TECHNOLOGY AND LIVELIHOOD EDUCATION 7

QUARTER WEEK TOPIC

week 1 team roles and responsibilities in engaging in animal production
appropriate forms of communication and interactions
week 2 farm tools and equipment
good practices and economic maintenance of equipment and facilities
week 3 personal protective equipment on the farm
safety measures on the farm
week 4 proper disposal of hazardous wastes/chemicals in the farm
1st Pre-assessment Examinations
Quarter 1 week 5 broiler raising part 1: house broiler
broiler raising part 2: brooding
week 6 broiler raising part 3: types of artificial brooders
broiler raising part 4: feeding broilers
week 7 broiler raising part 5: ideal requirement in brooding
broiler raising part 6: feeding broilers
week 8 broiler raising part 7: essential nutrients
First Periodical Examination
week 9 crop production part 1: parts of a plant
crop production part 2: sexual reproduction in plants
week 10 crop production part 3: natural vegetative reproduction
crop production part 4: factors affecting plant growth
week 11 hand tools in crop production
personal protective equipment
week 12 horticulture as a thriving industry in the Philippines
Quarter 2 2nd Pre-assessment Examination
week 13 branches of horticulture
horticultural crop’s part 1: vegetable crops
week 14 horticultural crop’s part 2: fruit crops and nuts
horticultural crop’s part 3: ornamentals plants
week 15 hazards in crop production
safety measures in crop production
week 16 waste management in crop production
Second Periodical Examination
week 17 aquaculture: the beginning of fish culture in the Philippines
phases of aquaculture
week 18 aquaculture facilities
fishery tools and equipment
week 19 caring for fishery tools
personal protective equipment in the fishery industry
week 20 possible accidents and their remedies/treatments
Quarter 3 3rd Pre-assessment Examination
week 21 managing hazardous waste in the fishery industry
fish preservation part 1: asepsis and removal of microorganisms
week 22 fish preservation part 2: maintenance of anaerobic condition and use of high temperature
fish preservation part 3: use of low temperature and drying
Week causes of fish spoilage
23 changes that take place in fish after death
week 24 proper handling of fresh fish
Third Periodical Examination
week 25 kitchen tools and equipment
proper handling of kitchen tools and equipment
week 26 practicing occupational health and safety
apron sewing
week 27 Preserving food and its advantages
methods of preserving fruits
week 28 methods of preserving vegetables
Quarter 4 4th Pre-assessment Examination
week 29 methods of preserving meat
fruit jam
week 30 papaya atsara
tuna sandwich spread
week 31 chicken salad sandwich spread
egg sandwich spread
week 32 pimiento cheese sandwich
Fourth Periodical Examination