Professional Documents
Culture Documents
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HOME ECONOMICS
AGRI-FISHERY ARTS
160
160
160
640
320
320
160
160
320
160
160
160
160
160
160
320
160
160
160
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
* LO Learning Outcome
Page 1 of 14
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INDUSTRIAL ARTS
1.
2.
3.
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7.
ICT
Specialization
Computer Hardware Servicing (NC II)
Animation (NC II)
Computer Programming (NC IV)
Contact Center Services (NC II)
Illustration (NC II)
Medical Transcription (NC II)
Technical Drafting (NC II)
Automotive Servicing (NC I)
Carpentry (NC II)
Consumer Electronics Servicing (NC II)
Domestic Refrigeration and Airconditioning Servicing (NC II)
Electrical Installation and Maintenance (NC II)
Masonry (NC II)
Plumbing (NC I)
Plumbing (NC II)
Shielded Metal Arc Welding (NC I)
Shielded Metal Arc Welding (NC II)
Tile Setting (NC II)
Number of Hours
320 hours
320 hours
320 hours
320 hours
320 hours
320 hours
320 hours
640
640
640
640
640
320
320
320
320
320
320
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
Pre-requisite
Plumbing (NC I)
Shielded Metal Arc Welding (NC I)
(160 hours)
K to 12 Home Economics Food and Beverages Curriculum Guide December 2013
* LO Learning Outcome
Page 2 of 14
CONTENT STANDARD
PERFORMANCE STANDARD
LEARNING COMPETENCIES
Quarter I
LESSON 1: PROVIDE LINK BETWEEN KITCHEN AND SERVICE AREA (KS)
1. Workflow structures within
The learner demonstrates an
The learner independently provides
the food and beverage
understanding of concepts and
a service link between the kitchen
service location
principles in providing a link
and service area.
2. Communication and
between the kitchen and service
interpersonal skills
area.
3. Duties and responsibilities
of food service team
CODE
TLE_HEFB912KS-Ia-h-1
Page 3 of 14
CONTENT STANDARD
PERFORMANCE STANDARD
LEARNING COMPETENCIES
CODE
Quarter II
LESSON 2: PROVIDE FOOD AND BEVERAGE SERVICE (BS)
1. Preparation of service
The learner demonstrates an
equipment/utensils and
understanding of the concepts
supplies
and principles in providing food
2. Cleanliness and condition of and beverage services.
equipment / utensils
furniture and supplies
TLE_HEFB912KS-Ii-j-2
The learner:
1. independently provides food
and beverage services
2. demonstrates an understanding
of the concepts and principles
behind the correct preparation
of the dining area and other
related services.
3. observes proper qualification
standards regarding the
condition of dining/restaurant
hall or space, amenities,
furniture, equipments,
supplies, materials and others.
LO 1. Prepare dining/restaurant
area for service
1.1 Prepare and adjust dining
environment to provide comfort
and ambience to customers
1.2 Check dining/restaurant area and
customer facilities for cleanliness
and orderliness prior to service
1.3 Take corrective actions when
required
1.4 Set up furniture in accordance with
standard requirements, and based
on bookings, customers requests,
convenience and safety
TLE_HEFB912BS-IIa-b-1
* LO Learning Outcome
Page 4 of 14
3. Completeness of table
setup
4. Balance and uniformity of
utensils
5. Order of the utensils
6. Eye appeal
7. Timeliness
CONTENT STANDARD
PERFORMANCE STANDARD
LEARNING COMPETENCIES
The learner:
CODE
TLE_HEFB912BS-IIc-d-2
LO 3. Welcome customers
3.1 Welcome customers upon arrival in
accordance with customer service
standards
TLE_HEFB912BS-IIe-f-3
* LO Learning Outcome
Page 5 of 14
CONTENT STANDARD
PERFORMANCE STANDARD
LEARNING COMPETENCIES
CODE
policies
3.3 Provide clear information and
description to customers
3.4 Escort and seat customers
according to table allocations
3.5 Offer available pre-meal services if
appropriate
10. Present the menu to guests
11. Take food / beverage order
The learner:
1.
2.
3.
TLE_HEFB912BS-IIg-h-4
TLE_HEFB912BS-IIi-5
Page 6 of 14
CONTENT STANDARD
PERFORMANCE STANDARD
service needs.
4. performs the billing payment
with accuracy and efficiency.
Quarter III
LESSON 3: PROVIDE ROOM SERVICE (RS)
1. Taking room service orders
The learner manifests an
understanding of room service or
in-room dining.
LEARNING COMPETENCIES
any delays or deficiencies in service
5.6. Serve food and beverage
courteously
5.7. Offer and serve additional food and
beverage at the appropriate times
5.8. Clear tables of crockery, cutlery
and glassware at the appropriate
time and with minimal disruption to
customers
5.9. Organize, present and process
accounts following standard
procedure
5.10. Bid goodbye to guests
courteously and reset table
appointments
LO 6. Close down
restaurant/dining area
6.1 Clear, clean or dismantle
restaurant/dining area in
accordance with standard
procedure and safety requirements
6.2 Store and/or prepare equipment in
accordance with standard
procedures.
6.3 Reset table appointments for future
diners following procedure and
requirements.
6.4 Review and evaluate service with
colleagues identifying possible
improvements
LO 1.
Take and process room
service orders
1.1. Attend telephone calls promptly
* LO Learning Outcome
CODE
TLE_HEFB912BS-IIj-6
TLE_HEFB912RS-IIIa-b7
Page 7 of 14
CONTENT STANDARD
PERFORMANCE STANDARD
LEARNING COMPETENCIES
CODE
TLE_HEFB912RS-IIIc-e8
Page 8 of 14
CONTENT STANDARD
PERFORMANCE STANDARD
LEARNING COMPETENCIES
2.4
2.5
2.6
2.7
2.8
3. Room service meal delivery
and serving
CODE
Breakfast
Lunch
Dinner
Complimentary
Special requests
VIPs
Select and check service
equipment and materials for
cleanliness and damages
Collect food items and
beverages promptly following
establishment procedure
Set up food and beverage on
trays and trolleys under strict
compliance to hygiene and
sanitation
Check orders before leaving
the kitchen for delivery
Observe caution in doing food
and beverage service
TLE_HEFB912RS-IIIf-g9
Page 9 of 14
CONTENT STANDARD
PERFORMANCE STANDARD
4. Billing of guest
LEARNING COMPETENCIES
appropriate in accordance with
establishment policy
3.6 Serve and place meals and
beverages properly in accordance
with establishment procedures
LO 4. Present room service
accounts
4.1. Check and present guests
accounts for accuracy in
accordance with establishment
procedures.
4.2. Present cash payments to the
cashier for processing in
accordance with establishment
guidelines
4.3. Present charge accounts to guests
for signing based on establishment
policy and procedures
4.4. Assist guest in transacting to the
cashier if needed.
CODE
TLE_HEFB912RS-IIIh-i10
TLE_HEFB912RS-IIIj-11
Quarter IV
K to 12 Home Economics Food and Beverages Curriculum Guide December 2013
* LO Learning Outcome
Page 10 of 14
CONTENT STANDARD
PERFORMANCE STANDARD
LEARNING COMPETENCIES
CODE
The learner:
1. updates oneself on the current
food menus, and service
trends.
2. identifies possible food sources
based on acceptable cultural
norms and wants.
3. demonstrates appreciation for
new trends in food and
beverage service.
LO 1. Research general
information on food and
beverage cocktails
TLE_HEBF912BK-IVa-e12
* LO Learning Outcome
Page 11 of 14
CONTENT STANDARD
PERFORMANCE STANDARD
The learner:
1. demonstrates the skills in
proper food and beverage
selection in terms of its
combination, nutritional value
and health considerations.
2. demonstrate skills in
responding to cultural food
needs with variety and quality.
3. responds efficiently to
customers queries on food and
drinks with courtesy.
LEARNING COMPETENCIES
CODE
LO 2.
Share information with
customers
2.1 Provide customers assistance
with the selection of food and
beverage items based on set
policy
2.2 Offer and recommend suitable
combinations of food and
beverages when appropriate
2.3 Respond courteously and
efficiently to customer questions
on menus and drinks lists
2.4 Suggest menus of cultural
considerations
TLE_HEBF912BK-IVf-j13
1. Last week of February and last week of March making a total of 80 hrs.
* LO Learning Outcome
Page 12 of 14
LEGEND
SAMPLE
Learning Area and Strand/
Subject or Specialization
Grade Level
Grade 9/10/11/12
First Entry
Uppercase Letter/s
Domain/Content/
Component/ Topic
TLE_HE
FB
9-12
KS
-
Roman Numeral
Quarter
First Quarter
Week
Week One
Lowercase Letter/s
DOMAIN/ COMPONENT
CODE
KS
BS
RS
BK
Arabic Number
Competency
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.
Please refer to the sample Curriculum Map on the next page for the number of semesters per Home Economics specialization and those that have pre-requisites.
Curriculum Maps may be modified according to specializations offered by a school.
* LO Learning Outcome
Page 13 of 14
Grade 7/8
Grade 9
Grade 10
*Beauty/Nail
Care (NC II)
Wellness
Massage (NC II)
2 sems
Grade 11
Grade 12
2 sems
4 sems
4
5
6
7
*Front Office
Services (NC II)
8
9
11
12
13
14
15
16
17
18
19
20
4 sems
Housekeeping
(NC II)
2 sems
Handicraft
(Non-NC)
Needlecraft
2 sems
Local Guiding
Services (NC II)
2 sems
EXPLORATORY
4 sems
Travel Services
(NC II)
2 sems
10
8 sems
2 sems
4 sems
Tourism Promotion
Services (NC II)
2 sems
Handicraft
(Non-NC)
Basketry, Macrame
2 sems
2 sems
Attractions and
Theme Parks (NC II)
2 sems
Handicraft
(Non-NC) Fashion
Accessories,
Paper Craft
2 sems
2 sems
2 sems
* Students cannot take a specialization if they have not taken 40 hours of the subject in Grades 7 or 8
* LO Learning Outcome
Page 14 of 14