K12 TLE Curriculum Cookery Grade 7 10

K to 12 BASIC EDUCATION CURRICULUM
TECHNOLOGY AND LIVELIHOOD

EDUCATION HOME ECONOMICS - COOKERY
Grade 7/8 (Exploratory)
Course Description:
This curriculum guide is an exploratory course in Cookery, which leads to National Certificate Level II (NC II). It covers five common competencies that a
Grade 7/8 Technology and Livelihood Education (TLE) student ought to possess, namely: 1) knowledge of the use of tools, equipment, and paraphernalia; 2)
maintenance of tools, equipment, and paraphernalia; 3) performance of mensuration and calculation; 4) interpretation of technical drawings and plans; and 5) the
practice of Occupational Health and Safety Procedures (OHSP)
The preliminaries of this exploratory course include the following: 1) discussion on the relevance of the course; 2) explanation of key concepts relative to
the course, and 3) exploration of career opportunities
PERFORMANCE LEARNING
CONTENT CONTENT STANDARD CODE
STANDARD COMPETENCIES
Introduction The learners demonstrate an The learners: The learners:
1. Basic concepts understanding of: 1. independently 1. explain basic
in cookery 1. basic concepts and demonstrate common concepts in cookery
2. Relevance of theories in cookery competencies in 2. discuss the
the course cookery as prescribed relevance of the
3. Career opportunities in the TESDA Training course
Regulation 3. explore opportunities
for cookery as a
career
PERSONAL ENTREPRENEURIAL COMPETENCIES – PECs
K to 12 TLE Track Home Economics - Cookery Curriculum Guide December *LO – Learning Page 1 of 33
1. Assessment of Personal - one’s PECs - recognize his/her LO 1. Recognize PECs TLE_PECS7/8-0k-1
Entrepreneurial PECs and prepare an needed in cookery
Competencies and Skills activity plan that 1.1 assess one’s pecs:
(PECs) vis-á-vis a aligns that with that characteristics,
practicing of a lifestyle, skills, traits
entrepreneur/employee: practitioner/entrepren 1.2 compare one’s
1.1. Characterstics eur in cookery pecs with those of
1.2. Lifestyle an entrepreneur
1.3. Skills
1.4. Traits
2. Analysis of PECs in
relation to an
entrepreneur
ENVIRONMENT AND MARKET (EM)
SWOT analysis - environment and - create a business LO 1. Generate a business TLE_EM7/8-0k-1
1. Key concepts in market in idea based on the idea that relates with a
environment and cookery analysis of career choice in Cookery
market environment and 1.1 discuss swot analysis
2. Differentiation of market in cookery 1.2 generate a
products, services, business idea
customers and based on the swot
their buying habits analysis
3. Competitors in the market
USE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA (UT)
1. Types of kitchen - the use and - independently use LO 1. Utilize appropriate TLE_HECK7/8UT-0a-1
tools, equipment and maintenance of and maintain tools, kitchen tools, equipment,
paraphernalia equipment in equipment, and and paraphernalia
2. Uses of kitchen cookery materials in cookery 1.1 identify types of tools,
tools, equipment, according to equipment, and
and paraphernalia standard operating paraphernalia
procedures 1.2 classify the types of
appropriate cleaning
tools and equipment
based on their uses
1.3 describe the various
types of kitchen
tools,
equipment,
and
paraphernalia
MAINTENANCE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA (MT)
1. Types of chemicals for LO 2. Maintain appropriate TLE_HECK7/8MT-0b-2
cleaning and kitchen tools, equipment,
sanitizing kitchen tools and paraphernalia
and equipment 2.1 select various types
2. Steps in cleaning and of chemicals for
sanitizing kitchen cleaning and
tools and equipment sanitizing kitchen
3. Cleaning kitchen tools, equipment,
premises (floor and and paraphernalia
storage areas) 2.2 clean and sanitize
4. Maintenance of kitchen kitchen tools and
tools, equipment, and equipment following
work areas
manufacturer’s
instructions
2.3 use cleaning tools,
equipment, and
paraphernalia in
accordance to
standard operating
procedures
2.4 maintain kitchen
tools, equipment, and
work areas
1. Storing/stacking tools and LO 3. Store and stack TLE_HECK7/8MT-0c-3
equipment kitchen tools and
equipment
3.1 store or stack cleaned
equipment and
utensils safely in the
designated place
PERFORM MENSURATION AND CALCULATIONS (PM)
1. Types of measuring - performing - independently LO 1. Carry out TLE_HECK7/8PM-0d-4
tools and their uses mensuration and measure and measurements and
2. Measuring techniques calculation in calculate ingredients calculations in a required
of ingredients cookery in cookery task
2.1. Dry ingredients 1.1 give the
2.2. Liquid ingredients abbreviations and
3. Measurement equivalents of
abbreviations measurements
4. Equivalent measurements 1.2 identify the types
5. Conversion of weights of measuring tools
and measurements 1.3 describe the
6. Substitution of ingredients functions of
measuring tools
1.4 measure
ingredients
according to recipe
requirement
1.5 convert systems of
measurement
according to
recipe
requirement
1.6 perform substitution
of ingredients
7. Costing the LO 2. Calculate cost of TLE_HECK7/8PM-0e-5
finished production
products/recipes 2.1 discuss principles of
7.1. Expenses costing
7.2. Mark-up 2.2 compute cost of
7.3. Selling price production
7.4. Profit 2.3 validate
computed cost of
production
INTERPRET KITCHEN LAYOUT (KL)
1. Alphabet of lines - the interpretation of - independently LO 1. Read and interpret TLE_HECK7/8KL-0f-6
2. Architectural kitchen diagrams, plans, interpret kitchen plans
symbols, diagram, and kitchen layouts kitchen/shop layouts 1.1 read and interpret
and layout based on given architectural kitchen
blueprints symbols and layout
according to
specifications in the
blueprint
1.2 determine parts
and functions of a
kitchen layout
3. Kitchen types and layouts LO 2. Prepare a TLE_HECK7/8KL-0g-7
kitchen layout
2.1 prepare a sketch and
layout according the
type of kitchen
PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (OSHP)

1. Concepts of the following: - the practice of - independently LO 1. Importance of TLE_HECK7/8OHSP-0h-8
1.1. Safety occupational health practice occupational Occupational Health and
1.2. Health and safety health and safety Safety Procedures
1.3. OHSP standards 1.1 recognize the
2. Safety Regulations importance of
2.1. Clean Air Act ohsp
2.2. Building Code 1.2 explain safety
2.3. National Electrical regulations, hazard
control practices, and
and Fire Safety Code procedures based on
2.4. Ph OSHS organization
procedures
3. Types of Hazard/Risk LO 2. Identify Hazards and TLE_HECK7/8OHSP-0i-9
in the work place Risks in the Workplace
3.1. Physical 2.1 determine the types of
3.2. Biological hazards and risks the
3.3. Chemical workplace
3.4. Fire
4. Control hazards and LO 3. Evaluate and Control TLE_HECK7/8OHSP-0j-10

risks in the workplace Hazards and Risks in the
4.1. Environmental Workplace
control 3.1 Follow
4.2. Work practice control consistently OHS
4.3. Personal procedure for
Protective controlling
Equipment (PPE) hazards/risks
5. Emergency-related drills 3.2 Use Personal
and training Protective
6. Occupational Health Equipment (PPE) in
and Safety personal accordance with
records OHS
3.3 Conduct emergency-
related drills and
training
3.4 Maintain OHSP
awareness
Grade 9 (Specialization)
Course Description: Prerequisite: Grade 7/8 Cookery
This curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is designed for a Grade 9 student to develop knowledge, skills, and
attitudes in the performance of Cookery tasks. It covers core competencies, namely: (1) cleaning and maintaining kitchen premises, (2) preparing appetizers, (3)
preparing salads and dressings, (4) preparing sandwiches, (5) preparing desserts, and (6) packaging prepared foods.
1. Core concepts in cookery understanding of: - independently 1. explain core concepts
2. Relevance of the course - core concepts and demonstrate core in cookery
3. Career opportunities underlying theories competencies in 2. discuss the relevance
in cookery lessons cookery as prescribed of the course
in the TESDA Training 3. explore opportunities for
Regulation a career in cookery
CONCEPT REVIEW
PERSONAL ENTREPRENEURIAL COMPETENCIES – PECs
1. Dimensions of Personal - the dimensions and - recommend specific LO 1. Assess TLE_PECS9-0k-1
Entrepreneurial characteristics of strategies to improve Personal
Competencies (PECs) PECs “weak” areas and Entrepreneurial
1.1. three clusters of sustain “strong” Competencies
PECS (achievement, areas in their PECs 1.1. explain
planning, and dimensions/clusters
power clusters) of PECs and the
1.2. characteristics different
2. Assessment of PECs characteristic traits
per cluster
1.2. evaluate one’s PECs
BUSINESS ENVIRONMENT AND MARKET (EM)
1. Factors in the - the different factors - analyze how factor LO 2. Understand the TLE_EM9-0k-1
business environment that influence the influence the business environment and
2. Identifying business business environment business ideas
business environment - relate experience in 2.1 explain how different
opportunities generating business factors influence the
ideas or identifying business
business opportunities environment
2.2 explain procedures
K to 12 TLE Track Home Economics - Cookery Curriculum Guide December *LO – Learning Page 10 of
for generating
business
ideas or identifying
business opportunities
2.3 generate business
ideas and identify
business opportunities
CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT, AND PREMISES (KP)
1. Kitchen tools and - the knowledge, skills, - independently LO 1. Clean, sanitize, and TLE_HECK9KP-Ia-1
equipment to be and attitudes maintain clean store kitchen tools and
cleaned, sanitized, and required in kitchen tools, equipment
stored maintaining kitchen equipment, and 1.1 recognize kitchen
1.1. cutting tools tools, equipment, and premises tools and
and equipment work premises equipment to be
1.2. measuring tools cleaned and
and equipment sanitized
1.3. mixing tools 1.2 identify the
and equipment chemicals to be
1.4. top-of-the-range utilized in cleaning
equipment and sanitizing kitchen
1.5. baking tools tools and equipment
and equipment 1.3 prepare cleaning
2. Types of chemicals used agents in
in cleaning and accordance with
sanitizing kitchen tools manufacturer’s
and equipment instructions
3. Methods of cleaning 1.4 clean and sanitize
and sanitizing kitchen kitchen tools in
tools and equipment accordance with
4. Proper prescribed
dishwashing standards
techniques 1.5 store cleaned kitchen
5. Techniques in storing tools and equipment
cleaned kitchen tools safely in the
and equipment designated space
6. Surfaces to be cleaned LO 2. Clean and sanitize TLE_HECK9KP-Ib-2
6.1. walls kitchen premises
6.2. floors 2.1 recognize kitchen
6.3. shelves premises to be
6.4. benches and cleaned and
work surfaces sanitized
2.2 classify and describe
6.5. cooking the uses of cleaning
equipment and agents
appliances 2.3 clean the kitchen
6.6. cold area hygienically in
storage accordance with food
equipment safety and
6.7. storerooms occupational health
and cupboards regulations
7. Types and uses 2.4 clean surfaces
of cleaning without damaging
agents property and
7.1. specifications adversely affecting
7.2. usage instructions health
7.3. methods of mixing 2.5 use cleaning agents
7.4. precautionary in sanitizing kitchen
measures premises safely
8. Sanitation procedures 2.6 follow cleaning
9. Cleaning schedules schedule based on
enterprise procedures
2.7 follow safety and
first aid procedures
PREPARE APPETIZERS (PA)
1. Identification of tools - the knowledge, skills, - independently LO 1. Perform mise en TLE_HECK9PA-Ic-3
and equipment needed and attitudes prepares appetizers place
2. Tools, equipment, required in preparing 1.1 identify tools and
and utensils needed appetizers equipment needed
in preparing in the preparation of
appetizers appetizers
3. Cleaning, sanitizing, and 1.2 clean, sanitize, and
preparing tools and prepare tools,
utensils to be used utensils, and
4. Classification of appetizers equipment based
5. Variety of ingredients on the required
in preparing appetizers tasks
6. Nutritional value 1.3 classify
of appetizer appetizers
according to
ingredients
1.4 identify ingredients
according to the
given
recipe
7. Varieties of hot and LO 2. Prepare a range of TLE_HECK9PA-Ic-3
cold appetizers appetizers
8. Methods of 2.1 differentiate
preparing appetizers between hot and
9. Suggested projects cold appetizers
9.1. Canapés 2.2 prepare a variety
9.2. Hors d’oeuvres of appetizers
9.3. Fruit appetizers 2.3 evaluate the
9.4. Vegetable appetizers finished product
9.5. Etc. 2.4 rate the finished
10. Occupational Health product using rubric
and Safety (OHS) 2.5 follow workplace
safety procedures
11. Fundamentals of plating LO 3. Present a range of TLE_HECK9PA-Ii-5
12. Accompaniments of appetizers
appetizers 3.1 identify the
13. Occupational Health fundamental
and Safety (OHS) of plating
3.2 identify the
accompaniments of
appetizers
3.3 present appetizers
attractively
3.4 observe
sanitary
practices in
presenting appetizers
14. Principles and LO 4. Store appetizers TLE_HECK9PA-Ij-6
techniques in storing 4.1 utilize quality
appetizers trimmings
15. Safety and 4.2 keep appetizers in
hygienic practices appropriate
conditions to maintain
their freshness,
quality, and taste
PREPARE SALAD AND DRESSING (SD)
1. Tools, equipment, - The knowledge, skills, - independently LO 1. Perform mise en TLE_HECK9SD-IIa-7
and utensils needed and attitudes prepare salad and place
in preparing salad and required in preparing dressing 1.1 identify tools and
dressing appetizers equipment needed in
2. Classification of salads the preparation of
according to salad and dressing
ingredients 1.2 clean, sanitize, and
3. Classification of salads prepare tools,
according to place in utensils, and
the meal equipment based
4. Nutritional values of on the required
salad and dressing tasks
1.3 identify ingredients
according to the
given recipe
1.4 prepare ingredients
based on the required
form and time frame
5. Components of salads LO 2. Prepare a variety of TLE_HECK9SD-IIb-g-8
6. Important salads and dressings
considerations in salad 2.1 identify the
preparation components of
7. Tools and equipment a salad
needed in salad 2.2 identify the factors
making to consider in salad
8. Methods of preparation
preparing salad 2.3 select and use
9. Kinds of salad correct equipment in
dressing and their preparing salads and
ingredients dressings
2.4 prepare a variety
of salad
2.5 identify the
different kinds of
salad dressings and
their ingredients
2.6 prepare salad
dressings
2.7 follow workplace
safety procedures
10. Factors and techniques LO 3. Present a variety of TLE_HECK9SD-IIh-i-9
in presenting salads and salads and dressings
dressings 3.1 Present salads and
11. Factors to consider in dressings attractively
plating and 3.2 Observe sanitary
presenting salads practices in
11.1. Balance presenting salad
11.2. Harmony and dressing
11.3. Height 3.3 Identify the
11.4. Color accompaniments of
11.5. Texture salads and
12. Accompaniments of salads dressings
3.4 Rate the finished
products using
rubrics
13. Safe and hygienic LO 4. Store salad and TLE_HECK9SD-IIj-10
practices in storing salads dressing
and dressings 4.1 Utilize quality
14. Temperature required trimmings
in storing salads and 4.2 Store appetizers in
dressings appropriate
conditions to maintain
their freshness,
quality,
and taste
PREPARE SANDWICHES
1. Tools, equipment, - how to - independently LO 1. Perform mise en TLE_HECK9SW-IIIa-11
and utensils needed prepare prepare sandwiches place
in preparing sandwiches 1.1 clean, sanitize, and
sandwiches prepare tools,
2. Variety of ingredients utensils, and
in preparing equipment based on
sandwiches the required tasks
3. Common 1.2 identify ingredients
culinary/industry terms according to the
used with regard to given recipe
sandwiches 1.3 identify culinary terms
4. Classification of
sandwiches
related to sandwiches
identify
type/classification of
sandwiches
5. Components of LO 2. Prepare a variety of TLE_HECK9SW-IIIb-g-12
the sandwich sandwiches
6. Types of bread suited 2.1 Identify sandwich
for sandwiches component
7. Suitable filling and 2.2 Identify bread
spreads for each type suited for sandwich
of sandwich making
8. Methods of 2.3 Suitable filling
preparing and spreads
sandwiches 2.4 Select and prepare
9. Suggested Projects: glazes/sweet
9.1. Hot sandwich sauces
9.2. Cold sandwich 2.5 Prepare
9.3. Open-faced sandwiches using
sandwiches sanitary practices
9.4. Rolled sandwiches
9.5. Stuffed sandwiches
9.6. Etc.
10. Portion control of LO 3. Present a variety of TLE_HECK9SW-IIIh-i-13
sandwich and its sandwiches
ingredients 3.1 Portion and control
11. Creative of sandwiches and
sandwich their ingredients
preparation and 3.2 Present
presentation sandwiches
11.1. Balance attractively
11.2. Height
11.3. Texture
11.4. Flavor
11.5. Color
12. Safe and hygienic LO 4. Storing sandwiches TLE_HECK9SW-IIIj-14
practices in 4.1 store sandwiches
storing properly
sandwiches 4.2 keep sandwiches in
13. Required temperature appropriate
in storing sandwiches conditions
to maintain their
quality and taste
PREPARE DESSERTS (PD)
1. Tools, equipment, LO 1. Perform mise en TLE_HECK9PD-IVa-15
and utensils needed place
in preparing deserts 1.1 Identify tools and
2. Importance of desserts equipment needed
3. Classifications of in preparing desserts
dessert and their 1.2 Importance of
characteristics dessert in a meal
1.3 Classify desserts
according to types
of ingredients used
1.4 identify characteristics
of desserts
4. Varieties of ingredients LO 2. Prepare desserts TLE_HECK9PD-IVb-f-16
in preparing desserts 2.1 identify
5. Methods of ingredients for
preparing desserts desserts
6. Sauces for desserts 2.2 select and
7. Suggested Projects : prepare sweet
7.1. Fruit dessert sauces
7.2. Cream dessert 2.3 prepare variety of
7.3. Frozen dessert desserts and
7.4. Hot dessert sauces using
7.5. Etc. sanitary practices
2.4 follow workplace
safety procedures
8. Accompaniments LO 3. Plate/Present TLE_HECK9PD-IVg-17
for desserts desserts
9. Factors and techniques 3.3 Identify dessert
in plating and presenting accompaniments and
deserts hygienic procedures
9.1. Color 3.4 Present desserts
9.2. Texture attractively
9.3. Height 3.5 Identify factors in
9.4. Flavor plating and
9.5. Balance presenting
desserts
10. Safety and LO 4. Storing desserts TLE_HECK9PD-IVh-18
hygienic practices 4.1 Keep desserts in
in storing desserts appropriate conditions
11. Required temperature in to maintain their
storing dessert quality and taste
PACKAGE PREPARED FOOD STUFF (PF)

1. Functions of food LO 1. Select packaging TLE_HECK9PF-IVi- 19
packaging and its materials
importance 1.1 Define packaging, its
2. Types of importance and
packaging functions
materials 1.2 Select
packaging
materials in
accordance with
enterprise standards
3. Safety procedures LO 2. Package food items TLE_HECK9PF-IVj- 20
in packaging food 2.5 Package food items in
4. Methods of food compliance with
packaging Occupational Health
5. Labeling of packaged food and Safety
Procedures
2.6 Adopt appropriate
packaging method
according to
enterprise
standards
2.7 Label food according
to industry
standards
Grade 10 (Specialization)
Course Description: Prerequisite: Grade 9 Cookery
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.
1. Concepts in cookery understanding of : 1. apply core 1. explain concepts
2. Relevance of the course 1. core concepts competencies in in cookery
3. Career opportunities and principles in cookery as prescribed 2. discuss the
cookery in the TESDA Training relevance of the
Regulation course
3. explore career
opportunities
in cookery
PERSONAL ENTREPRENEURIAL COMPETENCIES - PECs
1. Assessment of Personal - one’s PECs in cookery - independently LO 1. Develop and TLE_PECS10-0k-1
Competencies and Skills create a plan of strengthen PECs needed
(PECs) vis-à-vis a practicing action that in Cookery
entrepreneur/employee in strengthens/ further 1.1 identify areas for
a province. develops one’s PECs improvement,
1.1. Characteristics in cookery development, and
1.2. Attributes growth
1.3. Lifestyle 1.2 align one’s PECs
1.4. Skills according to
1.5. Traits his/her
2. Analysis of PECs in business/career
relation to a practitioner choice
3. Application of PECs to 1.3 create a plan of
the chosen action that ensures
business/career success of his/her
business/career
choice
ENVIRONMENT AND MARKET (EM)
1. Product development - the environment - independently create LO 1. Develop a product/ TLE_ 10EM-0k-1
2. Key concepts in and market in a business vicinity service in Cookery
product development cookery in one’s map reflective of a 1.1. identify what is of
3. Finding value town/municipality potential cookery “value” to the
4. Innovation market in the customer
4.1. Unique Selling locality/town 1.2. identify the
Proposition customer
(USP) 1.3. explain what
makes a product
unique and
competitive
1.4. apply creativity and
innovative
techniques to
develop
marketable product
1.5. employ a Unique
Selling
Proposition (USP)
to the
product/service
5. Selecting a business Idea LO 2. Select a business TLE_HECG10EM-Ik-2
6. Key concepts in selecting a idea based on the criteria
business idea and techniques set
6.1. Criteria 2.1 enumerate various
6.2. Techniques criteria and steps in
selecting a
business idea
2.2 apply the
criteria/steps in
selecting a viable
business idea
2.3 determine a
business idea based
on the
criteria/techniques
set
7. Branding LO 3. Develop a brand for TLE_HECG10EM-Ik-3
the product
3.1 identify the
benefits of having a
good brand
3.2 enumerate
recognizable brands
in the
town/province
3.3 enumerate the
criteria for
developing a brand
3.4 generate a clear
and appealing
product brand
Quarter 1
LESSON 1 - PREPARE EGG DISHES (ED)
1. Tools, utensils, and LO 1. Perform mise en TLE_HECK10ED-Ia-1
equipment needed in place
egg preparation 1.1. clean, sanitize, and
2. Cleaning and sanitizing tools prepare tools,
and equipment utensils, and
3. Nutritional value equipment needed
and components of in preparing egg
eggs dished
4. Characteristics of quality 1.2. identify an egg’s
fresh eggs components and
5. Ingredients for egg dishes its nutritive value
1.3. identify and
prepare ingredients
according to
standard recipes
6. Market forms of egg LO 2. Prepare and cook TLE_HECK10ED-Ib-d-2
7. Uses of eggs in culinary arts egg dishes
8. Varieties of egg dishes 2.1 identify the
9. Suggested projects: market forms of
10. Various egg dishes eggs
2.2 explain the uses of
eggs in culinary arts
2.3 cook egg dishes in
accordance with the
prescribed salad
11. Factors for consideration LO 3. Present egg dishes TLE_HECK10ED-Ie-3
in presenting egg dishes: 3.1 select suitable
11.1 Plating plates according to
11.2 Garnishing standards
11.3 Side dishes 3.2 present egg
12 OHS dishes hygienically
and attractively
using suitable
garnishing and
side dishes
sequentially within
the required time
frame
13 Evaluation of the finished LO 4. Evaluate the TLE_HECK10ED-Ie-4
product using rubrics finished product
4.1 rate the finished
products using
rubrics
PREPARE CEREALS and STARCH DISHES (CD)
1. Tools and - preparing and - independently LO1. Perform mise en TLE_HECK10CD-If-5
equipment needed cooking cereals prepare and cook place
2. Quality of cereals and and starch dishes cereals and 1.1. prepare the tools,
starch dishes starch dishes equipment, and
3. Nutritional value and ingredients based
components of cereals on prescribed
and starch standards
4. Food sources and kinds 1.2. determine the
of starch and cereals sources and kinds
5. Ingredients for starch of starch and
and cereal dishes cereals
1.3. identify the
ingredients in
the preparation
of various types
of
starch and cereal
dishes
6. Methods of cooking LO2. Prepare starch TLE_HECK10CD-Ig-i-6
starch and cereal dishes and cereal dishes
7. Preparation of sauces and 2.1 cook various types
accompaniments for of starch and cereal
starch and cereal dishes dishes
8. Safety and hygienic 2.2 prepare sauces
practices in the kitchen and
9. Suggested projects: accompaniments of
Cereal and starch selected starch and
dishes cereal products
2.3 follow safety and
hygienic practices
while working in
the
kitchen
10. Factors to consider in LO 3. Present starch TLE_HECK10CD-Ij-7
presenting starch and and cereal dishes
cereal dishes 3.1 present starch dishes
10.1. Plating with suitable plating
10.2. Garnishing and garnishing
10.3. Sauces according to
10.4. Accompaniments standards
11. Techniques for storing LO4. Storing starch
starch and cereal dishes and cereal dishes TLE_HECK10CD-Ij-8
12. FIFO 4.1 store starch and
cereal at appropriate
temperature
4.2 maintain optimum
freshness and
quality of starch and
cereal dishes
according to
standards
4.3 store starch and
cereal according
to standard
operating
procedures
Quarter 2
LESSON 1. PREPARE VEGETABLES DISHES (VD)
1. Principles of - preparing and - independently LO 1. Perform mise en TLE_HECK10VD-IIa-9
preparing vegetables cooking vegetable prepare and cook place
2. Characteristics of quality dishes vegetable dishes 1.1. identify
vegetables ingredients
3. Thawing frozen vegetables according to
standard recipe
1.2. prepare ingredients
according to a given
recipe, required
form, and
timeframe
1.3. thaw frozen
ingredients and
wash raw
vegetables following
standard
procedures
4. Market forms of vegetables LO 2. Prepare vegetable TLE_HECK10VD-IIb-c-10
5. Factors in the selection of dishes
vegetables used for 2.1 identify market
culinary arts forms of vegetables
6. Methods of 2.2 select various kinds
cooking vegetables of vegetables
dishes according to a
7. Preparation of sauces and given menu
accompaniment for 2.3 cook variety of
serving vegetable dishes vegetable dishes
8. Suggested projects: following
Various vegetable appropriate cooking
dishes methods to preserve
optimum quality and
nutrition
2.4 prepare suitable
sauces and
accompaniment
in
serving vegetable
dishes
9. Presentation of prepared LO 3. Present vegetable TLE_HECK10VD-IId-11
vegetables dishes dishes
10. Factors in plating vegetable 3.1 present vegetable
dishes recipes with
appropriate sauces
and accompaniments
11. Techniques in storing and LO 4. Store vegetables TLE_HECK10VD-IId-12
vegetables 4.1 store vegetables
12. FIFO based on the
13. Safety and hygienic prescribed location
practices in the and temperature
laboratory kitchen 4.2 demonstrate
vegetable storage in
accordance with
FIFO operating
procedures
4.3 follow standard
safety and
hygiene
procedures
14. Evaluation of the finished LO 5. Evaluate the TLE_HECK10VD-IId-13
products using
rubrics
LESSON 2. PREPARE AND COOK SEAFOOD DISHES (PC)
1. Types of Seafood - preparing and - independently LO 1. Perform Mise en TLE_HECK10PC-IIe-14
1.1. Shellfish cooking prepares and Place
1.2. Fin fish seafood dishes. cooks seafood 1.1. prepare the kitchen
1.3. Others dishes tools, equipment,
2. Varieties of Fish and ingredients
2.1. Structure based on required
2.2. Body shape standards
2.3. Market forms 1.2. identify types,
2.4. Fat contents varieties, market
2.5. Water source forms, nutritive
2.6. Processed fish value, and
2.7. Others composition of
3. Market forms of fish fish and seafood
and fish products 1.3. assemble ingredients
4. Fish cuts according to recipes,
5. Composition and recipe card, or
nutritive value of fish enterprise standard
6. Processing Fish 1.4. identify steps in
6.1. Scaling processing fish
6.2. Cutting of tails and fins
6.3. Eviscerating
6.4. Cleansing
6.5. Canning
7. Methods in thawing LO 2. Handle fish TLE_HECK10PC-IIf-15
frozen ingredients and seafood
8. OHS 2.1 handle
seafood
hygienically
2.2 thaw frozen seafood
correctly to ensure
maximum quality
and maintain
nutritional value
9. Principles of cooking LO 3. Cook fish and TLE_HECK10PC-IIgi-16
fish and sea food dishes shellfish
10. Dry-heat cookery 3.1 clean, cut, and
11. Moist-heat cookery fillet seafood
12. Variety of shellfish and 3.2 prepare ingredients
fish dishes according to a
given recipe
3.3 demonstrate
various methods of
cooking fish and
shellfish
13. Presentation of fish LO 4. Plate/Present fish TLE_HECK10PC-IIj-17
and seafood dishes and seafood
14. Plating 4.1 prepare and
15. Garnishing present fish and
16. Guidelines in serving seafood dishes
fish and seafood dishes 4.2 perform guidelines in
serving fish and
seafood dishes
17. Factors in storing LO 5. Store fish and TLE_HECK10PC-IIj-18
and handling seafood seafood
18. Storage requirements 5.1 ensure that
for fish trimmings, fish,
19. Minimization techniques and seafood are
in relation to seafood stored hygienically
5.2 check date stamps
and codes where
applicable to
ensure quality
control
5.3 store seafood in
accordance with
FIFO operating
procedures and
standard storage
requirements
20. Evaluation of the finished LO 6. Evaluate the TLE_HECK10PC-IIj-19
product finished product
products using
rubrics
Quarter 3
LESSON 1. PREPARE STOCKS, SAUCES AND SOUPS (SSS)
1. Principles of - basic concepts and - prepares a variety LO 1. Prepare stocks for TLE_HECK10SSS-IIIa-20
preparing stocks underlying theories of stocks, sauces, menu items
2. Classifications of stocks in preparing stocks, and soups used in 1.1 use ingredients and
3. Ingredients in sauces, and soups different cultures flavoring according
preparing stocks to enterprise
4. Types and uses of standards
convenience products 1.2 produce variety of
5. Methods of preparing stocks stocks according to
6. Suggested Projects: enterprise
6.1. White stock standards
6.2. Brown stock
7. Classifications of soups LO 2. Prepare soups TLE_HECK10SSS-IIIb-21
8. Ingredients in preparing required for menu items
soups 2.1 select and assemble
9. Techniques in correct ingredients
presenting and in preparing soups,
evaluating soups including stocks and
10. Suggested soup recipes garnishes
11. Garnishes for the 2.2 prepare variety
presentation of soup recipes
soups according to
12. Techniques in enterprise standards
presenting and 2.3 present and evaluate
evaluating soups soup recipes in
13. Criteria in presenting and accordance with the
evaluating soup recipes criteria
(e.g. right flavor, color,
temperature, service
ware, and suitable
garnishes and
accompaniments)
14. Suggested projects:
Various kinds of
soup
15. Classification of Sauces LO 3. Prepare sauces TLE_HECK10SSS-IIIc-22
16. Ingredients in required for menu items
preparing sauces 3.1 classify various
17. Methods of types of sauces and
preparing sauces their corresponding
18. Types of thickening 3.2 prepare a variety of
agents and convenience hot and cold sauces
products used in preparing based on the
sauces required menu
19. Role of thickening agents items
and convenience products in 3.3 identify the types
the preparation of sauces of thickening
20. Criteria for evaluating sauces agents and
21. Common problem in convenience
the preparation of products used in
sauces preparing sauces
22. Suggested project: 3.4 use thickening
Various type of agents and
sauces convenience
products
appropriately
3.5 evaluate sauces
for flavor, color,
and
consistency
3.6 identify and deal
with problems in
the preparation of
sauces
23. Methods of storing and - concepts and - independently LO 4. Store and TLE_HECK10SSS-IIId-23
reheating stocks, sauces, principles in storing demonstrates reconstitute stocks,
and soups and reheating competencies in sauces, and soups
24. OHS stocks, sauces, and storing and 4.1 maintain optimum
soups reheating stocks, quality and
sauces, and soups freshness of stocks,
sauces, and soups
4.2 reconstitute stocks,
sauces, and soups
25. Evaluation of the finished LO5. Evaluate the finished TLE_HECK10SSS-IIId-24

product using rubrics product
products using
rubrics
LESSON 2. PREPARE POULTRY AND GAME DISHES (PGD)
1. Preparation of poultry - basic concepts and - prepare a variety LO 1. Performs mise en TLE_HECK10PGD-IIIe-25
for cooking underlying theories of poultry and place
1.1. Slaughter and bleeding in preparing poultry game dishes found 1.1. prepare the tools,
1.2. Scalding and game dishes in different cultures equipment, and
1.3. Defeathering ingredients based
1.4. Evisceration on standards
1.5. Deboning 1.2. identify the
2. Market forms of poultry market forms of
3. Poultry cuts poultry
1.3. determine poultry
cuts in
accordance
with prescribed dish
4. Types and causes of LO 2. Cook poultry TLE_HECK10PGD-IIIf-h-
food spoilage and cross- and game bird dishes 26
contamination 2.1 prepare poultry and
5. Methods of cooking poultry game birds
and game birds hygienically to
5.1. Dry-heat cookery minimize risk of
5.2. Moist-heat cookery food spoilage and
6. Nutritional value of poultry cross-
and game bird dishes contamination
2.2 cook various poultry
and game bird
dishes
appropriately
7. Factors in presenting/plating LO 3. Plate/present TLE_HECK10PGD-IIIi-27
poultry and game-bird poultry and game
dishes bird dishes
8. Types of service ware 3.1 identify the type
9. Plating of service ware to
10. Garnishing be utilized in
11. Sauces serving poultry
12. Accompaniment and game- bird
dishes
3.2 present plated
poultry and game-
bird dishes with
appropriate sauces,
garnishes, and
accompaniments
13. Techniques in storing poultry LO 4. Store poultry TLE_HECK10PGD-IIIj-28
and game bird and game bird
4.1 store and maintain
poultry and game
bird
according to
standards
14. Evaluation of the finished LO 5. Evaluate the TLE_HECK10PGD-IIIj-29
products using
rubrics
Quarter 4
LESSON 1 - PREPARE AND COOK MEAT (PCM)
1. Principles in - preparing and - independently LO 1. Perform mise en TLE_HECK10PCM-IVa-30
meat preparation cooking meat prepare and cook place
2. Market forms of meat dishes meat dishes 1.1. prepare the tools,
3. Different kinds of meat equipment,
3.1. Beef ingredients, and
3.2. Pork other supplies based
3.3. Carabeef on the given recipe
3.4. Others 1.2. prepare the tools,
4. Different types of meat cuts equipment,
5. Tools, utensils, and ingredients, and
equipment for meat other supplies based
preparation on the given recipe
6. Techniques in
meat tenderizing
7. Variety of meat dishes LO 2. Cook meat cuts TLE_HECK10PCM-IVb-g-
8. Methods of cooking meat 2.1 identify the 31
8.1. Dry-heat cooking market forms and
8.2. Moist-heat cooking cuts of meat
9. Cooking specialty cuts 2.2 prepare meat cuts
10. Cooking frozen meat according to the
11. Types of marinades given recipe
2.3 prepare and use
suitable marinades
for a variety of
meat cuts
2.4 identify appropriate
cooking methods
for meat cuts
2.5 apply the different
techniques in
meat preparation
2.6 cook meat-cut dishes
according to
the given recipe
12. Methods of presenting . LO3. Present meat dishes
meat dishes 3.1 present meat TLE_HECK10PCM-IVh-32
13. Plating dishes aesthetically,
14. Garnishing based on classical
15. Portion control for and cultural
cooked meat standards
3.2 select suitable plate
according to
standard
in serving meat
dishes
3.3 present meat dishes
hygienically and
sequentially within
the required
timeframe
16. Techniques in storing meat LO4. Store meat
16.1. Types of 4.1 utilize quality TLE_HECK10PCM-IVi-33
containers trimmings and
16.2. Temperature leftovers in
16.3. FIFO requirements storing meat
4.2 store fresh and
cryovac-packed
meat according to
health regulations
4.3 use required
containers and
store meat in
proper temperature
to maintain quality
and freshness
4.4 store meat in
accordance with
FIFO operating
procedures and meat
storage
requirements
17. Evaluation of the finished LO5. Evaluate the finished TLE_HECK10PCM-IVj-34
product using rubrics product
products using
rubrics
GLOSSARY
A cleaner that comes in powder and liquid form and contains a kind of built-in elbow grease, which helps cut down on the
Abrasive cleaner
hard rubbing required to remove soil.
A detergent that partially or totally consists of one or more acids; it is used periodically on mineral deposits and other
Acid cleaner
soils that detergents cannot remove; it is also often used to remove scale in ware washing machines and steam tables.
A silvery white, soft, ductile metal; it is the best kitchen utensil for all-around use, also the most popular, lightweight,
Aluminum
attractive and less expensive.
Bacteria A simple, single-celled microorganism which needs moisture and warmth in order to thrive.
Baster A handy kitchen tool used for returning some of the meat or poultry juices from the pan, back to the food.
Blender A kitchen appliance that is used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.
Boning knife A tool used to fillet fish and to remove raw meat from its bone.
Butcher knife A tool used to section raw meat, poultry, and fish. It can be used as a cleaver to separate
A ferrous alloy which has been heated until it liquefies, and is then poured into a mould to solidify a material used for
Cast Iron
making pots and pans.
A material of which baking dishes, casseroles, and measuring cups are made; Glass and ceramic conduct heat slowly and
Ceramic and heat-proof glass
evenly; it may be decorated and can go from stove or oven to the dining table.
Citrus knife A tool with a blade that has a two-sided, serrated edge and is used to section citrus fruits.
The process of removing food and other types of soil from a surface, surfaces, and equipment such as a dish, glass,
Cleaning
or cutting board; a physical removal of visible soil and food.
The amount of a substance in a specific space or substance. (Example: The presence of too little sanitizer will result in an
Concentration
inadequate reduction of harmful microorganisms while too much can be toxic.)
The recommended length of time by which a sanitizer (either heat or approved chemical) kills harmful microorganisms
Contact time
the cleaned item must be in contact with the sanitizer
Also called a vegetable strainer; a perforated bowl used to strain off liquid from food, used in cleaning vegetables or
Colander
straining pasta or canned food.
A water-soluble cleansing agent that combines with impurities and dirt to make them more soluble and differs from soap in
Detergent
not forming a scum with the salts in hard water
Disinfectant A substance used to destroy germs and diseases.
A type of cooker used when the temperature must be kept below boiling, such as for egg sauce and puddings; it is also
Double boiler
used to keep foods warm without overcooking.
Dredger A tool used to shake flour, salt, and pepper on meat, poultry, and fish.
The passage of electric current through the body; it may be caused by touching exposed electrical wire or a piece of electrical
Electroshock
equipment which is not grounded properly.
Emery board/sharpening steel A thing used to sharpen cooking knives.
Exterminate To destroy totally,
Filth Dirt; grime; mud etcetera.
Flipper A cooking tool used for turning hamburgers and other food items.
A calamity caused by nature e.g. storm, flood, earthquake; an unexpected or unforeseeable event; a great and
Force Majeure
uncontrollable force.
French knife or chef’s knife A cutting tool used to chop, dice, or mince food.
Fruit and salad knife or
A utensil that has a serrated blade and is used to prepare salad greens, vegetables, and fruits.
lettuce knife
A pipe with a wide and often conical mouth and a narrow stem, used to fill jars, bottles and other things which
Funnel
have a small opening.
Garlic Press A kitchen tool which is specifically designed for the purpose of pulping garlic for cooking.
A hard, brittle substance, typically transparent or translucent, made by fusing sand with soda, lime, etc. and cooling
Glass
rapidly; it is good for baking but not practical on top or surface cooking.
Grater A kitchen tool used to grate, shred or slice food into smaller pieces.
To rub food against the rough surface of a metal device having holes through which small pieces of the food fall as they
Grate
break off.
Grounded Occurs when the electrical conductor is connected to the ground, which becomes part of the electrical circuit.
Handy Poultry & Roasting Tools that make it easier to lift a hot roasted turkey or other poultry from the roaster to the serving platter, without
Tool it falling apart.
Hazard A thing or situation that could be dangerous to people in the workplace.
Infestation The state of being infested as with parasites or vermin.
An indispensable food preparation station which can act as a butcher block area. It is also an ideal place to add an extra
Island
sink or an island grill,
Kitchen A room especially set apart to contain the necessary utensils and equipment for cooking food.
A cook's or chef's tool, that is used for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast
Kitchen Knife
or turkey.
A tool that is practical for opening food packages, cutting tape or string to package foods or simply to remove labels or tags
Kitchen Shears
from items.
L-Shaped Kitchen A kitchen shape that is one of the most flexible and most popular; a compact triangular workspace.
Living cells so small that they can only be seen through a microscope. They are commonly found to contaminate food.
Microorganism
Examples include bacteria, molds, and yeast.
A kitchen appliance whereby food can be prepared ahead of time, frozen or refrigerated and cooked or heated quickly
Microwave Oven
using such appliance.
Molds A microorganism that has “furry” growth and is often found on spoiled food.
Paring knife A tool used to core, peel, and section fruits and vegetables; it has blades that are short and concave with hollow ground.
Parts per million(PPM) The mass ratio between the pollutant component and the solution; it is a measure of small levels of pollutants in air,
water, body fluids, etc.; it usually describes the concentration of something in water or soil. One ppm is equivalent to 1
milligram of something per liter of water (mg/l) or 1 milligram of something per kilogram soil (mg/kg).
Pasta Spoon or Server A utensil that is used to transfer a little or much cooked pasta to a waiting plate, without mess.
The material used for making cutting and chopping boards, table tops, bowls, trays, garbage pails and canisters. They are
Plastic and Hard Rubber
much less dulling to knives than metal and more sanitary than wood. Plastics are greatly durable and cheap but may not
last long.
Pedestal A base or support.
Potato Masher A tool used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.
Refrigerator/Freezer An appliance that is necessary for the prevention of bacterial growth in food.
Roast beef slicer A tool used to slice roasts, ham, and thick, solid cuts of meats.
A tool used for beating small amounts of eggs or batter; it is usually made of stainless steel and a gear driven for easy
Rotary eggbeater
rotation.
The science and practice of maintaining clean and healthy conditions for food production so that the food served will not
Sanitation
any person ill.
Sanitizer A chemical agent used for cleansing and sanitizing surfaces and equipment.
Sanitizing The process of reducing number of harmful organisms to safe level on food contact services.
Scraper A rubber or silicone tool used in blending or scraping food from a bowl; metal, silicone or plastic egg turners or flippers
Seafood Serving Tool Things that make the task of cleaning seafood and removing the shell much easier.
Serving spoon A utensil consisting of a small, shallow bowl on a handle, used in preparing, serving, or eating food.
A tool that enables grabbing and transferring larger food items, poultry or meat portions to a serving platter, to a hot skillet
Serving Tongs
or deep fryer, or to a plate more easily.
Solvent cleaner or degreaser Something used periodically on surfaces where grease has been burned.
Soup Ladle A utensil that is used for serving soup or stews, but can also be used for gravy, dessert sauces or other dish.
Spatula A utensil used to level off ingredients when measuring and to spread frostings and sandwich fillings –
Spoon A utensil consisting of a small shallow bowl, oval or round, at the end of a handle.
Stack A case composed of several rows of shelves.
The most popular material used for tools and equipment, and is also more expensive. It is easier to clean and shine and
Stainless Steel
does not wear out easily.
A special coating applied to the inside of some aluminum or steel pots and pans.
Teflon
It helps food from not sticking to the pan and is easier to wash and clean.
Temperature scale/s A tool used to measure heat intensity.
A kitchen layout that is most often seen in L-Shaped kitchens. It can keep work areas traffic-free and create a wealth of
The Island Option
extra counter and storage space..
The G-Shaped Kitchen A kitchen style that is very much like the U-Shaped with the addition of an elongated partial wall, which offers a great deal of
space.
The Corridor/Galley Kitchen A kitchen style which makes the most out of a small space.
The Single Wall/Pullman Kitchen A kitchen style designed for homes or apartments, and which offers a very open and airy feel.
Toxin A poisonous substance that makes a person sick.
Two-tine fork A utensil used to hold meat while slicing, and to turn solid pieces of meat while browning or cooking.
U-Shaped Kitchen A kitchen layout named for the "U" shape it resembles,
Vegetable peeler A tool used to scrape vegetables such as carrots and potatoes, and to peel fruits.
Whisk A tool used for whipping eggs or batter, and for blending gravies, sauces, and soups.
Wooden spoon A utensil that is made of wood and is essential because of its usefulness for creaming, stirring, and mixing.
Work Center The space in a kitchen which focuses around major appliances such as the refrigerator-freezer, range, or sink. These
centers make possible an orderly flow of activities connected with food storage, preparation, cooking serving, and clean-up.
Workflow How work is done most efficiently a s when it flows in a natural progression, either from left to right or right to left.
Work Simplification Doing the job in the easiest, simplest and quickest way.
Work Station A specific work area where a particular kind of food is prepared or where a specific job is done.
An imaginary line drawn from each of the three primary work stations, which helps to avoid traffic flow problems in the
Work Triangle
kitchen.
Code Book Legend
Sample: TLE_HECK10PCM-IVj-34
DOMAIN/ COMPONENT CODE

LEGEND SAMPLE
Personal Entrepreneurial Competencies PECS
Technology and
Learning Area and Livelihood Environment And Market EM
Strand/ Subject or Education_Home Use Of Kitchen Tools, Equipment, And Paraphernalia UT
Specialization Economics
Cookery TLE_HE Maintenance Of Kitchen Tools, Equipment, And
MT
First Entry Paraphernalia
CK
Perform Mensuration And Calculations PM
10
Grade Level Grade 10 Interpret Kitchen Layout KL
Practice Occupational Health And Safety Procedures OSHP
Clean And Maintain Kitchen Tools, Equipment And
Domain/Content/ Prepare and Cook KP
Uppercase Letter/s
Component/ Topic Meat
PCM Premises
Prepare Appetizers PA
- Prepare Salad And Dressing SD
Roman Numeral Prepare Sandwiches SW
*Zero if no specific Quarter Fourth Quarter IV Prepare Desserts PD
quarter
Package Prepared Food Stuff PF
Lowercase Letter/s
*Put a hyphen (-) in Prepare Egg Dishes ED
between letters to Week Week Ten j Prepare Cereals And Starch Dishes CD
indicate more than a
specific week Prepare Vegetables Dishes VD
- Prepare And Cook Seafood Dishes PC
Prepare Stocks, Sauces And Soups SSS
Evaluate the Finished
Arabic Number Competency
Product
34 Prepare Poultry And Game Dishes PGD
Prepare And Cook Meat PCM

K12 TLE Curriculum Cookery Grade 7 10

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K12 TLE Curriculum Cookery Grade 7 10

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K to 12 BASIC EDUCATION CURRICULUM

TECHNOLOGY AND LIVELIHOOD

PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (OSHP)

4. Control hazards and LO 3. Evaluate and Control TLE_HECK7/8OHSP-0j-10

PACKAGE PREPARED FOOD STUFF (PF)

Course Description: Prerequisite: Grade 9 Cookery

25. Evaluation of the finished LO5. Evaluate the finished TLE_HECK10SSS-IIId-24

DOMAIN/ COMPONENT CODE

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