TLE 7/8 Beauty Care (Nail Care) – Exploratory

Table of Specification

Weight # of
Competencies # of Days Remembering Understanding Applying Analyzing Evaluating Creating
% Items
LESSON 1: USE OF NAIL CARE TOOLS AND EQUIPMENT                  
LO1. Prepare the necessary tools and equipment for the specific nail care activity                  
1.1 Classify the tools and equipment in nail care 2 5 3 2 (1-2) 1 (12)        
1.2 Identify the uses of tools and equipment 2 5 2 1 (3)   1 (22)      
1.3 Use tools and equipment according to task requirement 2 5 3   1 (13) 1 (23) 1 (30)    
1.4 Observe safety procedure of using tools and equipment 2 5 2         1 (40) 1 (47)
LESSON 2: MAINTAIN TOOLS AND EQUIPMENT                  
LO 1. Check condition of nail care tools and equipment                  
1.1 Sterilize/sanitize nail care tools 2 5 3 1 (4)   1 (24) 1 (31)    
1.2 Classify non-functional tools and equipment 2 5 2 1 (5) 1 (14)        
LO2. Perform basic preventive and corrective maintenance                  
2.1 Clean tools according to standard 4 10 5   1 (15) 1 (25) 1 (32) 1 (41) 1 (48)
2.2 Inspect defective tools and equipment 4 10 5 1 (6) 1 (16)   1 (33) 1 (42) 1 (49)
LO3. Store nail care tools and equipment                  
3.1 Conduct the inventory of tools and equipment 6 15 7 1 (7) 2 (17-18) 1 (26) 2 (34-35) 1 (43)  
3.2 Store tools and equipment safely 6 15 8 1 (8) 1 (19) 1 (27) 2 (36-37) 2 (44-45) 1 (50)
LESSON 3: PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES                  
LO 1. Keep workplace clean                  
1.1 Identify protective outfit for nail care 1 2.5 1 1 (9)          
1.2 Identify hazards and risks 1 2.5 2 1 (10)     1 (38)    
1.3 Explain workplace hazards and risks 1 2.5 1   1 (20)        
1.4 Observe preventive precaution in the workplace 1 2.5 2     1 (28)      
LESSON 4: PRACTICE NAIL SHAPE                  
LO 1. Identify nail structure and shapes                  
1.1 Identify nail structure and shapes 2 5 3 1 (11) 1 (21)   1 (39)    
1.2 Perform nail trimmings to varied shapes 2 5 2     1 (29)   1 (46)  
TOTAL 40 100% 50 11 10 8 10 7 4

Prepared by:

MIRA C. VILLAROSA
TLE COORDINATOR
ENHS
 TLE 7/8 Home Economics (Dressmaking) - Exploratory
Table of Specification

Weight # of
Competencies # of Days Remembering Understanding Applying Analyzing Evaluating Creating
% Items
LESSON 1: USE OF SEWING TOOLS                  
LO1. Identify sewing tools and equipment and their uses                  
1.1 Identify sewing tools and equipment 2 5 3 2 (1-2) 1 (9)        
1.2 Classify sewing machines 2 5 2 1 (3)     1 (31)    
1.3 Describe uses of sewing tools 4 10 5 1 (4) 1 (10) 2 (18-19) 1 (32)    
LESSON 2: CARRYOUT MEASUREMENTS AND CALCULATIONS                  
LO1. Obtain Measurements                  
1.1 Select appropriate measuring tools 2 5 3     1 (20) 1 (33) 1 (41)  
1.2 Take accurate body measurements 4 10 5   1 (11) 1 (21) 1 (34) 1 (42) 1 (49)
1.3 Read and record required measurements 2 5 2   1 (12) 1 (22)      
LO2. Perform simple calculations                  
2.1 Apply the systems of measurements 1 2.5 1     1 (23)      
2.2 Perform simple calculations based on job requirement 1 2.5 1       1 (35)    
2.3 Demonstrate accurate reading measurements 2 5 3   1 (13) 1 (24)   1 (43)  
LO3. Estimate appropriate quantities                  
3.1 Practice the fundamentals of arithmetic operations 2 5 2   1 (14)   1 (36)    
3.2 Estimate cost of project materials 2 5 3     1 (25) 1 (37) 1 (44)  
LESSON 3: READ AND INTERPRET PRODUCT DESIGNS                  
LO 1. Read and interpret specifications of product design                  
1.1 Assess the appropriateness of design based on the client's features 1 2.5 1         1 (45)  
1.2 Read specification 1 2.5 1 1 (5)          
1.3 Apply the principles of design and color harmonies 2 5 3 1 (6)   1 (26)     1(50)
LESSON 4: PERFORM BASIC MAINTENANCE                  
LO1. Operate machine and assess its performance                  
1.1 Observe proper handling and cleaning of the machine 1 2.5 1     1 (27)      
1.2 Identify correct procedures in machine operation 1 2.5 1 1(7)          
1.3 Resolve common machine troubles 2 5 3     1 (28) 1 (38) 1 (46)  
LO2. Clean and lubricate machine                  
2.1 Observe regular cleaning of machine 1 2.5 1   1(15)        
2.2 Follow safety procedures in machine cleaning 1 2.5 1     1 (29)      
2.3 Perform regular maintenance schedules 2 5 3     1 (30) 1 (39) 1 (47)  

Lesson 5: Practice Occupational Safety and Health                  

LO1. Identify and evaluate hazards and risks                  
1.1 Explain workplace hazards and risks 2 5 3 1(8) 1 (16)   1 (40)    
1.2 Identify hazards and risks in the workplace 1 2.5 1   1 (17)        
1.3 Explain the causes of hazards and risks 1 2.5 1         1 (48)  
TOTAL 40 100% 50 8 9 13 10 8 2

Prepared by:

MIRA C. VILLAROSA
TLE COORDINATOR
ENHS

TLE 7/8 Home Economics (Cookery) - Exploratory

Table of Specification
 # of Weight # of
Competencies Remembering Understanding Applying Analyzing Evaluating Creating
Days % Items
LESSON 1: USE OF KITCHEN TOOLS, EQUIPMENT AND PARAPHERNALIA                  
LO1. Utilize appropriate kitchen tools, equipment and paraphernalia                  
1.1 Identify types of tools, equipment and paraphernalia 1 2.5 1 1 (1)          
1.2 Classify the types of cleaning tools and equipment based on their uses 1 2.5 1       1(32)    
1.3 Describe the various types of kitchen tools, equipment and paraphernalia 2 5 3 1 (2) 1(11) 1 (20)      
LO2. Maintain appropriate kitchen tools, equipment and paraphernalia                  
2.1 Select various types of chemicals for cleaning and sanitizing kitchen tools, equipment and
1 2.5 2 1 (3)   1 (21)      
paraphernalia
2.2 Clean and sanitize kitchen tools and equipment 1 2.5 1         1(40)  
2.3 Use cleaning tools, equipment and paraphernalia in accordance to standard operating procedure 1 2.5 1     1 (22)      
2.4 Maintain kitchen tools, equipment and work areas 1 2.5 1         1(41)  
LO3. Store and stack kitchen tools and equipment                  
3.1 Store and stack cleaned equipment and utensils safely 4 10 5   1 (12) 1 (23) 1(33) 1(42) 1(47)
LESSON 2: PERFORM MENSURATION AND CALCULATION                  
LO1. Carryout measurements and calculations in a required tasks                  
1.1 Give the abbreviations and equivalents of measurements 1 2.5 1 1 (4)          
1.2 Identify the types of measuring tools 1 2.5 2   1 (13)   1(34)    
1.3 Describe the functions of measuring tools
1.4 Measure ingredients according to recipe requirement
1 2.5 1     1 (24)      
1.5 Convert systems of measurement according to recipe requirement
1.6 Perform substitution of ingredients 1 2.5 1         1(43)  
LO2. Calculate cost of production                  
2.1 Discuss principles of costing 1 2.5 1   1 (14)        
2.2 Compute cost of production 2 5 3 1 (5)   1 (26) 1 (35)    
2.3 Validate computed cost of production 1 2.5 1   1 (15)        
LESSON 3: INTERPRET KITCHEN LAYOUT                  
LO 1. Read and interpret kitchen plans                  
1.1 Read and interpret architectural kitchen symbols and layout according to specifications in the
2 5 3 1(6)     1 (36)   1(48)
blueprint
1.2 Determine parts and functions of a kitchen layout 2 5 2 1 (7) 1 (16)        
LO2. Prepare a Kitchen Layout                  
2.1 Prepare a sketch and layout according to the type of kitchen 4 10 5   1 (17) 1 (27) 1 (37) 1 (44) 1(49)
LESSON 4: PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES                  
LO 1. Importance of Occupational Health and Safety Procedures                  
1.1 Recognize the importance of OHSP 1 2.5 1       1(38)    
1.2 Explain safety regulations, hazard control practices and procedures based on organization
3 7.5 4   1 (18) 1 (28)   1(45) 1 (50)
procedures.
LO2. Identify hazards and risks in the workplace                  
2.1 Determine the type of hazards and risks in the workplace 4 10 5 2 (8-9) 1 (19) 1 (29) 1(39)    
LO3. Evaluate and control hazards and risks in the workplace                  
3.1 Follow consistently OHS procedures for controlling hazards and risks 1 2.5 2     1 (30)   1 (46)  
3.2 Use personal protective equipment in accordance with OHS 1 2.5 1 1 (10)          
3.3 Conduct emergency-related drills and training 1 2.5 1     1 (31)      
3.4 Maintain OHSP awareness 1 2.5 1           1
TOTAL 40 100% 50 10 9 11 8 7 5

Prepared by:

MIRA C. VILLAROSA
TLE COORDINATOR
ENHS

TLE 7/8 Agri-Fishery Arts (Horticulture) - Exploratory

Table of Specification
 # of Weight # of
Competencies Remembering Understanding Applying Analyzing Evaluating Creating
Days % Items
LESSON 1: USE AND MAINTAIN FARM TOOLS AND EQUIPMENT                  
LO1. Select farm tools                  
1.1 Identify appropriate farm tools according to requirement 1 2.5 2 1(10 1(7)        
1.2 Check farm tools for faults and defects in accordance with farm procedures 1 2.5 1         1(41)  
1.3 Use appropriate tools and equipment safely 1 2.5 1     1 (20)      
1.4 Use farm tools 1 2.5 1     1 (21)      
LO2. Operate farm equipment                  
2.1 Identify appropriate farm equipment and facilities 1 2.5 1 1(2)          
2.2 Follow directions in the instructional manual of farm equipment prior to operation 1 2.5 1   1 (8)        
2.3 Conduct pre-operation check-up in line with manufacturer's manual
1 2.5 2       1(32)   1(46)
2.4 Report faults in farm equipment and facilities in line with farm procedures
2.5 Use farm equipment according to functions
1 2.5 1     1 (22)      
2.6 Follow safety procedures
LO3. Perform Preventive maintenance                  
3.1 Discuss procedures in cleaning tools and equipment immediately after use 1 2.5 2   1(9)   1 (33)    
3.2 Explain the steps in performing routine check-up and maintenance operations 1 2.5 1   1 (10)        
3.3 Store tools and equipment in designated areas 1 2.5 1 1 (23)
3.4 Observe how to sharpen and oil farm tools and equipment 1 2.5 1 1(42)
LESSON 2: PERFORM ESTIMATION AND BASIC CALCULATION                  
LO1. Perform estimation                  
1.1 Identify job requirements 1 2.5 1 1 (3)          
1.2 Estimate quantities of materials and resources required to complete a work task 1 2.5 2   1 (11)   1 (34)    
1.3 Estimate time needed to comnplete a work/activity 1 2.5 1     1(24)      
1.4 Make a cost estimate of materials and labor to complete a task 1 2.5 1     1(25)      
1.5 Report estimate of materials and resources 1 2.5 1           1 (47)
1.6 Determine cost and return when producing crops 1 2.5 2   1 (12)   1(35)    
1.7 Determine profit and/or loss using the four fundamental operations 1 2.5 1     1 (26)      
1.8 Determine the price of a product using mark-up percentage 1 2.5 1   1 (13)        
LO2. Perform basic calculations                  
2.1 Identify calculations to be made according to job requirements
1 2.5 1 1 (4)          
2.2 Determine the correct method of calculation
2.3 Ascertain system and units of measurement to be followed 1 2.5 1   1(14)        
2.4 Perform calculations needed to complete the task
1 2.5 2     1(27) 1(36)    
2.5 Use appropriate operations to comply with the instructions
2.6 Employ different techniques in checking the accuracy of computation 1 2.5 1     1 (28)      
LESSON 3: INTERPRETATION OF PLANS AND DRAWINGS                  
LO1. Interpret farm plans and layout                  
1.1 Interpret planting system according to established farm procedures 1 2.5 1   1 (15)        
1.2 Design farm plans and layout 1 2.5 2     1 (29)     1(48)
1.3 Stake site according to planting system
LO2. Interpret irrigation plans and designs                  
2.1 Interpret irrigation system plan according to established procedures 1 2.5 1       1(37)    
2.2 Differentiate the designs of irrigation system according to standard procedures 1 2.5 1   1(16)        
LESSON 4: APPLY SAFETY MEASURES IN FARM OPERATIONS                  
LO1. Apply appropriate safety measures while working in the farm                  
1.1 Apply safety measures based on work requirement and farm procedures 1 2.5 1         1 (43)  
1.2 Utilize tools and materials in accordance with specifications and procedures
1 2.5 1       1 (38)    
1.3 Follow the guidelines in wearing outfits in accordance with farm requirements
1.4 Explain importance of checking shelf life and/or expiration of materials effectively 1 2.5 1   1 (17)        
1.5 Differentiate the hazards in workplaces and report
1.6 Observe how to respond to emergencies in the farm 1 2.5 2 1(5)         1 (49)
1.7 Discuss how to prevent accidents
LO2. Safekeeping/disposal of tools, materials and outfits                  
2.1 Explain how to clean used tools and outfit before storing 4 10 5 1 (6) 1(18) 1 (30) 1 (39) 1(44)  
2.2 Label unused materials and supplies before storing 2 5 3   1 (19)     1(45) 1 (50)
2.3 Observe how to dispose waste materials 2 5 2     1 (31) 1 (40)    
TOTAL 40 100% 50 6 13 12 9 5 5

Prepared by:

MIRA C. VILLAROSA
TLE COORDINATOR
ENHS

TLE 7/8 Computer Hardware Servicing - Exploratory

Table of Specification
Weight
# of # of
Competencies Remembering Understanding Applying Analyzing Evaluating Creating
Days Items
%
LESSON 1: USE OF HAND TOOLS AND EQUIPMENT                  
LO1. Prepare hand tools and equipment for computer hardware servicing                  
1.1 Prepare hand tools and equipment according to function and task requirement 4 10 5 2 (1-2) 1 (14) 1 (24) 1 (37)    
LO2. Inspect hand tools and equipment received                  
1.2 Check the list of tools and equipment to be requested per job requirement 1 2.5 1       1 (38)    
2.2 Inspect the requested tools and equipment 1 2.5 1         1 (42)  
2.3 Assess the condition of all hand tools and equipment for proper operation and safety 2 5 3     1 (25) 1 (39) 1 (43)  
LESSON 2: MAINTAIN HANDTOOLS, EQUIPMENT AND PARAPHERNALIA                  
LO 1. Use and maintain hand tools, measuring instrument and equipment                  
1.1 Perform safety procedures in using hand tools and equipment 2 5 3   1 (15) 1 (26)     1 (46)
1.2 Follow procedures in cleaning, tightening and simple repair of hand tools, equipment and paraphernalia 2 5 2   1 (16) 1 (27)      
1.3 Identify common malfunction (unplanned or unusual events) when using tools, equipment and 2 5 3 2 (3-4) 1 (17)        
paraphernalia
1.4 Follow procedures in preparing a report to property custodian 2 5 2     1 (28)     1 (47)
LESSON 3: PERFORM MENSURATION AND CALCULATION                  
LO 1. Perform basic mensuration                  
1.1 Identify object/s to be measured 2 5 3 1 (5) 1 (18) 1 (29)      
1.2 Use the correct specifications as specified in the operating system 2 5 2   1 (19) 1 (30)      
LO 2. Carryout mensuration and calculation                  
2.1 Perform calculation needed to complete task using the four mathematical fundamental operations
2 5 3     1 (31) 1 (40)   1 (48)
(addition, subtraction, multiplication and division)
2.2 Employ different techniques in checking accuracy of the computation 2 5 2     1 (32)     1 (49)
LESSON 3: PREPARE AND INTERPRET TECHNICAL DRAWING                  
LO 1. Identify different kinds of technical drawings                  
1.1 Identify basic symbols used in technical drawing 2 5 3 2 (6-7) 1 (20)        
1.2 Select technical drawing in accordance with the job requirement 2 5 2 1 (8)     1 (41)    
LO 2. Interpret technical drawing                  
2.1 Identify the basic symbols used in flow charting 2 5 3 3 (9-11)          
2.2 Interpret the symbols used in flow charting 1 2.5 1   1 (21)        
2.3 Create a flowchart that depicts a simple scenario 1 2.5 1           1 (50)
LESSON 5: PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES                  
LO 1. Identify hazards and risks                  
1.1 Explain hazards and risks in the workplace 1 2.5 1         1 (44)  
1.2 Identify hazards and risks indicators in the workplace 2 5 3 1 (12) 1 (22) 1 (33)      
1.3 Apply contingency measures in accordance with the OHS procedures 1 2.5 1     1 (34)      
LO 2. Evaluate hazards and risks                  
2.1 Determine the effects of hazards and risks 1 2.5 1         1 (45)  
2.2 Classify the types of hazards and risks in the workplace
LO 3. Control hazards and risks                  
3.1 Follow OHS Procedures for controlling hazards and risks
2 5 3 1 (13) 1 (23) 1 (35)      
3.2 Use personal protective equipment (PPE)
3.3 Follow and observe organizational protocol when providing emergency assistance
LO 4. Maintain occupational health and safety regulations                  
4.1 Participate in related drills and training
1 2.5 1     1 (36)      
4.2 Prepare OHS personal records in accordance with workplace requirements
TOTAL 40 100% 50 13 10 13 5 4 5

Prepared by:

JERELYN S. BESUEÑA
TEACHER I
ENHS