K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK H
(320 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 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.
Quarter 4
LESSON 1 - PREPARE AND COOK MEAT (PCM)
1. Principles in meat The learners The learners independently LO 1. Perform mise en TLE_HECK912PCM-
preparation demonstrate an prepare and cook meat place IVa-30
2. Market forms of meat understanding dishes 1.1. prepare the tools,
3. Different kinds of meat preparing and cooking equipment,
meat dishes ingredients, and
3.1. Beef other supplies
3.2. Pork based on the given
3.3. Carabeef recipe
3.4. Others 1.2. prepare the tools,
4. Different types of meat equipment,
cuts ingredients, and
5. Tools, utensils, and other supplies
equipment for meat based on the given
preparation recipe
6. Techniques in meat
tenderizing
7. Variety of meat dishes LO 2. Cook meat cuts TLE_HECK912PCM- 1. CBLM III
8. Methods of cooking 2.1 identify the market IVb-g-31 Food Trades.
mea 8.1. Dry-heat forms and cuts of Module V.
cooking meat Lesson III.
8.2. Moist-heat cooking
9. Cooking specialty cuts
CONTENT PERFORMANCE LEARNING LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES MATERIALS
K to 12 Home Economics - Cookery Curriculum Guide May 2016 *LO – Learning Outcome Page 1 of 3 Learning Materials are u
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK H
(320 hours)
10. Cooking frozen meat 2.2 prepare meat cuts
11. Types of marinades according to the
given recipe
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 according to
the given recipe
12. Methods of presenting . LO3. Present meat TLE_HECK912PCM- 1. CBLM III
meat dishes dishes IVh-32 Food Trades.
13. Plating 3.1 present meat dishes Module V.
14. Garnishing aesthetically, based Lesson III.
on classical and
15. Portion control for
cultural standards
cooked meat
3.2 select suitable plate
according to
standard in serving
meat dishes
3.3 present meat dishes
hygienically and
sequentially within
the required
timeframe
16. Techniques in storing LO4. Store meat TLE_HECK912PCM- 1. CBLM III
meat 4.1 utilize quality IVi-33 Food Trades.
1.1. Types of containers trimmings and Module V.
Lesson IV.
K to 12 Home Economics - Cookery Curriculum Guide May 2016 *LO – Learning Outcome Page 2 of 3 Learning Materials are u
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK H
(320 hours)
CONTENT STANDARD PERFORMANCE LEARNING LEARNING
CONTENT CODE
STANDARD COMPETENCIES MATERIALS
1.2. Temperature leftovers in storing
1.3. FIFO requirements meat 2. CBLM II. Food
4.2 store fresh and Trades Module VI.
cryovac-packed meat Lesson V.
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 LO5. Evaluate the TLE_HECK912PCM-
finished product using finished product IVj-34
rubrics 5.1 rate the finished
products using rubrics
K to 12 Home Economics - Cookery Curriculum Guide May 2016 *LO – Learning Outcome Page 3 of 3 Learning Materials are u
