3rd Quarter Calendar

Cookery 10 SY 2023-2024

Date/Week Topic Date

Week 1 PREPARE STOCKS FOR

MENU ITEMS
(Feb 5. - 9
SW#1 1 WHOLE SHEET OF
PAPER
Checking of Entrance
Ticket Week 1
2024)

Week 2 PREPARE SOUPS

(Feb. -12-16
REQUIRED FOR MENU
Checking of Entrance
Ticket Week 2 ITEMS 2024)

Stocks, Sauces, Soups and

Week 3
Practical Task #1
PREPARE SAUCES REQUIRED
FOR MENU ITEMS
(Feb. 19-23
Soup Making
Checking of Entrance
2024)

Poultry Dishes
Ticket Week 3

STORE AND RECONSTITUTE

Week 4 STOCKS,SAUCES
Feb. 26-29
Checking of Entrance
Ticket Week 4
AND SOUPS
2024)
Week 5 PREPARE POULTRY AND GAME
DISHES March 4-08
Checking of Entrance
Exit Ticket #1 Ticket Week 5 2024)

Week 6
COOK POULTRY AND GAME
DISHES
(March 11-15
Checking of Entrance
Ticket Week 6
2024)
Week 7 & 8 PLATE AND PRESENT POULTRY
AND GAME BIRD DISHES & (March 18-22
Summative Test
Checking of E.T Week 7-8 STORING POULTRY AND GAME 2024)
DISHES

Week 9 Periodical (March 25 and

Test 26 2024 )
 3rd Quarter Calendar
Cookery 10 SY 2023-2024

SW/Activities/
Date/Week PT
Date

Week 1 (Feb 5. - 9
1 WHOLE SHEET OF PAPER
1.List down (5) soups that you already
tasted. Describe each taste.
SW#1 1 WHOLE SHEET OF
2024)
2. Give 2 Classification of Soup.
3. What are the Thickening Agents for
PAPER Soup ?

Stocks, Sauces, Soups and

Week 2 Preparation of
(Feb. -12-16
Project plan and
Discussion soup Ingredients. 2024)

Poultry Dishes
Week 3
Practical Task #1
Submission of (Feb. 19-23
Project Plan Before
Soup Making the Practical Task. 2024)
Week 4 Search and write the
Feb. 26-29
Activity # 1 Selecting Good Quality
2024)
Week 3 (Continuation of Poultry and Game
discussion)

Week 5 Checking of Act#1

Make a research about the
March 4-08
Activity #2 Different Methods of Cooking
2024)
Poultry

Week 6 Ready Project Plan (March 11-15

Checking of Act#2 2024)
Week 7 Practical Task #2
Summative Test “Fabricating Chicken” or
(March 18-22
Checking of E.T Week 7 “Deboning Chicken
Exit ticket #1
2024)
Week 8 Periodical (March 25 and
Test 26 2024 )

Reminder:
Prep. for Week 2 : Sw1
1 WHOLE SHEET OF PAPER
1.List down (5) soups that you already tasted. Describe each taste.
2. Give 2 Classification of Soup.
3. What are the Thickening Agents for Soup ?

Week 5: Search and write the Selecting Good Quality Poultry and Game (End of Week Discussion 4) - Act # 1
Week 6 Make a research about the Different Methods of Cooking Poultry (End of Week 5 Discussion) - Act # 2
Week 7 Exit ticket : week 1- week 7 what you have learned and What did you realized? How will you apply all learning you
have in a real life situation. (Exit Ticket 1)
 3rd Quarter Calendar
Cookery 10 SY 2023-2024

Stocks, Sauces, Soups and

Poultry Dishes
Week 2 topic

Practical Task #1 Submit Project (Feb. 19-23

Soup Making Plan before the 2024)
Practical Task

Week 6 topic
Practical Task #2 Submit Project
(March 18-22
Plan before the
“Fabricating Chicken” 2024)
Practical Task
or
“Deboning Chicken

Fabricating
Chicken

Deboning
Chicken