JESUS IS LORD COLLEGES FOUNDATION, INC.

Junior High School Department

CURRICULUM MAP
Academic Year 2022 – 2023

SUBJECT: TLE – CULINARY ARTS QUARTER: FIRST

GRADE LEVEL: 9 TOPIC: INTRODUCTION TO FOODS

Quarter/ UNIT CONTENT PERFORMANCE PRIORITIZED ASSESSMENT ACTIVITIES RESOURCES INSTITUTIONAL

Month TOPIC: STANDARD STANDARD COMPETENCIES CORE VALUES
CONTENT OR SKILLS/AMT
LEARNING
GOALS
Introduction The learners The learners shall OFFLINE ONLINE FACE-TO FACE
1st to Foods demonstrate an be able to apply ACQUISITION
Quarter understanding of basic concept, A.1 Identify the basic Concept A.1. Frayer A.1. Frayer Model A.1. Frayer A.1 Obedience
basic concept, methods, and concepts of food mapping Model Model Module Integrity
methods, and underlying Responsibility
underlying principles in food Material: Material: Material: Pages 1-3
principles in food science. Self-instructional Self-instructional Self-instructional
science. materials/ material/ material/ Self-
Worksheet Worksheet Worksheet instructional
materials
A.2 Classify the Enumeration A.2. Compare A.2.Venn A.2. Venn A.2
types of appropriate and Contrast Diagram Diagram Module
cleaning tools and
equipment based on Material: Material: Material: Pages 7-11
their uses. Self-instructional Self-instructional Self-instructional
materials/ materials/ materials/ Self-
Worksheet Worksheet Worksheet instructional
materials
A.3 Describe the Matching A.3. 2-Column A.3. Hands-on A.3. Hands-on A.3
various types of Hands-on Comparison Modeling Demo Modeling Demo Module
kitchen tools, Pages 16-18
equipment, and Material: Material: Material:
paraphernalia. Self-instructional Self-instructional Worksheet/Tools Self-
materials/ materials/ and Equipment instructional
Worksheet Worksheet in the laboratory materials
A.4 Differentiate Dry A.4. Compare A.4.Venn A.4. Venn A.4
and Moist heat and Contrast Diagram Diagram Module
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Junior High School Department

method. Pages 20-22

Material: Material: Material: Self-
Self-instructional Self-instructional Self-instructional instructional
materials/ materials/ materials/ materials
Worksheet Worksheet Worksheet
MEANING MAKING
A.5. Explain the Journal A.5. Activity A.5. Activity A.5. Activity A.5. Observant
importance of cutting Writing/Concept Title: Let us Title: Double Title: Double Module Organization
techniques map Read! Entry Journal Entry Journal Pages 19-20 Creative
Obedience
Material: Material: Material: Responsibility
Self-instructional Self-instructional Self-instructional
materials/ materials/ materials/
Worksheet Worksheet Worksheet

TRANSFER
A.6. Create a A.6 Performance A.6. Scaffold 1: A.6 Scaffold 1: A.6 Self- Competence
Facebook story that Task Facebook Story Facebook Story Instructional Resourcefulness
shows basic nutrients Material (Q1- Creative
of foods. SIM-No. 1) Obedience
Responsibility

A.7 A.7 Performance A.7. Scaffold 2: A.7. Scaffold 2: A.7. Scaffold 2: A.7. Self-
Demonstrate/Dramati task Lights-Camera- Lights-Camera- I-Flex Mo! Instructional
ze guidelines in Action Action (Demonstration) Material (Q1-
handling Food SIM-No. 2)
through a video
presentation or face
to face.
A.8. Create a digital A.8 Performance A.8 Scaffold 3: A.8 Scaffold 3: A.8. Self-
infographics of task Digital Digital Instructional
kitchen tools and Infographics Infographics Material (Q1-
equipment SIM-No. 3)
A.9 Perform basic A.9 Performance A.9 Scaffold 4: A.9 Scaffold 4: A.9 Scaffold 4: A.9. Self-
cutting technique. task Cutting Cutting Cutting Instructional
Techniques Techniques Techniques Material (Q1-
(photo Collage) (Video Activity) (Actual) SIM-No. 4)
SUBJECT: TLE – CULINARY ARTS QUARTER: SECOND
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Junior High School Department

GRADE LEVEL: 9 TOPIC: COOKERY

Quarter/ UNIT CONTENT PERFORMANCE PRIORITIZED ASSESSMENT ACTIVITIES RESOURCES INSTITUTIONAL

Month TOPIC: STANDARD STANDARD COMPETENCIES CORE VALUES
CONTENT OR SKILLS/AMT
LEARNING
GOALS
Cookery The learners The learners shall OFFLINE ONLINE FACE-TO FACE
2ndt demonstrate an be able to apply ACQUISITION
Quarter understanding of basic concept, A.1 Differentiate Concept A.1. Frayer A.1. Frayer Model A.1. Frayer A.1 Obedience
basic concept, methods, and food seasoning from mapping Model Model Module Integrity
methods, and underlying condiments Responsibility
underlying principles in food Material: Material: Material: Self-
principles in food science. Self-instructional Self-instructional Self-instructional instructional
science. materials/ material/ material/ materials
Worksheet Worksheet Worksheet

A.2 A. Identify True or False A.2. Frayer A.2. Frayer Model A.2. Frayer A.2
various types of Model Model Module
alimentary pastes
Material: Material: Material: Self-
Self-instructional Self-instructional Self-instructional instructional
materials/ material/ material/ materials
Worksheet Worksheet Worksheet

A.3 Classify protein Graphic A.3. Graphic A.3. Graphic A.3. Graphic A.3
rich foods and Organizer Organizer Organizer Organizer Module
carbohydrates rich Labelling Material: Material:
foods Material: Self-instructional Self-instructional Self-
Self-instructional materials/ materials/ instructional
materials/ Worksheet Worksheet materials
Worksheet
A.3 Describe the Matching A.3. 2-Column A.3. Hands-on A.3. Hands-on A.3
various types of Hands-on Comparison Modeling Demo Modeling Demo Module
kitchen tools,
equipment, and Material: Material: Material: Self-
paraphernalia. Self-instructional Self-instructional Worksheet/Tools instructional
materials/ materials/ and Equipment materials
Worksheet Worksheet in the laboratory
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Junior High School Department

MEANING MAKING
A.4. Explain how Journal Writing A.4. Writing A.4. Writing A.4. Writing A.4. Observant
basic knowledge in Generalization! Generalization! Generalization! Module Organization
cookery helps in Obedience
changing the lifestyle Material: Material: Material: Responsibility
of a person. Self-instructional Self-instructional Self-instructional
materials/ materials/ materials/
Worksheet Worksheet Worksheet

TRANSFER
A.5. Demonstrate A.5 Performance A.5. Scaffold 1: A.5 scaffold 1: A.5. Scaffold 1: A.5 Self- Competence
understanding of Task Applying Applying Applying Instructional Resourcefulness
guidelines in Condiments Condiments Condiments Material (Q2- Creative
applying condiments (Photo collage) (Cooking Vlog) (Actual) SIM-No. 1) Obedience
in cooking Responsibility

A.6 Perform skills in A.6 Performance A.6 Scaffold 2: A.6 Scaffold 2: A.6 Scaffold 2: A.6. Self-
preparing a Filipino task Pinoy Noodles Pinoy Noodles Pinoy Noodles Instructional
noodle. (Photo collage) (Cooking Vlog) (Actual) Material (Q2-
SIM-No. 2)

A.7 Perform skills in A.7 Performance A.7 Scaffold 3: A.7 Scaffold 3: A.7 Scaffold 3: A.6 Self
preparing a meat task Own your Adobo Own your Adobo Own your Adobo Instructional
dish. (Photo collage) (Cooking Vlog) (Actual) Material (Q2-
SIM No. 3)

Youtube.com
A.8. Perform skills in A.8 Performance A.8 Scaffold 4: A.8 Scaffold 4: A.8 Scaffold 4: A.8. Self-
preparing a chicken task Chicken Star Chicken Star Chicken Star Instructional
dish. (Photo collage) (Cooking Vlog) (Actual) Material (Q1-
SIM-No. 4)
A.9 Perform skills in A.9 Performance A.9 Scaffold 5: A.9 Scaffold 5: A.9 Scaffold 5:
preparing a fish dish. task Sarciadong Sarciadong Sarciadong
Tilapia (photo Tilapia Tilapia
Collage) (Cooking Vlog) (Actual)
SUBJECT: TLE – CULINARY ARTS QUARTER: THIRD
GRADE LEVEL: 9 TOPIC: BAKING/BEVERAGES
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Junior High School Department

Quarter/ UNIT CONTENT PERFORMANCE PRIORITIZED ASSESSMENT ACTIVITIES RESOURCES INSTITUTIONAL

Month TOPIC: STANDARD STANDARD COMPETENCIES CORE VALUES
CONTENT OR SKILLS/AMT
LEARNING
GOALS
Baking/ The learner The learner OFFLINE ONLINE FACE-TO FACE
3rd Beverages demonstrates demonstrates ACQUISITION
Quarter understanding of competencies in A.1 Identify Graphic A.1. Activity A.1. Activity A.1. Activity A.1
the basic concepts preparing and ingredients in baking Organizer Title: Piece of Title: Piece of Title: Piece of Module
and underlying producing pastry Cake Cake Cake
theories in products. Self-
preparing and Material: Material: Material: instructional
producing pastry Self-instructional Self-instructional Self-instructional materials
products The learners shall materials/ materials/ materials/
be able to Worksheet Worksheet Worksheet
demonstrate A.2 Classify the Graphic A.2. Activity A.2. Activity A.2. Activity A.2
The learner knowledge and ingredients in baking Organizer Title: Let us Title: Piece of Title: Piece of Module
demonstrates an skills in food and read! Cake Cake
understanding of beverage service Self-
concepts and related to the Material: Material: Material: instructional
underlying preparation of Self-instructional Self-instructional Self-instructional materials
principles in service station and Obedience
materials/ materials/ materials/
operating a bar. equipment. Integrity
Worksheet Worksheet Worksheet
Responsibility
A.3 Describe the Graphic A.3. Graphic A.3. Graphic A.3. Graphic A.3
different tools in Organizer Organizer Organizer Organizer Module
baking Labelling Material: Material:
Material: Self-instructional Self-instructional Self-
Self-instructional materials/ materials/ instructional
materials/ Worksheet Worksheet materials
Worksheet
A.4 Identify different Graphic A.4. Graphic A.4. Graphic A.5. Graphic A.3
glasses and Organizer Organizer Organizer Organizer Module
beverages. Labelling
Hands-on Material: Material: Material: Self-
Self-instructional Self-instructional Self-instructional instructional
materials/ materials/ materials/ materials
Worksheet Worksheet Worksheet
MEANING MAKING
A.5. Explain how A.5.Critique A.5. Predict- A.5. Predict- A.5. Predict- A.5. Observant
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Junior High School Department

one’s can bake skill Writing Observe-Explain Observe-Explain Observe-Explain Module

improve and develop. (3-2-1) (3-2-1) (3-2-1)
Self-
Material: Material: Material: instructional
Self-instructional Self-instructional Self-instructional materials
materials/ materials/ materials/
Worksheet Worksheet Worksheet
Organization
Obedience
A.6. Explain how A.6. Journal A.6. Writing A.6. Writing A.6. Writing A.6.
Responsibility
bartender skill can Writing Generalization! Generalization! Generalization! Module
improve and develop.
Material: Material: Material: Self-
Self-instructional Self-instructional Self-instructional instructional
materials/ materials/ materials/ materials
Worksheet Worksheet Worksheet

TRANSFER
A.7. Create digital A.7.-A.8. A.7. Scaffold 1a: A.7. Scaffold 1a: A.7 Self- Competence
Infographics about Performance Digital Digital Instructional Resourcefulness
tools and baking Task Infographics Infographics Material (Q3- Creative
(Tools and (Tools and SIM-No. Obedience
Equipment) Equipment) 1&2) Responsibility
A.8. Scaffold 1b: A.8. Scaffold 1b:
Digital Digital
Infographics Infographics
(Baking (Baking
Ingredients) Ingredients)
A.9 Perform skills in A.9 Performance A.9 Scaffold 2: A.9 Scaffold 2: A.9 Scaffold 2: A.9. Self-
measuring task Muffin Muffin Muffin Instructional
ingredients in using (Photo collage) (Cooking Vlog) (Actual) Material (Q3-
Muffin Method. SIM-No. 3)

A.10. Perform skills A.10. A.10. Scaffold 3: A.10. Scaffold 3: A.10. Scaffold 3: A.10. Self
in basic bartending Performance task Mocktail Mocktail Mocktail Instructional
by doing mocktails. (Photo collage) (Beverage making (Actual) Material (Q2-
Vlog) SIM No. 4)

Youtube.com
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Junior High School Department

SUBJECT: TLE – CULINARY ARTS QUARTER: FOURTH

GRADE LEVEL: 9 TOPIC: TABLE SERVICE

Quarter/ UNIT CONTENT PERFORMANCE PRIORITIZED ASSESSMENT ACTIVITIES RESOURCES INSTITUTIONAL

Month TOPIC: STANDARD STANDARD COMPETENCIES CORE VALUES
CONTENT OR SKILLS/AMT
LEARNING
GOALS
Food and The learner The learner OFFLINE ONLINE FACE-TO FACE
4th Beverage demonstrates demonstrates ACQUISITION
Quarter Services understanding of knowledge and A.1. Identify the A.1. Graphic A.1. Activity A.1. Activity A.1. Activity A.1
(Table concepts, and skills in food and different types of Organizer Title: Piece of Title: Piece of Title: Piece of Module
setting) principles in beverage service Tableware Cake Cake Cake
preparing the related to table Self-
dining setting, table Material: Material: Material: instructional
room/restaurant skirting, and Self-instructional Self-instructional Self-instructional materials
area for service. napkin folding in materials/ materials/ materials/
accordance with Obedience
Worksheet Worksheet Worksheet
the proper Integrity
A.2 Identify the A.2. Graphic A.2. Activity A.2. Activity A.2. Activity A.2
procedures and Responsibility
different types of Organizer Title: Let us Title: Fill in the Title: Fill in the Module
guidelines. table set-up; different Concept read! Table Table
napkin folding styles Mapping Self-
&; different table Material: Material: Material: instructional
skirting styles. Self-instructional Self-instructional Self-instructional materials
materials/ materials/ materials/
Worksheet Worksheet Worksheet
MEANING MAKING
A.3. Explain how to A.5.Critique A.5. Predict- A.5. Predict- A.5. Predict- A.5. Observant
improve food and Writing Observe-Explain Observe-Explain Observe-Explain Module Organization
beverage service (Generalization) (3-2-1) (3-2-1) Obedience
skills Self- Responsibility
Material: Material: Material: instructional
Self-instructional Self-instructional Self-instructional materials
materials/ materials/ materials/
Worksheet Worksheet Worksheet
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TRANSFER
A.4. Create digital A.4. A.4. Scaffold 1: A.4. Scaffold 1: A.4. Self- Competence
infographics about Performance Digital Digital Instructional Resourcefulness
table appointments Task Infographics Infographics Material (Q4- Creative
SIM-No. 1) Obedience
Responsibility

A.5 Perform skills in A.5. A.5. Scaffold 2: A.5. Scaffold 2: A.5. Scaffold 2: A.5. Self-
Napkin folding Performance task Napkin Folding Napkin Folding Napkin Folding Instructional
(Photo collage) (Tutorial Vlog) (Actual) Material (Q3-
SIM-No. 2)

Youtube.com

Table Napkin

A.6. Perform skills in A.6. A.6. Scaffold 3: A.6. Scaffold 3: A.6. Scaffold 3: A.6. Self-
table skirting Performance task Table Skirting Table Skirting Table Skirting Instructional
(Photo collage) (Tutorial Vlog) (Actual) Material (Q2-
SIM No. 3)

Youtube.com
A.7. Perform skills in A.7. A.7.Scaffold 4: A.7. Scaffold 4: A.7. Scaffold 4: A.7. Self-
table set-up Performance task Digital Table Digital Table Set- Table set-up Instructional
Set-up up (actual) Material (Q2-
(Photo collage) (Photo collage) SIM No. 4)

Youtube.com

Table
appointments
A.8. Create a A.8. A.8.Scaffold 5: A.8.Scaffold 5: A.8. Self-
portfolio that shows a Performance Portfolio (PDF Portfolio (PDF Instructional
full table set-up Task/Culminatin file) file) Material (Q2-
SIM No. 4)
g Task

Prepared by: Checked by:

 JESUS IS LORD COLLEGES FOUNDATION, INC.
Junior High School Department

MS. ANGELINE R. ANGELES MRS. JOCELYN A. DAYRIT MA. JONA DE GUZMAN, MAE-Physics
Teacher, TLE Culinary 9 Academic Coordinator, TLE Department Assistant Academic Head

Submitted to:

MRS. ROSALINDA C. RODRIGUEZ, MAEd-EM

Principal, High School Department