CURRICULUM MAP in TLE 10

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
COURSE DESCRIPTION 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.

GRADE LEVEL
STANDARD

NO. OF
QUARTER FIRST UNIT 1 - COOKERY 26
SESSIONS

ESTABLISHED GOALS CONTENT / TOPIC / LEARNING ASSESSMENT ACTIVITIES BUDGET REFERENCES FORMATION
LESSON COMPETENCIES OF WORK STANDARDS
LESSON 1 - PREPARE EGG DISHES
LO 1. Perform mise en place
CONTENT
Learning Module •Performs and
STANDARD
1. Tools, utensils, – Cookery accomplishes
The learners and equipment 1.1. clean, sanitize, assigned
demonstrates needed in egg and prepare tools, St. Bernadette properly and on
understanding of… preparation utensils, and A1.1 Formative A1.1 Oral Cookery 10 time
equipment needed in Test Recitation. 120 mins
 the knowledge,
2. Cleaning and preparing egg dished The students will How are you going (2 •Gives his/her
skills, and
sanitizing tools and identify the tools to maintain the sessions) best
attitudes
equipment TLE_HECK10ED-Ia-1 and equipment cleanliness of the performance in
required in
and how to tools and his/ her
making egg
maintain its equipment? endeavors
 dishes cleanliness.

3. Nutritional value 1.2. identify an egg’s A1.2 Formative A1.2 Draw the Learning Module •Gives his/her
PERFORMANCE and components of components and its Test. Anatomy of Egg – Cookery best
STANDARD eggs nutritive value The learners 60 mins. performance in
identify the parts A1.2 Oral (1 St. Bernadette his/ her
The learners should be
TLE_HECK10ED-Ia-1 of an egg and its Recitation. session) Cookery 10 endeavors
able to:
nutritive value. The learners give
 independently
the health benefits
produce/cook
if egg.
egg dishes

CONTENT 4. Characteristics 1.3 identify the A1.3 Essay. A1.3 How Fresh Learning Module •Gives his/her
STANDARD of quality fresh quality fresh egg Based on the is your Egg? – Cookery best
eggs “How fresh is The learner will 60 mins performance in
The learners
TLE_HECK10ED-Ia-1 your Egg” the do the floating (1 St. Bernadette his/ her
demonstrates
students will method to know if session) Cookery 10 endeavors
understanding of…
discussed if the the egg is fresh or
 the knowledge, egg is fresh or not.
skills, and not.
attitudes LO 2. Prepare and cook egg dishes
required in 6. Market forms of B2.1 Formative B2.1 WARM UP! Learning Module •Gives his/her
making egg egg 2.1 identify the Test The students will – Cookery best
dishes market forms of eggs give the market performance in
TLE_HECK10ED-Ib- forms off egg sold St. Bernadette his/ her
d-2 The students will on their locality. Cookery 10 endeavors
PERFORMANCE identify the
STANDARD market forms of
7. Uses of eggs in 2.2 explain the uses egg and uses of B2.2 Group Learning Module •Works well
The learners should be
culinary arts of eggs in culinary egg Activity. – Cookery with others and
able to:
arts The students will produces
 independently
give the uses of St. Bernadette creative outputs
produce/cook
TLE_HECK10ED-Ib- eggs in culinary 60 mins Cookery 10 •Recognizes
egg dishes
d-2 arts. (1 one’s multiple
They will write session) intelligence and
 their answers in a applies them in
manila paper and various activities
present it to the •Gives his/her
board. best
performance in
his/ her
endeavors
CONTENT 8. Varieties of egg 2.3 cook egg dishes in B2.3 Paper and B2.3 Pass the Learning Module •Works well
STANDARD dishes accordance with the Pen Bowl. – Cookery with others and
prescribed salad The students will The students are produces
The learners
9. Various egg identify the going to pass the St. Bernadette creative outputs
demonstrates
dishes TLE_HECK10ED-Ib- varieties of egg bowl with Cookery 10 •Recognizes
understanding of…
d-2 dishes and varieties of egg one’s multiple
 the knowledge, various egg and they will intelligence and
skills, and dishes going to describe 300 mins applies them in
attitudes it. (5 various activities
required in sessions) •Gives his/her
making egg B2.3 MINI-PETA best
dishes The students will performance in
cooked different his/ her
varieties of egg. endeavors
PERFORMANCE
STANDARD B2.3 MINI-PETA
The students will
The learners should be create their own
able to:
recipe of egg
 independently
dishes.
produce/cook
egg dishes
CONTENT 10. Factors for LO 3. Present egg C3.1 Paper and C3.1 MINI-PETA Learning Module •Gives his/her
STANDARD consideration in dishes Pen After cooking their – Cookery best
presenting egg 3.1 select suitable The students will own recipe, the performance in
The learners
dishes: plates according to identify the learners will St. Bernadette his/ her
demonstrates
10.1 Plating standards factors for present their Cookery 10 endeavors
understanding of…
10.2 Garnishing consideration in product 60 mins •Works well
 the knowledge, 10.3 Side dishes TLE_HECK10ED-Ie-3 presenting egg hygienically and (1 with others and
skills, and dishes. attractively. session) produces
 attitudes creative outputs
required in •Recognizes
making egg one’s multiple
dishes intelligence and
applies them in
various activities
PERFORMANCE 11. OHS 3.2 present egg
STANDARD dishes hygienically 60 mins
and attractively using (1
The learners should be
suitable garnishing session)
able to:
and side dishes
 independently
sequentially within
produce/cook
the required time
egg dishes
frame
TLE_HECK10ED-Ie-3
12 Evaluation of LO 4. Evaluate the D4.1 The students 60 mins •Gives his/her
the finished finished product will evaluate their (1 best
product using 4.1 rate the finished own finished session) performance in
rubrics products using product. his/ her
rubrics endeavors

TLE_HECK10ED-Ie-4
CONTENT LESSON 2:PREPARE CEREALS and STARCH DISHES
STANDARD Learning Module •Gives his/her
1. Tools and LO1. Perform mise – Cookery best
The learners
equipment needed en place E1.1 Paper and E1.1 Pass the performance in
demonstrates
1.1. prepare the tools, Pen bowl. St. Bernadette his/ her
understanding of…
2. Quality of equipment, and Identify the The students will Cookery 10 endeavors
 preparing and cereals and starch ingredients based on tools and pass the bowl with 240 mins
cooking cereals Dishes prescribed standards equipment a music (4
and starch needed for background, if the sessions)
dishes 3. Nutritional value TLE_HECK10CD-If-5 preparing music stops, the
and components cereals and students hold the
PERFORMANCE
of cereals and starch dishes bowl will pick a
STANDARD
starch paper and answer
The learners should be the question.
able to:
 independently E1.1 Seat work
prepare and The students will
cook cereals answer the LOOK
and starch BACK on page 49
dishes
E1.1 The E1.1 Oral
students create a Recitation
chart with What are the
different nutritive value
nutritive value of and components
cereal and of cereals and
starch. starch?
CONTENT 4. Food sources 1.2. determine the E1.2 Hands On. E1.2 Seat work Learning Module •Gives his/her
STANDARD and kinds of sources and kinds of The students The students – Cookery best
starch and cereals starch and cereals answer the answer the Look performance in
The learners
hands on, page Back page 54. 12 mins St. Bernadette his/ her
demonstrates
TLE_HECK10CD-If-5 62 (2 Cookery 10 endeavors
understanding of…
sessions)
 preparing and
cooking cereals
LO2. Prepare starch and cereal dishes
and starch
6. Methods of 2.1 cook various F2.1 Paper and F2.1 Seat work Learning Module •Gives his/her
dishes
cooking starch types of starch and pen The students – Cookery best
and cereal dishes cereal dishes The students will answer the Look 60 mins. performance in
identify the Back on page 63 (1 St. Bernadette his/ her
TLE_HECK10CD-Ig- method of F2.1 Oral session) Cookery 10 endeavors
i-6 cooking starch Recitation
PERFORMANCE and cereal
STANDARD dishes.
7. Preparation of 2.2 prepare sauces Learning Module •Produces
The learners should be
sauces and and – Cookery quality work
able to:
accompaniments accompaniments of •Shares a caring
 independently
for starch and selected starch and 60 mins St. Bernadette attitude towards
prepare and
cereal dishes cereal products (1 Cookery 10 the environment
cook cereals
TLE_HECK10CD-Ig- F2.1 Mini-Peta session) •Practices
 and starch i-6 proper waste
dishes 8. Safety and 2.3 follow safety and The students 60 mins Learning Module management
hygienic practices hygienic practices prepare sauces (1 – Cookery •Applies
in the kitchen while working in the and session) CLAY(Clean as
kitchen accompaniments St. Bernadette you Go)
TLE_HECK10CD-Ig- of selected starch Cookery 10 •Conserves
i-6 and cereal energy and
CONTENT 9. Suggested products Learning Module resources
STANDARD projects: – Cookery •Takes care of
Cereal and starch the school
The learners
dishes St. Bernadette materials,
demonstrates
Cookery 10 facilities and
understanding of…
equipment
 preparing and •Keeps works
cooking cereals area in order
and starch during and after
dishes work
•Keeps one’s
work neat and
PERFORMANCE orderly
STANDARD
LO 3. Present starch and cereal dishes
The learners should be 10. Factors to 3.1 present starch G3.1 Paper and G3.1 MINI-PETA Learning Module •Shares a caring
able to: consider in dishes with suitable Pen After cooking their – Cookery attitude towards
independently prepare presenting starch plating The students will own recipe, the the environment
and cook cereals and and cereal and garnishing identify the learners will St. Bernadette •Practices
starch dishes dishes according to factors for present their Cookery 10 proper waste
10.1. Plating standards consideration in product 60 mins management
10.2. Garnishing TLE_HECK10CD-Ij-7 presenting hygienically and (1 •Applies
10.3. Sauces starch and cereal attractively. session ) CLAY(Clean as
10.4. dishes. you Go)
Accompaniments •Conserves
energy and
resources
•Takes care of
the school
materials,
 facilities and
equipment
•Keeps works
area in order
during and after
work
•Keeps one’s
work neat and
orderly
CONTENT LO4. Storing starch and cereal dishes
STANDARD 11. Techniques for 4.1 store starch and 60 mins Learning Module •Shares a caring
storing starch cereal at appropriate (1 – Cookery attitude towards
The learners
and cereal dishes temperature session ) the environment
demonstrates
St. Bernadette •Practices
understanding of…
12. FIFO 4.2 maintain Cookery 10 proper waste
 preparing and optimum H4.1 Paper and H4.1 Mini-Peta management
cooking cereals freshness and quality Pen. The students will 60 mins •Applies
and starch of starch and cereal The students will store starch and (1 CLAY(Clean as
dishes dishes according to identify the cereal at session ) you Go)
standards techniques on appropriate •Conserves
how to store temperature. energy and
PERFORMANCE
4.3 store starch and cereals and resources
STANDARD
cereal according to starch dishes 60 mins •Takes care of
The learners should be standard operating appropriately. (1 the school
able to: procedures session ) materials,
independently prepare H4.3 Essay H4.3 SLOGAN facilities and
and cook cereals and TLE_HECK10CD-Ij-8 Explain the MAKING equipment
starch dishes principles Make a slogan •Keeps works
behind FIFO. showing the area in order
importance of during and after
proper storing of work
food. •Keeps one’s
work neat and
orderly
CONTENT FIRST QUARTER PERFORMANCE TASK •Practices
STANDARD FOOD FAIR proper waste
The learners  The students will be group. management
demonstrates  Every group will prepare and •Applies
understanding of… present different egg and cereal CLAY(Clean as
dishes. you Go)
 preparing and
 They will make a booth for their 200 mins •Conserves
cooking cereals
products to present. energy and
and starch
resources
dishes
•Takes care of
the school
PERFORMANCE materials,
STANDARD facilities and
equipment
The learners should be
•Keeps works
able to:
area in order
independently prepare
during and after
and cook cereals and
work
starch dishes
•Keeps one’s
work neat and
orderly
 CURRICULUM MAP in TLE 10
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
COURSE DESCRIPTION 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.

GRADE LEVEL
STANDARD

NO. OF
QUARTER SECOND UNIT 2 – COOKERY 12
SESSIONS

ESTABLISHED GOALS CONTENT / TOPIC / LEARNING ASSESSMENT ACTIVITIES BUDGET REFERENCES FORMATION
LESSON COMPETENCIES OF WORK STANDARDS
CONTENT LESSON 2:PREPARE CEREALS and STARCH DISHES
STANDARD 1. Tools and LO1. Perform mise en E1.1 Paper and E1.1 Pass the Learning Module •Gives his/her
The learners equipment needed place Pen bowl. – Cookery best
demonstrate Identify the The students will 120 performance in
understanding of… 2. Quality of 1.1. prepare the tools, tools and pass the bowl with mins. St. Bernadette his/ her
• preparing and cereals and starch equipment, and equipment a music Cookery 10 endeavors
cooking cereals and Dishes ingredients based on needed for background, if the
starch dishes prescribed standards preparing music stops, the
3. Nutritional value cereals and students hold the
and components of TLE_HECK10CD-If-5 starch dishes bowl will pick a
cereals and paper and answer
PERFORMANCE starch E1.1 The the question.
STANDARD students create a
The learners should chart with E1.1 Seat work
be able to: different The students will
• independently nutritive value of answer the LOOK
prepare and cook cereal and BACK on page 49
cereals and starch starch.
dishes E1.1 Oral
Recitation
What are the
nutritive value
and components
of cereals and
starch?
4. Food sources 1.2. determine the E1.2 Hands On. E1.2 Seat work Learning Module •Gives his/her
and kinds of sources and kinds of The students The students – Cookery best
starch and cereals starch and cereals answer the answer the Look performance in
hands on, page Back page 54. 120 his/ her
TLE_HECK10CD-If-5 62 mins. St. Bernadette – endeavors
Cookery 10 Performs and
accomplishes
assigned
properly and on
time

CONTENT LO2. Prepare starch and cereal dishes

STANDARD 6. Methods of 2.1 cook various F2.1 Paper and F2.1 Seat work Learning Module •Produces
cooking starch types of starch and pen The students – Cookery quality work
The learners
and cereal dishes cereal dishes The students will answer the Look 120 •Shares a caring
demonstrates
identify the Back on page 63 mins. St. Bernadette attitude towards
understanding of…
TLE_HECK10CD-Ig- method of Cookery 10 the environment
 preparing and i-6 cooking starch F2.1 Oral •Practices
cooking cereals and cereal Recitation proper waste
and starch dishes. management
dishes •Applies
7. Preparation of 2.2 prepare sauces F2.1 MINI-PETA Learning Module CLAY(Clean as
PERFORMANCE
sauces and and accompaniments – Cookery you Go)
STANDARD
•Conserves
The learners should be accompaniments of selected starch and The students energy and
able to: for starch and cereal products prepare sauces 120 St. Bernadette resources
independently prepare cereal dishes and mins. Cookery 10 •Takes care of
and cook cereals and TLE_HECK10CD-Ig- accompaniments the school
starch dishes i-6 of selected starch materials,
8. Suggested and cereal facilities and
projects: products equipment
Cereal and starch •Keeps works
dishes area in order
during and after
work
•Keeps one’s
work neat and
orderly
CONTENT LO 3. PRESENT STARCH AND CEREAL DISHES
STANDARD 10. Factors to 3.1 present starch G3.1 MINI-PETA Learning Module •Shares a caring
consider in dishes with suitable – Cookery attitude towards
The learners
presenting starch plating After cooking their the environment
demonstrate
and cereal and garnishing own recipe, the 120 mins St. Bernadette •Practices
understanding of…
dishes according to learners will Cookery 10 proper waste
 preparing and 10.1. Plating standards present their management
cooking cereals 10.2. Garnishing product •Applies
and starch 10.3. Sauces TLE_HECK10CD-Ij-7 hygienically and CLAY(Clean as
dishes 10.4. attractively. you Go)
Accompaniments
PERFORMANCE
LO4. STORING STARCH AND CEREAL DISHES
STANDARD
11. Techniques for 4.1 store starch and Learning Module •Shares a caring
The learners should be storing starch cereal at appropriate – Cookery attitude towards
able to: and cereal dishes temperature the environment
independently prepare St. Bernadette •Practices
and cook cereals and 12. FIFO 4.2 maintain H4.1 Paper and H4.1 Mini-Peta 120 Cookery 10 proper waste
starch dishes optimum Pen. The students will mins. management
freshness and quality The students will store starch and •Applies
of starch and cereal identify the cereal at CLAY(Clean as
dishes according to techniques on appropriate you Go)
standards how to store temperature. •Conserves
 cereals and energy and
4.3 store starch and starch dishes resources
cereal according to appropriately. •Takes care of
standard operating the school
procedures H4.3 Essay materials,
Explain the facilities and
TLE_HECK10CD-Ij-8 principles of equipment
FIFO. •Keeps works
area in order
during and after
work
•Keeps one’s
work neat and
orderly
CONTENT SENCOND QUARTER PERFORMANCE TASK
STANDARD • Choose one of the different kinds of starch and cereal dishes. •Shares a caring
• Choose your own ingredients. attitude towards
The learners
• Make your own starch and cereal dishes. the environment
demonstrates
• Explain your choice of the ingredients. 180 •Practices
understanding of…
mins. proper waste
 preparing and management
cooking cereals •Applies
and starch CLAY(Clean as
dishes you Go)
•Conserves
PERFORMANCE
energy and
STANDARD
resources
The learners should be •Takes care of
able to: the school
independently prepare materials,
and cook cereals and facilities and
starch dishes equipment
•Keeps works
area in order
during and after
work
 •Keeps one’s
work neat and
orderly

CURRICULUM MAP in TLE 10

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
COURSE DESCRIPTION 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.

GRADE LEVEL
STANDARD

NO. OF
QUARTER THIRD UNIT COOKERY
SESSIONS
22

ESTABLISHED GOALS CONTENT / TOPIC / LEARNING ASSESSMENT ACTIVITIES BUDGET REFERENCES FORMATION
LESSON COMPETENCIES OF WORK STANDARDS
Quarter 3
LESSON 1. PREPARE STOCKS, SAUCES AND SOUPS
CONTENT
1. Principles of LO 1. Prepare stocks 1.1 Quiz. 1.1 Chart Learning Module •Performs and
STANDARD
preparing stocks The students – Cookery accomplishes
The learners 2. Classifications of for menu items make a chart assigned
demonstrates stocks about the St. Bernadette properly and on
explain the principles
understanding of… principles and a 120 Cookery 10 time
of preparing stock
web chart for the mins.
 basic concepts and its classification.
classification of •Gives his/her
and underlying
theories in
stocks. best
preparing stocks, performance in
TLE_HECK10SSS-IIIa- his/ her
sauces, and
20 endeavors
soups
5. Methods of 1.2 produce variety 1.2 T chart Mini-Peta Learning Module •Shares a caring
PERFORMANCE
STANDARD preparing stocks of stocks according to Compare and Produce a variety 120 – Cookery attitude towards
6. Suggested enterprise standards contrast the of stocks. mins. the environment
The learners should be Projects: white stock and St. Bernadette •Practices
able to: 6.1. White stock TLE_HECK10SSS-IIIa- the brown stocks Cookery 10 proper waste
 prepares a 6.2. Brown stock 20 management
variety of stocks, •Applies
sauces, and CLAY(Clean as
soups used in you Go)
different cultures •Conserves
energy and
resources
•Takes care of
the school
materials,
facilities and
equipment
•Keeps works
area in order
during and after
work
•Keeps one’s
work neat and
orderly
7. Classifications of LO 2. Prepare soups 2.1 Quiz 2.1 Think-Pair- Learning Module •Performs and
soups required for menu Share 120 – Cookery accomplishes
CONTENT
8. Ingredients in items Discuss the mins. assigned
STANDARD preparing soups 2.1 select and classification of St. Bernadette properly and on
9. Techniques in assemble correct soups and its Cookery 10 time
The learners
presenting ingredients in ingredients.
demonstrates
and evaluating preparing soups, •Gives his/her
understanding of…
soups including stocks and best
 basic concepts garnishes performance in
and underlying his/ her
theories in TLE_HECK10SSS-IIIb- endeavors
preparing stocks, 21
sauces, and 11. Garnishes for 2.2 prepare variety Mini-Peta Learning Module •Shares a caring
soups the presentation of soup recipes Prepare a soup. – Cookery attitude towards
PERFORMANCE soups according to the environment
STANDARD 12. Techniques in enterprise standards 120 St. Bernadette •Practices
presenting 2.3 present and mins. Cookery 10 proper waste
The learners should be and evaluating evaluate management
able to: soups soup recipes in •Applies
 prepares a 13. Criteria in accordance with the CLAY(Clean as
variety of stocks, presenting and criteria you Go)
sauces, and evaluating soup •Conserves
soups used in
recipes TLE_HECK10SSS-IIIb- energy and
different cultures
(e.g. right flavor, 21 resources
color, •Takes care of
temperature, the school
service ware, materials,
and suitable facilities and
garnishes and equipment
accompaniments) •Keeps works
14. Suggested area in order
projects: during and after
Various kinds of work
soup •Keeps one’s
work neat and
orderly
15. Classification of LO 3. Prepare 3.1 Quiz 3.1 Group Activity. Learning Module •Performs and
Sauces sauces required for Each group will 120 – Cookery accomplishes
CONTENT
menu items classify the sauces. mins. assigned
STANDARD
The learners 3.1 classify various St. Bernadette properly and on
demonstrates types of sauces and Cookery 10 time
understanding of… their corresponding
•Gives his/her
 basic concepts
TLE_HECK10SSS-IIIc- best
and underlying
theories in
22 performance in
preparing stocks, his/ her
sauces, and endeavors
soups

PERFORMANCE
STANDARD
The learners should be
able to:
 prepares a
variety of stocks,
sauces, and
soups used in
different cultures

16. Ingredients in 3.2 prepare a variety 3.2 Quiz 3.2 Mini-Peta Learning Module •Shares a caring
preparing sauces of hot and cold Prepare a variety 120 – Cookery attitude towards
CONTENT
17. Methods of sauces based on the of sauces mins. the environment
STANDARD
preparing sauces required menu items St. Bernadette •Practices
The learners 18. Types of 3.3 identify the Cookery 10 proper waste
demonstrates thickening agents types of thickening 3.2 Explain the management
understanding of… and convenience agents role of thickening •Applies
products and convenience agent. CLAY(Clean as
 basic concepts
used in preparing products used in you Go)
and underlying
sauces preparing sauces •Conserves
theories in
19. Role of energy and
preparing stocks,
sauces, and
thickening agents TLE_HECK10SSS-IIIc- resources
soups and convenience 22 •Takes care of
products in the school
PERFORMANCE the preparation of materials,
STANDARD sauces facilities and
equipment
The learners should be •Keeps works
able to: area in order
 prepares a during and after
variety of stocks, work
sauces, and •Keeps one’s
soups used in work neat and
different cultures orderly
20. Criteria for 3.4 use thickening Mini-Peta Learning Module •Shares a caring
evaluating sauces agents and 120 – Cookery attitude towards
CONTENT
21. Common convenience Prepare a sauce mins. the environment
STANDARD
problem in the products and evaluate. St. Bernadette •Practices
The learners preparation of appropriately Cookery 10 proper waste
demonstrates sauces 3.5 evaluate sauces management
understanding of… 22. Suggested for flavor, color, and •Applies
project: consistency CLAY(Clean as
 basic concepts
Various type of 3.6 identify and deal you Go)
and underlying
sauces with problems in the •Conserves
theories in
preparation of energy and
preparing stocks,
sauces, and sauces resources
soups •Takes care of
TLE_HECK10SSS-IIIc- the school
PERFORMANCE 25. Evaluation of 22 materials,
STANDARD the finished 5.1 rate the finished facilities and
The learners should be
product using products using equipment
able to: rubrics rubrics •Keeps works
 prepares a area in order
variety of stocks, during and after
sauces, and work
soups used in •Keeps one’s
different cultures work neat and
orderly
CONTENT
STANDARD
The learners
demonstrate
understanding of…
  concepts and
principles in
storing and
reheating stocks,
sauces, and
soups

PERFORMANCE
STANDARD
The learners should be
able to:
independently
demonstrates
competencies in storing
and reheating stocks,
sauces, and soups
LESSON 2. PREPARE POULTRY AND GAME DISHES
CONTENT 1. Preparation of LO 1. Performs mise 1.1 Quiz 1.1 Video Learning Module •Performs and
STANDARD poultry for cooking en place Analysing – Cookery accomplishes
1.1. Slaughter and 1.1. identify the 120 mins assigned
The learners
bleeding method of St. Bernadette properly and on
demonstrates
1.2. Scalding preparation of Cookery 10 time
understanding of…
1.3. Defeathering poultry for cooking
 basic concepts 1.4. Evisceration •Gives his/her
and underlying 1.5. Deboning TLE_HECK10PGD- best
theories in IIIe-25 performance in
preparing his/ her
poultry and
endeavors
game dishes

PERFORMANCE
STANDARD
The learners should be
able to:
 prepare a variety
of poultry and
game dishes
found in
 different cultures
CONTENT 2. Market forms of 1.2. identify the 1.2 Quiz 1.2 Oral Recitation Learning Module •Performs and
STANDARD poultry market forms of 120 mins – Cookery accomplishes
poultry assigned
The learners
St. Bernadette properly and on
demonstrates
TLE_HECK10PGD- Cookery 10 time
understanding of…
IIIe-25
 basic concepts •Gives his/her
and underlying best
theories in performance in
preparing his/ her
poultry and
endeavors
game dishes

PERFORMANCE
STANDARD
The learners should be
able to:
 prepare a variety
of poultry and
game dishes
found in
different cultures
CONTENT 3. Poultry cuts 1.3. determine 1.3. Draw 1.3 identify the 120 mins Learning Module •Performs and
STANDARD poultry cuts in different kinds of different poultry – Cookery accomplishes
accordance with poultry cuts. cuts assigned
The learners
prescribed dish St. Bernadette properly and on
demonstrates
Cookery 10 time
understanding of…
TLE_HECK10PGD-
 basic concepts IIIe-25 •Gives his/her
and underlying best
theories in performance in
preparing his/ her
poultry and
endeavors
game dishes

PERFORMANCE
STANDARD
The learners should be
able to:
 prepare a variety
of poultry and
game dishes
found in
different cultures
CONTENT 4. Types and LO 2. Cook poultry Mini-Peta 120 mins Learning Module •Shares a caring
STANDARD causes of food and game bird Prepare and cook – Cookery attitude towards
spoilage and cross- dishes poultry dishes. the environment
The learners
contamination 2.1 prepare poultry St. Bernadette •Practices
demonstrate
- basic concepts and game birds Cookery 10 proper waste
understanding of…
and underlying hygienically to management
 basic concepts theories in minimize risk of food •Applies
and underlying preparing poultry spoilage and cross- CLAY(Clean as
theories in and game dishes contamination you Go)
preparing 5. Methods of •Conserves
poultry and
cooking poultry 2.2 cook various energy and
game dishes
and game birds poultry resources
PERFORMANCE 5.1. Dry-heat and game bird dishes •Takes care of
STANDARD cookery appropriately the school
The learners should be 5.2. Moist-heat materials,
able to: cookery TLE_HECK10PGD- facilities and
 prepare a variety IIIf-h26 equipment
of poultry and •Keeps works
game dishes area in order
found in during and after
different cultures work
•Keeps one’s
work neat and
orderly
CONTENT 7. Factors in LO 3. Plate/present 3.1 Quiz Mini-Peta 120 mins Learning Module •Shares a caring
STANDARD presenting/plating poultry and game Present a poultry – Cookery attitude towards
poultry and game- bird dishes dish. the environment
The learners
bird dishes 3.1 identify the type St. Bernadette •Practices
demonstrates
8. Types of service of service ware to be Cookery 10 proper waste
understanding of…
ware utilized in serving management
  basic concepts 9. Plating poultry and game •Applies
and underlying 10. Garnishing bird dishes CLAY(Clean as
theories in 11. Sauces you Go)
preparing
12. 3.2 present plated •Conserves
poultry and
game dishes Accompaniment poultry energy and
and game-bird dishes resources
PERFORMANCE with appropriate •Takes care of
STANDARD sauces, garnishes, the school
The learners should be and accompaniments materials,
able to: facilities and
 prepare a variety TLE_HECK10PGD- equipment
of poultry and IIIi-27 •Keeps works
game dishes area in order
found in during and after
different cultures
work
•Keeps one’s
work neat and
orderly
CONTENT PERFORMANCE TASK •Shares a caring
STANDARD 180 mins attitude towards
• Choose one of the different kinds of poultry dishes. the environment
The learners
• Choose your own ingredients. •Practices
demonstrates
• Make your own poultry dishes. proper waste
understanding of…
• Explain your choice of the ingredients. management
 basic concepts •Applies
and underlying CLAY(Clean as
theories in you Go)
preparing •Conserves
poultry and
energy and
game dishes
resources
PERFORMANCE •Takes care of
STANDARD the school
The learners should be materials,
able to: facilities and
 prepare a variety equipment
of poultry and •Keeps works
game dishes area in order
found in during and after
different cultures work
•Keeps one’s
work neat and
orderly
 CURRICULUM MAP in TLE 10
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
COURSE DESCRIPTION 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.

GRADE LEVEL
STANDARD

NO. OF
QUARTER FOURTH UNIT COOKERY
SESSIONS
17

ESTABLISHED GOALS CONTENT / TOPIC / LEARNING ASSESSMENT ACTIVITIES BUDGET REFERENCES FORMATION
LESSON COMPETENCIES OF WORK STANDARDS
Quarter 4
LESSON 1 - PREPARE AND COOK MEAT
CONTENT
LO1. Perform mis en place
STANDARD
1.1 Seat work 1.1 Oral Recitation Learning Module •Performs and
The learners – Cookery accomplishes
demonstrate 1.2 identify the 180 mins assigned
understanding of… principles of meat St. Bernadette properly and on
1. Principles in
preparation Cookery 10 time
 preparing and meat preparation
TLE_HECK10PCM- •Gives his/her
cooking meat
IVa-30 https:// best
dishes
www.slideshare. performance in
net/ his/ her
PERFORMANCE anasomoray/ endeavors
STANDARD meat-meat-
cookery-
The learners should be
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able to:
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 Independently
e
prepare and
cook meat
dishes
1.3 Quiz 1.3 Picture https:// •Performs and
Presentation. 60 mins www.slideshare. accomplishes
The learners will net/ assigned
1.3 recognized the identify different lynettealcaide/ properly and on
2. Market forms of market forms of meat market forms of meat-26819303 time
meat TLE_HECK10PCM- meat. •Gives his/her
IVa-30 best
performance in
his/ her
endeavors
1.4 identify the 1.4 Brochure 1.4 Oral Recitation Learning Module •Performs and
different kinds of The students will 120 mins – Cookery accomplishes
3. Different kinds meat make a brochure assigned
of meat TLE_HECK10PCM- of different kinds St. Bernadette properly and on
3.1. Beef IVa-30 of meat Cookery 10 time
3.2. Pork •Gives his/her
3.3. Carabeef best
3.4. Others performance in
his/ her
endeavors
4. Different types 1.5 identify the 1.5 Quiz 1.5 Oral Recitation Learning Module •Performs and
of meat cuts different types of 120 mins – Cookery accomplishes
CONTENT
meat cuts assigned
STANDARD
TLE_HECK10PCM- St. Bernadette properly and on
The learners IVa-30 Cookery 10 time
demonstrates •Gives his/her
understanding of… best
performance in
  preparing and his/ her
cooking meat endeavors
dishes 1.6 recognize the 1.5 Quiz 1.6 Think-Pair- https:// •Performs and
techniques in meat Share www.slideshare. accomplishes
PERFORMANCE
tenderizing The students net/ assigned
STANDARD
TLE_HECK10PCM- discuss the 120 mins DebomitraDey/ properly and on
The learners should be IVa-30 techniques in meat- time
5. Techniques in
able to: meat tenderizing. tenderization •Gives his/her
meat tenderizing
 Independently best
prepare and performance in
cook meat his/ her
dishes endeavors

8. Methods of 2.3 prepare and use 2.3 Quiz Mini-Peta 120 mins Learning Module •Shares a caring
cooking meat suitable marinades Prepare and cook – Cookery attitude towards
CONTENT
8.1. Dry-heat for a variety of meat meat-cut dishes the environment
STANDARD
cooking cuts St. Bernadette •Practices
The learners 8.2. Moist-heat 2.4 identify Cookery 10 proper waste
demonstrates cooking appropriate management
understanding of… 9. Cooking cooking methods for 2.4 Quiz 120 mins •Applies
specialty cuts meat cuts CLAY(Clean as
 preparing and 2.5 apply the you Go)
cooking meat different •Conserves
dishes
techniques in meat energy and
PERFORMANCE preparation resources
STANDARD 2.6 cook meat-cut •Takes care of
dishes according to the school
The learners should be the given recipe materials,
able to: 10. Types of facilities and
 Independently marinades TLE_HECK10PCM- equipment
prepare and IVb-g31 •Keeps works
cook meat area in order
dishes during and after
work
•Keeps one’s
work neat and
 orderly
12. Methods of LO3. Present meat Mini-Peta Learning Module •Shares a caring
presenting meat dishes Present a meat – Cookery attitude towards
dishes 3.1 present meat dishes 120 mins the environment
13. Plating dishes St. Bernadette •Practices
14. Garnishing aesthetically, based Cookery 10 proper waste
15. Portion control on classical and management
for cooked cultural standards in •Applies
meat serving meat dishes CLAY(Clean as
3.3 present meat you Go)
dishes hygienically •Conserves
and sequentially energy and
CONTENT within the required resources
STANDARD time frame •Takes care of
the school
The learners
TLE_HECK10PCM- materials,
demonstrates
IVb-g32 facilities and
understanding of…
equipment
 preparing and •Keeps works
cooking meat area in order
dishes during and after
work
PERFORMANCE
•Keeps one’s
STANDARD
work neat and
The learners should be orderly
able to: LO5. Evaluate the finished product
 Independently 17. Evaluation of 5.1 rate the finished The students will 60 mins Learning Module •Shares a caring
prepare and the finished products using evaluate their – Cookery attitude towards
cook meat product using rubrics finish product the environment
dishes rubrics St. Bernadette •Practices
TLE_HECK10PCM- Cookery 10 proper waste
IVb-g34 management
•Applies
CLAY(Clean as
you Go)
•Conserves
 energy and
resources
•Takes care of
the school
materials,
facilities and
equipment
•Keeps works
area in order
during and after
work
•Keeps one’s
work neat and
orderly
CONTENT PERFORMANCE TASK •Shares a caring
STANDARD attitude towards
 Choose one of the different kinds of meat dishes. 180 mins the environment
The learners
 Choose your own ingredients. •Practices
demonstrates
proper waste
understanding of…  Make your own meat dishes.
management
 Explain your choice of the ingredients.
 preparing and •Applies
cooking meat CLAY(Clean as
dishes you Go)
•Conserves
PERFORMANCE energy and
STANDARD
resources
The learners should be •Takes care of
able to: the school
 Independently materials,
prepare and facilities and
cook meat equipment
dishes •Keeps works
area in order
during and after
work
•Keeps one’s
work neat and
orderly