Republic of the Philippines

Department of Education
REGION VIII
DIVISION OF SAMAR

MELCs-BASED BUDGET OF LESSONS

Quarter: First Quarter Learning Area: Technology and Livelihood Education – COOKERY Grade Level : 10

Reference Remarks (links,

MELCs with Strategies/Methods/
Date Topic / Type of LR Assessment Tools Innovations,
Code Activities
Materials etc.)
August 24 Prepare stocks 1. Principles of TVL –  Modular Learning  Learning Modules  Multiple The learner will
to and soup preparing stocks Home Activity on how to  Worksheets/Activity Choices (How use the available
September required for Economics “Prepare Stocks and Sheets much have you cooking tools at
4, 2020 menu items. COOKERY Soups Required for Menu  Cooking Video learned?) in the home and
Manual Items”.  Sample Recipes CBLM Y3 Food ingredients
TLE_HECK10SSS- Module 2 Trades NCII within the
IIIa-20 of 2  Hands on Activity based Module VII. locality.
pg. 198 on the available Lesson I. pg. 9 &
TLE_HECK10SSS- 2. Classifications TVL – materials and ingredients 19
IIIb-21 of stocks Home found within the  Plan a hands-on
Economics locality/home. activity and
COOKERY evaluate your
Manual  Brainstorming/Discussion finished
Module 2 through the use of products using a
of 2 Facebook Messenger. score sheet.
pg. 199
3. Ingredients in TVL –  Watching Cooking Video
preparing stocks Home

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 Economics
COOKERY
Manual
Module 2
of 2
pg. 200
4. Types and uses CBLM Y3
of convenience Food
products Trades NC
II
Module
VII. Lesson
I. pg. 6
5. Methods of CBLM Y3
preparing stocks Food
Trades NC
II Module
VII. Lesson
I. pg. 7 - 8
6. Classifications TVL –
of soups Home
Economics
COOKERY
Manual
Module 2
of 2
pg. 208 -
209
7. Ingredients in TVL –
preparing soups Home
Economics
COOKERY
Manual
Module 2

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 of 2
pg. 210
8. Techniques in CBLM Y3
presenting and Food
evaluating soups Trades NC
9. Garnishes for II Module
the presentation VII. Lesson
of soups I. pg. 18
10. Techniques in
presenting and
evaluating soups
11. Criteria in
presenting and
evaluating soup
recipes (e.g. right
flavor, color,
temperature,
service ware, and
suitable
garnishes and
accompaniments
)
September Prepare sauces 1. Classification TVL –  Modular Learning  Learning Modules  Identification The learner will
7 – 11, required for of Sauces Home Activity on how to  Worksheets/Activity about the types use the available
2020 menu items. Economics “Prepare Sauces Sheets of sauces, cooking tools at
TLE_HECK10SSS- COOKERY Required for Menu  Cooking Video ingredients and home and
IIIc-22 Manual Items”.  Sample Recipes thickening ingredients
Module 2 agents used in within the
of 2  Hands on Activity based making sauces. locality.
pg. 221 on the available  Plan a hands-on
2. Ingredients in materials and ingredients activity and
preparing sauces found within the evaluate your
3. Methods of TVL – locality/home. finished
preparing sauces Home products using a

Arteche Blvd., Brgy. 7, Catbalogan City, 6700, Philippines Telefax: (055)251-2595

 Economics  Brainstorming/Discussion score sheet.
COOKERY through the use of  Enhancement
Manual Facebook Messenger. Activity (Make a
Module 2 collage about
of 2  Watching Cooking Video the hands-on
pg. 223 activity. Include
4. Types of TVL –  Collage Making ingredients and
thickening agents Home procedure of
and convenience Economics the recipe.)
products used in COOKERY
preparing sauces Manual
Module 2
of 2
pg. 221
5. Role of
thickening agents
and convenience
products in the
preparation of
sauces
6. Criteria for CBLM Y3
evaluating sauces Food
Trades NC
II Module
VII. Lesson
I. pg. 24
7. Common TVL –
problem in the Home
preparation of Economics
sauces COOKERY
Manual
Module 2
of 2
pg. 223

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September Store and 1. Methods of TVL –  Modular Learning  Learning Modules  Essay (How
14 – 18, reconstitute storing and Home Activity  Activity much have you
2020 stocks, sauces, reheating stocks, Economics  Brainstorming/Discussion Sheets/Worksheets learned?) in the
and soups. sauces, and COOKERY CBLM Y3 Food
TLE_HECK10SSS- soups Manual Trades NCII
IIId-23 Module 2 Module VII.
of 2 Lesson 4. pg. 27
pg. 231 –
232
Evaluate the 1. Evaluation of  Hands on Activity  Activity  Presentation of
finished the finished Sheets/Worksheets Outputs
product. product using with scoring rubric through Video
TLE_HECK10SSS- rubrics or Pictures
IIId-24
September Perform Mise en 1. Tools and TVL –  Modular Learning  Learning Modules  Review of
21 – 25, Place equipment Home Activity  Activity Learning
2020 TLE_HECK10CD- needed Economics  Brainstorming/Discussion Sheets/Worksheets Outcome 1 (TVL
If-5 COOKERY  Picture Identity  Available kitchen – Home
Manual  Hands on Activity tools and Economics
Module 2 equipment at home COOKERY
of 2  Starch and Cereals Manual
pg. 82 - 83 available within the Module 2 of 2,
2. Nutritional TVL – locality pg. 89, A & B)
value and Home  Picture
components of Economics Identification
cereals and COOKERY  List down the
starch Manual kitchen tools
Module 2 available at
of 2 home
pg. 88
3. Food sources TVL –
and kinds of Home
starch and Economics
cereals COOKERY

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 Manual
Module 2
of 2
pg. 83
4. Ingredients for
starch and cereal
dishes
September Prepare starch 1. Methods of  Modular Learning  Learning Modules The learner will
28 – and cereal cooking starch Activity  Worksheets/Activity  Plan a hands-on use the available
October 2, dishes. and cereal dishes  Brainstorming/Discussion Sheets activity based cooking tools at
2020 TLE_HECK10CD-  Hands on Activity  Cooking Video on the available home and
Ig-i-6 2. Preparation of  Sample Recipes materials and ingredients
sauces and ingredients within the
accompaniments within the locality.
for starch and locality and
cereal dishes evaluate your
finished
3. Safety and TVL – products using a
hygienic practices Home score sheet.
in the kitchen Economics
COOKERY
Manual
Module 2
of 2
pg. 96 - 97
October 5 Present starch 1. Factors to  Modular Learning  Learning Modules  Hands on The learner will
– 7, 2020 and cereal consider in Activity  Activity Activity on use the available
dishes. presenting starch  Picture Parade Sheets/Worksheets plating and cooking tools at
TLE_HECK10CD- and cereal dishes  Video Clip Presentation  Video Clips presenting home and
Ij-7 - Plating  Scrapbook Making  Pictures of Plating starch and ingredients
Present starch - Garnishing and Presenting cereal dishes. within the
dishes with - Sauces Pasta Dishes  Enhancement locality.
suitable plating - Activity (Make a
and garnishing Accompaniments scrapbook of 10

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 according to different kinds
standards. of starch and
TLE_HECK10CD- cereal dishes.)
Ij-7
October 8 Storing starch 1.Techniques for TVL –  Modular Learning  Learning Modules  Explain the
- 9, 2020 and cereal storing starch Home Activity  Activity principle behind
dishes. and cereal dishes Economics  Brainstorming/Discussion Sheets/Worksheets FIFO.
TLE_HECK10CD- 2. FIFO COOKERY  Slogan Making  Create a slogan
Ij-8 Manual showing the
Module 2 importance of
of 2 proper storing
pg. 105 - of food.
107
Evaluate the  Hands on Activity  Activity  Presentation of
October finished product Sheets/Worksheets Outputs
12, 2020 Rate the with scoring rubric through Video
finished product or Pictures
using rubrics.

Prepared by: Noted: Approved by:

LUIGEZA C. MABUTOL FEDERICO M. MARCO JR. ALVIN A. AGUIRRE, Ph.D.

Secondary School Teacher III Secondary School Head Teacher I Secondary School Principal IV

Arteche Blvd., Brgy. 7, Catbalogan City, 6700, Philippines Telefax: (055)251-2595