Professional Documents
Culture Documents
TLE 9 CurrMap
TLE 9 CurrMap
CURRICULUM MAP
SUBJECT: TLE DATE SUBMITTED: JULY 10, 2023
GRADE LEVEL: 9 DATE REVIEWED: JULY 17, 2023
CURRICULUM YEAR: 2023-2024 NAME OF TEACHER: APRIL GRACE A. CASTRO
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
1. Factors in the business environment - The different factors - Analyze how factor influence LO2. Understand the business TLE_E
2. Identifying business opportunities that influence the the business environment environment and business ideas M-0k-1
business environment - Relate experience in
generating business ideas or 2.1 explain how different factors influence
identifying business the business environment
opportunities 2.2explain procedure for generating
business ideas or identifying business
opportunities
2.3 generate business ideas and identify
business opportunities
1. Kitchen tools and equipment to be - The knowledge, skills, - Independently maintain clean LO1. Clean, sanitize, and store kitchen TLE_HE
cleaned, sanitized, and stored and attitudes required in kitchen tools, equipment, and tools and equipment CK9KP-
1.1 cutting tools and equipment maintaining kitchen premises Ib-2
1.2 measuring tools and equipment tools, equipment, and 1.1 recognize kitchen tools and equipment
1.3 mixing tools and equipment work premises to be cleaned and sanitized
1.4 top-of-the-range equipment 1.2 identify the chemicals to be utilized in
1.5 baking tools and equipment cleaning and sanitizing kitchen tools and
2. Types of chemicals used in equipment
cleaning and sanitizing kitchen 1.3 prepare cleaning agents in accordance
tools and equipment with manufacturer’s instructions
3. Methods of cleaning and sanitizing 1.4 clean and sanitize kitchen tools in
kitchen tools and equipment accordance with prescribed standards
4. Proper dishwashing techniques 1.5 store cleaned kitchen tools and
5. Techniques in storing clean kitchen equipment safely in the designated space
tools and equipment
- -
6. Surfaces to be cleaned LO2. Clean and sanitize kitchen
6.1 walls premises
6.2 floors
6.3 shelves 2.1 recognize kitchen premises to be
6.4 benches and work surfaces cleaned and sanitized
6.5 cooking equipment and 2.2 classify and described the uses of
appliances cleaning agents
6.6 cold storage equipment 2.3 clean the kitchen area hygienically in
6.7 storerooms and cupboards accordance with food safety and
7. Types and uses of cleaning agents occupational health regulations
on the required tasks 2.4 clean surfaces without damaging
7.1 specifications properly and adversely affecting health
7.2 usage instructions 2.5 use cleaning agents in sanitizing kitchen
7.3 methods of mixing premises safely
7.4 precautionary measures 2.6 follow cleaning schedule based on
8. Sanitation procedures enterprise procedure
9. Cleaning schedules 2.7 follow safety and first aid procedures
1. Tools, equipment, and utensils - Knowledge, skills, and - Independently prepare salad LO1. Perform mise en place TLE_HE
needed in preparing salad and attitudes required in and dressing CK9SD-
dressing preparing appetizer 1.1 identify tools and equipment needed in IIa-7
2. Classification of salad the preparation of salad and dressing
3. Classifications of salad according 1.2 clean, sanitize, and prepare tools,
to place in the meal utensils, and equipment based on the
4. Nutritional value of salad and requirement tasks
dressing 1.3 identify ingredients according to the
given recipe
1.4 prepare ingredients based on the
required form and time frame
5. Components of salads LO2. Prepare a variety of salads and TTLE_H
6. Importance of salads dressings ECK9SD
7. Tools and equipment needed in -IIb-g-8
salad making 2.1 identify the components of salad
8. Methods of preparing salad 2.2 identify the factors to consider in salad
9. Kinds of salad dressing and their preparation
ingredients 2.3 select and use correct equipment in
preparing salads and dressing
2.4 prepare a variety of salad
2.5 identify the different kinds of salad
dressing and their ingredients
2.6 prepare salad dressing
2.7 follow workplace safety procedure
10. Factors and technique \s in LO3. Present a variety of salads and TLE_HE
presenting salads and dressings dressings CK9SD-
11. Factors to consider in plating and IIh-i-9
presenting salads 3.1 presents salads and dressing attractively
11.1 Balance 3.2 observe sanitary practices in presenting
11.2 Harmony salad and dressing
11.3 Height 3.3 identify the accompaniments of salad
11.4 Color and dressing
11.5 Texture 3.4 rate the finished products using rubrics
12. Accompaniment of salads
13. Safe and hygienic practices in LO4. Store salad and dressing TLE_HE
storing salads and dressings CK9SD-
14. Temperature required in storing 4.1 Utilize quality trimmings IIj-10
salads and dressings 4.2 store appetizers in conditions to
maintain their freshness, quality, and taste
PREPARE SANDWICHES
1. Tools, equipment, and utensils - How to prepare - Independently prepare LO1. Perform mise en place TLE_HE
needed in preparing sandwiches sandwiches sandwiches CK9SW-
2. Variety of ingredients in preparing 1.1 clean, sanitize, and prepare tool, IIIa-11
sandwiches utensils, and equipment based on the
3. Common culinary/industry terms required tasks
used with regard to sandwiches 1.2 identify ingredients according to the
4. Classification of sandwiches given recipe
1.3 identify culinary terms related to
sandwiches
Identify type/classification of sandwiches
5. Components of the sandwich LO2. Prepare a variety of sandwiches TLE_HE
6. Types of bread suited for CK9SW-
sandwiches 2.1 Identify sandwich component IIIb-g-12
7. Suitable filling and spreads for 2.2 Identify bread suited for sandwich
each type of sandwich making
8. Methods of preparing sandwiches 2.3 Suitable filling and spreads
9. Suggested projects: 2.4 Select and prepare glazes/sweet sauces
9.1 Hot sandwich 2.5 prepare sandwiches using sanitary
9.2 Cold sandwich practices
9.3 Open-faced sandwiches
9.4 Rolled sandwich
9.5 Stuffed sandwichs
9.6 etc
10. Portion control of sandwich and its LO3. Present a variety of sandwiches TLE_HE
ingredients CK9SW-
11. Creative sandwich preparation and 3.1 Portion and control of sandwiches and IIIh-i-13
presentation their ingredients
11.1 Balance 3.2 Present a sandwich attractively
11.2 Height
11.3 Texture
11.4 Flavor
11.5 Color
12. Safe and hygienic practices in LO4. Storing sandwiches TLE_HE
storing sandwiches CK9SW-
13. Required temperature in storing 4.1 Store sandwiches IIIj-14
sandwiches 4.2 Keep sandwiches in appropriate
conditions to maintain their quality and
taste
1. Functions of food packaging and its LO1. Select packaging materials TLE_HE
importance CK9PF-
2. Types of packaging materials 1.1 Define packaging, its importance and IVi-19
functions
1.2 Select packaging materials in
accordance with enterprise standards
3. Safety procedures in packaging LO2. Package food items TLE_HE
food CK9PF-
4. Methods of food packaging 2.5 package food items in compliance with IVj-20
5. Labelling of packaged food occupational Health and Safety Procedure
2.6 Adopt appropriate packaging method
according to enterprise standards
2.7 Label food according to industry
standards
13 Evaluation of the finished product using LO 4. Evaluate the Finished Product TLE_HECK10ED-
rubrics 4.1 rate the finished products using rubrics Ie-4
PREPARE CEREALS and STARCH DISHES (CD)
1. Tools and equipment needed - Preparing and - independently prepare and LO1. Perform Mise En Place TLE_HECK10CD-
2. Quality of cereals and starch dishes cooking cereals and cook cereals and starch 1.1. prepare the tools, equipment, and ingredients If-5
3. Nutritional value and components of starch dishes dishes based on prescribed standards
cereals and starch 1.2. determine the sources and kinds of starch and
4. Food sources and kinds of starch and cereals
cereals 1.3. identify the ingredients in the preparation of
5. Ingredients for starch and cereal dishes various types of starch and cereal
6. Methods of cooking starch and cereal - - LO2. Prepare Starch and Cereal Dishes TLE_HECK10CD-
dishes 2.1 cook various types of starch and cereal dishes Ig-i-6
7. Preparation of sauces and 2.2 prepare sauces and accompaniments of
accompaniments for starch and cereal selected starch and cereal products
dishes 2.3 follow safety and hygienic practices while
8. Safety and hygienic practices in the working in the kitchen
kitchen
9. Suggested projects: Cereal and starch
dishes
10. Factors to consider in presenting starch - - LO 3. Present Starch and Cereal Dishes TLE_HECK10CD-
and cereal dishes 3.1 present starch dishes with suitable plating and Ij-7
10.1. Plating garnishing according to standards
10.2. Garnishing
10.3. Sauces
10.4. Accompaniments
11. Techniques for storing starch and cereal - - LO4. Storing Starch and Cereal Dishes TLE_HECK10CD-
dishes 1 4.1 store starch and cereal at appropriate Ij-8
2. FIFO temperature
4.2 maintain optimum freshness and quality of
starch and cereal dishes according to standards
4.3 store starch and cereal according to standard
operating procedures
QUARTER 2
LESSON 1. PREPARE VEGETABLES DISHES (VD)
1. Principles of preparing vegetable - Preparing and - independently prepare and LO 1. Perform Mise En Place TLE_HECK10VD-
2. Characteristics of quality vegetables cooking vegetable cook vegetable dishes 1.1. identify ingredients according to standard IIa-9
3. Thawing frozen vegetables dishes recipe
1.2. prepare ingredients according to a given
recipe, required form, and timeframe
1.3. thaw frozen ingredients and wash raw
vegetables following standard procedures
4. Market forms of vegetables - - LO 2. Prepare Vegetable Dishes TLE_HECK10VD-
5. Factors in the selection of vegetables 2.1 identify market forms of vegetables IIb-c-10
used for culinary arts 2.2 select various kinds of vegetables according to
6. Methods of cooking vegetables dishes a given menu
7. Preparation of sauces and 2.3 cook variety of vegetable dishes following
accompaniment for serving vegetable appropriate cooking methods to preserve optimum
dishes quality and nutrition
8. Suggested projects: Various vegetable 2.4 prepare suitable sauces and accompaniment in
dishes serving vegetable dishes
14. Evaluation of the finished product using - - LO 5. Evaluate the Finished Product TLE_HECK10VD-
rubrics 5.1 rate the finished products using rubrics IId-13
1. Principles in meat preparation - preparing and - independently prepare and LO 1. Perform Mise En Place TLE_HECK10PCM-
2. Market forms of meat cooking meat dishes cook meat dishes 1.1. prepare the tools, equipment, ingredients, and IVa-30
3. Different kinds of meat other supplies based on the given recipe
3.1. Beef 1.2. prepare the tools, equipment, ingredients, and
3.2. Pork other supplies based on the given recipe
3.3. Carabeef
3.4. Others
4. Different types of meat cuts 5. Tools,
utensils, and equipment for meat
preparation
6. Techniques in meat tenderizing
-
7. Variety of meat dishes - - LO 2. Cook Meat Cuts TLE_HECK10PCM-
8. Methods of cooking meat 2.1 identify the market forms and cuts of meat IVb-g-31
8.1. Dry-heat cooking 2.2 prepare meat cuts according to the given recipe
8.2. Moist-heat cooking 2.3 prepare and use suitable marinades for a
9. Cooking specialty cuts variety of meat cuts
10. Cooking frozen meat 2.4 identify appropriate cooking methods for meat
11. Types of marinades cuts
2.5 apply the different techniques in meat
preparation
2.6 cook meat-cut dishes according to the given
recipe
12. Methods of presenting meat dishes - - LO3. Present meat dishes TLE_HECK10PCM-
13. Plating 3.1 present meat dishes aesthetically, based on IVh-32
14. Garnishing classical and cultural standards
15. Portion control for cooked meat 3.2 select suitable plate according to standard in
serving meat dishes
3.3 present meat dishes hygienically and
sequentially within the required timeframe
16. Techniques in storing meat - - LO4. Store Meat TLE_HECK10PCM-
4.1 utilize quality trimmings and leftovers in IVi-33
storing meat
4.2 store fresh and cryovial-packed meat
according to health regulations
4.3 use required containers and store meat in
proper temperature to maintain quality and
freshness
4.4 store meat in accordance with FIFO operating
procedures and meat storage requirements
17. Evaluation of the finished product using - - Lo5. Evaluate the Finished Product TLE_HECK10PCM-
rubrics 5.1 rate the finished products using rubrics IVj-34