LAMB OF GOD SPECIAL EDUCATION ACADEMY OF BUHANGIN, INC.

Orchid Road Buhangin, Davao City

S.Y. 2022 – 2023

Flexible Instruction Delivery Plan (FIDP)

Level: Grade 12 Semester: First
Core Subject Title: Cookery Number of Hours/ Semester: 80 hours

Pre - requisite: None

Core Subject Description: Covers core competencies namely: 1) prepare and produce bakery products; 2) prepare and produce pastry products; 3) prepare and present gateau, tortes and cakes; 4) prepare and display
petit fours and 5) present deserts.
Culminating Performance Standard:

What to Teach? How to Assess? How to Teach?

Why Teach?

Highest Enabling Strategy to

Learning Competencies Highest Thinking Skill to Use in Developing the
Assess Highest Thinking Skill to
Assess

Content Flexible
Content Most Essential Performance KUD
Standards KUD Assessme
Topics Standards CLAS
CLASSI nt Flexible
SIFIC Most Essential Enabling
Complete FICATI Activities Learning
ATIO RBT Level General
ON (FAA) Strategies
N Strategy
(FLS)
Performa
nce
Check(s)
Third Quarter
1. Tools, utensils, and LESSON 1 - LO. 1 Perform mise K K Understanding the Representati The learners
equipment needed in PREPARE EGG en place 1.1. clean, learners on will be
egg preparation 2. DISHES (ED) sanitize, and will video
Cleaning and prepare tools, identify recording
sanitizing tools and utensils, and the basic themselves
equipment 3. equipment needed Understanding tools and as they
 in preparing egg
dished 1.2. identify K K
Nutritional value and an egg’s
Representati
components of eggs component identify the
on
4. Characteristics of and its nutritive equipme basic tools
quality fresh eggs 5. value 1.3. identify U U nt and
Applying
Ingredients for egg and prepare equipment
Connections
dishes ingredients
according to
standard recipes
LO 2. Prepare and
cook egg dishes
The learners
2.1 identify the The
6. Market forms of egg will be
market forms of learners
7. Uses of eggs in video
eggs will
culinary arts recording
2.2 explain the uses prepare
8. Varieties of egg themselves
of eggs in culinary and
dishes as they
arts produce a
9. Suggested projects: perform the
2.3 cook egg chosen
10. Various egg dishes chosen
dishes in recipe.
recipe.
accordance with the
prescribed salad
LO 3. Present egg
dishes
3.1 select suitable The learners
The
11. Factors for plates according to will be
learners
consideration in standards video
will
presenting egg dishes: 3.2 present egg recording
prepare
11.1 Plating dishes hygienically themselves
and
11.2 Garnishing 11.3 and attractively as they
produce a
Side dishes using suitable perform the
chosen
garnishing and side chosen
recipe.
dishes sequentially recipe.
within the required
time frame
13 Evaluation of the LO 4. Evaluate the The The learners
 will be
learners
video
will
finished product recording
prepare
finished product using 4.1 rate the finished themselves
and
rubrics products using as they
produce a
rubrics perform the
chosen
chosen
recipe.
recipe.
LO1. Perform mise
en place 1.1.
1. Tools and prepare the tools,
equipment needed equipment, and
2. Quality of cereals ingredients based The learners
The learners The
and starch dishes on prescribed will be
demonstrate The learners learners
3. Nutritional value standards video
an PREPARE independently will
and components of 1.2. determine the recording
understandin CEREALS and prepare and prepare
cereals and starch sources and kinds themselves
g preparing STARCH cook cereals and
4. Food sources and of starch and as they
and cooking DISHES (CD) and starch produce a
kinds of starch and cereals perform the
cereals and dishes chosen
cereals 1.3. identify the chosen
starch dishes recipe.
5. Ingredients for ingredients in the recipe.
starch and cereal preparation of
dishes various types of
starch and cereal
dishes
6. Methods of cooking LO2. Prepare The The learners
starch and cereal starch and cereal learners will be
dishes 7. Preparation dishes will video
of sauces and 2.1 cook various prepare recording
accompaniments for types of starch and and themselves
starch and cereal cereal dishes produce a as they
dishes 2.2 prepare sauces chosen perform the
8. Safety and hygienic and recipe. chosen
practices in the kitchen accompaniments of recipe.
9. Suggested projects: selected starch and
Cereal and starch cereal products 2.3
 follow safety and
hygienic practices
dishes
while working in
the kitchen
The learners
LO 3. Present The
10. Factors to consider will be
starch and cereal learners
in presenting starch video
dishes 3.1 present will
and cereal dishes 10.1. recording
starch dishes with prepare
Plating themselves
suitable plating and and
10.2. Garnishing 10.3. as they
garnishing produce a
Sauces perform the
according to chosen
10.4. Accompaniments chosen
standards recipe.
recipe.
LO4. Storing starch
and cereal dishes
4.1 store starch and
cereal at
appropriate
temperature
11. Techniques for
4.2 maintain
storing starch and
optimum freshness
cereal dishes
and quality of
12. FIFO starch and cereal
dishes according to
standards
4.3 store starch and
cereal according to
standard operating
procedures
4th Quarter
1. Principles of The learners LESSON 1. The learners LO 1. Perform mise The The learners
preparing vegetables demonstrate PREPARE independently en place 1.1. learners will be
2. Characteristics of an VEGETABLES prepare and identify ingredients will video
quality vegetables 3. understandin DISHES (VD cook vegetable according to prepare recording
Thawing frozen g preparing dishes standard recipe 1.2. and themselves
 prepare ingredients
according to a
given recipe,
required form, and
as they
and cooking timeframe 1.3. produce a
vegetables perform the
vegetable thaw frozen chosen
chosen
dishes ingredients and recipe.
recipe.
wash raw
vegetables
following standard
procedures
LO 2. Prepare
vegetable dishes
2.1 identify market
forms of vegetables
4. Market forms of 2.2 select various
vegetables 5. Factors kinds of vegetables
in the selection of according to a The learners
The
vegetables used for given menu 2.3 will be
culinary arts 6. learners
cook variety of video
Methods of cooking will
vegetable dishes recording
vegetables dishes 7. prepare
following themselves
Preparation of sauces and
appropriate as they
and accompaniment produce a
cooking methods to perform the
for serving vegetable chosen
preserve optimum chosen
dishes 8. Suggested recipe.
quality and recipe.
projects: Various
nutrition 2.4
vegetable dishes
prepare suitable
sauces and
accompaniment in
serving vegetable
dishes
9. Presentation of LO 3. Present The Problem The learners
prepared vegetables vegetable dishes learners Solving will be
dishes 10. Factors in 3.1 present will video
plating vegetable vegetable recipes prepare recording
 themselves
and
with appropriate as they
dishes produce a
sauces and perform the
chosen
accompaniments chosen
recipe.
recipe.
LO 4. Store
vegetables
4.1 store vegetables
based on the
prescribed location
and temperature The learners
11. Techniques in The
4.2 demonstrate will be
storing and vegetables learners
12. FIFO 13. Safety vegetable storage in video
will
and hygienic practices accordance with recording
prepare
in the laboratory FIFO operating themselves
and
kitchen 14. Evaluation procedures as they
produce a
of the finished product 4.3 follow standard perform the
chosen
using rubrics safety and hygiene chosen
recipe.
procedures recipe.
LO 5. Evaluate the
finished product
5.1 rate the finished
products using
rubrics
The learners
The
will be
learners
video
will
recording
prepare
themselves
and
as they
produce a
perform the
chosen
chosen
recipe.
recipe.
LO 6. Store petits U LO 6. Store petits U Applying The Connections The learners
fours 6.1 Store fours 6.1 Store petits learners will be
petits fours in fours in proper will video
 proper
temperatures and
temperatures and
conditions to
conditions to
maintain maximum
maintain maximum
eating qualities,
eating qualities, recording
appearance and prepare
appearance and themselves
freshness 6.2 and
freshness 6.2 as they
Package petits fours produce a
Package petits perform the
in accordance with chosen
fours in accordance chosen
established recipe.
with established recipe.
standards and
standards and
procedures
procedures
TLE_HEBP912PF-
TLE_HEBP912PF-
IVi-17
IVi-17
D D Creating
Problem
Solving
LO 1. Present and
LO 1. Present and
serve plated
serve plated desserts
desserts 1.1.
1.1. Portion and
Portion and present
The learner present desserts The learners
desserts according The
demonstrate according to product will be
to product items, learners
understandin The learner items, occasion and video
occasion and will
g of the basic demonstrate enterprise standards recording
Desserts Preparing enterprise standards prepare
concept and competencies and procedures 1.2. themselves
Desserts and procedures 1.2. D D Creating and
underlying in presenting Plate and decorate Problem as they
Plate and decorate produce a
theories in desserts desserts in Solving perform the
desserts in chosen
presenting accordance with chosen
accordance with recipe.
desserts enterprise standards recipe.
enterprise standards
and procedures
and procedures
TLE_HEBP912PD-
TLE_HEBP912PD-
IVj-18
IVj-18

LO 2. Plan, prepare D LO 2. Plan, prepare D Creating Problem

and present dessert and present dessert Solving
 buffet selection or buffet selection or
plating 2.1 Plan and plating 2.1 Plan and
D D
utilize dessert utilize dessert buffet
buffet services services according
Problem
according to to available Creating
Solving
available facilities, facilities, equipment
equipment and and
customer/enterprise customer/enterprise
requirements 2.2 requirements 2.2
Prepare and arrange Prepare and arrange
variety of desserts variety of desserts in
in accordance with accordance with
D D
enterprise standards enterprise standards
and procedures and procedures
TLE_HEBP9 12PD TLE_HEBP9 12PD
Problem
– Ivj-19 – Ivj-19 Creating
Solving

Desserts The learner Preparing The learner LO 3. Store and U LO 3. Store and U Applying The Connections The learners
demonstrate Desserts demonstrate package desserts package desserts 3.1 learners will be
understandin competencies 3.1 Store desserts Store desserts in will video
g of the basic in presenting in accordance with accordance with the prepare recording
concept and desserts the required required temperature and themselves
underlying temperature and and customer’s produce a as they
theories in customer’s specifications. 3.2 chosen perform the
presenting specifications. 3.2 Package desserts in recipe. chosen
desserts Package desserts in accordance with recipe.
accordance with established
established standards and
standards and procedures Problem
procedures D TLE_HEBP912PD- D Creating Solving
TLE_HEBP912PD- IVj-20
IVj-20
Performance Task:
Bake and present breads and pastries according to standard procedure.

Goal – To produce and present bread and pastries according to standard procedure.
Role – Student is a baker.
Audience – Classmates and teacher.
Situation – Student is need to bake for the street children as part of their charity work as a Christian school.

Performance:

Directions: Follow the recipe on how to bake Pan de Sal using a lean type dough
Recipe: Pan de Sal
Ingredients:
1-2 tbsp. dry yeast
1 c lukewarm water
3 tsbp. White sugar
1 cup evaporated milk
3 tsbp. Butter (melt in a lowest heat)
1 tsp. salt
5 ½ c 1st class flour
Lard for greasing baking sheet/s
Procedure:

1. Pre-heat the oven into 205˚C for 15 minutes only.

2. While you are pre-heating the oven measure the needed ingredients.
3. Sift the flour first before you measure or weigh.
4. Dissolve yeast in a lukewarm water and sprinkle 1 tsp. sugar. Allow to stand for 8-10 minutes until mixture becomes bubbly.
5. Combine milk, melted butter, salt, and 2 tbsp. of sugar. Stir until dissolved.
6. Put 2 c. flour and beat until smooth in texture.
7. Add another 1 cup of flour. Continue mixing until the mixture is smooth.
8. Transfer dough on a floured board and gradually add remaining flour while kneading. Continue kneading until the dough becomes smooth and glossy or shiny.
9. Shape into a smooth ball and grease all sides with lard. Place in a slightly greased bowl. Cover with clean damp cloth. Allow to rise for 1 ½ hour. Then punch down the dough.
Reshape and put it back in the bowl. Allow to rest for 20 minutes.
10. Cut dough into two. Then roll each half into an elongated shape.
11. Cut the dough into 12 equal pieces. Dredge each piece with bread crumbs.
 12. Place them on a greased baking sheet with one side of each piece facing up, spread them about 2 ½ cm apart. Let it rise until nearly double in size. Then, bake them in a preheated oven
at 180-200˚C for 12-15 minutes, or until its done.

Standards:
Criteria Excellent Very Good Good Fair Poor
(20 points) (18 points) (16 points) (14 points) (12 points)
Accuracy of following the procedure in
mixing the ingredients
Color of the baked product
Texture of the baked product
Taste of the baked product
Sanitation/Cleanliness during preparation
Complete PPE

Prepared By: Checked By:

ANALIZA T. RESUELO, LPT. ROGENA T. BRAGANZA, RSW, PH. D HEIDI MIA R. TADLE, RN,
LPT.
BPP Teacher JHS & SHS Academic Consultant Administrator for Instruction

Approved By:

ELNORA M. RAGANIT, M. ED.

School Director