HOLY FAMILY MONTESSORI OF SAN JOSE, BATANGAS, INC.

Makalintal Ave., Poblacion 2, San Jose, Batangas

TEL. NO.: 726-2137

HIGH SCHOOL DEPARTMENT

S.Y. 2020-2021

CURRICULUM MAP

SUBJECT: TECHNOLOGY AND LIVELIHOOD EDUCATION (Commercial Cooking)

GRADE LEVEL: 10
QUARTER: THIRD
TOPICS: PREPARE STOCKS, SAUCES AND SOUPS & PREPARE POULTRY AND GAME DISHES (PGD)

PRIORITIZED
Quarter UNIT CONTENT PERFORMANCE COMPETENCIES OR SKILLS/ ACTIVITIES INSTITUTI
/ TOPIC: STANDARD STANDARD AMT LEARNING GOALS ASSESSMENT RESOURCES ONAL
Month CONTENT OFFLINE ONLINE CORE
VALUES
3RD PREPARE basic concepts prepares a variety ACQUISITION
STOCKS, and of stocks, sauces,
classify various types of stocks and Picture Analysis Picture Labeling Discussion TLE10:Cookery
SAUCES underlying and soups used in (Learning
sauces (A) Quizlet Response Skillfulness
AND theories in different cultures Module)p.171-180
Video Analysis Giving Samples Video Viewing Responsible
preparing
Confidence
stocks, Career Pathways in Obedience
sauces, and T.L.E Efficiency
soups (Cookery).2018.p.133-
142

https://www.youtube.com
/watch?v=sqYMXICQIQ8

https://www.youtube.com
/watch?v=pfL15LZEGrw
https://www.youtube.com
/watch?v=lkcl4qVfeg4

https://www.youtube.com
/watch?v=NcUEZaOp-5s
https://www.youtube.com
/watch?v=wSOwM4PqyC
0

state the guidelines in preparing stock Graphic organizer Sequence Chart Quick https://www.youtube.com
and sauces Questioning /watch?v=pfL15LZEGrw
 Video Analysis Video viewing

3.3 identify the types of Grapic Organizer Radial List Video Viewing https://www.youtube.com
thickening agents and convenience Video Analysis /watch?v=eTf0n1HoC1w
products used in preparing sauces (A) &t=13s

https://www.youtube.com
/watch?v=pxHyPSQAbZ
U

MEANING-MAKING
https://www.coursehero.com Skillfulness
/file/p590gme/C-Thickening-
3.6 identify and deal with problems in Situation/ Text Problem Solve: Q & A Session Agents-1-Starch-3-eggs-5-flour-
Competenc
the preparation of sauces (A, M) Analysis Dealing w/ 7-cornstarch-2-cream-4-rice-6/ e
Sauce Trustworthy
https://www.theculinarypro.c
om/principles-of-sauce-making
The Principles of Sauce
Making

https://www.coursehero.com
/file/pjtq75o/How-do-I-fix-
common-problems-w-ith-
sauces-and-soups-Common-
problems-Adjustment/

TRANSFER
(1.1-1.2) Produce variety of stocks Skillfulness
according to ingredients, flavoring and Competen
enterprise standards ce
(2.1) select and assemble correct Cooperatio
ingredients in preparing soups, n
including stocks and garnishes (M, T) Cleanliness
&
(3.2-3.5) prepare a variety of
orderliness
hot and cold sauces using thickening Performance task Cooking/ Lab activity
agents and convenience products based (Project Plan)
on the on the required menu items (M,
T)

Store and Reconstitute tocks,

sauces, and soups accordance to
optimum quality and freshness (M,T)
 ACQUISITION
PREPARE basic concepts prepare a variety of 1.2. identify the different tools, Quizlet Picture labeling Guessing Game TLE10:Cookery Skillfulness
POULTRY and poultry and game equipment needed in preparing poultry Sample Analysis List me down (Learning Competenc
underlying dishes found in and game dishes (A) Module)p.189-196 e
AND
theories in different cultures Trustworthy
GAME Career Pathways in
preparing
DISHES poultry and T.L.E (Cookery).2018.p.
(PGD) game dishes 151 p.154-158

1.2. identify the market forms of Oral Recitation Market Visit Q & A session TLE10:Cookery
poultry (A) Picture Labeling Sample (Learning
Demonstration Module)p.207-210

3.1 identify the type of service ware to Situation analysis Chicken Swak Brainstorming Career Pathways in
be utilized in serving poultry and Service Ware! T.L.E
(Cookery).2018.p.160-
gamebird dishes (A)
163

MAKING-MEANING
1.3. determine poultry cuts in Picture Analysis Picture labeling Brainstorming Skillfulness
accordance with prescribed dish (M) Competenc
1.1. prepare the tools, equipment, and Demonstration Recorded Video Simulation e
ingredients based on standards (M, T) Trustworthy
TRANSFER

(2.1, 2.2, 3.2) Skillfulness

Prepare and present poultry and Competenc
game bird dishes in accordance with e
the criteria and enterprise standards Cleanliness
(M, T) Performance task Cooking/ Lab activity &
(Project Plan) orderliness
Independen
4.1 store and maintain poultry and
t
game bird according to standards
(M,T)
Prepared by: Checked by: Noted by:

__________________________ ________________________________ _______________________________

Lea D. Masilungan, LPT Baby Apple A. Bedonia, LPT Chloe P. Alday, MAEd, LPT
Subject Teacher JHS Coordinator Principal