Syllabus in TLE 9

(Cookery)
First Quarter

Grade Level Standard
Content Standard
Performance Standard
The learner demonstrates knowledge, skills and attitude to perform the tasks on
Cookery.
The learner demonstrates an understanding core concepts and underlying
theories in cookery lessons.
The learner independently demonstrates core competencies in cookery as
prescribed in the TESDA Training Regulation.

Time Topics Learning Competencies Assessment

Frame
Orientation
- Basic concepts in cookery
- Relevance of the course
Week 1 - Career opportunities
- Students Activity Program of HAU-JHS
- Kitchen and Classroom Rules and Regulations
- TLE Grading System
- Groupings and seat plan
Pretest
Dimensions of Personal Formative:
Entrepreneurial Competencies Video
(PECs) Evaluates Personal Presentation
- Three clusters of PECs Entrepreneurial Competencies Discussion
(achievement, planning, and Explains dimensions/ clusters Self-rating
Week 2 power clusters) of PECs and the different Questionnaire
- Characteristics characteristic traits per cluster (Assess your
- Assessment of PECs PECs by

1
 Business Environment and Explains the different factors answering the test
Market influence business environment items).
- Factors in the business Explains procedures for Group discussion
environment generating business ideas or (Determine
- Identifying business identifying business different business
opportunities opportunities opportunities near
Review of different kitchen tools Generates business ideas the community
and equipment and their uses Recognizes kitchen tools and and identify
equipment to be cleaned and problems
Valuing: Enhancing weak areas and sanitized encountered and
sustaining strong areas in their PECs. their solutions)
Giving importance in the following: Summative:
- Business opportunities Written Test
- Different kitchen tools and (Complete the
equipment given graphic
organizer of the
different
characteristics of
each clusters)
Written Test
(Identify the
following kitchen
tools and
equipment
according to their
use).
Clean and maintain kitchen Identifies the chemicals to be Formative:
tools, equipment and premises utilized in cleaning and Picture Analysis
Week 3 Different chemicals to be utilized sanitizing kitchen tools and Discussion
in cleaning and sanitizing kitchen equipment Recitation
tools and equipment Performs cleaning and Summative:
Cleaning and sanitizing kitchen sanitizing of kitchen tools and Demonstration
tools and equipment equipment and premises (Tell and show me

2
 - Proper dishwashing the proper
techniques of kitchen tools cleaning and
and equipment sanitizing of tools,
- Methods of sanitizing equipment and
kitchen tools and kitchen premises).
equipment
Cleaning and sanitizing kitchen
premises

Valuing: Appreciate the importance of

cleaning and sanitizing kitchen tools,
equipment and premises.
Prepare Appetizers Identifies tool and equipment Formative:
Tools, equipment and utensils needed in preparation of Brainstorming
needed in preparing appetizers appetizers Discussion
Classification of appetizers Classifies appetizer according Recitation
Variety of ingredients in preparing to ingredients Summative:
appetizers Identifies ingredient according Short quiz about
Nutritional value of appetizer to the given recipe appetizer
Varieties of hot and cold Differentiates between hot and Actual
appetizers cold appetizers Preparation of
Week 4 Methods of preparing appetizers Prepares variety of appetizers appetizer
Suggested projects: Evaluates the finished product Making project
- Canaps and rate using rubric plan on appetizer
- Hors doeuvres Presents a range of appetizers
- Fruit appetizers Stores appetizers
- Vegetable appetizers
- Etc.
Fundamentals of plating
Principle and techniques in
storing appetizers

Valuing: Appreciate the skills and

3
 values learned in preparing appetizer.
Written Test regarding
FIRST MID-QUARTER EXAM Applies the lesson learned the topics
Week 5 during week 1 to 4 tackled/discussed on the
First Mid-Quarter
Salad and Salad Dressing Classifies salads according to Formative:
Week 6 Classification of salads ingredients Brainstorming
Kinds of salad dressing and their Identifies the different kinds of Discussion
ingredients salad dressing and their Recitation
Factors to consider in plating and ingredients Summative:
presenting salads and dressings Identifies types/classifications Short quiz about
Sandwiches of sandwiches salad and
Classification of sandwiches Identifies sandwich dressing and
Components of sandwiches components sandwiches
Ways of storing sandwiches

Valuing: Giving importance on the

knowledge acquired in preparing salads
and dressings and sandwiches
Nutrition Month
Essay regarding
Week 7
(Food Preparation) Prepares nutritious healthy the theme of
foods Nutrition month
Valuing: Giving importance to ones
Food Bazaar (Preparing
health by preparing nutritious and Applies PEC discussions and
product to be sold)
healthy foods business environment
TRANSFER GOAL:
In line with Nutrition month Note:
celebration, the TLE Department will Post-test will be
have an activity tag as Fiesta sa given to students
Gym: Halina at Makisaya, Sa TLE Day
Siguradong May Kita.

4
 This is to showcase the talents and
skills learned in different components,
so students will have a chance to
portray the role of an entrepreneur,
baker, programmer, web developer,
artist etc.

This is also a way for the students to

experience the real world of work.
Prepares/presents/stores salad Formative:
Prepare Salad and Dressing and dressing Review of salad
Week 8 Prepare Sandwiches Prepares/presents/stores and sandwiches
sandwiches lesson
Summative:
Short quiz about
sandwiches
Actual
Preparation of
sandwich
Making project
plan on sandwich

Week 9 Desserts Identifies the importance of Formative:

Definition of desserts dessert in a meal Brainstorming
Importance of desserts Classifies dessert according Discussion
Classifications of dessert and to types of ingredients used Recitation
their characteristics Stores dessert Summative:
Storing desserts Determines the Short quiz about
Complete Meal compositions of a complete desserts

5
 Compositions of complete meal meal Demonstration
Applies the skills learned (The students will
Valuing: Appreciate the skills and from appetizer up to dessert apply the skills
values learned in preparing desserts and by preparing a complete learned from
complete meal. meal appetizer up to
dessert by
preparing a
complete meal).
Summative:
Week 10 Applies the lesson learned Written Test regarding
FIRST QUARTER EXAM during the First Quarter the topics discussed on
the First Quarter

6
 SYLLABUS IN TLE 9
(BREAD AND PASTRY PRODUCTION)

Second Quarter

The learner demonstrates knowledge, skills and attitude to perform the tasks on Bread
GRADE LEVEL STANDARD
and Pastry Production.
The learner demonstrates an understanding of the core concepts and theories in bread
CONTENT STANDARD
and pastry production
The learner independently demonstrates core competencies in bread and pastry
PERFORMANCE STANDARD
production as prescribed in the TESDA Training Regulation

Time Topics Learning Competencies Assessment

Frame
Week 1 Orientation The learner: Formative:
Basic concepts in bread and - explains core concepts in Picture Analysis
pastry production bread and pastry production Discussion
Relevance of the course - discusses the relevance of the Recitation
Career opportunities course Summative:
Review tools and equipment used - explores opportunities in bread Written Test
in bread and pastry production and pastry production (Identify the
Familiarizes tools and following tools and
Valuing: Show interest in bread and equipment used in bread and equipment needed
pastry production and giving importance pastry production in each situated
in proper used of tools and equipment problem).
and accuracy in measuring ingredients.
Week 2 Terminologies in baking Identifies the different Formative:
Accurate measurement of terminologies in baking Discussion
ingredients Selects, measures and weighs Demonstration
Baking ingredients and its required ingredients according Recitation
substitution to recipe or production Summative:
requirements Written Test
Substitutes ingredients if other (Identify the

7
 ingredients are not available. following baking
terminologies)
Demonstration
(Perform
mensuration of
ingredients)
Define Bread Identifies the characteristics Formative:
Week 3 Types, kinds, and classification of and types of bread Picture parade
bakery products Prepares a variety of bakery Discussion
Mixing products according to standard Recitation
procedures/formulation/recipes, mixing procedures/ Summative:
and desired product formulation/ recipes and Short Quiz
characteristics of various bakery desired product characteristics regarding bakery
products Bakes bakery products products.
Temperature ranges in bakery according to techniques and
products appropriate conditions
Selects required oven
Valuing: Observe the characteristics temperature to bake goods in
and classifications of bakery products. accordance with the desired
characteristics, standards
recipe specifications
Discuss the different safety Prepares Mise en Place Performance task
precaution while on a food Presents finished product of (Prepare and bake
laboratory. bread bakery product).
Suggested projects: Make a project
Week 4 - Dinner roll plan on bread
- Pan de sal
- Cinnamon roll
- Ensaymada
- Pan de coco

Valuing: Enhancing the skills and

values learned in preparing bakery

8
 products.
Correct proportion control, yields, Selects, measures and weighs Formative:
weights and sizes for profitability required ingredients according Picture parade
Define pastry to recipe or production Discussion
Types, kinds, and classification of requirements and established Recitation
pastry products standards and procedures Summative:
Classifications of fillings, Prepares variety of pastry Short Quiz
coatings/icing and glazes products according to standard regarding the
Mixing mixing procedures/formulation/ pastry products.
procedures/formulation/recipes recipes and desired product
and desired product characteristics
characteristics of various pastry Bakes pastry products
Week 5 products according to techniques and
Baking techniques appropriate appropriate conditions; and
conditions, and enterprise enterprise requirement and
requirements and standards standards
Temperature ranges in baking Selects required oven
pastry products temperature to bake goods in
accordance with the desired
Valuing: Appreciate the skills and characteristics, standards
values learned in preparing pastry recipe specifications and
products. enterprise practices
Applies the lesson learned Summative:
Week 6 SECOND MID-QUARTER EXAM during week 1 to 4 Written Test /Oral
Exam
Different kinds of packaging Identifies the kind of
materials to be used packaging materials to be Summative:
Suggested projects: used Performance task
Week 7 Pies Prepares Mise en Place (Prepare/bake
- Pineapple pie Presents finished product pastry product)
- Buko pie of pastry Make a project
- Egg pie plan about pastry

9
 - Pizza
- Empanada
- Tart
- Etc.

Valuing: Enhancing the skills and

values learned in preparing pastry
products.
Week 8 Cakes Defines cake and identify Formative:
Different types of Cakes its characteristics Discussion
Icing Identifies the different types Recitation
Different types of icing and of cakes Video Presentation
frosting and their uses Defines icing and identify about the
Identification of fillings its characteristics preparation of
appropriate in a specific cakes Identifies the types of icing cakes and cake
Identification of the required and frosting and their uses decorations
consistency and appropriate Summative:
flavor of fillings Written Test
Filling and assembling cakes regarding different
according to the standard recipe types of cakes and
specifications icing
Classification of coatings and
sidings based on the required
recipe specifications and product
characteristics

Valuing: Determine ways to develop

well baked cakes, prepare appropriate
icing and creative decorations.
Week 9 Cake Decoration Prepares Mise en Place Summative:
Suggested projects: Presents finished product Performance
- Batter cake with butter of cake task (Making
Designs and decorates icing, baking

10
 - Sponge cake with butter cream cake cake and
filling and icing decorating
- Chiffon cake with boiled icing or TRANSFER GOAL: cake)
fondant icing The students on their knowledge and Make a project
- Chocolate cake skills acquired in Bread and Pastry plan on cake.
Production subject will be able to
Valuing: Enhancing the skills and bake an occasional cake to be
values learned in preparing cakes. presented to their choice teacher of
HAU faculty.

PERFORMANCE TASK:
The students will bake and decorate
cake presented to their choice of
teacher for evaluation.
Applies the lesson learned Summative:
Week 10 during the Second Quarter Written Test
SECOND QUARTER EXAM regarding the
topics discussed
on the Second
Quarter

11
 Syllabus in TLE 9

(Cookery)
Third Quarter

Grade Level Standard
Content Standard
Performance Standard
The learner demonstrates knowledge, skills and attitude to perform the tasks on
Cookery.
The learner demonstrates an understanding core concepts and underlying
theories in cookery lessons.
The learner independently demonstrates core competencies in cookery as
prescribed in the TESDA Training Regulation.

Time Topics Learning Competencies Assessment

Frame
Basic concepts in bread and Formative:
pastry production Evaluates Personal Picture Analysis
Relevance of the course Entrepreneurial Competencies Discussion
Week 1 Career opportunities Explains dimensions/ clusters Self-rating
Dimensions of Personal of PECs and the different Questionnaire
Entrepreneurial Competencies characteristic traits per cluster (Assess your
(PECs) PECs by
- Three clusters of PECs answering the test
(achievement, planning, and items).
power clusters) Summative:
- Characteristics Written Test
- Assessment of PECs (Complete the
given graphic
organizer of the
different
characteristics of
each clusters)

12
 Business Environment and Formative:
Market Explains the different factors Video
Week 2 - Factors in the business influence business environment Presentation
environment Explains procedures for Discussion
- Identifying business generating business ideas or Group discussion
opportunities identifying business (Determine
Review of different kitchen tools opportunities different business
and equipment and their uses Generates business ideas opportunities near
Recognizes kitchen tools and the community
Valuing: Enhancing weak areas and equipment to be cleaned and and identify
sustaining strong areas in their PECs. sanitized problems
Giving importance in the following: encountered and
- Business opportunities their solutions)
- Different kitchen tools and Summative:
equipment Written Test
(Identify the
following kitchen
tools and
equipment
according to their
use).
Clean and maintain kitchen Identifies the chemicals to be Formative:
tools, equipment and premises utilized in cleaning and Picture Analysis
Week 3 Different chemicals to be utilized sanitizing kitchen tools and Discussion
in cleaning and sanitizing kitchen equipment Recitation
tools and equipment Performs cleaning and Summative:
Cleaning and sanitizing kitchen sanitizing of kitchen tools and Demonstration
tools and equipment equipment and premises (Tell and show me
- Proper dishwashing the proper
techniques of kitchen tools cleaning and
and equipment sanitizing of tools,
- Methods of sanitizing equipment and
kitchen tools and kitchen premises).

13
 equipment
Cleaning and sanitizing kitchen
premises

Valuing: Appreciate the importance of

cleaning and sanitizing kitchen tools,
equipment and premises.
Appetizers Identifies tool and equipment Formative:
Tools, equipment and utensils needed in preparation of Brainstorming
needed in preparing appetizers appetizers Discussion
Classification of appetizers Classifies appetizer according Recitation
Variety of ingredients in preparing to ingredients Summative:
appetizers Identifies ingredient according Short quiz about
Nutritional value of appetizer to the given recipe appetizer
Varieties of hot and cold Differentiates between hot and
appetizers cold appetizers
Week 4 Methods of preparing appetizers
Fundamentals of plating
Principle and techniques in
storing appetizers

Valuing: Appreciate the skills and

values learned in preparing appetizer.
Summative:
THIRD MID-QUARTER EXAM Applies the lesson learned Written Test
Week 5 during week 1 to 4 regarding the
topics
tackled/discussed
on the First Mid-
Quarter
Week 6 Prepare Appetizers Prepares variety of appetizers Summative:
Suggested projects: Evaluates the finished product Actual
- Canaps and rate using rubric Preparation of

14
 - Hors doeuvres Presents a range of appetizers appetizer
- Fruit appetizers Stores appetizers Making project plan on
- Vegetable appetizers appetizer
- Etc.
Salad and Salad Dressing Classifies salads according to Formative:
Week 7 Classification of salads ingredients Brainstorming
Kinds of salad dressing and their Identifies the different kinds of Discussion
ingredients salad dressing and their Recitation
Factors to consider in plating and ingredients Summative:
presenting salads and dressings Identifies types/classifications Short quiz about
Sandwiches of sandwiches salad and
Classification of sandwiches Identifies sandwich dressing and
Components of sandwiches components sandwiches
Ways of storing sandwiches

Valuing: Giving importance on the

knowledge acquired in preparing salads
and dressings and sandwiches
Prepares/presents/stores salad Formative:
Prepare Salad and Dressing and dressing Review of salad
Week 8 Prepare Sandwiches Prepares/presents/stores and sandwiches
sandwiches lesson
Summative:
Short quiz about
sandwiches
Actual
Preparation of
sandwich
Making project
plan on sandwich

15
Week 9 Desserts Identifies the importance of Formative:
Definition of desserts dessert in a meal Brainstorming
Importance of desserts Classifies dessert according Discussion
Classifications of dessert and to types of ingredients used Recitation
their characteristics Stores dessert Summative:
Storing desserts Determines the Short quiz about
Complete Meal compositions of a complete desserts
Compositions of complete meal meal Demonstration
(The students will
Valuing: Appreciate the skills and TRANSFER GOAL: apply the skills
values learned in preparing desserts and The students on their own creativity learned from
complete meal. and skills acquired in cookery will appetizer up to
apply the skills learned from appetizer dessert by
up to dessert by preparing a complete preparing a
meal to be presented to teachers of complete meal).
TLE.
PERFORMANCE TASK: Note:
The students will prepare a complete Post-test will be given to
meal, set the table and serve the students.
guests with variety of meals.
Summative:
Week 10 Applies the lesson learned Written Test regarding
THIRD QUARTER EXAM during the First Quarter the topics discussed on
the First Quarter

16
 SYLLABUS IN TLE 9
(BREAD AND PASTRY PRODUCTION)

Fourth Quarter

The learner demonstrates knowledge, skills and attitude to perform the tasks on Bread
GRADE LEVEL STANDARD
and Pastry Production.
The learner demonstrates an understanding of the core concepts and theories in bread
CONTENT STANDARD
and pastry production
The learner independently demonstrates core competencies in bread and pastry
PERFORMANCE STANDARD
production as prescribed in the TESDA Training Regulation

Time Topics Learning Competencies Assessment

Frame
Orientation The learner: Formative:
Week 1 Basic concepts in bread and - explains core concepts in Picture Analysis
pastry production bread and pastry production Discussion
Relevance of the course - discusses the relevance of the Recitation
Career opportunities course Summative:
Review tools and equipment used - explores opportunities in bread Written Test
in bread and pastry production and pastry production (Identify the
Familiarizes tools and following tools and
Valuing: Show interest in bread and equipment used in bread and equipment needed
pastry production and giving importance pastry production in each situated
in proper used of tools and equipment problem).
and accuracy in measuring ingredients.
Week 2 Terminologies in baking Identifies the different Formative:
Accurate measurement of terminologies in baking Discussion
ingredients Selects, measures and weighs Demonstration
Baking ingredients and its required ingredients according Recitation
substitution to recipe or production Summative:
requirements Written Test
Substitutes ingredients if other (Identify the

17
 ingredients are not available. following baking
terminologies)
Demonstration
(Perform
mensuration of
ingredients)
Define Bread Identifies the characteristics Formative:
Week 3 Types, kinds, and classification of and types of bread Picture parade
bakery products Prepares a variety of bakery Discussion
Mixing products according to standard Recitation
procedures/formulation/recipes, mixing procedures/ Summative:
and desired product formulation/ recipes and Short Quiz
characteristics of various bakery desired product characteristics regarding bakery
products Bakes bakery products products.
Temperature ranges in bakery according to techniques and
products appropriate conditions
Selects required oven
Valuing: Observe the characteristics temperature to bake goods in
and classifications of bakery products. accordance with the desired
characteristics, standards
recipe specifications
Discuss the different safety Prepares Mise en Place Performance task
precaution while on a food Presents finished product of (Prepare and bake
laboratory. bread bakery product).
Suggested projects: Make a project
Week 4 - Dinner roll plan on bread
- Pan de sal
- Cinnamon roll
- Ensaymada
- Pan de coco

Valuing: Enhancing the skills and

values learned in preparing bakery

18
 products.
Correct proportion control, yields, Selects, measures and weighs Formative:
weights and sizes for profitability required ingredients according Picture parade
Define pastry to recipe or production Discussion
Types, kinds, and classification of requirements and established Recitation
pastry products standards and procedures Summative:
Classifications of fillings, Prepares variety of pastry Short Quiz
coatings/icing and glazes products according to standard regarding the
Mixing mixing procedures/formulation/ pastry products.
procedures/formulation/recipes recipes and desired product
and desired product characteristics
characteristics of various pastry Bakes pastry products
Week 5 products according to techniques and
Baking techniques appropriate appropriate conditions; and
conditions, and enterprise enterprise requirement and
requirements and standards standards
Temperature ranges in baking Selects required oven
pastry products temperature to bake goods in
accordance with the desired
Valuing: Appreciate the skills and characteristics, standards
values learned in preparing pastry recipe specifications and
products. enterprise practices
Applies the lesson learned Summative:
Week 6 FOURTH MID-QUARTER EXAM during week 1 to 4 Written Test /Oral
Exam
Different kinds of packaging Identifies the kind of
materials to be used packaging materials to be Summative:
Suggested projects: used Performance task
Week 7 Pies Prepares Mise en Place (Prepare/bake
- Pineapple pie Presents finished product pastry product)
- Buko pie of pastry Make a project
- Egg pie plan about pastry

19
 - Pizza
- Empanada
- Tart
- Etc.

Valuing: Enhancing the skills and

values learned in preparing pastry
products.
Week 8 Cakes Defines cake and identify Formative:
Different types of Cakes its characteristics Discussion
Icing Identifies the different types Recitation
Different types of icing and of cakes Video Presentation
frosting and their uses Defines icing and identify about the
Identification of fillings its characteristics preparation of
appropriate in a specific cakes Identifies the types of icing cakes and cake
Identification of the required and frosting and their uses decorations
consistency and appropriate Summative:
flavor of fillings Written Test
Filling and assembling cakes regarding different
according to the standard recipe types of cakes and
specifications icing
Classification of coatings and
sidings based on the required
recipe specifications and product
characteristics

Valuing: Determine ways to develop

well baked cakes, prepare appropriate
icing and creative decorations.
Week 9 Cake Decoration Prepares Mise en Place Summative:
Suggested projects: Presents finished product Performance
- Batter cake with butter of cake task (Making
Designs and decorates icing, baking

20
 - Sponge cake with butter cream cake cake and
filling and icing decorating
- Chiffon cake with boiled icing or TRANSFER GOAL: cake)
fondant icing The students on their knowledge and Make a project
- Chocolate cake skills acquired in Bread and Pastry plan on cake.
Production subject will be able to
Valuing: Enhancing the skills and bake an occasional cake to be
values learned in preparing cakes. presented to their choice teacher of
HAU faculty.

PERFORMANCE TASK:
The students will bake and decorate
cake presented to their choice of
teacher for evaluation.
Applies the lesson learned Summative:
Week 10 during the Second Quarter Written Test
FOURTH QUARTER EXAM regarding the
topics discussed
on the Second
Quarter

21