LA CONCEPCION COLLEGE, INC.

Francisco Homes and Kaypian Rd., City of San Jose del Monte, Bulacan

Telephone No.: (044) 769-0686

Website: www.laconcepcioncollege.com

COURSE OUTLINE

S.Y 2018 -2019

GRADE: GRADE 10 St. Marry the Queen

TITLE: COOKERY 10

TIME: 60 MINS / DAY ( 4 HOURS A WEEK )

LEVEL: JUNIOR HIGH SCHOOL

Course Description:

Grade 10 students who will take Cookery courses in Technological and Livelihood Education (TLE) - Home Economics should have successfully completed the
competencies in grade 9. The students of this course are expected to have the characteristics like inclining cooking and other cooking related activities, can communicate
both oral and written, physical and mentally fit, with good moral character. Students demonstrate understanding of the concepts and the theories in cookery lesson

Course Outcomes:

 Develop their knowledge and skills in Cookery

 Identify areas for improvement development and growth

 Align PECs according to their career choice and;

 Create plan of action that ensure success in their business or career choice

 Identify Business Environment and Market and the Factors in the business Environment
Quarter Time/ Days UNIT 1: Personal Entrepreneurial Competencies Presentation/ Discussion Evaluation

 Orientation

Week 1 - Basic concepts in cookery

(June 6 - 8 ) - Kitchen and Classroom Rules and Regulation

60 mins / 1 hr
1st - TLE Grading System

Week 2  Lesson 1 : Personal Entrepreneurial Competencies - Start the lesson by asking them if they are familiar
with some known or famous businessman/ woman in
(June 11-14) - Define Entrepreneur, Entrepreneurship and - Have the activity a hands on
the country like Gongkongwei, Manny Villar etc.
activity by writing an essay
60 mins / 1 hr - Identify different Personal Entrepreneurial
- Define the meaning of Entrepreneur and about the topic. “HOW CAN I
Competencies
Entrepreneurship and PEC’s BE A SUCCESFUL
ENTREPRENEUR”
- Discuss and explain the different Personal
Entrepreneurial Competencies.

- Identify Competency Assessment

Week 3 - Have a short review on the topic last Session - Have a short quiz regarding
- Determine the different Competency Assessment Tools
to the topic.
(June 18-20) - Explain Competency Assessment and Discuss the
- Recognize Core Competencies and Role-specific
different tools use in Competency Assessment. - Lets them make an
180 mins / 3 hrs
Competencies assessment tool for
- Discuss the Core Competencies and the Role
Competencies Assessment
specific Competencies
 FIRST MONTHLY EXAM IN TLE 10

Quarter Time/ Days UNIT 1: Eggs and Cereals Presentation/ Discussion Evaluation

Week 4  Lesson 1 : Composition and Characteristics of Egg

June 25 - 29 - Have an ice breaker where the students will find the Group the Students into 2
- Identify the Structure, Parts and the Composition of an
egg inside the classroom. And they will identify if its each group should find egg
4hrs/ 4 days Egg
cook or uncooked. and each egg toys contains
some question that is
- Determine the Nutritional Benefits of Eggs - Discuss and Explain the different Composition of an
regarding to the topic
Egg and the different Nutritional Benefits of it
- Know the ways on Grading an Egg
- Explain on how the raisers Grade Eggs.

- Identify the different Market Forms of Eggs - Discuss the different Market form of egg and how Let the Students Answer
they used Hands On on page 27.
- Identify the different Eggs Substitute
- Explain the different Eggs Substitute used in Culinary *Refer to TLE Cookery Book
- Short Quiz

 Lesson 2 : Preparing Egg Dishes Discuss the different tools use in cooking and Group the students into two
preparing dish and each two group will cook
Week 5 - Select Utensils in Preparing and Cooking eggs
their own Dish using egg.
Give examples of dish that is made in Egg
( July 2-6 ) - Determine the different culinary uses of eggs and the
Methods in Preparation
4 hrs / 4 Days
Week 6  Nutrition Month Celebration

( July 9 - 13 )
- Poster Making Activity

4 hrs / 4 Days - Slogan Making Activity

- Quiz bee

- Food Preparation

Week 7  Lesson 3 : Carbohydrates in Foods - start the lesson by asking question, right after

(July 16 - 20 ) - define and Identify carbohydrates define some of the terminologies. - let the student answer
the activity on the book and
4hrs / 4 days - Distinguish the different Types of Carbohydrates - discuss and explain the different types of
the activity given by the
carbohydrates and give some examples teacher

Week 8  Lesson 4 : Grains and Cereals - Explain the three major parts of cereal or grain. Let the student answer
activity on book .
( July 23 - 25) - identifies the structure and composition of cereal grains

- Graded Recitation *refer to TLE Cooker 10 Book.

3 hrs/ 3 sessions
- Review Quiz

JULY 26 -27 FIRST PERIODICAL EXAM IN TLE