納 卯 中 華 中 學

DAVAO CHONG HUA HIGH SCHOOL

(formerly Davao Central High School)
JUNIOR HIGH SCHOOL DEPARTMENT
Sta. Ana Ave. cor. J. P. Laurel Ave., Davao City
Tel. Nos.: 227-4254; 227-2051; 222-0702; Fax No.: 221-2031

ENHANCED MOST ESSENTIAL LEARNING COMPETENCIES

TECHNOLOGY AND LIVELIHOOD EDUCATION 10
S.Y. 2022-2023

EMELC 1ST 2ND 3RD 4TH

GRADING GRADING GRADING GRADING

COOKERY
Introduction to Cookery
1. Explain basic concepts in cookery
2. Discuss the relevance of the course
3. Explore opportunities for cookery as a career
Entrepreneurs
1. Identify the different roles of an entrepreneur.
2. Assess one’s PECs: characteristics, lifestyle, skills and traits.
3. Compare one’s PECs with those of an entrepreneur.
Environment and Market
1. Generate a business idea based on the SWOT analysis.
Interpret Kitchen Layout
1. Read and Interpret architectural Kitchen Symbols and Layout
according to specifications in the blueprint
2. Determine the parts and functions of a kitchen layout
3. Sketch own kitchen layout
Cleaning and Maintaining Kitchen Tools, Equipment and Premises
1. Recognize kitchen tools and equipment to be cleaned and
sanitized.
2. Identify the chemicals to be utilized in cleaning and sanitizing
kitchen tools and equipment.
3. Clean and sanitize kitchen tols in accordance with prescribed
standards.
4. Store cleaned kitchen tools and equipment safely in the designated
space.
Practice Occupational Health and Safety Procedures
1. Recognize the importance of OHSP
2. Determine the types of hazards and risks the workplace
3. Follow consistently OHS procedure for controlling hazards/risks
4. Use Personal Protective Equipment (PPE) in accordance with OHS
5. Maintain OHSP awareness
Perform Mensuration and Calculations
1. Give the abbreviations and equivalents of measurements
2. Measure ingredients according to recipe requirement
3. Convert systems of measurement according to recipe requirement
4. Perform substitution of ingredients
5. Discuss principles of costing
6. Compute cost of production
Prepare Egg Dishes
1. identify an egg’s components and its nutritive value identify and
 納 卯 中 華 中 學
DAVAO CHONG HUA HIGH SCHOOL
(formerly Davao Central High School)
JUNIOR HIGH SCHOOL DEPARTMENT
Sta. Ana Ave. cor. J. P. Laurel Ave., Davao City
Tel. Nos.: 227-4254; 227-2051; 222-0702; Fax No.: 221-2031

prepare ingredients according to standard recipes

2. identify the market forms of eggs
3. explain the uses of eggs in culinary arts cook egg dishes in
accordance with the prescribed salad
4. select suitable plates according to standards present egg dishes
hygienically and attractively using suitable garnishing and side
dishes sequentially within the required time frame
Prepare Cereals and Starch Dishes
1. Identify and differentiate cereals and starch dishes
2. identify the ingredients in the preparation of various types of starch
and cereal dishes
3. present starch dishes with suitable plating and garnishing
according to standards
Prepare Vegetables Dishes
1. identify market forms of vegetables
2. prepare ingredients according to a given recipe, required form, and
timeframe thaw frozen ingredients and wash raw vegetables
following standard procedures
3. select various kinds of vegetables according to a given menu
4. cook variety of vegetable dishes following appropriate cooking
methods to preserve optimum quality and nutrition
5. prepare suitable sauces and accompaniment in serving vegetable
dishes
6. present vegetable recipes with appropriate sauces and
accompaniments
Prepare and Cook Sea Food Dishes
1. identify types, varieties, market forms, nutritive value, and
composition of fish and seafood
2. prepare the kitchen tools, equipment, and ingredients based on
required standards
3. assemble ingredients according to recipes, recipe card, or
enterprise standard
4. demonstrate various methods of cooking fish and shellfish
5. prepare and present fish and seafood dishes
6. perform guidelines in serving fish and seafood dishes
7. ensure that trimmings, fish, and seafood are stored hygienically
8. check date stamps and codes where applicable to ensure quality
control
9. store seafood in accordance with FIFO operating procedures and
standard storage requirements
10. rate the finished products using rubrics
Prepare Stocks for Menu Items
1. Define stock in cooking
2. use ingredients and flavoring according to enterprise standards
 納 卯 中 華 中 學
DAVAO CHONG HUA HIGH SCHOOL
(formerly Davao Central High School)
JUNIOR HIGH SCHOOL DEPARTMENT
Sta. Ana Ave. cor. J. P. Laurel Ave., Davao City
Tel. Nos.: 227-4254; 227-2051; 222-0702; Fax No.: 221-2031

3. produce variety of stocks according to enterprise standards

Prepare Soups required for Menu Items
1. Identify the different type of soup
2. select and assemble correct ingredients in preparing soups,
including stocks and garnishes
3. prepare variety soup recipes according to enterprise standards
4. present and evaluate soup recipes in accordance with the criteria
Prepare Sauces required for Menu Items
1. classify various types of sauces and their corresponding
2. prepare a variety of hot and cold sauces based on the required
menu items
3. identify the types of thickening agents and convenience products
used in preparing sauces
4. use thickening agents and convenience products appropriately
5. evaluate sauces for flavor, color, and consistency
Prepare Poultry and Game Bird Dishes
1. identify the market forms of poultry determine poultry cuts in
accordance with prescribed dish
2. prepare poultry and game birds hygienically to minimize risk of food
spoilage and cross- contamination
3. cook various poultry and game bird dishes appropriately
4. identify the type of service ware to be utilized in serving poultry and
game-bird dishes present plated poultry and game-bird dishes with
appropriate sauces, garnishes, and accompaniments
Cook Meat Cuts
1. identify the market forms and cuts of meat
2. prepare meat cuts according to the given recipe
3. prepare and use suitable marinades for a variety of meat cuts
4. identify appropriate cooking methods for meat cuts
5. apply the different techniques in meat preparation cook meat-cut
dishes according to the given recipe
6. present meat dishes aesthetically, based on classical and cultural
standards
7. select suitable plate according to standard in serving meat dishes
8. present meat dishes hygienically and sequentially within the
required timeframe
FASHION ACCESSORIES
History
1. Trace the history & development of fashion accessory production
Tools and Equipment in Making fashion accessories
1. Identify materials tools and equipment in making fashion
accessories.
2. Discuss the functions and uses of each materials, tools and
equipment
 納 卯 中 華 中 學
DAVAO CHONG HUA HIGH SCHOOL
(formerly Davao Central High School)
JUNIOR HIGH SCHOOL DEPARTMENT
Sta. Ana Ave. cor. J. P. Laurel Ave., Davao City
Tel. Nos.: 227-4254; 227-2051; 222-0702; Fax No.: 221-2031

3. Demonstrate techniques and procedures in using the tools in

making fashion accessory
Fashion Accessory
1. Compute production cost
2. Purchase fashion accessory materials
3. Discuss different methods, techniques and procedures in making
Fashion Accessory projects/products
4. Discuss the different characteristics of a quality fashion accessory
projects / products
5. Apply elements of arts and principles of design in fashion
accessory projects / products
6. Select quality supply and materials for fashion Accessory
7. Select appropriate quality packaging materials for fashion
accessory
8. Apply creativity in packaging
Origami
1. Discuss history and development of Origami
2. Discuss the design to be made
3. Sketch the design
4. Identify materials suited for making a origami
5. Create origami project.
6. Demonstrate methods / procedures in making origami projects /
products
7. Produce products (vases frames)
8. Discuss the different characteristics of a quality origami projects /
products
9. Apply elements of arts and principles of design in producing
origami projects / products
10. Select quality supply and materials for origami
11. Select appropriate quality packaging material for fashion accessory
12. Apply creativity in packaging
Prepared by:

Approved by:

Cheryl Jean D. Coritico

Teacher
Anna Rheza V. Aposaga
Principal, English Division
Checked/Reviewed by:

Maverick Martinez
Supervisor, JHS
Department