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Curriculum Map for Technological and Livelihood Education

(Caregiving NCII)
Grade 7
DATE
August 10,
11, and 13

CONTENT
1. Types and functions of
caregiving tools and
equipment
2. Classification of caregiving
tools, equipment and
paraphernalia

1. Proper usage of tools,
equipment and paraphernalia

August 17,
18, 20, and
24

1.
2.
3.
4.

Ratio and Proportions
Fractions
Conversions
Oral, Rectal and Pediatric
Dosages

August 25
and 27

1

Common hazards in Nursing
Homes or Day Care
a Physical Hazards
b Chemical Hazards
c Biological Hazards
d Ergonomic Hazards

LEARNING OBJECTIVES
LO1. Identify Caregiving Tools,
equipment and paraphernalia
according to the specific job
1.1Classify Equipment, Tools and
Paraphernalia according to types
and functions
1.2Determine Equipment, Tools and
Paraphernalia based on the
specified task
LO2. Use of caregiving tools,
equipment and paraphernalia based
on the task requirement
2.1use equipment, tools and
paraphernalia based on the
task requirement

CONTENT STANDARD
The learner demonstrates the
understanding on the use of tools,
equipment and paraphernalia in
caregiving

COURSE CODE
TLE_HEUTCG7 / 80a-B-1

LO1. Perform simple Calculations
1.1Perform computations involving
ratio and proportions and
fractions.
1.2Perform computations involving
conversions
1.3Compute oral dosages
1.4Determine Rectal Dosages
1.5Calculate Pediatric Dosages
LO1. Identify hazards and Risks
1 Identify hazards and risks
2 Determine hazards and risks in
the workplace
1 Determine the effects of hazards

The learner demonstrates
understanding in performing
calculations in caregiving

TLE_HECGPM7 / 80g-4

The learner demonstrates
understanding on the practice of
Occupational Health and Safety
procedures in Caregiving

TLE_HECGOS7 / 80h-5

TLE_HECGUT7 / 80c-d-2

2
3
4
5

e Psychological Hazards
Effects of Hazards in the
Workplace
Safety Measures
Electrical Safety
Control Measures and Waste
Management

September 7
and 8

1. Infection control policies and
procedures and its importance
2. Monitoring procedure in
Infection Control

September 28
and 29,
October 1, 5,
6, 8 and 12

1. Vital Signs
2. Casualty’s Condition
3. Communication System

LO2. Evaluate and Control hazards
and risks
2.1 Follow Occupational Health and
Safety (OHS) procedures in
dealing with and for controlling
hazards and risks
2.2 Use Personal Protective
Equipment (PPE) in accordance
with OHS procedures and
practice
2.3 Establish organizational protocol
in providing appropriate
assistance in workplace
emergencies

2nd Midquarter Exam
LO1. Provide information to the work
group about the organization’s
infection control policies and
procedures
1.1Explain the importance of
infection control policies and
procedures
1.2Show examples of infection
control policies and
procedures
1.3Give examples of infection
control policies and
procedures
1.4Explain monitoring procedures
in Infection Control
L01. Assess the Situation
1.1.
Demonstrate Vital Signs Taking
1.2.
Take casualty’s vital signs
1.3.

TLE_HECGOS7 / 80i-j-6

The learner demonstrates
understanding in implementing and
monitoring infection control policies
and procedures

TLE_ HECGIC9-12-Ia1

The learner demonstrates the
proper method of assessing the
client and performs the correct way
of vital signs taking

TLE_HECGBA9-12-Ig7

October 13,
15, 19 and 20

1. First Aid Principles
2. Personal and Environmental
Risks
3. Equipment and Resources

November 5,
9, 10, 12, 23,
24, 26

1. First Aid Management
a. Poisoning
b. Choking
c. Burns
d. Musculoskeletal Injuries
e. Shock / Hemorrhage
f. Cerebrovascular
Accident
g. Myocardial Infarction

December 1,
3, 7, 8 and 10

1. Appropriate first aid for
casualties
2. Application of first aid
management to casualties
3. Monitoring and recording
casualties condition

Assess casualty’s physical condition
following workplace procedures
1.1.
Define first aid, first aid
management, physical hazard,
risks and vital signs
1.2.
Discuss first aid principles
1.3.
Control physical hazards following
the Occupational Health and
Safety Procedures
1.1Properly identify the signs of an
emergency and determine the
appropriate measure to be
applied
1.2Demonstrate understanding of
antidotes and initial measures of
care for different emergency
situations
1.3Comprehends the predisposing
signs of an impending emergency
2nd Quarter Exam
LO2. Apply basic first aid techniques
1.1.
Identify appropriate first aid
management for the casualty
1.2.
Keep the casualty calm and
comfortable
1.3.
Apply first aid management to the
casualty
1.4.
Monitor casualty’s physical condition
following first aid principles and
workplace procedures
1.5.
Document/record casualty’s
condition in reference to

The learner demonstrates
understanding in applying basic first
aid procedures

TLE_HECGBA9-12-Ig7

The learner possesses
understanding of Emergency
conditions and verbalizes
knowledge of appropriate
management

TLE_HECGBA9-12-Ig7

The learner is able to apply the
correct and effective treatment
modality and first aid to the client

TLE_HECGBA9-12-Ih8

confidentiality and privacy 1. Identify effective communication techniques to achieve best patient service LO2. family and visitors at all times 1. Establish rapport and good interpersonal relationship with the patient to ensure best patient service outcome 1. Therapeutic and NonTherapeutic Communication January 12 1. Proper disposal of waste material 4. Maintain a clean and hygienic environment 1.January 5. Define cleaning and cleaning agents 1. Recognize patient rights and responsibilities at all times LO1.2.2.4. Define patient/’s communication. Identify tools and equipments needed to maintain a clean and hygienic environment The learner effectively utilizes communication as a tool for the care of the client TLE_HECGMS9-12IIa-10 The learner recognized the dignity and worth of the client and maintains a healthy professional relationship with the client TLE_HECGMS9-12IIb-11 .1. Definition and Characteristics of the Patient 2. Tools and equipment needed 3. Rights and responsibilities of the patient January 14.2. Exhibit genuine courtesy to the patient.3.1. Establish and maintain good interpersonal relationship with patients 1. 25 and 26 1. Communication and Modes of Communication a. Discuss the different modes of communication 1. Establishing rapport and good interpersonal relationship with the patient 2. Cleaning and Cleaning Agents definition 2. 7 and 11 1. Safety storage of cleaning materials and equipment organizational procedures 3rd MidQuarter Exams LO1. Communicate appropriately with the patients 1.1. Describe the characteristics of a patient 1.3.

Procedures and techniques in cleaning floor types and surface textures according to safety procedures and manufacturer’s specifications February 4. Perform correctly the procedure in cleaning 1. 8. Discuss procedures and techniques in cleaning floor types and surface textures LO1. bedroom and kitchen. Clean living room. Demonstrate proper procedure of The learner presents the ability to perform cleaning procedures and remove surface or other stains TLE_HECGCL912_III3_f_18 The learner should be able to make and assemble the different types of bed TLE_HECGCL9-12IIIe_f_18 . Make up beds and cots 1. February 1 and 2 1.3. Discuss the principles and procedures in cleaning the living room. removing dirt/stains in living room.5. bathroom. Demonstrate the procedures in cleaning. 9. 1. bedroom. Procedures and Techniques in cleaning and polishing rooms (living room.3. 1.2.1.2.January 28. bathroom and kitchen) following standard operating procedures 2. Identify different materials needed in bed making 1.1. Procedures in Bed-Making 1. bathroom and kitchen 1. and kitchen 1. bathroom. 15 and 16 1. Use appropriate cleaning agents and tools and equipment 1. Enumerate legal requirements and regulations regarding supervision of clean and hygienic environment.4. bedroom.3. Show proper disposal of waste materials 3rd Quarter Exams LO1.4. bedroom. Identify the procedures in bedmaking 1.

Demonstrate washing and cleaning of accessories in accordance with SOP’s and techniques 4th Quarter Exam The learner will be able to identify the different stains and apply the necessary substance to clean the stain TLE-HECGCL9-12IIIg-j-19 . Identify cleaning equipment/supplies and materials 1. Stain removal techniques 4. mu. 23. and 29 1. Types and characteristics of floors 6. Demonstrate scrubbing and disinfection of bath tub. supplies and materials 2. disinfecting and sanitizing rooms (Toilet and Bathroom) 5. lavatory and toilet bowls. dirt and grease 3.1. Clean toilet and bathroom 1. 22. Method of identifying and removing stain. in accordance with SOP’s and techniques 1. Types/Uses/Functions of Cleaning equipment. Procedures in cleaning. Safety precautions in using chemicals and tools in cleaning bed-making including centering the linen and making miters LO1.3.2.February 18.

4.3. CONTENT STANDARD COURSE CODE TLE_HECGCF9-12Iva-b-20 . Identify different types of characteristics of linen 1. Enumerate standard procedures in washing clothes 1. 3. 2.2. Linen and Fabric Standard Procedures in checking and preparing the washing machine LEARNING OBJECTIVES LO1.Curriculum Map for Technological and Livelihood Education (Caregiving NCII) Grade 8 DATE Day 1.1.4.4 and 5 1. Read different language labels (fabric and garment labels) 1. CONTENT Principles in washing clothes Standard Procedure= in washing clothes Language Label (Fabric and Garments Labels) Types and Characteristics of clothes.3.5. Identify the principles in washing clothes 1.2. 5. Demonstrate sort soiled clothes. linens and fabrics 1. Check and Sort clothes.

Define stain. Identify types and uses of washing machines and dryers 3.4. Types and uses of washing machines and dryers 3. size and defects 1.1. Kinds of stains 3. Equipment needed in performing laundry linens and fabrics according to texture. Demonstrate proper ways to remove stains using the appropriate chemicals or agents 2. linen and fabric according to the labeling code sand washing instructions 3.5. and stain removing 2. Types of Laundry Method 2. Apply proper care of fabric 1. Demonstrate washing of clothes. Identify different types of solution to remove stain 2. 14 15 and 16 1. TLE_HECGCF9-12IVc-d-21 TLE_HECGCF9-12IVg-h-22 .7. 12 13.7. 9.1. Hygiene.8.6.2. Identify different types of laundry methods 3. Perform Laundry 3.Day 6. Definition of terms 2. health and safety issues of Specific relevance to Laundry Operations 4. Select appropriate laundry method 3.4.10 and 11 1. Remove Stains 2.3. Safety precautions in using stain removing agents and chemicals 5. Identify the ways to store all stain removing agents and chemicals following safety procedures LO3. Kinds of solutions in removing specific types of stain 4. Prioritize sorted items according to the cleaning process required and the urgency of the item LO2. color. Maintenance of the Laundry area 5. Proper storage of stain removing agents and chemicals Day 11.2.3.

Types and Use of Hangers 2.2. 20 and 21 1.4. materials and paraphernalia Use laundry equipment in accordance with manufacturer’s instruction 3.3. Demonstrate proper sun-drying. Identify types and use of hangers 4. Standard procedure for ironing clothes. Folding Methods and Techniques 3. Demonstrate different folding types and techniques 4. machine-drying of washed clothes linen and fabric per instructions LO4. Perform actual folding using different methods and techniques LO5.5.4. Demonstrate proper stain. 23. 19. 24 and 25 1. Ironing Boards and Ironing Accessories a. dirt and unpleasant odor removal from clothing.1. linen and fabric 4. Types and uses of Irons.6. Identify standard procedures for ironing clothes linens and fabrics 5. Procedures in storing materials and paraphernalia b.3. Define Ironing clothes 5. Iron Clothes.7. Basics of pressing 3. Identify the types and uses of Ironing Boards and Ironing Accessories 5. linen and fabric 4.1. TLE_HECGCF9-12IVi-j-23 TLE_HECGCF9-12IVi-j-24 . linen and fabrics 2. Linens and Fabrics 5.Day 17. Dry Clothes. Procedures in storing equipment and materials Day 22. Demonstrate proper removal of dried clothes. Care of equipment. linen and fabric based on procedures 3. Enumerate the basics of pressing 5.2. 18.

1. sandwiches and desserts) TLE_HECGCM9-12Ia-d-1 TLE_HECGCM9-12Ie-g-2 . equipment and utensils needed in preparing sandwiches 3. Present appetizers attractively using suitable garnishes. Varieties of hot and cold sandwiches 4. Prepare Sandwiches 2. Compute for the selling price per order of appetizer and nutritive content of food 1. Prepare a variety of appetizers based on appropriate techniques 1.2. Discuss the principles and procedures in preparing appetizers. 28 29. 36 and 37 1.2. Methods of Preparing Sandwiches Discuss safety precautions in ironing fabric 5. Tools. Store appetizers hygienically at the appropriate temperature LO2. Prepare a range of appetizers 1.1. 30 and 31 1.6. Methods of preparing appetizers 3.3. 33. Prepare variety of sandwiches based on the appropriate techniques 2. Tools. Identify ingredients according to the given recipe 2. Variety of Ingredients in preparing sandwiches 2. 35. placing in a hanger and storing in designated cabinets the ironed clothes. condiments and service wares 1. Preparing Finger Foods 2. sandwiches and desserts 1.4. Identify ingredients according to the given recipe 1. 27.3. The learner demonstrates understanding in preparing cold meals. Variety of Ingredient in preparing appetizers a.6. equipment and utensils needed in preparing appetizers Day 32. 34. Demonstrate proper folding.Day 26. (appetizers.5. linens and fabrics as per instructions LO1. Preparing D’ouevres b. Preparing Canape’s c.

Variety of Ingredients in preparing Dessert 7. Store salads and desserts hygienically at the appropriate temperature Prepare salads and Desserts 3. Present salads and desserts attractively using garnishes. Identify ingredients according to the given recipe 3. 40. Variety of Ingredients in preparing Salads 2.Day 38.2. and 48 6. Store sandwiches hygienically at the appropriate temperature LO3.Methods of preparing Dessert Present sandwiches attractively using suitable garnishes. equipment and utensils needed in preparing salads 3.4.6. 41. Prepare salads and Desserts 3. 39. Tools. condiments and service wares 3. 47. Varieties of Salads 4.1. Prepare varieties of Dessert 10. Compute for the selling price of sandwiches and nutritive content 2. 2. 45. Compute for the selling price or prepared salad and desserts and nutritive contents 3.5.4. Prepare Salads 5. condiments and service wares.3. Identify ingredients according to the given recipe 3. equipment and utensils needed in preparing Dessert 8. 42 and 43 1.5. Methods of preparing Salads Day 44. Prepare a variety of salads and desserts based in appropriate TLE_HECGCM9-12Ih-j-3 TLE_HECGCM9-12Ih-j-3 . 46.7. Prepare a variety of salads and desserts based in appropriate techniques 3. Varieties of Dessert 9. Tools.

pasta grain and farinaceous dishes) TLE_HECGHP9-12IIa-e-4 TLE _ HECGHP9-12IIf-j-5 .1. Discuss principles and procedure in preparing egg dishes 1. 57. 51. Methods of preparing egg dishes Day 55.4. Variety of ingredients in preparing egg dishes 2. condiments and service wares 1. Tools. 50.1.2. Tools. Prepare a variety of pasta dishes based on appropriate techniques 2. and 59 1. Prepare a variety of egg dishes based on appropriate techniques present egg dishes attractively using garnishes. and 54 1. Methods of preparing pasta grain dishes LO1. Present salads and desserts attractively using garnishes. Identify ingredients according to the given recipe 1. 53. equipment and utensils needed in pasta grain dishes 3. condiments and service wares 2. Prepare egg dishes 1. 52.2.8.techniques 3. Compute for the selling price of egg dishes and nutritive content LO2. 58. Varieties of pasta grain dishes 4.9.3. The learner independently prepares hot meals (egg dishes. equipment and utensils needed in preparing egg dishes 3. Varieties of egg dishes 4. 56. Prepare pasta grain dishes 5. Prepare pasta grain and farinaceous dishes 2.3. Present pasta grain dishes attractively using garnishes. Compute for the selling price or prepared salad and desserts and nutritive contents Store salads and desserts hygienically at the appropriate temperature Day 49. condiments and service wares 3. Variety of Ingredients in preparing pasta grain dishes 2.

6. 61. Store pasta grain and farinaceous dishes hygienically at the proper temperature LO2. Methods of preparing farinaceous dishes Compute for the selling price of pasta grain dishes and nutritive content 2. Prepare a variety of farinaceous dishes based on appropriate techniques 2. and 64 6. Present farinaceous dishes attractively using garnishes. equipment and utensils needed in farinaceous dishes 8. Tools.4.5. Varieties of farinaceous dishes ‘prepare pasta grain and farinaceous dishes 9. Store farinaceous dishes hygienically at the proper temperature TLE _ HECGHP9-12IIf-j-5 . 63.8. Prepare pasta grain and farinaceous dishes 2. 62.7. Compute for the selling price farinaceous dishes and nutritive content 2.Day 60. condiments and service wares 2. Variety of Ingredients in preparing farinaceous dishes 7.

9. and 1. 4. Identify ingredients according to the given recipe 1.Curriculum Map for Technological and Livelihood Education (Caregiving NCII) Grade 9 DATE ‘Day 1. sauces and LEARNING OBJECTIVES LO1. 11. soups. Present Seafood Dishes attractively using Garnishes. Discuss principles and procedures in preparing seafood dishes 1. 2.3. Prepare Seafood Dishes 1. Varieties of Seafood Dishes 4. sauces. Condiments or Service Wares 1.4. Prepare a variety of Seafood Dishes based on appropriate techniques 1. Prepare Varieties of Seafood Dishes 5. Prepare soup. 10. Tools. sauces and garnishes CONTENT STANDARD The learner demonstrates the understanding in preparing hot meals (Seafood dishes. 5 and 6 CONTENT 1. Compute for the selling price of Seafood Dishes and Nutritive content LO2. garnishes and poultry dishes COURSE CODE TLE_ HECGSS9-12IIIa-d-6 TLE_HECGSS9-12IIIe-g-7 . Variety of Ingredients in Preparing Seafood Dishes 2. Methods of preparing Seafood Dishes Day 7. 8.2.1. Equipment and Utensils needed in preparing Seafood Dishes 3. Variety of Ingredients in preparing soups. 3.5.

Prepare Poultry Dishes 3. Present Poultry Dishes attractively using garnishes.12 garnishes 2. Compute the selling price of Poultry Dishes and Nutritive Content 3. Identify ingredients according to the given recipe 3. 15. condiments and service wares 4. sauces and garnishes 4. Store soups. 3. Methods of preparing Soups.5. Present soups.2.5. Store Poultry Dishes hygienically at the Proper Temperature TLE_HECGSS9-12IIIh-j-8 . equipment and utensils needed in preparing soup. Varieties of soup. condiments and service wares. Prepare a variety of soups. Preparing varieties of Poultry Dishes 5. Sauces and Garnishes Day 13. sauces and garnishes 5. Compute the selling price for soups.2. sauces and garnishes hygienically at the proper temperature LO3.1.3. Tools. sauces and garnishes based on appropriate techniques 4. Varieties of Poultry Dishes 4.4. Tools.3. Prepare a variety of poultry dishes based on appropriate techniques 3. 14. sauces and garnishes attractively using garnishes. Identify the ingredients according to the recipe 4. Prepare varieties of soup. sauces and garnishes 3.4. Variety of ingredients in preparing poultry dishes 2.1. sauces and garnishes and nutritive content 4. 16. 17 and 18 1. equipment and utensils needed in preparing poultry dishes 3. Methods of Preparing Poultry Dishes 4.

6.4.3. Compute for the selling price of meat dishes and nutritive content.Day 19. Prepare meat dishes 1. Discuss principles and procedures in preparing vegetable dishes 1. Variety of ingredients in preparing meat dishes 2. 21. 20. Present meat dishes attractively using garnishes. condiments and service wares. 1. Prepare a variety of meat dishes based on the appropriate techniques 1. equipment and utensils needed in preparing meat dishes 3.1. Variety of Ingredients in Preparing Vegetable Dishes 2. Varieties of Vegetable Dishes 4. Prepare Vegetable Dishes 1. 1. 28. 29 and 30 1. 22. Methods of preparing meat dishes LO1.5. Store vegetable dishes hygienically at the appropriate temperature LO2. Prepare Varieties of Vegetable Dishes 5. 1. Prepare variety of vegetable dishes based on appropriate techniques 1. 27.3. Identify the ingredients according to the recipe 1.5. condiments and service wares. Equipment and Utensils needed in preparing vegetable dishes 3. Store meat dishes hygienically and at the appropriate The learner demonstrates the understanding in preparing hot meals (vegetable and meat dishes) TLE_HECGVD9-12Iva-e-9 TLE_HECGVD9-12IVf-j-10 .1. Present vegetable dishes attractively using garnishes. Preparing varieties of meat dishes 5. Identify Ingredients according to the given recipe 1. Tools. Methods of Preparing Vegetable Dishes Day 25. Tools. Varieties of meat dishes 4.2. 26.4. Compute for the selling price of vegetable dishes and nutritive content 1. 23 and 24 1.2.

6. Classification of tools and equipment Day 34. Discuss different stages of growth and development of infants and toddlers 1. Basic Infant Care Day 38. 32 and 33 1.5. Procedures in bathing and dressing and undressing of infants 3.4. Different stages of normal growth and development of toddlers and infants 2. uses and specifications 1. Types and uses of infant and toddler’s clothes and underwear temperature. Comfort infants and toddlers 1.Day 31.1. Demonstrate the procedures in bathing and dressing infants and toddlers 1. Apply the right approach to calm and console infants and toddlers 1. Perform the procedures in pickingup and cuddling infants and toddlers ‘demonstrate basic infant care according to procedure 1. Categorize bathing paraphernalia according to their types. Bathe and dress infants/toddlers The learner demonstrates understanding in providing care and support to infants and toddlers TLE_HECG9-12SI-Iac-1 TLE_HECG9-12SI-Iac-1 TLE_ HECG9-12SI-Ifh-3 .2. Classify the tools and equipment according to the need of the infant/toddler 1. Bathe and Dress Infants/Toddlers 1. LO1. Signs of Infants and Toddlers’ Distress 3. Identify nonverbal cues to respond to distressed infants and toddlers 1.1.3. Bathing Paraphernalia and types. 36 and 37 1.7.2. Nonverbal cues 2. specification 2. 35. uses. Respond to distressed infants and toddlers appropriately 1. Picking up and Cuddling Procedures 4.3. Demonstrate basic infant care according to procedure LO2. 39 and 40 1. Dependent nature of infants and toddlers 3.

Self-assess the impact of food and drinks on dental health 3.8.6.3. Perform the procedures in cleaning and sterilizing or sanitizing the feeding bottle 3. Identify the dietary requirements and cultural beliefs and practices for infants and toddlers 3. Procedure in feeding 2. Discipline in feeding infant or toddler 3. Dietary Requirements for Infants and toddlers 2. Comforters Day 44 and 45 1. Cultural beliefs and Practices about food provision Day 46.1. Feed Infants and Toddlers 3.5. Nutritional needs of infants and toddlers 2. Describe the specifications and uses of non-slip rubber mat 1.Day 41. Apply the dietary requirements in preparing milk formula 3. Discuss the do’s and don’ts in feeding an infant and toddler 3. Value the principles of table etiquette 3.4.4.9. and 47 1. Explain the unusual signs and symptoms experienced by infants and toddlers 1. Discuss infant diet 3. Impact of food and drinks on dental health 3. Table etiquette Day 48. Perform the procedures in feeding and infant and toddler 3. Occupational Health and Safety Guidelines according to procedure 1. Cleaning and Sterilizing feeding bottle 4.6. TLE_ HECG9-12SI-Ifh-3 TLE_HECG9-12SI-Ifh-3 TLE_HECG9-12SI-Ifh-3 TLE_HECG9-12SI-Ifh-3 . and 43 1. 49 and 50 1.2.7. 42. Specifications and uses of nonslip rubber mat 3.5. Explain the uses of comforters in bathing the infant and toddler LO3. Unusual Signs and Symptoms 2.

Discuss the guides in communicating and interacting with infants and toddlers 5. physical. Basic infant care 3.Day 51. intellectual.1. Guides in communicating and interacting with infants and toddlers 4. Put infants and toddlers to sleep 4.3.2. Perform basic exercises or activities given to infants/toddlers LO1. and emotional activities of infants and toddlers 5. Prepare infants and toddlers crib based on standard operating procedure 4. Explain the importance of manipulative or creative toys and games to infants and toddlers 5.1. Demonstrate procedures in putting infants and toddlers to sleep according to standards LO5. Guides in preparing infant/toddlers crib 2. Proper Healthcare of Children 2. Good Grooming Practice Occupational Health and Safety guidelines in feeding infants and toddlers LO4. 52 and 53 Day 54 and 55 1.3.1. Instill personal hygiene practices to children 1. creative. Types of manipulative or creative toys and games for infants and toddlers 1. Perform infant and toddler’s care in putting to sleep 4. Enhance social. Importance of manipulative or creative toys and games to infants and toddlers 5.2. Explain hygiene practices and good grooming to children based on TLE_HECG9-12SI-Ii-4 TLE_HECG9-12SI-Ij-5 The learner provides understanding in providing care and support to children TLE_HECG9-12SI-IIab-6 .

Demonstrate personal hygiene procedure to children based on health and safety procedures 1.1. Determine nutritional requirements needed for children’s developmental stage 3. Children’s paraphernalia Day 59 and 60 1. uses and specifications LO2. health and hygiene 3. Occupational Health and Safety Guidelines 2. 57 and 58 1. health and hygiene according to standards 1.2. Nutritional Needs of Children by age level 2. Demonstrate the procedures in bathing and dressing/undressing children LO3. Regulations on safety. Cultural Practices and Beliefs about food provisions 2. 67 and 68 1.4. function. Dietary requirements of Children Day 65. Prepare and serve appetizing food and drink according to the child’s health needs and TLE_HECG9-12SI-IIab-6 TLE-HECG9-12CS11c-f-7 TLE_HECG9-12CSIIg-j-8 TLE_HECG9-12CSIIg-j-8 . Bathing paraphernalia: their types. 66. Preparation of Drinks established procedures 1. Bathing and dressing/undressing Day 61. Bathe and Dress children 2. Apply regulations on safety. Discuss food. uses and specifications 2. Prepare a menu in accordance with children’s nutritional and cultural requirements 3. 63 and 64 1. Classify children’s paraphernalia according to their types.3.4.2. sources and deficiencies 3.Day 56. 62.1. uses and specifications 2. Feed Children 3. Categorize bathing paraphernalia according to their types.3. Preparation of Menu for Children 3.2. nutrients.

Examine the impact of food and drinks on dental health TLE_HECG9-12CSIIg-j-8 Curriculum Map for Technological and Livelihood Education (Caregiving NCII) Grade 10 DATE Day 1. Conduct research on innovative and nutritive menu for infant and toddlers 3.2.7. Children’s Psychology 3. Children’s Developmental Stages 4. intellectual. Cultural Awareness 5.1. 4 and 5 CONTENT 1.9. Concepts of Children on individual differences LEARNING OBJECTIVES CONTENT STANDARD LO1. The dependent nature of children 2. Make a cycle menu for 1 month 3.5. Impact of foods and drinks on dental health preferences 3. 2. The learner demonstrates understanding in fostering social.6. Observe proper table etiquette 3.8. 3. Table Etiquette 2. Foster children’s independence and autonomy 1. Conduct feeding following healthy procedure 3. Conduct activities that develop selfhelp skills and independence of children 1. creative and emotional development of children COURSE CODE TLE_HECG9-12EDIIIa-c-9 .Day 69 and 70 1.

Self-worth and self-esteem concepts Explain the concepts and principles of social. Opportunities that provide children experience in individual strengths and needs 2.3. Aggression ‘ c. Express one’s creativity and imagination using educational toys and games 1. Fear e. aggression. Apply the appropriate ways in taking individual differences into consideration or practice 1.1. Foster children’s self-esteem and development of self-concept 1.2. 9 and 10 1. Simulate activities that promote TLE_HECG9-12EDIIIg-h-11 TLE_HECG9-12EDIIIi-j-12 .3. Materials and experiences that stimulate various senses Day 8. Evaluate one’s action through decision making process LO1. Process for creative and artistic expression 2.3.2. depression. Anxiety 3. Frustration b. Concept of negative feelings a. Stimulate Children’s awareness and creativity 1. Respecting individual differences 4. Decision-Making Process Day 6 and 7 1. Discuss the concepts of imagination and creativity 1. Concepts of imagination and creativity 3. creative and emotional development of children (3-12 years old) 1.1.6. Types of educational toys and games 4. intellectual. Exhibit acknowledgement and positive support to cope up negative feelings (frustration. Provide opportunities for children to experience their individual strengths and needs 1. Depression d. Process experiences that develop and enhance imagination and creativity based on their interests LO1. fear and anxiety) 1.4.

19 and 20 1.3. 17. Physical Skills a.1. Locomotion f. Children’s physical development and skills development 2.1. Concepts and Principles of basic nursing care of the respect of individual differences 1. Balance e. Skills in motor areas b.2.2. and Psychological development of children Day 16. needs. Explain the sleeping patterns and practices of children 2.4. Sleeping Patterns and practices of children 4. Discuss the types of physical skills and their significance to the child’s physical development 2. 18. LO1. Child’s rate of development. Self-assess the students rate of development. Dexterity c. Eye-hand coordination d. Social. Children’s positive self-worth and self-esteem are enhanced LO1. Enhance physical activities of children 1. inventory tests or personality tests LO2. Factors that vary the opportunities to support children’s development 2. Coordination 3. 14 and 15 1. Identify the tools and equipment which are needed for the children’s physical and skills development 1. needs. interest and strengths using rating scales. social and psychological aspects interact or work in child environment. Interaction between Physical. Create opportunities for children to develop a wider range of physical development 2. Establish and maintain an appropriate relationship with the The learner demonstrates understanding in fostering the physical development of children TLE_HECG9-12PDIva-j-13 TLE_HECG9-12PDIva-j-14 The learners demonstrates understanding in providing care and TLE_HECG9-12-PCIa-b-1 . interest and strength Day 13. Illustrate how physical.4. Explain the factors that may vary opportunities to support the child’s development 2.Day 11 and 12 1.

Personal preferences of the elderly 2. 22 and 23 Day 24. Inquiring about the elderly’s health iii. Privacy e. Explain the rights of the elderly 1.3. Dialogue vi. Attitudes in dealing with the elderly e.4.5. To be treated in a dignified. Assisting with selfadministration of medication c. Film showing of Filipino caregivers abroad LO1. Role-play short interpersonal exchanges 1. Discuss the principles and concepts of basic nursing care of the elderly 1. Make a journal about personal care needs of the elderly 1. Factors contributing to individual differences elderly 1.3. Physical comfort and rest d. Develop a feeling of love. Interview techniques 1. privacy. Identify and consult personal preferences of the elderly 1. care and belonging with the elderly 1. Confidentiality f. Organizational Policies and Practices d. Effective communication v.1. Short interpersonal exchanges i.Day 21. freedom and decision-making 1.2. Synthesize the personal care needs of the elderly 1. Personal Care Needs a. Explain personal care needs of the elderly 1.4.1. Recognize the elderly’s rights. Exhibit proper attitudes such as confidentiality.5. Legislation c. Chatting in a friendly matter ii. 25 and 26 elderly 2. Services b. courtesy and respect 1. Daily Routine b. Provide assistance with the elderly’s personal care 1. Short causal exchanges iv. support to the elderly TLE_HECG(-12-PC-Ifh-3 .2.6. Rights of the elderly a.6. safe and comfortable manner g. To express success and satisfy own feeling 1.

Vision 1. Discuss the type of processes and aids given to the elderly 2. LO2. Eliminating d.2. Show empathy is extending assistance to the elderly 2. 32. Commode i. Dressing and Undressing Day 30.5. The people with special needs 2.3. e. 28 and 29 1.8.7. Personal Needs (Activities for Daily Living) a. Handrails h. Specify elderly’s concerns and difficulties in order to effectively address concerns 2. 33 and 34 1. Speech c. Crutches e. Rights of the people with Day 35. Hearing b. Clarify the elderly’s abilities and disabilities using appropriate communication and relationship building process 2.a. Communication b. Establish and maintain appropriate relationship with people TLE_HECG9-12-PC-Iij-4 TLE_HECG9-12-PC-Iij-4 The learner demonstrates understanding in providing care and TLE_HECG9-12-PSIIa-b-1 .7. Wheel Chair b. Provide assistance with the elderly’s personal needs 2. Culture Age Economic Social Sex Physical Intellectual Day 27. g. Breathing e. b. Parallel Bars f.4. Mobilizing and Transferring f. Identify the different equipment and aids given to the elderly 2. 32. Explain how assistance given to the elderly may vary 2.1. Type of processes and aides a. Eating and Drinking c. Emphasize the importance of processes and aids given to the elderly LO1. Feeding Utensils g. d. c. Reading materials 2. Walker c. Cane d.6. f. Plan a time schedule to effectively listen to the elderly’s preference to maximize his or her well-being 1. 36 and 37 S=discuss the factors leading to individual differences in the elderly describe how to maximize the well-being of the elderly 1. Assistive Devices a. 31.

Identify and maintain appropriate attitude such as respect for individual differences. 39 and 40 1.6. Have a meaningful work c. Advocacy j. Identify the special needs by people with special needs 2. Attending to Personal with special needs 1. Right to enter into a relationship l. Choose for oneself b. Identify the people with special needs 1.2. Perform activities that encourage people with special needs to communicate ideas. Fair treatment k. interest rights and decision-making of people with special needs through role-playing 1. feelings and preferences LO2. Appropriate support h.special needs a. Breathing f. Privacy d. Provide a record on people with special needs and remedial procedures 1. Explain the factors that affect individual differences 1. Discuss the rights of the people with special needs self-assess own learning and experience about the rights of the people with special needs 1. Maintaining Personal Safety b. Skills development i. Right to express sexuality m. Confidentiality f. Daily Living of people with special needs a. Provide appropriate support to people with special needs 2. Communication c. Eating and Drinking d.5.1. Self-determination g.3. Eliminating e.2. Economic rights Day 38.1. Perform activities that maximize support to people with special needs TLE_HECG9-12-PSIIc-d-2 . Mobilizing and Transferring g. Role play the special needs extended to people with special needs 2. Dignity e.3.4.

Grooming and expressing sexuality Day 41 and 42 1.6.4. Discuss how one can provide support or assistance at all times to people with special needs and uphold their safety and healthy environment 2. Dressing and Undressing i. Relevant legislation and policies on health and safety for people with special needs a.2. Express one’s feelings on responsibilities of people with special needs 3. Medications f. Draw a conclusion about enhancing the client’s ability to communicate and act independently in a supportive environment 2. Assist in maintaining the wellbeing of people with special needs 3. State health acts c. Abuse Prevention h. Discuss the relevant legislation and policies on health and safety 3. Practice and encourage selfexpression to assert selfterms of accomplishments and achievements through role-playing 3.4. Occupational health and safety b. Daily living e. Explain information required by people with special needs LO3.Hygiene h. Emergency Measures the well-being of people. Organizational policies and guidelines d. Attending to own spiritual needs j.5.1.3. Value the strategies needed by the people with special needs to assert self in terms of accomplishments and achievements TLE_HECG9-12-PSIIe-f-3 . Sexual Harassment g. with special needs 2.

Day 43 and 44 1. 47 48. Recognizing triggers and deflecting them b. Exclusion guidelines for people with special needs and infection control 2. Cite case studies on management of challenging behavior LO1.1.3. frequency and triggers of challenging behaviors of a person with special needs 4.6. Prevention and management of challenging behavior a. Types of challenging behaviors 2. Assessing challenging behavior 3. Apply the strategies for the prevention and management of challenging behaviors according to approved safety procedures through roleplaying 4. Critique the strategy of promoting total independence of people with special needs 4. Hygiene and health principles a. 49 and 50 1. 46. Identify strategies for the prevention and management of challenging behaviors according to approved safety procedures 4. Explain the exclusion guidelines for TLE_HECG9-12-PCIii-j-5 The learner demonstrates understanding in recognizing signs of potential illness and administering medication within TLE_HECG9-12-RMIIIa-b-10 . Seeking expert assistance Day 45.5. Hand Washing LO4. Using active listening and observation skills c. Ensuring effective communication d.1.4. Assess challenging behaviors of a person with special needs with close supervision of an expert 4.2. Identify the types. Assist people with special needs in maintaining an environment that enables maximum independent living 4. Implement procedures for infection control and prevention 1.

Medical assistance policies and procedures 3. Signs and Symptoms of various illnesses and diseases 2. Monitoring.3. Discuss signs and symptoms of various illnesses and diseases guidelines when needed. TLE_HECG9-12-RMIIIg-h-13 TLE_HECG9-12-RMIIIc-d-11 . Recognize and respond to signs of potential illness 1.4. Concepts of Medication 2. Disposal of unused food and drinks f. Administer medication within the guidelines 1. Administering medication procedures and guidelines 3.2. Use of disposable gloves c. Practice hygiene and health principles according to standards 1. Regular disinfecting of assistive devices h. Emphasize the procedures and guidelines in administering medications according to organizational policies and legislative requirements 1. Use of protective aprons when changing persons with special needs j. Cleaning of utensils after use g.70 b.3. Communicating with the people with special needs and infection control guidelines 1. Removal of body waste products i.1. Cleaning equipment e.1. 52. Research other related hygiene and health principles as prescribed LO1. 54 and 55 Day 56 . recording and reporting medication 1. Discuss the concepts of medications 1.2. Document administered medications in accordance with requirements 1. Make a record in administering medication LO1. Disinfection of nappy change areas after each use 1.Day 51. Removal and disposal of infected articles d. 52.

Role play the procedures of communicating with the clients’ relative according to the standards 1.3. Spell out the policies and procedures in giving medical assistance 1. Self-assess one’s action in comforting and consoling the client .5.client’s relatives 4. Procedures in comforting and consoling the client 1. Perform the procedures in comforting and consoling the client 1.4.2.