DIATAGON CATHOLIC HIGH SCHOOL
Diatagon, Lianga, Surigao del Sur
CONTENT
Unit 1: Catering and Food
Management
Chapter 1: Management in
Food Service
1. Food Service
Organization
Chapter 2: Food Service
Kitchen and Dining
1. Principles and Design
and Layout
2. The Menu
Unit 2: Bread and Pastry
Production
Preparing Desserts
BEIS ID # 406045
CURRICULUM STANDARDS, GOALS, LEARNING COMPETENCIS IN T.LE.9
CONTENT PERFORMANCE FORMATION TRANSFER GOAL LEARNING COMPETENCIES
STANDARD STANDARD STANDARD
The learner The learner: The learner becomes The learner 1. Explain how food service
demonstrates 1. Creates a clear productive in exhibiting independently uses operates
understanding of/on: diagram on the flow his/her entrepreneurial his/her learning to 2. Analyzing the objectives of food
1. Food service of operation in food skills and qualities in a recognize their service
organization service with effective particular area. entrepreneurial skills 3. Designing applicable tools in
management tools and qualities and managing a food service
confidently put up a
food business that offers
art, service and pleasure.
The learner The learner: The learner becomes The learner 1. Explaining the principles to
demonstrates 1. Creates an effective trustworthy and shows independently uses follow in designing a food
understanding of/or: and efficient kitchen fairness in giving quality his/her learning to service kitchen
1. Food service layout for a food and efficient service to create a good and 2. Designing their own kitchen
organization service. others efficient design for their layout
2. Creates unique, own kitchen someday, 3. Creating beautiful and
nutritious, varied, and offer quality meals for attractive menu card
cost effective menus. special occasions and
for food business
venture in the future.
The learner The learner will demonstrate The learner becomes The learner 1. Define the ff. Terms :
demonstrates skills and techniques in patient and creative in independently uses  Light
understanding in the preparing desserts. making a recipe or a his/her learning in  Delicious
preparation of menu making desserts  Sherbet
desserts. aesthetically pleasing  Gelatin
that will stimulate the  Buffet
sweet palate of their  Pudding

Unit 3: Commercial
Cooking
Selecting, preparing
and Cooking , Meat
Unit 3: Commercial
Cooking
Preparing Stocks, Sauces,
and Soups
DIATAGON CATHOLIC HIGH SCHOOL
Diatagon, Lianga, Surigao del Sur
BEIS ID # 406045
prospective clients 2. Discuss the concept of
someday with patience desserts; its importance in a
and creativity. meal; and the different kinds
of desserts.
3. Elaborate concepts in
preparing desserts through
written test
4. Prepare different dessert
recipes
The learner: The learner: The l earner becomes The learner 1. Define the following terms:
Demonstrates Select, prepare, and proficient in administering independently uses  Slaughtered
understanding of basic cook meat dishes in his/her work in a his/her learning to be  Organs
concepts and accordance with designated workplace able to apply the right  Trimmed
underlying theories enterprise standards techniques and  Gelled
and principles in procedures in cooking  Wholesale
selecting, preparing, different menus and  Retail
and cooking meat confidently become 2. Identify meat, meat specialties,
proficient in meat cuts, carcass, wholesale
administering his/her cut, retail cuts, and meat
work for his/her future sundries
food business. 3. Characterize the different types
of meat as to fat, color, texture,
consistency, and odor.
4. Prepare meat recipes
Demonstrates Prepare a variety of The l earner becomes The learner 1. Define the following terms:
understanding of basic stocks, sauces, and soups proficient in administering independently uses  Base
concepts and of different cultural his/her work in a his/her learning to be  Essence
underlying principles background designated workplace able to apply the right  Flavor
and theories in techniques and  Relish
preparing stocks, procedures in cooking  Perk up
sauces, soups different menus and 2. Enumerate the kinds of:
confidently become a. Stocks
 DIATAGON CATHOLIC HIGH SCHOOL
Diatagon, Lianga, Surigao del Sur
BEIS ID # 406045

proficient in b. Soups
administering his/her c. Sauces
work for his/her future 3. Differentiate stocks, soups and
food business. sauces
4. Cite the importance of stocks,
soups, and sauces
5. Prepare different recipes of
stocks, soups, and sauces
Unit 3: Commercial Demonstrate Prepare and present appetizer The l earner becomes The learner 1. Define the following terms:
Cooking understanding and salads from different proficient in administering independently uses  Stimulate
Preparing Salads and of basic recipes and cultural his/her work in a his/her learning to be  Appetite
Appetizers concepts and background designated workplace able to apply the right  Appealing
underlying techniques and  Accompaniment
principles and procedures in cooking  Chilling
theories in different menus and  Crisp
preparing confidently become 2. Enumerate and describe the
appetizers and proficient in types of salads:
salads administering his/her a. Appetizers
work for his/her future b. Accompaniments
food business. c. Main course
d. Desserts
3. State the meaning and
importance of salad
4. Prepare different recipes of
salads and appetizer
Unit 3: Commercial Demonstrate Prepare and present different The l earner becomes The learner 1. Define the following terms:
Cooking understanding types of breads, ingredients, proficient in administering independently uses  Filling
1. Preparing Sandwiches and of basic and preparation techniques. his/her work in a his/her learning to be  Layer
concepts and designated workplace able to apply the right  Chewy
underlying techniques and  Crunchy
principles and procedures in cooking  Fibrous
theories in different menus and
 DIATAGON CATHOLIC HIGH SCHOOL
Diatagon, Lianga, Surigao del Sur
BEIS ID # 406045

preparing confidently become  Technique

sandwiches proficient in 2. Enumerate and describe the
administering his/her types of sandwiches:
work for his/her future a. According to temperature
food business. b. According to mode of
preparation
c. According to layers
3. Characterize sandwiches as to
form and function:
a. Sliced or cut breads
b. With fillings in between or
on top
c. Transition to a meal
d. A meal in itself
e. Variety fillings and flavours
4. Discuss and illustrate the
technique in making sandwiches
Unit 4: Caregiving 1. Understand the 1. Demonstrate accurate The learner becomes The learner 1. Define the following terms:
Maintaining High importance of reporting and respectful in the independently uses  Communicate
Standard of Patient communication resolving of conflicts individual differences and his/her learning to be  Complaint
Services and reports and complaints where it’s privacy able to make right  Conflict
confidentiality positive outcome can choices and wise  Inappropriate
when needed be immediately decisions to it’s  Appreciate
2. Demonstrate achieved individual differences  Depressed
understanding 2. Demonstrate a high and privacy and to be 2. Identify effective
on the set standard of patient prepared and be ready communication strategies and
criteria for services for employment as a techniques
performance caregiver 3. Enumerate the needs of a patient
monitoring 4. Discuss how a caregiver can be
good in conversing with a
patient
 DIATAGON CATHOLIC HIGH SCHOOL
Diatagon, Lianga, Surigao del Sur
BEIS ID # 406045

Unit 4: Caregiving 1. Identify the

Proving Care and Support to inf
Infants
Unit 4: Caregiving 3. Identify the 1. The learner becomes The learner
1. Providing Care and infants/toddlers 2. use tools, equipment and respectful in the independently uses
Support to Children , tools, other needs of infants/ individual differences and his/her learning to be
equipment, and toddlers it’s privacy able to make right
other needs 3. bathe and dress choices and wise
4. Recognize the infant/toddlers decisions to it’s
activities and 4. clean sterilize feeding individual differences
the attitude paraphernalia and feeds and privacy and to be
required to infants/toddlers prepared and be ready
provide care 5. use and care for children’s for employment as a
and support to paraphernalia based on caregiver
infants/toddlers procedure
5. Anticipate cues Bath and dress children
to indicate
distress and
dummies to
comfort
infants/toddlers
6. Identify the
children’s
paraphernalia,
their uses and
care
7. Demonstrate
understanding
in the
procedure in
bathing and
dressing
 DIATAGON CATHOLIC HIGH SCHOOL
Diatagon, Lianga, Surigao del Sur
BEIS ID # 406045

children
Unit 6: Household Services The learner The learner independently The learner becomes The learner Learner will know:
1. Making Up Beds and demonstrate makes up beds and cots honest and committed in independently uses 1. Ways of making up bed
Cots understanding of the according to prescribed his/her identified specific his/her learning to be 2. General procedure in making up
procedures and procedures. work areas able to reject all forms a bed
techniques in making- of deceit and dishonesty Learner will be skilled at:
up bed and cots and provides a well- 1. Demonstrate the ways of laying
made bed that will out and making up a bed
satisfy and give comfort
to every guest/occupant
in a house or hotel
which he/she employed.
Unit 5: Health Care and The learner The learner prepares a plan The learner becomes The learner Learner will know:
Support Services demonstrates of actions following the basic responsible on the independently uses 1. The role of alternative medicines
Chapter 1: Health Options understanding of basic concepts and principles emphasis on pointing the his/her learning to for specific ailments and their
1. Alternative Therapy concepts and underlying the process and well-being of individuals, become responsible in various purposes.
2. Herbal Therapy principles underlying delivery of health options whether oneself or others promoting and 2. The value of herbs in health –
the process and maintaining one’s health promotion, prevention, and
delivery of health and wellbeing. treatment of diseases.
options Learner will be skilled at:
1. Explaining the role of alternative
medicines for specific ailments
and their various purposes.
Applying the common medicinal herbs
for certain illnesses.