FAIR GEMS ACADEMY INCORPORATED

District I-Catubig N. Samar

CURRICULUM MAP IN TLE 7

SY: 2021-2022
1st and 2nd Quarter

SUBJECT: Technology and Livelihood Education

GRADE LEVEL: Grade 7
STRANDS: Junior High School
MODULAR LEARNING MODLALITY
1st and 2nd Quarter
Term Performance Inst. Core
No. of Content Content Standard Performance Standard MELCs Tasks/ Activities Assessment Resources Values
Month
Q1 -One PECS The Learner’s: 1. Explain basic concepts Activity 1: What’s In TLE Grade -7
Aug. COMMERCIAL -recognize his/her PECS in cookery (Research Paper) Alternative Critical
COOKING and prepare an activity plan A1.a What’s new Online Research of Delivery Mode Thinking
-Cookery that of a Bibliography of Module 1:
1. Assessment of Personal practitioner/entrepreneur in 2. Discuss relevance of A2.b fill in the blank Successful Chef in Personal Empathy
Entrepreneurial cookery the course. the Philippines Entrepreneurial
Competencies and Skills Activity 2: short story Competencies/ Innovation
(PECS) PECS
Vis-a’-visa practicing 3. Explore opportunities A1.a Matching Type Food Establishment First Edition, 2020
entrepreneur/employee: for cookery as a career. Critic and Review
*characteristics
*lifestyle
*skills Weekly Assessment
*traits Test
2. Analysis of PECS in
relation to an entrepreneur.
 FAIR GEMS ACADEMY INCORPORATED
District I-Catubig N. Samar

CURRICULUM MAP IN TLE 7

SY: 2021-2022
SUBJECT: Technology and Livelihood Education
GRADE LEVEL: Grade 7
STRANDS: Junior High School
MODULAR LEARNING MODLALITY

Term Performance Performance Tasks/ Inst. Core

No. of Content Content Standard Standard MELCs Activities Assessment Resources Values
Month
Q1 -Environment and The Learner’s: 1. Generate a business idea Activity 3: What’s More (Research Paper) TLE Grade -7
Aug. COMMERCIAL Market cookery -create a business idea that relates with a career A.1 What’s More Online Research of Alternative Critical
COOKING based on the analysis of choice in cookery A.2 fill in the blanks Bibliography of Delivery Mode Thinking
-Cookery environment and market A.3 (What I can Do) - Successful Chef in the Module 1:
Environment and in cookery Create business idea that Philippines Empathy
Personal
Market (EM) 2. Discuss SWOT Analysis relates with a career
-SWOT Analysis choice.
Entrepreneurial Innovation
1. Key concepts in Food Establishment Competencies/
environment and Critic and Review PECS
market First Edition, 2020
2.Differentiation of
products, services, Weekly Assessment
customers, and their Test
buying habit
3. Competitors in
the market.
 FAIR GEMS ACADEMY INCORPORATED
District I-Catubig N. Samar

CURRICULUM MAP IN TLE 7

SY: 2021-2022
SUBJECT: Technology and Livelihood Education
GRADE LEVEL: Grade 7
STRANDS: Junior High School
MODULAR LEARNING MODLALITY

Term Content Content Standard Performance MELCs Performance Tasks/ Assessment Resources Inst. Core
No. of Standard Activities Values
Month
Q1 COMMERCIAL -Use and maintain of The Learner’s: 1. Utilize appropriate kitchen Activity 1: What’s In TLE Grade -7 Communication
Aug. COOKING equipment in cookery. -independently use and tools , equipment, and Activity 2: kitchen word Video clip on how to Alternative
-Cookery maintain tools paraphernalia search use and operate the Delivery Mode Confidence
Kitchen tools, equipment and materials tools and equipment. Module 2:
equipment and in cookery according to 2. Identify types of tools, Activity 3: Matching Kitchen tools and Character
paraphernalia standards operating equipment and paraphernalia type equipment
1. types of kitchen procedures. First Edition, Creativity
tools, equipment 3. Classify the types of an Activity 4: fill in the Weekly Assessment 2020
and paraphernalia appropriate cleaning tools blanks with the missing Test
2. Uses of kitchen and equipment based on their word
tools, equipment uses.
and paraphernalia. Activity 5: what I can
Do
 FAIR GEMS ACADEMY INCORPORATED
District I-Catubig N. Samar

CURRICULUM MAP IN TLE 7

SY: 2021-2022
SUBJECT: Technology and Livelihood Education
GRADE LEVEL: Grade 7
STRANDS: Junior High School
MODULAR LEARNING MODLALITY

Term Content Content Standard Performance MELCs Performance Tasks/ Assessment Resources Inst. Core
No. of Standard Activities Values
Month
Q1 COMMERCIAL The learners: use and The Learner’s: 1. Select various types of (What’s In)- TLE Grade -7 Communication
Sept. COOKING maintenance of -independently use and chemical for cleaning and Identification Making Video clip on Alternative
-Cookery equipment in cookery. maintain tools sanitizing tools, equipment how to proper use, Delivery Mode Confidence
1. Types of equipment and materials and paraphernalia. Activity 1: Word Puzzle cleaning and
chemicals for -Use kitchen tools and in cookery according to sanitizing the tools, Module 3: Character
cleaning and maintenance of standards operating 2. Clean and sanitize kitchen (What is it) Guide equipment and Maintaining
sanitizing kitchen equipment in cookery procedures. tools, equipment and Questions paraphernalia and Appropriate Creativity
tools and equipment and paraphernalia. following manufacturer’s send via messenger. kitchen tools,
2. Steps in cleaning instructions. Activity 2: Identification equipment and
and sanitizing paraphernalia
kitchen tools and 3. Use cleaning tools, First Edition,
equipment. equipment, and Weekly Assessment 2020
3. Cleaning kitchen paraphernalia in accordance Test
premises (floor and to operating procedures.
storage areas.)
4. Maintenance of
kitchen.

FAIR GEMS ACADEMY INCORPORATED

District I-Catubig N. Samar
 CURRICULUM MAP IN TLE 7
SY: 2021-2022
SUBJECT: Technology and Livelihood Education
GRADE LEVEL: Grade 7
STRANDS: Junior High School
MODULAR LEARNING MODLALITY

Term Content Content Standard Performance MELCs Performance Tasks/ Assessment Resources Inst. Core
No. of Standard Activities Values
Month
Q2 COMMERCIAL The learners: use and The Learner’s: 1. Maintain kitchen tools, L1. TLE Grade -7 Communication
Oct. COOKING maintenance of -independently use and equipment, and work areas. (What is it)-Guide Draw one way of Alternative
-Cookery equipment in cookery. maintain tools Questions organizing kitchen Delivery Mode Confidence
1. Storing/ Stacking equipment and materials Activity 1: fill in the tools and equipment at
tools and equipment in cookery according to 2. Store or stack cleaned blank home then send on Module 4: Character
standards operating equipment and utensils Activity 2: Identification messenger. Storing and
procedures. safely in the designated L2. stacking kitchen Creativity
place. 1. Activity 1: Group tools and
Picture equipment
Activity 2: Enumeration First Edition,
(What I have Learned)- 2020
kitchen evaluation Weekly Assessment
Test

FAIR GEMS ACADEMY INCORPORATED

District I-Catubig N. Samar
 CURRICULUM MAP IN TLE 7
SY: 2021-2022
SUBJECT: Technology and Livelihood Education
GRADE LEVEL: Grade 7
STRANDS: Junior High School
MODULAR LEARNING MODLALITY

Term Content Content Standard Performance MELCs Performance Tasks/ Assessment Resources Inst. Core
No. of Standard Activities Values
Month
Q2 COMMERCIAL The learners: The Learner’s: 1. Give the abbreviations and L1. TLE Grade -7 Communication
Oct. COOKING Demonstrate and -independently measure equivalent of measurements. (What is it)- Video/Photo Tutorial Alternative
-Cookery understanding and calculate ingredients Enumeration of Proper Measuring Delivery Mode Confidence
1. Types of performing in cookery. 2. Measure ingredients (What’s New)-Multiple of Dry and Liquid
measuring tools and mensuration and according to recipe Choice Ingredients. Module 5: Character
their uses. calculation in cookery. requirements. (What’s More)-fill in the Measurement and
2. Measuring blanks Calculation Creativity
techniques of 3. Perform substitution of L2. Online Research of First Edition,
ingredients ingredients. (What’s New)- Filipino Recipe with 2020 Collaboration
* Dry ingredients Identification Ingredients
* Liquid ingredients (What’s More)- Multiple Substitution
3. Measurements Choice
abbreviation L3.
4. Equivalent Activity 1: Let me know Weekly Assessment
measurements (What I have Learned)- Test
5. Conversion of fill in the blank
weights and (What I can Do)-Essay
measurement
6. Substitution of
ingredients.

Prepared by: Checked by: Approved by:

MS.GERICA P. BALICUDCUD MS.ANDYLAINE M. LUPAS, LPT MR.EMERSON H. ANGELES, LLB, LPT
Subject Teacher JHS Coordinator School Principal