Content Analysis

HELE –Grade 8
Periodical Test
First –Eighth
Sy 2020-2021

Date Content and LCs Critical thinking

First Periodical
Test Module 1:
Content:
October 19-21, Module 1: explaining the basic concept in
2020 -Concepts in dressmaking/tailoring dressmaking
- Relevance of the course in - identify the job opportunities
dressmaking in dressmaking
- Opportunities for dressmaking/tailoring -realize the importance knowing
how to sew especially in this time of
LC: pandemic
- Explain the basic concepts in
dressmaking/
tailoring

-Discuss the relevance of the course

-Explore on opportunities for

dressmaking/Tailoring as a career

Module 2: - Identify uses and functions of

Content:
- Sewing Tools and Equipment
- Types of Sewing Machine
- Parts of the Sewing Machine
LC:
2.1 Identify sewing tools and equipment
this is already
2.2 Classify sewing machines
2.3 Select appropriate measuring tools
sewing tools and equipment.
- Identify the types of the sewing
machine.
- Classify tools and equipment
according to their function
- determine the parts and
uses/functions of a sewing machine
- analyze the interdependence
among parts of the sewing
machines

analyze how the parts of the sewing

Module 3: machine work to create stitches
Content: - identify the common
- Troubles and its Remedies machine troubles and its causes
- Quality Stitches and Tensions - realize the significance of
- Troubles and remedies of sewing each part to be able to function
machine well.
- Care of sewing machine - formulate tips in maintaining
quality operation of sewing machine
LC:
-PERFORM BASIC MAINTENANCE
1.1 Operate machine and assess its
performance
1.2 Observe proper
handling and cleaning of the machine
1.3 Resolve common
machine troubles
1.4 Perform regular
maintenance schedules

Module 4: - identify the hazards and risk

 Content: - classify risk in workplace
- Lesson 5: Practice Occupational Health - discuss the importance of
and Safety Procedure observing safety and precautionary
1. Hazards and risk identification measure
control - realize the importance of safety at
all times
LC: - assess hazard and risk in a
LO 1. Identify and evaluate hazards and workplace
risks
1.1. Explain workplace hazards and risks
1.2. Identify hazards and risks in the
workplace
Second 1.3. Explain the causes of hazards and
Periodical risks
November
1. identify the tools and equipment
18- 20, 2020
Module 5: used in baking
Content: 2. determine the functions of every
Lesson 1: Use of Tools and Bakery tools in baking
Equipment 3. explain the specific tools for
- 1. Baking tools and equipment and baking
their use 4. realize the importance of tools
- 2. Classification of tools and equipment in baking
LC: 5. formulate tips on how you take
care the tools and equipment used
LO1. Prepare Tools and equipment for in baking
Third specific baking purposes.
periodical 1.1 Classify baking tools and
December equipment based in their uses
16-18, 2020
- identify the standard table weights
Module 6:
and measurement in baking
Content:
- determine the functions of
- Performing Mensuration and
mathematical operation in
Calculation
calculating measurement in baking
- 1. Standard table of weights and
- explain how the manner of
measures
measuring ingredients affect the
- 2. Conversion/ substitution of
quality of baked products
weights and measure
- realize the importance of accuracy
- 3. Proper measuring of
of measurements in baking
ingredients
- demonstrate skills in measuring
LC:
correctly the ingredients
LO1.Familiarize oneself with the table of
weights and measures in baking
1.1 Identify and apply standard
table of weights and measures on
specific task.
LO2. Apply basic mathematical
operations in calculating weights and
measures.
2.1 Perform accurate
conversion/substitution of weights and
measures of ingredients for a
certain product.
LO3. Measure dry and liquid ingredients
accurately
3.1 Practice measuring given
ingredients in a recipe.

- identify the classification of tools

and equipment according to
Module 7: specification and job requirements
Maintain tools and equipment - determine safety tools and
 1.Specification of tools equipment in accordance with
2.Types and uses of manufacturer’s instructions.
disinfectant/cleaning materials - explain preventive maintenance
3. Preventive maintenance on tools and equipment periodically
techniques and procedure - realize the importance of storing
4. Proper storage of tools and cooking tools and equipment in
equipment accordance with manufacturer’s
specifications or company
LC: procedures.
LO1. Check condition of tools and - formulate tips on how to store
equipment cooking tools and equipment
1.1 Classify tools and equipment
according to specification and job
requirements.
1.2 Label or segregate non-functional
tools and equipment
1.3 Observe safety tools and equipment
in accordance with manufacturer’s
instructions.
LO2. Perform basic preventive
maintenance.
2.1 Apply preventive maintenance on
Fourth tools and equipment periodically
Periodical 2.2 Clean tools in accordance with
January 27-29, standard procedures.
2021 LO3. Store tools and equipment
3.1 Store cooking tools and equipment in
accordance with manufacturer’s 1.identify the hazard and risk in the
specifications or company procedures. workplace
2.determine the causes of hazards
and risks in the workplace.
Module 8: 3.explain the importance of
Content: Occupational Health and Safety
- Practicing Occupational Health Procedures
and Safety Procedures 4. realize the value on Self –
- 1. Hazards and risks identification Discipline and Sense of
and control Responsibility in the workplace.
- 2. Occupational Health and Safety 5. list – down solutions that can
(OHS) indicators avoid hazards and risks in the
kitchen or in the food laboratory
Fifth Periodical LC:
February 17- LO1. Identify hazards and risks
19,2021 1.1 Describe workplace hazards
and risks.
1.2 Determine hazards and their
corresponding indicators - identify food and beverages
1.3 Recognize contingency service in monitoring and attending
measures in accordance with kitchen services
organizational - identify the major subsystems in
food service.
Module 9:
- realize the functions of a food
Content:
service system
(Introduction of Food and Beverages
- identify traditional items required
Services)
from the kitchen through monitoring
1. Workflow structures within the food
pf service areas and consultation
and beverage service location
with others service
2. Communication and
interpersonal skills
3. Duties and responsibilities of
food service team
LC:
Sixth • (Food and Beverages Services)
Periodical
March 17-19, LO 1. Liaise between kitchen and
2021 service areas
1.1 Attend and monitor kitchen
service points to ensure efficient pick up
of food items 1. identify the preparation in dining
1.2 Identify traditional items required area
from the kitchen through monitoring of 2.determine the facilities needed in
service areas and consultation with other a dining/restaurant area.
service colleagues 3. explain the importance of comfort
and good ambiance to the
Module 10: customers.
Content: 4. realize the value of providing
- Types of ambiance in the customers with good service.
restaurant 5. Make a plan in maintaining
- Good atmosphere of a quality atmosphere for guest
restaurant

LC:
Food and Beverages Services
LO 1. Prepare dining/restaurant area for
service
1.1 Prepare and adjust dining
environment to provide comfort and
ambience to customers
1.2 Check dining/restaurant area and
customer facilities for cleanliness and
orderliness prior to service
1.3 Take corrective actions when 1. discuss the importance of room
required service.
1.4 Set up furniture in accordance with 2. identify ways of making a room
standard requirements, and based service orders.
Dining area 3. determine the details of
reservation
4. realize the value on etiquette in
Module 11: making room service orders.
Content: 5. formulate tips on how to check
- Table Reservation the correct room service orders
Calling Reservation

LC:
LO1. Take and Process Dining and
Room Service Orders
1.1. Attend telephone calls promptly and
courteously in accordance with customer
Seventh service standards
Periodical 1.2. Check and use guests’ names
April 19-20, throughout the interaction
2021 1.3. Clarify, repeat and check details of
orders with guests for accuracy

1. identify the set-up trays and

trolleys
2. determine the food and
beverage accordance with the
establishment procedures.
3. explain the importance of
set-up trays and trolleys
Eighth Module 12: - realize the value on preparing set-
Periodical Content: up trays and trolleys in food and
May 17-19, - Set up trays and trolleys beverages services.
2021 - formulate tips on how to check the

LC:
LO 2. Set up trays and trolleys
2.1 Prepare food and beverage items in
accordance with establishment
procedures
2.2 Prepare general room service
equipment, and materials for use based
on establishment procedures
Module 13:
Content:
1. Food (Fish) processing tools,
equipment and instruments
2. Faults and defects of tools,
equipment and instruments in food
(fish) processing
3. Reporting defective tools, equipment
and utensils
correct room service equipment,
and materials for use based on
establishment procedures
1. identify the tools and equipment
used in food and fish processing
2. determine characteristics of
defective tools, equipment, utensils
used in food processing
3. show concern to everyone’s
health by observing correct way of
preserving or processing food
4. formulate tips on how to report
defective tools, equipment’s and
utensils used in food processing

LC:
LO 1. Select tools, equipment, utensils
and instruments
1.1 Select tools, equipment, utensils and
instruments according to food (fish) - identify the standard procedures in
processing method using the tools, equipment and
1.2. Explain the defects in tools, utensils
equipment, utensils and instrument - determine the steps in calibrating
1.3. Follow procedures in reporting tools, equipment and utensils use in
defective tools, equipment, utensils and food processing.
instruments - appreciate the correct procedures
in sanitizing tools, equipment and
Module 14: utensils in food preservation
Content: - formulate tips on how to take care
1. Standard measuring devices and tools, equipment and utensils use in
instruments food preservation
2. Sanitizing tools, equipment,
instruments, and utensils
3. Calibration of measuring devices and
instruments
LC:
LO 2. Determine tools, equipment,
instruments and utensils by following the
standard procedures and interpret a food
processing procedure
2.1 Calibrate tools, equipment
instruments and utensils
2.2 Follow procedures in
sanitizing tools, equipment, instruments
and utensils