JUNIOR HIGH SCHOOL
DEPARTMENT
CURRICULUM MAP
Subject Area and Grade Level: HOME ECONOMICS – COOKERY 9 Quarter:3rd
The learners lead to National Certificate Level II (NC II) that develops knowledge and skills and attitudes in the performance of
Program Standard
Cookery Tasks.
The learners possess the knowledge in preparation of egg dishes, preparation of cereals and starch dishes, preparation of
Grade Level Standard
vegetable dishes, cooking of poultry and meat.
Content Cookery
Content standard The learners demonstrate an understanding of core concepts and principles in cookery.
Performance Standard The learners independently demonstrate common competencies in cookery as prescribed in the TESDA Training Regulation
Formation Standard The learners are independently resourceful and budget-wise person.
(PVMSCV/ Social Teaching)
Enduring Understanding Able to independently demonstrates concepts and competencies in Cookery as prescribed by TESDA Training Regulation
Essential Questions How do different preparations can make you go along independently?
Transfer Goal The learners independently use their learning to world class companies and highly-competent chefs in their future
Week No. Learning Competencies Assessment Performance Task Activities Resources
1. . Perform mise en place of Task: WORD UP! http://www.depedbataan.com/
Egg Dishes resources/9/
1.1. clean, sanitize, and Goal: The goal is to k_to_12_cookery_learning_module.pdf
prepare tools, utensils, and 1.1 Matching Type develop real-world skill
equipment needed in s that will help them
preparing egg dished expand their
1.2 True or False worldview, develop
1.2. identify an egg’s
components and its empathy and
1 leadership skills, and
nutritive value
realize how their
1.3. identify and prepare 1.3 Quiz actions can have a
ingredients according to positive impact.
standard recipes
1.4 identify the market Role:
forms of eggs
1.5 explain the uses of eggs Audience: The target
in culinary arts audiences are the
faculty members of the
Prepare and cook egg dishes JHS. http://www.depedbataan.com/
2.1 cook egg dishes in resources/9/
accordance with the Situation: You need to k_to_12_cookery_learning_module.pdf
prescribed salad 2.1 Matching Type demonstrate basic
2.2 select suitable plates concepts, principles
according to standards and competencies in
2.3 present egg dishes cookery.
2 hygienically and attractively
2.2 Enummeration Product: you need to
using suitable garnishing apply real-world skills
and side dishes sequentially that will help you
within the required time expand your
frame 2.3 Oral Recitation worldview, develop
2.4 rate the finished products empathy and
using rubrics leadership skills, and
realize how your
actions can have a
3. Perform Mise and Place of positive impact. http://www.depedbataan.com/
Cereals and Starch Dishes resources/9/
3 Draw Lots k_to_12_commercial_cooking_learning
3.1. prepare the tools, Standard: Rubrics
equipment, and ingredients (criteria on the _module.pdf
based on prescribed 3.1 Demonstration performance task)
standards
3.2 determine the sources
and kinds of starch and
cereals
3.3. identify the ingredients
in the preparation of various
types of starch and cereal
dishes
4. Prepare, Present starch http://www.depedbataan.com/
and cereal dishes resources/9/
4.1 cook various types of k_to_12_cookery_learning_module.pdf
starch and cereal dishes
4.2 prepare sauces and 4.1 Identification
accompaniments of selected
starch and cereal products
4.2 Demonstration
4.3 follow safety and
hygienic practices while
working in the kitchen 4.5 Quiz
4.4 present starch dishes
4 with suitable plating and
garnishing according to
standards
4.5 Store starch and Cereal
at appropriate temperature
4.6 maintain optimum
freshness and quality of
starch and cereal dishes
according to standards
4.7 store starch and cereal
according to standard
operating procedures
5. Perform mise en place for Formative Assessment: http://www.depedbataan.com/
Vegetable Dishes Problem Solving resources/9/
5 5.1. identify ingredients k_to_12_cookery_learning_module.pdf
according to standard recipe Summative Assessment:
5.2. prepare ingredients
according to a given recipe, Quiz
required form, and timeframe
5.3. thaw frozen ingredients
and wash raw vegetables
following standard procedures
5.4 identify market forms of
vegetables
6. Prepare, present and Formative Assessment: http://www.depedbataan.com/
perform vegetable dishes Matching Type resources/9/
6.1 select various kinds k_to_12_cookery_learning_module.pdf
of vegetables according to a Summative Assessment:
given menu Quiz
6.2 cook variety of Demonstration
vegetable dishes following
appropriate cooking
methods to preserve
optimum quality and
nutrition
6.3 prepare suitable sauces
and accompaniment in
6 serving vegetable dishes
6.4 present vegetable
recipes with appropriate
sauces and accompaniments
6.5 store vegetables based
on the prescribed location
and temperature
6.6 demonstrate vegetable
storage in accordance with
FIFO operating procedures
6.7 follow standard safety
and hygiene procedures
6.8 rate the finished
products using rubrics
7. Prepare stocks for menu Formative Assessment: http://www.depedbataan.com/
7 Identification resources/9/
items
7.1 use ingredients and k_to_12_cookery_learning_module.pdf
flavoring according to Summative Assessment:
enterprise standards Demonstration
7.2 produce variety of
stocks according to
enterprise standards
8. Prepare soups required Formative Assessment: http://www.depedbataan.com/
for menu items Oral Recitation resources/9/
8.1 select and assemble k_to_12_cookery_learning_module.pdf
correct ingredients in Summative Assessment:
preparing soups, including Quiz
stocks and garnishes
8.2 prepare variety soup
recipes according to
enterprise standards
8.3 present and evaluate
soup recipes in accordance
with the criteria
8.4 classify various types of
sauces and their
8 corresponding
8.5 prepare a variety of hot
and cold sauces based on
the required menu items
8.6 identify the types of
thickening agents and
convenience products used
in preparing sauces
8.7 use thickening agents
and convenience products
appropriately
8.8 evaluate sauces for
flavor, color, and
consistency
8.9 identify and deal with
problems in the preparation
of sauces
8.10 maintain optimum
quality and freshness of
stocks, sauces, and soups
8.11 reconstitute stocks,
sauces, and soup
8.12 rate the finished
products using rubrics
9Perform Mise and Place Formative Assessment: http://www.depedbataan.com/
9.1 prepare the tools, Identification resources/9/
equipment, and ingredients k_to_12_cookery_learning_module.pdf
based on standards Summative Assessment:
9.2. identify the market Quiz
forms of poultry Demonstration
9.3. determine poultry cuts
in accordance with
prescribed dish
Cook poultry and game bird
dishes
9.4 prepare poultry and
game birds hygienically to
9 minimize risk of food Charades
spoilage and cross-
contamination
9.5cook various poultry and
game bird dishes
appropriately
Plate/present poultry and
game bird dishes
9.6 identify the type of
service ware to be utilized in
serving poultry and
gamebird dishes
9.7 present plated poultry
and gamebird dishes with
appropriate sauces,
garnishes, and
accompaniments
9.8 store and maintain
poultry and game bird
according to standards
9.9 rate the finished
products using rubrics
10. Perform mise en place Formative Assessment: http://www.depedbataan.com/
10.1 prepare the tools, Identification resources/9/
equipment, ingredients, and Enumeration k_to_12_cookery_learning_module.pdf
other supplies based on the
given recipe Summative Assessment:
10.2 prepare the tools, Reporting
equipment, ingredients, and Quiz
other supplies based on the
given recipe quality and
taste
Cook meat cuts
10.3 identify the market
forms and cuts of meat
10.4 prepare meat cuts
10
according to the given
recipe
10.5 prepare and use
suitable marinades for a
variety of meat cuts
10.6 identify appropriate
cooking methods for meat
cuts
10.7 apply the different
techniques in meat
preparation
10.8 cook meat-cut dishes
according to the given
recipe
Present meat dishes
10.9 present meat dishes
aesthetically, based on
classical and cultural
standards
10.10 select suitable plate
according to standard in
serving meat dishes
10.11 present meat dishes
hygienically and sequentially
within the required
timeframe
10.12 utilize quality
trimmings and leftovers in
storing meat
10.13 store fresh and
cryovac-packed meat
according to health
regulations
10.14 use required
containers and store meat in
proper temperature to
maintain quality and
freshness
10.15 store meat in
accordance with FIFO
operating procedures and
meat storage requirements
Evaluate the finished
product
10.16 rate the finished
products using rubrics
Prepared by: Checked by: Noted by:
Ms. Edel Jonna O. Reyes Ms. Lei Ann Cajang Mrs. Annaline DC. Ondrade
TLE Teacher JHS Academic Coordinator JHS Principal
