LCC SILVERCREST SCHOOL

Lipa City

JUNIOR HIGH SCHOOL DEPARTMENT

School Year 2022 – 2023

LEARNING PLAN

LifeTek-TLE 10
Practical Skills for Home and Livelihood

FIRST QUARTER

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,
Program Standard and attitudes to perform Cookery tasks. It covers core competencies as follows: 1) preparation of egg dishes, (2) preparation of vegetable dishes, (3) preparation and
cooking of seafood dishes, (4) preparation of poultry and game dishes, (5) preparation of and cooking meat, and (6) baking.

Grade Level Standard The learners demonstrate an understanding of core concepts and underlying theories in cookery lessons.

Content Standard The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing egg dishes, meats, poultry and fish and shellfish dishes.

Performance Standard The learners prepare and cook egg dish, meats, vegetables, poultry, fish and shellfish dishes.

Unit Number 1
Unit Title COOKERY
Number of Days

Lesson Objectives
Course Content / Subject Values Integration /
Competencies / Skills Assessments and Modes of
Matter Learning Activities Resources Institutional Core
At the end of the lesson, the (MELCs) Submission
(Topics) Values
students are expected to:

Students’ Orientation

● Vision
● Mission 1. State and know by heart *Core Values Oral Recitation Class Discussion Students’ One’s mission directs
● Program and mind the institution’s 1. Maka-Diyos Handbook him or her to where
Objectives vision, mission, and 2. Makatao Reflective Discussions Introducing One’s he/she should be, to
● Virtual Rules and program objectives 3. Makakalikasan Self School’s Official FB where he/she may be.
Regulations 2. Familiarize their selves with 4. Makabansa Pages
● Introduction to the virtual rules and One’s vision is both a
TekTeach LMS regulations for the school PPT Presentation visual reminder and an
● Introduction to the year intrinsic motivation in
Subject 3. Present a short self- Learning Plan accomplishing his/her
 introduction objectives and fulfilling
4. Establish rapport and Video Tutorials his/her mission.
camaraderie with one
another to ensure a smooth Google Meet / Leadership
flow of teaching and Zoom
learning Competence

Commitment

LESSON 1: Preparing 1.
and Cooking Egg Dishes i.

 Tools, Utensils and 1. Identify the tools, utensils, and 1. Identify the market forms of Oral Recitation Class Discussion PPT Presentation One’s mission directs
Equipment Needed equipment needed in egg eggs, nutritional value and him or her to where
in Egg Preparation preparation. types. Reflective Discussion Video presentation Learning Plan he/she should be, to
 Types of Eggs 2. Discuss the nutritional value, 2. Explain the uses of eggs in where he/she may be.
 Nutritional Value of market forms and different types of culinary arts. Oral Quiz (Tools, utensils, and Picture Presentation Google Meet /
the Egg eggs. 3. Demonstrate cooking an equipment needed in egg Zoom One’s vision is both a
 Characteristics of 3. Prepare an egg dish. egg in accordance with the preparation) Seatwork/Activity 1: visual reminder and an
Quality Fresh Eggs prescribed dish. Exploring your intrinsic motivation in
 Market Forms of Task 1: Identify the market Knowledge and accomplishing his/her
Eggs TLE_HECK9-12ED-Ib-d-2 forms of eggs, its Skills in Technology objectives and fulfilling
 Uses of Eggs in Group Work: Students will be nutritional value and and Livelihood his/her mission.
Culinary Arts divided into groups. Each group its types. Education 10
 Methods of will be assigned to prepare and Leadership
Cooking Eggs cook an egg dish. Students will *LMS
also present their product to the Competence
 Guidelines for
class.
using Eggs
Commitment
 Storing Leftover
Their product will be evaluated
Uncooked Eggs
using the given rubric.

LESSON 2: 2.
Understanding Meats ii.

 Meat 1. Identify and define the 1. Identify appropriate cooking Oral Recitation Class Discussion PPT Presentation One’s mission directs
 Market Forms of components of meat. methods for meat cuts. him or her to where
Meat 2. Explain the market forms of meat 2. Apply the different Reflective Discussion Video presentation Learning Plan he/she should be, to
 Primal Cuts of including the primal cuts. techniques in meat where he/she may be.
Meat 3. Demonstrate the correct cooking preparation. Quiz (LMS) Picture Presentation Google Meet /
 Suitable Cooking methods of meats based on cuts. 3. Cook meat-cut dishes Zoom One’s vision is both a
Methods For according to the given recipe. Task 2: Crossword Puzzle visual reminder and an
Different Cuts of LifeTek-TLE10 intrinsic motivation in
Meat TLE_HECK9-12PCM-IVb-g-31 Meat, Poultry, Fish and Seatwork/Activity 2: (Practical Skills for accomplishing his/her
Shellfish Home and objectives and fulfilling
  Cooking Exercise: Answer Exercises 1 Livelihood) his/her mission.
Learn How to Fry Group Work: Students will be and 2: Know Your
 The Breading divided into groups. Each group Cut of Meat! Leadership
Process will be assigned to prepare and
cook a meat, poultry, fish or *LifeTek-TLE10, Competence
shellfish dish. Students will also pages 60-62
present their product to the Commitment
class.

Their product will be evaluated

using the given rubric.

LESSON 3: 3.
Understanding Poultry iii.

 Poultry 1. Differentiate light meat and dark 1. Identify the market forms of Oral Recitation Class Discussion PPT Presentation One’s mission directs
 Market Forms of meat in poultry. poultry and determine poultry him or her to where
Poultry 2. Discuss the market forms of cuts in accordance with Reflective Discussion Video presentation Learning Plan he/she should be, to
 Kinds of Poultry poultry. prescribed dish. where he/she may be.
 Classification of 3. Apply the guidelines for cooking 2. Prepare poultry and game Quiz (LMS) Picture Presentation Google Meet /
Poultry poultry. birds hygienically to minimize Zoom One’s vision is both a
 Chicken Parts - risk of food spoilage and cross- Task 2: Pictionary visual reminder and an
Whole and Cut Ups contamination. LifeTek-TLE10 intrinsic motivation in
 Suitable Cooking 3. Cook various poultry and Meat, Poultry, Fish and Seatwork/Activity 3: (Practical Skills for accomplishing his/her
Methods for Poultry game bird dishes appropriately. Shellfish Home and objectives and fulfilling
 Cooking Exercise: Create a guideline for Livelihood) his/her mission.
Learn How to TLE_HECK9-12PGD-IIIe-25 Group Work: Students will be cooking poultry.
Saute and Braise divided into groups. Each group Leadership
TLE_HECK9-12PGD-IIIf-h-26 will be assigned to prepare and
cook a meat, poultry, fish or Competence
shellfish dish. Students will also
present their product to the Commitment
class.

Their product will be evaluated

using the given rubric.

LESSON 4:
Understanding Fish and
Shellfish
b.
 Fish 1. Differentiate fish and shellfish. 1. Identify types, varieties, Oral Recitation Class Discussion PPT Presentation One’s mission directs
 Market Forms of 2. Elaborate the importance of market forms, nutritive value, him or her to where
Fish checking fish freshness. and composition of fish and Reflective Discussion Video presentation Learning Plan he/she should be, to
 Checking for Fish 3. Demonstrate suitable cooking seafood. where he/she may be.
Freshness methods for fish and shellfish. 2. Prepare ingredients Quiz (LMS) Picture Presentation Google Meet /
  Examples of Fish according to a given recipe Zoom One’s vision is both a
 Shellfish 3. Demonstrate various Task 2: Word Search Puzzle visual reminder and an
 Classification of methods of cooking fish and LifeTek-TLE10 intrinsic motivation in
Shellfish shellfish. Meat, Poultry, Fish and Seatwork/Activity 4: (Practical Skills for accomplishing his/her
 Examples of Shellfish Home and objectives and fulfilling
Shellfish TLE_HECK9-12PC-IIgi-16 Answer Exercise 1 Livelihood) his/her mission.
 Suitable Cooking Group Work: Students will be and 2:
methods for Fish divided into groups. Each group Leadership
and Shellfish will be assigned to prepare and *LifeTek-TLE10,
cook a meat poultry, fish or page 98 Competence
shellfish dish. Students will also
present their product to the Commitment
class.

Their product will be evaluated

using the given rubric.
FIRST QUARTERLY EVALUATION
SECOND QUARTER

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,
Program Standard and attitudes to perform Cookery tasks. It covers core competencies as follows: 1) preparation of egg dishes, (2) preparation of vegetable dishes, (3) preparation and
cooking of seafood dishes, (4) preparation of poultry and game dishes, (5) preparation of and cooking meat, and (6) baking.

Grade Level Standard The learners demonstrate an understanding of core concepts and underlying theories in cookery lessons.

Content Standard The learners demonstrate an understanding in preparing and cooking vegetables, and salad and salad dressings.

Performance Standard The learners independently prepare and cook vegetables, salad and salad dressings.

Unit Number 1
Unit Title COOKERY
Number of Days

Lesson Objectives
Course Content / Subject Values Integration /
Competencies / Skills Assessments and Modes of
Matter Learning Activities Resources Institutional Core
At the end of the lesson, the (MELCs) Submission
(Topics) Values
students are expected to:

LESSON 1: 4.
Understanding i.
Vegetables

 Vegetables 1. Classify vegetables. 1. Select various kinds of Oral Recitation Class Discussion PPT Presentation One’s mission directs
 Culinary 2. Explain the guidelines vegetables according to given him or her to where
Classification of when cooking vegetables. menu. Reflective Discussion Video presentation Learning Plan he/she should be, to
Vegetables 3. Demonstrate proper 2. Cook variety of vegetable where he/she may be.
 Guidelines When handling of vegetables. dishes following appropriate Quiz (LMS) / Book / Handouts Picture Presentation LifeTek-TLE10
Cooking cooking methods to preserve (Practical Skills for One’s vision is both a
Vegetables optimum quality and nutrition. Task 1: Charades Home and visual reminder and an
 Qualities of Livelihood) intrinsic motivation in
Properly Cooked TLE_HECK9-12VD-IIb-c-10 Handling Vegetables Crossword Puzzle accomplishing his/her
Vegetables objectives and fulfilling
 Examples of Group Work: Students will be Seatwork/Activity 1: his/her mission.
Commonly used divided into groups. Each group
Vegetables will be assigned to prepare and Answer Exercise 1 Leadership
 Handling cook a vegetable dish. and 2:
Vegetables Competence
Their product will be evaluated *LifeTek-TLE10,
using the given rubric. pages 116-117 Commitment
LESSON 2: Salads and 5.
Salad Dressing ii.

 Salads 1. Identify different types of 1. Identify the components of a Oral Recitation Class Discussion PPT Presentation One’s mission directs
 Types of Salads salads. salad. him or her to where
 Parts of a Salad 2. Classify basic salad 2. Identify the different kinds of Reflective Discussion Video presentation Learning Plan he/she should be, to
 Common Salad dressings. salad dressings and their where he/she may be.
Ingredients 3. Identify the ingredients ingredients. Quiz (LMS) / Book / Handouts Picture Presentation LifeTek-TLE10
 Salad Dressings for making salad dressings. 3. Present salads and dressings (Practical Skills for One’s vision is both a
 Ingredients of 4. Show the guidelines on attractively. Task 2: Word Scramble Home and visual reminder and an
Salad Dressings creating and arranging a Livelihood) intrinsic motivation in
 Guidelines on salad. TLE_HECK9-12SD-IIb-g-8 Preparing and Plating a Salad Seatwork/Activity 2: accomplishing his/her
Creating and objectives and fulfilling
Arranging a Salad TLE_HECK9-12SD-IIh-i-9 Group Work: Students will be Answer Exercise 1 his/her mission.
divided into groups. Each group and 2:
will be assigned to create their Leadership
own salad based on the *LifeTek-TLE10,
category assigned to them. pages 116-117 Competence

Their product will be evaluated Commitment

using the given rubric.
SECOND QUARTERLY EVALUATION
THIRD QUARTER
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,
Program Standard and attitudes to perform Cookery tasks. It covers core competencies as follows: 1) preparation of egg dishes, (2) preparation of vegetable dishes, (3) preparation and
cooking of seafood dishes, (4) preparation of poultry and game dishes, (5) preparation of and cooking meat, and (6) baking.

Grade Level Standard The learner demonstrates an understanding of the concepts and principles in baking.

Content Standard The learner demonstrates an understanding of the core concepts and theories in bread and pastry production.

Performance Standard The learner independently demonstrates core competencies in preparing and producing bakery products.

Unit Number 2
Unit Title BAKING
Number of Days

Lesson Objectives
Course Content / Subject Values Integration /
Competencies / Skills Assessments and Modes of
Matter Learning Activities Resources Institutional Core
At the end of the lesson, the (MELCs) Submission
(Topics) Values
students are expected to:

LESSON 1: Baking 6.
Quickbreads iii.

 Baking - An 1. Describe the basic 1. Select, measure and weigh Oral Recitation Class Discussion PPT Presentation One’s mission directs
Introduction principles of baking. required ingredients according him or her to where
 Baking Principles 2. List the basic ingredients to recipe or production Reflective Discussion Video presentation Learning Plan he/she should be, to
 Ingredients in used in baking. requirement. where he/she may be.
Baking 3. Demonstrate mixing 2. Use appropriate equipment Quiz (LMS) / Book / Handouts Picture Presentation LifeTek-TLE10
 Kinds of methods used to make according to required bakery (Practical Skills for One’s vision is both a
Quickbread Mixture quickbreads. products and standard operating Task 1: Hidden Message Home and visual reminder and an
 Mixing Methods procedures. Puzzle Livelihood) intrinsic motivation in
 Examples of 3. Prepare a variety of bakery Easy Bake accomplishing his/her
Quickbreads products according to standard Seatwork/Activity 1: objectives and fulfilling
mixing procedures/formulation/ Group Work: Students will be his/her mission.
recipes and desired product divided into groups. Each group Answer Exercise 1
characteristics. will bake chocolate chip cookies and 2: Leadership
based on the cookie
TLE_HEBP9-12PB-Ia-f-1 classification assigned to them. *LifeTek-TLE10, Competence
pages 156-158
*Provided recipe on the book, Commitment
page 171, may be used.

Their product will be evaluated

 using the given rubric.

LESSON 2: Baking
Cookies

 Cookies 1. Define cookies and its 1.Select, measure and weigh Oral Recitation Class Discussion PPT Presentation One’s mission directs
 Kinds of Cookies types. required ingredients according him or her to where
 Cookie 2. Explain the factors to recipe or production Reflective Discussion Video presentation Learning Plan he/she should be, to
Characteristics affecting cookie requirement. where he/she may be.
 Guidelines for characteristics. 2.Use appropriate equipment Quiz (LMS) / Book / Handouts Picture Presentation LifeTek-TLE10
Baking and 3. Demonstrate the according to required bakery (Practical Skills for One’s vision is both a
Handling Cookies guidelines for baking and products and standard operating Task 2: Picture Quiz Home and visual reminder and an
handling cookies. procedures. Livelihood) intrinsic motivation in
3. Prepare a variety of bakery Baking Portfolio Seatwork/Activity 2: accomplishing his/her
products according to standard objectives and fulfilling
mixing procedures/formulation/ Group Work: Students will make Answer Exercise 1 his/her mission.
recipes and desired product a creative portfolio of TASK 1. and 2:
characteristics. Their portfolio should include the Leadership
following: *LifeTek-TLE10,
TLE_HEBP9-12PB-Ia-f-1 pages 168-169 Competence
1. Recipe (Ingredients,
Procedures) Commitment
2. Guidelines for Baking
3. Photodocumentation

*Both hardcopy and softcopy of

the portfolio is to be submitted
THIRD QUARTERLY EVALUATION
FOURTH QUARTER
This curriculum guide on Food and Beverage Services leads to National Certificate Level II (NC II).This course is designed for a high school student to develop knowledge,
skills, and attitude to perform the tasks required. It covers the core competencies of (1) prepare dining room/restaurant area for service; (2) welcome guests and take
Program Standard
food and beverage orders; (3) promote food and beverage products; (4) provide food and beverage services to guest; (5) provide room service; and (6) receive and handle
guest concerns.

Grade Level Standard The learner demonstrates understanding of the basic concepts, and underlying theories in food and beverage services.

Content Standard The learner demonstrates understanding of the basic concepts, and underlying theories in food and beverage services.

The learner demonstrates knowledge and skills in food and beverage service related to the preparation of dining room/restaurant area for service, taking table reservations,
Performance Standard
table setting, table skirting, and napkin folding in accordance with the proper procedures and guidelines.

Unit Number 3
Unit Title FOOD AND BEVERAGES SERVICES
Number of Days

Lesson Objectives
Course Content / Subject Values Integration /
Competencies / Skills Assessments and Modes of
Matter Learning Activities Resources Institutional Core
At the end of the lesson, the (MELCs) Submission
(Topics) Values
students are expected to:

LESSON 1: Preparing the 7.

Dining Room/Restaurant c.
Area for Services

 Different Types of 1. Discuss the structure of 1. Set table according to the Oral Recitation Class Discussion PPT Presentation One’s mission directs
Restaurants food and beverages standards of the food service him or her to where
 Structure of Food services department. establishment. Reflective Discussion Video presentation Learning Plan he/she should be, to
and Beverages 2. Identify food and 2. Fold properly and laid cloth where he/she may be.
Services beverages equipment. napkins on the table Quiz (LMS) / Book / Handouts Picture Presentation Exploring your
Department 3. Demonstrate calling for appropriately according to Knowledge and One’s vision is both a
 Product Cycle in reservations, table setting, napkins folding style. Task 1: Seatwork/Activity 1: Skills in Technology visual reminder and an
Food and table skirting, and napkin 3. Skirt properly buffet or display and Livelihood intrinsic motivation in
Beverage Service folding in accordance with tables taking into account F&B Services Pair Activity: Phone Education 10 accomplishing his/her
 Tips on Making the proper procedures and symmetry, balance and call reservation objectives and fulfilling
Restaurant guidelines. harmony in size and design. Individual/Group Work: his/her mission.
Reservations
 How to Book Demonstrate the following: Leadership
Restaurant
Reservations - Table Setting Competence
  Calling for - Napkin Folding
Reservations - Table Skirting Commitment
 Telephone Ethics
 Answering the
Telephone
 Dining Room
Preparation
 Dining Room
Layout
 Food and
Beverages Service
Equipment
 How to arrange the
Silverware,
Glasses, Plates,
and Napkins
 Table Napkins
 How to Skirt a
Table

LESSON 2: Bartending

 Basic of Bartending 1. Discuss the basic of
 Bar Tools and bartending.
Equipment 2. Identify bar tools and
 Handling equipment.
Glassware 3. Enumerate the glass
 Types of wines used in bartending
Beverages and the types of beverages.
 Cocktail Mixing 4. Name the types of
 Bartending alcoholic beverages.
Terminology 5. Demonstrate how to mix
cocktail.
1. Classify different bar tools
and equipment.
2. Discuss the different types of
alcoholic beverages.
3. Prepare a sample beverage
following standard procedure.
Oral Recitation Class Discussion PPT Presentation One’s mission directs
him or her to where
Reflective Discussion Video presentation Learning Plan he/she should be, to
where he/she may be.
Quiz (LMS) / Book / Handouts Picture Presentation Exploring your
Knowledge and One’s vision is both a
Task 2: Seatwork/Activity 3: Skills in Technology visual reminder and an
and Livelihood intrinsic motivation in
Frosty Piña Colada Answer Learning Education 10 accomplishing his/her
Assessment: objectives and fulfilling
Group Work: Students will be his/her mission.
divided into groups. Each group *Exploring your
will prepare a sample beverage. Knowledge and Skills Leadership
in Technology and
*Provided recipe on the book, Livelihood Education Competence
page 417, may be used. 10, pages 419-421
Commitment
Their product will be evaluated
using the given rubric.

FINAL EVALUATION
Prepared by: Checked by: Approved by:

THE TLE TEACHERS ROSALINDA B. MERCADO, M.A.ED. DINA CATALINA C. DAYON, ED.D.
Principal, Junior High School VP for Academic Affairs