WEEKLY LEARNING PLAN

School: NATO NATIONAL HIGH SCHOOL Quarter: 4

Grade Level: GRADE 10 Week: 2
Teacher/Subject: KISHELLE T. VALENCIA Date: May 15-19, 2023
TLE 10-COOKERY

Day & Learning Area MOST ESSENTIAL LEARNING Learning Tasks Mode of Delivery
Time COMPETENCIES
Mon-Tue & Cookery 10 1. Identify the kinds of doneness of meat and
Friday -Prepare and use suitable marinades for a the nutrient content of meat.(Cookery Manual pg Face to Face Discussion
May Topic: Cook Meat Cuts variety of meat cuts. 276)
15,16,19 -Identify appropriate cooking methods for 2. State the safe cooking temperature for
Reference: meat cuts. various meat.(Cookery Manual pg 277)
10ABCD Cookery Manual 2 3. Distinguish the good marinades to be used
10:30-11:30 in meat preparation. (Cookery Manual pg 277-278)
4. Determine the right cooking techniques for
10EFGH meat preparation. (Cookery Manual pg 281-284)
3:30 - 4:30

Wed-Thurs Topic: Meat Cuts/Primary Cuts -Prepare meat cuts according to the given Draw or cut pictures of different meat cuts Modular/Online
May 17-18 recipe. and make a a scrap book of it stating the Students are tasked to draw or
perfect dish for the said meat cuts. cut pictures of meat and
collage them to make a scrap
book to be submitted on
Monday.

Prepared by: Reviewed by: Noted by:

KISHELLE T. VALENCIA WILFREDO C. TABACO FELOMINA C. VERGARA LOURDES R. NOPRE

Teacher III Master Teacher I Principal II PSDS
WEEKLY LEARNING PLAN
 School: NATO NATIONAL HIGH SCHOOL Quarter: 4
Grade Level: GRADE 10 Week: 1
Teacher/Subject: KISHELLE T. VALENCIA Date: May 8-12, 2023
TLE 10-COOKERY

Day & Learning Area MOST ESSENTIAL LEARNING Learning Tasks Mode of Delivery
Time COMPETENCIES
Mon-Tue & Cookery 10 -Perform Mise en Place 5. Study the background and concept about
Friday meat. (Cookery Manual pg 270) Face to Face Discussion
May 8,9,12 Topic: Prepare Meat -Prepare the tools, equipment, ingredients, 6. Find out the different types of tools and
and other supplies based on the given recipe. equipment used in meat preparation.(Cookery
10ABCD Reference: Manual pg 271)
10:30-11:30 Cookery Manual 2 7. Know the composition and structure of
meat. (Cookery Manual pg 272-273)
10EFGH
3:30 - 4:30

Wed-Thurs Topic: Market Forms of Meat -Identify the market forms and cuts of meat. 1. Make an illustration of meat primary cuts Modular/Online
May 10-11 and its market forms. (LAS 1 or Cookery Manual pg Learning Activity Sheets will
277-279) be forwarded in the class
2. Visit a wet market, interview a butcher and messenger GC with
document the ways of meat slicing and instructions.
sectioning through video. Student was tasked to make a
documentary of the proper
cutting and sectioning of
meat.
Prepared by: Reviewed by: Noted by:

KISHELLE T. VALENCIA WILFREDO C. TABACO FELOMINA C. VERGARA LOURDES R. NOPRE

Teacher III Master Teacher I Principal II PSDS