UNIVERSITY OF BAGUIO HIGH SCHOOL

General Luna Road, Baguio City

UB VISION
In pursuit of perfection, the University of Baguio is committed to provide balanced quality education by nurturing academic excellence, relevant social
skills and ethical values in a fun-learning environment.

UB MISSION SCHOOL MISSION

The University of Baguio educates individuals to be empowered professionals in a The UB High School prepares the students to be competent in acquiring higher
global community. education.

INSTITUTIONAL OBJECTIVES SCHOOL OBJECTIVES

The University of Baguio aims to produce a graduate who:
1. exemplifies a higher standard of learning;
2. manifests the mastery of relevant skills;
3. upholds a conduct that is rightful and just;
4. undertakes scientific and significant researches;
5. advocates sustainable programs for the community and the
environment; and
6. leads and demonstrates exemplary performance in the field of
specialization.
The UB High School, through a wholesome and dynamic learning atmosphere,
aims to produce a student who:
1. exhibits a distinctive level of academic proficiency in pursuit of higher
learning;
2. applies significant skills in the different areas of learning;
3. upholds moral and spiritual values;
4. conducts investigatory researches;
5. engages in sustainable outreach programs; and
6. manifests a strong sense of responsible citizenship.

INSTITUTIONAL CORE VALUES CHARACTER/ FORMATION STANDARD

COMPETENCE
+
INTEGRITY
=

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 SERVICE
I. LEARNING OUTCOMES

SCHOOL OBJECTIVES
Desired Learning Outcomes (DEPEd Order No. 31, s. 2012)
The learners have the ability to: S1 S2 S3 S4 S5 S6
1. demonstrate communicative competence; * *
2.
think intelligently, critically in life situations; * *
3.
make informed and values-based decisions; *
4.
perform their civic duties; * *
5.
use resources sustainably; and * *
6. participate actively in artistic and cultural activities and in the promotion of wellness and lifelong fitness. * * *
Core Learning and Key Stage Standards (to be taken from the Curriculum Guide of each Learning Area) DESIRED LEARNING OUTCOMES
LO1 LO2 LO3 LO4 LO5 LO6
CORE Learning Standard:

In the creation of a holistically developed Filipino with 21st Century Skills, this course empowers its learners to
* * * * * *
become visual and information media and livelihood literate through its teaching of Personal Entrepreneurial Competencies
(PECs) across AF, IA, HE and ICT; core concepts and underlying theories in TLE enabling them to be COC certified

Key Stage Standard:

This is a TLE Home Economics mini-course on FRONT OFFICE SERVICES and Bread and Pastry Production which leads
to National Certificate Level II (NCII). It Focuss on the process and Delivery and the common competencies that a Grade 7
or Grade 8 Technology and Livelihood Education (TLE) student ought tp possess namely: (1) Using tools, equipment and * * * * * *
devices; (2) maintaining tools, equipment and devices; (3) performing mensuration and calculation; and (4) practicing
occupational health and safety procedures (OHSP).

II. Standards and Student Learning Outcomes

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Grading Period Standards
Content Standard:
The Learner demonstrates an understanding of the use
and maintenance of tools, equipment and
1st Grading paraphernalia; mensuration and calculation; and
practice occupational health and safety procedures.
Performance Indicators. The learners should be able to
Essential Understanding:
Learners will understand that understanding of the use and
maintenance of tools, equipment and paraphernalia;
mensuration and calculation; and practice occupational health
and safety procedures in FOS prepares them to become an
effective practitioner in the Front Office Industry.

Essential Question:
Overarching EQ: What makes a Front Office practitioner
effective?
Topical EQ: How does one properly use front office
tools, equipment and paraphernalia?
Performance Standard: Transfer Goal:
The learners independently demonstrate common The learners will independenty use and maintain tools,
competencies in the front office. equipment and paraphernalia, use accurate mensuration and
calculation and practice occupational health and safety
procedures in FOS.
TRANSFER TASK
Simulation on Front Office Career

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 Content Standard:
The Learner demonstrates an understanding of the use
and maintenance of tools, equipment and
2nd Grading paraphernalia; mensuration and calculation; and
practice occupational health and safety procedures.
Essential Understanding:
Learners will understand that understanding of the use and
maintenance of tools, equipment and paraphernalia;
mensuration and calculation; and practice occupational health
and safety procedures in FOS prepares them to become an
effective practitioner in the Front Office Industry.

Essential Question:
Overarching EQ: What makes a Front Office practitioner
effective?
Topical EQ: How does one properly use front office tools,
equipment and paraphernalia?
Performance Standard: Transfer Goal:
The learners independently demonstrate common The learners will independenty use and maintain tools,
competencies in the front office. equipment and paraphernalia, use accurate mensuration and
calculation and practice occupational health and safety
procedures in FOS.
TRANSFER TASK
PPT on Occupational Health and Safety Procedures
Content Standard Essential Understanding:
The learner demonstrates of the baking tools and The learner will understand that understanding the use and
3rd Grading equipment and their uses, amd classify tools and classification of baking tools and equipment enables him to
equipment. prepare the right tools and equipment to use for baking a
specific bakery product.

Essential Question:
Overarching EQ: How are we going to produce quality,
safe, and less cost baked products?
Topical EQ: Why is understanding the use and
classification of baking tools and equipment important in
producing baked products?

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 Performance Standard: Transfer Goal:
The learner independently identifies baking tools and Learners will undependently identify all the needed tools and
equipment based on their uses. equipment in order to finish a given recipe.
TRANSFER TASK
Learners will bake cocoa crinkles applying the proper use of tool and equipments
Content Standard: Essential Understanding:
The learner demonstrates understanding of the The learner will understand that familiarizing oneself with the
standard weighs and measures, conversion and table of weighs and measures in baking and applying basic
4th Grading substitution of weighs and measures and proper mathematical operations in calculating weights and measures
measuring of ingredients. affects thepreparation and baking of bread products.

Essential Question:
Overarching EQ: How are we going to produce quality,
safe, and less cost baked products?

Topical EQ: Why are proper measuring techniques

important in producing baked products?

Performance Standard: Transfer Goal:

The learner independently identifies and applies the The learner will independently calculate ingredients using
standard table of weighs and measures, converts fundamental operations and perform proper measuring of
substitutes, and reads weighs and measures liquid and dry ingredients.
accurately.
TRANSFER TASK
The learner will bake simple sugar cookies applying the proper techniques and accuracy in the measurement of
ingredients.

COURSE DESCRPTION: (from the Curriculum Guide)

III. CURRICULUM MAP (COPY PASTE WHAT IS THE Curriculum Map for JH)

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 FIRST GRADING PERIOD
TOPIC/CONTENT COMPETENCIES ASSESSMENTS ACTIVITIES AND TIME FRAME
STRATEGIES
Subject Orientation a. Make connections on a. Graphic Organizers a. The best year 3 Days
Internalizing the school’s VMO the schools VMO to b. Brainstorming b. Student’s Prayer
daily activities. c. Brainstorm
b. Realizing the different d. Main Idea and Detail
school activities vis-à-vis Writing
schools VMO. e. What is Good and
Proper
f. Let’s get started
g. Let me convince you
h. Creating Meaning
i. POD Orientation
j. FACT DOG
Introduction 1. Explains the basic a. Pre-test a. Discussion 6 hours
1. Basic Concepts in Front concepts in FOS b. Post-test b. Self-evaluation
Office (FOS) 2. Discusses the relevance c. Quiz c. Thought Builder
2. Relevance of the Course of the course. d. Reporting d. Group Work
3. Career Opportunitie 3. Explores opportunities in e. Performance Task e. Picture analysis
FOS as a career. f. Discussion

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Personal Entrepreneurial
Competencies-PECs.
1. Assess of Personal
Entrepreneurial
Competencies and Skills
(PECs) vis-à-vis a
practicing
entrepreneur/employee
2. Analysis of PECs in
relation to a practitioner
Environment and Market
1. Key concepts of
Environment and Market
2. Products and services
available in the market
3. Differentiation of
products and services
4. Customers and their
buying habits.
5. Market Competition
6. SWOT Analysis
TOPIC/CONTENT
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1. Assessese one’s PECs: g. Interview 12 hours
Characteristics, h. Problem solving
attributes, lifestyle, skills, i. PT and Scaffolds
and traits.
2. Asesses practitioner’s
characteristics,
attributes, lifestyle, skills,
traits.
3. Compares one’s PECs
with those of a
practitioner/entrepreneur.
4. Aligns one’s PECs with
those of a
practitioner/entrepreneur.
1. Conduct SWOT 12 hours
analysis.
2. Identifies different
products and services
available in the market.
3. Generates potential
business idea based on
the SWOT analysis.
SECOND GRADING PERIOD
COMPETENCIES ASSESSMENTS ACTIVITIES AND TIME FRAME
STRATEGIES
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Use tools, equipment, and LO 1. Identify FOS tools, f. Pre-test j. Discussion 6 Hours
paraphernalia. equipments, and g. Post-test k. Self-evaluation
paraphernalia h. Quiz l. Thought Builder
applicable to a specific i. Reporting m. Group Work
job j. Performance Task n. Picture analysis
1.1 Clasifies equipment, tools o. Discussion
and paraphernalia according p. Interview
to types and functions. q. Problem solving
1.2 Describes equipment, tools, r. PT and Scaffolds
and paraphernalia based on
the specified task.
LO 2. Use FOS tools,
equipment and
paraphernalia
2.1 Uses equipments, tools, and
paraphernalia based on
the task requirements.
2.2 Conducts a performance-
bases assessment for
using tools, equipment,
and paraphernalia.
LO 3. Conduct self-evaluation
on the required
performance
3.1 Performs self-evaluation
with regard to the use of
FOS tools, equipment,
and paraphernalia using
rubrics.

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Maintain Tools Equipment, LO 1. Perform after-care 9-12 hours
and paraphernalia activities for tools,
equipment, and paraphernalia
1.1 Cleans tools, equipment,
and paraphernalia after use
according to standards
operating procedures.
1.2 Stores tools, equipments,
and paraphernalia in
appropriate area in
accordance with safety
procedures.
1.3 Checks tools, equipments,
and paraphernalia regularly
for orderliness/tidiness using
a checklist.
1.4 Carries out routine
maintenance as per SOP.
1.5 Uses rubrics inevaluating
the performance in
rendering aftercare
activities.
LO 2. Conduct Self-
Evaluation on the required
performance
2.1 Perform self-evaluation in
the maintenance of FOS tools,
equipments, and paraphernalia
using rubrics.

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Perform Mensuration and LO 1. Perform simple 6 hours
Calculations calculations
1.1 Performs computations
involving ration, proportion,
fractions, and cinversion.
1.2 Prepares simple report from
arrival to departure of
customers.
1.3 Evaluates FOS-related
reports using rubrics.
LO 2. Conducts self-
evaluation on required
performance
2.1 Performs self-evaluation of
mensuration and calculations
using rubrics.

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Practice Occupational Health LO 1. Identify hazards and 9-12 hours
and Safety Procedures Risks
1.1 Clarifies and explains
regulations and workplace
safety and hazard control
practices and procedures.
1.2 Identifies hazards and risks
in the workplace and their
corresponding indicators.
1.3 Recognizes and establishes
contingency measures in
case of workplace
accidents, fire and other
emergencies.
LO 2. Evaluate and control
hazards and risks
2.1 Identifies terms of maximum
tolerable limits, which when
exceeded, will result in
harm or damage based on
TLV.
2.2 Determines effects of
hazards.
2.3 Reports to designated
personnel OHS issues
and/or concerns and
identified safety hazards.
2.4 Follows OHS procedures for
controlling hazards/risks in
the workplace.
2.5 Uses PPE
2.6 Provides assistance in the
event of a workplace
emergency in accordance
with protocol.
2.7 Uses rubrics in evaluating
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 THIRD GRADING PERIOD
TOPIC/CONTENT COMPETENCIES ASSESSMENTS ACTIVITIES AND TIME FRAME
STRATEGIES
Introduction 1. Discusses the relevance a. Quizzes a. Discussion 12 hours
1. Relevance of the of the course. b. Activity sheets b. Research
course. 2. Explains the key c. Situatuin Analysis c. Group Reporting
2. Key Concepts and concepts of common d. Bookmark
common competencies. competencies.
3. Core competency in 3. Explains the core
bread and pastry. competency in bread
4. Career opportunities. and pastry.
5. Baking terms. 4. Explores job
opportunities in Baking.
Baking Tools and equipment, 1. Prepares tools and a. Written test a. Discussion 15 hours
their uses and classification equipment for specific b. Demonstration b. Research
baking purposes. c. Group Reporting
FOURTH GRADING PERIOD
TOPIC/CONTENT COMPETENCIES ASSESSMENTS ACTIVITIES AND TIME FRAME
STRATEGIES
Standard Table of weights 1. Familiarizes oneself with a. Guide Questions a. Pre-assessment 3 hours
and measures the table of weights and b. Quiz b. Information sheert
measures in baking c. Discussion
Conversion/ substitution of 1. Applies basic a. Quiz a. Discussion 6
weighs and measures mathematical operations b. Recitation hours
in calculating weighs
and measures
Proper Measuring of 1. Measure dry and liquid a. Demonstration a. Discussion 3 hours
Ingredients ingredients accurately b. Observation
Classification of Functional 1. Check condition of tools a. Direct Observation a. Discussion 3 hours
and Non Functional tools and equipment. b. Quiz b. Tool checking
Types and uses of cleaning 1. Perform basic a. Direct Observation a. Self-check 6 hours
materials/disinfectants preventive maintenance b. Quiz b. Discussion
Preventive maintenance c. Research
techniques and procedure

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Occupational Health and
Safety Center workplace
regulations
Proper storage of tools and 1. Store tools and a. Written Test a. Discussion 3 hours
equipment equipment b. Performance

IV. REFERENCES

A. Available in the library:

A.1 Books

A.2 Journals and Magazines

A.3 Website

B. Others

V. ABOUT THE TEACHER/COURSE

Instructor’s Information (Name and educational Mrs. Risalyn O. Elegado

Attainment BSED English
Mrs. Rowena W. Severo
BSED English
Mr. Rodolfo F. Calimlim Jr.
BSED Math
Instructor’s consultation time Mrs. Risalyn O. Elegado
Monday 4:30-5:30
Tuesday 2:15-3:15
Mrs. Rowena W. Severo
Monday and Wednesday 4:30-5:30
Mr. Rodolfo F. Calimlim Jr.
Monday and Tuesday 4:30- 5:00
Classroom policies and instructions

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 Grading system Averaging
Major Requirement: Written Works, Performance Tasks and Quarterly Exam

NAME POSITION SIGNATURE DATE

Preparer: Mrs. Risalyn O. Elegado Subject Teachers

Mrs. Rowena W. Severo

Mr. Rodolfo F. Calimlim Jr.

Checked By: Mrs. Luzviminda B. Nieveras, MAED Subject Head

Mr. Ronnie Fragata Librarian
Reviewed and Recommended by: Mrs. Violeta F. Apiles, MAED Assistant Pincipal
Approved By Dr. Marivic B. Bugtong Principal

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