Republic of the Philippines

Department of Education
SCHOOLS DIVISION OF OCCIDENTAL MINDORO
ABRA DE ILOG NATIONAL HIGH SCHOOL

BUDGET OF WORK
COOKERY 9
SY 2023 – 2024
Quarter 1

Grade Level Standard The learners demonstrate knowledge, skills and attitude to perform the tasks on Cookery.
Content Standard The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing appetizers.
Performance Standard The learners independently prepare appetizers.

TIME FRAME TOPICS LEARNING COMPETENCIES ASSESSMENT

 Orientation
 Basic Concepts in Cookery  Explain core concepts in Cookery
Week 1  Relevance of the Course  Discuss the relevance of the course
 Career Opportunities  Explore opportunities for a career in Cookery
 TLE Grading System
 Pre-Test
 Dimensions of Personal LO 1. Assess Personal Entrepreneurial Competencies Formative
Entrepreneurial Competencies 1.1 Explain dimensions/clusters of PECs and the different  Video Presentation
(PECs) characteristic traits per cluster  Discussion
Week 2  Three (3) Clusters of PECs 1.2 Evaluate one’s PECs  Self-Rating Questionnaire for
(achievement, planning, PECs
and power clusters) LO 2. Understand the business environment and business ideas  Group Discussion
 Characteristics 2.1 Explain how different factors influence the business  Pair Activities
 Assessment of PECs environment  Collaborative Activity
ADINHS

E. Vasquez cor Venturanza St. Poblacion, Abra de Ilog, Occidental Mindoro

0975 – 523 – 7120
adihns301569@gmail.com / 301569@depe.gov.ph
abradeilognhs
 Republic of the Philippines
Department of Education
SCHOOLS DIVISION OF OCCIDENTAL MINDORO
ABRA DE ILOG NATIONAL HIGH SCHOOL

2.2 Explain procedures for generating business ideas or  Recitation

 Business Environment and Market identifying business opportunities
 Factors in the Business 2.3 Generate business ideas and identify business Summative
Environment opportunities  Quiz
 Identifying Business  Performance Tasks
Opportunities
 Clean and Maintain Kitchen Tools, LO 1. Clean, sanitize, and store kitchen tools and equipment Formative
Equipment, and Premises 1.1 Recognize kitchen tools and equipment to be cleaned  Picture Analysis
 Kitchen tools and and sanitized  Discussion
equipment to be cleaned, 1.2 Identify the chemicals to be utilized in cleaning and  Recitation
sanitized, and stored sanitizing kitchen tools and equipment
 Types of chemicals used in 1.3 Prepare cleaning agents in accordance with Summative
cleaning and sanitizing manufacturer’s instructions  Quiz
Week 3 – 4 kitchen tools and 1.4 Clean and sanitized kitchen tools in accordance with  Demonstration
equipment prescribed standards
 Methods of cleaning and 1.5 Store cleaned kitchen tools and equipment safely in
sanitizing kitchen tools and the designated space
equipment
 Proper dishwashing LO 2. Clean and sanitize kitchen premises
techniques 2.1 Recognize kitchen premises to be cleaned and
 Techniques in storing sanitized
cleaned kitchen tools and 2.2 Classify and describe the uses of cleaning agent
equipment 2.3 Clean the kitchen area hygienically in accordance with
 Surfaces to be cleaned food safety and occupational health regulations
 Types and uses of cleaning 2.4 Clean surfaces without damaging property and
agents adversely affecting health
ADINHS

E. Vasquez cor Venturanza St. Poblacion, Abra de Ilog, Occidental Mindoro

0975 – 523 – 7120
adihns301569@gmail.com / 301569@depe.gov.ph
abradeilognhs
 Republic of the Philippines
Department of Education
SCHOOLS DIVISION OF OCCIDENTAL MINDORO
ABRA DE ILOG NATIONAL HIGH SCHOOL

2.5 Use cleaning agents in sanitizing kitchen premises

safely
2.7 Follow safety and first aid procedures

 Prepare Appetizers LO 1. Perform mise en place Formative

 Tools, equipment, and 1.1 Identify tools and equipment needed in the  Video Presentation
utensils needed in preparation of appetizers  Discussion
preparing appetizers 1.3 Classify appetizers according to ingredients  Group Discussion
 Classification of appetizers Identify ingredients according to the given recipe  Pair Activities
 Variety of ingredients in  Collaborative Activity
preparing appetizers LO 2. Prepare a range of appetizers  Recitation
 Nutritional value of 2.1 Differentiate between hot and cold appetizers  Brainstorming
Week 5 - 8 appetizer 2.2 Prepare a variety of appetizers
 Varieties of hot and cold 2.3 Evaluate the finished product Summative
appetizers 2.4 Rate the finished product using rubric  Quiz
 Methods of preparing 2.5 Follow workplace safety procedures  Performance Tasks
appetizers  Making Project Plan
 Suggested projects LO 3. Present a range of appetizers
 Fundamentals of plating 3.1 identify the fundamental of plating
 Accompaniments of 3.2 Identify the accompaniments of appetizers
appetizers 3.3 Present appetizers attractively
 Principles and techniques Observe sanitary practices in presenting appretizers
in storing appetizers
 Safety and hygienic LO 4. Store appetizers
practices 4.1 Utilize quality trimmings
4.2 Keep appetizers in appropriate conditions to maintain
their freshness, quality, and taste
ADINHS

E. Vasquez cor Venturanza St. Poblacion, Abra de Ilog, Occidental Mindoro

0975 – 523 – 7120
adihns301569@gmail.com / 301569@depe.gov.ph
abradeilognhs
 Republic of the Philippines
Department of Education
SCHOOLS DIVISION OF OCCIDENTAL MINDORO
ABRA DE ILOG NATIONAL HIGH SCHOOL

Week 9 First Quarterly Assessment Applies the lesson learned during the First Quarter Quarterly Assessment

Prepared by;

JANE J. BALADIANG
Master Teacher I

ADINHS

E. Vasquez cor Venturanza St. Poblacion, Abra de Ilog, Occidental Mindoro

0975 – 523 – 7120
adihns301569@gmail.com / 301569@depe.gov.ph
abradeilognhs
 Republic of the Philippines
Department of Education
SCHOOLS DIVISION OF OCCIDENTAL MINDORO
ABRA DE ILOG NATIONAL HIGH SCHOOL

ADINHS

E. Vasquez cor Venturanza St. Poblacion, Abra de Ilog, Occidental Mindoro

0975 – 523 – 7120
adihns301569@gmail.com / 301569@depe.gov.ph
abradeilognhs