ANDSC UNIFIED CURRICULUM MAP

SCHOOL YEAR 2019-2020

TECHNOLOGY AND LIVELIHOOD EDUCATION (T.L.E) 8

HOME ECONOMICS
TERM UNIT TOPIC: CONTENT PERFORMANCE COMPETENCIES ASSESSMENT ACTIVITIES RESOURCES INSTITUTION
(NO): STANDARD STANDARD SKILLS AL CORE
MONTH CONTENT VALUE

LESSON 1. PERFORM MENSURATION AND CALCULATIONS (PM)

1. Types of The learners - Pre-test

measuring tools demonstrate an The learner TLE_HECK7 / 8PM-0d-4 -identification quiz -KWL
and their uses understanding of independently -matching type -Recitation
2. Measuring performing measures and LO1. Carry out -calculations - think –pair- BOOK
techniques of mensuration and calculate measurements and - post test share “Learning
ingredients calculations in ingredients in calculations in a required -performance task -pictionary and Living in
2.1 Dry cookery cookery task. - jeopardy game the 21st
Ingredients Century”
1.1 Give the abbreviations Revised
2.2 Liquid and equivalents of Edition (2018)
Ingredients measurements. Laarni A.
First
1.2 Identify the types of Urbiztondo,
quarter
3. Measurement measuring tools. M.A, et.al
(week 1)
abbreviations 1.3 Describe the functions of
June
4. Equivalent measuring tools.
measurement s 1.4 Measure ingredients
5. Conversion of according to recipes
weights and requirement
measurement 1.5 Convert systems of
6. Substitution of measurements using
ingredients measuring tools
according to recipe
requirement
1.6 Perform substitution of
ingredients
7.Costing the - computation(quiz, -survey
finished products/ TLE_HECK7 / 8PM-0e-5 problem solving) - reporting
recipes -gear- up BOOK
“Learning
7.1 expenses LO. 2 calculate cost and Living in
production the 21st
 Century”
7.2 mark-up 2.1 discuss principle of Revised
costing Edition (2018)
7.3 selling price Laarni A.
2.2 compute cost of Urbiztondo,
7.4 profit production M.A, et.al

2.3 validate
computed cost of production
LESSON 2. INTERPRET KITCHEN LAYOUT (KL)

1.Alphabet of - the -Independently -drawing -pictionary (sign,

lines interpretations of interpret TLE_HECK7 / 8PM-0e-5 - labeling pictures symbol, layout)
diagrams, plans, kitchen/shop - identification BOOK
2. Architectural and kitchen layouts based on LO1.read and interpret “Learning
(WEEK kitchen symbols, layouts given blueprints kitchen plans and Living in
2) diagram, and lay the 21st
out. 1.1 read and interpret century”
architectural kitchen symbols Revised
and layout according to Edition (2018)
specifications in the blueprint Laarni A.
Urbiztondo,
1.2 determine parts and M.A, et.al
functions of a kitchen layout

3. kitchen types -drawing -pictionary (sign,

and layouts TLE_HECK7/ 8KL-0g-7 symbol and BOOK
layout) “Learning
and Living in
LO2. Prepare kitchen the 21st
layout Century”
Revised
2.1 prepare a sketch and Edition (2018)
layout according the type of Laarni A.
kitchen Urbiztondo,
M.A, et.al
LESSON 3. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES(OHSP)
 1.concepts of the -the practice of - independently -essay -anticipation-
following: occupational practice TLE_HECK7/8OHSP-0g-8 - identification reaction guide BOOK
health and safety occupational -reporting “Learning
1.1 safety health and safety -now and Living in
(WEEK LO1. Importance of showing(video the 21st
3) 1.2 health occupational health and presentation) Century”
safety procedures -ven diagram Revised
1.3 OSHP -sequencing or Edition (2018)
standards 1.1 recognize the importance flow chart Laarni A.
of OHSP Urbiztondo,
2. safety M.A, et.al
regulations 1.2 explain safety
regulations, hazard
2.1 clean air act control practices and
procedures based on
2.2 building organization procedures .
code

2.3 national
electrical and fire
safety code

2.4 PH OHSP
3. Types of -identification - Pictionary
Hazards/risk in the TLE_HECK7/8OHSP-0i-9 -quiz -post it parade BOOK
workplace -labeling “Learning
and Living in
3.1 physical LO2. Identify hazards and the 21st
risk in the workplace Century”
3.2 biological Revised
2.1 determine the types of Edition (2018)
3.3 chemical hazards and risks in the Laarni A.
workplace Urbiztondo,
3.4 fire M.A, et.al
4. control hazards -performance task -video
and risks in the TLE_HECK7 / 8OHSP-0j- -portfolio presentation BOOK
workplace 10 -reflection - project design “Learning
exercise and Living in
 4.1 the 21st
environmental LO. 3 evaluate and control 1.At the end of Century”
control hazards and risks in the lesson, the teacher Revised
workplace should group/pair Edition (2018)
4.2 work the learner. The Laarni A.
practice control 3.1 follow consistently OHS learner should be Urbiztondo,
procedure controlling able to M.A, et.al
4.3 personal hazards/risks demonstrate the
protective correct techniques
equipment (PPE) 3.2 use personal protective in measuring
equipment (PPE) in ingredients, and
5. emergency accordance with OHS Demonstrate the
-related drills and correct
training 3.3 conduct emergency – procedures in
related drills and training executing
6. occupational different
health and safety 3.4 maintain OHSP preparation and
personal records awareness cooking process
and cite
substitution for
some ingredients
to develop their
skills in cooking.

2. The learner
should make their
own collage /
scrapbook base to
their experience/
demonstration in
cooking.
 CONTENT PERFORMANCE INSTITUTIONAL
TERM UNIT TOPIC COMPETENCIES ASSESSMENT ACTIVITIES
STANDARD STANDARD RESOURCES CORE VALUES
LESSON 3 MAINTAIN TOOLS AND EQUIPMENT
SECON Classification of The learner The learner independently LO1. Check -Identification 1. Drawing
D functional and non- demontrate maintains tools and condition of tools -KWL baking tools and
functional tools understandin equipment in bread and and equipment -Recitation equipment and BOOK
g in pastry production in 1.1 classify tools and -Matching Type expalin their uses “Learning
maintaining accordance with standard equipments -labeling 2. (Video and Living in
tool and procedures. according to Presenation) the 21st
equipment in specification and observe the Century”
 job requirement Revised
1.2 label or segregate Edition (2018)
non- funtional tool Laarni A.
and equipments Urbiztondo,
bread and safetyness of
1.3 Observe safety of M.A, et.al
pastry tools and
tools and
production equipments
equipment in
accordance with
manufacture’s
instructions
-
*LO 2. Perform - demontrate
BOOK
basic preventive the types and
-Types and Uses of “Learning
maintainance uses of
Cleaning Material/ and Living in
2.1 Apply preventive -Recitation cleaning
Disinfentants the 21st
maintenance on tools -Written Test materials
- Preventive Century”
and equipments -Performance Task -list the
maintenance Revised
periodically procedures
Techniques and Edition (2018)
2.2 Clean tools in and
Procedures Laarni A.
accordance with techniques in
Urbiztondo,
standard procedures baking
M.A, et.al
-
BOOK
*LO 3. Store tools
“Learning
and equipment - demonstrate
and Living in
3.1 Store cooking the proper
Proper storage of the 21st
tools and equipment -KWL storage of
tools and Century”
in accordance with -Classification tools and
equipments Revised
manufacturer’s equipment in
Edition (2018)
specification or baking
Laarni A.
company procedures
Urbiztondo,
M.A, et.al
LESSON 2: Practice Occupational Health and Safety procedure
1h-Hazards and risks The learner The learner independently *LO 1. Identify  Written -Draw the
identification and demontrates practices occupational health hazards and risks examination hazzards and risks BOOK
control understandin and safety procedures in 1.1 Describe  Demonstration signages/ draw “Learning
------ - Occupational g and bread and pastry production workplace hazards  Identification the personal and Living in
health and safety practicing and risks protective the 21st
 1.2 Determine hazards Century”
occupational and their Revised
(OHS) indicators
health and corresponding Edition (2018)
- Personal Hygiene
safety indicators Laarni A.
and proper hand equipment in
procedures in 1.3 Recognize Urbiztondo,
washing baking
bread and contingency measures M.A, et.al
pastry in accordance with
2222
production organizational
procedures
LO 2. Evaluate BOOK
-Explain how
hazards and risks “Learning
hazzard and risk
-Philippine OHS 2.1 Determine the and Living in
- Written affect in the work
standards effects of hazards the 21st
examination place of workers
- Effects of 2.2 Identify OHS Century”
-Identification efficiency
hazzards in the issues and concern in Revised
-How do you
workplace accordance with Edition (2018)
control hazzard
workplace Laarni A.
and risk in the
requirements Urbiztondo,
work place
M.A, et.al
LO3. Control hazard
and risk
- safety regulations
1.1 follow OHS BOOK
- clean air act
policies in “Learning
-electrical and fire -dramatized the
dealing with and Living in
safety code policies in
workplace  identification the 21st
-waste dealing with
accident  matching type Century”
management workplace
1.2 use personal Revised
-contingency accident
protective Edition (2018)
measures and
equipment (PPE) Laarni A.
procedures
for controlling Urbiztondo,
hazard M.A, et.al
-Occupational L.O 4 maintain - written quiz (role playing)
health and safety occupational health Role play about BOOK
procedure, and safety awareness procedures in “Learning
practices and 4.1 follow procedures emergency and Living in
regulation in emergency related related to drillin the 21st
- emergency to drill in line with line with Century”
related drills establish guidelines establish Revised
 and procedures Edition (2018)
4.2 fill up OHS Laarni A.
guidelines and
and training records in accordance Urbiztondo,
procedures.
with workplace M.A, et.al
requirements

CONTENT PERFORMANCE RESOURCES INSTITUTIONAL

TERMS UNIT TOPIC COMPETENCIES ASSESSMENT ACTIVITIES
STANDARD STANDARD /CODE CORE VALUES
LESSON 1. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (OS)
THIRD 1.protective outfit The learner The learner TLE_HEBC7 / 8MT-0i-5 -quiz -pictionary
quarter for nail care demonstrates consistently -essay -jeopardy game
(week 1) understandin practices LO1.Keep workplace clean. -labeling -video clip
2.OHS workplace g in occupational health -put me where i BOOK
regulation practicing and safety 1.1 Identify protective outfit belong “Learning
 and Living in
for nail care
3.Hazards and risks the 21st
in beauty salons Century”
occupational 1.2 Identify hazards and risks
Revised
health and
4.Common Edition (2018)
safety procedures in nail
workplace hazards Laarni A.
procedure in care servicing 1.3 Explain workplace hazards
and preventive Urbiztondo,
nail care and risks
measures M.A, et.al
services
1.4 Observe preventive
precaution in the workplace
LESSON 2. PRACTICE NAIL SHAPE(PN)

TLE_HEBC7 / 8MT- 0j-6 BOOK

“Learning
The learners
112. 1. structures of nail LO. 1 identify nail structure -Performance task and Living in
demonstrates The learner -Pictionary
and shapes -modeling the 21st
understandin independently -Labeling
WEEK 2 2. procedures in 1. Identify nail structure -identification Century”
g in nail practice nail shapes -Put me where I
shaping nails and shapes Revised
shapes in nail in nail care services belong
Edition (2018)
care services
2. Perform nail trimmings Laarni A.
to varied shapes Urbiztondo,
M.A, et.al

CONTENT PERFORMANCE INSTITUTIONAL

TERM UNIT TOPIC COMPETENCIES ASSESSMENT ACTIVITIES
STANDARD STANDARD RESOURCES CORE VALUES
LESSON 4: Interpret plans and drawings (ID)
4th Farmplans and The learners The learner TLE_AFAC7/8ID-0f-g-6 - Drawing ( Film viewing)
Quarter layout demonstrate interprets plans and Reflection(Video) The learners will
- planting system an drawings relatives in LO1. Layout garden plots -written quiz perform basic
-farm layout understandin a agricultural crop 1.1 design farm plans and -performance task ways in planting BOOK
-governments plans g of production layouts according to crop agricultural crops “Learning
-crop arrangement interpreting grown and Living in
-layout plan of plans and 1.2 follow strictly planting the 21st
irrigation system drawing system and practices according Century”
 - types of irrigation Revised
to approved cultural practices
system Edition (2018)
1.3Interpret irrigation system
-essential features Laarni A.
plan according to establish
of a plan Urbiztondo,
procedures
-different design of M.A, et.al
1.4differentiate design of
irrigation system
irrigation

LESSON 2: Apply safety measures in farm operations (OS)

TLE_AFAC7/8OS-0h-i-7
-Applying safety
measures BOOK
LO 1. Apply appropriate
-Hazards, risks and “Learning
safety measures while
exposure in the farm and Living in
working in farm
- Chemicals the 21st
1.1 Apply safety measures
- Personal Century”
based on work
protective Revised
requirements and farm
equipment(PPE) Edition (2018)
procedures
- Basic first aid The learner Laarni A.
1.2 Utilize tools and materials
- Farm emergency demonstrates Urbiztondo,
in accordance with farm Classification Modelling of
- Cleaning, storing an The learner M.A, et.al
requirements the PPE and
and waste understandin consistently applies
1.3 Explain the importance of Recitation explain the
management g of applying safety measures in
wearing work outfit in purpose and its
-Procedure and safety the farm.
accordance with farm Identification uses.
techniques in storing measures in
requirements
materials and the farm.
1.4 Check shelf life and / or
chemicals
expiration of materials and
- Government
supplies against
requirement
manufacturer’s
regarding farm
specifications
waste disposal
1.5 Identify risks and hazards
- Water
in the workplace and report
management system
them in accordance withh
farm guidelines
 PRINCIPAL
MRS NIÑA ROSE PANAGUITON
 ND UPI
MRS GEMMA D. PERALES, MAEM
ND ISULAN

PREPARED BY:
RALP E. LOCQUIAO - ND ISULAN
ZOREN B. CALONG - ND DUKAY
JAREN Q. ADA -ND UPI
GRACE G. LOBUSTA -ND ESPERANZA
LEVY E. VILLALOBOS -ND ESPERANZA