Technology and livelihood education 9

Quarter 1 - appetizers

Week 1

Clean, Sanitize, and Store Kitchen Tools and Equipment

Week 2

Clean, Sanitize, and Store Kitchen Tools and Equipment with Prescribed Standards

Week 3

Classification of Appetizers

Week 4

Methods of Preparing Appetizers - Part 1

Week 5

Methods of Preparing Appetizers - Part 2


Week 6

Presenting Appetizers Attractively

Week 7

Sanitary Practices, Store and Evaluating Appetizers

Week 8

Review, Recap, and Recognition

Quarter 2 - salads and dressings

Week 1

Prepare Variety of Salads and Dressings

Week 2

Classification of Salads Based on Ingredients Used


Week 3

Different Kinds of Salad Dressings and Their Ingredients


Week 4

Prepare Variety of Salads and Dressings - Part 1

Week 5

Prepare Variety of Salads and Dressings - Part 2

Week 6

Prepare Variety of Salads and Dressings - Part 3


Week 7

Prepare Variety of Salads and Dressings - Part 4

Week 8

Prepare Variety of Salads and Dressings - Part 5

Quarter 3 - sandwiches

Week 1

Ingredients Used for Sandwiches

Week 2

Different Types of Sandwiches

Week 3

Classification of Sandwiches

Week 4

Variety of Sandwiches - Part 1

Week 5

Variety of Sandwiches - Part 2

Week 6

Variety of Sandwiches - Part 3

Week 7

Variety of Sandwiches - Part 4

Week 8

Variety of Sandwiches - Part 5

Quarter 4 - dessert

Week 1

Prepare Dessert: Perform Mis En Place

Week 2

Identify Ingredients for Dessert

Week 3

Select and Prepare Sweet Sauces

Week 4

Prepare Variety of Desserts Using Sanitary Procedures

Week 5

Plate and Present Desserts

Week 6

Storing Desserts

Week 7

Select Packaging Materials

Week 8

Package Food Items and Recognition