads.
salads and dressings
 Rate the finished products using
rubrics.
 Application
Summative:
 Short quiz about plating and
presenting salad and
dressings
 Actual preparation of plating
and presenting salads and
dressings
Week 8 SECOND MID-QUARTER EXAM
 Applies the lesson learned during
week 1 to 5
Written Test regarding the topics
tackled/discussed on the Second
Mid-Quarter
Week 9
Prepare Salad and Dressings – Store
salad and dressing
 Safe and hygienic practices in
storing salads and dressings
 Temperature required in storing
salads and dressings
Valuing: Giving importance on the
knowledge acquired in storing salads and
dressings
 Utilize quality trimmings
 Sore salads and dressings in
appropriate conditions to
maintain their freshness, quality
and taste
Formative:
 Brainstorming
 Discussion
 Application
Summative:
 Short quiz about storing
salad and dressings
 Actual preparation of storing
salads and dressings
Week 10 SECOND QUARTER EXAM  Applies the lesson learned during
the Second Quarter
Summative:
Written Test regarding the topics
discussed on the Second Quarter

7. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
BUDGET OF WORK IN TLE 9
COOKERY
THIRD QUARTER
Grade Level Standard The learner demonstrates knowledge, skills and attitude to perform the tasks on Cookery.
Content Standard The learner demonstrates an understanding core concepts and underlying theories in cookery.
Performance Standard
The learner independently demonstrates core competencies in cookery as prescribed in the TESDA
Training Regulation.
Time
Frame
Topics Learning Competencies Assessment
Week 1-
2
Prepare Sandwiches – Perform mise en
place
 Different tools, equipment and
utensils needed in preparing
sandwiches
 Variety of ingredients in preparing
sandwiches
 Common culinary/industry terms
used with regard to sandwiches
 Classification of sandwiches
Valuing: Giving importance on the
knowledge acquired in preparing
sandwiches
 Identifies tools, needed in the
preparation of sandwiches
 Clean, sanitize and prepare
tools, utensils and equipment
based on the required task.
 Identifies ingredients according
to the given recipe
 Identifies culinary terms related
to sandwiches
 Identifies the type /
classifications of sandwiches
Formative:
 Picture Analysis
 Discussion
 Recitation
Summative:
 Demonstration (Tell and
show me the proper way in
using of tools, equipment
and utensils).
 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils.
Week 3 Prepare Sandwiches – Prepare a variety  Identifies sandwich components Formative:

8. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
– 5 of sandwiches
 Components of sandwiches
 Types of bread suited for
sandwiches
 Suitable filling and spreads for each
type of sandwich
 Methods of preparing sandwich
 Suggested Products:
- Hot sandwich
- Cold sandwich
- Open – faced sandwiches
- Rolled sandwiches
 Stuffed sandwiches
 OHS & Principle and techniques in
preparing salads and dressing
 Evaluation of the finished product
using rubrics.
Valuing: Appreciate the skills and values
learned in preparing sandwiches.
 Identifies bread suited for
sandwich making
 Suitable fillings and spreads
 Select and prepare glazes /
sweet sauces
 Prepare sandwiches using
sanitary practices
 Performs cleaning and
sanitizing of kitchen tools and
equipment and premises
 Rate the finished products using
rubrics.
 Picture Analysis
 Discussion
 Application
 Recitation
Summative:
 Short quiz about
sandwiches
 Actual preparation
sandwiches and suitable
fillings and spreads
 Make project plan on
sandwiches
Week 6 -
7
Prepare Sandwiches – Presents a
variety of sandwiches
 Portion control of sandwich and its
ingredients
 Creative sandwich preparation and
presentation
- Balance
- Height
- Texture
 Portion and control of
sandwiches and their ingredients
 Present sandwiches attractively
 Observe sanitary practices in
presenting salad and dressing
 Rate the finished products using
rubrics.
Formative:
 Picture Analysis
 Brainstorming
 Discussion
 Application
Summative:
 Short quiz about presenting
sandwiches
 Actual preparation of

9. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
- Flavor
- Color
 Evaluation of the finished product
using rubrics.
Valuing: Appreciate the skills and values
learned in plating and presenting salads.
presenting sandwiches
Week 8 THIRD MID-QUARTER EXAM
 Applies the lesson learned during
week 1 to 5
Written Test regarding the topics
tackled/discussed on the Third
Mid-Quarter
Week 9
Prepare Sandwiches – Storing
sandwiches
 Safe and hygienic practices in
storing sandwiches
 Required temperature required in
storing sandwiches
Valuing: Giving importance on the
knowledge acquired in storing sandwiches
 Store sandwiches properly
 Keep sandwiches in appropriate
conditions to maintain quality and
taste
Formative:
 Brainstorming
 Discussion
 Application
Summative:
 Short quiz about storing
sandwiches
 Actual preparation of storing
sandwiches
Week 10 THIRD QUARTER EXAM  Applies the lesson learned during
the Third Quarter
Summative:
Written Test regarding the topics
discussed on the Third Quarter

10. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
BUDGET OF WORK IN TLE 9
COOKERY
FOURTH QUARTER
Grade Level Standard The learner demonstrates knowledge, skills and attitude to perform the tasks on Cookery.
Content Standard The learner demonstrates an understanding core concepts and underlying theories in cookery.
Performance Standard
The learner independently demonstrates core competencies in cookery as prescribed in the TESDA
Training Regulation.
Time
Frame
Topics Learning Competencies Assessment
Week 1
Prepare Desserts – Perform mise en
place
 Different tools, equipment and
utensils needed in preparing desserts
 Importance of desserts
 Classification of desserts and their
characteristics
Valuing: Appreciate the importance of
desserts in a meal
 Identifies tools, and equipment
needed in the preparation of
desserts
 Importance of desserts in a
meal
 Classifies desserts according
to types of ingredients used
 Identifies the characteristics of
desserts
Formative:
 Picture Analysis
 Discussion
 Brainstorming
Summative:
 Demonstration on proper way
in using of tools, equipment
and utensils.
 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils.
Week 2-
4
Prepare Desserts – Prepare desserts
 Variety of ingredients in preparing
desserts
 Sauces for desserts
 Identifies ingredients for
desserts
 Select and prepare sweet
sauces
Formative:
 Picture Analysis
 Discussion
 Application

11. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
 Suggested Products:
- Fruit desserts
- Cream desserts
- Frozen desserts
- Hot desserts
*Doughnut, Cookies & Cake
 OHS & Principle and techniques in
preparing salads and dressing
 Evaluation of the finished product
using rubrics.
Valuing: Appreciate the skills and values
learned in desserts.
 Prepare a variety of desserts
and sauces using sanitary
practices
 Follow workplace safety
procedures
 Rate the finished products
using rubrics.
 Recitation
Summative:
 Short quiz about desserts
 Actual preparation of
preparing desserts
 Demonstration on proper way
in using of tools, equipment
and utensils.
 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils.
Week 5 -
6
Prepare Desserts – Plate/Present
desserts
 Accompaniments for desserts
 Factors and techniques in plating and
presenting desserts
- Color
- Texture
- Height
- Flavor
- Balance
 Evaluation of the finished product
using rubrics.
Valuing: Appreciate the skills and values
learned in plating and presenting desserts.
 Identifies ingredients for dessert
 Present desserts attractively
 Identifies factors in plating and
presenting desserts
 Rate the finished products using
rubrics.
Formative:
 Picture Analysis
 Brainstorming
 Discussion
 Application
Summative:
 Short quiz about presenting
desserts
 Actual preparation of
presenting sandwiches
 Demonstration on proper way
in using of tools, equipment
and utensils.
 Demonstration in cleansing
and sanitizing kitchen tools,
equipment and utensils.

12. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas
Week 7
Prepare Sandwiches – Storing desserts
 Safe and hygienic practices in storing
desserts
 Required temperature required in
storing sandwiches
Valuing: Giving importance on the
knowledge acquired in storing desserts
 Store desserts properly
 Keep desserts in appropriate
conditions to maintain quality
and taste
Formative:
 Discussion
 Application
Summative:
 Short quiz about storing
desserts
 Actual preparation of storing
desserts
Week 8
Package Prepared Food Stuff – Select
Packaging materials
 Functions of food packaging and its
importance
 Types of packaging materials
Valuing: Giving importance on the
knowledge acquired in selecting packaging
materials
 Identifies what is packaging, its
importance and functions
 Select packaging materials in
accordance with enterprise
standard
Formative:
 Brainstorming
 Discussion
 Application
Summative:
 Short quiz about packaging
and its importance
 Actual selection of packaging
Week 9
Package Prepared Food Stuff – Package
food items
 Safe and hygienic practices in storing
sandwiches
 Required temperature required in
storing desserts
Valuing: Giving importance on the
knowledge acquired in packaging food items
 Package food items in
compliance with Occupational
Health and Safety Procedures
 Adopt appropriate packaging
method according to enterprise
standards
 Label food according to industry
standards
Formative:
 Brainstorming
 Discussion
 Application
Summative:
 Demonstration on the
preparation packaging food
stuff
Week 11 FOURTH QUARTER EXAM  Applies the lesson learned
during the Fourth Quarter
Summative:
Written Test regarding the topics
discussed on the Fourth Quarter

13. Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Mabini
MABINI NATIONAL HIGH SCHOOL
Solo, Mabini, Batangas