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CM Tle 10 Q3

The document outlines a curriculum map for a Technology and Livelihood Education class. It details units on preparing egg dishes in the first quarter, including tools needed, cleaning procedures, nutritional value of eggs, and ingredients for egg dishes. It also outlines a unit on preparing stocks, including principles, classifications, ingredients, types of stocks, and suggested projects like white and brown stocks.

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Anday Par Liza
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12 views3 pages

CM Tle 10 Q3

The document outlines a curriculum map for a Technology and Livelihood Education class. It details units on preparing egg dishes in the first quarter, including tools needed, cleaning procedures, nutritional value of eggs, and ingredients for egg dishes. It also outlines a unit on preparing stocks, including principles, classifications, ingredients, types of stocks, and suggested projects like white and brown stocks.

Uploaded by

Anday Par Liza
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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DOMINICAN ACADEMY

UNISAN, QUEZON
S.Y. 2020-2021

CURRICULUM MAP

SUBJECT: TECHNOLOGY AND LIVELIHOOD EDUCATION


GRADE LEVEL: GRADE 10
TEACHER: MRS. MARIA LIZA A. PAR

Grade Level Standard: Cooking is an important activity in every household because we need to eat every day, cooking and preparation of food is also a daily affair to every household. But we
must be very careful when we cook or handle food because people can get sick by eating contaminated food. The improper handling of food is one of the main cause of food-borne illness.

TERM (NO.): UNIT TOPIC: CONTENT PERFORMANCE COMPETENCIES/ ASSESSMENT ACTIVITIES RESOURCES INSTITUIONAL
MONTH CONTENT STANDARDS STANDARDS SKILLS CORE VALUES
(CS) (PS)
FIRST QUARTER
Q3 Preparing egg - The learners - The learners Clean, sanitize, and Standards in Class discussion Textbook - Making
dishes. demonstrate should be able to: laboratory activity responsible
understanding of: prepare tools, Group work Online resources choices in one’s
Week 1-3 1. Tools, utensils, Independently utensils, and Pen and paper test lifestyle.
and prepare and cook Individual and Ppt
Core concepts equipment needed in Laboratory group reporting
egg dishes.
equipment needed performance
and principles in preparing egg
in egg
cookery dished Individual
preparation
participation
2. Cleaning and
Preparing and
sanitizing tools Identify an egg’s
cooking egg
and equipment dishes.
components and its
3. Nutritional nutritive value
value and
components of
eggs
Identify and prepare
4. Characteristics
ingredients
of quality
according to
fresh eggs
standard recipes
5. Ingredients for
egg dishes

Q3 1. Principles of basic concepts and prepares a variety use ingredients and - Pre-assessment Demonstration of - Textbook - Respect of
preparing of Answer a pretest. preparation of individual
underlying flavoring according selected vegetables - Online differences.
Week 4-6 stocks theories in stocks, sauces, and to - Formative dishes. References
2. Classifications preparing stocks, soups used in enterprise standards Assessment Critical thinking
of stocks
sauces, and soups different cultures Produce variety of
3. Ingredients in
stocks according to
preparing
enterprise standards .
stocks
4. Types and uses
of
convenience
products
5. Methods of
preparing stocks
6. Suggested
Projects:
6.1. White stock
6.2. Brown stock

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