Republic of the Philippines

DEPARTMENT OF EDUCATION
Region IV-A CALABARZON
Division of Laguna
District of Cabuyao

SOUTHVILLE 1 INTEGRATED NATIONAL HIGH SCHOOL

Budget of Work for TLE 10 – Cookery
FIRST PERIODICAL EXAMINATION

S.Y 2019 -2020

Grading
Period Learning Competencies Duration
Lesson

LO 1. Develop and
Lesson 1. Personal strengthen PECs 6 hours
Entrepreneurial needed in Cookery
Competencies

Lesson 2. Environment LO 1. Develop a

and Market product/ service in
Cookery 4 hours

First LO 3. Develop a brand

Grading Lesson 3. Branding for the product
Period 4hours

LO 1. Perform mise en 2 hours

Lesson 4. Prepare Egg place
Dishes LO 2. Prepare and cook 4 hours
egg dishes
LO 3. Present egg 4 hours
dishes
LO 4. Evaluate the
finished product

LO1. Perform mise en

place 2 hours
LO2. Prepare starch and
Lesson 5. Prepare cereal dishes 4 hours
Cereals and Starch
LO 3. Present starch 4 hours
dishes
and cereal dishes
LO4. Storing starch and 2 hours
cereal dishes
TOTAL 36 HOURS
Prepared by:
MARIANNE D. CARIÑO MA. CONCEPCION A. ODON
TLE TEACHER II HT I /TLE
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region IV-A CALABARZON
Division of Laguna
District of Cabuyao

SOUTHVILLE 1 INTEGRATED NATIONAL HIGH SCHOOL

Budget of Work for TLE 10 – Cookery
SECOND PERIODICAL EXAMINATION

S.Y 2019 -2020

Grading Period
Learning Competencies Duration
Lesson

Lesson 1. Principles of LO1.1 identify ingredients 6 hours

preparing vegetables according to standard
recipe.

Lesson 2. Market forms of LO2. 1. identify market

vegetables. forms of vegetables 6 hours

SECOND
QUARTER Lesson 3. Presentation of LO 3. Present vegetable 8 hours
prepared vegetables dishes
dishes

LO 1. Perform mise en
Lesson 4. Prepare and place
cook seafood dishes . LO 2. Identify market forms
of seafood 10 hours
LO 3. Present seafood
dishes

TOTAL 30 HOURS
Prepared by:
MARIANNE D. CARIÑO MA. CONCEPCION A. ODON
TLE TEACHER II HT I /TLE
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region IV-A CALABARZON
Division of Laguna
District of Cabuyao

SOUTHVILLE 1 INTEGRATED NATIONAL HIGH SCHOOL

Budget of Work for TLE 10 – Cookery

THIRD PERIODICAL EXAMINATION

S.Y 2019 -2020

Grading Period
Learning Competencies Duration
Lesson

LO 1. Perform mis en place

Lesson 1.Principles in 4 hours
preparing stocks.

Lesson 2. Classifications of LO 1.1. Produce and identify 8 hours

stocks different kinds of stocks

Third quarter LO 2.1. prepare variety soup

Lesson 3. Classification of recipes according to
soup enterprise standards 6 hours

LO 1.1 prepare the tools,

Lesson 4. Preparation of
poultry for cooking
equipment, and ingredients
based on standards
1.2. identify the market forms
of poultry 6 hours
1.3. determine poultry cuts in
accordance with prescribed
dish

Lesson 5. Dry heat and moist LO 2. 1 cook various poultry

Heat of cooking poultry and game bird dishes
Dishes. appropriately

8 hours

TOTAL 32 hours
Prepared by:
MARIANNE D. CARIÑO MA. CONCEPCION A. ODON
TLE TEACHER II HT I /TLE
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region IV-A CALABARZON
Division of Laguna
District of Cabuyao

SOUTHVILLE 1 INTEGRATED NATIONAL HIGH SCHOOL

Budget of Work for TLE 10 – Cookery

FOURTH PERIODICAL EXAMINATION

S.Y 2019 - 2020

Grading Period
Learning Competencies Duration
Lesson

LO 1. Perform mis en
Lesson 1.Principles in place 2 hours
meat preparation

Lesson 2. Market forms of LO 1.1. Identify market

meat forms and cuts of meat
4 hours

Fourth quarter LO 3.1. Identify

Lesson 3. Methods of
cooking meat
appropriate cooking
methods for meat cuts 4 hours
3.2. apply different
techniques in meat
preparation

LO 1. Perform mise en 2 hours

Lesson 4. Marinades place
LO 2. Prepare suitable 4 hours
marinades for every meat
cuts.
LO 3. Present marinated 4hours
meats

LO1. Perform mise en

place 2 hours
LO2. Present meat dishes
Lesson 5. Methods of aesthetically 4 hours
presenting meat
LO 3. Select suitable 4 hours
garnish
LO4. Storing meat dishes 2 hours

TOTAL 32 HOURS

Prepared by:
MARIANNE D. CARIÑO MA. CONCEPCION A. ODON
TLE TEACHER II HT I /TLE