St. Francis Xavier Academy of Kapatagan Inc.

Kapatagan, Lanao del Norte

S.Y 2020-2021

DIARY CURRICULUM MAP

Subject: Technology and Livelihood Education
Grade Level: 10
Teachers: Mrs. Jo-an W. Nini
Strands: JHS

TERM UNIT INSTITUTION

(NO.) TOPIC: CONTENT PERFORMANCE COMPETENCIES/ ASSESSMENT ACTIVITIES RESOURCES AL CORE
MON CONTENT STANDARD STANDARD SKILLS VALUES
TH
First The learner The learners LO1 Perform Mise  What  draw an  TLE
Quart COOK demonstrates apply core en Place composes oblong that Tadle
er ERY understanding competencies in (TLE_HECK9- 12ED- me resemble like Julieta
of core concepts cookery as Ia-1) an egg 1997
Octob and principles
prescribed in the
er- in cookery.  Circle me
Dece
TESDA Training 1.1 Clean,
Regulation. Out
mber sanitize, and  Choose  TLE
assemble which tool, culinary
tools, utensil, arts
utensils, equipment fourth
equipment appropriate year
required in for preparing Phoenix
egg. Publishin
assembling
g House
egg dished.
LO 2 Prepare and
Cook Egg Dishes
(TLE_HECK9- 12ED-
Ib-d-2)  “Think of
Me”
 Give your  TLE
2.1. Identify the ideas of the culinary
market forms of questions arts
eggs.  “Pick Me”
 given. fourth
year
2.2 Explain the  “Arrange Phoenix
me well” Publishin
uses of eggs in  Write down 5
g House
culinary arts. uses off egg.

 My Egg
2.3. Cook egg Version
dishes in  http://co
 Arrange in
okery10q
accordance with sequence the
uarter1.b
the prescribed right
logspot.c
salad. procedures
om/p/lo-
in preparing
2.html
poached egg.

 Self
 Make your
made
any own
recipe
version of
any egg
dishes.
LO 3. Present egg
dishes
(TLE_HECK9- 12ED-
Ie-3)

 “It’s all  Give the (https://foodnet

3.1 select suitable about an name of an wor.com/recipe
plates according to egg” egg dish and s/articles/50-
standards. write at least egg-ideas)
3 ingredients
of each dish.

 Plate In  Write an egg (https://prezi.c

dishes and co/wznmeipq2tt
it’s possible /present-egg-
garnishes. dishes/)
3.2 present egg  “Show me  Present at (https://prezi.c
dishes hygienically the step” least one egg co/wznmeipq2tt
and attractively dish. /present-egg-
using suitable Garnish it dishes/)
attractively
garnishing and side
and
dishes sequentially hygienically.
within the required
time frame
LO 4. Evaluate the
finished product
(TLE_HECK9- 12ED-
Ie-4)

4.1 rate the  “Name  Name at  The

finished products Game” least 5 parts professio
using rubrics of an egg. nal chef,
8th
edition

 Score
 “Score Mo,  Make a 3 card
Show Mo” sample score made by
card and it’s the
correspondin
student
g
description.
 https://w
TRANSFER GOAL ww.foodne
 “let’s do it”  Prepare and twork.com
cook French /recipes/f
omelette. ood-
network-
kitchen/fr
ench-
omelet-
recipe-
1940898

 Self made
recipe

 “Recipe Ko,
 Cook Ko”  Make your
own egg
recipe. Give
the
ingredients
to be used,
tools, and
equipment
and the
procedure to
be followed.
The learners The learners L.O1. Presenting
demonstrate independently Starch and Cereal
an prepare and cook Dishes
understanding cereals and (TLE_HECK9- 12CD-
preparing and starch dishes If-5)
cooking cereals
and starch 1.1 Explain the
health  Album  Make an  Pictures
dishes Making Album of of food
benefits of
twenty plating
Starch and different
Cereals to pictures of
our body;  What I can food plating.
do
1.2 Explain the
uses of  List down all  Tools and
Starch the tools and utensils
utensils used in
 Essay in preparing preparing
pasta, and pasta.
identify its
uses.
 What’s in
1.3 Discuss the  List down
the different  Starch
different
sources of and
source of
Starch and cereals
Starch and
Cereals. Cereals.
 1.4 Discuss the  List down
importance of all the  https://o
making tools, taokitche
sauce; ingredients n.com.au
/blog/ho
and
 Scrapbook w-
procedure
making to/why-
in preparing is-it-
a importan
hollandaise t-to-
sauce and have-
béchamel good-
sauce. sauces-
b153.ht
ml#:~:tex
t=Sauces
%20play
%20an
%20impo
rtant
 Make an
%20role,
album of mouth
different %20feel
1.5 Explain the pictures of %20of
reasons of making food %20a
a garnish; accompani %20dish.
ments.
1.6 Appreciate the
 Pictures
value of making
of food
accompaniments. accompa
niments

Prepared By: Checked and Noted By:

Jo-an W. Nini Rosita A. Cortes

T.L.E Teacher School Principal