NOTE!

Complete Learning Material (LM) in Cookery Grades 9 and 10 which is also applicable for use in Grade II are available at
http://www.slideshare.net/grinsoda/lm-cookery-final-132014 & http://www.slideshare.net/grinsoda/lm-cookery-g10-49655339

* The time duration is designed for Grade 9 and 10 offering (4 times a week). Kindly modify if for Grade 11 or 12.

SIMPLIFIED SYLLABUS FOR COOKERY NC II (Grade 9/Grade 11-1st Semester)

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
knowledge, skills, and attitudes in the performance of Cookery tasks. It covers core competencies, namely: (1) cleaning and maintaining kitchen premises,
(2) preparing appetizers, (3) preparing salads and dressings, (4) preparing sandwiches, (5) preparing desserts, and (6) packaging prepared foods.

Specific Objectives:

a. Simplify/sub-task the competencies of Cookery NC II. (Per Quarter)

b. Familiarize with the competencies of the specialization
c. Prepare working modules per topic/sub-topics.

QUARTER 1 (1st Semester)

Lesson 1: Clean and Maintain Kitchen Tools, Equipment and Premises (KP)
CONTENT ACTIVITIES REFERENCES ASSESSMENT TIME DURATION
LO 1. Clean, sanitize, and store kitchen tools and equipment TLE_HECK9-12KP-Ia-1 Demonstation Week 1
1.1 recognize kitchen tools and equipment to be cleaned and sanitized /Performance, Four G9 t0 G10 1
1.2 identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and Written & Oral hour per day 4x a
equipment Questions, Rubrics week.
1.3 prepare cleaning agents in accordance with manufacturer’s instructions using Performance Four G11 to G12 - 2
1.4 clean and sanitize kitchen tools in accordance with prescribed standards Checklist hrs per day 5x a
1.5 store cleaned kitchen tools and equipment safely in the designated space week
1. Kitchen tools and equipment to be 1. Enumerate the kitchen tools and  LM-Cookery 9 Written and oral 30 minutes
cleaned, sanitized, and stored equipment to be cleaned, sanitized, and  Cookery CG questions
Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
Issued by: Page 1 of 33
for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
 1.1. cutting tools and equipment stored . * The Learning
1.2. measuring tools and a. List down and classify different kitchen Material (LM) for
equipment tools and equipment. Grade 9 is available at
1.3. mixing tools and equipment http://www.slideshare.
1.4. top-of-the-range equipment net/grinsoda/lm-
1.5. baking tools and equipment cookery-final-132014

2. Types of chemicals used in 1. Discuss the types of chemicals used in  LM-Cookery 9 Written and oral 30 minutes
cleaning and sanitizing kitchen tools cleaning and sanitizing kitchen tools,  Cookery CG questions
and equipment equipment and premises.
a. Present different types of
chemicals/products used in cleaning
and sanitizing kitchen tools &
equipment.
3. Methods of cleaning and 1. Discuss the methods of cleaning and  LM-Cookery 9 Written and oral 30 minutes
sanitizing kitchen tools and sanitizing kitchen tools and equipment.  Cookery CG questions
equipment a. Video presentation on the different
methods of sanitizing and cleaning kitchen
tools and equipment
4. Proper dishwashing techniques 1. Show proper dishwashing techniques  LM-Cookery 9 Direct Observation 2 hours
a. Step-by –step video presentation on  Cookery CG of the students
5. Techniques in storing cleaned proper dishwashing techniques and while cleaning the
kitchen tools and equipment techniques in storing cleaned kitchen kitchen using rubrics
tools and equipment
b. Group students and supervise them in
a cleaning and sanitizing activity using
cleaning agents in accordance with
manufacturer’s instructions and in
storing cleaned kitchen tools and
equipment
LO 2. Clean and sanitize kitchen premises TLE_HECK9-12KP-Ib-2 Demonstation Week 2
2.1. Recognize kitchen premises to be cleaned and sanitized /Performance,
2.2. Classify and describe the uses of cleaning agents Written & Oral
2.3. Clean the kitchen area Questions, Rubrics
Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
Issued by: Page 2 of 33
for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
hygienically in accordance with food safety and occupational health regulations using Performance
2.4. clean surfaces without damaging property and adversely affecting health Checklist,
2.5. use cleaning agents in sanitizing kitchen premises safely Summative Test
2.6. follow cleaning schedule based on enterprise procedures
2.7. follow safety and first aid procedures
6. Surfaces to be cleaned 1. Identify kitchen premises to be cleaned  LM-Cookery 9 Written and oral 30 minutes
6.1. walls and sanitized  Cookery CG questions
6.2. floors
6.3. shelves
6.4. benches and work surfaces
6.5. cooking equipment and
appliances
6.6. cold storage equipment
6.7. storerooms and cupboards
7. Types and uses of cleaning agents 1. Discuss the types and uses of cleaning  LM-Cookery 9 Written and oral 1 hour
7.1. specifications agents.  Cookery CG questions
7.2. usage instructions a. Present different types of cleaning
7.3. methods of mixing agents.
7.4. precautionary measures b. Discuss the uses of different
cleaning agents according to
specifications, usage instruction,
methods of mixing and
precautionary measures
8. Sanitation procedures 1. Discuss sanitation and safety procedures  LM-Cookery 9 Direct Observation 2 hours
2. Supervise the students in the following  Cookery CG of the students
activities; cleaning various types of while cleaning the
surfaces, sanitizing and disenfecting kitchen using rubrics
procedures and techniques, using and
storing cleaning materials and chemicals
and waste management.
9. Cleaning schedules 1. Make a cleaning schedule  LM-Cookery 9 Written and oral 30 minutes
a. Group students in a daily, weekly and  Cookery CG questions
monthly cleaning schedule.

Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
Issued by: Page 3 of 33
for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
Lesson 2: Prepare Appetizers (PA)
CONTENT ACTIVITIES REFERENCES ASSESSMENT TIME DURATION
LO 1. Perform mise en place TLE_HECK9-12PA-Ic-3 Demonstation Week 3
1.1 identify tools and equipment needed in the preparation of appetizers /Performance,
1.2 clean, sanitize, and prepare tools, utensils, and equipment based on the required Written & Oral
tasks Questions, Rubrics
1.3 classify appetizers according to ingredients using Performance
1.4 identify ingredients according to the given recipe Checklist
1. Identification of tools and 1. Identify the tools and equipment needed  LM-Cookery 9 Demonstation 2 hours
equipment needed in preparing appetizers.  Cookery CG /Performance,
2. Tools, equipment, and utensils a. Actual presentation of the different Written & Oral
needed in preparing appetizers tools, equipment and utensils needed in Questions, Rubrics
3. Cleaning, sanitizing, and preparing preparing appetizers. using Performance
tools and utensils to be used b. Supervise the students in the cleaning, Checklist
sanitizing & preparing of the tools to be
used
4. Classification of appetizers 1. Enumerate and define the kinds of  LM-Cookery 9 Written and oral 1 hour
appetizer and give examples of each  Cookery CG questions

5. Variety of ingredients in preparing 1. Identify different ingredients needed in  LM-Cookery 9 Written and oral 30 minutes
appetizers preparing appetizers  Cookery CG questions

6. Nutritional value of appetizer 1. Explain the nutritive value of appetizers  LM-Cookery 9 Written and oral 30 minutes
 Cookery CG questions

LO 2. Prepare a range of appetizers TLE_HECK9-12PA-Ic-h-3 Demonstation Weeks 4,5,6,7,8

Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
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for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
2.1 differentiate between hot and cold appetizers /Performance,
2.2 prepare a variety of appetizers Written & Oral
2.3 evaluate the finished product Questions, Rubrics
2.4 rate the finished product using rubric using Performance
2.5 follow workplace safety procedures Checklist
7. Varieties of hot and cold appetizers 1.Identify the varieties of hot appetizers  LM-Cookery 9 Written and oral 1 hour
2. Identify the varieties of cold appetizers  Cookery CG questions
a. Slideshow of cold and hot appetizers
8. Methods of preparing appetizers 1. Discuss the methods of preparing  LM-Cookery 9 Written and oral 2 hours
appetizers  Cookery CG questions
2. Demonstrate the different methods of
preparing appetizers
9. Suggested projects 1. Supervise the students in preparing  LM-Cookery 9 Demonstation 16 hours
9.1. Canapés varieties of appetizers  Cookery CG /Performance,
9.2. Hors d’oeuvres  Recipe Books & Written & Oral
9.3. Fruit appetizers Recipes from the Questions, Rubrics
9.4. Vegetable appetizers Internet using Performance
Checklist
10. Occupational Health and Safety 1. Explain the importance of OHS in  LM-Cookery 9 Written and oral 1 hour
(OHS) preparing appetizers  Cookery CG questions
LO 3. Present a range of appetizers TLE_HECK9-12PA- Demonstation Week 9
3.1 identify the fundamental of plating Ii-5 /Performance,
3.2 identify the accompaniments of appetizers Written & Oral
3.3 present appetizers attractively Questions, Rubrics
3.4 observe sanitary practices in presenting appetizers using Performance
Checklist
11. Fundamentals of plating 1. Discuss the fundamentals of plating  LM-Cookery 9 Demonstation 4 hours
2. Demonstrate plating techniques  Cookery CG /Performance,
3. Products will be plated and presented and Written & Oral
will be rated in their Trainee’s Record Book. Questions, Rubrics
Note: Student has to get a rating of 3(Good) or using Performance
4(Outstanding) to be able to proceed to the Checklist
next learning outcome or unit of competency.
With a rating of 1(Unsatisfactory) or
2(Acceptable), the student has to do the task
Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
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FROILAN SHYR P. AROCO
Revision No:
 again.
12. Accompaniments of appetizers 1. Identify accompaniments of appetizers  LM-Cookery 9 Written and oral 30 minutes
 Cookery CG questions
13. Occupational Health and Safety 1. Explain the importance of OHS in  LM-Cookery 9 Written and oral 30 minutes
(OHS) presenting appetizers  Cookery CG questions
LO 4. Store appetizers TLE_HECK9-12PA-Ij- Demonstation Week 10
4.1 utilize quality trimmings 6 /Performance,
4.2 keep appetizers in appropriate conditions to maintain their freshness, quality, Written & Oral
and taste Questions, Rubrics
using Performance
Checklist,
Summative Test
14. Principles and techniques in storing 1. Discuss the principles in storing  LM-Cookery 9 Demonstation 3 hours
appetizers appetizers  Cookery CG /Performance,
2. Demonstrate techniques in storing Written & Oral
appetizers Questions, Rubrics
using Performance
Checklist
15. Safety and hygienic practices 1. Discuss safety and hygienic practices  LM-Cookery 9 Written & Oral 1 hour
2. Explain the importance of safety and  Cookery CG Questions
hygiene practices in food preparation.

QUARTER II (1st Semester)

Lesson 3: Prepare Salads and Dressings (SD)

CONTENT ACTIVITIES REFERENCES ASSESSMENT TIME DURATION
LO 1. Perform mise en place TLE_HECK9-12SD-IIa-7 Demonstation Week 1
1.1 identify tools and equipment needed in the preparation of salad and dressing /Performance,
1.2 clean, sanitize, and prepare tools, utensils, and equipment based on the required Written & Oral
tasks Questions, Rubrics
1.3 identify ingredients according to the given recipe using Performance
1.4 prepare ingredients based on the required form and time frame Checklist
1. Tools, equipment, and utensils 1. Identify the tools, equipment & utensils  LM-Cookery 9 Written & Oral 2 hours
Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
Issued by: Page 6 of 33
for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
needed in preparing salad and and their roles/uses in preparing salads and  Cookery CG Questions
dressing dressing.
a. PowerPoint presentation of the various
tools, equipment and utensils needed in
preparing salads and dressing
2. Classification of salads according 1. Enumerate the kinds of salad according to  LM-Cookery 9 Written & Oral 1 hour
to ingredients ingredients.  Cookery CG Questions
3. Classification of salads according 2. Enumerate the kinds of salad according to
to place in the meal place in the meal.
a. PowerPoint presentation of the different
kinds of salad.
4. Nutritional values of salad and Explain the nutritive value of salads and  LM-Cookery 9 Written & Oral 1 hour
dressing dressing  Cookery CG Questions
LO 2. Prepare a variety of salads and dressings TLE_HECK9-12SD-IIb-g- Demonstation Week 2,3,4,5,6,7
2.1 identify the components of a salad 8 /Performance,
2.2 identify the factors to consider in salad preparation Written & Oral
2.3 select and use correct equipment in preparing salads and dressings Questions, Rubrics
2.4 prepare a variety of salad using Performance
2.5 identify the different kinds of salad dressings and their ingredients Checklist
2.6 prepare salad dressings
2.7 follow workplace safety procedures
5. Components of salads 1. Discuss the components of salads  LM-Cookery 9 Written & Oral 1 hour
 Cookery CG Questions
6. Important considerations in salad 2. Discuss the pointers to be considered in  LM-Cookery 9 Written & Oral 1 hour
preparation preparing salads  Cookery CG Questions
7. Tools and equipment needed in 1. Identify the tools and equipment and their  LM-Cookery 9 Written & Oral 1 hour
salad making roles in preparing salads  Cookery CG Questions
8. Methods of preparing salad 1. Explain the methods of preparing salads  LM-Cookery 9 Demonstation 25 hours
a. Demonstrate methods of preparing  Cookery CG /Performance,
salads  Recipe Books and Written & Oral
9. Kinds of salad dressing and their 1. Enumerate the kinds of salad dressing Recipes fro the Questions, Rubrics
ingredients a. Prepare different kind of salad dressing Internet using Performance
b. Prepare and present salads with Checklist
appropriate dressing.
Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
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for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
LO 3. Present a variety of salads and dressings TLE_HECK9-12SD-IIh-i-9 Demonstation Weeks 8 & 9
3.1 Present salads and dressings attractively /Performance,
3.2 Observe sanitary practices in presenting salad and dressing Written & Oral
3.3 Identify the accompaniments of salads and dressings Questions, Rubrics
3.4 Rate the finished products using rubrics using Performance
Checklist
10. Factors and techniques in 1. Identify the factors and techniques in  LM-Cookery 9 Demonstation 8 hours
presenting salads and dressing presenting salads and dressing  Cookery CG /Performance,
a. Video Showing  Various Recipe Written & Oral
11. Factors to consider in plating and 1. Discuss the factors to consider in plating Books and/or Questions, Rubrics
presenting salads and presenting salads. Recipes from the using Performance
11.1. Balance a. Picture viewing of different samples Internet Checklist
11.2. Harmony 2. Products will be plated and presented and will
11.3. Height be rated in their Trainee’s Record Book.
11.4. Color Note: Student has to get a rating of 3(Good) or
11.5. Texture 4(Outstanding) to be able to proceed to the next
learning outcome or unit of competency. With a
rating of 1(Unsatisfactory) or 2(Acceptable), the
student has to do the task again.
12. Accompaniments of salads Identify the accompaniments of salad
a. Prepare and present salads and dressing
following industry standards
LO 4. Store salad and dressing TLE_HECK9-12SD-IIj-10 Demonstation Week 10
4.1 Utilize quality trimmings /Performance,
4.2 Store appetizers in appropriate conditions to maintain their freshness, quality, Written & Oral
and taste Questions, Rubrics
using Performance
Checklist
13. Safe and hygienic practices in 1. Discuss/Explain the safe and hygienic  LM-Cookery 9 Written & Oral 4hours
storing salads and dressings practices in storing salads anddressings  Cookery CG Questions
2. Perform safe and hygienic practices in
storing salads and dressing
14. Temperature required in storing Identify the temperature required in storing
salads and dressings salads and dressings

Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
Issued by: Page 8 of 33
for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
QUARTER III (2nd Semester)

Lesson 4: Prepare Sandwiches (SW)

CONTENT ACTIVITIES REFERENCES ASSESSMENT TIME DURATION
LO 1. Perform mise en place TLE_HECK9-12SW-IIIa- Demonstation Week 1
1.1 clean, sanitize, and prepare tools, utensils, and equipment based on the required 11 /Performance,
tasks Written & Oral
1.2 identify ingredients according to the given recipe Questions, Rubrics
1.3 identify culinary terms related to sandwiches identify type/classification of using Performance
sandwiches Checklist
1. Tools, equipment, and utensils Identify the tools, equipment and utensils  LM-Cookery 9 Written & Oral 1 hour
needed in preparing sandwiches needed in preparing sandwiches  Cookery CG Questions
a. Actual presentation of the tools,
equipments and utensils
2. Variety of ingredients in preparing Identify the variety of ingredients in  LM-Cookery 9 Written & Oral 1 hour
sandwiches preparing sandwiches  Cookery CG Questions
a. Video Viewing  A Video of the
Varieties of
Ingredients in
preparing
sandwiches
3. Common culinary/industry terms Discuss the culinary/industry terms used with  LM-Cookery 9 Written & Oral 1 hour
used with regard to sandwiches regard to sandwiches  Cookery CG Questions
4. Classification of sandwiches Enumerate the kinds of sandwiches  LM-Cookery 9 Written & Oral 1 hour
 Cookery CG Questions
LO 2. Prepare a variety of sandwiches TLE_HECK9-12SW-IIIb- Demonstation Weeks 2,3,4,5,6,7
2.1 Identify sandwich component g-12 /Performance,
2.2 Identify bread suited for sandwich making Written & Oral
2.3 Suitable filling and spreads Questions, Rubrics
2.4 Select and prepare sandwiches using Performance
2.5 Prepare sandwiches using sanitary practices Checklist
5. Components of the sandwich Discuss the components of a sandwich  LM-Cookery 9 Written & Oral 1 hour
a. PowerPoint Presentation on the  Cookery CG Questions
components of salad
Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
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for COOKERY NC II
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FROILAN SHYR P. AROCO
Revision No:
6. Types of bread suited for Identify the different kinds of bread suited  LM-Cookery 9
sandwiches for sandwiches  Cookery CG
a. Picture viewing
7. Suitable filling and spreads for Identify the different fillings and spreads for  LM-Cookery 9 Written & Oral 1 hour
each type of sandwich each type of sandwich  Cookery CG Questions
8. Methods of preparing sandwiches Perform different kinds of sandwiches  LM-Cookery 9 Demonstation 26 hours
9. Suggested Projects: following prescribed industry standards  Cookery CG /Performance,
9.1. Hot sandwich  Recipes from Written & Oral
9.2. Cold sandwich Books and from Questions, Rubrics
9.3. Open-faced sandwiches the Internet using Performance
9.4. Rolled sandwiches Checklist
9.5. Stuffed sandwiches
9.6. Etc.
LO 3. Present a variety of sandwiches TLE_HECK9-12SW-IIIh-i- Demonstation Weeks 8 & 9
3.1 Portion and control of sandwiches and their ingredients 13 /Performance,
3.2 Present sandwiches attractively Written & Oral
Questions, Rubrics
using Performance
Checklist
10. Portion control of sandwich and 1. Prepare and present portion controlled  LM-Cookery 9 Demonstation 8 hours
its ingredients sandwiches applying balance, height,  Cookery CG /Performance,
11. Creative sandwich preparation texture, flavor and color.  Recipes from Written & Oral
and presentation 2. Products will be plated and presented and will Books and from Questions, Rubrics
11.1. Balance be rated in their Trainee’s Record Book. the Internet using Performance
11.2. Height Note: Student has to get a rating of 3(Good) or Checklist
11.3. Texture 4(Outstanding) to be able to proceed to the next
11.4. Flavor learning outcome or unit of competency. With a
rating of 1(Unsatisfactory) or 2(Acceptable), the
11.5. Color
student has to do the task again.
LO 4. Storing sandwiches TLE_HECK9-12SW-IIIj-14 Demonstation Week 10
4.1 store sandwiches properly /Performance,
4.2 keep sandwiches in appropriate conditions to maintain their quality and taste Written & Oral
Questions, Rubrics
using Performance

Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
Issued by: Page 10 of 33
for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
 Checklist,
Summative Test
12. Safe and hygienic practices in Perform safe and hygienic practices in  LM-Cookery 9 Demonstation 4 hours
storing sandwiches storing sandwiches following prescribed  Cookery CG /Performance,
13. Required temperature in storing industry standards Written & Oral
sandwiches Questions, Rubrics
using Performance
Checklist

QUARTER IV (2nd Semester)

Lesson 5: Prepare Desserts (PD)

CONTENT ACTIVITIES REFERENCES ASSESSMENT TIME DURATION
LO 1. Perform mise en place TLE_HECK9-12PD-IVa-15 Demonstation Week 1
1.1 Identify tools and equipment needed in preparing desserts /Performance,
1.2 Importance of dessert in a meal Written & Oral
1.3 Classify desserts according to types of ingredients used Questions, Rubrics
1.4 identify characteristics of desserts using Performance
Checklist
1. Tools, equipment, and utensils Identify the tools, equipment and utensils  LM-Cookery 9 Written & Oral 1 hour
needed in preparing deserts needed in preparing desserts  Cookery CG Questions
a. Actual presentation of the tools,
equipments and utensils
2. Importance of desserts Discuss the importance of desserts  LM-Cookery 9 Written & Oral 1 hour
 Cookery CG Questions
3. Classifications of dessert and their Explain the characreristics of dessert and  LM-Cookery 9 Written & Oral 2 hours
characteristics their characteristics  Cookery CG Questions
LO 2. Prepare desserts TLE_HECK9-12PD-IVb-f- Demonstation Weeks 2,3,4,5,6
2.1 identify ingredients for desserts 16 /Performance,
2.2 select and prepare sweet sauces Written & Oral
2.3 prepare variety of desserts and sauces using sanitary practices Questions, Rubrics
2.4 follow workplace safety procedures using Performance
Checklist
Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
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FROILAN SHYR P. AROCO
Revision No:
4. Varieties of ingredients in 1. Identify the varieties of ingredients in  LM-Cookery 9 Demonstation 24 hours
preparing desserts preparing desserts  Cookery CG /Performance,
5. Methods of preparing desserts 2. Discuss the methods of preparing desserts  Recipes from Written & Oral
6. Sauces for desserts 3. Perform different methods of preparing Books and from Questions, Rubrics
7. Suggested Projects : desserts the Internet using Performance
7.1. Fruit dessert 4. Identify sauces for desserts Checklist
7.2. Cream dessert 5. Prepare sauces for dessert
7.3. Frozen dessert
7.4. Hot dessert
7.5. Etc.
LO 3. Plate/Present desserts TLE_HECK9-12PD-IVg-17 Demonstation Week 7
3.3 Identify dessert accompaniments and hygienic procedures /Performance,
3.4 Present desserts attractively Written & Oral
3.5 Identify factors in plating and presenting desserts Questions, Rubrics
using Performance
Checklist
8. Accompaniments for desserts 1. Identify the accompaniments of desserts  LM-Cookery 9 Written & Oral 1 hour
 Cookery CG Questions
9. Factors and techniques in plating 1. Discuss the factors and techniques in  LM-Cookery 9 Demonstation 3 hours
and presenting deserts plating and presenting desserts  Cookery CG /Performance,
9.1. Color 2. Present desserts considering color,  Recipes from Written & Oral
9.2. Texture texture, height, flavor and balance. Books and from Questions, Rubrics
9.3. Height 3. Products will be plated and presented and will the Internet using Performance
9.4. Flavor be rated in their Trainee’s Record Book. Checklist
9.5. Balance Note: Student has to get a rating of 3(Good) or
4(Outstanding) to be able to proceed to the next
learning outcome or unit of competency. With a
rating of 1(Unsatisfactory) or 2(Acceptable), the
student has to do the task again.
LO 4. Storing desserts TLE_HECK9-12PD-IVh- Demonstation Week 8
4.1 Keep desserts in appropriate conditions to maintain their quality and taste 18 /Performance,
Written & Oral
Questions, Rubrics
using Performance

Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
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FROILAN SHYR P. AROCO
Revision No:
 Checklist
10. Safety and hygienic practices in 1. Discuss the safety and hygienic practices in  LM-Cookery 9 Demonstation 4 hours
storing desserts storing desserts.  Cookery CG /Performance,
11. Required temperature in storing 2. Store desserts following required Written & Oral
dessert temperature. Questions, Rubrics
using Performance
Checklist,
Summative Test

Lesson 5: Package Prepared Foodstuff (PF)

CONTENT ACTIVITIES REFERENCES ASSESSMENT TIME DURATION
LO 1. Select packaging materials TLE_HECK9-12PF-IVi- 19 Demonstation Week 9
1.1 Define packaging, its importance and functions /Performance,
1.2 Select packaging materials in accordance with enterprise standards Written & Oral
Questions, Rubrics
using Performance
Checklist
1. Functions of food packaging and 1. Discuss the functions of food packaging  LM-Cookery 9 Written & Oral 3 hours
its importance 2. Discuss the importance of food packaging  Cookery CG Questions
2. Types of packaging materials Identify types of packaging materials  LM-Cookery 9 Written & Oral 1 hour
a. PowerPoint Presentation of the types of  Cookery CG Questions
packaging materials
LO 2. Package food items TLE_HECK9-12PF-IVj- 20 Demonstation Week 10
2.1 Package food items in compliance with Occupational Health and Safety /Performance,
Procedures Written & Oral
2.2 Adopt appropriate packaging method according to enterprise standards Questions, Rubrics
2.3 Label food according to industry standards using Performance
Checklist
3. Safety procedures in packaging 1. Discuss the safety procedures in packaging  LM-Cookery 9 Written & Oral 1 hour
food food.  Cookery CG Questions
4. Methods of food packaging 1. Explain the methods of food packaging.  LM-Cookery 9 Demonstation 1 hour
1. Package food.  Cookery CG /Performance,
Written & Oral

Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
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for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
 Questions, Rubrics
using Performance
Checklist
5. Labeling of packaged food 1. Label packaged food.  LM-Cookery 9 Demonstation 2 hours
 Cookery CG /Performance,
Written & Oral
Questions, Rubrics
using Performance
Checklist
TOTAL NUMBER OF HOURS 160 Hours

Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
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for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
 SIMPLIFIED SYLLABUS FOR COOKERY NC II (Grade 10/Grade 11-2nd Semester)

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.

Specific Objectives:

d. Simplify/sub-task the competencies of Dressmaking NC II. (Per Quarter)

e. Familiarize with the competencies of the specialization
f. Prepare of working modules per topic/sub-topics.

QUARTER 1 (1st Semester)

Lesson 1: Prepare Egg Dishes (ED)

CONTENT ACTIVITIES REFERENCES ASSESSMENT TIME DURATION
LO 1. Perform mise en place TLE_HECK9-12ED-Ia-1 Demonstation Week 1
1.1. clean, sanitize, and prepare tools, utensils, and equipment needed in preparing /Performance,
egg dished Written & Oral
1.2. identify an egg’s components and its nutritive value Questions, Rubrics
1.3. identify and prepare ingredients according to standard recipes using Performance
Checklist
1. Tools, utensils, and equipment 1. Identify the tools, equipment and utensils  LM-Cookery 10 Written and oral 30 minutes
needed in egg preparation needed in preparing egg dishes  Cookery CG questions
a. Actual presentation of the tools, *The Cookery
equipments and utensils Learning Material
(LM) is available at:
http://www.slideshare.
net/grinsoda/lm-
cookery-g10-49655339

Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
Issued by: Page 15 of 33
for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
2. Cleaning and sanitizing tools and 1. Cleaning and Sanitizing of tools and  LM-Cookery 10 Demonstation 2 hours
equipment equipment activity  Cookery CG /Performance,
Written & Oral
Questions, Rubrics
using Performance
Checklist
3. Nutritional value and components 1. Discuss the nautritional value and the  LM-Cookery 10 Written and oral 30 minutes
of eggs components of eggs.  Cookery CG questions
4. Characteristics of quality fresh 1. Enumerate and discuss the charcteristics  LM-Cookery 10 Written and oral 30 minutes
eggs of quality fresh eggs.  Cookery CG questions
5. Ingredients for egg dishes 1. Identify the different ingredients used in  LM-Cookery 10 Written and oral 30 minutes
preparing egg dishes.  Cookery CG questions
LO 2. Prepare and cook egg dishes TLE_HECK9-12ED-Ib-d-2 Demonstation Weeks 2,3 & 4
2.1 identify the market forms of eggs /Performance,
2.2 explain the uses of eggs in culinary arts Written & Oral
2.3 cook egg dishes in accordance with the prescribed salad Questions, Rubrics
using Performance
Checklist
6. Market forms of egg 1. Enumerate the market forms of eggs  LM-Cookery 10 Written and oral 1 hour
a. Video presentation  Cookery CG questions
7. Uses of eggs in culinary arts 1. Discuss the uses of eggs in culinary arts  LM-Cookery 10 Written and oral 1 hour
 Cookery CG questions
8. Varieties of egg dishes 1. List down varieties of egg dishes  LM-Cookery 10 Demonstation 10 hours
9. Suggested projects: 2. Prepare egg dishes following prescribed  Cookery CG /Performance,
Various egg dishes industry standards  Recipe Books Written & Oral
and/or Recipes Questions, Rubrics
from the Internet using Performance
Checklist
LO 3. Present egg dishes TLE_HECK9-12ED-Ie-3 Demonstation Week 5
3.1 select suitable plates according to standards /Performance,
3.2 present egg dishes hygienically and attractively using suitable garnishing and Written & Oral
side dishes sequentially within the required time frame Questions, Rubrics
using Performance

Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
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for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
 Checklist
11. Factors to consideration in 1. Present egg dishes following prescribed  LM-Cookery 10 Demonstation 3 hour
presenting egg dishes: industry standards (palting, garnishing and  Cookery CG /Performance,
11.1 Plating as a side dish) Written & Oral
11.2 Garnishing 2. Products will be plated and presented and will Questions, Rubrics
11.3 Side dishes be rated in their Trainee’s Record Book. using Performance
Note: Student has to get a rating of 3(Good) or Checklist
4(Outstanding) to be able to proceed to the next
learning outcome or unit of competency. With a
rating of 1(Unsatisfactory) or 2(Acceptable), the
student has to do the task again.
12 OHS 1. Discuss the importance of OHS in  LM-Cookery 10 Written and oral 1 hour
preparing and presenting egg dishes.  Cookery CG questions
LO 4. Evaluate the finished product TLE_HECK9-12ED-Ie-4 Demonstation Week 5
4.1 rate the finished products using rubrics /Performance,
Written & Oral
Questions, Rubrics
using Performance
Checklist
13. Evaluation of the finished 1. Evaluate finished products of students  LM-Cookery 10 Demonstation 4 hours
product using rubrics using Rubrics  Cookery CG /Performance,
Written & Oral
Questions, Rubrics
using Performance
Checklist

Lesson 2: Prepare Cereals & Starch Dishes (CD)

CONTENT ACTIVITIES REFERENCES ASSESSMENT TIME DURATION
LO1. Perform mise en place TLE_HECK9-12CD-If-5 Demonstation Week 6
1.1. prepare the tools, equipment, and ingredients based on prescribed standards /Performance,
1.2. determine the sources and kinds of starch and cereals Written & Oral
1.3. identify the ingredients in the preparation of various types of starch and cereal Questions, Rubrics
dishes using Performance

Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
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FROILAN SHYR P. AROCO
Revision No:
 Checklist
1. Tools and equipment needed Identify the tools, equipment and utensils  LM-Cookery 10 Written and oral 1 hour
needed in preparing strach and cereal dishes  Cookery CG questions
a. Actual presentation of the tools,
equipments and utensils
2. Quality of cereals and starch Discuss the quality of cereal and starch  LM-Cookery 10 Written and oral 1 hour
dishes dishes.  Cookery CG questions
3. Nutritional value and components 1. Explain the nutritional value of cereals and  LM-Cookery 10 Written and oral 1 hour
of cereals and starch starch.  Cookery CG questions
2. Enumerate the components fo starches
and cereals.
4. Food sources and kinds of starch 1. Enumerate the kinds of starch and cereals  LM-Cookery 10 Written and oral 1 hour
and cereals and identify its food source.  Cookery CG questions
5. Ingredients for starch and cereal 1. List down the ingredients for starch and  LM-Cookery 10 Written and oral 1 hour
dishes cereal dishes.  Cookery CG questions
LO2. Prepare starch and cereal dishes TLE_HECK9-12CD-Ig-i-6 Demonstation Weeks 7,8 & 9
2.1 cook various types of starch and cereal dishes /Performance,
2.2 prepare sauces and accompaniments of selected starch and cereal products Written & Oral
2.3 follow safety and hygienic practices while working in the kitchen Questions, Rubrics
using Performance
Checklist
6. Methods of cooking starch and 1. Discuss the different methods of cooking  LM-Cookery 10 Demonstation 5 hours
cereal dishes starch and cereal dishes.  Cookery CG /Performance,
2. Prepare cereal dishes.  Recipe Books Written & Oral
and/or Recipes Questions, Rubrics
from the Internet using Performance
Checklist
7. Preparation of sauces and 1. Prepare sauces and accompaniments for  LM-Cookery 10 Demonstation 6 hours
accompaniments for starch and starch and cereal dishes.  Cookery CG /Performance,
cereal dishes  Recipe Books Written & Oral
and/or Recipes Questions, Rubrics
from the Internet using Performance
Checklist
8. Safety and hygienic practices in Discuss the safety and hygienic practices in  LM-Cookery 10 Written and oral 1 hour
Document No.
Date Developed:
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for COOKERY NC II
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FROILAN SHYR P. AROCO
Revision No:
the kitchen the kitchen relative to the preparation of  Cookery CG questions
starch and cereal dishes.
LO 3. Present starch and cereal dishes TLE_HECK9-12CD-Ij-7 Demonstation Week 10
3.1 present starch dishes with suitable plating and garnishing according to standards /Performance,
Written & Oral
Questions, Rubrics
using Performance
Checklist
10. Factors to consider in presenting 1. Present starch and cereal dishes following  LM-Cookery 10 Demonstation 4 hours
starch and cereal dishes prescribed industry standards  Cookery CG /Performance,
10.1. Plating 2. Products will be plated and presented and will  Recipe Books Written & Oral
10.2. Garnishing be rated in their Trainee’s Record Book. and/or Recipes Questions, Rubrics
10.3. Sauces Note: Student has to get a rating of 3(Good) or from the Internet using Performance
10.4. Accompaniments 4(Outstanding) to be able to proceed to the next Checklist
learning outcome or unit of competency. With a
rating of 1(Unsatisfactory) or 2(Acceptable), the
student has to do the task again.
LO4. Storing starch and cereal dishes TLE_HECK9-12CD-Ij-8 Demonstation Week 10
4.1 store starch and cereal at appropriate temperature /Performance,
4.2 maintain optimum freshness and quality of starch and cereal dishes according to Written & Oral
standards Questions, Rubrics
4.3 store starch and cereal according to standard operating procedures using Performance
Checklist
11. Techniques for storing starch and 1. Discuss the techniques for storing starch  LM-Cookery 10 Demonstation 4 hours
cereal dishes and cereal dishes.  Cookery CG /Performance,
12. FIFO 2. Discuss the principle of FIFO and its Written & Oral
relevance to the preparation of starch and Questions, Rubrics
cereal dishes. using Performance
Checklist

QUARTER II (1st Semester)

Lesson 3: Prepare Vegetable Dishes (VD)

CONTENT ACTIVITIES REFERENCES ASSESSMENT TIME DURATION
Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
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for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
LO 1. Perform mise en place TLE_HECK9-12VD-IIa-9 Demonstation Week 1
1.1. identify ingredients according to standard recipe /Performance,
1.2. prepare ingredients according to a given recipe, required form, and timeframe Written & Oral
1.3. thaw frozen ingredients and wash raw vegetables following standard Questions, Rubrics
procedures using Performance
Checklist
1. Principles of preparing vegetables 1. Discuss the principles of preparing  LM-Cookery 10 Written & Oral 1 hour
vegetables.  Cookery CG Questions
2. Characteristics of quality 1. List down the characteristics of quality  LM-Cookery 10 Written & Oral 1 hour
vegetables vegetables and explain each.  Cookery CG Questions
3. Thawing frozen vegetables 1. Thaw frozen foods in accordance with  LM-Cookery 10 Demonstation 2 hours
prescribed industry standards.  Cookery CG /Performance,
Written & Oral
Questions, Rubrics
using Performance
Checklist
LO 2. Prepare vegetable dishes TLE_HECK9-12VD-IIb-c- Demonstation Weeks 2 & 3
2.1 identify market forms of vegetables 10 /Performance,
2.2 select various kinds of vegetables according to a given menu Written & Oral
2.3 cook variety of vegetable dishes following appropriate cooking methods to Questions, Rubrics
preserve optimum quality and nutrition using Performance
2.4 prepare suitable sauces and accompaniment in serving vegetable dishes Checklist
4. Market forms of vegetables 1. Identify the market forms of vegetables  LM-Cookery 10 Written & Oral 30 minutes
and describe ach.  Cookery CG Questions
5. Factors in the selection of 2. Discuss the factors in the selection of  LM-Cookery 10 Written & Oral 30 mnutes
vegetables used for culinary arts vegetables used for culinary arts.  Cookery CG Questions
6. Methods of cooking vegetables 1. Enumerate methods of cooking vegetable  LM-Cookery 10 Demonstation 11 hours
dishes dishes.  Cookery CG /Performance,
7. Preparation of sauces and 2. Prepare vegetable dishes following  Recipe Books Written & Oral
accompaniment for serving appropriate cooking methods with suitable and/or Recipes Questions, Rubrics
vegetable dishes sauces and accompaniments. from the Internet using Performance
Checklist
LO 3. Present vegetable dishes TLE_HECK9-12VD-IId-11 Demonstation Week 4
3.1 present vegetable recipes with appropriate sauces and accompaniments /Performance,
Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
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for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
 Written & Oral
Questions, Rubrics
using Performance
Checklist
9. Presentation of prepared 1. Student will present their finished  LM-Cookery 10 Demonstation 3 hours
vegetables dishes vegetable dishes considering the factors in  Cookery CG /Performance,
10. Factors in plating vegetable plating. Written & Oral
dishes 2. Products will be plated and presented and will Questions, Rubrics
be rated in their Trainee’s Record Book. using Performance
Note: Student has to get a rating of 3(Good) or Checklist
4(Outstanding) to be able to proceed to the next
learning outcome or unit of competency. With a
rating of 1(Unsatisfactory) or 2(Acceptable), the
student has to do the task again.
LO 4. Store vegetables TLE_HECK9-12VD-IId-12 Demonstation Week 4
4.1 store vegetables based on the prescribed location and temperature /Performance,
4.2 demonstrate vegetable storage in accordance with FIFO operating procedures Written & Oral
4.3 follow standard safety Questions, Rubrics
using Performance
Checklist
11. Techniques in storing and 1. Perform the techniques in storing  LM-Cookery 10 Written & Oral 1 hour
vegetables vegetables applying FIFO and safety and  Cookery CG Questions
12. FIFO hygienic practices
13. Safety and hygienic practices in
the laboratory kitchen
LO 5. Evaluate the finished product TLE_HECK9-12VD-IId-13 Demonstation Week 4
5.1 rate the finished products using rubrics /Performance,
Written & Oral
Questions, Rubrics
using Performance
Checklist
14. Evaluation of the finished Note: LO 5.Evaluation of finished products is a part of LO 3. Present Vegetables dishes.
product using rubrics

Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
Issued by: Page 21 of 33
for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
Lesson 4: Prepare & Cook Seafood Dishes (PC)
CONTENT ACTIVITIES REFERENCES ASSESSMENT TIME DURATION
LO 1. Perform Mise en Place TLE_HECK9-12PC-IIe-14 Demonstation Week 5
1.1. prepare the kitchen tools, equipment, and ingredients based on required /Performance,
standards Written & Oral
1.2. identify types, varieties, market forms, nutritive value, and composition of fish Questions, Rubrics
and seafood using Performance
1.3. assemble ingredients according to recipes, recipe card, or enterprise standard Checklist
1.4. identify steps in processing fish
1. Types of Seafood 1. Prepare kitchen tools, equipment and  LM-Cookery 10 Written & Oral 1 hour
1.1. Shellfish ingredients.  Cookery CG Questions
1.2. Fin fish 2. Identify the varieties and types of fish an
1.3. Others seafood.
2. Varieties of Fish
2.1. Structure
2.2. Body shape
2.3. Market forms
2.4. Fat contents
2.5. Water source
2.6. Processed fish
2.7. Others
3. Market forms of fish and fish 1. Discuss the market forms, fish cuts,  LM-Cookery 10 Written & Oral 1 hour
products composition and nutritive value of fish and  Cookery CG Questions
4. Fish cuts seafood.
5. Composition and nutritive value of
fish
6. Processing Fish 1. Demonstrate the proper processing of  LM-Cookery 10 Demonstation 2 hours
6.1. Scaling fish.  Cookery CG /Performance,
6.2. Cutting of tails and fins 2. Students will have their return demo (by Written & Oral
6.3. Eviscerating pair). Questions, Rubrics
6.4. Cleansing using Performance
6.5. Canning Checklist
Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
Issued by: Page 22 of 33
for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
LO 2. Handle fish and seafood TLE_HECK9-12PC-IIf-15 Demonstation Week 6
2.1 handle seafood hygienically /Performance,
2.2 thaw frozen seafood correctly to ensure maximum quality and maintain Written & Oral
nutritional value Questions, Rubrics
using Performance
Checklist
7. Methods in thawing frozen 1. Identify the safety practices in handling  LM-Cookery 10 Demonstation 3 hours
ingredients seafood.  Cookery CG /Performance,
2. Discuss the methods of thawing frozen Written & Oral
ingredients. Questions, Rubrics
using Performance
Checklist
8. OHS Discuss OHS and its relevance to cooking  LM-Cookery 10 Written & Oral 1 hours
fish and seafood.  Cookery CG Questions

LO 3. Cook fish and shellfish TLE_HECK9-12PC-IIg-i- Demonstation Weeks 7,8 & 9

3.1 clean, cut, and fillet seafood 16 /Performance,
3.2 prepare ingredients according to a given recipe Written & Oral
3.3 demonstrate various methods of cooking fish and shellfish Questions, Rubrics
using Performance
Checklist
9. Principles of cooking fish and sea 1. Discuss the principles of cooking fish and  LM-Cookery 10 Written & Oral 1 hour
food dishes seafood dishes.  Cookery CG Questions

10. Dry-heat cookery 1. Prepare different recipes of fish and  LM-Cookery 10 Demonstation 11 hours
11. Moist-heat cookery seafood applying dry-heat and moist-heat  Cookery CG /Performance,
12. Variety of shellfish and fish dishes cooking methods.  Recipe Books Written & Oral
and/or Recipes Questions, Rubrics
from the Internet using Performance
Checklist
LO 4. Plate/Present fish and seafood TLE_HECK9-12PC-IIj-17 Demonstation Week 10
4.1 prepare and present fish and seafood dishes /Performance,
4.2 perform guidelines in serving fish and seafood dishes Written & Oral
Questions, Rubrics
Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
Issued by: Page 23 of 33
for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
 using Performance
Checklist
13. Presentation of fish and seafood 1. Present fish and seafood dishes following  LM-Cookery 10 Demonstation 4 hours
dishes plating, garnishing and the guidelines in  Cookery CG /Performance,
14. Plating serving fish and seafood dishes. Written & Oral
15. Garnishing 2. Products will be plated and presented and will Questions, Rubrics
16. Guidelines in serving fish and be rated in their Trainee’s Record Book. using Performance
seafood dishes Note: Student has to get a rating of 3(Good) or Checklist
4(Outstanding) to be able to proceed to the next
learning outcome or unit of competency. With a
rating of 1(Unsatisfactory) or 2(Acceptable), the
student has to do the task again.
LO 5. Store fish and seafood TLE_HECK9-12PC-IIj-18 Demonstation Week 10
5.1 ensure that trimmings, fish, and seafood are stored hygienically /Performance,
5.2 check date stamps and codes where applicable to ensure quality control Written & Oral
5.3 store seafood in accordance with FIFO operating procedures and standard Questions, Rubrics
storage requirements using Performance
Checklist
17. Factors in storing and handling 1. Discuss the factors in storing and handling  LM-Cookery 10 Written & Oral 1 hour
seafood seafood.  Cookery CG Questions

18. Storage requirements for fish 1. Explain the storage requirement fro fish.  LM-Cookery 10 Written & Oral 2 hours
 Cookery CG Questions

19. Minimization techniques in 1. Identify the minimization techniques in  LM-Cookery 10 Written & Oral 1 hour
relation to seafood relation to seafood.  Cookery CG Questions

LO 6. Evaluate the finished product TLE_HECK9-12PC-IIj-19 Demonstation Week 10

6.1 rate the finished products using rubrics /Performance,
Written & Oral
Questions, Rubrics
using Performance
Checklist
20. Evaluation of the finished 1. Evaluate finished products using rubrics.  LM-Cookery 10 Demonstation 4 hours

Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
Issued by: Page 24 of 33
for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
product  Cookery CG /Performance,
Written & Oral
Questions, Rubrics
using Performance
Checklist

QUARTER III (2nd Semester)

Lesson 5: Prepare Stocks, Sauces & Soups (SSS)

CONTENT ACTIVITIES REFERENCES ASSESSMENT TIME DURATION
LO 1. Prepare stocks for menu items TLE_HECK9-12SSS-IIIa- Demonstation Week 1
1.1 use ingredients and flavoring according to enterprise standards 20 /Performance,
1.2 produce variety of stocks according to enterprise standards Written & Oral
Questions, Rubrics
using Performance
Checklist
1. Principles of preparing stocks 1. Discuss the principles of preparing stocks.  LM-Cookery 10 Written and oral 1 hour
2. Classifications of stocks 2. Clasiffy stocks.  Cookery CG questions

3. Ingredients in preparing stocks 1. Identify the ingredients in preparing  LM-Cookery 10 Written and oral 1 hour
4. Types and uses of convenience stocks.  Cookery CG questions
products
5. Methods of preparing stocks 1. Prepare different kinds of stock following  LM-Cookery 10 Demonstation 2 hours
6. Suggested Projects: prescribed industry standards.  Cookery CG /Performance,
6.1. White stock Written & Oral
6.2. Brown stock Questions, Rubrics
using Performance
Checklist
LO 2. Prepare soups required for menu items TLE_HECK9-12SSS-IIIb- Demonstation Week 2
2.1 select and assemble correct ingredients in preparing soups, including stocks and 21 /Performance,
garnishes Written & Oral
2.2 prepare variety soup recipes according to enterprise standards Questions, Rubrics
2.3 present and evaluate soup recipes in accordance with the criteria using Performance
Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
Issued by: Page 25 of 33
for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
 Checklist
7. Classifications of soups 1. Classify soups.  LM-Cookery 10 Written & Oral 1 hour
8. Ingredients in preparing soups 2. Identify the ingredients in preparing  Cookery CG Questions
9. Techniques in presenting and soups.
evaluating soups 3. Discuss the techniques in presenting and
10. Suggested soup recipes evaluating soups
11. Garnishes for the presentation of 1. Prepare varieties of soup with proper  LM-Cookery 10 Demonstation 3 hours
soups garnishing.  Cookery CG /Performance,
12. Techniques in presenting and 2. Discuss the criteria in presenting and Written & Oral
evaluating soups evaluating soup recipes. Questions, Rubrics
13. Criteria in presenting and 3. Products will be plated and presented and will using Performance
evaluating soup recipes (e.g. right be rated in their Trainee’s Record Book. Checklist
flavor, color, temperature, service Note: Student has to get a rating of 3(Good) or
4(Outstanding) to be able to proceed to the next
ware, and suitable garnishes and
learning outcome or unit of competency. With a
accompaniments) rating of 1(Unsatisfactory) or 2(Acceptable), the
student has to do the task again.
LO 3. Prepare sauces required for menu items TLE_HECK9-12SSS-IIIc- Demonstation Week 3
3.1 classify various types of sauces and their corresponding 22 /Performance,
3.2 prepare a variety of hot and cold sauces based on the required menu items Written & Oral
3.3 identify the types of thickening agents and convenience products used in Questions, Rubrics
preparing sauces using Performance
3.4 use thickening agents and convenience products appropriately Checklist
3.5 evaluate sauces for flavor, color, and consistency
3.6 identify and deal with problems in the preparation of sauces
15. Classification of Sauces 1. Identify the kinds of sauces and state its  LM-Cookery 10 Written & Oral 1 hour
16. Ingredients in preparing sauces characteristics.  Cookery CG Questions
17. Methods of preparing sauces 2. List down the ingredients used in
preparing sauces.
3. Discuss the methods of preparing sauces.
18. Types of thickening agents and 1. Identify the types of thickening agents and  LM-Cookery 10 Written & Oral 1 hour
convenience products used in convenience products used in preparing  Cookery CG Questions
preparing sauces sauces.
19. Role of thickening agents and 2. Explain the role of thickening agents and

Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
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for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
convenience products in the convenience products in preparing sauces.
preparation of sauces 3. Present the criteria for evaluating sauces.
20. Criteria for evaluating sauces 4. List down the common problems in the
21. Common problem in the preparation of causes and identify its
preparation of sauces remedies.
22. Suggested project: 1. Prepare different kinds of sauces following  LM-Cookery 10 Demonstation 2 hours
Various type of sauces prescribed industry standards. 2.  Cookery CG /Performance,
Products will be plated and presented and will be  Recipes Books Written & Oral
rated in their Trainee’s Record Book. and/or Recipes Questions, Rubrics
Note: Student has to get a rating of 3(Good) or using Performance
from the Internet
4(Outstanding) to be able to proceed to the next Checklist
learning outcome or unit of competency. With a
rating of 1(Unsatisfactory) or 2(Acceptable), the
student has to do the task again.
LO 4. Store and reconstitute stocks, sauces, and soups TLE_HECK9-12SSS-IIId- Demonstation Week 4
4.1 maintain optimum quality and freshness of stocks, sauces, and soups 23 /Performance,
4.2 reconstitute stocks, sauces, and soups Written & Oral
Questions, Rubrics
using Performance
Checklist
23. Methods of storing and 1. Perform the methods of storing and  LM-Cookery 10 Demonstation 4 hour
reheating stocks, sauces, and soups reheating stocks, sauces and soups.  Cookery CG /Performance,
24. OHS 2. Discuss OHS and its relevance to preparing Written & Oral
stocks, sauces and soups. Questions, Rubrics
using Performance
Checklist
LO 5. Evaluate the finished product TLE_HECK9-12SSS-IIId- Demonstation Week 4
5.1 rate the finished products using rubrics 24 /Performance,
Written & Oral
Questions, Rubrics
using Performance
Checklist
25. Evaluation of the finished 1. Products will be plated and presented and will  LM-Cookery 10 Demonstation 4 hours
product using rubrics be rated in their Trainee’s Record Book.  Cookery CG /Performance,
Note: Student has to get a rating of 3(Good) or Written & Oral
Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
Issued by: Page 27 of 33
for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
 4(Outstanding) to be able to proceed to the next Questions, Rubrics
learning outcome or unit of competency. With a using Performance
rating of 1(Unsatisfactory) or 2(Acceptable), the Checklist
student has to do the task again.

Lesson 6: Prepare Poultry & Game Dishes (PGD)

CONTENT ACTIVITIES REFERENCES ASSESSMENT TIME DURATION
LO 1. Performs mise en place TLE_HECK9-12PGD-IIIe- Demonstation Week 5
1.1. prepare the tools, equipment, and ingredients based on standards 25 /Performance,
1.2. identify the market forms of poultry Written & Oral
1.3. determine poultry cuts in accordance with prescribed dish Questions, Rubrics
using Performance
Checklist
1. Preparation of poultry for cooking 1. Perform slaughtering of poultry following  LM-Cookery 10 Written and oral 4 hours
1.1. Slaughter and bleeding required standards. (by pair)  Cookery CG questions
1.2. Scalding 2. Discuss the market forms of poultry and
1.3. Defeathering identify their chaacteristics.
1.4. Evisceration 3. Perform poutry cuts. (by pair)
1.5. Deboning
2. Market forms of poultry
3. Poultry cuts
LO 2. Cook poultry and game bird dishes TLE_HECK9-12PGD-IIIf- Demonstation Weeks 6,7 & 8
2.1 prepare poultry and game birds hygienically to minimize risk of food spoilage and h-26 /Performance,
cross- contamination Written & Oral
2.2 cook various poultry and game bird dishes appropriately Questions, Rubrics
using Performance
Checklist
4. Types and causes of food spoilage 1. Identify the types and discuss the causes  LM-Cookery 10 Written and oral 30 minutes
and cross- contamination of spoilage and food-contamination.  Cookery CG questions

5. Methods of cooking poultry and 1. Cook poultry dishes applying dry-heat and  LM-Cookery 10 Demonstation 11 hours
game birds moist-heat cookery methods in accordance  Cookery CG /Performance,
5.1. Dry-heat cookery with prescribed industry standards.  Recipe Books Written & Oral
Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
Issued by: Page 28 of 33
for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
5.2. Moist-heat cookery and/or Recipes Questions, Rubrics
from the Internet using Performance
Checklist
6. Nutritional value of poultry and 1. Explain the nutritional value of poultry and  LM-Cookery 10 Written & Oral 30 minutes
game bird dishes game bird dishes.  Cookery CG Questions

LO 3. Plate/present poultry and game bird dishes TLE_HECK9-12PGD-IIIi- Demonstation Week 9

3.1 identify the type of service ware to be utilized in serving poultry and game-bird 27 /Performance,
dishes Written & Oral
3.2 present plated poultry and game-bird dishes with appropriate sauces, garnishes, Questions, Rubrics
and accompaniments using Performance
Checklist
7. Factors in presenting/plating 1. Present poultry and game-bird dishes  LM-Cookery 10 Demonstation 4 hours
poultry and game-bird dishes considering the following; type of service  Cookery CG /Performance,
8. Types of service ware wear, plating, garnishin, appropriate sauce Written & Oral
9. Plating and accompaniments. Questions, Rubrics
10. Garnishing 2. Products will be plated and presented and will using Performance
11. Sauces be rated in their Trainee’s Record Book. Checklist
Note: Student has to get a rating of 3(Good) or
12. Accompaniment
4(Outstanding) to be able to proceed to the next
learning outcome or unit of competency. With a
rating of 1(Unsatisfactory) or 2(Acceptable), the
student has to do the task again.
LO 4. Store poultry and game bird TLE_HECK9-12PGD-IIIj- Demonstation Week 10
4.1 store and maintain poultry and game bird according to standards 28 /Performance,
Written & Oral
Questions, Rubrics
using Performance
Checklist
13. Techniques in storing poultry and 1. Discuss the techniques in storing poultry  LM-Cookery 10 Demonstation 2 hours
game bird and game bird.  Cookery CG /Performance,
2. Perform the techniques in storing poultry Written & Oral
and game bird. Questions, Rubrics
using Performance
Checklist
Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
Issued by: Page 29 of 33
for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
LO 5. Evaluate the finished product TLE_HECK9-12PGD-IIIj- Demonstation Week 10
5.1 rate the finished products using rubrics 29 /Performance,
Written & Oral
Questions, Rubrics
using Performance
Checklist
4. Evaluation of the finished product 1. Evaluate finished products in accordance  LM-Cookery 10 Demonstation 2 hours
using rubrics with prescribed standards.  Cookery CG /Performance,
Written & Oral
Questions, Rubrics
using Performance
Checklist

QUARTER IV (2nd Semester)

Lesson 5: Prepare & Cook Meat (PCM)

CONTENT ACTIVITIES REFERENCES ASSESSMENT TIME DURATION
LO 1. Perform mise en place TLE_HECK9-12PCM-IVa- Demonstation Week 1
1.1. prepare the tools, equipment, ingredients, and other supplies based on the 30 /Performance,
given recipe Written & Oral
1.2. prepare the tools, equipment, ingredients, and other supplies based on the Questions, Rubrics
given recipe using Performance
Checklist
1. Principles in meat preparation 1. Explain the principles in meat preparation.  LM-Cookery 10 Written and oral 30 minutes
 Cookery CG questions
2. Market forms of meat 1. Identify the market forms of meat.  LM-Cookery 10 Written and oral 1 hour
3. Different kinds of meat 2. Identify the different kinds of meat and  Cookery CG questions
3.1. Beef their charcteristics.
3.2. Pork
3.3. Carabeef
3.4. Others
4. Different types of meat cuts Discuss the different types of meat uts and  LM-Cookery 10 Written and oral 1 hour
their characteristics.  Cookery CG questions
Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
Issued by: Page 30 of 33
for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
5. Tools, utensils, and equipment for 1. Identify the tools, utensils and equipment  LM-Cookery 10 Written and oral 1 hour
meat preparation for meat preparation ang cooking.  Cookery CG questions
6. Techniques in meat tenderizing 1. Explain the techniques in meat  LM-Cookery 10 Written and oral 30 minutes
tenderizing.  Cookery CG questions
LO 2. Cook meat cuts TLE_HECK9-12PCM-IVb- Demonstation Weeks 2,3,4,5,6 & 7
2.1 identify the market forms and cuts of meat g-31 /Performance,
2.2 prepare meat cuts according to the given recipe Written & Oral
2.3 prepare and use suitable marinades for a variety of meat cuts Questions, Rubrics
2.4 identify appropriate cooking methods for meat cuts using Performance
2.5 apply the different techniques in meat preparation Checklist
2.6 cook meat-cut dishes according to the given recipe
7. Variety of meat dishes Identify varieties of meat dishes.  LM-Cookery 10 Written & Oral 1 hour
 Cookery CG Questions
8. Methods of cooking meat 1. Discuss the method of cooking meat.  LM-Cookery 10 Demonstation 17 hours
8.1. Dry-heat cooking 2. Cook and present meat dishes using dry-  Cookery CG /Performance,
8.2. Moist-heat cooking heat and moist-heat methods of cooking.  Recipe Books Written & Oral
and/or Recipes Questions, Rubrics
from the Internet using Performance
Checklist
9. Cooking specialty cuts 1. Cook and present specialty cuts of meat  LM-Cookery 10 Demonstation 3 hours
following prescribed industry standards.  Cookery CG /Performance,
 Recipe Books Written & Oral
and/or Recipes Questions, Rubrics
from the Internet using Performance
Checklist
10. Cooking frozen meat 1. Cook frozen meat following prescribed  LM-Cookery 10 Demonstation 2 hours
industry standards.  Cookery CG /Performance,
Written & Oral
Questions, Rubrics
using Performance
Checklist
11. Types of marinades 1. Differentiate the types of marinades.  LM-Cookery 10 Written & Oral 1 hour
 Cookery CG Questions

Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
Issued by: Page 31 of 33
for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
  Recipe Books
and/or Recipes
from the Internet

LO3. Present meat dishes TLE_HECK9-12PCM-IVh- Demonstation Week 8

3.1 present meat dishes aesthetically, based on classical and cultural standards 32 /Performance,
3.2 select suitable plate according to standard in serving meat dishes Written & Oral
3.3 present meat dishes hygienically and sequentially within the required timeframe Questions, Rubrics
using Performance
Checklist
12. Methods of presenting meat 1. Demostrate the methods of presenting  LM-Cookery 10 Demonstation 4 hours
dishes meat dishes following plating, garnishing  Cookery CG /Performance,
13. Plating and portion control in accordance with Written & Oral
14. Garnishing prescribed industry standards. Questions, Rubrics
15. Portion control for cooked meat using Performance
Checklist
LO4. Store meat TLE_HECK9-12PCM-IVi- Demonstation Week 9
4.1 utilize quality trimmings and leftovers in storing meat 33 /Performance,
4.2 store fresh and cryovac-packed meat according to health regulations Written & Oral
4.3 use required containers and store meat in proper temperature to maintain Questions, Rubrics
quality and freshness using Performance
4.4 store meat in accordance with FIFO operating procedures and meat storage Checklist
requirements
16. Techniques in storing meat 1. Discuss the techniques in storing meat.  LM-Cookery 10 Demonstation 4 hours
16.1. Types of containers 2. Identify types of containers used in storing  Cookery CG /Performance,
16.2. Temperature meat. Written & Oral
16.3. FIFO requirements 3. Identify the proper temperature in storing Questions, Rubrics
meats. using Performance
4. Discuss FIFO requirements. Checklist
5. Perform storing of meat according to
prescribed industry standards.
LO5. Evaluate the finished product TLE_HECK9-12PCM-IVj- Demonstation Week 10
5.1 rate the finished products using rubrics 34 /Performance,
Written & Oral
Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
Issued by: Page 32 of 33
for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No:
 Questions, Rubrics
using Performance
Checklist
17. Evaluation of the finished 1. Products will be plated and presented and will  LM-Cookery 10 Demonstation 4 hours
product using rubrics be rated in their Trainee’s Record Book.  Cookery CG /Performance,
Note: Student has to get a rating of 3(Good) or Written & Oral
4(Outstanding) to be able to proceed to the next Questions, Rubrics
learning outcome or unit of competency. With a
using Performance
rating of 1(Unsatisfactory) or 2(Acceptable), the
student has to do the task again.
Checklist
TOTAL NUMBER OF HOURS 160 Hours

Document No.
Date Developed:
SIMPLIFIED SYLLABUS June 1, 2016
Issued by: Page 33 of 33
for COOKERY NC II
Developed by:
FROILAN SHYR P. AROCO
Revision No: