Republic of the Philippines

Department of Education
Region VI – Western Visayas
Schools Division of Antique
District of Caluya
SEMIRARA NATIONAL HIGH SCHOOL
Semirara, Caluya, Antique

Weekly Home Learning Plan for Grade 11 ( Modular Distance Learning)

Grade 11 –TVL (FOOD AND BEVERAGE SERVICES)

QUARTER 1, Week 1, September 13-27,2021

Day & Time Learning Competency Learning task Mode of Delivery

LO 1. Answer inquiries promptly, Food and Beverage Personal submission by

Tuesday –Friday clearly and accurately.
3: 00 – 4: 00 1.1 Ask pertinent questions to
complete the details of the
reservations.
1.2 Record reservation data on
forms accurately based on
the establishment’s
standards.
Services Module 1 the parent to the
Lesson 1, Quarter 1, teacher in school.
Week 1
1. Preparing service
station and
equipment/ utensils
and supplies.
2.Taking reservation

Prepared by: Checked by:

ARSHELL T. BALANAY MAY ROSE J. AWIT

TLE (Cookery ) FBS Teacher Principal 1
 Republic of the Philippines
Department of Education
Region VI – Western Visayas
Schools Division of Antique
District of Caluya
SEMIRARA NATIONAL HIGH SCHOOL
Semirara, Caluya, Antique

Weekly Home Learning Plan for Grade 9 ( Modular Distance Learning)

Grade 9 –TLE (Cookery)

Day & Time Learning Competency Learning task Mode of Delivery

QUARTER 1, Week 1
LO 1. Recognize kitchen tools and
equipment to be cleaned and
sanitized.
1.2 Identify the chemicals to be
utilized in cleaning and sanitizing
kitchen tools and equipment.
1.3 Prepare cleaning agent in
accordance with
manufactures and
instructions.
Cookery Types of Cleaning Chemicals Personal submission
Module 1 by the parent to the
Lesson 1, Quarter 1, Week teacher in school.
1.Identify the chemicals to be utilized in
cleaning and sanitizing kitchen tools.
2. differentiate between cleaning
chemicals and sanitizing chemicals
3. Value the importance of appropriate
cleaning chemicals in cleaning kitchen
tools.

Prepared by: Checked by:

ARSHELL T. BALANAY MAY ROSE J. AWIT

TLE (Cookery ) 7-10 Teacher

Principal 1
 Republic of the Philippines
Department of Education
Region VI – Western Visayas
Schools Division of Antique
District of Caluya
SEMIRARA NATIONAL HIGH SCHOOL
Semirara, Caluya, Antique

Weekly Home Learning Plan for Grade 9 ( Modular Distance Learning)

Grade 9 –TLE (Cookery)

Day & Time Learning Competency Learning task Mode of Delivery

QUARTER 1, LO 2. Clean and sanitize kitchen premises.
Week 2 2.1 prepare cleaning agents in accordance
with the manufactures instructions and
2.2 Clean and sanitize kitchen tools in
accordance with prescribed standards.
2.3 Store cleaned kitchen tools and
equipment safety in the designated space.
TLE_HECK9KP-Ia-1
Cookery: Preparing Cleaning Agents Personal submission by
Module 2 the parent to the
Lesson 2, Quarter 1, Week 2 teacher in school.
1. Give the appropriate mixture of
cleaning agent.
2. Prepare cleaning agents in accordance
with the manufacture’s instructions
and
3. Value the importance of preparing
agents in accordance with the
manufacturers in instructions.

Prepared by: Checked by:

ARSHELL T. BALANAY MAY ROSE J. AWIT

TLE (Cookery ) 9-Teacher Principal

Republic of the Philippines

 Department of Education
Region VI – Western Visayas
Schools Division of Antique
District of Caluya
SEMIRARA NATIONAL HIGH SCHOOL
Semirara, Caluya, Antique

Weekly Home Learning Plan for Grade 9 (Modular Distance Learning)

Grade 9 –TLE (Cookery)

Day & Time Learning Competency Learning task Mode of Delivery

QUARTER 3, Week 2-3 LO 2. Recognize kitchen premises to be cleaned Cookery: cleaning and sanitizing kitchen tools. Personal submission by
and sanitized. Module 3 the parent to the
2.1 classify and described the uses o cleaning Lesson 2, Quarter 1, Week 3 teacher in school.
agents. 1. Distinguish Cleaning kitchen tools from
2.2 Clean the kitchen area hygienically in sanitizing kitchen tools through
accordance with food safety and occupational situations.
health regulations. 2. Create a video presentations following
the steps of cleaning and sanitizing
kitchen tools in accordance with the
TLE_HECK9KP-Ib-2 prescribed standards.
3. Value the importance of clean and
sanitized kitchen tools.

Prepared by: Checked by:

ARSHELL T. BALANAY MAY ROSE J. AWIT

TLE (Cookery ) 7-10 Teacher
Principal 1
Republic of the Philippines
 Department of Education
Region VI – Western Visayas
Schools Division of Antique
District of Caluya
SEMIRARA NATIONAL HIGH SCHOOL
Semirara, Caluya, Antique

Weekly Home Learning Plan for Grade 9 (Modular Distance Learning)

Grade 9 –TLE (Cookery)

Day & Time Learning Competency Learning task Mode of Delivery

QUARTER 1, Week 4, LO 1. Perform mise en Place
1.2 Identify tools and equipment
needed in preparation of
appetizers.
1.3 Clean sanitize, prepare tools,
utensils, and equipment based on
the required tasks.
1.4 Classify appetizers according to
ingredients.
1.5 Identify ingredients according to
the given.
Cookery: Tools and equipment needed in the Personal submission by
preparation of Appetizers. the parent to the
Module 4 teacher in school.
Lesson 2, Quarter 1, Week 4
1. Identify tools and equipment needed in
the preparation of Appetizers.
2. Give function of the different tools and
equipment needed in preparation of
appetizers and
3. Value the importance and function of the
different tools equipment needed in the
preparation of Appetizers.

Prepared by: Checked by:

ARSHELL T. BALANAY MAY ROSE J. AWIT

TLE (Cookery ) 7-10 Teacher

Principal 1
 Republic of the Philippines
Department of Education
Region VI – Western Visayas
Schools Division of Antique
District of Caluya
SEMIRARA NATIONAL HIGH SCHOOL
Semirara, Caluya, Antique

Weekly Home Learning Plan for Grade 9 (Modular Distance Learning)

Grade 9 –TLE (Cookery)

Day & Time Learning Competency Learning task Mode of Delivery

LO 1. Perform mise en place
QUARTER 2, Week 1,
1.1 Identify tools and equipment needed in
the preparation of salad and dressing
1.2 Clean, sanitize, and prepare tools,
utensils, and equipment based on the
required tasks
1.3 Identify ingredients according to the
given recipe
1.4 Prepare ingredients based on the
required form and time frame
Cookery:LO 1. Perform mise en place. Personal submission by
Module 1 the parent to the
Lesson 2, Quarter 2, Week 1-2 teacher in school.
1.1 Identify tools and equipment needed in
the preparation of salad and dressing
1.2 Clean, sanitize, and prepare tools, utensils,
and equipment based on the required tasks
1.3 Perform how to clean and sanitize tools,
utensils and equipment.

TLE_HECK9SD-IIa-7

Prepared by: Checked by:

ARSHELL T. BALANAY MAY ROSE J. AWIT

TLE (Cookery ) 7-10 Teacher

Principal 1
 Republic of the Philippines
Department of Education
Region VI – Western Visayas
Schools Division of Antique
District of Caluya
SEMIRARA NATIONAL HIGH SCHOOL
Semirara, Caluya, Antique

Weekly Home Learning Plan for Grade 9 (Modular Distance Learning)

Grade 9 –TLE (Cookery)

Day & Time Learning Competency Learning task Mode of Delivery

LO PREPARE A VARIETY OF SANDWICHES
QUARTER 3, Week 1
2.1 Identify sandwich component
2.2 identify bread suited for sandwich making
2.3 Suitable filling and spreads
2.4 Select and prepare glazes/ sweet sauces
2.5 Prepare sandwiches using sanitary practices.
Cookery L.O PREPARE A VARIETY OF SANDWICHES Personal submission by
the parent to the
2.1 classify their function of sanchwhich. teacher in school.
2.2 Prepare a suitable filling and spread for the
sandwich.
2.3 Suitable filling and spreads
2.4 Select and prepare glazes/ sweet sauces
2.5 Prepare sandwiches using sanitary practices.

TLE_HECK9SW-IIIb-g-12
 Republic of the Philippines
Department of Education
Region VI – Western Visayas
Schools Division of Antique
District of Caluya
SEMIRARA NATIONAL HIGH SCHOOL
Semirara, Caluya, Antique

Weekly Home Learning Plan for Grade 9 (Modular Distance Learning)

Grade 9 –TLE (Cookery)

Day & Time Learning Competency Learning task Mode of Delivery

L.O PREPARE DESERTS
QUARTER 4, Week 1
2.1 Identify ingredients for desserts.
2.2 Select and prepare sweet sauces
2.3 Prepare variety of desserts and sauces
2.4 follow work place safety procedures.
Cookery L.O PREPARE DESERTS Personal submission by
the parent to the
2.1 Identify the variety of ingredients for teacher in school.
preparing desserts.
2.2 Select and prepare sweet sauces
2.3 Prepare variety of desserts and sauces
2.4 follow work place safety procedures.

TLE_HECK9PD-IVb-F-16

Prepared by: Checked by:

ARSHELL T. BALANAY MAY ROSE J. AWIT

TLE (Cookery ) 7-10 Teacher Principal 1
 Republic of the Philippines
Department of Education
Region VI – Western Visayas
Schools Division of Antique
District of Caluya
SEMIRARA NATIONAL HIGH SCHOOL
Semirara, Caluya, Antique

Weekly Home Learning Plan for Grade 10 ( Modular Distance Learning)

Grade 10–TLE (Cookery)

QUARTER 1, Week 1, September 13-27,2021

Day & Time Learning Competency Learning task Mode of Delivery

Wednesday LO 1. Clean, sanitize, and prepare Cookery perform Personal submission by the
Friday tools, utensils, and equipment Mise en Place parent to the teacher in school.
(8:30-11:00) needed in preparing egg dished Module 1
Lesson 1, Quarter
1, Week

TLE-HECK10ED-IA-1 Look at least 10

tools, utensils and
equipment that is
found in your
kitchen.
Prepared by: Checked by:

ARSHELL T. BALANAY MAY ROSE J. AWIT

TLE (Cookery ) 7-10 Teacher Principal 1

Republic of the Philippines

Department of Education
Region VI – Western Visayas
Schools Division of Antique
District of Caluya
SEMIRARA NATIONAL HIGH SCHOOL
Semirara, Caluya, Antique

Weekly Home Learning Plan for Grade 8 ( Modular Distance Learning)

Grade 7/8–TLE (Culinary)

QUARTER 1, Week 1, September 13-27,2021

Day & Time Learning Competency Learning task Mode of Delivery

Wednesday LO 1. Utilize appropriate kitchen Cookery perform Personal submission by the

Friday tools, and equipment, and Mise en Place parent to the teacher in school.
(8:30-11:00) paraphernalia. Module 1
Lesson 1, Quarter
TLE-HECK7/8UT-0a-1 1, Week

Prepared by: Checked by:

ARSHELL T. BALANAY MAY ROSE J. AWIT

TLE (Cookery ) 7-10Teacher Principal 1