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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-
FIRST QUARTER
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
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
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
Safety and hygienic practices 4.2 Apply the safety practices in storing appetizers TLE_HECK9PA- Ij-6 1
TOTAL : 36-days
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
FOURTH QUARTER
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
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
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
Types of packaging materials 1.2 Identify the different types of packaging materials TLE_HECK9PF-IVi-19 1
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