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TVL - (Cookery) Cookery Grade 12 - Quarter 1: Subject Area/ Level
TVL - (Cookery) Cookery Grade 12 - Quarter 1: Subject Area/ Level
LEVEL :
TVL- (COOKERY) COOKERY GRADE 12- QUARTER 1
K to 12 BEP CONTENT/ LEARNING PROCESS
SUGGESTED
CONTENTS CONTENT PERFORMANCE LEARNING ACTIVITIES/
STANDARDS STANDARDS COMPETENCIES TEACHING
STRATEGIES
Quarter 1 The learners The learners LO2. Prepare starch and Observe
Lesson 1: demonstrate an independently prepare cereal dishes sanitation in
PREPARE CEREALS and understanding and cook cereals and preparing
STARCH DISHES (CD) preparing and starch dishes 2.1 cook various types of Bakintol
cooking cereals and starch and cereal dishes Apply/ know
Methods of cooking starch dishes the process in
starch and cereal dishes 2.3 follow safety and making
hygienic practices while Bakintol
Safety and hygienic working in the kitchen Measure the
practices in the kitchen exact amount
of ingredients
TLE_HECK912CD-Ig-i-6 in preparing
DLHTM Bakintol
VIII. Food and Local Give and
Products Cook various types of follow
VIII.2. Bakintol starch and cereal dishes directions in
like Bakintol preparing
Bakintol
Identify
Follow safety and hygienic ingredients
practices while preparing according to
Bakintol the given
recipe
DIVISION CONTEXTUALIZED LEARNING RESOURCES (DCLR )
TEACHING GUIDE
I. OBJECTIVES
Learning Competencies LO.2 Prepare Starch and Cereal Dishes
(TLE_HECK912CD-Ig-i-6)
KBI: PATIENCE
From time to time, the teacher will go around to the different working
tables to make sure that the students are following the correct
procedures in preparing Bakintol as well as following and using safety
and hygienic practices while working. It is also important to make sure
that proper tools and equipment are used to avoid accidents in the
kitchen.
C. Analysis What are the difficulties that you have encountered during the
activity? How did you overcome those difficulties?
Are the ingredients easily available in your community?
What did you feel when you have finished your work?
Are you satisfied with your finished product?
D. Abstraction Teacher to discuss:
They can cook other starch products and sell it for additional income
They can modify the recipes to make it a family recipe
Eat starchy foods to be able to obtain its nutritional value
F. Assessment Finished product will be assessed using a rubric
G. Assignment Conduct an interview from elders, ask a recipe from them on some of
the local food products in their area using starch and cereals.
Prepared by:
Rowena A. Voces
TVL Teacher