TABLE OF SPECIFICATION

QUARTER 3 G10 - TLE (COOKERY )

Time/ Level 1 Level 2 Level 3

No. of
No. of Wt Item Location
Items R U Ap An E C
Minutes

LESSON 1 - PREPARE STOCKS,SAUCES AND SOUPS

LO 1. Prepare stocks for menu items ( TLE_HECK912SSS-IIIa-20
)
1.1 use ingredients and flavoring according to enterprise 120 number of minutes
120 5% 2 2 1,2
standards
1.2 produce variety of stocks according to enterprise standards 60 2% 1 1 3 2400 quarterly minutes
LO 2. Prepare soups required for menu items 0.05 weight
(TLE_HECK912SSS-IIIb-21 )
2.1 select and assemble correct ingredients in preparing soups,
120 5% 3 1 1 1 4,5,6
including stocks and garnishes

2.2 prepare variety soup recipes according to enterprise standards 120 5% 2 1 1 7,8
2.3 present and evaluate soup recipes in accordance with the 2.50 number of items
60 2% 1 1 9
criteria
LO 3. Prepare sauces required for menu items
(TLE_HECK912SSS-IIIc-22 )
3.1 classify various types of sauces and their corresponding 120 5% 3 1 1 1 10,11,12
3.2 prepare a variety of hot and cold sauces based on the required
120 5% 2 1 1 13,14
menu items
3.3 identify the types of thickening agents and convenience
120 5% 3 1 1 1 15,16,17
products used in preparing sauces
3.4 use thickening agents and convenience products
120 5% 3 1 1 1 18,19,20
appropriately
3.5 evaluate sauces for flavor, color, and consistency 60 3% 1 1 21
3.6 identify and deal with problems in the preparation of sauces 120 5% 2 1 1 22,23
LO 4. Store and reconstitute stocks, sauces, and soups
(TLE_HECK912SSS-IIId-23 )
4.1 maintain optimum quality and freshness of stocks, sauces, and
120 5% 2 1 1 24,25
soups
4.2 reconstitute stocks, sauces, and soups 60 3% 1 1 26
LESSON 2. PREPARE POULTRY AND GAME DISHES
LO 1 Perform mise en place ( TLE_HECK912PGD-IIIe-25)
1.1. prepare the tools, equipment, and ingredients based on
120 5% 2 1 1 27,28
standards
1.2. identify the market forms of poultry 120 5% 3 1 1 1 29,30,31
1.3. determine poultry cuts in accordance with prescribed dish 120 5% 3 1 1 1 32,33,34
LO 2. Cook poultry and game bird dishes
(TLE_HECK912PGD-IIIf-h-26 )
2.1 prepare poultry and game birds hygienically to minimize risk
120 5% 3 1 1 1 35,36,37
of food spoilage and cross- contamination
2.2 cook various poultry and game bird dishes appropriately 120 5% 2 1 1 38,39
LO 3. Plate/present poultry and game bird dishes
( TLE_HECK912PGD-IIIi-27 )
3.1 identify the type of service ware to be utilized in serving
120 5% 3 2 1 40,41,42
poultry and gamebird dishes
3.2 present plated poultry and gamebird dishes with appropriate
240 10% 5 2 2 1 43,44,45,46,47
sauces, garnishes, and accompaniments
LO 4 Store poultry and game bird (TLE_HECK912PGD-IIIj-28)
4.1 store and maintain poultry and game bird according to
120 5% 3 2 1 48,49,50
standards
Total number of minutes/ hour 2400 100% 50 8 7 12 13 10 0
15 25 10
15 25 10
 TABLE OF SPECIFICATION
QUARTER 1 G10- TLE (COOKERY )

Time/No. Level 1 Level 2 Level 3

No. of
of Wt
Items R Ap An E C
Minutes U
LESSON 1 - PREPARE EGG DISHES
1. LO 1. Perform mise en plce ( TLE_HECK912ED-Ia-1)
1.1. clean, sanitize, and prepare tools, utensils, and equipment
120 4% 2 1 1
needed in preparing egg dished
1.2. identify an egg’s components and its nutritive value 120 4% 2 1 1
1.3. identify and prepare ingredients according to standard
120 4% 2 1
recipes 1
LO 2. Prepare and cook egg dishes ( TLE_HECK912ED-Ib-d-
2)
2.1 identify the market forms of eggs 60 2% 1 1
2.2 explain the uses of eggs in culinary arts 180 8% 4 1 1 1 1
2.3 cook egg dishes in accordance with the prescribed
240 9% 5 2 1 2
standard.
LO 3. Present egg dishes ( TLE_HECK912ED-Ie-3 )
3.1 select suitable plates according to standards 60 2% 1 1
3.2 present egg dishes hygienically and attractively using
suitable garnishing and side dishes sequentially within the 240 9% 5 1 2 1 1
required time frame
LO 4. Evaluate the finished product (TLE_HECK912ED-Ie-4 )
4.1 rate the finished products using rubrics 60 2% 1 1
PREPARE CEREALS and STARCH DISHES
LO 1. Perform mise en place (TLE_HECK912CD-If-5 )
1.1. prepare the tools, equipment, and ingredients based on
60 2% 2 1 1
prescribed standards
1.2. determine the sources and kinds of starch and cereals 60 2% 2 1 1
1.3. identify the ingredients in the preparation of various types
120 4% 2 1 1
of starch and cereal dishes
LO2. Prepare starch and cereal dishes (TLE_HECK912CD-
Ig-i-6 )
2.1 cook various types of starch and cereal dishes 240 9% 4 2 1 1
2.2 prepare sauces and accompaniments of selected starch and
240 9% 4 1 2 1
cereal products
2.3 follow safety and hygienic practices while working in the
240 9% 4 2 1
kitchen 1
LO 3. Present starch and cereal dishes (TLE_HECK912CD-
Ij-7 )
3.1 present starch dishes with suitable plating and garnishing
240 9% 4 2 1 1
according to standards.
LO4. Storing starch and cereal dishes (TLE_HECK912CD-Ij-8 )
4.1 store starch and cereal at appropriate temperature 180 8% 3 1 2
4.2 maintain optimum freshness and quality of starch and
60 2% 1 1
cereal dishes according to standards
4.3 store starch and cereal according to standard operating
60 2% 1 1
procedures
2700 100% 50 6 9 14 11 10 0
15 25 10
15 25 10
Item Location

11 120 number of minutes

1,2 2700 quarterly minutes

6,18 0.04 weight

4 2.22number of items
21,22,29,31
16,25,26,27,34

5,19,30

24,28
9,10
8,15

17

23,31,33

14,
13

12