Calbiga National High School

Calbiga, Samar
Covered and Uncovered Skills in TLE 8 - Commercial Cooking (Exploratory)
Second Quarter
S.Y. 2018-2019

OBJECTIVES COVERED NOT COVERED INTERVENTIONS MADE FOR THE

SKILLS NOT COVERED
Utilize appropriate kitchen tools, equipment and paraphernalia
> Identify types of tools, equipment and paraphernalia √
> classify the types of appropriate cleaning tools and equipment based on
their uses √

> describe the various types of kitchen tools, equipment, and paraphernalia
√

Maintain appropriate kitchen tools, equipment, and paraphernalia

> select various types of chemicals for cleaning and sanitizing kitchen tools,
equipment, and paraphernalia √
> clean and sanitize kitchen tools and equipment following manufacturer’s
instructions √

> Conduct pre-operation check-up in line with the manufacturer's manual

√

> use cleaning tools, equipment, and paraphernalia in accordance to √

standard operating procedures
> maintain kitchen tools, equipment, and work areas √
Carry out measurements and calculations in a required task
> give the abbreviations and equivalents of measurements √
> identify the types of measuring tools √
> describe the functions of measuring tools
> measure ingredients according to recipe requirement
> convert systems of measurement according to recipe requirement
> perform substitution of ingredients

Calculate cost of production

> discuss principles of costing √
> compute cost of production
> validate computed cost of production
Read and interpret kitchen plans
> read and interpret architectural kitchen symbols and layout according to
specifications in the blueprint
> determine parts and functions of a kitchen layout
Prepare a kitchen layout
> prepare a sketch and layout according the type of kitchen
Importance of Occupational Health and Safety Procedures
> recognize the importance of ohsp
> explain safety regulations, hazard control practices, and procedures based
on organization procedures
Identify Hazards and Risks in the Workplace
> determine the types of hazards and risks the workplace
Evaluate and Control Hazards and Risks in the Workplace
> Follow consistently OHS procedure for controlling hazards/risks
> Use Personal Protective Equipment (PPE) in accordance with OHS
> Conduct emergency-related drills and training
> Maintain OHSP awareness
Prepared by:
Noted: ANA MIA C. CAVEIRO
LOLITA B. FELICEN Secondary School Teacher I
Secondary School Head Teacher VI
Approved:

ANTONIO F. CAVEIRO, Ph. D.

Secondary School Principal IV
 Calbiga National High School
Calbiga, Samar

Covered and Uncovered Skills in TLE 7 - Computer Hardware Servicing (Exploratory)

Fourth Quarter
S.Y. 2018-2019

OBJECTIVES COVERED NOT COVERED INTERVENTIONS MADE FOR THE

SKILLS NOT COVERED
Prepare hand tools and equipment for computer hardware
servicing
> Check the list of tools and equipment to be requested per job
requirement √

> Inspect the requested tools and equipment √

> Assess the condition of all hand tools and equipment for proper
operation and safety √

Use and maintian hand tools, measuring instrument and

equipment
> Perform safety procedures in using hand tools and equipment √
> Follow procedures in cleaning, tightening, and simple repair of
hand tools, equipment and paraphernalia √

> Identify common malfunction (unplanned or unusual events) when

using tools, equipment and paraphernalia √

> Follow procedures in preparing a report to property custodian √

Perform basic mensuration

> Identify object/s to be measured √
> Use the correct specifications as specified in the operating system √

Carry out mensuration and calculation

> Perform calculation needed to complete task using the four
mathematical fundamental operations (addition, subtraction, √
multiplication and division)
> Employ different techniques in checking accuracy of the
computation √

Prepare and Interpret Technical Drawing

> Identify basic symbols used in technical drawing √
> Select technical drawing in accordance with the job requirement √
> Identify the basic symbols used in flowcharting √
> Interpret the symbols used in flowcharting √
> Create a flowchart that depicts a simple scenario √
Practice Occupationla Health and Safety Procedures
> Explain hazards and risks in the workplace √
> Identify hazards and risks indications in the workplace √
> Apply contingency measures in accordance with the OHS √
procedures
> Determine the effects of hazards and risks √
> Classify the types of hazards and risks in the workplace √
> Follow OHS procedures for controlling hazards and risks √
> Use personal protective equipment (PPE) √
> Follow and observe organizational protocol when providing
emergency assistance √
 > Participate in related drills and training √
> Prepare OHS personal records in accordance with workplace
requirement √

Prepared by:
Noted: ANA MIA C. CAVEIRO
LOLITA B. FELICEN Secondary School Teacher I
Secondary School Head Teacher VI
Approved:

ANTONIO F. CAVEIRO, Ph. D.

Secondary School Principal IV
 Republic of the Philippines
Department of Education
Regional Office No. VIII
Samar Division
Calbiga II District
Calbiga National High School
Calbiga, Samar

Covered and Uncovered Skills in TLE 7 - Horticulture (Exploratory)

Second Quarter
S.Y. 2021-2022

OBJECTIVES COVERED NOT COVERED INTERVENTIONS MADE FOR THE

SKILLS NOT COVERED
Select tools, equipment, utensils and instruments
> Select tools, equipment, utensils and instruments according to food (fish)
processing method √

> Explain the defects in tools, equipment, utensils and instrument √

> Follow procedures in reporting defective tools, equipment, utensils and
instruments √

Use tools, equipment, instruments and utensils by following the standard

procedures
> Interpret a food processing procedures √
> Apply standard procedures in using tools, equipment, instruments, and
utensils √

> Follow procedures in sanitizing tools, equipment, instruments and

utensils √

> Use tools, equipment, instruments, and utensils according to job

requirements and manufacturer's specification √

Tabulate the recorded data relevant to production of processed food

> Record weights and measurements of raw materials and ingredients √
> Summarize/sum up recorded weights and measurements of processed
products √

Calculate the production inputs and output

> Compute for the percentage equivalents of actual spoilage and rejects
√

> Calculate the percentage of actual yields and recoveries according to

enterprise requirements √

> Record calculated data according to enterprise requirements √

Interpret a layout plan
> Explain the meanings of signs and symbols used in lay outing plan for
fish processing activity √

Interpret layout plan for fish processing area according to standard set
√

Observe personal hygiene and good grooming

> Explain the importance of good grooming in a workplace √

> Follow the procedures in cleaning, checking and sanitizing personal
protective equipment √

Prepared by:
Noted: ANA MIA C. CAVEIRO
MARY ROSE B. BACARRA TLE Teacher
Secondary School Teacher III/Acting Department Head, TLE

Approved:

ALVIN A. AGUIRRE, Ph. D.

Secondary School Principal IV
 Republic of the Philippines
Department of Education
Regional Office No. VIII
Samar Division
Calbiga II District
Calbiga National High School
Calbiga, Samar

Covered and Uncovered Skills in TLE 7 - Horticulture (Exploratory)

Second Quarter
S.Y. 2021-2022

OBJECTIVES COVERED NOT COVERED INTERVENTIONS MADE FOR THE

SKILLS NOT COVERED

Select and use farm tools and equipment

> Identify farm tools and equipment according to use √

> Conduct pre-operation check-up in line with the manfacturer's
manual √

> Use appropriate tools and equipment for the job requirement
according to manufacturer's specifications and instructions √

Perform preventive maintenance of tools and equipment

> Clean tools and equipment after use in line with the farm
procedures √

> Perform routing check-up and maintenance √

> Perform preventive maintenance by following the procedurees in
sharpening and oiling farm tools and equipment
√

Perform estimation or basic calculation in the workplace

> Follow procedures in reporting to appropriate persons the estimate
of materials and resources √

> Perform estimations or calculations to be done according to the

job requirement √

> Employ different techniques in checking accuracy of the

computation √

Layout garden tools

> Design farm plans and layouts according to crop grown √
> Follow strictly planting system and practices according to
approved cultural practices √

> Interpret irrigation system plan according to established procedures

√

> Differentiate designs of irrigation systems √

Determine areas of concern for safety measures
> Identify work tasks in line with farm operations √
> Determine place for safety measures in line with farm operations
√

> Determine time for safety measures in line with farm operations
√

> Prepare appropriate tools, materials, and outfits in line with job
requirements √
 OBJECTIVES COVERED NOT COVERED INTERVENTIONS MADE FOR THE
SKILLS NOT COVERED
Apply appropriate safety measures
> Wear outfits according to farm requirements. √
> Observe strictly the effectivity/shelf life/expiration of materials
√

> Follow emergency procedures to ensure a safe work requirement.

√

> Report hazards in the workplace in line with farm guidelines

√

Collect farm waste

> Prepare tools and materials for collection of farm waste √
> Collect waste following OSH and waste collection requirements
and plan √

> Collect dangerous and hazardous wastes following the HAZMAT

protocol √

Identify and segregate wastes

> Identify waste by categoriesaccording to industry standards
√

> Perform waste segregation according to organizational

requirements and relevant legislation √

> Placing sorted waste into labeled container to avoid littering and
prevent cross-contamination √

> Obtain information on waste by asking authority to ensure correct

identification √

Treat and process farm wastes

> Handle dangerous and hazardous wastes according to

organizational requirements and relevant legislation following OHS
√
procedures

> Process farm waste following environmental legislation and codes

√

> Apply principles of 3Rs (reduce, reuse and recycle) accordingly

√

> Dispose of processed farm waste according to environmental √

legislatio and codes
Perform housekeeping
> Display appropriate warning signs and labels in conspicuous
places around the workplace √

> Clean work area according to 5S principles √

> Check, clean, and stow away tools according to established
industry procedures and following user's manual √

> Store materials following industry standard procedures and

manufacturer's specifications √

> Check PPE for damage and ensure that clean and undamaged
equipment is properly stored √

> Perform record keeping according to industry requirements √

Carry out inventory activities
> Determine inventory inputs according to enterprise requirements
√

> Determine defective tools and equipment according to operation

manuals √

> Inspect facilities according to standard codes and laws √

Maintain production record
 OBJECTIVES COVERED NOT COVERED INTERVENTIONS MADE FOR THE
SKILLS NOT COVERED
> Prepare production plan according to enterprise requirements
√

> Prepare schedule for production activities based from enterprise

requirements and plan √

> Prepare production report in accordance with enterprise reporting

procedures √

> Monitor input and production using monitoring chart √

Prepare financial records
> Compute production cost using established computation
procedures √

> Compute revenue using established computation procedures

√

Prepared by:
Noted: ANA MIA C. CAVEIRO
MARY ROSE B. BACARRA TLE Teacher
Secondary School Teacher III/Acting Department Head, TLE

Approved:

ALVIN A. AGUIRRE, Ph. D.

Secondary School Principal IV