CURRICULUM MAP IN TLE 7

SUBJECT: TLE
GRADE LEVEL: Grade 7
TEACHER: Mr. Israel M. Marquez
Quart Content Performance Most Essential Learning Duration Assessment Activities Resources Core values
er standard Competencies
standard

The learners The learners LO 1. Utilize appropriate kitchen .

demonstrate independently tools, equipment, and
an use and paraphernalia 1.1 identify types of
understandin maintain tools, tools, equipment, and 2 Weeks Teacher created test Sorting and Classifying
Computer, books, Cooperative
g the use and equipment, and paraphernalia 1.2 classify the and modules
maintenance materials in types of appropriate cleaning tools
of equipment cookery and equipment based on their uses
in cookery according to
1ST standard
operating
procedures

LO 2. Maintain appropriate
kitchen tools, equipment, and
paraphernalia

1.1 select various types of 1 Week Computer, books, Expressive

chemicals for cleaning and Performance task Demonstration of skills and modules
sanitizing kitchen tools, .
equipment, and paraphernalia 1.2
clean and sanitize kitchen tools
and equipment following
manufacturer’s instructions use
cleaning tools, equipment, and
paraphernalia in accordance to
standard operating procedures
 maintain kitchen tools, equipment,
and work areas

LO 1. Carry out measurements

The learners The learners and calculations in a required task
demonstrate independently Identification
1.1 give the abbreviations and
an measure and 3 WEEKS Quiz Computer, books, Competitive
equivalents of measurements 1.2
understandin calculate and modules
measure ingredients according to
g performing ingredients in recipe requirement 1.3 convert
mensuration cookery systems of measurement
and according to recipe requirement
calculation in 1.4perform substitution of
cookery ingredients

LO 2. Calculate cost of
production 2.1 discuss principles Computer, books, Flexible
1 WEEK Performance task Demonstration and module
of costing 2.2 compute cost of
production

The learners The learners LO 1. Importance of Occupational

demonstrate independently Health and Safety Procedures 1.1
an recognize the importance of OSH Teacher created Computer, books,
practice
understandin test and module Progression
occupational Quiz
g the practice health and
of safety 1 WEEK
occupational
health and
safety
TEACHER: Mr. Israel M. Marquez
SUBJECT: TLE

Quarter Content Performance Most Essential Learning Duration Assessment Activities Resources Core values
standard Competencies
standard

The learner The learner LO 1. Prepare the necessary Observation Video analysis
demonstrates independently tools and equipment for the
understanding uses nail care specific nail care activity 1.1
of the use of tools and Identify the uses of tools and Productive
Computer,
tools and equipment in equipment in nail care books, and
1 WEEK
equipment in Nail Care according to task requirements modules
Nail Care Servicing 1.2 Use tools and equipment
Performance task Demonstration
Services according to task requirement
2ND 1.3 Observe safety procedure Observation Discussion
of using tools and equipment
The learner LO 2. Perform basic preventive
demonstrates The learner
independently and corrective maintenance 1.1
understanding Clean tools according to Computer,
in maintaining maintains tools Performance Demonstration Responsive
standard procedures 1.2 2 WEEKS books, and
tools and and equipment
Inspected defective tools and modules
equipment in in Nail Care
Servicing equipment
Nail Care Performance
The learner LO 1. Identify nail structure
The learner and shapes 1.1 Identify nail
demonstrates independently
practice nail structure and shapes 1.2 Computer, Flexible
understanding 4 WEEKS Quiz Video analysis
shapes in Nail Perform nail trimmings to books, and
in nail shapes varied shapes modules
in Nail Care Care Services
Services
Quarter Content Performance Most Essential Learning Duration Assessment Activities Resources Core Values
standard Competencies
standard
The learner The learner uses demonstrates understanding
demonstrates basic tools in on the principles and
understanding embroider and concepts of embroidery
on the principles create The learner uses basic tools
and concepts of embroidered in embroider and create
embroidery article embroidered article 2 Weeks Performance task Demonstration Computer, books,
Brilliance
L.O. 1: Use basic tools in and Modules
embroidery 1.1 Basic tools
and materials inembroidery
are identified. 1.2Different
embroidery stitches are
3rd performed based on the
given steps. 1.3 Proper use
of tools is observed

LO2. Create embroidered

article 2.1 Embroidered
article is created based on
the principles and elements
of design. 2.2 Color scheme 2 Weeks Computer, books,
are applied increating the Performance task Demonstration and Modules Integrity
design. 2.3 Design is
transferred following the
given steps. 2.4 Good
working habits are observed

The learner The learner LO 1. Understand

demonstrates understands and Recycling 1. Recycled 1 Week
understanding create recycled articles are identified based Questioning SITUATIONAL Computer, books,
Responsiveness
on the principles project ANALYSIS and Modules
on recyclable materials
and concepts of
recycling LO2. Create Recycled
 project 2.1 Recycled articles
are produced artistically
based on the given steps. 2.2 Computer, books,
and Modules
Tools are properly used. Recitation Discussion Loyalty
2.3 Good working habits are
observed.

The learner The learner LO1. Wrap Gift Items

demonstrates understand
1. Tools are properly used.
understanding wrapping of gift
on the principles items 2. Principles and elements
and concepts of of design are applied.
gift wrapping
3. Gift items are wrapped Computer, books,
artistically. Performane Task Demonstration and Modules Brilliance

4. Decorative articles are 2 Weeks

applied to enhanced
wrapped gift items.

5. Good working habits are

observed

Quarter Content Performance Most Essential Learning Duration Assessment Activities Resources Core Values
standard Competencies
standard
 The learner The learner USE TOOLS,
demonstrates independently EQUIPMENT, AND Computer, books,
understanding use tools, PARAPHERNALIA LO and Modules Innovative
on the use of equipment, and 1. Identify FOS tools, Teacher created Quiz
tools, paraphernalia in equipment, and Week 1 test
equipment, and FOS paraphernalia applicable to
paraphernalia in a specific job
FOS 1.1. classify equipment, Computer, books, Appreciation
tools, and paraphernalia Questioning and Modules
Video analysis
according to types and
functions
4th 1.2. describe equipment, Computer, books, Integrity
Recitation
tools, and paraphernalia Discussion and Modules
based on the specified task

LO 2. Use FOS tools, Performance Computer, books, Nationalism

equipment, and Week 2 and Modules
Task
paraphernalia 1.1. use
equipment, tools, and Demonstration
paraphernalia based on the
task requirements

MAINTAIN TOOLS,
EQUIPMENT, AND
PARAPHERNALIA LO
1. Perform after-care
activities for tools,
equipment, and
paraphernalia 1.1. clean Performance Computer, books, Appreciation
tools, equipment, and Task Demonstration and Modules
paraphernalia after use
according to standard
operating procedures
1.2. store tools, equipment,
and paraphernalia in
appropriate area in
accordance with safety
procedures
The learner The learner LO 1: Identify hazards and
demonstrates independently risks 1.1. clarify and explain
performing perform regulations and workplace
calculations in calculations in safety and hazard control Computer, books,
FOS FOS practices and procedures Teacher created Quiz and Modules Innovative
1.2. identify hazards/risks in test
the workplace and their
corresponding indicators
LO 2: Evaluate and control
hazards and risks 1.1.
determine effects of hazards Computer, books,
Reflection and Modules Appreciation
1.2. follow OHS procedures
for controlling hazards/risks Essay
in the workplace

The learner The learner INTERPRET DESIGN

demonstrates independently AND LAYOUT LO 1.
how to interpret interpret layouts Read and interpret front-
layout areas of areas of office reception area 1.1.
front-office frontoffice read and interpret
reception reception symbols and layout in a
Integrity
given sample plan for a
Computer, books,
front- office reception Performance task and Modules
Demonstartion
area 1.2. describe parts
and functions of a Nationalism
frontoffice reception
layout 1.3. evaluate a
sample front office
reception layout
 CURRICULUM MAP IN TLE 8

SUBJECT: TLE
GRADE LEVEL: Grade 8
TEACHER: Mr. Israel M. Marquez

Quarter Content Performance Most Essential Learning Duration Assessment Activities Resources Core Values
standard Competencies
standard
The learner The learner uses LO 1. Select tools, equipment,
demonstrates and maintain utensils and instruments 1.1. Observation Video analysis Computer, books,
understanding of appropriate food Select tools, equipment, and Modules Innovative
uses and (fish) processing utensils and instruments
maintenance of tools,
according to food (fish)
food (fish) equipment,
processing method 1.2.
processing tools, instruments and
equipment, utensils and Explain the defects in tools,
Q1 instruments and reports equipment, utensils and
Questioning Situational
utensils in food accordingly instrument 1.3. Follow Computer, books,
(fish) upon discovery procedures in reporting analysis and Modules
processing. of defect/s. defective tools, equipment, Appreciation
utensils and instruments

LO 2. Use tools, equipment

instruments and utensils by Quiz
following the standard Teacher created
Integrity
procedures 2.1. Interpret a Test
food processing procedure
2.2. Apply standard
procedures in using tools, Computer, books,
equipment, instruments, and Performance Task Performance and Modules
utensils 2.3. Calibrate tools,
equipment instruments and
utensils 2.4. Follow Nationalism
procedures in sanitizing tools, Recitation Discussion
equipment, instruments and
utensils 2.5. Use tools,
equipment, instruments, and
 utensils according to job Performance Task Performance Computer, books,
requirements and and Modules
manufacture’s specification Trustworthy

The learner LO 1. Tabulate the recorded

demonstrates The learner data relevant to production of
understanding of performs basic processed food 1.1. Record
basic measurements weights and measurements of
measurements and calculation raw materials and ingredients
and calculation. that relate with 1.2. Summarize/sum up Computer, books, Flexible
recorded weights and Observation List down
weight and and Modules
measurements. measurements of processed
products 1.3. Perform how a
seam is measured

LO 3. Calculate the production

The learner
inputs and output 3.1.
demonstrates The learner
Compute for the percentage
understanding of exhibits basic
equivalents of actual spoilage
basic mathematical
and rejects 3.2. Calculate the
mathematical skills that relate
percentage of actual yields
skills that relate with
with spoilage, computation of
and recoveries according to Perormance task Discussion Computer, books, Flexible
enterprise requirements 3.3.
rejects and the percentage of Record calculated data and Modules
percentage of spoilage, rejects according to enterprise
recovery of and recovery of Requirements
yields. yields.
LO 1. Interpret a layout plan
The learner 1.1. Explain the meanings of
demonstrates The learner signs and symbol used in lay
understanding of interprets plans outing plan for fish processing
and drawings activity 1.2. Interpret layout
interpreting
that relate with plan for fish processing area
plans and basic fish Questioning Essay Computer, books, Creative
according to standard set
drawings that processing and Modules
relate with basic activities.
fish processing a

The learner The learner LO 1. Observe personal

demonstrates observes basic hygiene and good grooming
 understanding of principles and 1.1. Explain the importance of
basic principles rules to be good grooming in a workplace
and rules to be observed to
observed to ensure food 1.2. Follow the procedures in Computer, books,
ensure food safety and cleaning, checking and and Modules
safety and sanitation when sanitizing personal protective
sanitation when he/she packages equipment
he/she packages fish products.
fish products.

Quarter Content Performance Most Essential Learning Duration Assessment Activities Resources Core Values
standard Competencies
standard
The learner The learner LO 1. Prepare equipment,
demonstrates demonstrates tools, materials and utensils
understanding independently 1.1. Prepare Equipment and Observation Video analysis
on processing the procedures tools for salting, curing and
food by salting, of processing smoking in accordance with Computer, books, Cooperative
curing and food by salting, manufacturer’s and Modules
smoking. curin and specifications 1.2. Check,
smoking sanitize and calibrate
Essay Think pair share
Equipment for the above
food processing methods in
accordance with
2nd manufacturer’s
specifications

LO 2. Prepare the raw

materials 2.1. Sort and
Expressive
grade raw materials are in
accordance with Performance Performance
specifications 2.2. Prepare Task Computer, books,
eggs for salting in and Modules
accordance with approved Competitive
standard procedures 2.3.
Prepare poultry for curing in
accordance with approved
specifications and standard
procedures

LO 3. Prepare salting and

curing solutions and
Performance
mixtures 3.1. Measure and Demonstration Flexible
Task Computer, books,
weigh required ingredients
and Modules
for pumping pickle, cover
pickle and dry cure mixture
in line with approved
specifications

LO 4. Cure the materials

4.1. Cure mixture at room
temperature or refrigerated
temperature at appropriate
number of days 4.2.
Perormance task Experimentation
Submerged materials being
Computer, books,
cured in solution to obtain
and Modules
even distribution/
penetration of cure mixture Progression
in line with approved
specifications

LO 5. Finish the cured

 materials

5.1. Wash and drain cured

food materials from the
solution, in accordance with
standard operating
procedures 5.2. Boil and dip
in grana solution salted eggs
according to approved
specifications 5.3. Transfer
the cooked products to
containers and cool
according to specifications.

Quarter Content Performance Most Essential Learning Duration Assessment Activities Resources Core Values
standard Competencies
standard
 The learner The learner LO 1. Prepare equipment,
demonstrates independently tools and utensils 1.1.
understanding demonstrates Select equipment, tools and
food processing procedures of utensils for fermentation
by fermentation fermentation and pickling are according
and pickling. and pickling. to requirements
1.2. Check and calibrate
equipment, tools and Computer, books, Productive
utensils in accordance with Observation Discussion and Modules
manufacturer’s
specifications 1.3. Prepare
3rd and sanitize equipment/
utensils for the above food
processing methods are
according to manufacturer’s
specification

LO 2. Prepare raw materials

2.1. Sort and grade raw
materials according to
approved criteria and
enterprise requirements 2.2.
Prepare the sorted and questioning Situational Computer, books, Holistic
graded fresh fruits and analysis and Modules
vegetables according to
required sizes and shapes
2.3. Prepare fish and other
marine products according
to specifications

LO 3. Perform alcoholic
fermentation of fruits and Responsive
vegetables 3.1. Mix Performance
Performance Computer, books,
prepared fruit with water
and Modules
according to specifications Task
3.2. Boil mixture in
accordance with
specifications and enterprise
requirements 3.3. Extract
juice in accordance with
specifications and enterprise
requirements 3.4. Cool and
mix extracted juice with
other ingredients like sugar Computer, books,
and yeast in accordance and Modules
Performance task Demonstration Creative
with specifications 3.5.
Ferment juice for 1-2 weeks
as required 3.6. Filter and
heat fermented juice
according to specifications

LO 4. Perform acetic acid/

lactic acid fermentation/
pickling of vegetables 4.1.
Mix alcoholic liquid with
mother vinegar according to
Computer, books,
specifications 4.2. Ferment
and Modules
mixture for 2-4 weeks Performance task Demonstration
according to standard
procedures 4.3. Filter
mixture and clarify filtrate
according to specifications
4.4. Heat acetous liquid
according to specifications

LO 5. Ferment fish and

other marine products 5.1.
Mix fish and other marine
with required salt according
to mixing requirements 5.2.
Ferment the mixture of
fresh and other marine
products for 1-2 weeks in
fermentation vats/vessels
 according to standard
procedures 5.3. Heat fish
paste/fish sauce according
to standard procedures

Quarter Content Performance Most Essential Learning Duration Assesment Activities Resources Core Values
standard Competencies
standard
The learner The learner LO 1. Prepare Equipment,
demonstrates demonstrates Tools and Utensils 1.1.
understanding independently Prepare equipment, tools Questioning Picture analysis Brilliance
on food the method of and utensils for preserving
processing by food processing foods by sugar
sugar by sugar concentration in accordance
concentration. concentration with manufacturer’s manual Computer, books,
1.2. Calibrate equipment, and Modules
tools and utensils in
accordance with Teacher created Discussion Integrity
manufacturer’s
test
4th specifications 1.3. Sanitize
equipment, tools and
utensils for preserving foods
by sugar concentration

LO 2. Prepare the raw

materials 2.1. Check
availability of raw materials
according to required food
processing methods 2.2. Computer, books,
Clean and wash raw and Modules
materials 2.3. Peel, slice, Performance Responsiveness

chop and cut of raw Task

Performance
materials according to
required sizes and shapes
2.4. Extract juice of the
prepared fruits and
vegetables through boiling
for jelly and marmalade
making
Essay
LO 3. Prepare acid, pectin Reflection Computer, books,
and sugar mixture 3.1. and Modules
Loyalty
Measure required amounts
of pectin, sugar and citric
acid according to approved
specifications 3.2. Mix
measured pectin, acid and
sugar with chopped fruit
pulp/juice extract/pieces of Computer, books,
fruits according to approved and Modules Leadership
specifications

LO 4. Cook sugar
concentrates 4.1. Cook
mixture to required
consistency 4.2. Check the
desired endpoint as
specified
 CURRICULUM MAP IN TLE 9

SUBJECT: TLE
GRADE LEVEL: Grade 9
TEACHER: Mr. Israel M. Marquez

Quarter Content Performance Most Essential Learning Duration Assessment Activities Resources Core Values
standard Competencies
standard
 The learner The learner LO 1: Trace the history &
demonstrates independently development of fashion Teacher created Quiz Computer, books,
demonstrates accessory production test and Modules Brilliance
understanding of
common
concepts,
competencies in
theories and making Fashion
techniques in Accessories LO 2: Select materials tools 2 weeks
making Fashion and equipment in making
Accessories fashion accessories 2.1 Performance Computer, books,
Task Performance
Identify materials tools and and Modules Integrity
equipment in making
1st
fashion accessories.

LO 3: Use basic tools in

fashion accessory 3.1
Discuss the functions and
Essay Think pair share Computer, books,
uses of each materials, tools 5 weeks Responsiveness
and Modules
and equipment 3.2
Demonstrate techniques and
procedures in using the
tools inmaking fashion
accessory

4: Identify Fashion 1 week

Demonstration Computer, books,
Accessory cost component Performance Loyalty
and Modules
4.1 Compute production Task
cost 4.2 Purchase fashion
accessory materials

Quarter Content Performance Most Essential Learning Duration Assessment Activities Resources Core Values
standard Competencies
standard
 The learner The learner LO 1: Follow methods and
demonstrates independently procedures in making
understanding of demonstrates fashion accessory 2 weeks
common Discussion Computer, books, Innovative
concepts,
competencies in 1.1 Discuss different Observation and Modules
theories and making Fashion methods, techniques and
techniques in Accessories procedures in making
making Fashion Fashion Accessory
Accessories projects/products

1.2 Demonstrate methods /

2nd procedures in making
5 weeks Performance
Fashion Accessory
Task Demonstration
projects / products Computer, books,
and Modules Appreciation

LO 2: Describe quality
projects / products of
Fashion Accessory 2.1
Discuss the different
Interviews presentation Computer, books, integrity
characteristics of a quality
fashion accessory projects / and Modules
products 2.2 Apply 1 week
elements of arts and
principles of design in
fashion accessory projects /
products 2.3 Select Performance Computer, books, Nationalism
Performance and Modules
quality supply and materials
Task
for fashion accessory

LO 3: Prepare packaging of
finished Fashion Accessory
3.1 Select appropriate 1 week
quality packaging materials
for fashion accessory 3.2
Apply creativity in Trustworthy
packaging
Quarter Content Performance Most Essential Learning Duration Assessment Activities Resources Core Values
standard Competencies
standard
 The learner The learner LO 1:Trace the history & 1 WEEK.
demonstrates independently development of origami, Observation Video analysis Computer, books,
paper mache (vases) and Modules Cooperative
understanding of demonstrates
production 1.1 Discuss
concepts, common
history and development of
theories and competencies in Origami
techniques in making Origami
making Origami LO 2: Plan a design and Expressive
pattern for an origami paper Computer, books,
Performance Performance
craft (vases/frames) 2.1 1 WEEK. and Modules
Discuss the design to be Task
3rd made 2.2 Sketch the design

LO 3: Select materials for 1 WEEK. Computer, books, Competitive

Questioning
making origami 3.1 Identify Performance and Modules
materials suited for making
a origami

LO 4: Follow methods and

procedures in making Performance
origami 4.1 Demonstrate task Computer, books,
5 WEEK.
and Modules
methods / procedures in Demonstartion
Flexible
making origami projects /
products
Quarter Content Performance Most Essential Learning Duration Assessment Activities Resources Core Values
standard Competencies
standard
The learner The learner PERFORM ORIGAMI
demonstrates independently PRODUCTION – PAPER
understanding of demonstrates CRAFT (VASE/FRAMES)
common
concepts,
competencies in LO 6: Describe quality Observation Picture analysis Computer, books, Productive
theories and making Origami projects and products of and Modules
techniques in origami 6.1 Discuss the
making Origami different characteristics of a
quality origami projects /
products 6.2 Apply
elements of arts and
4th principles of design in Computer, books, Holistic
producing origami projects / Performance Performance
and Modules
products 6.3 Select quality Task
supply and materials for
origami

LO 7: Package the finished

origami paper craft
(vases/frames) 7.1 Select Performance
Task Demonstration Computer, books,
appropriate quality
and Modules Integrity
packaging material for
fashion accessory 7.2 Apply
creativity in packaging
 CURRICULUM MAP IN TLE 1O
SUBJECT: TLE
GRADE LEVEL: Grade 10
TEACHER: Mr. Israel M. Marquez

Quarter Content Performance Most Essential Learning Duration Assessment Activities Resources Core Values
standard Competencies
standard
The learner The learner PERFORM HAND AND
demonstrates independently FOOT SPA
understanding of performs hand
spa. LO1. Apply hand treatment
concepts and
1.1 Check and analyze
principles in condition of client’s hand Computer, books,
hand AND foot 1.2 Wash client’s hand with and Modules Productive
spa. lukewarm water and soap, Performance Performance
and towel-dry before and Task
after scrubbing
1.3 Prepare and use
1st necessary tools and Computer, books,
supplies/materials according Teacher created Holistic
Portfolios and Modules
to OHSC requirements test

1.4 Determine and test 5 Weeks

appropriate temperature for Video analysis Computer, books,
heat tolerance of client 1.5 Performance
and Modules Responsive
Soak hands for 4 seconds task
for 3 consecutive times in
wax and wrap with plastic
gloves and mittens 1.6
Remove wax from hands
according to manufacturer’s
instructions 1.7 Apply hand
softening product and
massage according to
prescribed procedure 1.8
Advise client after service
on maintenance program
 LO2. Perform post hand
activity 1.1 Dispose waste
products including used wax
according to OHSC and Perfomance Demonstartion
Department of Health task Computer, books,
requirements. 1.2 Sanitize Responsive
and Modules
and store tools and
2 Weeks
equipment. Clean and
sanitize work station for the
next treatment activity

Quarter Content Performance Most Essential Learning Duration Assessment Activities Resources Core Values
standard Competencies
standard
The learner The learner PERFORM FOOT SPA
demonstrates independently LO1. Apply foot spa
understanding of performs hand 1.1 Check and analyze
spa. condition of foot nails Teacher created Quiz
concepts and
1.2 Ensure client’s safety test Computer, books, Brilliance
principles in and comfort prior to foot and Modules
hand AND foot spa activity
spa. 1.3 Wash feet with warm
water and soap before and Performance
Demonstration
 after scrubbing task
1.4 Towel dry feet and
2nd apply with appropriate
lotion
1.5 Prepare and use 5 weeks Performance
necessary tools and Computer, books,
supplies/materials according Performance and Modules
to OHSC requirement Task
Integrity
1.6 Determine and test
appropriate temperature for Demonstartion
heat tolerance of client
Questioning
1.7 Soak foot for 4 seconds Computer, books,
for 3 consecutive times in and Modules
wax and wrap with plastic
gloves and mittens
1.8 Remove wax from foot
according to manufacturer’s
instructions
1.9 Apply foot softening
product and massage
according to prescribed
procedure
1.10 Advise client after
service on maintenance
program

LO2. Perform post foot spa

activity 1.1 Dispose waste
products including used wax
Responsive
according to OHSC and 2 Weeks Demonstration
Department of Health Performance Computer, books,
requirements. 1.2 Sanitize task and Modules
and store tools and
equipment. 1.3 Close and
sanitize work station for the
next treatment activity 1
Quarter Content Performance Most Essential Learning Duration Assessment Activities Resources Core Values
standard Competencies
standard
 The learner The learner LO1. Clean finger nails and
demonstrates independently toe nails 1.1 Consult client
understanding of performs on desired nail service
manicure and activity and specific
concepts,
pedicure requirements and
principle and services consultation record is
techniques in agreed and signed 1.2 Computer, books,
manicure and Checked and analyzed Performance Demonstration and Modules
Task Leadership
pedicure clients’ hand nail structure
services and condition 1.3
Recognize nail disorder for
3rd prepare nail repair 1.4
Select and prepare
appropriate sanitized tools
and equipment, supplies and
materials are according to
salon procedures 1.5 Reflection Computer, books,
Disinfect, sanitize, clean and Modules Innovative
Teacher created
and dry hands and feet 1.6 Test
Clean nails in accordance
with the established or
acceptable procedures

1.7 Trim and file nails based

on client’s desired shape.
1.8 Massage fingers
following prescribed
movements 1.9 Ensure
client’s safety and comfort Performance Computer, books, Appreciation
is during the entire process. task Exhibitions and Modules
1.10 Apply first-aid in case
of accidental cuts and
wounds

LO 2. Perform basic nail

designs 1.1 Select color of
 the nail polish according to
customer’s requirements 1.2
Apply base coat with long
strokes starting with the
little finger 1.3 Select color
of the nail polish as agreed
according to customer’s
desire or requirements 1.4
Apply nail polish from the Computer, books, Progressive
base to the edge of the nail Performance Demonstration and Modules
using light sweeping stroked
task
around the cuticle 1.5 Apply
top or seal coat with long
strokes in the same manner
as the base coat 1.6 Check
and analyze outcome
according to the client’s nail
service requirements. 1.7
Remove excess polish
around the cuticle and nail
using appropriate tool
3

Quarter Content Performance Most Essential Learning Duration Assessment Activities Resources Core Values
standard Competencies
standard
 CREATE FANCY NAIL
DESIGNS LO
1. Perform different fancy
designs on finger nails and
toe nails
1.1 Prepare nails for Computer, books,
cleaning Performance Performance and Modules Nationalism
1.2 Apply nail products 6 WEEKS Task
according to manufacturer’s
recommendation
4th 1.3 Apply fancy nail
designs
1.4 Advise client on nail
maintenance practices
1.5 Dispose waste properly Observation
according to waste Essay Computer, books, Trustworthy
environment and safety and Modules
regulations

PERFORMANCE TASK SCENARIO:

 You are a newly graduate of music, major in composition. The National Music Competition for Young artist Foundation, Inc. (NAMCYA) is now accepting entries for the
upcoming NAMCYA competition with the theme: ANG GALING NG KABATAAN AY GALING NG BAYAN.” You are tasked to join in the song competition by passing an
original five-stanza lyric about the Kumintang in the Philippines. All entries will be assessed by the event coordinator by the following criteria: Lyrics, Creativity, Information and
Organization.

Goal - ” You are tasked to join in the song competition by passing an original five-stanza lyric about the Kumintang in the Philippines.

Role – You are a composer

Audience – Event Coordinator

Situation – The National Music Competition for Young artist Foundation, Inc. (NAMCYA) is now accepting entries for the upcoming NAMCYA competition with the theme:
ANG GALING NG KABATAAN AY GALING NG BAYAN.”

Product/Performance – original five-stanza lyric about the Kumintang in the Philippines.

Standard – Lyrics, Creativity, Information and Organization.

CRITERIA 4 3 2 1

LYRICS The song lyrics are outstanding. The The song lyrics are good. The words The song lyrics are some what
words memorable. The song lyrics memorable. The song lyrics are coherent. The song lyrics are well The song lyrics are not coherent.
25 % are enthusiastically recieved by the enthusiastically received by the recieved by the audience.  The words not memorable. 
audience.  audience. 

CREATIVITY The student composed an original The student composed an original The song composed is not very
song with a clear and excellent song with a clear theme.  orginal, but there are some elements The song composed is not very
25 % theme.  that are not excellent..  orginal. The message is not
conveyed. 

INFORMATION The writer expressed factual
information and incorporated at
25 % least three problems and one
solution in a creative manner,
showing acceptable effort.
The writer expressed factual The writer expressed factual The writer expressed factual
information in a creative manner information in manner that showed information in manner that showed
and incorporated 2 problems and a little effort. The performance of the no effort. 
solution showing acceptable effort.  song did not meet expectations. 

ORGANIZATION The writer clearly and acceptably The writer clearly organized The writer lacked two of the The song was unorganized and
organized information, used all information, used mostly correct following:  difficult to follow. 
25 % correct grammar and spelling and grammar and spelling and used clearly organized information,
used legible handwriting.  legible handwriting.  correct grammar and spelling usage,
and/or legible handwriting.