MATATAG curriculum
Grade 9 Food Preparation
36 learning competencies across 4 quarters, as the Department of Education curriculum guide prints them.
Quarter 1
Learning competencies (11)
TVLFPREP-G9-Q1-01
differentiate a hot kitchen from the cold kitchen
TVLFPREP-G9-Q1-02
discuss the kitchen brigade system
TVLFPREP-G9-Q1-03
explain the importance of occupational safety and health in kitchen operations
TVLFPREP-G9-Q1-04
familiarize themselves to each component/element of a recipe
TVLFPREP-G9-Q1-05
perform recipe costing
TVLFPREP-G9-Q1-06
perform cutting techniques following the occupational safety and health standards
TVLFPREP-G9-Q1-07
prepare salad and salad dressing following the safety standards
TVLFPREP-G9-Q1-08
discuss stocks (fond)
TVLFPREP-G9-Q1-09
identify the types of stocks
TVLFPREP-G9-Q1-10
discuss the steps of preparing stocks
TVLFPREP-G9-Q1-11
prepare soup following the safety standards
Quarter 2
Learning competencies (7)
TVLFPREP-G9-Q2-01
discuss types of baked products
TVLFPREP-G9-Q2-02
familiarize themselves with the different baking ingredients and their substitutes
TVLFPREP-G9-Q2-03
identify oven temperature requirement for each baked product
TVLFPREP-G9-Q2-04
explain the mixing methods used in baking
TVLFPREP-G9-Q2-05
discuss the different types of bread
TVLFPREP-G9-Q2-06
prepare bread product
TVLFPREP-G9-Q2-07
conceptualize business ideas in baking
Quarter 3
Learning competencies (11)
TVLFPREP-G9-Q3-01
differentiate a hot kitchen from the cold kitchen
TVLFPREP-G9-Q3-02
discuss the kitchen brigade system
TVLFPREP-G9-Q3-03
explain the importance of occupational safety and health in kitchen operations
TVLFPREP-G9-Q3-04
familiarize themselves to each component/element of a recipe
TVLFPREP-G9-Q3-05
perform recipe costing
TVLFPREP-G9-Q3-06
perform cutting techniques following the occupational safety and health standards
TVLFPREP-G9-Q3-07
prepare salad and salad dressing following the safety standards
TVLFPREP-G9-Q3-08
discuss stocks (fond)
TVLFPREP-G9-Q3-09
identify the types of stocks
TVLFPREP-G9-Q3-10
discuss the steps of preparing stocks
TVLFPREP-G9-Q3-11
prepare soup following the safety standards
Quarter 4
Learning competencies (7)
TVLFPREP-G9-Q4-01
discuss types of baked products
TVLFPREP-G9-Q4-02
familiarize themselves with the different baking ingredients and their substitutes
TVLFPREP-G9-Q4-03
identify oven temperature requirement for each baked product
TVLFPREP-G9-Q4-04
explain the mixing methods used in baking
TVLFPREP-G9-Q4-05
discuss the different types of bread
TVLFPREP-G9-Q4-06
prepare bread product
TVLFPREP-G9-Q4-07
conceptualize business ideas in baking
Planning a lesson from these?
Hubmatch lets you tick the competencies your lesson covers and writes a first draft around them — objectives, activities, assessment — which you then edit and export to Word. Two AI plans are free.
Draft a lesson plan