FOOD AND SERVICE MANAGEMENT (FOURTH YEAR)

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one year course in Food

Service Management, the 4th year students
are expected to have gained the following
competencies :

1. Understand concepts and concerns • History of food service Presentation Patience Paper-pencil test
related to food service industry. industry Lecture-discussion Initiative and Recitation
2. Apply knowledge and skills in • Trends and issues in the Brainstorming resourcefulness Long quiz
organizing a food service food service industry Buzz session Attention to details Monthly test
management. • Classification of food Reporting Observe rules and
service establishments Interview workers in a ethics of serving
• Principles and procedures restaurant High degree of patience
in food service management Lecture of a resource Pleasant attitude toward
• Factors to consider in speaker work
organizing a food service
establishment
• Effective Management
• Qualities of an efficient
food service personnel
 FOOD AND SERVICE MANAGEMENT (FOURTH YEAR)

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one year course in Food

Service Management, the 4th year students
are expected to have gained the following
competencies :

3. Apply knowledge on safety, • Common accidents in Role Playing Cooperation Short quiz
sanitation and beautification in food performance of duties and Brainstorming Cleanliness Long quiz
services responsibilities of food Display pictures or Orderliness Recitation
4. Demonstrate functional knowledge of service personnel illustrations of table Willingness to work Performance Test
kitchen layout • Safety precautions in food layout Handling food in
5. Apply functional knowledge of service Table Napkin Foldings sanitary manner
purchasing, receiving, recording and • Proper use and the
storing food importance of appropriate
accessories and
decorations in food service
• Various ways of fancy
napkin folding
• Basic principles of design
layout
• Planning a kitchen layout
• Purchasing quality food
• Proper ways of receiving ,
recording and storing food
in school
 FOOD AND SERVICE MANAGEMENT (FOURTH YEAR)

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one year course in Food

Service Management, the 4th year students
are expected to have gained the following
competencies :

6. Demonstrate understanding of • Factors to consider in menu Menu planning Observe safety Short quiz
concepts, processes in menu planning Planning Lecture-discussion procedures when Long quiz
7. Demonstrate the ability to apply basic • Mechanics of menu Cooking Activity preparing food Recitation
principles, techniques and procedures planning Visit restaurants and Adapting techniques to
in quality food preparation • Designing the menu card cafeteria to observe work simplification to
• Planning menu for family techniques used by different tasks in food
and school canteen cooks preparation
• Basic food cookery, Laboratory Work
principles and techniques
and procedures in quantity
food preparation
• Planning menu for Asian
and international recipes
for special occasions
• Prepare dish meat, fish,
poultry and vegetables
 FOOD AND SERVICE MANAGEMENT (FOURTH YEAR)

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one year course in Food

Service Management, the 4th year students
are expected to have gained the following
competencies :

8. Demonstrate knowledge and skills in • Types of dining room Presentation Performing job with Short quiz
dining room preparation and service layout Lecture- discussion confidence, with sense Recitation
9. Demonstrate knowledge and skills in • Kind, uses and care of the Demonstration on table of pride and dignity Performance test
correct service procedure different table appointments setting Self-confidence Practical test
10. Apply knowledge and skills in • Different styles in table Preparing tools and Improve skills in Periodical test
catering business table setting equipments performing assigned Return Demonstration
11. Apply knowledge and skills in • Correct table service Group activity tasks
bartending procedure Cooperative learning
• Meaning of catering and
related terms
• Factors contributing to
successful catering service
• Tools and equipments
needed in catering service
• Different bar tools and
equipment
• Different types of wines
and liquors
 COSMETOLOGY (FOURTH YEAR)

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one year course in

Cosmetology, the 4th year students are
expected to have gained the following
competencies :

1. Demonstrate social etiquette/graces at CHAPTER IV Cosmetology

different occasion LESSON Presentation Patience Short quiz
2. Discuss skills and competencies in 1. Beatifying Oneself Lecture-discussion Cooperation Recitation
manicure and pedicure 2. Hairstyling and Demonstration Value to self, family Performance test
3. Demonstrate knowledge and skills in Haircutting Buzz session and community Exhibits demonstration
facial make-up 3. Care of the Hair and Practical training Love of work
4. Apply knowledge and skills in care of Scalp On the job training Apply techniques and
hair and scalp 4. Careers in Laboratory practice skills and efficiency
5. Demonstrate knowledge and skills in Cosmetology
hair setting and hair styling
6. Demonstrate adequate knowledge and
skills in hair cutting
7. Demonstrate knowledge and skills in
foot, hand and body spa
 HOME NURSING (FOURTH YEAR)

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one year course in Home CHAPTER I – Home Care Presentation Concerns for others Short quiz
Nursing, the 4th year students are Nursing
expected to have gained the following Lecture-discussion Patience Long quiz
competencies : LESSON
1. Basics of Home Care Think Pair-Share Sanitation Recitation
1. Acquire knowledge of essential Nursing
requirements of home nursing 2. Home Nursing Buzz session Self-confidence Monthly test
2. Apply knowledge and understanding 3. Caring for the Patient
of the signs, symptoms, causes and at Home Invite resource speaker Liking of people Practical test
treatment of common illnesses and 4. Home Care for
diseases Children Reporting Cleanliness of self and
3. Apply correct home nursing 5. Home Care for environment
techniques Elderly Field trip to hospitals
4. Apply knowledge and skills in taking 6. Common Illnesses: and clinics
care of the sick person at home Signs an Symptoms
Demonstrations

Role playing

Practical activity
 HOME NURSING (FOURTH YEAR)

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one year course in Home LESSON Presentation Safety awareness Short quiz
Nursing, the 4th year students are 7. Food Guide
expected to have gained the following 8. Techniques in Home Lecture-discussion Love of work Long quiz
competencies : Care Nursing
9. Health Options Meal planning for Care for others Recitation
5. Manifest desirable traits of a home 10. Job Opportunities in patient
nurse or caregiver Home Care Nursing Taking body temperature,
6. Recognize the importance of knowing Practical activity blood pressure and pulse rate
the background information on
practicum opportunities to further Role playing Treating simple wounds
train students in home nursing
 HOME ECONOMICS (SECOND YEAR)

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one grading period in Home CHAPTER I Lecture-discussion Friendship Short quiz
Economics II, students are expected to - Home and Family Life
have gained the following competencies : Film showing Self-worth One Minute paper
LESSON
1. The Teenager Brainstorming Self-acceptance Recitation
Home and Family Living 2. The Developmental
Task of a Teenager Share/Pair Camaraderie Monthly test
1. Demonstrate understanding of the 3. The Teenager
teen-ager and his /her relationship Relating to Parents, Role playing Peace and order in the Chapter test
with family. Peers and the family
2. Manifest understanding on the Community Project Making Visual test
importance of keeping friends 4. Problems Care for others
3. Explain desirable personal values Encountered by Roundtable
that should be developed by teen- Teenagers and Respect for elders and
ager possible solutions Brainstorming parents
4. Analyze common problems and
concerns of a teen-ager Self-respect

Responsibleness
 HOME ECONOMICS (SECOND YEAR)

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one year course in Home CHAPTER II

Economics II, students are expected to Housing and Family
have gained the following competencies : Economics

LESSON
Housing and Family Economics 1. Home Management Lecture-discussion Cooperation Quiz
2. Time Management Brainstorming Respectfulness Recitation
1. Manifest functional knowledge on 3. Principles of Work Demonstration Leadership Unit test
home management Simplification Role playing Humility Periodical Exam
2. Demonstrate ability to use time, 4. Money Management Think- Pair Share Obedience One Minute Paper
effort, energy wisely. 5. Family Budget Problem- Solving Self-discipline
3. Demonstrate knowledge and skill Group project Thriftiness
in preparing personal and family Resourcefulness
budget
 HOME ECONOMICS (SECOND YEAR )
LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION
INTEGRATION
At the end of one grading period in Home
Economics II, students are expected to CHAPTER III
have gained the following competencies : Food and Nutrition
Food and Applied Nutrition
1. Demonstrate the ability to apply LESSON
the principles of good nutrition in 1. The Importance of Lecture-discussion Concern for health Quiz
preparing the different needs of Nutrition Think-Pair Share Thriftiness Recitation
different food needs of different 2. The Filipino Pyramid Game-Nutri-Bingo Resourcefulness Slogan Making
groups of people Food Guide for Poster Making Frugalness Poster Making
1.1 Discuss the food needs of Today’s Life Style Slogan Making Industrious Table Setting
different groups of people and 3. Food Needs of Demonstration on Health consciousness Meal Planning
its effect on the size of the Different Age Groups Table Setting Patience Monthly Test
family 4. Easy Meal Planning Cooking Activity Cooperation
1.2 Analyze the recommended 5. Table Setting Cleanliness
dietary allowance (RDA) for 6. Planning for Special Orderliness
different groups of people Occasions Willingness to work
2. Demonstrate knowledge and skills Prepare balanced diet
in preparing and serving meals for
lunch, dinner and for special
occasions.
2.1 Discuss the factors planning
meals for lunch/dinner and
special occasions
2.2 Plan appropriate dishes for
lunch, dinner and special
special occasions
2.3 Apply basic table setting in
serving meals
 HOME ECONOMICS (SECOND YEAR )

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one grading period in Home CHAPTER IV Lecture-discussion Creativity Quiz
Economics II, students are expected to Basic Clothing Construction Problem solving Activity Recitation
have gained the following competencies : Drawing Patience Summative test
Lesson I Handling Sewing Taking Body Love of work Monthly test
Basic Clothing Equipment, Tools Measurements Orderliness Periodical test
1. Demonstrate ability to plan a and Supplies Fashion Show Neatness
project for constructing short Lesson II The Pre-Sewing Layouting Choose the appropriate
pants. Stages Demonstration dress that fit one’s
2. Demonstrate skill in taking Lesson III Taking Body Project Making personality
body measurements for short Measurements
pants. Lesson IV Pattern Drafting
3. Demonstrate knowledge and Lesson V Important
skills in sewing the standard Operations in
short pants. Clothing
Construction
Lesson VI The Sewing
Stages
 RELATED CRAFT AND RECYCLING (THIRD YEAR)

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one year course in Related CHAPTER IV Presentation Love of work Recitation
Crafts and Recycling, the 3rd students are Related Craft and
expected to have gained the following Recycling Technology Lecture-discussion Patience Short quiz
competencies :
LESSON Demonstration Artistry Evaluation projects

1. Apply knowledge and skills in 1. Embroidery and its • cross stitch Creativity Monthly test
making simple “ calado” Background • quilt making
embroidery 2. Different Kinds of • crochete Follow procedure Periodical test
2. Apply knowledge and skills in Embroidery Stitches • smocking
making cross stitches 3. Calado Embroidery
3. Demonstrate functional knowledge
in smocking
4. Apply knowledge and skills in
basic techniques used in quit
making
5. Interpret and follow directions
accurately in making crocheted
articles
 RELATED CRAFT AND RECYCLING (THIRD YEAR)

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one year course in Related Lesson 4. Recycling Presentation Resourcefulness Short quiz
Crafts and Recycling, the 3rd students are Importance Lecture- discussion Creativity Summative quiz
expected to have gained the following 5. Gift Wrapping Group work Artistry Recitation
competencies : Demonstration Patience Monthly test
Project Making Love of work Periodical
6. Make use and artistic articles for
personal or home use through
recycling
7. Utilize throw away materials
8. Apply the principle of design gift
wrapping using recycled and
indigenous materials
9. Make useful and artistic
decorations for different occasions
( Christmas, wedding, fiesta, etc. )
 CULINARY ARTS (THIRD YEAR)

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one year course in Culinary CHAPTER II

Arts, the 3rd students are expected to Food Service Management
have gained the following competencies :
Lesson 1. Development of Food Lecture-discussion High degree of patience Recitation
1. Recognize the guidelines to follow in Service Think-Pair Share Ability to follow Short quiz
the food laboratory, canteen or Lesson 2. Classification Food Role Playing direction Long quiz
cafeteria. Food Service Field Trip Honest , Obedient , One minute paper
Establishment Demonstration Responsible Periodical test
1.1 Enumerate guidelines of the Lesson 3. Objectives Food Research Personal Cleanliness Evaluation on Laboratory
following in the food laboratory, Service Oral Report Self-confident Activity
canteen or cafeteria : Lesson 4. Importance of Safety Laboratory Cleanliness
Precautions Activity Dress appropriate for
1.1.1 rules and regulations Lesson 5. Guidelines to be Cooking Activity work
1.1.2 safety precautions Observed in Cooking
1.1.3 proper cooking outfit Area/Food
1.1.4 sanitary measures Laboratory
Lesson 6. Sanitation
Lesson 7. Food Microbiology
Lesson 8. Protection of the
Customers
 CULINARY ARTS (THIRD YEAR)

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one year course in Culinary Baking

Arts, the 3 rd
students are expected to
have gained the following competencies : Lesson 1. Major and Minor Lecture-discussion Accuracy, Short quiz
Ingredients in Baking Interview Enthusiasm Recitation
2. Understand the proper selection and Lesson 2. Cookies Lecture- Resourcefulness Long quiz
uses of food alternates and Lesson 3. Cakes demonstration of a Love of work Evaluation of the baked
substitutes. Lesson 4. Pies and Pastries resource speaker Sanitation products
3. Demonstrate skills in food Laboratory work Cooperation Periodical Exam
preparation Menu Planning Baking Activity
Meal Planning
3.1 Cookies, cakes, breads, pies and Lesson 1. Mechanics of Menu Food Preparation
pastries Planning Cooking Activity
3.2 Noodles Lesson 2. Menu Planning
3.3 Meat, Fish and Poultry Lesson 3. Planning Budget
3.4 Fruits and Vegetables
3.5 Native Delicacies
 CULINARY ARTS (THIRD YEAR)

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one year course in Culinary Food Preservation

Arts, the 3rd students are expected to Presentation Self-confidence Recitation
have gained the following competencies : Lesson 1. Food Preservation Lecture-discussion Accuracy Short quiz
4. Apply knowledge and skills in food Spoilage Research Ability to take Long quiz
preservation Lesson 2. Principle of Food Think-Pair-Share criticism and learn Monthly test
4.1 Discuss the importance of the Preservation Demonstration from it Periodical test
the different methods of food Lesson 3. The Different Methods Laboratory activity Initiative and Evaluation on Laboratory
preservation of Preserving Food Resourcefulness activity
4.2 Discuss the preparation of raw Lesson 4. Preserving Fruits and Sanitary handling of Project/ Preserved foods
materials for preserving meat, Vegetables food
poultry, fish, fruits and Lesson 5. Ganging Success in
vegetables. Food Preservation
4.3 Prepare a project plan on Lesson 6. Food Packaging
preservation of meat, poultry, Lesson 7. Mechanics of Food
fruits and vegetables. Storage
4.4 Discuss success and failure in
food preservation
4.5 Show appropriate methods of
storing and packing preserved
foods.
4.6 Evaluate good quality preserves
4.7 Evaluate cost-effectiveness of
production
4.8 Recognize the income
generating potential of food
preservation.
 DRESSMAKING I (THIRD YEAR)

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one year course in CHAPTER III

Dressmaking I ( Home Technology ), the Clothing Construction
3rd students are expected to have gained
the following competencies : Lesson 1. Small Serving Presentation Patience Recitation
Equipment and Lecture-discussion Love of work Short quiz
1. Demonstrate functional knowledge Supplies Taking body Artistry Long quiz
and skills in taking body Lesson 2. Taking Body measurement resourcefulness Monthly test
measurements for dresses Measurements Pattern making and Enthusiasm and Periodical test
1.1 Identify needed body Lesson 3. Hand Stitches and styling Initiative Evaluation of pattern
measurements Sean Finishes Demonstration of a
1.2 Take body measurements Lesson 4. Garment Construction resource speaker
correctly and accurately Process
2. Apply knowledge and skills in Lesson 5. Style Pattern for a
drafting basic and style patterns Skirt
2.1 Enumerate the steps in Lesson 6. Making a Polo Skirt
drafting the bodice, skirt
and sleeve foundation
patterns.
2.2 Draft the basic pattern for
bodice, skirt and sleeve
2.3 Differentiate the
foundation pattern or basic
pattern from style pattern
2.4 Prepare style pattern
 DRESSMAKING I (THIRD YEAR)

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one year course in Lesson 7. Selection of Lecture-discussion Artistry Quiz
Dressmaking I ( Home Technology ), the appropriate materials Demonstration Resourcefulness Recitation
3rd students are expected to have gained for clothes Observation Enthusiasm Monthly test
the following competencies : Pair-Share Love of work Periodical test

3. Show sensitivity and creativity in

the selection of appropriate
materials for dresses
3.1 Explain the factors to
consider in selecting dress
materials
3.2 Discuss the elements of
design and principles of art
as applied in sewing
3.3 Analyze the effects of
lines, shapes and colors to
various types of figures
and personalities
3.4 How hoe to achieve a
beautiful dress design
through the coordination of
lines, shapes, colors
textures and design of
dress materials.
 DRESSMAKING I (THIRD YEAR)

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one year course in Lesson 8.

Dressmaking I ( Home Technology ), the Basic Hand Stitches and Seam Presentation Patience Recitation
3rd students are expected to have gained Finishes Lecture-discussion Artistry Short quiz
the following competencies : Lesson 9. Other Garment Demonstration Resourcefulness Long quiz
Construction Process Sewing Activity Love of work Monthly test
4. Apply knowledge of common ▪ Darts Periodical test
seam finishes and stitches ▪ Pockets Evaluation of Project
4.1 Identify the different hand ▪ Plackets
stitches and common seam ▪ Buttonholes
finishes ▪ Fasteners
4.2 Show how to make
different hand stitches and
common seam finishes
4.3 Discuss and shoe
procedure in attaching
different types of fasteners,
plackets and pockets.
 DRESSMAKING I (THIRD YEAR)

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one year course in Lesson 10. Pattern Drafting Lecture-discussion Patience Short quiz
Dressmaking I ( Home Technology ), the And Styling Demonstration Attention to details Evaluating the Project
3rd students are expected to have gained Lesson 11. Preparing Fabric for Pattern for drafting Love of work ( blouse and skirt)
the following competencies : Cutting Cutting the Fabrics Periodical Test
Lesson 12. Sewing the Skirt Sewing Activity
5. Demonstrate how to prepare the and Blouse
cut fabrics correctly
6. Plan the style pattern of a skirt
7. Plan the style pattern of a blouse
with
▪ flat or rolled collar
▪ extended puff or dolman sleeve
▪ front or back opening with
worked buttonholes
8. Sew blouse and skirt
 DRESSMAKING I (THIRD YEAR)

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one year course in

Dressmaking I ( Home Technology ), the
3rd students are expected to have gained
the following competencies :

9. Prepare a project plan on the

construction of a sport shirt with
convertible collar.
10. Construct a sport shirt with
convertible collar
 DRESSMAKING I ( THIRD YEAR)

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION
Chapter III
At the end of one year course in Clothing Construction
Dressmaking II, the 4th students are
expected to have gained the following Lesson 1. Foundations in Presentation Self-confidence Short quiz
competencies : Sewing Lecture-discussion Patience Hands-on -Operating a
Lesson 2. Neckline and Facing Demonstration Love of work sewing machine test
1. Prepare a project plan for a Lesson 3. Collar Pattern Making Good working habits Project
princess cut dress Lesson 4. Sleeves Field Trip Pattern making
2. Demonstrate skills in pattern Lesson 5. Construction of a Unlocking difficulties
making for neckline and collar Casual Dress
3. Demonstrate knowledge and skills Lesson 6. Construction of Long
in pattern making for sleeves Long Pants
4. Demonstrate skills and Lesson 7. Organization and
competencies in constructing a Management of a
princess cut dress with mandarin Dress Shop
collar Lesson 8. Job Opportunities in
5. Demonstrate knowledge and skills Clothing Construction
in constructing long pants with
continental side pockets
6. Manifest functional knowledge in
shop organization and
management.
 HOME ECONOMICS (FIRST YEAR)

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one year grading period in Chapter II

Home Economics I, students are expected Housing and Family Economics Lecture Inculcation Quizzes
to have gained the following Discussion Moral reasoning Assignments
competencies : Lesson 1. Choosing the Ideal Dramatic Action activities Class participation
House presentation Monthly test
Home and Family Economics Lesson 2. Types of Housing and Periodical test
Housing Problems
1. Demonstrate functional knowledge Lesson 3. Solving Housing
of housing and family economics Problems
1.1 Cite the importance of Lesson 4. Principles of Design in
adequate housing and ideal The Choice of Home
house Furnishings
1.2 Make one’s home livable, Lesson 5. Maintaining
comfortable and attractive Cleanliness and
1.3 Maintain cleanliness and Orderliness at Home
orderliness Lesson 6. Simple Home Repairs
1.4 Perform simple home repairs
 HOME ECONOMICS (FIRST YEAR )

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION
Chapter I.
At the end of one year grading period in Home and Family
Home Economics I, students are expected Life
to have gained the following Lesson 1. Understand
competencies : Yourself Lecture Inculcation Quizzes
Home and Family Living Lesson 2. Developing a sound Discussion Moral reasoning Assignments
1. Demonstrate understanding of self Outlook in Life Dramatic Action activities Class participation
and others to promote satisfying Lesson 3. The Filipino Family presentation Monthly test
relationship with the members of the Structure Periodical test
family Lesson 4. Desirable Filipino
1.1 Manifest desire to have sound Family Values
outlook in life Lesson 5. Goals that Promote
1.2 Establish goals for one’s self and Satisfying Family
family towards harmonious Relationship
relationship Lesson 6. Responsible
1.3 Live up to the values of an ideal Parenthood
Filipino family Lesson 7. Being a responsible
1.4 Perform ones’s role as a Member of the family
responsible member of the Lesson 8. Maintaining
family Harmonious Family
1.5 Participate actively by organizing Relationship
wholesome and productive Lesson 9. Wholesome
family recreational activities. Recreational
1.6 Assume responsibilities for Activities
meeting the expected/unexpected Lesson 10. Coping with the
events in the hom unexpected
 LEARNING COMPETENCIES CONTENT STRATEGIES VALUES
INTEGRATION

At the end of one year grading period in Chapter 3 : Food and Nutrition Lecture Inculcation
Home Economics I, students are expected Discussion Moral reasoning
to have gained the following Lesson 1. Importance of Good Dramatic Action activities
competencies : Health and Proper presentation
Nutrition
Food and Applied Nutrition Lesson 2. Maintaining Good
1. Apply basic principles of good Health through
nutrition and meal planning Proper Nutrition
1.1 Discuss the importance of Lesson 3. Nutrients and their
one’s health and good Sources and Functions
nutrition Lesson 4. Balanced Diet
1.2 Recognize the importance of Lesson 5. Proper Storage of
balanced diet Food
1.3 Explain the importance of Lesson 6. Meal Preparation and
meal planning Service
1.4 Demonstrate the ability in Lesson 7. Preparing a simple
buying food properly Breakfast
1.5 Show the process of
conserving food nutrients by
proper storage and
preparation of food
1.6 Apply the principles in meal
planning
 LEARNING COMPETENCIES CONTENT STRATEGIES VALUES
INTEGRATION

At the end of one year grading period in Chapter 4 : Basic Clothing Lecture Inculcation
Home Economics I, students are expected Lesson Discussion Moral reasoning
to have gained the following 1. Sewing Tools and Dramatic Action activities
competencies : Equipment presentation
2. The Sewing Machine, its
Basic Clothing use and operation
3. Simple Repair and
1. Demonstrate knowledge and skills Maintenance of the
in basic clothing by sewing a Sewing Machine
collarless shirt. 4. Taking Body
1.1 Show a working knowledge on Measurement
the use of sewing tools and 5. Selecting and Copying
equipments. 6. Unisex Collarless Shirt
1.2 Plan for the project Pattern
1.3 Apply knowledge in copying a 7. Choosing and Preparing
collarless and sleeveless shirt the Fabric, Pinning and
pattern. Cutting and Transferring
1.4 Select suitable fabric for a Marks
unisex shirt 8. Project Plan
1.5 Apply the correct procedure in 9. Sewing a Unisex
cutting and making garment Collarless Shirt Using the
pieces carefully and correctly. Unit Method
1.6 Sew the collarless and sleeves
shirt.
 HOME MANAGEMENT AND CHILD CARE (THIRD YEAR )

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one year grading period in Lesson: Lecture Practice proper Quiz
Home Management and Child Care, the 1. The Youth: Social Discussion attitude, values and Recitation
3rd year students are expected to have Growth Think-Pair-Share behavior Essay writing
gained the following competencies: 2. The Boy-Girl Role playing Friendliness One minute paper
Relationship Debate Care for others Monthly test
Looking Towards Marriage 3. Love and Infatuation Movie Review/ Film Self-confidence
1. Demonstrate ability to understand 4. Dating : Its Functions Showing Self-respect
the youth and their relationship and Dangers Game- of – Hearts
with family, friends and members 5. Courtship : Old and Interview
of the opposite sex. Modern
1.1 Describe healthy boy-girl 6. Going Steady
relationship
1.2 Explain the kinds of dating
and the recommended
etiquettes while dating.
1.3 Explain the factors to be
considered in choosing a life
partner.
1.4 Discuss the responsibilities
in getting married
 HOME MANAGEMENT AND CHILD CARE (THIRD YEAR)

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one year grading period in

Home Management and Child Care, the
3rd year students are expected to have
gained the following competencies:

Marriage and the Filipino Family Lesson: Lecture-discussion Compare their values Short quiz
1. Deepen the understanding of the Brainstorming and interest to Chapter/unit test
Filipino Family in the relation to 1. Engagement: A Step Group discussion determine their Recitation
society, culture and values. Toward Marriage Think-pair-share compatibility. Periodical test
1.1 Discuss the Filipino values 2. Marriage and the Filipino Role Playing Sexual preparedness
and culture Family Share planning
1.2 Discuss the areas that require
adjustments in marriage
1.3 Explain how to handle
conflicts in marriage
1.4 Formulate measures for a
successful marriage
 HOME MANAGEMENT AND CHILD CARE (THIRD YEAR )

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one year grading period in Lesson: Presentation Promote and Short quiz
Home Management and Child Care, the Lecture-discussion safeguard the total Recitation
3rd year students are expected to have 1. Towards Responsible Roundtable- well-being spouse, Long quiz
gained the following competencies: Parenthood brainstorming marriage and family Monthly test
2. Being Parents : Group discussion Responsible
Responsible Parenthood Teamwork Obstacles Reporting Parenthood
1. Apply knowledge of a responsible Problem solving Commitment
parenthood Role playing
1.1 Discuss the factors to be
considered in the preparation
for parenthood
1.2 Explain the responsibilities of
parents to children and
parents to children
 HOME MANAGEMENT AND CHILD CARE (THIRD YEAR )

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one year grading period in Lesson : Presentation Care for mother and Short quiz
Home Management and Child Care, the 1. Preparing for Motherhood Lecture-discussion the baby Recitation
3rd year students are expected to have ▪ Signs and Symptoms of Picture presentation Preparedness Long/Chapter test
gained the following competencies: Pregnancy Brainstorming Care for Life Periodical test
▪ Health Care During Interview of a One Minute Paper
Preparing for Motherhood Pregnancy pregnant woman
2. Preparations for Child Reporting
1. Demonstrate the ability to apply Delivery
knowledge and skills in the health ▪ Hospital Delivery
and care of mother and child. ▪ Home Delivery
1.1 Discuss the signs and
symptoms of pregnancy
1.2 Explain the importance of
health care ( pre and post
natal ) during pregnancy.
1.3 Identify the preparations to
be made before and after
child delivery.
 HOME MANAGEMENT AND CHILD CARE (THIRD YEAR)

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one year grading period in Lesson :

Home Management and Child Care, the
3rd year students are expected to have 1. The Newborn Baby Presentation Care for Life Recitation
gained the following competencies: ▪ Characteristics of the Lecture-discussion Patience Short quiz
Newborn Demonstration Summative test
The New Born Baby ▪ Care of the Newborn ▪ Bathing the baby One Minute Paper
▪ Feeding the Baby ▪ Dressing the baby Periodical test
1. Demonstrate understanding of the 2. Immunization ▪ Preparing the Cooperative learning
importance of caring newborn baby’s Milk Formula
baby.
1.1 Describe the external
appearance and
characteristics of a
newborn baby.
1.2 Explain the care and
treatment of the newborn
baby.
 HOME MANAGEMENT AND CHILD CARE (THIRD YEAR )

LEARNING COMPETENCIES CONTENT STRATEGIES VALUES EVALUATION

INTEGRATION

At the end of one year grading period in Lesson :

Home Management and Child Care, the
3rd year students are expected to have 1. The Growing Child Presentation Observe local Recitation
gained the following competencies : ▪ Physical Development Lecture-discussion Health policies Short quiz
▪ Social Development Think-Pair-Share Self-help Unit test
The Growing Child ▪ Intel Brainstorming Emotional stability Summative test
▪ Stages of Intellectual Drill Self- discipline One Minute Paper
1. Demonstrate the ability to Development in Picture analysis Periodical test
understand the characteristics in Children and Teenagers Group discussion
various developmental process of 2. Disciplining A Child Role Playing
a growing child ▪ The Three F’s of
1.1 Describe the physical Effective Parenting
development of the child
1.2 Explain the social,
emotional and mental
development of the child at
different stages of
development.
1.3 Explain the importance and
the ways of disciplining the
child in different stages of
development.