Republic of the Philippines

Department of Education
Region V - Bicol
SCHOOLS DIVISION OF LEGAZPI CITY
TAYSAN RESETTLEMENT INTEGRATED SCHOOL
TAYSAN, LEGAZPI CITY

BUDGET OF WORK in TLE 10-COOKERY

SY 2023-2024
Most Essential
Learning No. of
QUARTER Competencies Learning Competencies teaching
(MELCs) days
1 Personal Entrepreneurial Competencies 1
– PECs
LO1 Develop and strengthen PECs needed
in Cookery
1.1 Identify areas for improvement, and growth
2 1.2 Align one’s PECs according to his/her 1
business/career choice
3 1.3 Create a plan of action that ensures 1
success of his/her business/career choice
4 Lesson 1- PREPARE EGG DISHES (ED) 3
LO 1. Perform mise en place
1.1. identify an egg’s components and its
nutritive value
Quarter 1 5 1.2 identify and prepare ingredients according 1
to standard recipes
LO 2. Prepare and cook egg dishes 2
2.1 identify the market forms of eggs
6 2.2 explain the uses of eggs in culinary arts, 4
cook egg dishes in accordance with the
prescribed salad
7 LO 3. Present egg dishes 2
3.1 select suitable plates according to
standards, present egg dishes hygienically and
attractively using suitable garnishing and side
dishes sequentially within the required time
frame
8 LO 4. Evaluate the finished product 1
4.1 rate the finished products using rubrics
9 PREPARE CEREALS and STARCH 1
DISHES
LO 1. Perform mise en place
1.1 identify the ingredients in the
preparation of various types of starch and
cereal dishes
10 LO 2. Prepare and cook egg dishes 4
2.1 cook various types of starch and cereal
dishes
11 2.2 prepare sauces and accompaniments 3
of selected starch and cereal products
follow safety and hygienic practices while
working in the kitchen
12 LO 3. Present starch and cereal dishes 2
present starch dishes with suitable plating
and garnishing according to standards
13 LO 4. Prepare and cook egg dishes 1
4.1. store starch and cereal at appropriate
temperature
14 4.2 maintain optimum freshness and 1
quality of starch and cereal dishes
according to standards
15 4.3 store starch and cereal according to 1
standard operating procedures
16 LO 3. Present egg dishes 2
3.1 select suitable plates according to
standards, present egg dishes hygienically and
attractively using suitable garnishing and side
dishes sequentially within the required time
frame
17 LO 4. Evaluate the finished product 2
4.1 rate the finished products using rubrics
 Republic of the Philippines
Department of Education
Region V - Bicol
SCHOOLS DIVISION OF LEGAZPI CITY
TAYSAN RESETTLEMENT INTEGRATED SCHOOL
TAYSAN, LEGAZPI CITY

BUDGET OF WORK in TLE 10-COOKERY

SY 2023-2024
Most Essential
Learning No. of
QUARTER Competencies Learning Competencies teaching
(MELCs) days
1 PREPARE CEREALS and STARCH DISHES 1
LO 1. Perform mise en place
1.1 prepare in ingredients according to a given
recipe, required form, and timeframe, thaw
frozen ingredients and wash raw vegetables
following standard procedures
2 LO 2. Prepare vegetable dishes 1
2.1 identify market forms of vegetables
3 2.2 select various kinds of vegetables 1
according to a given menu
4 2.3 cook variety of vegetable dishes following 3
appropriate cooking methods to preserve
optimum quality and nutrition, prepare suitable
sauces and accompaniment in serving dishes
5 LO 3. Prepare vegetable dishes 1
Quarter 2 3.1 present vegetable recipes with appropriate
sauces and accompaniments
LO 4. Prepare vegetable dishes 1
4.1 store vegetables based on the prescribed
location and temperature
6 4.2 demonstrate vegetable storage in 2
accordance with FIFO operating procedures,
follow standard safety and hygiene procedures
7 LO 5. Prepare vegetable dishes 1
5.1 rate the finished products using rubrics
8 PREPARE AND COOK SEAFOOD DISHES 1
LO 1. Perform Mise en Place
1.1 prepare the kitchen tools, equipment, and
ingredients based on required standards
9 1.2 identify types, varieties, market forms, 3
nutritive value, and composition of fish and
seafood
10 1.3 assemble ingredients according to recipes, 4
recipe card, or enterprise standard
11 1.4 identify steps in processing fish 2
12 LO 2. Handle fish and seafood 2
2.1 handle seafood hygienically thaw frozen
 seafood correctly to ensure maximum quality and
maintain nutritional value
13 LO 3. Cook fish and shellfish 1
3.1 clean, cut, and fillet seafood
14 3.2 prepare ingredients according to a given recipe 2
demonstrate various methods of cooking fish and
shellfish
15 LO 4. Plate/Present fish and seafood 4
4.1 prepare and present fish and seafood dishes,
perform guidelines in serving fish and seafood
dishes
16 LO 5. Store fish and seafood 2
5.1 ensure that trimmings, fish, and seafood are
stored hygienically
17 5.2 check the date stamps and codes where 1
applicable to ensure quality control, store seafood
in accordance with FIFO operating procedures and
standard storage requirements
18 LO 6. Evaluate the finished product 1
6.1 rate the finished products using rubrics

Republic of the Philippines

 Department of Education
Region V - Bicol
SCHOOLS DIVISION OF LEGAZPI CITY
TAYSAN RESETTLEMENT INTEGRATED SCHOOL
TAYSAN, LEGAZPI CITY

BUDGET OF WORK in TLE 10-COOKERY

SY 2023-2024
Most Essential
Learning No. of
QUARTER Competencies Learning Competencies teaching
(MELCs) days
1 PREPARE STOCKS, SAUCES AND SOUPS 1
(SSS)
LO 1. Prepare stocks for menu items
1.1 use ingredients and flavoring according to
enterprise standards
2 1.2 produce variety of stocks according to 1
enterprise standards
3 LO 2. Prepare soups required for menu 1
items
2.1 select and assemble correct ingredients in
preparing soups, including stocks and
garnishes
4 2.2 prepare variety soup recipes according to 4
enterprise standards
5 2.3 present and evaluate soup recipes in 1
Quarter 3 accordance with the criteria
LO 3. Prepare sauces required for menu 1
items
3.1 classify various types of sauces and their
corresponding
6 3.2 prepare a variety of hot and cold sauces 4
based on the required menu items
7 3.3 identify the types of thickening agents and 1
convenience products used in preparing
sauces
8 3.4 use thickening agents and convenience 1
products appropriately
9 3.5 evaluate sauces for flavor, color, and 2
consistency
10 3.6 identify and deal with problems in the 2
preparation of sauces
11 LO 4. Store and reconstitute stocks, 1
sauces, and soups
4.1 maintain optimum quality and freshness of
stocks, sauces, and soups
12 4.2 reconstitute stocks, sauces, and soups 2
13 LO 5. Evaluate the finished product 1
5.1 rate the finished products using rubrics
14 PREPARE POULTRY AND GAME DISHES 1
(PGD)
LO 1. Performs mise en place
1.1. prepare the tools, equipment, and
ingredients based on standards
15 1.2. identify the market forms of poultry 4
16 1.3. determine poultry cuts in accordance with 1
prescribed dish
17 LO 2. Cook poultry and game bird dishes 1
2.1 prepare poultry and game birds
hygienically to minimize risk of food spoilage
and cross- contamination
18 2.2 cook various poultry and game bird dishes 3
appropriately
19 LO 3. Plate/present poultry and game bird 1
dishes
3.1 identify the type of service ware to be
utilized in serving poultry and game-bird dishes
20 3.2 present plated poultry and game-bird 1
dishes with appropriate sauces, garnishes, and
accompaniments
21 LO 4. Store poultry and game bird 2
4.1 store and maintain poultry and game bird
according to standards
22 LO 5. Evaluate the finished product 1
5.1 rate the finished products using rubrics

Republic of the Philippines

Department of Education
 Region V - Bicol
SCHOOLS DIVISION OF LEGAZPI CITY
TAYSAN RESETTLEMENT INTEGRATED SCHOOL
TAYSAN, LEGAZPI CITY

BUDGET OF WORK in TLE 10-COOKERY

SY 2023-2024

Most Essential
Learning No. of
QUARTER Competencies Learning Competencies teaching
(MELCs) days
1 PREPARE AND COOK MEAT (PCM) 1
LO 1. Perform mise en place
1.1. prepare the tools, equipment, ingredients,
and other supplies based on the given recipe
2 1.2. prepare the tools, equipment, ingredients, 1
and other supplies based on the given recipe
3 LO 2. Cook meat cuts 3
2.1 identify the market forms and cuts of meat
4 2.2 prepare meat cuts according to the given 2
recipe
5 2.3 prepare and use suitable marinades for a 4
variety of meat cuts
2.4 identify appropriate cooking methods for 1
meat cuts
6 2.5 apply the different techniques in meat 2
Quarter 4 preparation
7 2.6 cook meat-cut dishes according to the 4
given recipe
8 LO3. Present meat dishes 1
3.1 present meat dishes aesthetically, based
on classical and cultural standards
9 3.2 select suitable plate according to standard 1
in serving meat dishes
10 3.3 present meat dishes hygienically and 1
sequentially within the required
11 LO4. Store meat 1
4.1 utilize quality trimmings and leftovers in storing
meat
12 4.2 store fresh and cryovac-packed meat according 3
to health regulations
13 4.3 use required containers and store meat in 2
proper temperature to maintain quality and
freshness
14 4.4 store meat in accordance with FIFO operating 1
procedures and meat storage requirements

Prepared by:
GRACE ANN R. LORILLA
Subject Teacher

Noted:

ELEANOR A. GARCIA
Principal II