K to 12 BASIC EDUCATION CURRICULUM

JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – COOKERY (NC II)
(320 hours)
Course Description:
This curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is designed for a high school student to develop the knowledge, skills,
and attitudes to perform Cookery tasks. It covers core competencies as follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, (3)
preparation of vegetable dishes, (4) preparation and cooking of seafood dishes, (5) preparation of stocks, sauces, and soups, (6) preparation of poultry and game
dishes, and (7) preparation of and cooking meat.

CONTENT PERFORMANCE LEARNING LEARNING

CONTENT CODE
STANDARD STANDARD COMPETENCIES MATERIALS
Introduction The learners The learners apply core The learners:
1. Concepts in cookery demonstrate an competencies in cookery as 1. explain concepts in
2. Relevance of the understanding of core prescribed in the TESDA cookery
course concepts and principles Training Regulation. 2. discuss the
3. Career opportunities in cookery. relevance of the
course
3. explore career
opportunities in
cookery

PERSONAL ENTREPRENEURIAL COMPETENCIES - PECs

1. Assessment of The learners The learners independently LO 1. Develop and TLE_PECS9-12-
Personal Competencies demonstrate an create a plan of action that strengthen PECs 00-1
and Skills (PECs) vis-à- understanding one’s strengthens/ further needed in Cookery
vis a practicing PECs in cookery. develops one’s PECs in 1.1 identify areas for
entrepreneur/employe cookery. improvement,
e in a province. development, and
1.1. Characteristics growth
1.2. Attributes 1.2 align one’s PECs
1.3. Lifestyle according to his/her
1.4. Skills business/career
1.5. Traits choice
2. Analysis of PECs in 1.3 create a plan of
relation to a action that ensures
practitioner success of his/her
3. Application of PECs to business/career
the chosen choice
business/career

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 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – COOKERY (NC II)
(320 hours)
CONTENT PERFORMANCE LEARNING LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES MATERIALS
ENVIRONMENT AND MARKET (EM)
1. Product development The learners The learners independently LO 1. Develop a TLE_ 9-12EM-00-
2. Key concepts in demonstrate an create a business vicinity product/ service in 1
product development understanding the map reflective of a potential Cookery
3. Finding value environment and cookery market in the 1.1. identify what is of
4. Innovation market in cookery in locality/town. “value” to the
4.1. Unique Selling one’s customer
Proposition (USP) town/municipality. 1.2. identify the
customer
1.3. explain what makes
a product unique
and competitive
1.4. apply creativity and
innovative
techniques to
develop marketable
product
1.5. employ a Unique
Selling Proposition
(USP) to the
product/service

5. Selecting a business LO 2. Select a TLE_HECG9-

Idea business idea based 12EM-I0-2
6. Key concepts in on the criteria and
selecting a business techniques set
idea 2.1 enumerate various
6.1. Criteria criteria and steps in
6.2. Techniques selecting a business
idea
2.2 apply the
criteria/steps in
selecting a viable
business idea

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 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – COOKERY (NC II)
(320 hours)
CONTENT PERFORMANCE LEARNING LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES MATERIALS
2.3 determine a
business idea based
on the criteria/
techniques set
7. Branding LO 3. Develop a brand TLE_HECG9-
for the product 12EM-I0-3
3.1 identify the benefits
of having a good
brand
3.2 enumerate
recognizable brands
in the town/province
3.3 enumerate the
criteria for
developing a brand
3.4 generate a clear and
appealing product
brand
Quarter 1
LESSON 1 - PREPARE EGG DISHES (ED)
1. Tools, utensils, and LO 1. Perform mise TLE_HECK9-
equipment needed in en place 12ED-Ia-1
egg preparation 1.1. clean, sanitize, and
2. Cleaning and sanitizing prepare tools,
tools and equipment utensils, and
3. Nutritional value and equipment needed
components of eggs in preparing egg
4. Characteristics of dished
quality fresh eggs 1.2. identify an egg’s
5. Ingredients for egg components and its
dishes nutritive value
1.3. identify and prepare
ingredients
according to
standard recipes
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 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – COOKERY (NC II)
(320 hours)
CONTENT PERFORMANCE LEARNING LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES MATERIALS
6. Market forms of egg LO 2. Prepare and TLE_HECK9- 1. CBLM II
7. Uses of eggs in cook egg dishes 12ED-Ib-d-2 Food Trades.
culinary arts 2.1 identify the market Module VI.
8. Varieties of egg dishes forms of eggs Lesson III.
9. Suggested projects: 2.2 explain the uses of
10. Various egg dishes eggs in culinary arts
2.3 cook egg dishes in
accordance with the
prescribed salad
11. Factors for LO 3. Present egg TLE_HECK9-
consideration in dishes 12ED-Ie-3
presenting egg dishes: 3.1 select suitable plates
11.1 Plating according to
11.2 Garnishing standards
11.3 Side dishes 3.2 present egg dishes
12 OHS hygienically and
attractively using
suitable garnishing
and side dishes
sequentially within
the required time
frame
13 Evaluation of the LO 4. Evaluate the TLE_HECK9-
finished product using finished product 12ED-Ie-4
rubrics 4.1 rate the finished
products using
rubrics
PREPARE CEREALS and STARCH DISHES (CD)
1. Tools and equipment The learners The learners independently LO1. Perform mise en TLE_HECK9-
needed demonstrate an prepare and cook cereals place 12CD-If-5
2. Quality of cereals and understanding and starch dishes 1.1. prepare the tools,
starch dishes preparing and cooking equipment, and
3. Nutritional value and cereals and starch ingredients based on
components of cereals dishes prescribed standards
and starch
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 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – COOKERY (NC II)
(320 hours)
CONTENT PERFORMANCE LEARNING LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES MATERIALS
4. Food sources and kinds 1.2. determine the
of starch and cereals sources and kinds of
5. Ingredients for starch starch and cereals
and cereal dishes 1.3. identify the
ingredients in the
preparation of
various types of
starch and cereal
dishes
6. Methods of cooking LO2. Prepare starch TLE_HECK9- 1. CBLM II
starch and cereal and cereal 12CD-Ig-i-6 Food Trades.
dishes dishes Module VI.
7. Preparation of sauces 2.1 cook various types of Lesson II.
and accompaniments starch and cereal
for starch and cereal dishes
dishes 2.2 prepare sauces and
8. Safety and hygienic accompaniments of
practices in the kitchen selected starch and
9. Suggested projects: cereal products
Cereal and starch 2.3 follow safety and
dishes hygienic practices
while working in the
kitchen
10. Factors to consider in LO 3. Present starch TLE_HECK9-
presenting starch and and cereal dishes 12CD-Ij-7
cereal dishes 3.1 present starch dishes
10.1. Plating with suitable plating
10.2. Garnishing and garnishing
10.3. Sauces according to
10.4. Accompaniments standards
11.Techniques for storing LO4. Storing starch TLE_HECK9- 1. CBLM II
starch and cereal and cereal dishes 12CD-Ij-8 Food Trades.
dishes 4.1 store starch and Module VI.
12.FIFO cereal at Lesson IV.

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 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – COOKERY (NC II)
(320 hours)
CONTENT PERFORMANCE LEARNING LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES MATERIALS
appropriate
temperature
4.2 maintain optimum
freshness and
quality of starch and
cereal dishes
according to
standards
4.3 store starch and
cereal according to
standard operating
procedures
Quarter 2
LESSON 1. PREPARE VEGETABLES DISHES (VD)
1. Principles of preparing The learners The learners independently LO 1. Perform mise TLE_HECK9-
vegetables demonstrate an prepare and cook vegetable en place 12VD-IIa-9
2. Characteristics of understanding dishes 1.1. identify ingredients
quality vegetables preparing and cooking according to
3. Thawing frozen vegetable dishes standard recipe
vegetables 1.2. prepare ingredients
according to a
given recipe,
required form, and
timeframe
1.3. thaw frozen
ingredients and
wash raw
vegetables
following standard
procedures
4. Market forms of LO 2. Prepare TLE_HECK9- 1. CBLM II
vegetables vegetable 12VD-IIb-c-10 Food Trades.
5. Factors in the selection dishes Module VI.
of vegetables used 2.1 identify market Lesson I.
for culinary arts forms of vegetables
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 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – COOKERY (NC II)
(320 hours)
CONTENT PERFORMANCE LEARNING LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES MATERIALS
6. Methods of cooking 2.2 select various kinds 2. CBLM III
vegetables dishes of vegetables Food Trades.
7. Preparation of sauces according to a given Module II.
and accompaniment menu Lesson III.
for serving vegetable 2.3 cook variety of
dishes vegetable dishes
8. Suggested projects: following
Various vegetable appropriate cooking
dishes methods to preserve
optimum quality and
nutrition
2.4 prepare suitable
sauces and
accompaniment in
serving vegetable
dishes
9. Presentation of LO 3. Present TLE_HECK9-
prepared vegetables vegetable 12VD-IId-11
dishes dishes
10. Factors in plating 3.1 present vegetable
vegetable dishes recipes with
appropriate sauces
and accompaniments
11. Techniques in storing LO 4. Store TLE_HECK9- 1. CBLM II
and vegetables vegetables 12VD-IId-12 Food Trades.
12. FIFO 4.1 store vegetables Module VI.
13. Safety and hygienic based on the Lesson IV.
practices in the prescribed location
laboratory kitchen and temperature
4.2 demonstrate
vegetable storage in
accordance with
FIFO operating
procedures

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 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – COOKERY (NC II)
(320 hours)
CONTENT PERFORMANCE LEARNING LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES MATERIALS
4.3 follow standard
safety and hygiene
procedures
14. Evaluation of the LO 5. Evaluate the TLE_HECK9-
finished product using finished product 12VD-IId-13
rubrics 5.1 rate the finished
products using
rubrics

LESSON 2. PREPARE AND COOK SEAFOOD DISHES (PC)

1. Types of Seafood The learners The learners independently LO 1. Perform Mise TLE_HECK9-
1.1. Shellfish demonstrate an prepares and cooks seafood en Place 12PC-IIe-14
1.2. Fin fish understanding dishes 1.1. prepare the kitchen
1.3. Others preparing and cooking tools, equipment,
2. Varieties of Fish seafood dishes. and ingredients
2.1. Structure based on required
2.2. Body shape standards
2.3. Market forms 1.2. identify types,
2.4. Fat contents varieties, market
2.5. Water source forms, nutritive
2.6. Processed fish value, and
2.7. Others composition of fish
3. Market forms of fish and seafood
and fish products 1.3. assemble
4. Fish cuts ingredients
5. Composition and according to
nutritive value of fish recipes, recipe
6. Processing Fish card, or enterprise
6.1. Scaling standard
6.2. Cutting of tails 1.4. identify steps in
and fins processing fish
6.3. Eviscerating
6.4. Cleansing
6.5. Canning

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 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – COOKERY (NC II)
(320 hours)
CONTENT PERFORMANCE LEARNING LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES MATERIALS
7. Methods in thawing LO 2. Handle fish and TLE_HECK9-
frozen ingredients seafood 12PC-IIf-15
8. OHS 2.1 handle seafood
hygienically
2.2 thaw frozen seafood
correctly to ensure
maximum quality
and maintain
nutritional value
9. Principles of cooking LO 3. Cook fish and TLE_HECK9- 1. CBLM II
fish and sea food shellfish 12PC-IIgi-16 Food Trades.
dishes 3.1 clean, cut, and fillet Module IV.
10. Dry-heat cookery seafood Lesson II.
11. Moist-heat cookery 3.2 prepare ingredients
12. Variety of shellfish and according to a given
fish dishes recipe
3.3 demonstrate various
methods of cooking
fish and shellfish
13. Presentation of fish LO 4. Plate/Present TLE_HECK9- 1. CBLM II
and seafood dishes fish and seafood 12PC-IIj-17 Food Trades.
14. Plating 4.1 prepare and present Module VI.
15. Garnishing fish and seafood Lesson IV.
16. Guidelines in serving dishes
fish and seafood 4.2 perform guidelines 2. CBLM III
dishes in serving fish and Food Trades
seafood dishes Module II.
Lesson IV.

3. CBLM III
Food Trades
Module IV.
Lesson III.

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 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – COOKERY (NC II)
(320 hours)
CONTENT PERFORMANCE LEARNING LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES MATERIALS
17. Factors in storing and LO 5. Store fish and TLE_HECK9- 1. CBLM III
handling seafood seafood 12PC-IIj-18 Food Trades.
18. Storage requirements 5.1 ensure that Module IV.
for fish trimmings, fish, and Lesson I.
19. Minimization seafood are stored
techniques in relation hygienically
to seafood 5.2 check date stamps
and codes where
applicable to ensure
quality control
5.3 store seafood in
accordance with
FIFO operating
procedures and
standard storage
requirements
20. Evaluation of the LO 6. Evaluate the TLE_HECK9-
finished product finished product 12PC-IIj-19
6.1 rate the finished
products using
rubrics
Quarter 3
LESSON 1. PREPARE STOCKS, SAUCES AND SOUPS (SSS)
1. Principles of preparing The learners The learners prepares a LO 1. Prepare stocks TLE_HECK9- 1. CBLM II
stocks demonstrate an variety of stocks, sauces, for menu items 12SSS-IIIa-20 Food Trades.
2. Classifications of stocks understanding basic and soups used in different 1.1 use ingredients and Module VII.
3. Ingredients in concepts and cultures flavoring according Lesson I.
preparing stocks underlying theories in to enterprise
4. Types and uses of preparing stocks, standards
convenience products sauces, and soups 1.2 produce variety of
5. Methods of preparing stocks according to
stocks enterprise standards
6. Suggested Projects:
6.1. White stock
6.2. Brown stock
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 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – COOKERY (NC II)
(320 hours)
CONTENT PERFORMANCE LEARNING LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES MATERIALS
7. Classifications of soups LO 2. Prepare soups TLE_HECK9- 1. CBLM III
8. Ingredients in required for menu 12SSS-IIIb-21 Food Trades.
preparing soups items Module VII.
9. Techniques in 2.1 select and assemble Lesson II.
presenting and correct ingredients
evaluating soups in preparing soups,
10. Suggested soup including stocks and
recipes garnishes
11. Garnishes for the 2.2 prepare variety soup
presentation of soups recipes according to
12. Techniques in enterprise standards
presenting and 2.3 present and
evaluating soups evaluate soup
13. Criteria in presenting recipes in
and evaluating soup accordance with the
recipes (e.g. right criteria
flavor, color,
temperature, service
ware, and suitable
garnishes and
accompaniments)
14. Suggested projects:
Various kinds of soup

15. Classification of Sauces LO 3. Prepare sauces TLE_HECK9- 1. CBLM II

16. Ingredients in required for menu 12SSS-IIIc-22 Food Trades.
preparing sauces items Module IV.
17. Methods of preparing 3.1 classify various Lesson II.
sauces types of sauces
18. Types of thickening and their 2. CBLM III
agents and corresponding Food Trades.
convenience products 3.2 prepare a variety of Module VII.
used in preparing hot and cold sauces Lesson III.
sauces based on the

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 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – COOKERY (NC II)
(320 hours)
CONTENT PERFORMANCE LEARNING LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES MATERIALS
19. Role of thickening required menu
agents and items
convenience products 3.3 identify the types of
in the preparation of thickening agents
sauces and convenience
20. Criteria for evaluating products used in
sauces preparing sauces
21. Common problem in the 3.4 use thickening
preparation of sauces agents and
22. Suggested project: convenience
Various type of sauces products
appropriately
3.5 evaluate sauces for
flavor, color, and
consistency
3.6 identify and deal
with problems in
the preparation of
sauces

23. Methods of storing and The learners The learners independently LO 4. Store and TLE_HECK9- 1. CBLM III
reheating stocks, demonstrate an demonstrates competencies reconstitute stocks, 12SSS-IIId-23 Food Trades.
sauces, and soups understanding concepts in storing and reheating sauces, and soups Module VII.
24. OHS and principles in storing stocks, sauces, and soups 4.1 maintain optimum Lesson IV.
and reheating stocks, quality and
sauces, and soups freshness of stocks,
sauces, and soups
4.2 reconstitute stocks,
sauces, and soups

25. Evaluation of the LO 5. Evaluate the TLE_HECK9-

finished product using finished product 12SSS-IIId-24
rubrics 5.1 rate the finished
products using
rubrics
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 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – COOKERY (NC II)
(320 hours)
CONTENT PERFORMANCE LEARNING LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES MATERIALS
LESSON 2. PREPARE POULTRY AND GAME DISHES (PGD)
1. Preparation of poultry The learners The learners prepare a LO 1. Performs mise TLE_HECK9-
for cooking demonstrate an variety of poultry and game en place 12PGD-IIIe-25
1.1. Slaughter and understanding basic dishes found in different 1.1. prepare the tools,
bleeding concepts and cultures equipment, and
1.2. Scalding underlying theories in ingredients based on
1.3. Defeathering preparing poultry and standards
1.4. Evisceration game dishes 1.2. identify the market
1.5. Deboning forms of poultry
2. Market forms of poultry 1.3. determine poultry
3. Poultry cuts cuts in accordance
with prescribed dish
4. Types and causes of LO 2. Cook poultry TLE_HECK9- 1. CBLM III
food spoilage and and game bird dishes 12PGD-IIIf-h-26 Food Trades.
cross- contamination 2.1 prepare poultry and Module III.
5. Methods of cooking game birds Lesson III.
poultry and game birds hygienically to
5.1. Dry-heat cookery minimize risk of food
5.2. Moist-heat spoilage and cross-
cookery contamination
6. Nutritional value of 2.2 cook various poultry
poultry and game bird and game bird dishes
dishes appropriately
7. Factors in LO 3. Plate/present TLE_HECK9- 1. CBLM III
presenting/plating poultry and game bird 12PGD-IIIi-27 Food Trades.
poultry and game-bird dishes Module III.
dishes 3.1 identify the type of Lesson III.
8. Types of service ware service ware to be
9. Plating utilized in serving
10. Garnishing poultry and game-
11. Sauces bird dishes
12. Accompaniment 3.2 present plated
poultry and game-
bird dishes with
appropriate sauces,
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 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – COOKERY (NC II)
(320 hours)
CONTENT PERFORMANCE LEARNING LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES MATERIALS
garnishes, and
accompaniments
13. Techniques in storing LO 4. Store poultry TLE_HECK9- 1. CBLM III
poultry and game bird and game bird 12PGD-IIIj-28 Food Trades.
4.1 store and maintain Module III.
poultry and game Lesson II.
bird according to
standards
14. Evaluation of the LO 5. Evaluate the TLE_HECK9-
finished product using finished product 12PGD-IIIj-29
rubrics 5.1 rate the finished
products using
rubrics
Quarter 4
LESSON 1 - PREPARE AND COOK MEAT (PCM)
1. Principles in meat The learners The learners independently LO 1. Perform mise TLE_HECK9-
preparation demonstrate an prepare and cook meat en place 12PCM-IVa-30
2. Market forms of meat understanding dishes 1.1. prepare the tools,
3. Different kinds of meat preparing and cooking equipment,
3.1. Beef meat dishes ingredients, and
3.2. Pork other supplies
3.3. Carabeef based on the given
3.4. Others recipe
4. Different types of meat 1.2. prepare the tools,
cuts equipment,
5. Tools, utensils, and ingredients, and
equipment for meat other supplies
preparation based on the given
6. Techniques in meat recipe
tenderizing
7. Variety of meat dishes LO 2. Cook meat cuts TLE_HECK9- 1. CBLM III
8. Methods of cooking meat 2.1 identify the market 12PCM-IVb-g-31 Food Trades.
8.1. Dry-heat cooking forms and cuts of Module V.
8.2. Moist-heat cooking meat Lesson III.
9. Cooking specialty cuts
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 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – COOKERY (NC II)
(320 hours)
CONTENT PERFORMANCE LEARNING LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES MATERIALS
10. Cooking frozen meat 2.2 prepare meat cuts
11. Types of marinades according to the
given recipe
2.3 prepare and use
suitable marinades
for a variety of meat
cuts
2.4 identify appropriate
cooking methods for
meat cuts
2.5 apply the different
techniques in meat
preparation
2.6 cook meat-cut
dishes according to
the given recipe
12. Methods of presenting . LO3. Present meat TLE_HECK9- 1. CBLM III
meat dishes dishes 12PCM-IVh-32 Food Trades.
13. Plating 3.1 present meat dishes Module V.
14. Garnishing aesthetically, based Lesson III.
15. Portion control for on classical and
cooked meat cultural standards
3.2 select suitable plate
according to
standard in serving
meat dishes
3.3 present meat dishes
hygienically and
sequentially within
the required
timeframe
16. Techniques in storing LO4. Store meat TLE_HECK9- 1. CBLM III
meat 4.1 utilize quality 12PCM-IVi-33 Food Trades.
1.1. Types of trimmings and Module V.
containers Lesson IV.
K to 12 Home Economics - Cookery Curriculum Guide May 2016 *LO – Learning Outcome Page 15 of 18
Learning Materials are uploaded at http://lrmds.deped.gov.ph/.
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – COOKERY (NC II)
(320 hours)
CONTENT PERFORMANCE LEARNING LEARNING
CONTENT CODE
STANDARD STANDARD COMPETENCIES MATERIALS
1.2. Temperature leftovers in storing
1.3. FIFO meat 2. CBLM II.
requirements 4.2 store fresh and Food Trades
cryovac-packed Module VI.
meat according to Lesson V.
health regulations
4.3 use required
containers and store
meat in proper
temperature to
maintain quality and
freshness
4.4 store meat in
accordance with
FIFO operating
procedures and
meat storage
requirements
17. Evaluation of the LO5. Evaluate the TLE_HECK9-
finished product using finished product 12PCM-IVj-34
rubrics 5.1 rate the finished
products using
rubrics

K to 12 Home Economics - Cookery Curriculum Guide May 2016 *LO – Learning Outcome Page 16 of 18
Learning Materials are uploaded at http://lrmds.deped.gov.ph/.
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – COOKERY (NC II)
(320 hours)

Code Book Legend

Sample: TLE_HECK9-12PCM-IVj-34

LEGEND SAMPLE DOMAIN/ COMPONENT CODE

Technology and Personal Entrepreneurial Competencies PECS
Learning Area and Livelihood Environment And Market EM
Strand/ Subject or Education_Home TLE_HE Use Of Kitchen Tools, Equipment, And Paraphernalia UT
First Entry Specialization Economics Maintenance Of Kitchen Tools, Equipment, And
CK MT
Cookery Paraphernalia
9-12
Grade Level Grade 9/10/11/12 Perform Mensuration And Calculations PM
Interpret Kitchen Layout KL
Domain/Content/ Prepare and Cook
Uppercase Letter/s
Component/ Topic Meat
PCM Practice Occupational Health And Safety
OSHP
Procedures
- Clean And Maintain Kitchen Tools, Equipment And
KP
Premises
Roman Numeral
Prepare Appetizers PA
*Zero if no specific Quarter Fourth Quarter IV Prepare Salad And Dressing SD
quarter
Prepare Sandwiches SW
Lowercase Letter/s Prepare Desserts PD
*Put a hyphen (-) in Package Prepared Food Stuff PF
between letters to Week Week Ten j Prepare Egg Dishes ED
indicate more than a
Prepare Cereals And Starch Dishes CD
specific week
Prepare Vegetables Dishes VD
- Prepare And Cook Seafood Dishes PC
Evaluate the Finished Prepare Stocks, Sauces And Soups SSS
Arabic Number Competency
Product
34 Prepare Poultry And Game Dishes PGD
Prepare And Cook Meat PCM

Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.
Please refer to the sample Curriculum Map on the next page for the number of semesters per Home Economics specialization and those that have pre-requisites.
Curriculum Maps may be modified according to specializations offered by a school.

K to 12 Home Economics - Cookery Curriculum Guide May 2016 *LO – Learning Outcome Page 17 of 18
Learning Materials are uploaded at http://lrmds.deped.gov.ph/.
 K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – COOKERY (NC II)
(320 hours)

* Please note that these subjects have pre-requisites mentioned in the CG.
**This is just a sample. Schools make their own curriculum maps
+ CG updated based on new Training Regulations of TESDA.
Other specializations with no pre-requisites may be taken up during these semesters. considering the specializations to be offered. Subjects may be taken up at
any point during Grades 9-12.

K to 12 Home Economics - Cookery Curriculum Guide May 2016 *LO – Learning Outcome Page 18 of 18
Learning Materials are uploaded at http://lrmds.deped.gov.ph/.