Republic of the Philippines

Department of Education
SCHOOLS DIVISION OF OCCIDENTAL MINDORO

MELCS
(Most Essential Learning Competencies)

TECHNOLOGY AND LIVELIHOOD EDUCATION 9

SY 2021-2022

QUARTER CONTENT PERFORMANCE MOST ESSENTIAL LEARNING COMPETENCIES CODES

STANDARDS STANDARDS
QUARTER The learners The learners: LO 1. Clean, sanitize, and store kitchen tools and equipment W1 TLE_HECK9KP-
1 demonstrate an 1.1 recognize kitchen tools and equipment to be cleaned and sanitized Ia-1
understanding of: 1.2 identify the chemicals to be utilized in cleaning and sanitizing
independently kitchen tools and equipment
the knowledge, skills, maintain clean 1.3 prepare cleaning agents in accordance with manufacturer’s
and attitudes required kitchen tools, instructions
in maintaining kitchen equipment, and 1.4 clean and sanitize kitchen tools in accordance with prescribed
tools, equipment, and premises standards
work premises 1.5 store cleaned kitchen tools and equipment safely in the designated
space
LO 2. Clean and sanitize kitchen premises W2 TLE_HECK9KP-
2.1 recognize kitchen premises to be cleaned and sanitized Ib-2
2.2 classify and describe
the uses of cleaning agents
2.3 clean the kitchen area hygienically in accordance with food safety

MANGARIN NATIONAL HIGH SCHOOL

Mangarin, San Jose, Occidental Mindoro
School ID: 308908/ Email Add: [email protected]
_________________________________________
School of Opportunity, Great Career and Bright Future
 and occupational health regulations

2.4 clean surfaces without damaging property and adversely affecting

health
2.5 use cleaning agents in sanitizing kitchen premises safely
2.6 follow cleaning schedule based on enterprise procedures
2.7 follow safety and first aid procedures
LO 1. Perform mise en place W3 TLE_HECK9PA-
1.1 identify tools and equipment needed in the preparation of Ic-3
appetizers
1.2 clean, sanitize, and prepare tools, utensils, and equipment based
on the required tasks
1.3 classify appetizers according to ingredients
1.4 identify ingredients according to the given recipe
LO 2. Prepare a range of appetizers W4 TLE_HECK9PA-
2.1 differentiate between hot and cold appetizers Ic-3
2.2 prepare a variety of appetizers
2.3 evaluate the finished product
2.4 rate the finished product using rubric
2.5 follow workplace safety procedures
LO 3. Present a range of appetizers W5 TLE_HECK9PA-Ii-
3.1 identify the fundamental of plating - 5
3.2 identify the accompaniments of appetizers W6
3.3 present appetizers attractively
3.4 observe sanitary practices in presenting appetizers
LO 4. Store appetizers W7 TLE_HECK9PA-Ij-
4.1 utilize quality trimmings - 6
4.2 keep appetizers in appropriate conditions to maintain their W8
freshness, quality, and taste

MANGARIN NATIONAL HIGH SCHOOL

Mangarin, San Jose, Occidental Mindoro
School ID: 308908/ Email Add: [email protected]
_________________________________________
School of Opportunity, Great Career and Bright Future
QUARTER CONTENT PERFORMANCE MOST ESSENTIAL LEARNING COMPETENCIES CODES
STANDARDS STANDARDS
QUARTER The learners The learners: LO 1. Perform mise en place W1 TLE_HECK9SD-
2 demonstrate an 1.1 identify tools and equipment needed in the preparation of salad and IIa-7
understanding of: dressing
1.2 clean, sanitize, and prepare tools, utensils, and equipment based
independently on the required tasks
The knowledge, skills, prepare salad 1.3 identify ingredients according to the given recipe
and attitudes required and dressing 1.4 prepare ingredients based on the required form and time frame
in preparing appetizers LO 2. Prepare a variety of salads and dressings W2 TLE_HECK9SD-
2.1 identify the components of a salad - IIb-g-8
2.2 identify the factors to consider in salad preparation W4
2.3 select and use correct equipment in preparing salads and dressings
2.4 prepare a variety of salad
2.5 identify the different kinds of salad dressings and their ingredients
2.6 prepare salad dressings
2.7 follow workplace safety procedures
LO 3. Present a variety of salads and dressings W5 TLE_HECK9SD-
3.1 Present salads and dressings attractively - IIh-i-9
3.2 Observe sanitary practices in presenting salad and dressing W7
3.3 Identify the accompaniments of salads and dressings
3.4 Rate the finished products using rubrics
LO 4. Store salad and dressing W8 TLE_HECK9SD-
4.1 Utilize quality trimmings IIj-10
4.2 Store appetizers in appropriate conditions to maintain their
freshness, quality, and taste

MANGARIN NATIONAL HIGH SCHOOL

Mangarin, San Jose, Occidental Mindoro
School ID: 308908/ Email Add: [email protected]
_________________________________________
School of Opportunity, Great Career and Bright Future
QUARTER CONTENT PERFORMANCE MOST ESSENTIAL LEARNING COMPETENCIES CODES
STANDARDS STANDARDS
QUARTER The learners The learners: LO 1. Perform mise en place W1 TLE_HECK9SW-
3 demonstrate an 1.1 clean, sanitize, and prepare tools, utensils, and equipment based IIIa-11
understanding of: on the required tasks
1.2 identify ingredients according to the given recipe
1.3 identify culinary terms related to sandwiches identify
type/classification of sandwiches
independently
LO 2. Prepare a variety of sandwiches W2 TLE_HECK9SW-
how to prepare prepare -
2.1 Identify sandwich component IIIb-g-12
sandwiches sandwiches W4
2.2 Identify bread suited for sandwich making
2.3 Suitable filling and spreads
2.4 Select and prepare glazes/sweet sauces
2.5 Prepare sandwiches using sanitary practices
LO 3. Present a variety of sandwiches W5 TLE_HECK9SW-
3.1 Portion and control of sandwiches and their ingredients - IIIh-i-13
3.2 Present sandwiches attractively W7
LO 4. Storing sandwiches W8 TLE_HECK9SW-
4.1 store sandwiches properly IIIj-14
4.2 keep sandwiches in appropriate conditions to maintain their quality
and taste

MANGARIN NATIONAL HIGH SCHOOL

Mangarin, San Jose, Occidental Mindoro
School ID: 308908/ Email Add: [email protected]
_________________________________________
School of Opportunity, Great Career and Bright Future
 QUARTER CONTENT PERFORMANCE MOST ESSENTIAL LEARNING COMPETENCIES CODES
STANDARDS STANDARDS
QUARTER The learners The learners: LO 1. Perform mise en place W1 TLE_HECK9PD-
4 demonstrate an 1.1 Identify tools and equipment needed in preparing desserts IVa-15
understanding of: 1.2 Importance of dessert in a meal
1.3 Classify desserts according to types of ingredients used
1.4 identify characteristics of desserts
LO 2. Prepare desserts W2 TLE_HECK9PD-
independently -
2.1 identify ingredients for desserts IVb-f-16
how to prepare prepare desserts W4
2.2 select and prepare sweet sauces
desserts
2.3 prepare variety of desserts and sauces using sanitary practices
2.4 follow workplace safety procedures
LO 3. Plate/Present desserts W5 TLE_HECK9PD-
3.3 Identify dessert accompaniments and hygienic procedures - IVg-17
3.4 Present desserts attractively W7
3.5 Identify factors in plating and presenting desserts
LO 4. Storing desserts W8 TLE_HECK9PD-
4.1 Keep desserts in appropriate conditions to maintain their quality IVh-18
and taste

Prepared by:

GENELYN H. LABINDAO
TLE 9 TEACHER

Noted:

MELINDA O. MENDOZA, MAED

SCHOOL HEAD

MANGARIN NATIONAL HIGH SCHOOL

Mangarin, San Jose, Occidental Mindoro
School ID: 308908/ Email Add: [email protected]
_________________________________________
School of Opportunity, Great Career and Bright Future
 MANGARIN NATIONAL HIGH SCHOOL
Mangarin, San Jose, Occidental Mindoro
School ID: 308908/ Email Add: [email protected]
_________________________________________
School of Opportunity, Great Career and Bright Future