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Scope and Sequence - Cookery - 10

The document outlines a scope and sequence for a cookery class over four grading periods. It includes lessons on preparing and cooking different types of food like eggs, vegetables, starches, seafood, meats, poultry and more. Each lesson covers mise en place, cooking techniques, plating and storing foods.

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JP Aballe
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74 views1 page

Scope and Sequence - Cookery - 10

The document outlines a scope and sequence for a cookery class over four grading periods. It includes lessons on preparing and cooking different types of food like eggs, vegetables, starches, seafood, meats, poultry and more. Each lesson covers mise en place, cooking techniques, plating and storing foods.

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 Street, Digos City, 8002 Davao del Sur


S.Y. 2021-2022

COOKERY 10
SCOPE AND SEQUENCE

FIRST GRADING PERIOD SECOND GRADING PERIOD THIRD GRADING PERIOD FOURTH GRADING PERIOD

 Lesson 1: Prepare Egg Dishes  Lesson 3: Prepare Vegetable  Lesson 5: Preparing Stocks, Sauces,  Lesson 7: Preparing and
-Perform Mise en Place Dishes and Soups Cooking Meat
- Prepare and Cook Egg - Perform Mise en Place - Prepare Stock for Menu Items - Perform Mise en Place
Dishes - Prepare Vegetable Dishes - Prepare Soups Required for Menu - Cook Meat Cuts
- Present Egg Dish - Present Vegetable Dishes Items - Present Meat Cuts
-Evaluate the Finish Product - Store Vegetable Dishes - Prepare Sauces Required for - Store Meat
Menu Items
- Storing Stock, Soup, and Stock.

 Lesson 2: Prepare Starch and  Lesson 4: Prepare and Cook  Lesson 6: Prepare Poultry and  Lesson 8: PEC’s
Cereals Seafood Dishes Game Dishes  Lesson 9: Environment and
- Perform Mise en Place - Perform Mise en Place -Perform Mise en Place Market (EM)
- Prepare Starch and Cereal - Handle Seafood Dishes -Cook Poultry and Game Bird
Dishes - Cook Fish and Shellfish Dishes
- Present Starch and Cereal - Storing Fish and Seafood - Plate/Present Poultry and Game
Dishes Dishes
- Store Starch and Cereal - Stock Poultry and Game Bird
Dishes

Prepared by: Checked by: Approved by:

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

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