High School Department

Baguio Siloam Christian Academy

# 99A, Tacay Road, Pinsao Proper, Baguio City, 2600

Lesson’s Checklist- Technology and Livelihood Education 8

S.Y. 2021-2022
LESSONS TAKEN NOT TAKEN REMARKS
FIRST QUARTER
COMERCIAL COOKING
Cooking native delicacies
Kitchen tools and equipment and their uses
 Kitchen tools
 Kitchen equipment
 Cookware Materials
Maintenance of kitchen tools and equipment
 Types of cleaning agent for cleaning and sanitizing
equipment and utensils
 Steps in cleaning process
 Methods for the final sanitation
o Most commonly used chemical sanitizers
 Preparing surface for sanitizing, cleaning food-contact
surfaces
 How to clean and store cooking tools and equipment
 Steps to an orderly kitchen
 Cleaning the Kitchen
o How to clean the oven
Mensuration and calculations
Measuring tools
 Dry measuring cups, tips for measuring dry ingredients
 Liquid measuring cups, tips for measuring liquid
ingredients
 Tips of measuring other ingredients
Markup Percentage
 How to calculate markup percentage
 Calculate the given recipes

LESSONS TAKEN NOT TAKEN REMARKS

SECOND QUARTER
COMERCIAL COOKING
Cooking native delicacies
 Basic ingredient of native delicacies
 Tools and equipment used in preparing native delicacies
 Recipes for native delicacies
Kitchen layout and design
 Basic kitchen layout
 Kitchen Shapes
 Kitchen floor plans and symbols
Occupational safety and health
 Safety precautions
 Hazards and risks in the workplace
o Types of workplace hazards
 Workplace health safety and security procedures
 Laws concerning safety, health, and welfare
 Risk assessment and safety statement
 Safety signs and color at work
o Types of safety signs
o Pointers for effective safety sign and color use
o Posting Signs

LESSONS TAKEN NOT TAKEN REMARKS

THIRD QUARTER

CAREGIVING

Tools and equipment for caregivers

 Tools and paraphernalia for taking vital signs

 o Sphygmomanometer, types of
sphygmomanometer, how to use a
sphygmomanometer
o Stethoscope, how to use stethoscope

o Thermometer, kinds of thermometer, how to

take body temperature
o How to take the pulse rate

 Other materials used to treat patients

 Tools, equipment and paraphernalia used for meal

preparation
 Tools, equipment and paraphernalia used for cleaning,
washing, and ironing
Caring for tools and paraphernalia

 Cleaning and storing a thermometer,

sphygmomanometer and stethoscope
 Cleaning and storing the coffee maker, food processor,
airport, blender, flatiron, washing machine and vacuum
cleaner
Perform mensuration and calculation

 Importance of performing mensuration and calculation

 Dosage calculations
o Kilogram conversions
o Administer Pediatric oral drugs, methods of
calculate pediatric doses
o Administering medicine to the patient
Practice Occupational Health and Safety Procedures
Tips for health care
 Hazards common in nursing homes or day care
o Effects of hazards and their effects
o Evaluating and controlling hazards and risks
 Controlling hazards
 Use of PPE
 Disposal of health care wastes

LESSONS TAKEN NOT TAKEN REMARKS

FOURTH QUARTER

CARPENTRY
Common carpentry tools
 Measuring tools, lining tools, testing tools, Edge-
cutting tools, toothed cutting tools, driving tools,
holding tools, boring tools, miscellaneous tools
Equipment/ Machines
Safety practices when working
Sharpening of Cutting tools
 Sharpening a hand saw, steps involved in
sharpening edge-cutting tools

 Sharpening Planes and chisel, testing for sharpness

 Sharpening twist bits

Caring and store of tools

 Caring and store of tools

 Caring for the electrical tools

Mensuration and calculation
 Systems of mensuration

 Laying out widths

o Laying out lengths

o Proper handling of measuring tools

Materials and supplies used in carpentry

 Classifications of woods

 Parts of the cross section of a tree trunk

 Common defects in wood

 Lumber

 Hardware, Finishing Materials

Constructing common wood joints
 Kinds of wood joints and the steps in making them