LEON GUINTO MEMORIAL COLLEGE, INC.

TLE GRADE 10
CURRICULUM MAP
FIRST QUARTER

TERM UNIT TOPIC: CONTENT PERFORMANCE LEARNING ASSESSMENT LEARNING RESOURCES INSTRUCTIONAL
(N0): CONTENT STANDARDS STANDARDS COMPETENCIES (Formative, ACTIVITIES (Instructional CORE VALUES
MONTH Summative, Materials)
(TIME Diagnostic)
ALLOTMENT)
PERSONAL
ENTREPRENEURIA
L COMPETENCIES -
PECs
3 Days Introduction The learners The learners: 1. The learners: INTEGRATIV LM, CG in G10
1. Concepts in demonstrate an apply core 1. explain concepts E APPROACH Cookery, websites page
cookery understanding of : competencies in in – AICDR 17pages 4-12 To know what career
2. Relevance of the 1. core concepts cookery as cookery ACTIVITY opportunities have in
Quiz http://www.streetdirector Cookery
course and principles in prescribed in the 2. discuss the
“Talk and y.com/food_editorials/co
3. Career cookery TESDA Training relevance Construct” oking/cooking_tips/basic
opportunities Regulation of the course _principles_of_cookery.
3. explore career “Fill Me In” html
opportunities in
cookery “Complete Me” https://www.youtube.co
m/results?search_query=
career+opportunities+in
+cookery

http://www.jobmonkey.c
om/chefjobs/cooking-
opportunities/http://www
.jobmonkey.com/chefjob
s/cooking-opportunities/

https://www.google.com.
ph/search?q=chef&site=
webhp&source=lnms&tb
m=isch&sa=X&ved=0ah
UKEwiJv6z-
 LEON GUINTO MEMORIAL COLLEGE, INC.
TLE GRADE 10
CURRICULUM MAP
2afTAhXLFpQKHQDrA
Q8Q_AUIBigB&biw=1
366&bih=662#tbm=isch
&q=cookery&imgrc=_
3 Days 1. Assessment of - one’s PECs in - independently LO 1. Develop and
Personal cookery create a plan of strengthen PECs CONSTRUCTI LM, CG in G10
Competencies and action that needed in Cookery “Self- VISM Cookery, websites To develop skills
Skills strengthens/ 1.1 identify areas for Assessment” APPROACH – page 17 when it comes to
RMFD Pages 13-26 Personal
(PECs) vis-à-vis a further develops improvement,
Competencies in
practicing one’s PECs in development, and “Q & A” https://www.slideshare.n entrepreneurship.
entrepreneur/employee cookery growth 1.2 align Matching Type et/100001106607777/per
in a province. one’s PECs “Watch + sonal-entrepreneurial-
1.1. Characteristics according to his/her Listen = Learn” competencies-pecs-in-
1.2. Attributes business/career commercial-cooking
1.3. Lifestyle choice 1.3 create a ”THINK-
1.4. Skills plan of action that PAIR-SHARE” https://www.slideshare.n
1.5. Traits ensures success of et/djpprkut/tle-
2. Analysis of PECs in his/her “Think and entepreneur
Analyze”
relation business/career
https://prezi.com/gchfav
to a practitioner choice g_mx2m/personal-
3. Application of TLE_PECS10-0k-1 entrepreneurial-
PECs to the chosen competencies-pecs/
business/career

3 Days 1. Product - the environment - independently LO 1. Develop a

development and market in create a business product/ CONSTRUCTI LM, CG in To be innovative
2. Key concepts in cookery in one’s vicinity map service in Cookery Quiz VISM G10Cookery, websites
product development town/municipality reflective of a 1.1. identify what is APPROACH – page 17
RMFD
3. Finding value potential cookery of “value” to the Pages 13-26
4. Innovation market in the customer “Watch &
4.1. Unique Selling locality/town 1.2. identify the Inspire”
Proposition (USP) customer
1.3. explain what
makes a product
unique and
competitive
 LEON GUINTO MEMORIAL COLLEGE, INC.
TLE GRADE 10
CURRICULUM MAP
1.4. apply creativity
and innovative
techniques to
develop marketable
product
1.5. employ a
Unique Selling
Proposition
(USP) to the
product/service
TLE_ 10EM-0k-1
3 Days 5. Selecting a business LO 2. Select a INTEGRATIV LM, CG in G10
Idea business E APPROACH Cookery, websites Apply new idea and
6. Key concepts in idea based on the Multiple Choice – AICDR page 18 to create new product
selecting a business criteria ACTIVITY Pages 27-40 that will benefit the
industries.
idea and techniques set
“Think and Be creative
6.1. Criteria 2.1 enumerate Share”
6.2. Techniques various
criteria and steps in “Watch-
selecting a business Think-Learn”
idea
2.2 apply the “Think and
criteria/steps in Create”
selecting a viable
business idea
2.3 determine a
business
idea based on the
criteria/techniques
set
TLE_HECG10EM-
Ik-2

4 Days 7. Branding LO 3. Develop a Fill the Digram INTEGRATIV LM, CG in G10 Can create a business
brand for E APPROACH Cookery, websites that can help
the product – AICDR page 18-19 community.
3.1 identify the ACTIVITY Pages 41-48
 LEON GUINTO MEMORIAL COLLEGE, INC.
TLE GRADE 10
CURRICULUM MAP
benefits
of having a good ‘Picture https://www.youtube.co
brand Analysis” m/results?q=criteria+and
3.2 enumerate +steps+in+selecting+bus
“Group iness+ideas
recognizable brands
Thinking”
in the town/province
3.3 enumerate the “Watch-
criteria for Think-Learn”
developing
a brand “Let’s Brand
3.4 generate a clear It”
and
appealing product
brand

TLE_HECG10EM-
Ik-3
Quarter 1
LESSON 1 -
PREPARE EGG
DISHES (ED)
4 Days 1. Tools, utensils, and LO 1. Perform mise en INTEGRATIV LM, CG in G10
equipment needed in egg place E APPROACH Cookery, websites
preparation 1.1. clean, sanitize, Presentation – AICDR page 19
2. Cleaning and and ACTIVITY pages 53-56
sanitizing tools prepare tools, Quiz
and equipment utensils, and (Identification) “Let’s Try” https://www.youtube.co
3. Nutritional value and equipment needed in m/watch?v=RAFMIXPq
components of eggs preparing egg “Team 9BE
4. Characteristics of dished Thinking”
quality 1.2. identify an egg’s
fresh eggs components and its “Watch and
5. Ingredients for egg nutritive value Compare”
dishes 1.3. identify and
prepare
ingredients “Students’
according to Demonstration”
standard recipes
 LEON GUINTO MEMORIAL COLLEGE, INC.
TLE GRADE 10
CURRICULUM MAP
TLE_HECK10ED-
Ia-1

10 Days 6. Market forms of egg LO 2. Prepare and INTEGRATIV LM, CG in G10

7. Uses of eggs in cook E APPROACH Cookery, websites
culinary arts egg dishes Labelling – AICDR page 19
8. Varieties of egg dishes 2.1 identify the market ACTIVITY pages 58-63
9. Suggested projects: forms of eggs Fill the chart
10. Various egg dishes 2.2 explain the uses o Quiz “ Pick and
eggs in culinary arts Tell” http://www.incredibleeg
2.3 cook egg dishes in g.org/cooking-
accordance with the “Group school/eggcookery/make
prescribed salad Thinking” -an omelet

TLE_HECK10ED- “Let’s Try”

Ib-d-2
. “Draw It Out”

“Egg Recipe”

CONSTRUCTI LM, CG in G10

VISM Cookery, websites
APPROACH – page 19
RMFD (Recall, pages 64-83
Model,
Familiarize, http://www.epicurious.co
Decide) m/recipes/food/views/cu
cumber-basil-egg-salad-
“Charade” 364869

“We’re the https://www.youtube.co

Perfect Two” m/watch?v=dV0a_6iLvx
A
“Watch and
Check”
LEON GUINTO MEMORIAL COLLEGE, INC.
TLE GRADE 10
CURRICULUM MAP
LM, CG in G10
“Let’s Make It” Cookery, websites
page 19
pages 69-72

INTEGRATIV https://www.youtube.co
Quiz E APPROACH m/watch?v=s1oUDsonIz
– AICDR g
ACTIVITY
https://www.youtube.co
“Team m/watch?v=o27Zg6JWU
Thinking” VA

https://www.youtube.co
m/watch?v=egdu-
19VM5w

“Cooking Time” CONSTRUCTI LM, CG in G10

VISM Cookery, websites
APPROACH- page 19
RMFD pages 72-75

“Eggs Exhibit” https://www.youtube.co

m/results?search_query=
“Gallery Walk” how+to+fried+eggs

“Group Talk”

“Let’s Cook” INTEGRATIV LM, CG in G10

E APPROACH Cookery, websites
- EIBU page 19
ACTIVITY pages 75-80

https://www.youtube.co
“Gallery Walk” m/results?search_query=
how+to+make+scramble
d+eggs
 LEON GUINTO MEMORIAL COLLEGE, INC.
TLE GRADE 10
CURRICULUM MAP
“Group
Discussion” https://www.youtube.co
m/results?search_query=
how+to+make+omelette

4 Days 11. Factors for LO 3. Present egg INTEGRATIV LM, CG in G10

consideration in dishes E APPROACH Cookery, websites
presenting egg dishes: 3.1 select suitable – 4A’s page 19
11.1 Plating plates Cooking Time (Activity, pages 84-90
11.2 Garnishing according to Analysis,
11.3 Side dishes standards Abstraction,
12 OHS 3.2 present egg dishes Application)
hygienically and
attractively using “Output “Post and Tell”
suitable garnishing Presentation”
and side dishes “What’s on
sequentially within Your Mind?”
the required time
frame “Read-Pair-
Share”
TLE_HECK10ED-
Ie-3
4 days 13 Evaluation of the LO 4. Evaluate the INTEGRATIV LM, CG in G10
finished finished product “Ready, Set, E APPROACH Cookery, websites
product using rubrics 4.1 rate the finished Cook! – 4A’s page 19-20
products using (Activity, pages 96-98
rubrics Analysis,
Abstraction,
TLE_HECK10ED- Application)
Ie-4 “Homework
Report”

“Taste and
Rate”
 LEON GUINTO MEMORIAL COLLEGE, INC.
TLE GRADE 10
CURRICULUM MAP
PREPARE CEREALS
and STARCH DISHES
(CD)
1. Tools and equipment LO1. Perform mise en COLLABORA LM, CG in G10
needed place TIVE Cookery, websites
2. Quality of cereals and 1.1. prepare the tools, Enumeration APPROACH – page 20
starch equipment, and Quiz TDAR pages 102-109
dishes ingredients based on ACTIVITY
3. Nutritional value and prescribed standards (Think,
components of cereals 1.2. determine the Discuss, Act,
and sources and kinds of Reflect)
starch starch and cereals
4. Food sources and 1.3. identify the “ Common and
kinds of ingredients in the Get Me”
starch and cereals preparation of
5. Ingredients for starch various types of “Round Robin”
and starch and cereal
cereal dishes dishes
“Group
TLE_HECK10CD- Thinking”
If-5

6. Methods of cooking LO2. Prepare starch CONSTRUCTI LM, CG in G10

starch and VISM Cookery, websites
and cereal dishes cereal dishes “Feedbacking” APPROACH – page 20
7. Preparation of sauces 2.1 cook various types RMFD (Recall, pages 112-119
and of Model,
accompaniments for starch and cereal Familiarize,
starch dishes Decide)
and cereal dishes 2.2 prepare sauces and
8. Safety and hygienic accompaniments of “Guess It!”
practices selected starch and
in the kitchen cereal products “Name Some
9. Suggested projects: 2.3 follow safety and Recipes”
Cereal and starch dishes hygienic practices
while working in the
kitchen “Starchy
Conversation”
TLE_HECK10CD-
 LEON GUINTO MEMORIAL COLLEGE, INC.
TLE GRADE 10
CURRICULUM MAP
Ig-i-6 “Let the
Whole Class
Know”

“Cooking
Master Chef”

“Time to
Reflect”

10. Factors to consider in LO 3. Present starch COLLABORA LM, CG in G10

presenting starch and and “Draw to Learn” TIVE Cookery, websites
cereal cereal dishes Poster making APPROACH – page 20
dishes 3.1 present starch 3 A’s TDAR pages 130-134
10.1. Plating dishes Quiz (Think,
10.2. Garnishing with suitable plating Discuss, Act,
10.3. Sauces and garnishing Reflect)
10.4. Accompaniments according to
standards “Like or
Unlike”
TLE_HECK10CD-Ij-7
“Picture
Analysis”

“Telling the
Truth”

“Class
Reporting”
 LEON GUINTO MEMORIAL COLLEGE, INC.
TLE GRADE 10
CURRICULUM MAP
11.Techniques for LO4. Storing starch CONSTRUCTI LM, CG in G10
storing starch and cereal and VISM Cookery, websites
dishes 12.FIFO cereal dishes “Output APPROACH – page 20
4.1 store starch and Presentation” RMFD (Recall, pages 124-127
cereal at appropriate Model,
temperature Familiarize,
4.2 maintain optimum Decide)
freshness and quality
of starch and cereal “Share your
dishes according to Experience”
standards
4.3 store starch and “Picture
cereal according to Parade”
standard operating
procedures “Speak Out”

TLE_HECK10CD- “Reflect and

Ij-8 Check”

“Apply it Now”

Prepared by: CHRISTIAN MARK A. AYALA Checked by: MICHAEL R, BRIONES Noted by: CORAZON L. NATIVIDAD
Teacher TLE Department Head Principal
 LEON GUINTO MEMORIAL COLLEGE, INC.
TLE GRADE 10
CURRICULUM MAP

SECOND QUARTER

MATTER

TERM CONTENT CONTENT PERFORMANCE LEARNING ASSESSMENT LEARNING RESOURCES INSTRUCTIONAL

(N0): STANDARDS STANDARDS COMPETENCIES (Formative, ACTIVITIES (Instructional CORE VALUES
MONTH Summative, Materials) AND
(TIME Diagnostic) SUBJECT
ALLOTMENT) INTEGRATION
LEON GUINTO MEMORIAL COLLEGE, INC.
TLE GRADE 10
CURRICULUM MAP
 LEON GUINTO MEMORIAL COLLEGE, INC.
TLE GRADE 10
CURRICULUM MAP

THIRD QUARTER

EARTH AND SPACE

TERM CONTENT CONTENGT PERFORMANCE LEARNING ASSESSMENT LEARNING RESOURCES INSTRUCTIONAL
(N0): STANDARDS STANDARDS COMPETENCIES (Formative, ACTIVITIES (Instructional CORE VALUES
MONTH Summative, Materials)
(TIME Diagnostic)
ALLOTMENT)
 LEON GUINTO MEMORIAL COLLEGE, INC.
TLE GRADE 10
CURRICULUM MAP

FOURTH QUARTER

FORCE MOTION AND ENERGY

TERM CONTENT CONTENGT PERFORMANCE LEARNING ASSESSMENT LEARNING RESOURCES INSTRUCTIONAL

(N0): STANDARDS STANDARDS COMPETENCIES (Formative, ACTIVITIES (Instructional CORE VALUES
MONTH Summative, Materials) AND
(TIME Diagnostic) SUBJECT
ALLOTMENT) INTEGRATION

LEON GUINTO MEMORIAL COLLEGE, INC.

TLE GRADE 10
CURRICULUM MAP
LEON GUINTO MEMORIAL COLLEGE, INC.
TLE GRADE 10
CURRICULUM MAP