Republic of the Philippines

DEPARTMENT OF EDUCATION
DAVAO Region
DIVISION OF DAVAO DE ORO

TECHNOLOGY AND LIVELIHOOD EDUCATION (TLE) – 9 BUDGET OF WORK IN COOKERY

FIRST QUARTER
NUMBER
TOPIC MOST ESSENTIAL LEARNING COMPETENCIES CODE OF
DAYS
INTRODUCTION
1. Discuss the relevance of the course 1
2. Explore opportunities for a career in cookery 1
PERSONAL ENTREPRENEURIAL COMPETENCIES - PECs
LO 1 Assess Personal Entrepreneurial Competencies
1. Explain dimensions/ cluster of PEC’s and the different 1
characteristics traits per cluster
2. Evaluates one’s PECs 1
BUSINESS ENVIRONMENT AND MARKET (EM)
LO 2. Understand the business environment and
business ideas
2
1. Explain how different factors influence the business
environment
2. Explain procedures for generating business ideas or
2
idntifying business opportunities
CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT, AND PREMISES
Kitchen tools Learning outcome 1-Clean Sanitize and Store kitchen
and equipment tools and equipment
to be cleaned,
sanitized and 1.1 dentify kitchen tools and equipment to be cleaned and TLE_HECK9KP-
1
stored sanitized Ia-1

Types of
chemicals used
1.2 prepare cleaning agents in accordance with the
in cleaning and TLE_HECK9KP-
manufacturer’s instruction 1
sanitizing Ia-1
kitchen tools
and equipment
Methods of
cleaning and 1.3 clean and sanitize kitchen tools in accordance
TLE_HECK9KP-
sanitizing with prescribed standards 1
Ia-1
kitchen tools
and equipment
Techniques in
storing cleaned 1.4 store cleaned kitchen tools and equipment safely in the TLE_HECK9KP-
1
kitchen tools designated space Ia-1
and equipment

Types of Learning Outcome 2-Clean and sanitize kitchen premises

TLE_HECK9KP-
Sanitizers and 2.1 recognize kitchen to be cleaned and sanitized 1
Ib-2
disinfectants
 2.2 clean the kitchen area hygienically in accordance
with food safety and occupational health TLE_HECK9KP-
1
regulations Ib-2

2.3 clean surfaces without damaging property

TLE_HECK9KP-
adversely affecting health 1
Ib-2

2.4 use cleaning agents in sanitizing kitchen premises

TLE_HECK9KP-
safely 1
Ib-2

2.5 follow cleaning schedule based on enterprise

TLE_HECK9KP-
procedures 1
Ib-2

2.6 follow safely and first aid

TLE_HECK9KP-
procedures 1
Ib-2

PREPARE APPETIZERS
Learning Outcome 1-Perform mise en place TLE_HECK9PA-
 Ic-3
Tools and
equipment
1.1 Identify the tools and equipment needed in the TLE_HECK9PA-
needed in 2
preparation of appetizers Ic-3
preparing
appetizer
Classification of TLE_HECK9PA-
1.3 Classify the appetizers according to ingredients 1
appetizers Ic-3
Variety of
ingredients in TLE_HECK9PA-
1.3 Identify the ingredients according to the given recipe 1
preparing Ic-3
appetizers
Learning Outcome 2-Prepare a range of appetizers
TLE_HECK9PA-
Id-h-4


Varieties of hot TLE_HECK9PA-

2.1 Differentiate between hot and cold appetizer 2
and cold Id-h-4
appetizer TLE_HECK9PA-
2.2. prepare a variety of appetizers 1
Id-h-4
TLE_HECK9PA-
2.3 follow workplace safety procedures 1
Id-h-4
Learning Outcome 3-Present a range of appetizers TLE_HECK9PA-Ii-
1
Fundamentals  3.1 Identify the fundamental of plating 5
of plating TLE_HECK9PA-Ii-
3.2 Identify the accompaniments of appetizers 1
5
TLE_HECK9PA-Ii-
3.3 Present the appetizers attractively 1
5
Accompanimen
t of appetizers TLE_HECK9PA-Ii-
3.4 Observe sanitary practices in presenting appetizers 1
5
Principles and
techniques in Learning Outcome 4-Store appetizers TLE_HECK9PA-Ij-
2
storing  4.1 utilize quality trimming 6
appetizers
Safety and
4.2 Keep appetizers in appropriate conditions to maintain TLE_HECK9PA-Ij-
hygienic 2
their freshness, quality, and taste 6
practices
TOTAL : 36-days

TECHNOLOGY AND LIVELIHOOD EDUCATION (TLE) – 9 BUDGET OF WORK IN COOKERY

SECOND QUARTER
NUMBER
TOPIC LEARNING COMPETENCIES CODE
OF DAYS
PREPARE SALAD AND DRESSING
Tools, equipment and Learning Outcome 1-Perform mise en
utensils needed in place TLE_HECK9SD-
2
preparing salad and  1.1 Identify ingredients according to the IIa-7
dressing given recipe
1.1.1 Prepare ingredients on required form
Classifications of salad TLE_HECK9SD-
anf time frame tools, utensils, and 2
according to ingredients IIa-7
equipment based on the required tasks
Learning Outcome 2-Prepare a variety of
TLE_HECK9SD-
salads and dressings 1
IIb-g-8
Ingredients of Salad 
2.1 identify the components of a salad TLE_HECK9SD-
2
IIb-g-8
2.2 identify the factors to consider in salad
TLE_HECK9SD-
preparation 1
IIb-g-8

2.3 select and use correct equipment in

Guidelines in making salad TLE_HECK9SD-
preparing salads and dressings 1
IIb-g-8

2.4 prepare a variety of salad TLE_HECK9SD-

1
IIb-g-8
2.5 identify the different kinds of salad
TLE_HECK9SD-
dressing and their ingredients 1
Important consideration in IIb-g-8
salad preparation
2.6 prepare salad dressing TLE_HECK9SD-
1
follow workplace safety procedures IIb-g-8
Procedures for quantity TLE_HECK9SD-
2.7 follow workplace safey procedures 1
salad production IIb-g-8
Learning Outcome 3-Present a variety of
TLE_HECK9SD-
salads and dressings 1
IIh-i-9

Factors and techniques in
3.1 Present the salad and dressings TLE_HECK9SD-
presenting salad and 7
attractively IIh-i-9
dressings
3.2 observe sanitary practices in TLE_HECK9SD-
7
presenting salads and dressings IIh-i-9
 3.3 Identify the accompaniment of salads TLE_HECK9SD-
2
ang dressings IIh-i-9
Learning Outcome 4-Store salad and
dressing

Safe and hygienic practices 4.2.3 Store the appetizers in appropriate
TLE_HECK9SD-
in storing salads and conditions to maintain their freshness, 1
IIj-10
dressings quality and taste
TECHNOLOGY AND LIVELIHOOD EDUCATION (TLE) – 9 BUDGET OF WORK IN COOKERY
THIRD QUARTER
NUMBER
TOPIC LEARNING COMPETENCIES CODE
OF DAYS
PREPARE SANDWICHES
Learning Outcome 1-Perform mise en
TLE_HECK9SW-
place 1
Tools, equipment, and IIIa-11

utensils needed in preparing
sandwiches 1.1.1 Clean, sanitize, and prepare tools,
TLE_HECK9SW-
utensils, and equipment based on the 1
IIIa-11
required tasks

Variety of ingredients in 1.2 Identify the ingredients according to TLE_HECK9SW-

1
preparing sandwiches the given recipe IIIa-11

Common culinary/ industry

1.3 identify culinary terms related to TLE_HECK9SW-
terms used with regard to 1
sandwiches IIIa-11
sandwiches

1.4 Identify type/classification of TLE_HECK9SW-

Classification of sandwiches
sandwiches IIIa-11
1

Learning Outcome 2-Prepare a variety

TLE_HECK9SW-
of sandwiches
IIIb-g-12

Types of bread suited for 2.1 identify sandwich component TLE_HECK9SW-
2
sandwiches IIIb-g-12
2.2 identify bread suited for sandwich
TLE_HECK9SW-
making 2
IIIb-g-12

Suitable filling and spreads 2.3 suitable filling and spreads TLE_HECK9SW-
2
for each type of sandwiches IIIb-g-12
2.4 select and prepare glazes/sweet sauces TLE_HECK9SW-
4
IIIb-g-12
Methods of preparing 2.5 prepare sandwiches using sanitary TLE_HECK9SW-
6
Sandwiches practices IIIb-g-12
Learning Outcome 3-Present a variety of
Portion control of sandwich TLE_HECK9SW-
sandwiches 8
and its ingredients IIIh-i-13
 3.1 Present sandwiches attractively
Learning Outcome 4-Storing
Safe and hygienic practices TLE_HECK9SW-
sandwiches 4
in storing sandwiches IIIj-14
 4.1 Store the sandwiches properly
TOTAL : 37-days
TECHNOLOGY AND LIVELIHOOD EDUCATION (TLE) – 9 BUDGET OF WORK IN COOKERY
FOURTH QUARTER
NUMBER
TOPIC LEARNING COMPETENCIES CODE
OF DAYS
PREPARE DESSERTS
Learning Outcome 1-Perform mise en
place

1.1 Importance of dessert in a meal TLE_HECK9PD-

Importance of desserts 1
IVa-15

1.1 classify dessert according to types of

TLE_HECK9PD-
ingredients used 2
Classification of dessert and IVa-15
their characteristics
1.3 identify characteristics of dessert TLE_HECK9PD-
1
IVa-15
TLE_HECK9PD-
Learning Outcome 2-Prepare desserts 1
Varieties of ingredients in IVb-f-16
preparing desserts 2.1 Identify ingredients for desserts TLE_HECK9PD-
4
IVb-f-16
2.2 select and prepare sweet sauces TLE_HECK9PD-
Sauces for desserts 4
IVb-f-16
2.3 prepare variety of desserts and sauces
TLE_HECK9PD-
Methods of preparing desserts using sanitary practices 4
IVb-f-16

TLE_HECK9PD-
2.4 follow workplace safety procedures 4
IVb-f-16
Learning Outcome 3-Plate/Present
TLE_HECK9PD-
desserts 1
Accompaniments for IVg-17

desserts
3.1 present desserts attractively TLE_HECK9PD-
6
IVg-17
Factors and techniques in
3.2 identify factors in plating and presenting TLE_HECK9PD-
plating and presenting 4
desserts IVg-17
desserts
Learning Outcome 4-Storing desserts TLE_HECK9PD-
 IVh-18
Safety and hygienic practices
in storing desserts 4.2 keep desserts in appropriate
TLE_HECK9PD-
conditions to maintain their quality and 2
IVh-18
taste
PACKAGE PREPARED FOOD STUFF
Learning Outcome 1-Select packaging
materials
1.1 define packaging, its importance and
Functions of food packaging TLE_HECK9PF-
function 1
and its importance IVi-19
 1.2 select packaging materials in accordance
TLE_HECK9PF-
Types of packaging materials with 1
IVi-19

Learning Outcome 2-Package food

items
Safety procedures in TLE_HECK9PF-
 2.1 Packaging food items in 1
packaging food IVj-20
compliance with Occupational Health
and Safety Procedures
2.2 Adopt the appropriate packaging
TLE_HECK9PF-
Methods of food packaging methods according to enterprise 1
IVj-20
standards
2.3 Label the foods according to industry
standards TLE_HECK9PF-
Labeling of packaged food 1
IVj-20

TOTAL : 38-days