High School Department

Curriculum Map in TLE 9 – Cookery

FIRST QUARTER - Prepare Appetizers

PROGRAM STANDARD The learner demonstrates the knowledge, skills, values, and attitudes (KSVA) in Technology and Livelihood Education (TLE), which will enable him/her to gain
employment, become an entrepreneur, a middle level manpower and/or pursue higher education.
GRADE LEVEL STANDARD The learner demonstrates an understanding of his/her Personal Entrepreneurial Competencies (PECs), the environment and market, and process/production and delivery
of the Technology & Vocational Education course in which he/she has specialized.
CONTENT STANDARDS The learner demonstrates an understanding of:
 the knowledge, skills, and attitudes required in maintaining kitchen tools, equipment, and work premises
 the knowledge, skills, and attitudes required in preparing appetizers
PERFORMANCE The learners:
STANDARDS  independently maintain clean kitchen tools, equipment, and premises
 independently prepares appetizers

TIME COMPETENCIES LEARNING OBJECTIVES Unpacking of CONTENT INSTRUCTIONAL VALUES LEARNING STRATEGIES ASSESSMENT
ALLOTMENT Standards MATERIALS
Week 1 LO 1. Clean,
sanitize, and
store kitchen
tools and
equipment.

1. identify the Kitchen tools and equipment Excellence Theory (Dale Cone of
 Identify the kitchen tools and Knowledge level  cutting Experience) Diagnostic Assessment:
chemicals to be equipment to be cleaned and  measuring Responsible
utilized in sanitized.  mixing Stewardship  Gallery Walk  Through a Graphic
cleaning and
 top-of-the-range Organizer
sanitizing kitchen
equipment (Honestly follow the  Graphic organizers
tools and standards of
https://www.adph.org/
equipment cleaning, sanitizing,
environmental/assets/
CleanAndSanitize.pdf and storing practices)
1.1 prepare  Differentiate cleaning from Making Meaning Different Types of chemicals  Teacher Demonstration Formative Assessment:
cleaning agents sanitizing used in cleaning and sanitizing (On sequencing procedures,  Return Demonstration (by
in accordance  Sequence the procedure in Skills kitchen tools and equipment in cleaning and sanitizing, the students)
with cleaning and sanitizing https://www.adph.org/
and storing)
manufacturer’s  Identify the different method of Knowledge environmental/assets/
instructions cleaning and sanitizing. CleanAndSanitize.pdf
 Venn Diagram (Compare
 Video Presentation or Venn and Contrast relationship
Diagram on between cleaning,
(Differentiating and sanitizing, and storing)
Identifying methods of
cleaning and sanitizing)

1.2 clean and  Demonstrate the proper way of Skills Techniques in storing cleaned  Return Demonstration Summative Assessment
sanitize kitchen cleaning and sanitizing. kitchen tools and equipment (Students are expected to (Revised Bloom’s Taxonomy of
tools in https:// demonstrate the proper Learning)
accordance with everythingwhat.com/what-
way of cleaning, sanitizing,
prescribed are-the-proper-storage-of-
and storing)  Remembering
standards kitchen-tools-and-equipment
 Explain the importance of storing
 Quiz on
1.3 store cleaned Making  Charade (The teacher will
kitchen tools and the cleaned tools and equipment Surfaces to be cleaned Identification of
Meaning ask 1 to 3 volunteers to act
equipment safely properly.  walls different kitchen
specific activity on cleaning,
in the designated  floors tools/equipment
sanitizing, and storing and
space  shelves  Understanding
the classmates/other
 benches and work  Oral recitation on
students will guess and
surfaces the importance of
 cooking equipment and explain the activity based
following the
 appliances on his/her understanding)
manufacturers
 cold storage equipment standards in
 storerooms and
cleaning, sanitizing,
cupboards
and storing.
Types and uses of cleaning  Applying
agents  Return
specifications demonstration on
usage instructions cleaning, sanitizing,
and storing
Sanitation procedures techniques.
 Analyzing
Cleaning schedules
 Comparing and
 Contrasting
relationship
between cleaning,
sanitizing, and
storing.

 Evaluating
 Modified True or
False

 Creating
 Creating a storage
box.

SECOND QUARTER - Prepare Salad and Salad Dressing

PROGRAM STANDARD The learner demonstrates the knowledge, skills, values, and attitudes (KSVA) in Technology and Livelihood Education (TLE), which will enable him/her to gain
employment, become an entrepreneur, a middle level manpower and/or pursue higher education.
GRADE LEVEL STANDARD The learner demonstrates an understanding of his/her Personal Entrepreneurial Competencies (PECs), the environment and market, and process/production and
delivery of the Technology & Vocational Education course in which he/she has specialized.
CONTENT STANDARDS The learners demonstrate an understanding of the knowledge, skills, and attitudes required in preparing salad and dressing

PERFORMANCE The learners independently prepare salad and dressing.

STANDARDS

TIME COMPETENCIES LEARNING OBJECTIVES CONTENT VALUES LEARNING STRATEGIES ASSESSMENT CURRICULUM REVIEW
ALLOTME INSTRUCTIONAL
NT MATERIALS
Recommendati Proposed
LO 1. Perform mise  Define Salad Dressings etc. Definition of Terms Excellence  Map of Conceptual Demonstration of: on Enhancement
Week 1 en place  Sequence the procedure in Change  Using tools and
1.1 identify tools and cleaning and sanitizing Tools, equipment, Responsible  KWL equipment in
equipment needed in  State the importance of and utensils Stewardship  Ven diagram preparing Salad and 1. Changing the 1. Revisiting the
the preparation of cleaning and sanitizing tools needed in Salad Dressings Learning Curriculum Mapping
salad and dressing and equipment preparing salad and  Video/Picture  cleaning and Objectives and alignment is
1.2 clean, sanitize, andIdentify the different dressing Analysis/Presentation sanitizing to Learning necessary.
 prepare tools, utensils, method of cleaning and https://  Claim, Evidence.  mise en place Outcomes. 2. INSET must be
and equipment based sanitizing helloglow.co/ Reasoning (CEM)  storing Salad and 2. Instructional done for the
on the required tasks Demonstrate the proper essential-salad-  Pictionary salad Dressings
1.3 identify ingredients way of cleaning and making-tools/
materials following topics:
Week 2  Charade  plating of Salad and
according to the given sanitizing  3-5-7 Group Score Salad Dressings should not  Differentiating from
recipe Classify salad according to Classification of Activity limit only to Learning Outcomes
1.4 prepare ingredients ingredients salads according to  Word Puzzle Multiple Choice kitchen from a Learning
based on the required Classify salad according to ingredients  Gallery in the Breakout Fill in the Blanks tools but Objectives.
form. place in meal https:// room Matching Type
LO 2. Prepare a varietyIdentify the nutritional value chefqtrainer.blogsp
also the
 Differentiated
 Blockbuster Enumeration
of salads and dressings of Salad and salad dressings ot.com/2019/11/6-  Graphic organizers True or False Electronic learning strategies
2.1 identify the Point out the methods to classification-of-  DYADS Hands-on resources and learning
components of a salad use in preparing salad salads-  TRIPLET Operation like videos assessment.
2.2 identify the factorsName the different kinds of according.html Labeling etc. should
 QUARTET  Contextualizing
to consider in salad salad and salad dressings  Problem solving Short Paragraph in
preparation Classification of
be reflected Values Integration.
Demonstrate how to  Survey Analysis the Google Docs
Week 3 in the map. Correct alignment of
2.3 select and use prepare salad and salad salads according to  JIGSAW Essay
correct equipment in dressings place in the meal
 Find the Missing Picture Critique Writing 3. For the Time allotment,
preparing salads and Identify the factors and Concept Mapping integration Competencies,
 Word Puzzle
dressings Techniques to consider in . Nutritional values Journal Writing of values, it
 Odd one Out Learning Outcomes,
2.4 prepare a variety of presenting salad of salad and C-E-R Table
salad dressing
 Know Show is better to Content and
Discuss the importance of C-E-R Insert
 Project Planning be specific Instructional
2.5 identify the differentsanitary practices in https:// Learning
Week 4 kinds of salad dressings presenting salad and salad medlineplus.gov/  FORMATIVE on what Materials, Values
and their ingredients dressing ency/article/  Exit/Admit specific Integration, Learning
2.6 prepare salad dressings
Demonstrate how to 002132.htm  Ticket values to be Strategies and
2.7 follow workplace present salad  Hand
safety procedures Components of
develop in Assessment.
Elaborate the importance of Signal
LO 3. Present a variety storing a salad and salad salads  Round lined with
Week 5 of salads and dressings dressing in appropriate https:// Robin the
3.1 Present salads and condition chefqtrainer.blogsp  Think Pair expected
dressings attractively Create their own style of ot.com/2019/10/4- Share outcome.
3.2 Observe sanitary salad and salad dressings parts-of-salad-as-  Snow
practices in presenting structure-in-
4. For the
Storm
Week 6 salad and dressing salad.html  3-2-1 learning
3.3 Identify the countdown strategies it
accompaniments of salads and Important  Windshield is better to
dressings considerations in  Traffic Light be specific
3.4 Rate the finished salad preparation  Emoji
products using rubrics
to what
Week 7 LO 4. Store salad and Tools and Performance Task week, topic,
dressing equipment needed  Prepare variety and
4.1 Utilize quality in salad making of salad and competency
trimmings salad dressing
4.2 Store salad and salad Methods of .
dressings in appropriate preparing salad Summative Test 5. Assessment
conditions https://
to maintain their freshness, quality, www.tuko.co.ke/
strategies
and taste 282926-how-salad- should be
step-by-step.html specific
also to
what topic,
. Kinds of salad
dressing and their
learning
ingredients outcome
and values.
Factors and 6. Creating rows
techniques in respectively
presenting salads
and dressings
each week
https:// will become
foodandhealth.com more easy
/12-salad- and
presentations/ understand
Factors to consider
able to
in plating and other
presenting salads teachers
https:// who will
www.webstaurants utilize the
tore.com/article/
200/basic-guide-to-
map.
food-
presentation.html

Accompaniments
of salads

. Safe and hygienic

practices in storing
salads and
dressings
https://
www.realsimple.co
m/food-recipes/
shopping-storing/
food/keeping-
bagged-salad-fresh
 Temperature
required in storing
salads and
dressings

THIRD QUARTER - Prepare Sandwiches

PROGRAM STANDARD The learner demonstrates the knowledge, skills, values, and attitudes (KSVA) in Technology and Livelihood Education (TLE), which will enable him/her to gain
employment, become an entrepreneur, a middle level manpower and/or pursue higher education.
GRADE LEVEL STANDARD The learner demonstrates an understanding of his/her Personal Entrepreneurial Competencies (PECs), the environment and market, and process/production and
delivery of the Technology & Vocational Education course in which he/she has specialized.
CONTENT STANDARDS The learners demonstrate an understanding how to prepare sandwiches
PERFORMANCE The learners independently prepare sandwiches
STANDARDS

TIME COMPETENCIES LEARNING CONTENT VALUES LEARNING ASSESSMENT CURRICULUM REVIEW

ALLOTME OBJECTIVES INSTRUCTIONAL STRATEGIES
NT MATERIALS
LO 1. Perform mise en Recommendation Proposed Enhancement
place  Define Sandwich Definition of Terms Excellence  Map of Conceptual Demonstration of:
Week 1 1.1 clean, sanitize, and  Sequence the Change  Using tools and
prepare tools, utensils, and Tools, equipment, Responsible  Anticipati equipment in
1. Changing the 1. Revisiting the
procedure in
equipment based on the cleaning and and utensils Stewardship on preparing Learning Objectives Curriculum Mapping
required tasks sanitizing needed in Reaction Sandwiches to Learning and alignment is
1.2 identify ingredients  Point out the preparing Guide  mise en place Outcomes. necessary.
according to the given ingredients used in sandwiches  Ven diagram  storing 2. Instructional 2. INSET must be done for
recipe preparing https:// sandwiches
1.3 identify culinary www.ajar.id/en/
materials should the following topics:
 State the importance  Video/Picture  plating of
terms related to post/the- Analysis/Presenta sandwiches not limit only to  Differentiating from
of cleaning and
Week 2 sandwiches sanitizing tools and equipment-and- tion kitchen tools but Learning Outcomes
equipment utensils-required-  Claim, Evidence. Multiple Choice also the Electronic from a Learning
identify type/classification  Demonstrate the to-make- Reasoning (CEM) using Kahoot resources like Objectives.
of sandwiches proper way of sandwiches  Pictionary Fill in the Blanks
videos etc. should  Differentiated learning
cleaning and  Charade Matching Type
LO 2. Prepare a variety of Variety of  3-5-7 Group Score Enumeration be reflected in the strategies and learning
sanitizing
sandwiches
 Classify sandwiches
ingredients in Activity True or False map. assessment.
2.1 Identify preparing  Word Puzzle Hands-on 3. For the integration  Contextualizing Values
Week 3 according to hot and
sandwich component sandwiches  Gallery in the Operation of values, it is
cold Integration.
2.2 Identify bread suited https://prezi.com/ Breakout room Labeling
 Name breads suited better to be specific  Correct alignment of
 For sandwich making for sandwich p/d2gane8i1psc/  Blockbuster Short Paragraph on what specific Time allotment,
2.3 Suitable filling and preparation varieties-of-  Graphic organizers Essay values to be Competencies,
spreads  Describe how ingredients-in-  DYADS Critique Writing
2.4 Select and prepare sandwiches are preparing- Concept
develop in lined Learning Outcomes,
 TRIPLET
glazes/sweet sauces prepared sandwiches/  QUARTET Mapping with the expected Content and
2.5 Prepare sandwiches  Identify the different  Problem solving Journal Writing outcome. Instructional
Week 4 using sanitary practices Common C-E-R Table
methods of  Survey Analysis 4. For the learning Materials, Values
preparing culinary/industry  JIGSAW C-E-R Insert strategies it is Integration, Learning
LO 3. Present a variety of sandwiches terms used with  Find the Missing Learning
sandwiches regard to  FORMATIVE
better to be specific Strategies and
 Demonstrate the Picture
3.1 Portion and control of proper way of sandwiches  Exit/ to what week, Assessment.
 Word Puzzle
Week 5 sandwiches preparing  Odd one Out Admit topic, and
and their ingredients sandwiches Classification of  Know Show  Ticket competency.
3.2 Present sandwiches  Discuss the sandwiches  Project Planning  Hand 5. Assessment
Attractively importance of https:// Signal
www.slideshare.net  Round
strategies should be
portion control
LO 4. Storing sandwiches  Justify why / Robin specific also to
4.1 store sandwiches sandwiches need to carolenecaballes1/  Think what topic,
Week 6 properly different-types-of-
keep in appropriate Pair learning outcome
4.2 keep sandwiches in condition sandwich Share and values.
appropriate conditions to  Identify the  Snow
maintain their quality and Components of the Storm
6. Creating rows
materials used in
taste storing sandwiches sandwich  3-2-1 respectively each
 Explain the countdo week will become
importance of safe Types of bread wn more easy and
and hygienic suited for  Windshi understandable to
practices in storing sandwiches eld
Week 7
https://  Traffic
other teachers who
sandwiches
 Store prepared www.delish.com/ Light will utilize the map.
sandwich cooking/  Emoji
 Create their own g21790771/types-
sandwich of-bread/ Performance
Task
Suitable filling and  Prepare and
spreads for each variety of
type of sandwich sandwiches

Methods of Summative Test

preparing
sandwiches
https://
www.education.co
m/science-fair/
article/salad-
 preparation-
eliminates-bacteria

Portion control of
sandwich and its
ingredients

Creative sandwich
preparation and
presentation

Safe and hygienic

practices in storing
sandwiches
https://
www.scribd.com/
presentation/
436782156/Proper-
Storage-for-
Sandwiches

FOURTH QUARTER - Prepare Desserts

PROGRAM STANDARD The learner demonstrates the knowledge, skills, values, and attitudes (KSVA) in Technology and Livelihood Education (TLE), which will enable him/her to gain employment,
become an entrepreneur, a middle level manpower and/or pursue higher education.
GRADE LEVEL STANDARD The learner demonstrates an understanding of his/her Personal Entrepreneurial Competencies (PECs), the environment and market, and process/production and delivery of
the Technology & Vocational Education course in which he/she has specialized.
CONTENT STANDARDS The learners demonstrate an understanding how to prepare desserts
PERFORMANCE The learners independently prepare desserts
STANDARDS

TIME COMPETENCIES LEARNING CONTENT VALUES LEARNING STRATEGIES ASSESSMENT CURRICULUM REVIEW
ALLOTME OBJECTIVES INSTRUCTIONAL
NT MATERIALS
LO 1. Perform mise en Recommendati Proposed
place  Define Dessert, Definition of Terms Excellence  Map of Conceptual Demonstration of: on Enhancement
Week 1 1.1 Identify tools and etc. Change  Using tools and
equipment needed in  Point out the tools Tools, equipment, Responsible  Before and equipment in
preparing desserts and equipment and utensils Stewardship Now preparing desserts 1. Changing the 1. Revisiting the
1.2 Importance of dessert used in preparing needed in  Ven diagram  mise en place Learning Curriculum
in a meal dessert. preparing deserts  storing desserts Objectives Mapping and
1.3 Classify desserts  State the http://  Video/Picture  plating of desserts to Learning alignment is
Week 2 according to types of importance of www.professionals Analysis/Presentation
ingredients used ecrets.com/en/ps/
Outcomes. necessary.
dessert in a meal  Claim, Evidence. Multiple Choice
1.4 identify characteristics  Describe how ps-university/chef- Reasoning (CEM) using Kahoot 2. Instructional 2. INSET must be
of desserts desserts are de-partie-dessert/  Pictionary Fill in the materials done for the
of sandwiches classified dessert-kitchen-  Charade Blanks should not following topics:
 List down the tools/  3-5-7 Group Score Matching Type limit only to  Differentiating
LO 2. Prepare desserts ingredients in Activity Enumeration
Week 3 kitchen from Learning
2.1 identify ingredients for preparing desserts Importance of  Word Puzzle True or False using
desserts  Identify the desserts  Gallery in the Breakout Quiiz tools but Outcomes from a
2.2 select and prepare methods of https:// room Hands-on also the Learning Objectives.
sweet sauces preparing desserts www.mvorganizing.  Blockbuster Operation Electronic  Differentiated
2.3 prepare variety of and sauces for org/what-is-the-  Labeling resources
Graphic organizers learning strategies
desserts and sauces using desserts importance-of-  DYADS Short Paragraph
sanitary practices dessert/
like videos and learning
 Identify the  TRIPLET Essay
Week 4 2.4 follow workplace Critique Writing etc. should assessment.
accompaniments  QUARTET
safety procedures of desserts  Problem solving Concept Mapping be reflected  Contextualizing
 Explain the Classifications of Journal Writing in the map. Values Integration.
 Survey Analysis
LO 3. Plate/Present desserts dessert and their C-E-R Table 3. For the
importance of  JIGSAW  Correct alignment
3.3 Identify dessert following characteristics C-E-R Insert
accompaniments and https://
 Find the Missing Picture integration of Time allotment,
workplace safety Learning
 Word Puzzle of values, it Competencies,
hygienic procedures procedure while www.differenttypes  FORMATIVE
 Odd one Out is better to
3.4 Present desserts preparing desserts .net/types-of-  Exit/Admit Learning Outcomes,
attractively desserts/  Know Show
 Describe how  Project Planning
 Ticket be specific Content and
3.5 Identify factors in dessert are  Hand on what
plating and presenting Varieties of
Instructional
Signal
 desserts prepared ingredients in  Round specific Materials, Values
Week 5  Demonstrate how preparing desserts Robin values to be Integration, Learning
LO 4. Storing desserts desserts are  Think Pair
4.1 Keep desserts in prepared properly Methods of Share
develop in Strategies and
appropriate conditions to  Show how preparing desserts  Snow lined with Assessment.
maintain their quality and desserts are plated Sauces for desserts Storm the
taste following the https://  3-2-1 expected
LO 1. Select packaging factors in www.slideshare.net countdown outcome.
materials presenting to /hpinn/finishing-  Windshield
Week 6 1.1 Define packaging, its methods-applied-  Traffic Light
4. For the
consider in plating
importance and functions  Identify materials to-hot-and-cold-  Emoji learning
1.2 Select packaging used in packaging desserts strategies it
materials in accordance desserts Performance Task is better to
with enterprise standards  Discuss the Accompaniments  Prepare and variety be specific
importance of for desserts of desserts
LO 2. Package food items
to what
Week 7 packaging dessert
2.1 Package food items in  Identify the Factors and Summative Test week, topic,
compliance with methods of techniques in and
Occupational Health and packaging plating and competency
Safety Procedures  Describe how food presenting deserts .
2.2 Adopt appropriate products are https://
packaging method opentextbc.ca/
5. Assessment
packed
according to enterprise  Demonstrate the modernpastryandpl strategies
standards proper way of ateddesserts/ should be
2.3 Label food according packaging desserts chapter/prepare- specific
to industry standards  Describe how and-plan-dessert- also to
packaged food are menus/
what topic,
labeled
 Create their own Safety and hygienic learning
recipe of desserts practices in storing outcome
desserts and values.
https://www.foods 6. Creating
afety.gov.mo/file? rows
p=foodsafetyinfo/d
ocleaflet/63751677 respectivel
3765735.pdf&Aspx y each
AutoDetectCookieS week will
upport=1 become
more easy
Required and
temperature in understand
storing dessert able to
 other
Functions of food teachers
packaging and its
importance
who will
http:// utilize the
www.2013packagin map.
gjamboree.com/
the-importance-of-
food-packaging

Types of packaging
materials Safety
procedures in
packaging food

Methods of food
packaging
https://prezi.com/
5h4j19wagx-v/
methods-of-food-
packaging/

Labeling of
packaged food