BUENASHER LEARNING ACADEMY INC.

Km.39 Cityland Ave., Pulong Buhangin, Sta. Maria, Bulacan

K to 12 CURRICULUM
CURRICULUM INSTRUCTIONAL GUIDE
SCHOOL YEAR 2022- 2023

QUARTER: First Quarter TOPICS: Cookery

TEACHER: Emperatriz V. Cruz SUBJECT: TLE 7
GRADE LEVEL: 7 DATE OF IMPLEMENTATION: OCTOBER 10-21,2022
RESOURCES: Textbooks MATERIALS: Textboooks, Powerpoint Presentation
CONTENT STANDARD PERFORMANCE STANDARD

The learners demonstrate and understand the different techniques in food preparation The learners independently use and maintain tools, equipment, and materials in cookery
according to standard operating procedures

FORMATION STANDARD
The learners utilize appropriate kitchen tools, equipment, and paraphernalia in different techniques in food preparation

LEARNING GOAL:AQUISITION
LEARNING COMPETENCIES LEARNING TARGETS ASSESSMENT STRATEGIES

I can identify the different techniques in Board works

Identify the different techniques in food food preparation Recitation Performance Task
preparation

LEARNING GOAL: MAKE MEANING

EU AND EQ”s LEARNING TARGETS ASSESSMENT STRATEGIES

I can classify the different techniques in

food preparation Practical Test Practical Test
Distinguish the different techniques in food
preparation

LEARNING GOAL: TRANSFER

TRANSFER GOAL LEARNING TARGETS ASSESSMENTS STRATEGIES
I can clean and sanitize kitchen tools and Performance task Execution Performance
 To select various types of chemicals for
cleaning and sanitizing kitchen tools,
equipment, and paraphernalia
VALUES INTEGRATION
INSTITUIONAL CORE VALUES
Prepared By:
Mrs. Emperatriz V. Cruz
Subject Teacher
equipment following manufacturer’s
instructions use cleaning tools, equipment,
and paraphernalia in accordance to standard
operating procedures maintain kitchen tools,
equipment, and work areas
Orderliness, Responsibility.
To show the orderliness with the sense of Responsibility.
Checked By:
MRS. NATIVIDAD H. SAN PEDRO
School Principal
 BUENASHER LEARNING ACADEMY INC.
Km.39 Cityland Ave., Pulong Buhangin, Sta. Maria, Bulacan

K to 12 CURRICULUM
CURRICULUM INSTRUCTIONAL GUIDE
SCHOOL YEAR 2022- 2023

QUARTER: First Quarter TOPICS: Cookery

TEACHER: Emperatriz V. Cruz SUBJECT: TLE 7
GRADE LEVEL: 7 DATE OF IMPLEMENTATION: OCTOBER 24- NOVEMBER 11, 2022
RESOURCES: Textbooks MATERIALS: Textboooks, Powerpoint Presentation
CONTENT STANDARD PERFORMANCE STANDARD

The learners demonstrate an understanding performing mensuration and calculation in The learners independently measure and calculate ingredients in cooker
cookery

FORMATION STANDARD
The learners . carry out measurements and calculations in a required task

LEARNING GOAL:AQUISITION
LEARNING COMPETENCIES LEARNING TARGETS ASSESSMENT STRATEGIES

I can give the abbreviations and Board works

To give the abbreviations and equivalents of equivalents of measurements. Recitation Performance Task
measurements

LEARNING GOAL: MAKE MEANING

EU AND EQ”s LEARNING TARGETS ASSESSMENT STRATEGIES

To measure ingredients according to recipe I can measure the ingredients according to

requirement recipe requirements Performance Test Execution Performance
Quiz

LEARNING GOAL: TRANSFER

TRANSFER GOAL LEARNING TARGETS ASSESSMENTS STRATEGIES

To convert systems of measurement according I can perform substitution of ingredients.

to recipe requirement Performance task Execution Performance
 VALUES INTEGRATION Creativeness

To show the creativity in substation of ingredients

INSTITUIONAL CORE VALUES

Prepared By: Checked By:

Mrs. Empetariz V. Cruz MRS. NATIVIDAD H. SAN PEDRO

Subject Teacher School Principal