MATATAG curriculum
Grade 11 Kitchen Operations
15 learning competencies across 4 quarters, as the Department of Education curriculum guide prints them.
Quarter 1
Learning competencies (5)
KITCHN-G11-Q1-01
Discuss the fundamentals of culinary arts
KITCHN-G11-Q1-02
Perform knife skills
KITCHN-G11-Q1-03
Perform conversion and food costing of provided recipe
KITCHN-G11-Q1-04
Discuss presenting, packaging, labeling and storing of products
KITCHN-G11-Q1-05
Prepare a variety of stocks, soups, and sauces
Quarter 2
Learning competencies (3)
KITCHN-G11-Q2-01
Prepare a variety of soup and appetizers
KITCHN-G11-Q2-02
Prepare a variety of sandwiches
KITCHN-G11-Q2-03
Prepare a variety of salads
Quarter 3
Learning competencies (4)
KITCHN-G11-Q3-01
Prepare various types of egg, cereal, and starch dishes
KITCHN-G11-Q3-02
Prepare a variety of vegetable dishes following appropriate cooking methods
KITCHN-G11-Q3-03
Prepare variety of seafood dishes
KITCHN-G11-Q3-04
Prepare various poultry and game dishes
Quarter 4
Learning competencies (3)
KITCHN-G11-Q4-01
Prepare variety of meat dishes
KITCHN-G11-Q4-02
Prepare a variety of desserts
KITCHN-G11-Q4-03
Organize and manage a kitchen entrepreneur food bazaar
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