Grade 10 Curriculum Map

K to 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOO EDUCATION HOME ECONOMICS-COOKERY Grade 10 Subject: Technology and Livelihood Education Grade: ____10_____ Teacher: Daisy V. Dioso

Course Description: This curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is designed for a Grade 10 student to develop the knowledge, skills, and attitudes to perform Cookery tasks. It covers core competencies as follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, (3) preparation of vegetable dishes, (4) preparation and cooking of seafood dishes, (5) preparation of stocks, sauces, and soups, (6) preparation of poultry and game dishes, and (7) preparation of and cooking meat.

CONTENT

Introduction 1. 2. 3.

CONTENT STANDARD The learners demonstrate an understanding of :

Concepts in cookery Relevance of the course Career opportunities

1.

core concepts and principles in cookery

PERFORMANCE STANDARD The learners: 1. apply core competencies in cookery as prescribed in the TESDA Training Regulation

LEARNING COMPETENCIES

CODE

The learners: 1. 2. 3.

explain concepts in cookery discuss the relevance of the course explore career opportunities in cookery

PERSONAL ENTREPRENEURIAL COMPETENCIES – PECs 1.

Assessment of Personal

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one’s PECs in

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independently create a

LO 1. Develop and strengthen PECs

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K to 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOO EDUCATION HOME ECONOMICS-COOKERY Grade 10

2. 3.

Competencies and Skills (PECs) vis-à-vis a practicing entrepreneur/employee in a province. 1.1. Characteristics 1.2. Attributes 1.3. Lifestyle 1.4. Skills 1.5. Traits Analysis of PECs in relation to a practitioner Application of PECs to the chosen business/career

cookery

plan of action that strengthens/ further develops one’s PECs in cookery

needed in Cookery 1.1 identify areas for improvement, development, and growth 1.2 align one’s PECs according to his/her business/career choice 1.3 create a plan of action that ensures success of his/her business/career choice

independently create a business vicinity map reflective of a potential cookery market in the locality/town

LO 1. Develop a product/ service in Cookery 1.1. identify what is of “value” to the customer 1.2. identify the customer 1.3. explain what makes a product unique and competitive 1.4. apply creativity and innovative techniques to develop marketable product 1.5. employ a Unique Selling Proposition (USP) to the product/service LO 2. Select a business idea based on the criteria and techniques set 2.1 enumerate various criteria and steps in selecting a business idea 2.2 apply the criteria/steps in selecting a viable

ENVIRONMENT AND MARKET (EM) 1. 2. 3. 4.

5. 6.

Product development Key concepts in product development Finding value Innovation 4.1. Unique Selling Proposition (USP)

Selecting a business Idea Key concepts in selecting a business idea 6.1. Criteria 6.2. Techniques

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the environment and market in cookery in one’s town/municipality

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K to 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOO EDUCATION HOME ECONOMICS-COOKERY Grade 10

7. Branding

business idea 2.3 determine a business idea based on the criteria/techniques set LO 3. Develop a brand for the product 3.1 identify the benefits of having a good brand 3.2 enumerate recognizable brands in the town/province 3.3 enumerate the criteria for developing a brand 3.4 generate a clear and appealing product brand

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Quarter 1 LESSON 1 - PREPARE EGG DISHES (ED) 1.

Tools, utensils, and equipment needed in egg preparation 2. Cleaning and sanitizing tools and equipment 3. Nutritional value and components of eggs 4. Characteristics of quality fresh eggs 5. Ingredients for egg dishes 6. Market forms of egg 7. Uses of eggs in culinary arts 8. Varieties of egg dishes 9. Suggested projects: 10. Various egg dishes 11. Factors for consideration in presenting egg dishes: 11.1 Plating

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LO 1. Perform mise en place 1.1. clean, sanitize, and prepare tools, utensils, and equipment needed in preparing egg dished 1.2. identify an egg’s components and its nutritive value 1.3. identify and prepare ingredients according to standard recipes LO 2. Prepare and cook egg dishes 2.1 identify the market forms of eggs 2.2 explain the uses of eggs in culinary arts 2.3 cook egg dishes in accordance with the prescribed salad LO 3. Present egg dishes 3.1 select suitable plates according to standards

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K to 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOO EDUCATION HOME ECONOMICS-COOKERY Grade 10 11.2 11.3

3.2 present egg dishes hygienically and attractively using suitable garnishing and side dishes sequentially within the required time frame LO 4. Evaluate the finished product 4.1 rate the finished products using rubrics

Garnishing Side dishes

12 OHS 13 Evaluation of the finished product using rubrics

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PREPARE CEREALS and STARCH DISHES (CD) 1.

Tools and equipment needed 2. Quality of cereals and starch dishes 3. Nutritional value and components of cereals and starch 4. Food sources and kinds of starch and cereals 5. Ingredients for starch and cereal dishes 6. Methods of cooking starch and cereal dishes 7. Preparation of sauces and accompaniments for starch and cereal dishes 8. Safety and hygienic practices in the kitchen 9. Suggested projects: Cereal and starch dishes 10. Factors to consider in presenting starch and cereal dishes 10.1. Plating

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preparing and cooking cereals and starch dishes

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independently prepare and cook cereals and starch dishes

LO1. Perform mise en place 1.1. prepare the tools, equipment, and ingredients based on prescribed standards 1.2. determine the sources and kinds of starch and cereals 1.3. identify the ingredients in the preparation of various types of starch and cereal dishes

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LO2. Prepare starch and cereal dishes 2.1 cook various types of starch and cereal dishes 2.2 prepare sauces and accompaniments of selected starch and cereal products 2.3 follow safety and hygienic practices while working in the kitchen LO 3. Present starch and cereal dishes 3.1 present starch dishes with suitable plating and garnishing according to standards

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K to 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOO EDUCATION HOME ECONOMICS-COOKERY Grade 10 10.2. Garnishing 10.3. Sauces 10.4. Accompaniments 11. Techniques for storing starch and cereal dishes 12. FIFO

LO4. Storing starch and cereal dishes 4.1 store starch and cereal at appropriate temperature 4.2 maintain optimum freshness and quality of starch and cereal dishes according to standards 4.3 store starch and cereal according to standard operating procedures

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Quarter 2 LESSON 1. PREPARE VEGETABLES DISHES (VD)

1. 2. 3.

4. 5. 6.

Principles of preparing vegetables Characteristics of quality vegetables Thawing frozen vegetables

Market forms of vegetables Factors in the selection of vegetables used for culinary arts Methods of cooking

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preparing and cooking vegetable dishes

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independently prepare and cook vegetable dishes

LO 1. Perform mise en place 1.1. identify ingredients according to standard recipe 1.2. prepare ingredients according to a given recipe, required form, and timeframe 1.3. thaw frozen ingredients and wash raw vegetables following standard procedures LO 2. Prepare vegetable dishes 2.1 identify market forms of vegetables 2.2 select various kinds of vegetables according to a given

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K to 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOO EDUCATION HOME ECONOMICS-COOKERY Grade 10 7. 8.

9. 10. 11. 12. 13.

vegetables dishes Preparation of sauces and accompaniment for serving vegetable dishes Suggested projects: Various vegetable dishes

menu 2.3 cook variety of vegetable dishes following appropriate cooking methods to preserve optimum quality and nutrition 2.4 prepare suitable sauces and accompaniment in serving vegetable dishes LO 3. Present vegetable dishes 3.1 present vegetable recipes with appropriate sauces and accompaniments

Presentation of prepared vegetables dishes Factors in plating vegetable dishes Techniques in storing and vegetables FIFO Safety and hygienic practices in the laboratory kitchen

14. Evaluation of the finished product using rubrics

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LO 4. Store vegetables 4.1 store vegetables based on the prescribed location and temperature 4.2 demonstrate vegetable storage in accordance with FIFO operating procedures 4.3 follow standard safety and hygiene procedures LO 5. Evaluate the finished product 5.1 rate the finished products using rubrics

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LO 1. Perform Mise en Place 1.1. prepare the kitchen tools, equipment, and ingredients based on required standards 1.2. identify types, varieties, market forms, nutritive value,

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LESSON 2. PREPARE AND COOK SEAFOOD DISHES (PC) 1.

2.

Types of Seafood 1.1. Shellfish 1.2. Fin fish 1.3. Others Varieties of Fish 2.1. Structure

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preparing and cooking seafood dishes.

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independently prepares and cooks seafood dishes

K to 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOO EDUCATION HOME ECONOMICS-COOKERY Grade 10

3. 4. 5. 6.

7. 7. 8.

9. 10. 11. 12. 13. 14. 15. 16. 17.

2.2. Body shape 2.3. Market forms 2.4. Fat contents 2.5. Water source 2.6. Processed fish 2.7. Others Market forms of fish and fish products Fish cuts Composition and nutritive value of fish Processing Fish 6.1. Scaling 6.2. Cutting of tails and fins 6.3. Eviscerating 6.4. Cleansing Canning Methods in thawing frozen ingredients OHS

Principles of cooking fish and sea food dishes Dry-heat cookery Moist-heat cookery Variety of shellfish and fish dishes Presentation of fish and seafood dishes Plating Garnishing Guidelines in serving fish and seafood dishes Factors in storing and

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and composition of fish and seafood 1.3.assemble ingredients according to recipes, recipe card, or enterprise standard 1.4. identify steps in processing fish

LO 2. Handle fish and seafood 2.1 handle seafood hygienically 2.2 thaw frozen seafood correctly to ensure maximum quality and maintain nutritional value LO 3. Cook fish and shellfish 3.1 clean, cut, and fillet seafood 3.2 prepare ingredients according to a given recipe 3.3 demonstrate various methods of cooking fish and shellfish LO 4. Plate/Present fish and seafood 4.1 prepare and present fish and seafood dishes 4.2 perform guidelines in serving fish and seafood dishes

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LO 5. Store fish and seafood

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K to 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOO EDUCATION HOME ECONOMICS-COOKERY Grade 10 handling seafood 18. Storage requirements for fish 19. Minimizing techniques in relation to seafood

5.1 ensure that trimmings, fish, and seafood are stored hygienically 5.2 check date stamps and codes where applicable to ensure quality control 5.3 store seafood in accordance with FIFO operating procedures and standard storage requirements

20. Evaluation of the finished product

LO 6. Evaluate the finished product 6.1 rate the finished products using rubrics

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LO 1. Prepare stocks for menu items 1.1 use ingredients and flavoring according to enterprise standards 1.2 produce variety of stocks according to enterprise standards

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LO 2. Prepare soups required for menu items 2.1 select and assemble correct ingredients in preparing soups, including stocks and garnishes 2.2 prepare variety soup recipes according to enterprise standards

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Quarter 3 LESSON 1. PREPARE STOCKS, SAUCES AND SOUPS (SSS) 1.

Principles of preparing stocks 2. Classifications of stocks 3. Ingredients in preparing stocks 4. Types and uses of convenience products 5. Methods of preparing stocks 6. Suggested Projects: 6.1. White stock 6.2. Brown stock 7. Classifications of soups 8. Ingredients in preparing soups 9. Techniques in presenting and evaluating soups 10. Suggested soup recipes 11. Garnishes for the

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basic concepts and underlying theories in preparing stocks, sauces, and soups

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prepares a variety of stocks, sauces, and soups used in different cultures

K to 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOO EDUCATION HOME ECONOMICS-COOKERY Grade 10 presentation of soups 12. Techniques in presenting and evaluating soups 13. Criteria in presenting and evaluating soup recipes (e.g. right flavor, color, temperature, service ware, and suitable garnishes and accompaniments) 14. Suggested projects: Various kinds of soup 15. Classification of Sauces 16. Ingredients in preparing sauces 17. Methods of preparing sauces 18. Types of thickening agents and convenience products used in preparing sauces 19. Role of thickening agents and convenience products in the preparation of sauces 20. Criteria for evaluating sauces 21. Common problem in the preparation of sauces 22. Suggested project: Various type of sauces

23. Methods of storing and reheating stocks, sauces, and soups 24. OHS

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present and evaluate soup recipes in accordance with the criteria

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concepts and principles in storing and reheating stocks, sauces, and soups

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independently demonstrates competencies in storing and reheating stocks, sauces, and soups

LO 3. Prepare sauces required for menu items 3.1 classify various types of sauces and their corresponding 3.2 prepare a variety of hot and cold sauces based on the required menu items 3.3 identify the types of thickening agents and convenience products used in preparing sauces 3.4 use thickening agents and convenience products appropriately 3.5 evaluate sauces for flavor, color, and consistency 3.6 identify and deal with problems in the preparation of sauces LO 4. Store and reconstitute stocks, sauces, and soups 4.1 maintain optimum quality and freshness of stocks, sauces, and soups 4.2 reconstitute stocks, sauces, and

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K to 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOO EDUCATION HOME ECONOMICS-COOKERY Grade 10 soups LO5. Evaluate the finished product 5.1 rate the finished products using rubrics

25. Evaluation of the finished product using rubrics

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LESSON 2. PREPARE POULTRY AND GAME DISHES (PGD)

1. Preparation of poultry for cooking 1.1. Slaughter and bleeding 1.2. Scalding 1.3. Defeathering 1.4. Evisceration 1.5. Deboning 2. Market forms of poultry 3. Poultry cuts 4. Types and causes of food spoilage and crosscontamination 5. Methods of cooking poultry and game bird dishes • Dry-heat cookery • Moist-heat cookery 6. 6. Nutritional value of poultry and game bird dishes 7. Factors in presenting/plating poultry and game-bird dishes 8. Types of service ware 9. Plating 10. Garnishing 11. Sauces 12. Accompaniment

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basic concepts and underlying theories in preparing poultry and game dishes

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prepare a variety of poultry and game dishes found in different cultures

LO 1. Performs mise en place 1.1. prepare the tools, equipment, and ingredients based on standards 1.2. identify the market forms of poultry 1.3. determine poultry cuts in accordance with prescribed dish

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LO 2. Cook poultry and game bird dishes 2.1 prepare poultry and game birds hygienically to minimize risk of food spoilage and crosscontamination 2.2 cook various poultry and game bird dishes appropriately LO 3. Plate/present poultry and game bird dishes 3.1 identify the type of service ware to be utilized in serving poultry and game- bird dishes 3.2 present plated poultry and gamebird dishes with appropriate sauces, garnishes, and accompaniments

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K to 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOO EDUCATION HOME ECONOMICS-COOKERY Grade 10 13. Techniques in storing poultry and game bird

14. Evaluation of the finished product using rubrics

Quarter 4 LESSON 1 - PREPARE AND COOK MEAT (PCM) - preparing and 1. Principles in meat cooking meat preparation dishes 2. Market forms of meat 3. Different kinds of meat 3.1. Beef 3.2. Pork 3.3. Carabeef 3.4. Others 4. Different types of meat cuts 5. Tools, utensils, and equipment for meat preparation 6. Techniques in meat tenderizing 7. Variety of meat dishes 8. Methods of cooking meat 8.1. Dry-heat cooking 8.2. Moist-heat cooking 9. Cooking specialty cuts 10. Cooking frozen meat 11. Types of marinades

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independently prepare and cook meat dishes

LO 4. Store poultry and game bird dishes 4.1 store and maintain poultry and game bird dishes according to standards LO 5. Evaluate the finished product 5.1 rate the finished products using rubrics

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LO 1. Perform mise en place 1.1 prepare the tools, equipment, ingredients, and other supplies based on the given recipe 1.3. prepare the tools, equipment, ingredients, and other supplies based on the given recipe

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LO 2. Cook meat cuts 2.1 identify the market forms and cuts of meat 2.2 prepare meat cuts according to the given recipe 2.3 prepare and use suitable marinades for a variety of meat cuts 2.4 identify appropriate cooking methods for meat cuts 2.5 apply the different techniques in meat preparation 2.6 cook meat-cut dishes

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K to 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOO EDUCATION HOME ECONOMICS-COOKERY Grade 10 12. Methods of presenting meat dishes 13. Plating 14. Garnishing 15. Portion control for cooked meat

16. Techniques in storing meat 16.1. Types of containers 16.2. Temperature 16.3. FIFO requirements

17. Evaluation of the finished product using rubrics

Checked by: DR. CONSOLACION AQUINO Principal

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according to the given recipe LO3. Present meat dishes 3.1 present meat dishes aesthetically, based on classical and cultural standards 3.2 select suitable plate according to standard in serving meat dishes 3.3 present meat dishes hygienically and sequentially within the required 3.3 timeframe LO4. Store meat 4.1 utilize quality trimmings and leftovers in storing meat 4.2 store fresh and cryovac -packed meat according to health regulations 4.3 use required containers and store meat in proper temperature to maintain quality and freshness 4.4 store meat in accordance with FIFO operating procedures and meat storage requirements LO5. Evaluate the finished product 5.1 rate the finished products using rubrics

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K to 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOO EDUCATION HOME ECONOMICS-COOKERY Grade 10 Code Book Legend Sample: TLE-HECK10PCM-IVJ-34

DOMAIN / COMPONENT LEGEND

CODE

SAMPLE PECS Learning Area and Strand/ Subject or Specialization

FIRST ENTRY

Technology and Livelihood Education_ Home Economics Cookery

Personal Entrepreneurial Competencies TLE-HECK10 EM

Uppercase Letter/s

Grade Level

Grade 10

Domain/ Content/ Component/ Topic

Prepare and Cook Meat

Environment and Market Prepare Egg Dishes

ED

Prepare Cereals And Starch Dishes

CD

Prepare Vegetables Dishes

VD

Prepare And Cook Seafood Dishes

PC

Prepare Stocks, Sauces And Soups

SSS

Prepare Poultry And Game Dishes

PGD

Prepare And Cook Meat

PCM

PCM

----Roman Numeral *zero if no specific quarter Lowercase Letter/s * Put hyphen (-) in between letters to indicate more than a specific week

Arabic Number

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Quarter

Week

Competency

Fourth Quarter

Week Ten

Evaluate the Finished Product

IV

j

34