Kto12 BASIC EDUCATION CURRICULUM

TECHNOLOGY AND LIVELIHOOD EDUCATION

HOME ECONOMICS HOUSEHOLD SERVICES (HS)
Grade 7/8 (Exploratory)
Course Description:

This is an exploratory and introductory course that leads to Household Services National Certificate Level II (NC II). It covers six common competencies that a Grade
7/Grade 8 Technology and Livelihood Education (TLE) student ought to possess, namely: 1) using and maintaining tools, equipment, and paraphernalia; 2) performing
mensuration and calculation; 3) interpreting diagrams layouts and plans; 4) practicing Occupational Health and Safety; 5) participating in workplace communication; and 6)
working in a team environment. The preliminaries of this exploratory course include the following: 1) discussion of the relevance of the course, 2) explanation of key
concepts relative to the course, and 3) exploration of career opportunities.

CONTENT
CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Introduction The learners demonstrate an The learners: The learners:
1. Basic concepts in understanding of: independently demonstrate common 1. explain basic concepts in HS
Household Services competencies in HS as prescribed in
(HS) basic concepts and theories in HS the TESDA Training Regulation 2. discuss the relevance of the
2. Relevance of the course
course
3. Career opportunities 3. explore career opportunities
for HS

PERSONAL ENTREPRENEURIAL COMPETENCIES - PECs (PC)

1. Assessment of Personal ones PECS recognize his/her PECs and prepare an LO 1. Recognize PECs needed in TLE_7/8PECS-0k-
Entrepreneurial activity plan that aligns with that of an Household Services. 1
Competencies and Skills HS practitioner/entrepreneur 1.1. assess ones PECs:
(PECs) vis--vis a practicing characteristics, attributes,
entrepreneur/employee lifestyle, skills, traits
a. Characteristics
b. Attributes 1.2. assess practitioners PECS:
c. Lifestyle
characteristics, attributes,
d. Skills
lifestyle, skills, traits
e. Traits
2. Analysis of PECs in relation
1.3. compare ones PECS with
to a practitioner
those of a practitioner
/entrepreneur

1.4. align ones PECS with those

of a
practitioner/entrepreneur

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CONTENT
CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
ENVIRONMENT AND MARKET (EM)
LO 1. Generate a business idea TLE_HEHS7/8EM-
1. Key concepts of environment and market in independently generates a business that relates with a career choice 0k-1
Environment relation to a career choice in HS idea based on the analysis of in Household Services
2. and Market environment and market in HS 1.1. conduct SWOT analysis
3. Products and services 1.2. identify the different
available products/services
4. in the market available in the market
5. Differentiation of
products and 1.3. compare different
6. services
products/services in
7. Customers and their
computer hardware
buying
8. habits servicing business
9. Competition in the
market 1.4. profile potential
10. SWOT analysis customers

1.5. profile potential

competitors

1.6. generate potential

business idea based on
the SWOT analysis

LESSON 1:USE AND MAINTAIN CLEANING MATERIALS, TOOLS, AND EQUIPMENT (UT)

Types and uses of cleaning the use and maintenance of independently use and maintain LO 1-Use appropriate cleaning TLE_HEHS7/8UT-
tools, equipment, supplies, and cleaning tools and equipment in cleaning tools and equipment in HS tools, equipment, supplies, and 0a-1
materials HS according to standard procedures materials
1.1 use appropriate cleaning tools EASE TLE_HE
and equipment properly

1.2 prepare appropriate supplies

and materials for cleaning

1.3 follow instructions in handling

different cleaning tools,

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CONTENT
CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
equipment, and supplies

1.4 observe safety

measures/precautions in
cleaning tools

1. Maintenance and LO 2-Maintain cleaning TLE_HEHS7/8UT-

storage of cleaning equipment 0a-2
tools and equipment 2.1 maintain and store cleaning
2. Types of chemicals for materials, tools, and EASE TLE_HE
cleaning and sanitizing equipment safely in
tools and equipment designated positions and
areas

2.2 sanitize cleaning tools and

equipment according to
manufacturers instructions

LESSON 2: PERFORM MENSURATION AND CALCULATION (MC)

1. Conversion of weight, time, performing mensuration and independently perform mensuration LO 1-Carry out measurements TLE_HEHS7/8MC-
temperature, and space calculation applied to HS and calculation applied to HS and calculations of required Oa-1
measurements tasks
2. Ratio and proportion 1.1 convert systems of
3. Substitution of ingredients measurement according to
or chemical solutions task requirement
4. Computation of work
schedules or housekeeping 1.2 perform ratio and proportion
bill based on the required task

1.3 substitute ingredients or

chemical solutions according
to recipe/task requirement

1.4 compute work schedules or

housekeeping bill based on

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CONTENT
CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
policy

LESSON 3. INTERPRET DIAGRAMS, LAYOUTS, AND PLANS (ID)

1. Alphabet of lines diagrams, layouts, and plans interpret diagrams, layouts, and plans LO 1-Read and interpret TLE_HEHS7/8ID-
relative to HS relative to HS diagrams, layouts and plans Ob-4
2. Architectural symbols 1.1 read and interpret
architectural symbols,
3. Diagrams and layouts diagrams, and layouts

1.2 determine parts and functions

of cleaning equipment and
room layout

LESSON 4: PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (OS)

1. Safety regulations compliance with regulatory and independently complies with the LO 1- Identify hazards and risks TLE_HEHS7/8OS-
organizational requirements for regulatory and organizational in the workplace 0c-d-5
a. Clean Air Act occupational health and safety in requirements for occupational health 1.1 explain the safety regulations
HS and safety in HS and safety hazard control
b. Building Code practices and procedures
applied to HS
c. National Electrical and
Fire Safety Codes

d. Ph OSHS

1. Types of Hazard/Risk LO 2- Evaluate hazards and risks TLE_HEHS7/8OS-

a. Physical 2.1 classify the types of 0e-f-6
hazard/risk according to
b. Biological physical, biological, and
chemical
c. Chemical
2.2 describe the effects of
2. Ergonomics
ergonomics in the workplace
a. Psychological
2.3 perform basic contingency
factors
measures such as evacuation,

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CONTENT
CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
b. Physiological factors isolation, or decontamination
drills
3. Contingency measures

a. Evacuation

b. Isolation

c. Decontamination

1. Occupational Health and LO 3- Control hazards and risks TLE_HEHS7/8OS-

Safety (OHS) Procedures 3.1 explain occupational health Oef-7
2. Workplace emergencies and safety procedures and
emergencies in the workplace
3. Personal Protective
Equipment (PPE) 3.2 use PPE correctly in
accordance with OHS
a. Mask
procedures and practices
b. Gloves

c. Goggles

d. Apron

e. Hairnet

1. Emergency-related drills LO 4-Maintain OHS awareness TLE_HEHS7/8OS-

and training 4.1 conduct emergency-related Oef-8
a. Fire drill drills and trainings

b. Earthquake drill 4.2 analyze the different OHS

personal records
c. Basic life support/CPR

d. First Aid

e. Spillage control

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CONTENT
CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
f. Disaster preparedness

2. Occupational Health and

Safety personal records

a. Medical/Health records

b. Incident reports

c. Accident reports

LESSON 5: PARTICIPATE IN WORKPLACE COMMUNICATION (PW)

1. Concepts of the importance of obtaining and independently obtains and conveys LO 1-Obtain and convey TLE_HEHS7/8PW-
Communication conveying information in the information in household services workplace information Oghj-9
workplace according to standard procedures 1.1 explain the concepts of
a. Communication process communication and its
process
b. Barriers to
communication 1.2 apply ways to generate
information
c. Verbal and Nonverbal
communication 1.3 identify the different media
used in disseminating
2. Sources of Information information and ideas
3. Medium used in transferring 1.4 perform the procedures in
information and ideas storing, filing, and managing
information and forms
4. Storing, filing and
managing of information 1.5 observe workplace
and forms interactions and protocols
based on organization and
5. Workplace interactions and
industry standards
protocols

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CONTENT
CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
1. In- and off-house LO 2-Participate in workplace TLE_HEHS7/8PW-
policy management meetings and discussions Ogh-10
2. Conducting a meeting 2.1 explain in- and off-house
policy management

2.2 simulate workplace meetings

and discussion

1. Basic documents and LO 3-Complete relevant work TLE_HEHS7/8PW-

forms used in the front related documents Ogh-11
office/desk 3.1 identify and accomplish basic
2. Records managements documents and forms used in
HS
3. Basic mathematical
processes 3.2 perform effective record
management and
mathematical process

LESSON 6: WORK IN TEAM ENVIRONMENT (WT)

1. Basic concepts of team and working as a member of a team independently works as member of a LO 1- Describe team role and TLE_HEHS7/8WT-
team building team scope Oij-12
1.1 explain the basic concepts of
a. Role and objective of the team and team building
team
1.2 including its role and
b. Standard operating and/or objective
other workplace procedures
1.3 perform ones role, objective,
c. Team structure and workplace procedure as a
member of a team
2. Inter- and intra-personal
relationship with guests and 1.4 practice inter- and intra-
colleagues personal relationship among
guests and colleagues

1. Workplace context LO 2- Work as a team member TLE_HEHS7/8WT-

a. Conditions of work 2.1 explain the conditions of work 0ij-13

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CONTENT
CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
environments environment

b. Employer- 2.2 practice safety, good

employee housekeeping, and quality
relationships and guidelines in the workplace
work agreements

c. Safety,
environmental,
housekeeping, and
quality guidelines

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 Kto12 BASIC EDUCATION CURRICULUM
TECHNOLOGY AND LIVELIHOOD EDUCATION
HOME ECONOMICS HOUSEHOLD SERVICES (HS)
GRADE 9 (Exploratory)
Course Description:

This curriculum guide for Household Services (HS) leads to National Certificate Level II (NCII). This course is designed for a Grade 9 student who ought to
develop the knowledge, skills, and attitudes related to the performance of HS. It covers core competencies, namely: 1) cleaning the living room, dining room, bedrooms,
toilet, and kitchen; and 2) washing and ironing clothes, linen, and fabric.

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

Introduction The learners demonstrate an The learners: The learners:
1. Core concepts in Household understanding of: 1. explain core concepts in
Services (HS) independently demonstrate Household Services
2. Relevance of the course core concepts and principles in competencies in HS as 2. discuss the relevance of the
3. Career opportunities HS prescribed in the TESDA Training course
Regulation 3. explore opportunities for a career
in HS
CONCEPT REVIEW
PERSONAL ENTREPRENEURIAL COMPETENCIES - PECs (PC)
1. Dimensions of Personal PECs dimensions and recommend specific strategies to LO 1. Assess Personal TLE_9PECS-Ik-1
Entrepreneurial characteristics improve weak areas and sustain Entrepreneurial Competencies
Competencies (PECs) strong areas of their PECs. 1.1 explain dimensions/clusters of
a. Three Clusters of PECs PECs and the different
(Achievement, Planning, characteristic traits per cluster
Power Clusters) 1.2 evaluate ones PECs
b. Characteristics
2. Assessment of Personal
Competencies and Skills
(PECs)

ENVIRONMENT AND MARKET (EM)

1. Factors in the business the different factors that 1. analyze how factors LO 2. Understand the business TLE_HEHS9EM-
environment influence the business influence the business environment and business ideas Ik-1
2. Identifying business environment environment 2.1 explain how different factors
opportunities 2. relate experience in influence the business
generating business environment
ideas or identifying 2.2 explain procedures for generating
business opportunities business ideas or identifying
business opportunities
2.3 generate business ideas and
identify business opportunities
QUARTER 1

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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
LESSON 1: CLEAN LIVING ROOM, DINING ROOM, BEDROOMS, BATHROOM AND KITCHEN (CK)
1. Types of floor and surface procedures and techniques in independently cleans floors, LO 1. Clean surfaces and floors TLE_HEHS9CK-
texture cleaning, caring for, and surfaces, furnishings, and 1.1 explain the types of floor and Iae-1
a. Hard floors maintaining floors, surfaces, fixtures according to standard surface texture
b. Soft floors furnishings, and fixtures operating procedure 1.2 perform cleaning, sweeping, and
2. Procedures and techniques polishing techniques per standard
in floor and surface cleaning operating procedure
3. Floor care and maintenance 1.3 demonstrate floor care and
maintenance procedures in
accordance with relevant safety
procedures and manufacturers
instructions
1. Types of furniture LO 2. Clean furnishings and fixtures TLE_HEHS9CK-
2. Care and maintenance of 2.1 identify the different types of Ifj-2
furniture furniture
3. Types of stain 2.2 list proper care and maintenance
4. Procedures and techniques of furniture
in removing stains on 2.3 identify the different types of
furniture stain
2.4 perform safety procedures and
techniques in removing stains on
furniture per standard operating
procedure
QUARTER 2
MAKE BEDS AND COTS
1. Types of linen the procedures and techniques independently makes up beds LO 3. Make up beds and cots TLE_HEHS9CK-
2. How to make beds and cots in making beds and cots and cots according to standard 3.1 classify linens according to types IIac-3
3. Proper cleaning and procedure. and functions
maintenance of beds and 3.2 make beds and cots per
cots standard operating procedure
3.3 demonstrate proper cleaning of
beds and cots
Clean toilet and bathroom the procedures and techniques independently cleans and LO 4. Clean bathroom TLE_HEHS9CK-
1. Procedures and techniques in cleaning, and sanitizing toilet sanitizes toilet and bathroom 4.1 demonstrate cleaning of toilet IIdh-4
in cleaning bathroom and and bathroom according to standard operating and bathroom accessories
toilet accessories procedure according to prescribed
2. Types of bathroom supplies procedures
3. Maintenance and storage of 4.2 classify bathroom supplies
bathroom cleaning tools and according to types and functions

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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
materials 4.3 perform maintenance and
4. Concepts of sanitation and storage of cleaning tools and
sanitizer supplies according to prescribed
5. Waste disposal procedures
4.4 explain the concepts of sanitation
and sanitizers
4.5 perform waste disposal and
management

Cleaning the kitchen the procedures and techniques independently cleans the kitchen LO 5. Clean kitchen TLE_HEHS9CK-
1. Types of kitchen appliance in cleaning a kitchen according to standard operating 5.1 explain the types of kitchen IIij-5
and fixture procedure appliances and fixtures
2. Cleaning, care, and 5.2 perform cleaning, care, and
maintenance of kitchen maintenance of kitchen
appliances and fixtures appliances and fixtures in
accordance with relevant safety
procedures
QUARTER 3
LESSON 2: WASH CLOTHES, LINEN, AND FABRIC (WI)
1. Types of fabric the procedures and techniques independently washes clothes, LO 1. Check and sort clothes, linens, TLE_HEHS9WI-
2. Repairing defective clothing, in washing clothes, linens, and linens, and fabrics according to and fabrics IIIab-6
linen, and fabrics fabrics standard operating procedure 1.1 identify the different types,
characteristics, uses, and proper
care of fibers and fabrics
1.2 demonstrate repairing and
sewing defective clothing, linen,
and fabric based on prescribed
procedures

Types of fabric stains and removal LO 2. Remove stains TLE_HEHS9WI-

technique 2.1 explain the types of fabric stains IIIc-7
2.2 demonstrate fabric-stain removal
and treatment according to
prescribed procedures
Laundry supplies and equipment LO 3. Prepare washing equipment TLE_HEHS9WI-
and supplies IIId-8
3.1 check and prepare laundry
supplies and equipment
according to standard operating

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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
procedure
Step-by-step procedure in LO 4. Perform laundry TLE_HEHS9WI-
performing laundry 4.1 perform a laundry job in IIIeg-9
accordance with standard
operating procedures
QUARTER 4
IRONING CLOTHES, LINENS, AND FABRICS (IC)
1. Supplies, materials, and the procedures and techniques independently irons clothes, LO 5. Iron clothes, linens, and TLE_HEHS9IC-
equipment needed in in ironing clothes, linens, and linens, and fabrics according to fabrics IVaj-11
Ironing clothes, linen, and fabrics standard operating procedure 5.1 enumerate different supplies,
fabrics materials, and equipment needed
in ironing clothes, linen, and
2. Ironing clothes, linens, and fabrics
fabrics 5.2 check and prepare ironing
3. Steps/procedure in ironing supplies and equipment
clothes, linens and fabrics according to standard operating
procedures
5.3 perform an ironing job in
accordance with standard
operating procedure

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TECHNOLOGY AND LIVELIHOOD EDUCATION
HOME ECONOMICS HOUSEHOLD SERVICES (HS)
Grade 10 (Specialization)

Course Description: Prerequisite: Grade 9 Household Services

This curriculum guide on Household Services (HS) leads to National Certificate Level II (NCII). This course is designed for a Grade 10 student who ought to develop the
knowledge, skills, and attitudes related to HS tasks. It covers two core competencies, namely: 1) preparing hot and cold meals/food, and 2) providing food and beverage
service.

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

Introduction The learners demonstrate an The learners The learners:
1. Core concepts in Household understanding of: independently demonstrate a. explain core HS concepts
Services (HS) competencies in HS as b. discuss the relevance of the
2. Relevance of the course core concepts and principles prescribed in the TESDA course
3. Career opportunities in HS Training Regulation c. explore career opportunities
for HS
PERSONAL ENTREPRENEURIAL COMPETENCIES - PECs (PC)
1. Assessment of Personal ones PECs in HS independently create a plan of LO 1. Develop and strengthen TLE_10PECS-Ik-1
Competencies and Skills (PECs) action that PECs needed in Household
vis--vis a practicing entrepreneur develops/strengthens ones Services
in the locality PECs in HS 1.1 identify areas of
a. Characteristics improvement, development,
b. Traits and growth
c. Lifestyle 1.2 use ones PECs toward a
d. Skills business or career choice
2. Analysis of PECs in relation to a 1.3 create an action plan to
practitioner ensure success in the
3. Application of PECs to the chosen business or career choice
business/career
ENVIRONMENT AND MARKET (EM)
1. Product development the environment and market independently create a LO 1. Develop an HS TLE_HEHS10EM-
2. Key concepts in developing a for HS in ones locality business vicinity map that product/service Ik-1
product reflects the potential of an HS 1.1 explain what makes a product
3. Finding value for the product market in the locality unique and competitive
4. Innovation 1.2 identify what is of value to
5. Unique Selling Proposition (USP) the customer
1.3 apply creativity and
Innovative techniques to
develop a marketable
product
1.4 ensure that the

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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
product/service has a USP

1. Selecting business idea LO 2. Select a business idea TLE_HEHS10EM-

2. Key concepts of selecting a 2.1 enumerate various criteria Ik-2
business idea and steps in selecting a
a. Criteria business idea
b. Techniques 2.2 analyze a business idea based
on the criteria/techniques set
2.3 apply the criteria/steps in
selecting a viable business
idea

1. Branding LO 3. Develop a brand for the TLE_HEHS10EM-

product Ik-3
3.1 identify the benefits of having
a good brand
3.2 enumerate the criteria in
developing a brand
3.3 create a unique product
brand
QUARTERS 1 AND 2
LESSON 1: PREPARE HOT AND COLD MEALS/FOOD (HC)
1. Purchasing the concepts, principles, and independently prepares and LO 1. Prepare ingredients TLE_HEHS10HC-
a. Effective purchasing steps and techniques in preparing and cooks quality hot and cold according to recipe Iab-1
procedures cooking hot and cold meals meals according to recipe 1.1 explain the characteristics of
b. Determining food quantity and effective purchasing steps
the right food prices and procedures
2. Dish and ingredients preparation 1.2 determine the food quantity
a. Food safety handling with the right price of goods
b. Using recipes correctly 1.3 develop skills in purchasing
c. Standardizing and quantifying goods and products
recipes 1.4 demonstrate safety handling
d. Important temperatures in procedures
food preparation 1.5 show correct and proper use
of recipe
1.6 standardize and quantify
recipes
1.7 list important temperatures in
food preparation
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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
1. Basic Cooking Techniques and LO 2. Cook meals and dishes TLE_HEHS10HC-
Procedures according to recipe Icd-2
a. Moist-heat preparation 2.1 explain different basic
b. Dry-heat preparation cooking techniques and their
c. Combination method procedures
2.2 identify some samples of food
using basic cooking
techniques and their
procedures

1. Dining room operations and LO 3. Present cooked dishes TLE_HEHS10HC-

procedures 3.1 provide basic principles of Iei-3
2. Dining room equipment dining room operations and
3. Mise en place techniques procedures
4. Types of dishes 3.2 demonstrate use of dining
a. Soups room equipment
b. Vegetable dishes 3.3 demonstrate proper mise en
c. Meat and poultry dishes place techniques
d. Fish and seafood dishes 3.4 enumerate the different types
e. Egg dishes of dishes according to their
f. Pasta grain and farinaceous recipes
dishes 3.5 demonstrate serving of
5. Food serving quality cooked vegetable,
a. Types of meal service poultry, and seafood dishes
b. Serving etiquette according to recipe
3.6 serve cooked meat dishes
with different culinary
methods
3.7 serve pasta grain and
farinaceous dishes per
standard operating procedure
3.8 enumerate and explain types
of meal service
3.9 demonstrate etiquette in
serving food

1. Tools, materials, and recipes in LO 4. Prepare sauces, dressings TLE_HEHS10HC-

preparing: and garnishes I.IIja-4
a. Sauces 4.1 identify tools, materials, and

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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
b. Dressings and garnishes recipes in preparing sauces,
2. Seasoning principles in sauce dressings, and garnishes
preparation 4.2 explain seasoning principles
3. Sauce preparation techniques in sauce preparation
a. Deglazing 4.3 apply techniques in sauce
b. Reduction preparation
c. Starch thickness 4.4 prepare five mother sauces
d. Starch less thickness and their variations
4. Sauces varieties 4.5 utilize proper ingredients in
a. Bechamel preparing dressing for a
b. Espangole recipe
c. Hollandaise 4.6 correctly prepare kinds of
d. Tomato dressing for certain recipes
e. Velote
5. Dressing
a. Kinds of dressing and their
ingredients

1. Tools and materials used in LO 5. Prepare appetizers TLE_HEHS10HC-

preparing appetizers 5.1 identify the commonly used IIbc-5
2. Some commonly served kinds of tools and materials in
appetizers preparing appetizers
a. hors d'oeuvres 5.2 produce some basic
b. canaps appetizers based on clients
c. finger foods need in accordance with
procedures

1. Commonly served desserts for LO 6. Prepare desserts and TLE_HEHS10HC-

occasions salads IIde-6
a. Sherbet, ice, and ice cream 6.1 use appropriate tools,
b. Fruit desserts materials, and equipment in
c. Bread and pastry preparing desserts per
d. Mousse standard operating procedure
e. Cold and molded salads 6.2 prepare sherbets, ices, and
2. Salads ice cream following respective
a. Salad component procedures
b. Classification of salad 6.3 present fruit and pastry
desserts per procedure

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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
6.4 prepare cold and molded
salads per procedure

1. Sandwiches LO 7. Prepare sandwiches TLE_HEHS10HC-

a. Hot sandwiches 7.1 prepare hot sandwiches and IIfg-7
b. Cold dressings its cold dressings accordingly
c. Hot and cold sauces 7.2 make hot and cold sauces
following standard procedure

1. Excess and unconsumed foods procedures and techniques in independently prepare and LO 8. Store excess foods and TLE_HEHS10HC-
and ingredients serving hot and cold meals, serve cooked hot and cold ingredients IIhj8
a. Step-by-step procedures and storing excess and meals according to standard 8.1 follow proper procedures in
b. Storing of dry and wet foods unconsumed foods and procedure, and store excess storing excess ingredients
c. Packing and wrapping ingredients properly and unconsumed foods and and unconsumed cooked food
procedures ingredients accordingly 8.2 follow proper storage of dry
and wet food/ingredients in
accordance with standard
procedure.
8.3 convert unconsumed cooked
food into a new dish
8.4 demonstrate how to pack
/wrap food in proper
procedures

QUARTERS 3 & 4
LESSON 2: PROVIDE FOOD AND BEVERAGE SERVICE
1. Dining Area knowledge, skills, and independently provide food and LO 1. Prepare Dining Area TLE_HEHS10HC-
a. Furniture setup attitudes required in the food beverage service according to 1.1 show furniture setup correctly III.ae-9
b. Tables and table settings and beverage service standard procedure following standard
c. Dining equipment as per 1.2 demonstrate table and table
standard operating procedure settings correctly
1.3 properly use dining
equipment per standard
procedure

1. Dining Area LO 2. Set up Table TLE_HE HS10HC-

a. Tablecloth 2.1 lay out different types of III.fj -10
b. Table appointments tablecloth

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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
c. Napkin folding 2.2 set up table appointments
d. Table centerpiece according to standards
2. How to set up table 2.3 demonstrate basic napkin
folding
2.4 design a creative table
centerpiece
1. Table service procedures and knowledge, skills, and independently serve and clear LO 3. Serve food and beverage TLE_HEHS10HC-
techniques attitudes irequired in serving the food and beverage in the 3.1 demonstrate correct table IVah-11
2. Rules to observe in table service and clearing in the food and table service procedures and
a. Order of service beverage service techniques
b. Loading trays 3.2 describe the procedure for
c. Beverage serving food at the table
a. Serving with garnishing 3.3 have a working knowledge of
b. Refilling water the rules in table service with
3. Washing and handling fresh fruits regard to order of service,
loading trays, and clearing
dishes
3.4 serve beverage with
garnishing in accordance with
standard procedure
1. Clearing the table LO 4. Clear the table TLE_HEHS10HC-
2. Cleaning the table and changing 4.1 have a working knowledge of IVij-12
used ashtrays rules and regulations in
3. Table manners and etiquette clearing the table
4.2 demonstrate clearing of table
following standard procedure
4.3 perform cleaning the table
and changing used ashtrays
4.4 observe table manners and
etiquette

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 Kto12 BASIC EDUCATION CURRICULUM
TECHNOLOGY AND LIVELIHOOD EDUCATION

GLOSSARY

Ad libitum continuous feeding

Animal Production a science that deals with production and management of livestock or domestic animal.

Breed a group of animals that have specific traits or characteristics in common

Broiler a meat type chicken commonly grown up to 35-42 days and weighing 1.5-2.0 kg liveweight

Brooding natural or artificial means of supplying heat to newly hatched chick from day old to two weeks

Cannibalism a condition where birds form the habit of feather picking, to the extent of eating their companions if not controlled
is any action, surgical, chemical, or otherwise, by which a male loses the functions of the testicles or a female loses the functions of the
Castration
ovaries; also referred to as gelding, spaying, neutering, fixing, orchiectomy, and oophorectomy
Cauterize burning wounds or injuries by means of a heated metal to prevent further infection

Comb the fleshy crest on the head of a fowl

Commercially mixed feeds feeds of animals intended for sale

Confinement the state of being confined, with restricted movement

Cull refers to unproductive birds

Culling the process of removing unproductive birds from the flock

Day-old chicks newly-hatched chicks

Debeaking beak trimming

Deformities physical defects

Earlobes the soft and fleshy thing that protrude at the lower part of the external ear

Farrowing the act of giving birth to swine

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Feeds edible materials which are consumed by animals and contribute energy or nutrients to the animal diet

Feed intake the amount of feeds eaten by the birds

Feeding the process of giving feeds to the animal

Fencing tool device for fence construction and layout of animal houses

Flock a group of feathered animals such as chickens, ducks, geese, turkey, etc

Flock uniformity a more or less equal weight of birds in the flock

Fowl a bird of any kind that is raised for food

Full grown pullets egg- laying birds about to lay eggs

Gestation the time from breeding of a female until she gives birth to her young

Hatchery a place or establishment where eggs are hatched

Humidity the condition of air moisture in the brooder

Inclement weather having rain and storms; bad weather

Incubation the process of subjecting the egg to an incubator until the egg hatches

Investment capital in an enterprise with the expectation of profit

Layer egg-type or dual-type 6- month female fowl that lays eggs

Lighting having abundant/sufficient light or illumination

Livability a group of birds with low death rate

refers to one or more domesticated animals raised in an agricultural setting to produce commodities such as food, fiber and labor; usually
Livestock
four legged animals
Market demand commodities or goods that people needs

Molting refers to the shedding of feathers among poultry birds

Mortality Rate number of animals that died based on the total number of animals raised

Musty having a bad smell because of wetness, old age, or lack of fresh air

Non- sitters fowls that do not sit on their eggs

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Outbreak violent break of disease affecting large number at once

Overfeeding feed intake is more than what is required

an organism that lives on or in another organism to obtain its food; a living organism which is dependent on another living organism for
Parasite
food in order to survive
Pewee the smallest sized of the egg of a chicken

Pigmentation Color

Pliable flexible

Poultry a collective term for all domestic birds rendering economic service to man

Poultry growers refers to one who raise chickens; poultry raiser

Power tool a tool powered by electricity or driven by a motor

Prevention an advance measure to eliminate the possible occurrence of pest and disease to the flock

Pubic Bones lower part of the abdomen

Pullet female fowl 5-6 months of age intended for egg production of young female chicken, not more than one year old

Qualities essential & distinguishing attributes of the animal

Ration the amount of feed given to birds within 24 hours

Ruminant name given to grazing animal that chew its cud and has split hoofs

Sanitation it is the removal of the disease causing organism

Selection the process of choosing and getting the best in a group

Self feeder equipment where feeds are placed

Self feeding free to take feeds in the feeder

Shank the leg proper of a bird

used in digging and moving soil and other granular materials; used for cleaning ditches; also used for leveling a base for sill rocks and
Shovel
steps
Spade used to collect animal droppings and manures

Stale lost of freshness

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Steer a male cattle that has been castrated before the secondary sex character develops

Stocks animals used as foundation or parents of the next

Strain kind, breed of stock

Susceptible easily affected

Swine a term collectively used for any of the stout-bodied, short-legged omnivorous mammals with a long mobile snout.

Type refers to a group of animals raised to serve a certain purpose.

an injection of vaccine, bacterin, antiserum or anti-toxin to produce immunity or tolerance to disease; it is the introduction of live but weak
Vaccination
disease causing organism to developed immunity
Vaccine refers to live and controlled causal organisms of certain diseases for immunization

Vent an opening in the body, commonly small, for the passage of fluid, gases

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Code Book Legend

Sample: TLE_HEHS10HC-IIbc-5

DOMAIN/ COMPONENT CODE

LEGEND SAMPLE
Technology and Livelihood Personal Entrepreneurial Competencies PC
Learning Area and
Education_Home
Strand/ Subject or
Economics
Specialization TLE_HE Environment And Market EM
Household Services
First Entry HS
10
Grade Level Grade 10 Prepare Hot And Cold Meals/Food HC

Domain/Content/ Prepare Hot And Cold

Uppercase Letter/s
Component/ Topic Meals/Food
HC

-
Roman Numeral
*Zero if no specific quarter
Quarter Second Quarter II

Lowercase Letter/s
*Put a hyphen (-) in between
letters to indicate more than a
Week Week Two to Three b-c
specific week
-

Arabic Number Competency Prepare appetizers 5

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