PALAWIG ACADEMY EDUCATIONAL FOUNDATION

CURRICULUM
PALAUIG, ZAMBALES MAP
OF STANDARDS
AND LEARNING COMPETENCIES

SUBJECT AREA: Science GRADE/LEVEL: 7 QUARTER: First Quarter

UNIT TOPIC: Doing Scientific Investigations
STANDARDS LEARNING LEARNING LEARNING TARGETS ASSESSMENTS STRATEGIES
GOAL COMPETENCIES
CONTENT A 1. S7MT-Ia-1: Content Standard: You are a young student
The learners Describe the The learner demonstrates researcher and ask to Discussion
demonstrate an components of a understanding of scientific investigate the following Presentation
understanding of scientific ways of acquiring knowledge topic below: Hands on
and solving problems. a. Brand of paper towel
1. Components of investigation investigation
that is best for
a Scientific Group Collaboration
Performance Standard: absorbing water.
Investigations 2. S7MT-Id-3: The learners should be able to b. Effect of the depth of and Performance
2. Solutions, Express perform in groups in guided water in a container
Suspensions, concentrations investigations involving and the rate of flow
and Colloids of solutions community-based problems of water that runs out
3. Substances and quantitatively using locally available of the hole at the
Mixtures by preparing materials. bottom of the
4. Elements and different container,
Compounds concentrations c. Migration of birds
5. Acids and Bases of mixtures into a locality.
6. Metals and Non- according to
You are asked to choice one
metals uses and topic and create a
availability of comprehensive research plan.
materials; Use the questions presented
in the reference book.
3. S7MT-Ie-f-4 You are a resource speaker
Distinguish on good waste management
mixtures from program. You are invited in a
substances celebration of Science Week
based on a set in your school to share your
of properties. expertise in saving the
environment. You will show
 understanding of the
4. S7MT-Ig-h-5 elements and compounds
Recognize that used at home and
substances are community, their advantages
and harmful effects to
classified into
humans and the environment
elements and by promoting a good waste
compounds management program to the
high school students. As
5. S7MT-Ii-6: resource speaker you will
Investigate create different tools listed
properties of below:
acidic and basic
mixtures using Product 1: A waste
natural management chart poster
indicators; (made of cartolina) that
includes top five waste
materials generated by the
6. S7MT-Ij-7: household and ways on how
Describe some these may be managed
properties of properly.
metals and non
– metals such as Product 2: A slideshow
luster, presentation that is a five to
malleability, eight minutes explanation of
ductility, and an effective waste
conductivity. management program at
home, in school and in the
community.

Product 3: A 5”x8” pamphlet

with four to six pages on the
Effective Waste Management
Program to be distributed to
the students to heighten their
awareness on the proper
sorting of materials
according to use and proper
disposal of waste.

Your product will be

assessed by the following
 criteria: Accuracy of content,
presentation of output and
creativity. You are a resource
speaker and you will make a
chart poster which must
include top fine waste
materials generated by the
household and ways on how
these may be managed
properly. Your output will be
assessed based on the
following criteria: Accuracy
of content, presentation of
output and creativity.
1. Some important M EQ: How were the EQ: How were the
properties of solutions concentrations of concentrations of solutions
solutions help us in our help us in our daily life.
daily life. 1. I can express
concentrations of Guided Generalization
EU: solutions
Knowing and applying quantitatively by Situation 1:
the concentrations of preparing different Soda water is prepared by
solutions, it may help concentrations of mixing 500 mL carbon
us identify kinds and mixtures according dioxide in 1.5L water.
uses different types of to uses and Which is the solute in this
solutions. availability of mixture? Which is the
materials solvent?
1. Express
concentrations Answer: solute – carbon
of solutions dioxide
quantitatively Solvent – water
by preparing Evidence:
different Reason:
concentrations Situation 2:
of mixtures A teaspoon of sugar
according to dissolved in a cup of
uses and water. Which is the solute
availability of and which is the solvent?
materials Answer:
Solute – sugar

You are a resource speaker
and you will make a chart
poster which must include top
fine waste materials
generated by the household
and ways on how these may
be managed properly. Your
output will be assessed based
on the following criteria:
Accuracy of content,
presentation of output and
creativity.
Solvent - water
Evidence: Reason:
Situation 3:
15 mL ethylene glycol
poured into 35 mL water.
Identify the solute and
the solvent.
Answer:
Solute – ethylene glycol
Solvent - water
Evidence:
Reason:
Summary:
You are a You are a resource speaker You are a resource speaker and You are a resource speaker and You are a resource
resource and you will make a chart you will make a chart poster you will make a chart poster speaker and you will
speaker and you poster which must include which must include top fine waste which must include top fine make a chart poster
will make a top fine waste materials materials generated by the waste materials generated by which must include top
chart poster generated by the household household and ways on how the household and ways on how fine waste materials
which must and ways on how these may these may be managed properly. these may be managed generated by the
include top fine be managed properly. Your Your output will be assessed properly. Your output will be household and ways on
waste materials output will be assessed based on the following criteria: assessed based on the following how these may be
generated by based on the following Accuracy of content, presentation criteria: Accuracy of content, managed properly. Your
the household criteria: Accuracy of content, of output and creativity. presentation of output and output will be assessed
and ways on presentation of output and creativity. based on the following
how these may creativity. criteria: Accuracy of
be managed content, presentation of
properly. Your output and creativity.
output will be
assessed based
on the following
criteria:
Accuracy of
content,
presentation of
output and
creativity.
RUBRIC:

Description for Level 4 Description for Level 3 Description for Level 2 Description for Level 1
Score
Criteria 5 points 4 points 3 points 2 points

Criteria 1  All fruit selected is
firm and ripe
Fruit
 All selected fruit is of
Selection
a type that does not
brown when exposed
to air
Criteria 2  Arrangement includes
at least 4 colors and
Appearance
shapes
 Height of elements is
varied throughout
 Container is a pleasing
shape and color
Criteria 3  Fruit washed before
using and gently dried
Food Safety
 Proper refrigeration
observed at all times
 Container is clean,
food safe, waterproof
 Most fruit is firm and  Most fruit is unripe or  Fruit is unripe or
ripe, with a small overripe, or less firm in overripe, mushy,
portion slightly unripe texture or spoiled
 All selected fruit is of  Some selected fruit of a  Fruit has turned
a type that does not type that browns when dark brown from
brown when exposed exposed to air exposure to air
to air
 Arrangement includes  Arrangement includes 2  Too little variety
at least 3 different different colors or in color and shape
colors and shapes shapes in the arrangement
 Height of elements  Height of elements  Height of elements
provides contrast in provides some contrast, too similar needs
most areas but needs improvement contrast in most
 Container is suitable in some areas areas.
shape and color  Container color clashes,
shape inappropriate
 Fruit washed before  Fruit washed before  Fruit unwashed
using and gently dried using and gently dried before using
 Proper refrigeration is  Fruit unrefrigerated  Prepared fruit at
observed close to two hours room temperature
 Container is clean,  Container is clean, but two hours or more
food safe may not be food safe  Container is dirty
or not food safe
14 – 15 points: great job! 12 – 13 points: above average 9 – 11 points: needs improvement 8 or less points: do not serve

Prepared by: Noted by:

Ageen Fernandez Mrs. Racquel A. Ancheta

Teacher OIC - Principal