TOP ACHIEVERS PRIVATE SCHOOL, INC.

Alicia; Cauayan; Santiago; Sta. Ana; Roxas; Solano; Ilagan

“The School of the Future”

CURRICULUM MAP
SUBJECT: TLE DATE SUBMITTED: JULY 10, 2023
GRADE LEVEL: 9 DATE REVIEWED: JULY 17, 2023
CURRICULUM YEAR: 2023-2024 NAME OF TEACHER: APRIL GRACE A. CASTRO
 CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

Introduction The learner demonstrates an The learners: The learners:

1. Core concepts in cookery understanding of: - Independently demonstrate 1. Explain core in cookery
2. Relevance of the course - Core concepts and core competencies in cookery 2. Discuss the relevance of the course
3. Career opportunities underlying theories in as prescribed in the TESDA 3. Explore opportunities for a career
cookery lessons Training Regulation cookery
CONCEPT REVIEW
PERSONAL ENTREPRENEURIAL COMPETEENCIES- PECs
1. Dimensions of Personal - The dimensions and - Recommend specific LO 1. Assess Personal Entrepreneurial TLE_PE
Entrepreneurial competencies characteristics of PECs strategies to improve “weak” Competencies CS9-0k-1
(PECs) areas and sustain “strong”
1.1 three clusters of PECs areas in their PECs 1.1 explain dimensions/clusters of PECs
(achievement, planning, and power and the different characteristics traits per
clusters) cluster
1.2 characteristics 1.2 evaluate one’s PECs
2. Assessment of PECs

BUSINESS ENVIRONMENT AND MARKET (EM)

1. Factors in the business environment - The different factors - Analyze how factor influence LO2. Understand the business TLE_E
2. Identifying business opportunities that influence the the business environment environment and business ideas M-0k-1
business environment - Relate experience in
generating business ideas or 2.1 explain how different factors influence
identifying business the business environment
opportunities 2.2explain procedure 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 equipment to be - The knowledge, skills, - Independently maintain clean LO1. Clean, sanitize, and store kitchen TLE_HE
cleaned, sanitized, and stored and attitudes required in kitchen tools, equipment, and tools and equipment CK9KP-
1.1 cutting tools and equipment maintaining kitchen premises Ib-2
1.2 measuring tools and equipment tools, equipment, and 1.1 recognize kitchen tools and equipment
1.3 mixing tools and equipment work premises to be cleaned and sanitized
1.4 top-of-the-range equipment 1.2 identify the chemicals to be utilized in
1.5 baking tools and equipment cleaning and sanitizing kitchen tools and
2. Types of chemicals used in equipment
cleaning and sanitizing kitchen 1.3 prepare cleaning agents in accordance
tools and equipment with manufacturer’s instructions
 3. Methods of cleaning and sanitizing 1.4 clean and sanitize kitchen tools in
kitchen tools and equipment accordance with prescribed standards
4. Proper dishwashing techniques 1.5 store cleaned kitchen tools and
5. Techniques in storing clean kitchen equipment safely in the designated space
tools and equipment
- -
6. Surfaces to be cleaned LO2. Clean and sanitize kitchen
6.1 walls premises
6.2 floors
6.3 shelves 2.1 recognize kitchen premises to be
6.4 benches and work surfaces cleaned and sanitized
6.5 cooking equipment and 2.2 classify and described the uses of
appliances cleaning agents
6.6 cold storage equipment 2.3 clean the kitchen area hygienically in
6.7 storerooms and cupboards accordance with food safety and
7. Types and uses of cleaning agents occupational health regulations
on the required tasks 2.4 clean surfaces without damaging
7.1 specifications properly and adversely affecting health
7.2 usage instructions 2.5 use cleaning agents in sanitizing kitchen
7.3 methods of mixing premises safely
7.4 precautionary measures 2.6 follow cleaning schedule based on
8. Sanitation procedures enterprise procedure
9. Cleaning schedules 2.7 follow safety and first aid procedures

PREPARE APPETIZER (PA)

KKMM
1. Identification of tools and - The knowledge, skills, - Independently prepares LO1. Perform mise en place TLE_HE
equipment needed attitudes required in appetizer CK9PA-
2. Tools, sanitizing, and utensils preparing appetizers 1.1 identify the tools and equipment needed Ic-3
needed in preparing appetizers in the preparation of appetizer
3. Cleaning, sanitizing, and preparing 1.2 clean, sanitize, and prepare tools,
tools and utensils to be used utensils, and equipment based on the
4. Classification of appetizers required tasks
5. Variety of ingredients in preparing 1.3 classify appetizer recipe
appetizers
6. Nutritional value of
 7. Varieties of hot and cold appetizers LO2. Prepare a range of appetizers TLE_HE
8. Methods of preparing appetizer CK9PA-
9. Suggested projects 2.1 differentiate between hot and cold Ic-3
/L;L appetizer
\ 2.2 prepare a variety of appetizer
2.3 evaluate the finished product
9.1 canapés 2.4 rate the finished product using rubric
9.2 Hors d’ouevres 2.5 follow workplace safety procedure
9.3 Fruit appetizer
9.4 Vegetable appetizers
9.5 etc
10. Occupational health and Safety
(OHS)
11. Fundamentals of platting LO3. Present a range of appetizer TLE_HE
12. Accompaniments of appetizer CK9PA-
13. Occupational Health and Safety 3.1 identify the fundamentals of platting Ii-5
3.2 identify the accompaniment of appetizer
3.3 present appetizers attractively
3.4 observe sanitary practices in presenting
appetizers
14. Principles and techniques in storing LO4. Store appetizer TLE_HE
appetizer CK9PA-
15. Safety and hygienic practices 4.1 utilize quality trimmings Ij-6
4.2 keep appetizer in appropriate conditions
to maintain their freshness, quality, and
taste

PREPARE SALAD AND DRESSING (SD)

1. Tools, equipment, and utensils - Knowledge, skills, and - Independently prepare salad LO1. Perform mise en place TLE_HE
needed in preparing salad and attitudes required in and dressing CK9SD-
dressing preparing appetizer 1.1 identify tools and equipment needed in IIa-7
2. Classification of salad the preparation of salad and dressing
3. Classifications of salad according 1.2 clean, sanitize, and prepare tools,
to place in the meal utensils, and equipment based on the
4. Nutritional value of salad and requirement tasks
dressing 1.3 identify ingredients according to the
given recipe
1.4 prepare ingredients based on the
required form and time frame
5. Components of salads LO2. Prepare a variety of salads and TTLE_H
6. Importance of salads dressings ECK9SD
 7. Tools and equipment needed in -IIb-g-8
salad making 2.1 identify the components of salad
8. Methods of preparing salad 2.2 identify the factors to consider in salad
9. Kinds of salad dressing and their preparation
ingredients 2.3 select and use correct equipment in
preparing salads and dressing
2.4 prepare a variety of salad
2.5 identify the different kinds of salad
dressing and their ingredients
2.6 prepare salad dressing
2.7 follow workplace safety procedure
10. Factors and technique \s in LO3. Present a variety of salads and TLE_HE
presenting salads and dressings dressings CK9SD-
11. Factors to consider in plating and IIh-i-9
presenting salads 3.1 presents salads and dressing attractively
11.1 Balance 3.2 observe sanitary practices in presenting
11.2 Harmony salad and dressing
11.3 Height 3.3 identify the accompaniments of salad
11.4 Color and dressing
11.5 Texture 3.4 rate the finished products using rubrics
12. Accompaniment of salads
13. Safe and hygienic practices in LO4. Store salad and dressing TLE_HE
storing salads and dressings CK9SD-
14. Temperature required in storing 4.1 Utilize quality trimmings IIj-10
salads and dressings 4.2 store appetizers in conditions to
maintain their freshness, quality, and taste

PREPARE SANDWICHES

1. Tools, equipment, and utensils - How to prepare - Independently prepare LO1. Perform mise en place TLE_HE
needed in preparing sandwiches sandwiches sandwiches CK9SW-
2. Variety of ingredients in preparing 1.1 clean, sanitize, and prepare tool, IIIa-11
sandwiches utensils, and equipment based on the
3. Common culinary/industry terms required tasks
used with regard to sandwiches 1.2 identify ingredients according to the
4. Classification of sandwiches given recipe
1.3 identify culinary terms related to
sandwiches
Identify type/classification of sandwiches
5. Components of the sandwich LO2. Prepare a variety of sandwiches TLE_HE
6. Types of bread suited for CK9SW-
sandwiches 2.1 Identify sandwich component IIIb-g-12
 7. Suitable filling and spreads for 2.2 Identify bread suited for sandwich
each type of sandwich making
8. Methods of preparing sandwiches 2.3 Suitable filling and spreads
9. Suggested projects: 2.4 Select and prepare glazes/sweet sauces
9.1 Hot sandwich 2.5 prepare sandwiches using sanitary
9.2 Cold sandwich practices
9.3 Open-faced sandwiches
9.4 Rolled sandwich
9.5 Stuffed sandwichs
9.6 etc
10. Portion control of sandwich and its LO3. Present a variety of sandwiches TLE_HE
ingredients CK9SW-
11. Creative sandwich preparation and 3.1 Portion and control of sandwiches and IIIh-i-13
presentation their ingredients
11.1 Balance 3.2 Present a sandwich attractively
11.2 Height
11.3 Texture
11.4 Flavor
11.5 Color
12. Safe and hygienic practices in LO4. Storing sandwiches TLE_HE
storing sandwiches CK9SW-
13. Required temperature in storing 4.1 Store sandwiches IIIj-14
sandwiches 4.2 Keep sandwiches in appropriate
conditions to maintain their quality and
taste

PREPARE DESSERT (PD)

1. Tools, equipment and utensils LO1. Perform mise en place TLE_HE

needed in preparing dessert K9PD-
2. Importance of dessert 1.1 Identify tools and equipment needed in Iva-15
3. Classifications of dessert and their preparing dessert
characteristics 1.2 Importance of dessert in a meal
1.3 Classify desserts according to types of
ingredients used
1.4 Identify characteristics of dessert
4. Varieties of ingredients in LO2. Prepare desserts TLE_HE
preparing desserts CK9PD-
5. Methods of preparing dessert 2.1 identify ingredients for desserts IVb-f-16
6. Sauces for desserts 2.2 Select and prepare sweet sauces
7. Suggested projects: 2.3 Prepare a variety dessert and sauces
7.1 Fruit dessert using sanitary practices
 7.2 Cream dessert 2.4 Follow workplace safety procedures
7.3 Frozen dessert
7.4 Hot dessert
7.5 Etc

8. Accompaniment for desserts LO3. Plate/Present desserts TLE_HE

9. Factors and techniques in plating CK9PD-
and presenting deserts 3.3 Identify dessert accompaniments and IVg-17
9.1 Color hygienic procedures
9.2 Texture 3.4 Present dessert attractively
9.3 Height 3.5 Identify factors in plating and
9.4 Flavor presenting desserts
9.5 Balance
10. Safety and hygienic practices in LO4. Storing desserts TLE_HE
storing desserts CK9PD-
11. Required temperature in storing 4.1 Keep desserts in appropriate conditions IVh-18
dessert to maintain their quality and taste

PACKAGE PREPARED FOOD STUFF (PF)

1. Functions of food packaging and its LO1. Select packaging materials TLE_HE
importance CK9PF-
2. Types of packaging materials 1.1 Define packaging, its importance and IVi-19
functions
1.2 Select packaging materials in
accordance with enterprise standards
3. Safety procedures in packaging LO2. Package food items TLE_HE
food CK9PF-
4. Methods of food packaging 2.5 package food items in compliance with IVj-20
5. Labelling of packaged food occupational Health and Safety Procedure
2.6 Adopt appropriate packaging method
according to enterprise standards
2.7 Label food according to industry
standards

CONTENT CONTENT PERFORMANCE LEARNING COMPETENCIES CODE

STANDARD STANDARD
Introduction The learners demonstrate The learners: The learners :
1. Concepts in cookery an understanding of : - apply core competencies - explain concepts in cookery
2. Relevance of the course - core concepts and in cookery as prescribed in - discuss the relevance of the course
3. Career opportunities principles in cookery the TESDA Training - explore career opportunities in cookery
 Regulation
PERSONAL ENTREPRENEURIAL COMPETEENCIES- PECs
1. Assessment of Personal Competencies - Ones PECs on - independently create a LO 1. Develop and strengthen PECs needed in TLE_PECS10-0k-1
and Skills (PECs) vis-à-vis a practicing cookery plan of action that Cookery
entrepreneur/employee in a province. strengthens/ further 1.1 identify areas for improvement, development,
1.1. Characteristics develops one’s PECs in and growth
1.2. Attributes cookery 1.2 align one’s PECs according to his/her
1.3. Lifestyle business/career choice
1.4. Skills 1.3 create a plan of action that ensures success of
1.5. Traits his/her business/career choice
2. Analysis of PECs in relation to a
practitioner
3. Application of PECs to the chosen
business/career
BUSINESS ENVIRONMENT AND MARKET (EM)
1. Product development - the environment and - independently create a LO 1. Develop a product/ service in Cookery TLE _10EM-0k-1
2. Key concepts in product development market in cookery in business vicinity map 1.1. identify what is of “value” to the customer
3. Finding value one’s reflective of a potential 1.2. identify the customer
4. Innovation town/municipality cookery market in the 1.3. explain what makes a product unique and
4.1. Unique Selling locality/town competitive
Proposition (USP) 1.4. apply creativity and innovative techniques to
develop marketable product
1.5. employ a Unique Selling Proposition (USP) to
the product/service
5. Selecting a business Idea - - LO 2. Select A Business Idea Based on the TLE_HECG10EM-
6. Key concepts in selecting a business idea Criteria and Techniques Set Ik-2
6.1. Criteria 2.1 enumerate various criteria and steps in
6.2. Technique selecting a business idea
2.2 apply the criteria/steps in selecting a viable
business idea
2.3 determine a business idea based on the
criteria/techniques set
7. Branding LO 3. Develop a brand for the product
3.1 identify the benefits of having a good 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 appealing product brand
QUARTER 1
LESSON 1 PREPARE EGG DISH (ED)
1. Tools, utensils, and equipment needed in - - LO 1. Perform Mise En Place TLE_HECK10ED-
egg preparation 1.1. clean, sanitize, and prepare tools, utensils, and Ia-1
2. Cleaning and sanitizing tools and equipment needed in preparing egg dished
equipment 1.2. identify an egg’s components and its nutritive
3. Nutritional value and components of value
eggs 1.3. identify and prepare ingredients according to
4. Characteristics of quality fresh eggs standard recipes
5. Ingredients for egg dishes

6. Market forms of egg LO 2. Prepare and Cook Egg Dishes TLE_HECK10ED-

7. Uses of eggs in culinary arts 8. Varieties 2.1 identify the market forms of eggs 1b-d-2
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

11. Factors for consideration in presenting LO 3. Present Egg Dishes TLE_HECK10ED-

egg dishes: 3.1 select suitable plates according to standards Ie-3
11.1 Plating 3.2 present egg dishes hygienically and
11.2 Garnishing attractively using suitable garnishing and side
11.3 Side dishes dishes sequentially within the required time frame
12 OHS

13 Evaluation of the finished product using LO 4. Evaluate the Finished Product TLE_HECK10ED-
rubrics 4.1 rate the finished products using rubrics Ie-4
PREPARE CEREALS and STARCH DISHES (CD)
1. Tools and equipment needed - Preparing and - independently prepare and LO1. Perform Mise En Place TLE_HECK10CD-
2. Quality of cereals and starch dishes cooking cereals and cook cereals and starch 1.1. prepare the tools, equipment, and ingredients If-5
3. Nutritional value and components of starch dishes dishes based on prescribed standards
cereals and starch 1.2. determine the sources and kinds of starch and
4. Food sources and kinds of starch and cereals
cereals 1.3. identify the ingredients in the preparation of
5. Ingredients for starch and cereal dishes various types of starch and cereal
6. Methods of cooking starch and cereal - - LO2. Prepare Starch and Cereal Dishes TLE_HECK10CD-
dishes 2.1 cook various types of starch and cereal dishes Ig-i-6
7. Preparation of sauces and 2.2 prepare sauces and accompaniments of
accompaniments for starch and cereal selected starch and cereal products
dishes 2.3 follow safety and hygienic practices while
8. Safety and hygienic practices in the working in the kitchen
kitchen
9. Suggested projects: Cereal and starch
dishes
10. Factors to consider in presenting starch - - LO 3. Present Starch and Cereal Dishes TLE_HECK10CD-
and cereal dishes 3.1 present starch dishes with suitable plating and Ij-7
10.1. Plating garnishing according to standards
10.2. Garnishing
10.3. Sauces
10.4. Accompaniments
11. Techniques for storing starch and cereal - - LO4. Storing Starch and Cereal Dishes TLE_HECK10CD-
dishes 1 4.1 store starch and cereal at appropriate Ij-8
2. FIFO 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 vegetable - Preparing and - independently prepare and LO 1. Perform Mise En Place TLE_HECK10VD-
2. Characteristics of quality vegetables cooking vegetable cook vegetable dishes 1.1. identify ingredients according to standard IIa-9
3. Thawing frozen vegetables dishes recipe
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 vegetables - - LO 2. Prepare Vegetable Dishes TLE_HECK10VD-
5. Factors in the selection of vegetables 2.1 identify market forms of vegetables IIb-c-10
used for culinary arts 2.2 select various kinds of vegetables according to
6. Methods of cooking vegetables dishes a given menu
7. Preparation of sauces and 2.3 cook variety of vegetable dishes following
accompaniment for serving vegetable appropriate cooking methods to preserve optimum
dishes quality and nutrition
8. Suggested projects: Various vegetable 2.4 prepare suitable sauces and accompaniment in
dishes serving vegetable dishes

9. Presentation of prepared vegetables - - LO 3. Present Vegetable Dishes TLE_HECK10VD-

dishes 3.1 present vegetable recipes with appropriate IId-11
10. Factors in plating vegetable dishes sauces and accompaniments
11. Techniques in storing and vegetables - - LO 4. Store Vegetables TLE_HECK10VD-
12. FIFO 4.1 store vegetables based on the prescribed IId-12
13. Safety and hygienic practices in the location and temperature
laboratory kitchen 4.2 demonstrate vegetable storage in accordance
with FIFO operating procedures
4.3 follow standard safety and hygiene procedures

14. Evaluation of the finished product using - - LO 5. Evaluate the Finished Product TLE_HECK10VD-
rubrics 5.1 rate the finished products using rubrics IId-13

LESSON 2. PREPARE AND COOK SEAFOOD DISHES (PC)

1. Types of Seafood - Preparing and - independently prepares LO 1. Perform Mise en Place TLE_HECK10PC-
1.1. Shellfish cooking seafood and cooks seafood dishes 1.1. prepare the kitchen tools, equipment, and IIe-14
1.2. Fin fish dishes ingredients based on required standards
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
2.2. Body shape 1.3. assemble ingredients according to recipes,
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
3. Market forms of fish and fish products
4. Fish cuts
5. Composition and nutritive value of fish
6. Processing Fish
6.1. Scaling
6.2. Cutting of tails and
Fins
6.3. Eviscerating
6.4. Cleansing
6.5. Canning
7. Methods in thawing frozen ingredients 8. - - LO 2. Handle Fish and Seafood TLE_HECK10PC-
OHS 2.1 handle seafood hygienically IIf-15
2.2 thaw frozen seafood correctly to ensure
maximum quality and maintain nutritional value
9. Principles of cooking fish and sea food - - LO 3. Cook Fish and Shellfish TLE_HECK10PC-
dishes 3.1 clean, cut, and fillet seafood IIgi-16
10. Dry-heat cookery 3.2 prepare ingredients according to a given
11. Moist-heat cookery recipe
12. Variety of shellfish and fish dishes 3.3 demonstrate various methods of cooking fish
and shellfish
13. Presentation of fish and seafood dishes - - LO 4. Plate/Present Fish and Seafood TLE_HECK10PC-
14. Plating 4.1 prepare and present fish and seafood dishes IIj-17
15. Garnishing 4.2 perform guidelines in serving fish and seafood
16. Guidelines in serving fish and seafood dishes
dishes
17. Factors in storing and handling seafood - - LO 5. Store Fish and Seafood TLE_HECK10PC-
18. Storage requirements for fish 5.1 ensure that trimmings, fish, and seafood are IIj-18
19. Minimization techniques in relation to stored hygienically
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
20. Evaluation of the finished product - - 20. Evaluation of the finished product TLE_HECK10PC-
IIj-19
QUARTER 3
LESSON 1. PREPARE STOCKS, SAUCES AND SOUPS (SSS)
1. Principles of preparing stocks - Basic concepts and - prepares a variety of LO 1. Prepare Stocks for Menu Items TLE_HECK10SSS-
2. Classifications of stocks underlying theories stocks, sauces, and soups 1.1 use ingredients and flavoring according to IIIa-20
3. Ingredients in preparing stocks in preparing stocks, used in different cultures enterprise standards
4. Types and uses of convenience products sauces, and soups 1.2 produce variety of stocks according to
5. Methods of preparing stocks enterprise standards
6. Suggested Projects:
6.1. White stock
6.2. Brown stock
7. Classifications of soups - - LO 2. Prepare Soups Required for Menu Items TLE_HECK10SSS-
8. Ingredients in preparing soups 2.1 select and assemble correct ingredients in IIIb-21
9. Techniques in presenting and evaluating preparing soups, including stocks and garnishes
soups 2.2 prepare variety soup recipes according to
10. Suggested soup recipes enterprise standards
11. Garnishes for the presentation of soups 2.3 present and evaluate soup recipes in
12. Techniques in presenting and evaluating accordance with the criteria
soups
13. Criteria in presenting and evaluating
soup recipes (e.g. right 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 Required for Menu TLE_HECK10SSS-
16. Ingredients in preparing sauces Items IIIc-22
17. Methods of preparing sauces 3.1 classify various types of sauces and their
18. Types of thickening agents and corresponding
convenience products used in preparing 3.2 prepare a variety of hot and cold sauces based
sauces from the required menu items
19. Role of thickening agents and 3.3 identify the types of thickening agents and
convenience products in the preparation of convenience products used in preparing sauces
sauces 3.4 use thickening agents and convenience
20. Criteria for evaluating sauces products appropriately
21. Common problem in the preparation of 3.5 evaluate sauces for flavor, color, and
sauces consistency
22. Suggested project: Various type of 3.6 identify and deal with problems in the
sauces preparation of sauces
23. Methods of storing and reheating - concepts and - independently LO 4. Store and Reconstitute Stocks, Sauces, TLE_HECK10SSS-
stocks, sauces, and soups principles in storing demonstrates and Soups IIId-23
24. OHS and reheating stocks, competencies in storing 4.1 maintain optimum quality and freshness of
sauces, and soups and reheating stocks, stocks, sauces, and soups
sauces, and soups 4.2 reconstitute stocks, sauces, and soups
25. Evaluation of the finished product using - - LO5. Evaluate the Finished Product TLE_HECK10SSS-
rubrics 5.1 rate the finished products using rubrics IIId-24

LESSON 2. PREPARE POULTRY AND GAME DISHES (PGD)

1. Preparation of poultry for cooking - Basic concept and - prepare a variety of poultry LO 1. Performs Mise En Place TLE_HECK10PGD-
1.1. Slaughter and bleeding underlying theories and game dishes found in 1.1. prepare the tools, equipment, and ingredients IIIe-25
1.2. Scalding in preparing poultry different cultures based on standards
1.3. Defeathering and game dishes 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. Types and causes of food spoilage and - - LO 2. Cook Poultry and Game Bird Dishes TLE_HECK10PGD-
cross- contamination 2.1 prepare poultry IIIf-h-26
5. Methods of cooking poultry and game hygienically to minimize risk of food spoilage and
birds cross- contamination
5.1. Dry-heat cookery 2.2 cook various poultry and game bird dishes
5.2. Moist-heat cookery appropriately
6. Nutritional value of poultry and game
bird dishes
7. Factors in presenting/plating poultry and - - Lo 3. Plate/Present Poultry and Game Bird TLE_HECK10PGD-
game-bird dishes Dishes IIIi-27
8. Types of service ware 3.1 identify the type of service ware to be utilized
9. Plating in serving poultry and gamebird dishes
10. Garnishing 3.2 present plated poultry and game-bird dishes
11. Sauces with appropriate sauces, garnishes, and
12. Accompaniment accompaniment
13. Techniques in storing poultry and game - - LO 4. Store Poultry and Game Bird TLE_HECK10PGD-
bird 4.1 store and maintain poultry and game bird IIIj-28
according to standards
14. Evaluation of the finished product using - - LO 5. Evaluate the Finished Product TLE_HECK10PGD-
rubrics 5.1 rate the finished products using rubrics IIIj-29
QUARTER 4
LESSON 1 - PREPARE AND COOK MEAT (PCM)

1. Principles in meat preparation - preparing and - independently prepare and LO 1. Perform Mise En Place TLE_HECK10PCM-
2. Market forms of meat cooking meat dishes cook meat dishes 1.1. prepare the tools, equipment, ingredients, and IVa-30
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
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

-
7. Variety of meat dishes - - LO 2. Cook Meat Cuts TLE_HECK10PCM-
8. Methods of cooking meat 2.1 identify the market forms and cuts of meat IVb-g-31
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
9. Cooking specialty cuts variety of meat cuts
10. Cooking frozen meat 2.4 identify appropriate cooking methods for meat
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
12. Methods of presenting meat dishes - - LO3. Present meat dishes TLE_HECK10PCM-
13. Plating 3.1 present meat dishes aesthetically, based on IVh-32
14. Garnishing classical and cultural standards
15. Portion control for cooked meat 3.2 select suitable plate according to standard in
serving meat dishes
3.3 present meat dishes hygienically and
sequentially within the required timeframe
16. Techniques in storing meat - - LO4. Store Meat TLE_HECK10PCM-
4.1 utilize quality trimmings and leftovers in IVi-33
storing meat
 4.2 store fresh and cryovial-packed meat
according 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
17. Evaluation of the finished product using - - Lo5. Evaluate the Finished Product TLE_HECK10PCM-
rubrics 5.1 rate the finished products using rubrics IVj-34