LEARNING CONTINUITY MAP IN TECHNOLOGY AND LIVELIHOOD EDUCATION G10, FIRST QUARTER

MELC WEEK/MELC CODE TOPIC/S COVERED TENTATIVE DATES

Prepare ingredients according to recipe
 explain the characteristics of effective purchasing steps and Purchasing
procedures Week 1  Effective purchasing steps and procedures
August 24 - 28, 2020
 determine the food quantity with the right price of goods TLE_HEHS10HCIab-1  Determining food quantity and the right food prices
 develop skills in purchasing goods and products  Food safety handling
 demonstrate safety handling procedures
Prepare ingredients according to recipe Dish and ingredients preparation
 show correct and proper use of recipe Week 2  Using recipes correctly August 31 –
 standardize and quantify recipes TLE_HEHS10HCIab-1  Standardizing and quantifying recipes September 4, 2020
 list important temperatures in food preparation  Important temperatures in food preparation
Cook meals and dishes according to recipe Basic Cooking Techniques and Procedures
 explain different basic cooking techniques and their procedures Week 3  Moist-heat preparation
September 7 - 11, 2020
 identify some samples of food using basic cooking techniques and TLE_HEHS10HC-Icd-2  Dry-heat preparation
their procedures  Combination method
Present cooked dishes Dining room operations and procedures
 provide basic principles of dining room operations and procedures Week 4
Dining room equipment September 14 - 18, 2020
 demonstrate use of dining room equipment TLE_HEHS10HCIei-3
 demonstrate proper mise en place techniques Mise en place techniques

Present cooked dishes Types of dishes

 enumerate the different types of dishes according to their recipes  Soups
 demonstrate serving of quality cooked vegetable, poultry, and  Vegetable dishes
Week 5-6 September 21 –
seafood dishes according to recipe  Meat and poultry dishes
TLE_HEHS10HCIei-3 October 2, 2020
 serve cooked meat dishes with different culinary methods  Fish and seafood dishes
 serve pasta grain and farinaceous dishes per standard operating  Egg dishes
procedure  Pasta, grain and farinaceous dishes
Present cooked dishes Food serving
Week 7
 enumerate and explain types of meal service  Types of meal service October 5-9, 2020
TLE_HEHS10HCIei-3
 demonstrate etiquette in serving food  Serving etiquette
First Quarter Assessment October 15-16, 2020
Prepared by: Checked by:

KATHLEEN ASHLEY V. WAGAYEN FIDEL T. WIGAN JR.

Subject Teacher Head Teacher III
APPROVED:

ALEJANDRO F. HABOC JR., EdD

School Principal II