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QUARTER CONTENT STANDARDS PERFORMANCE STANDARDS MOST ESSENTIAL LEARNING COMPETENCIES DURATION
equipment, and work
premises.
Q2 The learner demonstrates The learner demonstrates - select packaging materials W2
understanding on independently the - package food items W2-3
packaging prepared food procedures on packaging - evaluate the finished product W3-4
stuff prepared food stuff
Q2 The learners demonstrate The learners independently - perform mise en place W4
an understanding on how prepare sandwiches - prepare a variety of sandwiches W5-7
to prepare sandwiches - present a variety of sandwiches W7-8
- storing sandwiches W8
- evaluate the finished product W8
Q3 The learners demonstrate The learners independently - perform mise en place W1
an understanding the prepare appetizers - prepare a range of appetizers W1-3
knowledge, skills, and - present a range of appetizers W3-4
attitudes required in - store appetizers W4
preparing appetizers
- evaluate the finished product W4
Q3 The learners demonstrate The learners independently - perform mise en place W5
an understanding he prepare salad and dressing. - prepare a variety of salads and dressings W5-7
knowledge, skills, and - present a variety of salads and dressings W7-8
attitudes required in - store salad and dressing W8
preparing appetizers.
- evaluate the finished product W8
Q4 The learners demonstrate The learners independently - perform mise en place W1
an understanding on how prepare desserts - prepare desserts W1-3
to prepare desserts - plate/present desserts W3-4

- storing desserts W4
- evaluate the finished product W4
Q4 The learners demonstrate The learners independently - perform mise en pl ace W5
an understanding demonstrate competencies - prepare and cook egg dishes W5-7
concepts and principles in in preparing egg dishes - present egg dishes W7-8
preparing egg dishes - evaluate the finished product W8