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Curriculum Map for Technological and Livelihood Education

(Caregiving NCII)
Grade 8
DATE
August 10,
11, 13 and 17

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 18
and 20

1. Procedures in maintaining
tools, equipment and
paraphernalia
2. Care of tools, equipment and
paraphernalia

August 24, 25

1. Ratio and Proportions

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 aftercare activities for
tools, equipment and paraphernalia
1.1clean tools, equipment and
paraphernalia after use
1.2Store tools, equipment and
paraphernalia in the
appropriate area
1.3Check tools, equipment and
paraphernalia regularly for
orderliness/tidiness
1.4Carry out routine maintenance
as per Standard Operating
Procedures (SOP)
LO1. Perform simple calculations

The learner demonstrates
understanding in maintaining tools,
equipment and paraphernalia in
caregiving

TLE_HECGMT7 / 80e-f-3

The learner demonstrates

TLE_HECGPM7 / 8-

TLE_HECGUT7 / 80c-d-2

and 27

2. Fractions

September 7,
8 and 28

1. Conversions
2. Oral, Rectal and Pediatric
Dosages

September
29, October 1
and 5

1. Common hazards in Nursing
Homes or Day Care
a. Physical Hazards
b. Chemical Hazards
c. Biological Hazards
d. Ergonomic Hazards
e. Psychological Hazards
2. Effects of Hazards in the
Workplace
3. Safety Measures
4. Electrical Safety
5. Control Measures and Waste
Management

October 6
and 8

1. Definition of Infection,
Infection Control, policy,
procedures, hazard and
infection risk assessment

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

understanding in performing
calculations in caregiving

0g-4

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

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

LO1. Provide information to the work
group about the organization’s
infection control policies and
procedures
1.1 Define infection, infection

TLE_HECGOS7 / 80i-j-6

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

TLE_ HECGIC9-12-Ia1

Assess the Situation 1. 7. Take casualty’s vital signs 1. procedure. Assess casualty’s physical condition following workplace procedures 2nd Quarter Exam 1. policy. Control physical hazards following the Occupational Health and Safety Procedures 1.1Explain the importance of infection control policies and procedures 1.October 12 and 13 1. Choking c. hazard. 26 and December 1 1.3Give examples of infection control policies and procedures 1. Casualty’s Condition 3. 19. risks and vital signs 1. 9. physical hazard.1. November 5.2.1Properly identify the signs of an emergency and determine the appropriate measure to be applied 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 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 TLE_HECGBA9-12-Ig7 . First Aid Principles 2. and infection risk assessment LO1. 20. Burns control. Demonstrate Vital Signs Taking 1. Poisoning b. 12 1.1. Vital Signs 2. first aid management.4Explain monitoring procedures in Infection Control L01. 8 and 10 1. Discuss first aid principles 1. Infection control policies and procedures and its importance 2. Personal and Environmental Risks 3.3.2Show examples of infection control policies and procedures 1.3. Equipment and Resources December 3. Communication System November 23. Monitoring procedure in Infection Control October 15. Provide information to the work group about the organization’s infection control policies and procedures 1. First Aid Management a. 10.2. Define first aid. 24.

Apply basic first aid techniques 1. Identify appropriate first aid management for the casualty 1.4. Application of first aid management to casualties January 11. Apply first aid management to the casualty 1. Musculoskeletal Injuries e.7.3Comprehends the predisposing signs of an impending emergency 3rd Mid-Quarter Exams LO2. Keep the casualty calm and comfortable 1.2Demonstrate understanding of antidotes and initial measures of care for different emergency situations 1. Keep the casualty calm and comfortable 1. Monitor casualty’s physical condition following first aid principles and workplace procedures 3rd Quarter Exams 1. Identify appropriate first aid management for the casualty 1. 12 and 14 3. Shock / Hemorrhage f. Application of first aid management to casualties January and 26 25 1.6. Monitor casualty’s physical condition following first aid principles and workplace procedures LO2.3. Cerebrovascular Accident g.1.8. confidentiality and privacy 1.Describe the management The learner is able to apply the correct and effective treatment modality and first aid to the client TLE_HECGBA9-12-Ih8 The learner is able to apply the correct and effective treatment modality and first aid to the client TLE_HECGBA9-12-Ih8 The learner effectively utilizes communication as a tool for the care of the client TLE_HECGMS9-12IIa-10 .d. Apply first aid management to the casualty 1.Define patient/’s communication. Appropriate first aid for casualties 4. Appropriate first aid for casualties 2. Apply basic first aid techniques 1. Myocardial Infarction January 5 and 7 1.1.2. Definition and Characteristics of the Patient 1.2.5.

Communication and Modes of Communication a. Establishing rapport and good interpersonal relationship with the patient 2. 8 and 9 1. Therapeutic and NonTherapeutic Communication February 2 1. Maintain a clean and hygienic environment 1. Define cleaning and cleaning agents 1. Identify effective communication techniques to best achieve patient service LO2.1. Use appropriate cleaning agents and tools and equipment 1. Exhibit genuine courtesy to the patient. Enumerate legal requirements and regulations regarding supervision of clean and hygienic 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 TLE_HECGSE9-12IIe-f-14 . Establish rapport and good interpersonal relationship with the patient to ensure best patient service outcome 1. Identify tools and equipments needed to maintain a clean and hygienic environment 1.3.4.2.3.January 28 and February 1 1. Recognize patient rights and responsibilities at all times LO1. Proper disposal of waste material 4. Discuss the different modes of communication 1.2. Establish and maintain good interpersonal relationship with patients 1.2.1. Rights and responsibilities of the patient February 4. family and visitors at all times 1. Communicate properly with the patients 1. Safety storage of cleaning materials and equipment characteristics of a patient LO1. Tools and equipment needed 3. Cleaning and Cleaning Agents definition 2.1.

23 and 29 1. 18. 16. Identify the procedures in bedmaking 1.1. Make up beds and cots 1. 22.5. Procedures in Bed-Making environment.February 15.2.3. Identify different materials needed in bed making 1. Demonstrate proper procedure of bed-making including centering the linen and making miters 4th Quarter Exam The learner should be able to make and assemble the different types of bed TLE_HECGCL9-12IIIe_f_18 . Show proper disposal of waste materials LO1. 1.

Check and sort clothes.6. ucolor.Curriculum Map for Technological and Livelihood Education (Caregiving NCII) Grade 9 DATE Day 1 and 2 1. linen and fabric 1. Identify the principles in washing clothes 1.5. linen and fabric Standard procedures in Checking and preparing the washing machine LEARNING OBJECTIVES LO1. Apply proper care of fabric CONTENT STANDARD COURSE CODE TLE_HECGCF9-12Iva-b-20 . Read different language labels (Garment and Fabric) 1. Identify different types and characteristics of linens 1.4. 3. 5. CONTENT Principles in washing clothes Standard procedures in washing clothes Language Label (Fabric and Garment Labels) Types and characteristics of clothes.2. 4.1.3. linen and fabrics according to texture. 2. size and defects 1. Demonstrates sorting of soiled cloths. Enumerate standard procedures in washing clothes 1.

1. linen and fabric 3. Demonstrate the proper ways to remove stain using appropriate chemicals or agents 1.1. equipment and utensils needed in preparing LO2. Dry clothes. (appetizers. sandwiches and desserts 1. Definition of terms 2.4.2. Identify types and use of hangers 3.3.1. Preparing D’ouevres b. Kinds of solutions in removing specific types of stain 4.4. Demonstrate different folding methods and technique 3. Identify ways to store all stain removing agents and chemicals following safety procedures LO3. Remove Stains 1. Proper storage of stain removing agents and chemicals Day 6.7. 4 and 5 1. Prepare a range of appetizers 1. 7 and 8 1. Types and use of hangers 2.1. Perform actual folding using different methods and techniques LO1. Identify ingredients according to the given recipe TLE_HECGCF9-12IVc-d-21 TLE_HECGCF9-12IVi-j-23 The learner demonstrates understanding in preparing cold meals. Day 3. Variety of Ingredient in preparing appetizers a. Demonstrate proper removal of dried clothes. 10. Methods of preparing appetizers 3. Procedures in storing equipment and materials Day 9. Identify the different type of solution to remove stain 1. Folding methods and techniques 3. sandwiches and desserts) TLE_HECGCM9-12Ia-d-1 .2. linen and fabric 3. 11 and 12 1. Preparing Finger Foods 2. Discuss the principles and procedures in preparing appetizers.2. Tools. Define stain and Stain Removing 1. Preparing Canape’s c. Safety precaution in using stain removing agents and chemicals 5. Kinds of stain 3.3.

equipment and utensils needed in preparing salads 3. Present appetizers attractively using suitable garnishes. Compute for the selling price per order of appetizer and nutritive content of food 1. Varieties of Salads 4. Tools. Tools.3. Compute for the selling price of sandwiches and nutritive content e. 14. Present sandwiches attractively using suitable garnishes. equipment and utensils needed in preparing sandwiches 3. Present salads and desserts TLE_HECGCM9-12Ie-g-2 TLE_HECGCM9-12Ih-j-3 . Methods of preparing Salads 1. 19 and 20 1. Prepare a variety of salads and desserts based in appropriate techniques 1. Prepare variety of sandwiches based on the appropriate techniques c. d. Prepare salads and Desserts 1. condiments and service wares. Varieties of hot and cold sandwiches 4. Store sandwiches hygienically at the appropriate temperature LO3. Identify ingredients according to the given recipe b.appetizers Day 13. Identify ingredients according to the given recipe 1. 18.1. Prepare a variety of appetizers based on appropriate techniques 1. Methods of Preparing Sandwiches Day 17. Variety of Ingredients in preparing Salads 2. condiments and service wares 1.3. Prepare Sandwiches a.4.6. 15 and 16 1.2.5. Variety of Ingredients in preparing sandwiches 2. Store appetizers hygienically at the appropriate temperature LO2. Prepare Salads 5.

Tools. Identify ingredients according to the given recipe 1. condiments and service wares 1.Methods of preparing Dessert Day 25. Variety of Ingredients in preparing Dessert 7. equipment and utensils needed in preparing egg dishes 3. Present salads and desserts attractively using garnishes. condiments and service wares 1. Prepare egg dishes 1. 23 and 24 6. Varieties of egg dishes 4. Compute for the selling price or prepared salad and desserts and nutritive contents Store salads and desserts hygienically at the appropriate temperature LO1. Discuss principles and procedure in preparing egg dishes 1.1. Compute for the selling price or prepared salad and desserts and nutritive contents 1. 27 and 28 1. Prepare varieties of Dessert 10. 22.5. Variety of ingredients in preparing egg dishes 2.6. Varieties of Dessert 9. Store salads and desserts hygienically at the appropriate temperature Prepare salads and Desserts TLE_HECGCM9-12Ih-j-3 1. Prepare a variety of egg dishes The learner independently prepares hot meals (egg dishes.8. Tools. Prepare a variety of salads and desserts based in appropriate techniques 1.Day 21.9.7.2. Identify ingredients according to the given recipe 1. Methods of preparing egg dishes attractively using garnishes. pasta grain and farinaceous dishes) TLE_HECGHP9-12IIa-e-4 .3.4. 26. equipment and utensils needed in preparing Dessert 8.

Prepare pasta grain and farinaceous dishes 5. condiments and service wares 1. soups. Compute for the selling price of egg dishes and nutritive content LO2. Discuss principles and procedures in preparing seafood dishes 1. Variety of Ingredients in Preparing Seafood Dishes 2. Identify ingredients according to the given recipe 1. Prepare Varieties of Seafood Dishes 5. Prepare a variety of pasta grain and farinaceous dishes based on appropriate techniques b.1. Varieties of pasta grain and farinaceous dishes 4. Store pasta grain and farinaceous dishes hygienically at the proper temperature LO1. condiments and service wares c. Compute for the selling price of pasta grain and farinaceous dishes and nutritive content d.Day 29. Prepare a variety of Seafood Dishes based on appropriate techniques 1. Tools. Varieties of Seafood Dishes 4.5. Tools. Present pasta grain and farinaceous dishes attractively using garnishes. 35 and 36 1. Variety of Ingredients in preparing pasta grain and farinaceous dishes 2.4. Equipment and Utensils needed in preparing Seafood Dishes 3. Prepare pasta grain and farinaceous dishes a.3. 34. 32 and 32 1. Present Seafood Dishes attractively using Garnishes. 39. Condiments or Service Wares 1.2. garnishes and poultry dishes TLE_ HECGSS9-12IIIa-d-6 . equipment and utensils needed in pasta grain and farinaceous dishes 3. Methods of preparing Seafood Dishes based on appropriate techniques present egg dishes attractively using garnishes. Methods of preparing pasta grain dishes Day 33. Prepare Seafood Dishes 1.4. Compute for the selling price of TLE _ HECGHP9-12IIf-j-5 The learner demonstrates the understanding in preparing hot meals (Seafood dishes. sauces.

Prepare soup. Variety of Ingredients in Preparing Vegetable Dishes 2. d. condiments and service wares d. sauces and garnishes based on appropriate techniques c. sauces and garnishes a. Varieties of Poultry Dishes 4. Methods of preparing Soups. Identify the ingredients according to the recipe b. sauces and garnishes 2. Identify ingredients according to the given recipe b. sauces and garnishes 4.1. Store soups. Prepare a variety of soups. Preparing varieties of Poultry Dishes 5. 47. sauces and garnishes 3. equipment and utensils needed in preparing soup. Tools. Present soups. Tools. Prepare Vegetable Dishes 1. Prepare Poultry Dishes a.Day 37. Methods of Preparing Poultry Dishes Day 46. Equipment and Utensils needed in preparing vegetable dishes Seafood Dishes and Nutritive content LO2. equipment and utensils needed in preparing poultry dishes 3. Sauces and Garnishes Day 41.2. Variety of ingredients in preparing poultry dishes 2. 43 and 45 1. Variety of Ingredients in preparing soups. Tools. sauces and garnishes attractively using garnishes. Varieties of soup. Prepare a variety of poultry dishes based on appropriate techniques c. Discuss principles and procedures in preparing vegetable dishes 1. sauces and garnishes and nutritive content e. sauces and garnishes hygienically at the proper temperature LO3. sauces and garnishes 5. 48 and 49 1. 42. condiments and service wares. 39 and 40 1. Store Poultry Dishes hygienically at the Proper Temperature LO1. Compute the selling price of Poultry Dishes and Nutritive Content e. 38. Present Poultry Dishes attractively using garnishes. Compute the selling price for soups. Prepare varieties of soup. TLE_HECGSS9-12IIIe-g-7 TLE_HECGSS9-12IIIh-j-8 The learner demonstrates the understanding in preparing hot meals (vegetable and meat dishes) TLE_HECGVD9-12Iva-e-9 .

Classify the tools and equipment according to the need of the TLE_HECGVD9-12IVf-j-10 The learner demonstrates understanding in providing care and support to infants and toddlers TLE_HECG9-12SI-Iac-1 . d. Present meat dishes attractively using garnishes. 51. Varieties of Vegetable Dishes 4.6.5. 1.4. 52 and 53 1. Varieties of meat dishes 4. condiments and service wares.2. Comfort infants and toddlers 1. condiments and service wares. Prepare variety of vegetable dishes based on appropriate techniques 1. Prepare a variety of meat dishes based on the appropriate techniques c.3. Prepare Varieties of Vegetable Dishes 5. Methods of Preparing Vegetable Dishes Day 50.1. Prepare meat dishes a. equipment and utensils needed in preparing meat dishes 3. Present vegetable dishes attractively using garnishes. Methods of preparing meat dishes Day 54. 55. e. and 56 1. Discuss different stages of growth and development of infants and toddlers 1. Different stages of normal growth and development of toddlers and infants 2. Preparing varieties of meat dishes 5.3. Identify the ingredients according to the recipe b. Compute for the selling price of meat dishes and nutritive content. Store vegetable dishes hygienically at the appropriate temperature LO2. Classification of tools and equipment Identify Ingredients according to the given recipe 1. Compute for the selling price of vegetable dishes and nutritive content 1. Tools. LO1. Variety of ingredients in preparing meat dishes 2. Dependent nature of infants and toddlers 3. Store meat dishes hygienically and at the appropriate temperature.

Picking up and Cuddling Procedures 4. Signs of Infants and Toddlers’ Distress 3. uses and specifications b. 58 and 59 1. 63 and 64 1. Describe the specifications and uses of non-slip rubber mat f. Bathing Paraphernalia and types. Nonverbal cues 2. Respond to distressed infants and toddlers appropriately 1. Basic Infant Care Day 60 and 61 1. Types and uses of infant and toddler’s clothes and underwear Day 62. Bathe and Dress Infants/Toddlers a. Feed Infants and Toddlers TLE_HECG9-12SI-Iac-1 TLE_ HECG9-12SI-Ifh-3 TLE_ HECG9-12SI-Ifh-3 TLE_HECG9-12SI-If- .4. Explain the uses of comforters in bathing the infant and toddler LO3. Demonstrate basic infant care according to procedure LO2. Comforters Day 65 and 1. Specifications and uses of non-slip rubber mat 3. Unusual Signs and Symptoms 2. Categorize bathing paraphernalia according to their types. specification 2. Apply the right approach to calm and console infants and toddlers 1. Dietary Requirements for infant/toddler 1. Perform the procedures in picking-up and cuddling infants and toddlers ‘demonstrate basic infant care according to procedure 1.7.Day 57.5.3. Demonstrate the procedures in bathing and dressing infants and toddlers c. uses. Identify nonverbal cues to respond to distressed infants and toddlers 1.6. Bathe and dress infants/toddlers according to procedure d. Procedures in bathing and dressing and undressing of infants 3. Explain the unusual signs and symptoms experienced by infants and toddlers e.

Perform the procedures in cleaning and sterilizing or sanitizing the feeding bottle 3. Self-assess the impact of food and drinks on dental health 3.6.1. Procedure in feeding 2. Discuss infant diet 3.9. Value the principles of table etiquette 3.7. Practice Occupational Health and Safety guidelines in feeding infants and toddlers h-3 TLE_HECG9-12SI-Ifh-3 TLE_HECG9-12SI-Ifh-3 . Table etiquette Day 69 and 70 1.66 Infants and toddlers 2. Occupational Health and Safety Guidelines 3. Discipline in feeding infant or toddler 3.4. Cleaning and Sterilizing feeding bottle 4. Apply the dietary requirements in preparing milk formula 3.3. Impact of food and drinks on dental health 3. Discuss the do’s and don’ts in feeding an infant and toddler 3. Identify the dietary requirements and cultural beliefs and practices for infants and toddlers 3.2. Perform the procedures in feeding and infant and toddler 3.8. Cultural beliefs and Practices about food provision Day 67 and 68 1.5. Nutritional needs of infants and toddlers 2.

Guides in preparing infant/toddlers crib 2. Put infants and toddlers to sleep CONTENT 1.1. Guides in communicating and interacting with infants and toddlers 4. Perform infant and toddler’s care COURSE CODE TLE_HECG9-12SI-Ii-4 . Basic infant care 3. Importance of manipulative or creative toys and games to 4.2.DATE Day 1 and 2 Curriculum Map for Technological and Livelihood Education (Caregiving NCII) Grade 10 LEARNING OBJECTIVES CONTENT STANDARD LO4. Prepare infants and toddlers crib based on standard operating procedure 4.

1. Good Grooming Day 5 and 6 1.infants and toddlers 5. Demonstrate the procedures in TLE_HECG9-12SI-Ij-5 The learner provides understanding in providing care and support to children TLE_HECG9-12SI-IIab-6 TLE-HECG9-12CS11c-f-7 . creative.3. Demonstrate procedures in putting infants and toddlers to sleep according to standards LO5. intellectual.1. Instill personal hygiene practices to children 1. Categorize bathing paraphernalia according to their types.2. Enhance social. Bathing paraphernalia: their types. Bathing and dressing/undressing in putting to sleep 4. Demonstrate personal hygiene procedure to children based on health and safety procedures LO2.2. Perform basic exercises or activities given to infants/toddlers LO1. physical.3. Bathe and Dress children 2. Explain hygiene practices and good grooming to children based on established procedures 1. and emotional activities of infants and toddlers 5.2. Proper Healthcare of Children 2. Discuss the guides in communicating and interacting with infants and toddlers 5. Explain the importance of manipulative or creative toys and games to infants and toddlers 5. uses and specifications 2. Types of manipulative or creative toys and games for infants and toddlers Day 3 and 4 1.1. uses and specifications 2.

function. Conduct feeding following healthy procedure 3.7. Examine the impact of food and drinks on dental health LO1. intellectual. Preparation of Menu for Children 3.9. Cultural Practices and Beliefs about food provisions 2. Discuss food. Conduct research on innovative and nutritive menu for infant and toddlers 3. nutrients. Determine nutritional requirements needed for children’s developmental stage 3. Prepare a menu in accordance with children’s nutritional and cultural requirements 3. Observe proper table etiquette 3. 16 and 17 1.4. Foster children’s independence and autonomy 1.Day 7 and 8 1. The dependent nature of children 2. Cultural Awareness bathing and dressing/undressing children LO3. Prepare and serve appetizing food and drink according to the child’s health needs and preferences 3.1.5.2. Table Etiquette 2. Impact of foods and drinks on dental health Day 13. 15.3. Feed Children 1.8. 14.6. Conduct activities that develop selfhelp skills and independence of children TLE_HECG9-12CSIIg-j-8 TLE_HECG9-12CSIIg-j-8 TLE_HECG9-12CSIIg-j-8 The learner demonstrates understanding in fostering social. Children’s Developmental Stages 4. Nutritional Needs of Children by age level 2. Children’s Psychology 3. sources and deficiencies 1. Preparation of Drinks Day 11 and 12 1.1. Make a cycle menu for 1 month 3. Dietary requirements of Children Day 9 and 10 1. creative and emotional development of children TLE_HECG9-12EDIIIa-c-9 .

depression. Process experiences that develop and enhance imagination and creativity based on their interests LO1. Materials and experiences that stimulate various senses Day 20.2.3. creative and emotional development of children (3-12 years old) 1. fear and anxiety) 1.3. Types of educational toys and games 4. intellectual. Stimulate Children’s awareness and creativity 1. Exhibit acknowledgement and positive support to cope up negative feelings (frustration. Concepts of imagination and creativity 3. Opportunities that provide children experience in individual strengths and needs 2. Self-worth and self-esteem concepts 1. Express one’s creativity and imagination using educational toys and games 1. 21 and 22 1. aggression. Foster children’s self-esteem and development of self-concept 1.1. Concepts of Children on individual differences 6. Fear e. Respecting individual differences 4. Evaluate one’s action through decision making process LO1.1.5. Process for creative and artistic expression 2. Frustration b. Decision-Making Process Day 18 and 19 1.2. TLE_HECG9-12EDIIIg-h-11 TLE_HECG9-12EDIIIi-j-12 . Anxiety 3. Provide opportunities for children to experience their individual strengths and needs 1. Aggression ‘ c.3. Concept of negative feelings a.2. Discuss the concepts of imagination and creativity 1. Explain the concepts and principles of social.4. Depression d. Apply the appropriate ways in taking individual differences into consideration or practice 1.

.4. interest and strength Day 25 and 26 1. 28 . Enhance physical activities of children 1. Create opportunities for children to develop a wider range of physical development 2. Illustrate how physical. Explain the factors that may vary opportunities to support the child’s development 2.4. interest and strengths using rating scales. Skills in motor areas b. Self-assess the students rate of development. needs.1. Explain the sleeping patterns and practices of children 2. Physical Skills a. Coordination 3. Sleeping Patterns and practices of children 4. 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 .1. Children’s positive self-worth and self-esteem are enhanced LO1. Identify the tools and equipment which are needed for the children’s physical and skills development 1. needs. Factors that vary the opportunities to support children’s development 2. 29. Locomotion f. Balance e. inventory tests or personality tests LO2. Concepts and Principles of basic nursing care of the Simulate activities that promote respect of individual differences 1. Social. LO1. Child’s rate of development. Eye-hand coordination d. Dexterity c.3. and Psychological development of children Day 27. 30 and 1. Children’s physical development and skills development 2.2.Day 23 and 24 1. Interaction between Physical. Discuss the types of physical skills and their significance to the child’s physical development 2.2. social and psychological aspects interact or work in child environment.

36 and 37 elderly 2. To be treated in a dignified. safe and comfortable manner g. Discuss the principles and concepts of basic nursing care of the elderly 1. Film showing of Filipino caregivers abroad LO1. Provide assistance with the elderly’s personal care 1.3. Role-play short interpersonal exchanges 1. Privacy e. Interview techniques 1. Inquiring about the elderly’s health iii.6. and 34 Day 35. 33.2. Dialogue vi. Short causal exchanges iv. Explain personal care needs of the elderly 1. care and belonging with the elderly 1.1. Develop a feeling of love. support to the elderly TLE_HECG(-12-PC-Ifh-3 . Physical comfort and rest d.4.1. Services b. Legislation c.3. Factors contributing to individual differences elderly 1. Confidentiality f. Personal Care Needs a.6. Recognize the elderly’s rights. To express success and satisfy own feeling 1.2. Rights of the elderly a. Attitudes in dealing with the elderly e. Short interpersonal exchanges i.5. Effective communication v. privacy. Assisting with selfadministration of medication c. Make a journal about personal care needs of the elderly 1.31 Day 32. Exhibit proper attitudes such as confidentiality.5. courtesy and respect 1. Synthesize the personal care needs of the elderly 1. freedom and decision-making 1. Organizational Policies and Practices d. Identify and consult personal preferences of the elderly 1. Personal preferences of the elderly 2. Chatting in a friendly matter ii. Explain the rights of the elderly 1.4. Daily Routine b.

g. Privacy d. Choose for oneself b. Vision 1. d. 2. 41 and 42 Day 43. Day 38. 40. Self-determination g. Cane d. Right to enter into a relationship l.2.3.8. Establish and maintain appropriate relationship with people with special needs 1. Hearing b. Identify the different equipment and aids given to the elderly 2. b.1. f. 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. c.2. 39.4. Fair treatment k. Wheel Chair b. Skills development i.1. TLE_HECG9-12-PC-Iij-4 The learner demonstrates understanding in providing care and support to people with special needs TLE_HECG9-12-PSIIa-b-1 . Discuss the type of processes and aids given to the elderly 2. 44 and 45 Culture Age Economic Social Sex Physical Intellectual 1. Crutches e. Appropriate support h. Rights of the people with special needs a. Reading materials 2.7.4.a. e. Parallel Bars f. Type of processes and aides a. Handrails h. Emphasize the importance of processes and aids given to the elderly LO1. The people with special needs 2. Have a meaningful work c. Feeding Utensils g. Assistive Devices a. Advocacy j. Dignity e. Provide a record on people with special needs and remedial procedures 1. Right to express sexuality m. Commode i. Identify the people with special needs 1. Plan a time schedule to effectively listen to the elderly’s preference to maximize his or her well-being 1. Economic rights S=discuss the factors leading to individual differences in the elderly describe how to maximize the well-being of the elderly 1. Speech c. Explain how assistance given to the elderly may vary 2.3. Confidentiality f. Walker c.

Day 46. feelings and preferences LO2. Grooming and expressing sexuality Explain the factors that affect individual differences 1. Role play the special needs extended to people with special needs 2. Identify the special needs by people with special needs 2.5. Daily Living of people with special needs a. Dressing and Undressing i. Perform activities that maximize the well-being of people. Attending to Personal Hygiene h. Mobilizing and Transferring g.6.6.1. Communication c. Draw a conclusion about enhancing the client’s ability to communicate and act independently in a supportive environment 2. 47 and 48 1. with special needs 2. Provide appropriate support to people with special needs 2.2. Perform activities that encourage people with special needs to communicate ideas. Identify and maintain appropriate attitude such as respect for individual differences.5. Attending to own spiritual needs j. interest rights and decision-making of people with special needs through role-playing 1. TLE_HECG9-12-PSIIc-d-2 .4. Breathing f. Eating and Drinking d. Maintaining Personal Safety b.3. Discuss how one can provide support or assistance at all times to people with special needs and uphold their safety and healthy environment 2. Eliminating e.

3.2. Removal and disposal of infected articles d.Day 49. 53 and 54 1. Hand Washing b. Regular disinfecting of assistive devices h.3. Practice hygiene and health principles according to standards 1. 50 and 51 Day 52.2. Make a record in administering The learner demonstrates understanding in recognizing signs of potential illness and administering medication within guidelines when needed. Document administered medications in accordance with requirements 1. Hygiene and health principles a. Use of protective aprons when changing persons with special needs j. Cleaning equipment e. Concepts of Medication 2. Discuss the concepts of medications 1. Cleaning of utensils after use g. Implement procedures for infection control and prevention 1. Use of disposable gloves c.4. Monitoring. Exclusion guidelines for people with special needs and infection control 2. Administering medication procedures and guidelines 3. Disinfection of nappy change areas after each use 1. Emphasize the procedures and guidelines in administering medications according to organizational policies and legislative requirements 1. Administer medication within the guidelines 1.1. Research other related hygiene and health principles as prescribed LO1.1. Disposal of unused food and drinks f. Explain the exclusion guidelines for people with special needs and infection control guidelines 1. recording and reporting medication Explain information required by people with special needs LO1. TLE_HECG9-12-RMIIIa-b-10 TLE_HECG9-12-RMIIIg-h-13 . Removal of body waste products i.

Procedures in comforting and consoling the client medication LO1. Discuss signs and symptoms of various illnesses and diseases 1. Perform the procedures in comforting and consoling the client 1. Recognize and respond to signs of potential illness 1.3. Spell out the policies and procedures in giving medical assistance 1.4. Role play the procedures of communicating with the clients’ relative according to the standards 1.Day 55 . Medical assistance policies and procedures 3. Signs and Symptoms of various illnesses and diseases 2.1. Communicating with the client’s relatives 4.70 1.5. Self-assess one’s action in comforting and consoling the client TLE_HECG9-12-RMIIIc-d-11 .2.