Page 731 - Most-Essential-Learning-Competencies-Matrix-LATEST-EDITION-FROM-BCD

731

GRADE LEVEL: 10
SUBJECT: SPTVE
SPECIALIZATION: FOOD PROCESSING AND COOKERY

QUARTER CONTENT STANDARDS PERFORMANCE STANDARDS MOST ESSENTIAL LEARNING COMPETENCIES DURATION
Q1 The learners demonstrate The learners prepare a - prepare stocks and soup required for menu items W1-2
an understanding basic variety of stocks, sauces, and - prepare sauces required for menu items W2-3
concepts and underlying soups used in different
theories in preparing cultures
stocks, sauces, and soups
The learners demonstrate The learners independently - store and reconstitute stocks, sauces, and soups W4
an understanding demonstrate competencies - evaluate the finished product W4
concepts and principles in in storing and reheating
storing and reheating stocks, sauces, and soups
stocks, sauces, and soups
Q1 The learners demonstrate The learners independently - perform mise en place W5
an understanding prepare and cook cereals and - prepare starch and cereal dishes W5-7
preparing and cooking starch dishes - present starch and cereal dishes W7-8
cereals and starch dishes - present starch dishes with suitable plating and garnishing
according to standards
- storing starch and cereal dishes W8
- evaluate the finished product W8
- rate the finished products using rubrics
Q2 The learners demonstrate The learners independently - perform mise en place W1
an understanding prepare and cook vegetable - prepare vegetable dishes W1-3
preparing and cooking dishes - present vegetable dishes W3
vegetable dishes - store vegetables W4

- evaluate the finished product W4
Q2 The learners demonstrate The learners prepare a - performs mise en place W5
an understanding basic variety of poultry and game - cook poultry and game bird dishes W5-7
concepts and underlying dishes found in different - plate/present poultry and game bird dishes W7-8
theories in preparing cultures
poultry and game dishes - Store poultry and game bird W8