Curriculum Map

School Year 2022-2023

TLE Grade 8 Angelica R. Salazar

Subject Grade/Level Subject Teacher

AFLC Philosophy of Education AFLC Vision

The Alejandrino Family Learning Center (AFLC) believes that every child
is a gift of God. As the child comes into this world, he has been gifted with life, with
family, parents and siblings who will help him grow and develop into the best person
he can ever become.
AFLC believes and upholds its philosophy that “THE FAMILY IS THE
SEEDBED OF HOPE”. As Pope John Paul II puts it in his Humanae Vitae “THE
FUTURE OF HUMANITY PASSES BY WAY OF THE FAMILY”. In the same
manner, ALEJANDRINO FAMILY LEARNING CENTER also has its own way of
saying, in support of its own philosophy, “THE FUTURE OF THE YOUTH
PASSES BY WAY OF THE FAMILY.”
AFLC further believes that as a learning institution, the school is the partner
of the family in preparing the child for a proactive, productive, and successful future
by empowering him with the much-needed knowledge skills, values, virtues, and
AFLC envisions a group of lifelong learners, animated by the Gospel truths and values, guided by the teachings of the Holy
Mother Church.
AFLC envisions a group of empowered souls committed to contribute their share in making life lighter, brighter, more
beautiful, and more livable for others as they shall offer themselves to the service of their fellowmen
AFLC Mission
AFLC is committed:
1. To produce young boys and girls whose knowledge, technical, social and psychological skills enable them to be
globally competitive and bring their nation to the fullest level of development.
2. To empower the learners with various true-to-life learning experiences to inculcate in them the much-needed
transformative values - the value of social commitment and the value of deep concern for the welfare of their
fellowmen.
3. To instill in the students academic excellence and competence to readily face the challenges of their fast changing
Gospel truths as his solid foundation in the formative years of his development.
AFLC finally believes that with a Solid Christian Foundation that is values-
laden, the early formation of the child through AFLC Basic Education will enable
him to prepare for active, committed, and dedicated service to his fellowmen as he
will be the Creator's most potent force and instrument in Evangelization by enabling
him to help improve the quality of life of the less blessed, less privileged and less
fortunate.
social and career environments in the future.
4. To inculcate in the learners the Christian values of generosity of self, human dignity, truth, justice, and peace.
5. To effect in the learners Integrated Catholic Formation rooted on the premise that as creatures of the Father, they
have been made unto the image and likeness of God; hence as they grow and mature as human beings, their
character must be maka-Dios, maka-Tao, maka-Bayan, maka-Buhay at maka-Kalikasan.
6. To instill in the learners, the time-honored value of love for country, the same ideals of patriotism of Rizal, who
saw in the youth of today and yesterday – the Hope of the Motherland.

Objectives
Goals 1. To provide the learners with learning experiences which give them well-rounded development of their skills:
Alejandrino Family Learning Center is a duly-registered Private technical, social, moral, and spiritual to enable them to cope with the challenges of the global market one day.
Educational Institution, dedicated to the formation of the Youth for Excellence in 2. To provide learning experiences that will ensure academic competence in the students to give them confidence as
order to become globally competitive and bring the nation to a tiger economy they explore other venues of development.
through Quality Education. 3. To provide learning exposures in the classroom as well as in the community in far flung barangays where the poor
Conscious of its commitment animated by the Gospel and guided by the sectors of society live in order for the learners to actually experience the need and joy to give and to share one’s
teachings of the Church, Alejandrino Family Learning Center helps to uplift the blessings.
quality of life and to effect social transformation. 4. To provide true-to-life learning experiences to students in their early formative years for them to experience love
of country and love of their fellowmen.
5. To provide learners with actual exposures to situations which teach them one lesson from life-that everything, no
matter how great or small comes from a Higher Being called our Father God, and therefore everything must be
offered back to him.

SUBJECT PLAN
Term (No): Standards Learning Content Competencies Assessment Activities Resources Institutional Core
Month
Values

Online Offline

The learners 1.USE OF KITCHEN TLE_HECK7/8UT0a-1 Identification Picture analysis Hands on modeling Slides Academic
demonstrate an TOOLS, A.1.1 identify types of Presentation Excellence
demo
understanding EQUIPMENT, AND tools, equipment, and
the use and PARAPHERNALIA paraphernalia K to 12
maintenance of (UT) Commercial
equipment in Cooking
cookery 1. Types of kitchen Learning
tools, equipment Module
The learners and paraphernalia. 1.2 Classify the types of Enumeration Sorting and Labeling Slides Academic
independently appropriate cleaning tools Classifying Presentation Excellence
use and maintain 2. Uses of kitchen and equipment based on
tools, equipment, tools, equipment, their uses
and materials in and paraphernalia Slides Leadership by
cookery 1.3 Describe the various Hands-on Comparison Hands-on Modeling Presentation example
according to types of kitchen tools, Operation Table demo
standard equipment, and K to 12
operating paraphernalia Commercial
procedures Cooking
Learning
Module
2. MAINTENANCE TLE_HECK7/8MT0b- Academic
OF KITCHEN 2.1 Select various types of Enumeration Pictionary Hands-on Modeling Slides Excellence
TOOLS, chemicals for cleaning and demo Presentation
EQUIPMENT, AND sanitizing kitchen tools,
PARAPHERNALIA equipment, and K to 12
(MT) paraphernalia Commercial
Cooking
1. Types of Learning
chemicals for Module
cleaning and 2.2 Clean and sanitize Hands-on Video Demonstration Slides Leadership by
sanitizing kitchen kitchen tools and Operation Presentation Presentation Example
tools and equipment following
equipment 2. Steps manufacturer’s
K to 12
in cleaning and instructions
Commercial
sanitizing kitchen
Cooking
tools and
Learning
equipment
Module
3. Cleaning kitchen
2.3 Use cleaning tools, Hands-on Graphic Demonstration Slides Academic
premises (floor and
equipment, and Operation organizer Presentation Excellence
storage areas)
paraphernalia in (demonstratio
4. Maintenance of
accordance to standard n) K to 12
kitchen tools,
operating procedures Commercial
equipment, and
Cooking
work areas
Learning
Module
2.4 Maintain kitchen tools, Performance Video Hands-on Modeling Slides Leadership by
equipment, and work task portfolio presentation Demo Presentation example
areas
K to 12
Commercial
Cooking
Learning
Module
Storing/stacking TLE_HECK7/8MT0c-3 Slides Academic
tools and 2.5 Store or stack cleaned Hands-on Video Demonstration Presentation Excellence
equipment equipment and utensils Operation Presentation
safely in the designated K to 12
place Commercial
Cooking
Learning
Module
The learners 3. PERFORM TLE_HECK7/8PM0d-4 Slides Academic
demonstrate an MENSURATION 3.1 Give the abbreviations Enumeration Quiz Discussion Presentation Excellence
understanding AND and equivalents of
performing CALCULATIONS measurements K to 12
mensuration and (PM) Commercial
calculation in 1. Types of Cooking
cookery measuring tools Learning
and their uses Module
The learners 2. Measuring 3.2 Identify the types of Matching type Pictionary Labeling exercise Slides Academic
independently techniques of measuring tools Presentation Excellence
measure and ingredients
calculate 2.1. Dry K to 12
ingredients in ingredients 2.2. Commercial
cookery Liquid ingredients Cooking
3. Measurement Learning
abbreviations Module
4. Equivalent 3.3 Describe the functions Matching type Labeling exercise Short paragraph Slides Academic
measurements of measuring tools Presentation Excellence
5. Conversion of
weights and K to 12
measurements Commercial
6. Substitution of Cooking
ingredients Learning
Module
3.4 Measure ingredients Hands-on Video Actual Slides Academic
according to recipe Operation Presentation Demonstration Presentation Excellence
requirement
K to 12
Commercial
Cooking
Learning
Module
3.5 Convert systems of Enumeration Quiz Fill in the blanks Slides Academic
 measurement according Presentation Excellence
to recipe requirement
K to 12
Commercial
Cooking
Learning
Module
3.6 Perform substitution Hands-on Discussion On-board Slides Academic
of ingredients Operation Recitation Presentation Excellence

K to 12
Commercial
Cooking
Learning
Module
7. Costing the TLE_HECK7/8PM0e-5 Slides Fairness thru
finished 3.7 Discuss principles of Essay Discussion 1 minute essay Presentation Justice
products/recipes costing
7.1. Expenses K to 12
7.2. Mark-up Commercial
7.3. Selling price Cooking
7.4. Profit Learning
Module
3.8 Compute cost of Multiple Discussion On-board Slides Academic
production Choice computation Presentation Excellence

K to 12
Commercial
Cooking
Learning
Module
3.9 Validate computed Multiple Quiz Group discussion Slides Fairness thru
 cost of production Choice Presentation Justice

K to 12
Commercial
Cooking
Learning
Module
The learners 4. INTERPRET 4.1 Read and interpret Enumeration Pictionary Lay outing Slides Academic
demonstrate an KITCHEN LAYOUT architectural kitchen Presentation Excellence
understanding (KL) symbols and layout
the interpretation according to specifications K to 12
of diagrams, 1. Alphabet of lines in the blueprint Commercial
plans, and 2. Architectural Cooking
kitchen layouts kitchen symbols, Learning
diagram, and Module
The learners layout 4.2 Determine parts and Enumeration Pictionary Labeling Exercise Slides Academic
independently 3. Kitchen types functions of a kitchen Presentation Excellence
interpret and layouts layout
kitchen/shop
K to 12
layouts based on
Commercial
given blueprints
Cooking
Learning
Module
4.3 Prepare a sketch and Performance Video Lay outing Slides Academic
layout according the type Task: Presentation Presentation Excellence
of kitchen - Sketch
K to 12
Commercial
Cooking
Learning
Module
The learners 5. PRACTICE 5.1 Recognize the Essay 2mins. essay Discussion Slides Leadership by
demonstrate an OCCUPATIONAL importance of OHSP Presentation example
understanding HEALTH AND
the practice of SAFETY K to 12
occupational PROCEDURES Commercial
health and safety (OSHP) Cooking
Learning
The learners 1. Concepts of the Module
independently following: 5.2 Explain safety Essay Discussion Debate Slides Leadership by
practice 1.1. Safety regulations, hazard Presentation example
occupational 1.2. Health control practices, and
health and safety 1.3. OHSP procedures based on K to 12
standards 2. Safety organization procedures Commercial
Regulations 2.1. Cooking
Clean Air Act Learning
2.2. Building Code Module
2.3. National 5.3 Determine the types of True or False Discussion Quiz Slides Academic
Electrical and Fire hazards and risks the Presentation Excellence
Safety Code workplace
2.4. Ph OSHS K to 12
3. Types of Commercial
Hazard/Risk in the Cooking
work place Learning
3.1. Physical Module
3.2. Biological 5.4 Follow consistently Hands-on Discussion Demonstration Slides Leadership by
3.3. Chemical OHS procedure for Operation Presentation Example
3.4. Fire controlling hazards/risks
4. Control hazards K to 12
and risks in the Commercial
workplace 4.1. Cooking
Environmental Learning
control Module
4.2. Work practice 5.5 Use Personal Hands-on Pictionary Actual Slides Fairness thru
control Protective Equipment Operation Demonstration Presentation Justice
 4.3. Personal (PPE) in accordance with
Protective OHS K to 12
Equipment (PPE) Commercial
5. Emergency- Cooking
related drills and Learning
training 6. Module
Occupational 5.6 Conduct emergency- Hands-on Seminar Drill Slides Leadership by
Health and Safety related drills and training Operation Presentation example
personal records
K to 12
Commercial
Cooking
Learning
Module
5.7 Maintain OHSP Short Discussion 2 mins. Essay Slides Leadership by
awareness Paragraph Presentation example

K to 12
Commercial
Cooking
Learning
Module
First Quarter Examination
The learner LESSON 1: USE OF 1.1. Identify sewing tools Labeling Pictionary Labeling Exercise Slides Academic
demonstrates SEWING TOOLS and equipment Presentation Excellence
understanding of (UT)
environment and 1. Sewing tools and K to 12
market that equipment Commercial
relates with a 2. Types and uses Cooking
career choice in of sewing Learning
Dressmaking machines Module
 1.2. Classify sewing Labeling Pictionary Know-Show Slides Academic
The learner machines Presentation Excellence
independently
generates a
K to 12
business idea
Commercial
based on the
Cooking
analysis of
Learning
environment and
Module
market in
1.3. Describe uses of Hands-on Venn Diagram Short Paragraph Slides Academic
Dressmaking.
sewing tools Operation Presentation Excellence

K to 12
Commercial
Cooking
Learning
Module
The learner LESSON 2: CARRY TLE_HEDM7/8MT -0c-d-2 Slides Academic
demonstrates OUT 2.1. Select appropriate Matching Type Labeling Exercise Quiz Presentation Excellence
understanding in MEASUREMENTS measuring tools
carrying out AND
K to 12
measurements in CALCULATIONS
Commercial
dressmaking/tailo (MT)
Cooking
ring. 1.Body
Learning
measurements in
Module
The learner ladies and men’s
2.2. Take accurate body Hands-on Video Actual Slides Fairness thru
independently apparel
measurements Operation Presentation Demonstration Presentation Justice
carries out
measurements
and calculations K to 12
based on job Commercial
requirements. Cooking
Learning
 Module
2.3. Read and record Hands-on Discussion Demonstration Slides Fairness thru
required measurements Operation Presentation Justice

K to 12
Commercial
Cooking
Learning
Module
2. Metric 2.4 Apply the systems of Hands-on Demonstration Actual Slides Academic
conversion chart measurements Operation (video demonstration Presentation Excellence
presentation)
K to 12
Commercial
Cooking
Learning
Module
2.5 Perform simple Enumeration Discussion Quiz Slides Academic
calculations based on the Presentation Excellence
job requirement
K to 12
Commercial
Cooking
Learning
Module
2.6 Demonstrates Hands-on Know-Show Demonstration Slides Academic
accurate reading Operation Presentation Excellence
measurements
K to 12
Commercial
Cooking
Learning
Module
 3. Estimate 2. 7 Practice the Hands-on Video On-board recitation Slides Academic
appropriate fundamentals of Operation Presentation Presentation Excellence
quantities arithmetic operations
K to 12
Commercial
Cooking
Learning
Module
2.8 Estimate cost of Multiple Discussion Quiz Slides Academic
project materials Choice Presentation Excellence

K to 12
Commercial
Cooking
Learning
Module
The learner LESSON 3. READ 3.1 Assess the Hands-on Designing Lay outing Slides Academic
demonstrates AND INTERPRET appropriateness of design Operation Presentation Excellence
understanding in PRODUCT DESIGNS based on the client’s
reading and (ID) features K to 12
interpreting 1. Appropriateness Commercial
product designs of design according Cooking
and specifications to: Learning
in 1.1. Age Module
dressmaking/tailo 1.2. Customer’s 3.2 Read specifications Enumeration Complete the Know-Show Slides Academic
ring. Preference Table Presentation Excellence
1.3. Body Physique
The learner K to 12
independently 2. Principles of Commercial
reads and Design Cooking
interprets 3. Color Theory Learning
product designs 4. Basic Hand Module
in Stitches 3.3 Apply the principles of Hands-on Designing Lay outing Slides Academic
dressmaking/tailo design and color Operation Presentation Excellence
ring. harmonies
K to 12
Commercial
Cooking
Learning
Module
The learner LESSON 4. 4.1. Observe proper Hands-On Pictionary Actual Slides Academic
demonstrates PERFORM BASIC handling and cleaning of Operation Demonstration Presentation Excellence
understanding in MAINTENANCE the machine
performing basic (BM) K to 12
maintenance of Commercial
sewing machine 1. Machine Cooking
in Operation Learning
dressmaking/tailo 1.1. Lower and Module
ring. Upper Threading of 4.2 Identify correct True or False Discussion Quiz Slides Academic
Sewing Machine procedures in machine Presentation Excellence
The learner 1.2. Common operation
consistently Sewing Machine K to 12
performs basic Troubles and its Commercial
maintenance of Remedies Cooking
sewing machine 1.3. Quality Learning
in Stitches and Module
dressmaking/tailo Tensions 4.3 Resolve common Essay Short Paragraph Demonstration Slides Academic
ring. 2. Troubles and machine troubles Presentation Excellence
remedies of sewing
machine K to 12
Commercial
Cooking
Learning
Module
3. Care of Sewing 4.4 Observe regular Essay Video Short Paragraph Slides Academic
Machine cleaning of machine Presentation Presentation Excellence
 K to 12
Commercial
Cooking
Learning
Module
4.5 Follow the safety Hands-on Video Demonstration Slides Leadership By
procedures in machine Operation Presentation Presentation Example
cleaning
K to 12
Commercial
Cooking
Learning
Module
4.5 Perform regular Hands-on Discussion Demonstration Slides Leadership by
maintenance schedules Operation Presentation Example

K to 12
Commercial
Cooking
Learning
Module
The learner LESSON 5. 5.1 Explain workplace Essay Short Paragraph Know-Show Slides
demonstrates PRACTICE hazards and risks Presentation
understanding in OCCUPATIONAL
practicing SAFETY AND K to 12
occupational HEALTH Commercial
safety and health Cooking
in 1. Hazards and Learning
dressmaking/tailo Risks Identification Module
ring. and Control

The learner
consistently
5.2 Identify hazards and True or False Discussion Quiz Slides Academic
practices
risks in the workplace Presentation Excellence
occupational
safety and health
K to 12
in dressmaking/
Commercial
tailoring.
Cooking
Learning
Module
5.3 Explain the causes of Essay Video Short Paragraph Slides Academic
hazards and risks presentation Presentation Excellence

K to 12
Commercial
Cooking
Learning
Module
Second Quarter Examination
The learner uses LESSON 1: USE OF TLE_9-12UT-0a-1 Slides Academic
farm tools and FARM TOOLS AND 1.1. Identify farm tools Identification Picture Analysis Hands-on Modeling Presentation Excellence
equipment in EQUIPMENT AND according to use Demo
agricultural crop MAINTENANCE K to 12
production. (UT) Commercial
Cooking
The learner 1.Farm tools Learning
demonstrates an 2. Defects and Module
understanding of remedies 1.2. Check farm tools for Checklist Pictionary Quiz Slides Academic
concepts, 3. Farm tools faults Presentation Excellence
underlying safety
theories and 4. Manual of farm
K to 12
principles in the equipment and
Commercial
use of farm tools specification
Cooking
and equipment. 5. Parts and
Learning
functions of
Module
equipment
1.3. Use appropriate tools Hands-on Video Actual Slides Leadership by
6. Pre-operation
for the job requirement Demo Presentation Demonstration Presentation Example
check-up
according to
7. Safety practice
manufacturer's
during operation of K to 12
specifications and
farm equipment Commercial
instructions
8. Preventive Cooking
maintenance Learning
9. Regular Module
maintenance of TLE_AFAC9-12UT0b-2 Slides Leadership by
equipment 2.1. Identify appropriate Identification Sequencing or Sorting and Presentation Example
farm equipment flow chart Classifying
K to 12
Commercial
Cooking
Learning
Module
2.2. Follow the guidelines Hands-on Checklist Short Paragraph Slides Leadership by
in the instructional Operation (Google form) Presentation Example
manual of farm
equipment K to 12
Commercial
Cooking
Learning
Module
2.3. Conduct pre- Hands-on Video Actual Slides Fairness thru
operation check-up in line Operation Presentation Demonstration Presentation Justice
with the manufacturer’s
manual Leadership by
K to 12
Example
Commercial
Cooking
Learning
Module
2.4. Identify faults in farm Identification Checklist Classifying Slides Academic
equipment and facilities Presentation Excellence

K to 12
Commercial
Cooking
Learning
Module
2.5. Use farm equipment Hands-on Classifying Actual Slides Leadership by
according to their function Operation Demonstration Presentation Example

K to 12
Commercial
Cooking
Learning
Module
TLE_AFAC9-12MT0c-3 Slides Academic
Presentation Excellence
 3.1. Clean tools and Hands-on Video Actual
equipment after use in Operation Presentation Demonstration K to 12 Leadership by
line with farm procedures Commercial example
Cooking
Learning
Module
3.2. Perform routine Hands-on Video Actual Demo Slides Leadership by
check-up and Operation Presentation Presentation Example
maintenance
K to 12
Commercial
Cooking
Learning
Module
3.3. Follow procedures in Hands-on Individual Video Actual Slides Leadership by
sharpening and oiling farm Operation Presentation Demonstration Presentation Example
tools and equipment
K to 12
Commercial
Cooking
Learning
Module
The learner LESSON 2: TLE_AFAC9-12MC0d-4
accurately PERFORM 4.1. Identify job Identification Close Reading Quiz Slides Academic
performs ESTIMATION AND requirement from written Presentation Excellence
estimation and BASIC and oral communications
basic calculation. CALCULATION
K to 12
(MC)
Commercial
The learner
Cooking
demonstrates an 1. Farm inputs
Learning
understanding of 2. Labor
Module
estimation and requirement 4.2. Estimate the quantity Solving Discussion Solving Slides Academic
basic calculation. 3. Estimating farm of materials and resources (On board) Presentation Excellence
inputs and labor required to complete a
requirements work/ task
K to 12
4. Perform
Commercial
calculation
Cooking
5. System of
Learning
measurement
Module
6. Units of
4.3. Estimate time needed Hands-on Concept Solving (On-board) Slides Academic
measurement
to complete a operation mapping Presentation Excellence
7. Conversion of
work/activity
units
8. Fraction and K to 12
decimals Commercial
9. Percentage and Cooking
ratio Learning
Module
4.4. Calculate the duration Calculation Computation On-board Slides Academic
of work completion Computation Presentation Excellence

K to 12
Commercial
Cooking
Learning
Module
4.5. Follow procedures in Hands-on Sequencing Actual Slides Leadership by
reporting to appropriate Operation Demonstration Presentation Example
persons the estimate of
materials and resources
K to 12
Commercial
Cooking
Learning
 Module
TLE_AFAC9-12MC0e-5 Slides Leadership by
5.1. Identify calculations Identification Solving Fill in the Table Presentation Example
to be done according to
the job requirement K to 12
Commercial
Cooking
Learning
Module
5.2. Determine correct Identification Classifying Classifying Slides Fairness thru
methods of calculation Presentation Justice

K to 12
Commercial
Cooking
Learning
Module
5.3. Ascertain systems and Actual Know-show Demonstration Slides Academic
units of measurement to Demonstration Presentation Excellence
be followed
K to 12
Commercial
Cooking
Learning
Module
5.4. Perform calculations Hands-on Calculating On-board Slides Leadership by
needed to complete a task Operation Calculation Presentation Example
using the four basic
mathematical operations K to 12
Commercial
Cooking
Learning
 Module
5.5. Employ different Essay Short Paragraph Short paragraph Slides Academic
techniques in checking Presentation Excellence
accuracy of result
K to 12
Commercial
Cooking
Learning
Module
5.6. Use appropriate Hands-on Discussion Solving on-board Slides Leadership by
operations to comply with Operation Presentation Example
the job requirement
K to 12
Commercial
Cooking
Learning
Module
The learner LESSON 3: TLE_AFAC9-12ID0f-g- Slides Academic
interprets INTERPRET PLANS 3.1. Design farm plans and Presentation Excellence
plans and AND DRAWINGS layouts according to crop Lay outing Designing Lay outing
drawings (ID) grown K to 12
relative to Commercial
agricultural 1. Farm plans and Cooking
crop layout Learning
production. 2. Planting system Module
3. Farm layout 3.2. Follow strictly Hands-on Sequencing Actual Slides Leadership by
The learner 4. Government planting system and Operation Demonstration Presentation Example
demonstrates plans practices according to
an 5. Crops approved cultural K to 12
understandin arrangement practices Commercial
g of 6. Layout plan of Cooking
interpreting irrigation system Learning
plans and 7. Types of Module
 drawings. irrigation systems 3.3 Interpret irrigation Recitation Short Paragraph Oral Recitation Slides Fairness thru
8. Essential system plan according to Presentation Justice
features of a plan established procedures
9. Different designs K to 12
of irrigation system Commercial
Cooking
Learning
Module
3.4 Differentiate designs Enumeration 2-Column Labeling Exercise Slides Academic
of irrigation systems Comparison Presentation Excellence
table
K to 12
Commercial
Cooking
Learning
Module
The learner LESSON 4: APPLY TLE_AFAC9-12OS0h-i-7 Slides Academic
consistently SAFETY MEASURES 1.1. Apply safety measures Actual Video Actual Presentation Excellence
applies safety IN FARM based on work Demonstration Presentation Demonstration
measures in the OPERATIONS (OS) requirement and farm K to 12
farm. procedures Commercial
1. Applying safety Cooking
The learner measures Learning
demonstrates an 2. Hazards, risks Module
understanding of and exposure in 1.2. Utilize tools and Hands-on Pictionary Hands-on Modeling Slides Academic
applying safety the farm materials in accordance Demonstration Demo Presentation Excellence
measures in the 3. Chemicals with farm requirements
farm. 4. Personal K to 12
protective Commercial
equipment (PPE) Cooking
5. Basic first aid Learning
6. Farm emergency Module
7. Cleaning, storing 1.3. Explain the Essay Discussion Group Activity Slides Leadership by
 and waste importance of wearing Presentation Example
management work outfit in accordance
8. Procedure and with farm requirements K to 12 Fairness thru
technique in Commercial Justice
storing materials Cooking
and chemicals Learning
9. Government Module
requirement 1.4. Check shelf life and/or Hands-on Checklist Hands-on modeling Slides Academic
regarding farm expiration of materials Operation (Google form) Presentation Excellence
waste disposal and supplies against
10. Water manufacturer’s K to 12
management specifications Commercial
system Cooking
Learning
Module
1.5. Identify risks and Hands-on Video Drill Slides Academic
hazards in the workplace Operation Presentation Presentation Excellence
and report them in
accordance with farm K to 12
guidelines Commercial
Cooking
Learning
Module
Third Quarter Examination
The learner USE AND TLE_AFFP9- 12UT- 0a-1 Slides
demonstrates MAINTAIN FOOD LO 1.Select tools, Presentation
understanding of PROCESSING equipment, utensils and
uses and TOOLS, instruments K to 12
maintenance of EQUIPMENT AND 1.1. Select tools, Matching type Labeling Exercise Quiz Commercial Fairness thru
food (fish) UTENSILS (UT) equipment, utensils and Cooking justice
processing tools, instruments according to Learning
equipment, 1. Food (fish) food (fish) processing Module Academic
instruments and processing tools, method Excellence
utensils in food equipment and 1.2. Explain the defects in Essay Discussion Short essay Slides Academic
(fish) processing. instruments tools, equipment, utensils Presentation Excellence
2. Faults and and instrument
The learner uses defects of tools, K to 12
and maintain equipment and Commercial
appropriate food instruments in Cooking
(fish) processing food (fish) Learning
tools, equipment, processing Module
instruments and 3. Reporting 1.3. Follow procedures in Hands-on Video Group discussion Slides Leadership by
utensils and defective tools, reporting defective tools, Operation Presentation Presentation example
reports equipment and equipment, utensils and
accordingly upon utensils instruments K to 12 Academic
discovery of Commercial Excellence
defect/s. Cooking
Learning
Module
4. Standard TLE_AFFP9-12 UT-0b-2 Slides
measuring devices LO 2. Use tools, Presentation
and instruments 5. equipment, instruments
Sanitizing tools, and utensils by following K to 12
equipment, the standard procedures Commercial Academic
instruments, and Hands-on Video Group discussion Cooking Excellence
utensils 6. 2.1. Interpret a food Operation Presentation Learning
Calibration of processing procedure Module
measuring devices 2.2. Apply standard Hands-on Video Actual Slides Leadership by
and instruments 7. procedures in using tools, modeling presentation Demonstration Presentation example
Selection of food equipment, instruments, demo
(fish) processing and utensils K to 12
tools, equipment, Commercial
instruments and Cooking
utensils Learning
Module
2.3. Calibrate tools, Hands-on Tiktok Video Actual Slides Academic
 equipment instruments operation Demonstration Presentation Excellence
and utensils
K to 12
Commercial
Cooking
Learning
Module
2.4. Follow procedures in Hands-on Video Know-show Slides Leadership by
sanitizing tools, modeling presentation Presentation example
equipment, instruments demo
and utensils K to 12 Academic
Commercial Excellence
Cooking
Learning
Module
2.5. Use tools, equipment, Actual Individual video Actual Slides Academic
instruments, and utensils Demonstration Presentation demonstration Presentation Excellence
according to job
requirements and K to 12
manufacture’s Commercial
specification Cooking
Learning
Module
8. Storing tools, TLE_AFFP9-12 UT-0c-3 Slides
equipment, LO 3. Perform Presentation
instruments and postoperation activities
utensils K to 12
9. Minor 3.1. Apply procedures in Actual Video Actual Commercial Leadership by
preventive switching off/plugging off Demonstration Presentation demonstration Cooking example
machine food (fish) processing Learning
maintenance tools, equipment, Module
10. Disposal of instruments and utensils
defective tools, 3.2. Follow steps in Hands-on Discussion Hands-on modeling Slides Leadership by
 equipment, cleaning and sanitizing modeling demo Presentation example
instruments and tools, equipment, demo
utensils instruments and tools K to 12
before storing Commercial
Cooking
Learning
Module
3.3. Perform minor Drill Video Actual Slides Academic
preventive machine presentation demonstration Presentation Excellence
maintenance
K to 12 Fairness thru
Commercial justice
Cooking
Learning
Module
3.4. Explain the proper Essay Discussion Short Paragraph Slides Academic
disposal of defective tools, Presentation Excellence
equipment, instruments
and utensils K to 12
Commercial
Cooking
Learning
Module
The learner LESSON 2: TLE_AFFP9- 12MC-0d-1 Slides
demonstrates PERFORM LO 1. Tabulate the Presentation
understanding of ESTIMATION AND recorded data relevant to
basic BASIC production of processed K to 12
measurements CALCULATION food Commercial
and calculation. (MC) Cooking
1.1. Record weights and Learning Fairness thru
The learner 1. Weights and measurements of raw Checklist Quiz Group discussion Module justice
performs basic measurements materials and ingredients
measurements 1.1 Gravimetric 1.2. Summarize/sum up Table Chart Data Retrieval Quiz Slides Academic
and calculation 1.2 Volumetric recorded weights and Chart analysis Presentation Excellence
that relate with 1.3 Lengths, measurements of
weight and diameter, widths processed products K to 12
measurements. 1.4 Seam Commercial
measurements Cooking
2. Hotness/ Learning
coldness Module
temperature 1.3. Perform how a seam Actual Video Hands-on modeling Slides Leadership by
is measured Demonstration Presentation demo Presentation example

K to 12
Commercial
Cooking
Learning
Module
The learner 3. Basic TLE_AFFP9- 12MC-0d-2 Slides
demonstrates mathematical skills LO 2. Review various Presentation
understanding of in computing formulations
basic 3.1.Ingredients K to 12
mathematical formulation 2.1. Check raw materials, Checklist Discussion Quiz Commercial Fairness thru
skills that relate 3.2.Percentage ingredients and Cooking justice
with estimation formulation percentage formulations Learning
and basic 3.3.Conversions : according to approved Module
calculation. ratios and specifications and
proportions enterprise requirements
The learner 2.2. Re-check percentage Table chart Checklist Group Discussion Slides Academic
performs basic formulations of finished Presentation excellence
mathematical products according to
skills that relate approved specifications K to 12
with weight and and enterprise Commercial
measurements. requirements Cooking
Learning
Module
The learner 4. Spoilage and TLE_AFFP9- 12MC-0e-3 Slides
demonstrates rejects LO 3. Calculate the Presentation
understanding of 5. Recoveries and production inputs and
basic yields output K to 12
mathematical Commercial
skills that relate 3.1. Compute for the Computation Discussion On-board Cooking Academic
with spoilage, percentage equivalents of (Computation) Learning Excellence
rejects and the actual spoilage and rejects Module
percentage of 3.2. Calculate the Calculation Solving Solving Slides Academic
recovery of percentage of actual yields (on-board) Presentation Excellence
yields. and recoveries according
to enterprise K to 12
The learner requirements Commercial
exhibits basic Cooking
mathematical Learning
skills that relate Module
with computation 3.3. Record calculated Checklist Discussion Group discussion Slides Academic
of percentage of data according to Presentation Excellence
spoilage, rejects enterprise requirements
and recovery of K to 12
yields. Commercial
Cooking
Learning
Module
The learner 6. Basic TLE_AFFP9- 12MC-0e-4 Slides
demonstrates mathematical LO 4. Compute for the Presentation
understanding of computation of costs of production
basic production costs K to 12
computation of 6.1.Ingredients 4.1. Follow the standard Hands-on Video Hands-on modeling Commercial Leadership by
production costs formulations procedures in computing Operation Presentation demo Cooking example
and simple record 6.2.Percentage for production costs Learning
keeping. formulations Module
6.3.Conversions 4.2. Validate the Table Chart Discussion Quiz Slides Fairness thru
The learner 6.4.Ratios and computed costs of Presentation justice
computes for proportion production according to
production costs 6.5.Spoilage and enterprise production K to 12 Academic
and performs rejects requirements Commercial Excellence
simple record 6.6.Percentage of Cooking
keeping. recoveries and Learning
rejects Module
6.7.Simple record
keeping
The learner LESSON 3: TLE_AFFP9- 12ID-0f-1 Slides
demonstrates INTERPRET PLANS LO 1. Interpret a layout Presentation
understanding of AND DRAWINGS plan
interpreting plans (ID) K to 12 Academic
and drawings that 1.1. Explain the meanings Essay Pictionary Lay outing Commercial Excellence
relate with basic 1. Fish processing of signs and symbol used Cooking
fish processing activities in lay outing plan for fish Learning
activities. 2. Layout of fish processing activity Module
processing area 1.2. Interpret layout plan Lay outing Pictionary Lay outing Slides Academic
The learner 3. Signs and for fish processing area Presentation Excellence
interprets plans symbols in layout according to standard set
and drawings that plan K to 12
relate with basic Commercial
fish processing Cooking
activities. Learning
Module
TLE_AFFP9- 12ID-0f-2 Slides
LO 1. Observe personal Presentation
hygiene and good
grooming K to 12 Academic
Essay Discussion Quiz Commercial Excellence
1.1. Explain the Cooking
importance of good Learning
grooming in a workplace Module
 The learner 1. GMP 1.2. Follow the procedures Hands-on Video Actual Slides Leadership by
demonstrates requirements on in cleaning, checking and Operation presentation demonstration Presentation example
understanding of personal hygiene sanitizing personal
basic principles 2. Personal protective equipment K to 12 Academic
and rules to be protective Commercial Excellence
observed to equipment Cooking
ensure food 3. Workplace Learning
safety and health and safety Module
sanitation when requirements
he/she packages 4. Good grooming
fish products. 5. Sanitizing PPE

The learner
observes basic
principles and
rules to be
observed to
ensure food
safety and
sanitation when
he/she packages
fish products.

Grading Scheme
Components Languages AP EsP Science Math MA EPP/TLE
PE
H
Written Work 30% 40% 20%

Performance 50% 40% 60%

Task

Quarterly 20% 20% 20%

Assessment
 Classroom Policies:
1) Uniform and Dress code
a. Students should be in proper uniform, wear school ID and appropriate shoes except during laboratory class.
b. On Wednesday, hip-hop dresses and get-ups are not allowed, e.g. shorts, slippers, earrings for males, spaghetti strap, etc.
c. PE uniform should be worn only during Wednesdays class.
2) Attendance, tardiness and absenteeism
a. Regular attendance in all classes and co-curricular/school activities is required.
b. Not only should the student attend regularly all the curricular and co-curricular activities. They must also be punctual.
c. Students who arrived after the bell rings for the flag ceremony are considered late.
d. After recess or lunch breaks, students promptly go back their classes after their breaks.
e. A student is given only 14 excused tardiness. After incurring tardiness for 15 times in a school year, students will be put to Disciplinary Probation the
following years as he has become a habitual late comer.
f. When student gets absent, he is required to present a formal letter written and signed by his parent or the guardian explaining the cause of his absence.
g. When a student gets absent because of prolonged illness, he must present a medical clearance from the physician who attended to him.
h. The student is responsible for all the class activities, projects, assignments, and examinations he missed during his absence.
i. Students must request in writing for a chance to have a make-up work/activity for his absence and also for make-up examination.
3) Taking Examination
a. Cheating and copying are strictly prohibited, “when caught cheating during the quizzes and long exams, deduction of points will be imposed”, during the
mid-term or final exams, means counselling.
b. Borrowing of calculators and other exam paraphernalia is NOT allowed during exams.
c. During quarterly examinations, only answer sheets, permits, calculators, pens, pencils and erasers are allowed on the desk; other things should be
deposited on a place designated by the teacher.
d. Other policies will be imposed as deemed necessary and agreed upon between the students and the subject teacher.

4) Other Policies
a. Cell phones should be shut-off during class hours.
b. Chairs should be arranged before leaving the classroom.
c. Vandalism is strictly prohibited and punishable.
d. No smoking within the school premises.
e. Students under the influence of liquor are not allowed inside the school compound.
f. Any form of deadly weapons should not be brought to school except cleaning/cutting tools during clean-up days and laboratory classes.
g. Unnecessary noise to the point of creating disturbances is prohibited.
h. Proper grooming should be observed (i.e. short and undyed hair for males)
i. Other policies will be strictly imposed as contained in the student handbook.

Prepared by: Recommending Approval: Approved by:

JUAN DELA CRUZ FERNANDO C. ALEJANDRINO, Jr., M.A.Ed. FERNANDO M. ALEJANDRINO, Sr., LLB,
Subject Teacher Principal and CEO M.A.Ed.
School Director