Archdiocese of Lingayen – Dagupan Catholic Schools

MARY HELP OF CHRISTIANS CATHOLIC SCHOOL, INC.

C.P. Garcia St.., Brgy. Navatat, Basista, 2422 Pangasinan CURRICULUM MAP
JUNIOR HIGH SCHOOL DEPARTMENT
S.Y 2022-2023

SUBJECT: TECHNOLOGY AND LIVELIHOOD EDUCATION GRADE LEVEL: 10

TEACHER: LOUIELLA MAE CARANTO SECTION: ST. JOHN THE EVANGELIST

TERM
UNIT 1 TOPIC: PERFORMANCE LEARNING INSTITUTIONAL
(NO.): CONTENT ASSESSMENT ACTIVITIES RESOURCES
CONTENT STANDARD COMPETENCIES CORE VALUES
MONTH: STANDARD
(PS)
2nd QUARTER LESSON 1: PREPARE VEGETABLE DISHES
(WEEK 1-3) 1. Principles of The learners The learners LO 1. Perform mise en 1. Recitation 1. Pre-test 1. CHARACTER
preparing vegetables demonstrate independently place 2. Performance 2. Show-and- -MELCs k-to- G10 - Personality
2. Characteristics of an prepare and cooks TLE_HECK9- 12VD-IIa-9 task tell Downloadable pdf - Role
quality vegetables understanding vegetable dishes 3. Drills 3. - Part
3. Thawing frozen of preparing 1.1. prepare ingredients 4. Written Demonstration -PPE (PERSONAL
vegetables vegetable according to a given recipe, assessment 4. PROTECTIVE
4. Market forms of dishes required form, and time- 5. Collaborative Collaboration EQUIPMENT) 2. DISCIPLESHIP
vegetables frame thaw frozen quiz activities - Follower
5. Factors in the ingredients and wash raw 5. “Words to -Picture/ Video - Preparedness
selection of vegetables following ponder” presentations
vegetables used for standard procedures 6. Video
Seamless Kto12
culinary arts recording 3. SOLIDARITY
Standard-Based
6. Methods of LO 2. Prepare vegetable project - Unity
Assessment
cooking vegetables dishes 7. Pictorial - Cooperation
(Rex Book Store)
dishes TLE_HECK9- 12VD-IIb-c-10 report - Camaraderie
Learning and Living
7. Preparation of 8.
in the 21st Century
sauces and 2.1 identify market forms Documentation
(Worktext in
accompaniment for of vegetables
Technology and
serving vegetable 2.2 select various kinds of
Livelihood
dishes vegetables according to a
given menu
 8. Suggested 2.3 cook variety of Education Cookery
projects: Various vegetable dishes following Grade 10)
vegetable dishes appropriate cooking
9. Presentation of methods to preserve Author/Coordinator
prepared vegetables optimum quality and - Leonora David-
dishes nutrition prepare suitable Basbas, Ph.D
10. Factors in plating sauces and accompaniment
vegetable dishes in serving vegetable dishes
11. Techniques in -Tools and
storing and LO 3. Present vegetable Equipment
vegetables dishes
12. FIFO TLE_HECK9- 12VD-IId-11 -Ingredients in
13. Safety and every cooking task
hygienic practices in 3.1 present vegetable
the laboratory recipes with appropriate
kitchen sauces and
14. Evaluation of the accompaniments
finished product
using rubrics LO 4. Store vegetables
TLE_HECK9- 12VD-IId-12

4.1 store vegetables based

on the prescribed location
and temperature
4.2 demonstrate vegetable
storage in accordance with
FIFO operating procedures
follow standard safety and
hygiene procedures

LO 5. Evaluate the finished

product
TLE_HECK9- 12VD-IId-13

5.1 rate the finished

products using rubrics
LESSON 2: PREPARE AND COOK SEAFOOD DISHES
(WEEK 4-5) 1. Types of Seafood The learners The learners LO 1. Perform Mise en 1. Recitation 1. Pre-test -DEPED Curriculum 1. CHARACTER
1.1. Shellfish demonstrate independently Place 2. Performance 2. Show-and- Guide (P.17-28) - Personality
1.2. Fin fish an TLE_HECK9- 12PC-IIe-14 task tell - Role
 1.3. Others understanding prepare and cooks 1.1. prepare the kitchen 3. Drills 3. -MELCs k-to- G10 - Part
2. Varieties of Fish of preparing seafood dishes tools, equipment, and 4. Written Demonstration Downloadable pdf
2.1. Structure and cooking ingredients based on assessment 4.
2.2. Body shape seafood required standards 5. Collaborative Collaboration -PPE (PERSONAL 2. DISCIPLESHIP
2.3. Market forms dishes 1.2. identify types, quiz activities PROTECTIVE - Follower
2.4. Fat contents varieties, market forms, 5. “Words to EQUIPMENT) - Preparedness
2.5. Water source nutritive value, and ponder”
2.6. Processed fish composition of fish and 6. Video -Picture/ Video
2.7. Others seafood recording presentations 3. SOLIDARITY
3. Market forms of 1.3. assemble ingredients project - Unity
Seamless Kto12
fish and fish according to recipes, recipe 7. Pictorial - Cooperation
Standard-Based
products card, or enterprise report - Camaraderie
Assessment
4. Fish cuts standard 8.
(Rex Book Store)
5. Composition and 1.4. identify steps in Documentation
Learning and Living
nutritive value of processing fish
in the 21st Century
fish
(Worktext in
6. Processing Fish LO 2. Handle fish and
Technology and
6.1. Scaling seafood
Livelihood
6.2. Cutting of tails TLE_HECK9- 12PC-IIf-15
Education Cookery
and fins
Grade 10)
6.3. Eviscerating 2.1 handle seafood
6.4. Cleansing hygienically, thaw frozen
Author/Coordinator
6.5. Canning seafood correctly to ensure
- Leonora David-
7. Methods in maximum quality and
thawing frozen maintain nutritional value Basbas, Ph.D
ingredients
8. OHS LO 3. Cook fish and -Tools and
9. Principles of shellfish Equipment
cooking fish and sea TLE_HECK9- 12PC-IIgi-16
food dishes -Ingredients in
10. Dry-heat cookery 3.1 clean, cut, and fillet every cooking task
11. Moist-heat seafood
cookery 3.2 prepare ingredients
12. Variety of according to a given recipe
shellfish and fish
dishes LO 4. Plate/Present fish
13. Presentation of and seafood
fish and seafood TLE_HECK9- 12PC-IIj-17
dishes
14. Plating
 15. Garnishing 4.1 prepare and present
16. Guidelines in fish and seafood dishes
serving fish and 4.2 perform guidelines in
seafood dishes serving fish and seafood
17. Factors in storing dishes
and handling
seafood 18. Storage LO 5. Store fish and
requirements for seafood
fish TLE_HECK9- 12PC-IIj-18
19. Minimization
techniques in 5.1 ensure that trimmings,
relation to seafood fish, and seafood are
20. Evaluation of the stored hygienically
finished product 5.2 check date stamps and
codes where applicable to
ensure quality control

Prepared by: Reviewed and Verified by: Approved by:

LOUIELLA MAE CARANTO, LPT LOUIELLA MAE CARANTO, LPT SR. ARLENE M. QUIBOD, OP, Ph. D
Subject Teacher, Junior High School Academic Coordinator, JHS & SHS School Head