CURRICULUM MAP

SUBJECT: TLE GRADE LEVEL: GRADE 7 TEACHER:Ms. ARIANNE OLAERA

Term No. Unit Content Performance Competencies/ Assessment Activities Resources Institutional Core
Topic: Standard Standard Skills Values
Content
Chapter 1 1. Demonstra The learner -Practicality
Basic tes basic should be able A.1 Expalin basic -Short quiz on A. 1 Demonstrate on TEXTBOOK -Accuracy
Cooking understandin to… concepts in recipe analysis, the different methods A. 1 -Patience
g of basic 1. cookery. identification of of cooking. -Pictures -Sense of
concepts and Independently A. 2 Discuss the cooking methods. A. 2 Interpretation of - Adaptive Video Responsibility
Lesson 1: theories in demonstrate relevance of the recipes by identifying Process (AVP) -Creativity
Preparati cookery. common course. -Evaluation of the methods and Materials -Innovativeness
on and competencies in A. 3 Explore practical activities techniques applied in A. 2 -Service
Cooking cookery. opportunities using a rubrics. cooking. -Pictures Orientedness
of food 2. Demonstra cookery as a - Adaptive Video
tes basic 2. Create a career. Process (AVP)
understandin business idea A. 4 Identify and Materials
g of the use based on the differentiate the
and analysis of different methods
maintenance environment and of cooking.
of market in A. 5 Use the table
equipments cookery. weights and
in cookery. measure
3. Independemtl accurately.
3. Demonstra y use and
te basic maintain tools, Short quiz A. 3 Demonstration on http://
understandin equipment, and A. 6 Apply coming identification of how to cut different www.phoenix.net.p
g of materials in principles different cuts of kinds of vegetable. h:9000/PDF2/web/
performing cookery correctly. meat. A. 4 Demonstration on index.php?
mensuaration according to -Evaluation of how to clean and scale data=TLELEAPS7_
and standard practical activities a fish. U1_page10&fbclid
calculation in operating using a rubrics. =IwAR1G9omtulAg
cookery. procedures. LiOer78KS8loMyW
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 A. 5 Individual Activity. mUUuHU1CcdqWl
A. 6 Identification of 6Frg0
4. Independently the different cuts of TEXTBOOK
measure and meat.
calculate
ingredients in
cookery
Lesson 3: The student The student: A. 7 Creation of a
Preparati demonstrate A. 7 Differentiate Performance task : menu for the elderly. http://
on of understandin 1. recognizes marketable meals Make 3 menus for a A. 8 Creation of a www.phoenix.net.p
Marketab g of/on: considerations in with home special occassion. menu for special h:9000/PDF2/web/
le Meals 1. Correct menu planning prepared meals. occasions. index.php?
preparation clearly -Short quiz on A. 9 Formulations of data=TLELEAPS7_
of marketable 2. Follows menu A. 8 Recognize proper storage of sanitation and safety U1_page13&fbclid
meals pattern clearly considerations in food. rules for a school =IwAR3gqw4O3X4
2. Basic 3. Complies with menu planning -Evaluation of oN9JqG21Ox349D
consideration food safety A. 9 Follow correct practical activities cafeteria, making of ZCeGrCNOJ__Nm
s in menu correctly menu pattern. using a rubrics. signages. CmOb2q9KVi3DPt
planning 4. Follows A. 10 Comply with ZXKlsNs
3. Menu proper handling food safety
pattern that of food for principles. A. 10 Expansion of a TEXTBOOK
should be customer’s A. 11 Apply proper standardized recipe.
followed in safety. handling of food
preparing 5. Computes and its proper
meal costing of meals storage.
4. Following to come up with
safety and correct price
security 6. Identifies and
procedures in recognizes the
the kitchen. process and
5. Proper delivery of meals
food handling clearly.
6. Quantifyin
g and costing
meals
7. Process
and delivery
 meals

A. 12 Compute A. 11 Costing a recipe

Lesson 4: cost of meals Evaluation on provide by the teacher. Worksheet
Costing accurately and costing correct
ng Meals exact price of costing of
meals. engredients.

Lesson 5: A. 13 Appy the Evaluate the A. 12 Making of a http://

Process basic delivery graphical graphical presentation www.phoenix.net.p
and system of meals. presentation of of two basic delivery h:9000/PDF2/web/
delivery A. 14 Apply the centralized and system. index.php?
of basic delivery decentralized data=TLELEAPS7_
prepared system of meals. system of delivery. U1_page24&fbclid
meals. =IwAR1DJv2KT2H
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The student The student: 1. Generate a 1. Survey on the http:// Honesty

Chapter 2 demonstrate . 1. identifies business idea that -Quiz demands for native www.phoenix.net.p Patience
Cooking ingredients of relates with a delicacies in one’s h:9000/PDF2/web/ Self descipline
Native 1. Knowledge native delicacies career choice in -Long test place. index.php? Creativity
Delicacies on the basic clearly. cookery. data=TLELEAPS7_ Innovativeness
ingredients in 2. Properly uses -Practical test U1_page29&fbclid
Lesson 1 the table of weights 2. Laboratory Activity: =IwAR2PNbk4JvS
Cooking preparation and measures in -Reflection Preparation of native PPZgEW-
Native of native preparing food. delicacacies. 3IQrMVeM1Whza2
Delicacie delicacies. 3. Prepare native WBf66pSvSvv94F
s 2. Recognitio delicacies C_IGYC4XO0XGU
Lesson 2: n of the deliciously and 3. Computing for the
Galapong characteristic correctly. selling price of native http://
Native s of the 4. Markets or delicacies. www.phoenix.net.p
Delicacie native sells native h:9000/PDF2/web/
s from delicacies delicacies index.php?
different made from effectively. Classification and data=TLELEAPS7_
Regions. galapong. familiarization of the U1_page33&fbclid
3. Capacity to different tools. =IwAR1XHBQhLH
Lesson 3 prepare DBT9_Z21151UHc
Marketin native mlTIhEkKdy6siSsc
g Native delicacies 2EGQDH_BCOr6fT
Delicacie deliciously. u-dSw
s 4. Knowledge
on how to
determine
accurate
costing of
different
native
delicacies.
Chapter The The Student… Utilize appropriate Test knowledge on the http://
3: demonstrate 1. identifies and kitchen tools, Short quiz on different types of www.phoenix.net.p -Self descipline
Basic classifies baking equipments,and comparing and leavening agents h:9000/PDF2/web/ -Sense of
Baking- 1. knowledge and pastries paraphernelia contrasting the through demonstration. index.php? responsibilty
Bread and on the baking ingredients different kinds of data=TLELEAPS7_ -Teamwrok
Pastries ingredients correctly. 1.1 Identify types flour, sugar, and Demonstrate how to U1_page57&fbclid -Cooperation
and their 2. Identifies of tools Equipment leavening agents. measure the =IwAR2DonM3gdzf -Accuracy
Lesson 1: functions. baking tools and and paraphernelia ingredients correctly. yR48Xgou- -Patience
The 2. Knowledge utensils based 1.2 Describe the Evaluation using OahnW8gcLxemTd -Orderliness
Ingredien on the baking on their uses various types of rubrics on IEhU0QVTE5Uisc
ts and tools and and functions. chicken tools, measuring WZr3HA9GuQ
thier utensils and 3. Applies baking equipments. ingredients
Function their uses. principles. correctly.
s 3. Understan 1. Carry out
ding of the measurement and Look for two common
classification calculations in a Evaluate the bread recipe and
 of tools. required task. practical activities report it on class.
Lesson 2: 4. Knowledge usinga scoring
Baking on baking 1.3 measure rubrics. Group activity in
tools and breads and ingredients demonstrating the
Baking pastries according to mixing techniques.
Method efficiently. recipe Create a scoring
5. Knowledge requirements. rubric for a pie Group activity: prepare
Lesson 3: on applying recipe. a bread or a pie recipe.
Baking the baking 2. Prepare tools
Breads principles and equipments Practical test in Have a demonstration
and learned. for specific baking shaping the dough. on shaping the dough.
Pastries purposes

3. Check condition
of tools and
equipment

5. Perform the
basic preventive
maintenance.
Chapter 1. Carry out
4: measurements Evaluate the group Reporting on success http:// -Self descipline
Baking and calculations in activity if baking and failures in making www.phoenix.net.p -Accuracy
Cakes a required task cakes. cake and analyze the h:9000/PDF2/web/ -Self
and causes and how you index.php? determination
Cookies 1.1. Measure resolved it. data=TLELEAPS7_ -Sense of
ingredients U1_page70and74& Responsibility
Lesson 1: according to fbclid=IwAR3GD- -Cooperation
Preparatio recipe requirement lrfgiKTCYXd-
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baking of Laboratory Activity: Create an innovative by7Mtl6BAl44rWJn
cakes. Form groups. Each cookie recipe using GAOXDkIdVVjByH
2. . Familiarize group will be ingredients RJ-F8
Lesson 2: oneself with the assigned to
Frosting, table of weighs preparea tyoe of Demonstrate how to
Icing, and and measures in cookie. make one type of
Decoratin baking. cookies.
g Cakes. Practical test:
3. apply basic Demontrate the
mathematical packaging of
operations in cookies.
calculating weighs
and measures.

4. Measure dry
and liquids
ingredients
accurately.