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MAP - Cookery - 10 - 2nd Quart

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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JP Aballe
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185 views3 pages

MAP - Cookery - 10 - 2nd Quart

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.

Uploaded by

JP Aballe
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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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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