CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
3.1 store or stack cleaned
equipment and utensils safely in the designated place PERFORM MENSURATION AND CALCULATIONS (PM) 1. Types of measuring tools The learners demonstrate an The learners independently LO 1. Carry out TLE_HECK7/8PM-0d-4 and their uses understanding performing measure and calculate measurements and 2. Measuring dry and liquid mensuration and calculation ingredients in cookery calculations in a required ingredients in cookery task 3. Measurement 1.1 give the abbreviations abbreviations and equivalents of 4. Equivalent measurements measurements 5. Conversion of weights and 1.2 identify the types of measurements measuring tools 6. Substitution of ingredients 1.3 describe the functions of measuring tools 1.4 measure ingredients according to recipe requirement 1.5 convert systems of measurement according to recipe requirement 1.6 perform substitution of ingredients 7. Costing the finished LO 2. Calculate cost of TLE_HECK7/8PM-0e-5 products/recipes production INTERPRET 7.1. Expenses 2.1 discuss principles of 7.2. Mark-up costing 7.3. Selling price 2.2 compute cost of 7.4. Profit production 2.3 validate computed cost of production INTERPRET KITCHEN LAYOUT (KL) 1. types of kitchen layout The learners demonstrate an The learners independently LO 1. Read and interpret TLE_HECK7/8KL-0f-6 understanding the interpret kitchen/shop kitchen plans interpretation of diagrams, layouts based on given 1.1 read and interpret plans, and kitchen layouts blueprints kitchen symbols and layout
1.2 determine parts and
functions of a kitchen layout 2. Kitchen types and layouts LO 2. Prepare a kitchen TLE_HECK7/8KL-0g-7 layout 2.1 prepare a sketch and layout according the type of kitchen
PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (OSHP)
1. 3. Types of Hazard/Risk in The learners demonstrate an The learners independently LO 1. Importance of TLE_HECK7/8OHSP-0h-8 the work place understanding the practice of practice occupational health Occupational Health and 3.1. Physical occupational health and and safety Safety Procedures 3.2. Biological safety 1.1 recognize the importance 3.3. Chemical of ohsp 3.4. Fire 1.2 explain safety regulations, hazard control practices, and procedures based on organization procedures LO 2. Identify Hazards and TLE_HECK7/8OHSP-0i-9 Risks in the Workplace 2.1 determine the types of hazards and risks the workplace
4. Control hazards and risks LO 3. Evaluate and Control TLE_HECK7/8OHSP-0j-10
in the workplace Hazards and Risks in the 4.1. Environmental control Workplace 4.2. Work practice control 3.1 Follow consistently OHS 4.3. Personal Protective procedure for controlling Equipment (PPE) hazards/risks 5. Emergency-related drills 3.2 Use Personal Protective and training Equipment (PPE) in 6. Occupational Health and accordance with OHS Safety personal records 3.3 Conduct emergency- related drills and training
CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT, AND PREMISES (KP)
1. Kitchen tools,laboratory The learners demonstrate an The learners independently LO 1. Clean, sanitize, and TLE_HECK9-12KP-Ia-1 tools and equipment to be understanding the maintain clean kitchen tools, store kitchen tools and cleaned, sanitized, and stored knowledge, skills, and equipment, and premises. equipment 1.1. cutting tools and attitudes required in 1.1 recognize kitchen tools equipment maintaining kitchen tools, and equipment to be cleaned 1.2. measuring tools and equipment, and work and sanitized equipment premises. 1.2 identify the chemicals to 1.3. mixing tools and be utilized in cleaning and equipment sanitizing kitchen tools and equipment 1.4. baking tools and 1.3 prepare cleaning agents equipment in accordance with 2. Types of chemicals used in manufacturer’s instructions cleaning and sanitizing 1.4 clean and sanitize kitchen tools and equipment kitchen tools in accordance 3. Methods of cleaning and with prescribed standards sanitizing kitchen tools and 1.5 store cleaned kitchen equipment tools and equipment safely in 4. Proper dishwashing the designated space techniques 1.6 Use localized sanitizer in 5. Techniques in storing cleaning tools and equipment cleaned kitchen tools and equipment 6. Surfaces to be cleaned LO 2. Clean and sanitize TLE_HECK9-12KP-Ib-2 6.1. walls kitchen premises 6.2. floors 2.1 recognize kitchen 6.3. shelves premises to be cleaned and 6.4. etc sanitized 2.2 classify and describe the 6.7.cupboards uses of cleaning agents 7. Types and uses of cleaning 2.3 clean the kitchen area agents 2.4 clean surfaces without 7.1. specifications damaging property and 7.2. usage instructions adversely affecting health 7.3. methods of mixing 2.5 use cleaning agents in 7.4. precautionary measures sanitizing kitchen premises 8. Sanitation procedures safely 9. Cleaning schedules 2.6 follow cleaning schedule based on enterprise procedures 2.7 follow safety and first aid procedures
PREPARE APPETIZERS (PA)
1. Identification of tools and The learners demonstrate an The learners independently LO 1. Perform mise en TLE_HECK9-12PA-Ic-3 equipment needed understanding the prepares appetizers place 2. Tools, equipment, and knowledge, skills, and 1.1 identify tools and utensils needed in preparing attitudes required in equipment needed in the appetizers preparing appetizers preparation of appetizers 3. Cleaning, sanitizing, and 1.2 clean, sanitize, and preparing tools and utensils prepare tools, utensils, and to be used equipment based on the 4. Classification of appetizers required tasks 5. Variety of ingredients in 1.3 classify appetizers preparing appetizers according to ingredients 6. Nutritional value of 1.4 identify ingredients appetizer according to the given recipe 7. Varieties of hot and cold LO 2. Prepare a range of TLE_HECK9-12PA-Ic-3 appetizers appetizers 8. Methods of preparing 2.1 differentiate between hot appetizers and cold appetizers 9. Suggested projects 2.2 prepare a variety of 9.1. Canapés appetizers 9.2. Hors d’oeuvres 2.3 evaluate the finished 9.3. Fruit appetizers product 9.4. Vegetable appetizers 2.4 rate the finished product 9.5. Etc. using rubric 10. Occupational Health and 2.5 follow workplace safety Safety (OHS) procedures
11. Fundamentals of plating LO 3. Present a range of TLE_HECK9-12PA-Ii-5
12. Accompaniments of appetizers appetizers 3.1 identify the fundamental 13. Occupational Health and of plating Safety (OHS) 3.2 identify the accompaniments of appetizers 3.3 present appetizers attractively 3.4 observe sanitary practices in presenting appetizers
14. Principles and techniques LO 4. Store appetizers TLE_HECK9-12PA-Ij-6
in storing appetizers 4.1 utilize quality trimmings PREPARE 15. Safety and hygienic 4.2 keep appetizers in practice appropriate conditions to 16.Prepare different kinds maintain their freshness, appetizers use localized quality, and taste ingredients PREPARE SALAD AND DRESSING (SD) 1. Tools, equipment, and The learners demonstrate an The learners independently LO 1. Perform mise en TLE_HECK9-12SD-IIa-7 utensils needed in preparing understanding he knowledge, prepare salad and dressing. place salad and dressing skills, and attitudes required 1.1 identify tools and 2. Classification of salads in preparing appetizers. equipment needed in the according to ingredients preparation of salad and 3. Classification of salads dressing according to place in the 1.2 clean, sanitize, and meal prepare tools, utensils, and 4. Nutritional values of salad equipment based on the and dressing required tasks 1.3 identify ingredients according to the given recipe 1.4 prepare ingredients based on the required form and 10. Factors and techniques LO 3. Present a variety of TLE_HECK9-12SD-IIh-i-9 in presenting salads and salads and dressings 13 dressings 3.1 Present salads and 11. Factors to consider in dressings attractively plating and presenting salads 3.2 Observe sanitary 11.1. Balance practices in presenting salad 11.2. Harmony and dressing 11.3. Height 3.3 Identify the 11.4. Color accompaniments of salads 11.5. Texture and dressings 12. Accompaniments of 3.4 Rate the finished salads products using rubrics CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE PREPARE SANDWICHES (SW) 1. Tools, equipment, and The learners demonstrate an The learners independently LO 1. Perform mise en TLE_HECK9-12SW-IIIa-11 utensils needed in preparing understanding how to prepare sandwiches place sandwiches prepare sandwiches 1.1 clean, sanitize, and 2. Variety of ingredients in prepare tools, utensils, and preparing sandwiches equipment based on the 3.. Classification of required tasks sandwiches 1.2 identify ingredients according to the given recipe
5. Components of the LO 2. Prepare a variety of TLE_HECK9-12SW-IIIb-g12
sandwich sandwiches 10 6. Types of bread suited for 2.1 Identify sandwich sandwiches component 7. Suitable filling and 2.2 Identify bread suited for spreads for each type of sandwich making sandwich 2.3 Suitable filling and 8. Methods of preparing spreads sandwiches 2.4 Select and prepare 9. Suggested Projects: glazes/sweet sauces 9.1. Hot sandwich 2.5 Prepare sandwiches 9.2. Cold sandwich using sanitary practices 9.3. Open-faced sandwiches 9.4. Rolled sandwiches 9.5. Stuffed sandwiches 9.6. Etc.
10. Portion control of LO 3. Present a variety of TLE_HECK9-12SW-IIIh-i-13
sandwich and its ingredients sandwiches 11. Creative sandwich 3.1 Portion and control of preparation and presentation sandwiches and their 11.1. Balance ingredients 11.2. Height 3.2 Present sandwiches 11.3. Texture attractively 11.4. Flavor 11.5. Color 12. Safe and hygienic LO 4. Storing sandwiches TLE_HECK9-12SW-IIIj-14 practices in storing 4.1 store sandwiches sandwiches properly 13. Required temperature in 4.2 keep sandwiches in storing sandwiches appropriate conditions to maintain their quality and taste
PREPARE DESSERTS (PD)
1. Tools, equipment, and LO 1. Perform mise en TLE_HECK9-12PD-IVa-15 utensils needed in preparing place deserts 1.1 Identify tools and 2. Importance of desserts equipment needed in 3. Classifications of dessert preparing desserts 1.2 and their characteristics Importance of dessert in a meal 1.3 Classify desserts according to types of ingredients used 1.4 identify characteristics of desserts
4. Varieties of ingredients in LO 2. Prepare desserts TLE_HECK9-12PD-IVb-f-16
preparing desserts 2.1 identify ingredients for 5. Methods of preparing desserts desserts 2.2 select and prepare sweet 6. Sauces for desserts sauces 7. Suggested Projects : 2.3 prepare variety of 7.1. Fruit dessert 7.2. Cream desserts and sauces using dessert sanitary practices 7.3. Frozen dessert 2.4 follow workplace safety 7.4. Hot dessert procedures 7.5. Etc. 8. Accompaniments for LO 3. Plate/Present TLE_HECK9-12PD-IVg-17 desserts desserts 9. Factors and techniques in 3.3 Identify dessert plating and presenting accompaniments and deserts hygienic procedures 9.1. Color 3.4 Present desserts 9.2. Texture attractively 9.3. Height 3.5 Identify factors in plating 9.4. Flavor and presenting desserts 9.5. Balance
10. Safety and hygienic LO 4. Storing desserts TLE_HECK9-12PD-IVh-18
practices in storing desserts 4.1 Keep desserts in 11. Required temperature in appropriate conditions to storing dessert maintain their quality and taste.
PACKAGE PREPARED FOOD STUFF (PF)
1. Functions of food LO 1. Select packaging TLE_HECK9-12PF-IVi- 19 packaging and its importance materials 2. Types of packaging 1.1 Define packaging, its materials importance and functions 1.2 Select packaging materials in accordance with enterprise standards
3. Safety procedures in LO 2. Package food items TLE_HECK9-12PF-IVj- 20
packaging food 2.1 Package food items in 4. Methods of food packaging compliance with 5. Labeling of packaged food Occupational Health and Safety Procedures 2.2 Adopt appropriate packaging method according to enterprise standards 2.3 Label food according to industry standards Quarter 1 LESSON 1 – PREPARE EGG DISHES (ED) 1. Tools, utensils, and LO 1. Perform mise en TLE_HECK9-12ED-Ia-1 equipment needed in egg place 1.1. clean, sanitize, preparation and prepare tools, utensils, 2. Cleaning and sanitizing and equipment needed in tools and equipment components of eggs.
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
3. Nutritional value and 4. Characteristics of quality components of eggs fresh eggs 4. Characteristics of quality 5. Ingredients for egg dishes fresh eggs preparing egg dished 5. Ingredients for egg dishes 1.2. identify an egg’s components and its nutritive value 1.3. identify and prepare ingredients according to standard recipes
6. Market forms of egg LO 2. Prepare and cook egg TLE_HECK9-12ED-Ib-d-2
7. Uses of eggs in culinary dishes arts 8. Varieties of egg dishes 2.1 identify the market forms 9. Suggested projects: of eggs 10. Various egg dishes 2.2 explain the uses of eggs in culinary arts 2.3 cook egg dishes in accordance with the prescribed salad 11. Factors for consideration LO 3. Present egg dishes TLE_HECK9-12ED-Ie-3 in presenting egg dishes: 3.1 select suitable plates 11.1 Plating according to standards 11.2 Garnishing 3.2 present egg dishes 11.3 Side dishes hygienically and attractively 12 OHS using suitable garnishing and side dishes sequentially within the required time frame
13 Evaluation of the finished LO 4. Evaluate the finished TLE_HECK9-12ED-Ie-4
product using rubrics product 4.1 rate the finished products using rubrics
PREPARE CEREALS and STARCH DISHES (CD)
1. Tools and equipment The learners demonstrate an The learners independently LO1. Perform mise en place TLE_HECK9-12CD-If-5 needed 2. Quality of cereals understanding preparing and prepare and cook cereals and 1.1. prepare the tools, and starch dishes cooking cereals and starch starch dishes equipment, and ingredients 3. Nutritional value and dishes based on prescribed components of cereals and standards 1.2. determine the starch sources and kinds of starch 4. Food sources and kinds of and cereals starch and cereals 5. 1.3. identify the ingredients Ingredients for starch and in the preparation of various cereal dishes types of starch and cereal dishes.
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
6. Methods of cooking starch LO2. Prepare starch and TLE_HECK9-12CD-Ig-i-6 and cereal dishes cereal dishes 7. Preparation of sauces and 2.1 cook various types of accompaniments for starch starch and cereal dishes and cereal dishes 2.2 prepare sauces and 8. Safety and hygienic accompaniments of selected practices in the kitchen starch and cereal products 9. Suggested projects: Cereal 2.3 follow safety and hygienic and starch dishes practices while working in the kitchen 10. Factors to consider in LO 3. Present starch and TLE_HECK9-12CD-Ij-7 presenting starch and cereal cereal dishes 11 dishes 3.1 present starch dishes 10.1. Plating with suitable plating and 10.2. Garnishing garnishing according to 10.3. Sauces standards 10.4. Accompaniments LO4. Storing starch and TLE_HECK9-12CD-Ij-8 cereal dishes 4.1 store starch and cereal at appropriate temperature 4.2 maintain optimum freshness and quality of starch and cereal dishes according to standards 4.3 store starch and cereal according to standard operating procedures Quarter 2 LESSON 1. PREPARE VEGETABLES DISHES (VD) 1. Principles of preparing The learners demonstrate an The learners independently LO 1. Perform mise en TLE_HECK9-12VD-IIa-9 vegetables understanding preparing and prepare and cook vegetable place 1.1. identify 2. Characteristics of quality cooking vegetable dishes dishes . ingredients according to Vegetables standard recipe 3. Thawing frozen vegetables 1.2. prepare ingredients according to a given recipe, required form, and timeframe 1.3. thaw frozen ingredients and wash raw vegetables following standard procedures
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
4. Market forms of vegetables LO 2. Prepare vegetable TLE_HECK9-12VD-IIb-c-10
5. Factors in the selection of dishes vegetables used for culinary 2.1 identify market forms of arts vegetables 6. Methods of cooking 2.2 select various vegetables dishes kinds of vegetables 7. Preparation of sauces and according to a given menu accompaniment for serving 2.3 cook variety of vegetable vegetable dishes dishes following appropriate 8. Suggested projects: cooking methods to preserve Various vegetable dishes optimum quality and nutrition 2.4 prepare suitable sauces and accompaniment in serving vegetable dishes 9. Presentation of prepared LO 3. Present vegetable TLE_HECK9-12VD-IId-11 vegetables dishes dishes 10. Factors in plating 3.1 present vegetable recipes vegetable dishes with appropriate sauces and accompaniments
11. Techniques in storing LO 4. Store vegetables TLE_HECK9-12VD-IId-12
and vegetables 4.1 store vegetables based on the prescribed location and 12. Safety and hygienic temperature practices in the laboratory 4.2 demonstrate vegetable kitchen storage in accordance with FIFO operating procedures 4.3 follow standard safety and hygiene procedures 13. Evaluation of the finished LO 5. Evaluate the finished TLE_HECK9-12VD-IId-13 product using rubrics product 5.1 rate the finished products using rubrics LESSON 2. PREPARE AND COOK SEAFOOD DISHES (PC) 1. Types of Seafood The learners demonstrate an The learners independently LO 1. Perform Mise en TLE_HECK9-12PC-IIe-147 1.1. Shellfish understanding preparing and prepares and cooks seafood Place 1.1. prepare the 1.2. Fin fish cooking seafood dishes. dishes kitchen tools, equipment, 1.3. Others and ingredients based on 2. Varieties of Fish required standards 2.1. Structure 1.2. identify types, varieties, 2.2. Body shape market forms, nutritive 2.3. Market forms value, and composition of 2.4. Fat contents fish and seafood 2.5. Water source 1.3. assemble ingredients 2.6. Processed fish according to recipes, recipe 2.7. Others card, or enterprise standard 3. Market forms of fish and 1.4. identify steps in fish products processing fish 4. Fish cuts 5. Composition and nutritive value of fish 6. Processing Fish 6.1. Scaling 6.2. Cutting of tails and fins 6.3. Eviscerating 6.4. Cleansing 6.5. Canning
7. Methods in thawing frozen LO 2. Handle fish and TLE_HECK9-12PC-IIf-15
ingredients seafood 8. OHS 2.1 handle seafood hygienically 2.2 thaw frozen seafood correctly to ensure maximum quality and maintain nutritional value CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE 9. Principles of cooking fish LO 3. Cook fish and TLE_HECK9-12PC-IIgi-16 and sea food dishes shellfish 10. Dry-heat cookery 3.1 clean, cut, and fillet 11. Moist-heat cookery seafood 12. Variety of shellfish and 3.2 prepare ingredients fish dishes according to a given recipe 3.3 demonstrate various methods of cooking fish and shellfish
13. Presentation of fish and LO 4. Plate/Present fish TLE_HECK9-12PC-IIj-17
seafood dishes and seafood 14. Plating 4.1 prepare and present fish 15. Garnishing and seafood dishes 16. Guidelines in serving fish 4.2 perform guidelines in and seafood dishes serving fish and seafood dishes
17. Factors in storing and LO 5. Store fish and TLE_HECK9-12PC-IIj-18
handling seafood seafood 18. Storage requirements for 5.1 ensure that trimmings, fish fish, and seafood are stored 19. Minimization techniques hygienically in relation to seafood 5.2 check date stamps and codes where applicable to ensure quality control 5.3 store seafood in accordance with FIFO operating procedures and standard storage requirements 20. Evaluation of the finished LO 6. Evaluate the finished TLE_HECK9-12PC-IIj-19 product product 6.1 rate the finished products using rubrics CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE Quarter 3 LESSON 1. PREPARE STOCKS, SAUCES AND SOUPS (SSS) 1. Principles of preparing The learners demonstrate an The learners prepares a LO 1. Prepare stocks for TLE_HECK9-12SSS-IIIa-20 stocks understanding basic variety of stocks, sauces, and menu items 2. Classifications of stocks concepts and underlying soups used in different 1.1 use ingredients and 3. Ingredients in preparing theories in preparing stocks, cultures flavoring according to stocks sauces, and soups enterprise standards 4. Types and uses of 1.2 produce variety of stocks convenience products according to enterprise 5. Methods of preparing standards stocks 6. Suggested Projects: 6.1. White stock 6.2. Brown stock 7. Classifications of soups LO 2. Prepare soups TLE_HECK9-12SSS-IIIb-21 8. Ingredients in preparing required for menu items soups 9. Techniques in 2.1 select and assemble presenting and evaluating correct ingredients in soups preparing soups, including 10. Suggested soup recipes stocks and garnishes 11. Garnishes for the 2.2 prepare variety soup presentation of soups recipes according to 12. Techniques in presenting enterprise standards and evaluating soups 2.3 present and evaluate 13. Criteria in presenting and soup recipes in accordance evaluating soup recipes (e.g. with the criteria right flavor, color, temperature, service ware, and suitable garnishes and accompaniments) 14. Suggested projects: Various kinds of soup
15. Classification of Sauces LO 3. Prepare sauces TLE_HECK9-12SSS-IIIc-22
16. Ingredients in preparing required for menu items sauces 3.1 classify various types of 17. Methods of preparing sauces and their sauces corresponding 18. Types of thickening 3.2 prepare a variety of hot agents and convenience and cold sauces based on products used in preparing the required menu items sauces 3.3 identify the types of 19. Role of thickening agents thickening agents and and convenience products in convenience products used in the preparation of sauces preparing sauces 20. Criteria for evaluating 3.4 use thickening agents sauces and convenience products 21. Common problem in the appropriately preparation of sauces 3.5 evaluate sauces for 22. Suggested project: flavor, color, and consistency Various type of sauces 3.6 identify and deal with problems in the preparation of sauces 23. Methods of storing and The learners demonstrate an The learners independently LO 4. Store and TLE_HECK9-12SSS-IIId-23 reheating stocks, sauces, understanding concepts and demonstrates competencies reconstitute stocks, sauces, and soups principles in storing and in storing and reheating and soups 24. OHS reheating stocks, sauces, and stocks, sauces, and soups 4.1 maintain optimum soups quality and freshness of stocks, sauces, and soups 4.2 reconstitute stocks, sauces, and soups
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
LESSON 2. PREPARE POULTRY AND GAME DISHES (PGD) 1. Preparation of poultry for The learners demonstrate an The learners prepare a LO 1. Performs mise en TLE_HECK9-12PGD-IIIe-25 cooking understanding basic variety of poultry and game place 1.1. prepare the tools, 1.1. Slaughter and bleeding concepts and underlying dishes found in different equipment, and ingredients 1.2. Scalding theories in preparing poultry cultures based on standards 1.3. Defeathering and game dishes 1.2. identify the market 1.4. Evisceration forms of poultry 1.5. Deboning 1.3. determine poultry cuts 2. Market forms of poultry in accordance with 3. Poultry cuts prescribed dish
4. Types and causes of food LO 2. Cook poultry and TLE_HECK9-12PGD-IIIf-h26
spoilage and cross- game bird dishes contamination 2.1 prepare poultry and game 5. Methods of cooking poultry birds hygienically to minimize and game birds risk of food spoilage and 5.1. Dry-heat cookery cross- contamination 5.2. Moist-heat cookery 2.2 cook various poultry and 6. Nutritional value of poultry game bird dishes and game bird dishes appropriately
7. Factors in LO 3. Plate/present poultry TLE_HECK9-12PGD-IIIi-27
presenting/plating poultry and game bird dishes and game-bird dishes 3.1 identify the type of 8. Types of service ware service ware to be utilized in 9. Plating serving poultry and 10. Garnishing gamebird dishes 11. Sauces 3.2 present plated poultry 12. Accompaniment and game-bird dishes with appropriate sauces, garnishes, and accompaniments 13. Techniques in storing LO 4. Store poultry and TLE_HECK9-12PGD-IIIj-28 poultry and game bird game bird 4.1 store and maintain poultry and game bird according to standards 14. Evaluation of the finished LO 5. Evaluate the finished TLE_HECK9-12PGD-IIIj-29 product using rubrics product 5.1 rate the finished products using rubrics CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE Quarter 4 LESSON 1 - PREPARE AND COOK MEAT (PCM) 1. Principles in meat The learners demonstrate an The learners independently LO 1. Perform mise en TLE_HECK9-12PCM-IVa-30 preparation understanding preparing and prepare and cook meat place 1.1. prepare the tools, 2. Market forms of meat cooking meat dishes dishes equipment, ingredients 3. Different kinds of meat 1.2. prepare the tools, 3.1. Beef equipment, ingredients, and 3.2. Pork other supplies based on the 3.3. Carabeef given recipe 3.4. Others 4. Different types of meat cuts 5. Tools, utensils, and equipment for meat preparation 6. Techniques in meat tenderizing 7. Variety of meat dishes LO 2. Cook meat cuts TLE_HECK9-12PCM-IVb-g31 8. Methods of cooking meat 2.1 identify the market forms 8.1. Dry-heat cooking and cuts of meat 8.2. Moist-heat cooking 2.2 prepare meat cuts 9. Cooking specialty cuts according to the given recipe 10. Cooking frozen meat 2.3 prepare and use suitable 11. Types of marinades marinades for a variety of meat cuts 2.4 identify appropriate cooking methods for meat cuts 2.5 apply the different techniques in meat preparation 2.6 cook meat-cut dishes according to the given recipe 12. Methods of presenting 12. Methods of presenting TLE_HECK9-12PCM-IVh-32 meat dishes meat dishes 13. Plating 13. Plating 14. Garnishing 14. Garnishing 15. Portion control for cooked 15. Portion control for cooked meat meat sequentially within the required timeframe
16. Techniques in storing LO4. Store meat TLE_HECK9-12PCM-IVi-33
meat 4.1 utilize quality trimmings 1.1. Types of containers and leftovers in storing meat 1.2. Temperature 4.2 store fresh and 1.3. FIFO requirements cryovacpacked meat according to health regulations 4.3 use required containers and store meat in proper temperature to maintain quality and freshness 4.4 store meat in accordance with FIFO operating procedures and meat storage requirements 17. Evaluation of the finished LO5. Evaluate the finished TLE_HECK9-12PCM-IVj-34 product using rubrics product 5.1 rate the finished products using rubrics