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  • Grade 9 First Quarter - Curriculum-Map

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    Reginald Jr Calderon
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    The document outlines the first quarter content standards and performance standards for a Grade 9 topic on preparing appetizers. Students will demonstrate understanding of kitchen safety and food preparation basics. They will identify tools, ingredients, and plating techniques for appetizers. Activities include practicing mise-en-place, classifying appetizers, differentiating between hot and cold types, preparing and evaluating a variety of appetizers, and following sanitation procedures. The goals are for students to develop competencies in food service and safety skills, and transfer their learning through performance tasks.

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    GRADE 9 FIRST QUARTER_CURRICULUM-MAP (1)

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    The document outlines the first quarter content standards and performance standards for a Grade 9 topic on preparing appetizers. Students will demonstrate understanding of kitchen safety and food preparation basics. They will identify tools, ingredients, and plating techniques for appetizers. Activities include practicing mise-en-place, classifying appetizers, differentiating between hot and cold types, preparing and evaluating a variety of appetizers, and following sanitation procedures. The goals are for students to develop competencies in food service and safety skills, and transfer their learning through performance tasks.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    10 views4 pages

    Grade 9 First Quarter - Curriculum-Map

    Uploaded by

    Reginald Jr Calderon
    The document outlines the first quarter content standards and performance standards for a Grade 9 topic on preparing appetizers. Students will demonstrate understanding of kitchen safety and food preparation basics. They will identify tools, ingredients, and plating techniques for appetizers. Activities include practicing mise-en-place, classifying appetizers, differentiating between hot and cold types, preparing and evaluating a variety of appetizers, and following sanitation procedures. The goals are for students to develop competencies in food service and safety skills, and transfer their learning through performance tasks.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 4

    SUBJECT: T.L.

    E QUARTER: FIRST QUARTER

    GRADE LEVEL: NINE TOPIC: PREPARE APPETIZERS

    QUARTER CONTENT PERFORMANCE


    UNIT TOPIC: COMPETENCIES/ INSTITUTION
    / STANDARDS STANDARDS ASSESSMENT ACTIVITIES RESOURCES AL CORE
    CONTENT SKILLS VALUES
    MONTH (CS) (PS)

    First PREPARE The learners The learners ACQUISITION


    Quarter/ APPETIZERS demonstrate independently
    August- understanding demonstrate
    a.Clean, Mastery
    October of A1. Identify tools and equipment ●LM-COOKERY 9
    sanitize and Core (pages 57-59)
    Basic concepts competencies in needed in the preparation of A1. Name Me! Experimental
    store kitchen appetizers A1. Skills Trial ●https://bit.ly/32QFTOT
    and theories in cookery service
    tools and
    cookery as prescribed in ●https://bit.ly/3mRa7s9
    equipment lessons. TESDA Training
    b.Perform
    regulation Mastery
    Mise’en Place A2. Identify ingredients A2. View the ●LM-COOKERY 9
    A2. Fill Me in Innovation
    according to the given recipe ways (pages 65-68)
    c. Prepare a ●https://bit.ly/3EOTVOl Creativity
    range of
    Appetizers A3. Identify the fundamental of A3. Pose and A3. Complete ●LM-COOKERY 9 Mastery
    plating Dispose Me (pages 76-78)

    d. Present a ●https://bit.ly/3eIOOoj
    Creativity
    range of ●https://bit.ly/3mRa7s9 Experimental
    Appetizers

    e. Store
    Appetizers
    ●LM-COOKERY 9
    (pages 76-78) Mastery
    A4. Identify the A4. Detect ●https://bit.ly/3eIOOoj
    A4. Take Me In Experimental
    accompaniments of appetizers and Write

    MAKE MEANING

    M1. Clean, sanitize, and ●LM-COOKERY 9 Mastery


    M1. Writing
    prepare tools, utensils, and M1. Guided (pages 57-69)
    Generalizatio Creativity
    equipment based on the Generalization
    n ●https://bit.ly/32QFTOT
    required tasks Perseverance

    Mastery
    ●LM-COOKERY 9
    M2. Classify appetizers M2. Concept M2. Video (pages 57-69) Creativity
    according to ingredients Mapping Analysis Experimental
    ●https://bit.ly/3EOTVOl

    Mastery
    M3. Guided ●LM-COOKERY 9
    M3. Differentiate between hot M3. Critique (pages 69-75)
    Generalizatio Experimental
    and cold appetizers Writing
    n ●https://bit.ly/3eYKB01

    M4. Prepare a variety of M4. Make it for M4. Video ●LM-COOKERY 9 Mastery
    (pages 69-75)
    appetizers me Analysis
    ●https://bit.ly/3eYKB01
    Experimental
    Mastery
    M5. Evaluate the finished M5. Concept M5. Research
    ●https://bit.ly/3mRa7s9 Experimental
    product Mapping and Piled Up

    Creativity
    M6. Guided ●LM-COOKERY 9
    M6. Prove it (pages 78-80)
    M6. Utilize quality trimmings Generalizatio Perseverance
    more
    n ●https://bit.ly/3mRa7s9
    Mastery
    TRANSFER

    Mastery
    T1. Scaffold ●https://bit.ly/3eYKB01
    T1. Rate the finished product Experimental
    for Transfer ●https://bit.ly/3mRa7s9
    T1.Performance
    Task

    Perseverance
    ●LM-COOKERY 9
    T2. Follow workplace safety T2.Performance T2. Scaffold (pages 69-75)
    Globalization
    procedures Task for Transfer
    ●https://bit.ly/3eYKB01
    Mastery

    Experimental
    ●LM-COOKERY 9
    (pages 76-78) Globalization
    T3. Present appetizers T3.Performance T3. Scaffold
    attractively Task for Transfer ●https://bit.ly/3eIOOoj
    Creativity
    ●https://bit.ly/3FPJhrM
    Perseverance

    T4. Observe sanitary T4.Performance T4. Scaffold Globalization


    practices in presenting Task for Transfer
    ●LM-COOKERY 9
    appetizers (pages 76-78)
    Perseverance
    ●https://bit.ly/3FPJhrM
    Mastery
    ●https://bit.ly/3eIOOoj

    T5. Keep appetizers in Perseverance


    ●LM-COOKERY 9
    appropriate conditions to T5.Performance T5. Scaffold (pages 78-80)
    Mastery
    maintain their freshness, Task for Transfer
    ●https://bit.ly/3eFSbMI
    quality ,and taste

    Prepared By: Mr. Reginald V. Calderon Jr. Checked By: Mr. Marvin A. Rose Noted By: Ms. Nonette N. Adonay

    T.L.E Teacher Academic Coordinator Principal

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