CURRICULUM MAP

QUARTER 1: PREPARING APPETIZERS Topic: Business Environment and market Time Frame: 46 day
Clean and maintain kitchen tools, equipment and premises
Prepare appetizers

STAGE 1
Content Standard: Performance Standard:
The learners demonstrate an understanding of the different factors that influence the business The learners independently maintain clean kitchen tools, equipment, premises
environment, the knowledge, skills, and attitudes required in maintaining kitchen tools, and prepares appetizers.
equipment, work premises, preparing appetizers.

Essential Understanding (s): Essential Question (s):

Understand the basic concepts and principles in developing fundamental skills in cleaning 1. How to prepare appetizer?
and maintaining kitchen tools, equipment, and premises, using the tools and equipment 2. How to prepare plating?
needed in the preparation of appetizer, preparing appetizers and fundamental of plating. 3. Is it important to do plating in a dish.

Learners will know: Learners will be able to:

1. Business Environment and Market 1. Understand the business environment and business ideas.
2. Clean and maintain kitchen tools, equipment and Premises 2. Clean, sanitize, and store kitchen tools and equipment.
3. Prepare Appetizers 3. Perform mise in place
4. Prepare a range of appetizers
5. Present a range of appetizers
6. Store appetizers

STAGE 2
Product or Performance Task: Evidence at the level of Evidence at the level of Performance:
Understanding:
LESSON 1: The learners perform on how to prepare appetizer using the following
ACTIVITY 1: Recitation rubrics:
The learner should be able to
ACTIVITY 2: Quiz
demonstrate understanding RUBRICS FOR PERFORMANCE
ACTIVITY 3: Students will clean the kitchen tools,
covering the six (6) facets of GROUP SCORE
equipment and premises.
understanding: CRITERIA 75 55 35 15
Organizational The learners The learners The learners The learners did not
LESSON 2: and preparation demonstrated proper showed proper attempted tasks but focus on task at
EXPLANATION skills timing cooking techniques; cooking methods got distracted or did hand; they left the
ACTIVITY 1: Seatwork they showed and techniques; not complete the equipment or stove
ACTIVITY 2: Students will prepare appetizer Understand the basic concept and professionalism and but they did not assigned task; they unattended; they did
completed all practice good followed only parts not control heat;
principles of preparing appetizer and instructions successful; time. of the instruction. they did not follow
prepare all the materials needed for and they finished on instruction.
their tasks time.
LESSON 3: the activity.
Use tools, Appropriate selection, Appropriate Appropriate Never selects,
ACTIVITY 1: Seatwork equipment and preparation and use of selection, selection, prepares and uses
ACTIVITY 2: Quiz materials materials and tools/ preparation and preparation and use appropriate
INTERPRETATION equipment all the time use of materials of materials and materials and
ACTIVTY 3: Prepare appetizers with plating and tools/equipment tools/equipment
Make a plan in preparing appetizer. tools/equipment some of the time
most of the time
PRELIM EXAM: Written test
FINAL EXAM: Performance task APPLICATION Creativity of The menu was colorful The menu listed The menu listed The menu was
the menu and artistically all items available items available but unappealing and
Apply the procedure in preparing arranged. It was very and was neatly lacked a good had missing items.
creative and written. It lacked description and The learners did not
appetizer. informative. The menu creativity and creativity. give a clear
was well-written and color, however. description of the
PERSPECTIVE easy to understand. foods being served.

Judge one’s uniqueness in preparing Taste and The food was made The food was The food was The food product
appearance of according to the given good and the acceptable but the was not satisfactory.
appetizer using the rubrics. the dish method properly. The presentation and presentation and The method/recipe
food was presented well taste were good. taste were lacking. was not followed
EMPATHY and was an excellent The food was according to
product. prepared specifications.
according to the
Shares one uniqueness to another for given method.
better life.
Safety/clean up Highly self-motivated Self-motivated and Self-motivated and Needs to be
and observes all safety observes all safety observes sometimes motivated and does
SELF- KNOWLEDGE precautions and precautions and some safety not observe safety
sanitation practices at sanitation most of precautions and precaution and
Realize one’s ability to create/make all time the time sanitation practices sanitation practices
a unique output.
INDIVIDUAL SCORE

1. Participation -10pts
-from start to end
2. Attire -10pts
-apron and hairnet
-(optional) mask and plastic gloves
3. Contribution -5pts
 STAGE 3
Teaching/Learning Sequence:
1. INTRODUCTION
ACTIVITY 1: NAME ME!
Teacher will show pictures and learners will identify the names.

ACTIVITY 2: DEFINEME!
Teacher will ask the learners to define APPETIZER

ACTIVITY 3:
Teacher will show pictures and ask the learners to observe the picture. After that teacher will ask questions.

2. INTERACTION
LESSON 1:
ACTIVITY 1: Explain how different factors influence the business environment.
ACTIVITY 2: Identify and discuss the on how to clean kitchen tools, equipment and premises.
ACTIVITY 3: Teacher will give a quiz.
ACTIVITY 4: Students will clean kitchen tools, equipment and premises.

LESSON 2:
ACTIVITY 1: Identify and discuss the classification of appetizers.
ACTIVITY 2: Students will plan for their activity tomorrow.
ACTIVITY 3: Students will prepare appetizer.

LESSON 3:
ACTIVITY 1: Discuss the methods and elements of plating.
ACTIVITY 2: Teacher will give quiz. (planning)
ACTIVITY 3: Students will prepare appetizer with plating.
3. INTEGRATION
ACTIVITY 1: Learners will answer the question: How can you reduce dirt in the kitchen?
ACTIVITY 2: Teacher will ask the question: How important appetizer in one’s life?
ACTIVTY 3: If you have a food business, is it necessary to have plating before serving the dish? Why?