BENTHEL ASIA SCHOOL OF TECHNOLOGY

Peninsula Place, Sudtunggan Rd. Basak Lapu – Lapu City

CURRICULUM MAP IN TLE

FIRST QUARTER
SY: 2019- 2020

Learning Competencies Grade 7 Grade 8 Grade 9 Grade 10

1. explain basic concepts in HS M
2. discuss the relevance of the course M
3. explore career opportunities for HS M
4. assess one’s PECs: characteristics, attributes, lifestyle, skills, traits I
5. assess practitioner’s PECS: characteristics, attributes, lifestyle, skills, traits I
6. compare one’s PECS with those of a practitioner /entrepreneur I
7. align one’s PECS with those of a practitioner/entrepreneur I
8. conduct SWOT analysis I
9. identify the different products/services available in the market M
10. compare different products/services in computer hardware servicing business I
11. profile potential customers M
12. profile potential competitors I
13. generate potential business idea based on the SWOT analysis I
14. use appropriate cleaning tools and equipment properly M
15. prepare appropriate supplies and materials for cleaning M
16. follow instructions in handling different cleaning tools, equipment, and supplies M
17. observe safety measures/precautions in cleaning tools M
18. maintain and store cleaning materials, tools, and equipment safely in designated positions and areas M
19. sanitize cleaning tools and equipment according to manufacturer’s instructions M
20. convert systems of measurement according to task requirement I
21. perform ratio and proportion based on the required task I
22. substitute ingredients or chemical solutions according to recipe/task requirement I
23. compute work schedules or housekeeping bill based on policy I
24. read and interpret architectural symbols, diagrams, and layouts I
25. determine parts and functions of cleaning equipment and room layout M
26. explain the safety regulations and safety hazard control practices and procedures applied to HS M
27. classify the types of hazard/risk according to physical, biological, and chemical M
28. describe the effects of ergonomics in the workplace M
29. perform basic contingency measures such as evacuation, isolation, or decontamination drills M
30. explain occupational health and safety procedures and emergencies in the workplace M
31. use PPE correctly in accordance with OHS procedures and practices I
32. conduct emergency-related drills and trainings I
33. analyze the different OHS personal records I
34. explain the concepts of communication and its process M
35. apply ways to generate information M
36. identify the different media used in disseminating information and ideas M
37. perform the procedures in storing, filing, and managing information and forms M
38. observe workplace interactions and protocols based on organization and industry standards M
39. explain in- and off-house policy management M
40. simulate workplace meetings and discussion I
41. identify and accomplish basic documents and forms used in HS I
42. perform effective record management and mathematical process I
43. explain the basic concepts of team and team building including its role and objective I
44. perform one’s role, objective, and workplace procedure as a member of a team I
45. practice inter- and intra- personal relationship among guests and colleagues I
46. explain the conditions of work environment I
47. practice safety, good housekeeping, and quality guidelines in the workplace M
48. Explain key concepts in caregiving I
49. Discuss the relevance of the course I
50. Explore on opportunities for caregiving as a career I
51. Assess one’s PECs: characteristics, attributes, lifestyle, skills, and traits I
52. Compare one’s PECS with that of a practitioner /entrepreneur I
53. Discuss SWOT analysis I
54. Generate a business idea based on the SWOT analysis I
55. Classify equipment, tools, and paraphernalia according to types, and functions I
56. Determine equipment, tools and paraphernalia based on the specified task I
57. Use equipment, tools and paraphernalia based on the task requirement I
58. Clean tools, equipment and paraphernalia after use I
59. Store tools, equipment and paraphernalia in the appropriate area I
60. Check tools, equipment and paraphernalia regularly for orderliness/tidiness I
61. Carry out routine maintenance as per Standard Operating Procedures (SOP) I
62. Perform computations involving ratio, proportion, fractions and conversion I
63. Compute oral dosages I
64. Determine rectal dosage I
65. Calculate pediatric dosages I
66. Identify hazards and risk I
67. Determine hazard and risks indicators in the workplace I
68. Determine the effects of hazard I
69. Follow Occupational Health and Safety (OHS) procedures in dealing with and for controlling hazards I
and risks
70. Use Personal Protective Equipment (PPE) in accordance with OHS procedures and practices I
71. Establish organizational protocol in providing appropriate assistance in workplace emergencies I
72. explain core concepts in Household Services M
73. discuss the relevance of the course M
74. explore opportunities for a career in HS M
75. explain dimensions/clusters of PECs and the different characteristic traits per cluster M
76. evaluate one’s PECs M
77. explain how different factors influence the business environment M
78. explain procedures for generating business ideas or identifying business opportunities M
79. generate business ideas and identify business opportunities M
80. explain the types of floor and surface texture M
81. perform cleaning, sweeping, and polishing techniques per standard operating procedure M
82. demonstrate floor care and maintenance procedures in accordance with relevant safety procedures M
and manufacturer’s instructions
83. identify the different types of furniture M
84. list proper care and maintenance of furniture M
85. identify the different types of stain M
86. perform safety procedures and techniques in removing stains on furniture per standard operating M
procedure
87. classify linens according to types and functions M
88. make beds and cots per standard operating procedure M
89. demonstrate proper cleaning of beds and cots M
90. demonstrate cleaning of toilet and bathroom accessories according to prescribed procedures M
91. classify bathroom supplies according to types and functions M
92. perform maintenance and storage of cleaning tools and supplies according to prescribed procedures M
93. explain the concepts of sanitation and sanitizers M
94. perform waste disposal and management M
95. explain the types of kitchen appliances and fixtures M
96. perform cleaning, care, and maintenance of kitchen appliances and fixtures in accordance with M
relevant safety procedures
97. identify the different types, characteristics, uses, and proper care of fibers and fabrics M
98. demonstrate repairing and sewing defective clothing, linen, and fabric based on prescribed procedures M
99. explain the types of fabric stains M
100. demonstrate fabric-stain removal and treatment according to prescribed procedures M
101. check and prepare laundry supplies and equipment according to standard operating procedure M
102. perform a laundry job in accordance with standard operating procedures M
103. enumerate different supplies, materials, and equipment needed in ironing clothes, linen, and M
fabrics
104. check and prepare ironing supplies and equipment according to standard operating procedures M
105. perform an ironing job in accordance with standard operating procedure M
106. explain core HS concepts R
107. discuss the relevance of the course R
108. explore career opportunities for HS R
109. identify areas of improvement, development, and growth R
110. use one’s PECs toward a business or career choice R
111. create an action plan to ensure success in the business or career choice R
112. explain what makes a product unique and competitive R
113. identify what is of “value” to the customer R
114. apply creativity and Innovative techniques to develop a marketable product R
115. ensure that theproduct/service has a USP R
116. enumerate various criteria and steps in selecting a business idea R
117. analyze a business idea based on the criteria/techniques set R
118. apply the criteria/steps in selecting a viable business idea R
119. identify the benefits of having a good brand R
120. enumerate the criteria in developing a brand I
121. create a unique product brand I
122. explain the characteristics of effective purchasing steps and procedures R
123. determine the food quantity with the right price of goods R
124. develop skills in purchasing goods and products R
125. demonstrate safety handling procedures R
126. show correct and proper use of recipe R
127. standardize and quantify recipes R
128. list important temperatures in food preparation R
129. explain different basic cooking techniques and their procedures M
130. identify some samples of food using basic cooking techniques and their procedures M
131. provide basic principles of dining room operations and procedures M
132. demonstrate use of dining room equipment M
133. demonstrate proper miseen place techniques M
134. enumerate the different types of dishes according to their recipes M
135. demonstrate serving of quality cooked vegetable, poultry, and seafood dishes according to M
recipe
136. serve cooked meat dishes with different culinary methods R
137. serve pasta grain and farinaceous dishes per standard operating procedure R
138. enumerate and explain types of meal service R
139. demonstrate etiquette in serving foodrecipes in preparing sauces, dressings, and garnishes R
140. explain seasoning principles in sauce preparation
141. apply techniques in sauce preparation I
142. prepare five “mother sauces” and their variations I
143. utilize proper ingredients in preparing dressing for a recipe I
144. correctly prepare kinds of dressing for certain recipes I
145. identify the commonly used tools and materials in preparing appetizers R
146. produce some basic appetizers based on clients’ need in accordance with procedures R
147. use appropriate tools, materials, and equipment in preparing desserts per standard operating R
procedure
148. prepare sherbets, ices, and ice cream following respective procedures I
149. present fruit and pastry desserts per procedure I
150. prepare cold and molded salads per procedure I
151. prepare hot sandwiches and its cold dressings accordingly I
152. make hot and cold sauces following standard procedure I
153. follow proper procedures in storing excess ingredients and unconsumed cooked food M
154. follow proper storage of dry and wet food/ingredients in accordance with standard procedure M
155. convert unconsumed cooked food into a new dish I
156. demonstrate how to pack /wrap food in proper procedures I
157. show furniture setup correctly following standard I
158. demonstrate table and table settings correctly M
 159. properly use dining equipment per standard procedure M
160. lay out different types of tablecloth R
161. Set up table appointments according to standards M
162. demonstrate basic napkin folding M
163. design a creative table centrepiece M
164. demonstrate correct table service procedures and techniques M
165. describe the procedure for serving food at the table M
166. have a working knowledge of the rules in table service with regard to order of service, loading M
trays, and clearing dishes
167. serve beverage with garnishing in accordance with standard procedure M
168. have a working knowledge of rules and regulations in clearing the table M
169. demonstrate clearing of table following standard procedure M
170. perform cleaning the table and changing used ashtrays M
171. observe table manners and etiquette M

Legends: I – Introduce R- Reinforce M-Mastery AO- Assessment Opportunity

Prepared by:

MS. MARIA MENIE C. RACHO MR. REGELOU P. YBAÑEZ

TLE 7, 8, 10 TLE 9

Checked by: Approved by:

MR. RHENZY P. TALADRO, LPT. MRS. ARNEDA Q. BATAN, LPT. MR. SINFRONIO R. THELMO, Ph. D.
JHS Academic Coordinator Asst. Principal School Principal