BRISTLE OAK ACADEME

DepEd Recognition Nos. K-012 s.20012, E-386 s.2015, S-479 s. 2016

Block 14 Lot 8 Gawaran Ave., Molino III, Bacoor City, Cavite
Tel# (046) 970-6585 Mobile# 0917-635-7902 ; 0939-872-6205
Email add: [email protected]

CURRICULUM MAP
LEARNING AND LIVING IN THE 21ST CENTURY:
BREAD AND PASTRY PRODUCTION

SUBJECT: TECHNOLOGY AND LIVELIHOOD EDUCATION GRADE LEVEL: 9

TEACHER: JOEVEL I. STA. RITA

Quarter Unit Topic Content Performance COMPETENCIES OR SKILLS/ AMT ASSESSMENT ACTIVITIES RESOURCES INSTITUTIONAL
Standards Standards LEARNING GOALS CORE VALUES

1ST Lesson 1: The learners The learners Acquisition Learning And Living Makatao
Quarter demonstrate independently in the 21st Century
Cleaning and an maintain clean A1. Identify the chemicals to be utilized in A1. Matching Type A1. Labeling 9: Cookery page 1-
Maintaining understanding kitchen tools, cleaning and sanitizing kitchen tools and 24
Kitchen of the equipment, equipment https://www .yout
Tools, knowledge, and premises A2. True or False A2. Sorting and ube.co m/watch?
Equipment, A2. Classify and describe the uses of
skills, and cleaning agents Class v= PZ1C5Sgdp2 o -
and Premises attitudes Different Kitchen
required in Make Meaning Styles
maintaining
kitchen tools, M1. Prepare cleaning agents in accordance M1. Essay M1. Text Analysis Charts
equipment, with the manufacturer’s instructions
Pictures
and work
premise Actual Samples of
Transfer tools, supplies, and
equipment
T1. Store cleaned kitchen tools and T1. Performance T1. Project
 equipment safely in the designated space Tasks Exercises

T2. Clean the kitchen area hygienically in

accordance with food safety and
occupational health regulations

T3. Use cleaning agents to sanitize kitchen

premises safely

Lesson 2: The learners The learners Acquisition Learning And Living Makatao
demonstrate independently in the 21st Century
Preparing an prepares A1. Identify tools and equipment needed in A1. Matching Type A1. Labeling 9: Cookery page
Appetizers understanding appetizers the preparation of appetizers Exercises 25-52
the A2. Classify appetizers according to A2. Classifying
knowledge, A2. True or False Charts
ingredients
skills, and Pictures
A3. Identify ingredients according to the A3. Multiple
attitudes
given recipe Choice A3. Labeling Actual Samples of
required in
preparing tools, supplies, and
Make Meaning equipment
appetizers
M1. Prepare a variety of appetizers M1. Laboratory M1. Video Analysis
Performance
M2. Evaluate the finished product M2. Problem
M2. Laboratory Analysis
Performance

Transfer

T1. Follow workplace safety procedures T1. Performance T1. Project

Tasks Exercises
T2. Present appetizers attractively

T3. Observe sanitary practices in presenting

appetizers

2nd Lesson 3: The learners The learners Acquisition Learning And Living Makatao
in the 21st Century
A1. Identify tools and equipment needed in A1. Matching Type A1. Labeling
Quarter Preparing demonstrate independently the preparation of salad and dressing 9: Cookery page
Salads and an prepare salad 53-85
Salad understanding and dressing A2. Identify ingredients according to the A2. True or False
Dressings he knowledge, given recipe Charts
A3. Enumeration A2. Sorting
skills, and A3. Identify the components of a salad Pictures
attitudes A4. Enumeration A3. Sequencing
required in A4. Identify the factors to consider in salad Actual Samples of
preparation A4. Flow Chart tools, supplies, and
preparing
salads and A5. Enumeration equipment
A5. Identify the different kinds of salad
salad
dressings and their ingredients A5. Labeling
dressings
Exercises

Make Meaning

M1. Observe sanitary practices in M1. Essay M1. Video Analysis

presenting salad and dressing

Transfer

T1. Select and use the correct equipment in T1. Performance T1. Project
preparing salads and dressings Tasks Exercises

T2. Prepare a variety of salad

3rd Lesson 4: The learners The learners Acquisition Learning And Living Makatao
Quarter demonstrate independently in the 21st Century
Preparing an prepare A1. Identify type/classification of A1. Enumeration A1. Classifying 9: Cookery page
Sandwiches understanding sandwiches sandwiches 86-114
A2. Matching Type
how to A2. Identify sandwich component
prepare A3. Enumeration A2. Sorting Charts
sandwiches Pictures
A3. Identify bread suited for sandwich- Actual Samples of
making A3. Classifying
ingredients,
Make Meaning kitchen tools, and
equipment
 M1. Suitable filling and spreads M1. Essay M1. Video Analysis Samples of loaf
sandwiches
M2. Select and prepare glazes/sweet M2. Laboratory M2. Situation
sauces Exercises Analysis

Transfer

T1. Prepare sandwiches using sanitary T1. Performance T1. Project

practices Tasks Exercises

T2. Present sandwiches attractively 8. Store

sandwiches properly

T3. Keep sandwiches in appropriate

conditions to maintain their quality and
taste

4th Lesson 5: The learners The learners Acquisition Learning And Living Makatao
Quarter Demonstrate Prepare and in the 21st Century
Preparing understanding present A1. Identify tools and equipment needed in A1. Matching Type A1. Sorting 9: Cookery page
Desserts of basic desserts and preparing desserts 115- 169
A2. True or False A2. Classifying
concept Store desserts A2. Classify desserts according to the types
principles and properly A3. Matching Type Charts
of ingredients used
theories in Pictures
A3. Identify characteristics of desserts A4. Enumeration A3. Sorting
preparing and
storing A5. Enumeration A4. Sorting Actual Samples of
A4. Identify ingredients for desserts tools, supplies, and
desserts
A5. Identify factors in plating and A5. Classifying equipment Actual
presenting desserts ingredients
https://www .yout
Make Meaning ube.co m/watch?
v= GsK2qafYs4Y -
M1. Select and prepare sweet sauces M1. Essay M1. Video Analysis Petit Fours
Transfer

T1. prepare a variety of desserts and sauces T1. Performance T1. Project
using sanitary practices Tasks Exercises
 T2. Present desserts attractively

T3. Keep desserts in appropriate conditions

to maintain their quality and taste

Lesson 6: The learners The learners Acquisition Learning And Living Makatao
Demonstrate Prepared food in the 21st Century
Packaging understanding stuff using A1. Define packaging, its importance and A1. Matching Type A1. Classifying 9: Cookery page
Prepared of basic appropriate functions 170- 186
Foodstuff concepts and packaging Make Meaning Chart
underlying materials to
principles and specific M1. Select packaging materials in M1. Laboratory M1. Video Analysis Pictures
theories in foodstuffs accordance with enterprise standards Exercises
packaging Actual Tools and
prepared food Transfer Equipment Actual
stuff Packaging
T1. Package food items in compliance with T1. Performance T1. Project
materials
Occupational Health and Safety Procedures Tasks Exercises

T2. Adopt appropriate packaging methods

according to enterprise standards

T3. Label food according to industry

standards

Prepared By: Checked/Noted By:

Mr. Joevel I. Sta. Rita Dr. Amor Aure Parra

Teacher Principal