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4th Cookery 9 Curriculum Guide

The document outlines a curriculum guide for cookery 3 for grade 11 students. It provides learning competencies, content standards, and time frames for topics such as preparing desserts, tools and equipment for desserts, plating and presenting desserts, storing desserts, packaging prepared food, and safety procedures. The guide aims to teach students how to independently prepare desserts and package food items.

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Jenalyn Estipular
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344 views3 pages

4th Cookery 9 Curriculum Guide

The document outlines a curriculum guide for cookery 3 for grade 11 students. It provides learning competencies, content standards, and time frames for topics such as preparing desserts, tools and equipment for desserts, plating and presenting desserts, storing desserts, packaging prepared food, and safety procedures. The guide aims to teach students how to independently prepare desserts and package food items.

Uploaded by

Jenalyn Estipular
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
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Republic of the Philippines

Department of Education

CURRICULUM GUIDE IN COOKERY 3 for GRADE 11


FOURTH GRADING PERIOD/FINAL (2nd SEMESTER)
S.Y. 2019-2020

PERFORMANCE
TOPIC/CONTENT CONTENT STANDARD LEARNING COMPETENCIES LC CODE TIME FRAME
STANDARD
PREPARE DESSERTS (PD)
1. Tools, equipment, and The learners demonstrate an The learners independently LO 1. Perform mise en place
utensils needed in understanding how to prepare prepare desserts 1.1 Identify tools and equipment
preparing deserts desserts needed in preparing desserts
2. Importance of desserts 1.2 Importance of dessert in a meal
3. Classifications of 1.3 Classify desserts according to TLE_HECK9PD-IVa-15 January 13, 2020
dessert and their types of ingredients used
characteristics 1.4 identify characteristics of desserts
4. Varieties of ingredients LO 2. Prepare desserts
in preparing desserts 2.1 identify ingredients for desserts
5. Methods of preparing 2.2 select and prepare sweet sauces
desserts 2.3 prepare variety of desserts and
6. Sauces for desserts sauces using sanitary practices
7. Suggested Projects : 2.4 follow workplace safety January 20,27-
7.1. Fruit dessert procedures TLE_HECK9PD-IVb-f-16 February 3,10 &
7.2. Cream dessert 17, 2020
7.3. Frozen dessert
7.4. Hot dessert
7.5. Etc.

8. Accompaniments for LO 3. Plate/Present desserts


desserts 3.1 Identify dessert accompaniments
9. Factors and techniques and hygienic procedures
in plating and presenting 3.2 Present desserts attractively
deserts 3.3 Identify factors in plating and
9.1. Color presenting desserts
9.2. Texture TLE_HECK9PD-IVg-17 February 24, 2020
9.3. Height

9.4. Flavor
9.5. Balance

10. Safety and hygienic LO 4. Storing desserts


practices in storing 4.1 Keep desserts in appropriate
desserts conditions to maintain their quality
TLE_HECK9PD-IVh-18 March 2, 2020
11. Required temperature and taste
in storing dessert

PACKAGE PREPARED FOOD STUFF (PF)


1. Functions of food The learners demonstrate an The learners independently LO 1. Select packaging materials
packaging and its understanding how to prepare prepare desserts 1.1 Define packaging, its importance
importance desserts and functions
TLE_HECK9PF-IVi- 19 March 9, 2020
2. Types of packaging 1.2 Select packaging materials in
materials accordance with enterprise standards

3. Safety procedures in
packaging food
4. Methods of food
packaging LO 2. Package food items
5. Labeling of packaged 2.1 Package food items in compliance
food TLE_HECK9PF-IVj- 20
with Occupational Health and Safety March 16, 2020
Procedures
2.2 Adopt appropriate packaging method
according to enterprise standards
2.3 Label food according to industry
standards

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