Least Mastered Competencies

First Quarter
2018-2019
TLE 7
 Identify standard measuring devices and kitchen tools.
 Carry out measurements and calculations in a required task.
 Identify tables and conversion system required of the task.
 Read/interpret blueprints and plans.
 Analyze types of kitchen and layout.
 Identify hazards and risk in the work place.
TLE 8
 Select the site for planting rice.
 Prepare seedbeds, sow seeds and demonstrate proper care and management of
seedlings.
 Perform irragation and drainage practices.
 Weeds and their control.
 Harvest, thresh, dry and store rice seeds.
TLE 9
 Caring for the patient at home.
 The role of care in feeding.
 Preparation of herbs. (Herbal Medicine)
 Giving, preparing and storing medicine.
TLE 10
 The scope of housekeeping.
 Identifying the tools, materials and supplies used in housekeeping.
 Recycling, waste management.
 Identifying entrepreniural thories.
 Personality of the entreprenuers.

Prepared by:

JAVAN F. FERRY Noted by:

Subject Teacher
JOHN EDGAR E. LAZARTE
Secondary School Head Teacher II
 Least Mastered Competencies
Second Quarter
2018-2019
TLE 7
 Prepare the necessary tools and equipment for the specific nail care activity.
 Evaluate and control hazards and risks
 Identify nail structure, shapes and nail diseases/disorders

TLE 8
 Familiarize oneself with the table of weights and measures in baking.
 Apply basic mathematical operations in calculating weights and measures.
 Evaluate hazards and risks.
 Control hazards and risks.

TLE 9
 Identifying the different stages of hair growth.
 Differentiate the five aspects of personality.
 Types of shampoo and conditioner.
 Steps in shampooing procedure.

TLE 10
 Familiarize oneself on baking terminologies.
 Identify and explain the uses of the different baking tools, equipment and accessories.
 Measure ingredients using correct techniques and required tools.