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    WHLP-Cookery 10 - 2nd Quarter

    Uploaded by

    Erlyn Grace Dinglasa
    The weekly home learning plan outlines the schedule and tasks for a Cookery 10 course over 8 weeks. Each week focuses on a different learning area and competencies within cookery, including preparing vegetables, cooking vegetable dishes, presenting dishes, storing vegetables, and preparing seafood dishes. For each topic, students are assigned background readings and learning activities to complete independently at home through distance learning. The plan aims to help students develop skills in mise en place, selecting, cooking and presenting ingredients according to required standards through self-paced study.

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    WHLP-Cookery 10 - 2nd Quarter

    Uploaded by

    Erlyn Grace Dinglasa
    66 views4 pages
    The weekly home learning plan outlines the schedule and tasks for a Cookery 10 course over 8 weeks. Each week focuses on a different learning area and competencies within cookery, including preparing vegetables, cooking vegetable dishes, presenting dishes, storing vegetables, and preparing seafood dishes. For each topic, students are assigned background readings and learning activities to complete independently at home through distance learning. The plan aims to help students develop skills in mise en place, selecting, cooking and presenting ingredients according to required standards through self-paced study.

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    DLL

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    WHLP-Cookery 10 - 2nd quarter

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    The weekly home learning plan outlines the schedule and tasks for a Cookery 10 course over 8 weeks. Each week focuses on a different learning area and competencies within cookery, including preparing vegetables, cooking vegetable dishes, presenting dishes, storing vegetables, and preparing seafood dishes. For each topic, students are assigned background readings and learning activities to complete independently at home through distance learning. The plan aims to help students develop skills in mise en place, selecting, cooking and presenting ingredients according to required standards through self-paced study.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    66 views4 pages

    WHLP-Cookery 10 - 2nd Quarter

    Uploaded by

    Erlyn Grace Dinglasa
    The weekly home learning plan outlines the schedule and tasks for a Cookery 10 course over 8 weeks. Each week focuses on a different learning area and competencies within cookery, including preparing vegetables, cooking vegetable dishes, presenting dishes, storing vegetables, and preparing seafood dishes. For each topic, students are assigned background readings and learning activities to complete independently at home through distance learning. The plan aims to help students develop skills in mise en place, selecting, cooking and presenting ingredients according to required standards through self-paced study.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    Weekly Home Learning Plan

    Weekly Home Learning Plan for TLE 10 (COOKERY)


    Second Quarter
    Day & Learning MOST ESSENTIAL LEARNING Learning Tasks Mode of Delivery
    Time Area COMPETENCIES
    January 4-8 2021 (Week 1)

    9:30 – Cookery 10 Perform Mise en Place 1. Study the Background Information for Learners of LAS
    11:30 Prepare ingredients according to given recipe, Number 1: Principles in Preparing vegetables
    required form, and time frame. Thaw frozen LAS Number 2: Characteristics of Quality Vegetables
    vegetables and was raw vegetables following 2. Answer the Learning Activity 1-4 of LAS Number 1
    1:00 – standard procedures 3. Answer the Learning Activity 1-4 of LAS Number 2
    3:00pm

    January 11-15, 2021 (Week 2)

    9:30 – Cookery 10 Perform Mise en Place 1. Study the Background Information for Learners of LAS
    11:30 Prepare ingredients according to given recipe, Number 3: Thawing Vegetables
    required form, and time frame. Thaw frozen LAS Number 4: Washing raw vegetables following standard
    1:00 – vegetables and was raw vegetables following Procedures
    3:00pm standard procedures 2. Answer the Learning Activity 1-4 of LAS Number 3
    3. Answer the Learning Activity 1-4 of LAS Number 4

    1. Study the Background Information for Learners of LAS


    Number 5: Market Forms of Vegetables
    LAS Number 6: Factors to consider in the selection of
    vegetables for culinary
    2. Answer the Learning Activity 1-4 of LAS Number 5
    3. Answer the Learning Activity 1-4 of LAS Number 6
    January 18-22, 2021 (Week 3)

    9:30 – Cookery 10 Prepare Vegetable Dishes 1. Study the Background Information for Learners of LAS
    11:30 1. Identify market forms of vegetable Number 5: Market Forms of Vegetables
    1:00 – 2. Select various kinds of vegetables according LAS Number 6: Factors to consider in the selection of
    3:00pm to the given menu. vegetables for culinary
    2. Answer the Learning Activity 1-4 of LAS Number 5
    3. Answer the Learning Activity 1-4 of LAS Number 6

    January 25-29 (Week 4)

    9:30 – Cookery 10 Prepare Vegetable Dishes 1. Study the Background Information for Learners of LAS
    11:30 3. Cook variety of vegetable dishes following Number 7: Method of Cooking Vegetable Dishes
    1:00 – appropriate cooking methods to preserve 2. Answer the Learning Activity 1-4 of LAS Number 7
    3:00 pm optimum quality and nutrition

    February 1-5 (Week 5)

    9:30 – Cookery 10 Prepare Vegetable Dishes 1. Study the Background Information for Learners of LAS
    11:30 4. Cook variety of vegetable dishes following Number 8: Preparation of Sauces and Accompaniment for
    appropriate cooking methods to preserve Serving Vegetable Dishes
    1:00 - optimum quality and nutrition 2. Answer the Learning Activity 1-4 of LAS Number 8
    3:00 pm 5. Prepare suitable sauces and accompaniment in
    serving vegetable dishes

    February 8-12 (Week 6)

    9:30- Cookery 10 Present Vegetable dishes 1. Study the Background Information for Learners of LAS
    11:30 1. Present vegetable recipe with appropriate sauces Number 9 – Presentation of Prepared Vegetable
    1:00-3:00 and accompaniments Dishes
    LAS Number 10 – Factors to consider in Plating
    Vegetable Dishes
    2. Answer the Learning Activity 1-4 of LAS Number 9
    3. Answer the Learning Activity 1-4 of LAS Number 10

    February 15-19 (Week 7)

    9:30- Cookery Store Vegetables 1. Study the Background Information for Learners of
    11:30 10 1. Store vegetable based on the prescribed LAS Number 11 - Techniques in Storing Vegetables
    location and temperature LAS Number 12 - First In , First Out ( FIFO ), Safety and
    2. Demonstrate vegetable storage in accordance Hygienic Practices in the Laboratory Kitchen,
    Maintaining Optimum Freshness
    with FIFO, Operating Procedures and Follow
    LAS Number 13 - Evaluation of Finished Product
    standard safety and hygiene Using Rubrics
    2. Answer the Learning Activity 1-2 of LAS Number 11
    Evaluate the Finished Products 3. Answer the Learning Activity 1-2 of LAS Number 12
    1. Rate the finished products using rubrics 4. Answer the Learning Activity 1-2 of LAS Number 13

    February 22-26 (Week 8)

    9:30 – Prepare and Cook Seafood Dishes 1. Study the Background Information for Learners of
    11:30 Perform Mise en Place LAS Number 14 - Preparing and Cooking
    1. Prepare the kitchen tools, equipment and Seafood Dishes
    1:00 – ingredients based on required standards. 2. Answer and Perform the Learning Activity 1-3 of
    LAS Number 14
    3:00 pm 2. Identify types, varieties, market forms,
    nutritive value and composition of fish and
    seafood
    3. Assemble ingredients according to recipe
    cards or enterprise standard.
    4. Identify steps in processing fish.

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