St. Jerome Emiliani School of Dinalupihan Bataan Inc.

CURRICULUM MAPPING
SUBJECT: TLE GRADE LEVEL:  10
Unit Title: Preparing Egg and Cereal Dishes

 
Quarter/  UNIT CONTENT PERFORMANCE COMPETENCIES ACTIVITIES  INSTITUTIONAL CORE
Month  TOPIC: STANDARD  STANDARD  SKILLS ASSESSMENT  RESOURCES  VALUES
  CONTENT  OFFLIN ONLINE
E
Acquisition
Lesson 1 The students The learner
First Cooking demonstrate prepare 1.Identify the Pre test The students learned to
Quarter cereals understanding delicious egg. cooking eggs cook cereals and pasta.
Of/ on and Stocks
 Applies the ,soups , and
Lesson 2 1. Qualities of principles in sauces
Cooking fresh eggs. cooking egg
Cereals dishes,
and pasta. 2. The different cereals and
sizes of eggs. pasta dishes
correctly.
3. Egg dishes
 Prepare Make Meaning
4. Principles of sauces,
cooking stocks and Application of Preparing of Video
cereals. soup proper mater
creatively techniques and
5. Different and methods in
pasta shapes appetizingly. preparing egg,
sauce, soup
6. Two kinds of  Demonstrate stocks and pasta
sauces the methods dishes
and Produces quality
7. Classifications techniques in taste and flavor.
of soups preparing and
 Serving quality
food attracts
customers in
food business.

Transfer
The students will
independently Performance
use what they task.
learned to put a
food business
cooking eggs, that efficient and
8. Kinds of stocks cereals, sauce, offering quality
stock, soup and service and
9. Principles of pastas. healthy food
cooking stocks. prepared in a
sanitary
environment.