TABLE OF SPECIFICATION

QUARTER 4 G10 - TLE (COOKERY )

Time/ Level 1 Level 2 Level 3

No. of
No. of Wt Item Location
Items R U Ap An E C
Minutes

LESSON 1 - PREPARE AND COOK MEAT

LO 1. Perform mise en place ( TLE_HECK912PCM-IVa-30 )

1.1. prepare the tools, equipment, ingredients, and other supplies 240 number of minutes
240 10% 5 3 2 1,2,3,4,5
based on the given recipe
LO 2. Cook meat cuts (TLE_HECK912PCM-IVb-g-31 ) 2400 quarterly minutes

2.1 identify the market forms and cuts of meat 240 10% 5 3 2 6,7,8,9,10 0.1 weight
2.2 prepare meat cuts according to the given recipe 120 5% 3 2 1 11.12.13
2.3 prepare and use suitable marinades for a variety of meat 240 10% 5 1 1 1 1 1 14,15,16,17,18
2.4 identify appropriate cooking methods for meat cuts 160 7% 3 1 2 19,20,21 5.00 number of items
2.5 apply the different techniques in meat preparation 240 10% 3 1 1 1 22,23,24
2.6 cook meat-cut dishes according to the given recipe 120 5% 3 2 1 25,26,27
LO3. Present meat dishes ( TLE_HECK912PCM-IVh-32 )
3.1 present meat dishes aesthetically, based on classical and
180 8% 4 2 1 1 28,29,30,31
cultural standards
3.2 select suitable plate according to standard in serving meat
120 3% 3 1 1 1 32,33,34
dishes
3.3 present meat dishes hygienically and sequentially within the
200 9% 4 2 1 1 35,36,37,38
required
LO4. Store meat ( TLE_HECK912PCM-IVi-33 )

4.1 utilize quality trimmings and leftovers in storing meat 240 10% 5 3 1 1 39,40,41,42,43
4.2 store fresh and cryovac-packed meat according to health
120 3% 2 1 1 44,45
regulations
4.3 use required containers and store meat in proper temperature
120 3% 3 1 1 1 46,47,48
to maintain quality and freshness
4.4 store meat in accordance with FIFO operating procedures and
60 2% 2 2 49,50
meat storage requirements
2400 100% 50 9 6 15 10 10 0
15 25 10
15 25 10
 TABLE OF SPECIFICATION
QUARTER 1 G10- TLE (COOKERY )

Time/No. Level 1 Level 2 Level 3

No. of
of Wt
Items R Ap An E C
Minutes U
LESSON 1 - PREPARE EGG DISHES
1. LO 1. Perform mise en plce ( TLE_HECK912ED-Ia-1)
1.1. clean, sanitize, and prepare tools, utensils, and equipment
120 4% 2 1 1
needed in preparing egg dished
1.2. identify an egg’s components and its nutritive value 120 4% 2 1 1
1.3. identify and prepare ingredients according to standard
120 4% 2 1
recipes 1
LO 2. Prepare and cook egg dishes ( TLE_HECK912ED-Ib-d-
2)
2.1 identify the market forms of eggs 60 2% 1 1
2.2 explain the uses of eggs in culinary arts 180 8% 4 1 1 1 1
2.3 cook egg dishes in accordance with the prescribed
240 9% 5 2 1 2
standard.
LO 3. Present egg dishes ( TLE_HECK912ED-Ie-3 )
3.1 select suitable plates according to standards 60 2% 1 1
3.2 present egg dishes hygienically and attractively using
suitable garnishing and side dishes sequentially within the 240 9% 5 1 2 1 1
required time frame
LO 4. Evaluate the finished product (TLE_HECK912ED-Ie-4 )
4.1 rate the finished products using rubrics 60 2% 1 1
PREPARE CEREALS and STARCH DISHES
LO 1. Perform mise en place (TLE_HECK912CD-If-5 )
1.1. prepare the tools, equipment, and ingredients based on
60 2% 2 1 1
prescribed standards
1.2. determine the sources and kinds of starch and cereals 60 2% 2 1 1
1.3. identify the ingredients in the preparation of various types
120 4% 2 1 1
of starch and cereal dishes
LO2. Prepare starch and cereal dishes (TLE_HECK912CD-
Ig-i-6 )
2.1 cook various types of starch and cereal dishes 240 9% 4 2 1 1
2.2 prepare sauces and accompaniments of selected starch and
240 9% 4 1 2 1
cereal products
2.3 follow safety and hygienic practices while working in the
240 9% 4 2 1
kitchen 1
LO 3. Present starch and cereal dishes (TLE_HECK912CD-
Ij-7 )
3.1 present starch dishes with suitable plating and garnishing
240 9% 4 2 1 1
according to standards.
LO4. Storing starch and cereal dishes (TLE_HECK912CD-Ij-8 )
4.1 store starch and cereal at appropriate temperature 180 8% 3 1 2
4.2 maintain optimum freshness and quality of starch and
60 2% 1 1
cereal dishes according to standards
4.3 store starch and cereal according to standard operating
60 2% 1 1
procedures
2700 100% 50 6 9 14 11 10 0
15 25 10
15 25 10
Item Location

11 120 number of minutes

1,2 2700 quarterly minutes

6,18 0.04 weight

4 2.22number of items
21,22,29,31
16,25,26,27,34

5,19,30

24,28
9,10
8,15

17

23,31,33

14,
13

12