Document Code: CM-TLE9

M.S. ENVERGA ACADEMY FOUNDATION, INC. Document Title: Curriculum Map TLE9
SAMPALOC, QUEZON Page No:
Revision No.: 0
Effectivity Date: August 2021
Date Revised: 0
Prepared by:
Dorabelle N. Salayo
Teacher
Date: August 23, 2021
Reviewed by:
OFFICE OF THE PRINCIPAL Marilyn S. Rabeza
Junior High School Department Area Chairperson
Noted by:
Jose M. Giron, Jr.
CURRICULUM MAP Principal

COOKERY 9 ( SPECIALIZED COURSE)

CONTENT PERFORMANCE LEARNING INSTITUTIONAL CORE
DATE UNIT TOPIC/CONTENT ASSESSMENT ACTIVITIES RESOURCES
STANDARD STANDARD COMPETENCIES VALUES
FIRST QUARTER
CONCEPT REVIEW OF PERSONAL ENTREPRENEURIAL COMPETENCIES- PECs
1. Dimensions of Personal - the dimensions - recommend specific LO 1. Assess Personal  Pre-Assessment  Comparative Casabon B. A.  Sense of
Entrepreneurial and strategies to improve Entrepreneurial  Formative situation analysis (2019). responsibility
Competencies (PECs) characteristics of “weak” areas and Competencies Assessment  Open discussion Introduction to  SMART
(Week 1)  Guided Commercial  Teamwork and
September 1- 1.1. three clusters of PECs sustain “strong” areas 1.1. explain
discussion Cookery Kitchen cooperation
3,2021 PECS (achievement, in their PECs dimensions/clusters
 Laboratory Essentials & Basic  Flexibility
planning, and power of PECs and the Food Preparation
clusters) different activities.  Innovative
 KWL chart First Edition.  Practicality
(Week 2) 1.2. characteristics characteristic traits Parañaque, Metro
 Pinoy Henyo
September 6-10, 2. Assessment of PECs per cluster Manila. AIMS
game
2021 1.2. evaluate one’s PECs  Graphic organizer
Skills & Systems
Upgrading
Services Co.
Roque N. L. O..
Siggaoat J. P.
(2016).
BUSINESS ENVIRONMENT AND MARKET
(Week 3) 1. Factors in the business - the different - analyze how factor LO 2. Understand the  Pre-Assessment  Discussion Roshni R.M. et, al.  Sense of
September 13- environment factors influence the business business environment and  Formative  Demonstrattion (2018). TLE for responsibility
17,2021 2. Identifying business that influence the environment business ideas Assessment  Group Activity Lifelong Learning  SMART
(Book 1) Textbook.

Curriculum Map- TLE 9 Page 1

 Document Code: CM-TLE9
M.S. ENVERGA ACADEMY FOUNDATION, INC. Document Title: Curriculum Map TLE9
SAMPALOC, QUEZON Page No:
Revision No.: 0
Effectivity Date: August 2021
Date Revised: 0
Prepared by:
Dorabelle N. Salayo
Teacher
Date: August 23, 2021
Reviewed by:
OFFICE OF THE PRINCIPAL Marilyn S. Rabeza
Junior High School Department Area Chairperson
Noted by:
Jose M. Giron, Jr.
CURRICULUM MAP Principal

2.1 explain how different  Laboratory 4/F SEDCCO 1  Teamwork and

factors influence the  Picture Bldg. 120 Thailang cooperation
business environment presentation and corner Legaspi St.  Flexibility
(Week 4)
- relate experience in 2.2 explain procedures for analysis Legaspi Village,  Innovative
September 20-
1229 Makati City,  Practicality
25,2021 business generating business generating business
opportunities Philippines. Diwa
(First Semi- environment ideas or identifying ideas or identifying business Learning System,
Quarterly business opportunities opportunities Inc.
Examination) 2.3 generate business
ideas and identify
business opportunities
CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT, AND PREMISES
(Week 5) 1. Kitchen tools and - the knowledge, - independently LO 1. Clean, sanitize, and  Pre-Assessment Students Commercial  Sense of
September 27-29, equipment to be cleaned, skills, maintain clean kitchen store kitchen tools and  Formative demonstration on Cookery (NC Level responsibility
2021 sanitized, and stored and attitudes tools, equipment, and equipment Assessment the use of kitchen 2). Pasay City,  SMART
1.1. cutting tools and required premises 1.1 recognize kitchen tools and Philippines. JFS  Teamwork and
equipment Publishing cooperation
equipment in maintaining tools and equipment
Services.  Flexibility
1.2. measuring tools and kitchen to be cleaned and
Practical  Innovative
equipment tools, equipment, sanitized
application of  Practicality
1.3. mixing tools and and 1.2 identify the chemicals
basic
equipment work premises to be utilized in
maintenance,
1.4. top-of-the-range cleaning and
labeling and
equipment sanitizing kitchen
storing of tools
1.5. baking tools and tools and equipment
and equipment
equipment 1.3 prepare cleaning

Curriculum Map- TLE 9 Page 2

 Document Code: CM-TLE9
M.S. ENVERGA ACADEMY FOUNDATION, INC. Document Title: Curriculum Map TLE9
SAMPALOC, QUEZON Page No:
Revision No.: 0
Effectivity Date: August 2021
Date Revised: 0
Prepared by:
Dorabelle N. Salayo
Teacher
Date: August 23, 2021
Reviewed by:
OFFICE OF THE PRINCIPAL Marilyn S. Rabeza
Junior High School Department Area Chairperson
Noted by:
Jose M. Giron, Jr.
CURRICULUM MAP Principal

2. Types of chemicals used agents in accordance Practical

in cleaning and sanitizing with manufacturer’s application on
kitchen tools and instructions proper
equipment 1.4 clean and sanitize storing/stacking
3. Methods of cleaning and kitchen tools in tools and
(Week 7)
sanitizing kitchen tools accordance with equipment
October 11-15,
2021 and equipment prescribed standards
4. Proper dishwashing 1.5 store cleaned kitchen
techniques tools and equipment
5. Techniques in storing safely in the
cleaned kitchen tools and designated space
equipment
(Week 8) Surfaces to be cleaned LO 2. Clean and sanitize
October 18 – 23, 6.1. walls kitchen premises
2021 6.2. floors 2.1 recognize kitchen
6.3. shelves premises to be
First Quarterly 6.4. benches and work cleaned and sanitized
Examination
Surfaces 2.2 classify and describe he
6.5. cooking equipment and uses of cleaning agents
appliances 2.3 clean the kitchen area
6.6. cold storage equipment hygienically in accordance
6.7. storerooms and with food safety and
cupboards occupational health
7. Types and uses of cleaning regulations

Curriculum Map- TLE 9 Page 3

 Document Code: CM-TLE9
M.S. ENVERGA ACADEMY FOUNDATION, INC. Document Title: Curriculum Map TLE9
SAMPALOC, QUEZON Page No:
Revision No.: 0
Effectivity Date: August 2021
Date Revised: 0
Prepared by:
Dorabelle N. Salayo
Teacher
Date: August 23, 2021
Reviewed by:
OFFICE OF THE PRINCIPAL Marilyn S. Rabeza
Junior High School Department Area Chairperson
Noted by:
Jose M. Giron, Jr.
CURRICULUM MAP Principal

agents 2.4 clean surfaces without

7.1. specifications damaging property and
7.2. usage instructions adversely affecting health
7.3. methods of mixing 2.5 use cleaning agents in
7.4. precautionary measures sanitizing kitchen premises
8. Sanitation procedures safely
9. Cleaning schedule 2.6 follow cleaning schedule
based on enterprise
procedures
2.7 follow safety and first aid
procedures
SECOND QUARTER
PREPARE APPETIZERS
(Week 1) 1. Identification of tools and - the knowledge, - independently LO 1. Perform mise en  Pre-Assessment  Reflection paper Casabon B. A.  Self- discipline
November 2-5, equipment needed skills, prepares appetizers place  Formative  Formative (2019).  Perseverance
2021 2. Tools, equipment, and and attitudes 1.1 identify tools and Assessment assessment Introduction to  Cleanliness
utensils needed in required equipment needed in  Group project Commercial  Creativity
 Laboratory Cookery Kitchen
preparing appetizers in preparing the preparation of
Essentials & Basic
 Orderliness
(Week 2) 3. Cleaning, sanitizing, and appetizers appetizers Activity
November 8-12,  Cooking Food Preparation
preparing tools and 1.2 clean, sanitize, and First Edition.
2021 Demonstration
utensils to be used prepare tools, Parañaque, Metro
 Quiz
4. Classification of appetizers utensils, and equipment Manila. AIMS
 Recitation
(Week 3) 5. Variety of ingredients in based on the required tasks Skills & Systems
 Summative
November 15-19, preparing appetizers 1.3 classify appetizers Upgrading
assessment

Curriculum Map- TLE 9 Page 4

 Document Code: CM-TLE9
M.S. ENVERGA ACADEMY FOUNDATION, INC. Document Title: Curriculum Map TLE9
SAMPALOC, QUEZON Page No:
Revision No.: 0
Effectivity Date: August 2021
Date Revised: 0
Prepared by:
Dorabelle N. Salayo
Teacher
Date: August 23, 2021
Reviewed by:
OFFICE OF THE PRINCIPAL Marilyn S. Rabeza
Junior High School Department Area Chairperson
Noted by:
Jose M. Giron, Jr.
CURRICULUM MAP Principal

2021  Major Services Co.

examination Roque N. L. O..
according to ingredients
(Semi and Siggaoat J. P.
6. Nutritional value of 1.4 identify ingredients (2016).
(Week 4) Quarterly)
appetizer according to the given
(Second Semi-
Quarterly recipe
Examination)
(Week 5) 7. Varieties of hot and cold - the knowledge, - independently LO 3. Present a range of  Pre-Assessment  Reflection paper Casabon B. A.  Self- discipline
December 1-3, appetizers skills, prepares appetizers appetizers  Formative  Formative (2019).  Perseverance
2021 8. Methods of preparing and attitudes 3.1 identify the Assessment assessment Introduction to  Cleanliness
appetizers required fundamental of  Group project Commercial  Creativity
 Laboratory Cookery Kitchen  Orderliness
9. Suggested projects in preparing plating
(Week 6) Activity Essentials & Basic
9.1. Canapés appetizers 3.2 identify the Food Preparation
December 6-10,  Cooking
9.2. Hors d’oeuvres accompaniments of First Edition.
2021 Demonstration
9.3. Fruit appetizers appetizers Parañaque, Metro
 Quiz
9.4. Vegetable appetizers 3.3 present appetizers Manila. AIMS
 Recitation
(Week 7) 9.5. Etc. attractively Skills & Systems
 Summative
December 13-17, 10. Occupational Health and 3.4 observe sanitary Upgrading
assessment
2021 Safety (OHS) practices in Services Co.
 Major Roque N. L. O..
11. Fundamentals of plating presenting appetizers examination
12. Accompaniments of Siggaoat J. P.
(Semi and (2016).
appetizers LO 4. Store appetizers Quarterly)
(Week 8) 13. Occupational Health and 4.1 utilize quality
(Second Quarterly Safety (OHS) trimmings
Examination) 14. Principles and techniques 4.2 keep appetizers in

Curriculum Map- TLE 9 Page 5

 Document Code: CM-TLE9
M.S. ENVERGA ACADEMY FOUNDATION, INC. Document Title: Curriculum Map TLE9
SAMPALOC, QUEZON Page No:
Revision No.: 0
Effectivity Date: August 2021
Date Revised: 0
Prepared by:
Dorabelle N. Salayo
Teacher
Date: August 23, 2021
Reviewed by:
OFFICE OF THE PRINCIPAL Marilyn S. Rabeza
Junior High School Department Area Chairperson
Noted by:
Jose M. Giron, Jr.
CURRICULUM MAP Principal

in storing appetizers appropriate conditions

15. Safety and hygienic to maintain their
practices freshness, quality,
and taste

THIRD QUARTER
PREPARE SALAD AND DRESSINGS
(Week 1) 1. Tools, equipment, and - The knowledge, - independently prepare LO 1. Perform mise en  Pre-Assessment  Reflection paper Casabon B. A.  Self- discipline
January 3-8, 2022 utensils needed in skills, salad and dressing place  Formative  Formative (2019).  Perseverance
preparing salad and and attitudes 1.1 identify tools and Assessment assessment Introduction to  Cleanliness
dressing required equipment needed in  Group project Commercial  Creativity
 Laboratory Cookery Kitchen  Orderliness
2. Classification of salads in preparing the preparation of
Activity Essentials & Basic
according to ingredients appetizers salad and dressing Food Preparation
(Week 2) 3. Classification of salads 1.2 clean, sanitize, and  Cooking
January 10 – 15, Demonstration First Edition.
according to place in the prepare tools, Parañaque, Metro
2022  Quiz
meal utensils, and Manila. AIMS
 Recitation
4. Nutritional values of salad equipment based on Skills & Systems
 Summative
and dressing the required tasks assessment
Upgrading
1.3 identify ingredients Services Co.
 Major Roque N. L. O..
according to the given examination
recipe Siggaoat J. P.
(Semi and

Curriculum Map- TLE 9 Page 6

 Document Code: CM-TLE9
M.S. ENVERGA ACADEMY FOUNDATION, INC. Document Title: Curriculum Map TLE9
SAMPALOC, QUEZON Page No:
Revision No.: 0
Effectivity Date: August 2021
Date Revised: 0
Prepared by:
Dorabelle N. Salayo
Teacher
Date: August 23, 2021
Reviewed by:
OFFICE OF THE PRINCIPAL Marilyn S. Rabeza
Junior High School Department Area Chairperson
Noted by:
Jose M. Giron, Jr.
CURRICULUM MAP Principal

1.4 prepare ingredients Quarterly) (2016).

based on the required
form and time frame
5. Components of salads - The knowledge, - independently prepare LO 2. Prepare a variety of  Pre-Assessment  Reflection paper Casabon B. A.  Self- discipline
6. Important considerations skills, salad and dressing salads and dressings  Formative  Formative (2019).  Perseverance
in salad preparation and attitudes 2.1 identify the Assessment assessment Introduction to  Cleanliness
7. Tools and equipment required components of a  Group project Commercial  Creativity
(Week 3) Cookery Kitchen
needed in salad making in preparing salad  Laboratory  Orderliness
February 2-5, Essentials & Basic
8. Methods of preparing appetizers 2.2 identify the factors to Activity
2022 Food Preparation
salad consider in salad  Cooking
Demonstration First Edition.
9. Kinds of salad dressing preparation Parañaque, Metro
 Quiz
and their ingredients 2.3 select and use correct Manila. AIMS
 Recitation
equipment in Skills & Systems
 Summative
preparing salads and assessment
Upgrading
(Week 4) dressings Services Co.
 Major Roque N. L. O..
February 7-12, 2.4 prepare a variety of examination
2022 salad Siggaoat J. P.
(Semi and (2016).
(Third Semi- 2.5 identify the different Quarterly)
Quarterly kinds of salad
Examination) dressings and their
ingredients
2.6 prepare salad

10. Factors and techniques in - The knowledge, - independently prepare LO 3. Present a variety of Casabon B. A.  Self- discipline
(2019).

Curriculum Map- TLE 9 Page 7

 Document Code: CM-TLE9
M.S. ENVERGA ACADEMY FOUNDATION, INC. Document Title: Curriculum Map TLE9
SAMPALOC, QUEZON Page No:
Revision No.: 0
Effectivity Date: August 2021
Date Revised: 0
Prepared by:
Dorabelle N. Salayo
Teacher
Date: August 23, 2021
Reviewed by:
OFFICE OF THE PRINCIPAL Marilyn S. Rabeza
Junior High School Department Area Chairperson
Noted by:
Jose M. Giron, Jr.
CURRICULUM MAP Principal

presenting salads and skills, salad and dressing salads and dressings Introduction to  Perseverance
dressings and attitudes 3.1 Present salads and Commercial  Cleanliness
11. Factors to consider in required dressings attractively Cookery Kitchen  Creativity
plating and presenting in preparing 3.2 Observe sanitary Essentials & Basic  Orderliness
Food Preparation
salads appetizers practices in
(Week 5) First Edition.
11.1. Balance presenting salad and Parañaque, Metro
February 14-19,
2022 11.2. Harmony dressing Manila. AIMS
11.3. Height 3.3 Identify the Skills & Systems
11.4. Color accompaniments of Upgrading
11.5. Texture salads and dressings Services Co.
12. Accompaniments of 3.4 Rate the finished Roque N. L. O..
salads products using rubric Siggaoat J. P.
(2016).
PREPARE SANDWICHES
(Week 6) 1. Tools, equipment, and - how to prepare - independently prepare LO 1. Perform mise en  Discussion  Reflection paper Casabon B. A.  Self- discipline
February 21-26, utensils needed in sandwiches sandwiches place  Picture presentation  Formative (2019).  Perseverance
2022 preparing sandwiches 1.1 clean, sanitize, and and analysis assessment Introduction to  Cleanliness
2. Variety of ingredients in prepare tools,  Research  Laboratory Commercial  Creativity
 Demonstration Activity Cookery Kitchen  Orderliness
preparing sandwiches utensils, and
 Work simplification  Cooking Essentials & Basic
3. Common culinary/industry equipment based on Food Preparation
terms used with regard to the required tasks  Observation Demonstration
 Quiz First Edition.
sandwiches 1.2 identify ingredients  Interview
 Recitation Parañaque, Metro
4. Classification of according to the given Manila. AIMS
 Summative
sandwiches recipe assessment
Skills & Systems
Upgrading

Curriculum Map- TLE 9 Page 8

 Document Code: CM-TLE9
M.S. ENVERGA ACADEMY FOUNDATION, INC. Document Title: Curriculum Map TLE9
SAMPALOC, QUEZON Page No:
Revision No.: 0
Effectivity Date: August 2021
Date Revised: 0
Prepared by:
Dorabelle N. Salayo
Teacher
Date: August 23, 2021
Reviewed by:
OFFICE OF THE PRINCIPAL Marilyn S. Rabeza
Junior High School Department Area Chairperson
Noted by:
Jose M. Giron, Jr.
CURRICULUM MAP Principal

 Major Services Co.

1.3 identify culinary terms
examination Roque N. L. O..
related to sandwiches Siggaoat J. P.
(Semi and
identify type/classification of Quarterly) (2016).
sandwiches
- how to prepare - independently prepare LO 2. Prepare a variety of  Demonstration  Formative Casabon B. A.  Self- discipline
sandwiches sandwiches sandwiches assessment (2019).  Perseverance
5. Components of the  Laboratory Introduction to  Cleanliness
2.1 Identify sandwich
sandwich Activity Commercial  Creativity
component
6. Types of bread suited for  Cooking Cookery Kitchen  Orderliness
(Week 7) 2.2 Identify bread suited
sandwiches Demonstration Essentials & Basic
March 1-5, 2022 for sandwich making Food Preparation
7. Suitable filling and  Quiz
2.3 Suitable filling and First Edition.
spreads for each type of  Recitation
spreads Parañaque, Metro
sandwich  Summative
2.4 Select and prepare Manila. AIMS
8. Methods of preparing assessment
glazes/sweet sauces Skills & Systems
sandwiches  Major
Upgrading
2.5 Prepare sandwiches examination
9. Suggested Projects: Services Co.
(Week 8) using sanitary (Semi and
March 6-12, 2022
9.1. Hot sandwich Roque N. L. O..
practices Quarterly)
(Third Quarterly 9.2. Cold sandwich Siggaoat J. P.
LO 3. Present a variety of
Examination) 9.3. Open-faced (2016).
sandwiches
sandwiches
3.1 Portion and control of
9.4. Rolled sandwiches
sandwiches and their
9.5. Stuffed sandwiches
ingredients
9.6. Etc.
3.2 Present sandwiches
attractively

Curriculum Map- TLE 9 Page 9

 Document Code: CM-TLE9
M.S. ENVERGA ACADEMY FOUNDATION, INC. Document Title: Curriculum Map TLE9
SAMPALOC, QUEZON Page No:
Revision No.: 0
Effectivity Date: August 2021
Date Revised: 0
Prepared by:
Dorabelle N. Salayo
Teacher
Date: August 23, 2021
Reviewed by:
OFFICE OF THE PRINCIPAL Marilyn S. Rabeza
Junior High School Department Area Chairperson
Noted by:
Jose M. Giron, Jr.
CURRICULUM MAP Principal

FOURTH QUARTER
PREPARE DESSERTS
 Demonstration  Formative Casabon B. A.  Self- discipline
assessment (2019).  Perseverance
LO 1. Perform mise en
 Laboratory Introduction to  Cleanliness
place Commercial
Activity  Creativity
1.1 Identify tools and Cookery Kitchen
(Week 1) . Tools, equipment, and  Cooking  Orderliness
equipment needed in Demonstration Essentials & Basic
March 14-19, utensils needed in
preparing desserts  Quiz Food Preparation
2022 preparing deserts
- how to prepare - independently prepare 1.2 Importance of dessert  Recitation First Edition.
2. Importance of desserts
desserts desserts in a meal  Summative Parañaque, Metro
(Week 2) 3. Classifications of dessert Manila. AIMS
March 21-26, 1.3 Classify desserts assessment
and their characteristics Skills & Systems
2022 according to types of  Major
ingredients used Upgrading
examination
Services Co.
1.4 identify characteristics (Semi and
Roque N. L. O..
of desserts Quarterly)
Siggaoat J. P.
(2016).
(Week 3) 4. Varieties of ingredients in - how to prepare - independently prepare LO 2. Prepare desserts  Demonstration  Formative Casabon B. A.  Self- discipline
March 28-April 2, preparing desserts desserts desserts 2.1 identify ingredients for assessment (2019).  Perseverance
2022 5. Methods of preparing desserts  Laboratory Introduction to  Cleanliness
desserts 2.2 select and prepare Activity Commercial  Creativity
 Cooking Cookery Kitchen  Orderliness
6. Sauces for desserts sweet sauces
Demonstration Essentials & Basic
7. Suggested Projects : 2.3 prepare variety of Food Preparation
(Week 4) 7.1. Fruit dessert desserts and sauces using  Quiz
April 4-8, 2022  Recitation First Edition.

Curriculum Map- TLE 9 Page 10

 Document Code: CM-TLE9
M.S. ENVERGA ACADEMY FOUNDATION, INC. Document Title: Curriculum Map TLE9
SAMPALOC, QUEZON Page No:
Revision No.: 0
Effectivity Date: August 2021
Date Revised: 0
Prepared by:
Dorabelle N. Salayo
Teacher
Date: August 23, 2021
Reviewed by:
OFFICE OF THE PRINCIPAL Marilyn S. Rabeza
Junior High School Department Area Chairperson
Noted by:
Jose M. Giron, Jr.
CURRICULUM MAP Principal

sanitary  Summative Parañaque, Metro

7.2. Cream dessert practices assessment Manila. AIMS
2.4 follow workplace safety  Major Skills & Systems
(Fourth Semi- 7.3. Frozen dessert
procedures examination Upgrading
Quarterly 7.4. Hot dessert Services Co.
Examination) (Semi and
7.5. Etc Roque N. L. O..
Quarterly)
Siggaoat J. P.
(2016).
(Week 5) 8. Accompaniments for - how to prepare - independently prepare LO 3. Plate/Present  Discussion  Formative Casabon B. A.  Self- discipline
April 11-13,2022 desserts desserts desserts desserts  Demonstration assessment (2019).  Perseverance
9. Factors and techniques in 3.3 Identify dessert  Menu Planning  Laboratory Introduction to  Cleanliness
plating and presenting accompaniments and  Costing Activity Commercial  Creativity
 Designing of events  Cooking Cookery Kitchen  Orderliness
deserts hygienic procedures
Demonstration Essentials & Basic
9.1. Color 3.4 Present desserts  Planning of catering Food Preparation
9.2. Texture attractively services  Quiz
 Recitation First Edition.
(Week 6) 9.3. Height 3.5 Identify factors in
 Summative Parañaque, Metro
April 18-23, 2022 9.4. Flavor plating and presenting
assessment Manila. AIMS
9.5. Balance desserts  Major
Skills & Systems
Upgrading
examination
Services Co.
(Week 7) (Semi and
Roque N. L. O..
April 26-30, 2022 Quarterly)
Siggaoat J. P.
(2016).
PACKAGE PREPARED FOOD STUFF
(Week 8) 1. Functions of food - how to prepare - independently prepare LO 1. Select packaging  Demonstration  Formative Roshni R.M. et, al.  Self- discipline
May 10-12, 2022 packaging and its desserts desserts materials assessment (2018). TLE for  Perseverance

Curriculum Map- TLE 9 Page 11

 Document Code: CM-TLE9
M.S. ENVERGA ACADEMY FOUNDATION, INC. Document Title: Curriculum Map TLE9
SAMPALOC, QUEZON Page No:
Revision No.: 0
Effectivity Date: August 2021
Date Revised: 0
Prepared by:
Dorabelle N. Salayo
Teacher
Date: August 23, 2021
Reviewed by:
OFFICE OF THE PRINCIPAL Marilyn S. Rabeza
Junior High School Department Area Chairperson
Noted by:
Jose M. Giron, Jr.
CURRICULUM MAP Principal

importance 1.1 Define packaging, its  Laboratory Lifelong Learning  Cleanliness

2. Types of packaging importance and Activity (Book 1) Textbook.  Creativity
Materials functions  Cooking 4/F SEDCCO 1  Orderliness
3. Safety procedures in 1.2 Select packaging Demonstration Bldg. 120 Thailang
 Quiz corner Legaspi St.
packaging food materials in
 Recitation Legaspi Village,
4. Methods of food accordance with 1229 Makati City,
packaging enterprise standards  Summative
assessment Philippines. Diwa
5. Labeling of packaged food Learning System,
 Major
LO 2. Package food items Inc.
examination
(Clearance and 2.5 Package food items in (Semi and
(Fourth Quarterly compliance with Quarterly)
Examination) Occupational Health
and Safety Procedures
2.6 Adopt appropriate
packaging method
according to
enterprise standards
2.7 Label food according
to industry standards

Curriculum Map- TLE 9 Page 12

 Document Code: CM-TLE9
M.S. ENVERGA ACADEMY FOUNDATION, INC. Document Title: Curriculum Map TLE9
SAMPALOC, QUEZON Page No:
Revision No.: 0
Effectivity Date: August 2021
Date Revised: 0
Prepared by:
Dorabelle N. Salayo
Teacher
Date: August 23, 2021
Reviewed by:
OFFICE OF THE PRINCIPAL Marilyn S. Rabeza
Junior High School Department Area Chairperson
Noted by:
Jose M. Giron, Jr.
CURRICULUM MAP Principal

Curriculum Map- TLE 9 Page 13