CURRICULUM IMPLEMENTATION AND

LEARNING MANAGEMENT MATRIX

GRADE 1 TO GRADE 10
 Edukasyon sa
TABLE OF Pagpapakatao
Filipino
CONTENTS Grade 1 36 - 39 Grade 1 98 – 100
Grade 2 39 - 41 Grade 2 101 - 103
Grade 3 42 - 43 Grade 3 103 - 106
-AP Grade 4 44 - 46 Grade 4 107 - 114
Grade 5 46 - 49 Grade 5 115 - 118
-EsP Grade 6 49 - 51 Grade 6 119 - 122
-English Grade 7 51 - 57 Grade 7 122 - 125
-Filipino Grade 8 58 - 66 Grade 8 126 - 133
-Math Grade 9 66 - 71 Grade 9 133 - 142
Grade 10 72 - 79 Grade 10 142 - 153

Araling English Mathematics

Panlipunan
Grade 1 81 - 82 Grade 1 155 - 157
Grade 1 6-8 Grade 2 158 - 161
Grade 2 8 - 11 Grade 2 82 - 84
Grade 3 84 - 87 Grade 3 162 - 166
Grade 3 11 - 14 Grade 4 166 - 170
Grade 4 14 - 16 Grade 4 87 - 88
Grade 5 89 Grade 5 170 - 174
Grade 5 17 - 19 Grade 6 174 - 178
Grade 6 19 - 23 Grade 6 90
Grade 7 90 - 92 Grade 7 178 - 181
Grade 7 23 - 26 Grade 8 181 - 184
Grade 8 26 - 29 Grade 8 92 - 93
Grade 9 94 Grade 9 184 - 186
Grade 9 29 - 31 Grade 10 187 - 188
Grade 10 32 - 34 Grade 10 95 - 96
TABLE OF Arts Health
CONTENTS Grade 1 217 - 219 Grade 1 278 - 280
Grade 2 219 - 221 Grade 2 280 - 283
Grade 3 221 - 224 Grade 3 283 - 286
-MAPEH Grade 4 225 - 227 Grade 4 286 - 289
Grade 5 228 - 231 Grade 5 289 - 291
-SCIENCE Grade 6 232 - 235 Grade 6 292 - 294
Grade 7 235 - 239 Grade 7 294 - 296
Grade 8 239 - 243 Grade 8 297 - 300
Grade 9 244 - 247 Grade 9 300 - 302
Grade 10 248 - 251 Grade 10 302 - 303

Music PE Science

Grade 1 191 - 193 Grade 1 253 - 255 Grade 3 305 - 306

Grade 2 193 - 196 Grade 2 255 - 257 Grade 4 306 - 307
Grade 3 196 -198 Grade 3 258 - 260 Grade 5 308 - 309
Grade 4 199 - 201 Grade 4 260 - 262 Grade 6 310 - 311
Grade 5 201 - 203 Grade 5 263 - 265 Grade 7 311 - 314
Grade 6 203 - 206 Grade 6 265 - 267 Grade 8 314 - 316
Grade 7 206 - 208 Grade 7 268 - 269 Grade 9 317 - 319
Grade 8 209 - 211 Grade 8 269 - 271 Grade 10 319 - 321
Grade 9 211 - 213 Grade 9 272 - 274
Grade 10 213 - 215 Grade 10 274 - 276
TABLE OF TLE (Grade 6) TLE (Grade 9/10)
CONTENTS Agricrop 401 - 406
Grade 6 339 - 347
Barbering 407 - 414
Cookery 414 - 423
Hairdressing 424 - 434
-Edukasyong Pantahan at
Pangkabuhayan (EPP)
-Technology and
Livelihood Education
(TLE) TLE (Grade 7/8)
Animal Production 349 - 357
Aquaculture 357 - 360
Automotive 361 - 363
Beauty Care 363 - 364
EPP Caregiving 364 - 365
Carpentry 366 - 368
Cookery 369 - 370
Grade 4 323 - 330 DomRac 370 - 374
Grade 5 330 - 337 Dressmaking 374 - 375
Electric Inst. and Maint. 375 - 378
Food Processing 378 - 381
Front Office Services 382 - 383
Handicraft Making 384
Illustration 385 - 387
Masonry 388 - 390
Plumbing 391 - 393
SMAW 393 - 395
Technical Drafting 396 - 399
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Week of the Most Essential Learning competencies Lesson Exemplar/ LR Link (if Assessment (provide
Quarter/ Grading Learning resources developer available a link if online)
Period available online)

3.4 Clean the selected type of hairpiece.

3.5 Maintain the selected product.
3.6 Follow manufacturer’s instructions in using the
product.
3.7 Advise client with post-treatment precautions and
appropriate maintenance procedure
3.8 Advise appropriate storing procedures to the client.

Grade Level: Grade 9

Subject: TLE (Cookery NC II)

Week of the Most Essential Learning competencies Lesson Exemplar/ LR Link (if Assessment (provide
Quarter/ Grading Learning resources developer available a link if online)
Period available online)

1st Q LO 1. Clean, sanitize, and store kitchen tools and

equipment
Week 1 1.1 identify the chemicals to be utilized in cleaning
and sanitizing kitchen tools and equipment
1.2 prepare cleaning agents in accordance with
manufacturer’s instructions
1.3 clean and sanitize kitchen tools in accordance
with prescribed standards
1.4 store cleaned kitchen tools and equipment
safely in the designated space
LO 2. Clean and sanitize kitchen premises
2.1 recognize kitchen premises to be cleaned and
Week 2
sanitized
2.2 clean the kitchen area hygienically in accordance
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Quarter/ Grading Learning resources developer available a link if online)
Period available online)

with food safety and occupational health

regulations
2.3 clean surfaces without damaging property and
adversely affecting health
2.4 use cleaning agents in sanitizing kitchen
premises safely
2.5 follow cleaning schedule based on enterprise
procedures
2.6 follow safety and first aid procedures

Week 3 LO 1. Perform mise en place

1.1 identify tools and equipment needed in the
preparation of appetizers
1.2 classify appetizers according to ingredients
1.3 identify ingredients according to the given
recipe

LO 2. Prepare a range of appetizers

2.1 differentiate between hot and cold appetizers
Week 4-9 2.2 prepare a variety of appetizers
2.3 follow workplace safety procedures

LO 3. Present a range of appetizers

1.1 identify the fundamental of plating
1.2 identify the accompaniments of appetizers
Weeks 4-9 1.3 present appetizers attractively
1.4 observe sanitary practices in presenting
appetizers

Week 10 LO 4. Store appetizers

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Week of the Most Essential Learning competencies Lesson Exemplar/ LR Link (if Assessment (provide
Quarter/ Grading Learning resources developer available a link if online)
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1.1 utilize quality trimmings

1.2 keep appetizers in appropriate conditions to
maintain their freshness, quality, and taste

2nd Qtr LO 1. Perform mise en place

1.1 identify ingredients according to the given
Week 1 recipe
1.2 prepare ingredients based on the required form
and time frame
Week 2-3 LO 2. Prepare a variety of salads and dressings
2.1 identify the components of a salad
2.2 identify the factors to consider in salad
preparation
2.3 select and use correct equipment in preparing
salads and dressings
2.4 prepare a variety of salad
2.5 identify the different kinds of salad dressings
and their ingredients
2.6 prepare salad dressings
2.7 follow workplace safety procedures
Week 4-9 LO 3. Present a variety of salads and dressings
1.1 Present salads and dressings attractively
1.2 Observe sanitary practices in presenting salad
and dressing
1.3 Identify the accompaniments of salads and
dressings
Week 10 LO 4. Store salad and dressing

3rd Qtr LO 1. Perform mise en placE

1.1 identify ingredients according to the given
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Week of the Most Essential Learning competencies Lesson Exemplar/ LR Link (if Assessment (provide
Quarter/ Grading Learning resources developer available a link if online)
Period available online)

Week 1 recipe
1.2 identify culinary terms related to sandwiches
1.3 identify type/classification of sandwiches
LO 2. Prepare a variety of sandwiches
Weeks 2-8 2.1 Identify sandwich component
2.2 Identify bread suited for sandwich making
2.3 Suitable filling and spreads
2.4 Select and prepare glazes/sweet sauces
2.5 Prepare sandwiches using sanitary practices
Week 9 LO 3. Present a variety of sandwiches
3.1 Present sandwiches attractively
LO 4. Storing sandwiches
Week 10 4.1 store sandwiches properly

4th Qtr LO 1. Perform mise en place

1.1 Importance of dessert in a meal
Week 1 1.2 Classify desserts according to types of
ingredients used
1.3 identify characteristics of desserts
LO 2. Prepare desserts
Week 2-7 2.1 identify ingredients for desserts
2.2 select and prepare sweet sauces
2.3 prepare variety of desserts and sauces using
sanitary practices
2.4 follow workplace safety procedures
LO 3. Plate/Present desserts
Week 8 1.1 Present desserts attractively
1.2 Identify factors in plating and presenting
desserts
LO 4. Storing desserts
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Week of the Most Essential Learning competencies Lesson Exemplar/ LR Link (if Assessment (provide
Quarter/ Grading Learning resources developer available a link if online)
Period available online)

Week 9 Keep desserts in appropriate conditions to maintain

their quality and taste
Week 10 LO 1. Select packaging materials
1.1 Define packaging, its importance and functions
1.2 Select packaging materials in accordance with
enterprise standards
Week 10 LO 2. Package food items
2.1 Package food items in compliance with
Occupational Health and Safety Procedures
2.2 Adopt appropriate packaging method according
to enterprise standards
2.3 Label food according to industry standards

Grade Level: Grade 10

Subject: TLE (Cookery NC II)

Week of the Most Essential Learning competencies Lesson Exemplar/ LR Link (if Assessment
Quarter/ Learning resources developer available (provide a link if
Grading Period available online) online)

1st Q PREPARE EGG DISHES (ED)

Week 1 LO 1. Perform mise en place

1.1identify an egg’s components and its nutritive valueidentify
and prepare ingredients according to standard recipes

LO 2. Prepare and cook egg dishes

2.1 identify the market forms of eggs
Week 2-3
2.2 explain the uses of eggs in culinary arts cook egg dishes in
accordance with the prescribed salad
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Week of the Most Essential Learning competencies Lesson Exemplar/ LR Link (if Assessment
Quarter/ Learning resources developer available (provide a link if
Grading Period available online) online)

Week 4 LO 3. Present egg dishes

3.1 select suitable plates according to standards present egg
dishes hygienically and attractively using suitable garnishing
and side dishes sequentially within the required time frame
LO 4. Evaluate the finished product
4.1 rate the finished products using rubrics
PREPARE CEREALS and STARCH DISHES
LO 1. Perform mise en place
1 WEEK
1.1 identify the ingredients in the preparation of various types
of starch and cereal dishes
WEKK 2-4 LO2. Prepare starch and cereal dishes
2.1 cook various types of starch and cereal dishes
2.2 prepare sauces and accompaniments of selected starch and
cereal products follow safety and hygienic practices while
working in the kitchen
WEEK 5 LO 3. Present starch and cereal dishes
present starch dishes with suitable plating and garnishing
according to standards
LO4. Storing starch and cereal dishes
4.1 store starch and cereal at appropriate temperature
4.2 maintain optimum freshness and quality of starch and cereal
dishes according to standards
store starch and cereal according to standard operating
procedures
2ND Qtr. PREPARE VEGETABLES DISHES
LO 1. Perform mise en place
WEEK 1 1.1. prepare ingredients according to a given recipe, required
form, and timeframethaw frozen ingredients and wash raw
vegetables following standard procedures
Week 2-5 LO 2. Prepare vegetable dishes
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Week of the Most Essential Learning competencies Lesson Exemplar/ LR Link (if Assessment
Quarter/ Learning resources developer available (provide a link if
Grading Period available online) online)

2.1 identify market forms of vegetables

2.2 select various kinds of vegetables according to a given menu
2.3 cook variety of vegetable dishes following appropriate
cooking methods to preserve optimum quality and nutrition
prepare suitable sauces and accompaniment in serving
vegetable dishes
WEEK 6 LO 3. Present vegetable dishes
3.1present vegetable recipes with appropriate sauces and
accompaniments
LO 4. Store vegetables
Weeks 7 4.1 store vegetables based on the prescribed location and
temperature
4.2 demonstrate vegetable storage in accordance with FIFO
operating procedures follow standard safety and hygiene
procedures
LO 5. Evaluate the finished product
5.1 rate the finished products using rubrics
PREPARE AND COOK SEAFOOD DISHES
WEEK 1 LO 1. Perform Mise en Place
1.1. prepare the kitchen tools, equipment, and ingredients based
on required standards
1.2. identify types, varieties, market forms, nutritive value, and
composition of fish and seafood
1.3. assemble ingredients according to recipes, recipe card, or
enterprise standard
1.4. identify steps in processing fish
LO 2. Handle fish and seafood
2.1 handle seafood hygienically thaw frozen seafood correctly to
Week 2 ensure maximum quality and maintain nutritional value
LO 3. Cook fish and shellfish
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Week of the Most Essential Learning competencies Lesson Exemplar/ LR Link (if Assessment
Quarter/ Learning resources developer available (provide a link if
Grading Period available online) online)

Week 3-7 3.1 clean, cut, and fillet seafood

3.2 prepare ingredients according to a given recipe
demonstrate various methods of cooking fish and shellfish
LO 4. Plate/Present fish and seafood
Week 8 4.1 prepare and present fish and seafood dishes
perform guidelines in serving fish and seafood dishes
LO 5. Store fish and seafood
Week 9 5.1 ensure that trimmings, fish, and seafood are stored
hygienically
5.2 check date stamps and codes where applicable to ensure
quality control
store seafood in accordance with FIFO operating
procedures and standard storage requirements
Week 10 LO 6. Evaluate the finished product
6.1 rate the finished products using rubrics
3RD Qtr. LO 1. Prepare stocks for menu items
WEEK 1 1.1 use ingredients and flavoring according to enterprise standards
1.2 produce variety of stocks according to enterprise standards
WEEK 2 LO 2. Prepare soups required for menu items
2.1 select and assemble correct ingredients in preparing soups,
including stocks and garnishes
2.2 prepare variety soup recipes according to enterprise standards
2.3 present and evaluate soup recipes in accordance with the
criteria

WEEK 3 LO 3. Prepare sauces required for menu items

3.1 classify various types of sauces and their corresponding
3.2 prepare a variety of hot and cold sauces based on the
required menu items
3.3 identify the types of thickening agents and convenience
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Week of the Most Essential Learning competencies Lesson Exemplar/ LR Link (if Assessment
Quarter/ Learning resources developer available (provide a link if
Grading Period available online) online)

products used in preparing sauces

3.4 use thickening agents and convenience products
appropriately
3.5 evaluate sauces for flavor, color, and consistency
3.6 identify and deal with problems in the preparation of sauces

WEEK 4 LO 4. Store and reconstitute stocks, sauces, and soups

4.1 maintain optimum quality and freshness of stocks, sauces, and
soups
4.2 reconstitute stocks, sauces, and soups
LO 5. Evaluate the finished product
rate the finished products using rubrics

WEEK 1 PREPARE POULTRY AND GAME DISHES

1.1. identify the market forms of poultry determine poultry cuts
in accordance with prescribed dish
WEEK 2-4 LO 2. Cook poultry and game bird dishes
2.1 prepare poultry and game birds hygienically to minimize risk of
food spoilage and cross- contamination
cook various poultry and game bird dishes appropriately
WEEK 5 LO 3. Plate/present poultry and game bird dishes
3.1 identify the type of service ware to be utilized in serving poultry
and game-bird dishes present plated poultry and game-bird
dishes with appropriate sauces, garnishes, and accompaniments
WEEK 6 LO 4. Store poultry and game bird
4.1 store and maintain poultry and game bird according to
standards
LO 5. Evaluate the finished product
5.1rate the finished products using rubrics
4TH Qtr LO 2. Cook meat cuts
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Week of the Most Essential Learning competencies Lesson Exemplar/ LR Link (if Assessment
Quarter/ Learning resources developer available (provide a link if
Grading Period available online) online)

2.1 identify the market forms and cuts of meat

WEEKS 1-6 2.2 prepare meat cuts according to the given recipe
2.3 prepare and use suitable marinades for a variety of meat cuts
2.4 identify appropriate cooking methods for meat cuts
apply the different techniques in meat preparation cook meat-cut
dishes according to the given recipe
WEEK 7 LO3. Present meat dishes
3.1 present meat dishes aesthetically, based on classical and
cultural standards
3.2 select suitable plate according to standard in serving meat
dishes
present meat dishes hygienically and sequentially within the
required timeframe
WEEK 8 LO4. Store meat
4.1 utilize quality trimmings and leftovers in storing meat
4.2 store fresh and cryovac-packed meat according to health
regulations
4.3 use required containers and store meat in proper temperature
to maintain quality and freshness
store meat in accordance with FIFO operating procedures and
meat storage requirements
LO5. Evaluate the finished product
5.1 rate the finished products using rubrics