fidp.cookery.docx
- 1. Flexible Instruction Delivery Plan (FIDP) Grade: _________________________________________________________ Semester: ________________________________________________ Core Subject Title: _______________________________________________ No. of Hours/Semester: _____________________________________ Prerequisites (If Needed) ____________________________________ Core Subject Description: _______________________________________________________________________________________________________________ Culminating Performance Standard: ______________________________________________________________________________________________________ What to Teach? Why Teach? How to Assess? W Content Content Standards Most Essential Topics Performance Standards Learning competencies Highest Thinking Skill to Assess Hig Stra de Hig S Complete KUD Classification Most Essential KUD Classification RBT Level Flexible Assessment Activities (FAA) Enab Gene Strat Performance Checks Quarter: CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT, AND PREMISES (KP) The learners demonstrate an understanding the knowledge, skills, and attitudes required in maintaining kitchen tools, equipment, and work premises. Kitchen tools and equipment to be cleaned, sanitized, and stored The learners independently maintain clean kitchen tools, equipment, and premises. recognize kitchen tools and equipment to be cleaned and sanitized clean the kitchen area hygienically in accordance with food safety and occupational health regulations Knowing Understanding 1.Clean and sanitize kitchen premises Understanding Understanding PREPARE APPETIZERS (PA) The learners demonstrate an understanding the knowledge, skills, and attitudes Classification of appetizers Variety of ingredients in preparing appetizers The learners independently prepares appetizers differentiate between hot and cold appetizers prepare a variety of appetizers Understanding 1.Prepare a range of appetizers Do Applying
- 2. required in preparing appetizers Nutritional value of appetizer Varieties of hot and cold appetizers Methods of preparing appetizers identify the fundamental of plating present appetizers attractively keep appetizers in appropriate conditions to maintain their freshness, quality, and taste Knowing 2.Present a range of appetizers 3.Store appetizers PREPARE SALAD AND DRESSING (SD) The learners demonstrate an understanding he knowledge, skills, and attitudes required in preparing appetizers. Classification of salads according to ingredients Classification of salads according to place in the meal Nutritional values of salad and dressing Components of salads Important considerations in salad preparation Methods of preparing salad The learners independently prepare salad and dressing. identify the components of a salad identify the factors to consider in salad preparation identify the different kinds of salad dressings and their ingredients Present salads and dressings attractively Identify the accompaniments of salads and dressings Prepare a variety of salads and dressings Present a variety of salads and dressings Store salad and dressing
- 3. Kinds of salad dressing and their ingredients Store appetizers in appropriate conditions to maintain their freshness, quality, and taste PREPARE SANDWICHES (SW) The learners demonstrate an understanding how to prepare sandwiches Variety of ingredients in preparing sandwiches Classification of sandwiches Components of the sandwich Types of bread suited for sandwiches Suitable filling and spreads for each type of sandwich Methods of preparing sandwiches The learners independently prepare sandwiches Identify sandwich component Identify bread suited for sandwich making Suitable filling and spreads Portion and control of sandwiches and their ingredients Present sandwiches attractively keep sandwiches in appropriate conditions to maintain their quality and taste Prepare a variety of sandwiches Present a variety of sandwiches Storing sandwiches PREPARE DESSERTS (PD) The learners demonstrate an understanding how to prepare desserts Importance of desserts Classifications of dessert and their characteristics The learners independently prepare desserts Importance of dessert in a meal Classify desserts according to types of ingredients used Perform mise en place
- 4. Varieties of ingredients in preparing desserts Methods of preparing desserts Accompaniments for desserts Safety and hygienic practices in storing desserts identify characteristics of desserts identify ingredients for desserts prepare variety of desserts and sauces using sanitary practices Identify dessert accompaniments and hygienic procedures Identify factors in plating and presenting desserts Keep desserts in appropriate conditions to maintain their quality and taste Prepare desserts Plate/Present desserts Storing desserts
- 5. Quarter PREPARE EGG DISHES The learners demonstrate an understanding how to prepare desserts Nutritional value and components of eggs Characteristics of quality fresh eggs Ingredients for egg dishes Market forms of egg Uses of eggs in culinary arts identify an egg’s components and its nutritive value identify and prepare ingredients according to standard recipes identify the market forms of eggs explain the uses of eggs in culinary arts cook egg dishes in accordance with the prescribed salad present egg dishes hygienically and attractively using suitable garnishing and side dishes sequentially within the required time frame Perform mise en place Prepare and cook egg dishes Present egg dishes PREPARE CEREALS and
- 6. STARCH DISHES (CD) Performance Task: ___________________________________________________________________________________________________________________________