FAIR GEMS ACADEMY INC.

,
Catubig, Northern Samar

CURRICULUM MAP
SY: 2022-2023

SUBJECT: COOKERY 7 GRADE LEVEL: GRADE-7

QUARTER: I UNIT TITLE:
TEACHER: JONALD E. NOBLE
Subject Description:
This is exploratory subject in Cookery, which leads to National Certificate Level II (NC II). It covers five common competencies that a high school student ought to possess,
namely: 1) knowledge of the use of tools, equipment, and paraphernalia; 2) maintenance of tools, equipment, and paraphernalia; 3) performance of mensuration and
calculation; 4) interpretation of technical drawings and plans; and 5) the practice of Occupational Health and Safety Procedures (OHSP) The preliminaries of this
exploratory course include the following: 1) discussion on the relevance of the course; 2) explanation of key concepts relative to the course, and 3) exploration of career
opportunities.

QTR
CONTENT PERFORMANCE LEARNING
& MOST LEARNING INSTITUTIONAL
UNIT TOPIC STANDARD STANDARD ASSESSMENT STRATEGIES RESOURCES
WEEK COMPETENCIES CORE VALUES
ACTIVITIES
NO. …
QUARTER 1
Week Basic concepts in The learners The learners A.1 Explain basic Written Test A.1 Self-Assessment Cookery
1 cookery demonstrate an independently concepts in Exploratory by
understanding demonstrate cookery. Self-Reflection A.1 Class discussion Cecilio Elena
Relevance of the of basic common the definition and P. Delos
course concepts and competencies in A.2 Discuss the Performance importance of Reyes, Ed.D/
theories in cookery as relevance of the Rubrics Cookery. Arianne Flor
Career cookery prescribed in the course C.Noynay,
opportunities TESDA Training A.2 MAVED
Regulation A.3 Explore Oral Questioning
opportunities for
cookery as a career A.2
Role Playing
 LO 1. Generate a A.3
business idea that Slideshow/Picture
relates with a Analysis
career choice in
Cookery; A.4
A.4 Self SWOT Analysis
Discuss SWOT and Reflection
analysis
A.5 Making
A.5 Generate a Graphical
business idea based Presentation of
on the SWOT Simple Business
analysis Plan

Types of kitchen The learners The learners LO 1. Utilize Written Test A.6 Cookery
tools, equipment demonstrate an independently use appropriate Photo Exploratory by
and understanding and maintain tools, kitchen tools, Performance Identifications and Cecilio Elena
paraphernalia. the use and equipment, and equipment, and Task Familiarization P. Delos
maintenance of materials in paraphernalia. of different kitchen Reyes, Ed.D/
Uses of kitchen equipment in cookery according A.6 Identify tools, equipment, Arianne Flor
tools, equipment, cookery to standard appropriate kitchen and paraphernalia. C.Noynay,
and operating tools, equipment, MAVED
paraphernalia. procedures and paraphernalia. A.7
Audio-Video
A.7 Classify the Presentation
types of showing categorized
appropriate cleaning tools and
cleaning tools and equipment and its
equipment based proper usage
on their uses.

Week Types of LO 2. Maintain Written Test A,8 Cookery

2 chemicals for appropriate Kitchen Situational Exploratory by
cleaning and kitchen tools, Practical Test Analysis Cecilio Elena
sanitizing P. Delos
kitchen tools and equipment, and Performance A.9 Reyes, Ed.D/
equipment paraphernalia Task AVP Demonstration Arianne Flor
A.8 Select various of proper procedure C.Noynay,
Steps in cleaning types of chemicals in cleaning and MAVED
and sanitizing for cleaning and sanitizing kitchen
kitchen tools and sanitizing kitchen tools and equipment
equipment tools, equipment, following
and paraphernalia. manufacturer’s
Cleaning kitchen instructions.
premises (floor A.9 Clean and
and storage sanitize kitchen A.10
areas) tools and Visitation in a
equipment localize Food
Maintenance of following Business to
kitchen tools, manufacturer’s interview the
equipment, and instructions person managing it
work areas on clean & sanitize
A.10 tools, equipment,
Use cleaning tools, and paraphernalia
equipment, and in accordance to
paraphernalia in standard operating
accordance to procedures
standard operating
procedures Laboratory Activity:
Group Activity
Perform Proper
Cleaning &
Sanitizing tools,
equipment, and
paraphernalia in
accordance to
standard operating
procedures
Week Storing/stacking LO 3 Store and Case A.11 Cookery
3 tools and stack kitchen tools situational Demonstration of Exploratory by
equipment and equipment analysis proper storing and Cecilio Elena
A.11 stacking cleaned P. Delos
Store and stack and equipment and Reyes, Ed.D/
cleaned and utensils safely in Arianne Flor
equipment and the designated C.Noynay,
utensils safely in place. MAVED
the designated
place.

Week Types of The learners The learners LO 1. Carry out Written Test A.12 Cookery
4 measuring tools demonstrate an independently measurements and Knowledge Test on Exploratory by
and their uses understanding measure and calculations in a Chart abbreviations and Cecilio Elena
performing calculate required task Completion equivalents of P. Delos
Measuring mensuration ingredients in A.12 Test measurements Reyes, Ed.D/
techniques of and calculation cookery Give the Arianne Flor
ingredients in cookery abbreviations and Performance A.13 C.Noynay,
a. Dry equivalents of Task Comparison of MAVED
ingredients measurements. measuring
b. Liquid Self-Reflection techniques of Dry
ingredients A.13 and Liquid
Measure ingredients
Measurement ingredients according to recipe
abbreviations according to recipe requirement
requirement.
Equivalent
measurements A.14 A.14
Convert systems of Making Chart
Conversion of measurement Conversion
weights and according to recipe
measurements requirement A.15
Individual Activity
Substitution of A.15 Demonstration on
ingredients Actual measuring of
 Perform ingredients
substitution of substitution/
ingredients conversion

Week Costing the LO 2. Calculate Written Test A.16 Oral Cookery

5 finished cost of production Discussion and Exploratory by
products/recipes A.16 Case Questioning Cecilio Elena
 Expenses Discuss principle of Situational P. Delos
 Mark-up Costing Analysis A.17 Reyes, Ed.D/
 Selling price Estimation of Cost Arianne Flor
 Profit A.17 Production C.Noynay,
Compute cost  Expenses MAVED
production  Mark-up
 Selling price
 Profit
Week Concepts of the The learners The learners LO 1. Importance Quiz A.17 Oral Cookery
6 following: demonstrate an independently of Occupational Discussion and Exploratory by
1.1. Safety understanding practice Health and Safety Self-Reflection Questioning Cecilio Elena
1.2. Health the practice of occupational Procedures P. Delos
1.3. OHSP occupational health and safety A.18 Self-Assessment Reyes, Ed.D/
standards health and Recognize the Arianne Flor
2. Safety safety importance of C.Noynay,
Regulations OHSP MAVED
2.1. Clean Air
Act
2.2. Building
Code
2.3. National
Electrical and
Fire Safety Code
2.4. Ph OSHS
Week Types of LO 2. Identify Case A.19 Cookery
7 Hazard/Risk in Hazards and Risks Situational Photo Exploratory by
the work place in the Workplace Analysis Identifications and Cecilio Elena
3.1. Physical A.19 Familiarization P. Delos
3.2. Biological Reyes, Ed.D/
 3.3. Chemical Determine the of different types of Arianne Flor
3.4. Fire types of hazards hazards and risks C.Noynay,
and risks the the workplace MAVED
workplace

Week Control hazards LO 3. Evaluate and Performance A.20 Cookery

8 and risks in the Control Hazards Task AVP Demonstration Exploratory by
workplace and Risks in the of Actual procedure Cecilio Elena
4.1. Workplace Self-Reflection for controlling P. Delos
Environmental A.20 hazards/risks. Reyes, Ed.D/
control Follow consistently Performance Arianne Flor
4.2. Work OHS procedure for Task A.21 C.Noynay,
practice control controlling AVP MAVED
4.3. Personal hazards/risks. Proper Wearing of
Protective Protective
Equipment A.21 Equipment (PPE) in
(PPE) Use Personal accordance with
5. Emergency- Protective OHS.
related drills and Equipment (PPE)
training in accordance with A.22
6. Occupational OHS. Poster Making
Health and Advocacy
Safety personal A.22
record Maintain OHSP
awareness

Noted By; Approved By;

JENNY ROSE O. ACOMPANIADO EMERSON H. ANGELES

JHS-Coordinator School Principa