Republic of the Philippines

Christ the Lord Institute Foundation Lucena City, Inc.

JUNIOR HIGH SCHOOL DEPARTMENT

CURRICULUM MAP IN TLE

GRADE 8
S.Y: 2021-2022

Prepared by:

LOGELLA PALMERO - LUCERO

TLE Teacher
SUBJECT : TLE-HE QUARTER : THIRD
GRADE : Grade 8 TOPIC : COOKERY

PRIORITIZED ACTIVITIES / RESOURCES INSTITU

QUARTER / UNIT CONTENT PERFORMANCE COMPETENCIES OR TIONAL
ASSESSMENT
MONTH TOPIC CONTENT STANDARDS STANDARDS SKILLS / AMT LEARNING OFFLINE ONLINE CORE
GOALS VALUES
ACQUISITION
“Lights, Camera,
Action!)
Week 1 – 2 LO 1. Utilize Picture Analysis:
appropriate kitchen Picture Analysis:
tools, equipment and A1. .Identify types of Students will Identify
Students will identify and analyze the of
paraphernalia The Learners The learners tools, equipment and and analyze the kitchen
(Diagnostic) Written kitchen tools, Creativ
demonstrate an independently use and paraphernalia tools, equipment and equipment and
Work: Identify the eness
understanding the maintain tools, paraphernalia through
word/s that best paraphernalia show by
use and equipment, and module. Performance
describes the following the teacher.
maintenance of materials in cookery graded using scoring
statements. Performance graded
1.Types of kitchen equipment in according to standard rubrics prepared by the using scoring rubrics Respo
tools, equipment and cookery operating procedures teacher. prepared by the nsible
paraphernalia teacher.
(Formative) and
Identification: List TLE_HECK7/8UT-Oa-
produc
2.Uses of kitchen down all the tools and 1 tive
tools, equipment, and equipment found in citizen
paraphernalia your kitchen and write Technology and https://
their uses. Livelihood Education www.youtube.com/
pp.25-34 watch?
Social
DEPED Learning
Module
Aware
eHow.comhtt:// ness
www.ehow.com/
how_473453_

Picture Analysis: Picture Analysis:

3. Types of (Diagnostic) Written
appropriate cleaning Students will analyze Students will analyze
Work:
tools and equipment the cleaning kitchen the cleaning kitchen
tools, equipment and tools, equipment and
 based on their uses
A2. Classify the types of
appropriate cleaning tools
and equipment based on
their uses
LO 2. Maintain
appropriate kitchen
tools, equipment,
and paraphernalia
1.Types of chemicals
Week 3 for cleaning and A3..Select various types
sanitizing kitchen
tools and equipment
of chemicals for cleaning
and sanitizing kitchen
2.Steps in cleaning
tools, equipment, and
and sanitizing kitchen
paraphernalia
tools and equipment
A4. Clean and sanitize tools
and equipment following
manufacturer’s instructions use
cleaning tools, equipment, and
paraphernalia in accordance to
standard operating procedures
maintain kitchen tools,
equipment, and work areas.
TRUE or FALSE paraphernalia through paraphernalia through
pictures shown in the pictures shown in the
Write True if the module. Performance module. Performance
statement is correct and graded using scoring graded using scoring
write False if the
rubrics prepared by the rubrics prepared by the
statement is wrong. teacher. teacher.
(Formative)
Fill in the blanks with Performance Task: Performance Task:
the missing words to
complete the steps in Students will clean and
cleaning the gas stove. sanitize the kitchen
tools and equipment in Students clean and
(Diagnostic) sanitize the kitchen
their kitchen areas.
tools and equipment in
Written Work: Students take a picture
their kitchen areas
while performing the
1.Identify the while performing the
task then paste the
categories of picture and submit. The task. Students take a
cleaning agents and performance graded by picture and sending
approved chemical the teacher using the through
sanitizers. scoring rubrics. messenger. The
students performance
2.Give the different graded by the teacher
factors that influence
using scoring rubrics.
the effectiveness of
chemical sanitizers.
3.Analyze the steps in
cleaning kitchen
premises.
(Formative)
A. Chronological
arrangement: Arrange
the following steps
write A for the first
step, B for the second
and so on.
B. Complete the table
by analyzing the
advantages and
 disadvantages of
using chemicals.

MAKE MEANING
LO 1. Carry out
measurements and
calculations in a
required task A1. Give the abbreviations and (Diagnostic) Performance Performance Task : Critical
equivalents of measurements thinking
1.Measurement and Written Work: Task: Students will cook
abbreviations pancake/hotcake and
Fill in the blanks with Students will cook apply the correct
the correct answer to pancake/hotcake and measurement of Respon
make the statement apply the correct ingredients. The
2.Equivalent A2. Measure ingredients sible
complete. students take a picture
measurements according to recipe requirement measurement of
ingredients. The while performing the
3.Convertion of students take a photo task and send through
Week 4-5
measurements (Formative) while performing the messenger. The
task and submit through performance graded
4.Substitution of A. Analogy: Complete using scoring rubrics.
the table below by their parents. The task
ingredients
knowing the correct graded using scoring
A3. convert systems of abbreviation of rubrics.
measurement according to measurements.
3.Convertion of recipe requirement
measurements

4.Substitution of B. Matching Type:

ingredients Match column A with
the correct equivalent
A4.Perform substitution of measurements and
ingredients
substitution of
ingredients in column
B. Write the letter only.

TRANSFER

A1. Discuss principles of (Diagnostic) Performance Task: Performance Task: Creativ

costing ity
Written Work: Computation: Practice Computation: Practice
costing based on the costing based on the
LO 2. Calculate cost Identify the principle of given recipe that shows given recipe that
of production A2. Compute cost of costing. in your learning shows in GENYO.
 production module. Accomplish Accomplish the task
the task and submit through GENYO.
1. Principle of costing (Formative) through your parents. Resour
A. 1.Explain how to cefulne
calculate the cost of ss
2.Calculating cost of production.
production
2.What is the formula
use for costing of the Collabor
product? ation

Performance Task:
Week 6-8 B.Calculation:
Slogan/Poster Making
Using the given recipe.
Students will make
1.Importance of Compute for the total
slogan and create Performance Task: Life
occupational health A3. Recognize the importance purchase cost and
poster making based on
impose 50% markup Skills
and safety of OSH the topic/lesson Slogan/Poster
follow the formula and
discussed by the teacher Making knowled
below.
in title “Practice ge that
Students will make
Occupational Health will
slogan and create
and Safety” to be contribut
1.1 recognize the poster making based
(Diagnostic) submitted by the e to the
importance of OSH on the topic discussed
parents. nation
Written Work: by the teacher in title
“Practice Occupational building
The students
Identify the performance graded by Health and Safety”
hazard/accident in a the teacher using sending through
The learners workplace. Write the scoring rubrics. messenger.
independently measure possible ways of
and calculate controlling it. The students
ingredients in cookery performance graded
The learners (Formative) by the teacher using
demonstrate an scoring rubrics
understanding Give at least three TLE_HECK7/8OHSP-
performing importance of Oh-8
mensuration and occupational health and
safety. Technology and TLE_HECK7/8OHSP-
calculation in
Livelihood Education Oh-8
cookery (Summative) pp.72-77
Technology and
The learners Long Test DEPED Learning Livelihood Education
The learners independently practice Module pp.72-77
Multiple Choice:
demonstrate occupational health
and safety Read and analyze the DEPED Learning
an
statement below. Write
 understanding the letter of the correct Module
the practice of answer.
https://
occupational www.youtube.com/
health and watch
safety

Prepared by: Checked by:

LOGELLA P. LUCERO CYNTHIA B. LADINES
TLE Teacher Principal