Republic of the Philippines

Department of Education
National Capital Region
Schools Division Office of Las Piñas City
LYDIA AGUILAR NATIONAL HIGH SCHOOL
BLOCK 17 LOT 24 CAMIA ST. T.S. CRUZ SUBD., ALMANZA II, LAS PIÑAS CITY

LEARNERS’ GUIDE FOR THE THIRD QUARTER

LIST OF COMPETENCIES (MELCS)
TLE COOKERY 10

For the Third Grading Period, use the Learners Material (LM) or the
Textbook that is distributed to you.
The table shows the competencies or skills you need to learn and the
page/s where you can study them using your book.

Week Most Essential Learning Competencies Learner’s

Materials
Page
Use ingredients and flavoring according to enterprise Cookery Manual
standards Page 198-206
Week 1 Module Page 1-2
Produce variety of stocks according to enterprise
standards
Select and assemble correct ingredients in preparing Cookery Manual
soups, including stocks and garnishes Page 207-220
Week 2 Module Page 1-2
Present and evaluate soup recipes in accordance with
the criteria
Classify various types of sauces Cookery Manual
Identify the types of thickening agents and convenience Page 221-230
Week 3 products used in preparing sauces Module Page 1-2
Prepare a variety of hot and cold sauces based on the
required menu items
Store and reconstitute stocks, sauces, and soup Cookery Manual
Week 4 Maintain optimum quality and freshness of stocks, Page 231-232
sauces, and soups Module Page 1-2
Rate the finished products using rubrics
Identify the market forms of poultry Cookery Manual
Week 5 Determine poultry cuts in accordance with prescribed Page 233-240
dish Module Page 1-5
Prepare poultry and game birds hygienically to minimize Cookery Manual
Week 6 risk of food spoilage and cross- contamination Page 241-252
Cook various poultry and game bird dishes appropriately Module Page 1-5
Identify the type of service ware to be utilized in serving Cookery Manual
Week 7 poultry and game bird dishes Page 255-258
Present plated poultry and game bird dishes with Module Page 1-5
appropriate sauces, garnishes and accompaniments
Store and maintain poultry and game bird according to Cookery Manual
Week 8 standards Page 259-263
Module Page 1-5

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