COOKERY 10

MY COURSE SYLLABUS AND PROGRESS CHART Name:

(FIRST QUARTER) _____________________
____
Gr.& Section:
Hi, Batang DICES! Below is the list of topics and learning competencies that you shall learn
___________________
for the whole quarter on this subject area. After learning each competency, you are to determine
_____________________
if you are able to meet each one. Put a check mark (🗸) for your answer. Remember, be honest!
😊
__________

Content Standard: The learners demonstrate understanding of:

• Proper preparation, cooking, presentation and evaluation of egg dishes, and
• Preparing and cooking cereals and starch dishes.
Performance Standard: The learners will:
• Prepare, cook, present and evaluate egg dishes properly, and
• Independently prepare and cook cereals and starch dishes according to prescribed standards.
Values Formation Standard:
• The learners will become clean and healthy in lifestyle.
MODULE TOPICS LEARNING COMPETENCIES PROGRESS
NO. CHART
(Did I learn/meet
the competency?)
YES! NO.
1 LESSON 1: • Identify an egg’s components and its
PREPARE EGG DISHES nutritive value.
• Physical Structure and
Composition of Egg
• Nutritional value and • Identify the characteristics of good
components of eggs quality fresh eggs
• Characteristics of quality
fresh eggs
2 LESSON 1: • Identify the market forms of eggs
PREPARE AND COOK
EGG DISHES • Explain the uses of eggs in culinary
• Market forms of egg arts
• Uses of eggs in culinary • Cook egg dishes in accordance with
arts the prescribed recipe
• Varieties of egg dishes
3 LESSON 1: PRESENT • Present egg dishes hygienically and
EGG DISHES attractively using suitable plates,
• Factors for consideration garnishing and side dishes sequentially
in presenting egg dishes: within the required time frame
• Plating
• Garnishing
Side dishes
4 LESSON 1: EVALUATE • Rate the finished products using
THE FINISHED rubrics
PRODUCT
• Evaluation of the finished
product using rubrics
1
 5 LESSON 1: PREPARE
CEREALS AND STARCH
DISHES
Starch and Cereals
• Sources of Starch and
cereals
• Nutritional value and
components of cereals
and starch
• Functional Properties of
Starch and cereals
6 LESSON 1: PREPARE
STARCH AND CEREAL
DISHES
➢ Starch Cookery
• Basic Principles in
Pasta Preparation
• How to cook Pasta
• Determine the sources and kinds of
starch and cereals
• Identify the starch composition and
structure.
• Identify the functions and properties of
starch and cereals
• Identify the functions and uses of
starch in cooking
• Identify the principles and techniques
involved in pasta preparation
• Cook pasta dish

➢ Safety and hygienic • Follow safety and hygienic practices

practices in the kitchen while working in the kitchen

7 LESSON 1: PRESENT • Present starch dishes with suitable

STARCH AND CEREAL plating and garnishing according to
DISHES standards
➢ Factors to consider in
presenting starch and
cereal dishes
• Plating
• Garnishing
8 LESSON 1: STORING • Store starch and cereal according to
STARCH AND CEREAL standard operating procedures
DISHES
Techniques for storing starch
and cereal dishes