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Syllabus in Technology and Livelihood Education
Grade 10
Course Description:
This course leads to National Certificate Level II (NCII). This is designed for a Grade 10 student to develop the knowledge, skills, and attitudes to perform
Cookery tasks. It covers core competencies as follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, 3) preparation of vegetable
and seafood dishes, 4) preparation and cooking of stocks, sauces soups, poultry and game and meat dishes, 5) preparation of hot and cold meals/dishes,
and 6) provide food and beverage.
Preliminary:
The learner shall assess and evaluate his/her personal entrepreneurial competencies (PECs) and demonstrate understanding about environment and market
suited for Cookery and Household Services.
FIRST QUARTER
Content Standard The learners demonstrate an understanding of core concepts and principles in cookery; demonstrate an understanding one’s
PECs in cookery; demonstrate an understanding the environment and market in cookery in one’s town/municipality;
demonstrate an understanding preparing and cooking cereals and starch dishes; demonstrate an understanding preparing and
cooking vegetable dishes.
Performance Standard The learners apply core competencies in cookery as prescribed in the TESDA Training Regulation; independently create a plan of
action that strengthens/further develops one’s PECs in cookery; independently prepare and cook cereals and starch dishes;
independently prepare and cook vegetable dishes.
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Week 1 TLE Grading System
Diagnostic Test
Concepts in Cookery
Relevance of the course
Career opportunities
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3.4 generate a clear and appealing product brand
Prepare Meal/Food According to Recipe
Lesson 1. Purchasing LO 1. Prepare ingredients according to recipe
a. Effective purchasing steps and procedures 1.1 explain the characteristics of effective
b. Determining food quantity and the right food prices purchasing steps and procedures
Lesson 2. Meal/food preparation 1.2 determine the food quantity with the right price
a. Food safety handling of goods
Pre-test
Week 4 a. a. The Role of the Food Industry in Food Safety 1.3 develop skills in purchasing goods and
Written test
a. b. The Seven Principles of HACCP products
b. Using Recipe Correctly 1.4 demonstrate safety handling procedures
c. Standardizing and quantifying recipes 1.5 show correct and proper use of recipe
d. Important temperatures in food preparation 1.6 standardize and quantify recipes
1.7 list important temperatures in food preparation
Lesson 1: Basic Cooking Techniques and Procedures LO 2. Cook meals and dishes according to recipe
a. Moist-heat preparation 2.1 explain different basic cooking techniques and
b. Dry-heat preparation their procedures
Week 5 c. Combination method 2.2 identify some samples of food using basic
cooking techniques and their procedures
Lesson 2: Kitchen Utensils, Tools and Equipment 2.3 identifying and using correct utensils, tools and
a. cookware equipment
b. baking tools 2.4 perform mise en place techniques
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6.Market forms of egg LO 2. Prepare and cook egg dishes
7. Uses of eggs in culinary arts 2.1 identify the market forms of eggs
8. Varieties of egg dishes 2.2 explain the uses of eggs in culinary arts
9. Suggested projects: 2.3 cook egg dishes in accordance with the
10. Various egg dishes prescribed salad
Cooking demo for egg dishes
Week 7 11. Factors for consideration in presenting egg dishes: LO 3. Present egg dishes
11.1 Plating 3.1 select suitable plates according to standards
11.2 Garnishing 3.2 present egg dishes hygienically and attractively
11.3 Side dishes using suitable garnishing and side dishes
12 OHS sequentially within the required time frame
13. Evaluation of the finished product using rubrics LO 4. Evaluate the finished product
4.1 rate the finished products using rubrics Post test
SECOND QUARTER
Content standard The learners demonstrate an understanding in preparing and cooking vegetable and seafood dishes.
Performance standard The learners independently prepares and cooked vegetable and seafood dishes.
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vegetable dishes appropriate cooking methods to preserve optimum
8. Suggested projects: quality and nutrition
Various vegetable dishes 2.4 prepare suitable sauces and accompaniment in
serving vegetable dishes
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3. Market forms of fish and fish product
4. Fish cuts
5. Composition and nutritive value of fish
6. Processing Fish
Week 6 6.1. Scaling
6.2. Cutting of tails and fins
6.3. Eviscerating
6.4. Cleansing
6.5. Canning
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Week 10 SECOND QUARTER EXAMINATIONS
THIRD QUARTER
Content Standard The learner demonstrates understanding the basic concepts and underlying theories in preparing, storing, and reconstituting
and evaluating stocks, sauces and soups; cooking, plating/presenting and storing poultry and game dishes; demonstrate
understanding in preparing and cooking meat dishes.
Performance The learners prepare a variety of stocks, soups and sauces; independently prepare and cook poultry and game dishes found
standard in different cultures; and independently prepare and cook meat dishes.
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LO 3. Prepare sauces required for menu items
15.Classification of Sauces 3.1 classify various types of sauces and their
16. Ingredients in preparing sauces corresponding
17. Methods of preparing sauces 3.2 prepare a variety of hot and cold sauces based
18. Types of thickening agents and convenience products on the required menu items
used in preparing sauces 3.3 identify the types of thickening agents and
19. Role of thickening agents and convenience products in convenience products used in preparing sauces Enhancement (recipe collage)
the preparation of sauces 3.4 use thickening agents and convenience products
Week 3 20. Criteria for evaluating sauces appropriately
21. Common problem in the preparation of sauces 3.5 evaluate sauces for flavor, color, and consistency
22. Suggested project: 3.6 identify and deal with problems in the
Various type of sauces preparation of sauces
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5.1. Dry-heat cookery 2.2 cook various poultry and game bird dishes
5.2. Moist-heat cookery appropriately
Week 5 6. Nutritional value of poultry and game bird dishes
7. Factors in presenting/plating poultry and game-bird LO 3. Plate/present poultry and game bird dishes Cooking demo for poultry dishes
dishes 3.1 identify the type of service ware to be utilized in
8. Types of service ware serving poultry and game-bird dishes
9. Plating 3.2 present plated poultry and game-bird dishes
10. Garnishing with appropriate sauces, garnishes, and
11. Sauces accompaniments
12. Accompaniment
13.Techniques in storing poultry and game bird LO 4. Store poultry and game bird
4.1 store and maintain poultry and game bird
according to standards
Week 6
LO 5. Evaluate the finished product Summative test
14. Evaluation of the finished product using rubrics 5.1 rate the finished products using rubrics
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11. Types of marinades cuts
2.5 apply the different techniques in meat
preparation
2.6 cook meat-cut dishes according to the given
recipe
LO3. Present meat dishes
12. Methods of presenting meat dishes 3.1 present meat dishes aesthetically, based on
13. Plating classical and cultural standards
14. Garnishing 3.2 select suitable plate according to standard in
15. Portion control for cooked meat serving meat dishes
3.3 present meat dishes hygienically and
sequentially within the required timeframe Cooking demo
LO4. Store meat
16. Techniques in storing meat 4.1 utilize quality trimmings and leftovers in storing
1.1. Types of containers meat
1.2. Temperature 4.2 store fresh and cryovac-packed meat according
Week 9 1.3. FIFO requirements to health regulations
4.3 use required containers and store meat in proper
temperature to maintain quality and freshness
4.4 store meat in accordance with FIFO operating
procedures and meat storage requirements
LO5. Evaluate the finished product Summative Assessment
17. Evaluation of the finished product using rubrics 5.1 rate the finished products using rubrics
FOURTH QUARTER
Content Standard The learners demonstrate understanding of the knowledge, skills and attitudes required in the preparation of Hot and Cold
Meals; preparing appetizers, desserts and salads, sandwiches and storing excess foods and ingredients.
Performance The learners independently prepare appetizer, dessert, salad and sandwiches; independently store excess foods and
Standard ingredients.
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Time Topics Learning Competencies Assessment
Frame
Prepare Hot and Cold Meals/Dishes
1. Tools and Materials used in preparing LO 1. Prepare appetizers
appetizers 1.1 identify the commonly used tools and materials in
Week 1-2 2. Commonly serve appetizers preparing appetizers
a. hors d'oeuvres 1.2 classify and produce some of the basic appetizers
b. canapés based on clients need in accordance to step-by-step
c. finger foods procedures.
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Provide Food and Beverage
LO 1. Prepare Dining Area Pre test
Dining Area 1.1 show furniture setup correctly following standard
a. Furniture setup 1.2 demonstrate table and table settings correctly
Week 7 b. Tables and table settings 1.3 properly use dining equipment per standard
c. Dining equipment as per standard operating procedure
procedure
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