Our Lady of the Pillar College- San Manuel Inc.

San Manuel, Isabela

BASIC EDUCATION DEPARTMENT
S.Y. 2020-2021

CURRICULUM MAP IN TECHNOLOGY AND LIVELIHOOD EDUCATION 9

Subject: TLE – COOKERY
Grade Level: Grade 9
Teacher : Ms. Erneleigh Rheyn M. Miranda

Term /Month Unit Content Performance Competencies Assessment Activities Resources Institutional
/Quarter Topic/Content Standard/s Standard/s Core Values
Power Supporting Offline Online

First Quarter/ First LESSON 1: The learners The learners shall LO 1. 1.1 identify the -Actual performance Modular Video -Pictures Accountable and
Grading Period CLEANING AND should be able be able to; Clean, chemicals to be of individual student activity Making -Videos Christ-oriented
MAINTAINING to: • Maintain clean sanitize, utilized in cleaning (Vlog/Video and Vlog -Modules
 Demonstrate kitchen tools, and and sanitizing kitchen Presentation) Activity – -Graphic Responsible
KITCHEN TOOLS,
understanding equipment, and store tools and equipment  Preparation for 1, showing Organizer Filipino citizen
EQUIPMENT, AND of basic premises to kitchen 1.2 prepare cleaning cleaning agents Identifyin their task worksheet with social and
PREMISES. concepts and become a tools agents in accordance  Clean and g environmental
underlying responsible and with sanitize chemicals Sample consciousness
1. Kitchen tools and theories and Filipino citizen equipm manufacturer’s equipment’s Pg_____ Guide
equipment to be principles in with deep ent instructions  Cleaning the Videos:
cleaned, sanitized, cleaning and concern for the 1.3 clean and sanitize kitchen areas that
and stored maintaining environment kitchen tools in is used 1.
2. Types of kitchen tools • Perform mise accordance https://w
equipment en place with prescribed ww.yout
chemicals used in
and premises • Prepares standards ube.com/
cleaning and appetizers 1.4 store cleaned
to develop a watch?
sanitizing kitchen deep concern kitchen tools and v=Ymc8
tools and for the equipment 2XQPBd
equipment environment. safely in the A
3. Methods of designated space
cleaning and
sanitizing kitchen  Demonstrate 2.
tools and understanding 2.1 recognize kitchen https://w
of basic premises to be -Paper and Pen ww.yout
equipment (modular)
concepts and LO 2. cleaned and ube.com/
4. Proper Essay Activity 2
underlying Clean sanitized watch?
dishwashing Pg._____
theories and and 2.2 clean the kitchen v=QNw
techniques principles in sanitize area hygienically in M2F8O
5. Techniques in preparing kitchen accordance with food -Actual performance OH0
storing cleaned appetizers to premise safety and of individual student
become a s occupational health (Vlog/Video 3.
kitchen tools and
 equipment rresponsible regulations Presentation) https://w
6. Surfaces to be Filipino 2.3 clean surfaces  Clean and ww.yout
cleaned citizen. without damaging sanitize ube.com/
property and equipment’s watch?
7. Types and uses of
adversely affecting  Use cleaning v=HlQpj
cleaning agents health agents and follow npus-k
8. Sanitation 2.4 use cleaning safety first aid
procedures agents in sanitizing procedure 4.
9. Cleaning kitchen https://w
schedules premises safely ww.yout
2.5 follow cleaning ube.com/
schedule based on watch?
LESSON 2:
enterprise v=wxWy
PREPARING procedures XUukB
APPETIZERS 2.6 follow safety and CA
first aid procedures
1. Identification of
tools and equipment
needed 1.2 classify appetizers
2. Tools, equipment, according to 5.
ingredients https://w
and utensils needed in
1.3 identify ww.yout
preparing appetizers ingredients according -Paper and Pen ube.com/
3. Cleaning, to the given (modular) watch?
sanitizing, and LO 1. Recipe Graphic Organizer v=GBqm
preparing tools and Perform Identification k7gO7lQ
utensils to be used mise en Activity 3
4. Classification of place Pg._____ 6.
appetizers - https://w
identify ww.yout
5. Variety of
tools ube.com/
ingredients in and watch?
preparing appetizers equipm v=P8Lfy
6. Nutritional value of ent O2qKsc
appetizer needed
in the
preparat
ion of
7.
appetiz 2.1 differentiate https://w
ers between hot and cold ww.yout
appetizers ube.com/
2.2 prepare a variety watch?
LO 2. of appetizers v=X6L7
Prepare 2.3 follow workplace YMbPQ
a range safety procedures -Actual performance
of individual student 1I
of
appetiz (Vlog/Video
Presentation) 8.
ers https://w
 Explain the
3.1 identify the Activity 4 ww.yout
difference of Hot
 fundamental of and Cold and Pg._____ ube.com/
plating present variety of watch?
3.2 identify the appetizers v=AP0x
LO 3. accompaniments of 3n4MYJ
Present appetizers -Paper and Pen Y
a range 3.3 present appetizers (modular)
of attractively -Actual performance 9.
appetiz 3.4 observe sanitary of individual student https://w
ers practices in presenting (Vlog/Video ww.yout
appetizers Presentation) ube.com/
 Present watch?
appetizers Activity 5 v=vNtFv
Pg._____ LGJyDw

4.1 utilize quality 10.

trimmings https://w
4.2 keep appetizers in ww.yout
appropriate ube.com/
conditions to watch?
maintain their v=JBK_
LO 4. freshness, quality, and FtabOP
taste -Paper and Pen A
Store
(modular)
appetiz
ers

Activity 6
Pg._____

GOAL Create a video in promoting cleanliness and sanitation in the kitchen and ensure success in preparing appetizers
ROLE A Chef
AUDIENCE Family and TLE Teachers
SITUATION Each student will do the role in the cooking show presentation
PRODUCT/PERFORMANCE Cooking Show Presentation (Vlog)

PERFORMANCE TASK.
TASK 1: Video Making
Materials:

 Smartphone, Camera or any gadgets for filming

 Frying pan
 Ladle
 Knife
 Chopping board
 Plates
 Spoon and Fork
 Bowl
 Condiments
 Ingredients for making appetizer and other things for garnishing.

Procedure:
a. Perform the mise en place – tools and ingredients are arranged in place and according to their order of use.
b. Choose and present at least one appetizer and show the process in your video.
c. Present the step-by-step procedure in making appetizers, demonstrate it in your video.
d. Present the finished products in individual containers complete with garnishing and/or accompaniments.

Rubric for Performance Task

Preparing Appetizers
  Excellent Good Satisfactory Poor
3 pts 2 pts 1 pts 0 pts
Cooperation/employability skills Excellent Good Satisfactory Poor
Learner demonstrated a Learner demonstrated some Learner participated but tended to Learner did not participate in all
willingness to complete all tasks. willingness to complete all tasks. play. Refuse non-preferred tasks, or tasks and did not demonstrate a
Participated very well though the Participated fairly well though the quit before all tasks were complete. willingness to work.
whole process of preparation. whole process of preparation.
Safety and Sanitation Excellent Good Satisfactory Poor
Learner followed all safety rules Learner followed some safety rules Learner barely followed safety rules Learner did not followed safety
 and sanitation guidelines in the and sanitation guidelines in the and sanitation guidelines in the rules and sanitation guidelines in
demonstration and food handling demonstration and food handling demonstration and food handling the demonstration and food
procedures excellently. procedures fairly procedures. handling procedures.

Clean-Up Excellent Good Satisfactory Poor

Learner left working area very
clean and tidy. All dishes were
washed. Tables were clean and
dry.
Plate Presentation Excellent
The presentation was very
creative. It contained excellent
color and plate well organized.
Final Product Excellent
Correct preparation of food
products resulted in excellent
flavor profiles, texture and
consistency.
Learner left working area fairly clean
and tidy. Not all dishes were washed.
Tables were fairly clean and dry.
Good
The presentation was good. It
contained color and plate was fairly
organized.
Good
Correct preparation of food products
resulted in good flavor profiles,
texture and consistency.
Learner left working area untidy.
Very few dishes were washed.
Tables were not clean and dry.
Satisfactory
The presentation was fair. It
contained some color and plate was
organized with some creativity.
Satisfactory
Final food product was edible; but
lacked in flavor, texture and
consistency.
Learner left working area dirty.
None of the dishes were washed.
Tables were left disorganized
and dirty.
Poor
The presentation lacked color
and plate was unorganized. It
contained no eye-appeal.
Poor
Final food product was under
cooked, and inedible. Flavor and
texture not visible.

Prepared by: MS. ERNELEIGH RHEYN M. MIRANDA, LPT CHECKED: MR. JAYZERTH A.
MARTINEZ, LPT
TLE Teacher JHS Coordinator

Noted by: MS. MARIJOE M. PIMENTEL, MAEd.

Principal

Transfer
a. Perform the mise en place – tools and ingredients
are arranged in place and according to their order of use.
b. Choose and present at least one appetizer and
Performance Standard show the process in your video.
The learners will be able to independently use their
c. Present the step-by-step procedure in making
knowledge to clean and maintain kitchen tools,
appetizers, demonstrate it in your video.
equipment, and premises, Perform mise en place, d. Present the finished products in individual
plan, prepare and serve appetizers as a guide to their containers complete with garnishing and/or accompaniments.
The learners shall be able to;
real-life situations.
• Maintain clean kitchen tools,
equipment, and premises to become a
responsible Filipino citizen with deep concern
for the environment.
• Perform mise en place
• Prepares appetizers Performance TAsk
Transfer Goal
- identify the chemicals to be utilized in cleaning and
sanitizing kitchen tools and equipment
- recognize kitchen premises to be cleaned and
sanitized
- identify ingredients according to the given recipe
- differentiate between hot and cold appetizers
- keep appetizers in appropriate conditions to maintain
their freshness, quality, and taste
Acquisition
LESSON 1: CLEANING AND
MAINTAINING KITCHEN TOOLS,
EQUIPMENT, AND PREMISES.
LESSON 2: PREPARING APPETIZERS
The learners should be able to demonstrate
understanding of basic concepts and underlying
theories and principles in cleaning and maintaining
kitchen tools equipment and premises and also
principles in preparing appetizers to become a
responsible Filipino citizen with deep concern for the
environment.