Download Cmap TLE -10 Cookery and more Summaries Law in PDF only on Docsity!
OUR LADY OF LOURDES SCHOOL OF BAUAN, INC.
Excellent Education and Holistic Development
CURRICULUM MAP
SUBJECT: Technology and Livelihood Education UNIT/STRANDS: 3 rd^ Quarter
GRADE LEVEL: 10 AREA: COOKERY
UNIT TOPIC:
CONTENT
CONTENT
STANDARD
PERFORMANCE
STANDARD
PRIORITIZED
COMPETENCIES OR
SKILLS/ AMT LEARNING
GOALS
ASSESSMENT ACTIVITIES RESOURCES INSTITUTIONAL
CORE VALUES
Fourth
Quarter
PREPARE AND
COOK MEAT
(PCM)
The essential knowledge and opportunities to develop your skills and gained understanding in Preparing and cooking meat dishes Independently prepare and cook meat dishes
Offline Online
ACQUISITION
Power Competency LO 1. Perform mise en place 1.1. prepare the tools, equipment, ingredients, and other supplies based on the given recipe 1.2. prepare the tools, equipment, ingredients, and other supplies based on the given recipe LO 2. Cook meat cuts 2.1 identify the market forms and cuts of meat 2.2 prepare meat cuts according to the given recipe 2.3 prepare and use suitable marinades for a Formative Assessment (^) Discussio n Lecture Activities Performance Tasks Discussio n Lecture Activities Performance Tasks Online Quiz Shared Vlog Skills for a Lifetime in TLE 10 by Virginia C. Esmilla-Sercado Skills for a Lifetime in TLE 10 by Virginia C. Esmilla-Sercado
The students
show patience to
keep on working
in spite of
failures and
other difficulties
that they
encounter
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 LO4. Store meat 4.1 utilize quality trimmings and leftovers in storing meat 4.2 store fresh and croak-packed meat according to health regulations LO5. Evaluate the finished product 5.1 rate the finished products using rubrics Discussio n Lecture Activities Performance Tasks Discussio n Lecture Activities Performance Tasks Actual Demonstration Quiz Skills for a Lifetime in TLE 10 by Virginia C. Esmilla- Sercado Skills for a Lifetime in TLE 10 by Virginia C. Esmilla- Sercado PREPARE STOCKS, SAUCES AND SOUPS (SSS) Basic concepts and underlying theories in preparing stocks, sauces, and soups Prepares a variety of stocks, sauces, and soups used in different cultures. Power Competency LO 1. Prepare stocks for menu items 1.1 use ingredients and flavoring according to enterprise standards 1.2 produce variety of stocks according to enterprise standards LO 2. Prepare soups required for menu items 2.1 select and assemble correct ingredients in preparing soups, including stocks and garnishes 2.2 prepare variety soup recipes according Formative Assessment Lecture
Activities Quiz
Shared Vlog
Skills for a Lifetime in TLE 10 by Virginia C. Esmilla-Sercado
The students
show patience to
keep on working
in spite of
failures and
other difficulties
that they
encounter
M1. The students will
prepare and cook meat. M. The learner will prepare and cook stocks and sauces.
Guided
Generalizatio
n
Situational Analysis Skills for a Lifetime in TLE
10 by Virginia C. Esmilla-Sercado
The students
show patience to
keep on working
in spite of
failures and
other difficulties
that they
encounter
TRANSFER
T1. The learners are expected to execute the right procedure in preparing and cooking meat. The learners will keep on working in spite of the challenges in preparing and cooking meat. They will also understand the essence of preparing this dishes aesthetically without sacrificing its nutritive content.
T2. The learners will
be able to point out
the importance of
various ingredients in
diverse environment
in preparing stocks,
sauces and soup in
relation to real life
situation; they will
develop a deep sense
of appreciation in
every factor that
contribute to have a
meaningful life.
The learners are
Performance
Task
Scaffolding Skills for a Lifetime in TLE 10 by
Virginia C. Esmilla-Sercado
The students
show patience to
keep on working
in spite of
failures and
other difficulties
that they
encounter.
The students
shows love and
commitment
expected to
collaborate and
integrate the different
ingredients in order
to prepare a variety
of stocks, sauces and
soups.
The learners will put in mind the value of preserving what is present in order to help in conserving the resource.
