Republic of the Philippines

Department of Education
Region VI – Western Visayas
Division of Sagay City
Sagay National High School
TECHNOLOGYAND HOME ECONOMICS DEPARTMENT

Most Essential Learning Competency

Grade 9-Cookery (STVEP)

Week of
the Lesson
Quarter exemplar/learning Link Available
Most essential learning competencies Assessment
/ resources available
Grading
Period
Quarter1…Prepare Pastry Products
LO 1. Perform mise en place worksheets
https://www.slideshare.net/gracejoy08/baking-tools-and-
1.1 clean, sanitize, and prepare tools, utensils, and CBLM written test
equipment-50122483
task sheets
Week 1 equipment LM BPP
1.2Select, measure and weigh required ingredients Info sheets prepared https://www.youtube.com/watch?v=0v-ulU_mi7o summative
according to recipe or production requirements Curriculum Guide test
1.3 clean, sanitize, and prepare tools, utensils, and https://www.youtube.com/watch?v=o8AXullC95M
equipment based on the required tasks
LO 2. Prepare pastry products https://slideplayer.com/slide/5957894/
Week 2 1.1. Prepare variety of pastry products according to standard CBLM https://slideplayer.com/slide/798221/
worksheets
Week 3 mixing procedures/formulation/ recipes and desired product LM BPP written test
characteristics Info sheets prepared task sheets
https://www.youtube.com/watch?v=Mggdhvtb2g8
1.2. . Bake pastry products according to techniques and Curriculum Guide summative
appropriate conditions; and enterprise requirement and test
https://www.youtube.com/watch?v=tzSEfVdxRDw
standards
1.3. Use appropriate equipment according to required pastry https://www.youtube.com/watch?v=jfEKGJf17sU
products and standard operating procedures

Psh2020
 Republic of the Philippines
Department of Education
Region VI – Western Visayas
Division of Sagay City
Sagay National High School
TECHNOLOGYAND HOME ECONOMICS DEPARTMENT

1.4 Select required oven temperature to bake goods in

accordance with the desired characteristics, standards recipe
specifications and enterprise practices
Week 4 LO 3. Decorate, Present and Store Pastry products LM BPP worksheets
CBLM https://www.youtube.com/watch?v=YPntzR1EYXo written test
Week 5 3.1 Prepare a variety of fillings and coating/icing, glazes and
decorations for pastry products according to standard Info sheets prepared task sheets
recipes, enterprise standards and/or customer preferences Curriculum Guide summative
https://www.slideshare.net/NikkaJeanOrbes1/presenting-
3.2 Fill and decorate pastry products, where required and test
serving-and-storing-baked-products
appropriate, in accordance with standard recipes and/or
enterprise standards and customer preferences https://www.youtube.com/watch?v=IVaz1gx-aCM
3.3 Finish pastry products according to desired product
characteristics
3.4 Present baked pastry products according to established
standards and procedures
3.5 Store pastry products according to established standards
and procedures
3.6 Select packaging appropriate for the preservation of
product freshness and eating characteristics
Week 6 LO 1. Prepare,Present and store bakery products
https://www.youtube.com/watch?v=TSV0Zgm-ybM
Week 7 1.2 Prepare a variety of bakery products according to CBLM worksheets
standard mixing procedures/ formulation/ recipes and LM BPP written test
https://www.youtube.com/watch?v=f5UA839bsnI
desired product characteristics Info sheets prepared task sheets
1.3 Use appropriate equipment according to required bakery Curriculum Guide https://www.youtube.com/watch?v=X1vSF67A7lg summative
products and standard operating procedures test
1.4 Bake bakery products according to techniques and
appropriate conditions
1.5 Select required oven temperature to bake goods in

Psh2020
 Republic of the Philippines
Department of Education
Region VI – Western Visayas
Division of Sagay City
Sagay National High School
TECHNOLOGYAND HOME ECONOMICS DEPARTMENT

accordance with the desired characteristics, standards recipe

specifications
Culminating activity and periodical test
Quarter 2 . PREPARE VEGETABLES DISHES (VD)/ PREPARE AND COOK SEAFOOD DISHES (PC)
LO 1. Prepare sponge, cakes and petits fours
Week 1 1.1 Select, measure and weigh ingredients according to recipe CBLM worksheets
requirements, enterprise practices and customer practices https://www.youtube.com/watch?v=gogPOP1rjx8 written test
LM BPP
1.2 Select required oven temperature to bake goods in Info sheets prepared task sheets
Week 2 accordance with desired characteristics, standard recipe https://www.youtube.com/watch?v=-6oKEiI6_N0
summative
Curriculum Guide
specifications and enterprise practices test
1.3 Prepare sponges and cakes according to recipe https://www.youtube.com/watch?v=GsK2qafYs4Y
Week 3
specifications, techniques and conditions and desired product
characteristics
1.4 Use appropriate equipment according to required pastry
and bakery products and standard operating procedures

LO 2. Prepare, Decorate,present and use fillings

2.1 Prepare and select fillings in accordance with required CBLM https://www.youtube.com/watch?v=tkxTgzK9EdA
consistency and appropriate flavors
2.2 Fill and assemble slice or layer sponges and cakes according
LM BPP worksheets
Week 4 https://www.youtube.com/watch?v=ZD8v-gW4bjY
to standard recipe specifications, enterprise practice and Info sheets prepared written test
Week 5 customer preferences Curriculum Guide task sheets
Week 6 2.3 Select coatings and sidings according to the product https://www.youtube.com/watch?v=_00sAi_7qZ0
summative
characteristics and required recipe specification test
2.4 Decorate sponges, cakes and petit fours suited to the
product and occasion and in accordance with standard recipes
and enterprise practices
2.5 Use suitable icings and decorations according to standard
recipes and/or enterprise standards and customer preferences
2.6 Present cakes in accordance with customer’s expectations

Psh2020
 Republic of the Philippines
Department of Education
Region VI – Western Visayas
Division of Sagay City
Sagay National High School
TECHNOLOGYAND HOME ECONOMICS DEPARTMENT

LO 3. Store cakes worksheets

CBLM https://www.recipetips.com/kitchen-tips/t--1650/storing-a- written test
Week 7 3.1. Store cakes in accordance with establishment’s cake.asp
standards and procedures LM BPP task sheets
3.2. Identify storage methods in accordance with product Info sheets prepared summative
specifications and established standards and procedures Curriculum Guide test
Culminating activity and periodical test
Quarter 3… PREPARE SANDWICHES (SW)
LO 1. Perform mise en place in preparing sandwiches worksheets
1.1 identify ingredients according to the given recipe CBLM written test
https://www.slideshare.net/cristinagroup4/cookery-9-
Week 1 1.2 identify culinary terms related to sandwiches identify LM COOKERY 9
sandwich
task sheets
1.3 type/classification of sandwiches Info sheets prepared summative
Week 2 1.4 Identify sandwich component Curriculum Guide test
Week 3 1.5 Identify bread suited for sandwich making
1.6 Suitable filling and spreads https://www.e-tesda.gov.ph/course/view.php?id=19
1.7 Prepare sandwiches using sanitary practices
1.8 Evaluation of the finished product using rubrics
LO 2. Present a variety of sandwiches Curriculum Guide worksheets
CBLM https://prezi.com/p/rjxnljqjkhze/sandwich-preparation- written test
Week4 2.1 Portion and control of sandwiches and their ingredients
LM COOKERY 9 and-presentation/ task sheets
Week5 2.2 Select and prepare glazes/sweet sauces
2.3 Prepare and Present sandwiches attractively and Info sheets prepared summative
test
creatively.
LO 3. Storing sandwiches worksheets
Curriculum Guide http://teachergelo.blogspot.com/2017/01/grade-9-proper- written test
Week 6 3.1 store sandwiches properly
3.2 keep sandwiches in appropriate conditions to maintain CBLM storage-and-preparing.html task sheets
their quality and taste LM COOKERY 9 https://hmhub.me/storing-of-sandwiches/ summative
Info sheets prepared test

Psh2020
 Republic of the Philippines
Department of Education
Region VI – Western Visayas
Division of Sagay City
Sagay National High School
TECHNOLOGYAND HOME ECONOMICS DEPARTMENT

Week7-8 Culminating activity and periodical test

Quarter 4 …. PREPARE DESSERTS (PD) / PACKAGE PREPARED FOOD STUFF (PF)
LO 1. Perform mise en place/ Prepare desserts
1.1 Importance of dessert in a meal Curriculum Guide
https://www.slideshare.net/heLLdeaddoLL/ingredients-
CBLM worksheets
Week 1 1.2 Classify desserts according to types of ingredients used needed-in-preparing-desserts-and-sweet-sauces-57221997
LM COOKERY 9 written test
Week 2 1.3 identify characteristics of desserts Info sheets prepared task sheets
1.4 identify ingredients for desserts
1.5 select and prepare sweet sauces summative
https://www.slideshare.net/oharratee/desserts-and-its-
1.6 prepare variety of desserts and sauces using sanitary test
classifications
practices

LO 2. Plate/Present desserts
2.1 Identify factors in plating and presenting desserts Curriculum Guide
https://www.youtube.com/watch?v=Rc4mPxt_B20
CBLM worksheets
Week 3 2.2 Identify dessert accompaniments and hygienic
LM COOKERY 9 written test
Week 4 procedures Info sheets prepared task sheets
2.3 Present desserts attractively https://www.youtube.com/watch?v=VZ2wS9-2oys
2.4 Evaluation of the finished product using rubrics summative
test
LO3. Store desserts worksheets
Week 5 3.1 Keep desserts in appropriate conditions to maintain their CBLM https://www.e-tesda.gov.ph/course/view.php?id=21 written test
quality and taste LM COOKERY 9 task sheets
3.2 Safe and hygienic practices in storing desserts. Info sheets prepared summative
Curriculum Guide test
Week 6 LO 4. Select packaging materials and package food https://www.slideshare.net/zedtek/packaging-storing-and-
CBLM distribution-powerpoint
items.
4.1 Define packaging, its importance and functions LM COOKERY 9
4.2 Select packaging materials in accordance with enterprise Info sheets prepared

Psh2020
 Republic of the Philippines
Department of Education
Region VI – Western Visayas
Division of Sagay City
Sagay National High School
TECHNOLOGYAND HOME ECONOMICS DEPARTMENT

4.3 Adopt appropriate packaging method according to Curriculum Guide

standards
4.4 Package food items in compliance with Occupational
Health and Safety Procedures
4.5 Label food according to industry standards
Culminating activity…..final exam

Prepared by: Checked by:

GENELIE B. GODIENES PEARLY S. HERVIAS SALVACION D. ENSO

MTI TIII HTIII/TLE

Psh2020