CURRICULUM MAP

QUARTER 1: PREPARE EGG DISHES Topic: Environment and market Time Frame: 46 days
Prepare Egg dishes
Prepare Cereals and starch dishes

STAGE 1
Content Standard: Performance Standard:
The learners demonstrate an understanding of the environment and market in cookery in The learners independently create a business vicinity map reflective of a
one’s town, preparing egg dishes and preparing and cooking cereals and starch. potential cookery market in the town, prepare egg dishes and prepare and cook
cereals and starch dishes.

Essential Understanding (s): Essential Question (s):

Understand the basic concepts and principles in developing fundamental skills in: 1. How to prepare egg dishes?
2. Why do we need to check the quality of egg?
 types of tools, utensils and equipment needed in egg preparation 3. Is it important the nutritional value of a food? Why?
 cleaning and sanitizing tools and equipment 4. How to prepare pasta?
 Nutritional Values of the egg
 Characteristics of Quality fresh egg
 Methods of cooking eggs
 Plating Egg Dishes
 Nutritional value and components of cereals and starch
 Methods of cooking grain, Starch, and Cereal dishes
 Principles of preparing pasta
Learners will know: Learners will be able to:
1. Environment and market 1. Develop a product/ service in cookery
2. Prepare Egg Dishes 2. Develop a brand for the product
3. Prepare cereals and starch dishes 3. Perform mise en place
4. Prepare and cook egg dishes
5. Present egg dishes
6. Prepare starch and cereal dishes
7. Present starch and cereal dishes
 STAGE 2
Product or Performance Task: Evidence at the level of Evidence at the level of Performance:
Understanding:
LESSON 1:
ACTIVITY 1: Seatwork The learner should be able to
The learners perform on how to prepare egg and cereal dishes using the
ACTIVITY 2: Students will clean selected tools and demonstrate understanding
following rubrics:
equipment covering the six (6) facets of
understanding: RUBRICS FOR PERFORMANCE

LESSON 2: GROUP SCORE

EXPLANATION
ACTIVITY 1: Seatwork CRITERIA 75 55 35 15
Organizational The learners The learners The learners The learners did not
ACTIVITY 2: Quiz Understand the basic concepts and and preparation demonstrated proper showed proper attempted tasks but focus on task at
ACTIVITY 3: Determine the egg’s freshness using principles in preparing egg dishes skills timing cooking techniques; cooking methods got distracted or did hand; they left the
they showed and techniques; not complete the equipment or stove
the spread test. and preparing cereals and starch, professionalism and but they did not assigned task; they unattended; they did
and prepare the needed material for completed all practice good followed only parts not control heat;
instructions successful; time. of the instruction. they did not follow
LESSON 3: the activity. and they finished on instruction.
ACTIVITY 1: Quiz their tasks time.
ACTIVITY 2: Students will prepare egg dishes INTERPRETATION Use tools, Appropriate selection, Appropriate Appropriate Never selects,
equipment and preparation and use of selection, selection, prepares and uses

LESSON 4: Make a plan in preparing egg dishes, materials materials and tools/ preparation and preparation and use appropriate
equipment all the time use of materials of materials and materials and
ACTIVITY 1: Seatwork cereals and starch. and tools/equipment tools/equipment
tools/equipment some of the time
ACTIVITY 2: Quiz APPLICATION most of the time
ACTIVITY 3: Demonstrate on how to cook rice using Creativity of The menu was colorful The menu listed The menu listed The menu was
different methods Apply the procedure in preparing the menu and artistically all items available items available but unappealing and
ACTIVITY 4: Students will prepare cereal dishes. egg dishes, cereal and starch. arranged. It was very and was neatly lacked a good had missing items.
creative and written. It lacked description and The learners did not
PERSPECTIVE informative. The menu creativity and creativity. give a clear
PRELIM EXAM: Written test was well-written and color, however. description of the
easy to understand. foods being served.
FINAL EXAM: Performance test Judge one’s uniqueness in preparing
appetizer using the rubrics. Taste and The food was made The food was The food was The food product
appearance of according to the given good and the acceptable but the was not satisfactory.
the dish method properly. The presentation and presentation and The method/recipe
EMPATHY food was presented well taste were good. taste were lacking. was not followed
and was an excellent The food was according to
Shares one uniqueness to another for product. prepared specifications.
according to the
better life. given method.

SELF- KNOWLEDGE Safety/clean up Highly self-motivated Self-motivated and Self-motivated and Needs to be
and observes all safety observes all safety observes sometimes motivated and does
Realize one’s ability to create/make precautions and precautions and some safety not observe safety
sanitation practices at sanitation most of precautions and precaution and
a unique output.. all time the time sanitation practices sanitation practices
INDIVIDUAL SCORE

1. Participation -10pts
-from start to end
2. Attire -10pts
-apron and hairnet
-(optional) mask and plastic gloves
3. Contribution -5pts
 STAGE 3
Teaching/Learning Sequence:
1. INTRODUCTION
ACTIVITY 1: NAME ME!
Teacher will show pictures and learners will identify it.

ACTIVITY 2: RECITATION
Teacher will show nutrition fact and identify the different kinds of nutrients

ACTIVITY 3:
Give examples of egg dishes.

ACTIVITY 4:
What are the example of cereals?

2. INTERACTION
LESSON 1:
ACTIVITY 1: Identify and discuss the uses of tools, equipment for egg preparation
ACTIVITY 2: Students will perform cleaning

LESSON 2:
ACTIVITY 1: discuss the nutritional value of egg and characteristics of quality fresh egg.
ACTIVITY 2: Teacher will give a quiz
ACTIVITY 3: Students will determine the egg freshness using the spread test

LESSON 3:
ACTIVITY 1: Discuss the uses of egg and methods of cooking eggs
ACTIVITY 2: Teacher will give a quiz
ACTIVITY 3: Students will prepare egg dishes

LESSON 4:
ACTIVITY 1: Discuss the following:
a. Nutritional value and components of cereals and starch
b. Ingredients used in preparing starch and cereal dishes
 c. Methods of cooking grains, starch, and cereal dishes
ACTIVITY 2: Teacher will give a quiz
ACTIVITY 3: Students will cook rice using the different methods
ACTIVITY 4: Students will prepare cereal dishes.

3. INTEGRATION
ACTIVITY 1: Why do we need to learn the uses of tools and equipment?
ACTIVITY 2: Why is it important to know the nutrient of the food we eat?
ACTIVTY 3: How useful is egg in our daily life?
ACTIVITY 4: How important rice in our everyday meal?