Department of Education
Division of Cebu Province
Grade Level _______9______________________Subject Area _______TLE__COOKERY________________________ Quarter __________2nd_____________
Content/Topic
Prepare Salad and Dressing
1. Tools,equipment, and utensils
needed in preparing salad and
dressing
2. Classification of salads
according to ingredients
3. Classification of salads
according to place in the meal
4. Nutritional values of salad and
dressing
5. Components of salads
6. Important considerations in
salad preparation
7. Tools and equipment needed in
salad making
8. Methods of preparing salad
9. Kinds of salad dressing and
their ingredients
10. Factors and techniques
in presenting salads and
dressings
11. Factors to consider in
plating and presenting salads
(Budget Competency Calendar Matrix)
Content Standard
The learners demonstrate an
understanding he knowledge,
skills, and attitudes required in
preparing appetizers.
Lahug, Cebu City
CURRICULUM MAP
Performance Standards Competencies No. of Days/Week No./ Date Remarks
The learners independently LO1. Perform mise en place 24 days/Week 1-5/August 14-
prepare salad and dressing. 1.1Identify tools and equipment needed September 15, 2017
in the preparation of salad and dressing
1.2Clean, sanitize, and prepare tools,
utensils, and equipment based on the
required tasks
1.3Identify the ingredients according to
the given recipe
1.4Prepare ingredients based on the
required form and time frame
LO 2. Prepare a variety of salad and
dressings
2.1 identify the components of a
salad
2.2 identify the factors to consider in
salad preparation
2.3 select and use correct equipment in
preparing salad and dressing
2.4 prepare a variety of salad
2.5 identify the different kinds of salad
dressings and their ingredients
2.6 prepare salad dressing
2.7 follow workplace safety procedures
. LO 3. Present a variety of salads and 10 days/Week 6-8/September18-
dressing 29, 2017
3.1 present salads and dressings
attractively
3.2 Observe sanitary practices in
 11.1 Balance presenting salad and dressing
11.2 Harmony 3.3 Identify the accompaniments of
11.3 Height salads and dressings
11.4 Color 3.4 Rate the finish products using
11.5 Texture rubrics
12. Accompaniments of
salads

13. Safe and hygienic LO 4. Store salad and dressing 4 days/Week 9/ October 2-5, 2017
practices in storing salads and 4.1 Utilize quality trimmings
dressings 4.2 Store appetizers in appropriate
conditions to maintain their freshness,
14. Temperature required
quality and taste
in storing salads and dressings

Prepared by: Reviewed by: Approved:

JUNALISA A. BANTECIL LOURDESITA L. RIVERA RONASSES S. BUENAVENTURA PRIMO L. ZAMBO

Subject Teacher Subject Teacher Grade Leader/Subject Coordinator School Head/Principal
 Department of Education
Division of Cebu Province
Lahug, Cebu City
CURRICULUM MAP
(Budget Competency Calendar Matrix)

MONTHLY MONITORING AND ACCOMPLISHMENT REPORT

ND
2 PROFICIENCY PROFILE DATE INSPECTED/
QUARTER/DATE TOPIC/LESSON/SUBJECT MATTER CARRIED NOT REASON/S OF THE LEARNERS MONITORED/ REMARKS
CARRIED