Republic of the Philippines

Department of Education
Division of Bacolod City
LUIS HERVIAS NATIONAL HIGH SCHOOL
Villamonte, Bacolod City
TLE Department
BUDGETARY OUTLAY IN GRADE 9 COOKERY
Course Description:
This curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is designed for a Grade 9 student to develop
knowledge, skills, and attitudes in the performance of Cookery tasks. It covers core competencies, namely: (1) cleaning and maintaining
kitchen premises, (2) preparing appetizers, (3) preparing salads and dressings, (4) preparing sandwiches, (5) preparing desserts, and (6)
packaging prepared foods.
FIRST QUARTER
GRADE LEVEL STANDARD The learner demonstrates knowledge, skills and attitude to perform the task in Cookery.
CONTENT STANDARD The learner demonstrates an understanding core concepts and underlying theories in Cookery
PERFORMANCE STANDARD The learner independently demonstrates core competencies in cookery as prescribed in the TESDA
Training Regulation

TIME FRAME TOPICS LEARNING ACTIVITY REFERENCES

COMPETENCIES
WEEK 1  Orientation
- Basic concepts in
cookery
- Relevance of the
course
- Career
opportunities
- Kitchen and
Classroom Rules
and Regulations
- TLE Grading
System
- Groupings and
Seat Plan
 - PEC’S
- Pre- Test
Week 2  Dimensions of
PERSONAL
ENTREPRENEURIAL
COMPETENCIES – PECs
- three clusters of PECS
(achievement, planning, and
power clusters)
- characteristics
Week 3 CLEAN AND MAINTAIN
KITCHEN TOOLS, EQUIPMENT,
AND PREMISES
 Types of chemicals
used in cleaning and
sanitizing kitchen tools
and equipment
 Methods of cleaning
and sanitizing kitchen
tools and equipment
 Proper dishwashing
techniques
Valuing: Appreciate the
importance of cleaning and
sanitizing of kitchen premises.
Week 4-8 Prepare Appetizers
 Tools, equipment, and
utensils needed in
COOKERY 9
LEARNING MODULE
 explain FORMATIVE:
dimensions/cluster  Video Presentation
s of PECs and the  Discussion
different  Self- rating Questioning COOKERY 9
characteristic traits  Group Discussion LEARNING MODULE
per cluster
 evaluate one’s
PECs
 Explain the
different factors
influence business
environment.
FORMATIVE:
 identify the  Picture Analysis
chemicals to be  Discussion COOKERY 9
utilized in cleaning  Recitation LEARNING MODULE
and sanitizing Summative :
kitchen tools and  Demonstration (Tell and
equipment show me the proper
 perform cleaning cleaning and sanitizing of
and sanitizing of tools, equipment and
kitchen tools and kitchen premises)
equipment and
premises
COOKERY 9
 identify tools and LEARNING MODULE
equipment needed
 preparing appetizers in the preparation Formative:
 Classification of of appetizers  Brainstorming
appetizers  Identify the  Discussion
 Nutritional value of materials of tools  Recitation
appetizer and equipment Summative:
 Varieties of hot and needed in  Short quiz about
cold appetizers preparation of appetizer
 Methods of preparing appetizers.  Actual preparation of
appetizers  classify appetizers appetizer
 Suggested projects according to  Make project plan in
1. Canapés ingredients appetizer
2. Hors d’oeuvres  identify ingredients
3. Fruit appetizers according to the
4. Vegetable appetizers given
 Fundamentals of  differentiate
plating between hot and
 Principles and cold appetizers
techniques in storing  prepare a variety of
appetizers appetizers
 evaluate the
Valuing: Appreciate the skills finished product
and values learned in appetizer. and rate using
rubric
 present a range of
appetizers
 store appetizers
Week 8 First summative Test  Applies the lesson Written Test regarding the topics
learned during tackled discuss during week 1-4
week 1-4
Week 9 FIRST QUARTER EXAM  Applies the lesson
learned during the Performance
First Quarter
PREPARED BY:
CRESLY O. PINEDA