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Budget-Of-Work Q4

This document provides a budget of work for the cookery class' unit on preparing and cooking meat for the third quarter of the 2022-2023 school year at Tagum City National Comprehensive High School. The 10-week unit covers identifying cuts of meat, appropriate cooking methods, tools for preparation, presenting dishes aesthetically and hygienically, storing meat properly, and evaluating finished products using rubrics. Specific learning competencies, codes, week durations, dates, and teachers are outlined.

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Jean Hey Hada
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313 views1 page

Budget-Of-Work Q4

This document provides a budget of work for the cookery class' unit on preparing and cooking meat for the third quarter of the 2022-2023 school year at Tagum City National Comprehensive High School. The 10-week unit covers identifying cuts of meat, appropriate cooking methods, tools for preparation, presenting dishes aesthetically and hygienically, storing meat properly, and evaluating finished products using rubrics. Specific learning competencies, codes, week durations, dates, and teachers are outlined.

Uploaded by

Jean Hey Hada
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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TAGUM CITY NATIONAL COMPREHENSIVE HIGH SCHOOL [ BUDGET OF WORK: COOKERY

] S.Y102022-2023

BUDGET OF WORK
TLE 10 – COOKERY
THIRD QUARTER
Most Essential Learning Competencies Code Week Duration No. of Days Specific Dates
Quarter 4 LESSON 1 - PREPARE AND COOK MEAT (PCM)
LO 1. Perform mise en place Week 1 5 days May 2-5,2023
1.1. prepare the tools, equipment, ingredients, and other TLE_HECK9-12PCM-IVa-
supplies based on the given recipe 30
LO 2. Cook meat cuts Week 2 4 days May 8-11,2023
2.1 identify the market forms and cuts of meat
Different kinds of meat Week 3 3 days May 12, 15-16,2023
3.1. Beef TLE_HECK9-12PCM-IVb-
3.2. Pork g-31
3.3. Carabeef
3.4. Others
2.4 identify appropriate cooking methods for meat cuts Week 4 3 days May 17-19,2023
Tools, utensils, and equipment for meat preparation Week 5 3 days May 22-24,2023
2.5 apply the different techniques in meat preparation Week 5 2 days May 25-26,2023
LO3. Present meat dishes Week 6 3 days May 29-31,2023
3.1 present meat dishes aesthetically, based on classical
and cultural standards TLE_HECK9-12PCM-IVh-
3.3 present meat dishes hygienically and sequentially 32 Week 7 3 days June 1,2 & 5,2023
within the required timeframe
LO4. Store meat Week 8 4 days June 6-9,2023
4.3 use required containers and store meat in proper
temperature to maintain quality and freshness TLE_HECK9-12PCM-IVi-
4.4 store meat in accordance with FIFO operating 33 Week 9 3 days June 13-16,2023
procedures and meat storage requirements
LO5. Evaluate the finished product TLE_HECK9-12PCM-IVj- Week 10 3 days June 19-21,2021
5.1 rate the finished products using rubrics 34
PREPARED BY: SUBMITTED TO:

JEANETTE L. HIJADA ESPER S. CABALUNA


TEACHER I MASTER TEACHER

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