Grade 9: TLE - Cookery

Curriculum Map for 1st Quarter

QUARTER 1 LESSON 1 - PREPARE EGG DISHES (ED)

Performance Learning
Content Standard Topic Content Competencies Code
Standard Material
The learners The learners 1. Tools, utensils, and
demonstrate an independently equipment needed in
LO 1. Perform mise en place
understanding prepare and cook egg preparation
preparing and egg egg dishes
dishes 2. Cleaning and
1.1. clean, sanitize, and prepare tools,
sanitizing tools and
utensils, and equipment needed in
equipment
preparing egg dished
3. Nutritional value and TLE_HECK912ED-
1.2. identify an egg’s components and Ia-1
components of eggs
its nutritive value
4. Characteristics of
1.3. identify and prepare ingredients
quality fresh eggs 1. CBLM II
according to standard recipes
Food Trades.
5. Ingredients for egg Module VI.
dishes Lesson III.

6. Market forms of egg LO 2. Prepare and cook egg dishes

7. Uses of eggs in
2.1 identify the market forms of eggs
culinary arts
2.2 explain the uses of eggs in culinary TLE_HECK9-
8. Varieties of egg dishes
arts 12ED-Ib-d-2

9. Suggested projects: 2.3 cook egg dishes in accordance with

the prescribed salad
10. Various egg dishes

Prepared by May Anne M. Francisco - Prof. Ed Student

 Grade 9: TLE - Cookery
Curriculum Map for 1st Quarter
11. Factors for
consideration in LO 3. Present egg dishes
presenting egg dishes:
3.1 select suitable plates according to
11.1 Plating
standards TLE_HECK9-
12ED-Ie-3
11.2 Garnishing 3.2 present egg dishes hygienically and
11.3 Side dishes attractively using suitable garnishing and
12. OHS side dishes sequentially within the
required time frame
LO 4. Evaluate the finished product
13 Evaluation of the
TLE_HECK912ED-
finished product using 4.1 rate the finished products using Ie-4
rubrics rubrics

QUARTER 1 LESSON 2 - PREPARE CEREALS and STARCH DISHES (CD)

Performance Learning
Content Standard Topic Content Competencies Code
Standard Material
The learners The learners 1. Tools and
demonstrate an independently LO1. Perform mise en place
equipment needed
understanding prepare and cook
preparing and cereals and starch 2. Quality of cereals
cooking cereals dishes and starch dishes 1.1. prepare the tools, equipment, and
and starch dishes ingredients based on prescribed standards
3. Nutritional value and 1.2.determine the sources and kinds of
components of cereals starch and cereals
and starch TLE_HECK9-
12CD-If-5
4. Food sources and 1.3. identify the ingredients in the
kinds of starch and preparation of various types of starch and
cereals cereal dishes
5. Ingredients for starch
and cereal dishes

Prepared by May Anne M. Francisco - Prof. Ed Student

Grade 9: TLE - Cookery
Curriculum Map for 1st Quarter
6. Methods of cooking
starch and cereal LO2. Prepare starch and cereal
dishes dishes

7. Preparation of sauces
and accompaniments 2.1 cook various types of starch and
CBLM II
for starch and cereal cereal dishes
dishes TLE_HECK9- Food Trades.
12CD-Ig-i-6 Module VI.
8. Safety and hygienic
2.2 prepare sauces and Lesson II.
accompaniments of selected starch and
practices in the kitchen
cereal products
9. Suggested projects:
2.3 follow safety and hygienic practices
Cereal and starch
while working in the kitchen
dishes

10. Factors to consider in LO 3. Present starch and cereal

presenting starch and dishes
cereal dishes
10.1. Plating 3.1 present starch dishes with suitable TLE_HECK912CD-
10.2. Garnishing
plating and garnishing according to Ij-7
standards
10.3. Sauces
10.4. Accompaniments

CBLM II
11.Techniques for storing
LO4. Storing starch and cereal dishes Food Trades.
starch and cereal dishes
Module VI.
Lesson IV.
4.1 store starch and cereal at
12.FIFO
appropriate temperature
TLE_HECK9-
4.2 maintain optimum freshness and 12CD-Ij-8
quality of starch and cereal dishes
according to standards
4.3 store starch and cereal according to
standard operating procedures

Prepared by May Anne M. Francisco - Prof. Ed Student

Grade 9: TLE - Cookery
Curriculum Map for 1st Quarter

Prepared by May Anne M. Francisco - Prof. Ed Student