NOTRE DAME OF PARANG, INC.

Parang, Maguindanao
A.Y. 2023-2024

COURSE OUTLINE IN T.L.E 10

QUARTER 1

QUARTER 1: Preparing Egg Dishes

PERFORMACE TASK
There will be an egg festival in the Municipality of Parang, Maguindanao Del Norte that will give the
chef in town a chance to showcase their chosen egg dish recipe. As one of the master chef, you will show and
demonstrate an egg dish recipe to be judged by the food enthusiasts in town. This is to showcase your skills in
cooking and to demonstrate correct egg cooking preparation and techniques to promote local egg dishes in
Municipality of Parang, Maguindanao Del Norte. Your egg dish recipe will be judged according to balance
proper. Color, garnish, shape and proportion.

RUBRIC:
CRITERIA Outstanding Satisfactory Developing Beginning RATING
4 3 2 1
Proper Balance Plating is extremely Plating is balanced Balanced attempted Evidence of
balanced with even with even eye but needs balance is limited
eye appealing flow. appealing flow improvement or not present.
Palatability Taste is unique, Taste is delectable, Taste is palatable Food lacks flavour
delectable and delectable and not outstanding. or flavour is too
savoury. Use of and savoury. Use of Appropriate use of intense. Inadequate
the unique common spices, common spices, use of spices,
combination of spices, seasonings, and/or seasonings, and/or seasonings, and/or
seasonings, and/or condiments choices condiments is condiments is
condiments choices enhances the flavor evident in the evident in the
enhances the flavours. of food item. flavour. flavour.
Use of Garnish Extremely appropriate Appropriate for Adequate but not Inappropriate
for food items. food items. outstanding selection of garnish
or lack of or too
much.
Overall Product Presentation is Presentation is Presentation is Presentation needs
Presentation extremely attractive attractive acceptable and improvement and
displayed. Shows displayed. Shows some creativity is lacks creativity.
creativity. creativity. displayed.

LESSON 1: Perform Mise en Place

1.1 Mise en Place
1.2 Egg’s components and its nutritive value.
1.3 Ingredients according to standards.
LESSON 2: Prepare and cook egg dishes
2.1 Market forms of eggs
2.2 The Freshness of Eggs
2.3 The uses of eggs in culinary arts
2.4 Egg dishes in accordance with the prescribed salad
LESSON 3: Present Egg Dishes
3.1 Simple ways of presenting egg dishes
3.2 Suitable plates according to standards
3.3 The different techniques in presenting egg dishes
3.4 Egg dishes hygienically and attractively using suitable garnishing and side dishes sequentially within
the required time frame.

Prepared By:

KIMBERLYN MAE F. ALVERO

 NOTRE DAME OF PARANG, INC.
Parang, Maguindanao del Norte
A.Y. 2023-2024

COURSE OUTLINE IN T.L.E 10

QUARTER 2

PERFORMACE TASK: Preparing Vegetables Dishes

There will be a Thanks giving Party for all professional. One of the viands on the said party will be
vegetable cooking contest. Each of them will showcase their chosen vegetable recipe for the demonstration. A
professional as the facilitator for the said contest, will record, show and demonstrate their chosen vegetable
recipe to be presented. 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 a professional will be judged according to Proper Balance, Flavor, Presentation and
appeal.
RUBRIC:
Distinguish Accomplished Developing Beginning
Criteria
4 3 2 1
Food is acceptable, but
Food has been Food has been
should have been cooked Food texture is too hard
cooked/prepared cooked/prepared
a few minutes longer or or too short, overcooked
Proper Balance properly, food makes the properly, based on the
should have been or undercooked, and
proper sound when food item, the
removed from cooking a cannot be eaten in its
chewed and prepared so appropriate texture is
few minutes earlier and current state.
that the color enhances it experienced when
improper preparedness is
and is visually appealing. eaten.
evident when chewed.
Taste is unique, Taste is delectable and Taste is palatable, not
Food lacks flavor or
delectable and savory. savory. Use of outstanding. Appropriate
flavor is too intense.
Use of and the unique common spices, use of common spices,
Inadequate use of spices,
Flavor combination of spices, seasonings, and/or seasonings, and/or
seasonings, and/or
seasonings, and/or condiment choices condiments is evident in
condiments is evident in
condiments choices enhances the flavor of the flavor
the flavor.
enhances the flavors. the food item.
Presentation of the food
Presentation shows Presentation is Presentation lacks visual
item is unique and
plating of the food item acceptable, food color appeal. Contents are
interesting. Proper use of
Presentation and into the container was and shapes choices presented in a messy and
garnish. Complementary
appeal done with care. Food appear unbalanced. A hurried manner. Food
shapes and vibrant food
color and shapes are different should have color and shapes are
color choices enhance
complementary. been chosen. distractions.
the presentation.

LESSON 1: PREPARE VEGETABLE DISHES

 Identify market forms of vegetables
 Select various kinds of vegetables according to a given menu
 Cook variety of vegetable dishes following appropriate cooking methods to preserve optimum quality
and nutrition
 Prepare suitable sauces and accompaniment in serving vegetable dishes
 Present vegetable recipes with appropriate sauces and accompaniments
LESSON 2: PRESENT VEGETABLE DISHES
 Present vegetable recipes with appropriate sauces and accompaniments
LESSON 3: STORE VEGETABLES
 Store vegetables based on the prescribed location and temperature
 Demonstrate vegetable storage in accordance
LESSON 4: EVALUATE THE FINISHED PRODUCT
 Rate and finished products using rubrics.
 NOTRE DAME OF PARANG, INC.
Parang, Maguindanao
A.Y. 2022-2023

RUBRICS:
Distinguish
Criteria
4 3
Food has been
cooked/prepared properly,
exture and
food makes the proper
onsistency
sound when chewed and
prepared so that the color
enhances it and is visually
appealing.
Taste is unique, delectable
and savory. Use of and the
unique combination of
Flavor
spices, seasonings, and/or
condiments choices
enhances the flavors.
Presentation of the food
item is unique and
interesting. Proper use of
entation and
garnish. Complementary
appeal
shapes and vibrant food
color choices enhance the
presentation.
TLE QUARTER 3
(10-ST. LORENZO RUIZ)
Accomplished
Food has been
cooked/prepared properly,
based on the food item, the
appropriate texture is
experienced when eaten.
Taste is delectable and
savory. Use of common
spices, seasonings, and/or
condiment choices enhances
the flavor of the food item.
Presentation shows plating of
the food item into the
container was done with care.
Food color and shapes are
complementary.
Developing Beginning
2 1
Food is acceptable, but
should have been cooked Food texture is too
a few minutes longer or or too short, overc
should have been or undercooked,
removed from cooking a cannot be eaten i
few minutes earlier and current state.
improper preparedness is
evident when chewed.
Taste is palatable, not
Food lacks flavo
outstanding. Appropriate
flavor is too inte
use of common spices,
Inadequate use of s
seasonings, and/or
seasonings, and
condiments is evident in
condiments is evid
the flavor
the flavor.
Presentation is Presentation lacks
acceptable, food color appeal. Contents
and shapes choices presented in a mes
appear unbalanced. A hurried manner. F
different should have color and shapes
been chosen. distractions.

LEADER: _________________________________________
MEMBERS:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
 11.

LESSON 1: PERFORM MISE EN PLACE

 Prepare the kitchen tools, equipment, and ingredients based on required standards
 Identify types, varieties, market forms, nutritive value, and composition of fish and seafood
 Assemble ingredients according to recipes.
 Identify steps in processing fiish
LESSON 2: HANDLE FISH AND SEAFOOD
 Handle seafood hygienically
 Thaw frozen seafood correctly to ensure maximum quality and maintain nutritional value
LESSON 3: COOK FISH AND SHELLFISH
 Clean, cut, and fillet seafood
 Prepare ingredients according to a given recipe
 Demonstrate various methods of cooking fish and shellfish
LESSON 4: PLATE/PRESENT FISH AND SEAFOOD
 Prepare and present fish and seafoods dishes
 Perform guidelines in serving fish and seafood dishes
LESSON 5; EVALUATE THE FINISHED PRODUCT
 Rate the finished product using rubric
__________________________________________________________________________________________
NOTRE DAME OF PARANG, INC.
Parang, Maguindanao
A.Y. 2022-2023

COURSE OUTLINE IN T.L.E 10

QUARTER 3

PERFORMACE TASK: Preparing Fish and Seafood Dishes

There will be a fish and seafood festival in the Municipality of Parang, Maguindanao. That will
showcase their chosen fish and seafood recipe to prepare for the demonstration. As one of master chefs, you will
show and demonstrate a fish and seafood dish recipe to be judged by the food enthusiasts in town. This is to
showcase your skills in cooking and to demonstrate correct fish an seafoods cooking preparation and techniques
to promote local fish and seafood dishes in Municipality of Parang, Maguindanao. Your fish and seafood dish
recipe will be judged according to Texture and Consistency, Flavor, Presentation and appeal.
RUBRICS:
Distinguish Accomplished Developing Beginning
Criteria
4 3 2 1
Food is acceptable,
but should have been
Food has been cooked a few
Food has been Food texture is too
cooked/prepared minutes longer or
cooked/prepared hard or too short,
Texture and prperly, food makes should have been
properly, based on overcooked or
Consistency the proper sound removed from
the food item, the undercooked, and
when chewed and cooking a few
appropriate texture cannot be eaten in its
prepared so that the minutes earlier and
is experienced current state.
color enhances it and improper
when eaten.
is visually appealing. preparedness is
evident when
chewed.
Taste is unique,
Taste is palatable,
delectable and Taste is delectable
not outstanding. Food lacks flavor or
savory. Use of and and savory. Use of
Appropriate use of flavor is too intense.
the unique common spices,
common spices, Inadequate use of
Flavor combination of seasonings, and/or
seasonings, and/or spices, seasonings,
spices, seasonings, condiment choices
condiments is and/or coniments is
and/or condiments enhances the flavor
evident in the flavor evident in the flavor.
choices enhances the of the food item.
flavors.
 Presentation of the
food item is unique Presentation shows Presentaion lacks
Presentation is
and interesting. plating of the food visual appeal.
acceptable, food
Proper use of item into the Contents are
color and shapes
Presentation garnish. container was done presented in a messy
choices appear
and appeal Complementary with care. Food and hurried manner.
unbalanced. A
shapes and vibrant color and shapes Food color and
different should have
food color choices are shapes are
been chosen.
enhance the complementary. distractions.
presentation.
LESSON 1: PERFORM MISE EN PLACE
 Prepare the kitchen tools, equipment, and ingredients based on required standards
 Identify types, varieties, market forms, nutritive value, and composition of fish and seafood
 Assemble ingredients according to recipes.
 Identify steps in processing fish
LESSON 2: HANDLE FISH AND SEAFOOD
 Handle seafood hygienically
 Thaw frozen seafood correctly to ensure maximum quality and maintain nutritional value
LESSON 3: COOK FISH AND SHELLFISH
 Clean, cut, and fillet seafood
 Prepare ingredients according to a given recipe
 Demonstrate various methods of cooking fish and shellfish
LESSON 4: PLATE/PRESENT FISH AND SEAFOOD
 Prepare and present fish and seafoods dishes
 Perform guidelines in serving fish and seafood dishes
LESSON 5; EVALUATE THE FINISHED PRODUCT
 Rate the finished product using rubric

PREPARED BY:
KIMBERLYN MAE ALVERO-IBRAHIM , LPT

CHECKED BY:
MANILYN V. DACER, LPT

NOTRE DAME OF PARANG, INC.

Parang, Maguindanao
A.Y. 2022-2023

COURSE OUTLINE IN T.L.E 8

QUARTER 4

PERFORMANCE TASK: Meat and Poultry Processing

You are a culinary student in food processing. You are invited to demonstrate correct methods in meat
processing in the community of Parang, Maguindanao. You will showcase your chosen meat and poultry
products to prepare for the demonstration. The culinary student as the facilitator for the said contest, will record,
show and demonstrate their chosen meat products to be presented to the selected TLE teachers as judges. This is
to showcase their skills to demonstrate correct preparation of meat and poultry products. The Meat and Poultry
Processing prepared by the selected grade 8 culinary graduate will be judged according to have complete steps,
doable procedure, quality work output, and was done with maximum cleanliness and sanitation and finished on
time.

CRITERIA Outstanding Satisfactory Developing Beginning RATING

4 3 2 1
Correctness and The demonstration The demonstration The demonstration The demonstration
Completeness of steps were all steps were correct steps were steps were
 Steps (20pts) correct and but incomplete. incorrect. incorrect and
complete incomplete.
Procedure The demonstration The demonstration The demonstration The demonstration
(20pts) procedure was procedure was procedure was not procedure was
easy and doable. doable to some doable to some difficult to follow.
extent. extent.
Quality of work The output was of The output was The output was of The output was not
output (20pts.) high quality. satisfactory. poor quality. observe.
Sanitation (30pts) The demonstration The demonstration The demonstration The demonstration
was done with was done with was inappropriate was messy and
maximum minimum cleanliness and somewhat dirty.
cleanliness.and cleanliness and sanitation.
sanitation. sanitation.
Speed and Time The demonstration The demonstration The demonstration The demonstration
(10pts) finished on time finished a few finished very late. was not yet
minutes later. finished.

LESSON 1: KINDS OF MEAT AND POULTRY FOR PROCESSING

LESSON 2: METHODS OF PROCESSING MEAT AND POULTRY
LESSON 3: MARKETING AND PACKAGING OF PROCESSED MEAT AND POULTRY PRODUCTS
__________________________________________________________________________________________
__________________________
NOTRE DAME OF PARANG, INC.
Parang, Maguindanao
A.Y. 2022-2023

COURSE OUTLINE IN T.L.E 8

QUARTER 4

PERFORMACE TASK: Meat and Poultry Processing

You are a culinary graduate in food processing. You are invited to demonstrate correct methods in meat
processing in the community of Parang, Maguindanao. You will showcase your chosen meat and poultry
products to prepare for the demonstration. The culinary student as the facilitator for the said contest, will record,
show and demonstrate their chosen meat products to be presented to the selected TLE teachers as judges. This is
to showcase their skills to demonstrate correct preparation of meat and poultry products. The Meat and Poultry
Processing prepared by the selected culinary graduate will be judged according to have complete steps, doable
procedure, quality work output, and was done with maximum cleanliness and sanitation and finished on time.

CRITERIA Outstanding Satisfactory Developing Beginning RATING

4 3 2 1
Correctness and The demonstration The demonstration The demonstration The demonstration
Completeness of steps were all steps were correct steps were steps were
Steps (20pts) correct and but incomplete. incorrect. incorrect and
complete incomplete.
Procedure The demonstration The demonstration The demonstration The demonstration
(20pts) procedure was procedure was procedure was not procedure was
easy and doable. doable to some doable to some difficult to follow.
extent. extent.
Quality of work The output was of The output was The output was of The output was not
output (20pts.) high quality. satisfactory. poor quality. observe.
Sanitation (30pts) The demonstration The demonstration The demonstration The demonstration
was done with was done with was inappropriate was messy and
maximum minimum cleanliness and somewhat dirty.
cleanliness.and cleanliness and sanitation.
sanitation. sanitation.
Speed and Time The demonstration The demonstration The demonstration The demonstration
(10pts) finished on time finished a few finished very late. was not yet
minutes later. finished.

LESSON 1: KINDS OF MEAT AND POULTRY FOR PROCESSING

LESSON 2: METHODS OF PROCESSING MEAT AND POULTRY
LESSON 3: MARKETING AND PACKAGING OF PROCESSED MEAT AND POULTRY PRODUCTS
 SCAFFOLD 3
RUBRIC FOR PLATING PRESENTATION
CRITERIA Outstanding Satisfactory Developing Beginning RATING
4 3 2 1
Balance proper Food was balanced The balance was Evidence of Evidence of
(20 %) and attractive. The moderately balance is limited balance is not
components of the observed. or not present on present on the
dish complemented the dish. dish.
each other.
Color (30 %) Color is Some color variety Color variety are The dish lacks
complementary and are present on the present on the dish color variety.
eye appealing. dish. but needs
Different colors are improvement.
present on the dish.
Shape and The dish showed The dish showed The slices and The dish lacked
Proportion (20 %.) variety of eye repetition of shape the correct slices
appealing shapes. shapes. The slices inappropriate for and shape
The slices showed were appropriate the dish. appropriate for
mastery of knife for the dish. the dish.
skills.
Garnish (30 %) The garnish was The dish showed There was an The garnish
attractive, showed some creativity. inappropriate needs
great display of selection of improvement
creativity. garnish and lacks
creativity.

SCAFFOLD 3
RUBRIC FOR PLATING PRESENTATION
CRITERIA Outstanding Satisfactory Developing Beginning RATING
4 3 2 1
Balance proper Food was balanced The balance was Evidence of Evidence of
(20 %) and attractive. The moderately balance is limited balance is not
components of the observed. or not present on present on the
dish complemented the dish. dish.
each other.
Color (30 %) Color is Some color variety Color variety are The dish lacks
complementary and are present on the present on the dish color variety.
eye appealing. dish. but needs
Different colors are improvement.
present on the dish.
Shape and The dish showed The dish showed The slices and The dish lacked
Proportion (20 %.) variety of eye repetition of shape the correct slices
appealing shapes. shapes. The slices inappropriate for and shape
The slices showed were appropriate the dish. appropriate for
mastery of knife for the dish. the dish.
skills.
Garnish (30 %) The garnish was The dish showed There was an The garnish
attractive, showed some creativity. inappropriate needs
great display of selection of improvement
creativity. garnish and lacks
creativity.