St. Catherine College of Valenzuela, Inc.

202 Sto. Rosario St., Mapulang Lupa Valenzuela City

SY. 2023-2024
Curriculum Map
Subject Area: TLE (COOKERY NC II) IN-PERSON CLASSES
LEARNING
Grade Level: 9 ASYNCHRONOUS
MODALITIES:

CONTENT STANDARD:
The learners demonstrate an understanding of core concepts and underlying theories in cookery lessons

PERFORMANCE STANDARD:
The learners independently demonstrate core competencies in cookery as prescribed in the TESDA Training Regulation
WEEK OF THE
QUARTER/
INSTITUTIONAL TEACHER'S
GRADING UNIT/ TOPIC COMPETENCIES/ SKILLS ASSESSMENT ACTIVITIES RESOURCES CORE VALUES NOTE
PERIOD:
MONTH
Quarter 1-Week Clean and LO 1. Clean, sanitize, and store Multiple Choice
1 August maintain kitchen kitchen tools and equipment
tools, equipment,
and premises 1.1 recognize kitchen tools and
equipment to be cleaned and
sanitized
1.2 identify the chemicals to be
utilized in cleaning and sanitizing
kitchen tools and equipment

LO 2. Clean and sanitize

kitchen premises

2.1 recognize kitchen premises to

be cleaned and sanitized
2.2 clean the kitchen area
hygienically in accordance with
food safety and occupational
 health regulations
LO 1. Perform mise en place

1.1 identify tools and equipment

needed in the preparation of
Quarter 1-Week Prepare appetizers
2 August appetizers 1.2 classify appetizers according
to ingredients
1.3 identify ingredients according to
the given recipe

LO 2. Prepare a range of
appetizers

2.1 differentiate between hot and

cold appetizers
2.2 prepare a variety of appetizers
2.3 follow workplace safety
procedures
Quarter 1-Week Prepare
3 August appetizers LO 3. Present a range of
appetizers
3.1 identify the fundamental of
plating
3.2 identify the accompaniments of
appetizers
3.3 present appetizers attractively
3.4 observe sanitary practices in
presenting appetizers
LO 1. Perform mise en place

1.1 identify tools and equipment

needed in the preparation of salad
Quarter 1-Week Prepare salad and and dressing
4 August dressing 1.3 identify ingredients according
to the given recipe
1.4 prepare ingredients based on
the required form and time frame
 LO 2. Prepare a variety of salads
and dressings

2.1 identify the components of a

Quarter 1-Week Prepare salad and salad
5 August dressing 2.2 identify the factors to consider in
salad preparation
2.3 select and use correct equipment
in preparing salads and dressings
2.4 prepare a variety of salad
LO 3. Present a variety of salads
and dressings

Quarter 1-Week Prepare salad and 3.1 Present salads and dressings
dressing attractively
6 August 3.2 Observe sanitary practices in
presenting salad and dressing
3.3 Identify the accompaniments of
salads and dressings

Quarter 1-Week 1st Quarterly

7 August Examination

Quarter 1-Week
Intervention
8 August

PREPARED BY: CHECKED BY: NOTED BY:

_________________________ ____________________________ ______________________________
 Curriculum Mapping is the process indexing or diagraming a curriculum to identify and address academic gaps, redundancies, and misalignments for purposes of

improving the overall coherence of a course of study and, by extension, its effectiveness (a curriculum, in the sense that the term is typically used by educators, encompasses

everything that teachers teach to students in a school or course, including the instructional materials and techniques they use).

https://www.edglossary.org/curriculum-mapping/#:~:text=Curriculum%20mapping%20is%20the%20process,is%20typically%20used%20by%20educators%2C (Curriculum Mapping).

K to 12 CURRICULUM GUIDE: https://www.deped.gov.ph/k-to-12/about/k-to-12-basic-education-curriculum/grade-1-to-10-subjects/

NOTE: In order for us to have a uniform format of Curriculum Map, please follow the format:
Paper size: 8.5" x 13" (long bond paper)
Font Style : Times New Roman
Font Size: 12
Orientation: Landscape
Margin: Narrow

Guide of Planning Template:

Column Heading Descriptions

WEEK OF THE QUARTER/ GRADING Quarter, week and month of expected accomplishment of the learning competencies are stated and achievable. Example: Quarter 1 - Week
PERIOD: MONTH 1 August
 UNIT/ TOPIC The chapter/unit or the topic of the lesson according to the learning competencies.

CONTENT STANDRADS

PERFORMANCE STANDARDS From K to 12 curriculum guide and guided with Most Essential Learning Competencies (MELCs).

COMPETENCIES/ SKILLS

ASSESSMENT Assessment aligned with competencies/skills needed by the learners.

ACTIVITIES Teacher's made differentiated activities aligned with assessment.

RESOURCES Materials, links, and learning resources developer as well as the modules used by the teacher in teaching-learning process.

INSTITUTIONAL CORE VALUES Aligned with School's Mission and Vision as well as the core and supporting values.