Republic of the Philippines

Department of Education
Regional Office No. VIII
SCHOOLS DIVISION OF CATBALOGAN CITY
SAMAR NATIONAL SCHOOL
Catbalogan City

TLE DEPARTMENT
LEARNING COMPETENCY DIRECTORY (LCD) in DRESSMAKING 7
SY 2019-2020
Subject: TLE-DRESSMAKING 7 _1ST QUARTER GRADE 7
CODE COMPETENCY TOPICS TO BE DATE OF ACTIVITIES REFERENCES
CODES DISCUSSED DELIVERY/
WEEK
TLE_HEDM7/8UT-0a-b-1 2.1 Identify sewing tools Lesson 1: Sewing Identification of TLE SLM/LAS
and their uses tools and their uses June 3- 14, 2019 Sewing tools and HE_DRESSMAKIN 7
their uses page no. 5-7

TLE_HEDM7/8UT-0a-b-1 2.2 Classify sewing Lesson 2: Classification of TLE SLM/LAS

machines Sewing Equipment June 17-21,2019 Sewing Machines HE_DRESSMAKING
2.3 Select appropriate and their uses 7 page no. 8-12
measuring tools
2.4 Take accurate body Lesson 3: Taking Accurate TLE SLM/LAS
TLE_HEDM7/8MT-0c-d-2 measurements Body Measurements Body HE_DRESSMAKING
2.5 Read and record June 24-28, Measurements 7 page no. 13-15
required measurements 2019 using scoring
rubrics
2.5 Apply the systems of Lesson 4: July 1-5, 2019 Demonstration on TLE SLM/LAS
TLE_HEDM7/8MT-0c-d-2 measurements Simple Calculations Accurate Reading HE_DRESSMAKING
2.6 Perform simple Measurements 7 page no. 16-18
calculations based on the using scoring
job requirement rubrics
2.7 Demonstrates
accurate reading
measurements
TLE_HEDM7/8MT-0c-d-2 2.8 Assess the Lesson 5: Apply the principles TLE SLM/LAS
appropriateness of Principles of Design July 8-12, 2019 of design and color HE_DRESSMAKING
design based on the harmonies in Color 7 page no. 19-21
client’s features Chart using scoring
2.9 Read specifications rubrics
2.10 Apply the principles
of design and color
harmonies

TLE_HEDM7/8BM-0i-7 1.1. Observe proper Lesson 6: Cleaning and TLE SLM/LAS

handling and cleaning of Clean and Lubricate July 15-19, 2019 Lubricating Sewing HE_DRESSMAKING
the Sewing Machine Sewing Machine Machine using 7 page no. 22-24
scoring rubrics
TLE_HEDM7/8BM-0i-7 1.2 Resolve common Lesson 7: Resolve common TLE SLM/LAS
machine troubles Resolve common July 22-30, 2019 machine troubles HE_DRESSMAKING
2.1 Follow the safety machine troubles 7 page no. 25- 27
procedures in machine Follow the safety
cleaning procedures in
2.2 Perform regular machine cleaning in
maintenance schedules tabular form

TLE_HEDM7/8BM-0j-8 1.1. Explain workplace Lesson 8: July 31, 2019 Identification of

hazards and risks Hazards and Risks Aug. 7, 2019 hazards and risks TLE SLM/LAS
1.2. Identify hazards and in the workplace HE_DRESSMAKING
risks in the workplace 7
1.3. Explain the causes of page no. 28-30
hazards and risks

Prepared by:

AVE L. PACAYRA
Grade 7 Subject Teacher

NOTED: VERIFIED:

MARIA ROTEA M JABONERO RUTH D CABANGANAN

TLE, Department Head Secondary School Principal IV
 Republic of the Philippines
Department of Education
Regional Office No. VIII
SCHOOLS DIVISION OF CATBALOGAN CITY
SAMAR NATIONAL SCHOOL
Catbalogan City

TLE DEPARTMENT
LEARNING COMPETENCY DIRECTORY (LCD) in DRESSMAKING 7
SY 2019-2020
Subject: TLE-AFA_FOOD (FISH) PROCESSING 7 2NDQUARTER GRADE 7
CODE COMPETENCY CODES TOPICS TO DATE OF ACTIVITIES REFERENCES
BE DELIVERY/
DISCUSSED WEEK
1.1. Select tools, equipment, LESSON 1 Differentiated TLE SLM/LAS
TLE_AFFP9-12UT- utensils and instruments Tools, Aug.13- 19, 2019 Activities: AFA_FOOD (FISH)
0a-1 according to food (fish) equipment, 1.Name and regroup PROCESSING 7
tools, equipment page no. 5-7
processing method utensils and
according to food fish
1.2. Explain the defects in tools, instruments processing
equipment, utensils and 2.Explain the defects in
instrument tools
1.3. Follow procedures in 3.Follow procedures in
reporting defective tools
reporting defective tools,
equipment,
utensils and instruments
TLE_AFFP9-12 UT- 2.1. Interpret a food processing LESSON 2 Differentiated TLE SLM/LAS
0b-2 procedure Tools, Aug. 20-30,2019 Activities: AFA_FOOD (FISH)
2.2. Apply standard procedures equipment PROCESSING 7
1.Interpret food fish page no. 8-12
in using tools, equipment, instruments
processing procedure
instruments, and utensils and utensils
2.3. Calibrate tools, equipment by following 2.Apply standards
instruments and utensils the standard procedures in using
procedures tools, equipment

2.4. Follow procedures in LESSON 3 Differentiated TLE SLM/LAS

TLE_AFFP9-12 UT- sanitizing tools, equipment, Follow Activities: AFA_FOOD (FISH)
0b-2 instruments and utensils Procedures in Sept.2-10, 2019 PROCESSING 77
1.Identify the uses of page no. 13-15
WEEK 3 2.5. Use tools, equipment, Sanitizing
tools, equipment and
instruments, and utensils tools,
utensils
according to job requirements equipment
and manufacture’s specification 2. Follow procedures
in sanitizing tools in
tabular form

WEEK 4 1.1. Record weights and LESSON 4 Sept. 11-20, Record weights and TLE SLM/LAS
TLE_AFFP9-12MC- measurements of raw materials The recorded 2019 measurements of raw AFA_FOOD (FISH)
0d-1 and ingredients data relevant ingredients using PROCESSING 77
to production scoring rubrics page no. 16-18
of processed
food

1.2. Summarize/sum up LESSON 5 Summarize/sum up TLE SLM/LAS

TLE_AFFP9-12MC- recorded weights and Summarized Sept. 23-27, recorded weights and AFA_FOOD (FISH)
0d-1 measurements of Recorded 2019 measurements of PROCESSING 7
processed products Weights processed products page no. 19-21
1.3. Perform how a seam is using scoring rubrics
measured
TLE_AFFP9-12MC- 3.1. Compute for the percentage LESSON 6 Differentiated TLE SLM/LAS
0e-3 equivalents of actual spoilage The Sept. 30-Oct. 4, Activities: AFA_FOOD (FISH)
and rejects production 2019 1.Compute for the PROCESSING 7
3.2. Calculate the percentage of inputs and percentage page no. 22-24
equivalents of actual
actual yields and recoveries output spoilage and rejects
according to enterprise 2. Calculate the
requirements percentage of
3.3. Record calculated data actual yields and
according to enterprise recoveries
requirements according to
enterprise
requirements
3. Record calculated
data according to
enterprise
requirements
TLE_AFFP9-12ID- 1.1. Explain the meanings of LESSON 7 Interpret layout plan TLE SLM/LAS
0f-1 signs and symbol used in lay Layout Plan Oct. 7-11, 2019 for fish processing AFA_FOOD (FISH)
outing plan for fish processing area according to PROCESSING 7
activity standard set using page no. 25- 27
1.2. Interpret layout plan for scoring rubrics
fish processing area according
to standard set

TLE_AFFP9-12OS- 1.1. Explain the importance of LESSON 8 Oct. 14-18, 2019 Follow the
0g-1 good grooming in a workplace Personal procedures in
TLE SLM/LAS
2. Follow the procedures in Hygiene and cleaning, checking
AFA_FOOD (FISH)
cleaning, checking and Good and sanitizing
PROCESSING 7
sanitizing personal Grooming personal protective page no. 28-30
protective equipment equipment using
scoring rubrics

Prepared by:

AVE L. PACAYRA
Grade 7 Subject Teacher

NOTED: VERIFIED:

MARIA ROTEA M JABONERO RUTH D CABANGANAN

TLE, Department Head Secondary School Principal IV