LPUD-JRCD_CIDAM_FORM1_1920
LYCEUM OF THE PHILIPPINES – DAVAO
Km 11, LPU Town Center, CP Garcia Highway, Buhangin District, Davao City
JUNIOR COLLEGE DEPARTMENT
CLASSROOM INSTRUCTION DELIVERY ALIGNMENT MAP
Grade Twelve (12) School Year 2020 – 2021
Course Cookery NC II (320 hours) Semester 1st Semester
This curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is
designed for a high school student to develop the knowledge, skills, and attitudes to perform
Cookery tasks. It covers core competencies as follows: 1) preparation of egg dishes, 2) Completed 160 hours out of 320 hours required in
Course Description Pre-requisite
preparation of cereals and starch dishes, (3) preparation of vegetable dishes, (4) preparation Cookery NC II
and cooking of seafood dishes, (5) preparation of stocks, sauces, and soups, (6) preparation
of poultry and game dishes, and (7) preparation of and cooking meat.
Midterm: The learners independently prepare and cook egg dishes.
Culminating Performance Standard Finals:
The learners independently prepare and cook cereals and starch dishes.
The learners independently prepare and cook vegetable dishes.
Highest Enabling Strategy to Use
Highest Thinking Skill to Assess in Developing the Highest
Thinking Skill to Assess
Performance KUD
Content Content Standard Learning Competencies Enabling
Standard Classification Assessment Teaching
RBT General
Technique Strategies
Level Strategy
WW QA PC
INTRODUCTION
Interactive
The learners: Knowing Understanding ☐ ☐ ☐ Representation
1. Concepts in The learners Lecture
cookery The learners apply
demonstrate an 1. Explain concepts in cookery.
core competencies
2. Relevance of the understanding of core 1. Discuss the relevance of the Interactive
in cookery as Knowing Understanding ☐ ☐ ☐ Representation
course concepts and course. Lecture
prescribed in the
principles in cookery.
3. Career TESDA Training 2. Explore career opportunities Understanding Analyzing ☐ ☐ ☐ Communication Interactive
opportunities in cookery. Lecture
Regulation.
PERSONAL
ENTREPRENEURIA
L COMPETENCIES -
PECs The learners: Interactive
1. Assessment of Lecture
Personal 1. Identify areas for Knowing Remembering ∕ ∕ ☐ Representation
Competencies and The learners improvement, development, Group
Skills (PECs) vis-à- The learners independently create a and growth. Discussion
vis a practicing demonstrate an plan of action that
entrepreneur/employ understanding one’s strengthens/ further
ee in a province. PECs in cookery. develops one’s PECs in
2. Analysis of PECs cookery. 1. Align one’s PECs according
Reflective
in relation to a to his/her business/career Understanding Evaluating ∕ ∕ ☐ Reasoning and Proof
Learning
practitioner choice.
Active Learning
3. Application of 1. Create a plan of action that
PECs to the chosen ensures success of his/her Doing Creating ∕ ☐ ∕ Problem Solving
Inquiry-based
business/career business/career choice.
Learning
ENVIRONMENT The learners The learners
AND MARKET demonstrate an independently create a The learners:
understanding the business vicinity map
environment and reflective of a potential 1. Identify what is of “value” to
Interactive
1. Product market in cookery in cookery market in the the customer.
Lecture
development one’s locality/town. 2. Identify the customer.
2. Key concepts in town/municipality. 3. Explain what makes a Understanding Applying ∕ ∕ ∕ Connection
Cooperative
product product unique and
Learning
development competitive.
3. Finding value 4. Apply creativity and
4. Innovation Group
innovative techniques to
Discussion
develop marketable product.
5. Employ a Unique Selling
Proposition (USP) to the
product/service.
5. Selecting a 1. Enumerate various criteria Cooperative
business Idea and steps in selecting a Learning
6. Key concepts in business idea.
selecting a business 2. Apply the criteria/steps in Mentoring
∕ ∕ ∕
idea selecting a viable business Understanding Evaluating Reasoning and Proof
idea.
3. Determine a business idea
based on the criteria/
techniques set.
7. Branding 1. Identify the benefits of
having a good brand.
Interactive
2. Enumerate recognizable
Lecture
brands in the town/province. Doing Creating ∕ ∕ ∕ Problem Solving
3. Enumerate the criteria for
Cooperative
developing a brand.
Learning
4. Generate a clear and
appealing product brand.
PREPARE EGG The learners The learners The learners:
DISHES demonstrate an independently prepare
understanding and cook egg dishes. 1. Clean, sanitize, and prepare
1. Tools, utensils, and preparing and cooking tools, utensils, and
equipment needed in egg dishes. equipment needed in
egg preparation preparing egg dished.
2. Cleaning and 2. Identify an egg’s Experiential
sanitizing tools and components and its nutritive Understanding Applying ∕ ∕ ∕ Connection Learning
equipment value.
3. Nutritional value 3. Identify and prepare Mentoring
and components of ingredients according to
eggs standard recipes.
4. Characteristics of
quality fresh eggs
5. Ingredients for egg
dishes
6. Market forms of 1. Identify the market forms of
egg eggs.
Interactive
7. Uses of eggs in 2. Explain the uses of eggs in
Learning
culinary arts culinary arts.
8. Varieties of egg 3. Cook egg dishes in
∕ Experiential
dishes accordance with the Understanding Applying ∕ ∕ Connection
Learning
9. Suggested prescribed salad.
projects:
Mentoring
10. Various egg
dishes
11. Factors for 1. Select suitable plates Experiential
consideration in according to standards. Learning
presenting egg 2. Present egg dishes
dishes: hygienically and attractively Doing Creating ∕ ∕ ∕ Problem Solving Mentoring
11.1 Plating using suitable garnishing
11.2 Garnishing and side dishes sequentially
11.3 Side dishes within the required time
12 OHS frame.
13 Evaluation of the 1. Rate the finished products
finished product using using rubrics. Understanding Evaluating ∕ ∕ ∕ Reasoning and Proof Reflective
rubrics Learning
PREPARE CEREALS The learners:
and STARCH
DISHES 1. Prepare the tools,
equipment, and ingredients
1. Tools and based on prescribed
equipment needed standards.
Interactive
2. Quality of cereals 2. Determine the sources and
Learning
and starch dishes kinds of starch and cereals.
Understanding Applying ∕ ∕ ∕ Connection
3. Nutritional value 3. Identify the ingredients in
Experiential
and components of The learners The learners the preparation of various
Learning
cereals and starch demonstrate an independently prepare types of starch and cereal
4. Food sources and understanding and cook cereals and dishes.
kinds of starch and preparing and cooking starch dishes.
cereals cereals and starch
5. Ingredients for dishes.
starch and cereal
dishes
6. Methods of 1. Cook various types of starch
cooking starch and and cereal dishes.
cereal dishes 2. Prepare sauces and
7. Preparation of accompaniments of selected
sauces and starch and cereal products.
accompaniments for 3. Follow safety and hygienic
starch and cereal practices while working in Experiential
Understanding Applying ∕ ∕ ∕ Connection
dishes the kitchen. Learning
8. Safety and
hygienic practices in Mentoring
the kitchen
9. Suggested
projects:
Cereal and starch
dishes
10. Factors to 1. Present starch dishes with Doing Creating ☐ ∕ ∕ Problem Solving
consider in suitable plating and Experiential
presenting starch and garnishing according to Learning
cereal dishes standards.
Mentoring
11.Techniques for 1. Store starch and cereal at
storing starch and appropriate temperature.
cereal dishes 2. Maintain optimum freshness
12.FIFO and quality of starch and Experiential
Understanding Applying ∕ ∕ ∕ Connection
cereal dishes according to Learning
standards.
3. Store starch and cereal Mentoring
according to standard
operating procedures.
PREPARE The learners:
VEGETABLES
DISHES 1. Identify ingredients
according to standard Interactive
1. Principles of recipe. Lecture
preparing vegetables 2. Prepare ingredients
Understanding Applying ∕ ∕ ∕ Connection
2. Characteristics of according to a given recipe, Experiential
quality vegetables required form, and Learning
3. Thawing frozen timeframe.
vegetables The learners The learners 3. Thaw frozen ingredients and Mentoring
demonstrate an independently prepare wash raw vegetables
understanding and cook vegetable following standard
preparing and cooking dishes. procedures.
4. Market forms of vegetable dishes. 1. Identify market forms of
vegetables vegetables.
5. Factors in the 2. Select various kinds of
selection of vegetables according to a
vegetables used for given menu.
culinary arts 3. Cook variety of vegetable
Interactive
6. Methods of dishes following appropriate
Lecture
cooking vegetables cooking methods to
dishes preserve optimum quality Understanding Applying ∕ ∕ ∕ Connection
Experiential
7. Preparation of and nutrition.
Learning
sauces and 4. Prepare suitable sauces and
accompaniment for accompaniment in serving
Mentoring
serving vegetable vegetable dishes.
dishes
8. Suggested
projects:
Various vegetable
dishes
9. Presentation of 1. Present vegetable recipes Doing Creating ☐ ∕ ∕ Problem Solving Experiential
prepared vegetables with appropriate sauces and Learning
dishes accompaniments.
10. Factors in plating
Mentoring
vegetable dishes
11. Techniques in 1. Store vegetables based on
Interactive
storing and the prescribed location and
Lecture
vegetables temperature.
12. FIFO 2. Demonstrate vegetable Understanding Applying ∕ ∕ ∕ Connection
Experiential
13. Safety and storage in accordance with
Learning
hygienic practices in FIFO operating procedures.
the laboratory kitchen 3. Follow standard safety and
Mentoring
hygiene procedures.
14. Evaluation of the 1. Rate the finished products Understanding Evaluating ☐ ☐ ∕ Reasoning and Proof Reflective
finished product using using rubrics
Learning
rubrics
Midterm: Presentation of various egg dishes.
Culminating
Performance Task
Finals: Presentation of various cereals and starch dishes and as well as vegetable dishes.
Prepared by:
MS. SILVER JANE A. MARTINEZ APRIL 10, 2020
Faculty, Junior College Department Date
Checked by:
MR. ARE JAY M. CASTRO ___________________________
Junior College Coordinator Date
Noted by:
DR. MARLYN D. BITON ___________________________
Dean of Junior College Date
