Scribd Logo
Upload

Welcome to Scribd!

  • 58 views

    St. Jerome Emiliani School of Dinalupihan Bataan Inc

    Uploaded by

    Jhovi Paguio
    The document summarizes a curriculum mapping for a 10th grade TLE (Technology and Livelihood Education) unit on preparing egg and cereal dishes. Over the first quarter, students will learn about qualities of fresh eggs, egg sizes, egg dishes, cooking cereals and pasta, sauce types, and soup classifications. They will demonstrate understanding by correctly cooking egg dishes, cereals, pasta, sauces, stocks and soups creatively and appetizingly. The goal is for students to independently apply their learning to efficiently operate a food business offering quality, healthy food prepared sanitarily.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    St. Jerome Emiliani School of Dinalupihan Bataan Inc

    Uploaded by

    Jhovi Paguio
    58 views2 pages
    The document summarizes a curriculum mapping for a 10th grade TLE (Technology and Livelihood Education) unit on preparing egg and cereal dishes. Over the first quarter, students will learn about qualities of fresh eggs, egg sizes, egg dishes, cooking cereals and pasta, sauce types, and soup classifications. They will demonstrate understanding by correctly cooking egg dishes, cereals, pasta, sauces, stocks and soups creatively and appetizingly. The goal is for students to independently apply their learning to efficiently operate a food business offering quality, healthy food prepared sanitarily.

    Original Title

    Curriculum Map

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document summarizes a curriculum mapping for a 10th grade TLE (Technology and Livelihood Education) unit on preparing egg and cereal dishes. Over the first quarter, students will learn about qualities of fresh eggs, egg sizes, egg dishes, cooking cereals and pasta, sauce types, and soup classifications. They will demonstrate understanding by correctly cooking egg dishes, cereals, pasta, sauces, stocks and soups creatively and appetizingly. The goal is for students to independently apply their learning to efficiently operate a food business offering quality, healthy food prepared sanitarily.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    58 views2 pages

    St. Jerome Emiliani School of Dinalupihan Bataan Inc

    Uploaded by

    Jhovi Paguio
    The document summarizes a curriculum mapping for a 10th grade TLE (Technology and Livelihood Education) unit on preparing egg and cereal dishes. Over the first quarter, students will learn about qualities of fresh eggs, egg sizes, egg dishes, cooking cereals and pasta, sauce types, and soup classifications. They will demonstrate understanding by correctly cooking egg dishes, cereals, pasta, sauces, stocks and soups creatively and appetizingly. The goal is for students to independently apply their learning to efficiently operate a food business offering quality, healthy food prepared sanitarily.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 2

    St. Jerome Emiliani School of Dinalupihan Bataan Inc.

    CURRICULUM MAPPING
    SUBJECT: TLE GRADE LEVEL:  10
    Unit Title: Preparing Egg and Cereal Dishes

     
    Quarter/  UNIT CONTENT PERFORMANCE COMPETENCIES ACTIVITIES  INSTITUTIONAL CORE
    Month  TOPIC: STANDARD  STANDARD  SKILLS ASSESSMENT  RESOURCES  VALUES
      CONTENT  OFFLIN ONLINE
    E
    Acquisition
    Lesson 1 The students The learner
    First Cooking demonstrate prepare 1.Identify the Pre test The students learned to
    Quarter cereals understanding delicious egg. cooking eggs cook cereals and pasta.
    Of/ on and Stocks
     Applies the ,soups , and
    Lesson 2 1. Qualities of principles in sauces
    Cooking fresh eggs. cooking egg
    Cereals dishes,
    and pasta. 2. The different cereals and
    sizes of eggs. pasta dishes
    correctly.
    3. Egg dishes
     Prepare Make Meaning
    4. Principles of sauces,
    cooking stocks and Application of Preparing of Video
    cereals. soup proper mater
    creatively techniques and
    5. Different and methods in
    pasta shapes appetizingly. preparing egg,
    sauce, soup
    6. Two kinds of  Demonstrate stocks and pasta
    sauces the methods dishes
    and Produces quality
    7. Classifications techniques in taste and flavor.
    of soups preparing and
    Serving quality
    food attracts
    customers in
    food business.

    Transfer
    The students will
    independently Performance
    use what they task.
    learned to put a
    food business
    cooking eggs, that efficient and
    8. Kinds of stocks cereals, sauce, offering quality
    stock, soup and service and
    9. Principles of pastas. healthy food
    cooking stocks. prepared in a
    sanitary
    environment.

    You might also like

    pFad - Phonifier reborn

    Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

    Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


    Alternative Proxies:

    Alternative Proxy

    pFad Proxy

    pFad v3 Proxy

    pFad v4 Proxy