HOLY CROSS ACADEMY, INC.
Gallarde St., Zone 2, Digos City
8002 Davao del Sur
S.Y. 2021-2022
CURRICULUM MAP
SUBJECT: COOKERY QUARTER: II
GRADE LEVEL: 10 TOPICS: PREPARE VEGETABLE DISH and SEAFOOD DISH
PRIORITIZED
Quarter/ UNIT CONTENT PERFORMANC COMPETENCIE ACTIVITIES INSTITUTIONAL
Month TOPIC: STANDARD E STANDARD S OR SKILLS/ ASSESSMENT RESOURC CORE VALUES
CONTEN AMT OFFLINE ONLINE Blended ES
T LEARNING
GOALS
Prepare The learner The learner can ACQUISITION
Vegetable demonstrates independently Perform mise en Written Test CV: Excellence
II Dishes understanding maintain clean place in preparing Dish Ingredients Online discussion Learning RV: Resourcefulness
of the basic kitchen tools, vegetable dishes. Gathering Dish Selection Module/
concepts and equipment, and Lesson
Prepare underlying premises. The Discussion
theories and learner will also be CV: Excellence
Seafood Perform mise en Written Test Module Online discussion.
principles in able to place in preparing Discussion Learning RV: Competence
Dishes Research the
cleaning and independently seafood dishes. Module/
Listing and different forms,
maintaining prepare, present,
Classifying varieties, and
kitchen tools and store vegetable Seafood. composition of fish.
and equipment and seafood dishes.
and to prepare,
Prepare Written Test Module Online discussion Learning CV: Excellence
present, and
vegetable dishes discussion Ingredients Module/ RV: Competence
store vegetable
and seafood Ingredients selection on specific
dishes. selection on recipe.
specific recipe.
Store fish and Written Test Module Online discussion Learning CV: Excellence
seafoods. Discussion Module/ RV: Competence
MEANING-MAKING
Evaluate the Summary Evaluation of the Dish Critiquing CV: Excellence
finished product Report cook seafood dish /Dish evaluation Learning RV: Integrity
following the Module/ Competence
standards.
TRANSFER
Prepare and Performance Demonstration in Online presentation of Learning CV: Service
cook Evaluation making sauce and created vegetable Module/ RV: Courage
vegetable accompaniment for recipe. YouTube
dishes. vegetable dishes. Videos CV: Excellence
Present Cook approved RV: Competence
vegetable Making of vegetable vegetable recipe. Resourcefulness
dish. recipe and submit
Store for approval. Presenting the cook
vegetable vegetable recipe.
dish. Cook approved
vegetable recipe. Storing of the cook
vegetable recipe
Presenting the cook following the
vegetable recipe. standards
Storing of the cook
vegetable recipe
following the
standards.
Handle fish Demonstration in Demonstration in
and seafood making sauce and making sauce and CV: Service
Cook fish accompaniment. accompaniment. RV: Courage
and Performance
shellfish. Evaluation Cook selected Cook selected seafood CV: Excellence
seafood dish. dish. Learning RV: Competence
Plate/ Summary Report Module/ Resourcefulness
Present of Stored Presenting the cook Presenting the cook YouTube
seafood Seafood seafood dish. seafood dish. Videos
dish.
Storing of the cook Storing of the cook
seafood dish seafood dish
following the following the
Store fish standards. standards.
and seafood.
Prepared by: Checked by: Approved by:
JOHN PHILIP P ABALLE, LPT CHARMAINE R. RECAÑA, LPT S.MA. YOLANDA D. CAPIÑA, RVM
Cookery 10 Teacher Subject Area-In Charge/ SHS Focal School Principal
