LEARNING
CONTENT STANDARD TIME TEACHING/LEARNING
LEARNING COMPETENCY TOPIC / CONTENT ASSESSMENT
ALLOTMENT ACTIVITIES
MODE
1. Principles of Lecture – Discussion/ Pen and Paper
The learners demonstrate LO 1. Prepare stocks for menu items preparing stocks 11th Week Actual Demonstration test/
an understanding basic 1.1 Use ingredients and flavoring 2. Classifications of Laboratory
concepts and underlying according to enterprise standards stocks
theories in preparing 1.2 Produce variety of stocks 3. Ingredients in
stocks, sauces, and soups according to enterprise standards preparing stocks
4. Types and uses of
convenience products
5. Methods of
preparing stocks
6. Suggested Projects:
6.1. White stock
6.2. Brown stock
1
LEARNING
CONTENT STANDARD TIME TEACHING/LEARNING
LEARNING COMPETENCY TOPIC / CONTENT ASSESSMENT
ALLOTMENT ACTIVITIES
MODE
The learners demonstrate LO 2. Prepare soups required for 7. Classifications of soups
an understanding basic menu items 8. Ingredients in preparing Lecture – Discussion/ Pen and Paper
concepts and underlying 2.1 Select and assemble correct soups Actual Demonstration test/
theories in preparing ingredients in preparing soups, 9. Techniques in Laboratory
stocks, sauces, and soups including stocks and garnishes presenting and evaluating
12th Week
2.2 Prepare variety soup recipes soups
according to enterprise standards 10. Suggested soup
2.3 Present and evaluate soup recipes
recipes in accordance with the 11. Garnishes for the
criteria presentation of soups
12. Techniques in
presenting and evaluating
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
2
LEARNING
CONTENT STANDARD TIME TEACHING/LEARNING
LEARNING COMPETENCY TOPIC / CONTENT ASSESSMENT
ALLOTMENT ACTIVITIES
MODE
LO 3. Prepare sauces required for
menu items
3.1 Classify various types of sauces 15. Classification of Sauces Lecture – Discussion/ Pen and Paper
The learners demonstrate and their corresponding 16. Ingredients in preparing 13th Week Actual Demonstration test/
an understanding basic 3.2 Prepare a variety of hot and sauces Laboratory
concepts and underlying cold sauces based on the required 17. Methods of preparing
theories in preparing menu items sauces
stocks, sauces, and soups 3.3 Identify the types of thickening 18. Types of thickening
agents and convenience products agents and convenience
used in preparing sauces products used in preparing
3.4 Use thickening agents and sauces
convenience products
appropriately
3.5 Evaluate sauces for flavor, color,
and consistency
3.6 Identify and deal with problems
in the preparation of sauces
3
LEARNING
CONTENT STANDARD TIME TEACHING/LEARNING
LEARNING COMPETENCY TOPIC / CONTENT ASSESSMENT
ALLOTMENT ACTIVITIES
MODE
19. Role of thickening Lecture – Discussion/ Pen and Paper
agents and convenience Actual Demonstration test/
The learners demonstrate LO 3. Prepare sauces required for 14th Week
products in the Laboratory
an understanding basic menu items
preparation of sauces
concepts and underlying 3.1 Classify various types of sauces
20. Criteria for evaluating
theories in preparing and their corresponding
sauces
stocks, sauces, and soups 3.2 Prepare a variety of hot and
21. Common problem in
cold sauces based on the required the preparation of sauces
menu items 22. Suggested project:
3.3 Identify the types of thickening Various type of sauces
agents and convenience products
used in preparing sauces
3.4 Use thickening agents and
convenience products
appropriately
3.5 Evaluate sauces for flavor, color,
and consistency
3.6 Identify and deal with problems
in the preparation of sauces
4
LEARNING
CONTENT STANDARD TIME TEACHING/LEARNING
LEARNING COMPETENCY TOPIC / CONTENT ASSESSMENT
ALLOTMENT ACTIVITIES
MODE
LO 1. Perform mise en pl ace 1. Tools, utensils, and 15th Week Lecture – Discussion/ Pen and Paper
1.1. clean, sanitize, and prepare equipment needed in egg Actual Demonstration test/
tools, utensils, and equipment preparation Laboratory
needed in preparing egg dished 2. Cleaning and sanitizing
1.2. identify an egg’s components tools and equipment
and its nutritive value 3. Nutritional value and
1.3. identify and prepare ingredients components of eggs
according to standard recipes 4. Characteristics of quality
fresh eggs
5. Ingredients for egg
dishes
5
LEARNING
CONTENT STANDARD TIME TEACHING/LEARNING
LEARNING COMPETENCY TOPIC / CONTENT ASSESSMENT
ALLOTMENT ACTIVITIES
MODE
LO 2. Prepare and cook egg dishes
6. Market forms of egg 16th Week Lecture – Discussion/ Pen and Paper
2.1 identify the market forms of eggs
7. Uses of eggs in culinary Actual Demonstration test/
2.2 explain the uses of eggs in
arts Laboratory
culinary arts
8. Varieties of egg dishes
2.3 cook egg dishes in accordance
9. Factors for consideration
with the prescribed salad
in presenting egg dishes:
9.1 Plating
LO 3. Present egg dishes
9.2 Garnishing
3.1 select suitable plates according
9.3 Side dishes 12 OHS
to standards
3.2 present egg dishes hygienically
and attractively using suitable
garnishing and side dishes
sequentially within the required time
frame
6
LEARNING
CONTENT STANDARD TIME TEACHING/LEARNING
LEARNING COMPETENCY TOPIC / CONTENT ASSESSMENT
ALLOTMENT ACTIVITIES
MODE
The learners demonstrate LO 1. Perform mise en place 1. Principles of preparing 17th Week Lecture – Discussion/ Pen and Paper
an understanding 1.1. identify ingredients according vegetables Actual Demonstration test/
preparing and cooking to standard recipe 2. Characteristics of Laboratory
vegetable dishes 1.2. prepare ingredients according quality vegetables
to a given recipe, required form, and 3. Thawing frozen
timeframe vegetable
1.3. thaw frozen ingredients and 4. Market forms of
wash raw vegetables following vegetables
standard procedures 5. Factors in the selection
of vegetables used for
culinary arts
6. Methods of cooking
vegetables dishes
7
LEARNING
CONTENT STANDARD TIME TEACHING/LEARNING
LEARNING COMPETENCY TOPIC / CONTENT ASSESSMENT
ALLOTMENT ACTIVITIES
MODE
The learners demonstrate LO 2. Prepare vegetable dishes 7. Preparation of sauces Lecture – Discussion/ Pen and Paper
and accompaniment for 18th Week
an understanding 2.1 identify market forms of Actual Demonstration test/
preparing and cooking vegetables serving vegetable dishes Laboratory
vegetable dishes 2.2 select various kinds of 8. Suggested projects:
vegetables according to a given Various vegetable dishes
menu 9. Presentation of
2.3 cook variety of vegetable prepared vegetables
dishes following appropriate cooking dishes
methods to preserve optimum 10. Factors in plating
quality and nutrition vegetable dishes
2.4 prepare suitable sauces and
accompaniment in serving
vegetable dishes
LO 3. Present vegetable dishes
3.1 present vegetable recipes with
appropriate sauces and
accompaniments
8
LEARNING
CONTENT STANDARD TIME TEACHING/LEARNING
LEARNING COMPETENCY TOPIC / CONTENT ASSESSMENT
ALLOTMENT ACTIVITIES
MODE
The learners demonstrate LO 1. Perform mise en place 1. Tools, equipment, Lecture – Discussion/ Pen and Paper
19th Week
an understanding how to 1.1 clean, sanitize, and prepare and utensils needed in Actual Demonstration test/
prepare desserts tools, utensils, and equipment based Laboratory
preparing deserts
on the required tasks
2. Importance of
1.2 identify ingredients according to
the given recipe desserts
1.3 identify culinary terms related to 3. Classifications of
sandwiches identify dessert and their
type/classification of sandwiches characteristics
4. 4. Varieties of
ingredients in preparing
desserts
5. Methods of
preparing desserts
9
LEARNING
CONTENT STANDARD TIME TEACHING/LEARNING
LEARNING COMPETENCY TOPIC / CONTENT ASSESSMENT
ALLOTMENT ACTIVITIES
MODE
The learners demonstrate LO 2. Prepare a variety of 6. Sauces for desserts Lecture – Discussion/ Pen and Paper
20th Week
an understanding how to sandwiches 7. Suggested Projects: Actual Demonstration test/
prepare desserts 2.1 Identify sandwich component 7.1. Fruit dessert Laboratory
2.2 Identify bread suited for 7.2. Cream dessert
sandwich making 7.3. Frozen dessert
2.3 Suitable filling and spreads 7.4. Hot dessert
2.4 Select and prepare glazes/sweet 8. Accompaniments for
sauces desserts 9. Factors and
2.5 Prepare sandwiches using techniques in plating and
sanitary practices presenting deserts
9.1. Color
9.2. Texture
9.3. Height
9.4. Flavor
9.5. Balance
10
REFERENCES:
Payne, June et.al (2010). Thesis; Introduction to Food service, South Asia, Pearson Education PTE. LTD,
Wayne, Gisslen, (2007). Professional Cooking, John Wiley & Sons Inc.
De Leon, Gatchalian, M. S.Y., Introduction to Food Technology pp. 336-374
Chavez, Libia L., et.al., (2006). Basic Foods for Filipinos, 4th edition.
De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 495-500
Sandoval, Maria Teresa G., (1993). Culinary Arts 3 and 4, pp. 85-86.
De leon, Sonia Y., Ph. D. et al, (1999). Basic Foods for Filipinos 3rd Edition, pp. 420-429
Llgas, Avelina I., et al., Home Technology Food Management and Service I, pp. 62-63.
De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 420432.
Lewis, Dora S., et al., (1955). Family Meals and Hospitality, pp. 41-48.
De Guzman, Ines Alcantara, Suratos, Ceasar P., Technology and Home Economics Third Year, pp 86 -89.
Saint Bernadette Publications, INC. 1997
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