Department of Education

Region VI-Western Visayas

Division of Aklan
District of Madalag
Budgetary Outlay for Cookery 11
FIRST SEMESTER

TOPIC OBJECTIVES NO.OF DAYS TIME FRAME REFERENCE

TAKEN

Quarter I 1. Recognize the Personal and Entrepreneurial characteristics 5 June 5-9, TVL_HE _Cookery 11
(PECs) 2017
Identify job opportunities through costumers’ needs and
Lesson 1 wants and markets analysis.
Clean and maintain 2. Recognize kitchen tools and equipment to be cleaned and
kitchen tools, and sanitized
Premises 3. Identify the chemicals to be utilized in cleaning and
sanitizing kitchen tools and equipment;
4. Prepare cleaning agents in accordance with the
manufacture’s instruction/procedure;
5. Clean and sanitize kitchen tools and equipment; and
Store cleaned kitchen tools and equipment.

Lesson 2 1. Recognize kitchen premises to be cleaned and sanitized; 5 June 11-15, TVL_HE _Cookery 11
Clean and Sanitize 2. Classify and describe the uses of cleaning agents 2015
Kitchen Premises 3. Clean the kitchen area in accordance with food safety and
occupational health regulations;
4. Use cleaning agents in sanitizing kitchen premises;
5. Follow safety and first aid procedures.
 TOPIC OBJECTIVES NO. OF DAYS TIME FRAME REFERENCE
TAKEN
Lesson 3 1. Identify the origin of appetizer; 5 June 18 – 22,2018 TVL_HE _Cookery 11
Prepare Appetizers 2. Identify tools and equipment needed in the
preparation of appetizers;
3. Clean, sanitize and prepare tools and equipment
based on the required tasks.
4. Classify appetizers according to ingredients; and
5. Identify ingredients according to the given recipe.

Lesson 4 1. Differentiate hot and cold appetizers; 5 June 25-29, 2017 TVL_HE _Cookery 11
Prepare a Range of 2. Prepare a variety of appetizers; and
Appetizers 3. Follow workplace safety procedures.
Lesson 5 1. Identify the fundamentals of Plating; 5 July 1-5, 2017 TVLHE _Cookery 11
Present a range of 2. Identify the accompaniments of appetizers;
Appetizers 3. Present appetizers attractively; and
4. Observe sanitary practices in presenting appetizers

Lesson 6 1. Utilize quality trimmings; 5 July 7-12, 2017 TVLHE _Cookery 11

Store appetizers 2. Select appropriate container for storing salads and
appetizers;
3. Keep appetizers in appropriate conditions to
maintain its freshness, quality and taste; and
4. Follow workplace safety procedures.
 Quarter II 1. Identify tools, equipment, and utensils needed in 5 July 15-19,2017 TVLHE _Cookery 11
Lesson 1 preparing salad and dressing;
Prepare salad and 2. Clean, sanitize and prepare tools, utensils and
Dressing equipment based on the required tasks;
3. Identify ingredients according to the given recipe;
and
4. Prepare ingredients based on the required form and
time frame,

Lesson 2 1. Identify the components of salad, factors to 5 July 22-26,2017 TVLHE _Cookery 11
Prepare a Variety consider in salad preparation, and different kinds of
of Salad and salad dressing and their ingredients;
Dressing 2. Select and use correct equipment in preparing salad
dressing;
3. Prepare a variety of salad and salad dressing; and
4. Follow workplace safety procedures.

Lesson 3 1. Identify the structure of a salad; 5 July 29-Aug. TVL_HE _Cookery 11

Present a Variety 2. Present salad and dressing attractively; 3,2017
of Salads and 3. Identify the accompaniments of salad and dressing;
Dressings and
4. Observe sanitary practices in presenting salad and
dressing.

Lesson 4 1. Identify safety and hygienic practices in storing salad 5 August 6-10,2017 TVL_HE _Cookery 11
Store salads and and dressing.
dressings 2. Keep appetizers in appropriate conditions to
maintain its freshness, quality.
Lesson 1 3. Identify tools, utensils and equipment needed in
Prepare preparing sandwiches; and
Sandwiches 4. Use appropriate tools, utensils and equipment for
different types of sandwiches.
 Lesson 2 1. Identify sandwich component 5 August 13-17,2017 TVL_HE _Cookery 11
Prepare a Variety 2. Identify bread suited for sandwich making;
of Sandwiches 3. Prepare suitable filling and spread;
4. Select and prepare glazes/sweet sauces; and
5. Prepare sandwiches using sanitary practices.

Lesson 3 1. Portion and control sandwich ingredients; and 5 August 20-24,2017 TVL_HE _Cookery 11
Present a Variety 2. Present sandwiches attractively
of Sandwiches 3. Store sandwiches hygienically at the proper
temperature; and
Lesson 4 4. Keep sandwiches in appropriate conditions to
Store Sandwiches maintain freshness and quality.
Quarter IV 1. Identify tools and equipment needed in preparing 5 August 27-31,2017 TVL_HE _Cookery 11
Lesson 1 dessert;
Prepare Dessert 2. Give the importance of dessert in a meal;
3. Classify dessert according to types of ingredients
used; and
4. Give characteristics of desserts.

Lesson 2 1. Identify ingredients for desserts; 5 September 1- TVL_HE _Cookery 11

Prepare Desserts 2. Select and prepare sweet sauces; 5,2017
and sweet sauces 3. Prepare variety of desserts and sauces using sanitary
practices; and
4. Follow workplace safety procedures.

Lesson 3 1. Identify the accompaniments of desserts; 5 September 8- TVL_HE_Cookery 11

Plate/present 2. Present desserts attractively; and 12,2017
desserts 3. Identify factors to consider in plating and
presenting desserts.
4. Storing or package dessert.

Lesson 4 1. Give the meaning of packaging, its importance 5 September 15- TVL_HE_Cookery 11
Package prepared and functions; and 19,2017
food stuff 2. Select appropriate packaging material.
3. Package food items in compliance with
Occupational Health and Safety Procedures.
4. Adopt appropriate packaging method according
to enterprise standards; and
5. Label foods according to industry standards.

PREPARED BY;

MS. GENALYN N. MAGSIPOC

SHS,TEACHER I