St. Camillus College of Manaoag Foundation, Inc.

Barangay Licsi, Manaoag, Pangasinan

(075) 519-5200; 529-1246
www.stcamillus.edu

TABLE OF SPECIFICATIONS
TECHNOLOGY AND LIVELIHOOD EDUCATION 7
First Quarter
A.Y 2021-2022
LESSONS COVERED PUPILS OBJECTIVES NUMBE Percentage REMEMBERIN UNDERSTANDIN APPLYING ANALYZIN EVALUATIN CREATING TOTA
R OF G G G G L
DAYS
ITEMS
1. Use of Tools, Equipment, and  identify the different tools, 2 5 10% I 5
Paraphernalia equipment and I A (1-3) I A (4-5)
1. Cleaning Tools paraphernalia;
2. Tools and equipment for  classify the tools,
the Preparation of Meals equipment and
3. Equipment Used in Taking paraphernalia according to
Vital Signs their use applicable to the
specific job; and
 value the importance of
maintaining tools and
equipment to avoid
damages.
2. Performing Calculations  identify ratios, fractions 2 6 12% 6
1. Calculating drug dosages and Proportions; and I
2. Calculations using Ratios,  determine the correct (1-6)
Fractions, and Proportions
method of calculation.
3. Calculating Drug Dosages
4. Administering Pediatric
Oral Drugs.
5. Measurements and
Calculations
3. Market and Environment  explain SWOT; 2 6 12% II 6
1. SWOT Analysis  enumerate the different (2-6)
factors affect the sales of
products or services; and
 identify the step in
formulating a business
proposal idea.

4. CAREGIVING  discuss caregiving; 3 10 20% III 10

1. Personal Entrepreneurial
Competencies
 classify the different (1-10)
entrepreneurial traits of a
successful business person;
and
 discuss the different

5. PRACTICING
OCCUPATIONAL HEALTH
AND SAFETYP ROCEDURES
1. Common hazards found in
the Workplace and Control
Measures
2. Tips to follow to Lessen
Stress and Safety in the
Workplace
6. BASIC COOKERY
1. Personal Entrepreneurial
Competencies in
Commercial Cooking.
7. USE AND MAINTENANCE
OF KITCHEN TOOLS AND
EQUIPMENT
1. Different materials used in
making the kitchen tools
and equipment
2. Classifications of Kitchen
Utensils and Their Uses
3. Maintenance and Proper
Storage of Kitchen Tools
and Equipment (and
Working Area).
8. MEASUREMENTS AND
COMPUTATIONS
1. Common Abbreviations
found in the recipe:
2. Table of Weights and
Measure
3. Table of Equivalents
4. How to Measure
St. Camillus College of Manaoag Foundation, Inc.
Barangay Licsi, Manaoag, Pangasinan
(075) 519-5200; 529-1246
www.stcamillus.edu
clusters of PECs.
 recognize risks and hazards 2 6 12% 6
in a workplace; IV
 describe the different levels (1-6)
of risks; and
 apply health and safety
measures when working.
 distinguish the different 1 3 6% V 3
personal entrepreneurial (1-3)
competencies;
differentiate the
entrepreneurial traits or
competencies of a
successful food
entrepreneur; and
 apply entrepreneurial traits
when engaging in a
business.
 classify the materials of 2 5 10% V 5
kitchen utensils and tools (5-8)
commonly found in the
kitchen;
 demonstrate the proper use
of kitchen utensils; and
 value the uses and
importance of the kitchen
utensils.
 interpret the common 1 3 6% V 3
abbreviation found in the (9-11)
recipe;
 demonstrate simple
calculations; and
 estimate appropriate
quantities.
 St. Camillus College of Manaoag Foundation, Inc.
Barangay Licsi, Manaoag, Pangasinan
(075) 519-5200; 529-1246
www.stcamillus.edu

Ingredients Correctly?
5. Additional Tips in
Weighing and Measuring
6. Food Substitution
9. KITCHEN DESIGNS  discuss the factors should 1 3 6% V 3
1. Factors to Consider in Choosing be considering in choosing (12-14)
the kitchen Design kitchen designs;
2. Basic Kitchen Designs  explain the different types
3. Equipment Needed in the of kitchen designs; and
Kitchen  share the importance of
preparing a well-designed
kitchen.
10. OCCUPATIONAL HEALTH  discover the common 1 3 6% V 3
AND SAFETY PROCEDURE hazards or risks in a food (15-17)
1. Common Hazards and establishment;
Risks in Food  interpret the different
Establishments causes of the kitchen
2. Causes of the Kitchen hazards; and
Hazards illustrate the different
3. Ways of causes of the kitchen
Preventing/Controlling hazards.
Hazards and Risks in the
Workplace
4. Desirable Work Habits to
be Observed by Food
Handlers.
TOTAL 17 50 100% 3 26 6 15 0 0 50
St. Camillus College of Manaoag Foundation, Inc.
Barangay Licsi, Manaoag, Pangasinan
(075) 519-5200; 529-1246
www.stcamillus.edu