GRADE : 7

SUBJECT : T.L.E. ( COOKERY )

COMPONENT: TOOLS and EQUIPMENT in COOKERY

QUARTER CONTENT STANDARD PERFORMANCE STANDARDS MOST ESSENTIAL LEARNING DURATION K-12 CG
COMPETENCIES CODE
First The learner’s demonstrate an The learner’s independently use and LO1. Utilize appropriate kitchen tools, 2 weeks TLE_HECK7/BUT
understanding the use and maintain tools and equipment, and equipment, and paraphernalia. Oa-1
maintenance of equipment in materials in cooking according to 1.1 Identify types of tools, equipment
cookery. standard procedure. and paraphernalia.
1.2 Classify the types of appropriate
cleaning tools and equipment based
on their uses.

LO2. Maintain appropriate kitchen, 1 week TLE_HECK7/8

tools, equipment and paraphernalia. 8MT-Ob2
2.1 Select various types of chemicals for
cleaning and sanitizing kitchen tools,
equipment and paraphernalia.
2.2 Clean and sanitize tools and
equipment following manufacturer’s
instructions use in cleaning tools,
equipment and paraphernalia in
accordance to standard operations
procedures maintain kitchen tools,
equipment and work areas.

The learner’s demonstrate an The learner’s independently measure LO1.Carry out measurements and 1 week TLE-HECK7/8
understanding performing and calculate ingredients in cookery. calculations in a required task. PM-Od4
mensuration and calculation 1.1 Give the above abbreviations and
in cookery. equivalents of measurements.
GRADE: 8
SUBJECT : T.L.E. ( COOKERY )
COMPONENT : USE and MAINTENANCE of KITCHEN TOOLS and EQUIPMENT
In FOOD PRESERVATION

QUARTER CONTENT STANDARD PERFORMANCE STANDARDS MOST ESSENTIAL DURATION K-12 CG

LEARNINGCOMPETENCIES CODE
First The learner’s demonstrate an The learner’s independently use and LO1. Familiarize in food preservation 2 weeks TLE_HECK 8
understanding the use and maintain tools, equipment and utensils and equipment. BUT Oa-1
maintenance of equipment in materials in food preservation. 1.1 Identify types of tools, equipment,
food preservation. and materials in cookery.
1.2 Classify the types of tools according
to its uses.

LO2. Maintain appropriate kitchen

tools, equipment and materials.
2.1 Select various types for cleaning and
sanitizing kitchen tools and equipment.

The learner’s demonstrate an The learner’s independently measure LO1. Carry out measurements and 2 weeks TLE_HECK7/8PM
understanding performing and calculate ingredients in food calculations in a required task. - Od4
mensuration and calculation preservation. 1.1 Give the above abbreviations and
in cookery. equivalents of measurements.
1.2 Identify the table of weights and
measures for each ingredients.
GRADE : 9
SUBJECT : T.L.E. ENTREPRENEURSHIP and COOKERY
COMPONENT : Principles and Business Plan
APPETIZERS

QUARTER CONTENT STANDARDS PERFORMANCE STANDARDS MOST ESSENTIAL LEARNING DURATION K-12 CG
COMPETENCIES CODE
First The learner’s demonstrates The learner’s independently creates a LO1.Assess Personal Entrepreneurial 1 week TLE_cs9.08.1
understanding of the key business vicinity map showing target Competencies
concepts and underlying market in his/her community or 1.1 Discuss principles and strategies in
principles of identifying locality. identifying business opportunities.
business opportunities and 1.2 Evaluate one’s PEC’s.
market in one’s community
or locality.

The learner’s demonstrates The learner’s independently prepares LO2. Analyze the market need. 3 weeks
understanding of concepts, and present a sample business plan. 2.1 Determines the possible products and
underlying principles of services that will meet the need of the
developing simple business community.
plan.

LO3. Screen the proposed solution /

based on viability, profitability, and
customer requirements.
3.1 Select the best product and service
that will meet the market need.

The learner’s able to create a The learner’s find out the factors LO4. Understands the environment 1 week TLE_EM
business idea based on the found in a place affecting the profit business idea and business 04.1
and operations of a business. environmental needs.
analysis of the environmental
 needs. 4.1 Identify the requirements of a
successful business plan.
4.2 Classify a good location for an
essential factor in boosting business
profit.
4.3 Follow the steps in formulating a
business idea.
4.4 Rate the rubric in formulating a
business idea.

The learner’s learn the The learner’s independently prepares LO5.Various classifications of these 2 weeks
knowledge and skills required appetizers. foods as well as the ingredients used in
in preparing appetizers. preparing appetizers.
5.1 Give and classify the types of
appetizers.
5.2 Agrees with the various ways of
preparing appetizers.
5.3 Mention the helpful tips in preparing
activites.

GRADE : 10
SUBJECT : T.L.E. ENTREPRENUERSHIP & COOKERY
COMPONENT : CONCEPTS , STRATEGIES,IDEAS in ENTREPRENEURSHIP
 EGG COOKERY

QUARTER CONTENT STANDARDS PERFORMANCE STANDARDS MOST ESSENTIAL LEARNING DURATION K-12 CG CODE
COMPETENCIES

First Demonstrates knowledge and The learner independently creates a LO1. Assess personal entrepreneurial 2 weeks T.L.E. CS9.08.1
skills that will lead to one business vicinity map showing target competencies.
becoming an ideal map in his/her community or 1.1 Discuss principles and strategies in
entrepreneur. locality. identifying business opportunities.
1.2 Explains the SMART and SWOT
analysis in a successful business plan.

LO2. Analyze the market needs in the 1 week

community
2.1 Determine the possible products and
services tha will meet the need of the
community.

The learner’s understands the The learner’s prepare basic egg LO3. Prepare a basic egg dishes. 2 weeks T.L.E. _LSF9
preparation of egg dishes dishes in a creative and innovative 3.1.Wear an appropriate outfit being a P2-9
through creative and way. good steward as they prepare and cook
innovative way. egg dishes.
3.2 Independently use their learnings to
prepare and cook egg dishes that leads
them to be responsible cookery students.