K to 12 BASIC EDUCATIONCURRICULUM

JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION and SENIOR HIGH SCHOOL-

TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK HOME ECONOMICS COOKERY (NC II) 320 hours

Cookery Curriculum Guide May 2016 Most Essential Learning Competencies Number of Hours tough
QUARTER 1
Introduction
1. Explain core concepts in cookery 1. Discuss the relevance of the course
2. Discuss the relevance of the course 2. Explore opportunities for a career in cookery 2
3. Explore opportunities for a career in
cookery
Concept Review
Personal Entrepreneurial Competencies- PECs
LO 1. Assess Personal Entrepreneurial LO 1. Assess Personal Entrepreneurial Competencies
Competencies 1. Explain dimensions/clusters of PECs and the
1.1 explain dimensions/clusters of PECs and different characteristics traits per cluster 2
the different characteristics traits per 2. Evaluates one’s PECs
cluster
1.2 evaluates one’s PECs
Business Environment and Market (EM)
LO 2. Understand the business environment and LO 2. Understand the business environment and business ideas
business ideas 1. Explain how different factors influence the business environment 4
2.1 explain how different factors influence 2. Explain procedures for generating business ideas or
the business environment identifying business opportunities
2.2 explain procedures for generating
business ideas or identifying business
opportunities
2.3 generate business ideas and identity
business opportunities
Clean and Maintain Kitchen Tools, Equipment, and Premises (KP)
LO 1. Clean, sanitize, and store kitchen tools and LO 1. Clean, sanitize, and store kitchen tools and equipment
equipment 1.1 identify kitchen tools and equipment to be cleaned and sanitized
1.1 recognize kitchen tools and equipment to 1.2 prepare cleaning agents in accordance with the
be cleaned and sanitized manufacturer’s instruction
1.2 identify the chemicals to be utilized in 1.3 clean and sanitize kitchen tools in accordance with 4
cleaning and sanitizing kitchen tools and prescribed standards
equipment 1.4 store cleaned kitchen tools and equipment safely in the
1.3 prepare cleaning agents in accordance designated space
with the manufacturer’s instructions
1.4 clean and sanitize kitchen tools in
accordance with prescribed standards
1.5 store cleaned kitchen tools and equipment
safely in the designated space
LO 2. Clean and sanitize kitchen premises LO 2. Clean and sanitize kitchen premises
2.1 recognize kitchen premises to be 2.1 recognize kitchen to be cleaned and sanitized
cleaned and sanitized 2.2 clean the kitchen area hygienically in accordance with food
2.2 classify and describe the uses of safety and occupational health regulations
cleaning agents 2.3 clean surfaces without damaging property adversely
2.3 clean the kitchen area hygienically affecting health
in accordance with food safety and 2.4 use cleaning agents in sanitizing kitchen premises safely
occupational health regulations 2.5 follow cleaning schedule based on enterprise procedures 4
2.4 clean surfaces without damaging 2.6 follow safely and first aid procedures
property adversely affecting health
2.5 use cleaning agents in sanitizing
kitchen premises safely
2.6 follow cleaning schedule based
on enterprise procedures
2.7 follow safely and first aid procedures
Prepare Appetizers (PA)
LO 1. Perform mise en place LO 1. Perform mise en place
1.1 identify tools and equipment needed in 1.1 identify tools and equipment needed in the preparation of appetizers
the preparation of appetizers 1.2 classify appetizers according to ingredients 4
1.2 clean, sanitized, and prepare tools, 1.3 identify ingredients according to the given recipe
utensils, and equipment based on the
required tasks
1.3 classify appetizers according to ingredients
1.4 identify ingredients according to the given
recipe
LO 2. Prepare range of appetizers LO 2. Prepare a range of appetizers
2.1 differentiate between hot and cold appetizers 2.1 differentiate between hot and cold appetizers 4
2.2 prepare a variety of appetizers 2.2 prepare a variety of appetizers
2.3 evaluate the finished product 2.3 follow workplace safety procedures
2.4 rate the finished product using rubric
2.5 follow workplace safety procedures
LO 3. Present a range of appetizers LO 3. Present a range of appetizers
3.1 identify the fundamental of plating 3.1 identify the fundamental of plating
3.2 identify the accompaniments of appetizers 3.2 identify the accompaniments of appetizers 4
3.3 present appetizers attractively 3.3 present appetizers attractively
3.4 observe sanitary practices in presenting 3.4 observe sanitary practices in presenting appetizers
appetizers
LO 4. Store appetizers LO 4. Store appetizers
4.1 utilize quality trimming 4.1 utilize quality trimming 4
4.2 keep appetizers in appropriate conditions to 4.2 keep appetizers in appropriate conditions to maintain their freshness,
maintain their freshness, quality, and taste quality, and taste
QUARTE 2
Prepare Salad and Dressing (SD)
LO 1. Perform mise en place LO 1. Perform mise en place
1.1 identify tools and equipment needed in 1.1 identify ingredients according to the given recipe
the preparation of salad and dressing 1.2 prepare ingredients based on the required form and time frame
1.2 clean, sanitize, and prepare tools, utensils, 4
and equipment based on the required tasks
1.3 identify ingredients according to the
given recipe
1.4 prepare ingredients based on the required
form and time frame
LO 2. Prepare a variety of salads and dressing LO 2. Prepare a variety of salads and dressing
2.1 identify the components of a salad 2.1 identify the components of a salad
2.2 identify the factors to consider in 2.2 identify the factors to consider in salad preparation
salad preparation 2.3 select and use correct equipment in preparing salads and dressings
2.3 select and use correct equipment in 2.4 prepare a variety of salad 8
preparing salads and dressings 2.5 identify the different kinds of salad dressing and their ingredients
2.4 prepare a variety of salad 2.6 prepare salad dressing
2.5 identify the different kinds of salad 2.7 follow workplace safety procedures
dressing and their ingredients
2.6 prepare salad dressing
2.7 follow workplace safety procedures
LO 3. Present a variety of salads and dressings LO 3. Present a variety of salads and dressings
3.1 present salads and dressing attractively 3.1 present salads and dressing attractively
3.2 observe sanitary practices in presenting 3.2 observe sanitary practices in presenting salad and dressing
salad and dressing 3.3 identify the accompaniments of salads and dressings 16
3.3 identify the accompaniments of salads and
dressings
3.4 rate the finished products using rubrics
LO 4. Store salad and dressing LO 4. Store salad and dressing
4.1 utilize quality trimmings 4.1 store appetizers in appropriate conditions to maintain their freshness,
4.2 store appetizers in appropriate conditions quality, and taste
to maintain their freshness, quality, and taste

QUARTER 3
Prepare Sandwiches (SW)
LO 1. Perform mise en place LO 1. Perform mise en place
1.1 clean, sanitize, and prepare tools, utensils, 1.4 clean, sanitize, and prepare tools, utensils, and equipment based
and equipment based on the required tasks on the required tasks
1.2 identify ingredients according to the 1.5 identify ingredients according to the given recipe 4
given recipe identify culinary terms related to sandwiches identify type/classification
1.3 identify culinary terms related to sandwiches of sandwiches
identify type/classification of sandwiches
LO 2. Prepare a variety of sandwiches LO 2. Prepare a variety of sandwiches
2.1 identify sandwich component 2.1 identify sandwich component
2.2 identify bread suited for sandwich making 2.2 identify bread suited for sandwich making 16
2.3 suitable filling and spreads 2.3 suitable filling and spreads
2.4 select and prepare glazes/sweet sauces 2.4 select and prepare glazes/sweet sauces
2.5 prepare sandwiches using sanitary practices 2.5 prepare sandwiches using sanitary practices
LO 3. Present a variety of sandwiches LO 3. Present a variety of sandwiches
3.1 portion and control of sandwiches and 3.1 present sandwiches attractively
their ingredients
3.2 present sandwiches attractively
LO 4. Storing sandwiches LO 4. Storing sandwiches 12
4.1 store sandwiches properly 4.1 store sandwiches properly
4.2 keep sandwiches in appropriate conditions to
maintain their quality and taste
QUARTER 4
Prepare Desserts (PD)
LO. 1 Perform mise en place LO. 1 Perform mise en place
1.1 identify tools and equipment needed 1.1 importance of dessert in a meal
in preparing desserts 1.2 classify dessert according to types of ingredients used 4
1.2 importance of dessert in a meal 1.3 identify characteristics of dessert
1.3 classify dessert according to types
of ingredients used
1.4 identify characteristics of dessert
LO 2. Prepare desserts LO 2. Prepare desserts
2.1 identify ingredients for desserts 2.1 identify ingredients for desserts
2.2 select and prepare sweet sauces 2.2 select and prepare sweet sauces 16
2.3 prepare variety of desserts and sauces 2.3 prepare variety of desserts and sauces using sanitary practices
using sanitary practices 2.4 follow workplace safety procedures
2.4 follow workplace safety procedures
LO 3. Plate/Present dessert LO 3. Plate/Present dessert
3.1 identify dessert accompaniments 3.1 present desserts attractively
and hygienically procedures 3.2 identify factors in plating and presenting desserts
3.2 present desserts attractively 12
3.3 identify factors in plating and presenting
desserts
LO 4. Storing desserts LO 4. Storing desserts
4.1 keep desserts in appropriate conditions to 4.1 keep desserts in appropriate conditions to maintain their quality and
maintain their quality and taste taste
Package Prepared food stuff (DF)
LO 1. Select packaging materials LO 1. Select packaging materials
1.1 define packaging, its importance and function 1.3 define packaging, its importance and function 2
1.2 select packaging materials in accordance with select packaging materials in accordance with
LO 2. Package food items LO 2. Package food items
2.1 packaging food items in compliance 2.1 packaging food items in compliance with Occupational Health
with Occupational Health and Safety and Safety Procedures 2
Procedures 2.2 adopt appropriate packaging method according to
2.2 adopt appropriate packaging enterprise standards
method according to enterprise 2.3 label food according to industry standards
standards
2.3 label food according to industry standards
SECOND SEMESTER
QUARTER 1
Prepare Egg dishes (ED)
LO 1. Perform mise en place LO 1. Perform mise en place
1.1 clean, sanitize, and prepare tools, utensils, 1.1 identify and prepare ingredients according to standard recipe
and equipment needed in preparing egg 4
dished
1.2 identify an egg’s components and its
nutritive value
1.3 identify and prepare ingredients according to
standard recipe
LO 2. Prepare and cook egg dishes LO 2. Prepare and cook egg dishes
2.1 identify the market forms of eggs 2.1 identify the market forms of eggs
2.2 explain the uses eggs in culinary arts 2.2 explain the uses of eggs in culinary arts
2.3 cook egg dishes in accordance with the 2.3 cook egg dishes in accordance with the prescribed salad
prescribed salad

LO 3. Present egg 3.1 select suitable plates according to standards, present egg dishes
3.1 select suitable plates according to standards hygienically and attractively using suitable garnishing and side dishes
3.2 present egg dishes hygienically and sequentially within the required time frame
attractively using suitable garnishing and side 4
dishes
sequentially within the required time frame
LO 4. Evaluate the finished product LO 4. Evaluate the finished product
4.1 rate the finished products using rubrics 4.1 rate the finished products using rubrics
Prepare Cereals and Starch Dishes (CD)
LO 1. Perform mise en place LO 1. Perform mise en place
1.1 prepare the tools, equipment, and 1.1 identify the ingredients in the preparation of various types of starch
ingredients based on prescribed standards and cereals dishes
1.2 determine the sources and kinds of starch 4
and cereals
1.3 identify the ingredients in the preparation of
various types of starch and cereals dishes
LO 2. Prepare starch and cereals dishes LO 2. Prepare starch and cereals dishes
2.1 cook various types of starch and cereals dishes 2.1 cook various types of starch and cereals dishes
2.2 prepare sauces and accompaniments 2.2 prepare sauces and accompaniments of selected starch and 16
of selected starch and cereals products cereals products
2.3 follow safety and hygienically practices while 2.3 follow safety and hygienically practices while working in the kitchen
working in the kitchen
LO 3. Present starch and cereals dishes LO 3. Present starch and cereals dishes
3.1 present starch dishes with suitable plating and 3.1 present starch dishes with suitable plating and garnishing according
garnishing according to standards to standards
LO 4. Storing starch and cereals dishes LO 4. Storing starch and cereals dishes
4.1 store starch and cereals at 4.1 store starch and cereals at appropriate temperature
appropriate temperature 4.2maintain optimum freshness and quality of starch and cereals 4
4.2maintain optimum freshness and quality of dishes according to standards
starch and cereals dishes according to 4.3 store starch and cereal according to standard operating procedures
standards
4.3 store starch and cereal according to standard
operating procedures
QUARTER 2
Prepare Vegetables dishes (VD)
LO 1. Perform mise en place LO 1. Perform mise en place
1.1 identify ingredients according to 1.1 prepare ingredients according to a given recipe, required form, 4
standard recipe and time frame
1.2 prepare ingredients according to a 1.2 thaw frozen ingredients and wash raw vegetables following
given recipe, required form, and time standard procedures
frame
1.3 thaw frozen ingredients and wash raw

vegetables following standard procedures

LO 2. Prepare vegetables dishes LO 2. Prepare vegetables dishes
2.1 identify market forms of vegetables 2.1 identify market forms of vegetables
2.2 select various kinds of vegetables according 2.2 select various kinds of vegetables according to a given menu
to a given menu 2.3 cook variety of vegetables dishes following appropriate cooking
2.3 cook variety of vegetables dishes methods to preserve optimum quality and nutrition, prepare 16
following appropriate cooking methods to suitable sauces and accompaniment in serving vegetables dishes
preserve optimum quality and nutrition
2.4 prepare suitable sauces and accompaniment in
serving vegetables dishes
LO 3. Present vegetables dishes LO 3. Present vegetables dishes
3.1 present vegetables recipe with appropriate 3.1 present vegetables recipe with appropriate sauces and 4
sauces and accompaniments accompaniments
LO 4. Store vegetables LO 4. Store vegetables
4.1 store vegetables based on the 4.1 store vegetables based on the prescribed location and temperature
prescribed location and temperature 4.2 demonstrate vegetables storage in accordance with FIFO
4.2 demonstrate vegetables storage in operating procedures, follow standard safety and hygienically 4
accordance with FIFO operating procedures procedures
4.3 follow standard safety and hygienically
procedures
LO 5. Evaluate the finished product LO 5. Evaluate the finished product
5.1 rate the finished product using rubrics 5.1 rate the finished product using rubrics
Prepare and Cook Seafood Dishes (PC)
LO 1. Perform mise en place LO 1. Perform mise en place
1.1 prepare the kitchen tools, equipment, 1.5 prepare the kitchen tools, equipment, and ingredients based
and ingredients based on required on required standards
standards 1.6 identify types, varieties, market forms, nutritive value,
1.2 identify types, varieties, market forms, and composition of fish and seafood 4
nutritive value, and composition of fish 1.7 assemble ingredients according to recipes, recipe card, or
and seafood enterprise standard
1.3 assemble ingredients according to identify steps in processing fish
recipes, recipe card, or enterprise
standard
1.4 identify steps in processing fish
LO 2. Handle fish and seafood LO 2. Handle fish and seafood
2.1 handle seafood hygienically 2.1 handle seafood hygienically, thaw frozen seafood correctly to ensure 8
2.2 thaw frozen seafood correctly to ensure maximum quality and maintain nutritional value
maximum quality and maintain nutritional value
LO 3. Cooke fish and Shellfish LO 3. Cooke fish and Shellfish
3.1 clean, cut, and fillet seafood 3.1 clean, cut, and fillet seafood
3.2 prepare ingredients according to a given recipe 3.2 prepare ingredients according to a given recipe, demonstrate various 16

3.3 demonstrate various methods of cooking fish methods of cooking fish and shellfish
and shellfish
LO 4. Plate/present fish and seafood LO 4. Plate/present fish and seafood
4.1 prepare and present fish and seafood dishes 4.1 prepare and present fish and seafood dishes, perform guidelines in 4
4.2 perform guidelines in serving fish and seafood serving fish and seafood dishes
dishes
LO 5. Store fish and seafood LO 5. Store fish and seafood
5.1 ensure that trimmings, fish, and seafood 5.1 ensure that trimmings, fish, and seafood are stored hygienically
are stored hygienically 5.2 check date stamps and codes where applicable to ensure quality
5.2 check date stamps and codes where control, store seafood in accordance with FIFO operating procedures
applicable to ensure quality control and standard storage requirements
5.3 store seafood in accordance with FIFO 4
operating procedures and standard
storage
requirements
LO 6. Evaluate the finished product LO 6. Evaluate the finished product
6.1 rate the finished products using rubrics 6.1 rate the finished products using rubrics
QUARTER 3
Prepare Stocks, Sauces and Sauces (SSS)
LO 1. Prepare stocks for menu items LO 1. Prepare stocks for menu items
1.1 use ingredients and flavoring according 1.1 use ingredients and flavoring according to enterprise standards
to enterprise standards 1.2 produce variety of stocks according to enterprise standards 4
1.2 produce variety of stocks according to
enterprise standards
LO 2. Prepare soups required for menu items LO 2. Prepare soups required for menu items
2.1 select and assemble correct ingredients in 2.1 select and assemble correct ingredients in preparing soups,
preparing soups, including stocks and including stocks and garnishes
garnishes 2.2 prepare variety soup recipes according to enterprise standards 4
2.2 prepare variety soup recipes according 2.3 present and evaluate soup recipes in accordance with the criteria
to enterprise standards
2.3 present and evaluate soup recipes in
accordance with the criteria
LO 3. Prepare sauces required for menu items LO 3. Prepare sauces required for menu items
3.1 classify various types of sauces and 3.1 classify various types of sauces and their corresponding
their corresponding 3.2 prepare a variety of hot and cold sauces based on the required
3.2 prepare a variety of hot and cold sauces menu items
based on the required menu items 3.3 identify the types of thickening agents and convenience 8
3.3 identify the types of thickening agents and products used in preparing sauces
convenience products used in preparing 3.4 use thickening agents and convenience products appropriately
sauces 3.5 evaluate sauces for flavor, color, and consistency
3.4 use thickening agents and convenience 3.6 identify and deal with problems in the preparation of sauces
products appropriately

3.5 evaluate sauces for flavor, color,

and consistency
3.6 identify and deal with problems in the
preparation of sauces
LO 4. Store and reconstitute stocks, sauces, and LO 4. Store and reconstitute stocks, sauces, and soups
soups 4.1 maintain optimum quality and freshness of stocks, sauces, and soups
4.1 maintain optimum quality and freshness 4.2 reconstitute stocks, sauces, and soups
of stocks, sauces, and soups 8
4.2 reconstitute stocks, sauces, and soups
LO 5. Evaluate the finished product LO 5. Evaluate the finished product
5.1 rate the finished products using rubrics 5.1 rate the finished products using rubrics
Prepare Poultry and Game dishes (PGD)
LO 1. Perform mise en place LO 1. Perform mise en place
1.1 prepare the tools, equipment, and 1.4 identify the market forms of poultry, determine poultry cuts in
ingredients based on standards accordance with prescribed dish 4
1.2 identify the market forms of poultry
1.3 determine poultry cuts in accordance with
prescribed dish
LO 2. Cook poultry and game bird dishes LO 2. Cook poultry and game bird dishes
2.1 prepare poultry and game birds hygienically 2.1 prepare poultry and game birds hygienically to minimize risk of food
to minimize risk of food spoilage and cross spoilage and cross contamination, cook various poultry and game bird 16
contamination dishes appropriately
2.2 cook various poultry and game bird dishes
appropriately
LO 3. Plate/present poultry and game bird dishes LO 3. Plate/present poultry and game bird dishes
3.1 identify the type of service ware to be 3.1 identify the type of service ware to be utilized in serving poultry and
utilized in serving poultry and game bird dishes game bird dishes, present plated poultry and game dishes with 4
3.2 present plated poultry and game dishes with appropriate sauces
appropriate sauces
LO 4. Store poultry and game bird LO 4. Store poultry and game bird
4.1 store and maintain poultry and game bird 4.1 store and maintain poultry and game bird according to standards
according to standards 8
LO 5. Evaluate the finished product LO 5. Evaluate the finished product
5.1 rate the finished products using rubrics 5.1 rate the finished products using rubrics
QUARTER 4
Prepare and cook meat (PCM)
LO 1. Perform mise en place LO 1. Perform mise en place
1.1 prepare the tools, equipment, ingredients and 1.1 prepare the tools, equipment, ingredients and other supplies based
other supplies based on the given recipe on the given recipe

LO 2. Cook meat cuts LO 2. Cook meat cuts

2.1 identify the market forms and cuts of meats 2.1 identify the market forms and cuts of meats
2.2 prepare meat cuts according to the 2.2 prepare meat cuts according to the given recipe 20
given recipe 2.3 prepare and use suitable marinades for a variety of meat cuts
2.3 prepare and use suitable marinades for 2.4 identify appropriate cooking methods for meat cuts, apply the
a variety of meat cuts different techniques in meat preparation, cook meat cut dishes
2.4 identify appropriate cooking methods for according to the given recipe
meat cuts
2.5 apply the different techniques in
meat preparation
2.6 cook meat cut dishes according to the given
recipe
LO 3. Present meat dishes LO 3. Present meat dishes
3.1 present meat dishes aesthetically, based 3.1 present meat dishes aesthetically, based on classical and
on classical and cultural standards cultural standards
3.2 select suitable plate and according to 3.2 select suitable plate and according to standard in serving meat
standard in serving meat dishes dishes, present meat dishes hygienically and sequentially within the
3.3 present meat dishes hygienically and required time frame
sequentially within the required time frame
LO 4. Store meat LO 4. Store meat 20
4.1 utilize quality trimmings and leftovers 4.1 utilize quality trimmings and leftovers in storing meat
in storing meat 4.2 store fresh and cryovac-packed meat according to health regulations
4.2 store fresh and cryovac-packed meat 4.3 use required containers and store meat in proper temperature
according to health regulations to maintain quality and freshness, store meat in accordance with
4.3 use required containers and store meat FIFO operating procedures and meat storage requirements
in proper temperature to maintain quality
and freshness
4.4 store meat in accordance with FIFO operating
procedures and meat storage requirements
LO 5. Evaluate the finished product LO 5. Evaluate the finished product
5.1 rate the finished products using rubrics 5.1 rate the finished products using rubrics