LYCEUM OF THE PHILIPPINES – DAVAO

Km 11, LPU Town Center, CP Garcia Highway, Buhangin District, Davao City
JUNIOR COLLEGE DEPARTMENT

OIDAM INSTRUCTION DELIVERY ALIGNMENT MAP

Grade Grade 11 School Year 2019-2020
Course Cookery NC II Semester 2nd Semester
Course Description This curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is designed for a high Pre-requisite
school student to develop knowledge, skills, and attitudes in the performance of Cookery tasks. It covers core
competencies, namely: (1) cleaning and maintaining kitchen premises, (2) preparing appetizers, (3) preparing
salads and dressings, (4) preparing sandwiches, (5) preparing desserts, and (6) packaging prepared foods.
Culminating Performance Standard Midterm The learners independently prepare sandwiches.
Finals The learners independently prepare package prepared food stuff.

Highest Enabling Strategy to Use in

Developing the Highest Thinking Skill to
Highest Thinking Skill to Assess Assess
Content Standard Performance Learning Competencies KUD
Content Standard Classification Assessment Enabling General Teaching Strategy
RBT Level Technique Strategy
WW QA PC
MIDTERM
PREPARE SANDWICHES The learners The learners 2.1 Identify sandwich component Knowing Remembering / / Representation Self-Directed Learning
(SW) demonstrate an independently
understanding how prepare sandwiches 2.2 Identify bread suited for Knowing Remembering / / Representation Self-directed Learning
to prepare sandwich making
sandwiches
2.3 Suitable filling and spreads Knowing Remembering / / Representation Self-directed Learning

2.4 Select and prepare Understanding Applying / Connection Demonstration

glazes/sweet sauces

2.5 Prepare sandwiches using Understanding Applying / Connection Demonstration

sanitary practices
 LO 3. Present a variety of
sandwiches
3.1 Portion and control of Knowing Remembering / Representation Self-directed Learning
sandwiches and their ingredients

3.2 Present sandwiches Doing Creating / Problem-Solving Demonstration

attractively

LO 4. Storing sandwiches
4.1 store sandwiches properly Understanding Applying / / Connection Demonstration

4.2 keep sandwiches in Understanding Applying / Connection Demonstration

appropriate conditions to
maintain their quality and taste
FINALS
PREPARE DESSERTS The learners The learners LO 1. Perform mise en place
(PD) demonstrate an independently 1.1 Identify tools and equipment Knowing Remembering / / Representation Self-directed Learning
understanding how prepare desserts. needed in preparing desserts
to prepare desserts.
1.2 Importance of dessert in a Understanding Evaluating / Reasoning & Proof Online Discussion
meal

1.3 Classify desserts according Knowing Understanding / / Representation Online Discussion

to types of ingredients used

1.4 identify characteristics of Knowing Remembering / / Representation Online Discussion

desserts

Culminating Midterm: Students will have to present variety of Salads & Salad Dressings and Sandwiches.
Performance Task
Finals: Students will have to present variety of Appetizers, Salads & Salad Dressings, Sandwiches and Desserts with proper food packaging.

Prepared by: Checked by: Approved by:

MS. SILVER JANE A. MARTINEZ MR. ARE JAY M. CASTRO DR. MARLYN D. BITON
Subject Teacher Coordinator, Junior College Department Dean of Junior College Department