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THE COLLEGE OF MAASIN

“Nisi Dominus Frustra”


Maasin City, Southern Leyte
JUNIOR HIGH DEPARTMENT

Syllabus in TLE Grade 10

School Year 2017-2018

Prepared by:

Regean U. Ellorimo, LPT

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Syllabus in Technology and Livelihood Education
Grade 10

Course Description:

This course leads to National Certificate Level II (NCII). This is designed for a Grade 10 student to develop the knowledge, skills, and attitudes to perform
Cookery tasks. It covers core competencies as follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, 3) preparation of vegetable
and seafood dishes, 4) preparation and cooking of stocks, sauces soups, poultry and game and meat dishes, 5) preparation of hot and cold meals/dishes,
and 6) provide food and beverage.

Preliminary:

The learner shall assess and evaluate his/her personal entrepreneurial competencies (PECs) and demonstrate understanding about environment and market
suited for Cookery and Household Services.

FIRST QUARTER

Content Standard The learners demonstrate an understanding of core concepts and principles in cookery; demonstrate an understanding one’s
PECs in cookery; demonstrate an understanding the environment and market in cookery in one’s town/municipality;
demonstrate an understanding preparing and cooking cereals and starch dishes; demonstrate an understanding preparing and
cooking vegetable dishes.
Performance Standard The learners apply core competencies in cookery as prescribed in the TESDA Training Regulation; independently create a plan of
action that strengthens/further develops one’s PECs in cookery; independently prepare and cook cereals and starch dishes;
independently prepare and cook vegetable dishes.

Time Topics Learning Competencies


Assessment
Frame
Orientation The learners:
 Student Activity Program 1. explain concepts in cookery
Pre test
 Rules and Regulations in Classroom and in the 2. discuss the relevance of the course
Cookery Lab 3. explore career opportunities in cookery

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Week 1  TLE Grading System
 Diagnostic Test
 Concepts in Cookery
 Relevance of the course
 Career opportunities

Personal Entrepreneurial Competences – PECs


 Assessment of Personal Competencies and Skills LO 1. Develop and strengthen PECs needed in
(PECs) vis-à-vis a practicing entrepreneur/employee in Cookery
a province. 1.1 identify areas for improvement, development,
1.1. Characteristics and growth
Assessment of Personal
1.2. Attributes 1.2 align one’s PECs according to his/her
Competencies and skills
1.3. Lifestyle business/career choice
Week 2 1.4. Skills 1.3 create a plan of action that ensures success of
1.5. Traits his/her business/career choice
 Analysis of PECs in relation to a practitioner
 Application of PECs to the chosen business/career

Environment and Market (EM)


LO 1. Develop a product/ service in Cookery
1.Product development 1.1. identify what is of “value” to the customer
2. Key concepts in product development 1.2. identify the customer
3. Finding value 1.3. explain what makes a product unique and
4. Innovation competitive
4.1. Unique Selling Proposition (USP) 1.4. apply creativity and innovative techniques to
develop marketable product
Creation of own jingle and tag line
5.Selecting a business Idea 1.5. employ a Unique Selling Proposition (USP) to
Week 3 of a product that is related to
6. Key concepts in selecting a business idea the product/service
cookery
6.1. Criteria LO 2. Develop a brand for the product
6.2. Techniques 3.1 identify the benefits of having a good brand
7. Banding 3.2 enumerate recognizable brands in the
town/province
3.3 enumerate the criteria for developing a brand

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3.4 generate a clear and appealing product brand
Prepare Meal/Food According to Recipe
Lesson 1. Purchasing LO 1. Prepare ingredients according to recipe
a. Effective purchasing steps and procedures 1.1 explain the characteristics of effective
b. Determining food quantity and the right food prices purchasing steps and procedures
Lesson 2. Meal/food preparation 1.2 determine the food quantity with the right price
a. Food safety handling of goods
Pre-test
Week 4 a. a. The Role of the Food Industry in Food Safety 1.3 develop skills in purchasing goods and
Written test
a. b. The Seven Principles of HACCP products
b. Using Recipe Correctly 1.4 demonstrate safety handling procedures
c. Standardizing and quantifying recipes 1.5 show correct and proper use of recipe
d. Important temperatures in food preparation 1.6 standardize and quantify recipes
1.7 list important temperatures in food preparation
Lesson 1: Basic Cooking Techniques and Procedures LO 2. Cook meals and dishes according to recipe
a. Moist-heat preparation 2.1 explain different basic cooking techniques and
b. Dry-heat preparation their procedures
Week 5 c. Combination method 2.2 identify some samples of food using basic
cooking techniques and their procedures

Lesson 2: Kitchen Utensils, Tools and Equipment 2.3 identifying and using correct utensils, tools and
a. cookware equipment
b. baking tools 2.4 perform mise en place techniques

Prepare egg dishes


1.Tools, utensils, and equipment needed in egg LO 1. Perform mise en place
Week 6 preparation 1.1. clean, sanitize, and prepare tools, utensils, and
2. Cleaning and sanitizing tools and equipment equipment needed in preparing egg dished
3. Nutritional value and components of eggs 1.2. identify an egg’s components and its nutritive
4. Characteristics of quality fresh eggs value
5. Ingredients for egg dishes 1.3. identify and prepare ingredients according to
standard recipes

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6.Market forms of egg LO 2. Prepare and cook egg dishes
7. Uses of eggs in culinary arts 2.1 identify the market forms of eggs
8. Varieties of egg dishes 2.2 explain the uses of eggs in culinary arts
9. Suggested projects: 2.3 cook egg dishes in accordance with the
10. Various egg dishes prescribed salad
Cooking demo for egg dishes
Week 7 11. Factors for consideration in presenting egg dishes: LO 3. Present egg dishes
11.1 Plating 3.1 select suitable plates according to standards
11.2 Garnishing 3.2 present egg dishes hygienically and attractively
11.3 Side dishes using suitable garnishing and side dishes
12 OHS sequentially within the required time frame
13. Evaluation of the finished product using rubrics LO 4. Evaluate the finished product
4.1 rate the finished products using rubrics Post test

Prepare Cereal and Starch dishes


1.Tools and equipment needed LO1. Perform mise en place
2. Quality of cereals and starch dishes 1.1. prepare the tools, equipment, and ingredients
3. Nutritional value and components of cereals and based on prescribed standards Pre test
starch 1.2. determine the sources and kinds of starch and
4. Food sources and kinds of starch and cereals cereals
5. Ingredients for starch and cereal dishes 1.3. identify the ingredients in the preparation of
Week 8 various types of starch and cereal dishes

LO2. Prepare starch and cereal dishes


6. Methods of cooking starch and cereal dishes 2.1 cook various types of starch and cereal dishes
7. Preparation of sauces and accompaniments for starch 2.2 prepare sauces and accompaniments of selected
and cereal dishes starch and cereal products
8. Safety and hygienic practices in the kitchen 2.3 follow safety and hygienic practices while
9. Suggested projects: working in the kitchen
Cereal and starch dishes Cooking demo for cereal and
10. Factors to consider in presenting starch and cereal LO 3. Present starch and cereal dishes starch dishes by group
dishes 3.1 present starch dishes with suitable plating and
Week 9
10.1. Plating garnishing according to standards
10.2. Garnishing
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10.3. Sauces
10.4. Accompaniments
11. Techniques for storing starch and cereal dishes LO4. Storing starch and cereal dishes
12. FIFO 4.1 store starch and cereal at appropriate
temperature
4.2 maintain optimum freshness and quality of Recipe compilation
starch and cereal dishes according to standards Post test
4.3 store starch and cereal according to standard
operating procedures
Week 10 FIRST QUARTER EXAMINATIONS

SECOND QUARTER

Content standard The learners demonstrate an understanding in preparing and cooking vegetable and seafood dishes.
Performance standard The learners independently prepares and cooked vegetable and seafood dishes.

Time Topics Learning Competencies


Assessment
Frame
Prepare vegetables dishes
1. Principles of preparing vegetables LO 1. Perform mise en place
2. Characteristics of quality vegetables 1.1. identify ingredients according to standard
Week 1 3. Thawing frozen vegetables recipe
1.2. prepare ingredients according to a given Pretest
recipe, required form, and timeframe
1.3. thaw frozen ingredients and wash raw
vegetables following standard procedures
4.Market forms of vegetables LO 2. Prepare vegetable dishes
5. Factors in the selection of vegetables used for culinary 2.1 identify market forms of vegetables
arts 2.2 select various kinds of vegetables according to Cooking demo for vegetable
Week 2 6. Methods of cooking vegetables dishes a given menu dishes
7. Preparation of sauces and accompaniment for serving 2.3 cook variety of vegetable dishes following

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vegetable dishes appropriate cooking methods to preserve optimum
8. Suggested projects: quality and nutrition
Various vegetable dishes 2.4 prepare suitable sauces and accompaniment in
serving vegetable dishes

9. Presentation of prepared vegetables dishes LO 3. Present vegetable dishes


10. Factors in plating vegetable dishes 3.1 present vegetable recipes with appropriate
sauces and accompaniments
Week 3 LO 4. Store vegetables
11.Techniques in storing and vegetables 4.1 store vegetables based on the prescribed
Post test
12. FIFO location and temperature
Enhancement (Photo grid- recipe
13. Safety and hygienic practices in the laboratory kitchen 4.2 demonstrate vegetable storage in accordance
compilation)
with FIFO operating procedures
4.3 follow standard safety and hygiene procedures
Prepare and cook seafood dishes
1. Types of Seafood LO 1. Perform Mise en Place
1.1. Shellfish 1.1. prepare the kitchen tools, equipment, and
1.2. Fin fish ingredients based on required standards
Week 4-5 1.3. Others 1.2. identify types, varieties, market forms,
2. Varieties of Fish nutritive value, and composition of fish and
2.1. Structure seafood Pre test
2.2. Body shape 1.3. assemble ingredients according to recipes, Graded Oral recitation
2.3. Market forms recipe card or enterprise standard
2.4. Fat contents 1.4 identify steps in processing fish
2.5. Water source
2.6. Processed fish
2.7. Others

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3. Market forms of fish and fish product
4. Fish cuts
5. Composition and nutritive value of fish
6. Processing Fish
Week 6 6.1. Scaling
6.2. Cutting of tails and fins
6.3. Eviscerating
6.4. Cleansing
6.5. Canning

LO 2. Handle fish and seafood


7. Methods in thawing frozen ingredients 2.1 handle seafood hygienically
8. OHS 2.2 thaw frozen seafood correctly to ensure
9. Principles of cooking fish and sea food dishes maximum quality and maintain nutritional value
10. Dry-heat cookery LO 3. Cook fish and shellfish
11. Moist-heat cookery 3.1 clean, cut, and fillet seafood
Cooking seafood dishes
Week 7-8 12. Variety of shellfish and fish dishes 3.2 prepare ingredients according to a given recipe
(individual)
13. Presentation of fish and seafood dishes 3.3 demonstrate various methods of cooking fish
14. Plating and shellfish
15. Garnishing LO 4. Plate/Present fish and seafood
16. Guidelines in serving fish and seafood dishes 4.1 prepare and present fish and seafood dishes
4.2 perform guidelines in serving fish and seafood
dishes
17. Factors in storing and handling seafood LO 5. Store fish and seafood
18. Storage requirements for fish 5.1 ensure that trimmings, fish, and seafood are
19. Minimization techniques in relation to seafood stored hygienically
5.2 check date stamps and codes where applicable
to ensure quality control
Week 9 5.3 store seafood in accordance with FIFO Summative test
operating procedures and standard storage
requirements
LO 6. Evaluate the finished product
20. Evaluation of the finished product 6.1 rate the finished products using rubrics

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Week 10 SECOND QUARTER EXAMINATIONS

THIRD QUARTER
Content Standard The learner demonstrates understanding the basic concepts and underlying theories in preparing, storing, and reconstituting
and evaluating stocks, sauces and soups; cooking, plating/presenting and storing poultry and game dishes; demonstrate
understanding in preparing and cooking meat dishes.
Performance The learners prepare a variety of stocks, soups and sauces; independently prepare and cook poultry and game dishes found
standard in different cultures; and independently prepare and cook meat dishes.

Time Topics Learning Competencies Assessment


Frame
Prepare stocks, sauces and soups
LO 1. Prepare stocks for menu items
1.principles of preparing stocks 1.1 use ingredients and flavoring according to
2. Classifications of stocks enterprise standards
Week 1 3. Ingredients in preparing stocks 1.2 produce variety of stocks according to enterprise
4. Types and uses of convenience products standards Pre test
5. Methods of preparing stocks
6. Suggested Projects:
6.1. White stock
6.2. Brown stock
7.Classifications of soups LO 2. Prepare soups required for menu items
8. Ingredients in preparing
9.Techniques in presenting and evaluating soups 2.1 select and assemble correct ingredients in
10. Suggested soup recipes preparing soups, including stocks and garnishes
Week 2 11. Garnishes for the presentation of soups 2.2 prepare variety soup recipes according to
12. Techniques in presenting and evaluating soups enterprise standards
13. Criteria in presenting and evaluating soup recipes (e.g. 2.3 present and evaluate soup recipes in accordance
right flavor, color, temperature, service ware, and suitable with the criteria Cooking demo for soups
garnishes and accompaniments) (individual and recipes are given
14. Suggested projects: by the teacher)
Various kinds of soup

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LO 3. Prepare sauces required for menu items
15.Classification of Sauces 3.1 classify various types of sauces and their
16. Ingredients in preparing sauces corresponding
17. Methods of preparing sauces 3.2 prepare a variety of hot and cold sauces based
18. Types of thickening agents and convenience products on the required menu items
used in preparing sauces 3.3 identify the types of thickening agents and
19. Role of thickening agents and convenience products in convenience products used in preparing sauces Enhancement (recipe collage)
the preparation of sauces 3.4 use thickening agents and convenience products
Week 3 20. Criteria for evaluating sauces appropriately
21. Common problem in the preparation of sauces 3.5 evaluate sauces for flavor, color, and consistency
22. Suggested project: 3.6 identify and deal with problems in the
Various type of sauces preparation of sauces

LO 4. Store and reconstitute stocks, sauces, and


23.Methods of storing and reheating stocks, sauces, and soups
soups 4.1 maintain optimum quality and freshness of
24. OHS stocks, sauces, and soups Post test
25. Evaluation of the finished product using rubrics 4.2 reconstitute stocks, sauces, and soups
LO5. Evaluate the finished product
5.1 rate the finished products using rubrics
Prepare poultry and game dishes
Preparation of poultry for cooking LO 1. Performs mise en place Pre test
1.1. Slaughter and bleeding 1.1. prepare the tools, equipment, and ingredients
1.2. Scalding based on standards
Week 4 1.3. Defeathering 1.2. identify the market forms of poultry
1.4. Evisceration 1.3. determine poultry cuts in accordance with
1.5. Deboning prescribed dish
2. Market forms of poultry
3. Poultry cuts
4. Principles of Poultry Cookery LO 2. Cook poultry and game bird dishes Evaluation on market forms of
4.1Types and causes of food spoilage and cross- 2.1 prepare poultry and game birds hygienically to poultry
contamination minimize risk of food spoilage and cross-
5. Methods of cooking poultry and game birds contamination

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5.1. Dry-heat cookery 2.2 cook various poultry and game bird dishes
5.2. Moist-heat cookery appropriately
Week 5 6. Nutritional value of poultry and game bird dishes
7. Factors in presenting/plating poultry and game-bird LO 3. Plate/present poultry and game bird dishes Cooking demo for poultry dishes
dishes 3.1 identify the type of service ware to be utilized in
8. Types of service ware serving poultry and game-bird dishes
9. Plating 3.2 present plated poultry and game-bird dishes
10. Garnishing with appropriate sauces, garnishes, and
11. Sauces accompaniments
12. Accompaniment
13.Techniques in storing poultry and game bird LO 4. Store poultry and game bird
4.1 store and maintain poultry and game bird
according to standards
Week 6
LO 5. Evaluate the finished product Summative test
14. Evaluation of the finished product using rubrics 5.1 rate the finished products using rubrics

Prepare and cook meat


1.Principles in meat preparation LO 1. Perform mise en place
2. Market forms of meat 1.1. prepare the tools, equipment, ingredients, and
3. Different kinds of meat other supplies based on the given recipe
3.1. Beef 1.2. prepare the tools, equipment, ingredients, and
3.2. Pork other supplies based on the given recipe
Pretest
3.3. Carabeef
3.4. Others
4. Different types of meat cuts
5. Tools, utensils, and equipment for meat preparation
6. Techniques in meat tenderizing
Week 7-8
7. Variety of meat dishes LO 2. Cook meat cuts
8. Methods of cooking meat 2.1 identify the market forms and cuts of meat
8.1. Dry-heat cooking 2.2 prepare meat cuts according to the given recipe
8.2. Moist-heat cooking 2.3 prepare and use suitable marinades for a variety
9. Cooking specialty cuts of meat cuts
10. Cooking frozen meat 2.4 identify appropriate cooking methods for meat

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11. Types of marinades cuts
2.5 apply the different techniques in meat
preparation
2.6 cook meat-cut dishes according to the given
recipe
LO3. Present meat dishes
12. Methods of presenting meat dishes 3.1 present meat dishes aesthetically, based on
13. Plating classical and cultural standards
14. Garnishing 3.2 select suitable plate according to standard in
15. Portion control for cooked meat serving meat dishes
3.3 present meat dishes hygienically and
sequentially within the required timeframe Cooking demo
LO4. Store meat
16. Techniques in storing meat 4.1 utilize quality trimmings and leftovers in storing
1.1. Types of containers meat
1.2. Temperature 4.2 store fresh and cryovac-packed meat according
Week 9 1.3. FIFO requirements to health regulations
4.3 use required containers and store meat in proper
temperature to maintain quality and freshness
4.4 store meat in accordance with FIFO operating
procedures and meat storage requirements
LO5. Evaluate the finished product Summative Assessment
17. Evaluation of the finished product using rubrics 5.1 rate the finished products using rubrics

Week 10 THIRD QUARTER EXAMINATIONS

FOURTH QUARTER

Content Standard The learners demonstrate understanding of the knowledge, skills and attitudes required in the preparation of Hot and Cold
Meals; preparing appetizers, desserts and salads, sandwiches and storing excess foods and ingredients.
Performance The learners independently prepare appetizer, dessert, salad and sandwiches; independently store excess foods and
Standard ingredients.

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Time Topics Learning Competencies Assessment
Frame
Prepare Hot and Cold Meals/Dishes
1. Tools and Materials used in preparing LO 1. Prepare appetizers
appetizers 1.1 identify the commonly used tools and materials in
Week 1-2 2. Commonly serve appetizers preparing appetizers
a. hors d'oeuvres 1.2 classify and produce some of the basic appetizers
b. canapés based on clients need in accordance to step-by-step
c. finger foods procedures.

Commonly served desserts for occasions LO 2. Prepare desserts and salads


a. Sherbet, ice, and ice cream 2.1 use appropriate tools, materials, and equipment in
Week 3-4 b. Fruit desserts preparing desserts per standard operating procedure
c. Bread and pastry 2.2 prepare sherbets, ices, and ice cream following
d. Mousse respective procedures
e. Cold and molded salads 2.3 present fruit and pastry desserts per procedure
2. Salads 2.4 prepare cold and molded salads per procedure
a. Salad component
b. Classification of salad
LO 3. Prepare sandwiches Cooking demo
Sandwiches 7.1 prepare hot sandwiches and its cold dressings
Week 5 a. Hot sandwiches accordingly
b. Cold dressings 7.2 make hot and cold sauces following standard
c. Hot and cold sauces procedure
LO 4. Store excess foods and ingredients Summative test
Excess and unconsumed foods and ingredients 8.1 follow proper procedures in storing excess
Week 6 a. Step-by-step procedures ingredients and unconsumed cooked food
b. Storing of dry and wet foods 8.2 follow proper storage of dry and wet food/ingredients
c. Packing and wrapping procedures in accordance with standard procedure.
8.3 convert unconsumed cooked food into a new dish
8.4 demonstrate how to pack /wrap food in proper
procedures

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Provide Food and Beverage
LO 1. Prepare Dining Area Pre test
Dining Area 1.1 show furniture setup correctly following standard
a. Furniture setup 1.2 demonstrate table and table settings correctly
Week 7 b. Tables and table settings 1.3 properly use dining equipment per standard
c. Dining equipment as per standard operating procedure
procedure

LO 2. Set up Table Napkin folding demo


Dining Area 2.1 lay out different types of tablecloth Role Play
Week 8-9 a. Tablecloth 2.2 set up table appointments according to standards
b. Table appointments 2.3 demonstrate basic napkin folding
c. Napkin folding 2.4 design a creative table centerpiece
d. Table centerpiece
2. How to set up table

Week 10 FOURTH QUARTER EXAMINATIONS

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