BUENASHER LEARNING ACADEMY INC.

Km.39 Cityland Ave., Pulong Buhangin, Sta. Maria, Bulacan

CURRICULUM MAP

SUBJECT: TECHNOLOGY AND LIVELIHOOD EDUCATION

GRADE LEVEL: Grade 7
TEACHER: Mrs. Emperatriz V. Cruz
TERM NO: UNIT TOPIC: CONTENT PERFORMANCE COMPETENCIES / or ASSESSMENT ACTIVITIES RESOURCES INSTITUTIONAL
MONTH CONTENT STANDARDS STANDARDS SKILLS CORE VALUES

First Quarter Chapter 1: 1. Demonstrates basic The learner … A.1 Explain basic Long test A.1.Demonstration on A.1. Creativity
Basic Cooking understanding of the 1. independently Concepts in cookery Quiz the different methods - Pictures Self Discipline
use and maintenance demonstrate A.2 Discuss the Practice Test of cooking -AVP Innovativeness
Lesson 1: of equipment in common relevance of the A.2. Interpretation of A.2.
Preparation and cookery. competencies in course. Long Test recipes by identifying -AVP Cooperation
cooking of Food cookery. A.3. Explore Quiz the methods and -Video Patience
2. Demonstrates 2. Create a opportunities for Practical test techniques in cooking A.3. Perseverance
Lesson 2: basic understanding business idea cookery as a career. Performance applied -worksheet
Principles of of performing based on the A.4. Identify and task A.3. Demonstration on -AVP Sense of
Cooking mensuration and analysis of differentiate the how to cut different -Materials Responsibility
calculation in environment and methods of cooking Quiz kinds of vegetables A.4.
Lesson 3: cookery. market in cookery A.5. Use the table of Practical test A.5. Individual activity -Worksheet Orderliness
Preparation 3. Independently weights and Oral A.6. Identification of -AVP Well- Oriented
Marketable 3. Demonstrates basic use and maintain measures accurately presentation the different cuts of A.5.
Meals understanding of tools, equipment, A.6. Apply cooking Portfolio meat -Materials
performing and materials in principles correctly. assessment A.7. Creation of a A.6.Worksheet
Lesson 4 : mensuration and cookery A.7. differentiate menu for the erderly -AVP
Costing of Meals calculation in according to marketable meals A.8. Creation of a A.7.
cookery. standard with home prepared menu for special -Worksheet
Lesson 5: operating meals. occasions -AVP
Process and procedures A.8. Recognize A.8. Creation of a A.8.
Delivery of 4. Independently considerations in menu for special -Worksheet
menu planning
Prepared Meals measure and occasions -AVP
A.9. Follow correct
calculate A.9. Formulation of -Materials
menu pattern
ingredients in sanitation and safety
 cookery. rules for a school A.9-10
A.10. Comply with cafeteria; making of -Worksheet
food and its proper signages -AVP
storage A.10 Expansion of a -Materials
A.11. Apply proper standardized recipe A.11
handling of food A.11 Costing a recipe Manipulative
and its proper provided by the
storage teacher -Worksheet
A.12. compute cost A.12. Making of a
of meals graphical
accurately and presentation of two
determine correct basic delivery
and exact price of systems
meals. A.13. Formulation of
A.14. Apply the guidelines in serving
basic delivery customers
system of meals

Home
Management
Business 1. Demonstrate 1. independently 1. explain basic Written test 1. presentation and Service
basic understanding of demonstrates concepts in Practical test identification of the
Lesson 1: basic concepts and common housekeeping different scopes of Self discipline
Definition of theories in competencies in Case analysis housekeeping through
Scope and housekeeping housekeeping as 2. discuss the Long test pictures, videos, and Sense of
Housekeeping prescribed in the relevance of the Performance student reports responsibility
2. Demonstrates TESDA Training course Task
Lesson 2: understanding of Regulation 2. comparison of Organization
3. explore
Cleaning as a one’s PECS Reflection pictures of cakes
opportunities for
Housekeeping 2. recognizs baked successfully; Cleanliness
cookery as a career
Activity his/her PECs and Performance analysis of the
prepares an task success factors and Orderliness
Lesson 3: activity plan that the causes of failure
Cleaning aligns with an HS Written test in baking cakes Organization
Products and practitioner
Equipment Situation 3. demonstration on Sense of
/entrepreneur analysis the mixing techniques responsibility
Lesson 4 (Syllabus based) Performance Endurance
Work 1. identify test 4. laboratory
Simplificact basic activity Orientedness
ion concepts and Written test 5. baking cakes in
principles in decorating them Patience
housekeeping -group project (textbook recipes)

2. familiarize -asessmet 1. Group activity:

oneself with Presentation of
the standards Practical test actual
housekeeping
3. activities
demonstrate
the 2. listening t
application of resource persons
marketable
housekeeping 1. demonstration of
the actual use of
4. use appropriate cleaning tools,
cleaning tools, equipment,
equipment, supplies supplies, materials,
and materials and chemicals

4.1. use 2. listening to

appropriate resource
cleaning tools and speaker/s
equipment properly 3. writing a
reaction paper
4.2.prepare 1. invitation for
appropriate an appliance
supplies and salesperson to
materials for demonstrate the
cleaning various uses and
the operation of
4.3. follow cleaning devices
instructions in that can help
handling different simplify
cleaning tools, household tasks
equipment, and
supplies
 4.4.observe safety
measures/prec
autions in cleaning
tools

5. demonstrate
application of work
simplification
(DepEd)

Chapter 2 1. Recognize
Housekeepi ng PECs needed
as a Business in Household
Services

Lesson 1: 2. Assess one’s

Entreprene urial PECs:
characteristics,
attributes,
Lesson 2: lifestyle, skills,
Housekeepi ng traits
as a Service
Business

Chapter 3
Waste
Manageme nt
and Recycling