EASTERN KUTAWATO ISLAMIC INSTITUTE, INC.

HIGH SCHOOL DEPARTMENT

Poblacion, Buluan, Maguindanao, BARMM
Email Address: ekiiinc.buluan@gmail.com
Mobile Number: 0997-6127-664

UNIT LEANIING PLAN

(Month of August- October)

Subject: Technical and Livelihood Education Grade Level: 10

Unit Topic: Cookery Quarter: FIRST QUARTER

UNIT STANDARDS AND COMPETENCIES DIAGRAM

TRANSFER
The students in their own and PERFORMANCE
in the long run can STANDARD Video
independently prepare egg
dishes.

Independently prepares and

cook egg dishes
TRANSFER GOAL PERFORMANCE TASK

UNIT TOPIC: PREPARE EGG DISHES

(ED)
Identify an egg’s
components and its
nutritive value. EU: The students will be able to
understand preparing and cooking
egg dishes.

EQ: Why is it important to know how do

preparing and cooking egg dishes?
The knowledge, skills, and
attitudes required in
preparing and cooking egg
ACQUISITION dishes

MAKE MEANING

Unit Learning Plan

CONTENT
STANDARD
Explore
This unit is about: the knowledge, skills, and attitudes
required in preparing egg dishes

Consider this question : How can you prepare egg dishes


Learning Competencies
LC1:
identify an egg’s components
and its nutritive value
LC2: identify the market forms
of eggs
Learning Competencies
LC3: clean, sanitize, and
prepare tools, utensils,
and equipment needed
in preparing egg
dished
Learning Competency
LC4: cook egg dishes in
accordance with the prescribed
salad
LC 5 . present egg dishes
hygienically and attractively
using suitable garnishing and
side dishes sequentially within
the required time frame
in line with the food safety and hygiene practices
Map of Conceptual Change:
Firm Up
Activity 1: online quiz
Instruction
Click the link and answer the quiz in google classroom
https://classroom.google.com/u/0/c/MzE5NDExMjQ5MTUw
Offline Activity 1: Bring Me!
Direction: Bring two fresh chicken egg’s. test the
freshness of the egg by using and any one of the ways of
determining the freshness of the egg’s compare the results
of your test. Share your finding in class. P164
Online Activity 2: online quiz
Instruction
Click the link and answer the quiz in google classroom
https://classroom.google.com/u/0/c/MzE5NDExMjQ5MTUw
Offline Activity 2: Prepare Me!
Direction: Prepared one hard-cooked egg, one soft-
cooked egg. One sunny-side up. One poached egg, and
one scrambled egg. Arrange your finished product in
individual container for presentation in class. Evaluate your
product based on the characteristics of a well-cooked
boiled, fried, poached, and scrambled egg. P165
Deepen
Activity 3: Film viewing and reflection paper making
Instruction
Watch the video by clicking or typing the link on the search
engine and make a reflection about it and write it in 1
whole short bond paper
Transfer
Transfer Goal: The students in their own and in the long
run can independently prepare egg dishes
Performance Task: Your restaurant specialty appetizer
dish are no longer salable, As a senior chef in a restaurant
you are tasked to create a sandwich recipe to be prepared
by you while taking a video of yourself doing it, it will be
evaluated in terms of palatability, appearance and manner
of preparation or cleanliness, your manager (teacher) will
be the people to evaluate your output
Values Integration: Faith and Effectiveness
Subject: TECHNOLOGY AND LIVELIUHOOD EDUCATION (COOKERY)
Grade Level: 10

Unit Topic: the knowledge, skills, and attitudes required in preparing cereals and starch dishes
Quarter: FIRST (lesson 2)

Explore
This unit is about: the knowledge, skills, and attitudes
required in preparing cereals and starch dishes

Consider this question : How can you prepare cereals and

starch dishes in line with the food safety and hygiene
practices
Map of Conceptual Change:

Learning Competencies Firm Up

LC1:determine the sources and kinds of Activity 1: list me down
starch and cereals Instruction
List down kinds of starch and cereals that you know on a
clean sheet of paper

LC2: identify the ingredients in the Activity 2: online quiz

preparation of various types of starch Instruction
and cereal Click the link and answer the quiz in google classroom
dishes
https://classroom.google.com/u/0/c/MzE5NDExMjQ5MTUw

Learning Competencies Deepen

LC3: prepare the tools, equipment, and Activity 3: ESSAY
ingredients based on prescribed Instruction
standards Answer the question how can you prepare the tools,
equipment, and ingredients based on prescribed standards?
Write your answer in a clean sheet of bond paper

LC3: follow safety and hygienic Activity 4: Film viewing and reflection paper making
practices while working in the kitchen Instruction
Watch the video by clicking or typing the link on the search
engine and make a reflection about it and write it in 1
whole short bond paper
Learning Competency Transfer
LC4: cook, prepare present starch
and cereal dishes Transfer Goal: The students in their own and in the long
run can independently prepare present starch and cereal
dishes

Performance Task: Your restaurant specialty cereals and

starch dishes?
are no longer salable, As a senior chef in a restaurant you
LC5: prepare sauces and are tasked to create a sandwich recipe to be prepared by
accompaniments of selected starch you while taking a video of yourself doing it, it will be
and cereal products evaluated in terms of palatability, appearance and manner
of preparation or cleanliness, your manager (teacher) will
be the people to evaluate your output

Values Integration: Faith and Effectiveness

PREPARED BY: NORJANA K. SALENDAB CHECKED BY: AINON T. SALENDAB, LPT

Subject Teacher Academic Coordinator

Noted By: MICHAEL A. OBPON, LPT APPROVED BY: DATUALI M. DIMALANAS LPT, MAED
Academic Coordinator Principal