Flexible Instruction Delivery Plan (FIDP)

Grade: 11 Semester: First Semester

Core Subject Title: Cookery No. of Hours/Semester: 160
Prerequisites (If Needed):

Core Subject Description: The Cookery NC II Qualification consists of competencies that a person must achieve to clean kitchen areas, cook/prepare hot, cold meals and desserts for guest
in various food and beverage service facilities.
Culminating Performance Standard: The learner independently demonstrate common competencies in cookery as prescribed in the TESDA Training Regulation.

What to Teach? Why Teach? How to Assess? What to Teach?

Highest Enabling Strategy to Use in
Learning competencies Highest Thinking Skill to Assess developing the Highest Thinking Skill to
Assess
Flexible
Content Most Essential Performance
Content Assessment
Standards Topics Standards
Activities Enabling General Flexible Learning
Complete KUD Most Essential KUD RBT Level
(FAA) Strategy Strategies (FLS)
Performance
Checks
Quarter 1
CLEAN AND The learners Kitchen tools The learners Recognize K LO1. Clean and U Applying Video / Communication Independent
and Analyzing Demo Connection reading
MAINTAIN demonstrate independently kitchen tools sanitize Understandin Representation
equipment to be maintain g Presentatio Reasoning and Quiz as
KITCHEN an and equipment kitchen
Remembering n proof Understanding,
cleaned, clean kitchen
TOOLS, understandin to be cleaned premises Check;
g sanitized, and tools,
EQUIPMENT, and sanitized Essay Mini Lecture
the stored equipment, and Video
AND
knowledge, and premises.
PREMISES Clean the Interpretation Aids;
skills, and
(KP) kitchen area U Quick
attitudes Conceptualization
hygienically in Question
required in
accordance
maintaining with Individual draf
essay writing,
kitchen tools, food safety and with teache
comments fo
equipment, occupational improvement.
 and work health Visualization
premises. regulations

LO1.Classificati
on of
appetizers
PREPARE U LO1. Prepare a D Video / Communication
The learners The learners Differentiate
APPETIZERS range of Applying Demo Connection Independent
demonstrate LO2.Variety of independently between hot
(PA) appetizers Representation reading
an ingredients in prepares and cold
Presentatio Reasoning and
understandin preparing appetizers appetizers
LO2.Present a n proof Quiz as
g appetizers
range of Understanding,
the Prepare a
appetizers Check;
knowledge, variety
Essay
skills, and LO3. Nutritional of appetizers
LO3.Store Mini Lecture and
attitudes value
Appetizers Video
required in of appetizer Identify the
K
preparing fundamental of
Interpretation Aids
appetizers LO4. plating
Varieties of hot
Quick
and cold Present
Conceptualization
appetizers appetizers
Question
attractively
LO5. Methods
Individual draft
of Keep
essay writing, with
preparing appetizers
teacher comments
appetizers in appropriate
for improvement.
conditions to
maintain their
Visualization
freshness,
quality, and
taste

LO1.
Classification of
salads
according
PREPARE The learners The learners Identify the U LO1. Prepare a D Video / Communication
to ingredients Applying Demo Connection Independent
independently
SALAD AND demonstrate prepare components of variety of Representation reading
a Presentatio Reasoning and
DRESSING an LO2.Classificati salad and salads and n proof Quiz as
on of salad Understanding,
(SD) understandin dressing. dressings
Check;
g salads
Essay
according
he Identify the Mini Lecture and
LO2. Present a Video
to place in the
knowledge, factors to
variety of
meal K Interpretation Aids
skills, and consider in
salads and
LO3. Nutritional salad Quick
attitudes
dressings Conceptualization
values of salad preparation
required in Question
and dressing
preparing Individual draft
Identify the essay writing, with
appetizers.
LO3. Store salad teacher comments
LO4. different kinds
for improvement.
Components of of and dressing
Salads salad dressings Visualization

and their
LO5. Important ingredients
considerations
in
Present salads
salad
and dressings
preparation
attractively
LO6. Methods
of
Identify the
preparing salad
accompaniment
s of salads and
LO7. Kinds of
salad dressings
dressing and
Store
their ingredients
appetizers
 in appropriate
conditions to
maintain their
freshness,
quality, and
taste

Quarter 2
PREPARE The learners Variety of The learners Identify U LO1. Prepare a D Applying Video / Communication Independent
Demo Connection reading
SANDWICHES demonstrate ingredients in independently sandwich variety of Representation
prepare Presentatio Reasoning and Quiz as
(SW) an preparing component sandwiches
n proof Understanding,
sandwiches
understandin sandwiches Check;
g
Identify bread LO2. Present Essay Mini Lecture and
how to variety of Video
Classification of suited for
sandwiches
prepare Interpretation Aids
sandwiches sandwich
sandwiches
making Quick
LO3. Storing
Conceptualization
Components of sandwiches
K Question
the sandwich Suitable filling
Individual draft
and spreads essay writing, with
teacher comments
Types of bread for improvement.
suited for Portion and
Visualization
sandwiches control of
sandwiches and
Suitable filling their ingredients
and spreads for
each type of Present
PREPARE The learners U D Applying Video / Communication Independent
sandwich sandwiches Demo Connection reading
DESSERTS demonstrate The learners attractively Representation
Presentatio Reasoning and Quiz as
(PD) an Methods of independently n proof Understanding,
prepare Check;
understandin preparing Keep
g desserts sandwiches
sandwiches LO1. Prepare Essay Mini Lecture and
how to in appropriate desserts Video

prepare conditions to LO2. Plate/Present Interpretation Aids

desserts
desserts maintain their Quick
quality and K LO3. Storing Conceptualization
taste desserts Question

Individual draft
essay writing, with
teacher comments
for improvement.
Importance of
Importance of Visualization
dessert in a
desserts meal

Classifications Classify
of desserts

dessert and according to

their
types of
characteristics
ingredients
used

Varieties of
ingredients in Identify
preparing characteristics
of
desserts
Desserts

Methods of
Identify
preparing ingredients for
desserts desserts
prepare variety
Accompaniment of desserts and
s for desserts sauces using
Sanitary
practices
Safety and
hygienic
Identify dessert
practices in
accompaniment
storing desserts
s and hygienic
procedures

Identify factors
in plating and
presenting
desserts

Keep desserts
in
appropriate
conditions to
maintain their
quality and
taste
Performance Task:

For your performance task, make a vlog with a cooking content for 5 minutes, make sure you can show the ingredients you use in preparing salad and salad dressing. You act like
a chef in a restaurant. You will be given a time pressure to prepare and serve your salad and salad dressing. During your cooking vlog, a parent or guardian will have to observe you and
he/she has to fill out the form below.

1 2 3 4 5

SCORE (Needs Improvement) (Poor) (Average) (Good) (Exceptional)

Appearance Could not participate due to improper Dressed improperly; needed to make Dressed properly for activity, minor Dresses properly, hair Exceptionally neat, clean;
attire for kitchen; poor hygiene-dirty major modifications to attire, hair, and/ modifications to hair and/or hands restrained, and hands arrived ready to begin
fingernails, etc. or hands in order to participate in order to work in kitchen washed-no work
modifications
necessary before
beginning activity

Workstation Poor maintained work space during Work space not well-maintained during Maintained moderately-clean work Maintained clean work Maintained exceptionally
lab activity; cross contamination activity; needed coaching to remedy space; some threat of cross- space; avoided cross- clean and sanitary work
and/or unsanitary conditions present conditions contamination during lab activity contamination space throughout activity;
throughout activity no cross-contamination
or unsanitary conditions

Clean-Up Inspection shows no cleaning of Inspection shows poor cleaning of Inspection shows adequate Inspection shows Inspection shows clean
equipment, utensils, and/or surfaces; equipment, utensils, and/or surfaces; cleaning of equipment, utensils, clean equipment, equipment, utensils,
items were left unwashed items must be rewashed before future and/or surfaces; some utensils, and/or and/or surfaces; items
use disorganization in storage surfaces; items are are organized and stored
properly stored with care

Use of Media - The video does not clearly show The video shows incomplete content – The video shows proper content – The video shows The video shows proper
Content content – cleaning and/or performing other items are not cleaned and/or other all items are cleaned and/or all proper content – all content – all items are
tasks tasks are not performed tasks are performed items are cleaned cleaned and/or all tasks
and/or all tasks are are performed; with
performed; with voice-over, graphics and
additional voice-over proper editing
and graphics