MATH 7 LEARNING COMPETENCY FOR CONTEXTUALIZATION

1. Approximate the measures of LOCAL FOOD PRODUCTS & INDUSTRY

quantities particularly length ,
weight/mass, volume, time, angle M7ME-IIa-3  Pepe’s Bangus Spanish Sardines
and temperature and rate.
 LOCAL HERITAGE MATRIX
LOCAL WHAT LEARNERS WHAT LEARNERS WHAT LEARNERS
HERITAGE SHOULD KNOW SHOULD FEEL & SHOULD DO TO
THEME THINK ABOUT TRANSFER LEARNING
LOCAL FOOD  Pepe’s Bangus Spanish  Appreciation for having a
PRODUCTS & INDUSTRY Sardines is a local food  Make a Homemade
industry that uses glass food industry in the Spanish-style sardines
jars for their canning.
municipality of Inopacan.
 In canning, using pressure cooker
measurements of  Develop keenness and
ingredients should be paying attention to the
preciseness.
precise to ensure quality measurements involved.
control.
 Pressure canning is the
only safe method of
 Pepe’s Bangus Spanish preserving seafood. Jars
Sardines
of food are placed in 2 to 3
inches of water in a
special pressure cooker
which is heated to a
temperature of at least
240° F.
 DIVISION CONTEXTUALIZE CURRICULUM MATRIX-MATH 7

Content Content Performance Learning

Standard Standard Competency
MEASUREMENT The learners demonstrate The learners shall be able to: Approximate the measures of
understanding of quantities particularly length ,
Formulate real-life weight/mass, volume, time,
problems involving
1. Measuring The key concepts of angle and temperature and
measurements and solve
Weight/Mass, measurement these using a variety of rate.
Volume and strategies.
Temperature M7ME-IIa-3
 The relation of  Make a Homemade Spanish-
measurement in the style sardines using pressure
cooker with precise 1. Approximate the measures
canning process in measurements. of quantities particularly
industrial scale and weight/mass, volume and
the thermal process
parameters to be met temperature in the
in order to produce canning process of
safe foods. Pepe’s Bangus Spanish
Sardines in Inopacan,
Leyte.