Merged/Clustere D: K To 12 Learning Competencies Melcs

K to 12 Learning
MELCs
Competencies
 LO 3. Present egg dishes  LO 3. Present egg dishes

Merged/Clustere 3.1 select suitable plates 3.1 select suitable plates
d according to standards according to standards
3.2 present egg dishes present egg dishes
hygienically and attractively hygienically and attractively
using suitable garnishing and using suitable garnishing and
side dishes sequentially within side dishes sequentially
the required time frame within the required time
TLE_HECK10ED-Ie-3 frame
 2.2 explain the uses of eggs in  2.2 explain the uses of eggs
culinary arts in culinary arts cook egg
2.3 cook egg dishes in dishes in accordance with
accordance with the prescribed the prescribed salad
salad TLE_HECK10ED-Ib-d-2
 2.2 prepare sauces and  2.2 prepare sauces and

accompaniments of selected accompaniments of selected
starch and cereal products starch and cereal products
2.3 follow safety and hygienic follow safety and hygienic
practices while working in the practices while working in
kitchen TLE_HECK10CD-Ig-i-6 the kitchen
 4.2 maintain optimum freshness  4.2 maintain optimum

and quality of starch and cereal freshness and quality of
dishes according to standards starch and cereal dishes
4.3 store starch and cereal according to standards store
according to standard operating starch and cereal according
procedures TLE_HECK10CD-Ij-8 to standard operating
procedures
 LO 4. Evaluate the finished  LO 4. Evaluate the finished
Retained product product
4.1 rate the finished products 1.1 rate the finished
using rubrics products using rubrics
TLE_HECK10ED-Ie-4
 identify the market forms of eggs  identify the market forms of

TLE_HECK10ED-Ib-d-2 eggs
 identify the ingredients in the  identify the ingredients in

preparation of various types of the preparation of various
starch and cereal dishes types of starch and cereal
TLE_HECK10CD-If-5 dishes
 2.1 cook various types of starch  2.1 cook various types of

and cereal dishes starch and cereal dishes
TLE_HECK10CD-Ig-i-6
 LO 3. Present starch and cereal  LO 3. Present starch and

dishes 3.1 present starch dishes cereal dishes 3.1 present
with suitable plating and starch dishes with suitable
garnishing according to plating and garnishing
standards TLE_HECK10CD-Ij-7 according to standards
 LO4. Storing starch and cereal  LO4. Storing starch and

dishes 4.1 store starch and cereal dishes 4.1 store
cereal at appropriate starch and cereal at
temperature TLE_HECK10CD-Ij-8 appropriate temperature
 clean, sanitize, and prepare N/A
Dropped tools, utensils, and equipment
needed in preparing egg dishes
TLE_HECK10ED-Ia-1
 prepare the tools, equipment, N/A

and ingredients based on
prescribed standards
TLE_HECK10CD-If-5
 1.2. determine the sources and N/A

kinds of starch and cereals
TLE_HECK10CD-If-5
NAME : BEVERLY ROSE B. DELOS SANTOS

POSITION : TEACHER I
SCHOOL: SACRITAN INTEGRATED SCHOOL
LESSON 1
ACTIVITY 3
Lesson 2 UNPACKING AND COMBINING THE MOST ESSENTIAL LEARNING

COMPETENCIES (MELCs)
ACTIVITY 2
Subject: TLE- COOKERY 10
A. Unpacking MELCs into Learning Objectives
MELCS Learning Objectives

prepare sauces and  Recognize sauces and accompaniments of selected starch and
accompaniments of selected cereal products and follow safety and hygienic practices while
starch and cereal products working in the kitchen
follow safety and hygienic  Classify sauces and accompaniments of selected starch and
practices while working in the cereal products
kitchen  Identify the safety and hygienic practices while working in the
kitchen
present starch dishes with  Select starch dishes with suitable plating and garnishing
suitable plating and garnishing according to standards
according to standards  Classify starch dishes with suitable plating and garnishing
according to standards
 Choose starch dishes with suitable plating and garnishing
according to standards
cook various types of starch  Select various types of starch
and cereal dishes  Select various types of cereal dishes
 Prepare various types of starch
 Prepare various types of cereal dishes
A. Combining MELCs
Content Performance MELCs Major Theme/

Standard Standard Topic
The learners The learners cook various types of starch Presenting various
demonstrate an independently prepare and cereal dishes types of starch and
understanding and cook cereals and (TLE_HECK10CD-Ig-i-6) ; cereal dishes
of preparing and starch dishes present starch dishes with
cooking cereals suitable plating and garnishing
and starch according to standard
dishes (TLE_HECK10CD-Ij-7)

Merged/Clustere D: K To 12 Learning Competencies Melcs

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K to 12 Learning

 LO 3. Present egg dishes  LO 3. Present egg dishes

 2.2 prepare sauces and  2.2 prepare sauces and

 4.2 maintain optimum freshness  4.2 maintain optimum

 identify the market forms of eggs  identify the market forms of

 identify the ingredients in the  identify the ingredients in

 2.1 cook various types of starch  2.1 cook various types of

 LO 3. Present starch and cereal  LO 3. Present starch and

 LO4. Storing starch and cereal  LO4. Storing starch and

 prepare the tools, equipment, N/A

 1.2. determine the sources and N/A

NAME : BEVERLY ROSE B. DELOS SANTOS

Lesson 2 UNPACKING AND COMBINING THE MOST ESSENTIAL LEARNING

MELCS Learning Objectives

Content Performance MELCs Major Theme/

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