CURRICULUM MAP
SUBJECT: T.L.E. Home Economics – COOKERY
GRADE LEVEL: 10
ACTIVITIES INSTITUTIO
CONTENT PERFORMA POWER NAL
TERM UNIT ASSESSMEN RESOURCE
STANDAR NCE COMPETENCI
NO. TOPIC T Offline Online S CORE
DS STANDARDS ES
VALUES
2ND Quarter
Q2 Preparing The learner’s The learner ACQUISITION
vegetables demonstrates independently
Week 1 dishes demonstrates 1. Identi Summative https:// Cleanliness
understandin
common fy market Assessment [Link]
g the use and form of [Link]/
competencies in Vocabulary
maintenance cookery as vegetables ( Multiple grinsoda/lm-
Choice) Exercises
of equipment prescribed in the 2. cookery-
in cookery. TESDA Training Select final-132014
Regulation. various pp. 56-59
kind of Formative Labelling
vegetables Assessment Exercises
by
classifyin (Labelling )
g its type.
MAKE MEANING
https:// Cleanliness
[Link]
[Link]/
grinsoda/lm-
cookery-
final-132014
pp. 56-59
TRANSFER
1. Create and https:// Cleanliness
cook variety [Link]
Summative [Link]/
of vegetable
dishes Assessment grinsoda/lm-
following cookery-
appropriate final-132014
methods to ( performance pp. 56-59
preserve task: 1 project )
optimum Exercises
quality and
nutrition and
prepare
suitable
sauces and
accompanime
nt.
Q2 Preparing The learner’s ACQUISITION
Week seafood demonstrates
The learner 1.1 identify Summative Vocabulary https:// Service
2 dishes understandin independently types, Assessment exercises [Link]
g the use and demonstrates varieties, [Link]/
maintenance common market ( identification)
grinsoda/lm-
of equipment competencies forms, cookery-
in cookery. in cookery as nutritive final-132014
prescribed in value and pp. 73-82
the TESDA compositio
Training n of sea
Regulation. foods
MAKE MEANING
1. Explain and Formative https:// Service
Prepare kitchen Assessment [Link]
tools, equipment, [Link]/
and ingredients
Situation grinsoda/lm-
based on required
standards. ( short Analysis cookery-
paragraph ) final-132014
pp. 73-82
TRANSFER
1.1 Create Summative Exercises https:// Service
Handle sea Assessment [Link]
foods [Link]/
hygienically to grinsoda/lm-
ensure ( performance cookery-
maximum
task: 1 project ) final-132014
quality and
pp. 73-82
maintain their
nutritional
value.
Q2 Kinds of The learner The learner ACQUISITION
Poultry demonstrates independently
Week 3 demonstrates 1. Identify the Formative https:// Accuracy
understandin kinds of
common assessment [Link]
g of basic poultry
competencies [Link]/
concepts & in cookery as according to ( fill in the
age.
grinsoda/lm-
theories in prescribed in blanks) Vocabulary
2. Recognize the cookery-
cookery. the TESDA exercises
market forms of final-132014
Training
Regulation. poultry by pp. 84-89
Summative
differentiating its
forms. Assessment
Labelling
3. Classify the ( Labelling)
different cuts of
exercises
poultry.
MAKE MEANING
https:// Accuracy
[Link]
[Link]/
grinsoda/lm-
cookery-
final-132014
pp. 84-89
TRANSFER
https:// Accuracy
[Link]
[Link]/
grinsoda/lm-
cookery-
final-132014
pp. 84-89
Week 4 Poultry The learner The learner ACQUISITION
dishes demonstrates independently
demonstrates https:// Creativity
understandin
common [Link]
g of basic [Link]/
competencies
concepts & in cookery as grinsoda/lm-
theories in prescribed in cookery-
cookery. the TESDA final-132014
Training pp. 91-93
Regulation.
MAKE MEANING
1.1 Explain how Formative Situation Creativity
to prepare Assessment Analysis
poultry and
game bird
hygienically
to minimize ( short
risk of food paragraph)
spoilage and
cross-
contamination
.
TRANSFER
1.1 Prepare various Summative https:// Creativity
poultry and Assessment [Link]
game bird [Link]/
dishes grinsoda/lm-
appropriately cookery-
( performance final-132014
by making
task: 1 project ) pp. 91-93
cook book.
Exercises
