Immaculate Heart of Mary Seminary

Taloto District, Tagbilaran City

High School Department

CURRICULUM MAP
SUBJECT: TLE QUARTER: 2nd Quarter
GRADE LEVEL: X TOPIC: Household Services

PRIORITIZED ACTIVITIES
Quarter/ COMPETENCIES INSTITUTIO
UNIT TOPIC CONTENT PERFORMANCE
Month CONTENT STANDARD STANDARD
OR SKILLS/ AMT ASSESSMENT RESOURCES NAL CORE
LEARNING OFFLINE ONLINE VALUES
GOALS

2nd ACQUISITION
Quarter/
Sept- Nov 2.2 identify Identification Short Technology Integrity
1.Purchasing The learners The learners some samples quiz and
a. Effective demonstrate an independently of food Livelihood
purchasing steps understanding demonstrate using basic Education
and of: competencies in cooking Learn Earn
procedures HS as techniques and Achieve
b. Determining the concepts, prescribed in the their Productivity
food quantity and principles, and TESDA procedures Series X
the right food techniques in Training
prices preparing and Regulation 3.1 provide Essay Modular Online Integrity
2. Dish and cooking hot and basic principles approach Researches
ingredients cold meals independently of
preparation prepares and dining room
a. Food safety cooks quality hot operations and
handling and cold procedures
b. Using recipes meals according Online
correctly to recipe 4.1 identify Identification assessme Integrity
c. Standardizing tools, materials, nt
and quantifying and recipes in
recipes preparing
d. Important sauces,
temperatures in dressings, and
food preparation garnishes

1. Basic Cooking
Techniques and
Procedures
a. Moist-heat
preparation
b. Dry-heat
preparation
c. Combination
method

1. Dining room
operations and
Procedures

2. Dining room
equipment
3. Mise en place
techniques
4. Types of
dishes
a. Soups
b. Vegetable
dishes
c. Meat and
poultry dishes
d. Fish and
seafood dishes
e. Egg dishes
f. Pasta grain and
farinaceous
dishes MEANING-MAKING
5. Food serving
a. Types of meal 1.3 develop Performance- Pre- Servant-
service skills in based recorded leadership
b. Serving purchasing videos
etiquette goods and
products
1. Tools,
materials, and 3.5 demonstrate Performance- Observati Servant-
recipes in serving of based on/ leadership
preparing: quality cooked journal
a. Sauces vegetable, writing
b. Dressings and poultry, and
garnishes seafood dishes
2. Seasoning according to
principles in recipe
sauce
preparation 3.8 enumerate Enumeration Modular Integrity
3. Sauce and explain approach
preparation types
techniques of meal service
a. Deglazing
b. Reduction 6.3 present fruit Performance- Media Holiness
c. Starch and pastry based presentati
thickness desserts per ons
d. Starch less procedure
thickness
4. Sauces
varieties
a. Bechamel
b. Espangole
c. Hollandaise
d. Tomato
e. Velote
5. Dressing
a. Kinds of
dressing and their
ingredients

1. Tools and
materials used in
preparing
appetizers
2. Some
commonly served
kinds of
appetizers
a. hors d'oeuvres
b. canapés
c. finger foods

1. Commonly
served desserts
for
occasions
a. Sherbet, ice,
and ice cream
b. Fruit desserts
c. Bread and
pastry
d. Mousse
e. Cold and
molded salads
2. Salads
a. Salad
component
b. Classification
of salad

1. Sandwiches
a. Hot
sandwiches
b. Cold dressings TRANSFER
 c. Hot and cold
sauces
1.4 demonstrate Performance- Integrity
safety handling based Online
procedures researche
s/
1.6 standardize Performance- reflection Servant-
and quantify based leadership
recipes

3.2 demonstrate Performance- Integrity

use of dining based Observati
room equipment on/
journal
3.9 demonstrate Performance- writing Holiness
etiquette in based
serving food

4.4 prepare five Performance- Media Integrity

“mother sauces” based presentati
and their ons
variations

7.1 prepare hot Performance- Media Integrity

sandwiches and based presentati
its cold ons
dressings
accordingly

Prepared by:

MARY SHARLYN J. RUBIN

Subject Teacher