Grade: 11 No.

of Hours: 160/Hours
Date: June-March 2019 Subject Teacher: Bobby F. Fain

Subject Title:SHS TVL-COOKERY
This curriculum guide is an exploratory and skills base course in Cookery, which leads to National
Certificate Level II (NC II). It covers five common competencies that a high school student ought to poss
namely: 1) knowledge of the use of tools, equipment, and paraphernalia; 2) maintenance of tools,
equipment, and paraphernalia; 3) performance of mensuration and calculation; 4) interpretation of
technical drawings and plans; and 5) the practice of Occupational Health and Safety Procedures (OHSP
preliminaries of this exploratory course include the following: 1) discussion on the relevance of the cou
2) explanation of key concepts relative to the course, and 3) exploration of career opportunities

BUDGET OF WORK
Specific Topic per
Content from the Teaching
Content Standard Learning Competencies session (2 hours Resources Instructional Materials
CG Strategies
discussion)
Introduction The learners demonstrate an The learners: Check and Monitor Laptop / Projector/ Monitoring, Laptop / Projector/ Manila
1. Basic concepts understanding of basic 1. explain basic concepts in the first day of Manila paper /Colored Guiding and paper /Colored
in cookery concepts and theories in cookery Implementation of papers/CG/ Book/ Online Presentation papers/CG/ Book/ Online
2. Relevance of cookery 2. discuss the relevance of the the learners open sources open sources/ 12 Column
the course course activities Columnar / Evaluation and
3. Career 3. explore opportunities for Monitoring Checklist
opportunities cookery as a career

Kitchen tools The learners demonstrate an
and equipment understanding the
to be cleaned, knowledge, skills, and
sanitized, and attitudes required in
stored. maintaining kitchen tools,
equipment, and work
premises.
The learners independently How to Clean, Laptop / Projector/ Video Clip Laptop / Projector/ Manila
maintain clean kitchen tools, sanitize, and store Manila paper /Colored Presentation paper /Colored
equipment, and kitchen tools and papers/CG/ Book/ Online papers/CG/ Book/ Online
premises.TLE_HECK9-12KP- equipment open sources open sources
Ia-1
4 Classification The learners demonstrate an 1.3 classify appetizers What is appetizer Laptop / Projector/ Video Clip Laptop / Projector/ Manila
of appetizers understanding the according to and what are the Manila paper /Colored Critique, paper /Colored
knowledge, skills, and ingredientsTLE_HECK9- two types of papers/CG/ Book/ Online Narrative report papers/CG/ Book/ Online
attitudes required in 12PA-Ic-3 appetizers open sources checking and open sources
preparing appetizers reflection.

Variety of The learners demonstrate an
ingredients in understanding the
preparing knowledge, skills, and
appetizers attitudes required in
preparing appetizers
2. Classification The learners demonstrate an
of salads understanding the
according to knowledge, skills, and
ingredients attitudes required in
preparing salad and salad
dressing
1.4 identify ingredients What are the Laptop / Projector/ Video Clip Laptop / Projector/ Manila
variety of Manila paper /Colored Presentation paper /Colored
ingredients in papers/CG/ Book/ Online papers/CG/ Book/ Online
preparing open sources open sources
appetizers
1.3 identify ingredients Laptop / Projector/ Laptop / Projector/ Manila
according to the given Manila paper /Colored paper /Colored
recipeTLE_HECK9-12SD-IIa-7 papers/CG/ Book/ Online papers/CG/ Book/ Online
What are the open sources open sources/ 12 Column
different types of Board work
activity and Columnar / Evaluation and
ingredients for Monitoring Checklist
Worksheet
salad

Variety of The learners demonstrate an 1.2 identify ingredients What are the Laptop / Projector/ Laptop / Projector/ Manila
ingredients in understanding how to according to the given different types of Manila paper /Colored paper /Colored
preparing prepare egg dishes recipeTLE_HECK9-12SW- ingredients for papers/CG/ Book/ Online papers/CG/ Book/ Online
sandwiches, and. IIIa-11 sandwich open sources open sources/ 12 Column
Classification of Group Discussion Columnar / Evaluation and
sandwiches Monitoring Checklist

2. Importance of The learners demonstrate an Classify desserts according What are the Laptop / Projector/ Unlocking Laptop / Projector/ Manila
desserts and understanding how to to types of ingredients used, classification of Manila paper /Colored difficulties paper /Colored
classifications of prepare desserts identify characteristics of dessert papers/CG/ Book/ Online papers/CG/ Book/ Online
dessert and their dessertsTLE_HECK9-12PD- open sources open sources/ 12 Column
characteristics IVa-15 Columnar / Evaluation and
Monitoring Checklist
Nutritional value The learners demonstrate an Identify an egg’s components The different types Laptop / Projector/ Picture and Case Laptop / Projector/ Manila
and components understanding how to and its nutritive of egg dishes Manila paper /Colored Analysis. paper /Colored
of eggs, prepare egg dishes valueTLE_HECK9-12ED-Ia-1 papers/CG/ Book/ Online Teacher's Made papers/CG/ Book/ Online
Characteristics of open sources income open sources/ 12 Column
quality fresh statememt Columnar / Evaluation and
eggs Monitoring Checklist

.Ingredients for The learners demonstrate an cook egg dishes in Egg Omelet Laptop / Projector/ Prsentation Laptop / Projector/ Manila
egg dishes understanding how to accordance with the Manila paper /Colored (Video Clip or paper /Colored
prepare egg dishes prescribed dishTLE_HECK9- papers/CG/ Book/ Online Defense) papers/CG/ Book/ Online
12ED-Ib-d-2 open sources open sources/ 12 Column
Columnar / Evaluation and
Monitoring Checklist

Prepare Cereal The learners demonstrate an LO1. Perform mise en place Preparing Laptop / Projector/ Prsentation Laptop / Projector/ Manila
and Starch understanding preparing and 1.1. prepare the tools, Carbonara and Manila paper /Colored (Video Clip or paper /Colored
Dishes cooking cereals and starch equipment, and ingredients bake Macaroni papers/CG/ Book/ Online Defense) papers/CG/ Book/ Online
dishes based on prescribed open sources open sources/ 12 Column
standards Columnar / Evaluation and
TLE_HECK912CD-If-5 Monitoring Checklist

Prepare The learners demonstrate an LO 1. Perform mise en place
Vegetable Dishes understanding preparing and 1.1. identify ingredients
cooking vegetable dishes according to standard recipe
1.2. prepare ingredients
according to a given recipe,
required form, and
timeframe 1.3. thaw frozen
ingredients and wash raw
vegetables following
standard procedures
Prepare and Cook Laptop / Projector/ Prsentation Laptop / Projector/ Manila
Vegetable dishes Manila paper /Colored (Video Clip or paper /Colored
like Chopsuey and papers/CG/ Book/ Online Defense) papers/CG/ Book/ Online
Ginataang Kalabas open sources open sources/ 12 Column
Columnar / Evaluation and
Monitoring Checklist

Prepared by:
BOBBY F. FAIN TLE: Coordinator Approved by:
CRISTY M. SARMIENTO Principal
RAUL SJ. CORTEZ
 n exploratory and skills base course in Cookery, which leads to National
It covers five common competencies that a high school student ought to possess,
he use of tools, equipment, and paraphernalia; 2) maintenance of tools,
nalia; 3) performance of mensuration and calculation; 4) interpretation of
ans; and 5) the practice of Occupational Health and Safety Procedures (OHSP) The
oratory course include the following: 1) discussion on the relevance of the course;
cepts relative to the course, and 3) exploration of career opportunities

GET OF WORK
Assessment Tools

Narrative Report

Narrative Report
 Quiz

Quiz

Quiz

Rubrics

Quiz
 Quiz

Rubrics

Rubrics

Rubrics