COLEGIO DELA NUESTRA SEÑORA DE GUADALUPE

Umali Compound Summitville Putatan, Muntinlupa City

FIRST QUARTER
S. Y. 2020 - 2021
CURRICULUM MAP

SUBJECT: TECHNOLOGY AND LIVELIHOOD EDUCATION

GRADE LEVEL:7

PRIORITIZED
COMPETENCIES ACTIVITIES
Quarter/ UNIT TOPIC: CONTENT PERFORMANCE OR SKILLS/ AMT ENDURING
LEARNING ESSENTIAL
Month CONTENT STANDARD STANDARD UNDERSTANDING QUESTIONS ASSESS-MENT
GOALS MODULAR

ACQUISITION
LO 1. Identify The learner The learner LO 1. Identify Learners can How are you Practical Test Guess my
August to household demonstrates independently household independently going to use the action
October services tools, understanding on uses tools, services tools, identify and use different tools game
equipment, and the use of tools, equipment and equipment, and the different and
paraphernalia
applicable to a equipment and paraphernalia in paraphernalia tools and paraphernalia of
specific job. paraphernalia in household applicable to a paraphernalia in household
household services. services. specific job 1.1 household services?
Classify services.
equipment, tools,
and paraphernalia
according to
functions.
LO 2. Use LO 2. Use The learner can How are you Reporting Group Reporting
household household use service tools going to use the
services tools, services tools, accordingly. service tools
equipment, equipment, and accordingly?
and paraphernalia 2.1
paraphernalia Use equipment,
tools and
paraphernalia
based on the task
requirement

MEANING-MAKING
The learner The learner LO 1. Perform The learner can Why do you have Essay Practical
demonstrates independently household service carry out routine to carry out demo
understanding in maintains tools, activities for tools, maintenance as routine
maintaining tools, equipment and equipment and per Standard maintenance as
equipment and paraphernalia in paraphernalia 1.1 Operating per Standard
paraphernalia in household Clean using tools, Procedures Operating
household services. services. equipment and (SOP) Procedures (SOP)
paraphernalia
 1.2 Carry out
routine
maintenance as
per Standard
Operating
Procedures (SOP)
The learner The learner LO 1. Identify The learner can What are the Enumeration Video clip
demonstrates independently hazards and risks identify hazards importance of analyzation
understanding on practices 1.1 Identify and risks and can identifying
the practice of occupational hazards and risks determine the hazards and risks
occupational health health and 1.2 Determine effects of and determine
and safety safety hazard and risks hazards. the effects of
procedures in procedures in indicators in the hazards?
household services. household workplace 1.3
services. Determine the
effects of hazards

TRANSFER
 LO 2. Evaluate They can Why is it Recitation
and control evaluate hazards important to
hazards and risks and risks. evaluate hazards
1.1 Follow and risks?
Occupational
Health and Safety
(OHS) procedures
in dealing with
and for
controlling
hazards and risks.

Prepared by:
Perla A. Bernardez
 TOPIC: HOUSEHOLD SERVICES

TEACHER: Perla A. Bernardez

ACTIVITIES
INSTITUTIONAL 21st Century
CORE VALUES Skills
ONLINE

ACQUISITION
Appreciative
TLE moduleshttps://www.intercleanshow.com/news/articles/cleaning-equipment/
creativity
 TLE modules Environment Communicatio
Friendly n
https://www.
intercleansho
w.com/news/
articles/clean
ing-
equipment/

MEANING-MAKING
https://www.youtube.com/watch?v=qKrbn1W8QjU
Achiever Collaboration
 https://gltnhs-tle.weebly.com/lesson-51.html
Leader Critical
Thinking

TRANSFER
https://safeti.com/podcast/what-is-a-hazard-helpful-examples-hazards-symbols/
Nation Builder

Approved by:
Ma. Noli M. Chua, MaEd
 COLEGIO DELA NUESTRA SEÑORA DE GUADALUPE
Umali Compound Summitville Putatan, Muntinlupa City
SECOND QUARTER
S. Y. 2020 - 2021
CURRICULUM MAP

SUBJECT: TECHNOLOGY AND LIVELIHOOD EDUCATION

GRADE LEVEL:7

PRIORITIZED
COMPETENCIES
Quarter/ UNIT TOPIC: CONTENT PERFORMANCE OR SKILLS/ AMT ENDURING
Month CONTENT STANDARD STANDARD LEARNING UNDERSTANDING ESSENTIAL QUESTIONS ASSESS-MENT
GOALS

ACQUISITION
October to Lesson 1 – The learner The learner uses L.O. 1: Use basic tools in The learner can How the embroidery Essay
December Produce demonstrates basic tools in embroidery 1.1 Basic use the basic tools can be used in
embroidered understanding embroider and tools and materials in tools in different embroidery
article LO1. Use on the create embroidered embroidery are embroidery and stitches?
basic tools in
embroidery. LO2. principles and article identified. 1.2Different can perform the
Create concepts of embroidery stitches are different
embroidered embroidery performed based on the embroidered
article given steps. stitches
 1.3 Proper use of tools
is observed

MEANING-MAKING
LO2. Create The learner can How can you create Reporting
embroidered article 2.1 create embroi-dered article
Embroidered article is embroidered based on your
created based on the article based on understanding of
principles and elements his/her principles and
of design. 2.2 Color understandin in elements of design?
scheme are applied in the principles
creating the design. 2.3 and elements of
Design is transferred design.
following the given
steps. 2.4 Good working
habits are observed

Lesson 2 – The learner The learner LO 1. Understand The learner can How can you create Enumeration
Produce demonstrates understands and Recycling 1. Recycled create embroidered project
recycled understanding create recycled articles are identified embroidered
project project project
 LO1. on the are identified based on artistically using artistically using
Understand principles and recyclable materials recycled recycled materials.
recycling. LO2. concepts of materials.
Create recycled recycling LO2. Create Recycled
project project 2.1 Recycled
articles are produced
artistically based on the
given steps. 2.2 Tools
are properly used.
2.3Good working habits
are observed.

TRANSFER
Lesson 3 – The learner The learner LO1. Wrap Gift Items 1. The learner can How can you make a Differentiation
Produce demonstrates demonstrates Tools are properly used. make a wrap gift wrap gift item
wrapped gift understanding understanding on 2. Principles and items artistically presentably with
items LO1. on the the principles elements of design are with decoration good working
Wrap gift items principles applied. and good habits?
working habits.
 3. Gift items are
wrapped artistically.
4. Decorative
articles are applied
to enhanced
wrapped gift items.
5. Good working
habits are observed

Prepared by:
Perla A. Bernardez
 TOPIC: HANDICRAFT MAKING

TEACHER: Perla A. Bernardez

ACTIVITIES
INSTITUTIONAL 21st Century
CORE VALUES Skills
MODULAR ONLINE

ACQUISITION
Appreciative
Pair-sharing TLE moduleshttps://www.youtube.com/watch?v=go89e8xpVYs
creativity
MEANING-MAKING
Group TLE modules https://blog.hatchembroidery.com/how-to-create-your-own-embroidery-designs/
Leader Communica
Reporting tion

Group https://www.youtube.com/watch?v=0Ur1uFRb6lA
Environmental Computer
actual Friendly Literacy
demo using
recycled
materials
 TRANSFER
Venn https://tatasol.com/gift-wrap-you-can-embroider/
Achiever Critical
diagram Thinking
Approved by:
Ma. Noli M. Chua, MaEd
 COLEGIO DELA NUESTRA SEÑORA DE GUADALUPE
Umali Compound Summitville Putatan, Muntinlupa City
THIRD QUARTER
S. Y. 2020 - 2021
CURRICULUM MAP

SUBJECT: TECHNOLOGY AND LIVELIHOOD EDUCATION TOPIC: BASIC CONCEPTS IN COO

GRADE LEVEL:7 TEACHER: Perla A. Bernardez

PRIORITIZED
COMPETENCIES ACTIVITIES
Quarter/ UNIT TOPIC: CONTENT PERFORMANCE OR SKILLS/ AMT ENDURING
LEARNING ESSENTIAL
Month CONTENT STANDARD STANDARD UNDERSTANDING QUESTIONS ASSESS-MENT
GOALS MODULAR ONLINE

ACQUISITION
1. Basic The learners The learners: 1. 1. The 1. Learners can 1. What are the 1. Snack Recipe 1. Recipe 1. https://www.kawalingpinoy.com/ham-c
Unit 3 concepts demonstrate independently learners: Describe the ingredients used Analysis Analysis
in cookery an demonstrate Describe the ingredients used in producing
December
2. Career understanding common ingredients in producing good quality 2. Flow chart of 2. Hand- out-
to opportuni-
February ties the use and competencies used in good quality snacks? cooking on the
LO 1. Utilize maintenance in cookery as producing snacks 2. What are the techniques different
appropriate of equipment prescribed in quality snacks. 2. Learners can cooking cooking
kitchen in cookery the TESDA 2. Describe the describe the techniques used method
tools, Training cooking cooking in producing
equipment, Regulation techniques techniques used good quality
and used in in producing snacks?
parapher- producing good quality
nalia quality snacks. snacks.
LO 2. The learners 1.1 identify Learners can What are the Identify the Video How to measure https://natashaski
ingredients video in tchen.com/how-
Maintain demonstrate types of tools, identify the types types of tools, Actual Genyo LMS
appropriate an equipment, and of tools, equipment and demonstration to-measure-
kitchen understanding paraphernalia equipment, and para-phernalia? activities ingredients-video/
tools, of: 1. basic paraphernal-lia
equipment, concepts and
and theories in
parapherna cookery
lia

1.2 classify the Learners can What are the Formative Quiz 3 3. 3. https://kahoot.com/blog/20
The learners types of classify the types types of Multiple Choice Demonstra-
independently appropriate of tools, appropriate different types of tion of the
use and cleaning tools equipment and cleaning tools appropriate cleaning tools
maintain tools, and equipment para-phernalia and equipment cleaning tools and and
equipment, based on their appropriate in in based on their equipment based equipment
and materials uses maintaining uses and classify on their uses and based on their
in cookery kitchen tools them? classification. uses and
according to based on their classification
standard uses Recorded
operating Video Return
procedures Demo
 1.1 select Learners can How are you Essay: what are 4. Essay 4.
various types of select various going to select the various types https://cleanmysp
chemicals for various types of ace.com/keep-
types of of chemicals for clean-while-
cleaning and chemicals for chemicals for cleaning and cooking/
sanitizing cleaning and cleaning and sanitizing kitchen Integrated in
kitchen tools, sanitizing sanitizing kitchen tools, equipment genyo LMS
equipment, and tools,
paraphernalia kitchen tools, equipment, and and para-
equipment, and paraphernalia phernalia?
paraphernal-lia

MEANING-MAKING
 Why it is Summative Guided Recitation
important to Quiz Generaliza-
Discuss the clean and tion
importance sanitize our
how to Learners can kitchen tools and
clean and discuss the equipment?
sanitize kitchen importance how
tools and to clean and
equipment sanitize kitchen
tools and
equipment.

following
manufacturer’s
instructions to
have a
successful
cooking career
Learners can What are the Guided Before and
apply the proper proper ways of Generaliza- Now Map of
ways of cleaning cleaning tools, tion Concep-tual
tools, equipment, equipment and change
and para- paraphernlia?
phernalia.
Apply how to
use cleaning
tools,
equipment, and
paraphernalia
in accordance
to standard
operating
procedures for
the safety
preparation of
the food
 TRANSFER
Prepare a Learners can Why it is Criterion Create a video Present the
project plan prepare quality important to reference presentation video and
and snacks with the prepare a project assessment with on how to share
demonstrate proper using of plan ? rubrics cook
the process on kitchen tools, Performance
how to equipment and Task
maintain paraphernalia

kitchen tools, Can you Criterion with a clean experiences on

equipment, and demonstrate the reference kitchen how to cook
work areas process on how assessment with working areas with a clean
to maintain rubrics and organized
kitchen tools, Performance working area.
equipment, and Task
working areas for
the safe
preparation of
good quality
snacks.

Prepared by:
Perla A. Bernardez

Approved by:
Ma. Noli M. Chua, MaEd
C: BASIC CONCEPTS IN COOKERY

HER: Perla A. Bernardez

INSTITUTIONAL 21st Century

CORE VALUES Skills

Analytic and unique Critical

Thinking
Achievers
And Communi-
Leaders
cation
Academically Critical
Equipped Thinking

Analytic Communicati
on
 Service Oriented Critical
Environment Thinking
Friendly Creativity
Disciplined And
Self-developed

G
Academically Communicati
Equipped Nation on
Builders

Environment Collabo-ration
Friendly Service
Oriented
 Environment Communi-
Friendly cation
Creativity
Service Oriented

Disciplined and Collaboration

self-developed
Noli M. Chua, MaEd
 COLEGIO DELA NUESTRA SEÑORA DE GUADALUPE
Umali Compound Summitville Putatan, Muntinlupa City
FOURTH QUARTER
S. Y. 2020 - 2021
CURRICULUM MAP

SUBJECT: TECHNOLOGY AND LIVELIHOOD EDUCATION

GRADE LEVEL:7

PRIORITIZED
COMPETENCIES
Quarter/ UNIT TOPIC: CONTENT PERFORMANCE OR SKILLS/ AMT ENDURING
LEARNING ESSENTIAL
Month CONTENT STANDARD STANDARD UNDERSTANDING QUESTIONS ASSESSMENT
GOALS

ACQUISITION
LO 1. Carry out The learners The learners 1. The learners: How to cook How to cook and
Unit 4 measurements and demonstrate an independently -give the quality viands sell quality viand Assessment
calculations in a required understanding the measure and abbreviations using without sacrificing Multiple Choice
March
task 1.1 give the practice of calculate and equivalents substitution the profit? and Essay
to abbreviations and
May equivalents of occupational health ingredients in of ingredients?
measurements1.2 measure and safety cookery. measurements Assessment
ingredients according to The learners Fill in the blanks
recipe requirement 1.3 independently
convert systems of practice
measurement according to occupational health
recipe requirement and safety.
1.4perform substitution of
ingredients
2. Calculate cost of
production 2.1 discuss
principles of costing 2.2
compute cost of
production

convert systems
of measurement Assessment
according to Practical Quiz
recipe on
requirement measurements
-perform
substitution of
ingredients
 Online
Performance
Task #1
Giving the
instructional
procedure on
Cooking menu
using
ingredient
equivalent or
substitution

MEANING-MAKING
 TRANSFER
-discuss Assessment
principles of Write the
costing substitution for
-compute cost of the following
production ingredients.
-recognize the
importance of
OSH

Assessment
Compute the
Price per piece
and markup
cost –
situational
problem
Prepared by:
Perla A. Bernardez
GUADALUPE
ntinlupa City

TOPIC: BASIC CONCEPTS IN COOKERY

TEACHER: Perla A. Bernardez

ACTIVITIES
INSTITUTIONAL 21st Century
CORE VALUES Skills
MODULAR ONLINE

ACQUISITION
Study how to Analytic
What procedures to observe and
when we are measuring
Critical ingredients?https://www.wikihow.com/Measure-Dry-Ingredients
measure unique Thinking
ingredients
correctly Achievers Communi-
And
Describe the Leaders cation
picture of
measuring
tools in your
own words.
 Academically Critical
Equipped Thinking

Analytic Communi
https://www.youtube.com/watch?v=SzHTy00Lie0
Assignment: cation
How much
have you
learned?Study
and memorize
the
abbreviations
and
equivalents of
measurements
 Service Critical
https://mindovermunch.com/blog/healthy-ingredient-substitutions/
Oriented Thinking
Environmen Creativity
t Friendly
Disciplined
And Self-
developed

MEANING-MAKING
Guided Academicall Communi
Generaliza- y Equipped cation
tion Nation
Builders
 Environmen Collabo-
t Friendly ration
Service
Oriented

TRANSFER
Study how to Environmen Communi
measure dry t Friendly -cation
ingredients in Creativity
quick Service
conversions Oriented

Disciplined Collabora
Performance https://www.youtube.com/watch?v=ajnj_e5RK0A
Task #1 and self- tion
Presentation developed
Cooking menu
using
ingredient
equivalent or
substitution
Approved by:
Ma. Noli M. Chua, MaEd