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? Wh

High
Strat
Highest Thinking Skill to
Learning competencies dev
Assess
High
Ski
Content Most Essential Performance
Content KUD Flexible
Standards Topics Standards
Classification Assessment Enabli
KUD Activities g
Complete Most Essential RBT Level
Classification (FAA) Gener
Performance Strate
Checks
Quarter:
CLEAN AND The learners Kitchen tools and The learners recognize Knowing 1.Clean and Understanding Understanding
MAINTAIN demonstrate equipment to be independentl kitchen tools sanitize
KITCHEN an cleaned, y maintain and equipment kitchen
TOOLS, understanding sanitized, and clean kitchen to be cleaned premises
EQUIPMENT, the stored tools, and sanitized
AND knowledge, equipment,
PREMISES skills, and and premises. clean the
(KP) attitudes kitchen area
required in hygienically in Understanding
maintaining accordance with
kitchen tools, food safety and
equipment, occupational
and work health
premises. regulations
PREPARE The learners Classification of The learners differentiate Understanding 1.Prepare a Do Applying
APPETIZERS demonstrate appetizers independentl between hot range of
(PA) an y prepares and cold appetizers
understanding Variety of appetizers appetizers
the ingredients in
knowledge, preparing prepare a variety
skills, and appetizers of appetizers
This study sourceattitudes
was downloaded by 100000807625344 from CourseHero.com on 05-25-2022 19:35:50 GMT -05:00
 required in Nutritional value
preparing of appetizer identify the
appetizers fundamental of 2.Present a
Varieties of hot plating Knowing range of
and cold appetizers
appetizers present
appetizers
Methods of attractively
preparing
appetizers keep appetizers
in appropriate
3.Store
conditions to
appetizers
maintain their
freshness,
quality, and
taste
PREPARE The learners Classification of The learners identify the Prepare a
SALAD AND demonstrate salads according independentl components of a variety of
DRESSING an to ingredients y prepare salad salads and
(SD) understanding salad and dressings
he Classification of dressing. identify the
knowledge, salads according factors to
skills, and to place in the consider in salad
attitudes meal preparation
required in
preparing Nutritional identify the
appetizers. values of salad different kinds of
and dressing salad dressings
and their
Components of ingredients
salads
Present a
Important variety of
considerations in Present salads
salads and
salad and dressings
dressings
preparation attractively

Methods of Identify the

preparing salad accompaniment Store salad
s of salads and and dressing
Kinds of salad dressings
dressing and
This study source was downloaded by 100000807625344 from CourseHero.com on 05-25-2022 19:35:50 GMT -05:00
 their ingredients Store appetizers
in appropriate
conditions to
maintain their
freshness,
quality, and
taste
PREPARE The learners Variety of The learners Identify Prepare a
SANDWICHES demonstrate ingredients in independentl sandwich variety of
(SW) an preparing y prepare component sandwiches
understanding sandwiches sandwiches
how to Identify bread
prepare Classification of suited for
sandwiches sandwiches sandwich
making
Components of
the sandwich Suitable filling
and spreads
Types of bread
suited for Present a
sandwiches Portion and variety of
control of sandwiches
Suitable filling sandwiches and
and spreads for their ingredients
each type of
sandwich Present
sandwiches
Methods of attractively
preparing
sandwiches
keep sandwiches Storing
in appropriate sandwiches
conditions to
maintain their
quality and taste
PREPARE The learners Importance of The learners Importance of Perform mise
DESSERTS demonstrate desserts independentl dessert in a meal en place
(PD) an y prepare
understanding Classifications of desserts Classify desserts
how to dessert and their according to
prepare characteristics types of
desserts ingredients used
This study source was downloaded by 100000807625344 from CourseHero.com on 05-25-2022 19:35:50 GMT -05:00
 Varieties of identify
ingredients in characteristics of
preparing desserts
desserts

Methods of identify Prepare

preparing ingredients for desserts
desserts desserts

Accompaniment prepare variety

s for desserts of desserts and
sauces using
Safety and sanitary
hygienic practices
practices in
storing desserts
Identify dessert Plate/Present
accompaniment desserts
s and hygienic
procedures

Identify factors
in plating and
presenting
desserts

Keep desserts in Storing

appropriate desserts
conditions to
maintain their
quality and taste

This study source was downloaded by 100000807625344 from CourseHero.com on 05-25-2022 19:35:50 GMT -05:00
Quarter
PREPARE The learners Nutritional value identify an egg’s Perform mise
EGG DISHES demonstrate and components components and en place
an of eggs its nutritive
understanding value
how to Characteristics of
prepare quality fresh identify and
desserts eggs prepare
ingredients
Ingredients for according to
egg dishes standard recipes

Market forms of
Prepare and
egg identify the
cook egg
market forms of
Uses of eggs in dishes
eggs
culinary arts
explain the uses
of eggs in
culinary arts

cook egg dishes

in accordance
with the
prescribed salad

Present egg
present egg
dishes
dishes
hygienically and
attractively using
suitable
garnishing and
side dishes
sequentially
within the
required time
frame

PREPARE
CEREALS and
STARCH
This study source was downloaded by 100000807625344 from CourseHero.com on 05-25-2022 19:35:50 GMT -05:00
 DISHES (CD)

Performance Task: ___________________________________________________________________________________________________________________________

This study source was downloaded by 100000807625344 from CourseHero.com on 05-25-2022 19:35:50 GMT -05:00
Powered by TCPDF (www.tcpdf.org)