BUENASHER LEARNING ACADEMY INC.

Km.39 Cityland Ave., Pulong Buhangin, Sta. Maria, Bulacan

CURRICULUM MAP

SUBJECT: TECHNOLOGY AND LIVELIHOOD EDUCATION

GRADE LEVEL: Grade 8
TEACHER: Emperatriz V. Cruz
TERM NO: UNIT TOPIC: CONTENT PERFORMANCE COMPETENCIES ASSESSMENT ACTIVITIES RESOURCES INSTITUTIONAL
MONTH CONTENT STANDARDS STANDARDS / SKILLS CORE VALUES

First Quarter Chapter 1: The learner The learner A.1 Explain core A.1 Written test
Caregiving demonstrates independently and principle A.1 Make A.1 -Pictures – Responsibility
understanding develops the skills concepts in concept notes Textbook
on the use of in food processing Caregiving A.2 Written test about the Self-discipline
and demonstrates A.2 –Textbook
Lesson 1: tools, equipment concept of
the core
The Elderly and A. 2 Develop and A.3. Performance Caregiving
competencies in: A.3 -Pictures – Cooperation
Stage paraphernalia in strengthen PECs Test
Textbook
caregiving. 1. Caregiving needed in A. 2 Make concept
Patience
Lesson 2: prescribed in Caregiving A.4. notes on hot to
A.4 -Pictures –
Understanding TESDA Training Performance develop and
strengthen PECs
Textbook Perseverance
and Caring for Regulation A.3 Select a Test
the Elderly business idea needed in
A.5 -Pictures –
Caregiving
based on the Textbook
Lesson 3: 2. Creating a plan criteria and
of action that A.3 Make concept
Food Guide for techniques set notes about
A.6 -Pictures –
strengthens/ Textbook
the Elderly selecting a
further develops
A.4 Develop a business idea
one’s PECs in A.7 -Pictures –
brand for the based on the
Caregiving; Textbook
product criteria and
Preparing cold
meals (appetizers, techniques set
A.5 Prepare a A.8 –Pictures
sandwiches, and Textbook
range of
dessert);
appetizers
 Preparing hot A.6 Prepare A.4 Make concept
meals (egg dishes, sandwiches notes on how to
pasta grain and develop a brand
farinaceous A.7 Prepare salads for the product
dishes); Preparing and desserts
hot meals Prepare variety of
(seafood dishes, A.8 Prepare egg appetizers based
soup, sauces, dishes on appropriate
garnishes and techniques
poultry dishes); A.9 Prepare pasta  Present
Preparing hot grain and appetizers
meals (seafood farinaceous dishes attractively using
dishes, soup, suitable garnishes,
sauces, garnishes A.10 Prepare condiments and
and poultry seafood dishes A service wares
dishes).
A.11 Prepare soup, Present
sauces and sandwiches
garnishes attractively using
suitable garnishes,
A.12 Prepare condiments and
poultry dishes service wares
 Prepare variety
of sandwiches
based on
appropriate
techniques

Chapter 2: The learner The learner A.1 Explain core HS A.1 Written test A.1 Give the A.1 -Pictures –
Second Quarter Household demonstrates independently concepts relevance of the Textbook
Servicing understanding of develops the skills A.2 Performance course
core concepts and in food processing A.2 Prepare test A.2. -Pictures –
principle in and demonstrates ingredients A.2 -Determine the Textbook
Household the core according to A.3 Performance food quantity with
Servicing competencies in: recipe test the right price of
1. Household goods -Develop A.3 -Pictures –
Servicing A.3 Cook meals A.4 Performance skills in purchasing Textbook
prescribed in and dishes test goods and
TESDA Training according to recip products A.4-Pictures -
Regulation A.5 Performance Textbook
test
2. Preparing and A.4 Present cooked A.6 Performance A.3 Identify some A.5 -Pictures –
cooking quality hot dishes test samples of food Textbook
and cold meals using basic cooking
according to A.5 Store excess techniques and
recipe; Preparing foods and their procedures
and serving cooked ingredients
hot and cold meals A.4 Demonstrate
according to A.6 Prepare Dining serving of quality
standard Area cooked vegetable,
procedure; Storing poultry, and
excess and A.7Set up Table seafood dishes
unconsumed foods according to recipe
and ingredients A.8 Serve food and A.4 -Pictures -
accordingly; beverage Textbook A.5 Store
Providing food and excess foods and
beverage service A.9 Clear the table ingredients A.5
according to Performance test
standard A.5 Follow proper
procedure performance