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  • Scope and Sequence - Cookery - 10

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    JP Aballe
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    Cookery 10

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    Cookery 10

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    48 views1 page

    Scope and Sequence - Cookery - 10

    Uploaded by

    JP Aballe
    Cookery 10

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    HOLY CROSS ACADEMY, INC.

    Gallarde Street, Digos City, 8002 Davao del Sur


    S.Y. 2021-2022

    COOKERY 10
    SCOPE AND SEQUENCE

    FIRST GRADING PERIOD SECOND GRADING PERIOD THIRD GRADING PERIOD FOURTH GRADING PERIOD

     Lesson 1: Prepare Egg Dishes  Lesson 3: Prepare Vegetable  Lesson 5: Preparing Stocks, Sauces,  Lesson 7: Preparing and
    -Perform Mise en Place Dishes and Soups Cooking Meat
    - Prepare and Cook Egg - Perform Mise en Place - Prepare Stock for Menu Items - Perform Mise en Place
    Dishes - Prepare Vegetable Dishes - Prepare Soups Required for Menu - Cook Meat Cuts
    - Present Egg Dish - Present Vegetable Dishes Items - Present Meat Cuts
    -Evaluate the Finish Product - Store Vegetable Dishes - Prepare Sauces Required for - Store Meat
    Menu Items
    - Storing Stock, Soup, and Stock.

     Lesson 2: Prepare Starch and  Lesson 4: Prepare and Cook  Lesson 6: Prepare Poultry and  Lesson 8: PEC’s
    Cereals Seafood Dishes Game Dishes  Lesson 9: Environment and
    - Perform Mise en Place - Perform Mise en Place -Perform Mise en Place Market (EM)
    - Prepare Starch and Cereal - Handle Seafood Dishes -Cook Poultry and Game Bird
    Dishes - Cook Fish and Shellfish Dishes
    - Present Starch and Cereal - Storing Fish and Seafood - Plate/Present Poultry and Game
    Dishes Dishes
    - Store Starch and Cereal - Stock Poultry and Game Bird
    Dishes

    Prepared by: Checked by: Approved by:

    JOHN PHILIP P. ABALLE CHARMAINE R. RECAÑA, LPT S. MA. YOLANDA D CAPIÑA, RVM
    Cookery 10 Teacher Subject Area In-Charge/SHS Focal Person Principal

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