Republic of the Philippines

Department of Education

CURRICULUM GUIDE IN COOKERY 2 for GRADE 11

FIRST GRADING PERIOD
S.Y. 2019-2020

PERFORMANCE
TOPIC/CONTENT CONTENT STANDARD LEARNING COMPETENCIES LC CODE TIME FRAME
STANDARD
Introduction The learners demonstrate an The learners apply core The learners
1. Concepts in understanding of core concepts competencies in cookery as 1. explain concepts in
cookery and principles in cookery. prescribed in the TESDA cookery
Training Regulation 2. discuss the relevance of
2. Relevance of the course the course
3. explore
3. career opportunities in cookery
Career Opportunities
Personal Entrepreneurial The learners demonstrate an The learners independently LO 1. Develop and strengthen PECs
Competencies-PECs understanding one's PECs in create a plan of action that needed in Cookery
cookery. strengthens/further develops TLE_PECS9-12-00-1
one's PECs in cookery.
June 04, 2019
The learners demonstrate an The learners independently LO 1. Develop a product/service in
understanding the environment create a business vicinity map Cookery TLE_9-12EM-00-1
and market in cookery in one's reflective of a potential cookery
town/municipality. market in the locality/town.
LO 2. Select a business idea based on
the criteria and techniques set
Environment and Market TLE_HECG9-12EM-I0-2

LO 3. Develop a brand for the product

TLE_HECG9-12EM-I0-3
Lesson 1 - Prepare Egg Dishes (ED)
Tools, utensils, and The learners demonstrate an The learners independently LO 1. Perform mise en place
equipment needed in egg understanding preparing and prepare and cook egg dishes
preparation cooking egg dishes 1.1. clean, sanitize, and prepare tools,
utensils, and equipment needed in
Cleaning and sanitizing preparing egg dished
tools and equipment TLE_HECK9-12ED-Ia-1 June 11, 2019
Nutritional value and 1.2. identify an egg's components and
components of eggs its nutritive value
Ingredients for egg dishes 1.3. identify and prepare ingredients
according to standard recipe
The learners demonstrate an The learners independently LO 2. Prepare and cook egg dishes
understanding preparing and prepare and cook egg dishes
Market forms of egg cooking egg dishes 2.1. identify the market forms of eggs

June 18,25-July
Uses of eggs in culinary 2.2. explain teh uses of eggs in culinary TLE_HECK9-12ED-Ib-d-2 02, 2019
arts arts
Varieties of egg dishes 2.3. cook egg dishes in accordance
Various egg dishes with the prescribed salad
Factors for consideration The learners demonstrate an The learners independently LO 3. Present egg dishes
in presenting egg dishes: understanding preparing and prepare and cook egg dishes
cooking egg dishes
-Plating 3.1. select suitable plates according to
-Garnishing standards
-Side dishes TLE_HECK9-12ED-Ie-3
3.2. present egg dishes hygienically
July 09, 2019
and attractively using suitable
OHS garnishing and side dishes sequentially
within the required time frame
Evaluation of the finished LO 4. Evaluate the finished products
product using rubrics using rubrics
TLE_HECK9-12ED-Ie-4
Evaluation of the finished
product using rubrics
TLE_HECK9-12ED-Ie-4

Lesson 2 - Prepare Cereals and Starch Dishes

Tools and equipment The learners demonstrate an The learners independently LO 1. Perform mise en place
needed understanding preparing and prepare and cook cereals and
cooking cereals and starch starch dishes 1.1. prepare the tools, and ingredients
Quality of cereals and
dishes based on prescribed standards
starch dishes
Food sources and kinds of 1.2. determine the sources and kinds of TLE_HECK9-12CD-If-5 July 16, 2019
starch and cereals starch and cereals
Ingredients for starch and 1.3. identify the ingredients in the
cereal dishes preparation of various types of starch
and cereal dishes
Methods of cooking starch The learners demonstrate an The learners independently LO 2. Prepare starch and cereal
and cereal dishes understanding preparing and prepare and cook cereals and dishes
cooking cereals and starch starch dishes 2.1. cook various types of starch and
dishes cereal dishes
Preparation of sauces and 2.2. prepare sauces and July 23,30-
accompaniments for starch accompaniments of selected starch and TLE_HECK9-12CD-Ig-i-6 August 06,
and cereal dishes cereal products 2019

Safety and hygienic 2.3. follow safety and hygienic

practices in the kitchen practices while working in the kitchen

Factors to consider in The learners demonstrate an The learners independently LO 3. Present starch and cereal dishes
presenting starch and understanding preparing and prepare and cook cereals and
cereal dishes: Plating, cooking cereals and starch starch dishes
3.1. present starch dishes with suitable TLE_HECK9-12CD-Ij-7
garnishing, sauces, and dishes
plating and garninshing according to
accompaniments
standards
LO 4. Storing starch and cereal dishes
Techniques for storing August 13,
starch and cereal dishes 4.1. store starch and cereal at 2019
appropriate temperature
FIFO (First In, First Out) 4.2. maintain optimum freshness and TLE_HECK9-12CD-Ij-8
quality of starch and cereal dishes
according to standards
FIFO (First In, First Out) TLE_HECK9-12CD-Ij-8

4.3. store starch and cereal according to

standard operating procedures