Republic of the Philippines

Department of Education
Region X
Division of Camiguin
District 2 of Catarman
CAMIGUIN NATIONAL HIGH SCHOOL
Looc, Catarman, Camiguin
School ID: 303990

WEEKLY HOME LEARNING PLAN

T.V.E – Cookery 9
GRADE 9
QUARTER 2

Mode of
Day & Time Learning Area Learning Learning Tasks
Delivery
Competency
6:30AM – 7:30AM Wake up, make up your bed, eat breakfast and get ready for an awesome day!
7:30AM – 8:30AM Have a short exercise/meditation/bonding with family.
MONDAY T.L.E - Cookery  Evaluate tools and 1. Read and understand Have the
equipment needed in Lesson 1: “Prepare parent hand-in
8:00AM – 4:00PM Prepare Salad the preparation of Salad and Dressing: the output to
Dressing salad and dressing; Perform Mise En the teacher
“Perform Mise En Place” found in pages assigned in the
Place”  Clean, sanitize and 4 – 9 and answer the drop-off point
(Module 1) prepare tools, utensils given activities below. in barangay.
and equipment based Then, check it by
on the required tasks; yourself.
and
o What I Have
 Prepared ingredients Learned in page 10;
based on the required and
form and time frame.
  o Assessment in
page 11
 
2. Answer the Activity
Sheet No. 1 attached
to the module.
TUESDAY T.L.E - Cookery  Evaluate the 1. Read and understand
components of a salad; Lesson 2: “Prepare
8:00AM – 4:00PM Prepare Salad Salad and Dressing:
Dressing  Identify the factors to Prepare a variety of
“Prepare a variety of consider in salad Salad” found in pages
salads and dressings” preparation. 3-12 and answer the
 (Module 2) given activities below.
 Select the use correct Then, check it by
equipment in preparing yourself
salads and dressing  
o What’s More in
page 13; and
  Prepare a variety of
salad
o Assessment in
 
page 15
 
2. Answer the Activity
Sheet No. 2 attached
to the module.
  
3. Perform the
Performance
Task attached to the
module. 
WEDNESDAY T.L.E - Cookery  Identify the 1. Read and understand
accompaniments of “Lesson 3: Prepare
8:00AM – 4:00PM Prepare Salad salads and dressings Salad and Dressing:
Dressing Present a variety of
“Present a variety of  Present salads and salad and dressing” on
Salad and Dressing” dressings attractively; pages 3-5 and answer
(Module 3) and the given activities
below. Then, check it
 Observe sanitary by yourself
practices in presenting  
salad and dressing. oWhat’s More: page 6
 
oAssessment: pages
7-8
 
2. Answer the Activity
Sheet No. 3 attached
to the module.
THURSDAY T.L.E - Cookery  Utilize quality trimmings; 1. Answer What I Know
found in page 2 of
8:00AM – 4:00PM Prepare Salad  Store salad in your module. Then,
Dressing appropriate conditions check it by yourself
“Salad and to maintain their
Dressing” freshness, quality and 2. Read and understand
(Module 4) taste; and “Lesson 4: Prepare
Salad and Dressing:
 Appreciate the Store Salad and
importance of storing dressing” on pages
salad dressing. 3-6 and answer
  Assessment found in
page 8. Then, check
it by yourself

3. Answer the
SUMMATIVE
ASSESSMENT
attached to the
module.
FRIDAY
RETRIEVAL AND DISTRIBUTION OF MODULES
8:00AM – 12:00NN

Prepared by: Checked by:

DIANE ROSE B. MEJOS NIMFA T. ABREGANA

T.L.E Subject Teacher Master Teacher I
09168442246 / dianeborres1@gmail.com
 Republic of the Philippines
Department of Education
Region X
Division of Camiguin
District 2 of Catarman
CAMIGUIN NATIONAL HIGH SCHOOL
Looc, Catarman, Camiguin
School ID: 303990

WEEKLY HOME LEARNING PLAN

T.V.E – Cookery 9
GRADE 9
QUARTER 3

Mode of
Day & Time Learning Area Learning Learning Tasks
Delivery
Competency
6:30AM – 7:30AM Wake up, make up your bed, eat breakfast and get ready for an awesome day!
7:30AM – 8:30AM Have a short exercise/meditation/bonding with family.
MONDAY T.L.E - Cookery  Identify 1. Read and understand Lesson 1: Have the
ingredients Ingredients used for parent hand-in
8:00AM – 4:00PM Sandwich Making according to the Sandwiches found in pages 1-3 the output to
“Perform Mise En given recipe in and answer What’s More found the teacher
Place” sandwich in page 4. Then, check it yourself. assigned in the
(Module 1) making; and drop-off point
2. Read and understand Lesson 2: in barangay.
 Identify the Culinary terms / type /
culinary terms classification of sandwiches
related to found in pages 6-3-9 and answer
sandwiches / What’s More found in page 10.
type / Then, check it yourself.
classification of
sandwiches 3. Answer the Assessment: Letter
A found in pages 13. Then, check
it yourself.

4. Answer the Activity Sheet No. 1

attached to the module.

TUESDAY T.L.E - Cookery  Identify the 1. Read and understand Lesson 4:

different Basic Component of Sandwich
8:00AM – 4:00PM Basic Component components Fillings & Spreads found in
of Sandwich of sandwich pages 3-11 and answer
Fillings and fillings. Assessment in page 12-13.
Spreads Then, check it by yourself.
 (Module 2)  Discuss the
different 2. Read and understand Lesson 5:
sandwich Prepare sandwiches using
fillings sanitary practices found in
pages 1-3 and answer What I
 Prepare Have Learned in page 5. Then,
sandwich check it by yourself.
using sanitary
and hygienic 3. Answer the Activity Sheet No. 2
practices attached to the module.
 
4. Perform the Performance Task:
Sandwich Making.
WEDNESDAY T.L.E - Cookery  Define portion 1. Read and understand Lesson 6:
control of Portion Control of Sandwiches
8:00AM – 4:00PM Portion Control of sandwiches. and it’s Ingredients found in
Sandwiches pages 3-5 and answer
(Module 3)  Name the Assessment in pages 7-8. Then,
equipment for check it by yourself.
portion control.  
 
Present a Variety  Identify ways 2. Read and understand Lesson 7:
of Sandwiches in creating an Creative Sandwich Preparation
(Module 4) attractive found in pages 3-7 and answer
sandwich Assessment in page 9-10. Then,
presentation. check it by yourself.

 Give 3. Answer the Activity Sheet No. 3

importance of attached to the module.
balance,
height,
texture, flavor
and color in
presenting
your
sandwich.
THURSDAY T.L.E - Cookery  Identify proper 1. Read and understand Lesson 8:
temperature Required Temperature in
8:00AM – 4:00PM Storing Sandwich required in Storing Sandwiches found in
(Module 5) storing pages 3-5 and answer
sandwiches; Assessment in page 7-8. Then,
check it by yourself.

 Identify proper 2. Read and understand Lesson 9:

Safe and Hygienic storage for Safe and Hygienic Practices of
Storing of sandwiches; Storing Sandwiches found in
Sandwiches pages 3-6 and answer
(Module 6)  Store Assessment in page 9-10. Then,
sandwiches check it by yourself.
properly 
3. Answer the 3rd Quarter
Summative Test attached to the
module.

FRIDAY
RETRIEVAL AND DISTRIBUTION OF MODULES
8:00AM – 12:00NN

Prepared by: Checked by:

DIANE ROSE B. MEJOS NIMFA T. ABREGANA

T.L.E Subject Teacher Master Teacher I
09168442246 / dianeborres1@gmail.com