NOTRE DAME OF TRECE MARTIREZ, INC.

Don Bosco Executive Village, Trece Martires Cavite

“The School that Builds Character”
SY: 2020-2021
3rd Quarter Weekly Learning Plan Subject: Cookery NC II

No. of
Lesson Objectives Duration Assessment Coverage Remarks
items
Lesson 4 – Preparing
Vegetable Dishes.
Introduction to
 Determine the types and Type and
Vegetable Activities Vegie
characteristics of vegetables; Characteristics of
 Type and Week 1 Good 20
 Identify the qualities of vegetables
Characteristics of
vegetables;
vegetables
 Quality of vegetables
Page 1-14
Lesson 4 – Preparing
Vegetable Dishes.
Preparing Vegetable for
 Cook variety of vegetable
Cooking
dishes following
 Preparing fresh appropriate cooking
vegetables for methods to preserve
Weeks 2 Activities Fact or
Cooking. opti mum quality and Preparing fresh 10
Fake
 Handling and nutriti on. vegetables for Cooking.
preparing process
vegetables.
Page 15-43
 NOTRE DAME OF TRECE MARTIREZ, INC.
Don Bosco Executive Village, Trece Martires Cavite
“The School that Builds Character”
SY: 2020-2021
3rd Quarter Weekly Learning Plan Subject: Cookery NC II

No. of
Lesson Objectives Duration Assessment Coverage Remarks
items
Lesson 4 – Preparing
Vegetable Dishes.
Plating and Cooking
Vegetables  Boiling and
 Boiling and Steaming Steaming
Vegetables. Vegetables.
 Sauteing Vegetables  Cook variety of vegetable dishes  Sauteing
 Braising and Stewing following appropriate cooking Vegetables
Vegetables methods to preserve optimum  Braising and
 Grilling and Broiling quality and nutrition. Stewing Vegetables
Activities Line of 10
Vegetables  Grilling and Broiling
Week 3 Work
 Frying Vegetables  Performing Procedure for Vegetables
 Cooking Large controlling changes in the  Frying Vegetables
Quantities of quality of vegetables.  Cooking Large
Vegetables Quantities of
 Checking Vegetables Vegetables
for Doneness
 Guidelines for Plating
Vegetable Dishes.
Page 47-52
Lesson 4 – Preparing  Determine the types and Week 4-5
Vegetable Dishes. characteristics of vegetables; Cooking Lesson 4
Page 53-65  Identify the qualities of Demonstration  Introduction to 100
vegetables; (PT) Vegetable
 Cook variety of vegetable dishes
 following appropriate cooking
 Preparing
methods to preserve optimum
Vegetable dishes
quality and nutrition; and
Unit Test  Plating and 20
 Performing Procedure for
Cooking
controlling changes in the
Vegetables
quality of vegetables.
Lesson 5 – Preparing
Seafood Dishes. Introduction to Fish
Introduction to Fish  Types of fish.
 Types of fish.  Common Varieties
 Common Varieties of  Identify the different parts of of fish.
fish.
a fish; Introduction to
 Determine the types of fish; Activity Fish and
Introduction to Shellfish Week 6 Shellfish 36
and Shellfish Market
 Types and  Types and
 Identify the types of shellfish.
Characteristics of Characteristics of
shellfish. shellfish.
 Common Varieties of  Common Varieties
shellfish. of shellfish.

Lesson 5 – Preparing  Types of fish.

Seafood Dishes.  Identify the different parts of  Common Varieties
a fish; of fish.
 Determine the types of fish;  Types and
Week7 Unit Test 20
and Characteristics of
 Identify the types of shellfish. shellfish.
 Common Varieties
of shellfish.
Completion Week  Complete and comply all
 Lesson 4
missing activities, quizzes and Week 8 Completion Week -
 Lesson 5
PT’s

NOTRE DAME OF TRECE MARTIREZ, INC.

Don Bosco Executive Village, Trece Martires Cavite
 “The School that Builds Character”
SY: 2020-2021
4th Quarter Weekly Learning Plan Subject: Cookery NC II

No. of
Lesson Objective Duration Assessment Coverage Remarks
items
Lesson 6 – Seafood
Fabrication.
Handling Seafood Safely  Checking seafood
 Checking seafood
 Perform and observe quality
Activity Danger
measures for the safe
quality Week 1 Zone  Freezing and 16
handling of seafood;
 Freezing and Storing Storing Seafood
Seafood  Thawing Seafood
 Thawing Seafood.
Page 69-74
Lesson 6 – Seafood  Perform and observe Week 2 Activity What’s the  Scaling and Gutting 26
Fabrication. measures for the safe Cut a Fish
Preparing Fish for handling of seafood  Filleting a Fish
Cooking  Cutting portions of
 Scaling and Gutting a  Demonstrate proper Fish
Fish procedures for preparing fish  Cleaning and
 Filleting a Fish and shellfish for cooking. deveining shrimps
 Cutting portions of and prawn
Fish  Getting crabmeat
Preparing Shellfish for  Cleaning oyster,
Cooking mussels and clams.
 Cleaning and
deveining shrimps
and prawn
 Getting crabmeat
 Cleaning oyster,
mussels and clams.
Page 75-85
Lesson 6 – Seafood
Fabrication.
Cooking Seafood Dishes
 Roasting and Baking
Seafood
 Broiling and Grilling
Seafood
 Sauteing and Searing  Perform and observe
Seafood measures for the safe
handling of seafood;  Checking seafood
 Frying Seafood
for doneness
 Braising and Stewing
 Demonstrate proper  Guidelines for
Seafood
procedures for preparing fish Week 3 Activity Is it Done? Plating Seafood 10
 Streaming and
and shellfish for cooking; and Common
Poaching Seafood
accompaniments
Plating Seafood Dishes  Use different cooking for seafood dishes.
 Checking seafood for methods in preparing
doneness seafood dishes.
 Guidelines for Plating
Seafood
 Common
accompaniments for
seafood dishes.

Lesson 6 – Seafood  Perform and observe Week 4-5 Lesson 6

Fabrication. measures for the safe Cooking  Preparing Fish
handling of seafood; Demonstration for Cooking 100
(PT)  Preparing
 Demonstrate proper Shellfish for
procedures for preparing fish Cooking
and shellfish for cooking; and Unit Test  Cooking 20
Seafood
 Dishes
 Use different cooking  Plating
methods in preparing Seafood
seafood dishes. Dishes