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    MAP - Cookery - 10 - 2nd Quart

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    JP Aballe
    This curriculum map outlines the Cookery course for 10th grade students at Holy Cross Academy during the second quarter. The topics covered are preparing vegetable dishes and seafood dishes. For each topic, the document lists the content standards, performance standards, competencies, assessment types, activities both online and offline, resources, and core values. The goal is for students to independently prepare, present, store, and cook vegetable and seafood dishes while maintaining kitchen cleanliness and safety.

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    MAP - Cookery - 10 - 2nd Quart

    Uploaded by

    JP Aballe
    41 views3 pages
    This curriculum map outlines the Cookery course for 10th grade students at Holy Cross Academy during the second quarter. The topics covered are preparing vegetable dishes and seafood dishes. For each topic, the document lists the content standards, performance standards, competencies, assessment types, activities both online and offline, resources, and core values. The goal is for students to independently prepare, present, store, and cook vegetable and seafood dishes while maintaining kitchen cleanliness and safety.

    Original Description:

    cookery 10

    Original Title

    MAP_Cookery_10_2nd Quart

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    This curriculum map outlines the Cookery course for 10th grade students at Holy Cross Academy during the second quarter. The topics covered are preparing vegetable dishes and seafood dishes. For each topic, the document lists the content standards, performance standards, competencies, assessment types, activities both online and offline, resources, and core values. The goal is for students to independently prepare, present, store, and cook vegetable and seafood dishes while maintaining kitchen cleanliness and safety.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    41 views3 pages

    MAP - Cookery - 10 - 2nd Quart

    Uploaded by

    JP Aballe
    This curriculum map outlines the Cookery course for 10th grade students at Holy Cross Academy during the second quarter. The topics covered are preparing vegetable dishes and seafood dishes. For each topic, the document lists the content standards, performance standards, competencies, assessment types, activities both online and offline, resources, and core values. The goal is for students to independently prepare, present, store, and cook vegetable and seafood dishes while maintaining kitchen cleanliness and safety.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    HOLY CROSS ACADEMY, INC.

    Gallarde St., Zone 2, Digos City


    8002 Davao del Sur
    S.Y. 2021-2022

    CURRICULUM MAP

    SUBJECT: COOKERY QUARTER: II


    GRADE LEVEL: 10 TOPICS: PREPARE VEGETABLE DISH and SEAFOOD DISH

    PRIORITIZED
    Quarter/ UNIT CONTENT PERFORMANC COMPETENCIE ACTIVITIES INSTITUTIONAL
    Month TOPIC: STANDARD E STANDARD S OR SKILLS/ ASSESSMENT RESOURC CORE VALUES
    CONTEN AMT OFFLINE ONLINE Blended ES
    T LEARNING
    GOALS
    Prepare The learner The learner can ACQUISITION
    Vegetable demonstrates independently  Perform mise en  Written Test CV: Excellence
    II Dishes understanding maintain clean place in preparing  Dish Ingredients  Online discussion Learning RV: Resourcefulness
    of the basic kitchen tools, vegetable dishes. Gathering  Dish Selection Module/
    concepts and equipment, and  Lesson
    Prepare underlying premises. The Discussion
    theories and learner will also be CV: Excellence
    Seafood  Perform mise en  Written Test  Module  Online discussion.
    principles in able to place in preparing Discussion Learning RV: Competence
    Dishes  Research the
    cleaning and independently seafood dishes. Module/
     Listing and different forms,
    maintaining prepare, present,
    Classifying varieties, and
    kitchen tools and store vegetable Seafood. composition of fish.
    and equipment and seafood dishes.
    and to prepare,
     Prepare  Written Test  Module Online discussion Learning CV: Excellence
    present, and
    vegetable dishes discussion  Ingredients Module/ RV: Competence
    store vegetable
    and seafood  Ingredients selection on specific
    dishes. selection on recipe.
    specific recipe.

     Store fish and  Written Test  Module  Online discussion Learning CV: Excellence
    seafoods. Discussion Module/ RV: Competence
    MEANING-MAKING
     Evaluate the  Summary  Evaluation of the  Dish Critiquing CV: Excellence
    finished product Report cook seafood dish /Dish evaluation Learning RV: Integrity
    following the Module/ Competence
    standards.
       

    TRANSFER

     Prepare and  Performance Demonstration in Online presentation of Learning CV: Service


    cook Evaluation making sauce and created vegetable Module/ RV: Courage
    vegetable accompaniment for recipe. YouTube
    dishes. vegetable dishes. Videos CV: Excellence
     Present Cook approved RV: Competence
    vegetable Making of vegetable vegetable recipe. Resourcefulness
    dish. recipe and submit
     Store for approval. Presenting the cook
    vegetable vegetable recipe.
    dish. Cook approved
    vegetable recipe. Storing of the cook
    vegetable recipe
    Presenting the cook following the
    vegetable recipe. standards

    Storing of the cook


    vegetable recipe
    following the
    standards.

     Handle fish Demonstration in Demonstration in


    and seafood making sauce and making sauce and CV: Service
     Cook fish accompaniment. accompaniment. RV: Courage
    and Performance
    shellfish. Evaluation Cook selected Cook selected seafood CV: Excellence
    seafood dish. dish. Learning RV: Competence
     Plate/ Summary Report Module/ Resourcefulness
    Present of Stored Presenting the cook Presenting the cook YouTube
    seafood Seafood seafood dish. seafood dish. Videos
    dish.
    Storing of the cook Storing of the cook
    seafood dish seafood dish
    following the following the
     Store fish standards. standards.
    and seafood.

    Prepared by: Checked by: Approved by:

    JOHN PHILIP P ABALLE, LPT CHARMAINE R. RECAÑA, LPT S.MA. YOLANDA D. CAPIÑA, RVM
    Cookery 10 Teacher Subject Area-In Charge/ SHS Focal School Principal

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