CURRICULUM MAP

A.Y. 2021-2022
FIRST SEMESTER

SUBJECT: TVL HE COOKERY

GRADE LEVEL: GRADE 12
TEACHER: PRINCE ANGELO B. GALISING
QUARTER: 2nd QUARTER
A.Y: 2021-2022

TERM UNIT CONTENT PERFORMANCE Most Essential Learning ASSESSMENT TARGET ACTIVITIES RESOURCES INSTITUTIONAL
(NO.): TOPIC/ STANDARDS STANDARDS Competencies GOALS CORE VALUES
MONTH CONTENT (CS) (PS)
Q2 1. Principles of The learners The learners TLE_HECK9-12VD-IIa-9  To give  Aims to produce a Mini-tasks https:// Relies on the belief
preparing demonstrate independently Written confident learner www.deped.go that students learn
vegetables an prepare and cook LO 1. Perform mise en assessment who is capable of Facilitate a v.ph/wp- best when actively
2.Characteristi understanding vegetable dishes place on the learning with the content/ involved in the
whole group uploads/
cs of quality preparing and 1.1identify ingredients lecture and use of the state of learning process,
vegetables cooking according to standard discussion the art facility. discussion 2019/01/ uses a variety of
3. Thawing vegetable recipe Cookery-NC- teaching strategies
given  Develop student
Big-task II-CG.pdf
frozen dishes 1.2 prepare ingredients who are to keep all students
vegetables according to a given recipe, academically Group activity regardless of their
https://
required form, and inclined and www.youtube. learning
timeframe conscientious com/ preferences,
1.3. thaw frozen ingredients users of creates
and wash raw vegetables technology. enthusiastic
following standard  Develop learners environment
procedures equipped with
applicable
knowledge and
skills for real life
situations
Q2 4. Market The learners The learners TLE_HECK9- 12VD-IIb-c-10  To give  Aims to produce a Mini-tasks https:// Commits to
forms of demonstrate independently Written confident learner www.deped.go promote a student-
vegetables an prepare and cook LO 2. Prepare vegetable assessment who is capable of Facilitate a v.ph/wp- centered
content/ pedagogical and
 5. Factors in understanding vegetable dishes dishes on the learning with the uploads/ lifelong learning
the selection preparing and 2.1 identify market forms of lecture and use of the state of whole group 2019/01/ environment,
of vegetables cooking vegetables discussion the art facility. discussion Cookery-NC- ensures affordable
used for vegetable 2.2 select various kinds of given  Develop student II-CG.pdf then quality
culinary arts dishes vegetables according to a who are education for all,
Big-task https:// provides
6. Methods of given menu A. Unit/ Chapter academically
cooking 2.3 cook variety of tests Group activity www.youtube. sustainable
inclined and
com/ supports and
vegetables vegetable dishes following conscientious
opportunities
dishes appropriate cooking B. Written outputs users of through
7. Preparation methods to preserve technology. partnerships, helps
of sauces and optimum quality and 1. Essays  Develop learners to better understand
accompanime nutrition 2. Diagrams, equipped with the world.
nt for serving 2.4 prepare suitable sauces Charts, and applicable
vegetable and accompaniment in models. knowledge and
dishes serving vegetable dishes 3. Work designs skills for real life
8. Suggested and plans. situations
projects:
Various
International
vegetable
dishes
Q2 9.Presentation The learners The learners TLE_HECK9- 12VD-IId-11  To give  Aims to produce a Mini-tasks https:// Aims to focus
of prepared demonstrate independently Written confident learner www.deped.go towards a more
vegetables an prepare and cook LO 3. Present vegetable assessment who is capable of Facilitate a v.ph/wp- objective learning
dishes understanding vegetable dishes dishes on the learning with the content/ setting,
whole group uploads/
10. Factors in preparing and 3.1 present vegetable lecture and use of the state of collaborative
plating cooking recipes with appropriate discussion the art facility. discussion 2019/01/ system of basic
vegetable vegetable sauces and Cookery-NC- education,
given  Develop student
Big-task II-CG.pdf
dishes dishes accompaniments who are equitable
1. Essay academically workforce growth.
https://
inclined and Group activity www.youtube.
conscientious com/
users of Video
technology.
Presentation
 Develop learners
equipped with
applicable
knowledge and
skills for real life
 situations
Q2 11. Types of The learners The learners TLE_HECK9- 12PC-IIe-14  on the  Aims to produce a Mini-tasks https:// Relies on the belief
Seafood, demonstrate independently lecture and confident learner www.deped.go that students learn
Varieties of an prepares and LO 4. Perform Mise en discussion who is capable of Facilitate a v.ph/wp- best when actively
Fish, Market understanding cooks seafood Place given learning with the content/ involved in the
whole group uploads/
forms of fish, preparing and dishes 4.1. prepare the kitchen use of the state of learning process,
Fish cuts, cooking tools, equipment, and A. Written outputs the art facility. discussion 2019/01/ uses a variety of
Composition seafood ingredients based on Cookery-NC- teaching strategies
 Develop student
Big-task II-CG.pdf
and nutritive dishes. required standards 1. Essays who are to keep all students
value of fish, 4.2. identify types, varieties, 2. Diagrams, academically regardless of their
Processing market forms, nutritive Charts, and inclined and learning
Fish. value, and composition of models. conscientious preferences,
fish and seafood 3. Work designs users of creates
4.3. assemble ingredients and plans. technology. enthusiastic
according to recipes, recipe  Develop learners environment
card, or enterprise standard equipped with
4.4. identify steps in applicable
processing fish knowledge and
skills for real life
situations
Q2 12. Principles The learners The learners TLE_HECK9- 12PC-IIgi-16  To give  Aims to produce a Mini-tasks https:// Commits to
of cooking fish demonstrate independently Written confident learner www.deped.go promote a student-
and sea food an prepares and LO 5. Cook fish and assessment who is capable of Facilitate a v.ph/wp- centered
dishes understanding cooks seafood shellfish on the learning with the content/ pedagogical and
whole group uploads/
13.Presentatio preparing and dishes 5.1 clean, cut, and fillet lecture and use of the state of lifelong learning
n of fish and cooking seafood discussion the art facility. discussion 2019/01/ environment,
seafood dishes seafood 5.2 prepare ingredients Cookery-NC- ensures affordable
given  Develop student
Big-task II-CG.pdf
dishes. according to a given recipe who are then quality
5.3 prepare and present fish academically education for all,
and seafood dishes inclined and provides
conscientious sustainable
users of supports and
technology. opportunities
through
partnerships, helps
to better
understand the
world.