This document outlines a curriculum map for an Agri Crop Production class in the 10th grade. It includes the following key points: - The curriculum is divided into quarters that cover topics such as personal competencies and skills, understanding the local market, selecting a business idea, branding, preparing tools and equipment, and producing vegetable crops. - Each topic includes content and performance standards, competencies to be developed, and the number of class days spent on each section. - The map provides details on assignments and assessments for each section, such as identifying successful local entrepreneurs, analyzing the local market, generating a brand name, and considering factors for selecting a crop planting site. - The goal is for students

1. Department of Education
Division of Cebu Province
Lahug, Cebu City
CURRICULUM MAP IN TLE – AGRI CROP PRODUCTION
(Budget Competency Calendar Matrix)
Grade Level 10 Subject Area TLE – AGRI CROP PRODUCTION Quarter I
Content/Topic Content Standard Performance Standards Competencies
No. of Days/Week No./
Date
Remarks
Assessment of Personal
Competencies and Skills in
relation to PECS of practicing
entrepreneur/employee in the
locality.
 Characteristics
 Attributes
 Lifestyle
 Skills
 Traits
Develop and strengthen
Personal Competencies and
Skills (PeCS) needed in
agricultural crop production
The learner demonstrates
an understanding of one's
Personal Competencies and
Skills and what it takes to
become successful in the
field.
1.1 The students are expected to identify and assess one's PECS:
Characteristics, Attributes, Lifestyle, Skills and Traits and identify
successful entrepreneurs/employees in the locality and identify areas for
improvement and development.
1.2 The students should be able to describe the importance of entrepreneur
and entrepreneurship.
1.3 The student s are expected to discover their entrepreneurial
competencies and Determining of one's entrepreneurial skills has been
accomplished by the learners.
D1 - W1 – June 6, 2017
2.1 Explain the characteristics of a good entrepreneur.
2.2 Illustrate a concept map showing the characteristics of a successful
entrepreneur.
2.3 Explain how the successful entrepreneur overcomes the threats that
come along the way in their business.
D2 - W1 – June 7, 2017
3.1 The students should be able to compare self with a practitioner.
3.2 Students should be able to create a plan of action that ensures success in
their business or career choice.
3.3 To align, strengthen, develops areas based on the results of the PECS
assessment.
D3 - W1 – June 8, 2017
4.1 Describe the lifestyle of a successful entrepreneur.
4.2 Evaluate the lifestyle of an entrepreneur on how they succeed in their
business.
4.3 Having an extravagant lifestyle, do you think you will succeed in the
business? Explain.
D4 - W1 – June 9, 2017
The Market and
Environment - The
Province/Locality
 Key concepts of the
market
 Players in the market
 Products and services in
Recognize and understand
the market for agricultural
crop production.
The learner independently
identifies the
products/services available
and the competitors within
the agricultural crop
production market from the
context of the locality.
1.1 The students are expected to identify the players/competitors within
the locality.
1.2 Learners are expected to classify products/services available in the
market.
1.3 Students are expected to compare one product/service from the other.
1.4 Learners should be able to enumerate the differences between
products/services.
D5 – W2 – June 13, 2017

2. the market. 1.5 The learners determined the differences between products/services.
2.1 The students are expected to identify the what is "value" to the
customers.
2.2 Students should be able to enumerate creativity and innovation
techniques in order to develop a product that stands out.
2.3 Apply creativity and innovation techniques in order to develop a product
that stands out and the "value" of the product and the customers were
given consideration.
D6 – W2 – June 14, 2017
3.1 The learners must be able to identify the customers.
3.2 Learners are expected to identify and use unique selling proposition of the
product.
3.3 Learners should be able to differentiate what makes the product different.
3.4 Apply creativity and innovation techniques in order to develop a product
that stands out and the "value" of the product and the customers were
given consideration.
D7 – W2 – June 15, 2017
The Market- The
Province/Locality
 Key concepts of the
market
 Players in the market
Products and services in
the market.
Select a business idea
based on the criteria and
techniques provided for the
agricultural crop production
market.
The learner independently
selects a viable business
idea.
1.1 The learners must be able to identify potential business ideas to select
from and identify a business idea based on the criteria/steps provided.
1.2 Learners are expected to apply the criteria/steps in order to select a
viable business idea.
1.3 Learners are should be able to enumerate the various criteria/steps in
selecting business idea.
D8 – W2 – June 16, 2017
The Market- Branding
 Key concepts of
Branding
Develop a brand name for
the product.
The learner independently
generates a brand name for
their business idea.
1.1 The learners must be able to identify the benefits of having a good brand.
1.2 Learners are expected to enumerate recognizable brands in
town/province and also enumerate the criteria for developing a brand.
1.3 Learners should be able to generate a brand that is clear and follows the
techniques of generating a brand.
D9 – W3 – June 19, 2017
 Routine check-up of tools
and equipment
 Manual handling
procedures and
techniques
 Personal protective
equipment
 Occupational health
safety requirements.
Prepare materials, tools,
and equipment for
agronomic crop production.
The learner prepares farm
tools and equipment for
agronomic crop production
based on the required task.
1.1 Identify the required materials, tools, and equipment according lists
provided and/or authority instructions.
1.2 The students are expected to check materials, tools and equipment for
sufficiency quantity, faults/defects based on manufacturer's list and pre-
operating procedures.
1.3 Detect defective farm tools.
D10 – W3 – June 20, 2017
The learner prepares farm
tools and equipment for
agronomic crop production
based on the required task.
2.1 Describe the importance of PPE.
2.2 Students should be able to demonstrate correct manual handling
procedures and techniques when loading and unloading materials to
minimize damage to the load to the materials, tools and equipment.
2.3 Learners must be able to check suitable personal protective equipment
(PPE) prior to job requirements.
D11 – W3 – June 22, 2017
Common Agronomic Crop 3.1 The students are expected to identify OHS hazards and report to the D12 – W3 – June 23, 2017

3. Work teacher or supervisor based on OHS requirements and company
reporting procedures.
3.2 Provide cropping support according to OHS requirements and workplace
information.
3.3 Students should be able to describe classes of hazards and observe
safety precautions in horticultural farm operations.
Produce vegetable crops
Basic concepts and
opportunities in producing
major lowland and semi-
temperate vegetables crops. The learner independently
understands the concepts,
competencies and
opportunities in vegetable
production based on
standards set by vegetable
production manual.
1.1 Explain what is vegetable.
1.2 Describe the importance of vegetables.
1.3 Practice planting vegetable at home.
D13 – W4 – June 27, 2017
2.1 Identify opportunities in vegetable crop production.
2.2 Compare opportunities in vegetable crop production from other crops.
2.3 Discuss the different opportunities in vegetable crop production.
D14 – W4 – June 28, 2017
Types of vegetable
gardening.
3.1 Explain the types of vegetable gardening.
3.2 Differentiate one type of gardening from the other.
3.3 Discuss the importance of home gardening.
D15 – W4 – June 29, 2017
D16 – W4 – June 30, 2017
4.1 Identify types of vegetables that thrives during dry rainy/season.
4.2 Give the different of methods of growing vegetables crops during
dry/rainy season that will be used for processing.
D17 – W1 – July 3, 2017
5.1 Identify disadvantages of vegetable forcing.
5.2 Distinguish crops that are applicable for vegetable forcing.
5.3 Explain the importance of vegetable forcing.
D18 – W1 – July 4, 2017
Understanding on proper land
preparation.
Selecting the site for
planting vegetable crops.
The learner independently
prepares the land for
planting vegetable crops
based on Department of
Agriculture standard and
procedures.
1.1 Identify the different consideration in selecting site for planting vegetable
crops.
1.2 Discuss the factors to consider in selecting site for planting vegetable
crops.
1.3 Point out the best factor to consider in selecting site for planting vegetable
crops.
D19 – W1 – July 5, 2017
The learners identify the
different factors to consider
in selecting the site for
planting vegetable crops.
D20-22 – W1 & W2 –
July 5 - 10, 2017
Prepared by: Reviewed by: Approved:
MANOLITO E. CABANTUGAN ROGELIA H. MORENO ZENAIDA C. SUSADA ROCELLA R. PUERTO
Subject Teacher Subject Teacher MTI, TLE Dept. Head Assistant Secondary School Principal II