Don Carlos Polytechnic College

High School Department

Junior High School

CLASSROOM INSTRUCTION DELIVERY ALIGNMENT MAP (CIDAM), S.Y. 2023 – 2024

GRADE: 10 SEMESTER/QUARTER: 1st No. of Hours/Semester/Quarter: 45 Hours
Subject Title: Technology and Livelihood Education Cookery
Subject Description: 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.
Culminating Performance Standard: the students should be able to identify different kind of tools, utensils and equipment in preparing egg dishes.
Performance Task: The student would be able to perform different kind of egg dishes.

Highest Enabling Strategy to Use in

Performance
Learning Competencies Developing Highest Thinking Skill
Content Standard
Content to Assess Teaching Strategy
Standard
Assessment Technique
Minimum Minimum
WW QA
The learners The learners Explain concepts in
Concepts in Cookery Quiz
demonstrate in apply core cookery.
Relevance of the
understanding competencies
Course
of core concepts in cookery as Discuss the relevance of
Career and
and principles in prescribed in the course.
Opportunities in
cookery. the TESDA Discussion/Lecturing,
Cookery
Training Explore career interactive and
Regulation opportunities in cookery. Demonstrative through the
use of Multimedia (PPT,
Projectors, Laptops and
speakers)
Assessment of
Personal
Competencies and
Skills (PECs) vis-à-vis
a practicing Develop and strengthen
entrepreneur/employe PECs needed in Cookery
The learners
e 1. identify areas
independently
in a province. for improvement,
The learners create a plan Discussion/Lecturing,
1.1. Characteristics development, and growth
demonstrate an of action that interactive and
1.2. Attributes 2. align one’s PECs Recitation
understanding strengthens/ Demonstrative through the
1.3. Lifestyle according to his/her Quiz
on one’s PEC’s further use of Multimedia (PPT,
1.4. Skills business/career choice
in develops Projectors, Laptops and
1.5. Traits 3. create a plan of
one’s PECs in speakers)
action that ensures
cookery
2. Analysis of PECs in success of his/her
relation to a business/career choice
practitioner

3. Application of PECs
to the chosen
business/career
 Develop a product/ service
in Cookery
1. Product 1. identify what is of “value”
The learner
development The learners to the customer
independently
demonstrate an 2. identify the customer
create a
2. Key concepts in understanding 3. explain what makes a Discussion/Lecturing,
business
product development on the product unique and Quiz interactive and
vicinity map
environment competitive Demonstrative through the
reflective of a
3. Finding value and market in 4. apply creativity and Recitation use of Multimedia (PPT,
potential
cookery in one’s innovative techniques to Group Projectors, Laptops and
cookery
4. Innovation town/municipalit develop marketable speakers)
market in the
4.1. Unique Selling y product
locality/town
Proposition (USP) 5. employ a Unique Selling
Proposition (USP) to the
product/service

Select a business idea

based on the criteria and
5. Selecting a techniques set
business Idea The learners 1. enumerate various
Discussion/Lecturing,
demonstrate an criteria and steps in
The learners interactive and
6. Key concepts in understanding in selecting a business idea Quiz
independently Demonstrative through the
selecting a business creating 2. apply the criteria/steps in
create a use of Multimedia (PPT,
idea business idea selecting a viable business
business idea. Projectors, Laptops and
6.1. Criteria using the key idea
speakers)
6.2. Techniques concepts. 3. determine a business
idea based on the
criteria/techniques set
7. Branding The learners The learners Apply branding on actual
demonstrate an independently product developed from the Group
understanding apply branding business idea generated. Presentation
on the idea in in product
proper branding. development.
Discussion/Lecturing,
interactive and
Demonstrative through the
use of Multimedia (PPT,
Projectors, Laptops and
speakers)

1. Tools, utensils, Perform wise in place QUIZ QUARTER

and equipment 1. clean, sanitize, and EXAM
needed in egg prepare tools, Discussion/lecturing,
preparation utensils, and Interactive and
2. Cleaning and The learners will equipment needed Demonstrative through the
sanitizing tools demonstrate an The learners in preparing egg use f Multimedia ( PPT,
and equipment understanding in will be able to dished Projector, Laptops, online
3. Nutritional the preparation, know the tools 2. identify an egg’s textbooks and Speakers)
value and cooking, needed and components and its
components of presentation equipment and nutritive value
eggs and storing egg. learn how to 3. identify and prepare
4. Characteristics clean and ingredients
of quality fresh sanitized them according to
eggs after use. standard recipes
5. Ingredients for
egg dishes

6. Market forms
of egg Prepare and cook egg
 7. Uses of eggs
in culinary arts
dishes
1. identify the market
8. Varieties of
forms of eggs
egg dishes
2. explain the uses of
eggs in culinary arts
9. Suggested
3. cook egg dishes in
projects
accordance with the
prescribed salad
10. Various egg
dishes

11. Factors for Present egg dishes

consideration in
presenting egg 1. select suitable plates
dishes: according to standards
11.1 Plating 2. present egg dishes Quiz
11.2 Garnishing hygienically and attractively
11.3 Side dishes
using suitable garnishing Recitation
12. Occupational and side dishes
Health and Safety sequentially within the
Procedure required time frame

13 Evaluation of the 13 Evaluation of the

finished product using finished product using
rubrics rubrics

Quarter 1
LESSON 1 - PREPARE EGG DISHES (ED)
1. Tools and
equipment needed 1.1. prepare the tools,
2. Quality of cereals equipment, and
and starch dishes ingredients based on
3. Nutritional value prescribed standards
and components of 1.2. determine the
Written works
cereals and starch sources and kinds of
Performance
4. Food sources and starch and cereals
task
kinds of starch and 1.3. identify the
cereals ingredients in the
5. Ingredients for preparation of various
starch and cereal types of starch and cereal
The learners Discussion/Lecturing,
dishes The learners
are able to interactive and
are preparing
preparing and Demonstrative through the
6. Methods of cooking and cooking
cooking use of Multimedia (PPT,
starch and cereal cereals and
cereals and Projectors, Laptops and
dishes starch dishes
starch dishes speakers)
7. Preparation of
sauces and
accompaniments for
starch and cereal Performance
dishes task
8. Safety and hygienic
practices in the
kitchen
9. Suggested projects:
Cereal and starch
dishes

10. Factors to
consider in presenting
Present starch dishes
starch and cereal
with suitable plating and
dishes 10.1. Plating
garnishing according to
10.2. Garnishing 10.3.
standards
Sauces 10.4.
Accompaniments
 4.1 store starch and
cereal at appropriate
temperature
Discussion/Lecturing,
4.2 maintain optimum
11.Techniques for interactive and
freshness and quality of
storing starch and Quiz Demonstrative through the
starch and cereal dishes Quarter Exam
cereal dishes use of Multimedia (PPT,
according to standards
12.FIFO Projectors, Laptops and
4.3 store starch and
speakers)
cereal according to
standard operating
procedures

Prepared by: Approved by:

GARING, ROSEMARIE
CUIZON, ANGEL JOY VERNIE L. LACORTE, MBA
NAQUILA, BABY JEAN Subject Coordinator
PANGAHIN, ARNIE JUNIOR HIGH SCHOOL
LAGURA, FRANCHESCA
Subject Teachers
JUNIOR HIGH SCHOOL