New-cur-Map-TLE-7 EDITED.docx

MOTHER CHIARA BIAGIOTTI SCHOOL, INC
Brgy. Santol, Mataasnakahoy, 4223 Batangas, Philippines
Tel. No. (043) 774 – 5038 / 706 - 6643
E-mail:biagiottichiara@rocketmail.com
CURRICULUM MAP
SUBJECT: T.L.E. QUARTER: FIRST
GRADE LEVEL: 7
Quarter
/
Mont
h
Unit Topic
Content
Content
Standard
Performance
Standard
Competencies/
Skills
Code Assessment Activities Resources Institutional
Core Values
First
Quarte
r
Food and
Food
Service
Chapter 1:
Basic
Cooking
Lesson 1:
Preparatio
n and
Cooking
of
Food
(pages 3-6
of the
textbook)
Lesson 2:
Principles
of
1. Demonstrat
es basic
understandi
ng of basic
concepts
and theories
in cookery.
2.Demonstrat
es basic
understandi
ng of the use
and
maintenanc
e of
equipment
in cookery.
Demonstrates
basic
understanding
of performing
mensuration
and calculation
in cookery.
The learner…
1. independent
ly
demonstrate
common
competencie
s in cookery
2. Create a
business
idea based
on the
analysis of
environment
and market
in cookery
3. Independent
ly use and
maintain
tools,
equipment,
and
materials in
cookery
according to
A.1 Explain
basic concepts
in cookery
A.2 Discuss the
relevance of the
course. A.3
Explore
opportunities
for cookery as a
career.
A.4 Identify and
differentiate the
different
methods of
cooking
A.5 Use the
table of weights
and measures
accurately
A.6 Apply
cooking
principles
correctly.
• Long test
• Quiz
• Practice
test
• Long test
• Quiz
• Practical
test
• Performan
ce task
•
• Quiz
• Practical
test
• Oral
presentatio
n
• Portfolio
assessmen
t
A.1 Demonstration
on the different
methods of cooking
A.2 Interpretation of
recipes by identifying
the methods and
techniques in
cooking applied A.3
Demonstration on
how to cut different
kinds of vegetables
A.4 Demonstration
on how to clean and
scale a fish A.5
Individual activity
A.6 Identification of
the different cuts of
meat
A.7 Creation of a
menu for the elderly
A.8 Creation of a
menu for special
occasions
.1
- Pictures
- AVP
Materials
A.1
- Video
- AVP
Materials
A.3
-Worksheet
- AVP
Materials
A.4
-Worksheet
- AVP
Materials
A.5
A.6
-Worksheet
- AVP
Materials
A.7
• Nationalism
• Practicality
• Accuracy
• Patience
• Sense of
Responsibity
• Creativity
• Innovativene
ss
• Perseveranc
e
• Accuracy
• Patience
• Service-
Orientedness
Endurance

Tel. No. (043) 774 – 5038 / 706 - 6643
Cooking
(pages 7-
10 of the
textbook)
Lesson 3:
Preparation
of
Marketable
Meals
(pages 11-17
of the
textbook)
Lesson 4:
Costing of
Meals
(pages 18-
22 of the
textbook)
Lesson 5:
Process and
Delivery of
Prepared
Meals
(pages 2324
of the
standard
operating
procedures
Independently
measure and
calculate
ingredients in
cookery
A.7 differentiate
marketable
meals with
home prepared
meals
A.8 Recognize
considerations
in menu
planning
A.9 Follow
correct menu
pattern
A.10 Comply with
food safety
principles
A.11 Apply proper
handling of food
and its proper
storage
A.12 compute
cost of meals
accurately and
determine correct
and exact price of
meals.
A.13 Identify the
process of
delivery system
of meals
A.14 Apply the
basic delivery
system of meals
A.9 Formulation of
sanitation and safety
rules for a school
cafeteria; making of
signages A.10
Expansion of a
standardized recipe
A.11 Costing a recipe
provided by the
teacher
A. 13 Making of
a graphical
presentation of two
basic delivery systems
A.14 Formulation of
guidelines in serving
customers
- Worksheet
- AVP
Materials
A.8
- Worksheet
s
- AVP
Materials
A.9-10
- Worksheet
- AVP
Materials
A.11
-
Manipulativ
es
-
Worksheet
A.12
-Manipulati
ve
- Worksheet
- AVP
Materials
A.13
- Worksheet
- AVP
Materials

Tel. No. (043) 774 – 5038 / 706 - 6643
textbook
Chapter 2:
Cooking
Native
Delicacies
Lesson 1:
Native
Delicacies
from
Different
Regions
(page 26
and 27 of
the book)
Lesson 2:
Galapong
Native
Delicacies
(page 28-
30 of your
book)
Lesson 3:
Marketing
Native
Generate a
business idea
that relates
with a career
choice in
cookery
TLE_EM7/8-
0k-1
• Quiz
• Long test
• Practical
test
• Reflection
• Survey on the
demands for native
delicacies in one’s
• Laboratory
Activity:
Preparation of
native delicacies
(textbook
delicacies)
• Computing for
the selling price of
a native
delicacies
(textbook
delicacies)classificati
on and
familiarization of the
different tools
• Honesty
• Patience
• Self-
discipline
• Creativity
• Innovativene
ss

Tel. No. (043) 774 – 5038 / 706 - 6643
Delicacies
(pages 31-
33 of your
book
Chapter 3:
Basic
Baking-
Bread and
Pastries
Lesson 1:
The
Ingredient
s and Their
Functions
(pages
3539 of
the
textbook)
Lesson 2:
BakingTo
ol s and
Baking
Methods
(pages
4045 of
your
.Utilize
appropriate
kitchen tools,
equipment, and
paraphernalia
1.1identify types
of tools,
equipment, and
paraphernalia
1.2describe the
various types of
chicken tools,
equipment, and
paraphernalia
1.3carry out
measurement
and calculations
in a required task
1.4
measure
ingredients
according to
recipe
requirement
1. Prepare
tools and
equipment
for specific
TLE_HECK7
/8
UT-0a-1
• Quiz
• Practical
test
• Performan
ce task
• Portfolio
assessmen
t
• Reflection
•
• Knowledge test on
baking ingredients
• Demonstration on
how to measure
baking ingredients
accurately
• Classification and
familiarizations of
the different baking
tools and their uses
• Demonstration on
the different baking
techniques
• Laboratory Activity:
Baking Breads and
• Pastries (textbook
recipes)
Self-discipline
Sense of
responsibility
Teamwork
Cooperation
Accuracy
Patience
Perseverance
Orderliness
•

Tel. No. (043) 774 – 5038 / 706 - 6643
textbook)
Lesson 3:
Baking
Breads
and
Pastries
(pages
4657 of
your
textbook)
baking
purposes
2. Check
condition of
tools and
equipment
Perform basic
preventive
maintenance
Chapter 4:
Baking
Cakes and
Cookies
Lesson 1:
Preparatio
n and
Baking of
Cakes
(Page 59-
66 of your
textbook)
Lesson 2:
Frosting,
Icing and
1.Carry out
measurements
and calculations
in a required task
1.1 measure
ingredients
according to
recipe
requirementsreci
pe requirement
2. familiarize
oneself
with the
table of
weights
and
measures in
baking
TLE_HECK7
/8
PM-0d-4
• Quiz
• Long test
• Performan
ce task
• Reflection
•
• Comparison of
pictures and cakes
baked successfully
and cakes baked
unsuccessfully;
analysis of the
success factors
and causes of
failure in baking
cakes
Demonstration
on the mixing
techniques
Laboratory
Activity:
• Teamwork
• Cleanliness
• Orderliness

Tel. No. (043) 774 – 5038 / 706 - 6643
Prepared by:
MAYBELYN D. VERGARA
TLE 7 Teacher
Decoratin
g
Cakes
(pages
6770 of
the
textbook)
3. apply basic
mathematic
al
operations
in
calculating
weights
and
measures.
Measure dry
and liquid
ingredients
accurately
Baking Cakes
and decorating
them. (textbook
recipes)
•
• • •

Tel. No. (043) 774 – 5038 / 706 - 6643
CURRICULUM MAP
SUBJECT: T.L.E. QUARTER: FIRST
GRADE LEVEL: 7
Quarte
r/
Mont
h
Unit Topic
Content
Content
Standard
Performance
Standard
Competencies/
Skills
Code Assessment Activities Resourc
es
Institutional
Core Values
Second
Quart
er
Home
Manageme
nt Business
Lesson 1:
Definition
of Scope
and
Housekeep
ing (pages
77-83 of
the
textbook)
Lesson 2:
Cleaning as
a
Demonstra
te basic
understand
ing of basic
concepts
and
theories in
housekeepi
ng
Demonstra
tes
understand
ing of one’s
PECS
1. independe
ntly
demonstra
tes
common
competenc
ies in
housekeep
ing as
prescribed
in the
TESDA
Training
Regulation
recognizs
his/her PECs
and prepares
an activity plan
DepEd based)
The learners:
1. explain basic
concepts in
housekeeping
2. discuss the
relevance of the
course
3. explore
opportunities
for
cookery as a
career
(Syllabus based)
1. identify basic
concepts and
• written test
• practical test
• case/situatio
n analysis
• quiz
• long test
• performance
task
• reflection
• performance
task
• written test
• case
situation/anal
ysis
• performance
task
1. presentati
on and
identification of
the different
scopes of
housekeeping
through pictures,
videos, and
student reports
2. compariso
n of pictures of
cakes baked
successfully;
analysis of the
success factors
and the causes of
failure
• patience
• cleanliness
• alertness
• organization
• orderliness
• serviceoriente
dness
• sense of
responsibility
• self-discipline
• patience
• cleanliness
• orderliness
• organization
• sense of
responsibility
endurance

Tel. No. (043) 774 – 5038 / 706 - 6643
Housekeep
ing Activity
(pages 8491
Lesson 3:
Cleaning
Products
and
Equipment
(pages 9298
of your
textbook)
Lesson 4
Work
Simplificact
ion (pages
94-104 of
your
textbook)
that aligns with
an HS
practitioner/ent
rep
principles in
housekeeping
familiarize
oneself with the
standards of
ideal
housekeeping
3. demonstrate
the application
of marketable
housekeeping
4. use appropriate
cleaning tools,
equipment,
supplies and
materials
4.1 use
appropria
te
cleaning
tools and
equipmen
t properly
4.2 prepare
appropria
te
supplies
and
materials
written test
• practical test
• performance
task
• written test
• oral test
• written test
• written test
• practical test
• written test
• performanc e
task
• group project
assessment
• written test
practical test
in baking cakes
3. demonstr
ation on the
mixing
techniques
4. laboratory
activity
5. baking
cakes in
decorating them
(textbook
recipes)
1. Group
activity:
Presentation of
actual
housekeeping
activities
2. listening t
resource persons
1. demonstratio
n of the actual
use of

Tel. No. (043) 774 – 5038 / 706 - 6643
for
cleaning
4.3 follow
instructio
ns in
handling
different
cleaning
tools,
equipmen
t, and
supplies
4.4 observe
safety
measures
/prec
autions in
cleaning tools
demonstrate
application of work
simplification
cleaning tools,
equipment,
supplies,
materials,
and chemicals
2. listening to
resource
speaker/s
3. writing a
reaction paper
1. invitation for an
appliance
salesperson to
demonstrate
the various
uses and the
operation of
cleaning
devices that
can help
simplify
household
tasks
Chapter 2
Housekeep
i
DepEd)
Recognize PECs
needed in
TLE_7/8PE
CS-
0k-1
• Interview of a
housekeeping
business
owner/manager
Honesty
Integrity
Dependability
Reliability

Tel. No. (043) 774 – 5038 / 706 - 6643
ng as a
Business
Lesson 1:
Entreprene
urial
Copetencie
s
(pages
106109 of
your
yextbook)
Lesson 2:
Housekeep
i
ng as a
Service
Business
(pages
110=117of
your
textbook)
Household Services
Assess one’s PECs:
characteristics,
attributes, lifestyle,
skills, traits
(Syllabus)
Formulate
housekeeping
business ideas
based on the
analysis of the
immediate
environment and
market
Professionalism
Respect
Hard work Sense of
• responsibility
Chapter 3
Waste
Manageme
Syllabus)
1. Identify
approaches that
• • Creativity
Resourcefulness
Discernment
Self-

Tel. No. (043) 774 – 5038 / 706 - 6643
nt and
Recycling
Lesson 1:
Waste
Manageme
nt (pages
119-125 of
your
textbook)
Lesson 2:
Recycling
(pages 126-
can be taken to
lessen waste
production
King/tailoring
• determination
Quarte
r/
Mont
h
Unit Topic
Content
Content Standard Performance
Standard
Competencies/
Skills
Code Assessment Activities Resourc
es
Institutional
Core Values
2nd
Quate
r
Clothing
and
Textile
Chapter 1
Sewing
Tools and
The learner:
1. Demonstrate
s
understandin
g in the use
of sewing
tools in
The learner
1. Independent
ly
uses tools in
dressmaking/
tai loring
2. Consistently
performs
DepEd Based
1. Operate
machine and
assess its
performa
nce
TLE_HEDM
7/
8BM-Oh-6
• written
test
• performan
ce task
• direct
observatio
n
• Patience
• Sense of
responsibility
• Perseverance
• Serviceorientedn
ess
• Endurance
• Cleanliness

Tel. No. (043) 774 – 5038 / 706 - 6643
Equipmen
t
Lesson 1:
Sewing
Machine
Parts and
Functions
(pages
133139 of
your
textbook)
Lesson 2:
Sewing
Machine
Troubles,
Causes
and
Remedies
(pages
140143 of
your
textbook)
Lesson 3:
Sewing
dressmaking
/tai loring
2. Demonstrate
s
understandin
g in
perfromning
basic
maintenance
of sewing
machine in
dressmaking
/tai loring
3. Demonstrate
s
understandin
g in reading
and
interpreting
product
designs and
specification
s in
dressmaking/t
ai loring
4. Demonstrate
s
understandin
g
basic
maintenance
of
sewing
machine
in
dressmaking/
tai loring
3. Independent
ly reads and
interprets
product
designs
in
dressmaking/
tai loring
4. Independent
ly
carries
measuremen
ts
and
calculations
based on job
requirement
s.
1.1 observe
proper
cleaning
and
handling
of the
machine
1.2 identify
correct
procedu
res in
machine
operatio
ns
1.3 resolve
commo
n
machine
troubles
2. there is a
sense of
fulfilment if
you know
how to
operate the
sewing
machine
3. proper
handling and
care of the
• practical
demonstra
ti on
• situation
analysis
• graphic
organizer
• observatio
ns
• written
test
• oral test
• practical
test
• written
test
• practical
test
• practical
test
• finished
project
• written
test the sewing
machine
Creation of
sewing kit
and a wrist
• Teamwork
• Cooperation
• Sense of
responsibility
• Cooperation
• Patience
• Creativity
• Resourcefulnes
s
• Cooperation
• Sense of
responsibility
• Honesty
Resourcefulnes
s
Self-discipline

Tel. No. (043) 774 – 5038 / 706 - 6643
Tools,
Aids, and
Supplies
(pages
144-148 of
your
textbook)
Lesson 4:
Useful
Stitches,
Seams,
and
Seam
Finishes
(pages
149153 of
your
textbook)
Lesson 5:
Choosing
Fabric and
Colors for
Househol
d
Linens,
Soft
in carrying
out
measurement
s
in
dressmaking/tai
loring
sewing
machine
should be
observed
and followed
1. Knowledge
of the parts
and
function of
the sewing
machine
and
knowledge
of the user
to operate
the
sewing machine
prevents machine
troubles
Knowledge of the
user to detect the
causes of troubles
of the sewing
machine and
perform the
necessary repairs
and remedies is
crucial
One who is skilled
to sew should be
TLE_HEDM
7/
8UT-Oa-b-1
TLE_HEDM
7/
8ID-Og-5
band
pincussion
Creation of
different
hand stitches
on a piece of
cloth
Improvemen
t of a
pillowcase in
terms os
stitches used
to make it a
better textile
product
Choosing the
best fabric
for any
product/proje
ct
Patience
Cleanliness
Orderliness
Perseverance
Creativity
Self-discipline
Sense of
responsibility
Discernment
Reflection/eval
uation
Practicality

Tel. No. (043) 774 – 5038 / 706 - 6643
Prepared by:
MAYBELYN D. VERGARA
Furnishin
gs, and
Pajamas
(pages
15415 of
the
textbook)
able to check the
most common
machine troubles
and perform the
possible remedies
immediately
Identify sewing
tools and
equipment and
their uses identify
sewing tools and
equipment classify
sewing machines
describe uses of
sewing tools read
and interpret
specifications of
product design
apply the
principles of
design and color
harmonies

Tel. No. (043) 774 – 5038 / 706 - 6643
TLE 7 Teacher

New-cur-Map-TLE-7 EDITED.docx

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