Republic of the Philippines
Department of Education
Cordillera Administrative Region
Schools Division of Tabuk City
KALINGA NATIONAL HIGH SCHOOL
Bulanao, Tabuk City, Kalinga
CURRICULUM MAP SYALLABUS
SUBJECT: COOKERY NC II
SEMESTER: 1ST (1ST and 2nd Quarter)
GRADE LEVEL: 12
TEACHER: LEA QUEEN M. TAMAYAO
(S.Y. 2022-2023)
Quarter
/Week
Content
Content
Standard
Performance
Standard
Learning
Objectives/
Competencies
Quarter
1/
Week 12
CLEAN AND
MAINTAIN
KITCHEN
TOOLS,
EQUIPMENT
, AND
PREMISES
(KP)
The learner
demonstrates
understanding
of the
knowledge,
skills, and
attitudes
required in
maintaining
kitchen tools,
equipment, and
work premises.
The learner is able to
independently
maintain clean
kitchen tools,
equipment, and
premises.
LO 1. Clean,
sanitize, and
store kitchen
tools and
equipment
1.1 recognize
kitchen tools and
equipment to be
cleaned and
sanitized
1.2 identify the
chemicals to be
utilized in
cleaning and
sanitizing kitchen
Assessment
Worksheet
Games
Activities
Get to know
me/
Grouping of
Cleaners
Pick and tell
Resources
Module,
internet
Textbook
Institutional
Core Values
Discernment
Quarter
1/
Week 35
PREPARE
APPETIZERS
(PA)
The learners
demonstrate an
understanding
the knowledge,
skills, and
attitudes
required in
preparing
appetizers
The learners
independently
prepares appetizers.
tools and
equipment
LO 2. Clean and
sanitize kitchen
premises
2.1 classify and
describe the uses
of cleaning agents
2.2 clean the
kitchen area
hygienically in
accordance with
food safety and
occupational
health
regulations
LO 1. Perform
mise en place
1.Classification of
appetizers
2.Variety of
ingredients in
preparing
appetizers
3.Nutritional
value of appetizer
LO 2. Prepare a
range of
appetizers
1. Varieties of hot
and cold
appetizers
2. Methods of
preparing
appetizers
LO 3. Present a
range of
appetizers
1.Fundamentals
of plating
2.Accompanimen
ts of appetizers
SLAS
Detect and
write
Module,
internet
Textbook
Self-confident
Inventive
Performance
Rubric
Take me in
Product
Evaluation
sheets
Complete
Me
Performanc
e task (Hot
and Cold
appetizer)
Post Test for
the Lesson
3.Occupational
Health and Safety
(OHS)
LO 4. Store
appetizers
1.Principles and
techniques in
storing appetizers
2.Safety and
hygienic practices
Quarter
1/
Week 68
*Note:
Interve
ntion
shall be
made
this
period
PREPARE
SALAD AND
DRESSING
(SD)
The learners
demonstrate an
understanding
he knowledge,
skills, and
attitudes
required in
preparing
appetizers.
The learners
independently
prepare salad and
dressing.
LO 1. Perform
mise en place
1.Classification of
salads according
to ingredients
2.Classification of
salads according
to place in the
meal
3.Nutritional
values of salad
and dressing
LO 2. Prepare a
variety of salads
and dressings
1.Components of
salads
2.Important
considerations in
salad preparation
3.Methods of
preparing salad
4.Kinds of salad
dressing and
their ingredients
LO 3. Present a
variety of salads
and dressings
1.Factors and
techniques in
SLAS
Performance
Rubric
Product
Evaluation
sheets
Picture Me
Module,
internet
Textbook
Self-reliant
Fill Me In
Innovative
Performanc
e task
(Varieties of
Salad and
Dressing)
Determination
Post Test for
the Lesson
Periodical
Test
presenting salads
and dressings
2.Factors to
consider in
plating and
presenting salads
LO 4. Store
salad and
dressing
1.Safe and
hygienic
practices in
storing salads
and dressings
Quarter
2/
Week 911
PREPARE
SANDWICHE
S (SW)
The learners
demonstrate an
understanding
how to prepare
sandwiches
The learners
independently
prepare sandwiches
LO 1. Perform
mise en place
1.Variety of
ingredients in
preparing
sandwiches
2.Common
culinary/industry
terms used with
regard to
sandwiches
3. Classification
of sandwiches
LO 2. Prepare a
variety of
sandwiches
1.Components of
the sandwich
2.Suitable filling
and spreads for
each type of
sandwich
3.Methods of
preparing
sandwiches
SLAS
Performance
Rubric
Recognize
Me
Module,
internet
Textbook
Self-reliant
Creative
Hot or Cold
Persistent
Product
Evaluation
sheets
Can you
name me?
Performanc
e task (Hot
and Cold
sandwich)
Post Test for
the Lesson
LO 3. Present a
variety of
sandwiches
1.Portion control
of sandwich and
its ingredients
2.Creative
sandwich
preparation and
presentation
LO 4. Storing
Sandwiches
1.Safe and
hygienic practices
in storing
sandwiches
2.Required
temperature in
storing
sandwiches
Quarter
2/
Week
12-14
PREPARE
DESSERTS
(PD)
The learners
demonstrate an
understanding
how to prepare
desserts
The learners
independently
prepare desserts
LO 1. Perform
mise en place
1.Importance of
desserts
2.Classifications
of dessert and
their
characteristics
LO 2. Prepare
desserts
3.Varieties of
ingredients in
preparing
desserts
4.Methods of
preparing
desserts
5.Sauces for
desserts
SLAS
Performance
Rubric
Product
Evaluation
sheets
Name the
tool
Module,
internet
Textbook
Independent
Imaginative
Give me
Some
Dessert
Identifying
Ingredients
Think and
Pair
Can you
name me?
Performanc
e task (Hot
and Cold
desserts)
Passion
LO 3.
Plate/Present
desserts
1.Accompanimen
ts for desserts
2.Factors and
techniques in
plating and
presenting
deserts
Post Test for
the Lesson
LO 4. Storing
desserts
1.Safety and
hygienic practices
in storing
desserts
2.Required
temperature in
storing dessert
Quarter
2/Week
15
*Note:
This
period
shall be
the
complet
ion of
all
require
ments
of the
semeste
r
PACKAGE
PREPARED
FOOD
STUFF (PF)
The learners
demonstrate an
understanding
how to select
package for
prepared food
stuff
The learners
independently learn
how to package
prepared food stuff
LO 1. Select
packaging
materials
1.Functions of
food packaging
and its
importance
2.Types of
packaging
materials
LO 2. Package
food items
3.Safety
procedures in
packaging food
4.Methods of food
packaging
5.Labeling of
packaged food
SLAS
Performance
Rubric
Product
Evaluation
sheets
Seal it on
Performanc
e task
(Preparing
Packaging
Materials)
Post Test for
the Lesson
Periodical
Test
Module,
internet
Textbook
Resourcefulne
ss
Prepared by:
Reviewed & Checked:
LEA QUEEN M. TAMAYAO
Subject Teacher
ZALDY V. SARMIENTO
Department Head