Anda di halaman 1dari 2

Republic of the Philippines

Department of Education
Region VII, Central Visayas
Division of Bohol
OY NATIONAL HIGH SCHOOL
Oy, Loboc, Bohol

BUDGET OF WORK IN TLE 9


COOKERY

FIRST QUARTER

Grade Level Standard The learner demonstrates knowledge, skills and attitude to perform the tasks on Cookery.
Content Standard The learner demonstrates an understanding core concepts and underlying theories in cookery.
The learner independently demonstrates core competencies in cookery as prescribed in the TESDA Training Regulation.
Performance Standard

Time Learning Strategy to IM’s to be Assessment


Topics Skill
Frame Competencies be used used
Orientation
- Basic concepts in cookery
- Relevance of the course
- Career opportunities
Week 1 - Kitchen and Classroom Rules and Regulations
- TLE Grading System
- Groupings and seat plan
Pre – Test

Dimensions of Personal • Evaluates Personal *Communication Skills  Group * Video Formative:


Entrepreneurial Entrepreneurial discussion
Competencies *Interpersonal Skills
Competencies (Determine *Power point *Self-rating Questionnaire
(PECs)
Week 2
- Three clusters of PECs
• Explains dimensions/ different business presentation
clusters of PECs and the opportunities near (Assess your PECs by
(achievement, planning, the community and
different characteristic * Pictures answering the test items)
and power clusters) identify problems
traits per cluster
- Characteristics encountered and

their solutions)
- Assessment of PECs Explains procedures for Summative:
• Business Environment generating business ideas or
and Market identifying business *Written Test (Complete the
opportunities. given graphic organizer of the
- Factors in the Generates business ideas.
business environment different characteristics of each
Recognizes kitchen tools and clusters)
- Identifying business equipment to be cleaned and *Written Test (Identify the
opportunities
sanitized. following kitchen tools and
• Review of different kitchen equipment according to their
tools and equipment and use).
their uses

Valuing: Enhancing weak areas


and sustaining strong areas in
their PECs.
Giving importance in the
following: -
Business
opportunities
- Different kitchen tools
and equipment

Prepared by:

LEAH B. TORINDON
Subject Teacher

Approved by:

CARMELITA A. SUAREZ
School Principal