St. Francis Xavier Academy of Kapatagan Inc.

Kapatagan, Lanao del Norte

S.Y 2020-2021

DIARY CURRICULUM MAP

Subject: Technology and Livelihood Education
Grade Level: 8
Teachers: Mrs. Jo-an W. Nini
Strands: JHS

TERM UNIT INSTITUTION

(NO.) TOPIC: CONTENT PERFORMANCE COMPETENCIES/ ASSESSMENT ACTIVITIES RESOURCES AL CORE
MON CONTENT STANDARD STANDARD SKILLS VALUES
TH
First Food The learner The learner uses A1.1 A1.1 A1.1 A1.1
Quart Processin demonstrates and maintains Select tools, Demonstration on Tool Inventory Kitchen Tools  A globally
er g Use and understanding appropriate food equipment, how to select Activity T.L.E Textbook competitiv
Maintena of uses and processing tools, utensils and correct tools, (available in their e learner.
equipment, house)
nce of maintenance equipment, instruments
utensils and  Poverty
Food of Food instruments and according to instruments. Reduction
Processing processing utensils and food (fish)
Tools, tools, reports processing Analyzing Tool
Equipmen equipment, accordingly upon method Display
t and instruments discovery of
Utensils and utensils in defects
(UT) food (fish)
processing.
A1.2 A1.2 A1.2 http://www.stu
Explain the Essay Narrative Report on dy.com/slidep/
defects in tools, the defective tools, aver
equipment, equipment,utensils
and instruments
utensils and
instruments
A1.3 A1.3 A1.3 A1.3
Follow Checklist Hands-on Activity Kitchen Tools
procedures in Worksheet TLE 7 Food
reporting Processing 21st
Century
defective tools,
equipment,
utensils and
instruments.

A1.4 A1.4 A1.4 A1.4

Interpret a food Demonstrate on Practice activity Food processing
processing how to interpret with the use of Method
procedure food processing actual tools, https://www.youtu
procedure instruments and be.com/watch?
utensils available in v=pfn22V1w8R4
their homes.
A1.5 A1.5 Demonstrate A1.5 A1.5
Apply standard on how to apply Drill/ Practice Kitchen Tools
procedures in standard TLE 7 Food
using tools, procedures in Processing 21st
using tools, Century
equipment,
equipment,
instruments, instruments, and
and utensils. utensils.

A1.6 A1.6 A1.6 A1.6 Kitchen

Calibrate tools, Demonstrate on Practical Activity Tools
equipment how to calibrate TLE 7 Food
instruments, tools and Processing 21st
equipment used in Century
and utensils
food processing

A1.7 A1.7 A1.7 A1.7

Follow Checklist Hands-on Activity Kitchen Tools
procedures in Worksheet TLE 7 Food
sanitizing tools, Processing 21st
Century
equipment,
 instruments and
utensils.

A1. 8 A1.8 A1.8 Food Processing

Use tools, Practical Test Practice Tools
equipment, (homebased) www.youtube.c
instruments, and om>watch/weig
ht/measuremen
utensils according
t/com
to job requirements
and manufacturer’s
specification
Food The learner The learner LO2. Tabulate the A2.1 A2.1 A2.2
Processing demonstrates performs basic recorded data Drill on weight Video Analysis on www.youtube.c
Estimatio understanding measurements relevant to and volume Conversion om>watch/weig
n and of basic and calculation production of conversions ht/measuremen
t/com
Basic mensuration that relate with processed food
Calculatio and weight and
ns calculation. measurement. A2. 1
Record weights and
measurements of
raw materials and
ingredients.
A2. 2 A2.2 A2.2 http://www.nis
Summarize/sum Summarize the Recipe Analysis t.gov.com
up recorded given recipe
weights and according to
weights and
measurements of
measurements
processed
products.

LO3 Calculate the A2.1 A2.1 A2.1

production inputs Return Demonstration on Price
and outputs demonstration computing cost computation
A2.1 equivalents of Flow Chart
actual yields TLE 21ST
Compute for the
 percentage Century Food
equivalents of Processing
actual yields and Textbook
recoveries
according to
enterprise
requirements.
Calculate the A2.2 A2.2 A2.2
percentage of Practical Test on Situational Analysis Recipe of
actual yields and percentage on Cost pineapple –
recoveries computation Computation papaya jam
according to
www.kawaling
enterprise
pinoy.com.ph
requirements.

Record calculated A2.3 A2.3 Activity Sheet

data according to Practice Test in Data Analysis Template TLE
enterprise Recording Textbook
requirements calculated data
The learner The learner LO1 Interpret a
demonstrates interprets plans layout plan
understanding and drawings
of interpreting that relate with A1.1 explain the A1.1 A1.1 http://www,you
Sketching of Written test tube>kitchen/si
plans and basic fish meaning of signs
kitchen using gns/symbols.co
drawings that processing and symbol used in signs, symbols m
relate with activities. lay outing plan for accordingly
basic fish fish processing
processing activity.
activities.

A1.2 Interpret A1.2 A1.2 TLE 21ST

layout plan for fish Read and interpret Demonstration Century TLE
processing area kitchen plans Textbook
according to
standard set.
The learner The learner LO1. Observe
 demonstrates observes basic personal hygiene
understanding principles and and good
of basic rules to be grooming
principles and observed to A1.1 A1.1 http://www.goo
Video Video Analysis dgrooming>watc
rules to be ensure food A1.1 explain the
Interpretation h
observed to safety and importance of good
ensure food sanitation when grooming in a
safety and he/she packages workplace.
sanitation fish products.
when he/she
packages fish
product.
A1.2 Follow the A1.2 A1.2 TLE Textbook
procedures in Checklist Hands-on Activity Food processing
cleaning, checking Worksheet
and sanitizing
personal protective
equipment.

Prepared By: Checked and Noted By:

Jo-an W. Nini Rosita A. Cortes

T.L.E Teacher School Principal