BOW - Cookery NC II 2022 2023

Republic of the Philippines
Department of Education
REGION III
SCHOOLS DIVISION OFFICE OF BATAAN
LIMAY SENIOR HIGH SCHOOL
DUALE, LIMAY, BATAAN
BUDGET OF WORK
IN
COOKERY NC II
S. Y. 2022-2023
Quarter Content Standards Performance Standards Most Essential Learning CG Code DATE NO. of Hours REMARKS/ANNOTATIONS
Competencies K to 12
S1/2 The learners demonstrate The learners independently Clean, sanitize, and store TLE_HECK9-12KP-Ia- August 23- 12 August 22, 2022 official
an understanding the maintain clean kitchen kitchen tools and equipment. 1 September 03 first day of classes,
Q2/3 knowledge, skills, and tools, equipment, and however no official classes
attitudes required in premises. Recognize kitchen tools and yet. Subject orientation
maintaining kitchen tools, equipment to be cleaned and and discussion of class
equipment, and work sanitized. Identify the policies.
REGION III
premises. chemicals to be utilized in August 23- Administration

The learners cleaning and sanitizing kitchen of the Pre-test to all classes
tools and equipment. handled.
Prepare cleaning agents in September 05- 12 September 23

accordance with September 09
manufacturer's instructions. Summative Test I
Clean and sanitize kitchen tools

in accordance with prescribed
standards
Store cleaned kitchen tools and

equipment safely in the
designated space
TLE_HECK9-12KP-Ib- September 12- 8 Summative test II

Clean and sanitize kitchen 2 September 23
premises and recognize kitchen
premises to be cleaned and
sanitized.
Accomplish activity of
classifying and describing the
uses of cleaning agents.
Clean the kitchen area September 26- 12

hygienically in accordance with
REGION III
food safety and occupational October 7

health regulations
Clean surfaces without

damaging property and
adversely affecting health
Follow cleaning schedule based October 10- 8

on enterprise procedure. October 14
Enumerate and discuss safety

and first aid procedures.
The learners demonstrate The learners independently Identify tools and equipment TLE_HECK9-12PA-Ic- October 17- 8
an understanding the prepare appetizers. needed in the preparation of 3 October 21
knowledge, skills, and appetizers
attitudes required in
preparing appetizers.
Clean, sanitize, and prepare October 24- 8 October 27-28
tools, utensils, and equipment October 28 administration of First
based on the required tasks Quarter Examination
Classify appetizers according to Observance of All Saints

ingredients Day: Holiday
Identify ingredients according

to the given recipe
REGION III
Prepare a range of appetizers TLE_HECK9-12PA-Ii- October 31- 12

5 November 05
Differentiate between hot and
cold appetizers
Prepare chosen appetizer as a

group and evaluate the end
product.
Present a range of appetizers

And identify the fundamentals
of plating and accompaniments
of appetizers
Choose and present an

appetizer attractively.
Keep appetizers in appropriate TLE_HECK9-12PA-Ij-
conditions to maintain their 6
freshness, quality, and taste
80 hours
Teaching End of the First Quarter

Rendered for
First Quarter
S1/2 The learners demonstrate The learners independently Identify tools and equipment TLE_HECK9-12SD- November 07- 8
REGION III
Q2/4 an understanding he prepare salad and dressing. needed in the preparation of IIa-7 November 11,
knowledge, skills, and salad and dressing 2022
attitudes required in
preparing appetizers. Clean, sanitize, and prepare November 14- 8
tools, utensils, and equipment November 25
based on the required tasks
Identify and prepare

ingredients according to the
given recipe
Prepare and identify the TLE_HECK9-12SD- November 28- 12 Summative Test III
components of variety of IIb-g-8 December 2
salads and dressings
Identify the factors to consider December 5-

in salad preparation and elect December 16
and use correct equipment in
preparing salads and dressings.
December 19- Christmas Break

January 03
Select and use correct

equipment in preparing salads
REGION III
and dressings. January 04 8 January 19, 2023

January 06,
Identify the correct ingredients Summative Test IV
2022
and prepare salad dressings.
Demonstration of the proper January 9- 12

usage of kitchen tools used in January 13
salad and dressing making
Present salads and dressings January 16- 8

attractively while observing January 20
sanitary practices in presenting
salad and dressing.
Identify the accompaniments TLE_HECK9-12SD-

of salads and dressings. IIh-i-9
January 23- January 26-27,
Accomplish performance task January 27 administration of Second
of making and presenting salad 12 Quarter Final Exam.
and dressing.
Completion of Final
Utilize quality trimmings and TLE_HECK9-12SD-IIj- January 30- 12 Requirements for the
store appetizers in appropriate 10 February 03 subject.
conditions to maintain
REGION III
freshness, quality, and taste
80 hours End of the First Semester

Teaching
rendered for
Second Quarter
Prepared by: Checked by: Noted by:
KRISTIANNA MARIE S. BAUTISTA MARIO G. BASILIO JENNIFER S. DOMINGUEZ, EdD.

Subject Teacher OIC-School Assistant Principal School Principal II

BOW - Cookery NC II 2022 2023

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Republic of the Philippines

premises. chemicals to be utilized in August 23- Administration

Prepare cleaning agents in September 05- 12 September 23

Clean and sanitize kitchen tools

Store cleaned kitchen tools and

TLE_HECK9-12KP-Ib- September 12- 8 Summative test II

Clean the kitchen area September 26- 12

food safety and occupational October 7

Clean surfaces without

Follow cleaning schedule based October 10- 8

Enumerate and discuss safety

Classify appetizers according to Observance of All Saints

Identify ingredients according

Prepare a range of appetizers TLE_HECK9-12PA-Ii- October 31- 12

Prepare chosen appetizer as a

Present a range of appetizers

Choose and present an

Teaching End of the First Quarter

Identify and prepare

Identify the factors to consider December 5-

December 19- Christmas Break

Select and use correct

and dressings. January 04 8 January 19, 2023

Demonstration of the proper January 9- 12

Present salads and dressings January 16- 8

Identify the accompaniments TLE_HECK9-12SD-

freshness, quality, and taste

80 hours End of the First Semester

Prepared by: Checked by: Noted by:

KRISTIANNA MARIE S. BAUTISTA MARIO G. BASILIO JENNIFER S. DOMINGUEZ, EdD.

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