Curriculum Map

Subject: Technology and Livelihood Education (COOKERY) Grade Level: Grade 7/8
Quarter: FIRST
TEACHERS: JEMIMA B. CATARMAN
Time Content Content Performance Learning Activity Assessment Learning Core Values
Frame Standards Standards Competencies Resources
August Introduction The learners The learners: The learners: -TLE Books
demonstrate an 1. independently 1. explain basic concepts -DepEd Modules
1. Basic concepts in understanding of: demonstrate in cookery
cookery 1. basic concepts common 2. discuss the relevance
2. Relevance of the and competencies in of the course
course theories in cookery as 3. explore opportunities
3. Career cookery prescribed for cookery as a
opportunities in the TESDA career
Training
Regulation
August LESSON 1 The use and Independently LO 1. Utilize appropriate -The students  Written -TLE Books
USE OF KITCHEN maintenance of use and maintain kitchen tools, will watch a YT reports -DepEd Modules
TOOLS, EQUIPMENT, equipment in tools, equipment, and video on how  Answer
AND PARAPHERNALIA cookery equipment, and paraphernalia to make Sheets
(UT) materials in “Pakbet” and  Modules
1. Types of kitchen cookery 1. Identify types of tools, observe how
tools, according to equipment, and the presenter
equipment and standard paraphernalia used the
paraphernalia operating different
2. Uses of kitchen procedures 2. Classify the types of cooking tools
tools, appropriate cleaning (Module 2)
equipment, and tools and equipment
paraphernalia based on their uses -The students
will identify the
pictures
presented in
the module
activity Module
2)
-From the
puzzle, the
students will
search for at
least 10 names
of cleaning
tools
September LESSON 2 LO 2. Maintain -The student  Written -TLE Books
MAINTENANCE OF appropriate kitchen will write TRUE reports -DepEd Modules
KITCHEN TOOLS, tools, equipment, and if the  Answer
EQUIPMENT, AND paraphernalia statement is Sheets
PARAPHERNALIA correct and  Modules
(MT) 1. Select various types of change the
1. Types of chemicals chemicals for cleaning underlined
for cleaning and and sanitizing kitchen word if the
sanitizing kitchen tools, equipment, and Statement is
tools and equipment paraphernalia wrong.
2. Steps in cleaning (Module 3)
and sanitizing kitchen 2. Clean and sanitize
tools and equipment kitchen tools and -The student
3. Cleaning kitchen equipment following will watch a
premises (floor and manufacturer’s video
storage areas) instructions presentation
4. Maintenance of about how to
kitchen tools, 3. Use cleaning tools, properly clean
equipment, and work equipment, and and sanitize
areas paraphernalia in kitchen tools
accordance to standard and equipment
1. Storing/stacking operating procedures
tools and equipment maintain kitchen tools, -The students
equipment, and work will match the
areas proper
procedure of
washing plates
in Column A
with the
pictures in
Column B.
Write the
letters only.
September LESSON 3 Performing Independently 1. Give the abbreviations -The students  Written -TLE Books
PERFORM mensuration and measure and and equivalents of will find the reports -DepEd Modules
MENSURATION AND calculation in calculate measurements correct  Answer
CALCULATIONS (PM) cookery ingredients in equivalents of Sheets
1. Types of measuring cookery 2. Measure ingredients 10  Modules
tools and their uses according to recipe abbreviations
2. Measuring requirement of
techniques of measurements
ingredients 3. Convert systems of . They will
2.1. Dry ingredients measurement according choose their
2.2. Liquid ingredients to recipe requirement answer inside
3. Measurement the box.
abbreviations 4. Perform substitution
4. Equivalent of ingredients -The students
measurements will make
5. Conversion of pancakes at
weights and home
measurements following the
6. Substitution of recipe given.
ingredients
-The students
will write the
converted
version of the
ingredients of
making
pancakes

-The students
will give the
substitution of
the following
Ingredients
and choose the
answer written
inside the box.
October LESSON 4 The Independently LO 1. Read and interpret -The students  Written -TLE Books
INTERPRET KITCHEN interpretation of interpret kitchen plans will label the reports -DepEd Modules
LAYOUT (KL) diagrams, plans, kitchen/shop kitchen layout  Answer
1. Alphabet of lines and kitchen layouts based on 1. Read and interpret using the right Sheets
2. Architectural layouts given blueprints architectural kitchen kitchen terms  Modules
kitchen symbols, symbols and layout and symbols.
diagram, and layout according to
3. Kitchen types and specifications in the -The students
layouts blueprint will match the
terms in
2. Determine parts and column A to
functions of a kitchen the pictures in
layout column B.

3. Prepare a sketch and -The students

layout according to the will Draw their
type of kitchen design own kitchen
layout
following the
right
specifications.
October PRACTICE The practice of Independently LO 1. Importance of -The students  Written -TLE Books
OCCUPATIONAL occupational practice Occupational Health and will write an reports -DepEd Modules
HEALTH AND SAFETY health and safety occupational Safety Procedures essay about  Answer
PROCEDURES (OSHP) health and Recognize the the importance Sheets
1. Concepts of the safety importance of OHSP of OHSP in the  Modules
following: workplace
1.1. Safety 1. Determine the types -The students
1.2. Health of hazards and risks of will answer the
1.3. OHSP standards the workplace questions by
2. Safety Regulations writing the
2.1. Clean Air Act 2. Follow consistently letter of the
2.2. Building Code OHS procedure for best answer.
2.3. National Electrical controlling hazards/risks -The students
and Fire Safety Code will arrange
2.4. Ph OSHS 3. Use Personal the right
Protective Equipment orders of the
(PPE) in accordance OHS
with OHS procedures by
writing the
4. Maintain OHSP numbers
awareness -The students
will watch a
video
presentation
about how to
properly wear
PPE for
working
-The students
will write TRUE
if the
statement
about OHSP
awareness is
correct and
FALSE if not.
Curriculum Map
Subject: Technology and Livelihood Education (BREAD and PASTRY) Grade Level: Grade 7/8
Quarter: SECOND
TEACHERS: JEMIMA B. CATARMAN
Time Content Content Performance Learning Activity Assessment Learning Core Values
Frame Standards Standards Competencies Resources
November Introduction The learner The learner 1. Explain basic concepts -TLE Books
demonstrates independently in bread and pastry -DepEd Modules
1. Basic concepts in understanding of demonstrates production
Bread and Pastry basic concepts common 2. Discuss the relevance
Production and underlying competencies in of the course
2. Relevance of the theories in bread bread and pastry 3. Explore on
course and pastry production as opportunities for bread
3. Career opportunities production. prescribed in the and pastry production as
TESDA Training a career
Regulation.
November LESSON 1:USE OF The learner The learner LO 1. Prepare tools and -The students  Written -TLE Books
TOOLS AND BAKERY demonstrates independently equipment for specific will match the reports -DepEd Modules
EQUIPMENT understanding of uses tools and baking purposes classification of  Answer
1. Baking tools and the use of tools bakery tools and Sheets
equipment and bakery equipment in 1.1Classify baking tools equipment in  Modules
2. Classification of tools equipment in bread and pastry and equipment based on Column A with
and equipment bread and pastry production in their uses the pictures in
production accordance with Column B.
standard Write the
procedures. letters only.
November LESSON 2: PERFORM The learner The learner LO 1. Familiarize oneself - The students  Written
MENSURATION AND demonstrates independently with the table of will find the reports
CALCULATION understanding in performs weights and measures in correct  Answer
1. Standard table of performing mensuration and baking equivalents of Sheets
weights and measures mensuration and calculation 10  Modules
2. calculation in based on job 1. Identify and apply abbreviations
Conversion/substitutio bread and pastry order standard table of of
n of weights and production. specifications. weights and measures measurements.
measure on specific tasks They will
3. Proper measuring of choose their
ingredients 2. Perform accurate answer inside
conversion/substitution the box.
of weights and
measures of ingredients -The students
for a certain product will give the
substitution of
3. Practice measuring the following
given ingredients in a Ingredients by
recipe choose the
answer written
inside the box

-The students
will follow the
steps and
measurement
given in the
video in
making bread
December LESSON 3: MAINTAIN The learner The learner LO 1. Check condition of -From the  Written -TLE Books
TOOLS AND demonstrates independently tools and equipment puzzle, the reports -DepEd Modules
EQUIPMENT understanding in maintains tools students will  Answer
1. Classification of maintaining tools and equipment 1. Classify tools and search for at Sheets
functional and non- and equipment in in bread and equipment according to least 10  Modules
functional tools bread and pastry pastry specification and job classification of
2. Types and Uses of production. production in requirements tools and
Cleaning accordance with equipment in
Materials/Disinfectants standard 2. Label or segregate baking
3. Preventive procedures. non-functional tools and - The students
Maintenance equipment will watch a
Techniques and video about
Procedures 3. Observe safety of how to safely
4. Proper storage of tools and equipment in use a baking
tools and equipment accordance with equipment and
manufacturer’s take notes
instructions -The students
will make a
4. Apply preventive journal on
maintenance on tools what they did
and equipment to maintain
periodically their tools and
equipment
5. Clean tools in every time they
accordance with cook/bake.
standard procedures -The student
will watch a
6. Store cooking tools video
and equipment in presentation
accordance with about how to
manufacturer’s properly clean
specifications or kitchen tools
company procedures and equipment
-The students
will name 2
kitchen tools,
equipment or
materials that
they’re going
to store or
stack in the
following list of
drawers and
cabinets
January LESSON 4: PRACTICE The learner The learner LO 1. Identify hazards -The students  Written -TLE Books
OCCUPATIONAL demonstrates independently and risks will watch a reports -DepEd Modules
HEALTH AND SAFETY understanding in practices video about  Answer
PROCEDURES practicing occupational 1. Describe workplace working in a Sheets
1. Hazards and risks occupational health and hazards and risks restaurant  Modules
identification and health and safety safety kitchen and
control procedures in procedures in 2. Determine hazards write a written
2. Occupational Health bread and pastry bread and pastry and their corresponding report.
and Safety (OHS) production. production. indicators - The students
indicators will look at the
3. Personal hygiene and 3. Recognize picture of a
proper hand washing contingency measures in kitchen
4. Philippine OHS accordance with workplace and
standards organizational list down all
5. Effects of hazards in procedures their
the workplace observations
6. Safety regulations 4. Determine the effects of unsafe acts
7. Clean air act of hazards or conditions.
8. Electrical and Fire -The students
Safety Code 5. Identify OHS issues will write an
9. Waste Management and concerns in essay about
10. Contingency accordance with recognizing
measures and workplace requirements contingency
procedures measures in
11. Occupational Health 6. Follow OHS policies in accordance to
and Safety Procedure, dealing with workplace organizational
practices and accidents procedures
regulations -The students
12. Emergency-related 7. Use Personal will write an
drills and training Protective Equipment essay about
(PPE) for controlling the hazards in
hazards working in a
restaurant
-The students
will write TRUE
if the OHS
statement is
correct and
change the
underlined
word if not
-The students
will rearrange
the scrambled
statements
into its write
order
-The students
will watch a
video
presentation
about how to
properly wear
PPE for
working
Curriculum Map
Subject: Technology and Livelihood Education (DRESSMAKING) Grade Level: Grade 7/8
Quarter: THIRD
TEACHERS: JEMIMA B. CATARMAN
Time Content Content Standards Performance Learning Activity Assessment Learning Core Values
Frame Standards Competencies Resources
January Introduction The learner The learner 1. Explain basic -TLE Books
demonstrates independently concepts in -DepEd Modules
1. Basic concepts in understanding of demonstrates dressmaking/tailoring
Dressmaking/Tailoring basic concepts and common 2. Discuss the
2. Relevance of the underlying theories in competencies in relevance of the
course dressmaking/tailoring dressmaking/tailoring course
3. Career opportunities . as prescribed in the
3. Explore on
TESDA Training
opportunities for
Regulation.
dressmaking/tailoring
as a
career
January LESSON 1: USE OF The learner The learner 1. Identify sewing tools -The students  Written -TLE Books
SEWING TOOLS (UT) demonstrates independently uses and equipment will form reports -DepEd Modules
1. Sewing tools and understanding in the tools in words by  Answer
equipment use of sewing tools in dressmaking/tailoring. 2. Classify sewing connecting the Sheets
2. Types and uses of dressmaking/tailoring machines letters  Modules
sewing machines . -The students
3. Select appropriate will match the
measuring tools terms in
column A to
4. Take accurate body the pictures in
measurements column B
-The students
5. Read and record will enumerate
required 5 measuring
measurements tools
-The student
will practice
taking body
measurements
from a family
member at
home
-The student
will write a
record of body
measurements
taken from
family
members
January LESSON 2: CARRY OUT The learner The learner LO 1. Obtain -Match the  Written
MEASUREMENTS AND demonstrates independently carries measurements correct reports
CALCULATIONS (MT) understanding in out measurements 1. Apply the systems of measurements  Answer
1. Body measurements carrying out and calculations measurements on the list of Sheets
in ladies and men’s measurements in based on job job  Modules
apparel dressmaking/tailoring requirements. 2. Perform simple requirement
2. Metric conversion calculations based on -Write the
chart the job requirement measurement
of the
3. Demonstrates following
accurate reading shaded parts
measurements of the
illustration
4. Assess the -Write TRUE if
appropriateness of the statement
design based on the is correct and
client’s features change the
underlined
5. Apply the principles word if not
3. Estimate appropriate of design and color -Match the
quantities harmonies appropriate
color
harmonies and
designs in each
body
illustrations
February LESSON 3. READ AND The learner The learner 1. Read and interpret -Identify the  Written -TLE Books
INTERPRET PRODUCT demonstrates independently reads specifications of following reports -DepEd Modules
DESIGNS (ID) understanding in and interprets product design principles of  Answer
1. Appropriateness of reading and product designs in design. Choose Sheets
design according to: interpreting product dressmaking/tailoring. 2. Assess the an answer in  Modules
1.1. Age designs and the box.
1.2. Customer’s specifications in appropriateness of -5 questions
Preference dressmaking/tailoring design based on the will be
1.3. Body Physique . client’s features answered.
2. Principles of Design Rubrics will be
3. Color Theory 3. Apply the principles used for
4. Basic Hand Stitches of design and color evaluation
harmonies -Rearrange the
correct
principles
according to
design and
color
harmonies
February LESSON 4. PERFORM The learner The learner 1. Observe proper -Identify the  Written -TLE Books
BASIC MAINTENANCE demonstrates consistently performs handling and cleaning following reports -DepEd Modules
(BM) understanding in basic maintenance of of the machine statements of  Answer
1. Machine Operation performing basic sewing machine in proper Sheets
1.1. Lower and Upper maintenance of dressmaking/tailoring. 2. Identify correct handling and  Modules
Threading of Sewing sewing machine in procedures in machine cleaning of
Machine dressmaking/tailoring operation machine.
1.2. Common Sewing . Choose an
Machine Troubles and 3. Resolve common answer in the
its Remedies machine troubles box.
1.3. Quality Stitches and -Arrange
Tensions 4. Observe regular chronologicall
2. Troubles and cleaning of machine y the order
remedies of sewing and steps of
machine 5. Follow the safety threading in
procedures in machine the
3. Care of Sewing cleaning upper and
Machine lower part of
5. Perform regular the sewing
maintenance machine by
schedules writing the
numbers like
1, 2, 3, and so
on.
-Write true if
the statement
is correct and
change the
underlined
word into a
correct one if
false.
-The students
will watch a
video about
cleaning a
sewing
machine and
write a report.
- Arrange
chronologicall
y the order
and steps of
safety
procedures in
machine
cleaning
-The student
will create a
video of
reenactment
of how to
regularly clean
sewing
machine.
Curriculum Map
Subject: Technology and Livelihood Education (HOUSEKEEPING) Grade Level: Grade 7/8
Quarter: FOURTH
TEACHERS: JEMIMA B. CATARMAN
Time Content Content Standards Performance Learning Activity Assessment Learning Core Values
Frame Standards Competencies Resources
March Introduction The learners The learners: The learners: -TLE Books
demonstrate an -DepEd Modules
1. Basic concepts in understanding of: independently 1. explain basic
Household Services demonstrate concepts in HS
(HS) basic concepts and common 2. discuss the
2. Relevance of the theories in HS competencies in HS relevance of the
course as prescribed in the
course
3. Career opportunities TESDA Training
3. explore career
Regulation
opportunities for HS
March LESSON 1:USE AND The use and Independently use 1. Use appropriate -The student  Written -TLE Books
MAINTAIN CLEANING maintenance of and maintain cleaning tools, will answer a 15 reports -DepEd Modules
MATERIALS, TOOLS, cleaning tools and cleaning tools and equipment, supplies, item multiple  Answer
AND EQUIPMENT (UT) equipment in HS equipment in HS and materials choice test. Sheets
Types and uses of according to  Modules
cleaning tools, standard procedures 2. Maintain and store -The students
equipment, supplies, cleaning materials, will identify at
and materials tools, and equipment least three (3)
1. Maintenance and safely in designated maintenance
storage of cleaning positions and areas activities
tools and equipment performed by
2. Types of chemicals their family in
for cleaning and their house.
sanitizing tools and
equipment
March LESSON 2: PERFORM Performing Independently 1. Carry out -The students  Written -TLE Books
MENSURATION AND mensuration and perform mensuration measurements and will answer the reports -DepEd Modules
CALCULATION (MC) calculation applied to and calculation calculations of required following  Answer
1. Conversion of HS applied to HS tasks equations and Sheets
weight, time, show their  Modules
temperature, and 2. Perform ratio and solutions
space measurements proportion based on -The students
2. Ratio and proportion the required task will answer the
3. Substitution of following
ingredients or chemical 3. Substitute equations and
solutions ingredients or chemical show their
4. Computation of solutions according to solution
work schedules or recipe/task -The students
housekeeping bill requirement will answer the
following
4. Compute work questions given
schedules or briefly
housekeeping bill -Indicate
based on whether the
following
should be done
at the beginning
or at the end of
shift. Copy and
put a check (/)
mark on the
space provided
April LESSON 3: The importance of Independently 1. Explain the concepts -The students  Written -TLE Books
PARTICIPATE IN obtaining and obtains and conveys of communication and will answer 5 reports -DepEd Modules
WORKPLACE conveying information in its process questions  Answer
about concept
COMMUNICATION information in the household services Sheets
of
(PW) workplace according to 2. Apply ways to communication  Modules
1. Concepts of standard procedures generate information briefly
Communication - Write TRUE if
a. Communication 3. Identify the different the statement
process media used in is true, write
b. Barriers to disseminating FALSE if the
statement is
communication information and ideas false.
c. Verbal and Nonverbal -The students
communication 4. Perform the will use the
2. Sources of procedures in storing, given clues
Information filing, and managing below to fit in
3. Medium used in information and forms the crossword
transferring puzzle with the
correct words.
information and ideas 5. Observe workplace -The students
4. Storing, filing and interactions and will arrange
managing of
information and forms protocols based on the procedures
5. Workplace organization and in storing,
interactions and filling and
industry standards managing
protocols
information in
1. In- and off-house a correct order
policy management using numbers
2. Conducting a -Write TRUE if
meeting the statement
1. Basic documents and is true, write
forms used in the front FALSE if the
statement is
office/desk false.
2. Records
managements
3. Basic mathematical
processes
May LESSON 4: WORK IN Working as a Independently works 1. Explain the basic -The students  Written -TLE Books
TEAM ENVIRONMENT member of a team as member of a team concepts of team and will answer the reports -DepEd Modules
(WT) team building including following  Answer
1. Basic concepts of its role and objective questions given Sheets
team and team building briefly  Modules
a. Role and objective of 2. Perform one’s role,
the team objective, and -The students
b. Standard operating workplace procedure will match the
and/or other workplace as a member of a team statements in
procedures Column A with
2. Inter- and intra- 3. Practice inter- and those in Column
personal relationship intra-personal B
with guests and relationship among
colleagues guests and colleagues -the student will
1. Workplace context create a video
a. Conditions of work of reenactment
environments of practicing
b. Employeremployee inter- and intra-
relationships and work personal
agreements relationship
c. Safety, among guest
environmental, and colleagues.
housekeeping, and
quality guidelines