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Republic of the Philippines

DEPARTMENT OF EDUCATION
National Capital Region
DIVISION OF LAS PINAS
Las Pinas City
LPESC, Gabaldon Bldg., Padre Diego Cera Ave., Real St., E. Aldana, Las Pinas City
835-9030 822-

TECHNOLOGY AND LIVELIHOOD EDUCATION (TLE) – 9


BUDGET OF WORK IN COOKERY

FIRST QUARTER

TOPIC LEARNING COMPETENCIES CODE NUMBER


OF DAYS
CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT, AND PREMISES
Learning outcome 1- Clean Sanitize and Store kitchen tools and
Kitchen tools and equipment to be equipment
cleaned, sanitized and stored 1.1 Recognize the kitchen tools and equipment to be cleaned TLE_HECK9KP-Ia-1 1
and sanitized

1.2 Identify the chemicals to be utilized in cleaning and sanitizing TLE_HECK9KP-Ia-1 1


kitchen tools and equipment

Types of chemicals used in cleaning 1.3 Prepare the cleaning agents in accordance with TLE_HECK9KP-Ia-1 1
and sanitizing kitchen tools and manufacturer’s instructions
equipment
Methods of cleaning and sanitizing 1.4 Prepare the cleaning agents in accordance with prescribed TLE_HECK9KP-Ia-1 1
kitchen tools and equipment standards

Techniques in storing cleaned kitchen 1.5 Follow the steps in storing the cleaned kitchen tools and TLE_HECK9KP-Ia-1 1
tools and equipment equipment safely in the designated space
Types of Sanitizers and disinfectants Learning Outcome 2- Clean and sanitize kitchen premises TLE_HECK9KP-Ib-2 1
2.1 Recognize the kitchen premises to be cleaned and sanitized

2.1.1 Clean the kitchen area hygienically in accordance with food TLE_HECK9KP-Ib-2 1
safety and occupational health regulations

2.1.2 Clean the surfaces of the kitchen tools and equipment without TLE_HECK9KP-Ib-2 1
damaging property and adversely affecting health

2.1.3 Use the cleaning agents in sanitizing kitchen premises safely TLE_HECK9KP-Ib-2 1

2.1.4 Follow the first aid and safety procedures TLE_HECK9KP-Ib-2 1

PREPARE APPETIZERS
Learning Outcome 1-Perform mise en place TLE_HECK9PA-Ic-3 1
History of Appetizer 1.1 Identify the origin of appetizer
Tools and equipment needed in 1.1 Identify the tools and equipment needed in the preparation of TLE_HECK9PA-Ic-3 1
preparing appetizer appetizers
Cleaning, Sanitizing, and preparing 1.2 Prepare the tools, utensils, and equipment based on the TLE_HECK9PA-Ic-3 1
tools and utensils to be used required tasks
Classification of appetizers 1.3 Classify the appetizers according to ingredients TLE_HECK9PA-Ic-3 1

Variety of ingredients in preparing 1.4 Identify the ingredients according to the given recipe TLE_HECK9PA-Ic-3 1
appetizers
1.4.1 Perform sample recipe for appetizers TLE_HECK9PA-Ic-3 1

Varieties of hot and cold appetizer Learning Outcome 2- Prepare a range of appetizers TLE_HECK9PA- Id- 1
2.1 Discuss the types of hot appetizers h-4

2.1.1 Identify the types of cold appetizers TLE_HECK9PA- Id- 1


h-4
2.1.2 Cite sample recipe for hot and cold appetizers TLE_HECK9PA- Id- 1
h-4
Methods of preparing appetizers 2.2 Identify the steps in preparing appetizers TLE_HECK9PA- Id- 1
h-4
Recipes (Performance)
Canapes 2.3 Perform the steps in preparing canapés according to recipe TLE_HECK9PA- Id- 1
h-4
Hors d’ oeuvres 2.3.1 Perform the steps in preparing hors d’oeuvres according to TLE_HECK9PA- Id- 1
recipe h-4
Cocktails 2.3.2 Perform the steps in preparing cocktails according to recipe TLE_HECK9PA- Id- 1
h-4
Relish 2.3.3 Perform the steps in preparing relish according to recipe TLE_HECK9PA- Id- 1
h-4
Fruit appetizers 2.3.4 Perform the steps in preparing fruit appetizers according to TLE_HECK9PA- Id- 1
recipe h-4
2.3.5 Evaluate and rate the finished product using rubric TLE_HECK9PA- Id- 1
h-4
Occupational Health and Safety (OHS) 2.4 Follow the workplace safety procedures TLE_HECK9PA- Id- 1
h-4
Learning Outcome 3- Present a range of appetizers TLE_HECK9PA- Ii-5 1
Fundamentals of plating 3.1 Identify the fundamental of plating
3.1.1 Discuss the basic platter presentation TLE_HECK9PA- Ii-5 1

Accompaniment of appetizers 3.2 Identify the accompaniments of appetizers TLE_HECK9PA- Ii-5 1

3.3 Present the appetizers attractively TLE_HECK9PA- Ii-5 1

3.4 Apply the sanitary practices in presenting appetizers TLE_HECK9PA- Ii-5 1

Principles and techniques in storing Learning Outcome 4-Store appetizers TLE_HECK9PA- Ij-6 1
appetizers 4.1 Select the appropriate container for storing appetizer
4.1.1 Discuss the tools and equipment in storing appetizers TLE_HECK9PA- Ij-6 1

4.1.2 Identify the proper techniques in storing appetizers TLE_HECK9PA- Ij-6 1

Safety and hygienic practices 4.2 Apply the safety practices in storing appetizers TLE_HECK9PA- Ij-6 1
TOTAL : 36-days

TECHNOLOGY AND LIVELIHOOD EDUCATION (TLE) – 9


BUDGET OF WORK IN COOKERY

SECOND QUARTER

NUMBER
TOPIC LEARNING COMPETENCIES CODE OF
DAYS
PREPARE SALAD AND DRESSING
Tools, equipment and utensils needed Learning Outcome 1- Perform mise en place TLE_HECK9SD-IIa-7 1
in preparing salad and dressing 1.1 Identify the tools and equipment needed in the preparation of
salad and dressing
1.1.1 Prepare tools, utensils, and equipment based on the required TLE_HECK9SD-IIa-7 1
tasks
Classifications of salad according to 1.2 Discuss the classifications of salad TLE_HECK9SD-IIa-7 1
ingredients 1.3 Identify the ingredients according to the given recipe TLE_HECK9SD-IIa-7 1
1.4 Determine the nutritional value of salad TLE_HECK9SD-IIa-7 1
Classifications of salad according to 1.5 Prepare the ingredients based on the required form and time TLE_HECK9SD-IIa-7 1
place in the meal frame
Ingredients of Salad Learning Outcome 2-Prepare a variety of salads and dressings TLE_HECK9SD-IIb-g-8 1
2.1 Discuss the different ingredients used in salad
2.1.1 Identify the components of a salad TLE_HECK9SD-IIb-g-8 1
Guidelines in making salad 2.2 Identify the factors to consider in salad preparation TLE_HECK9SD-IIb-g-8 1
2.2.1 Explain the proper procedures in making salad TLE_HECK9SD-IIb-g-8 1
2.2.2 Differentiate the guidelines for each type of salad TLE_HECK9SD-IIb-g-8 1
Important consideration in salad 2.3 Use correct equipment in preparing salad and dressings TLE_HECK9SD-IIb-g-8 1
preparation 2.3.1 Prepare a variety of salad TLE_HECK9SD-IIb-g-8 1
Procedures for quantity salad 2.4 Perform the procedures in making coleslaw TLE_HECK9SD-IIb-g-8 1
production 2.4.1 Perform the steps in making fruit salad TLE_HECK9SD-IIb-g-8 1
2.4.2 Identify the ingredients needed in making potato salad TLE_HECK9SD-IIb-g-8 1
2.4.3 Evaluate and rate the finished product TLE_HECK9SD-IIb-g-8 1
2.4.4 Cite sample recipe for salad TLE_HECK9SD-IIb-g-8 1
Kinds of salad dressing and their 2.5 Identify the ingredients in making salad dressing TLE_HECK9SD-IIb-g-8 1
Ingredients 2.5.1 Determine the different types of salad dressing TLE_HECK9SD-IIb-g-8 1
2.5.2 Prepare salad dressing TLE_HECK9SD-IIb-g-8 1
2.5.3 Make a standard recipe of salad dressing according to TLE_HECK9SD-IIb-g-8 1
prepared recipe
2.5.4 Perform the step by step procedure of making salad dressing TLE_HECK9SD-IIb-g-8 1
according to prepared recipe
2.5.5 Evaluate the finished product TLE_HECK9SD-IIb-g-8 1
Factors and techniques in presenting Learning Outcome 3- Present a variety of salads and dressings TLE_HECK9SD-IIh-i-9 1
salad and dressings 3.1 Identify the structure of salad
3.1.1 Determine the guidelines in arranging salad TLE_HECK9SD-IIh-i-9 1
3.1.2 Discuss the accompaniment of salad TLE_HECK9SD-IIh-i-9 1
3.1.3 Explain the factors to consider in plating salad TLE_HECK9SD-IIh-i-9 1
3.1.4 Select the proper plate for salad TLE_HECK9SD-IIh-i-9 1
3.1.5 Present the salad and dressings attractively TLE_HECK9SD-IIh-i-9 1
Safe and hygienic practices in storing Learning Outcome 4- Store salad and dressing TLE_HECK9SD-IIj-10 1
salads and dressings 4.1 Perform the safety practices in storing salad and dressing
4.1.1 Discuss the principles in preparing salad and salad dressing TLE_HECK9SD-IIj-10 1
4.1.2 Cite sample recipe of salad and salad dressing TLE_HECK9SD-IIj-10 1
Temperature required in storing salads 4.2.3 Store the appetizers in appropriate conditions to maintain their TLE_HECK9SD-IIj-10 1
and dressings freshness, quality and taste
4.2.4 Select the proper container for storing salad and salad TLE_HECK9SD-IIj-10 1
dressings

TOTAL : 35-days
TECHNOLOGY AND LIVELIHOOD EDUCATION (TLE) – 9
BUDGET OF WORK IN COOKERY

THIRD QUARTER

TOPIC LEARNING COMPETENCIES CODE NUMBER


OF DAYS
PREPARE SANDWICHES
Tools, equipment, and utensils needed Learning Outcome 1- Perform mise en place TLE_HECK9SW-IIIa-11 1
in preparing sandwiches 1.1 Identify the tools and equipment in preparing sandwiches
1.1.1 Clean, sanitize, and prepare tools, utensils, and equipment TLE_HECK9SW-IIIa-11 1
based on the required tasks
Variety of ingredients in preparing 1.2 Identify the ingredients according to the given recipe TLE_HECK9SW-IIIa-11 1
sandwiches 1.2.1 Explain the types of spreads and fillings TLE_HECK9SW-IIIa-11 1
Common culinary/ industry terms used 1.3 Discuss the different culinary terms related to sandwiches TLE_HECK9SW-IIIa-11 1
with regard to sandwiches
Classification of sandwiches 1.4 Determine the basic component of sandwiches TLE_HECK9SW-IIIa-11 1
1.4.1 Identify type/classification of sandwiches TLE_HECK9SW-IIIa-11 1
1.4.2 Differentiate hot and cold sandwiches TLE_HECK9SW-IIIa-11 1
Types of bread suited for sandwiches Learning Outcome 2- Prepare a variety of sandwiches TLE_HECK9SW-IIIb-g-12 1
2.1 Identify the types of bread suited for sandwich making
2.1.1. Differentiate the types of bread TLE_HECK9SW-IIIb-g-12 1
2.1.2 Cite sample recipe using the different types of bread TLE_HECK9SW-IIIb-g-12 1
Suitable filling and spreads for each 2.2 Identify the ingredients in making filling and spread TLE_HECK9SW-IIIb-g-12 1
type of sandwiches 2.2.1 Determine the suitable filling and spreads for sandwiches TLE_HECK9SW-IIIb-g-12 1
2.2.2 Select and prepare glazes/ sweet sauces TLE_HECK9SW-IIIb-g-12 1
Methods of preparing Sandwiches 2.3 Identify the tips on preparing sandwiches TLE_HECK9SW-IIIb-g-12 1
2.3.1 Determine the step by step procedures in preparing TLE_HECK9SW-IIIb-g-12 1
sandwiches
2.3.2 Familiarize to the ingredients of each sandwiches recipe TLE_HECK9SW-IIIb-g-12 1
2.3.3 Perform a sample recipe of sandwiches TLE_HECK9SW-IIIb-g-12 1
Performance 2.4 Prepare sandwiches according to prepared recipe TLE_HECK9SW-IIIb-g-12 1
hot sandwiches
cold sandwiches 2.4.1 Make a sample recipe for cold sandwiches TLE_HECK9SW-IIIb-g-12 1
open-faced sandwiches 2.4.2 Prepare an open faced sandwiches according to prepare TLE_HECK9SW-IIIb-g-12 1
recipe
rolled sandwiches 2.4.3 Prepare rolled sandwiches according to prepare recipe TLE_HECK9SW-IIIb-g-12 1
stuffed sandwiches 2.4.4 Prepare stuffed sandwiches according to prepare recipe TLE_HECK9SW-IIIb-g-12 1
2.4.5 Evaluate and rate the finished product according to scoring TLE_HECK9SW-IIIb-g-12 1
rubric
Portion control of sandwich and its Learning Outcome 3- Present a variety of sandwiches TLE_HECK9SW-IIIh-i-13 1
ingredients 3.1 Determine the portion and control of sandwiches
3.1.1 Identify the procedures on creative sandwich preparation TLE_HECK9SW-IIIh-i-13 1
3.1.2 Discuss the proper ingredients needed in making attractive TLE_HECK9SW-IIIh-i-13 1
sandwich
Creative sandwich preparation and 3.2 Determine the factors that affecting the preparation and TLE_HECK9SW-IIIh-i-13 1
presentation presentation of making sandwiches
3.2.1 Create a creative sandwich plating TLE_HECK9SW-IIIh-i-13 1
3.2.2 Evaluate and rate the finished product based on scoring TLE_HECK9SW-IIIh-i-13 1
rubric
Safe and hygienic practices in storing Learning Outcome 4- Storing sandwiches TLE_HECK9SW-IIIj-14 1
sandwiches 4.1 Store the sandwiches properly
4.1.1 Select the proper container for storing sandwiches TLE_HECK9SW-IIIj-14 1
4.1.2 Determine the different storing techniques TLE_HECK9SW-IIIj-14 1
4.1.3 Follow the safety procedures TLE_HECK9SW-IIIj-14 1
Required temperature in storing 4.2 Identify the required temperature in storing sandwiches TLE_HECK9SW-IIIj-14 1
sandwiches 4.2.1 Determine the proper way of preserving the shelf life of TLE_HECK9SW-IIIj-14 1
sandwiches
4.2.2 Keep the sandwiches in appropriate conditions to maintain TLE_HECK9SW-IIIj-14 1
their quality and taste
TOTAL : 37-days
TECHNOLOGY AND LIVELIHOOD EDUCATION (TLE) – 9
BUDGET OF WORK IN COOKERY

FOURTH QUARTER

TOPIC LEARNING COMPETENCIES CODE NUMBER


OF DAYS
PREPARE DESSERTS
Tools, equipment, and utensils needed Learning Outcome 1- Perform mise en place TLE_HECK9PD-IVa-15 1
in preparing desserts 1.1 Identify the tools and equipment needed in preparing desserts

1.1.1 Determine the functions of each tools and equipment TLE_HECK9PD-IVa-15 1

Importance of desserts 1.2 Discuss the importance of dessert in a meal TLE_HECK9PD-IVa-15 1

1.2.1 Identify the reasons for eating desserts and sweets TLE_HECK9PD-IVa-15 1

Classification of dessert and their 1.3 Classify the desserts according to types of ingredients used TLE_HECK9PD-IVa-15 1
characteristics
1.4 Identify the characteristics of desserts TLE_HECK9PD-IVa-15 1

Varieties of ingredients in preparing Learning Outcome 2- Prepare desserts TLE_HECK9PD-IVb-f- 1


desserts 2.1 Identify the ingredients needed in preparing desserts 16

2.1.1 Determine the characteristic of each ingredients TLE_HECK9PD-IVb-f- 1


16
2.1.2 Identify the quality of ingredients in preparing desserts TLE_HECK9PD-IVb-f- 1
16
2.1.3 Cite sample recipe for the listed ingredients TLE_HECK9PD-IVb-f- 1
16
Methods of preparing desserts 2.2 Identify the methods of preparing desserts TLE_HECK9PD-IVb-f- 1
16
2.2.1 Determine the step by step procedures of preparing desserts TLE_HECK9PD-IVb-f- 1
16
Sauces for desserts 2.3 Identify the kinds and varieties of sweet sauce TLE_HECK9PD-IVb-f- 1
16
TLE_HECK9PD-IVb-f- 1
2.3.1 Determine the thickening agent for sauces 16

2.3.2 Discuss the three categories of dessert sauces TLE_HECK9PD-IVb-f- 1


16
2.3.3 Familiarize the guidelines in preparing vanilla custard sauce TLE_HECK9PD-IVb-f- 1
16
2.3.4 Prepare the variety of desserts and sauces using sanitary TLE_HECK9PD-IVb-f- 1
practices 16
2.3.5 Discuss the prepared storage for dessert sauce TLE_HECK9PD-IVb-f- 1
16
Performance 2.4 Follow the workplace safety procedures TLE_HECK9PD-IVb-f- 1
16
Fruit Dessert 2.4.1 Prepare a fruit dessert according to prepared recipe TLE_HECK9PD-IVb-f- 1
16
Cream Dessert 2.4.2 Prepare a cream dessert according to prepared recipe TLE_HECK9PD-IVb-f- 1
16
Frozen Dessert 2.4.3 Prepare a frozen dessert according to prepared recipe TLE_HECK9PD-IVb-f- 1
16
Hot Dessert 2.4.4 Prepare a hot dessert according to prepared recipe TLE_HECK9PD-IVb-f- 1
16
2.4.5 Evaluate and rate the finished product base on rubric TLE_HECK9PD-IVb-f- 1
16
Accompaniments for desserts Learning Outcome 3- Plate/Present desserts TLE_HECK9PD-IVg-17 1
3. 1 Identify dessert accompaniments and hygienic procedures

3.1.1 Discuss the art of garnishing dessert TLE_HECK9PD-IVg-17 1

Factors and techniques in plating and 3.2 Present the desserts attractively TLE_HECK9PD-IVg-17 1
presenting desserts
3.3 Identify the factors in plating and presenting dessert TLE_HECK9PD-IVg-17 1

Safety and hygienic practices in Learning Outcome 4- Storing desserts TLE_HECK9PD-IVh-18 1


storing desserts 4.1 Determine the guidelines in storing dessert

4.1.1 Identify the sanitary practices in storing dessert TLE_HECK9PD-IVh-18 1

Required temperature in storing 4.2 Keep the desserts in appropriate conditions to maintain their TLE_HECK9PD-IVh-18 1
dessert quality and taste
4.2.1 Discuss the required temperature needed in storing dessert TLE_HECK9PD-IVh-18 1

PACKAGE PREPARED FOOD STUFF


Functions of food packaging and its Learning Outcome 1- Select packaging materials TLE_HECK9PF-IVi-19 1
importance 1.1 Define packaging
1.1.1 Identify the importance and functions of packaging

Types of packaging materials 1.2 Identify the different types of packaging materials TLE_HECK9PF-IVi-19 1

1.3 Select the packaging materials in accordance with enterprise TLE_HECK9PF-IVi-19 1


standards

Safety procedures in packaging food Learning Outcome 2- Package food items TLE_HECK9PF-IVj-20 1
2.1 Package the food items in compliance with Occupational
Health and Safety Procedures

Methods of food packaging 2.2 Adopt the appropriate packaging methods according to TLE_HECK9PF-IVj-20 1
enterprise standards

Labeling of packaged food 2.3 Label the foods according to industry standards TLE_HECK9PF-IVj-20 1

TOTAL : 38-days

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