Weekly Home Learning Plan

Weekly Home Learning Plan for TLE 10 (COOKERY)

Second Quarter
Day & Learning MOST ESSENTIAL LEARNING Learning Tasks Mode of Delivery
Time Area COMPETENCIES
January 4-8 2021 (Week 1)

9:30 – Cookery 10 Perform Mise en Place 1. Study the Background Information for Learners of LAS
11:30 Prepare ingredients according to given recipe, Number 1: Principles in Preparing vegetables
required form, and time frame. Thaw frozen LAS Number 2: Characteristics of Quality Vegetables
vegetables and was raw vegetables following 2. Answer the Learning Activity 1-4 of LAS Number 1
1:00 – standard procedures 3. Answer the Learning Activity 1-4 of LAS Number 2
3:00pm

January 11-15, 2021 (Week 2)

9:30 – Cookery 10 Perform Mise en Place 1. Study the Background Information for Learners of LAS
11:30 Prepare ingredients according to given recipe, Number 3: Thawing Vegetables
required form, and time frame. Thaw frozen LAS Number 4: Washing raw vegetables following standard
1:00 – vegetables and was raw vegetables following Procedures
3:00pm standard procedures 2. Answer the Learning Activity 1-4 of LAS Number 3
3. Answer the Learning Activity 1-4 of LAS Number 4

1. Study the Background Information for Learners of LAS

Number 5: Market Forms of Vegetables
LAS Number 6: Factors to consider in the selection of
vegetables for culinary
2. Answer the Learning Activity 1-4 of LAS Number 5
3. Answer the Learning Activity 1-4 of LAS Number 6
January 18-22, 2021 (Week 3)

9:30 – Cookery 10 Prepare Vegetable Dishes 1. Study the Background Information for Learners of LAS
11:30 1. Identify market forms of vegetable Number 5: Market Forms of Vegetables
1:00 – 2. Select various kinds of vegetables according LAS Number 6: Factors to consider in the selection of
3:00pm to the given menu. vegetables for culinary
2. Answer the Learning Activity 1-4 of LAS Number 5
3. Answer the Learning Activity 1-4 of LAS Number 6

January 25-29 (Week 4)

9:30 – Cookery 10 Prepare Vegetable Dishes 1. Study the Background Information for Learners of LAS
11:30 3. Cook variety of vegetable dishes following Number 7: Method of Cooking Vegetable Dishes
1:00 – appropriate cooking methods to preserve 2. Answer the Learning Activity 1-4 of LAS Number 7
3:00 pm optimum quality and nutrition

February 1-5 (Week 5)

9:30 – Cookery 10 Prepare Vegetable Dishes 1. Study the Background Information for Learners of LAS
11:30 4. Cook variety of vegetable dishes following Number 8: Preparation of Sauces and Accompaniment for
appropriate cooking methods to preserve Serving Vegetable Dishes
1:00 - optimum quality and nutrition 2. Answer the Learning Activity 1-4 of LAS Number 8
3:00 pm 5. Prepare suitable sauces and accompaniment in
serving vegetable dishes

February 8-12 (Week 6)

9:30- Cookery 10 Present Vegetable dishes 1. Study the Background Information for Learners of LAS
11:30 1. Present vegetable recipe with appropriate sauces Number 9 – Presentation of Prepared Vegetable
1:00-3:00 and accompaniments Dishes
LAS Number 10 – Factors to consider in Plating

February 15-19 (Week 7)
9:30- Cookery Store Vegetables
11:30 10 1. Store vegetable based on the prescribed
location and temperature
2. Demonstrate vegetable storage in accordance
with FIFO, Operating Procedures and Follow
standard safety and hygiene
Evaluate the Finished Products
1. Rate the finished products using rubrics
February 22-26 (Week 8)
9:30 – Prepare and Cook Seafood Dishes
11:30 Perform Mise en Place
1. Prepare the kitchen tools, equipment and
1:00 – ingredients based on required standards.
3:00 pm 2. Identify types, varieties, market forms,
nutritive value and composition of fish and
seafood
3. Assemble ingredients according to recipe
Vegetable Dishes
2. Answer the Learning Activity 1-4 of LAS Number 9
3. Answer the Learning Activity 1-4 of LAS Number 10
1. Study the Background Information for Learners of
LAS Number 11 - Techniques in Storing Vegetables
LAS Number 12 - First In , First Out ( FIFO ), Safety and
Hygienic Practices in the Laboratory Kitchen,
Maintaining Optimum Freshness
LAS Number 13 - Evaluation of Finished Product
Using Rubrics
2. Answer the Learning Activity 1-2 of LAS Number 11
3. Answer the Learning Activity 1-2 of LAS Number 12
4. Answer the Learning Activity 1-2 of LAS Number 13
1. Study the Background Information for Learners of
LAS Number 14 - Preparing and Cooking
Seafood Dishes
2. Answer and Perform the Learning Activity 1-3 of
LAS Number 14
cards or enterprise standard.
4. Identify steps in processing fish.