DOMINICAN ACADEMY

UNISAN, QUEZON
S.Y. 2020-2021

CURRICULUM MAP

SUBJECT: TECHNOLOGY AND LIVELIHOOD EDUCATION

GRADE LEVEL: GRADE 10
TEACHER: MRS. MARIA LIZA A. PAR

Grade Level Standard: Cooking is an important activity in every household because we need to eat every day, cooking and preparation
of food is also a daily affair to every household. But we must be very careful when we cook or handle food because people can get sick
by eating contaminated food. The improper handling of food is one of the main cause of food-borne illness.

TERM UNIT CONTENT PERFORMAN COMPETENCI ASSESSME ACTIVITI RESOURC INSTITUION

(NO.): TOPIC: STANDAR CE ES/ NT ES ES AL CORE
MONT CONTE DS (CS) STANDARDS SKILLS VALUES
H NT (PS)
FIRST QUARTER
Q4 Prepare - The - The learners Prepare the tools, Standards in Class Textbook - Making
and Cook learners should be able laboratory discussion responsible
Meat demonstrate to: equipment, activity Online choices in
Week understandi ingredients, and Group work resources one’s lifestyle.
1-3 1. Principl ng of: Independently Pen and
es in meat other supplies paper test Individual Ppt
prepare and
preparatio Preparing based and group
and cook Laboratory reporting
n
on the given performance
2. Market cooking meat dishes. recipe
forms of meat dishes. Individual
meat participation
Prepare the tools,
3.
Different equipment,
kinds of
meat ingredients, and

4. other supplies
Different based
types of on the given
meat cuts recipe.
5. Tools,
utensils,
and Identify the
market
equipment
for meat forms and cuts of

preparatio meat
n
6. Prepare meat
Technique cuts
s in meat
according to the
Tenderizi
ng. given recipe

Prepare and use

suitable
marinades
for a variety of
meat
cuts

Identify
appropriate
cooking methods
for
meat cuts

Apply the
different
techniques in
meat
preparation

Cook meat-cut
dishes
according to the
given recipe
Q4 Methods The The learners Present meat - Pre- Demonstrati - Textbook - Respect of
of learners should be able dishes assessment on of individual
presenting demonstrate to: Answer a preparation - Online differences.
Week understandi aesthetically, pretest. of selected References
meat
4-6 ng of: Independently based vegetables Critical
dishes - Formative dishes. thinking
prepare and on classical and
Preparing Assessment
13. cook
and cultural
Plating
cooking vegetable dishes standards
14.
vegetable .
Garnishin
g dishes Select suitable
plate
15.
Portion according to
control standard
for
cooked
meat