Weekly Home Learning Plan for Cookery 12

Third Quarter
Day & Learning MOST ESSENTIAL LEARNING Learning Tasks Mode of Delivery
Time Area COMPETENCIES
Week 1 MTWTHF

10:50 – Cookery LO 1. Prepare stocks for menu items 1. Study the Background Information for Learners of LAS Modular / Online
12:00pm 12 1.1 Use ingredients and flavoring Number 1: Prepare Stocks for Menu Items.
according to enterprise standards 2. Answer the Learning Activity 1-2 of LAS Number 1
1.2 Produce variety of stocks > For Online class attend the scheduled google meet and
1:00 – answer the LAS#1 in the google classroom
according to enterprise standards
1:50pm

Week 2 MTWTHF

10:50 – Cookery LO 2. Prepare soups required for menu items 1. Study the Background Information for Learners of LAS Modular / Online
12:00pm 10 1. Select and assemble correct ingredients in Number 2: Prepare Soups Required for Menu Items.
preparing soups, including stocks and 2. Answer the Learning Activity 1-2 of LAS Number 2
1:00 – garnishes
1:50pm > For Online class attend the scheduled google meet and
2. Prepare variety soup recipes according to
answer the LAS google classroom
enterprise standards 2.3 present and
evaluate soup recipes in accordance with
the criteria

Week 3 MTWTHF
10:50 – Cookery LO 3. Prepare sauces required for menu 1. Study the Background Information for Learners of LAS Modular / Online
12:00pm 12 items Number 3: Prepare Sauces Required for Menu Items.
1. Classify various types of sauces 2. Answer the Learning Activity 1-3 of LAS Number 3
1:00 – 2. Prepare a variety of hot and cold sauces
1:50pm > For Online class attend the scheduled google meet and
based on the required menu items
answer the LAS in the google classroom
3. Identify the types of thickening agents and
convenience products used in preparing
sauces
3.4 Use thickening agents and convenience
products appropriately
3.5 Evaluate sauces for flavor, color, and
consistency 3.6 identify and deal with
problems in the preparation of sauces

Week 4 MTWTHF

10:50 – Cookery LO 4. Store and reconstitute stocks, sauces, 1. Study the Background Information for Learners of LAS Modular / Online
12:00pm 12 and soups Number 4: Store and Reconstitute Stocks, Sauces, and Soups.
1. Maintain optimum quality and freshness of 2. Answer the Learning Activity 1-2 of LAS Number 4
1:00 – stocks, sauces, and soups
1:50 pm > For Online class attend the scheduled google meet and
2. Reconstitute stocks, sauces, and soups
answer the LAS in the google classroom
LO 5. Evaluate the finished product rate the
finished products using rubrics

Week 5 MTWTHF

10:50 – Cookery LO 1. Prepare Poultry and Game Dishes 1. Study the Background Information for Learners of LAS Modular / Online
12:00pm 12 Number 5: Prepare Poultry and Game Dishes
2. Answer the Learning Activity 1-2 of LAS Number 5
1:00 – 1. Identify the market forms of poultry,
1:50pm determine poultry cuts in accordance with > For Online class attend the scheduled google meet and answer
prescribed dish the LAS in the google classroom

Week 6 MTWTHF

10:50 – Cookery LO 2. Cook poultry and game bird dishes 1. Study the Background Information for Learners of LAS Modular / Online
12:00pm 12 Number 6 – Cook Poultry and Game Bird Dishes
1. Prepare poultry and game birds 2. Answer the Learning Activity 1-2 of LAS Number 6
1:00 – hygienically to minimize risk of food > For Online class attend the scheduled google meet and answer
1:50pm spoilage and cross- contamination cook the LAS in the google classroom
various poultry and game bird dishes
appropriately

Week 7 MTWTHF
10:50 – Cookery LO 3. Plate/present poultry and game bird 1. Study the Background Information for Learners of
12:00pm 12 dishes LAS Number 7 – Plate / Present Poultry and Game Bird Dishes Modular / Online
1:00 – 1. Identify the type of service ware to be 2. Answer the Learning Activity 1-3 of LAS Number 7
1:50pm utilized in serving poultry and game-bird
dishes present plated poultry and game- > For Online class attend the scheduled google meet and answer
the LAS in the google classroom
bird dishes with appropriate sauces,
garnishes, and accompaniments

Week 8 MTWTHF
10:50 – Cookery 1. Study the Background Information for Learners of
12:00pm 12 LAS Number 8 – Store Poultry and Game Bird Dishes
 LO 4. Store Poultry and Game Bird
1:00 –
1:50pm 4.1. Identify store and maintain poultry and
game bird according to standards
2. Answer and Perform the Learning Activity 1-2 of
LAS Number 8
> For Online class attend the scheduled google meet and answer
the LAS in the google classroom