This document outlines the enhanced most essential learning competencies for Technology and Livelihood Education 10 at Davao Chong Hua High School for the 2022-2023 school year. It includes competencies in Cookery, Fashion Accessories, and Origami. In Cookery, students will learn skills like food preparation, cooking methods, safety and sanitation. In Fashion Accessories, they will learn the history and techniques for making accessories. Students will also learn the history of Origami and how to design, create, and package original origami projects. The document provides detailed objectives for each competency to be assessed over the school year.
This document outlines the enhanced most essential learning competencies for Technology and Livelihood Education 10 at Davao Chong Hua High School for the 2022-2023 school year. It includes competencies in Cookery, Fashion Accessories, and Origami. In Cookery, students will learn skills like food preparation, cooking methods, safety and sanitation. In Fashion Accessories, they will learn the history and techniques for making accessories. Students will also learn the history of Origami and how to design, create, and package original origami projects. The document provides detailed objectives for each competency to be assessed over the school year.
This document outlines the enhanced most essential learning competencies for Technology and Livelihood Education 10 at Davao Chong Hua High School for the 2022-2023 school year. It includes competencies in Cookery, Fashion Accessories, and Origami. In Cookery, students will learn skills like food preparation, cooking methods, safety and sanitation. In Fashion Accessories, they will learn the history and techniques for making accessories. Students will also learn the history of Origami and how to design, create, and package original origami projects. The document provides detailed objectives for each competency to be assessed over the school year.
This document outlines the enhanced most essential learning competencies for Technology and Livelihood Education 10 at Davao Chong Hua High School for the 2022-2023 school year. It includes competencies in Cookery, Fashion Accessories, and Origami. In Cookery, students will learn skills like food preparation, cooking methods, safety and sanitation. In Fashion Accessories, they will learn the history and techniques for making accessories. Students will also learn the history of Origami and how to design, create, and package original origami projects. The document provides detailed objectives for each competency to be assessed over the school year.
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納 卯 中 華 中 學
DAVAO CHONG HUA HIGH SCHOOL
(formerly Davao Central High School) JUNIOR HIGH SCHOOL DEPARTMENT Sta. Ana Ave. cor. J. P. Laurel Ave., Davao City Tel. Nos.: 227-4254; 227-2051; 222-0702; Fax No.: 221-2031
ENHANCED MOST ESSENTIAL LEARNING COMPETENCIES
TECHNOLOGY AND LIVELIHOOD EDUCATION 10 S.Y. 2022-2023
EMELC 1ST 2ND 3RD 4TH
GRADING GRADING GRADING GRADING
COOKERY Introduction to Cookery 1. Explain basic concepts in cookery 2. Discuss the relevance of the course 3. Explore opportunities for cookery as a career Entrepreneurs 1. Identify the different roles of an entrepreneur. 2. Assess one’s PECs: characteristics, lifestyle, skills and traits. 3. Compare one’s PECs with those of an entrepreneur. Environment and Market 1. Generate a business idea based on the SWOT analysis. Interpret Kitchen Layout 1. Read and Interpret architectural Kitchen Symbols and Layout according to specifications in the blueprint 2. Determine the parts and functions of a kitchen layout 3. Sketch own kitchen layout Cleaning and Maintaining Kitchen Tools, Equipment and Premises 1. Recognize kitchen tools and equipment to be cleaned and sanitized. 2. Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment. 3. Clean and sanitize kitchen tols in accordance with prescribed standards. 4. Store cleaned kitchen tools and equipment safely in the designated space. Practice Occupational Health and Safety Procedures 1. Recognize the importance of OHSP 2. Determine the types of hazards and risks the workplace 3. Follow consistently OHS procedure for controlling hazards/risks 4. Use Personal Protective Equipment (PPE) in accordance with OHS 5. Maintain OHSP awareness Perform Mensuration and Calculations 1. Give the abbreviations and equivalents of measurements 2. Measure ingredients according to recipe requirement 3. Convert systems of measurement according to recipe requirement 4. Perform substitution of ingredients 5. Discuss principles of costing 6. Compute cost of production Prepare Egg Dishes 1. identify an egg’s components and its nutritive value identify and 納 卯 中 華 中 學 DAVAO CHONG HUA HIGH SCHOOL (formerly Davao Central High School) JUNIOR HIGH SCHOOL DEPARTMENT Sta. Ana Ave. cor. J. P. Laurel Ave., Davao City Tel. Nos.: 227-4254; 227-2051; 222-0702; Fax No.: 221-2031
prepare ingredients according to standard recipes
2. identify the market forms of eggs 3. explain the uses of eggs in culinary arts cook egg dishes in accordance with the prescribed salad 4. select suitable plates according to standards present egg dishes hygienically and attractively using suitable garnishing and side dishes sequentially within the required time frame Prepare Cereals and Starch Dishes 1. Identify and differentiate cereals and starch dishes 2. identify the ingredients in the preparation of various types of starch and cereal dishes 3. present starch dishes with suitable plating and garnishing according to standards Prepare Vegetables Dishes 1. identify market forms of vegetables 2. prepare ingredients according to a given recipe, required form, and timeframe thaw frozen ingredients and wash raw vegetables following standard procedures 3. select various kinds of vegetables according to a given menu 4. cook variety of vegetable dishes following appropriate cooking methods to preserve optimum quality and nutrition 5. prepare suitable sauces and accompaniment in serving vegetable dishes 6. present vegetable recipes with appropriate sauces and accompaniments Prepare and Cook Sea Food Dishes 1. identify types, varieties, market forms, nutritive value, and composition of fish and seafood 2. prepare the kitchen tools, equipment, and ingredients based on required standards 3. assemble ingredients according to recipes, recipe card, or enterprise standard 4. demonstrate various methods of cooking fish and shellfish 5. prepare and present fish and seafood dishes 6. perform guidelines in serving fish and seafood dishes 7. ensure that trimmings, fish, and seafood are stored hygienically 8. check date stamps and codes where applicable to ensure quality control 9. store seafood in accordance with FIFO operating procedures and standard storage requirements 10. rate the finished products using rubrics Prepare Stocks for Menu Items 1. Define stock in cooking 2. use ingredients and flavoring according to enterprise standards 納 卯 中 華 中 學 DAVAO CHONG HUA HIGH SCHOOL (formerly Davao Central High School) JUNIOR HIGH SCHOOL DEPARTMENT Sta. Ana Ave. cor. J. P. Laurel Ave., Davao City Tel. Nos.: 227-4254; 227-2051; 222-0702; Fax No.: 221-2031
3. produce variety of stocks according to enterprise standards
Prepare Soups required for Menu Items 1. Identify the different type of soup 2. select and assemble correct ingredients in preparing soups, including stocks and garnishes 3. prepare variety soup recipes according to enterprise standards 4. present and evaluate soup recipes in accordance with the criteria Prepare Sauces required for Menu Items 1. classify various types of sauces and their corresponding 2. prepare a variety of hot and cold sauces based on the required menu items 3. identify the types of thickening agents and convenience products used in preparing sauces 4. use thickening agents and convenience products appropriately 5. evaluate sauces for flavor, color, and consistency Prepare Poultry and Game Bird Dishes 1. identify the market forms of poultry determine poultry cuts in accordance with prescribed dish 2. prepare poultry and game birds hygienically to minimize risk of food spoilage and cross- contamination 3. cook various poultry and game bird dishes appropriately 4. identify the type of service ware to be utilized in serving poultry and game-bird dishes present plated poultry and game-bird dishes with appropriate sauces, garnishes, and accompaniments Cook Meat Cuts 1. identify the market forms and cuts of meat 2. prepare meat cuts according to the given recipe 3. prepare and use suitable marinades for a variety of meat cuts 4. identify appropriate cooking methods for meat cuts 5. apply the different techniques in meat preparation cook meat-cut dishes according to the given recipe 6. present meat dishes aesthetically, based on classical and cultural standards 7. select suitable plate according to standard in serving meat dishes 8. present meat dishes hygienically and sequentially within the required timeframe FASHION ACCESSORIES History 1. Trace the history & development of fashion accessory production Tools and Equipment in Making fashion accessories 1. Identify materials tools and equipment in making fashion accessories. 2. Discuss the functions and uses of each materials, tools and equipment 納 卯 中 華 中 學 DAVAO CHONG HUA HIGH SCHOOL (formerly Davao Central High School) JUNIOR HIGH SCHOOL DEPARTMENT Sta. Ana Ave. cor. J. P. Laurel Ave., Davao City Tel. Nos.: 227-4254; 227-2051; 222-0702; Fax No.: 221-2031
3. Demonstrate techniques and procedures in using the tools in
making fashion accessory Fashion Accessory 1. Compute production cost 2. Purchase fashion accessory materials 3. Discuss different methods, techniques and procedures in making Fashion Accessory projects/products 4. Discuss the different characteristics of a quality fashion accessory projects / products 5. Apply elements of arts and principles of design in fashion accessory projects / products 6. Select quality supply and materials for fashion Accessory 7. Select appropriate quality packaging materials for fashion accessory 8. Apply creativity in packaging Origami 1. Discuss history and development of Origami 2. Discuss the design to be made 3. Sketch the design 4. Identify materials suited for making a origami 5. Create origami project. 6. Demonstrate methods / procedures in making origami projects / products 7. Produce products (vases frames) 8. Discuss the different characteristics of a quality origami projects / products 9. Apply elements of arts and principles of design in producing origami projects / products 10. Select quality supply and materials for origami 11. Select appropriate quality packaging material for fashion accessory 12. Apply creativity in packaging Prepared by:
Approved by:
Cheryl Jean D. Coritico
Teacher Anna Rheza V. Aposaga Principal, English Division Checked/Reviewed by:
