HE Cookery CG

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HOME ECONOMICS
AGRI-FISHERY ARTS
K to 12 BASIC EDUCATION CURRICULUM

JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS - COOKERY
These are the list of specializations and their pre-requisites.
Specialization
Number of Hours
Pre-requisite
1.
Animal Production (NC II)
480 hours
2.
Aquaculture (NC II)
640 hours
3.
Artificial Insemination (Ruminants) (NC II)
160 hours
Animal Production
4.
Artificial Insemination (Swine) (NC II)
160 hours
Animal Production
5.
Crop Production (NC I)
320 hours
6.
Fish Wharf Operation (NC I)
160 hours
Fish or Shrimp Grow Out Operation
7.
Food (Fish) Processing (NC II)
640 hours
8.
Horticulture (NC II)
640 hours
9.
Landscape Installation and Maintenance (NC II)
320 hours
Crop Production
10.
Organic Agriculture (NC II)
320 hours
Crop Production
11.
Pest Management (NC II)
320 hours
Crop Production
12.
Rice Machinery Operation (NC II)
320 hours
Crop Production
13.
Slaughtering Operation (NC II)
160 hours
Animal Production
Beauty/Nail Care (NC II)
Attractions and Theme Parks (NC II)
Bread and Pastry Production (NC II)
Caregiving (NC II)
Cookery (NC II)
Dressmaking (NC II)
Food and Beverage Services (NC II)
Front Office Services (NC II)
Hairdressing (NC II)
Handicraft (Basketry, Macrame) (Non-NC)
Handicraft (Fashion Accessories, Paper Craft) (Non-NC)
Handicraft (Needlecraft) (Non-NC)
Handicraft (Woodcraft, Leathercraft) (Non-NC)
Housekeeping (NC II)
Local Guiding Services (NC II)
Tailoring (NC II)
Tourism Promotion Services (NC II)
Travel Services (NC II)
Wellness Massage (NC II)
K to 12 Home Economics - Cookery Curriculum Guide December 2013
160
160
160
640
320
320
160
160
320
160
160
160
160
160
160
320
160
160
160
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
*LO Learning Outcome
40 hours of the subject during exploratory Grade 7/8

Page 1 of 32
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INDUSTRIAL ARTS
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7.
ICT

Specialization
Computer Hardware Servicing (NC II)
Animation (NC II)
Computer Programming (NC IV)
Contact Center Services (NC II)
Illustration (NC II)
Medical Transcription (NC II)
Technical Drafting (NC II)
Automotive Servicing (NC I)
Carpentry (NC II)
Consumer Electronics Servicing (NC II)
Domestic Refrigeration and Airconditioning Servicing (NC II)
Electrical Installation and Maintenance (NC II)
Masonry (NC II)
Plumbing (NC I)
Plumbing (NC II)
Shielded Metal Arc Welding (NC I)
Shielded Metal Arc Welding (NC II)
Tile Setting (NC II)
Number of Hours
320 hours
320 hours
320 hours
320 hours
320 hours
320 hours
320 hours
640
640
640
640
640
320
320
320
320
320
320
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
Pre-requisite
Plumbing (NC I)
Shielded Metal Arc Welding (NC I)
Page 2 of 32

Grade 7/8 (Exploratory)
Course Description:
This curriculum guide is an exploratory course in Cookery, which leads to National Certificate Level II (NC II). It covers five common competencies that a Grade 7/8
Technology and Livelihood Education (TLE) student ought to possess, namely: 1) knowledge of the use of tools, equipment, and paraphernalia; 2) maintenance of tools,
equipment, and paraphernalia; 3) performance of mensuration and calculation; 4) interpretation of technical drawings and plans; and 5) the practice of Occupational
Health and Safety Procedures (OHSP) The preliminaries of this exploratory course include the following: 1) discussion on the relevance of the course; 2) explanation of key
concepts relative to the course, and 3) exploration of career opportunities
CONTENT
CONTENT STANDARD
PERFORMANCE STANDARD
LEARNING COMPETENCIES
CODE
Introduction
The learners demonstrate an
The learners independently
The learners:
1. Basic concepts in cookery
understanding of basic concepts demonstrate common
1. explain basic concepts in
2. Relevance of the course
and theories in cookery
competencies in cookery as
cookery
3. Career opportunities
prescribed in the TESDA
2. discuss the relevance of the
Training Regulation
course
3. explore opportunities for
cookery as a career
PERSONAL ENTREPRENEURIAL COMPETENCIES PECs
1. Assessment of Personal
The learners recognize his/her
LO 1. Recognize PECs
TLE_PECS7/8-00-1
Entrepreneurial
understanding ones PECs
PECs and prepare an activity
needed in cookery
Competencies and Skills
plan that aligns that with that of 1.1 assess ones pecs:
(PECs) vis--vis a practicing
a practitioner/entrepreneur in
characteristics, lifestyle,
entrepreneur/employee:
cookery
skills, traits
1.1. Characterstics
1.2 compare ones pecs with
1.2. Lifestyle
those of an entrepreneur
1.3. Skills
1.4. Traits
2. Analysis of PECs in relation
to an entrepreneur
ENVIRONMENT AND MARKET (EM)
SWOT analysis
The learners create a business
LO 1. Generate a business
TLE_EM7/8-00-1
1. Key concepts in
understanding environment and idea based on the analysis of
idea that relates with a
environment and market
market in cookery
environment and market in
career choice in Cookery
2. Differentiation of products,
cookery
1.1 discuss swot analysis
services, customers and
1.2 generate a business idea
their buying habits
based on the swot analysis
3. Competitors in the market
Page 3 of 32

CONTENT
CONTENT STANDARD
CODE
USE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA (UT)
1. Types of kitchen tools,
The learners independently use
LO 1. Utilize appropriate
TLE_HECK7/8UT-0a-1
equipment and
understanding the use and
and maintain tools, equipment,
kitchen tools, equipment,
paraphernalia
maintenance of equipment in
and materials in cookery
and paraphernalia
2. Uses of kitchen tools,
cookery
according to standard operating 1.1 identify types of tools,
equipment, and
procedures
equipment, and
paraphernalia
paraphernalia
1.2 classify the types of
appropriate cleaning tools
and equipment based on
their uses
1.3 describe the various types
of kitchen tools, equipment,
and paraphernalia
MAINTENANCE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA (MT)
1. Types of chemicals for
LO 2. Maintain appropriate
TLE_HECK7/8MT-0b-2
cleaning and sanitizing
kitchen tools, equipment,
kitchen tools and
and paraphernalia
equipment
2.1 select various types of
2. Steps in cleaning and
chemicals for cleaning and
sanitizing kitchen tools and
sanitizing kitchen tools,
equipment
equipment, and
3. Cleaning kitchen premises
paraphernalia
(floor and storage areas)
2.2 clean and sanitize kitchen
4. Maintenance of kitchen
tools and equipment
tools, equipment, and work
following manufacturers
areas
instructions
2.3 use cleaning tools,
equipment, and
paraphernalia in accordance
to standard operating
procedures
2.4 maintain kitchen tools,
equipment, and work areas
1. Storing/stacking tools and
LO 3. Store and stack
TLE_HECK7/8MT-0c-3
equipment
kitchen tools and
equipment
Page 4 of 32

CONTENT
CONTENT STANDARD
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
LO 1. Carry out
TLE_HECK7/8PM-0d-4
and their uses
understanding performing
measure and calculate
measurements and
2. Measuring techniques of
mensuration and calculation in
ingredients in cookery
calculations in a required
ingredients
cookery
task
2.1. Dry ingredients
1.1 give the abbreviations and
2.2. Liquid ingredients
equivalents of
3. Measurement abbreviations
measurements
4. Equivalent measurements
1.2 identify the types of
5. Conversion of weights and
measuring tools
measurements
1.3 describe the functions of
6. Substitution of ingredients
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
7.1. Expenses
2.1 discuss principles of costing
7.2. Mark-up
2.2 compute cost of production
7.3. Selling price
2.3 validate computed cost of
7.4. Profit
production
INTERPRET KITCHEN LAYOUT (KL)
1. Alphabet of lines
2. Architectural kitchen
understanding the
symbols, diagram, and
interpretation of diagrams,
layout
plans, and kitchen layouts

interpret kitchen/shop layouts
based on given blueprints
LO 1. Read and interpret

kitchen plans
1.1 read and interpret
architectural kitchen
symbols and layout
TLE_HECK7/8KL-0f-6
Page 5 of 32

CONTENT
CONTENT STANDARD
CODE
according to specifications
in the blueprint
1.2 determine parts and
functions of a kitchen
layout
3. 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. Concepts of the following:
LO 1. Importance of
TLE_HECK7/8OHSP-0h-8
1.1. Safety
understanding the practice of
practice occupational health and Occupational Health and
1.2. Health
occupational health and safety
safety
Safety Procedures
1.3. OHSP standards
1.1 recognize the importance of
2. Safety Regulations
ohsp
2.1. Clean Air Act
1.2 explain safety regulations,
2.2. Building Code
hazard control practices,
2.3. National Electrical and
and procedures based on
Fire Safety Code
organization procedures
2.4. Ph OSHS
3. Types of Hazard/Risk in the
LO 2. Identify Hazards and
TLE_HECK7/8OHSP-0i-9
work place
Risks in the Workplace
3.1. Physical
2.1 determine the types of
3.2. Biological
hazards and risks the workplace
3.3. Chemical
3.4. Fire
4. Control hazards and risks in
LO 3. Evaluate and Control
TLE_HECK7/8OHSP-0j-10
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
Page 6 of 32

CONTENT
CONTENT STANDARD
CODE
3.4 Maintain OHSP awareness
(160 hours)
Course Description:
This curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is designed for a high school student to develop knowledge, skills, and
attitudes in the performance of Cookery tasks. It covers core competencies, namely: (1) cleaning and maintaining kitchen premises, (2) preparing appetizers, (3) preparing
salads and dressings, (4) preparing sandwiches, (5) preparing desserts, and (6) packaging prepared foods.
CONTENT
CONTENT STANDARD
CODE
Introduction
The learners:
1. Core concepts in cookery
understanding of core concepts
demonstrate core competencies 1. explain core concepts in
and underlying theories in
in cookery as prescribed in the
cookery
cookery lessons
TESDA Training Regulation
2. discuss the relevance of the
course
3. explore opportunities for a
career in cookery
CONCEPT REVIEW
PERSONAL ENTREPRENEURIAL COMPETENCIES PECs
1. Dimensions of Personal
The learners recommend
LO 1. Assess Personal
TLE_PECS9-12-00-1
Entrepreneurial
understanding the dimensions
specific strategies to improve
Entrepreneurial
Competencies (PECs)
and characteristics of PECs
weak areas and sustain
Competencies
1.1. three clusters of PECS
strong areas in their PECs
1.1. explain dimensions/clusters
(achievement,
of PECs and the different
planning, and power
characteristic traits per
clusters)
cluster
1.2. characteristics
1.2. evaluate ones PECs
2. Assessment of PECs
BUSINESS ENVIRONMENT AND MARKET (EM)
1. Factors in the business
The learners analyze how factor LO 2. Understand the
TLE_EM9-12-00-1
environment
understanding the different
influence the business
business environment and
2. Identifying business
factors that influence the
environment.
business ideas
opportunities
business environment.
2.1 explain how different
The learners relate experience
factors influence the
in generating business ideas or
business environment
identifying business
2.2 explain procedures for
opportunities.
generating business ideas
or identifying business
Page 7 of 32

CONTENT
CONTENT STANDARD
CODE
opportunities
2.3 generate business ideas
and identify business
opportunities
CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT, AND PREMISES (KP)
1. Kitchen tools and
LO 1. Clean, sanitize, and
TLE_HECK9-12KP-Ia-1
equipment to be cleaned,
understanding the knowledge,
maintain clean kitchen tools,
store kitchen tools and
sanitized, and stored
skills, and attitudes required in
equipment, and premises.
equipment
1.1. cutting tools and
maintaining kitchen tools,
1.1 recognize kitchen tools and
equipment
equipment, and work premises.
equipment to be cleaned
1.2. measuring tools and
and sanitized
equipment
1.2 identify the chemicals to be
1.3. mixing tools and
utilized in cleaning and
equipment
1.4. top-of-the-range
equipment
equipment
1.3 prepare cleaning agents in
1.5. baking tools and
accordance with
equipment
manufacturers instructions
2. Types of chemicals used in
1.4 clean and sanitize kitchen
cleaning and sanitizing
tools in accordance with
kitchen tools and
prescribed standards
equipment
1.5 store cleaned kitchen tools
3. Methods of cleaning and
and equipment safely in the
designated space
equipment
4. Proper dishwashing
techniques
5. Techniques in storing
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 premises
6.3. shelves
to be cleaned and sanitized
6.4. benches and work
2.2 classify and describe the
surfaces
uses of cleaning agents
6.5. cooking equipment and
2.3 clean the kitchen area
Page 8 of 32

CONTENT
CONTENT STANDARD
CODE
appliances
hygienically in accordance
6.6. cold storage
with food safety and
equipment
occupational health
6.7. storerooms and
regulations
cupboards
2.4 clean surfaces without
7. Types and uses of cleaning
damaging property and
agents
adversely affecting health
7.1. specifications
2.5 use cleaning agents in
7.2. usage instructions
sanitizing kitchen premises
7.3. methods of mixing
safely
7.4. precautionary
2.6 follow cleaning schedule
measures
based on enterprise
8. Sanitation procedures
procedures
9. Cleaning schedules
2.7 follow safety and first aid
procedures
PREPARE APPETIZERS (PA)
1. Identification of tools and
LO 1. Perform mise en place TLE_HECK9-12PA-Ic-3
equipment needed
understanding the knowledge,
prepares appetizers
1.1 identify tools and
2. Tools, equipment, and
equipment needed in the
utensils needed in
preparing appetizers
preparation of appetizers
1.2 clean, sanitize, and prepare
3. Cleaning, sanitizing, and
tools, utensils, and
preparing tools and utensils
equipment based on the
to be used
required tasks
4. Classification of appetizers
1.3 classify appetizers
5. Variety of ingredients in
according to ingredients
1.4 identify ingredients
6. Nutritional value of
according to the given
appetizer
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. Canaps
appetizers
9.2. Hors doeuvres
2.3 evaluate the finished
9.3. Fruit appetizers
product
Page 9 of 32

CONTENT
CONTENT STANDARD
CODE
9.4. Vegetable appetizers
2.4 rate the finished product
9.5. Etc.
using rubric
2.5 follow workplace safety
Safety (OHS)
procedures
11. Fundamentals of plating
12. Accompaniments of
appetizers
Safety (OHS)
LO 3. Present a range of
appetizers
3.1 identify the fundamental of
plating
3.2 identify the
accompaniments of
appetizers
3.3 present appetizers
attractively
3.4 observe sanitary practices
in presenting appetizers
LO 4. Store appetizers
4.1 utilize quality trimmings
4.2 keep appetizers in
appropriate conditions to
maintain their freshness,
quality, and taste
14. Principles and techniques in

storing appetizers
15. Safety and hygienic
practices
PREPARE SALAD AND DRESSING (SD)
utensils needed in
understanding he knowledge,
preparing salad and
dressing
preparing appetizers.
2. Classification of salads
according to ingredients
3. Classification of salads
according to place in the
meal
4. Nutritional values of salad
and dressing
LO 1. Perform mise en place

1.1 identify tools and
equipment needed in the
preparation of salad and
dressing
required tasks
recipe
1.4 prepare ingredients based
on the required form and

prepare salad and dressing.
TLE_HECK9-12PA-Ii-5
TLE_HECK9-12PA-Ij-6
TLE_HECK9-12SD-IIa-7
Page 10 of 32

CONTENT
CONTENT STANDARD
CODE
time frame
5. Components of salads
LO 2. Prepare a variety of
TLE_HECK9-12SD-IIb-g-8
6. Important considerations in
salads and dressings
salad preparation
2.1 identify the components of
7. Tools and equipment
a salad
needed in salad making
2.2 identify the factors to
8. Methods of preparing salad
consider in salad
9. Kinds of salad dressing and
preparation
their ingredients
2.3 select and use correct
equipment in preparing
2.4 prepare a variety of salad
2.5 identify the different kinds
of salad dressings and their
ingredients
2.6 prepare salad dressings
procedures
10. Factors and techniques in
LO 3. Present a variety of
TLE_HECK9-12SD-IIh-i-9
presenting salads and
dressings
3.1 Present salads and
11. Factors to consider in
dressings attractively
plating and presenting
3.2 Observe sanitary practices
salads
in presenting salad and
11.1.
Balance
dressing
11.2.
Harmony
3.3 Identify the
11.3.
Height
accompaniments of salads
11.4.
Color
and dressings
11.5.
Texture
3.4 Rate the finished products
12. Accompaniments of salads
using rubrics
13. Safe and hygienic practices
LO 4. Store salad and
TLE_HECK9-12SD-IIj-10
in storing salads and
dressing
dressings
4.1 Utilize quality trimmings
14. Temperature required in
4.2 Store appetizers in
storing salads and dressings
maintain their freshness,
quality, and taste
Page 11 of 32

CONTENT
CONTENT STANDARD
CODE
PREPARE SANDWICHES (SW)
LO 1. Perform mise en place TLE_HECK9-12SW-IIIa-11
utensils needed in
understanding how to prepare
prepare sandwiches
preparing sandwiches
sandwiches
2. Variety of ingredients in
preparing sandwiches
required tasks
3. Common culinary/industry
terms used with regard to
sandwiches
recipe
4. Classification of sandwiches
1.3 identify culinary terms
related to sandwiches
identify type/classification
of sandwiches
5. Components of the
LO 2. Prepare a variety of
TLE_HECK9-12SW-IIIb-gsandwich
sandwiches
12
6. Types of bread suited for
2.1 Identify sandwich
sandwiches
component
7. Suitable filling and spreads
2.2 Identify bread suited for
for each type of sandwich
sandwich making
2.3 Suitable filling and spreads
sandwiches
2.4 Select and prepare
9. Suggested Projects:
glazes/sweet sauces
9.1. Hot sandwich
2.5 Prepare sandwiches using
9.2. Cold sandwich
sanitary practices
9.3. Open-faced
sandwiches
9.4. Rolled sandwiches
9.5. Stuffed sandwiches
9.6. Etc.
10. Portion control of sandwich
LO 3. Present a variety of
TLE_HECK9-12SW-IIIh-i-13
and its ingredients
sandwiches
11. Creative sandwich
3.1 Portion and control of
preparation and
sandwiches and their
presentation
ingredients
11.1. Balance
3.2 Present sandwiches
11.2. Height
attractively
11.3. Texture
Page 12 of 32

CONTENT
CONTENT STANDARD
CODE
11.4. Flavor
11.5. Color
12. Safe and hygienic practices
LO 4. Storing sandwiches
TLE_HECK9-12SW-IIIj-14
in storing sandwiches
4.1 store sandwiches properly
13. Required temperature in
4.2 keep sandwiches in
storing sandwiches
maintain their quality and
taste
PREPARE DESSERTS (PD)
LO 1. Perform mise en place TLE_HECK9-12PD-IVa-15
utensils needed in
1.1 Identify tools and
preparing deserts
equipment needed in
2. Importance of desserts
preparing desserts
3. Classifications of dessert
1.2 Importance of dessert in a
and their characteristics
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
desserts
desserts
2.2 select and prepare sweet
6. Sauces for desserts
sauces
7. Suggested Projects :
2.3 prepare variety of desserts
7.1. Fruit dessert
and sauces using sanitary
7.2. Cream dessert
practices
7.3. Frozen dessert
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 attractively
Page 13 of 32

CONTENT
CONTENT STANDARD
CODE
9.2. Texture
3.5 Identify factors in plating
9.3. Height
and presenting desserts
9.4. Flavor
9.5. Balance
10. Safety and hygienic practices
LO 4. Storing desserts
TLE_HECK9-12PD-IVh-18
in storing desserts
4.1 Keep desserts in
11. Required temperature in
storing dessert
maintain their quality and
taste
PACKAGE PREPARED FOOD STUFF (PF)
1. Functions of food packaging
LO 1. Select packaging
TLE_HECK9-12PF-IVi- 19
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
Page 14 of 32

(160 hours)
Course Description:
This curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is designed for a high school student to develop the knowledge, skills, and
attitudes to perform Cookery tasks. It covers core competencies as follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, (3) preparation of
vegetable dishes, (4) preparation and cooking of seafood dishes, (5) preparation of stocks, sauces, and soups, (6) preparation of poultry and game dishes, and (7)
preparation of and cooking meat.
CONTENT
CONTENT STANDARD
CODE
Introduction
The learners apply core
The learners:
1. Concepts in cookery
understanding of core concepts competencies in cookery as
1. explain concepts in cookery
and principles in cookery.
prescribed in the TESDA
2. discuss the relevance of
Training Regulation.
the course
3. explore career
opportunities in cookery
PERSONAL ENTREPRENEURIAL COMPETENCIES - PECs
1. Assessment of Personal
Competencies and Skills
understanding ones PECs in
(PECs) vis--vis a practicing
cookery.
entrepreneur/employee in a
province.
1.1. Characteristics
1.2. Attributes
1.3. Lifestyle
1.4. Skills
1.5. Traits
2. Analysis of PECs in relation to
a practitioner
3. Application of PECs to the
chosen business/career
ENVIRONMENT AND MARKET (EM)
1. Product development
2. Key concepts in product
understanding the environment
development
and market in cookery in ones
3. Finding value
town/municipality.
4. Innovation
4.1. Unique Selling
Proposition (USP)

create a plan of action that
strengthens/ further develops
ones PECs in cookery.

create a business vicinity map
reflective of a potential cookery
market in the locality/town.
LO 1. Develop and
strengthen PECs needed in
Cookery
1.1 identify areas for
improvement,
development, and growth
1.2 align ones PECs according
to his/her business/career
choice
1.3 create a plan of action that
ensures success of his/her
business/career choice
LO 1. Develop a product/
service in Cookery
1.1. identify what is of value
to the customer
1.2. identify the customer
1.3. explain what makes a
product unique and
competitive
TLE_PECS9-12-00-1
TLE_ 9-12EM-00-1
Page 15 of 32

CONTENT
CONTENT STANDARD
CODE
1.4. apply creativity and
innovative techniques to
develop marketable
product
1.5. employ a Unique Selling
Proposition (USP) to the
product/service
5. Selecting a business Idea
LO 2. Select a business idea TLE_HECG9-12EM-I0-2
6. Key concepts in selecting a
based on the criteria and
business idea
techniques set
6.1. Criteria
2.1 enumerate various criteria
6.2. Techniques
and steps in selecting a
business idea
2.2 apply the criteria/steps in
selecting a viable business
idea
2.3 determine a business idea
based on the
criteria/techniques set
7. Branding
LO 3. Develop a brand for
TLE_HECG9-12EM-I0-3
the product
3.1 identify the benefits of
having a good brand
3.2 enumerate recognizable
brands in the
town/province
3.3 enumerate the criteria for
developing a brand
3.4 generate a clear and
appealing product brand
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
preparation
1.1. clean, sanitize, and
2. Cleaning and sanitizing tools
prepare tools, utensils,
and equipment
and equipment needed in
Page 16 of 32

CONTENT
CONTENT STANDARD
CODE
3. Nutritional value and
preparing egg dished
components of eggs
1.2. identify an eggs
4. Characteristics of quality fresh
components and its
eggs
nutritive value
5. Ingredients for egg dishes
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 arts
dishes
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 in
LO 3. Present egg dishes
TLE_HECK9-12ED-Ie-3
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 needed
LO1. Perform mise en place
TLE_HECK9-12CD-If-5
2. Quality of cereals and starch
understanding preparing and
prepare and cook cereals and
1.1. prepare the tools,
dishes
cooking cereals and starch
starch dishes
equipment, and ingredients
3. Nutritional value and
dishes
based on prescribed
components of cereals and
standards
starch
1.2. determine the sources and
4. Food sources and kinds of
kinds of starch and cereals
Page 17 of 32

CONTENT
CONTENT STANDARD
CODE
starch and cereals
1.3. identify the ingredients in
5. Ingredients for starch and
the preparation of various
cereal dishes
types of starch and cereal
dishes
6. Methods of cooking starch and
LO2. Prepare starch and
TLE_HECK9-12CD-Ig-i-6
cereal dishes
cereal dishes
7. Preparation of sauces and
2.1 cook various types of starch
accompaniments for starch
and cereal dishes
and cereal dishes
2.2 prepare sauces and
8. Safety and hygienic practices in
accompaniments of selected
the kitchen
starch and cereal products
2.3 follow safety and hygienic
Cereal 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
dishes
3.1 present starch dishes with
10.1.
Plating
suitable plating and
10.2.
Garnishing
garnishing according to
10.3.
Sauces
standards
10.4.
Accompaniments
11.Techniques for storing starch
LO4. Storing starch and
and cereal dishes
cereal dishes
TLE_HECK9-12CD-Ij-8
12.FIFO
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
TLE_HECK9-12VD-IIa-9
vegetables
prepare and cook vegetable
place
2. Characteristics of quality
cooking vegetable dishes
dishes
1.1. identify ingredients
Page 18 of 32

CONTENT
CONTENT STANDARD
CODE
vegetables
according to standard
3. Thawing frozen vegetables
recipe
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
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 kinds of
vegetables dishes
vegetables according to a
7. Preparation of sauces and
given menu
accompaniment for serving
2.3 cook variety of vegetable
vegetable dishes
dishes following
appropriate cooking
Various vegetable dishes
methods to preserve
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 vegetable
3.1 present vegetable recipes
dishes
with appropriate sauces
and accompaniments
11. Techniques in storing and
LO 4. Store vegetables
vegetables
4.1 store vegetables based on
12. FIFO
the prescribed location and
13. Safety and hygienic practices
temperature
in the laboratory kitchen
4.2 demonstrate vegetable
storage in accordance with
Page 19 of 32

CONTENT
CONTENT STANDARD
CODE
FIFO operating procedures
4.3 follow standard safety and
hygiene procedures
14. Evaluation of the finished
LESSON 2. PREPARE AND COOK SEAFOOD DISHES (PC)
1. Types of Seafood
1.1. Shellfish
1.2. Fin fish
cooking seafood dishes.
1.3. Others
2. Varieties of Fish
2.1. Structure
2.2. Body shape
2.3. Market forms
2.4. Fat contents
2.5. Water source
2.6. Processed fish
2.7. Others
3. Market forms of fish and fish
products
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
ingredients
8. OHS

prepares and cooks seafood
dishes

product
using rubrics
LO 1. Perform Mise en
TLE_HECK9-12PC-IIe-14
Place
1.1. prepare the kitchen tools,

equipment, and
ingredients based on
required standards
1.2. identify types, varieties,
market forms, nutritive
value, and composition of
fish and seafood
1.3. assemble ingredients
according to recipes,
recipe card, or enterprise
standard
1.4. identify steps in
processing fish
LO 2. Handle fish and

seafood
2.1 handle seafood hygienically
2.2 thaw frozen seafood
correctly to ensure
TLE_HECK9-12PC-IIf-15
Page 20 of 32

CONTENT
CONTENT STANDARD
CODE
maximum quality and
maintain nutritional value
9. Principles of cooking fish and
sea food dishes
10. Dry-heat cookery
11. Moist-heat cookery
12. Variety of shellfish and fish
dishes
13. Presentation of fish and

seafood dishes
14. Plating
15. Garnishing
16. Guidelines in serving fish and
seafood dishes
17. Factors in storing and
handling seafood
18. Storage requirements for fish
19. Minimization techniques in
relation to seafood

product
LO 3. Cook fish and

shellfish
3.1 clean, cut, and fillet
seafood
3.2 prepare ingredients
according to a given recipe
3.3 demonstrate various
methods of cooking fish
and shellfish
LO 4. Plate/Present fish
and seafood
4.1 prepare and present fish
and seafood dishes
4.2 perform guidelines in
serving fish and seafood
dishes
LO 5. Store fish and
seafood
5.1 ensure that trimmings, fish,
and seafood are stored
hygienically
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
product
using rubrics
TLE_HECK9-12PC-IIgi-16
TLE_HECK9-12PC-IIj-17
Page 21 of 32

CONTENT
CONTENT STANDARD
CODE
Quarter 3
LESSON 1. PREPARE STOCKS, SAUCES AND SOUPS (SSS)
1. Principles of preparing stocks
The learners prepares a variety LO 1. Prepare stocks for
TLE_HECK9-12SSS-IIIa-20
2. Classifications of stocks
understanding basic concepts
of stocks, sauces, and soups
menu items
3. Ingredients in preparing
used in different cultures
1.1 use ingredients and
stocks
preparing stocks, sauces, and
flavoring according to
4. Types and uses of
soups
convenience products
1.2 produce variety of stocks
5. Methods of preparing stocks
according to enterprise
6. Suggested Projects:
standards
6.1. White stock
6.2. Brown stock
7. Classifications of soups
LO 2. Prepare soups
TLE_HECK9-12SSS-IIIb-21
required for menu items
soups
2.1 select and assemble
9. Techniques in presenting and
correct ingredients in
evaluating 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 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)
Various kinds of soup
15. Classification of Sauces
LO 3. Prepare sauces
TLE_HECK9-12SSS-IIIc-22
required for menu items
sauces
3.1 classify various types of
17. Methods of preparing sauces
sauces and their
18. Types of thickening agents
corresponding
and convenience products
3.2 prepare a variety of hot
used in preparing sauces
and cold sauces based on
Page 22 of 32

CONTENT
CONTENT STANDARD
CODE
19. Role of thickening agents and
the required menu items
convenience products in the
3.3 identify the types of
preparation of sauces
thickening agents and
20. Criteria for evaluating sauces
21. Common problem in the
used in preparing sauces
3.4 use thickening agents and
22. Suggested project:
Various type of sauces
appropriately
3.5 evaluate sauces for flavor,
color, and consistency
3.6 identify and deal with
problems in the
23. Methods of storing and
LO 4. Store and
TLE_HECK9-12SSS-IIId-23
reheating stocks, sauces, and understanding concepts and
demonstrates competencies in
reconstitute stocks, sauces,
soups
principles in storing and
storing and reheating stocks,
and soups
24. OHS
reheating stocks, sauces, and
sauces, and soups
4.1 maintain optimum quality
soups
and freshness of stocks,
sauces, and soups
4.2 reconstitute stocks,
sauces, and soups
TLE_HECK9-12SSS-IIId-24
product
using rubrics
LESSON 2. PREPARE POULTRY AND GAME DISHES (PGD)
1. Preparation of poultry for
The learners prepare a variety
LO 1. Performs mise en
TLE_HECK9-12PGD-IIIe-25
cooking
understanding basic concepts
of poultry and game dishes
place
1.1. Slaughter and bleeding
found in different cultures
1.2. Scalding
preparing poultry and game
equipment, and
1.3. Defeathering
dishes
ingredients based on
1.4. Evisceration
standards
1.5. Deboning
1.2. identify the market forms
2. Market forms of poultry
of poultry
3. Poultry cuts
1.3. determine poultry cuts in
accordance with prescribed
dish
Page 23 of 32

CONTENT
CONTENT STANDARD
CODE
4. Types and causes of food
LO 2. Cook poultry and
TLE_HECK9-12PGD-IIIf-hspoilage and crossgame bird dishes
26
contamination
2.1 prepare poultry and game
5. Methods of cooking poultry and
birds hygienically to
game birds
minimize risk of food
5.1. Dry-heat cookery
spoilage and cross5.2. Moist-heat cookery
contamination
6. Nutritional value of poultry and
2.2 cook various poultry and
game bird dishes
game bird dishes
appropriately
7. Factors in presenting/plating
poultry and game-bird dishes
8. Types of service ware
9. Plating
10. Garnishing
11. Sauces
12. Accompaniment
13. Techniques in storing poultry

and game bird

Quarter 4
LESSON 1 - PREPARE AND COOK MEAT (PCM)
1. Principles in meat preparation The learners demonstrate an
2. Market forms of meat
3. Different kinds of meat
cooking meat dishes
3.1. Beef

prepare and cook meat dishes
LO 3. Plate/present poultry
and game bird dishes
3.1 identify the type of service
ware to be utilized in
serving poultry and gamebird dishes
3.2 present plated poultry and
game-bird dishes with
appropriate sauces,
garnishes, and
accompaniments
LO 4. Store poultry and
game bird
4.1 store and maintain poultry
and game bird according to
standards
product
using rubrics
TLE_HECK9-12PGD-IIIi-27
TLE_HECK9-12PCM-IVa-30
place

equipment, ingredients,
TLE_HECK9-12PGD-IIIj-28
TLE_HECK9-12PGD-IIIj-29
Page 24 of 32

CONTENT
CONTENT STANDARD
CODE
3.2. Pork
and other supplies based
3.3. Carabeef
on the given recipe
3.4. Others
4. Different types of meat cuts
equipment, ingredients,
5. Tools, utensils, and
and other supplies based
equipment for meat
on the given recipe
preparation
6. Techniques in meat
tenderizing
7. Variety of meat dishes
LO 2. Cook meat cuts
TLE_HECK9-12PCM-IVb-g8. Methods of cooking meat
2.1 identify the market forms
31
8.1. Dry-heat cooking
and cuts of meat
8.2. Moist-heat cooking
2.2 prepare meat cuts
9. Cooking specialty cuts
10. Cooking frozen meat
recipe
11. Types of marinades
2.3 prepare and use suitable
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
recipe
12. Methods of presenting meat
.
LO3. Present meat dishes
dishes
3.1 present meat dishes
TLE_HECK9-12PCM-IVh-32
13. Plating
aesthetically, based on
14. Garnishing
classical and cultural
15. Portion control for cooked
standards
meat
3.2 select suitable plate
according to standard in
serving meat dishes
3.3 present meat dishes
hygienically and
Page 25 of 32

CONTENT
CONTENT STANDARD
CODE
sequentially within the
required timeframe
16. Techniques in storing meat
LO4. Store meat
1.1. Types of containers
4.1 utilize quality trimmings
TLE_HECK9-12PCM-IVi-33
1.2. Temperature
and leftovers in storing
1.3. FIFO requirements
meat
4.2 store fresh and 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
LO5. Evaluate the finished
TLE_HECK9-12PCM-IVj-34
product
using rubrics
Page 26 of 32

GLOSSARY
A cleaner that comes in powder and liquid form and contains a kind of built-in elbow grease, which helps cut down on the hard
rubbing required to remove soil.
A detergent that partially or totally consists of one or more acids; it is used periodically on mineral deposits and other soils that
Acid cleaner
detergents cannot remove; it is also often used to remove scale in ware washing machines and steam tables.
A silvery white, soft, ductile metal; it is the best kitchen utensil for all-around use, also the most popular, lightweight, attractive
Aluminum
and less expensive.
Bacteria
A simple, single-celled microorganism which needs moisture and warmth in order to thrive.
Baster
A handy kitchen tool used for returning some of the meat or poultry juices from the pan, back to the food.
Blender
A kitchen appliance that is used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.
Boning knife
A tool used to fillet fish and to remove raw meat from its bone.
Butcher knife
A tool used to section raw meat, poultry, and fish. It can be used as a cleaver to separate
A ferrous alloy which has been heated until it liquefies, and is then poured into a mould to solidify a material used for making
Cast Iron
pots and pans.
A material of which baking dishes, casseroles, and measuring cups are made; Glass and ceramic conduct heat slowly and evenly;
Ceramic and heat-proof glass
it may be decorated and can go from stove or oven to the dining table.
Citrus knife
A tool with a blade that has a two-sided, serrated edge and is used to section citrus fruits.
The process of removing food and other types of soil from a surface, surfaces, and equipment such as a dish, glass, or
Cleaning
cutting board; a physical removal of visible soil and food.
The amount of a substance in a specific space or substance. (Example: The presence of too little sanitizer will result in an
Concentration
inadequate reduction of harmful microorganisms while too much can be toxic.)
The recommended length of time by which a sanitizer (either heat or approved chemical) kills harmful microorganisms the
Contact time
cleaned item must be in contact with the sanitizer
Also called a vegetable strainer; a perforated bowl used to strain off liquid from food, used in cleaning vegetables or straining
Colander
pasta or canned food.
A water-soluble cleansing agent that combines with impurities and dirt to make them more soluble and differs from soap in not
Detergent
forming a scum with the salts in hard water
Disinfectant
A substance used to destroy germs and diseases.
A type of cooker used when the temperature must be kept below boiling, such as for egg sauce and puddings; it is also used to
Double boiler
keep foods warm without overcooking.
Dredger
A tool used to shake flour, salt, and pepper on meat, poultry, and fish.
The passage of electric current through the body; it may be caused by touching exposed electrical wire or a piece of electrical
Electroshock
equipment which is not grounded properly.
Emery board/sharpening steel
A thing used to sharpen cooking knives.
Exterminate
To destroy totally,
Filth
Dirt; grime; mud etcetera.
Page 27 of 32
Abrasive cleaner

Flipper
A cooking tool used for turning hamburgers and other food items.
A calamity caused by nature e.g. storm, flood, earthquake; an unexpected or unforeseeable event; a great and uncontrollable
Force Majeure
force.
French knife or chefs knife
A cutting tool used to chop, dice, or mince food.
Fruit and salad knife or lettuce
A utensil that has a serrated blade and is used to prepare salad greens, vegetables, and fruits.
knife
A pipe with a wide and often conical mouth and a narrow stem, used to fill jars, bottles and other things which have a
Funnel
small opening.
Garlic Press
A kitchen tool which is specifically designed for the purpose of pulping garlic for cooking.
A hard, brittle substance, typically transparent or translucent, made by fusing sand with soda, lime, etc. and cooling rapidly; it is
Glass
good for baking but not practical on top or surface cooking.
Grater
A kitchen tool used to grate, shred or slice food into smaller pieces.
To rub food against the rough surface of a metal device having holes through which small pieces of the food fall as they break
Grate
off.
Grounded
Occurs when the electrical conductor is connected to the ground, which becomes part of the electrical circuit.
Handy Poultry & Roasting Tool
Tools that make it easier to lift a hot roasted turkey or other poultry from the roaster to the serving platter, without it falling apart.
Hazard
A thing or situation that could be dangerous to people in the workplace.
Infestation
The state of being infested as with parasites or vermin.
An indispensable food preparation station which can act as a butcher block area. It is also an ideal place to add an extra sink or
Island
an island grill,
Kitchen
A room especially set apart to contain the necessary utensils and equipment for cooking food.
A cook's or chef's tool, that is used for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or
Kitchen Knife
turkey.
A tool that is practical for opening food packages, cutting tape or string to package foods or simply to remove labels or tags from
Kitchen Shears
items.
L-Shaped Kitchen
A kitchen shape that is one of the most flexible and most popular; a compact triangular workspace.
Living cells so small that they can only be seen through a microscope. They are commonly found to contaminate food. Examples
Microorganism
include bacteria, molds, and yeast.
A kitchen appliance whereby food can be prepared ahead of time, frozen or refrigerated and cooked or heated quickly using
Microwave Oven
such appliance.
Molds
A microorganism that has furry growth and is often found on spoiled food.
Paring knife
A tool used to core, peel, and section fruits and vegetables; it has blades that are short and concave with hollow ground.
The mass ratio between the pollutant component and the solution; it is a measure of small levels of pollutants in air, water, body
Parts per million(PPM)
fluids, etc.; it usually describes the concentration of something in water or soil. One ppm is equivalent to 1 milligram of
something per liter of water (mg/l) or 1 milligram of something per kilogram soil (mg/kg).
Pasta Spoon or Server
A utensil that is used to transfer a little or much cooked pasta to a waiting plate, without mess.
Plastic and Hard Rubber
The material used for making cutting and chopping boards, table tops, bowls, trays, garbage pails and canisters. They are much
Page 28 of 32

less dulling to knives than metal and more sanitary than wood. Plastics are greatly durable and cheap but may not last long.
Pedestal
A base or support.
Potato Masher
A tool used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.
Refrigerator/Freezer
An appliance that is necessary for the prevention of bacterial growth in food.
Roast beef slicer
A tool used to slice roasts, ham, and thick, solid cuts of meats.
Rotary eggbeater
A tool used for beating small amounts of eggs or batter; it is usually made of stainless steel and a gear driven for easy rotation.
The science and practice of maintaining clean and healthy conditions for food production so that the food served will not any
Sanitation
person ill.
Sanitizer
A chemical agent used for cleansing and sanitizing surfaces and equipment.
Sanitizing
The process of reducing number of harmful organisms to safe level on food contact services.
Scraper
A rubber or silicone tool used in blending or scraping food from a bowl; metal, silicone or plastic egg turners or flippers
Seafood Serving Tool
Things that make the task of cleaning seafood and removing the shell much easier.
Serving spoon
A utensil consisting of a small, shallow bowl on a handle, used in preparing, serving, or eating food.
A tool that enables grabbing and transferring larger food items, poultry or meat portions to a serving platter, to a hot skillet or
Serving Tongs
deep fryer, or to a plate more easily.
Solvent cleaner or degreaser
Something used periodically on surfaces where grease has been burned.
Soup Ladle
A utensil that is used for serving soup or stews, but can also be used for gravy, dessert sauces or other dish.
Spatula
A utensil used to level off ingredients when measuring and to spread frostings and sandwich fillings
Spoon
A utensil consisting of a small shallow bowl, oval or round, at the end of a handle.
Stack
A case composed of several rows of shelves.
The most popular material used for tools and equipment, and is also more expensive. It is easier to clean and shine and does
Stainless Steel
not wear out easily.
A special coating applied to the inside of some aluminum or steel pots and pans.
Teflon
It helps food from not sticking to the pan and is easier to wash and clean.
Temperature scale/s
A tool used to measure heat intensity.
A kitchen layout that is most often seen in L-Shaped kitchens. It can keep work areas traffic-free and create a wealth of extra
The Island Option
counter and storage space..
The G-Shaped Kitchen
A kitchen style that is very much like the U-Shaped with the addition of an elongated partial wall, which offers a great deal of space.
The Corridor/Galley Kitchen
A kitchen style which makes the most out of a small space.
The Single Wall/Pullman Kitchen
A kitchen style designed for homes or apartments, and which offers a very open and airy feel.
Toxin
A poisonous substance that makes a person sick.
Two-tine fork
A utensil used to hold meat while slicing, and to turn solid pieces of meat while browning or cooking.
U-Shaped Kitchen
A kitchen layout named for the "U" shape it resembles,
Vegetable peeler
A tool used to scrape vegetables such as carrots and potatoes, and to peel fruits.
Whisk
A tool used for whipping eggs or batter, and for blending gravies, sauces, and soups.
Wooden spoon
A utensil that is made of wood and is essential because of its usefulness for creaming, stirring, and mixing.
Page 29 of 32

The space in a kitchen which focuses around major appliances such as the refrigerator-freezer, range, or sink. These centers make
Work Center
possible an orderly flow of activities connected with food storage, preparation, cooking serving, and clean-up.
Workflow
How work is done most efficiently a s when it flows in a natural progression, either from left to right or right to left.
Work Simplification
Doing the job in the easiest, simplest and quickest way.
Work Station
A specific work area where a particular kind of food is prepared or where a specific job is done.
Work Triangle
An imaginary line drawn from each of the three primary work stations, which helps to avoid traffic flow problems in the kitchen.
Page 30 of 32

Code Book Legend
Sample: TLE_HECK9-12PCM-IVj-34
LEGEND
DOMAIN/ COMPONENT
SAMPLE
Learning Area and

Strand/ Subject or
Specialization
First Entry
Grade Level
Technology and
Livelihood
Education_Home
Economics
Cookery
Grade 9/10/11/12
Personal Entrepreneurial Competencies
TLE_HE
CK
9-12
Uppercase Letter/s
Prepare and Cook

Meat
PCM
-
Roman Numeral
*Zero if no specific
quarter
Quarter
Fourth Quarter
IV
Lowercase Letter/s
*Put a hyphen (-) in

between letters to
indicate more than a
specific week
Week
Week Ten
j
-
Arabic Number
Competency
Evaluate the Finished

Product
34
PECS
Environment And Market
EM
Use Of Kitchen Tools, Equipment, And Paraphernalia
UT
Maintenance Of Kitchen Tools, Equipment, And

Paraphernalia
Perform Mensuration And Calculations
Interpret Kitchen Layout
Practice Occupational Health And Safety Procedures
Domain/Content/
Component/ Topic
CODE
Clean And Maintain Kitchen Tools, Equipment And

Premises
Prepare Appetizers
MT
PM
KL
OSHP
KP
PA
Prepare Salad And Dressing
SD
Prepare Sandwiches
SW
Prepare Desserts
PD
Package Prepared Food Stuff
PF
Prepare Egg Dishes
ED
Prepare Cereals And Starch Dishes
CD
Prepare Vegetables Dishes
VD
Prepare And Cook Seafood Dishes
PC
Prepare Stocks, Sauces And Soups
SSS
Prepare Poultry And Game Dishes
PGD
Prepare And Cook Meat
PCM
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
K to 12 Home
Economics
- Cookery Curriculum
Guidestrands
December
2013 as the minimum number of hours
*LO for
Learning
Outcome
Schools
may offer
specializations
from the four
as long
each specialization
is met.
Page 31 of 32
Please refer to the sample Curriculum Map on the next page for the number of semesters per Home Economics specialization and those that have pre-requisites. Curriculum
Maps may be modified according to specializations offered by a school.

SAMPLE HOME ECONOMICS CURRICULUM MAP

No.
Grade 7/8
Grade 9
Grade 10
*Beauty/Nail
Care (NC II)
Wellness
Massage (NC II)
2 sems
*Dressmaking (NC II)
6
7
*Front Office
Services (NC II)
8
9
11
EXPLORATORY
Housekeeping
(NC II)
15
2 sems
16
17
18
4
sems
Handicraft
(Non-NC)
Needlecraft
2 sems
Local Guiding
Services (NC II)
2 sems
4 sems
8 sems
Tailoring (NC II)
4 sems
*Cookery (NC II)
14
20
4 sems
Travel Services
(NC II)
2 sems
10
19
Hairdressing (NC II)
*Caregiving (NC II)
13
Grade 12
2 sems
12
Grade 11
2 sems
4 sems
Tourism Promotion
Services (NC II)
2 sems
Bread and Pastry

Production (NC II)
Food and Beverage

Services (NC II)
Handicraft
(Non-NC)
Basketry, Macrame
Handicraft (NonNC) Woodcraft,

Leathercraft
2 sems
2 sems
Attractions and
Theme Parks (NC II)
2 sems
Handicraft
(Non-NC) Fashion
Accessories,
Paper Craft
2 sems
2 sems
2 sems
* Students cannot take a specialization if they have not taken 40 hours of the subject in Grades 7 or 8
Page 32 of 32

HE Cookery CG

Uploaded by

HE Cookery CG

Uploaded by

1.

K to 12 BASIC EDUCATION CURRICULUM

K to 12 Home Economics - Cookery Curriculum Guide December 2013

*LO Learning Outcome

40 hours of the subject during exploratory Grade 7/8

40 hours of the subject during exploratory Grade 7/8

40 hours of the subject during exploratory Grade 7/8

40 hours of the subject during exploratory Grade 7/8

K to 12 BASIC EDUCATION CURRICULUM

K to 12 Home Economics - Cookery Curriculum Guide December 2013

*LO Learning Outcome

K to 12 BASIC EDUCATION CURRICULUM

K to 12 Home Economics - Cookery Curriculum Guide December 2013

*LO Learning Outcome

K to 12 BASIC EDUCATION CURRICULUM

K to 12 BASIC EDUCATION CURRICULUM

The learners independently

LO 1. Read and interpret

K to 12 BASIC EDUCATION CURRICULUM

K to 12 BASIC EDUCATION CURRICULUM

*LO Learning Outcome

K to 12 BASIC EDUCATION CURRICULUM

K to 12 BASIC EDUCATION CURRICULUM

K to 12 BASIC EDUCATION CURRICULUM

14. Principles and techniques in

K to 12 Home Economics - Cookery Curriculum Guide December 2013

LO 1. Perform mise en place

The learners independently

K to 12 BASIC EDUCATION CURRICULUM

K to 12 BASIC EDUCATION CURRICULUM

K to 12 BASIC EDUCATION CURRICULUM

K to 12 BASIC EDUCATION CURRICULUM

K to 12 Home Economics - Cookery Curriculum Guide December 2013

*LO Learning Outcome

K to 12 BASIC EDUCATION CURRICULUM

The learners independently

The learners independently

K to 12 BASIC EDUCATION CURRICULUM

K to 12 BASIC EDUCATION CURRICULUM

K to 12 BASIC EDUCATION CURRICULUM

K to 12 BASIC EDUCATION CURRICULUM

K to 12 BASIC EDUCATION CURRICULUM

K to 12 Home Economics - Cookery Curriculum Guide December 2013

The learners independently

LO 5. Evaluate the finished

1.1. prepare the kitchen tools,

LO 2. Handle fish and

K to 12 BASIC EDUCATION CURRICULUM

13. Presentation of fish and

20. Evaluation of the finished

K to 12 Home Economics - Cookery Curriculum Guide December 2013

LO 3. Cook fish and

K to 12 BASIC EDUCATION CURRICULUM

K to 12 BASIC EDUCATION CURRICULUM

K to 12 BASIC EDUCATION CURRICULUM

13. Techniques in storing poultry

14. Evaluation of the finished

The learners independently

1.1. prepare the tools,

K to 12 BASIC EDUCATION CURRICULUM

K to 12 BASIC EDUCATION CURRICULUM

K to 12 Home Economics - Cookery Curriculum Guide December 2013

*LO Learning Outcome

K to 12 BASIC EDUCATION CURRICULUM

K to 12 BASIC EDUCATION CURRICULUM

K to 12 BASIC EDUCATION CURRICULUM

*LO Learning Outcome

K to 12 BASIC EDUCATION CURRICULUM

K to 12 Home Economics - Cookery Curriculum Guide December 2013

*LO Learning Outcome

K to 12 BASIC EDUCATION CURRICULUM

Learning Area and

Personal Entrepreneurial Competencies

Prepare and Cook

*Put a hyphen (-) in

Evaluate the Finished