LYCEUM-NORTHWESTERN UNIVERSITY

URDANETA CAMPUS
formerly Lyceum-Northwestern Florence T. Duque College, Inc.
Nancayasan, Urdaneta City, Pangasinan

LEARNING PLAN
S.Y. 2022 - 2023
Teacher: Johnson M. Fernandez Quarter:1
Learning Area: Technology and Livelihood Education Teaching Dates:
Grade/Level: Grade 10 No. of Meetings:

COURSE DESCRIPTION: This curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is designed for a Grade 10 student to develop the knowledge, skills, and
attitudes to perform Cookery tasks. It covers core competencies as follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, (3) preparation of vegetable dishes,
(4) preparation and cooking of seafood dishes, (5) preparation of stocks, sauces, and soups, (6) preparation of poultry and game dishes, and (7) preparation of and cooking meat.

DEVELOPMENTAL LESSON
Learning Objectives/Competencies Content/Topic Learning Procedures References/Materials
The Learners… A.EXPLORE: Prepares egg components and its nutritive
1. Identify an egg’s components and its nutritive Preparing and cook egg dishes value  Technology and livelihood
value B.ENGAGE: Understanding of concepts, and principles education by Josephine C.
2. identify and prepare ingredients according to in preparing egg dishes. Bernardino
standard recipes C. EXPLAIN: Explain the standard preparation of egg  Google meet/Google
3. prepare tools, utensils, and equipment needed in dishes Classroom/Power point
preparing egg dished D. EXTEND: Make a simple recipe for egg dishes
E. EVALUATE: Test for egg preparations

Prepared by: Checked & Reviewed by: Recommending Approval:

JOHNSON M. FERNANDEZ.LPT JENNEFER F. ACOSTA,LPT LEANDRO D. GONZALES, LPT

Subject Teacher JHS Coordinator OIC Principal

Approved by:
PRISCILLA R. CASTRO, EdD
Managing Director

LYCEUM-NORTHWESTERN UNIVERSITY
URDANETA CAMPUS
 formerly Lyceum-Northwestern Florence T. Duque College, Inc.
Nancayasan, Urdaneta City, Pangasinan

LEARNING PLAN
S.Y. 2021 - 2022
Teacher: Johnson M. Fernandez Quarter:1
Learning Area: Technology and Livelihood Education Grade 10 GHS Teaching Dates:
Grade/Level: Grade 10 No. of Meetings:

COURSE DESCRIPTION: This curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is designed for a Grade 10 student to develop the knowledge, skills, and
attitudes to perform Cookery tasks. It covers core competencies as follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, (3) preparation of vegetable dishes,
(4) preparation and cooking of seafood dishes, (5) preparation of stocks, sauces, and soups, (6) preparation of poultry and game dishes, and (7) preparation of and cooking meat.

DEVELOPMENTAL LESSON
Learning Objectives/Competencies Content/Topic Learning Procedures References/Materials
The Learners… A.EXPLORE: Create a virtual discussion about parts of
Topic: Preparing and cook egg dishes Presenting egg dishes egg  Technology and livelihood
Competencies/Outcomes: B.ENGAGE: Demonstration on how to distinguish education by Josephine C.
1. Identify the market forms of eggs. chicken egg from duck eggs. Bernardino
2. Explain the uses of eggs in culinary arts C. EXPLAIN: Explain the culinary use of egg  Google meet/Google
3. Present egg dishes hygienically and attractively D. EXTEND: The learners will enumerate the basic Classroom/Power point
using suitable garnishing and side dishes sequentially parts of egg.
within the required time frame E. EVALUATE: The learners will have an oral recitation
regarding the on how to identify fresh egg.

Prepared by: Checked & Reviewed by: Recommending Approval:

JOHNSON M. FERNANDEZ.LPT JENNEFER F. ACOSTA,LPT LEANDRO D. GONZALES, LPT

Subject Teacher JHS Coordinator OIC Principal

Approved by:
PRISCILLA R. CASTRO, EdD
Managing Director

LYCEUM-NORTHWESTERN UNIVERSITY
URDANETA CAMPUS
formerly Lyceum-Northwestern Florence T. Duque College, Inc.
 Nancayasan, Urdaneta City, Pangasinan

LEARNING PLAN
S.Y. 2022 - 2023
Teacher: Johnson M. Fernandez Quarter:1
Learning Area: Technology and Livelihood Education Teaching Dates:
Grade/Level: Grade 10 No. of Meetings:

COURSE DESCRIPTION: This curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is designed for a Grade 10 student to develop the knowledge, skills, and
attitudes to perform Cookery tasks. It covers core competencies as follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, (3) preparation of vegetable dishes,
(4) preparation and cooking of seafood dishes, (5) preparation of stocks, sauces, and soups, (6) preparation of poultry and game dishes, and (7) preparation of and cooking meat.

DEVELOPMENTAL LESSON
Learning Objectives/Competencies Content/Topic Learning Procedures References/Materials
The Learners… A.EXPLORE: The learners will differentiate cereals from
1. Determine the sources and kinds of starch and Methods of cooking starch and starch  Technology and livelihood
cereals cereal dishes B.ENGAGE: Virtual demonstration in preparing cereals education by Josephine C.
2. Prepare the tools, equipment, and ingredients on prescribed standards Bernardino
needed in preparing cereals based on prescribed C. EXPLAIN: Discuss the proper procedure in preparing  Google meet/Google
standards cereals Classroom/Power point
3. Prepare the tools, equipment, and ingredients D. EXTEND: Enlist how the tools and equipment in
needed in preparing cereals based on prescribed preparing cereals .
standards E. EVALUATE: Perform the different cereal dishes.

Prepared by: Checked & Reviewed by: Recommending Approval:

JOHNSON M. FERNANDEZ.LPT JENNEFER F. ACOSTA,LPT LEANDRO D. GONZALES, LPT

Subject Teacher JHS Coordinator OIC Principal

Approved by:
PRISCILLA R. CASTRO, EdD
Managing Director

LYCEUM-NORTHWESTERN UNIVERSITY
URDANETA CAMPUS
formerly Lyceum-Northwestern Florence T. Duque College, Inc.
Nancayasan, Urdaneta City, Pangasinan
 LEARNING PLAN
S.Y. 2022 – 2023

Teacher: Johnson M. Fernandez Quarter:1

Learning Area: Technology and Livelihood Education Grade Teaching Dates:
Grade/Level: Grade 10 No. of Meetings:

COURSE DESCRIPTION: This curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is designed for a Grade 10 student to develop the knowledge, skills, and
attitudes to perform Cookery tasks. It covers core competencies as follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, (3) preparation of vegetable dishes,
(4) preparation and cooking of seafood dishes, (5) preparation of stocks, sauces, and soups, (6) preparation of poultry and game dishes, and (7) preparation of and cooking meat.

DEVELOPMENTAL LESSON
Learning Objectives/Competencies Content/Topic Learning Procedures References/Materials
The Learners… A.EXPLORE: Create a virtual discussion on how to
1. .Identify market forms of vegetables Principles of preparing vegetables prepare vegetables properly.  Technology and livelihood
2. Select various kinds of vegetables according to a B: Demonstration on how to wash, peel , and cook education by Josephine C.
given menu vegetables. Bernardino
3. Prepare suitable sauces and accompaniment in C. EXPLAIN: Explain the hygiene and sanitation in  Google meet/Google
serving vegetable dishes vegetables preparations. Classroom/Power point
D. EXTEND: The learners will enumerate the market
forms of vegetable
E. EVALUATE: The learners will have an oral recitation
regarding on how to suitable sauces and
accompaniment in serving vegetable dishes

Prepared by: Checked & Reviewed by: Recommending Approval:

JOHNSON M. FERNANDEZ.LPT JENNEFER F. ACOSTA,LPT LEANDRO D. GONZALES, LPT

Subject Teacher JHS Coordinator OIC Principal

Approved by:
PRISCILLA R. CASTRO, EdD
Managing Director
LYCEUM-NORTHWESTERN UNIVERSITY
URDANETA CAMPUS
formerly Lyceum-Northwestern Florence T. Duque College, Inc.
Nancayasan, Urdaneta City, Pangasinan

LEARNING PLAN
 S.Y. 2022 - 2023
Teacher: Johnson M. Fernandez Quarter:2
Learning Area: Technology and Livelihood Education Teaching Dates:
Grade/Level: Grade 10 No. of Meetings:

COURSE DESCRIPTION: This curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is designed for a Grade 10 student to develop the knowledge, skills, and
attitudes to perform Cookery tasks. It covers core competencies as follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, (3) preparation of vegetable dishes,
(4) preparation and cooking of seafood dishes, (5) preparation of stocks, sauces, and soups, (6) preparation of poultry and game dishes, and (7) preparation of and cooking meat.

DEVELOPMENTAL LESSON
Learning Objectives/Competencies Content/Topic Learning Procedures References/Materials
The Learners… A.EXPLORE: The learners will differentiate fish from
Topic: Preparing and cooking seafood dishes Preparing and cooking vegetable shellfish  Technology and livelihood
Competencies/Outcomes dishes B.ENGAGE: Virtual demonstration on how to prepare education by Josephine C.
1. Differentiate fish from shellfish fish and shellfish. Bernardino
2. Give the Varieties of Fish C. EXPLAIN: Explain how to choose fresh fish and  Google meet/Google
3. Distinguish fin fish from flat fish shellfish Classroom/Power point
D. EXTEND: Enlist the varieties of fish
E. EVALUATE: Perform the different fish dishes

Prepared by: Checked & Reviewed by: Recommending Approval:

JOHNSON M. FERNANDEZ.LPT JENNEFER F. ACOSTA,LPT LEANDRO D. GONZALES, LPT

Subject Teacher JHS Coordinator OIC Principal

Approved by:
PRISCILLA R. CASTRO, EdD
Managing Director

LYCEUM-NORTHWESTERN UNIVERSITY
URDANETA CAMPUS
formerly Lyceum-Northwestern Florence T. Duque College, Inc.
Nancayasan, Urdaneta City, Pangasinan

LEARNING PLAN
S.Y. 2022 - 2023
Teacher: Johnson M. Fernandez Quarter:2
Learning Area: Technology and Livelihood Education Teaching Dates:
Grade/Level: Grade 10 No. of Meetings:

COURSE DESCRIPTION: This curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is designed for a Grade 10 student to develop the knowledge, skills, and
attitudes to perform Cookery tasks. It covers core competencies as follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, (3) preparation of vegetable dishes,
(4) preparation and cooking of seafood dishes, (5) preparation of stocks, sauces, and soups, (6) preparation of poultry and game dishes, and (7) preparation of and cooking meat.

DEVELOPMENTAL LESSON
Learning Objectives/Competencies Content/Topic Learning Procedures References/Materials
The Learners… A.EXPLORE: Create a virtual discussion on how to
1. Explain the Methods in thawing frozen ingredients Give the various kinds of identify types, varieties, market forms, nutritive value,  Technology and livelihood
2. Discuss Principles of cooking fish and sea food vegetables according to a given and composition of fish and seafood education by Josephine C.
dishes menu B.ENGAGE: Demonstration the methods in thawing Bernardino
3. Differentiate moist heat method from dry heat frozen fish  Google meet/Google
method C. EXPLAIN: Explain the hygiene and sanitation in Classroom/Powerpoint
seafood dishes
D. EXTEND: The learners will enumerate the basic cuts
of fish
E. EVALUATE: The learners will have an oral recitation
regarding how to apply cooking methods in cooking
seafood regarding how to apply cooking methods in
cooking seafood.
Prepared by: Checked & Reviewed by: Recommending Approval:

JOHNSON M. FERNANDEZ.LPT JENNEFER F. ACOSTA,LPT LEANDRO D. GONZALES, LPT

Subject Teacher JHS Coordinator OIC Principal

Approved by:
PRISCILLA R. CASTRO, EdD
Managing Director
LYCEUM-NORTHWESTERN UNIVERSITY
URDANETA CAMPUS
formerly Lyceum-Northwestern Florence T. Duque College, Inc.
Nancayasan, Urdaneta City, Pangasinan

LEARNING PLAN
S.Y. 2022 - 2023
Teacher: Johnson M. Fernandez Quarter:2
Learning Area: Technology and Livelihood Education Teaching Dates:
Grade/Level: Grade 10 No. of Meetings:

COURSE DESCRIPTION: This curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is designed for a Grade 10 student to develop the knowledge, skills, and
attitudes to perform Cookery tasks. It covers core competencies as follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, (3) preparation of vegetable dishes,
(4) preparation and cooking of seafood dishes, (5) preparation of stocks, sauces, and soups, (6) preparation of poultry and game dishes, and (7) preparation of and cooking meat.

DEVELOPMENTAL LESSON
Learning Objectives/Competencies Content/Topic Learning Procedures References/Materials
The Learners… A.EXPLORE: identify the varieties of fish and shellfish
1. List Variety of shellfish and fish dishes Presentation of prepared B.ENGAGE: Demonstration on how cook seafood  Technology and livelihood
2. Presentation of fish and seafood dishes vegetables dishes properly education by Josephine C.
3. Identify Factors in storing and handling seafood C. EXPLAIN: Virtual discussion on how to cut fish Bernardino
properly  Google meet/Google
D. EXTEND: Enumerate the classification of fish Classroom/Powerpoint
E. EVALUATE: The learners will have an oral recitation
about the storing and handling seafood.

Prepared by: Checked & Reviewed by: Recommending Approval:

JOHNSON M. FERNANDEZ.LPT JENNEFER F. ACOSTA,LPT LEANDRO D. GONZALES, LPT

Subject Teacher JHS Coordinator OIC Principal

Approved by:
PRISCILLA R. CASTRO, EdD
Managing Director