Archdiocesan Notre Dame Schools of Cotabato (ANDSC)

THE NOTRE DAME OF PARANG, INC.

Poblacion 1, Parang, Maguindanao
A.Y. 2023 – 2024

CURRICULUM MAP IN TLE 10

Quarter 2
Unit Number 1
Unit Title COOKERY (PREPARE VEGETABLES DISHES)
Time Frame 8 meetings
Designer KIMBERLYN MAE F. ALVERO
Content Standard Performance Standard
The learners demonstrate an understanding preparing and cooking vegetable dishes The learners independently prepare and cook vegetable dishes
CONTENT PRIORITIZED ASSESSMENTS ACTIVITIES RESOURCES INSTITUTIONAL
COMPETENCIES OR CORE VALUES
SKILLS/AMT LEARNING
GOALS
ACQUISITION
A. LESSON 1: A.1. * Give the characteristics of A1. Multiple Choice A.1. Pictionary A.1. Learning and Living A1. Disciplined
PREPARE VEGETABLES vegetables dishes in the 21st Century
DISHES (Worktext in TLE)

A.2. Identify ingredients
according to standard recipe
A.3. Identify market forms of
vegetables
TLE_HECK9-12VD-IIb-c-10
A.4. Select various kinds of
vegetables according to a given
A.2. Fill in the Blanks A.2. Video Viewing A.2. Web 2.0
https://
ph.video.search.yahoo.co
m/yhs/
search;_ingredients+acc
ording+to+standard+re
cipe
A.3. Multiple Choice A.3. Frayer Model
A.3. Learning and Living
in the 21st Century
(Worktext in TLE)
A.4. Labeling A.4. Labeling Exercises
menu A.4. Learning and Living
in the 21st Century
(Worktext in TLE)
A.5. Enumerate factors in plating A.5. True or False A.5. Sorting and Classifying
vegetable dishes
A.5. Learning and
Living in the 21st Century
(Worktext in TLE)

MEANING- MAKING
A.6.* Discuss the importance of A.6. Short Paragraph A.6. Picture Analysis A.6. Web 2.0
ingredients according to standard https://
recipe ph.video.search.yahoo.co
m/yhs/search/
importance+of+ingredie
nts+in+a+recipe

A.7. Explain preparing ingredients A.7. Short Paragraph A.7. Video Analysis
according to a given recipe, A.7. Web 2.0
required form, and timeframe

EQ:
How can you make
vegetable dishes
attractive?

EU:
Students will
understand that
preparing vegetables
dishes will develop
their knowledge
according to standards.

TRANSFER
A.8. Store vegetables based on
the prescribed location and
temperature
Present vegetable recipes with
appropriate sauces and
accompaniments
TLE_HECK9- 12VD-IId-11
TRANSFER GOAL:
The students on their own and
in the long run will be able to
independently create their own
vegetable dishes to be used as one
of their special recipe that will
help them in their business in the
future.
A.8. Performance Task A.8. Scaffold for Transfer
There will be a  SFT 1: Plan and
Thanks Giving Party design a menu
for all chef. One of the .
viand on the said party  SFT 2: Recording
will be vegetable (Presentation from
cooking contest. Each preparation to
of them will showcase demonstration)
their chosen vegetable
recipe to prepare for the  SFT 3:
demonstration. The Presentation
grade 10 chef as the (Video Recording)
facilitator for the said
contest, will record,
show and demonstrate
their chosen vegetable
recipe to be presented
to the selected TLE
teachers as judges. This
is to showcase their
skills in cooking and to
demonstrate correct
preparation of vegetable
dishes and techniques
to help others learn in
preparing and cooking
vegetable dishes. The
vegetable dishes recipe
prepared by the selected
grade 10 chefs will be
judged according to
proper balance, color,
shape and proportion,
and garnishing.
RUBRIC for PERFORMANCE TASK
CRITERIA Outstanding Satisfactory Developing Beginning RATING
4 3 2 1
Balance proper Food was balanced and attractive. The balance was moderately Evidence of balance is limited or not Evidence of balance is not present on
The components of the dish observed. present on the dish. the dish.
complemented each other.
Color Color is complementary and eye Some color variety are present on the Color variety are present on the dish The dish lacks color variety.
appealing. Different colors are dish. but needs improvement.
present on the dish.
Shape and Proportion The dish showed variety of eye The dish showed repetition of The slices and shape inappropriate The dish lacked the correct slices
appealing shapes. The slices showed shapes. The slices were appropriate for the dish. and shape appropriate for the dish.
mastery of knife skills. for the dish.
Garnish The garnish was attractive, edible The dish showed some creativity. There was an inappropriate selection The garnish needs improvement and
and showed great display of of garnish lacks creativity.
creativity.

Video Presentation Rubric

Beginning Developing Accomplished Distinguished
Criteria Score/Comments
1 2 3 4
The video demonstrates
Content moderate use of scholarly
Does the Little to no use of scholarly Minimal evidence of use of information in the
presentation information in the scholarly information in the development of the The video demonstrates sound use of
cover required development of the development of the program. scholarly information in the
elements program. program Program addresses all development of the program,
thoroughly? Program addresses all required elements. All required elements are covered
Program does not address required elements but lacks Some elements are covered thoroughly.
all the required elements. thoroughness and clarity. with excellent clarity and
thoroughness while others
could be improved.
Content and
Program shows a continuous
Organization Not organized. Portions may be poorly Fairly well organized.
progression of ideas and tells a
Difficult to follow. organized. Hard to follow Format is easy to follow.
complete, easily followed story.
Is the project Poor quality shows poor the progressions of the Good explanation shows
Well organized. Excellent, well thought
organized and effort. story. Shows some effort. good effort.
out explanation. Shows superior effort
well thought out?
 Usefulness

Does your video

stay focused on Project provides some Project is focused and
Project’s usefulness is in Project is focused And very informative;
an informative information and uses informative; promotes the
question. Does not inform; promotes the use of computer
topic? Does it technology; has problems use of computer technology
does not stay focused on technology to create the video and
promote the use staying focused on the to create the video to
the topic. makes others want to.
of technology to topic. deliver information
inform the
students about
the topic?

Archdiocesan Notre Dame Schools of Cotabato (ANDSC)

THE NOTRE DAME OF PARANG, INC.
Poblacion 1, Parang, Maguindanao
 A.Y. 2023 – 2024

CURRICULUM MAP IN TLE 10

Quarter 2
Unit Number 1
Unit Title COOKERY (Preparing Egg Dishes)
Time Frame 6 meetings
Designer KIMBERLYN MAE F. ALVERO
Content Standard Performance Standard
The learners demonstrate an understanding preparing and cooking seafood dishes. The learners independently prepares and cooks seafood dishes
CONTENT PRIORITIZED ASSESSMENTS ACTIVITIES RESOURCES INSTITUTIONAL
COMPETENCIES OR CORE VALUES
SKILLS/AMT LEARNING
GOALS
ACQUISITION
B. LESSON 2: A1. Identify the kitchen tools, A1. Multiple Choice A.1. Pictionary A.1. Learning and Living A1. Transformed
PREPARE AND COOK equipment, and ingredients based in the 21st Century
SEAFOOD DISHES on required standards (Worktext in TLE)

A.2. Identify types, varieties, A.2. Multiple Choice A.2. Sorting and Classifying A.2. Learning and Living
market forms, nutritive value, and in the 21st Century
composition of fish and seafood (Worktext in TLE)

A.3. Identify steps in processing A.3. Multiple Choice A.3. Sequencing A.3. Learning and
fish Living in the 21st Century
(Worktext in TLE) pages
152-154

MEANING- MAKING
A.4. *Discuss the methods of
cooking fish and shellfish
A.5. Demonstrate various
methods of cooking fish and
shellfish
Prepare and present fish and
seafood dishes
A.4. Short Paragraph A.4. Situation Analysis A.4. Web 2.0
A.4.1 Video Analysis A.4.1 Web 2.0
TRANSFER
A.5. Performance Task A.5. Scaffold for Transfer
There will be a Thanks  SFT 1: Menu
Giving Party for all (create their own
grade 10 chef. One of Menu)
the viand on the said
party will be cooking  SFT 2: Scrapbook
seafood dishes contest. (Different Menu
Each of them will related to seafood
showcase their chosen dishes)
seafoods recipe to
prepare for the  SFT 3:
demonstration. The Demonstration their
grade 10 chef as the chosen Menu
facilitator for the said
contest, will record,
show and demonstrate
their chosen seafoods
recipe to be presented
to the selected TLE
teachers as judges. This
is to showcase their
skills in cooking and to
demonstrate correct
preparation of seafoods
dishes and techniques
to help others learn in
preparing and cooking.
The seafoods dishes
recipe prepared by the
selected grade 10 chefs
will be judged
 according to proper
balance, color, shape
and proportion, and
garnishing.

RUBRIC:
CRITERIA Outstanding Satisfactory Developing Beginning RATING
4 3 2 1
Balance proper Food was balanced and The balance was moderately Evidence of balance is limited Evidence of balance is not
attractive. The components of observed. or not present on the dish. present on the dish.
the dish complemented each
other.
Color Color is complementary and Some color variety are present Color variety are present on The dish lacks color variety.
eye appealing. Different colors on the dish. the dish but needs
are present on the dish. improvement.

Shape and Proportion The dish showed variety of eye The dish showed repetition of The slices and shape The dish lacked the correct
appealing shapes. The slices shapes. The slices were inappropriate for the dish. slices and shape appropriate
showed mastery of knife skills. appropriate for the dish. for the dish.

Garnish The garnish was attractive, The dish showed some There was an inappropriate The garnish needs
edible and showed great creativity. selection of garnish improvement and lacks
display of creativity. creativity.