HOLY CHILD ACADEMY

Poblacion, Bustos, Bulacan

Tel. No. (044)802-9415

QUARTERLY CURRICULUM MAP

SUBECT: Technology and Livelihood Education TERM: Third Quarter

GRADE: 10 TOPIC: Introduction to Cookery 10
LEARNING
TERM UNIT TOPIC CONTENT PERFORMANCE COMPETENCIES/ ACTIVITIES INSTITUTIONAL
STANDARD STANDARD AMT LEARNING ASSESSMENT RESOURCES CORE VALUES
GOALS OFFLINE ONLINE
3rd Quarter Prepare stocks The learners The learners ACQUISITION
for menu items demonstrate an prepares a variety
understanding basic of stocks, sauces,
concepts and and soups used in Use ingredients and
underlying theories in different cultures. flavoring according to Multiple choice Multiple Textbook/online Practicality
preparing stocks, enterprise standards choice Reference
sauces, and soups
MAKE-MEANING DEEPEN

Use ingredients and

flavoring according to
enterprise standards Multiple choice Multiple Textbook/online Practicality
choice Reference

TRANSFER GOALS

produce variety of
stocks according to Reflection Textbook/online Practicality
enterprise standards Multiple choice Reference
AVP Material

SUBECT: Technology and Livelihood Education TERM: Third Quarter

 GRADE: 10 TOPIC: Personal Entrepreneurial Competencies

LEARNING
TERM UNIT TOPIC CONTENT PERFORMANCE COMPETENCIES/ ACTIVITIES INSTITUTIONAL
STANDARD STANDARD AMT LEARNING ASSESSMENT RESOURCES CORE VALUES
GOALS OFFLINE ONLINE
3rd Quarter Prepare soups The learners The learners ACQUISITION
required for demonstrate an prepares a variety
menu items understanding basic of stocks, sauces, select and assemble
concepts and and soups used in correct ingredients in Organizational Multiple Textbook/online Professionalism
underlying theories in different cultures. preparing soups, Chart Choice Reference
preparing stocks, including stocks and
sauces, and soups garnishes
MAKE-MEANING DEEPEN

prepare variety soup

recipes according to Organizational Multiple Textbook/online
enterprise standards Chart Choice Reference Professionalism

TRANSFER GOALS

present and evaluate

soup recipes in Performance Textbook/online Professionalism
accordance with the assessment Performan Reference
criteria ce activity AVP Material

SUBECT: Technology and Livelihood Education TERM: Third Quarter

GRADE: 10 TOPIC: Environment and Market
 LEARNING
TERM UNIT TOPIC CONTENT PERFORMANCE COMPETENCIES/ ACTIVITIES INSTITUTIONAL
STANDARD STANDARD AMT LEARNING ASSESSMENT RESOURCES CORE VALUES
GOALS OFFLINE ONLINE
3rd Quarter Prepare sauces The learners The learners ACQUISITION
required for demonstrate an prepares a variety
menu items understanding basic of stocks, sauces, classify various types of
concepts and and soups used in sauces and their Multiple Choice Guide Textbook/online Practicality
underlying theories in different cultures. corresponding Questions Reference
preparing stocks,
sauces, and soups
prepare a variety of hot Multiple Choice Guide Textbook/online Practicality
and cold sauces based Questions Reference
on the required menu
items

MAKE-MEANING DEEPEN

identify the types of

thickening agents and Identification Video Textbook/online
convenience products Viewing Reference Practicality
used in preparing
sauces

use thickening agents Textbook/online

and convenience Reference
Video AVP Material Practicality
products appropriately
Identification Viewing
TRANSFER GOALS
evaluate sauces for Textbook/online Practicality
flavor, color, and Performance Performan Reference
consistency assessment ce activity AVP Material

identify and deal with Performance Performan Textbook/online Practicality

problems in the assessment ce activity Reference
preparation of sauces AVP Material
 SUBECT: Technology and Livelihood Education TERM: Third Quarter
GRADE: 10 TOPIC: Store and reconstitute stocks, sauces, and soups
LEARNING
TERM UNIT TOPIC CONTENT PERFORMANCE COMPETENCIES/ ACTIVITIES INSTITUTIONAL
STANDARD STANDARD AMT LEARNING ASSESSMENT RESOURCES CORE VALUES
 OFFLINE ONLINE
GOALS
3rd Quarter Store and The learners The learners ACQUISITION
reconstitute demonstrate an prepares a variety
stocks, sauces, understanding basic of stocks, sauces, maintain optimum
and soups concepts and and soups used in quality and freshness of
underlying theories in different cultures. stocks, sauces, and Multiple Choice Guide Textbook/online Practicality
preparing stocks, soups questions Reference
sauces, and soups
MAKE-MEANING DEEPEN

maintain optimum
quality and freshness of
stocks, sauces, and Multiple Choice Guide Textbook/online Practicality
soups questions Reference

reconstitute stocks, Guide

sauces, and soups Identification questions

TRANSFER GOALS

reconstitute stocks, Making Textbook/online

sauces, and soups Identification my Own Reference Practicality
Logo AVP Material

SUBECT: Technology and Livelihood Education TERM: Third Quarter

GRADE: 10 TOPIC: Evaluate the finished product
LEARNING
TERM UNIT TOPIC CONTENT PERFORMANCE COMPETENCIES/ ACTIVITIES INSTITUTIONAL
STANDARD STANDARD AMT LEARNING ASSESSMENT RESOURCES CORE VALUES
GOALS OFFLINE ONLINE
3rd Quarter Evaluate the The learners The learners ACQUISITION
finished product demonstrate an prepares a variety
understanding basic of stocks, sauces, rate the finished
concepts and and soups used in products using rubrics Performance
underlying theories in different cultures. assessment Performan Textbook/online Practicality
preparing stocks, ce Reference
sauces, and soups assessment
MAKE-MEANING DEEPEN

rate the finished

products using rubrics Performance Performan Textbook/online Practicality
assessment ce Reference
assessment

TRANSFER GOALS

rate the finished

products using rubrics Performan Textbook/online Practicality
Performance ce Reference
assessment assessment AVP Material

SUBECT: Technology and Livelihood Education TERM: Third Quarter

GRADE: 10 TOPIC: Prepare Poultry And Game Dishes
LEARNING
TERM UNIT TOPIC CONTENT PERFORMANCE COMPETENCIES/ ACTIVITIES INSTITUTIONAL
STANDARD STANDARD AMT LEARNING ASSESSMENT RESOURCES CORE VALUES
GOALS OFFLINE ONLINE
3rd Quarter Prepare Poultry The learners The learners ACQUISITION
 Prepare the tools,
equipment, and
ingredients based on Identification Multiple Textbook/online Practicality
standards Choice Reference

MAKE-MEANING DEEPEN

Identify the market

forms of poultry
Identification Multiple Textbook/online Practicality
Choice Reference
And Game demonstrate an prepare a variety of
Dishes understanding basic poultry and game
concepts and dishes found in
underlying theories in different cultures TRANSFER GOALS
preparing poultry and
game dishes Determine poultry cuts
in accordance with Multiple Textbook/online Practicality
prescribed dish Identification Choice Reference
AVP Material

SUBECT: Technology and Livelihood Education TERM: Third Quarter

GRADE: 10 TOPIC: Cook poultry and game bird dishes
LEARNING
TERM UNIT TOPIC CONTENT PERFORMANCE COMPETENCIES/ ACTIVITIES INSTITUTIONAL
STANDARD STANDARD AMT LEARNING ASSESSMENT RESOURCES CORE VALUES
GOALS OFFLINE ONLINE
3rd Quarter Cook poultry The learners The learners ACQUISITION
and game bird demonstrate an prepare a variety of
Identify the market
 forms and cuts of meat Identification
Organizati Textbook/online Practicality
onal chart Reference

Prepare meat cuts Organizati Textbook/online

according to the given Identification onal chart Reference Practicality
recipe

MAKE-MEANING DEEPEN

Prepare and use

suitable marinades for Identification Organizati Textbook/online Practicality
a variety of meat cuts onal chart Reference
dishes understanding basic poultry and game
concepts and dishes found in
underlying theories in different cultures
preparing poultry and Organizati Textbook/online
game dishes Identify appropriate Identification onal chart Reference Practicality
cooking methods for
meat cuts

TRANSFER GOALS

Apply the different

techniques in meat Organizati Textbook/online
preparation Presentation onal chart Reference Practicality
AVP Material

Cook meat-cut dishes Textbook/online

according to the given Reference Practicality
recipe AVP Material
 SUBECT: Technology and Livelihood Education TERM: Third Quarter
GRADE: 10 TOPIC: Plate/present poultry and game bird dishes
LEARNING
TERM UNIT TOPIC CONTENT PERFORMANCE COMPETENCIES/ ACTIVITIES INSTITUTIONAL
STANDARD STANDARD AMT LEARNING ASSESSMENT RESOURCES CORE VALUES
GOALS OFFLINE ONLINE
rd
3 Quarter Plate/present The learners The learners ACQUISITION
poultry and demonstrate an prepare a variety of
game bird understanding basic poultry and game Present meat dishes
dishes concepts and dishes found in aesthetically, based on Multiple Choice
underlying theories in different cultures classical and cultural Multiple Textbook/online Practicality
standards Choice Reference
 MAKE-MEANING DEEPEN

Select suitable plate

according to standard Identification Essay Textbook/online Practicality
in serving meat dishes Reference

preparing poultry and

game dishes TRANSFER GOALS

Present meat dishes

hygienically and Reflection Textbook/online
sequentially within the Essay Reference Practicality
required timeframe AVP Material

SUBECT: Technology and Livelihood Education TERM: Third Quarter

GRADE: 10 TOPIC: Store poultry and game bird
LEARNING
TERM UNIT TOPIC CONTENT PERFORMANCE COMPETENCIES/ ACTIVITIES INSTITUTIONAL
STANDARD STANDARD AMT LEARNING ASSESSMENT RESOURCES CORE VALUES
GOALS OFFLINE ONLINE
3rd Quarter Store poultry The learners The learners ACQUISITION
and game bird demonstrate an prepare a variety of
understanding basic poultry and game
concepts and dishes found in Utilize quality
underlying theories in different cultures trimmings and Multiple choice Multiple Textbook/online Practicality
preparing poultry and choice Reference
game dishes
MAKE-MEANING DEEPEN
 store fresh and cryovac-
packed meat according Identification Organizati Textbook/online Practicality
to health regulations onal Chart Reference

use required containers

and store meat in
Identification Organizati Textbook/online Practicality
proper temperature to
onal Chart Reference
maintain quality and
freshness

TRANSFER GOALS

store meat in
accordance with FIFO Identificati Textbook/online Practicality
operating procedures Identification on Reference
and meat storage AVP Material
requirements

SUBECT: Technology and Livelihood Education TERM: Third Quarter

GRADE: 10 TOPIC: Evaluate the finished product
 LEARNING
TERM UNIT TOPIC CONTENT PERFORMANCE COMPETENCIES/ ACTIVITIES INSTITUTIONAL
STANDARD STANDARD AMT LEARNING ASSESSMENT RESOURCES CORE VALUES
GOALS OFFLINE ONLINE
3rd Quarter Evaluate the The learners The learners ACQUISITION
finished product demonstrate an prepare a variety of
understanding basic poultry and game rate the finished
concepts and dishes found in products using rubrics Performance
underlying theories in different cultures assessment Performan Textbook/online Practicality
preparing poultry and ce Reference
game dishes assessment
MAKE-MEANING DEEPEN

rate the finished

products using rubrics Performance Performan Textbook/online Practicality
assessment ce Reference
assessment

TRANSFER GOALS

rate the finished

products using rubrics Performan Textbook/online Practicality
Performance ce Reference
assessment assessment AVP Material

Prepared by:
Submitted to:
Ms. Yna Jessica M. Patani
TLE Teacher Mrs. Teresita D. Santiago
Principal