Mater Divinae Gratiae College

Picardo Airport, Dolores E. Samar

CURRICULUM MAP
TECHNOLOGY AND LIVELIHOOD EDUCATION 7
1ST QUARTER
S.Y. 2019-2020

Core Learning Area Standards:

Developing technological proficiency that is anchored on knowledge and information, entrepreneurial concepts, process and delivery, work values, and life
skills.

Grade Level Standards:

At the end of Grade 7, the learner is expected to acquire functional knowledge, understanding, and skills focusing on basic competencies which include use
and maintenance of tools and equipment, mensuration and calculation, occupational health and safety and preparation, and interpretation of technical drawings
in the selected courses in the areas of Home Economics, Industrial Arts, and Agri-Fishery Arts.

LESSON CONTENT PERFORMANCE ENDURING LEARNING SKILLS/4Cs/WHOLE TRANSFER TEACHING ASSESSMENTS RESOURCES
NUMBER/ STANDARDS STANDARDS UNDERSTANDING COMPETENCIES CHILD TENETS GOALS STRATEGIES/ STRATEGIES
TITLE/FOCUS AND ESSENTIALS DIFFERENTIATED
QUESTIONS INSTRUCTIONS
Lesson 1 •Acquire •Show how KU: •Identify Show how each The Learners •Pick a word •Rubric •Pictures
Caregiving familiarity on each tool, Having the caregiving and tool, equipment will identify •Group contest •Pencil and Paper •Chart
Tools, the different equipment, knowledge and equipment in and paraphernalia correctly •Socialized test •Books and
Equipment, caregiving and skill in identifying meal is used. tools, Recitation other
and tools, paraphernalia and in using preparation, •Critical thinking equipment, •Lecture- references
Paraphernalia equipment, is used. caregiving tools, cleaning, •Self-direction and Discussion
and •Take vital equipment, and washing, •Safety paraphernalia •Invite a
Number of paraphernalia signs like blood paraphernalia is housekeeping, •Engage Resource person
days: 2 days pressure and the right start etc. •Practicum
 and their temperature towards the •Properly
functions using the pursuit of use/function of
correct tools. caregiving tools and
profession. equipment
KQ: •Taking vital
Why is it signs.
important to
know how to use
caregiving tools
and equipment
and
paraphernalia
properly? •Actual
Lesson 2 •Classify Tools Take vital signs like •Operate •Matching •Group tools and
Procedure in •Demonstrate KU: and equipment blood pressure, some •Class discussion performance
•Acquire equipment
the Use and how to clean Following the in meal temperature using caregiving •Demonstration •Portfolio •Pictures,
knowledge tools and
Care of step-by—step preparation the correct tools. tools and •Invite a realia, and
and skills in equipment’s chart
Caregiving procedure in •Recognize •Critical thinking equipment. resource person
operating used in meal
Tools operating and taking body •Collaboration •Make •Group reporting
caregiving preparation cleaning temperature •Engage computations
tools and and in taking
Number of caregiving tools and blood •Challenge on dosage of
equipment. vital signs.
Days: and equipment pressure Demonstrate how drugs and
3 days and keeping the •Learned the to clean tools and TER.
in good working proper steps in equipment’s used
condition. cleaning tools in meal
and equipment preparation and in
KQ: in meal taking vital signs.
How do you keep preparation. •Creativity
tools and •Critical thinking
equipment •Engage
effective and in
good working
condition?
Lesson 3 •Pass It On
Measurements •Compute KU: •Review Compute desirable Measure •Seatwork •Checklist •Dietetic
and •Show skill in desirable body Having the skill in fraction, ratio, body weight and blood Exercises •Individual Scale
•Sample of
Calculations in computing weight and computing and proportion total energy pressure, •Lecture/Practice performance Common
Caregiving dosage of total energy correct dosage of •measure requirement of pulse rate, Exercises Food
medicine, requirement of medicine, his energy value of patient: and body •Food
Number of calorie, and patient. desirable body food temperature. Exchange
Days: energy needs weight, and total •Calculate •Critical thinking List
of individual energy needs desirable body •Challenge (optional)
3 days and calorie lead to better weight •Engage •Interpret a •Food
value of some doctor’s Composition
recovery and •Estimate total
foods. prescription. Table
health of the energy needs (optional)
patient.

KQ:
Why is a good
background in
mathematics
important in
promoting health
and recovery of a
patient?
Lesson 4 •Identify
Occupational hazards and •Pictures
Health and •Show risks and take KU: •Objective of Identify hazards •Weigh and •Matching •Realia
Safety in measures to Controlling occupational and risks and take compute Partners •Exercises (Things •Chart
knowledge
Caregiving control them. hazards and risks health and measures to edible •Group reporting To do)
and portions of
understanding in the workplace safety control them. •Dramatization
some common
of health and promote health •Sample of •Accountability food. •Short Skit
safety in the and safety of hazards in a •Creativity •Participate in
Number of workplace. workers and nursing home •Healthy class
Days: •Safe discussions.
 generate •evaluate •Engage
2 days productivity. hazards
•Control of
KQ: hazards and
How does the risks
control of
hazards and risks
affect the worker
and the patient?

•Identify •Actual
Lesson 5 kitchen tools Kitchen
and equipment. Show the proper •Correctly
Kitchen Tools •Be familiar •Matching •Group/individual tools and
Show how each use and care of identify the
and with kitchen is used. KU: •Identify types kitchen tools and tools •Parade of tools performance equipment
Equipment tools and Proper use and of kitchen tools equipment •Group reporting •Pictures
equipment- care of kitchen and equipment •Critical thinking •Demonstrations for kitchen
their uses and tools and •Care of •Creativity tools and
Number of care. equipment will kitchen tools •Healthy equipment
Days: keep the tools and equipment •Engage that are not
and equipment in •Learned the actually
2 days good working proper available
condition for a procedure in
longer time. cleaning and
sanitizing

KQ:
Why is there a
need to be
familiar with
kitchen tools and
equipment, their
uses and care? •Dietetic
Lesson 6 scale
Weights, •Develop •Show proper Do correct weight •Demonstrate •Pick a word •Group/individual •Weighing
Measurements understanding weighing and KU: •Guides to and measurement how each tool •Socialized Performance scale
and and skill in measuring Weights and weight and in a recipe. is used to Recitation •Set of
Substitution weighing, measurements measurement •Critical thinking measure •Seatwork measuring
•Communication different
measuring, are essential in •Guides to •Engage ingredients •Individual cups
and making approximating temperature •Challenge •Correctly reporting •Set of
substitution. amounts of •Computing weigh and •Demonstration measuring
Number of ingredients in a mark-up measure spoons
days: recipe. percentage. ingredients. •Chart on
exercises
3 days KQ: for
How does skill in conversion;
weighing, substitution
measuring, and of
making ingredients
substitution
affect meal
preparation and •Charts
Lesson 7 •Sketch/ Draw cooking?
•Gain one’s own Demonstrate how •Sketch a
Kitchen
understanding kitchen layout efficient kitchen kitchen layout.
Arrangements KU: •Knows kitchen •Socialized •Score
of different and layout makes meal
and Layout arrangements. An efficient layout preparation easy Recitation card/rubric
kitchen kitchen •Shows
arrangements •Kitchen and fast. •Pictures
hazards and arrangement and arrangement of
and layouts in risks and how layout allows work centers
facilitating they are easy access from •Designing •Critical thinking
Number of meal controlled are one work center kitchen layout
preparation clearly •Class discussion •Recitation
days: to another
and cooking. discussed.
making
3 days •Gain facilitating,
knowledge preparing, and
and •Challenge
cooking save •Picture analysis
understanding time and energy.
of kitchen
 hazards and •Pencil-and-
risks and how KQ: paper
these can be How do kitchen •Engage
controlled or arrangements •Seatwork
prevented. and layout affect
meal preparation
and cooking?
Lesson 8 Understand that Observe and
Health and KU: •Some kitchen observing safety follow health
Safety in the hazards and measures is a must and safety •Pick a word
Kitchen Hazards and risks risks in every practices
in the kitchen can establishment.
be controlled or •Pictures of
prevented by •Critical Thinking hazards
implementing and risks in
health and safety •Group Contest the kitchen
Number of procedures. •Pencil-and-
•Controlling
Days: paper test
kitchen hazards
and risks
4 days
•Healthy

•Specific •Group
KQs: guidelines in Reporting
keeping the
How can kitchen kitchen workers •Safety
hazards and risks and food clean
be prevented or and safe
controlled?