HOLY CHILD ACADEMY

Poblacion, Bustos, Bulacan

Tel. No. (044)802-9415

QUARTERLY CURRICULUM MAP

SUBECT: Technology and Livelihood Education TERM: First Quarter

GRADE: 10 TOPIC: Introduction to Cookery 10
LEARNING
TERM UNIT TOPIC CONTENT PERFORMANCE COMPETENCIES/ ACTIVITIES INSTITUTIONAL
STANDARD STANDARD AMT LEARNING ASSESSMENT RESOURCES CORE VALUES
GOALS OFFLINE ONLINE
1st Quarter Introduction The learners The learners apply ACQUISITION
demonstrate an core competencies
understanding of core in cookery as
concepts and prescribed in the Explain concepts in
principles in cookery. TESDA Training cookery Quiz Discussion Textbook/online Practicality
Regulation. Reference

MAKE-MEANING DEEPEN

Discuss the relevance of Quiz Word Web Textbook/online Practicality

the course. Reference

TRANSFER GOALS
Explore career
opportunities in Essay
cookery. Textbook/online Practicality
Quiz Reference
AVP Material

SUBECT: Technology and Livelihood Education TERM: First Quarter

 GRADE: 10 TOPIC: Personal Entrepreneurial Competencies

LEARNING
TERM UNIT TOPIC CONTENT PERFORMANCE COMPETENCIES/ ACTIVITIES INSTITUTIONAL
STANDARD STANDARD AMT LEARNING ASSESSMENT RESOURCES CORE VALUES
GOALS OFFLINE ONLINE
1st Quarter Personal The learners The learners ACQUISITION
Entrepreneuria demonstrate an independently
l Competencies understanding one’s create a plan of Identify areas for
PECs in cookery. action that improvement, Organizational Multiple Textbook/online Professionalism
strengthens/ further development, and Chart Choice Reference
develops one’s growth
PECs in cookery.
MAKE-MEANING DEEPEN

Align one’s PECs

according to his/her Organizational Multiple Textbook/online
business/career choice Chart Choice Reference Professionalism

TRANSFER GOALS

Create a plan of action

that ensures success of Interviewing Textbook/online Professionalism
his/her business/career Essay Reference
choice AVP Material

SUBECT: Technology and Livelihood Education TERM: First Quarter

GRADE: 10 TOPIC: Environment and Market
 LEARNING
TERM UNIT TOPIC CONTENT PERFORMANCE COMPETENCIES/ ACTIVITIES INSTITUTIONAL
STANDARD STANDARD AMT LEARNING ASSESSMENT RESOURCES CORE VALUES
GOALS OFFLINE ONLINE
1st Quarter Environment The learners The learners ACQUISITION
and Market demonstrate an independently
understanding the create a business Identify what is of
environment and vicinity map “value” to the customer Multiple Choice Guide Textbook/online Innovation
market in cookery in reflective of a Questions Reference
one’s potential cookery
town/municipality. market in the
locality/town. Identify the customer Multiple Choice Guide Textbook/online Innovation
Questions Reference

MAKE-MEANING DEEPEN

Explain what makes a

product unique and Identification Video Textbook/online
competitive Viewing Reference Innovation

Apply creativity and Product Innovation

innovative techniques to Identification Conceptua
develop marketable lization
product

TRANSFER GOALS
Employ a Unique Textbook/online Innovation
Selling Proposition Essay Essay Reference
(USP) to the AVP Material
product/service
 LEARNING
TERM UNIT TOPIC CONTENT PERFORMANCE COMPETENCIES/ ACTIVITIES INSTITUTIONAL
STANDARD STANDARD AMT LEARNING ASSESSMENT RESOURCES CORE VALUES
GOALS OFFLINE ONLINE
1st Quarter Environment The learners The learners ACQUISITION
and Market demonstrate an independently
understanding the create a business Enumerate various
environment and vicinity map criteria and steps in Multiple Choice Guide Textbook/online Innovation
market in cookery in reflective of a selecting a business idea Questions Reference
one’s potential cookery
town/municipality. market in the MAKE-MEANING DEEPEN
locality/town.

Apply the criteria/steps

in selecting a viable Identification Video Textbook/online
business idea Viewing Reference Innovation

TRANSFER GOALS

Essay Textbook/online Innovation

Determine a business Essay Reference
idea based on the AVP Material
criteria/ techniques set

SUBECT: Technology and Livelihood Education TERM: First Quarter

GRADE: 10 TOPIC: Branding
LEARNING
TERM UNIT TOPIC CONTENT PERFORMANCE COMPETENCIES/ ACTIVITIES INSTITUTIONAL
STANDARD STANDARD AMT LEARNING ASSESSMENT RESOURCES CORE VALUES
 OFFLINE ONLINE
GOALS
1st Quarter Branding The learners The learners apply ACQUISITION
demonstrate an core competencies
understanding of core in cookery as
concepts and prescribed in the Identify the benefits of
principles in cookery. TESDA Training having a good brand Multiple Choice Word Web Textbook/online Practicality
Regulation. Reference

MAKE-MEANING DEEPEN

Enumerate recognizable
brands in the
town/province Identification Video Textbook/online Practicality
Viewing Reference

Enumerate the criteria Video

for developing a brand Identification Viewing

TRANSFER GOALS

Generate a clear and Making Textbook/online

appealing product brand Making my Own my Own Reference Practicality
Logo Logo AVP Material

SUBECT: Technology and Livelihood Education TERM: First Quarter

GRADE: 10 TOPIC: Prepare Egg Dishes (Perfrom Mis en Place)
LEARNING
TERM UNIT TOPIC CONTENT PERFORMANCE COMPETENCIES/ ACTIVITIES INSTITUTIONAL
STANDARD STANDARD AMT LEARNING ASSESSMENT RESOURCES CORE VALUES
GOALS OFFLINE ONLINE
1st Quarter Prepare Egg The learners The learners ACQUISITION
Dishes demonstrate an independently
understanding in prepare and cook Clean, sanitize, and
preparing egg dishes egg dishes prepare tools, utensils,
and equipment needed Multiple Choice Identificati Textbook/online Practicality
in preparing egg dished on Reference

MAKE-MEANING DEEPEN

Identify an egg’s
components and its Identification Word Web Textbook/online Practicality
nutritive value Reference

TRANSFER GOALS

Identify and prepare

ingredients according to Identificati Textbook/online Practicality
standard recipes Identification on Reference
AVP Material

SUBECT: Technology and Livelihood Education TERM: First Quarter

GRADE: 10 TOPIC: Prepare Egg Dishes (Prepare and Cook Egg Dishes)
LEARNING
TERM UNIT TOPIC CONTENT PERFORMANCE COMPETENCIES/ ACTIVITIES INSTITUTIONAL
STANDARD STANDARD AMT LEARNING ASSESSMENT RESOURCES CORE VALUES
GOALS OFFLINE ONLINE
1st Quarter Prepare Egg The learners The learners ACQUISITION
Dishes demonstrate an independently
 Identify the market
forms of eggs
Word Web Identificati Textbook/online Practicality
on Reference

MAKE-MEANING DEEPEN

Explain the uses of eggs

in culinary arts Identification Word Web Textbook/online Practicality
Reference
understanding in prepare and cook
preparing egg dishes egg dishes

TRANSFER GOALS

Cook egg dishes in

accordance with the Identificati Textbook/online Practicality
prescribed salad Identification on Reference
AVP Material

SUBECT: Technology and Livelihood Education TERM: First Quarter

GRADE: 10 TOPIC: Prepare Egg Dishes (Present Egg Dishes)
LEARNING
TERM UNIT TOPIC CONTENT PERFORMANCE COMPETENCIES/ ACTIVITIES INSTITUTIONAL
STANDARD STANDARD AMT LEARNING ASSESSMENT RESOURCES CORE VALUES
GOALS OFFLINE ONLINE
1st Quarter Prepare Egg The learners The learners ACQUISITION
Dishes demonstrate an independently
understanding in prepare and cook Select suitable plates
 according to standards Identification
Identificati Textbook/online Professionalism
on Reference

MAKE-MEANING DEEPEN

Present egg dishes

hygienically and Presentation Video Textbook/online Professionalism
attractively using Viewing Reference
suitable garnishing and
preparing egg dishes egg dishes side dishes sequentially
within the required time
frame

TRANSFER GOALS

Rate the finished

products using rubrics Video Textbook/online
Presentation Viewing Reference Professionalism
AVP Material

SUBECT: Technology and Livelihood Education TERM: First Quarter

GRADE: 10 TOPIC: Prepare Cereals and Starch Dishes (Perform Mis en Place)
LEARNING
TERM UNIT TOPIC CONTENT PERFORMANCE COMPETENCIES/ ACTIVITIES INSTITUTIONAL
STANDARD STANDARD AMT LEARNING ASSESSMENT RESOURCES CORE VALUES
GOALS OFFLINE ONLINE
1st Quarter Prepare The learners The learners ACQUISITION
Cereals and demonstrate an independently
Starch Dishes understanding prepare and cook Prepare the tools,
 equipment, and Multiple Choice
ingredients based on Picture Textbook/online Practicality
prescribed standards Viewing Reference

MAKE-MEANING DEEPEN

Determine the sources

and kinds of starch and Identification Discussion Textbook/online Practicality
cereals Reference
preparing and cooking cereals and starch
cereals and starch dishes
dishes
TRANSFER GOALS

Identify the ingredients

in the preparation of Video Textbook/online
various types of starch Essay Viewing Reference Practicality
and cereal dishes AVP Material

SUBECT: Technology and Livelihood Education TERM: First Quarter

GRADE: 10 TOPIC: Prepare Cereals and Starch Dishes
LEARNING
TERM UNIT TOPIC CONTENT PERFORMANCE COMPETENCIES/ ACTIVITIES INSTITUTIONAL
STANDARD STANDARD AMT LEARNING ASSESSMENT RESOURCES CORE VALUES
GOALS OFFLINE ONLINE
1st Prepare The learners The learners ACQUISITION
Quarter Cereals and demonstrate an independently
Starch Dishes understanding prepare and cook
preparing and cooking cereals and starch Cook various types of
cereals and starch dishes starch and cereal dishes Word Web Identificati Textbook/online Practicality
 on Reference

MAKE-MEANING DEEPEN

Prepare sauces and

accompaniments of Identification Organizati Textbook/online Practicality
selected starch and onal Chart Reference
cereal products
dishes

TRANSFER GOALS

Follow safety and

hygienic practices while Identificati Textbook/online Practicality
working in the kitchen Identification on Reference
AVP Material

SUBECT: Technology and Livelihood Education TERM: First Quarter

GRADE: 10 TOPIC: Present Cereals and Starch Dishes
LEARNING
TERM UNIT TOPIC CONTENT PERFORMANCE COMPETENCIES/ ACTIVITIES INSTITUTIONAL
STANDARD STANDARD AMT LEARNING ASSESSMENT RESOURCES CORE VALUES
GOALS OFFLINE ONLINE
st
1 Quarter Present Cereals The learners The learners ACQUISITION
and Starch demonstrate an independently
Dishes understanding prepare and cook Present starch dishes
preparing and cooking cereals and starch with suitable plating
cereals and starch dishes and garnishing Identification Picture Textbook/online Professionalism
dishes according to standards Viewing Reference
 MAKE-MEANING DEEPEN

Present starch dishes

with suitable plating Essay Discussion Textbook/online Professionalism
and garnishing Reference
according to standards

TRANSFER GOALS

Present starch dishes

with suitable plating Video Textbook/online Professionalism
and garnishing Presentation Viewing Reference
according to standards AVP Material

LEARNING
TERM UNIT TOPIC CONTENT PERFORMANCE COMPETENCIES/ ACTIVITIES INSTITUTIONAL
STANDARD STANDARD AMT LEARNING ASSESSMENT RESOURCES CORE VALUES
GOALS OFFLINE ONLINE
st
1 Quarter Storing Cereals The learners The learners ACQUISITION
and Starch demonstrate an independently
Dishes understanding prepare and cook Store starch and cereal
preparing and cooking cereals and starch at appropriate
cereals and starch dishes temperature Guide Questions Picture Textbook/online Professionalism
dishes Viewing Reference

MAKE-MEANING DEEPEN

Maintain optimum
freshness and quality of True or False Discussion Textbook/online Professionalism
starch and cereal dishes Reference
according to standards

TRANSFER GOALS

Store starch and cereal

according to standard Video Textbook/online Professionalism
operating procedures Essay Viewing Reference
AVP Material
 SUBECT: Technology and Livelihood Education TERM: First Quarter
GRADE: 10 TOPIC: Storing Cereals and Starch Dishes

LEARNING
TERM UNIT TOPIC CONTENT PERFORMANCE COMPETENCIES/ ACTIVITIES INSTITUTIONAL
STANDARD STANDARD AMT LEARNING ASSESSMENT RESOURCES CORE VALUES
GOALS OFFLINE ONLINE
st
1 Quarter Storing Cereals The learners The learners ACQUISITION
and Starch demonstrate an independently
Dishes understanding prepare and cook Store starch and cereal
preparing and cooking cereals and starch at appropriate
cereals and starch dishes temperature Guide Questions Picture Textbook/online Professionalism
dishes Viewing Reference

MAKE-MEANING DEEPEN

Maintain optimum
freshness and quality of True or False Discussion Textbook/online Professionalism
starch and cereal dishes Reference
according to standards

TRANSFER GOALS

Store starch and cereal

according to standard Video Textbook/online Professionalism
operating procedures Essay Viewing Reference
AVP Material
Prepared by: Submitted to:

Ms. Yna Jessica M. Patani Mrs. Teresita D. Santiago

TLE Teacher Principal