CURRICULUM MAP

Subject: Technology and Livelihood Education Cookery

Grade Level: Grade 10

Term Unit Topic Content Content Standard Performance Competencies / Assessment Activities Resources Institutional Core
(No.): Standard Skills Values
Month
FIRST Concepts in Cookery The learners The learners apply Explain concepts in Quiz Discussion Learning Module Practicality
QUARTER demonstrate in core competencies cookery. Cookery 10
Relevance of the understanding of in cookery as Small group
June Course core concepts and prescribed in the Discuss the Sharing
principles in cookery. TESDA Training relevance of the
Career and Regulation course. Big Group Sharing
Opportunities in
Cookery Explore career
opportunities in
cookery.

Assessment of The learners The learners Develop and Recitation Discussion Learning Module Professionalism
Personal Competencies demonstrate an independently strengthen PECs Cookery 10 pp. 13
and Skills (PECs) vis-à- understanding on create a plan of needed in Cookery Quiz Video – 26
vis a practicing one’s PEC’s in action that 1. identify areas Presentation
entrepreneur/employe
cookery. strengthens/ for improvement,
e in a province.
1.1. Characteristics further develops development, and
1.2. Attributes one’s PECs in growth
1.3. Lifestyle cookery 2. align one’s PECs
1.4. Skills according to
1.5. Traits his/her
business/career
2. Analysis of PECs in choice
relation to a 3. create a plan of
practitioner
action that ensures
3. Application of PECs success of his/her
to the chosen business/career
business/career choice

1. Product The learners The learners’ Develop a product/ Quiz Discussion Learning Module Creativity
development demonstrate an independently service in Cookery Cookery 10 pp. 32-
understanding on create a business 1. identify what is Recitation Video Clip 40
Term Unit Topic Content Content Standard Performance Competencies / Assessment Activities Resources Institutional Core
(No.): Standard Skills Values
Month
2. Key concepts in the environment and vicinity map of “value” to the Group Reporting Presentation
product development market in cookery in reflective of a customer about Actual
one’s potential cookery 2. identify the Product
3. Finding value town/municipality market in the customer Development
locality/town 3. explain what
4. Innovation makes a product
4.1. Unique Selling unique and
Proposition (USP) competitive
4. apply creativity
and innovative
techniques to
develop
marketable
product
5. employ a Unique
Selling Proposition
(USP) to the
product/service

5. Selecting a business The learners’ The learners’ Select a business Quiz Discussion Learning Module Observance
Idea demonstrate an independently idea based on the Cookery 10 pp.
understanding in create a business criteria and Surveying for Group Activity
6. Key concepts in creating business idea. techniques set generating
selecting a business idea using the key 1. enumerate business idea in
idea concepts. various criteria and relation to product
6.1. Criteria steps in selecting a developed.
6.2. Techniques business idea
2. apply the
criteria/steps in
selecting a viable
business idea
3. determine a
business idea
based on the
criteria/techniques
set
Term Unit Topic Content Content Standard Performance Competencies / Assessment Activities Resources Institutional Core
(No.): Standard Skills Values
Month
7. Branding The learners The learners’ Apply branding on Group Presentation Discussion Learning Module Creativity
demonstrate an independently actual product about Actual Cookery 10 pp. 44 -
understanding on apply branding in developed from Product 48
the idea in proper product the business idea Development
branding. development. generated.
FIRST Prepare Egg Dishes The learners will The learners will be Perform mise en Quiz Discussion Learning Module Observant
QUARTER 1. Tools, utensils, and demonstrate an able to know the place Cookery 10 pp. 49 -
equipment needed in understanding in the tools needed and 1. clean, sanitize, Recitation Picture Gallery 63
July egg preparation preparation, equipment and and prepare tools,
cooking, learn how to clean utensils, and Video Clip
2. Cleaning and presentation and and sanitized them equipment needed Presentation
sanitizing tools and storing egg. after use. in preparing egg
equipment dished
2. identify an egg’s
3. Nutritional value components and its
and components of nutritive value
eggs 3. identify and
prepare
4. Characteristics of ingredients
quality fresh eggs according to
standard recipes
5. Ingredients for egg
dishes

6. Market forms of egg Prepare and cook Quiz Discussion Learning Module Practicality
egg dishes Cookery 10 pp. 64 -
7. Uses of eggs in 1. identify the Recitation Picture Gallery 84
culinary arts market forms of
eggs Video Clip
8. Varieties of egg 2. explain the uses Presentation
dishes of eggs in culinary
arts
9. Suggested projects: 3. cook egg dishes
in accordance with
10. Various egg dishes the prescribed
salad
Term Unit Topic Content Content Standard Performance Competencies / Assessment Activities Resources Institutional Core
(No.): Standard Skills Values
Month

11. Factors for Present egg dishes Quiz Discussion Learning Module Creativity
consideration in 1. select suitable Cookery 10 pp. 84 -
presenting egg dishes: plates according to Recitation Picture Gallery 101
11.1 Plating standards
11.2 Garnishing 2. present egg
Video Clip
11.3 Side dishes dishes hygienically
and attractively Presentation
12. Occupational using suitable
Health and Safety garnishing and side
Procedure dishes sequentially
within the required
time frame

13 Evaluation of the Evaluate the

finished product using finished product
rubrics 1. rate the finished
products using
rubrics
Term Unit Topic Content Content Standard Performance Competencies / Assessment Activities Resources Institutional Core
(No.): Standard Skills Values
Month