Cookery-NC-II-CG-10-WEEK SCHEDULE-320hrs

K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – COOKERY (NC II)
(320 hours)
These are the specializations and their pre-requisites. These lists should be used as reference for curriculum maps.
AGRI-FISHERY ARTS
Specialization Number of Hours Pre-requisite
1. Agricultural Crops Production (NC I) 320 hours
2. Agricultural Crops Production (NC II) 640 hours
updated based on TESDA Training Regulations published December 28, 2013
3. Agricultural Crops Production (NC III) 640 hours Agricultural Crops Production (NC II)
4. Animal Production (Poultry-Chicken) (NC II) or
Animal Health Care Management (NC III) 320 hours Animal Production (Ruminants) (NC II) or
Animal Production (Swine) (NC II)
5. Animal Production (Poultry-Chicken) (NC II)
320 hours
6. Animal Production (Large Ruminants) (NC II) 320 hours
7. Animal Production (Swine) (NC II) 320 hours
8. Aquaculture (NC II) 640 hours
9. Artificial Insemination (Large Ruminants) (NC II) 160 hours Animal Production (Large Ruminants) (NC II)
10. Artificial Insemination (Swine) (NC II) 160 hours Animal Production (Swine) (NC II)
11. Fish Capture (NC II) 640 hours
12. Fishing Gear Repair and Maintenance (NC III) 320 hours
13. Fish-Products Packaging (NC II) 320 hours
14. Fish Wharf Operation (NC I) 160 hours
15. Food Processing (NC II) 640 hours
16. Horticulture (NC III) 640 hours Agricultural Crops Production (NC II)
17. Landscape Installation and Maintenance (NC II) 320 hours
18. Organic Agriculture (NC II) 320 hours
19. Pest Management (NC II) 320 hours
20. Rice Machinery Operations (NC II) 320 hours
21. Rubber Processing (NC II) 320 hours
22. Rubber Production (NC II) 320 hours
23. Slaughtering Operations (Hog/Swine/Pig) (NC II) 160 hours
K to 12 Home Economics - Cookery Curriculum Guide May 2016 *LO – Learning Outcome Page 1 of 44
Learning Materials are uploaded at http://lrmds.deped.gov.ph/.
(320 hours)
HOME ECONOMICS
Number of
Specialization Pre-requisite
Hours
1. Attractions and Theme Parks Operations with Ecotourism (NC II) 160 hours
2. Barbering (NC II) 320 hours
3. Bartending (NC II) 320 hours
4. Beauty/Nail Care (NC II) 160 hours
5. Bread and Pastry Production (NC II) 160 hours
6. Caregiving (NC II) 640 hours
7. Commercial Cooking (NC III) 320 hours Cookery (NC II)
8. Cookery (NC II) 320 hours
9. Dressmaking (NC II) 320 hours
10. Events Management Services (NC III) 320 hours
11. Fashion Design (Apparel) (NC III) 640 hours Dressmaking (NC II) or Tailoring (NC II)
12. Food and Beverage Services (NC II) 160 hours
13. Front Office Services (NC II) 160 hours
14. Hairdressing (NC II) 320 hours
15. Hairdressing (NC III) 640 hours Hairdressing (NC II)
16. Handicraft (Basketry, Macrame) (Non-NC) 160 hours
17. Handicraft (Fashion Accessories, Paper Craft) (Non-NC) 160 hours
18. Handicraft (Needlecraft) (Non-NC) 160 hours
19. Handicraft (Woodcraft, Leathercraft) (Non-NC) 160 hours
20. Housekeeping (NC II)
160 hours
21. Local Guiding Services (NC II) 160 hours
22. Tailoring (NC II) 320 hours
23. Tourism Promotion Services (NC II) 160 hours
24. Travel Services (NC II) 160 hours
25. Wellness Massage (NC II) 160 hours
(320 hours)
INDUSTRIAL ARTS
Number of
Hours
1. Automotive Servicing (NC I) 640 hours
2. Automotive Servicing (NC II) 640 hours Automotive Servicing (NC I)
3. Carpentry (NC II) 640 hours
4. Carpentry (NC III) 320 hours Carpentry (NC II)
5. Construction Painting (NC II) 160 hours
6. Domestic Refrigeration and Air-conditioning (DOMRAC) Servicing (NC II) 640 hours
7. Driving (NC II) 160 hours
8. Electrical Installation and Maintenance (NC II) 640 hours
9. Electric Power Distribution Line Construction (NC II) 320 hours Electrical Installation and Maintenance (NC II)
10. Electronic Products Assembly and Servicing (NC II)
updated based on TESDA Training Regulations published December 28, 2013 640 hours
11. Furniture Making (Finishing) (NC II) 640 hours
12. Instrumentation and Control Servicing (NC II) 320 hours Electronic Products Assembly and Servicing (EPAS) (NC II)
13. Gas Metal Arc Welding (GMAW) (NC II) 320 hours Shielded Metal Arc Welding (SMAW) (NC II)
14. Gas Tungsten Arc Welding (GTAW) (NC II) 320 hours Shielded Metal Arc Welding (GMAW) (NC II)
15. Machining (NC I) 640 hours
16. Machining (NC II) 640 hours Machining (NC I)
17. Masonry (NC II) 320 hours
18. Mechatronics Servicing (NC II) 320 hours Electronic Products Assembly and Servicing (EPAS) (NC II)
19. Motorcycle/Small Engine Servicing (NC II) 320 hours
20. Plumbing (NC I) 320 hours
21. Plumbing (NC II) 320 hours Plumbing (NC I)
22. Refrigeration and Air-Conditioning (Packaged Air-Conditioning Unit Domestic Refrigeration and Air-conditioning (DOMRAC)
640 hours
[PACU]/Commercial Refrigeration Equipment [CRE]) Servicing (NC III) Servicing (NC II)
23. Shielded Metal Arc Welding (NC I) 320 hours
24. Shielded Metal Arc Welding (NC II) 320 hours Shielded Metal Arc Welding (NC I)
25. Tile Setting (NC II) 320 hours
26. Transmission Line Installation and Maintenance (NC II) 640 hours Electrical Installation and Maintenance (NC II)
(320 hours)
INFORMATION, COMMUNICATIONS AND TECHNOLOGY (ICT)
Number of
Hours
1. Animation (NC II) 320 hours
2. Broadband Installation (Fixed Wireless Systems) (NC II) 160 hours Computer Systems Servicing (NC II)
3. Computer Programming (.Net Technology) (NC III) 320 hours
4. Computer Programming (Java) (NC III)
5. Computer Programming (Oracle Database) (NC III) 320 hours
6. Computer Systems Servicing (NC II)
7. Contact Center Services (NC II) 320 hours
8. Illustration (NC II) 320 hours
9. Medical Transcription (NC II) 320 hours
10. Technical Drafting (NC II) 320 hours
11. Telecom OSP and Subscriber Line Installation
320 hours Computer Systems Servicing (NC II)
(Copper Cable/POTS and DSL) (NC II)
12. Telecom OSP Installation (Fiber Optic Cable) (NC II) 160 hours Computer Systems Servicing (NC II)
(320 hours)
Course Description:
This curriculum guide is an exploratory course in Cookery, which leads to National Certificate Level II (NC II). It covers five common competencies that a high
school student ought to possess, namely: 1) knowledge of the use of tools, equipment, and paraphernalia; 2) maintenance of tools, equipment, and paraphernalia;
3) performance of mensuration and calculation; 4) interpretation of technical drawings and plans; and 5) the practice of Occupational Health and Safety Procedures
(OHSP) The preliminaries of this exploratory course include the following: 1) discussion on the relevance of the course; 2) explanation of key concepts relative to
the course, and 3) exploration of career opportunities
CONTENT PERFORMANCE LEARNING LEARNING

CONTENT CODE
STANDARD STANDARD COMPETENCIES MATERIALS
Introduction The learners The learners independently The learners:
1. Basic concepts in demonstrate an demonstrate common 1. explain basic
cookery understanding of basic competencies in cookery as concepts in cookery
2. Relevance of the course concepts and theories prescribed in the TESDA 2. discuss the
3. Career opportunities in cookery Training Regulation relevance of the
course
3. explore
opportunities for
cookery as a career
PERSONAL ENTREPRENEURIAL COMPETENCIES – PECs
1. Assessment of Personal The learners The learners recognize LO 1. Recognize PECs TLE_PECS7/8-00-1
Entrepreneurial demonstrate an his/her PECs and prepare needed in cookery
Competencies and Skills understanding one’s an activity plan that aligns 1.1 assess one’s pecs: WEEK 1
(PECs) vis-á-vis a PECs that with that of a characteristics,
practicing practitioner/entrepreneur in lifestyle, skills, traits
entrepreneur/employee: cookery 1.2 compare one’s pecs
1.1. Characterstics with those of an
1.2. Lifestyle entrepreneur
1.3. Skills
1.4. Traits
2. Analysis of PECs in
relation to an
entrepreneur
ENVIRONMENT AND MARKET (EM)
SWOT analysis The learners The learners create a LO 1. Generate a TLE_EM7/8-00-1 1. T.H.E IV
1. Key concepts in demonstrate an business idea based on the business idea that Home Technology.
environment and understanding analysis of environment relates with a career WEEK 2 Food Management
market and market in cookery choice in Cookery and Service II.
(320 hours)
CONTENT CODE
2. Differentiation of environment and 1.1 discuss swot 1994. pp. 6-27.
products, services, market in cookery analysis
customers and their 1.2 generate a business
buying habits idea based on the
3. Competitors in the swot analysis
market
USE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA (UT)
1. Types of kitchen tools, The learners The learners independently LO 1. Utilize TLE_HECK7/8UT- 1. T.H.E III
equipment and demonstrate an use and maintain tools, appropriate kitchen 0a-1 Home Technology.
paraphernalia understanding the use equipment, and materials tools, equipment, Food Management
2. Uses of kitchen tools, and maintenance of in cookery according to and paraphernalia WEEK 3 and Service I.
equipment, and equipment in cookery standard operating 1.1 identify types of 1991. pp. 42-46.
paraphernalia procedures tools, equipment,
and paraphernalia 2. CBLM III
1.2 classify the types of Food Trades II.
appropriate cleaning Module II.
tools and equipment Lesson I.
based on their uses
1.3 describe the various
types of kitchen
tools, equipment,
and paraphernalia
MAINTENANCE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA (MT)
1. Types of chemicals for LO 2. Maintain TLE_HECK7/8MT- 1. T.H.E III
cleaning and sanitizing appropriate kitchen 0b-2 Home Technology.
kitchen tools and tools, equipment, Food Management
equipment and paraphernalia WEEK 4 and Service I.
2. Steps in cleaning and 2.1 select various types 1991. pp. 47-50.
sanitizing kitchen tools of chemicals for
and equipment cleaning and 2. CBLM II
3. Cleaning kitchen sanitizing kitchen Food Trades.
premises (floor and tools, equipment, Module I.
storage areas) and paraphernalia Lesson I-II.
2.2 clean and sanitize
kitchen tools and
(320 hours)
CONTENT CODE
4. Maintenance of kitchen equipment following
tools, equipment, and manufacturer’s
work areas instructions
2.3 use cleaning tools,
equipment, and
paraphernalia in
accordance to
standard operating
procedures
2.4 maintain kitchen
tools, equipment,
and work areas
1. Storing/stacking tools LO 3. Store and stack TLE_HECK7/8MT- 1. CBLM II
and equipment kitchen tools and 0c-3 Food Trades.
equipment Module I.
3.1 store or stack WEEK 5 Lesson I.
cleaned equipment
and utensils safely
in the designated
place
PERFORM MENSURATION AND CALCULATIONS (PM)
1. Types of measuring The learners The learners independently LO 1. Carry out TLE_HECK7/8PM-
tools and their uses demonstrate an measure and calculate measurements and 0d-4
2. Measuring techniques understanding ingredients in cookery calculations in a
of ingredients performing required task WEEK 6
2.1. Dry ingredients mensuration and 1.1 give the
2.2. Liquid ingredients calculation in cookery abbreviations and
3. Measurement equivalents of
abbreviations measurements
4. Equivalent 1.2 identify the types of
measurements measuring tools
5. Conversion of weights 1.3 describe the
and measurements functions of
6. Substitution of measuring tools
ingredients
(320 hours)
CONTENT CODE
1.4 measure ingredients
according to recipe
requirement
1.5 convert systems of
measurement
according to recipe
requirement
1.6 perform substitution
of ingredients
7. Costing the finished LO 2. Calculate cost TLE_HECK7/8PM-
products/recipes of production 0e-5
7.1. Expenses 2.1 discuss principles of
7.2. Mark-up costing WEEK 7
7.3. Selling price 2.2 compute cost of
7.4. Profit production
2.3 validate computed
cost of production
INTERPRET KITCHEN LAYOUT (KL)
1. Alphabet of lines The learners The learners independently LO 1. Read and TLE_HECK7/8KL-0f- 1. T.H.E
2. Architectural kitchen demonstrate an interpret kitchen/shop interpret kitchen 6 Home Technology.
symbols, diagram, and understanding the layouts based on given plans Food Management
layout interpretation of blueprints 1.1 read and interpret WEEK 8 and Service I.
diagrams, plans, and architectural kitchen DAY 1-2 1991. pp. 27-38.
kitchen layouts symbols and layout
according to
specifications in the
blueprint
1.2 determine parts and
functions of a
kitchen layout
3. Kitchen types and LO 2. Prepare a TLE_HECK7/8KL-
layouts kitchen layout 0g-7
2.1 prepare a sketch
and layout according WEEK 8
the type of kitchen DAY 3-4
(320 hours)
CONTENT CODE
PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (OSHP)
1. Concepts of the The learners The learners independently LO 1. Importance of TLE_HECK7/8OHSP- 1. T.H.E III
following: demonstrate an practice occupational Occupational Health 0h-8 Home Technology
1.1. Safety understanding the health and safety and Safety Culinary Arts I
1.2. Health practice of Procedures WEEK 9 1992. pp. 5-7.
1.3. OHSP standards occupational health 1.1 recognize the
2. Safety Regulations and safety importance of ohsp 2. T.H.E III
2.1. Clean Air Act 1.2 explain safety Home Technology.
2.2. Building Code regulations, hazard Food Management
2.3. National Electrical control practices, and Service I.
and Fire Safety and procedures 1991. pp. 61-74.
Code based on
2.4. Ph OSHS organization 3. CBLM II
procedures Food Trades.
Module II.
Lesson I-II.
3. Types of Hazard/Risk in LO 2. Identify TLE_HECK7/8OHSP-
the work place Hazards and Risks in 0i-9
3.1. Physical the Workplace
3.2. Biological 2.1 determine the types WEEK 10
3.3. Chemical of hazards and risks the DAY 1
3.4. Fire workplace
4. Control hazards and LO 3. Evaluate and TLE_HECK7/8OHSP- 1. CBLM II
risks in the workplace Control Hazards and 0j-10 Food Trades.
4.1. Environmental Risks in the Module II.
control Workplace WEEK 10 Lesson II.
4.2. Work practice 3.1 Follow consistently DAY 3-4
control OHS procedure for
4.3. Personal Protective controlling
Equipment (PPE) hazards/risks
5. Emergency-related drills 3.2 Use Personal
and training Protective
6. Occupational Health Equipment (PPE) in
and Safety personal accordance with
records OHS
(320 hours)
CONTENT CODE
3.3 Conduct
emergency-related
drills and training
3.4 Maintain OHSP
awareness
(320 hours)
Course Description:
This curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is designed for a high school student to develop knowledge, skills,
and attitudes in the performance of Cookery tasks. It covers core competencies, namely: (1) cleaning and maintaining kitchen premises, (2) preparing appetizers,
(3) preparing salads and dressings, (4) preparing sandwiches, (5) preparing desserts, and (6) packaging prepared foods.

CONTENT CODE
Introduction
1. Core concepts in The learners The learners independently The learners:
cookery demonstrate an demonstrate core 1. explain core
2. Relevance of the understanding of core competencies in cookery as concepts in cookery
course concepts and prescribed in the TESDA 2. discuss the
3. Career opportunities underlying theories in Training Regulation relevance of the
cookery lessons course
3. explore
opportunities for a
career in cookery
CONCEPT REVIEW
PERSONAL ENTREPRENEURIAL COMPETENCIES – PECs
1. Dimensions of The learners The learners recommend LO 1. Assess Personal TLE_PECS9-12-

Personal demonstrate an specific strategies to Entrepreneurial 00-1
Entrepreneurial understanding the improve “weak” areas and Competencies Week 1
Competencies (PECs) dimensions and sustain “strong” areas in 1.1. explain
1.1. three clusters of characteristics of PECs their PECs dimensions/clusters
PECS of PECs and the
(achievement, different
planning, and characteristic traits
power clusters) per cluster
1.2. characteristics 1.2. evaluate one’s PECs
2. Assessment of PECs
(320 hours)
CONTENT CODE
BUSINESS ENVIRONMENT AND MARKET (EM)
1. Factors in the business The learners The learners analyze how LO 2. Understand the TLE_EM9-12-00-
environment demonstrate an factor influence the business environment 1
2. Identifying business understanding the business environment. and business ideas Week 2
opportunities different factors that 2.1 explain how
influence the business The learners relate different factors
environment. experience in generating influence the
business ideas or business
identifying business environment
opportunities. 2.2 explain procedures
for generating
business ideas or
identifying business
opportunities
2.3 generate business
ideas and identify
business
opportunities
CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT, AND PREMISES (KP)

1. Kitchen tools and The learners The learners independently LO 1. Clean, sanitize, TLE_HECK9- 1. CBLM II
equipment to be demonstrate an maintain clean kitchen and store kitchen 12KP-Ia-1 Food Trades.
cleaned, sanitized, and understanding the tools, equipment, and tools and equipment Module I.
stored knowledge, skills, and premises. 1.1 recognize kitchen Week 3 Lesson I.
1.1. cutting tools and attitudes required in tools and equipment
equipment maintaining kitchen to be cleaned and
1.2. measuring tools tools, equipment, and sanitized
and equipment work premises. 1.2 identify the
1.3. mixing tools and chemicals to be
equipment utilized in cleaning
1.4. top-of-the-range and sanitizing
equipment kitchen tools and
1.5. baking tools and equipment
equipment 1.3 prepare cleaning Week 4
agents in
(320 hours)
CONTENT CODE
2. Types of chemicals accordance with
used in cleaning and manufacturer’s
sanitizing kitchen tools instructions
and equipment 1.4 clean and sanitize
3. Methods of cleaning kitchen tools in
and sanitizing kitchen accordance with
tools and equipment prescribed standards
4. Proper dishwashing 1.5 store cleaned
techniques kitchen tools and
5. Techniques in storing equipment safely in
cleaned kitchen tools the designated
and equipment space
6. Surfaces to be cleaned LO 2. Clean and TLE_HECK9- 1. CBLM II

6.1. walls sanitize kitchen 12KP-Ib-2 Food Trades.
6.2. floors premises Module I.
6.3. shelves 2.1 recognize kitchen Week 5 Lesson II.
6.4. benches and work premises to be
surfaces cleaned and
6.5. cooking sanitized
equipment and 2.2 classify and describe
appliances the uses of cleaning
6.6. cold storage agents
equipment 2.3 clean the kitchen
6.7. storerooms and area hygienically in
cupboards accordance with
7. Types and uses of food safety and
cleaning agents occupational health
7.1. specifications regulations
7.2. usage instructions 2.4 clean surfaces
7.3. methods of without damaging
mixing property and
7.4. precautionary adversely affecting
measures health
8. Sanitation procedures
(320 hours)
CONTENT CODE
9. Cleaning schedules 2.5 use cleaning agents Week 6
in sanitizing kitchen
premises safely
2.6 follow cleaning
schedule based on
enterprise
procedures
2.7 follow safety and
first aid procedures
PREPARE APPETIZERS (PA)

1. Identification of tools The learners The learners independently LO 1. Perform mise TLE_HECK9-
and equipment needed demonstrate an prepares appetizers en place 12PA-Ic-3
2. Tools, equipment, and understanding the 1.1 identify tools and Week 7
utensils needed in knowledge, skills, and equipment needed
preparing appetizers attitudes required in in the preparation of
3. Cleaning, sanitizing, preparing appetizers appetizers
and preparing tools 1.2 clean, sanitize, and
and utensils to be used prepare tools,
4. Classification of utensils, and
appetizers equipment based on
5. Variety of ingredients the required tasks
in preparing appetizers 1.3 classify appetizers
6. Nutritional value of according to
appetizer ingredients
1.4 identify ingredients
according to the
given recipe
7. Varieties of hot and LO 2. Prepare a range TLE_HECK9- 1. CBLM II

cold appetizers of appetizers 12PA-Ic-3 Food Trades.
8. Methods of preparing 2.1 differentiate Week 8 Module VIII.
appetizers between hot and Lesson II.
9. Suggested projects cold appetizers
9.1. Canapés
(320 hours)
CONTENT CODE
9.2. Hors d’oeuvres 2.2 prepare a variety of
9.3. Fruit appetizers appetizers
9.4. Vegetable 2.3 evaluate the finished
appetizers product
9.5. Etc. 2.4 rate the finished
10. Occupational Health product using rubric
and Safety (OHS) 2.5 follow workplace
safety procedures
11. Fundamentals of LO 3. Present a range TLE_HECK9- 1. CBLM II

plating of appetizers 12PA-Ii-5 Food Trades.
12. Accompaniments of 3.1 identify the Week 9 Module VIII.
appetizers fundamental of Lesson II.
13. Occupational Health plating
and Safety (OHS) 3.2 identify the
accompaniments of
appetizers
3.3 present appetizers
attractively
3.4 observe sanitary
practices in
presenting
appetizers
14. Principles and LO 4. Store TLE_HECK9- 1. CBLM II

techniques in storing appetizers 12PA-Ij-6 Food Trades.
appetizers 4.1 utilize quality Week 10 Module VIII.
15. Safety and hygienic trimmings Lesson III.
practices 4.2 keep appetizers in
appropriate
conditions to
maintain their
freshness, quality,
and taste
(320 hours)
CONTENT CODE
PREPARE SALAD AND DRESSING (SD)
1. Tools, equipment, and The learners The learners independently LO 1. Perform mise TLE_HECK9-
utensils needed in demonstrate an prepare salad and dressing. en place 12SD-IIa-7
preparing salad and understanding he 1.1 identify tools and Week 1
dressing knowledge, skills, and equipment needed
2. Classification of salads attitudes required in in the preparation of
according to preparing appetizers. salad and dressing
ingredients 1.2 clean, sanitize, and
3. Classification of salads prepare tools,
according to place in utensils, and
the meal equipment based on
4. Nutritional values of the required tasks
salad and dressing 1.3 identify ingredients Week 2
according to the
given recipe
1.4 prepare ingredients
based on the
required form and
time frame
5. Components of salads LO 2. Prepare a TLE_HECK9- 1. CBLM II
6. Important variety of salads and 12SD-IIb-g-8 Food Trades.
considerations in salad dressings Module VIII.
preparation 2.1 identify the Week 3 Lesson III.
7. Tools and equipment components of a
needed in salad salad
making 2.2 identify the factors
8. Methods of preparing to consider in salad
salad preparation
9. Kinds of salad dressing 2.3 select and use Week 4
and their ingredients correct equipment in
preparing salads and
dressings
2.4 prepare a variety of Week 5
salad
(320 hours)
CONTENT CODE
2.5 identify the different Week 6
kinds of salad
dressings and their
ingredients
2.6 prepare salad Week 7
dressings
2.7 follow workplace
safety procedures
10. Factors and techniques LO 3. Present a TLE_HECK9- 1. CBLM II
in presenting salads variety of salads and 12SD-IIh-i-9 Food Trades.
and dressings dressings Week 8 Module VIII.
11. Factors to consider in 3.1 Present salads and Lesson I.
plating and presenting dressings attractively
salads 3.2 Observe sanitary
11.1. Balance practices in
11.2. Harmony presenting salad and
11.3. Height dressing
11.4. Color 3.3 Identify the Week 9
11.5. Texture accompaniments of
12. Accompaniments of salads and dressings
salads 3.4 Rate the finished
products using
rubrics
13. Safe and hygienic LO 4. Store salad and TLE_HECK9-
practices in storing dressing 12SD-IIj-10
salads and dressings 4.1 Utilize quality Week 10
14. Temperature required trimmings
in storing salads and 4.2 Store appetizers in
dressings appropriate
conditions to
maintain their
freshness, quality,
and taste
PREPARE SANDWICHES (SW)
(320 hours)
CONTENT CODE
1. Tools, equipment, and The learners The learners independently LO 1. Perform mise TLE_HECK9-
utensils needed in demonstrate an prepare sandwiches en place 12SW-IIIa-11
preparing sandwiches understanding how to 1.1 clean, sanitize, and Week 1
2. Variety of ingredients prepare sandwiches prepare tools,
in preparing utensils, and
sandwiches equipment based
3. Common on the required
culinary/industry terms tasks
used with regard to 1.2 identify ingredients Week 2
sandwiches according to the
4. Classification of given recipe
sandwiches 1.3 identify culinary Week 3
terms related to
sandwiches identify
type/classification of
sandwiches
5. Components of the LO 2. Prepare a TLE_HECK9- 1. CBLM IV
sandwich variety of sandwiches 12SW-IIIb-g-12 Food Trades.
6. Types of bread suited 2.1 Identify sandwich Week 4 Module I.
for sandwiches component Lesson I.
7. Suitable filling and 2.2 Identify bread suited Week 5
spreads for each type for sandwich making
of sandwich 2.3 Suitable filling and Week 6
8. Methods of preparing spreads
sandwiches 2.4 Select and prepare
9. Suggested Projects: glazes/sweet sauces
9.1. Hot sandwich 2.5 Prepare sandwiches Week 7
9.2. Cold sandwich using sanitary
9.3. Open-faced practices
sandwiches
9.4. Rolled
sandwiches
9.5. Stuffed
sandwiches
9.6. Etc.
(320 hours)
CONTENT CODE
10. Portion control of LO 3. Present a TLE_HECK9-
sandwich and its variety of sandwiches 12SW-IIIh-i-13
ingredients 3.1 Portion and control Week 8
11. Creative sandwich of sandwiches and
preparation and their ingredients
presentation 3.2 Present sandwiches Week 9
11.1. Balance attractively
11.2. Height
11.3. Texture
11.4. Flavor
11.5. Color
12. Safe and hygienic LO 4. Storing TLE_HECK9- 1. CBLM II
practices in storing sandwiches 12SW-IIIj-14 Food Trades.
sandwiches 4.1 store sandwiches Week 10 Module VI.
13. Required temperature properly Lesson IV.
in storing sandwiches 4.2 keep sandwiches in
appropriate 2. CBLM IV
conditions to Food Trades.
maintain their Module I.
quality and taste Lesson II.
PREPARE DESSERTS (PD)
1. Tools, equipment, and LO 1. Perform mise TLE_HECK9-
utensils needed in en place 12PD-IVa-15
preparing deserts 1.1 Identify tools and Week 1
2. Importance of desserts equipment needed
3. Classifications of in preparing desserts
dessert and their 1.2 Importance of
characteristics dessert in a meal
1.3 Classify desserts Week 2
according to types of
ingredients used
1.4 identify
characteristics of
desserts
(320 hours)
CONTENT CODE
4. Varieties of LO 2. Prepare TLE_HECK9- 1. CBLM II
ingredients in desserts 12PD-IVb-f-16 Food Trades.
preparing desserts 2.1 identify ingredients Week 3 Module IV.
5. Methods of preparing for desserts Lesson I.
desserts 2.2 select and prepare
6. Sauces for desserts sweet sauces
7. Suggested Projects : 2.3 prepare variety of Week 4
7.1. Fruit dessert desserts and sauces
7.2. Cream dessert using sanitary
7.3. Frozen dessert practices
7.4. Hot dessert 2.4 follow workplace
7.5. Etc. safety procedures
8. Accompaniments for LO 3. Plate/Present TLE_HECK9-
desserts desserts 12PD-IVg-17
9. Factors and techniques 3.3 Identify dessert Week 5
in plating and accompaniments
presenting deserts and hygienic
9.1. Color procedures
9.2. Texture 3.4 Present desserts Week 6
9.3. Height attractively
9.4. Flavor 3.5 Identify factors in Week 7
9.5. Balance plating and
presenting desserts
10. Safety and hygienic LO 4. Storing desserts TLE_HECK9- 1. CBLM II
practices in storing 4.1 Keep desserts in 12PD-IVh-18 Food Trades.
desserts appropriate Week 8 Module IV.
11. Required temperature conditions to Lesson IV.
in storing dessert maintain their
quality and taste
PACKAGE PREPARED FOOD STUFF (PF)
1. Functions of food LO 1. Select packaging TLE_HECK9- 1. CBLM IV
packaging and its materials 12PF-IVi- 19 Food Trades.
importance 1.1 Define packaging, its Week 9 Module V.
2. Types of packaging importance and Lesson I-II.
materials functions
(320 hours)
CONTENT CODE
1.2 Select packaging
materials in
accordance with
enterprise standards
3. Safety procedures in LO 2. Package food TLE_HECK9- 1. CBLM IV
packaging food items 12PF-IVj- 20 Food Trades.
4. Methods of food 2.1 Package food items in Week 10 Module V.
packaging compliance with Lesson III.
5. Labeling of packaged Occupational Health
food and Safety
Procedures
2.2 Adopt appropriate
packaging method
according to
enterprise standards
2.3 Label food according
to industry standards
(320 hours)
Course Description:
This curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is designed for a high school 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 dishes, (4) preparation and cooking of seafood dishes, (5) preparation of stocks, sauces, and soups, (6) preparation of poultry and game
dishes, and (7) preparation of and cooking meat.

CONTENT CODE
Introduction The learners The learners apply core The learners:
1. Concepts in cookery demonstrate an competencies in cookery as 1. explain concepts in
2. Relevance of the understanding of core prescribed in the TESDA cookery
course concepts and principles Training Regulation. 2. discuss the
3. Career opportunities in cookery. relevance of the
course
3. explore career
opportunities in
cookery
PERSONAL ENTREPRENEURIAL COMPETENCIES - PECs

1. Assessment of The learners The learners independently LO 1. Develop and TLE_PECS9-12-
Personal Competencies demonstrate an create a plan of action that strengthen PECs 00-1
and Skills (PECs) vis-à- understanding one’s strengthens/ further needed in Cookery
vis a practicing PECs in cookery. develops one’s PECs in 1.1 identify areas for WEEK 1
entrepreneur/employe cookery. improvement,
e in a province. development, and
1.1. Characteristics growth
1.2. Attributes 1.2 align one’s PECs
1.3. Lifestyle according to his/her
1.4. Skills business/career
1.5. Traits choice
2. Analysis of PECs in 1.3 create a plan of WEEK 2
relation to a action that ensures
practitioner success of his/her
3. Application of PECs to business/career
the chosen choice
business/career
(320 hours)
CONTENT CODE
ENVIRONMENT AND MARKET (EM)
1. Product development The learners The learners independently LO 1. Develop a TLE_ 9-12EM-00-
2. Key concepts in demonstrate an create a business vicinity product/ service in 1
product development understanding the map reflective of a potential Cookery
3. Finding value environment and cookery market in the 1.1. identify what is of WEEK 3
4. Innovation market in cookery in locality/town. “value” to the
4.1. Unique Selling one’s customer
Proposition (USP) town/municipality. 1.2. identify the
customer
1.3. explain what makes WEEK 4
a product unique
and competitive
1.4. apply creativity and WEEK 5
innovative
techniques to
develop marketable
product
1.5. employ a Unique
Selling Proposition WEEK 6
(USP) to the
product/service
5. Selecting a business LO 2. Select a TLE_HECG9-

Idea business idea based 12EM-I0-2
6. Key concepts in on the criteria and
selecting a business techniques set
idea 2.1 enumerate various
6.1. Criteria criteria and steps in WEEK 7
6.2. Techniques selecting a business
idea
2.2 apply the
criteria/steps in
selecting a viable
business idea
(320 hours)
CONTENT CODE
2.3 determine a
business idea based WEEK 8
on the criteria/
techniques set
7. Branding LO 3. Develop a brand TLE_HECG9-
for the product 12EM-I0-3
3.1 identify the benefits
of having a good WEEK 9
brand
3.2 enumerate
recognizable brands
in the town/province
3.3 enumerate the
criteria for
developing a brand
3.4 generate a clear and WEEK 10
appealing product
brand
Quarter 1
LESSON 1 - PREPARE EGG DISHES (ED)
1. Tools, utensils, and LO 1. Perform mise TLE_HECK9-
equipment needed in en place 12ED-Ia-1
egg preparation 1.1. clean, sanitize, and
2. Cleaning and sanitizing prepare tools,
tools and equipment utensils, and WEEK 1
3. Nutritional value and equipment needed
components of eggs in preparing egg
4. Characteristics of dished
quality fresh eggs 1.2. identify an egg’s WEEK 2
5. Ingredients for egg components and its
dishes nutritive value
1.3. identify and prepare
ingredients
according to
standard recipes
(320 hours)
CONTENT CODE
6. Market forms of egg LO 2. Prepare and TLE_HECK9- 1. CBLM II
7. Uses of eggs in cook egg dishes 12ED-Ib-d-2 Food Trades.
culinary arts 2.1 identify the market Module VI.
8. Varieties of egg dishes forms of eggs WEEK 3 Lesson III.
9. Suggested projects: 2.2 explain the uses of
10. Various egg dishes eggs in culinary arts
2.3 cook egg dishes in
accordance with the
prescribed salad
11. Factors for LO 3. Present egg TLE_HECK9-
consideration in dishes 12ED-Ie-3
presenting egg dishes: 3.1 select suitable plates
11.1 Plating according to WEEK 4
11.2 Garnishing standards
11.3 Side dishes 3.2 present egg dishes
12 OHS hygienically and
attractively using
suitable garnishing
and side dishes
sequentially within
the required time
frame
13 Evaluation of the LO 4. Evaluate the TLE_HECK9-
finished product using finished product 12ED-Ie-4
rubrics 4.1 rate the finished
products using WEEK 5
rubrics
PREPARE CEREALS and STARCH DISHES (CD)
1. Tools and equipment The learners The learners independently LO1. Perform mise en TLE_HECK9-
needed demonstrate an prepare and cook cereals place 12CD-If-5
2. Quality of cereals and understanding and starch dishes 1.1. prepare the tools,
starch dishes preparing and cooking equipment, and WEEK 6
3. Nutritional value and cereals and starch ingredients based on
components of cereals dishes prescribed standards
and starch
(320 hours)
CONTENT CODE
4. Food sources and kinds 1.2. determine the
of starch and cereals sources and kinds of WEEK 7
5. Ingredients for starch starch and cereals
and cereal dishes 1.3. identify the
ingredients in the
preparation of
various types of
starch and cereal
dishes
6. Methods of cooking LO2. Prepare starch TLE_HECK9- 1. CBLM II
starch and cereal and cereal 12CD-Ig-i-6 Food Trades.
dishes dishes Module VI.
7. Preparation of sauces 2.1 cook various types of WEEK 8 Lesson II.
and accompaniments starch and cereal
for starch and cereal dishes
dishes 2.2 prepare sauces and
8. Safety and hygienic accompaniments of
practices in the kitchen selected starch and
9. Suggested projects: cereal products
Cereal and starch 2.3 follow safety and
dishes hygienic practices
while working in the
kitchen
10. Factors to consider in LO 3. Present starch TLE_HECK9-
presenting starch and and cereal dishes 12CD-Ij-7
cereal dishes 3.1 present starch dishes
10.1. Plating with suitable plating WEEK 9
10.2. Garnishing and garnishing
10.3. Sauces according to
10.4. Accompaniments standards
11. Techniques for storing LO4. Storing starch TLE_HECK9- 1. CBLM II
starch and cereal and cereal dishes 12CD-Ij-8 Food Trades.
dishes 4.1 store starch and Module VI.
12. FIFO cereal at WEEK 10 Lesson IV.
(320 hours)
CONTENT CODE
appropriate
temperature
4.2 maintain optimum
freshness and
quality of starch and
cereal dishes
according to
standards
4.3 store starch and
cereal according to
standard operating
procedures
Quarter 2
LESSON 1. PREPARE VEGETABLES DISHES (VD)
1. Principles of preparing The learners The learners independently LO 1. Perform mise TLE_HECK9-
vegetables demonstrate an prepare and cook vegetable en place 12VD-IIa-9
2. Characteristics of understanding dishes 1.1. identify ingredients
quality vegetables preparing and cooking according to WEEK 1
3. Thawing frozen vegetable dishes standard recipe
vegetables 1.2. prepare ingredients
according to a
given recipe,
required form, and
timeframe
1.3. thaw frozen
ingredients and
wash raw
vegetables
following standard
procedures
4. Market forms of LO 2. Prepare TLE_HECK9- 1. CBLM II
vegetables vegetable 12VD-IIb-c-10 Food Trades.
5. Factors in the selection dishes Module VI.
of vegetables used 2.1 identify market WEEK 2 Lesson I.
for culinary arts forms of vegetables
(320 hours)
(320 hours)
CONTENT CODE
6. Methods of cooking 2.2 select various kinds 2. CBLM III
vegetables dishes of vegetables Food Trades.
7. Preparation of sauces according to a given Module II.
and accompaniment menu Lesson III.
for serving vegetable 2.3 cook variety of
dishes vegetable dishes
8. Suggested projects: following
Various vegetable appropriate cooking
dishes methods to preserve
optimum quality and
nutrition
2.4 prepare suitable
sauces and
accompaniment in
serving vegetable
dishes
9. Presentation of LO 3. Present TLE_HECK9-
prepared vegetables vegetable 12VD-IId-11
dishes dishes
10. Factors in plating 3.1 present vegetable WEEK 3
vegetable dishes recipes with DAY 1
appropriate sauces
and accompaniments
11. Techniques in storing LO 4. Store TLE_HECK9- 1. CBLM II
and vegetables vegetables 12VD-IId-12 Food Trades.
12. FIFO 4.1 store vegetables Module VI.
13. Safety and hygienic based on the WEEK 3 Lesson IV.
practices in the prescribed location DAY 2-4
laboratory kitchen and temperature
4.2 demonstrate
vegetable storage in
accordance with
FIFO operating
procedures
(320 hours)
CONTENT CODE
4.3 follow standard
safety and hygiene
procedures
14. Evaluation of the LO 5. Evaluate the TLE_HECK9-
finished product using finished product 12VD-IId-13
rubrics
LESSON 2. PREPARE AND COOK SEAFOOD DISHES (PC)

1. Types of Seafood The learners The learners independently LO 1. Perform Mise TLE_HECK9-
1.1. Shellfish demonstrate an prepares and cooks seafood en Place 12PC-IIe-14
1.2. Fin fish understanding dishes 1.1. prepare the kitchen
1.3. Others preparing and cooking tools, equipment, WEEK 5
2. Varieties of Fish seafood dishes. and ingredients
2.1. Structure based on required
2.2. Body shape standards
2.3. Market forms 1.2. identify types,
2.4. Fat contents varieties, market
2.5. Water source forms, nutritive
2.6. Processed fish value, and
2.7. Others composition of fish
3. Market forms of fish and seafood
and fish products 1.3. assemble
4. Fish cuts ingredients
5. Composition and according to
nutritive value of fish recipes, recipe
6. Processing Fish card, or enterprise
6.1. Scaling standard
6.2. Cutting of tails 1.4. identify steps in
and fins processing fish
6.3. Eviscerating
6.4. Cleansing
6.5. Canning
(320 hours)
CONTENT CODE
7. Methods in thawing LO 2. Handle fish and TLE_HECK9-
frozen ingredients seafood 12PC-IIf-15
8. OHS 2.1 handle seafood
hygienically WEEK 6
2.2 thaw frozen seafood
correctly to ensure
maximum quality
and maintain
nutritional value
9. Principles of cooking LO 3. Cook fish and TLE_HECK9- 1. CBLM II
fish and sea food shellfish 12PC-IIgi-16 Food Trades.
dishes 3.1 clean, cut, and fillet Module IV.
10. Dry-heat cookery seafood WEEK 7 Lesson II.
11. Moist-heat cookery 3.2 prepare ingredients
12. Variety of shellfish and according to a given
fish dishes recipe
3.3 demonstrate various
methods of cooking
fish and shellfish
13. Presentation of fish LO 4. Plate/Present TLE_HECK9- 1. CBLM II
and seafood dishes fish and seafood 12PC-IIj-17 Food Trades.
14. Plating 4.1 prepare and present Module VI.
15. Garnishing fish and seafood WEEK 8 Lesson IV.
16. Guidelines in serving dishes
fish and seafood 4.2 perform guidelines 2. CBLM III
dishes in serving fish and Food Trades
seafood dishes Module II.
Lesson IV.
3. CBLM III
Food Trades
Module IV.
Lesson III.
(320 hours)
CONTENT CODE
17. Factors in storing and LO 5. Store fish and TLE_HECK9- 1. CBLM III
handling seafood seafood 12PC-IIj-18 Food Trades.
18. Storage requirements 5.1 ensure that Module IV.
for fish trimmings, fish, and WEEK 9 Lesson I.
19. Minimization seafood are stored
techniques in relation hygienically
to seafood 5.2 check date stamps
and codes where
applicable to ensure
quality control
5.3 store seafood in
accordance with
FIFO operating
procedures and
standard storage
requirements
finished product finished product 12PC-IIj-19
6.1 rate the finished
rubrics
Quarter 3
LESSON 1. PREPARE STOCKS, SAUCES AND SOUPS (SSS)
1. Principles of preparing The learners The learners prepares a LO 1. Prepare stocks TLE_HECK9- 1. CBLM II
stocks demonstrate an variety of stocks, sauces, for menu items 12SSS-IIIa-20 Food Trades.
2. Classifications of stocks understanding basic and soups used in different 1.1 use ingredients and Module VII.
3. Ingredients in concepts and cultures flavoring according Lesson I.
preparing stocks underlying theories in to enterprise
4. Types and uses of preparing stocks, standards WEEK 1
convenience products sauces, and soups 1.2 produce variety of
5. Methods of preparing stocks according to
stocks enterprise standards
6. Suggested Projects:
6.1. White stock
6.2. Brown stock
(320 hours)
CONTENT CODE
7. Classifications of soups LO 2. Prepare soups TLE_HECK9- 1. CBLM III
8. Ingredients in required for menu 12SSS-IIIb-21 Food Trades.
preparing soups items Module VII.
9. Techniques in 2.1 select and assemble WEEK 2 Lesson II.
presenting and correct ingredients
evaluating soups in preparing soups,
10. Suggested soup including stocks and
recipes garnishes
11. Garnishes for the 2.2 prepare variety soup
presentation of soups recipes according to
12. Techniques in enterprise standards
presenting and 2.3 present and
evaluating soups evaluate soup
13. Criteria in presenting recipes in
and evaluating soup accordance with the
recipes (e.g. right criteria
flavor, color,
temperature, service
ware, and suitable
garnishes and
accompaniments)
14. Suggested projects:
Various kinds of soup
15. Classification of Sauces LO 3. Prepare sauces TLE_HECK9- 1. CBLM II

16. Ingredients in required for menu 12SSS-IIIc-22 Food Trades.
preparing sauces items Module IV.
17. Methods of preparing 3.1 classify various Lesson II.
sauces types of sauces WEEK 3
18. Types of thickening and their 2. CBLM III
agents and corresponding Food Trades.
convenience products 3.2 prepare a variety of Module VII.
used in preparing hot and cold sauces Lesson III.
sauces based on the
(320 hours)
CONTENT CODE
19. Role of thickening required menu
agents and items
convenience products 3.3 identify the types of WEEK 4
in the preparation of thickening agents
sauces and convenience
20. Criteria for evaluating products used in
sauces preparing sauces
21. Common problem in the 3.4 use thickening
preparation of sauces agents and
22. Suggested project: convenience
Various type of sauces products
appropriately
3.5 evaluate sauces for
flavor, color, and
consistency
3.6 identify and deal
with problems in
the preparation of
sauces
23. Methods of storing and The learners The learners independently LO 4. Store and TLE_HECK9- 1. CBLM III
reheating stocks, demonstrate an demonstrates competencies reconstitute stocks, 12SSS-IIId-23 Food Trades.
sauces, and soups understanding concepts in storing and reheating sauces, and soups Module VII.
24. OHS and principles in storing stocks, sauces, and soups 4.1 maintain optimum WEEK 5 Lesson IV.
and reheating stocks, quality and Day 1-3
sauces, and soups freshness of stocks,
sauces, and soups
4.2 reconstitute stocks,
sauces, and soups

finished product using finished product 12SSS-IIId-24
rubrics Day 4
(320 hours)
CONTENT CODE
LESSON 2. PREPARE POULTRY AND GAME DISHES (PGD)
1. Preparation of poultry The learners The learners prepare a LO 1. Performs mise TLE_HECK9-
for cooking demonstrate an variety of poultry and game en place 12PGD-IIIe-25
1.1. Slaughter and understanding basic dishes found in different 1.1. prepare the tools,
bleeding concepts and cultures equipment, and WEEK 6
1.2. Scalding underlying theories in ingredients based on
1.3. Defeathering preparing poultry and standards
1.4. Evisceration game dishes 1.2. identify the market
1.5. Deboning forms of poultry
2. Market forms of poultry 1.3. determine poultry
3. Poultry cuts cuts in accordance
with prescribed dish
4. Types and causes of LO 2. Cook poultry TLE_HECK9- 1. CBLM III
food spoilage and and game bird dishes 12PGD-IIIf-h-26 Food Trades.
cross- contamination 2.1 prepare poultry and Module III.
5. Methods of cooking game birds WEEK 7 Lesson III.
poultry and game birds hygienically to
5.1. Dry-heat cookery minimize risk of food
5.2. Moist-heat spoilage and cross-
cookery contamination
6. Nutritional value of 2.2 cook various poultry
poultry and game bird and game bird dishes
dishes appropriately
7. Factors in LO 3. Plate/present TLE_HECK9- 1. CBLM III
presenting/plating poultry and game bird 12PGD-IIIi-27 Food Trades.
poultry and game-bird dishes Module III.
dishes 3.1 identify the type of WEEK 8 Lesson III.
8. Types of service ware service ware to be
9. Plating utilized in serving
10. Garnishing poultry and game-
11. Sauces bird dishes
12. Accompaniment 3.2 present plated
poultry and game-
bird dishes with
appropriate sauces,
(320 hours)
CONTENT CODE
garnishes, and
accompaniments
13. Techniques in storing LO 4. Store poultry TLE_HECK9- 1. CBLM III
poultry and game bird and game bird 12PGD-IIIj-28 Food Trades.
4.1 store and maintain Module III.
poultry and game WEEK 9 Lesson II.
bird according to
standards
finished product using finished product 12PGD-IIIj-29
rubrics
Quarter 4
LESSON 1 - PREPARE AND COOK MEAT (PCM)
1. Principles in meat The learners The learners independently LO 1. Perform mise TLE_HECK9-
preparation demonstrate an prepare and cook meat en place 12PCM-IVa-30
2. Market forms of meat understanding dishes 1.1. prepare the tools,
3. Different kinds of meat preparing and cooking equipment, WEEK 1
3.1. Beef meat dishes ingredients, and (Beef)
3.2. Pork other supplies
3.3. Carabeef based on the given
3.4. Others recipe WEEK 2
4. Different types of meat 1.2. prepare the tools, (Pork or
cuts equipment, Chicken)
5. Tools, utensils, and ingredients, and
equipment for meat other supplies
preparation based on the given WEEK 3
6. Techniques in meat recipe Techniques in
tenderizing meat
tenderizing
(320 hours)
7. Variety of meat dishes LO 2. Cook meat cuts TLE_HECK9- 1. CBLM III
8. Methods of cooking mea 2.1 identify the market 12PCM-IVb-g-31 Food Trades.
8.1. Dry-heat cooking forms and cuts of Module V.
8.2. Moist-heat cooking meat WEEK 4 Lesson III.
9. Cooking specialty cuts Dry-heat
(320 hours)
CONTENT CODE
10. Cooking frozen meat 2.2 prepare meat cuts WEEK 5
11. Types of marinades according to the Moist Heat Cooking
given recipe
2.3 prepare and use
suitable marinades
for a variety of meat
cuts
2.4 identify appropriate
cooking methods for
meat cuts
2.5 apply the different
techniques in meat
preparation
2.6 cook meat-cut
dishes according to
the given recipe
12. Methods of presenting . LO3. Present meat TLE_HECK9- 1. CBLM III
meat dishes dishes 12PCM-IVh-32 Food Trades.
13. Plating 3.1 present meat dishes Module V.
14. Garnishing aesthetically, based WEEK 6 Lesson III.
15. Portion control for on classical and Plating
cooked meat cultural standards
3.2 select suitable plate
according to
standard in serving
meat dishes WEEK 7
3.3 present meat dishes Garnishing
hygienically and
sequentially within
the required
timeframe
16. Techniques in storing LO4. Store meat TLE_HECK9- 1. CBLM III
meat 4.1 utilize quality 12PCM-IVi-33 Food Trades.
16.1.Types of trimmings and Module V.
containers Lesson IV.
(320 hours)
CONTENT CODE
1.2. Temperature leftovers in storing
1.3. FIFO meat 2. CBLM II.
requirements 4.2 store fresh and WEEK 8 Food Trades
cryovac-packed (Theory on Module VI.
meat according to Techniques in storing Lesson V.
health regulations Meat)
4.3 use required
containers and store
meat in proper WEEK 9
temperature to
Storing Meat
maintain quality and
freshness
4.4 store meat in
accordance with
FIFO operating
procedures and
meat storage
requirements
17. Evaluation of the LO5. Evaluate the TLE_HECK9-
finished product using finished product 12PCM-IVj-34
rubrics
(320 hours)
GLOSSARY
A cleaner that comes in powder and liquid form and contains a kind of built-in elbow grease, which helps cut down on the
Abrasive cleaner
hard rubbing required to remove soil.
A detergent that partially or totally consists of one or more acids; it is used periodically on mineral deposits and other soils
Acid cleaner
that detergents cannot remove; it is also often used to remove scale in ware washing machines and steam tables.
A silvery white, soft, ductile metal; it is the best kitchen utensil for all-around use, also the most popular, lightweight,
Aluminum
attractive and less expensive.
Bacteria A simple, single-celled microorganism which needs moisture and warmth in order to thrive.
Baster A handy kitchen tool used for returning some of the meat or poultry juices from the pan, back to the food.
Blender A kitchen appliance that is used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.
Boning knife A tool used to fillet fish and to remove raw meat from its bone.
Butcher knife A tool used to section raw meat, poultry, and fish. It can be used as a cleaver to separate
A ferrous alloy which has been heated until it liquefies, and is then poured into a mould to solidify a material used for
Cast Iron
making pots and pans.
A material of which baking dishes, casseroles, and measuring cups are made; Glass and ceramic conduct heat slowly
Ceramic and heat-proof glass
and evenly; it may be decorated and can go from stove or oven to the dining table.
Citrus knife A tool with a blade that has a two-sided, serrated edge and is used to section citrus fruits.
The process of removing food and other types of soil from a surface, surfaces, and equipment such as a dish, glass,
Cleaning
or cutting board; a physical removal of visible soil and food.
The amount of a substance in a specific space or substance. (Example: The presence of too little sanitizer will result in
Concentration an inadequate reduction of harmful microorganisms while too much can be toxic.)
The recommended length of time by which a sanitizer (either heat or approved chemical) kills harmful
Contact time
microorganisms the cleaned item must be in contact with the sanitizer
Also called a vegetable strainer; a perforated bowl used to strain off liquid from food, used in cleaning vegetables or
Colander
straining pasta or canned food.
A water-soluble cleansing agent that combines with impurities and dirt to make them more soluble and differs from soap
Detergent
in not forming a scum with the salts in hard water
Disinfectant A substance used to destroy germs and diseases.
A type of cooker used when the temperature must be kept below boiling, such as for egg sauce and puddings; it is also
Double boiler
used to keep foods warm without overcooking.
Dredger A tool used to shake flour, salt, and pepper on meat, poultry, and fish.
The passage of electric current through the body; it may be caused by touching exposed electrical wire or a piece of
Electroshock
electrical equipment which is not grounded properly.
(320 hours)
Emery board/sharpening steel A thing used to sharpen cooking knives.
Exterminate To destroy totally,
Filth Dirt; grime; mud etcetera.
Flipper A cooking tool used for turning hamburgers and other food items.
A calamity caused by nature e.g. storm, flood, earthquake; an unexpected or unforeseeable event; a great and
Force Majeure
uncontrollable force.
French knife or chef’s knife A cutting tool used to chop, dice, or mince food.
Fruit and salad knife or lettuce
A utensil that has a serrated blade and is used to prepare salad greens, vegetables, and fruits.
knife
A pipe with a wide and often conical mouth and a narrow stem, used to fill jars, bottles and other things which
Funnel
have a small opening.
Garlic Press A kitchen tool which is specifically designed for the purpose of pulping garlic for cooking.
A hard, brittle substance, typically transparent or translucent, made by fusing sand with soda, lime, etc. and cooling
Glass
rapidly; it is good for baking but not practical on top or surface cooking.
Grater A kitchen tool used to grate, shred or slice food into smaller pieces.
To rub food against the rough surface of a metal device having holes through which small pieces of the food fall as they
Grate
break off.
Grounded Occurs when the electrical conductor is connected to the ground, which becomes part of the electrical circuit.
Handy Poultry & Roasting Tools that make it easier to lift a hot roasted turkey or other poultry from the roaster to the serving platter, without it
Tool falling apart.
Hazard A thing or situation that could be dangerous to people in the workplace.
Infestation The state of being infested as with parasites or vermin.
An indispensable food preparation station which can act as a butcher block area. It is also an ideal place to add an
Island
extra sink or an island grill,
Kitchen A room especially set apart to contain the necessary utensils and equipment for cooking food.
A cook's or chef's tool, that is used for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a
Kitchen Knife
roast or turkey.
A tool that is practical for opening food packages, cutting tape or string to package foods or simply to remove labels or
Kitchen Shears tags from items.
L-Shaped Kitchen A kitchen shape that is one of the most flexible and most popular; a compact triangular workspace.
Living cells so small that they can only be seen through a microscope. They are commonly found to contaminate food.
Microorganism
Examples include bacteria, molds, and yeast.
A kitchen appliance whereby food can be prepared ahead of time, frozen or refrigerated and cooked or heated
Microwave Oven quickly using such appliance.
Molds A microorganism that has “furry” growth and is often found on spoiled food.
Paring knife A tool used to core, peel, and section fruits and vegetables; it has blades that are short and concave with hollow
(320 hours)
ground.
Parts per million(PPM) The mass ratio between the pollutant component and the solution; it is a measure of small levels of pollutants in air,
water, body fluids, etc.; it usually describes the concentration of something in water or soil. One ppm is equivalent to 1
milligram of something per liter of water (mg/l) or 1 milligram of something per kilogram soil (mg/kg).
Pasta Spoon or Server A utensil that is used to transfer a little or much cooked pasta to a waiting plate, without mess.
The material used for making cutting and chopping boards, table tops, bowls, trays, garbage pails and canisters. They
Plastic and Hard Rubber are much less dulling to knives than metal and more sanitary than wood. Plastics are greatly durable and cheap but may
not last long.
Pedestal A base or support.
Potato Masher A tool used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.
Refrigerator/Freezer An appliance that is necessary for the prevention of bacterial growth in food.
Roast beef slicer A tool used to slice roasts, ham, and thick, solid cuts of meats.
A tool used for beating small amounts of eggs or batter; it is usually made of stainless steel and a gear driven for easy
Rotary eggbeater
rotation.
The science and practice of maintaining clean and healthy conditions for food production so that the food served will not
Sanitation
any person ill.
Sanitizer A chemical agent used for cleansing and sanitizing surfaces and equipment.
Sanitizing The process of reducing number of harmful organisms to safe level on food contact services.
Scraper A rubber or silicone tool used in blending or scraping food from a bowl; metal, silicone or plastic egg turners or flippers
Seafood Serving Tool Things that make the task of cleaning seafood and removing the shell much easier.
Serving spoon A utensil consisting of a small, shallow bowl on a handle, used in preparing, serving, or eating food.
A tool that enables grabbing and transferring larger food items, poultry or meat portions to a serving platter, to a hot
Serving Tongs
skillet or deep fryer, or to a plate more easily.
Solvent cleaner or degreaser Something used periodically on surfaces where grease has been burned.
Soup Ladle A utensil that is used for serving soup or stews, but can also be used for gravy, dessert sauces or other dish.
Spatula A utensil used to level off ingredients when measuring and to spread frostings and sandwich fillings –
Spoon A utensil consisting of a small shallow bowl, oval or round, at the end of a handle.
Stack A case composed of several rows of shelves.
The most popular material used for tools and equipment, and is also more expensive. It is easier to clean and shine
Stainless Steel
and does not wear out easily.
A special coating applied to the inside of some aluminum or steel pots and pans.
Teflon It helps food from not sticking to the pan and is easier to wash and clean.
Temperature scale/s A tool used to measure heat intensity.
A kitchen layout that is most often seen in L-Shaped kitchens. It can keep work areas traffic-free and create a wealth of
The Island Option
extra counter and storage space..
The G-Shaped Kitchen A kitchen style that is very much like the U-Shaped with the addition of an elongated partial wall, which offers a great deal of space.
(320 hours)
The Corridor/Galley Kitchen A kitchen style which makes the most out of a small space.
The Single Wall/Pullman Kitchen A kitchen style designed for homes or apartments, and which offers a very open and airy feel.
Toxin A poisonous substance that makes a person sick.
Two-tine fork A utensil used to hold meat while slicing, and to turn solid pieces of meat while browning or cooking.
U-Shaped Kitchen A kitchen layout named for the "U" shape it resembles,
Vegetable peeler A tool used to scrape vegetables such as carrots and potatoes, and to peel fruits.
Whisk A tool used for whipping eggs or batter, and for blending gravies, sauces, and soups.
Wooden spoon A utensil that is made of wood and is essential because of its usefulness for creaming, stirring, and mixing.
The space in a kitchen which focuses around major appliances such as the refrigerator-freezer, range, or sink. These
Work Center centers make possible an orderly flow of activities connected with food storage, preparation, cooking serving, and clean-
up.
Workflow How work is done most efficiently a s when it flows in a natural progression, either from left to right or right to left.
Work Simplification Doing the job in the easiest, simplest and quickest way.
Work Station A specific work area where a particular kind of food is prepared or where a specific job is done.
An imaginary line drawn from each of the three primary work stations, which helps to avoid traffic flow problems in the
Work Triangle
kitchen.
(320 hours)
Code Book Legend

Sample: TLE_HECK9-12PCM-IVj-34
LEGEND SAMPLE DOMAIN/ COMPONENT CODE

Technology and Personal Entrepreneurial Competencies PECS
Learning Area and Livelihood Environment And Market EM
Strand/ Subject or Education_Home TLE_HE Use Of Kitchen Tools, Equipment, And Paraphernalia UT
First Entry Specialization Economics Maintenance Of Kitchen Tools, Equipment, And
CK MT
Cookery Paraphernalia
9-12 Perform Mensuration And Calculations PM
Grade Level Grade 9/10/11/12
Interpret Kitchen Layout KL
Domain/Content/ Prepare and Cook
Uppercase Letter/s PCM Practice Occupational Health And Safety
Component/ Topic Meat OSHP
Procedures
- Clean And Maintain Kitchen Tools, Equipment And
KP
Premises
Roman Numeral Prepare Appetizers PA
*Zero if no specific Quarter Fourth Quarter IV Prepare Salad And Dressing SD
quarter
Prepare Sandwiches SW
Lowercase Letter/s Prepare Desserts PD
*Put a hyphen (-) in Package Prepared Food Stuff PF
between letters to Week Week Ten j Prepare Egg Dishes ED
indicate more than a Prepare Cereals And Starch Dishes CD
specific week
Prepare Vegetables Dishes VD
- Prepare And Cook Seafood Dishes PC
Prepare Stocks, Sauces And Soups SSS
Evaluate the Finished
Arabic Number Competency
Product 34 Prepare Poultry And Game Dishes PGD
Prepare And Cook Meat PCM
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.
Please refer to the sample Curriculum Map on the next page for the number of semesters per Home Economics specialization and those that have pre-requisites.
Curriculum Maps may be modified according to specializations offered by a school.
(320 hours)
* Please note that these subjects have pre-requisites mentioned in the CG.
**This is just a sample. Schools make their own curriculum maps
+ CG updated based on new Training Regulations of TESDA.
Other specializations with no pre-requisites may be taken up during these semesters. considering the specializations to be offered. Subjects may be taken up at
any point during Grades 9-12.
(320 hours)
Reference:
Technical Education and Skills Development Authority-Qualification Standards Office. Training Regulations for Cookery NCII. Taguig City, Philippines: TESDA,
2012.

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K to 12 BASIC EDUCATION CURRICULUM

INFORMATION, COMMUNICATIONS AND TECHNOLOGY (ICT)

CONTENT PERFORMANCE LEARNING LEARNING

CONTENT PERFORMANCE LEARNING LEARNING

1. Dimensions of The learners The learners recommend LO 1. Assess Personal TLE_PECS9-12-

CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT, AND PREMISES (KP)

6. Surfaces to be cleaned LO 2. Clean and TLE_HECK9- 1. CBLM II

PREPARE APPETIZERS (PA)

7. Varieties of hot and LO 2. Prepare a range TLE_HECK9- 1. CBLM II

11. Fundamentals of LO 3. Present a range TLE_HECK9- 1. CBLM II

14. Principles and LO 4. Store TLE_HECK9- 1. CBLM II

CONTENT PERFORMANCE LEARNING LEARNING

PERSONAL ENTREPRENEURIAL COMPETENCIES - PECs

5. Selecting a business LO 2. Select a TLE_HECG9-

LESSON 2. PREPARE AND COOK SEAFOOD DISHES (PC)

15. Classification of Sauces LO 3. Prepare sauces TLE_HECK9- 1. CBLM II

25. Evaluation of the LO 5. Evaluate the TLE_HECK9-

Code Book Legend

LEGEND SAMPLE DOMAIN/ COMPONENT CODE

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