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HE Gr. 10 Syllabus 17-18
HE Gr. 10 Syllabus 17-18
HE Gr. 10 Syllabus 17-18
Conceptual Framework: Technology and Livelihood Education 10 (Home Economics 10) is a course that aims to develop the learner’s cooking skills like sautéing, frying, boiling, chopping, slicing,
coating, and many others as well as their manners in serving foods. These skills will be developed with the use of different mediums used in cooking. Thus, the learner will gain full understanding on
how cooking is part of our activities. Basic sanitation will also be part of their lesson from human hygiene and tools and equipment. The lessons are taught with the aid of technology such as Schoology,
audio-visual presentation and others. To assess the transfer of skills, learners will be exposed to demonstrate and asked to produce an output with different dishes. As Paulinians, they will also learn the
value of patience, creative, respect, love of God and nature, cooperation, responsible, and others with the help well known food presented and the task that will be assigned to them.
Course Description: This is a specialization course which leads to illustration advancement. Its covers common competencies that a Grade 10 Technology and Livelihood Education students ought to
possess namely: 1) use of kitchen tools and equipment; 2) maintaining kitchen tools, equipment and kitchen area clean and in order; 3) Perform different skills in cooking; 4) interpreting ideas and
concepts into cookery and food and beverage services and; 5) practicing proper posture and hand control in all exercises;
Grade-Level Standards: The learners demonstrate an understanding of basic concept and identifying principle in developing fundamental skill in specialized technology and vocational educational
(EPP, TLE/TVE)
Instruction Outcome-
No. of Performance Assessment Values
Content Content Standards Learning Competency al Based
Weeks Standards Evidences Integrated
Materials Education
First Quarter
Cookery
Week 1 to Introduction The learner demonstrates The learner applies core Explain the core concepts of Written Test Power Point Open Minded Responsive
Week 2 1. Concepts in cookery understanding of core competencies in cookery as cookery Videos Adaptability
2. Relevance of the course concepts and principles in prescribed in the TESDA Discuss the relevance of the Marker and Responsibility
3. Career opportunities cookery Training Regulation course Board
Explore job opportunities for
cookery
LESSON 1: PREPARE EGG DISHES (ED)
Week 3 to 1. Tools, utensils, and - preparing and cooking egg - independently prepare egg LO 1. Perform mise en place Demonstration Kitchen Adaptability Responsive
Week 4 equipment needed in egg dishes dishes. 1.1 clean, sanitize, prepare tools, Written Test tools and Self - Creative
preparation utensils, and equipment needed in equipment Directed Committed
2. Cleaning and sanitizing preparing egg dished. Ingredients Responsibility
tools and equipment 1.2 identify an egg’s components and Open-minded
3. Nutritional value and its nutritive value. Creativity
components of eggs 1.3 identify and prepare ingredients Cooperation
4. Characteristics of quality of according to standard recipes.
fresh eggs LO 2. Prepare and cook egg dishes
5. Ingredients for egg dishes 2.1 identify the market forms of eggs
6. Market forms of eggs 2.2 explain the uses of eggs in culinary
7. Uses of eggs in culinary arts
arts 2.3 cook egg dishes in accordance with
8. Varieties of egg dishes the prescribed salad.
9. Suggested projects LO 3. Present egg dishes
10. Various egg dishes 3.1 select suitable plates according to
St. Paul College of Bocaue Subject: Gr. 10 TLE Prerequisite: Grade 9 TLE Page 2 of
Document Title: Course Syllabus SY: 2017 - 2018 13
Bocaue, Bulacan (Home Economics Gr. 10) (Home Economics Gr. 9)
Week 5 to 1. Tools and equipment - preparing and cooking - independently prepare and LO 1. Prepare mise en place Demonstration Kitchen Responsibility Responsive
Week 6 needed cereals and starch dishes cook cereals and starch dishes 1.1. prepare the tools, equipment, and Written Test tools and Care Creative
2. Quality of cereals and ingredients based on prescribed Equipment Discipline Committed
starch dishes. standards Ingredients Cooperation Achievers
3. Nutritional value and 1.2. determine the sources and kinds
components of cereals and of starch and cereals
starch. 1.3. identify the ingredients in the
4. Food sources and kinds of preparation of various types of starch
starch and cereals and cereals.
5. Ingredients for starch and LO 2. Prepare starch and cereal
cereal dishes dishes
6. Methods of cooking starch 2.1. cook various types of starch and
and cereal dishes cereal dishes
7. Preparation of sauces and 2.2. prepare sauces and
accompaniments for starch accompaniments of selected starch and
and cereal dishes cereal products
8. Safety and hygienic 2.3 follow safety and hygienic
practices in the kitchen practices while working in the kitchen.
9. Suggested projects: cereal LO 3. Present starch and cereal
and starch dishes dishes
10. Factors to consider in 3.1. present starch dishes with suitable
presenting starch and cereal plating and garnishing according to
dishes standards.
11. FIFO LO 4. Storing starch and cereal
dishes
4.1. store starch and cereal at
appropriate 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.
LESSON 2. PREPARE VEGETABLE DISHES (VD)
Week 7 to 1. Principles of preparing - preparing and cooking - independently prepare and LO 1. Perform mise en place Demonstration Kitchen Creativity Responsive
Week 8 vegetables vegetable dishes cook vegetable dishes 1.1. identify ingredients according to Written Test tools and Care Creative
2. Characteristics of quality standard recipe equipment Responsibility Committed
St. Paul College of Bocaue Subject: Gr. 10 TLE Prerequisite: Grade 9 TLE Page 3 of
Document Title: Course Syllabus SY: 2017 - 2018 13
Bocaue, Bulacan (Home Economics Gr. 10) (Home Economics Gr. 9)
Second Quarter
LESSON 4: PREPARE STOCKS, SAUCES, AND SOUPS (SSS)
Week 11 1. Principles of preparing - basic concepts and - prepares a variety of stocks, LO 1. Prepare stocks for menu items Demonstration Kitchen Creativity Responsive
to Week stocks underlying theories in sauces, and soups used in 1.1. use ingredients and flavoring Written test tools and Care Creative
12 2. Classification of stocks preparing stocks, sauces, and different cultures according to enterprise standards equipment Responsibility Committed
3. Ingredients in preparing soups 1.2. produce variety of stocks Ingredients Discipline Achievers
stocks - independently demonstrates according to enterprise standards Cooperation
4. Types and uses of - concepts and principles in competencies in storing and LO 2. Prepare soups required for
convenience products storing and reheating stocks, reheating stocks, sauces, and menu items
5. Methods of preparing sauces, and soups. soups. 2.1. select and assemble correct
St. Paul College of Bocaue Subject: Gr. 10 TLE Prerequisite: Grade 9 TLE Page 5 of
Document Title: Course Syllabus SY: 2017 - 2018 13
Bocaue, Bulacan (Home Economics Gr. 10) (Home Economics Gr. 9)
Week 15 1. Principles in meat - preparing and cooking meat - independently prepare and LO 1. Perform mise en place Demonstration Kitchen Creativity Responsive
and Week preparation dishes cook dishes 1.1. prepare the tools, equipment, Written test tools and Responsibility Creative
16 2. Market forms of meat ingredients, and other supplies based equipment Discipline Committed
3. Different kinds of meat on the given recipe Ingredients Cooperation Achievers
3.1. beef LO 2. Cook meat cuts
3.2. pork 2.1. identify the market forms and cuts
3.3. carabeef of meats
3.4. others 2.2. prepare meat cuts according to the
4. Different types of meat cuts given recipe
5. Tools, utensils, and 2.3. prepare and use suitable marinades
equipment for meat for a variety of meat cuts
preparation 2.4. identify appropriate cooking
6. Techniques in meat methods for meat cuts
tenderizing 2.5. apply the different techniques in
7. Variety of meat dishes meat preparation
8. Methods of cooking meat 2.6. cook meat-cut dishes according to
8.1. dry-heat cooking the given recipe
St. Paul College of Bocaue Subject: Gr. 10 TLE Prerequisite: Grade 9 TLE Page 7 of
Document Title: Course Syllabus SY: 2017 - 2018 13
Bocaue, Bulacan (Home Economics Gr. 10) (Home Economics Gr. 9)
Third Quarter
Food and Beverage Services
Week 17 Introduction The learner demonstrates 1. The learner independently 1. Explain core concepts in food and Written Test PowerPoint Creativity Responsive
1. Core concept in food and understanding of conceptsdemonstrates competencies in beverage services Videos Open minded Creative
beverage services and underlying theories in
food and beverage services as 2. Discuss the relevance of the course Board and Adaptability Committed
2. Relevance of the course food and beverage services
prescribed by TESDA 3. Understand the significance of food Marker Responsibility Achievers
3. Career opportunities Training regulations and beverage service in today’s market Cooperation
2. The learner demonstrates job demands
the skills and knowledge of 4. Explore career opportunities
food and beverage service in 5. Recognize food and beverage
relation to its concepts, job service opportunities for other related
opportunities, future career future careers
preparation, and market
demand
LESSON 1. PROVIDE LINK BETWEEN KITCHEN AND SERVICE AREA (KS)
Week 18 1. Workflow structures within The learner demonstrates The learner independently LO 1. Liaise between kitchen and Demonstration Kitchen Creativity Responsive
to Week the food and beverage service understanding of concepts provides a service link service areas Written Test tools and Responsibility Creative
20 (3 location and underlying principles in between the kitchen and 1.1. attend and monitor kitchen service equipment Discipline Committed
weeks) 2. Communication and the preparation of CAD. service area points to ensure efficient pick up of Order and Conscientious
interpersonal skills food items cleanliness
3. Duties and responsibilities The learner become aware of 1.2. identify traditional items required Cooperation
of food service team precautionary measures and from the kitchen through monitoring of
St. Paul College of Bocaue Subject: Gr. 10 TLE Prerequisite: Grade 9 TLE Page 8 of
Document Title: Course Syllabus SY: 2017 - 2018 13
Bocaue, Bulacan (Home Economics Gr. 10) (Home Economics Gr. 9)
4. Hygienic and appropriate observance of hygiene and service areas and consultation with
personal presentation sanitation in food and other service colleagues
5. Legislation on OHS and beverage handling. 1.3. advise colleagues promptly
food hygienic regarding readiness of items for service
1.4. check quality of food in
accordance with customer’s request
1.5. check service ware for chips,
marks, spills, and drips
1.6. carry out plates and/or trays safely
1.7. transfer and place food efficiently
at the appropriate service point in
accordance with safety requirements
LO 2. Clean and clear food service
areas
2.1. observe precautionary measures
and sanitary practices in handling food
and beverage services
2.2. remove used items efficiently from
service areas and transfer safely to the
appropriate location for cleaning.
2.3. dispose of leftover food and
disposable service ware to the
appropriate receptacles.
LESSON 2: PROVIDE FOOD AND BEVERAGE SERVICE (BS)
Week 21 1. Preparation of service, The learner demonstrates 1. independently provides LO 1. Prepare dining /restaurant Demonstration Kitchen tools Creativity Responsive
to Week equipment/utensils and understanding of concepts food and beverage services area for service Written Test and Open minded Creative
23 (3 supplies and principles in providing 2. demonstrate an 1.1. prepare and adjust dining equipment Responsibility Committed
weeks) 2. Cleanliness and condition food and beverage services understanding of the concepts environment to provide comfort and Table Adaptability Conscientious
of equipment/utensils, and principles behind the ambience to customers Table cloth Cooperation
furniture and supplies correct preparation of the 1.2. check dining/restaurant area and Glassware
3. Completeness of table set- dining area and other related customer facilities for cleanliness and Service ware
up. services. orderliness prior to service
4. Balance and uniformity of 3. observe proper qualification 1.3. take corrective actions when
utensils. standards regarding the required
5. Order of the utensils condition of the 1.4. set up furniture in accordance with
6. Eye appeal dining/restaurant hall or standard requirements and based on
7. Timeliness space, amenities, furniture, bookings, customer’s request,
8. Protocol in equipment, supplies, materials convenience and safety
welcoming/greeting guests. and others. 1.5. check equipment and prepare for
9. Procedure and rational in 4. demonstrate the skills and service
seating the guest. understanding of preparing 1.6. verify list of menu variations and
10. Present the menu to guest. the menu suitable for the daily specials with kitchen staff based
11. Take food/beverage order. specific event or/and of the on standard policy and guidelines
12. Sequence table serving (a preparation needs as advised LO 2. Prepare and set tables
la carte, fine dining with wine to the cooks or kitchen staffs. 2.1. set table within the required
services) 5. demonstrate the selection of timeframes in accordance with the
13. Safety practices and appropriate type or style of standards and/or customer’s special
St. Paul College of Bocaue Subject: Gr. 10 TLE Prerequisite: Grade 9 TLE Page 9 of
Document Title: Course Syllabus SY: 2017 - 2018 13
Bocaue, Bulacan (Home Economics Gr. 10) (Home Economics Gr. 9)
Fourth Quarter
St. Paul College of Bocaue Subject: Gr. 10 TLE Prerequisite: Grade 9 TLE Page 10 of
Document Title: Course Syllabus SY: 2017 - 2018 13
Bocaue, Bulacan (Home Economics Gr. 10) (Home Economics Gr. 9)
REFERENCES:
Online Resources
Mr. Jonathan M. Bernardo Mr. Fredrich S. Buenaventura Mr. Richard P. Salvador Sr. Angeles Ilagan, SPC
Subject Teacher Subject Team Leader Academic Chair School Directress/Principal