TIMEFRAME CONTENT OBJECTIVES SKILLS CORE VALUES

July-September UNIT I: FOOD and FOOD

SERVICE
CHAPTER 1:
Basic Cooking
Preparation and Cooking  Identify the methods of
of Food cooking
Principles of Cooking  Enumerate and explain
the principles of cooking
Preparation of  Recognizes
Marketable Meals considerations in menu
planning clearly
 Follows menu pattern
clearly
 Complies with food
safety correctly
Costing of Meals  Compute the costing of
meals accurately
Process and Delivery of  Identifies and recognizes
Prepared Meals the process and delivery
of meals clearly
CHAPTER 2:
Cooking Native Delicacies
Native Delicacies of  Identifies ingredients of
different Region native delicacies clearly
 Learn how to prepare the
basic concepts and  Knowledge and skills
principles in preparation about methods and
and cooking food principles of cooking
ensure success in
preparation meals
 Prepare different cuts of  Correct application of
a meat and cook the cooking principles and
foods in the right way correct use of table
weights and measures
are essential in any kind
of food preparation
 Learn the preparation of  Marketable meals are
marketable meals, equated with excellent
according to accurate menus, sanitation and
costing and process of safety, affordable cost,
delivery and correct delivery
 Coming up with accurate  Basic considerations in
costing of meals to be menu planning are very
sold important
 Creating a menu, food
safety signage and
delivery system
 Native delicacies are
uniquely prepared and
 Learn the preparation of have delicious taste
native delicacies, because ingredients are
marketing and costing local and natural
them
 Galapong Native  Determine characteristics
Delicacies of native delicacies
clearly
 Prepares native
delicacies deliciously and
correctly
Marketing Native  Markets or sells native
Delicacies delicacies effectively
CHAPTER 3: Basic-Breads and
Pastries
The Ingredients and their  Identifies and classifies
functions baking ingredients
correctly
Baking Tools and Baking  Identifies baking tools
Methods and utensils based on
their uses and functions
Baking Breads and  Applies baking principles
Pastries
CHAPTER 4: Baking Cakes and
Cookies
Preparation and Baking  Recognizes success
of Cakes factors in cake baking
 Demonstrates mixing
methods correctly
 Identifies characteristics
of well baked cakes and
cookies
 Research ; native  Preparing native
delicacies delicacies in all parts of
country can help skilled
people to engage in a
business that eventually
will help maintain the
quality of life
 Marketing and costing
native delicacies
effectively
 Learn about baking  Following correct
ingredients and their procedure in baking
function, baking tools produce good quality
and utensils an principles baked products
in baking breads and
pastries
 Use appropriate tools and  Baking requires
equipment appropriate tools and
utensils to be used
 Bake breads and pastries  Baking breads and
pastries can be a good
business
 Recognize the factors in  Following correct
baking cakes and cookies procedure in baking
successfully produce good quality
baked products
 Frosting, Icing, and  Follows proper frosting
Decorating Cakes and decorating
procedures efficiently
Baking Cookies  Identifies the kinds of
cookies correctly
 Considers factors in
baking cookies
successfully
UNIT II: HOME MANAGEMENT
BUSINESS
CHAPTER 1:
Basic Concepts in Housekeeping
Definition and Scope in  Identify basic concepts
Housekeeping and principles underlying
the process and delivery
in housekeeping
 Apply the standards of
ideal housekeeping
Cleaning as  Differentiating
Housekeeping Activity cleanliness and
orderliness
Cleaning Products and  Explain the importance of
Equipment cleanliness and
orderliness in
housekeeping
 Identify the tools and
equipment used in
housekeeping
Work Simplification  Defined the work
simplification and its
importance
 Learn about baking,  Accuracy contributes to
frosting and decorating success in baking good
cakes and cookies quality cakes and cookies
 Bake/frost/decorate a  Baking cakes and cookies
cakes and cookies can be a source of
livelihood
 Report on the scope of  Applying the basic
housekeeping concepts principles
underlying the process
and delivery in
housekeeping is essential
in producing marketable
products/ services
 Apply the basic concepts  Applying the basic
and principles of concepts and principles
housekeeping operation, of housekeeping
organizing and storing operations, organizing
and storing is essential to
good housekeeping
 Demonstrate the proper  Know the general rules in
use of the different using the cleaning
cleaning products and equipment and chemicals
equipment
 Apply the basic concepts  Understand that applying
and principles underlying the basic concepts and
the process and delivery principles in work
in work simplification simplification is essential

CHAPTER 2:
Housekeeping as a Business
Entrepreneurial  Identify the
Competencies competencies of an
effective entrepreneur
Housekeeping as a  Identify the housekeeping
Service Business as a service business
 Enumerate and explain
the guidelines to follow
in starting a
housekeeping business
September-November CHAPTER 3:
Waste Management and
Recycling
Waste Management  Identify the concepts in
waste management
 Explain the ecological
waste management Act
of 2000
Recycling  Identify the concepts of
recycling
UNIT III: CLOTHING AND TEXTILE
CHAPTER 1:
Sewing Tools and Equipment
Sewing Machine Parts  Identify the sewing
and Functions machine parts and
functions correctly
 Identify and explain the
workplace hazards and
risks
to providing marketable
housekeeping services
 Prepares a plan of action  The success of business
that addresses the highly depends on how
different entrepreneurial the entrepreneur
competencies and prepared his/her plan of
improves further the action in the house
areas of strength in the keeping business
housekeeping business
 Research on the different  Personal entrepreneurial
housekeeping competences of an
entrepreneur entrepreneur improve
his/her areas of strength
in the housekeeping
business
 Prepare a poster to label  Knowledge of source
three waste receptacles reduction or waste
prevention is crucial
 Make a recycled project  The benefits of recycling
as livelihood
 Demonstrate on how to  Proper handling and care
set up the sewing of the sewing machine
machine for operation should be observed and
followed
 Sewing Machine  Enumerate the common  Resolves common sewing  Knowledge of the
Troubles, Causes and sewing machine troubles machine troubles different sewing tools,
Remedies aids and supplies and
their functions play an
important part in sewing
activities
Sewing tools, Aids and  Identify the use of sewing  Identifying the different  Proper handling and care
Supplies tools, aids and supplies sewing tools, aids, tools of the sewing tools, aids
correctly and supplies and supplies should
observed and followed
always
Useful Stitches, seams  Identify the different  Perform the different  Stitches and seam
and Seam Finishes stitches, seams and seam stitches, seams and seam finishes are used in
finishes finishes on a piece of making home textile
cloth products
Choosing Fabric and  Enumerate and explain  Produces a project in  The different labels
Colors for Household the different fabrics accordance to the printed on the selvage of
Linens, Soft Furnishing, specification of designs the fabric will give fiber
and Pajama and finish information
CHAPTER 2:
Textile Products
Household Linens  Explain the importance of  Research a suitable  Applying the basic
household linens materials for a particular concepts and principles
household linens in sewing is essential in
producing marketable
household linens
Soft Furnishings  Define the principles of  Make a functional project  Applying the basic
design plan concepts and principles
in sewing is essential in
producing marketable
soft furnishing
Pre-sewing and Sewing  Explain the pre-sewing  Demonstrate the  The pre-sewing and
Processes and sewing processes different procedure and sewing process are
operations in applying essential to producing
the different pre-sewing marketable pajamas
and sewing processes
 Production of pajamas,  Identify and apply the
Sleeping Garment English and metric
system measurement
CHAPTER 3:
Product Costing
Pricing a Product  Enumerate the methods in
product costing
Product Packaging and  Explain the importance of
Labeling product packaging and
labeling
 Take body measurement  Applying the basic
accurately concepts and principles
in sewing and essential in
producing marketable
pajamas
 Report the cost of  There are basic rules in
pillowcase in different pricing the product
department stores
 Prepare a sample  There are benefits in
packaging and colorful packaging and labelling
labels for household products
linens, soft furnishings
and pajamas