Grade 10

Subject: TLE (Cookery NC II)

Week of the Quarter/ Most Essential Learning competencies Content

Grading Period
1st Q PREPARE EGG DISHES (ED)  Nutritional value and
LO 1. Perform mise en place components of eggs
Week 1 1.1identify an egg’s components and its nutritive value,
identify and prepare ingredients according to standard
recipe
LO 2. Prepare and cook egg dishes  Market forms of egg
Week 2-3 2.1 identify the market forms of eggs  Uses of eggs in culinary arts
2.2 explain the uses of eggs in culinary arts cook egg  Varieties of egg dishes
dishes in accordance with the prescribed salad  Suggested projects:

Week 4 LO 3. Present egg dishes  Factors for consideration in

3.1 select suitable plates according to standards present presenting egg dishes:
egg dishes hygienically and attractively using suitable Plating
garnishing and side dishes sequentially within the Garnishing
required time frame Side dishes
LO 4. Evaluate the finished product  Evaluation of the finished
4.1 rate the finished products using rubrics product using rubrics
Week 5 PREPARE CEREALS and STARCH DISHES  Ingredients for starch and
LO 1. Perform mise en place cereal dishes
1.1 identify the ingredients in the preparation of
various types of starch and cereal dishes
Week 6-8 LO2. Prepare and Cook starch and cereal dishes  Methods of cooking starch and
2.1 cook various types of starch and cereal dishes cereal dishes
2.2 prepare sauces and accompaniments of selected starch  Preparation of sauces and
and cereal products follow safety and hygienic practices accompaniments for starch and
while working in the kitchen cereal dishes
 Safety and hygienic practices in
the kitchen
 Suggested projects: Cereal and
starch dishes
Week 9 LO 3. Present starch and cereal dishes  Factors to consider in presenting
3.1Present starch and cereal dishes present starch dishes starch and cereal dishes
with suitable plating and garnishing according to Plating
standards Garnishing
Sauces
Accompaniments
LO4. Storing starch and cereal dishes  Techniques for storing starch and
4.1 store starch and cereal at appropriate temperature cereal dishes
4.2 maintain optimum freshness and quality of starch and  FIFO
cereal dishes according to standards store starch and
cereal according to standard operating procedures