Livelihood Package 1

ANNEX A
K TO 12 TRANSITION CURRICULUM FOR LEARNERS WITH DISABILITIES
Page 82 of 227
Learning Area: COTTAGE INDUSTRY
Description
Cottage Industry area offers hands-on experiences for learners with potential skills in developing basic concepts and disciplines in a
cottage industry. This aims to develop to the learners the underlying principles and concept of cottage industry that will help them
perform the developmental process of handicraft and produce based on the standard requirement of the cottage industry.
CONTENT PERFORMANCE
CONTENT LEARNING COMPETENCY SPED CODE
STANDARDS STANDARDS
1. INTRODUCTION TO COTTAGE INDUSTRY (ICI)
1. Recognize the principles of TP_LPCI_ICI-NG-1
Principles of Demonstrate Perform the cottage industry
Cottage Industry understanding of the developmental process 2. Identify the different TP_LPCI_ ICI-NG-2
Different Cottage underlying principles of handicraft based on cottage industry
Industry and concept of cottage the standard 3. Differentiate the different TP_LPCI_ ICI-NG-3
industry requirement of the craft and produce under the
cottage industry cottage industry
4. Recognize the nature of TP_LPCI_ ICI-NG-4
work of the different cottage
industry
5. Recognize the TP_LPCI_ ICI-NG-5
developmental concepts of
each craft and produce
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CONTENT PERFORMANCE
STANDARDS STANDARDS
2. PRODUCE COTTAGE INDUSTRY PRODUCTS (CIP)
Different Craft 1. Perform the procedure of TP_LPCI_CIP-NG-1
and Product under Demonstrates Performs the the different craft and produce
the Cottage understanding of the developmental process (but not limited to):
Industry underlying principles producing handicrafts Craft
- Fiber Craft and concept of based on the standard 1.1 Fiber Craft
- Woodcraft producing different requirement of the 1.2 Woodcraft
- Hat Weaving types of handicrafts cottage industry 1.3 Hat Weaving
- Mat Weaving 1.4 Mat Weaving
- Ceramics
1.5 Ceramics
- Shell Craft
1.6 Shell Craft
- Toy Craft
- Loom Weaving 1.7 Toy Craft
- Leather Craft 1.8 Loom Weaving
1.9 Leather Craft
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GLOSSARY
It is a specialized form of small scale industry where the production of the commodity takes place in the homes
Cottage Industry
and the labor is supplied by the family members only
Handicraft Handicraft is defined as skills done with the hands or an occupation or craft done using the hands.
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Code Book Legend
Sample: TP_LPCI_ici-NG-1
LEGEND SAMPLE DOMAIN/ COMPONENT CODE
Introduction to Cottage Industry ICI

Program Transition Program
First Entry TP_LPCI Produce Cottage Industry Products CIP

Livelihood Package
Cover Package Learning Area
(Cottage Industry)
Domain/Content/ Introduction to
Lowercase Letter/s ICI
Component/ Topic Cottage Industry
Uppercase Letter/s
Level Non-graded NG
Arabic Number Learning Outcomes 1
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Learning Area: ENTREPRENEURSHIP
Description
Entrepreneurship area deals with self-employment on how to put up small business and how to become an entrepreneur. It covers
the foundational concepts of a business enterprise, the business opportunities, identification of products and services and how to sell
them.
CONTENT PERFORMANCE
STANDARDS STANDARDS
1. PERSONAL ENTREPRENEURIAL COMPETENCIES (PECS)
1. Explains the meaning and TP_LPEN-PECS-NG-1
Entrepreneurship importance of
Characteristics of Demonstrates Practices the “entrepreneurship”
Entrepreneurship understanding of foundational concepts
Successful underlying concept and of an entrepreneurial 2. Discusses the TP_LPEN-PECS-NG-2
Entrepreneurs and principle of an endeavor. characteristics of an
their business entrepreneurship. entrepreneur
3. Identifies successful TP_LPEN-PECS-NG-3

entrepreneurs in the
community, the country, and
in other countries
2. ENVIRONMENT AND MARKET (EMT)

1. Identifies business to be TP_LPEN-EMT-NG-1
Types of business generated
for goods and Demonstrates (goods and/or services) at home
services understanding of and in the community
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CONTENT PERFORMANCE
STANDARDS STANDARDS
Business underlying concept and Practices the 2. Identifies business TP_LPEN-EMT-NG-2
Opportunities principle of a business foundational concepts opportunities at home and in
Classification of enterprise of a business enterprise the community
different kinds of
business 3. Classifies the different kinds TP_LPEN-EMT-NG-3
Different goods of business
and services
4. Explains the difference TP_LPEN-EMT-NG-4
between goods and services
3. PRODUCT DEVELOPMENT (PDT)

1. Identifies the products and TP_LPEN-PDT-NG-1
Product and services
services Demonstrates Performs selling and
Market for goods understanding of producing products 2. Identifies the appropriate TP_LPEN-PDT-NG-2
and services underlying concept and and services based on market for goods and services
Sellers and Buyers principle of producing and needs and demands
Product Selling selling products and 3. identifies the sellers and TP_LPEN-PDT-NG-3
Producing products services buyers
4. sells products based on TP_LPEN-PDT-NG-4

needs and demands
TP_LPEN-PDT-NG-5
5. produces simple products
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GLOSSARY
Personal
Entrepreneurial It refers to the key characteristics that should be possessed by successful entrepreneurs in order to
Competencies perform entrepreneurial functions effectively.
(PECs)
It is described as the capacity and willingness to develop, organize and manage a business venture
Entrepreneurship
along with any of its risks in order to make a profit.
Business It is work relating to the production, buying, and selling of goods or services.
Product The creation of products with new or different characteristics that offer new or additional benefits to
Development the customer.
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Code Book Legend
Sample: TP_LPEN-PECS-NG-1
Personal Entrepreneurial Competencies PECS

Program Transition Program
First Entry TP_LPEN Environment and Market EMT

Livelihood Package
Cover Package
Learning Area Product Development PDT
Personal
Domain/Content/
Lowercase Letter/s Entrepreneurial PECS
Component/ Topic
Competencies
Uppercase Letter/s
Level Non-graded NG
Explains the
meaning and
importance of
“entrepreneurship”
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Learning Area: ICT/COMPUTER OPERATIONS

The ICT area covers common competencies such as: 1) practicing Occupational Health and Safety Procedures (OHS); 2) operate a
personal computer; 3) operate a word processing software; 4) operate a spreadsheet software; 5) operate a presentation program;
and 6) use e-mail and search the web using browser.
CONTENT CONTENT PERFORMANCE LEARNING COMPETENCY CODE

STANDARDS STANDARDS
Occupational Health and Safety Procedures (OHS)
Hazards and Risks Demonstrate Observes and 1. Identify the types of TP_LPICT-CO_OHS-NG-1
- Types of workplace understanding of practices workplace hazards and risks
hazards and risks the concepts and occupational health 2. Recognize hazards and risks TP_LPICT-CO_OHS-NG-2
- Hazards and risks underlying principles and safety indicators in the workplace
indicators of Occupational procedures in the 3. Determine the effects of TP_LPICT-CO_OHS-NG-3
- Workplace Health and Safety workplace. hazards and risks in the
procedures (OHS) procedures in workplace
- Contingency relation to hazards 4. Recognize contingency TP_LPICT-CO_OHS-NG-4
measures and risks in the measures in the workplace
- Effects of hazards workplace. 5. Recognize health and safety TP_LPICT-CO_OHS-NG-5
and risks procedures in the workplace
6. Identify the different personal TP_LPICT-CO_OHS-NG-6
Occupational Health protective equipment to be
and Safety used in the workplace
- Health and safety 7. Identify organizational TP_LPICT-CO_OHS-NG-7
procedures protocol in the workplace
- Personal protective 8. Identify the different personal TP_LPICT-CO_OHS-NG-8
equipment protective equipment to be
- Organizational used in the workplace
protocol 9. Identify the importance of TP_LPICT-CO_OHS-NG-9
understanding
- hazards and risks
Page 91 of 227

STANDARDS STANDARDS
- Occupational health - contingency measures
and safety - health and safety
regulations procedures
- personal protective
equipment
10. Observe health and safety TP_LPICT-CO_OHS-NG-10
procedures to avoid hazards
and risk
11. Follow organizational TP_LPICT-CO_OHS-NG-11
protocols in the workplace
Personal Computer Operation (PCO)
Personal Demonstrates Performs basic 1. Identify parts of a computer TP_LPICT-CO_PCO-NG-1
(Desktop/Laptop) understanding of computer operation 2. Identify different functions of TP_LPICT-CO_PCO-NG-2
Computer operating a personal based on standard computer
- Introduction computer specifications 3. Identify the different TP_LPICT-CO_PCO-NG-3
- Parts and function computer hardware and
Computer Hardware and software
Software 4. Differentiate a hardware to a TP_LPICT-CO_PCO-NG-4
Computer operation software
procedures 5. Identify the proper TP_LPICT-CO_PCO-NG-5
- Basic troubleshooting procedures in starting and
in starting and shutting down computer
shutting down 6. Performs starting and TP_LPICT-CO_PCO-NG-6
computer shutting down computer
- Basic computer 7. Identify the steps in arranging TP_LPICT-CO_PCO-NG-7
window setting and customizing
- Files and Folders desktop/windows setting
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STANDARDS STANDARDS
- Printing processes 8. Arrange/customize desktop TP_LPICT-CO_PCO-NG-8
and basic and window settings
troubleshooting 9. Identify the procedures in TP_LPICT-CO_PCO-NG-9
- Install/uninstall - creating a folder
computer - deleting a folder
software/programs - renaming a folder
- organizing files in a folder
10. Perform the procedures in TP_LPICT-CO_PCO-NG-10
- creating a folder
- deleting a folder
- renaming a folder
- organizing files in a folder
11. Identify the steps in TP_LPICT-CO_PCO-NG-11
installing/uninstalling
computer software/programs
12. Install/uninstall a computer TP_LPICT-CO_PCO-NG-12
software/s/ and/or program/s
Word Processing Software Operation (WPS)
Word Processing Demonstrates Operates Word 1. Identify the word processing TP_LPICT-CO_WPS-NG-1
Software understanding of Processing software interface
- Introduction operating a Word and creates 2. Identify the parts and tools to TP_LPICT-CO_WPS-NG-2
- Parts and tools of Processing software document based on be used in word processing
word processing standard 3. Identify the procedures in TP_LPICT-CO_WPS-NG-3
Creating a document specifications creating a document
Document formatting 4. Use tools correctly in creating TP_LPICT-CO_WPS-NG-4
- Design a document
- Page background 5. Identify the tools used in TP_LPICT-CO_WPS-NG-5
document formatting
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STANDARDS STANDARDS
Page layout and 6. Utilize the page layout tab in TP_LPICT-CO_WPS-NG-6
appearance changing the layout and
- Page Setup appearance of a document
- Paragraph 7. Identify the tools used in lay TP_LPICT-CO_WPS-NG-7
- Arrange outing and enhancing the
Table formatting appearance of a document
- Table Style 8. Apply changes in the TP_LPICT-CO_WPS-NG-8
- Layout document using page layout
Illustrations and appearance
- Pictures 9. Identify the tools used in TP_LPICT-CO_WPS-NG-9
- Shapes table formatting
- SmartArt 10. Insert a table and change its TP_LPICT-CO_WPS-NG-10
- Chart style and/or layout
- Screenshot 11. Identify the tools used in TP_LPICT-CO_WPS-NG-11
Text adding illustrations in a
- Text Box document
- WordArt 12. Add illustrations using the TP_LPICT-CO_WPS-NG-12
Header, Footer and different tabs/options
Page Number - pictures
Saving and naming a - shapes
document - SmartArt
Views - Chart
- Read Mode - Screenshot
- Print Layout 13. Identify tools used in adding TP_LPICT-CO_WPS-NG-13
- Web Layout and enhancing text
Printing 14. Add and enhance a text TP_LPICT-CO_WPS-NG-14
added in a document
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STANDARDS STANDARDS
15. Identify the tools used in TP_LPICT-CO_WPS-NG-15
adding header, footer and
page number
16. Insert header, footer and TP_LPICT-CO_WPS-NG-16
page number in a document
17. Create a document using the TP_LPICT-CO_WPS-NG-17
different tools/tabs
18. Follow procedures in TP_LPICT-CO_WPS-NG-18
enhancing a document using
the different tools/tabs
19. Save and insert a TP_LPICT-CO_WPS-NG-19
name/rename a document
20. Identify the different view TP_LPICT-CO_WPS-NG-20
tools in word processing
21. Use the different view tools TP_LPICT-CO_WPS-NG-21
according to purpose
22. Identify tools used in printing TP_LPICT-CO_WPS-NG-22
a document
23. Print the document using the TP_LPICT-CO_WPS-NG-23
tools correctly
Spreadsheet Software Operation (SSO)
Spreadsheet Software Demonstrates Operates 1. Identify the spreadsheet TP_LPICT-CO_SSO-NG-1
- Introduction understanding of Spreadsheet interface
- Parts and tools of operating a Software and 2. Identify the parts and tools to TP_LPICT-CO_SSO-NG-2
spreadsheet interface Spreadsheet creates worksheet be used in word spreadsheet
- Adjusting cells Software based on standard 3. Identify the procedures in TP_LPICT-CO_SSO-NG-3
Creating a worksheet specifications creating a worksheet
Page 95 of 227

STANDARDS STANDARDS
Worksheet formatting 4. Use tools correctly in creating TP_LPICT-CO_SSO-NG-4
- Design a worksheet
- Page background 5. Identify the tools used in TP_LPICT-CO_SSO-NG-5
Page layout and worksheet formatting
appearance 6. Utilize the page layout tab in TP_LPICT-CO_SSO-NG-6
- Page Setup changing the layout and
- Paragraph appearance of a worksheet
- Arrange 7. Identify the tools used in TP_LPICT-CO_SSO-NG-7
Table formatting layouting and enhancing the
- Table Style appearance of a worksheet
- Layout 8. Apply changes in the TP_LPICT-CO_SSO-NG-8
Illustrations worksheet using page layout
- Pictures and appearance
- Shapes 9. Identify the tools used in TP_LPICT-CO_SSO-NG-9
- SmartArt table formatting
- Chart 10. Insert a table and change its TP_LPICT-CO_SSO-NG-10
- Screenshot style and/or layout
Text 11. Identify the tools used in TP_LPICT-CO_SSO-NG-11
- Text Box adding illustrations in a
- WordArt worksheet
Function Library 12. Add illustrations using the TP_LPICT-CO_SSO-NG-12
- Math and Trigo different tabs/options
Sort and Filter - Pictures
Views - Shapes
- Normal - SmartArt
- Page Break Preview - Chart
- Page Layout - Screenshot
Page 96 of 227

STANDARDS STANDARDS
Printing 13. Identify tools used in adding TP_LPICT-CO_SSO-NG-13
and enhancing text
14. Add and enhance a text TP_LPICT-CO_SSO-NG-14
added in a worksheet
15. Identify the tools used in TP_LPICT-CO_SSO-NG-15
adding header, footer and
page number
16. Insert header, footer and TP_LPICT-CO_SSO-NG-16
page number in a worksheet
17. Create a worksheet using the TP_LPICT-CO_SSO-NG-17
different tools/tabs
18. Follow procedures in TP_LPICT-CO_SSO-NG-18
enhancing a worksheet using
the different tools/tabs
19. Identify the use of sort of and TP_LPICT-CO_SSO-NG-19
filter tools in tables
20. Use sort and filter tools in TP_LPICT-CO_SSO-NG-20
table elements
21. Identify the different view TP_LPICT-CO_WPS-NG-21
tools in word processing
22. Use the different view tools TP_LPICT-CO_WPS-NG-22
23. Identify tools used in printing TP_LPICT-CO_SSO-NG-23
a document
24. Print the document using the TP_LPICT-CO_SSO-NG-24
tools correctly
Page 97 of 227

STANDARDS STANDARDS
Presentation Program Operation (PPO)
Presentation program Demonstrates Operates 1. Identify the presentation TP_LPICT-CO_PPO-NG-1
- Introduction understanding of Presentation interface
- Parts and tools of a operating a Program and 2. Identify the parts and tools to TP_LPICT-CO_PPO-NG-2
presentation program Presentation creates slideshow be used in presentation
Create a slideshow Program presentation based 3. Identify the procedures in TP_LPICT-CO_PPO-NG-3
Slideshow designing on standard creating a slideshow
- Themes specifications 4. Use tools correctly in creating TP_LPICT-CO_PPO-NG-4
- Variants a slideshow
Table formatting 5. Identify the tools used in TP_LPICT-CO_PPO-NG-5
- Table Style slideshow designing
- Layout 6. Add and change themes and TP_LPICT-CO_PPO-NG-6
Images variants
- Pictures 7. Identify the tools used in TP_LPICT-CO_PPO-NG-7
- Screenshot table formatting
- Photo Album 8. Insert a table and change its TP_LPICT-CO_PPO-NG-8
- Online Pictures style and/or layout
Illustrations 9. Identify the tools used in TP_LPICT-CO_PPO-NG-9
- Shapes and Shape adding illustrations in a
Styles slideshow
- SmartArt 10. Add illustrations using the TP_LPICT-CO_PPO-NG-10
- Chart different tabs/options
Text - Shapes and Shape Styles
- Text Box - SmartArt
- WordArt Styles - Chart
- Header and Footer 11. Identify tools used in adding TP_LPICT-CO_PPO-NG-11
Media and enhancing text
Page 98 of 227

STANDARDS STANDARDS
- Video 12. Add and enhance a text TP_LPICT-CO_PPO-NG-12
- Audio added in a slideshow using
- Screen Recording - WordArt Styles
Transition - Header and Footer
- Transition to this 13. Identify the tools used in TP_LPICT-CO_PPO-NG-13
Slide adding header and footer
- Timing 14. Insert header and footer in a TP_LPICT-CO_PPO-NG-14
Animation slideshow
- Effect Options 15. Identify tools in adding TP_LPICT-CO_PPO-NG-15
- Add Animation transition to slides
(Entrance, Emphasis, 16. Add transitions to slides and TP_LPICT-CO_PPO-NG-16
Exit) elements in a slideshow
Saving and naming a 17. Identify effect TP_LPICT-CO_PPO-NG-17
presentation options/animation options in
Presentation Views enhancing a slideshow
- Normal 18. Include effect TP_LPICT-CO_PPO-NG-18
- Outline View options/animations to
- Slide Sorter elements
- Notes page 19. Create a slideshow using the TP_LPICT-CO_PPO-NG-19
- Reading View different tools/tabs
Slideshow 20. Follow procedures in TP_LPICT-CO_PPO-NG-20
Adding Notes enhancing a slideshow using
Printing the different tools/tabs
21. Save and include a name for TP_LPICT-CO_PPO-NG-21
presentation
22. Identify the tools used in TP_LPICT-CO_PPO-NG-22
presentation views
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STANDARDS STANDARDS
23. Apply changes in the TP_LPICT-CO_PPO-NG-23
presentation views
24. Identify the use of different TP_LPICT-CO_PPO-NG-24
slideshow options
25. Use slideshow options TP_LPICT-CO_PPO-NG-25
properly
26. Use the different view tools TP_LPICT-CO_PPO-NG-26
27. Identify tools used in printing TP_LPICT-CO_PPO-NG-27
a document
28. Print the document using the TP_LPICT-CO_PPO-NG-28
tools correctly
E-mail and Web Browser (EWB)

Internet Demonstrates Creates e-mail 1. Identify the uses of internet TP_LPICT-CO_EWB-NG-1
- Introduction to understanding of account and
internet 2. Identify the importance of TP_LPICT-CO_EWB-NG-2
- Importance of using e-mail and constructs using internet
internet search the web electronic 3. Identify the different internet TP_LPICT-CO_EWB-NG-3
- Types of internet using browser messages based on browsers
browser quality standards
Internet safety tips 4. Identify the internet safety TP_LPICT-CO_EWB-NG-4
Internet tips and etiquette/netiquette
etiquette/Netiquette 5. Identify the importance of TP_LPICT-CO_EWB-NG-5
E-mail following to internet safety
- Introduction to tips and netiquette
email
- Importance of 6. Browse topics/ideas using any TP_LPICT-CO_EWB-NG-6
email internet browser
7. Identify the use of e-mail TP_LPICT-CO_EWB-NG-7
Page 100 of 227


STANDARDS STANDARDS
- Types of e-mail 8. Identify the importance of TP_LPICT-CO_EWB-NG-8
providers using e-mail
- Procedures in
creating an e-mail 9. Identify the different email TP_LPICT-CO_EWB-NG-9
account providers
- Procedures in 10. Identify the tools used in TP_LPICT-CO_EWB-NG-10
sending, replying, creating an e-mail account
and organizing
messages 11. Identify the procedures in TP_LPICT-CO_EWB-NG-11
- Procedures in - sending messages

attaching files in an - replying to messages
e-mail - organizing messages
12. Identify steps in attaching TP_LPICT-CO_EWB-NG-12
files to e-mail
Page 101 of 227

Learning Area: ICT/COMPUTER HARDWARE SERVICING

The computer hardware servicing area covers four common competencies such as: 1) use of tools; 2) maintaining tools, equipment
and paraphernalia; 3) performing mensuration and calculation; and 4) practicing Occupational Health and Safety (OHS) procedures.

STANDARDS STANDARDS
1. USE OF HAND TOOLS AND EQUIPMENT (UTE)
Tools and equipment in Demonstrates Uses hand tools and 1. Identify the different tools TP_LPICT-CHS_UTE-NG-1
computer hardware understanding on equipment for and equipment used in
servicing the different tools computer hardware computer hardware servicing
Types and functions of and equipment in servicing.
hand tools and equipment computer 2. Identify the importance of TP_LPICT-CHS_UTE-NG-2
Hand tools and equipment hardware and its using tools and equipment in
inspection and proper uses computer hardware servicing
storage
3. Identify the uses of the TP_LPICT-CHS_UTE-NG-3
different tools and equipment
in hardware servicing
4. Checks the list of tools and TP_LPICT-CHS_UTE-NG-4
equipment to be used per job
requirement
5. Inspects the requested tools TP_LPICT-CHS_UTE-NG-5
and equipment
6. Assesses the condition of all TP_LPICT-CHS_UTE-NG-6
hand tools and equipment for
proper operation and safety
Page 102 of 227


STANDARDS STANDARDS
Maintenance of Hand Tools, Equipment and Paraphernalia (mte)
Computer Hardware Demonstrates Performs proper use 1. Identify the different TP_LPICT-CHS_MTE-NG-1
Servicing Hand Tools, understanding on and maintenance of computer hardware servicing
Equipment and the uses and computer hardware hand tools, equipment and
Paraphernalia maintenance of servicing tools, paraphernalia
computer hardware equipment and
Maintenance of 2. Identify the uses of different TP_LPICT-CHS_MTE-NG-2
servicing tools, paraphernalia.
Computer Hardware computer hardware servicing
equipment and
Servicing Hand Tools, paraphernalia. hand tools, equipment and
Equipment and paraphernalia
Paraphernalia 2.1 Cleaning tools
- Cleaning tools 2.2 Diagnostic tools
Corrective measures of 3. Identify the procedures in TP_LPICT-CHS_MTE-NG-3
hand tools, equipment maintaining computer
and paraphernalia hardware servicing using
- Diagnostic tools hand tools, equipment and
- Storage of Computer paraphernalia
Hardware Servicing 3.1 Cleaning tools
Hand Tools, 3.2 Diagnostic tools
Equipment and 3.3 Storage of tools
Paraphernalia 4. Perform preventive TP_LPICT-CHS_MTE-NG-4
Common maintenance of computer
problems/malfunctions hardware servicing hand
of computer hardware tools, equipment and
servicing hand tools, paraphernalia
equipment and 5. Identify common TP_LPICT-CHS_MTE-NG-5
paraphernalia problems/malfunctions of
computer hardware servicing
Page 103 of 227


STANDARDS STANDARDS
Accomplishing and hand tools, equipment and
submitting report paraphernalia
6. Perform proper maintenance TP_LPICT-CHS_MTE-NG-6
and diagnostics to
malfunctioning computer
hardware servicing hand
tools, equipment and
paraphernalia
7. Identify procedures in TP_LPICT-CHS_MTE-NG-7
accomplishing report to
property custodian
8. Accomplish a report to be TP_LPICT-CHS_MTE-NG-8
submitted to the property
custodian
Mensuration and Calculation Procedures (MCP)
Computer Demonstrates Performs accurate 1. Identify the different TP_LPICT-CHS_MCP-NG-1
measurements based understanding of measurement and computer hardware to be
on the following: concepts in calculation of measured
- Memory performing computer hardware
- Capacity measurement and 2. Identify procedures in TP_LPICT-CHS_MCP-NG-2
- Speed calculation of performing accurate
- Performance computer mensuration and calculation
Four fundamental hardware of computer hardware based
operations on
Checking accuracy of 2.1 Memory
computation 2.2 Capacity
2.3 Speed
2.4 Performance
Page 104 of 227


STANDARDS STANDARDS
3. Uses the correct specifications TP_LPICT-CHS_MCP-NG-3
as specified in the operating
system
4. Computes basic mensuration TP_LPICT-CHS_MCP-NG-4
according to given
specifications
5. Performs calculation needed TP_LPICT-CHS_MCP-NG-5
to complete task using the
four mathematical
fundamental operations
(addition, subtraction,
multiplication and division)
6. Employs different techniques TP_LPICT-CHS_MCP-NG-6
in checking accuracy of the
computation
OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (OHS)
Hazards and Risks Demonstrates Observes and 1. Identify the types of TP_LPICT-CHS_OHS-NG-1
- Types of workplace understanding of practices occupational workplace hazards and risks
hazards and risks the concepts and health and safety 2. Identify hazards and risks TP_LPICT-CHS_OHS-NG-2
- Hazards and risks underlying procedures in the indicators in the workplace
indicators principles of workplace. 3. Identify the effects of TP_LPICT-CHS_OHS-NG-3
- Workplace procedures Occupational hazards and risks in the
- Contingency measures Health and Safety workplace
- Effects of hazards and (OHS) procedures 4. Identify contingency TP_LPICT-CHS_OHS-NG-4
risks in relation to measures in the workplace
hazards and risks 5. Identify health and safety TP_LPICT-CHS_OHS-NG-5
in the workplace. procedures in the workplace
Page 105 of 227


STANDARDS STANDARDS
Occupational Health 6. Identify the different personal TP_LPICT-CHS_OHS-NG-6
and Safety protective equipment to be
- Health and safety used in the workplace
procedures 7. Identify organizational TP_LPICT-CHS_OHS-NG-7
- Personal protective protocol in the workplace
equipment 8. Identify the different personal TP_LPICT-CHS_OHS-NG-8
- Organizational protective equipment to be
protocol used in the workplace
- Occupational health 9. Identify the importance of TP_LPICT-CHS_OHS-NG-9
and safety regulations understanding
- hazards and risks
- contingency measures
- health and safety
procedures
- personal protective
equipment
10. Observe health and safety TP_LPICT-CHS_OHS-NG-10
procedures to avoid hazards
and risk
11. Follow organizational TP_LPICT-CHS_OHS-NG-11
protocols in the workplace
Page 106 of 227

GLOSSARY
The complete computer comprises the central processing unit (CPU), memory and related electronics (main
cabinet), all the peripheral devices connected to it, and its operating system. Computer systems fall into two
Computer System
broad divisions: clients and servers. Client machines fall into three categories from low to high end: laptop,
desktop, and workstation. Servers range from small to large: low-end, midrange, and mainframes.
Information and It refers to technologies associated with the transmission and exchange of data in the form of sound, text,
Communication visual images, signals or any other form or any combination of those forms through the use of digital
Technology (ICT) technology.
Occupational
It refers to the legislation, policies, procedures and activities that aim to protect the health, safety and welfare
Health and Safety
of all people at the workplace.
(OHS)
Includes the physical parts or components of a computer, such as the central processing unit, monitor,
Hardware
keyboard, computer data storage, graphic card, sound card, speakers and motherboard.
Software Includes the operating system and all the utilities that enable the computer to function.
It is software or a device that allows users to create, edit, and print documents. It enables you to write text,
Word Processing
store it electronically, display it on a screen, modify it by entering commands and characters from the keyboard,
Software
and print it.
Spreadsheet It is a software application capable of organizing, storing and analyzing data in tabular form. The application can
Software provide digital simulation of paper accounting worksheets.
It is a software package used to display information in the form of a slide show. It has three major functions: an
Presentation
editor that allows text to be inserted and formatted, a method for inserting and manipulating graphic images,
Program
and a slide-show system to display the content.
It also known as a web browser or simply a browser, is a software program that you use to access the internet
Internet Browser
and view web pages on your computer.
Page 107 of 227

Code Book Legend
Sample: TP_LPICT-CO_ohs-NG-1

Occupational Health and Safety
OHS
Program Transition Program Procedures
TP_LPITC Personal Computer Operation PCO

First Entry Livelihood Package
Cover Package Word Processing Software
Learning Area WPS
Operation
Area of Computer Spreadsheet Software Operation SSO

CO
Specialization Operation
Presentation Program Operation PPO
Domain/Content/ Operational
Lowercase Letter/s OHS
Component/ Topic Health and Safety E-mail and Web Browser EWB
Use Of Hand Tools And Equipment UTE

Uppercase Letter/s
Level Non-graded NG Maintenance of Hand Tools,
MTE
Equipment, And Paraphernalia
Mensuration And Calculation
MCP
Procedures
Basic concept in Occupational Health And Safety
Arabic Number Learning Outcomes 1 OHSP
ICT Procedures
Page 108 of 227

Learning Area: HILOT (WELLNESS MASSAGE)
Description:
Wellness Massage covers the following the basic concepts job performance and skills, wellness massage program, pre-services for
wellness massage, wellness massage techniques and post-advice and post-services activities.
CONTENT PERFORMANCE LEARNING

CONTENT CODE
STANDARDS STANDARDS COMPETENCIES
UNDERSTANDING THE BASIC CONCEPTS IN HILOT (WELLNESS MASSAGE) (BCH)
Core concepts in hilot Demonstrates Exhibits 1. Discuss the basic TP_LPWM-BCH-NG-
1
(wellness massage) understanding of the competencies concepts of hilot (wellness
Health and healing underlying concepts independently in massage)
concept of hilot in wellness massage wellness massage 2. Discuss the health and TP_LPWM-BCH-NG-
2
(wellness massage) healing concept of hilot
o History and (wellness massage)
development of 2.1 History and
wellness massage in development of wellness
the Philippines massage in the Philippines
o Wellness Massage 2.2 Wellness Massage
Framework Framework
Healing concepts 3. Discuss the healing TP_LPWM-BCH-NG-
3
o Valuing process concepts of hilot (wellness
“pagpapahalaga” massage)
Benefits of hilot 4. Explain the benefits of TP_LPWM-BCH-NG-
4
(wellness massage) hilot (wellness massage)
DEVELOPING JOB PERFORMANCE AND SKILLS (JPS)
Participating in Demonstrates Performs tasks in 1. Participate in workplace TP_LPWM-JPS-NG-1
workplace understanding of the accordance to job communication
communication delivery of efficient requirement 2. Identify own role and TP_LPWM-JPS-NG-2
job performance and responsibility within team
Page 109 of 227


CONTENT CODE
Working in a team excellent skills in TP_LPWM-JPS-NG-3
3. Recognize one’s work as
environment performing tasks
a team member
Career professionalism
PERFORMING OCCUPATIONAL SAFETY AND HEALTH (POS)
Occupational health and Demonstrates Performs 1. Recognize the infection TP_LPWM-POS-NG-
1
safety understanding of the occupational safety control policies and
Infection control policies underlying concepts and health in the procedures
and procedures in performing workplace 2. Respond effectively to TP_LPWM-POS-NG-
2
Responding effectively occupational safety difficult/challenging behavior
to difficult/challenging and health 3. Apply basic first aid TP_LPWM-POS-NG-
3
behavior techniques
Applying basic first aid 4. Demonstrate proper TP_LPWM-POS-NG-
4
techniques standard of patient/client
Maintaining high services
standard of
patient/client services
UNDERSTANDING THE HILOT (WELLNESS MASSAGE) PROGRAM (HWP)
Clients’ vital information Demonstrates Performs client 1. Identify vital information TP_LPWM-HWP-NG-1
Hilot (Wellness Massage) understanding of the consultation and of the client

Program dynamics and pre-work in 2. Explain hilot (wellness TP_LPWM-HWP-NG-2
Hilot (Wellness Massage) components of the preparing wellness massage) program

Techniques wellness massage program 3. Identify hilot (wellness TP_LPWM-HWP-NG-3
Hilot (Wellness Massage) program. massage) techniques

Services and Products 4. Explain wellness massage TP_LPWM-HWP-NG-4
o Use of coconut- services and products

based oils - Use of coconut-based oils
Page 110 of 227


CONTENT CODE
o Treatments (Herbal, - Treatments (Herbal, oils
oils and essentials, and essentials, mineral and
mineral and water) water)
Pre-wellness massage 5. Identify pre-wellness TP_LPWM-HWP-NG-5
and post- wellness massage and post-wellness

massage services and massage services and
products products
Hilot Wellness Program 6. Determine client’s hilot TP_LPWM-HWP-NG-6
o Wellness massage (wellness massage) program

programs variations products and services
Client’s need assessment 7. Exhibit skills in dealing TP_LPWM-HWP-NG-7
o Products, Services with customers’ queries,

o Contra-indications needs and preferences
Client’s records and TP_LPWM-HWP-NG-8
documents preparation
Customer service and 8. Follow workplace policies
relation to clients and procedures
Workplace policies and
procedures
PERFORMING PRE-SERVICES FOR HILOT (WELLNESS MASSAGE) (PSH)
Essential skills in Demonstrates Perform proper 1. Identify the essential TP_LPWM-PSH-NG-
1
scheduling clients understanding of the customer service skills needed in
o Communication skills delivery of quality and skills and attitudes scheduling clients
o Telephone etiquette efficient customer to clients - Communication skill
o Listening skills service - Telephone etiquette
o Non-verbal - Listening skills
communication - Non-verbal
communication
Page 111 of 227


CONTENT CODE
Preparation of 2. Demonstrate the TP_LPWM-PSH-NG-
2
appointment schedule preliminary services to
Conduct preliminary clients
services to clients 3. Exhibit skills in dealing TP_LPWM-PSH-NG-
3
o interview, vital with customers’ queries,
signs, pulse rate, needs, and preferences
respiratory rate 4. Discuss the wellness TP_LPWM-PSH-NG-
4
Effective customer massage products, services,
service and programs to clients
o Workplace policies TP_LPWM-PSH-NG-
5
and procedures
Record keeping 5. Exhibit quality and
o Preliminary Service efficient customer service to
Procedures develop positive relationship
Wellness massage with customers
products, services, and
programs
APPLYING WELLNESS MASSAGE TECHNIQUES (WMT)
TP_LPWM-WMT-NG-1
Hygiene and infection Demonstrates Performs various 1. Observe hygiene and
control practices understanding of the wellness massage infection control practices
Methods of scanning different wellness techniques based 2. Identify methods of TP_LPWM-WMT-NG-2
Wellness massage massage techniques on customer’s scanning in wellness

techniques and their proper wellness programs massage
Methods in locating application and 3. Differentiate wellness TP_LPWM-WMT-NG-3
the imbalances in procedures massage techniques

the body - Methods in locating the
Massage pressure imbalances in the body
areas - Massage pressure areas
Page 112 of 227


CONTENT CODE
Strokes Strokes
long deep stroke 4. Prepare pre-wellness TP_LPWM-WMT-NG-4
(Hagod) hygiene practices

short light stroke 5. Prepare clients for TP_LPWM-WMT-NG-5
(Haplos) wellness massage

one finger press 6. Perform wellness TP_LPWM-WMT-NG-6
(Pindot) massage technique

two or more finger 7. Perform massage TP_LPWM-WMT-NG-7
press (Pisil) pressure on areas with

grasping (Piga) – appropriate duration,
optional directions, and strokes
Customized amount of 8. Perform self-assessment TP_LPWM-WMT-NG-8
pressure applied for wellness massage

Duration of application session
of pressure 9. Perform the pre-massage TP_LPWM-WMT-NG-9
Direction of massage operation using hands and
Generally towards fingers
the heart 10. Observe policies and TP_LPWM-WMT-NG-
10
hot part of the body standards of the workplace
to cold (thermal
flow)
towards the lesser
lumps
Pre-massage procedure
Use of hands and fingers
as medium based on
massage area/body part,
duration, frequency,
Page 113 of 227


CONTENT CODE
rhythm, and amount of
pressure
Workplace standard
operating procedure
Client responses
PERFORMING POST-ADVICE AND POST-SERVICES (PAS)

Aftercare service Demonstrates Exhibits 1. Identify wellness TP_LPWM-PAS-NG-
1
o Aftercare service, understanding of the professionalism and massage aftercare services
workplace policies, post-advice and post- proper post- 2. Observe aftercare service, TP_LPWM-PAS-NG-
and procedures services provided to advice/post-services workplace policies, and
2
o Monitoring clients clients to clients procedures
o Aftercare products 3. Differentiate the uses and TP_LPWM-PAS-NG-
o Aftercare services benefits of wellness
3
o Rebooking clients massage products offered to
Wellness massage clients
products
4. Practice professionalism TP_LPWM-PAS-NG-
o Explaining wellness 4
in recommending products
massage products to
and explaining their benefits
clients
to clients.
o Recommending
products to clients
o Explaining product
benefits
Other product
comparisons
Page 114 of 227

Code Book Legend

Sample: TP_LPWM-BCH-NG-1
LEGEND SAMPLE DOMAIN/COMPONENT CODE

Program Transition Program Basic Concepts in BWM
TP Wellness Massage
First Entry Job Performance and JPS
Skills
Occupational Safety and POS
Health
Livelihood Package LPWM Wellness Massage WMP
Area of Wellness Massage Program
Specialization
Lowercase Domain/Content/ Basic Concept in BCH Wellness Massage WMT
Letter/s Component/Topic Wellness Massage Techniques
Post-Advice and Post- PAS
Services Techniques
Uppercase
Letter/s Level Non-graded NG
Arabic Number Learning Outcomes Discuss the basic 1

concepts of hilot
(wellness massage)
Page 115 of 227

Learning Area: Housekeeping
Description:
The household services area covers the basic housekeeping services, workplace communication skills, working in a team environment,
occupational health and safety procedures, workplace hygiene procedures, workplace and safety practices, effective customer service,
housekeeping services to guests, cleaning and preparing rooms for incoming guests, valet/butler service, laundry linen and guest
clothes, cleaning public areas, and facilities and equipment.
PERFORMANCE
CONTENT CONTENT STANDARDS LEARNING COMPETENCY CODE
STANDARDS
BASIC HOUSEKEEPING SERVICES (BHS)
Basic concepts in Demonstrates Exhibits common and 1. Identify common and basic TP_LPHS-BHS-NG-1
housekeeping understanding of the basic basic competencies in concepts in housekeeping
Career opportunities concepts and principles in housekeeping 2. Discuss the relevance of TP_LPHS-BHS-NG-2
housekeeping housekeeping services
3. Identify career TP_LPHS-BHS-NG-3
opportunities in
housekeeping
WORKPLACE COMMUNICATION (WCN)
Obtaining and Demonstrates Performs communication 1. Recognize specific and TP_LPHS-WCN-NG-1
conveying workplace understanding of the basic skills necessary in the relevant information coming
information concepts and principles in workplace from appropriate sources
Appropriate medium workplace communication - Team members
to transfer - Suppliers
information and - Trade personnel
ideas - Local government
Workplace - Industry bodies
procedures for the 2. Recognize the appropriate TP_LPHS-WCN-NG-2
medium to transfer
information and ideas
Page 116 of 227

PERFORMANCE
STANDARDS
location and storage - Memorandum
of information - Circular
Simple conversations - Notice
on familiar topics - Information discussion
with work colleagues - Follow-up or verbal
Simple verbal instructions
instructions or - Face-to-face
requests communication
3. Recognize the workplace TP_LPHS-WCN-NG-3
Routine procedures
procedures for the location
Likes, dislikes and
and storage of information
preferences
- Manual filing system
Meeting inputs, - Computer-based filing
purpose and system
established protocols 4. Use simple conversations TP_LPHS-WCN-NG-4
Workplace on familiar topics with work
interactions colleagues
5. Use/Respond to simple TP_LPHS-WCN-NG-5
verbal instructions or
requests
6. Describe the routine TP_LPHS-WCN-NG-6
procedures
7. Express likes, dislikes, and TP_LPHS-WCN-NG-7
preferences
8. Follow meeting inputs TP_LPHS-WCN-NG-8
consistent with the meeting
purpose and established
protocols
- Observing meeting
protocols
Page 117 of 227

PERFORMANCE
STANDARDS
- Compliance with meeting
decisions
- Obeying meeting
instructions
9. Observe workplace TP_LPHS-WCN-NG-9
interactions
- Face-to-face
- Telephone
- Electronic and two-way
radio
- Written including
electronic, memos,
instruction and forms, non-
verbal including gestures,
signals, signs, and
diagrams
WORKING IN A TEAM ENVIRONMENT (WIE)
Team role and scope Demonstrates Performs appropriate 1. Describe team role and TP_LPHS-WIE-NG-1
in the workplace understanding of the basic work in a team scope in the workplace
Role and concepts and principles in environment 2. Identify own role and TP_LPHS-WIE-NG-2
responsibility within working in a team responsibility within a team
a team environment 3. Give effective and TP_LPHS-WIE-NG-3
Effective and appropriate contributions to
appropriate complement team activities
contributions to and objectives, based on
complement team individual skills and
activities competencies and workplace
context
- Work procedures and
practices
Page 118 of 227

PERFORMANCE
STANDARDS
Protocols in reporting - Conditions of work
using the standard environments
operating procedures - Legislation and industrial
Customers and agreements
colleagues’ diverse - Standard work practice
backgrounds including the storage, safe
Good relationship handling, and disposal of
with colleagues chemicals
- Safety, environmental
housekeeping and quality
guidelines
4. Observe protocols in TP_LPHS-WIE-NG-4
reporting using standard
operating procedures
5. Recognize the customers TP_LPHS-WIE-NG-5
and colleagues’ diverse
backgrounds
6. Exhibit good relationship TP_LPHS-WIE-NG-6
with colleagues
OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (OHS)
Hazards and risks in Demonstrates Performs appropriate 1. Identify hazards and risks TP_LPHS-OHS-NG-1
the workplace understanding of the basic occupational health and in the workplace to minimize
Basic first-aid concepts and principles in safety procedures or eliminate risk to co-
procedures practicing occupational workers, workplace, and
health and safety environment in accordance
procedures with organization procedures
2. Exhibit control hazards and TP_LPHS-OHS-NG-2
risks in the workplace
Page 119 of 227

PERFORMANCE
STANDARDS
3. Perform basic first-aid TP_LPHS-OHS-NG-3
procedures
WORKPLACE HYGIENE PROCEDURES (WHP)
Hygiene risks Demonstrates Perform appropriate 1. Identify and prevent TP_LPHS-WHP-NG-1
Hygiene procedures understanding of the basic workplace hygiene hygiene risks
concepts and principles in procedures 2. Follow hygiene procedures TP_LPHS-WHP-NG-2
workplace hygiene
procedures
WORKPLACE AND SAFETY PRACTICES (WSP)
Workplace Demonstrates Performs appropriate 1. Follow workplace TP_LPHS-WSP-NG-1
procedures for understanding of the basic workplace and safety procedures for health, safety,
health, safety, and concepts and principles in practices and security practices
security practices workplace and safety 2. Perform child protection TP_LPHS-WSP-NG-2
Child protection practices duties relevant to the tourism
duties industry
3. Demonstrate appropriate TP_LPHS-WSP-NG-3
Appropriate
procedure in dealing procedure in dealing with
with emergency emergency situations
4. Practice safe personal TP_LPHS-WSP-NG-4
situations
presentation standards
Safe personal
5. Practice a safe and secure TP_LPHS-WSP-NG-5
presentation
workplace
standards
Safe and secure
workplace
PROVIDING EFFECTIVE CUSTOMER SERVICE (PEC)
Procedure in greeting Demonstrates 1. Demonstrate the proper TP_LPHS-PEC-NG-1
the costumer understanding of the basic procedure in greeting the
costumer
Page 120 of 227

PERFORMANCE
STANDARDS
Verbal and non- concepts and principles in Exhibits competence in 2. Practice proper verbal and TP_LPHS-PEC-NG-2
verbal providing effective providing effective non-verbal communications
communications customer services customer service in a given situation
Cultural and social 3. Demonstrate sensitivity to TP_LPHS-PEC-NG-3
differences cultural and social differences
Needs of customers 4. Identify needs of TP_LPHS-PEC-NG-4
Appropriate rapport customers
5. Exhibit appropriate rapport TP_LPHS-PEC-NG-5
with customer
Use of common with customer to enable high
business tools and quality service delivery
6. Use/Respond queries TP_LPHS-PEC-NG-6
technology
through the use of common
Handling complaints/
business tools and
conflicts
technology
7. Respond properly to TP_LPHS-PEC-NG-7
complaints/conflict situations,
evaluation, and
recommendations
PROVIDING HOUSEKEEPING SERVICES TO GUESTS (PHS)
Acceptance and Demonstrates Demonstrates proper 1. Demonstrate the proper TP_LPHS-PHS-NG-1
recording of understanding of the basic housekeeping services to acceptance and recording of
housekeeping concepts and principles in guests housekeeping requests and
requests and service providing housekeeping service delivery
delivery services to guests 2. Exhibit proper coordination TP_LPHS-PHS-NG-2
Proper coordination with other departments
with other 2.1 Other departments are
departments updated on the status of
service requests
Page 121 of 227

PERFORMANCE
STANDARDS
CLEANING AND PREPARING ROOMS FOR INCOMING GUESTS (CPR)
Set up equipment Demonstrates Demonstrates proper 1. Demonstrate proper TP_LPHS-CPR-NG-1
and trolleys understanding of the basic procedures in cleaning procedure in preparing
cleaning supplies and
concepts and principles in and preparing rooms for equipment required for
Access rooms for cleaning and preparing incoming guests servicing rooms
servicing rooms for incoming guests 2. Identify the rooms TP_LPHS-CPR-NG-2
Make up beds requiring service based on
Clean and clear the information supplied to
the housekeeping staff
rooms
3. Demonstrate proper TP_LPHS-CPR-NG-3
Clean and store
procedures of fixing and
trolleys and
checking of beds
equipment
4. Exhibit proper procedures TP_LPHS-CPR-NG-4
Cleaning supplies
in checking and cleaning all
and equipment
furniture, fixtures, and
Furniture,
fittings and hygiene/safety
fixtures, and
guidelines inside the room
fittings
5. Demonstrate proper TP_LPHS-CPR-NG-5
Room supplies
procedure in replenishing/
replacing room supplies
PROVIDING VALET/BUTLER SERVICE (PVS)
Provide valet Demonstrates Demonstrates standards 1. Identify the role of valet TP_LPHS-PVS-NG-1
services to guests understanding of the basic in providing valet/butler 2. Recognize the valet TP_LPHS-PVS-NG-2
Display concepts and principles in service services within the limits of
professional providing valet/butler responsibility
standards service 3. Demonstrate proper valet TP_LPHS-PVS-NG-3
Care for guest grooming and communication
property standards
Page 122 of 227

PERFORMANCE
STANDARDS
4. Demonstrate proper care TP_LPHS-PVS-NG-4
for guest property
LAUNDRY LINEN AND GUEST CLOTHES (LLG)
Collect laundry Demonstrates Performs proper 1. Exhibit the proper TP_LPHS-LLG-NG-1
for laundering understanding of the basic procedure in laundry procedure in collecting
functions concepts and principles of laundry for laundering
Perform laundry functions
laundering 2. Perform laundering TP_LPHS-LLG-NG-2
functions functions
Process - cleaning process
laundered item - laundry equipment
Return laundered - laundering process
item 3. Perform post cleaning TP_LPHS-LLG-NG-3
laundry activity
CLEANING PUBLIC AREAS, FACILITIES, AND EQUIPMENT (CPA)
Select and set up Demonstrates Performs proper 1. Show proper selection and TP_LPHS-CPA-NG-1
equipment and understanding of the basic procedure in cleaning set up of equipment and
materials concepts and principles in public areas, facilities, materials
Apply cleaning cleaning public areas, and equipment 2. Apply cleaning techniques TP_LPHS-CPA-NG-2
technique facilities, and equipment 3. Identify the appropriate TP_LPHS-CPA-NG-3
Clean dry and barricaded or warning signs
wet areas to be placed in the work area
Maintain and to reduce risk to colleagues
store cleaning and customers
equipment and 4. Demonstrate proper TP_LPHS-CPA-NG-4
chemicals cleaning of dry and wet areas
Page 123 of 227

Code Book Legend

Sample: TP_LPHS-BHS-NG-1
LEGEND SAMPLE DOMAIN / COMPONENT CODE
BASIC HOUSEKEEPING SERVICES BHS
WORKPLACE COMMUNICATION WCN
WORKING IN A TEAM ENVIRONMENT WIE
Program Transition Program TP
OCCUPATIONAL HEALTH AND SAFETY
OHS
First Entry PROCEDURES
WORKPLACE HYGIENE PROCEDURES WHP
Livelihood Package WORKPLACE AND SAFETY PRACTICES WSP
Area Housekeeping LPHS PROVIDING EFFECTIVE CUSTOMER
SERVICE PEC
Services
PROVIDING HOUSEKEEPING SERVICES
PHS
TO GUESTS
Domain/ CLEANING AND PREPARING ROOMS
CPR
Content/ Basic Housekeeping FOR INCOMING GUESTS
Lowercase letter/s BHS
Component/ Services PROVIDING VALET/BUTLER SERVICE PVS
Topic LAUNDRY LINEN AND GUEST CLOTHES LLG
CLEANING PUBLIC AREAS, FACILITIES,
CPA
AND EQUIPMENT
-
Level Non-Graded NG
Identify common
Learning
Arabic Number and basic concepts 1
Outcomes
in housekeeping
-
Page 124 of 227

Learning Area: GARMENTS
Description
The garments area covers the basic concepts in setting up and operating sewing machines, performing basic maintenance,
carrying out measurements and calculations, applying quality standards, drafting and cutting patterns for ladies’ casual apparel,
preparing and cutting materials for ladies’ casual apparel, sewing ladies’ casual apparel, applying finishing touches on ladies’ casual
apparel, drafting and cutting patterns for men’s casual apparel, preparing and cutting materials for men’s casual apparel, sewing
men’s casual apparel, and applying finishing touches on men’s casual apparel.
CONTENT PERFORMANCE
CONTENT LEARNING COMPETENCY CODE
STANDARD STANDARD
SETTING UP AND OPERATING SEWING MACHINES (SSM)
Types, parts, and Demonstrates Exhibits appropriate 1. Identify the types, parts, TP_LPGM-SSM-NG-1
functions of sewing understanding of the skills and attitudes in and functions of sewing
machines concepts in setting up setting up and machines
Procedures in and operating sewing operating sewing 2. Demonstrate the proper TP_LPGM-SSM-NG-2
setting up a sewing machines machines procedures in setting up,
machine conducting sample run,
Factors to consider testing machine output, and
in fabric selection re-adjusting the setting of
Steps in operating sewing machine
the sewing 3. Identify the factors to TP_LPGM-SSM-NG-3
machine consider in fabric selection
Steps in operating 4. Exhibit the proper sewing TP_LPGM-SSM-NG-4
the treadle machine operation
machine - Steps in operating the
Steps in operating treadle machine
the electric sewing - Steps in operating the
machine electric sewing machine
Page 125 of 227

CONTENT PERFORMANCE
STANDARD STANDARD
Methods of data 5. Demonstrate proper TP_LPGM-SSM-NG-5
gathering and procedures in data gathering
standards and maintaining records of
specifications of sewing machine reports
record matrix for
setting-up of
machines
Procedures in
filling up record
matrix form and
report preparation
PERFORMING BASIC MAINTENANCE (PBM)

Standard sewing Demonstrates Exhibits appropriate 1. Identify the standard TP_LPGM-PBM-NG-1
machine understanding of the skills and attitudes in sewing machine operations
operations knowledge in operating operating sewing 2. Recognize the common TP_LPGM-PBM-NG-2
Common sewing sewing machines, machines, classifying, sewing machine problems,
machine problems, classifying, recording, recording, and causes, and remedies
causes, and and performing the performing the major 3. Exhibit the proper TP_LPGM-PBM-NG-3
remedies major and minor and minor procedures in cleaning and
Procedure in maintenance of sewing maintenance of lubricating the sewing
cleaning the machines sewing machines machines
sewing machines 4. Exhibit health and safety TP_LPGM-PBM-NG-4
Procedure in procedures in sewing
lubricating the machine maintenance
sewing machines 5. Prepare observation report TP_LPGM-PBM-NG-5
Health and safety on machine operation
procedures in
Page 126 of 227

CONTENT PERFORMANCE
STANDARD STANDARD
sewing machine
maintenance
Observation report
on machine
operation
CARRYING OUT MEASUREMENTS AND CALCULATIONS (COM)

Two systems of Demonstrates Exhibits appropriate 1. Identify the two systems of TP_LPGM-COM-NG-1
measurement understanding of the skills and attitudes in measurement
Measuring devices concepts in measurements and 2. Recognize the different TP_LPGM-COM-NG-2
and their uses measurements and calculations and in measuring devices and their
Taking body calculations estimation of costs of uses
measurements projects based on job 3. Apply appropriate type of TP_LPGM-COM-NG-3
Body points and requirements measurement to be used in
lines taking body measurements
Simple calculation
using the four 4. Demonstrate proper TP_LPGM-COM-NG-4
fundamental procedure in taking body
operations in math measurements
Formulas and 4.1 Identify the body points
conversions and lines
Length and width of 5. Performs simple TP_LPGM-COM-NG-5
material calculations based on the
Estimating requirements of the
quantities of clients/customers
materials (fabric, 5.1 Identify the length and
threads, buttons, width of the material
etc.)
Page 127 of 227

CONTENT PERFORMANCE
STANDARD STANDARD
Bill of materials 5.2 Estimate quantities of
materials (fabric, threads,
buttons, etc.)
5.3 Determine the bill/cost of
the materials
APPLYING QUALITY STANDARDS (AQS)

General standards of Demonstrates Exhibits appropriate 1. Recognize the well finished TP_LPGM-AQS-NG-1
a finished apparel understanding of the skills and attitudes in garment
Defects/deviations concepts in applying applying quality 2. Identify the causes of TP_LPGM-AQS-NG-2
Causes of quality standards to standards to work defects/deviations in a
defects/deviations work operations operations garment
Preventive action to 3. Demonstrate the TP_LPGM-AQS-NG-3
ensure quality preventive action procedure
Basic information on to ensure a quality finished
the quality garment
performance 4. Exhibit the skill in record TP_LPGM-AQS-NG-4
systematically management to ensure the
recorded in quality of the garment
accordance with the 4.1 Systematically record
workplace procedure basic information on the
quality performance in
accordance with the
workplace procedures
4.2 Maintain records of work
quality according to the job
requirements
Page 128 of 227

CONTENT PERFORMANCE
STANDARD STANDARD
DRAFTING AND CUTTING PATTERNS FOR LADIES’ CASUAL APPAREL (DCL)
Kinds of patterns Demonstrates Exhibits appropriate 1. Recognize the types of TP_LPGM-DCL-NG-1
Garment design understanding of the skills and attitudes in patterns and garment designs
for different concepts in drafting and drafting and cutting for different ladies’ apparel
ladies’ apparel cutting basic or block basic or block patterns 2. Demonstrate the important TP_LPGM-DCL-NG-2
Salient measures patterns for ladies’ for ladies’ casual measures to consider in
to observe in casual apparel apparel drafting and cutting patterns
drafting and for ladies’ apparel
cutting patterns - Selecting fabrics for ladies’
o Selecting casual apparel
fabrics for - Personal preferences and
ladies’ casual design
apparel - Rules in taking body
o Personal measurements
preferences - Procedure in taking body
and design measurements
o Rules in taking 3. Demonstrate the proper TP_LPGM-DCL-NG-3
body procedure in drafting basic or
measurements blocking patterns using
o Procedure in appropriate equipment and
taking body client specifications
measurements 4. Exhibit skills in TP_LPGM-DCL-NG-4
Drafting the basic manipulating, labelling, and
patterns cutting final patterns
Page 129 of 227

CONTENT PERFORMANCE
STANDARD STANDARD
PREPARING AND CUTTING MATERIALS FOR LADIES’ CASUAL APPAREL (PCM)
Types of fabrics Demonstrates Exhibits appropriate 1. Identify the types and TP_LPGM-PCM-NG-1
Common faults understanding of the skills and attitudes in common faults found in
found in fabrics concepts in preparing preparing and cutting fabrics
Fabric folds and cutting materials materials for casual 2. Exhibit skills in fabric folds, TP_LPGM-PCM-NG-2
Pattern layout for casual apparel apparel pattern layout, marking, and
Marking tools transferring pattern markings
How to transfer 3. Identify the types and uses TP_LPGM-PCM-NG-3
pattern markings of cutting tools
Types of cutting 4. Demonstrate the proper TP_LPGM-PCM-NG-4
tools and their uses procedure of cutting the
Guidelines in fabrics according to the
cutting out the desired pattern
fabrics
SEWING LADIES’ CASUAL APPAREL (SLC)
Key points in Demonstrates Exhibits appropriate 1. Identify the key points in TP_LPGM-SLC-NG-1
preparing cut parts understanding of the skills and attitudes in preparing cut parts of a
of a garment concepts in preparing preparing cut parts of garment
- Pinning a garment cut parts of a garment, a garment, sewing - Pinning a garment together
together sewing and assembling and assembling - Exhibit the pressing
- Pressing techniques garment parts, and garment parts, and techniques
Preparing the altering completed altering completed 2. Demonstrate the proper TP_LPGM-SLC-NG-2
sewing machine for garments garments procedure in sewing and
operation assembling garment parts
Sewing a blouse 2.1 Prepare the sewing
(unit method of machine for operation
construction) 2.2 Sew a blouse (unit method
- Seaming and edging of construction)
Page 130 of 227

CONTENT PERFORMANCE
STANDARD STANDARD
- Attaching the collar - Seaming and edging
- Setting in the - Attaching the collar
sleeves - Setting in the sleeves
- Fastening - Fastening
Sewing a skirt (unit 2.3 Sew a skirt (unit method
method of of construction)
construction) - Attaching the zipper
- Attaching the zipper - Attaching the pocket
- Attaching the pocket 3. Perform the process of TP_LPGM-SLC-NG-3
- Attaching the alteration/ modification to the
waistband completed garment
APPLYING FINISHING TOUCHES ON LADIES’ CASUAL APPAREL (AFT)
Function of Demonstrates Exhibits appropriate 1. Identify the function of TP_LPGM-AFT-NG-1
finishing touches understanding of the skills and attitudes in applying finishing touches on
Steps in applying concepts in applying applying finishing ladies’ casual apparel
different finishing finishing touches on touches on casual
touches casual apparel apparel 2. Identify the steps in TP_LPGM-AFT-NG-2
Applying finishing applying different finishing
touches touches on ladies’ casual
-trainings and apparel
accessories
-hemming 3. Apply finishing touches on TP_LPGM-AFT-NG-3
Trimming tools ladies’ casual apparel
and their uses - Trainings and accessories
Points to - Hemming
remember in 4. Identify the different TP_LPGM-AFT-NG-4
hanging finished trimming tools and their uses
garments
Page 131 of 227

CONTENT PERFORMANCE
STANDARD STANDARD
Procedures in 5. Exhibit the proper TP_LPGM-AFT-NG-5
trimming excess procedures in trimming excess
threads on a threads on a finished garment
finished garment
Pressing tools 6. Identify the different TP_LPGM-AFT-NG-6
and their uses pressing tools and their uses
General pressing 7. Identify the characteristics TP_LPGM-AFT-NG-7
techniques of a well-pressed garment
Procedure in
pressing a 8. Demonstrate the proper TP_LPAC-AFT-NG-8
finished garment procedure and general
Characteristics of techniques in pressing a
a well-pressed finished garment
garment
Methods of 9. Apply proper methods of TP_LPGM-AFT-NG-9
removing stains removing stains on a finished
on a finished garment
garment 10. Demonstrate the proper TP_LPGM-AFT-NG-10
Packaging packaging procedures and
procedures for labeling of finished garments
finished
garments
Labeling finished
garments
DRAFTING AND CUTTING PATTERNS FOR MEN’S CASUAL APPAREL (DCM)
Factors to Demonstrates Performs appropriate 1. Recognize the different TP_LPGM-DCM-NG-1
consider in understanding of the skills and attitudes in fabric for men apparel
concepts in drafting drafting and cutting
Page 132 of 227

CONTENT PERFORMANCE
STANDARD STANDARD
planning a and cutting basic or basic or block patterns 2. Identify the factors to TP_LPGM-DCM-NG-2
garment design block patterns for men’s for men’s casual consider in planning a
Fabric selection casual apparel apparel garment design for men’
for men’s apparel casual apparel
Measuring and 2.1 Design and select fabric
shaping tools and according to the preference of
their uses the client
Men’s body 3. Identify the different TP_LPGM-DCM-NG-3
points and lines measuring and shaping tools
How to take body and their uses
measurements 4. Recognize the men’s TP_LPGM-DCM-NG-4
for men’s apparel standard measurement chart
Pointers to 5. Identify men’s body points TP_LPGM-DCM-NG-5
remember in and lines
taking body 6. Demonstrate the skills in TP_LPGM-DCM-NG-6
measurements taking body measurements of
Men’s standard men
measurement 7. Identify the basic or block TP_LPGM-DCM-NG-7
chart patterns in drafting men’s
Basic or block apparel
patterns 8. Demonstrate the proper TP_LPGM-DCM-NG-8
Manipulating the procedure in drafting basic or
patterns blocking patterns using
Drafting the final appropriate equipment and
patterns client specifications
- Pattern 9. Exhibit skills in TP_LPGM-DCM-NG-9
symbols manipulating, labelling, and
- Polo shirt cutting final patterns
- Long pants
Page 133 of 227

CONTENT PERFORMANCE
STANDARD STANDARD
- Short pants
Cutting the final
patterns
PREPARING AND CUTTING MATERIALS FOR MEN’S CASUAL APPAREL (PAM)
Preparing the Demonstrates Exhibits appropriate 1. Prepare the materials for TP_LPGM-PAM-NG-1
materials for understanding of the skills and attitudes in cutting the men’s apparel
cutting concepts in preparing preparing and cutting 1.1 Identify the materials used
Pressing tips and cutting materials materials for men’s for cutting fabrics
Kinds of for men’s casual casual apparel 1.2 Recognize the different
fasteners apparel pressing tips
Kinds of 1.3 Recognize the different
trimmings kinds of clothing fasteners
Pattern layout for 1.4 Recognize the different
polo shirts kinds of trimmings
Fabric folds 2. Demonstrate the proper TP_LPGM-PAM-NG-2
Techniques in procedures in laying out and
pinning patterns marking patterns on a
on fabric material or fabric
Transferring 2.1 Exhibit the skill in folding
construction fabrics
marks 2.2 Apply the techniques in
Appropriate pinning patterns on fabric
cutting tools 2.3 Identify the patterns on
used in fabrics fabric transferring
Pointers in 3. Demonstrate the proper
cutting fabrics procedure of cutting the
fabrics according to the
desired pattern
Page 134 of 227

CONTENT PERFORMANCE
STANDARD STANDARD
SEWING MEN’S CASUAL APPAREL (SMC)
Key points in Demonstrates Exhibits appropriate 1. Identify the key points in TP_LPGM-SMC-NG-1
preparing cut understanding of the skills and attitudes in preparing cut parts of the
parts of the concepts in preparing preparing cut parts of garment
garment cut parts of the the garment, sewing 1.1 Demonstrate the skill in
Pinning a garment, sewing and and assembling pinning a garment together
garment together assembling garment garment parts, and 1.2 Perform the pressing
Pressing parts, and altering altering finished techniques
techniques finished garments garments 2. Demonstrate procedures in TP_LPGM-SMC-NG-2
Unit method of sewing and assembling
clothing garment parts
construction 2.1 Recognize the method of
Kinds of seam clothing construction
and seam 2.1 Identify the seam and
finishes seam finishes
Preparing parts 2.3 Demonstrate the skill in
for sewing sewing a polo shirt
Sewing a polo 2.4 Perform the proper
shirt procedure in assembling long
Procedure in pants
assembling long 2.5 Demonstrate the proper
pants procedure in assembling parts
Assembling parts of a pair of short pants
of a pair of short 3. Perform the process of
pants alteration/modification to the
Characteristics of completed garment
a well-fitted polo 3.1 Identify the characteristics
shirt of a well-fitted polo shirt
Page 135 of 227

CONTENT PERFORMANCE
STANDARD STANDARD
Evaluation of 3.2 Recognize the fitting chart
finished clothing for trousers
Fitting chart for
trousers
APPLYING FINISHING TOUCHES ON MEN’S CASUAL APPAREL (FTM)
Finishing touches Demonstrates Exhibits appropriate 1. Apply finishing touches TP_LPGM-FTM-NG-1
- Buttonhole understanding of the skills and attitudes in such as attaching loose
- Fasteners concepts in applying applying finishing threads, missing buttons, and
for men’s finishing touches such touches such as closures on men’s apparel
apparel as attaching the needed attaching the needed 2. Identify the different TP_LPGM-FTM-NG-2
- Hemming accessories and accent, accessories and trimming tools and trimming
stitches trimming excess accent, trimming techniques for men’s apparel
Trimming tools threads, pressing excess threads,
Trimming finished garments, and pressing finished 3. Exhibit the proper TP_LPGM-FTM-NG-3
techniques for packaging finished garments, and procedures in trimming
men’s apparel men’s casual garments packaging finished excess threads on finished a
- Polo men’s casual garment
- Long pants garments 4. Identify the different TP_LPGM-FTM-NG-4
- Short pants pressing tools and their uses
Pressing tools 5. Identify the characteristics TP_LPGM-FTM-NG-5
and their uses of well-pressed garments
Pressing 6. Demonstrate the proper TP_LPGM-FTM-NG-6
suggestions for procedure and general
specific fabrics techniques in pressing
Pressing finished garments
techniques 7. Identify the kinds of TP_LPGM-FTM-NG-7
Labeling of packaging materials used for
garments men’s apparel
Page 136 of 227

CONTENT PERFORMANCE
STANDARD STANDARD
Kinds of 8. Demonstrate the proper TP_LPGM-FTM-NG-8
packaging packaging procedures and
materials labeling of finished garments
Procedures in
packaging
finished
garments
Page 137 of 227

Code Book Legend

Sample: TP_LPGM-SSM-NG-1
SETTING UP AND OPERATING SEWING MACHINES SSM
PERFORMING BASIC MAINTENANCE PBM
Program Transition Program TP CARRYING OUT MEASUREMENTS AND
COM
CALCULATIONS
APPLYING QUALITY STANDARDS AQS
First Entry
DRAFTING AND CUTTING PATTERNS FOR LADIES’
DCL
CASUAL APPAREL
Livelihood Package
Area LPGM PREPARING AND CUTTING MATERIALS FOR LADIES’
Garments PCM
CASUAL APPAREL
SEWING LADIES’ CASUAL APPAREL SCL
APPLYING FINISHING TOUCHES ON LADIES’ CASUAL
AFT
APPAREL
DRAFTING AND CUTTING PATTERNS FOR MEN’S
DCM
CASUAL APPAREL
Setting Up and PREPARING AND CUTTING MATERIALS FOR MEN’S
Domain/ Content/ PAM
Lowercase letter/s Operating Sewing SSM CASUAL APPAREL
Component/ Topic
Machines SEWING MEN’S CASUAL APPAREL SMC
APPLYING FINISHING TOUCHES ON MEN’S CASUAL
FTM
APPAREL
Level Non-Graded NG
Identify the types,

Learning
Arabic Number parts, and functions 1
Competency
of sewing machines
-
Page 138 of 227

Learning Area: GARDENING
Description
Gardening covers the basic concepts of basic tools, their uses and safety in handling, preparation of tools and simple equipment, preparing
land/pots for planting, growing seeds/seed materials, transplanting seedlings, and maintaining the growth of vegetables/flowering plants.
PERFORMANCE
CONTENT CONTENT STANDARD LEARNING COMPETENCY CODE
STANDARD
BASIC CONCEPTS IN GARDENING (BGC)
Basic concepts in Demonstrates Exhibit basic skills in 1. Identify the concepts of TC_LPGA-BGC-NG-1
Gardening understanding of gardening gardening
Importance of Gardening concepts and underlying 2. Determine the importance TC_LPGA-BGC-NG-2
Business opportunities in theories in gardening of gardening
Gardening 3. Identify business TC_LPGA-BGC-NG-3
opportunities in gardening
USING THE BASIC TOOLS, EQUIPMENT AND SAFETY (TUS)
Basic tools and equipment Demonstrate Use and maintain 1. Identify basic tools TC_LPGA-TES-NG-1
Use of basic tools and understanding of basic safely the basic tools according to
equipment use of tools and and equipment for requirement/use
a. Digging/ equipment and their gardening 2. Demonstrate the proper use TC_LPGA-TES-NG-2
Pulverizing of basic tools and equipment
uses
b. Cutting 3. Observe Occupational Safety TC_LPGA-TES-NG-3
c. Measuring and Health (OSH) practices
d. Watering in using basic hand tools
e. Harvesting and equipment
Safety practices in using 4. Clean tools and equipment TC_LPGA-TES-NG-4
tools in accordance with
housekeeping procedures
Page 139 of 227

PERFORMANCE
STANDARD
Proper housekeeping 5. Identify hazards in using TC_LPGA-TES-NG-5
procedure tools and housekeeping
Hazards procedures
Personal Protective 6. Identify different personal TC_LPGA-TES-NG-6
Equipment protective equipment and its
uses
7. Use personal protective TC_LPGA-TES-NG-7
equipment properly
8. Follow emergency TC_LPGA-TES-NG-8
procedures
PREPARING LAND/POTS FOR PLANTING (PLP)
Importance of land Demonstrate Prepare land/pots for 1. Identify the importance of TC_LPGA-PLP-NG-1
preparation and tillage understanding of the independent planting land preparation and tillage
Land preparation underlying concept on 2. Identify procedures in TC_LPGA-PLP-NG-2
procedures how to prepare operating basic farm
Seedbed/seed plot land/pots for planting equipment
preparation 3. Identify safety precautions TC_LPGA-PLP-NG-3
Operation of basic farm in land preparation and
equipment tillage
4. Demonstrate proper TC_LPGA-PLP-NG-4
procedures in land
preparation and tillage
5. Clean and harrow the area TC_LPGA-PLP-NG-5
to be used in planting
6. Follow procedures in land TC_LPGA-PLP-NG-6
preparation and tillage
7. Observe safety precautions TC_LPGA-PLP-NG-7
in performing the tasks
Page 140 of 227

PERFORMANCE
STANDARD
GROWING SEEDS/CUTTINGS (GSC)

Characteristics of good Demonstrates Grow seeds and seed 1. Identify the different types of TC_LPGA-GSC-NG-1
quality seeds understanding of the materials in seeds
Types of Seeds underlying principles on accordance with 2. Select good quality seeds TC_LPGA-GSC-NG-2
Composition of a good how to grow seed nursery operation 3. Test seed germination using TC_LPGA-GSC-NG-3
growing media materials - ragdoll
Proper mixing of growing
- seed box
media using ratio and
proportion 4. Identify the different TC_LPGA-GSC-NG-4
Sowing Seeds composition of good growing
- Importance of seed media
sowing 5. Identify and mix components TC_LPGA-GSC-NG-5
- Proper seed growing and proportion of different
- techniques growing media
- Stages and seed 6. Identify the importance of TC_LPGA-GSC-NG-6
- germination seed sowing
- Amount depth of 7. Identify the stages of seed TC_LPGA-GSC-NG-7
sowing seed germination
8. Prepare seeds with correct TC_LPGA-GSC-NG-8
ratio and proportion
APPLYING FERTILIZER (AFR)
Fertilizer Demonstrates Exhibit proper 1. Identify the importance of TC_LPGA-AFR-NG-1
- Importance of understanding of the fertilizer application fertilizers
fertilizer application underlying concept on based on standard 2. Identify the types of TC_LPGA-AFR-NG-2
- Types of fertilizer how to generate specification fertilizer
- Sources of fertilizer fertilizer 3. Identify the sources of TC_LPGA-AFR-NG-3
fertilizer
Page 141 of 227

PERFORMANCE
STANDARD
- Methods of fertilizer 4. Identify the different TC_LPGA-AFR-NG-4
application methods of fertilizer
- Time and frequency application
of fertilizer 5. Identify the safety TC_LPGA-AFR-NG-5
application precautions in preparing
- Fertilizer computation and applying fertilizer
- Fertilizer 6. Identify the personal TC_LPGA-AFR-NG-6
management protective equipment to be
- Safety precaution used in preparing and
- Personal Protective applying fertilizer
Equipment 7. Identify the procedures in TC_LPGA-AFR-NG-7
fertilizer application (time,
frequency, computation)
based on method
8. Prepare fertilizer according TC_LPGA-AFR-NG-8
to proper procedures
9. Apply fertilizer to land/pot TC_LPGA-AFR-NG-9
MULCHING (MUL)
Mulching Demonstrates Exhibit proper 1. Identify the concept of TC_LPGA-MUL-NG-1
- Importance of understanding of how to mulching of soil mulching
mulching do mulching based on standard 2. Identify the characteristics TC_LPGA-MUL-NG-2
- Characteristics of procedure of mulches
mulches 3. Identify the materials used TC_LPGA-MUL-NG-3
in mulching
Page 142 of 227

PERFORMANCE
STANDARD
- Kinds of mulching 4. Identify the steps in TC_LPGA-MUL-NG-4
materials applying mulch
(Polyethelene plastic 5. Prepare and apply mulch on TC_LPGA-MUL-NG-5
film, rice straw, cut the surface of the soil
grasses)
- Procedure in applying
mulch
TRANSPLANTING SEEDS (TSS)
Transplanting Demonstrates Exhibit proper 1. Identify the concept of TC_LPGA-TSS-NG-1
- Distance and depth of understanding of how to transplanting of transplanting
planting transplant seedlings seedlings 2. Identify the importance of TC_LPGA-TSS-NG-2
- Procedures and transplanting
recommendation on 3. Identify the distance and TC_LPGA-TSS-NG-3
transplanting depth of transplanting
- Shading
4. Identify the proper TC_LPGA-TSS-NG-4
Watering
procedures in transplanting
5. Demonstrate transplanting TC_LPGA-TSS-NG-5
of seedlings
MAINTAINING GROWTH OF VEGETABLES AND FLOWER PLANTS (MVF)
Soil Cultivation Demonstrates Exhibit proper care in 1. Identify the importance of TC_LPGA-MVF-NG-1
- Importance of soil understanding of how to cultivating vegetables soil cultivation
cultivation grow and maintain and flower plants 2. Identify the different types TC_LPGA-MVF-NG-2
- Appropriate tools and vegetables and flower of soil cultivation
methods to be used in plants 3. Identify the appropriate TC_LPGA-MVF-NG-3
soil cultivation tools and methods used in
soil cultivation
Page 143 of 227

PERFORMANCE
STANDARD
- Safety precautions in 4. Identify the safety TC_LPGA-MVF-NG-4
using farm tools and precautions in soil
equipment cultivation
- Types of soil cultivation 5. Identify the importance of TC_LPGA-MVF-NG-5
- Methods of irrigation irrigation
- Methods, time and kinds 6. Apply fertilizer to cultivated TC_LPGA-MVF-NG-6
of fertilizer application soil
Pest control and
7. Identify the concept of pest TC_LPGA-MVF-NG-7
prevention
control and prevention
- Importance of control
and prevention 8. Identify the importance of TC_LPGA-MVF-NG-8
measures control and prevention
measures for pests
- Methods of preventing
and controlling pests 9. Identify the different TC_LPGA-MVF-NG-9
and diseases methods in preventing and
controlling pests and
- Applying pest control
diseases
formula
10. Apply pest control formula TC_LPGA-MVF-NG-10
to plants
HARVESTING AND PACKAGING (HAP)
• Harvesting Demonstrates Exhibit proper 1. Identify the concept of TC_LPGA-HAP-NG-1
- Tools in harvesting understanding of harvesting and harvesting
- Safety measures in packaging and packaging procedures 2. Identify the tools used in TC_LPGA-HAP-NG-2
using harvesting tools harvesting harvesting
• Harvesting time 3. Identify the safety TC_LPGA-HAP-NG-3
- Maturity indices measures in using
harvesting tools
Page 144 of 227

PERFORMANCE
STANDARD
- Method of harvesting 4. Identify the maturity indices TC_LPGA-HAP-NG-4
- Technique in harvesting used in harvesting crops
• Packaging harvested 5. Identify methods and TC_LPGA-HAP-NG-5
vegetables/flower plants techniques in harvesting
- Appropriate packaging crops
materials 6. Harvest mature TC_LPGA-HAP-NG-6
vegetables/flower plants
- Packaging methods
based on maturity indices
- Materials used in
packaging 7. Identify the concept of TC_LPGA-HAP-NG-7
- Sanitary practices in packaging crops/vegetables
packaging 8. Identify the importance of TC_LPGA-HAP-NG-8
packaging crops/vegetables
9. Identify the different TC_LPGA-HAP-NG-9
methods in packaging
10. Identify the different TC_LPGA-HAP-NG-10
materials used in packaging
11. Identify sanitary practices TC_LPGA-HAP-NG-11
in packaging
crops/vegetables
12. Perform packaging of TC_LPGA-HAP-NG-12
harvested vegetables
13. Demonstrate health TC_LPGA-HAP-NG-13
practices in packaging of
vegetables
Page 145 of 227

GLOSSARY
Cutting a short piece of a plant that is clipped off for propagation purposes; cuttings are typically stuck into a rooting
medium (such as potting soil or perlite) and kept in a humid environment, which encourages roots to form at
the bottom and new leaves at the top
Digging a way of breaking up or moving earth with a tool or machine or with hands, paws, snout, etc.
Fertilizer a substance such as solid animal waste or a chemical mixture spread on the ground in order to make plants
grow more successfully
Gardening a practice of growing and cultivating plants as part of horticulture
Harvesting an activity of picking and collecting crops from the fields
Hazard an agent that can cause damage or harm to humans, property or the environment
Irrigation an artificial application of water to land to assist in the production of crops
Maturity indices are signs or readiness indication of the commodity for harvest
Mulching a material spread over the ground to protect the plants and help stop weeds from growing
Pest Control a way of managing or regulating species defined as pests, achieved through exclusion, repulsion, physical
removal or chemical means
Pulverizing a way of reducing an item/article by crushing, beating or grinding to very small particles
Seedbed a bed of fine soil in which seedlings are germinated
Seedling a very young plant that has been grown from a seed
Seed germination a process by which seeds develop into new plants
Seed plot a piece of ground in which seeds are sown to produce plants for transplanting
Soil cultivation a practice which is designed to improve the condition of the soil prior to establishing crops or decorative
Sowing an act of scattering seeds on land so that they may grow
Tillage an agricultural preparation of land for growing crops
Transplanting a technique of moving one plant to another
Page 146 of 227

CODE BOOK LEGEND

SAMPLE TP_LPGA-BCG-NG-1

Program Transition Program TP Basic Concept in Gardening BCG
Basic Tools, Uses and Safety TES
First Entry Livelihood Package Preparing Land/ Pots for Planting PLP
Area LPGA
Gardening Growing seeds/cuttings GSC
Fertilizer and Fertilizer Application FFA
Mulching MUL
Transplanting seeds TSS
Maintaining Growth of Vegetables and
Domain/ Content/ Basic Concept in MFV
1Lowercase letter/s BCG flower plants
Component/ Topic Gardening
Harvesting and Packaging HAP
Level Non-Graded NG
Learning Identify basic

Arabic Number 1
Outcomes concept in gardening
-
Page 147 of 227

Learning Area: FURNITURE MAKING (FINISHING)

Description
This area covers the basic concepts in furniture making, basic tools and materials, mensuration and calculation, interpreting technical
drawings and plans, occupational health and safety, maintaining tools and equipment, using hand tools, operating cutting machines
and sanding machines, performing basic preventive maintenance for machines and tools, applying quality standards, preparing surface
for final coating, and applying surface coating.
CONTENT PERFORMANCE
STANDARD STANDARD
BASIC CONCEPTS IN FURNITURE MAKING (BCF)
Basic concepts in Demonstrates Recognize the basic 1. Identify the basic concepts TP_LPFM-BCF-NG-1
furniture making understanding of the competencies in in furniture making
(finishing) basic concepts in furniture making (finishing)
Significance of furniture making (finishing)
furniture making and (finishing) 2. Recognize the relevance of TP_LPFM-BCF-NG-2
finishing furniture making
Career opportunities 3. Identify the career TP_LPFM-BCF-NG-3
opportunities in furniture
making (finishing)
PREPARING BASIC TOOLS AND MATERIALS (PTM)
Types and uses of Demonstrates Performs proper 1. Identify the types, TP_LPFM-PTM-NG-1
materials and tools understanding of the procedure in preparing classifications, and uses of
basic concepts and materials and tools in the materials and tools used
procedure in preparing furniture making in furniture making
materials and tools
used in furniture
making
2. Recognize the types of TP_LPFM-PTM-NG-2
wood
Page 148 of 227

CONTENT PERFORMANCE
STANDARD STANDARD
3. Identify the defects of TP_LPFM-PTM-NG-3
wood
4. Prepare tools and TP_LPFM-PTM-NG-4
materials used in furniture
making
PERFORMING MENSURATION AND CALCULATION (PMC)
Measuring Demonstrates Performs measurement 1. Identify the different TP_LPFM-PMC-NG-1
instruments/tools understanding of the and calculation based measuring instruments/
Proper handling of concepts and on a given task measuring tools to be used in
measuring instruments underlying principles in furniture making and
performing finishing
measurement and
calculation 2. Exhibit the proper TP_LPFM-PMC-NG-2
procedure in handling
measuring instruments used
in furniture making and
finishing
3. Select appropriate TP_LPFM-PMC-NG-3

measuring instruments
3.1 Identify object or
component to be measured
3.2 Select appropriate
measuring instruments to
be used for specific tasks
3.3 Identify alternative
measuring tools without
Page 149 of 227

CONTENT PERFORMANCE
STANDARD STANDARD
sacrificing the cost and
quality of work
INTERPRETING TECHNICAL DRAWINGS AND PLANS (ITD)

Drawing symbols, Demonstrates Interpret simple 1. Identify lines, drawing TP_LPFM-ITD-NG-1
signs, data, understanding of the technical plans, signs, symbols, signs, data, and
abbreviations basic concepts in and symbols based on abbreviations
Orthographic views reading and the given plan 2. Recognize the different TP_LPFM-ITD-NG-2
Basic technical interpreting technical orthographic views/
drawing drawings and plans dimensions used in the plan
Technical plans and 3. Recognize the basic TP_LPFM-ITD-NG-3
schematic diagrams technical drawings,
technical plans and
schematic diagram used in
furniture making
4. Recognize components, TP_LPFM-ITD-NG-4
assemblies, or objects
as required in the furniture
making and finishing
PRACTICING OCCUPATIONAL HEALTH AND SAFETY (POH)
Types of workplace Demonstrates Practice occupational 1. Recognize the types of TP_LPFM-POH-NG-1
hazards understanding of the health and safety in the hazards and ergonomic
General ergonomic basic concepts and workplace guidelines found in the
principles underlying principles in workplace
Safe handling of practicing occupational 2. Identify the hazardous TP_LPFM-POH-NG-2
equipment health and safety in the materials and equipment
First aid/remedial workplace 3. Identify the hazard TP_LPFM-POH-NG-3
procedures warnings and safety signs
Page 150 of 227

CONTENT PERFORMANCE
STANDARD STANDARD
4. Apply safe handling of TP_LPFM-POH-NG-4
materials in the workplace
5. Apply first aid/remedial TP_LPFM-POH-NG-5
procedures needed in the
workplace
MAINTAINING TOOLS AND EQUIPMENT (MTE)
Non-functional tools Demonstrates Performs preventive 1. Recognize the non- TP_LPFM-MTE-NG-1
and equipment understanding of the maintenance and functional tools and
Safe and unsafe preventive maintenance storing of tools and equipment
conditions of tools and storing of tools and equipment
Types and uses of equipment 2. Identify the safe and TP_LPFM-MTE-NG-2
lubricants unsafe conditions of tools
Good housekeeping
Tools inventory 3. Identify the types and TP_LPFM-MTE-NG-3
Proper storing of tools uses of lubricants
and equipment
4. Perform proper procedure TP_LPFM-MTE-NG-4
of basic preventive
maintenance
5. Demonstrate proper tools TP_LPFM-MTE-NG-5
inventory in the workplace
6. Demonstrate proper TP_LPFM-MTE-NG-6
procedure in storing of tools
and equipment
USING HAND TOOLS (UHT)
Hand tools in furniture Demonstrates Performs safe use and 1. Identify the hand tools TP_LPFM-UHT-NG-1
and cabinet making understanding of the handling of hand tools used in furniture making
and finishing
Page 151 of 227

CONTENT PERFORMANCE
STANDARD STANDARD
Types and uses of hand safe use and handling 2. Recognize the types and TP_LPFM-UHT-NG-2
power/portable tools of hand tools uses of hand power/
Safety procedures in portable tools
using hand tools 3. Apply safety procedures TP_LPFM-UHT-NG-3
in using hand tools in the
workplace
OPERATING CUTTING MACHINES (OCM)
Different types of Demonstrates Performs proper 1. Recognize the different TP_LPFM-OCM-NG-1
cutting machines understanding of the procedure in operating cutting machines
Kinds of personal basic concepts and cutting machines 2. Recognize the kinds and TP_LPFM-OCM-NG-2
protective equipment procedure in operating the importance of personal
in operating cutting cutting machines protective equipment in
machines operating the cutting
Importance of machine
personal protective 3. Demonstrate the proper TP_LPFM-OCM-NG-3
equipment procedure in setting and
Machine setting and operating the cutting
operating procedure machine
Steps in machine
operations 4. Recognize the cutting TP_LPFM-OCM-NG-4
Machine parameters machine parameters
Kinds/types of 5. Identify the kinds/types TP_LPFM-OCM-NG-5
abnormalities in of abnormalities in
operating cutting operating the cutting
machines machine
Safe cutting procedure 6. Demonstrate the proper TP_LPFM-OCM-NG-6
Criteria for checking procedure of cutting
equal cut
Page 152 of 227

CONTENT PERFORMANCE
STANDARD STANDARD
Kinds of defective cut 7. Apply safe cutting TP_LPFM-OCM-NG-7
procedure in the workplace
8. Identify the criteria for TP_LPFM-OCM-NG-8

checking equal cut of wood
9. Identify the kinds of TP_LPFM-OCM-NG-9

defective cut
OPERATING SANDING MACHINES (OSM)
Kinds of personal Demonstrates Performs proper 1. Apply proper personal TP_LPFM-OSM-NG-1
protective equipment understanding of the procedure in operating protective equipment in
in sanding basic concepts and sanding machines sanding
Materials and procedure in operating 2. Identify the materials and TP_LPFM-OSM-NG-2
consumables in sanding machines consumables in sanding
sanding 3. Demonstrate the TP_LPFM-OSM-NG-3
Standard sanding standard sanding
techniques and techniques and procedures
procedures 4. Demonstrate the safety TP_LPFM-OSM-NG-4
Safety procedures procedure in sanding
Perform sanding operations
operations 5. Perform sanding TP_LPFM-OSM-NG-5
operations
PERFORMING BASIC PREVENTIVE MAINTENANCE FOR MACHINES AND TOOLS (PBP)

Types of machines and Demonstrates Performs proper 1. Identify the types of TP_LPFM-PBP-NG-1
power tools understanding of the procedure in basic machines and power tools
Page 153 of 227

CONTENT PERFORMANCE
STANDARD STANDARD
Minor defects in basic preventive preventive 2. Recognize the major and TP_LPFM-PBP-NG-2
machines and power maintenance for maintenance for minor defects in machines
tools machines and tools machines and tools and power tools
Major defects in 3. Apply general safety TP_LPFM-PBP-NG-3
machines and power
practices in performing
tools
preventive practices for
General safety practices
Information on machine and tools
preventive maintenance 4. Demonstrate the steps in TP_LPFM-PBP-NG-4
Steps in performing performing preventive
preventive maintenance maintenance
Preparing preventive 5. Prepare preventive TP_LPFM-PBP-NG-5
maintenance report maintenance report
APPLYING QUALITY STANDARDS (AQS)
Production processes Demonstrates Performs proper 1. Recognize the production TP_LPFM-AQS-NG-1
Checking of materials understanding of the procedure in applying process
and quality of basic concepts in quality standards
components, applying quality 2. Perform the standard TP_LPFM-AQS-NG-2
completed works standards procedure in checking
Types of materials materials and quality of
and components components, completed
defects works
Types and uses of 3. Demonstrate the proper TP_LPFM-AQS-NG-3
materials and procedure in checking
components materials, quality of
Production processes components, and completed
Process improvement works
procedures 4. Apply the proper TP_LPFM-AQS-NG-4
production process
Page 154 of 227

CONTENT PERFORMANCE
STANDARD STANDARD
5. Demonstrate the process TP_LPFM-AQS-NG-5
improvement procedure
PREPARING SURFACE FOR FINAL COATING (PSF)
Surface preparation Demonstrates Perform proper 1. Identify the materials, TP_LPFM-PSF-NG-1
materials, tools and understanding of the procedure in preparing tools, and equipment to be
equipment, types and uses basic concepts and surface for final coating used for final coating
Surface finishing procedure in preparing 2. Demonstrate the proper TP_LPFM-PSF-NG-2
procedures: surface for final coating procedure in surface
- Sanding finishing
- Sealing and base coating 2.1 Sealing and base
- Staining and sealing coating
- Filling and sealing 2.2 Staining and sealing
- Filling and staining 2.3 Filling and sealing
- Filling and special finish 2.4 Filling and staining
- Procedures in stacking 2.5 Filling and special finish
furniture/items with 2.6 Procedures in stacking
finished surfaces furniture/items with
finished surfaces
APPLYING SURFACE COATING (ASC)

Coating materials, Demonstrates Performs proper 1. Identify the types and TP_LPFM-ASC-NG-1
tools, and equipment- understanding of the procedure in applying uses of coating
types and uses basic concepts and surface coating 2. Recognize the coating TP_LPFM-ASC-NG-2
Procedures and procedure in applying materials, tools, and
techniques in applying surface coating equipment
surface coating 3. Demonstrate the proper TP_LPFM-ASC-NG-3
procedure and techniques in
applying surface coating
Page 155 of 227

Code Book Legend

Sample: TP_LPFM-BCF-NG-1

BASIC CONCEPTS IN FURNITURE MAKING BCF
PREPARING BASIC TOOLS AND MATERIALS PTM
PERFORMING MENSURATION AND CALCULATION PMC
INTERPRETING TECHNICAL DRAWINGS AND
ITD
PLANS
Program Transition Program TP
PRACTICING OCCUPATIONAL HEALTH AND
POH
First Entry SAFETY
MAINTAINING TOOLS AND EQUIPMENT MTE
USING HAND TOOLS UHT
OPERATING CUTTING MACHINES OCM
Livelihood Package OPERATING SANDING MACHINES OSM
Area Furniture Making LPFM PERFORMING BASIC PREVENTIVE MAINTENANCE
PBP
and Finishing FOR MACHINES AND TOOLS
Domain/ Basic Concepts in APPLYING QUALITY STANDARDS AQS
Lowercase Content/ furniture making PREPARING SURFACE FOR FINAL COATING PSF
BCF
letter/s Component/ (finishing) APPLYING SURFACE COATING ASC
Topic
-
Level Non-Graded NG
Identify the basic

concepts in
Learning
Arabic Number furniture making 1
Outcomes
(finishing)
Page 156 of 227

Learning Area: AQUARIUM FISHERY
Description
Aquarium Fishery (pet fish) covers the basic concepts of basic tools, their uses and safety in handling, preparation of tools
and simple equipment, changing water of Aquarium tanks, cleaning aquarium tanks and feeds, and feeding of fishes.
CONTENT PERFORMANCE
STANDARD STANDARD
BASIC CONCEPT IN AQUARIUM FISHING (PET FISH) (CAF)
Demonstrates Exhibit interest in 1. Identify concepts in TC_LPAF-CAF-NG-1
Basic concepts of Aquarium understanding Aquarium Fishery Aquarium Fishery (pet fish)
Fishery (pet fish) of concepts of (pet fish) 2. Determine the importance of TC_LPAF-CAF-NG-2
Importance of Aquarium Aquarium Aquarium Fishery (pet fish)
Fishery (pet fish) Fishery (pet
Career opportunities in fish) 3. Identify career opportunities TC_LPAF-CAF-NG-3
Aquarium Fishery (pet fish) in Aquarium Fishery (pet
fish)
SELECTING AQUARIUM FISHES (SAF)
Types/Kinds of Aquarium Demonstrate Select the desired 1. Identify the different types of TC_LPAF-SAF-NG-1
Fishes understanding of aquarium fishes aquarium fishes
Environment of Aquarium the selection of based on the (Freshwater/Saltwater)
Fishes aquarium fishes appropriate habitat 2. Differentiate Freshwater TC_LPAF-SAF-NG-2
- Freshwater based on Fishes from Saltwater/Marine
- Saltwater (Marine) preferences Fishes
Different approaches to 3. Identify the aquarium TC_LPAF-SAF-NG-3
Fishkeeping habitats suited for
- Community Aquarium Freshwater and
- Aggressive Aquarium Saltwater/Marine Fish
- Single-Pet Aquarium
Appropriate setup for 4. Identify the different TC_LPAF-SAF-NG-4
Page 157 of 227

CONTENT PERFORMANCE
STANDARD STANDARD
aquarium fishes approaches in fishkeeping
5. Differentiate the approaches TC_LPAF-SAF-NG-4
in fishkeeping
6. Identify the appropriate TC_LPAF-SAF-NG-5
setup for aquarium fishes
according to approaches:
- Community Aquarium
- Aggressive Aquarium
- Single-Pet Aquarium
7. Select the aquarium fishes TC_LPAF-SAF-NG-6
based on the desired
approach in fishkeeping
USING BASIC TOOLS, EQUIPMENT AND SAFETY (TUS)
Basic tools and equipment Demonstrate Follow safety 9. Identify appropriate basic TC_LPAF-TUF-NG-1
Uses of basic tools and understanding procedures in using tools according to
equipment of basic and maintaining requirement/use
Safety practices in using concepts of basic tools and 10. Use appropriate basic tools TC_LPAF-TUF-NG-2
tools and equipment tools and equipment for and equipment according to
Proper housekeeping equipment, their aquarium fishery job requirement
procedure uses, and safety
11. Observe safety practices in TC_LPAF-TUF-NG-3
Hazards procedures using basic hand tools and
Personal Protective when handling equipment
Equipment tools and
equipment 12. Clean tools and equipment in TC_LPAF-TUF-NG-4
accordance with
housekeeping procedures
13. Identify hazards in using TC_LPAF-TUF-NG-5
Page 158 of 227

CONTENT PERFORMANCE
STANDARD STANDARD
tools and housekeeping
procedures
14. Identify different personal TC_LPAF-TUF-NG-6
protective equipment and
their uses
15. Use personal protective TC_LPAF-TUF-NG-7
equipment properly
16. Follow emergency TC_LPAF-TUF-NG-8
procedures
FEEDING OF FISHES (FFF)
Proper feeding of fishes Demonstrate Perform proper 1. Identify the importance of TC_LPAF-FFF-NG-1
- Importance of proper understanding selection, storage feeding fishes properly
feeding of fishes of the and feeding of 2. Identify proper storage of TC_LPAF-FFF-NG-2
- Proper storage of feeds underlying fishes in fish tanks feeds
- Time and frequency of principles in independently
3. Identify the effects of time TC_LPAF-FFF-NG-3
feeding fish feeding
and frequency of feeding of
- Daily feed ration
fishes
- Effect of underfeeding
and overfeeding 4. Identify the daily ration of TC_LPAF-FFF-NG-4
feeds for fishes
5. Determine the results of TC_LPAF-FFF-NG-5
underfeeding and
overfeeding on fishes
6. Prepare and feed fishes TC_LPAF-FFF-NG-6
properly
Page 159 of 227

CONTENT PERFORMANCE
STANDARD STANDARD
DESIGNING/LANDSCAPING FISH TANK (FTD)
Designing/ Demonstrate Perform fish tank 1. Identify different TC_LPAF-FTD-NG-1
Landscaping fish tank understanding designing/ landscape/designs for fish
- Tools and equipment of the landscaping tank
- Materials in designing/ underlying independently 2. Identify tools and equipment TC_LPAF-FTD-NG-2
landscaping of aquarium concept in to be used in designing/
- Procedures in designing/ landscaping fish tank
landscaping/ designing landscaping of
- Safety precautions fish tanks 3. Identify decorative materials TC_LPAF-FTD-NG-3
- PPE (plants, stones, sand and
ornaments, pebbles) to be
used in aquarium designing
4. Prepare a layout of fish tanks TC_LPAF-FTD-NG-4
with chosen decorative
materials
5. Identify safety procedures in TC_LPAF-FTD-NG-5
designing fish tanks
6. Use personal protective TC_LPAF-FTD-NG-6
equipment in designing fish
tanks
7. Design a fish tank based on TC_LPAF-FTD-NG-7
the prepared layout
Page 160 of 227

CONTENT PERFORMANCE
STANDARD STANDARD
CLEANING FISH TANK (CFT)
Sanitizing fish tank Demonstrate Perform proper 1. Identify materials used in TC_LPAF-CFT-NG-1
- Materials used in understanding cleaning of fish cleaning fish tanks
cleaning fish tanks of the tanks
2. Identify safety precautions TC_LPAF-CFT-NG-2
- Safety precautions in underlying
in cleaning fish tanks
cleaning fish tanks principles of
- Procedures in cleaning cleaning fish 3. Identify the procedures in TC_LPAF-CFT-NG-3
fish tanks tanks cleaning fish tanks
- Disinfectants in fish tanks 4. Identify the use of TC_LPAF-CFT-NG-4
- PPE disinfectants in cleaning fish
Sanitizing fish tank devices tanks
- Aerators 5. Use personal protective TC_LPAF-CFT-NG-5
- Water Filters equipment properly in
cleaning fish tanks
6. Perform proper cleaning of TC_LPAF-CFT-NG-6
fish tanks
7. Identify procedures in TC_LPAF-CFT-NG-7
cleaning fish tank devices
(aerators, water filters)
8. Clean fish tank devices TC_LPAF-CFT-NG-8
properly
Page 161 of 227

CONTENT PERFORMANCE
STANDARD STANDARD
CHANGING WATER OF TANK (CWT)
Water in fish tanks Demonstrate Perform proper 1. Identify sources of water TC_LPAF-CWT-NG-1
- Sources of water understanding changing of water 2. Determine the appropriate TC_LPAF-CWT-NG-2
- Quantity of the in fish tanks quantity and quality of water
- Quality underlying to be used in fish tanks
- Drainage principles of
- Methods of changing changing water 3. Identify steps in changing TC_LPAF-CWT-NG-3
water in fish tanks water in fish tanks
Types of water 4. Identify proper use of TC_LPAF-CWT-NG-4
Water exchange drainage in fish tanks
5. Identify different methods TC_LPAF-CWT-NG-5
of water exchange
6. Identify procedures in water TC_LPAF-CWT-NG-6
exchange
7. Perform water exchange in TC_LPAF-CWT-NG-7
fish tanks
Page 162 of 227

GLOSSARY
Drainage the natural or artificial removal of surface and sub-surface water from an area; (2) the action or a method of
draining
Freshwater is naturally occurring water on the Earth's surface in ice sheets, ice caps, glaciers, icebergs, bogs, ponds, lakes, rivers
and streams, and underground as groundwater in aquifer sand underground streams; it is generally characterized by
having low concentrations of dissolved salts and other total dissolved solids
Frames to conceive or design; to build by putting together the structural parts of; construct
Species is one of the basic units of biological classification and a taxonomic rank; a species is often defined as a group
organisms capable of interbreeding and producing fertile offspring; a group of animals or plants that are similar and
can produce young animals or plants; a group of related animals or plants that is smaller than a genus
Page 163 of 227

Code Book Legend
Sample TP_LPAF-CAF-NG-1

Transition Basic Concept in Aquarium Fishing
Program CAF
Program (Pet Fish)
TP
Basic Tools Its Uses and Safety TUS
First Entry Livelihood
Changing water of tank CWT
Area Package
Cleaning fish tank CFT
Agri-Fishery LPAF
Feeds and Feeding of fishes FFF
Basic Fish tank designing/landscaping FTD
Domain/ Content/ Concept in
Lowercase letter/s CAF
Component/ Topic Aquarium
Fishing
-
Level Non-Graded NG
Identify
concepts in
aquarium
fishing
-
Page 164 of 227

Learning Area: ANIMAL CARE
DESCRIPTION
This area is designed to enhance the knowledge, skills, and attitudes required in caring and managing poultry and swine animals.
PERFORMANCE
STANDARD
BASIC CONCEPTS IN ANIMAL PRODUCTION (BAP)
Basic concepts in Demonstrate Exhibit basic concepts 1. Identify concepts in animal TP_LPAC-BAP-NG-1
animal production understanding of the in animal production production
Importance of animal basic concepts in 2. Determine the importance TP_LPAC-BAP-NG-2
production animal production of animal production
Business 3. Identify business TP_LPAC-BAP-NG-3
opportunities for opportunities for animal
animal production production
APPLYING SAFETY MEASURES IN FARM OPERATIONS(ASM)
Work tasks in the Demonstrate Perform basic 1. Recognize the TP_LPAC-ASM-NG-1
farm operations understanding of the procedures in applying responsibilities and related
Places for basic concepts in safety measures in tasks in farm operations
application of applying safety farm operations 2. Determine the appropriate TP_LPAC-ASM-NG-2
safety measures in measures in farm place and time in employing
the farm operations safety measures in the farm
Appropriate time 3. Identify the appropriate TP_LPAC-ASM-NG-3
for employing tools, materials, and outfits in
safety measures in the workplace
the farm 4. Identify the farm works TP_LPAC-ASM-NG-4
Preparation of that use chemicals and
appropriate tools, hazardous tools and
equipment
Page 165 of 227

PERFORMANCE
STANDARD
materials, and 5. Apply basic first aid when TP_LPAC-ASM-NG-5
outfits needed
Farm works that 6. Demonstrate farm TP_LPAC-ASM-NG-6
involve the use of emergency procedures
chemicals and regarding safety of working
hazardous tools environment
and equipment 7. Perform proper procedure TP_LPAC-ASM-NG-7
Basic first aid in cleaning and storing tools
Farm emergency and outfits
procedures 8. Perform proper procedure TP_LPAC-ASM-NG-8
regarding safety of in storing materials and
working chemicals
environment 9. Recognize the government TP_LPAC-ASM-NG-9
Procedure in requirement regarding farm
cleaning and waste disposal
storing tools and 10. Demonstrate proper TP_LPAC-ASM-NG-10
outfits waste management system
Technique in
storing materials
and chemicals
Government
requirement
regarding farm
waste disposal
Waste
management
system
Page 166 of 227

PERFORMANCE
STANDARD
USING FARM TOOLS AND EQUIPMENT (FTE)
Farm equipment Demonstrate Perform basic 1. Identify the types, parts, TP_LPAC-FTE-NG-1
- Motorized understanding of the procedures in applying and functions of farm
equipment basic concepts in safety measures in equipment
- Electrical applying safety farm operations - Motorized equipment
equipment measures in farm - Electrical equipment
Farm tools operations 2. Identify the types, parts, TP_LPAC-FTE-NG-2
- Power tools and functions of farm tools
- Handheld tools - Power tools
Parts and functions - Handheld tools
of farm tools and 3. Recognize the safety TP_LPAC-FTE-NG-3
equipment practices in operating farm
Safety practices equipment
during operations
of farm equipment 4. Apply preventive TP_LPAC-FTE-NG-4
Preventive maintenance of farm tools
maintenance and equipment
Safety measures
and practices
PERFORMING BASIC WORKPLACE CALCULATIONS (BWC)
Problem solving Demonstrate Perform basic 1. Exhibit proper estimation TP_LPAC-BWC-NG-1
procedures understanding of the workplace calculations of quantities of materials and
Basic mathematical basic workplace resources required to
operations calculations complete a workplace task
2. Recognize the estimated TP_LPAC-BWC-NG-2
time needed to complete a
task
Page 167 of 227

PERFORMANCE
STANDARD
3. Recognize the basic TP_LPAC-BWC-NG-3
calculations needed to
complete a task
4. Exhibit proper calculation TP_LPAC-BWC-NG-4
needed to complete a task
CARE MANAGEMENT FOR POULTRY FARMING (CMP)
Types of poultry Demonstrates Perform care 1. Identify the types of TP_LPAC-CMP-NG-1
farming understanding of the management for poultry farming
Factors to basic concepts in poultry farming
2. Recognize the factors to TP_LPAC-CMP-NG-2
consider in raising managing and caring
consider in raising backyard
backyard poultry for poultry farming
poultry
Factors to
3. Recognize the factors to TP_LPAC-CMP-NG-3
consider in
consider in selecting the site
selecting the site
for raising backyard poultry
for raising
4. Select poultry house TP_LPAC-CMP-NG-4
backyard poultry
appropriately
Poultry house
5. Identify the different kinds TP_LPAC-CMP-NG-5
Kinds of feeds
of feeds
Functions of feeds
6. Recognize the functions of TP_LPAC-CMP-NG-6
Methods of feed
feeds
preparation
Feeding 7. Identify the methods of TP_LPAC-CMP-NG-7
management and feed preparation and the

practices systems of feeding
8. Demonstrate appropriate TP_LPAC-CMP-NG-8
feeding management and
practices
Page 168 of 227

PERFORMANCE
STANDARD
Different poultry 9. Identify the different TP_LPAC-CMP-NG-9
parasites and poultry parasites and
diseases diseases
Prevention and 10. Exhibit proper prevention TP_LPAC-CMP-NG-10
control of poultry and control of poultry
parasites and parasites and diseases
diseases 11. Identify the materials TP_LPAC-CMP-NG-11
Medication used in harvesting eggs
programs for
poultry 12. Identify the different TP_LPAC-CMP-NG-12
Materials used in types of eggs
harvesting eggs 13. Demonstrate proper TP_LPAC-CMP-NG-13
Classification of handling and storing of eggs
eggs
Handling and
storing of eggs
CARE MANAGEMENT FOR SWINE (CMS)
Factors to consider in Demonstrates Perform proper 1. Discuss the factors to TP_LPAC-CMS-NG-1
selecting a site for a understanding of the managing and caring consider in selecting a site for
swine project proper managing and for swine a swine project
Essential nutrients that caring for swine 2. Identify the essential TP_LPAC-CMS-NG-2
the animal needs for nutrients that the animal
optimum health needs for optimum health
3. Determine the functions of TP_LPAC-CMS-NG-3
essential nutrients in swine
animals
4. Classify the feed additives TP_LPAC-CMS-NG-4
Page 169 of 227

PERFORMANCE
STANDARD
5. Identify the methods in TP_LPAC-CMS-NG-5
feed preparations
6. Demonstrate the different TP_LPAC-CMS-NG-6
feeding systems
- Feeding dry sows
- Feeding pregnant sows
- Feeding lactating sows
- Feeding growing finishing
pigs
- Feeding breeding pigs
- Feeding piglets
8. Recognize the common TP_LPAC-CMS-NG-7
swine diseases, their
signs/symptoms, and parasite
infestations
9. Perform proper caring of TP_LPAC-CMS-NG-8
swine
- Feeding/Providing water
- Securing leftovers
- Disposing of spoiled food
Page 170 of 227

Code Book Legend

Sample: TP_LPAC-BAP-NG-1

Basic Concepts in Animal Production BAP
Program Transition Program TP Applying Safety Measures in Farm
ASM
Operations
First Entry
Using Farm Tools and Equipment FTE
Livelihood Package
Area LPAC Performing Basic Workplace
Animal Care BWC
Calculations
Care Management for Poultry
Domain/ CMP
Basic Concepts in Farming
Content/
Lowercase letter/s Animal Production BAP Care Management for Service CMS
Component/
Topic
-
Level Non-Graded NG
Identify concepts in
Learning
Arabic Number animal production 1
Outcomes
-
Page 171 of 227

Learning Area: BEAUTY CARE
Description:
The Beauty Care area covers the basic/fundamental skills and concepts in Beauty Care which include the following: 1.) Health,
Safety, and Security in the Workplace, 2.) Customer Services and Relations to Clients, 3.) Basic Tools and Equipment, 4.) Spa
Treatment 5.) Nail Care Services 6.) Basic Hair Care, and 7.) Hairstyling.
CONTENT PERFORMANCE
STANDARDS STANDARDS
HEALTH, SAFETY, AND SECURITY IN THE WORKPLACE (HSS)
Safe and effective Demonstrates Performs the 1. Identify hygiene procedures and TP_LPBC-HSS-NG-1
procedures in work understanding of procedures in risks in maintaining the work
environment the maintenance of maintaining a safe, environment
2. Identify procedures in preparing and TP_LPBC-HSS-NG-2
a safe, clean, and clean, and efficient
maintaining a work area
efficient work work environment
3. Follow hygiene procedures to TP_LPBC-HSS-NG-3
environment prevent risks
4. Prepare and maintain the work area TP_LPBC-HSS-NG-4
5. Provide a relaxing and caring TP_LPBC-HSS-NG-5
environment to clients
6. Observe a safe, clean, and efficient TP_LPBC-HSS-NG-6
work environment
CUSTOMER SERVICES AND RELATIONS TO CLIENTS (CRS)
Technical knowledge Demonstrates Performs effective 1. Familiarize themselves with the TP_LPBC-CRS-NG-1
of the understanding of customer service different salon products
Salon products quality, efficient, skills and attitudes 2. Discuss the essential skills to TP_LPBC-CRS-NG-2
Salon services and effective in dealing with develop effective customer service
Intrapersonal skills customer services salon clients and relations
Self-confidence and relations - Intrapersonal
Self-discipline - Interpersonal
Page 172 of 227
CONTENT PERFORMANCE
STANDARDS STANDARDS
Self-management - Professionalism
Interpersonal skills 3. Exhibit skills in dealing with clients’ TP_LPBC-CRS-NG-3
Effective queries, needs, and preferences
communication 3.1 Assessing clients’ needs
skills 3.2 Answering queries
Listening 3.3 Preparing clients
Self-control, 4. Provide quality and efficient TP_LPBC-CRS-NG-4
positive attitude, customer services to develop
assertiveness, and positive relationship with customers
respect 5. Exude professionalism in TP_LPBC-CRS-NG-5
Conflict resolution, accordance with the salon’s
empathy policies/protocols
Depersonalization
Taking
responsibility
Sense of humor
Professionalism
Time management
Organizational
skills
Following salon
policies/protocols
BASIC TOOLS, EQUIPMENT, AND THEIR USES (BTE)
Basic tools and Demonstrates Executes proper 1. Identify tools and equipment used in TP_LPBC-BTE-NG-1
equipment for beauty understanding of use of basic beauty providing beauty care services as
care the basic tools and care tools and per job requirement
Use of basic tools and 2. Demonstrate proper use of beauty TP_LPBC-BTE-NG-2
equipment in equipment
equipment care tools and equipment
Page 173 of 227

CONTENT PERFORMANCE
STANDARDS STANDARDS
Maintenance of basic beauty care 3. Identify procedures in maintaining TP_LPBC-BTE-NG-3
tools and equipment services tools, equipment, and stock
Storing of tools and 4. Explain the procedures in storing TP_LPBC-BTE-NG-4
equipment and tools and equipment and proper
disposal of waste disposal of waste
Occupational health 5. Clean and store tools, equipment, TP_LPBC-BTE-NG-5
and safety supplies, and materials after use in
accordance with salon procedures
6. Dispose waste materials properly TP_LPBC-BTE-NG-6
7. Check and maintain tools, TP_LPBC-BTE-NG-7
equipment, and stock
BASIC SPA TREATMENT (BST)
Benefits of spa Demonstrates Performs basic spa 1. Identify the benefits of spa TP_LPBC-BST-NG-1
treatments understanding of treatments and treatments to the body
Types of spa the different services to clients 2. Identify the procedures in TP_LPBC-BST-NG-2
treatment performing spa treatments to clients
procedures in independently
Hand spa including pre and post treatments
Foot spa performing basic
and activities
Body treatments spa treatments to 3. Perform pre spa treatments and TP_LPBC-BST-NG-3
Basic spa treatment clients activities
procedures 4. Demonstrate spa treatments to TP_LPBC-BST-NG-4
Pre and post spa client
treatments and Hand spa
activities Foot spa
Body treatments
5. Perform post spa treatment and TP_LPBC-BST-NG-5
activities
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CONTENT PERFORMANCE
STANDARDS STANDARDS
6. Use tools and equipment properly in TP_LPBC-BST-NG-6
performing pre and post basic spa
treatments and activities
7. Observe health and safety TP_LPBC-BST-NG-7
procedures in basic spa treatment
NAIL CARE SERVICES (NCS)
Benefits of nail care Demonstrates Performs basic nail 1. Identify the benefits of nail care TP_LPBC-NCS-NG-1
services understanding of care services to services
Types of nail care the different clients 2. Identify the procedures in TP_LPBC-NCS-NG-2
services performing nail care services to
procedures in nail independently
Manicuring clients including pre and post nail
care services
Pedicuring care activities
Procedures for basic 3. Perform pre-nail care services and TP_LPBC-NCS-NG-3
nail care services activities
Pre and post nail care 4. Demonstrate nail care services to TP_LPBC-NCS-NG-4
services and activities clients
Manicuring
Pedicuring
5. Perform post nail care services and TP_LPBC-NCS-NG-5
activities
6. Use tools and equipment properly in TP_LPBC-NCS-NG-6
performing pre and post nail care
services and activities
7. Observe health and safety TP_LPBC-NCS-NG-7
BASIC HAIR CARE SERVICES (BHC)
Benefits of hair care 1. Identify the benefits of hair care TP_LPBC-BHC-NG-1
services
Page 175 of 227
CONTENT PERFORMANCE
STANDARDS STANDARDS
Types of basic hair Demonstrates Performs basic hair 2. Identify the different procedures in TP_LPBC-BHC-NG-2
care services understanding of care activities to basic hair care services and pre and
Draping the basic hair care clients post hair care activities
Shampooing 3. Demonstrate pre-hair care services TP_LPBC-BHC-NG-3
activities independently
Blow drying and activities
Basic hair care performed to
4. Perform basic hair care services TP_LPBC-BHC-NG-4
procedures clients Draping
Pre and post hair care Shampooing
activities Blow drying
5. Perform hair care services and TP_LPBC-BHC-NG-5
activities
6. Use tools and equipment properly in TP_LPBC-BHC-NG-6
performing pre and post hair care
services and activities
7. Observe health and safety TP_LPBC-BHC-NG-7
HAIR STYLING (HST)
Benefits of having Demonstrates Performs basic hair 1. Identify the benefits of obtaining TP_LPBC-HST-NG-1
hairstyling skills understanding of styling services to hairstyling skills
Fundamental principles basic hair styling clients 2. Recognize the fundamental TP_LPBC-HST-NG-2
of hairstyling principles of hairstyling
services to clients independently
Body shape and 3. Identify the different techniques in TP_LPBC-HST-NG-3
height basic hair parting, blocking, and
Facial shape sectioning
Head shape 4. Perform the steps in basic hair TP_LPBC-HST-NG-4
Hair texture, parting, blocking, and sectioning
length, and density 5. Differentiate the various methods of TP_LPBC-HST-NG-5
Hair growth hairstyling
Page 176 of 227
CONTENT PERFORMANCE
STANDARDS STANDARDS
Basic hair parting, 6. Perform the various methods of TP_LPBC-HST-NG-6
blocking, and hairstyling
sectioning techniques Non-thermal
Methods of hair styling Shapers
Non-thermal Thermal styling (electric
Shapers gadgets)
Thermal styling 7. Perform hairstyling using special TP_LPBC-HST-NG-7
(electric gadgets) effects in hairstyling
Kinds of hairstyle 8. Identify the kinds of hairstyle TP_LPBC-HST-NG-8
Casual 9. Perform various hairstyling TP_LPBC-HST-NG-9
Formal techniques to client
Creative Casual
Special effects in Formal
hairstyling Creative
Hairstyling services 10. Provide hairstyling services to clients TP_LPBC-HST-NG-10
11. Use tools and equipment properly in TP_LPBC-HST-NG-11
performing pre and post basic spa
treatments and activities
12. Observe health and safety TP_LPBC-HST-NG-12
Page 177 of 227

GLOSSARY
Beauty Care Services - These are services related to maintaining one’s good looks and hygiene performed to
clients by trained beauty care service providers. These services may vary from hair and
makeup, facial care, hand/foot and nail care, body/skin care, etc.
Blow Drying - This is a type of beauty care service that dries and styles hair using a handheld dryer.
Body Massage - This is a type of beauty care service that provides treatment of body stress or pain through
manipulation of soft tissues in the body using various massage techniques.
Body Scrub - This is a type of beauty care service that leaves the skin exfoliated and hydrated using any
type of formulated/homemade products.
Clients - This is defined as a person/organization that purchases products/services to
seller/business.
Customer Relations - This is the way a business interacts with customers, clientele, and patrons.
Customer Service - This is the process of ensuring satisfactory products/services to clients.
Detangle - This is the act of removing tangles from hair using fingers or hair brush/comb.
Draping - This is the act of covering/wrapping the client’s body with cloth.
Foot Spa - This is a type of beauty care service that cleanses, smoothens, exfoliates, and moisturizes
feet using numerous materials and equipment.
Hair Drying - This is the act of drying one’s hair using a handheld dryer and/or towel/dry cloth.
Hand Spa - This is the act of removing callouses and dead skin cells for replenishing, restoring, and
rejuvenating naturally tired hands.
Hairstyling - This refers to the act of styling hair using various techniques.
Interpersonal Skills - These are skills used everyday to interact and communicate with other people; may it be
individually or in groups.
Intrapersonal Skills - These are internal skills, perceptions, and attitudes that occur within a person’s own mind.
Manicuring - This is a treatment for the hands that involves skin softening and making the nails look
better by cutting, trimming, smoothing, and/or painting them.
Pedicuring
Page 178 of 227

- This is a treatment for the feet that involves the removal of dry skin, nail trimming, cutting,
Professionalism smoothing, painting, and skin softening.
- This refers to the conduct, aims, qualities, and character exhibited by a trained and skilled
Rinse individual/group in a workplace.
- This is the act of cleaning and/or removing soap, detergent, dirt, and impurities using clean
Salon water.
- This is an establishment that offers a variety of beauty care services for men and women
Salon Products done by skilled/trained beauticians
- These are several products offered by salons for beauty care service providers to be used,
Salon Services traded, and purchased (by customers).
Sanitize - These are services related to skin, hair, nail, and facial care offered by salons.
Shampooing - This is the act of cleaning any equipment and/or tools used in any beauty care services.
- This is the act of washing/cleaning the hair using shampoo.
Page 179 of 227

Code Book Legend
Sample: TP_LPBC-HSS-NG-12

Health, Safety and Security in the HSS
Workplace
Program Transition Program TP_LPHE Customer Services and Relations to
First Entry CRS
Clients
Livelihood Package Basic Tools, Equipment and its Uses BTE
Area LPBC
Beauty Care Basic Spa Treatment BST
Nail Care Services NCS
Domain/ Content/ Health, Safety and Basic Hair Care Services BHC
Lowercase letter/s Component/ Security in the HSS Hairstyling HST
Topic Workplace
Level Non-Graded NG
Learning Basic Concept in

Arabic Number 1
Outcomes Hairdressing
-
Page 180 of 227

Learning Area: BREAD AND PASTRY PRODUCTION
Description
The bread and pastry area covers the basic concepts in bread and pastry production, use of baking tools and equipment,
cleaning and maintaining baking tools and equipment, storing/stacking /sorting/stabilizing /sustaining tools and equipment, health
and safety measures and procedures on equipment, tools, and working areas, basic mensuration and calculation, preparation and
production of bakery products, preparation and production of pastry products, demonstration and presentation of pastry products,
storage of pastry products, preparation and presentation of gateaux, tortes, and cakes, preparation and use of fillings, cake
decorations, cake presentations, cake storage, preparation and display of petits fours, preparation of fresh petits fours, preparation
of marzipan petits fours, preparation of caramelized petits fours, display of petits fours, petits fours storage, desserts presentation,
planning, preparation, and presentation of dessert buffet selection or plating, and storage and packaging of desserts.
PERFORMANCE
CONTENT
CONTENT STANDARD LEARNING COMPETENCY CODE
STANDARD
BASIC CONCEPTS IN BREAD AND PASTRY PRODUCTION (BCB)
Basic concepts in bread Demonstrates Recognize the 1. Identify the basic core TP_LPBP-BCB-NG-1
and pastry production understanding of the basic competencies concepts in bread and pastry
Career opportunities basic concepts in in bread and pastry 2. Identify career TP_LPBP-BCB-NG-2
bread and pastry production opportunities in bread and
production according to their pastry production
individual capability
USE OF BAKING TOOLS AND EQUIPMENT (EBT)
Baking tools and Demonstrates Performs the 1. Recognize the tools, TP_LPBP-EBT-NG-1
equipment understanding of the proper use of equipment, and paraphernalia
Types of baking tools and use of baking tools baking tools and used in baking
equipment and equipment equipment 2. Classify the different tools TP_LPBP-EBT-NG-2
Classification of tools and and equipment used in baking
equipment - Ovens
- Other baking equipment
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PERFORMANCE
CONTENT
STANDARD
Functions and use of - Preparatory tools
baking tools and equipment - Measuring tools
Appropriate use of baking - Mixing tools
tools and equipment - Cutting tools
- Baking pans
3. Recognize the uses and TP_LPBP-EBT-NG-3
functions of the different
baking tools and equipment
4. Demonstrate the proper use TP_LPBP-EBT-NG-4
of baking tools and equipment
CLEANING AND MAINTAINING BAKING TOOLS AND EQUIPMENT (CMB)
Basic types of chemicals for Demonstrates Exhibits proper 1. Identify the basic types of TP_LPBP-CMB-NG-1
cleaning and sanitizing understanding of the maintenance of chemicals for cleaning and
baking tools and equipment proper maintenance baking tools and sanitizing baking tools and
Steps in cleaning and of baking tools and equipment equipment
sanitizing baking tools and equipment 2. Classify the basic types of TP_LPBP-CMB-NG-2
equipment chemicals for cleaning and
Procedures and instructions sanitizing baking tools and
in cleaning baking premises equipment according to their
(floor and storage areas) use
3. Identify the chemicals to be TP_LPBP-CMB-NG-3
utilized in cleaning and
sanitizing baking tools and
equipment
4. Demonstrate the steps and TP_LPBP-CMB-NG-4
procedures in cleaning and
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PERFORMANCE
CONTENT
STANDARD
equipment
5. Observe precautionary TP_LPBP-CMB-NG-5
measures in the use of
chemicals for cleaning and
equipment
6. Demonstrate proper TP_LPBP-CMB-NG-6
procedures and instructions in
cleaning baking premises
(floor and storage areas)
STORING/STACKING /SORTING/STABILIZING /SUSTAINING TOOLS AND EQUIPMENT (STE)
5 Pillars of House Keeping Demonstrates Performs proper 1. Identify the right and TP_LPBP-STE-NG-1
understanding of the storing/stacking appropriate place for storage
proper tools and or stacking of tools and
storing/stacking tools equipment equipment
and equipment 2. Store or stack cleaned TP_LPBP-STE-NG-2
equipment and utensils safely
in the designated place
HEALTH AND SAFETY MEASURES AND PROCEDURES ON EQUIPMENT, TOOLS, AND WORKING AREAS (HSM)
Types of hazard/risk in the Demonstrates Practices 1. Identify the types of TP_LPBP-HSM-NG-1
workplace understanding of the occupational health hazards and risks in the
- Physical practice of proper and safety in the workplace
- Biological health and safety workplace 2. Demonstrate proper TP_LPBP-HSM-NG-2
- Chemical measures in the procedure for controlling
- Fire workplace hazards/risks
Page 183 of 227

PERFORMANCE
CONTENT
STANDARD
Possible hazards and risks
in performing work
Concepts of working health
and safety procedures
BASIC MENSURATION AND CALCULATION (BMC)
Types of measuring tools Demonstrates Performs basic 1. Identify the types of TP_LPBP-BMC-NG-1
and their uses understanding of mensuration and measuring tools used in
Measuring techniques of basic mensuration calculation in baking
ingredients and calculation in baking cookery 2. Recognize the abbreviations TP_LPBP-BMC-NG-2
- Dry ingredients baking and equivalents of
- Liquid ingredients measurements
Measurement abbreviations 3. Identify the functions and TP_LPBP-BMC-NG-3
uses of the different
measuring tools
4. Measures ingredients using TP_LPBP-BMC-NG-4
appropriate measuring tools
- Dry ingredients
- Liquid ingredients
PREPARATION AND PRODUCTION OF BAKERY PRODUCTS (PPB)
Types of bakery products Demonstrates Performs proper 1. Recognize the types of TP_LPBP-PPB-NG-1
Baking ingredients and understanding of the procedures in bakery products
their substitutes basic concepts and preparing and
Accurate measurement of theories in bread and producing bakery 2. Use the proper ingredients TP_LPBP-PPB-NG-2
ingredients pastry production products and their substitutes according
Mixing to the recipe given
procedures/formulation/
Page 184 of 227

PERFORMANCE
CONTENT
STANDARD
recipes, and desired 3. Demonstrate proper and TP_LPBP-PPB-NG-3
characteristics of various accurate measurement of
bakery products ingredients
Baking techniques,
appropriate conditions, and 4. Demonstrate proper mixing TP_LPBP-PPB-NG-4
enterprise requirements procedures/formulation/
and standards recipes, and desired product
Temperature ranges in characteristics of various
baking pastry products bakery products
Suggested projects:
1.1. Dinner roll 5. Demonstrate proper baking TP_LPBP-PPB-NG-5
1.2. Pan de sal techniques and observe
1.3. Cinnamon roll appropriate conditions,
1.4. Ensaymada temperature ranges, and
1.5. Pan de coco enterprise requirements and
standards in bakery products
PREPARATION AND PRODUCTION OF PASTRY PRODUCTS (PPP)
Culinary and technical terms Demonstrates Performs proper 1. Discuss the culinary and TP_LPBP-PPP-NG-1
related to pastry products understanding of the procedures in technical terms related to
Types of pastry products basic concept in preparing and pastry products
Baking techniques, appropriate preparing and producing pastry 2. Recognize the types of TP_LPBP-PPP-NG-2
conditions, and enterprise producing pastry products pastry products
requirements and standards products 3. Demonstrate proper baking TP_LPBP-PPP-NG-3
Ratio of ingredients required to techniques and observe
produce a balance formula appropriate conditions and
Correct proportion control, enterprise requirements and
yields, weights, and sizes for standards
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PERFORMANCE
CONTENT
STANDARD
profitability 4. Recognize the correct TP_LPBP-PPP-NG-4
Mixing proportion control, yields,
procedures/formulation/recipes weights, and sizes for
and desired characteristics of profitability
various pastry products 5. Demonstrate proper mixing TP_LPBP-PPP-NG-5
Temperature ranges in baking procedures/formulation/recipe,
pastry products temperature ranges, and
Suggested projects: desired characteristics of
Pies various pastry products
o Pineapple pie
o Buko pie
o Egg pie
Pizza
Empanada
Tart
Etc.
DEMONSTRATION AND PRESENTATION OF PASTRY PRODUCTS (DPP)
Types and classifications of Demonstrates Performs proper 1. Recognize the types and TP_LPBP-DPP-NG-1
fillings, coatings/icings, and understanding of the procedures in the classifications of fillings,
glazes basic concepts in preparation of coatings/icings, and glazes
Regular and special fillings decorating and various fillings and 2. Recognize the regular and TP_LPBP-DPP-NG-2
and coating/icing, glazes presenting pastry coatings/icings, special fillings and
and decorations products glazes, and coatings/icings, glazes, and
Decorative techniques and decorations for decorations
rules for garnishing pastry products 3. Identify the tools and TP_LPBP-DPP-NG-3
Tools and materials in according to materials in decorating,
decorating, finishing, and standard recipes, finishing, and presenting
presenting enterprise pastry products
Standards and procedures standards, and/or
Page 186 of 227

PERFORMANCE
CONTENT
STANDARD
in decorating pastry customer 4. Demonstrate the decorative TP_LPBP-DPP-NG-4
products preferences techniques and rules for
Standards and procedures garnishing
in finishing pastry products 5. Follow standards and TP_LPBP-DPP-NG-5
Plating and presenting procedures in decorating
pastry products pastry products
6. Follow standards and TP_LPBP-DPP-NG-6
procedures in finishing pastry
products
7. Demonstrate proper plating TP_LPBP-DPP-NG-7
and presenting pastry
products
STORAGE OF PASTRY PRODUCTS (SPP)

Different kinds of Demonstrates Performs proper 1. Identify the different TP_LPBP-SPP-NG-1
packaging materials to be understanding of storing of pastry packaging materials to be
used basic concepts in products used in storing pastry
Shelf-life of pastry products storing pastry products
Standards and procedures products 2. Recognize the shelf-life of TP_LPBP-SPP-NG-2
in storing pastry products pastry products
Standards and procedures 3. Demonstrate proper TP_LPBP-SPP-NG-3
in packaging pastry standards and procedures in
products storing pastry products
4. Demonstrate proper TP_LPBP-SPP-NG-4
standards and procedures in
packaging pastry products
Page 187 of 227

PERFORMANCE
CONTENT
STANDARD
PREPARATION AND PRESENTATION OF GATEAUX, TORTES, AND CAKES (PPG)
Culinary terms related to Demonstrates Performs proper 1. Explain the culinary terms TP_LPBP-PPG-NG-1
cakes understanding of the procedure in related to cakes
Different types of cakes core concepts in preparing and
Main ingredients used for a preparing and presenting 2. Discuss the different types TP_LPBP-PPG-NG-2
variety of cakes presenting gateaux, gateaux, tortes, of cakes
Recipe specifications, tortes, and cakes and cakes
techniques and conditions, 3. Identify the main TP_LPBP-PPG-NG-3
and desired product ingredients used for a variety
characteristics of cakes
How to measure ingredients
Correct proportion control, 4. Explain the recipe TP_LPBP-PPG-NG-4
yields, weights, and sizes specifications, techniques and
for profitability conditions, and desired
Specific temperature used product characteristics
for different types of cakes
Pre-heating the oven 5. Demonstrate the proper TP_LPBP-PPG-NG-5
Mixing methods used for a procedure in measuring
variety of cakes ingredients, proportion
Required equipment and control, yields, weights, and
materials for baking cakes sizes for profitability
Cooling temperature for
cakes 6. Recognize the specific TP_LPBP-PPG-NG-6
Suggested projects: temperature, equipment, and
- Batter cake with butter icing materials used for different
- Sponge cake with butter cream types of cakes
filling and icing
Page 188 of 227

PERFORMANCE
CONTENT
STANDARD
- Chiffon cake with boiled icing or 7. Demonstrate the proper TP_LPBP-PPG-NG-7
fondant icing methods of mixing used for a
- Chocolate cake variety of cakes
PREPARATION AND USE OF FILLINGS (PUF)

Identification of fillings Demonstrates Performs proper 1. Identify the appropriate TP_LPBP-PUF-NG-1
appropriate for specific understanding of the procedure in fillings for specific cakes
cakes basic concepts in the preparing and 2. Identify the required TP_LPBP-PUF-NG-2
Identification of the preparation and use using fillings consistency and appropriate
required consistency and of fillings flavor of fillings
appropriate flavor of fillings 3. Demonstrate the TP_LPBP-PUF-NG-3
Filling and assembling procedures in filling and
cakes according to the assembling cakes according
standard recipe to the standard recipe
specifications specifications
Classification of coatings 4. Classify coatings and TP_LPBP-PUF-NG-4
and sidings based on the sidings based on the required
required recipe recipe specifications and
specifications and product product characteristics
characteristics
CAKE DECORATIONS (CDS)
Specific decorations Demonstrates Performs proper 1. Identify the specific TP_LPBP-CDS-NG-1
appropriate for cakes understanding of the procedures in decorations appropriate for
Standard recipes of icings basic concepts in decorating cakes cakes
and decorations for cakes decorating cakes 2. Identify the standard TP_LPBP-CDS-NG-2
Application of steps and recipes of icings and
procedures in icing a cake decorations for cakes
Page 189 of 227

PERFORMANCE
CONTENT
STANDARD
Types of icing/frosting and 3. Recognize the types of TP_LPBP-CDS-NG-3
their uses icing/frosting and their uses
4. Demonstrate the proper TP_LPBP-CDS-NG-4
steps and procedures in icing
a cake
CAKE PRESENTATIONS (CPS)
Presenting and plating Demonstrates Performs proper 1. Exhibit the proper TP_LPBP-CPS-NG-1
cakes understanding of the procedure in procedure in presenting and
Selection and usage of basic concepts in presenting cakes plating cakes
equipment in accordance presenting cakes 2. Demonstrate the proper TP_LPBP-CPS-NG-2
with service requirements selection and usage of
Identification of product equipment in accordance with
freshness, appearance,
service requirements
characteristics of prepared
3. Recognize product TP_LPBP-CPS-NG-3
cakes
Portion-controlled cutting freshness, appearance,
to minimize the wastage of characteristics of prepared
cake cakes
4. Demonstrate proper TP_LPBP-CPS-NG-4
Standard size and weight
per serving portion-controlled cutting to
minimize the wastage of cake
5. Recognize the standard size TP_LPBP-CPS-NG-5
and weight per serving
CAKE STORAGE (CSE)
Standards and procedures Demonstrates Performs proper 1. Recognize the storage TP_LPBP-CSE-NG-1
of storing cake products understanding of the procedure in methods and temperature for
Factors to consider in basic concepts in storing cakes cakes
storing cakes storing cakes 2. Explain the factors to TP_LPBP-CSE-NG-2
Page 190 of 227

PERFORMANCE
CONTENT
STANDARD
Storage methods for cakes consider in storing cakes
Storage temperature for
cakes 3. Demonstrate proper TP_LPBP-CSE-NG-3
standards and procedures of
storing cake products
PREPARATION AND DISPLAY OF PETITS FOURS (PDP)
Characteristics of classical Demonstrates Perform proper 1. Explain the characteristics TP_LPBP-PDP-NG-1
and contemporary petits understanding of the procedure in of classical and contemporary
fours basic concepts in preparing and petits fours
Underlying principles in preparing and displaying petits 2. Discuss the underlying TP_LPBP-PDP-NG-2
preparing petit fours displaying petits fours principles in preparing petit
Types and kinds of sponges fours fours
and bases 3. Recognize the types and TP_LPBP-PDP-NG-3
Different kinds of fillings kinds of sponges and bases
Procedure in making 4. Recognize the different TP_LPBP-PDP-NG-4
fondant icing kinds of fillings
Decorations and designs 5. Demonstrate the proper TP_LPBP-PDP-NG-5
procedure in making fondant
icing
6. Demonstrate the proper TP_LPBP-PDP-NG-6
procedure in decorating and
designing petits fours
PREPARATION OF FRESH PETITS FOURS (PFP)
Kinds of small choux paste Demonstrates Performs proper 1. Explain the kinds of small TP_LPBP-PFP-NG-1
Types of sweet paste and understanding of the procedure in choux paste
fillings basic concepts in preparing fresh
Different garnishes, glazes, preparing fresh petits fours 2. Discuss the types of sweet TP_LPBP-PFP-NG-2
Page 191 of 227

PERFORMANCE
CONTENT
STANDARD
and finishes petits fours paste and fillings
Standards operating
procedures in preparing 3. Identify the different TP_LPBP-PFP-NG-3
fresh petits fours garnishes, glazes, and finishes
appropriate for the recipe
given
4. Demonstrate the standards TP_LPBP-PFP-NG-4
operating procedures in
preparing fresh petits fours
PREPARATION OF MARZIPAN PETITS FOURS (PMP)
Flavor and shape Demonstrates Performs proper 1. Explain the appropriate TP_LPBP-PMP-NG-1
specifications and understanding of the procedure in flavor and shape specifications
enterprise standards of basic concepts in preparing marzipan and standards of quality
quality marzipan preparing marzipan petits fours marzipan
Standards operating petits fours 2. Demonstrate the standards TP_LPBP-PMP-NG-2
procedures in coating operating procedures in
marzipan fruits coating marzipan fruits
PREPARATION OF CARAMELIZED PETITS FOURS (PCP)
Specifications of fresh fruits Demonstrates Performs proper 1. Discuss the specifications of TP_LPBP-PCP-NG-1
needed to caramelize understanding of the procedure in fresh fruits needed to
Specifications of dried fruits basic concepts in preparing marzipan caramelize
needed preparing marzipan petits fours 2. Identify the specifications of TP_LPBP-PCP-NG-2
Kinds of sugar to petits fours dried fruits needed
caramelize 3. Identify the kinds of sugar TP_LPBP-PCP-NG-3
to caramelize
Page 192 of 227

PERFORMANCE
CONTENT
STANDARD
DISPLAY OF PETITS FOURS (DPF)
Kinds and uses of Demonstrates Performs proper 1. Identify the kinds and uses TP_LPBP-DPF-NG-1
receptacles for petits fours understanding of the procedure in of receptacles for petits fours
Tips on how to display basic concepts in displaying petits 2. Explain the tips on how to TP_LPBP-DPF-NG-2
petits fours displaying petits fours display petits fours
Standards and procedures fours 3. Demonstrate the standards TP_LPBP-DPF-NG-3
in displaying petits fours and procedures in displaying
petits fours
PETITS FOURS STORAGE (PFS)
Temperature requirements Demonstrates Performs proper 1. Recognize the temperature TP_LPBP-PFS-NG-1
in storing petits fours understanding of the procedure in requirements in storing petits
Standards and procedures basic concepts in displaying petits fours
in storing and packaging displaying petits fours 2. Demonstrate the standards TP_LPBP-PFS-NG-2
petits fours fours and procedures in storing and
packaging petits fours
DESSERTS PRESENTATION (DPN)
Varieties and characteristics Demonstrates Performs proper 1. Discuss the culinary terms TP_LPBP-DPN-NG-1
of specialized cakes, both understanding of the procedure in related to specialized cakes
classical and contemporary, basic concepts and presenting desserts and other types of desserts
and other types of desserts procedure in 2. Explain the varieties and TP_LPBP-DPN-NG-2
Commodity knowledge, presenting desserts characteristics of specialized
including quality indicators cakes, both classical and
of specialized cakes and contemporary, and other
other types of desserts types of desserts
Culinary terms related to 3. Identify the indicators of TP_LPBP-DPN-NG-3
specialized cakes and other specialized cakes and other
types of desserts types of desserts
Page 193 of 227

PERFORMANCE
CONTENT
STANDARD
Portion control and yield 4. Demonstrate the standard TP_LPBP-DPN-NG-4
Standard recipe recipe specifications of
specifications of specialized specialized cakes and other
cakes and other types of types of desserts
desserts 5. Demonstrate the proper TP_LPBP-DPN-NG-5
Standard operating standard operating procedures
Procedures in preparing in preparing other types of
other types of desserts desserts
PLANNING, PREPARATION, AND PRESENTATION OF DESSERT BUFFET SELECTION OR PLATING (PDS)
Planning, preparing, and Demonstrates Performs proper 1. Demonstrate proper TP_LPBP-PDS-NG-1
presenting trolley services understanding of the procedures in procedures in planning,
Arranging and preparing basic concepts in planning, preparing, and presenting
variety of desserts planning, preparing, preparing, and trolley services
and presenting presenting dessert 2. Demonstrate proper TP_LPBP-PDS-NG-2
dessert buffet buffet selection or procedures in arranging and
selection or plating plating preparing variety of desserts
STORAGE AND PACKAGING OF DESSERTS (SPD)
Temperature range in Demonstrates Perform proper 1. Identify the correct TP_LPBP-SPD-NG-1
storing desserts understanding of the procedures in temperature range needed in
Packaging design basic concepts in storing and storing desserts
techniques storing and packaging desserts 2. Demonstrate the proper TP_LPBP-SPD-NG-2
Standards and procedures packaging desserts packaging design techniques
in storing and packaging 3. Demonstrate the standards TP_LPBP-SPD-NG-3
desserts and procedures in storing and
packaging desserts
Page 194 of 227

Code Book Legend

Sample: TP_LPBP-BCB-NG-1
LEGEND SAMPLE
Program Transition Program TP_LPBP
First Entry
Area Bread and Pastry Production BP
Domain/ Content/ Basic Concepts in Bread and

Lowercase letter/s BCB
Component/ Topic Pastry Production
Level Non-Graded NG
Identify the basic core concepts

in bread and pastry
Page 195 of 227

DOMAIN / COMPONENT CODE

BASIC CONCEPTS IN BREAD AND PASTRY PRODUCTION BCB
USE OF BAKING TOOLS AND EQUIPMENT EBT
CLEANING AND MAINTAINING BAKING TOOLS AND EQUIPMENT CMB
STORING/STACKING /SORTING/STABILIZING /SUSTAINING TOOLS AND EQUIPMENT STE
HEALTH AND SAFETY MEASURES AND PROCEDURES ON EQUIPMENT, TOOLS, AND WORKING AREAS HSM
BASIC MENSURATION AND CALCULATION BMC
PREPARATION AND PRODUCTION OF BAKERY PRODUCTS PPB
PREPARATION AND PRODUCTION OF PASTRY PRODUCTS PPP
DEMONSTRATION AND PRESENTATION OF PASTRY PRODUCTS DPP
STORAGE OF PASTRY PRODUCTS SPP
PREPARATION AND PRESENTATION OF GATEAUX, TORTES, AND CAKES PPG
PREPARATION AND USE OF FILLINGS PUF
CAKE DECORATIONS CDS
CAKE PRESENTATIONS CPS
CAKE STORAGE CSE
PREPARATION AND DISPLAY OF PETITS FOURS PDP
PREPARATION OF FRESH PETITS FOURS PFP
PREPARATION OF MARZIPAN PETITS FOURS PMP
PREPARATION OF CARAMELIZED PETITS FOURS PCP
DISPLAY OF PETITS FOURS DPF
PETITS FOURS STORAGE PFS
DESSERTS PRESENTATION DPN
PLANNING, PREPARATION, AND PRESENTATION OF DESSERT BUFFET SELECTION OR PLATING PDS
STORAGE AND PACKAGING OF DESSERTS SPD
Page 196 of 227

Learning Area: COOKERY
Description
The cookery area covers the basic concepts in cookery, use of kitchen tools, equipment, and paraphernalia, cleaning and maintenance
of kitchen tools, equipment, and paraphernalia, storage/stacking /sorting/stabilizing /sustaining of tools, equipment, and
paraphernalia, basic mensuration and calculations, health and safety measures and procedures: equipment, paraphernalia, and
working areas, preparation of appetizers, preparation of salads and dressings, preparation of sandwiches, preparation of desserts,
packaging of prepared foodstuff, preparation of egg dishes, cereal and starch dishes, preparation of vegetables dishes, preparation
and cooking of seafood dishes, preparation of stocks, sauces, and soups, preparation of poultry and game dishes, and preparation
and cooking off meat.
CONTENT PERFORMANCE
CONTENT LEARNING COMPETENCIES CODE
STANDARDS STANDARDS
BASIC CONCEPTS IN COOKERY (BCC)
Basic concepts in 1. Identify common and basic TP_LPCK-BCC-NG-1
cookery Demonstrates concepts in cookery
Exhibits common and
Career opportunities understanding of the 3. Identify career opportunities TP_LPCK-BCC-NG-2
basic competencies in
basic concepts and in cookery
cookery
principles in cookery
USE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA (UKT)
Kitchen tools, Demonstrates Use appropriate kitchen 1. Classify kitchen tools, TP_LPCK-UKT-NG-1
equipment, and understanding of the tools, equipment, and equipment, and paraphernalia
paraphernalia types and use of kitchen paraphernalia in cookery for:
Types of kitchen tools, tools, equipment, and - Measuring
equipment, and paraphernalia - Cutting
paraphernalia - Mixing
- Cooking
- Cleaning and others
2. Explain the use and function TP_LPCK-UKT-NG-2
of kitchen tools, equipment,
and paraphernalia in cookery
for:
Page 197 of 227

CONTENT PERFORMANCE
STANDARDS STANDARDS
- Measuring
- Mixing
- Cooking
3. Use appropriate kitchen TP_LPCK-UKT-NG-2
tools, equipment, and
paraphernalia in cookery for:
- Measuring
- Mixing
- Cooking
CLEANING AND MAINTENANCE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA (CMT)
Basic types of chemicals Demonstrates Exhibits proper 1. Identify the basic types of TP_LPCK-CMT-NG-1
for cleaning and understanding of the maintenance of kitchen chemicals for cleaning and
sanitizing kitchen tools, principles in proper tools, equipment, and sanitizing kitchen tools,
equipment, and maintenance of kitchen materials in cookery equipment, and paraphernalia
paraphernalia tools, equipment, and
Steps in cleaning and paraphernalia 2. Classify the basic types of TP_LPCK-CMT-NG-2
sanitizing kitchen tools, chemicals for cleaning and
equipment, and sanitizing kitchen tools,
paraphernalia equipment, and paraphernalia
Procedures and according to their use
instructions in cleaning
kitchen premises (floor 3. Observe precautionary TP_LPCK-CMT-NG-3
measures on the use of
and storage areas)
chemicals for cleaning and
sanitizing kitchen tools,
equipment, and paraphernalia
for cookery
Page 198 of 227

CONTENT PERFORMANCE
STANDARDS STANDARDS
4. Classify kitchen tools and TP_LPCK-CMT-NG-4
equipment to be cleaned and
sanitized
5. Identify the chemicals to be TP_LPCK-CMT-NG-5
utilized in cleaning and
sanitizing kitchen tools and
equipment
1. 6. Follow steps and TP_LPCK-CMT-NG-6
procedures in cleaning
and sanitizing kitchen
tools and equipment
7. Demonstrate the proper TP_LPCK-CMT-NG-7

cleaning of tools, equipment,
paraphernalia, and the working
place
STORAGE/STACKING /SORTING/STABILIZING /SUSTAINING OF TOOLS, EQUIPMENT, AND PARAPHERNALIA (STE)
5 Pillars of House Demonstrates Performs proper 1. Identify the right and TP_LPCK-STE-NG-1
Keeping understanding of the storage/stacking of tools, appropriate place for storage or
underlying concepts in equipment, and stacking of tools, equipment,
proper storage/stacking paraphernalia and paraphernalia
of tools, equipment, and 2. Store or stack cleaned TP_LPCK-STE-NG-2
paraphernalia equipment and utensils safely
in the designated place
BASIC MENSURATION AND CALCULATIONS (BMC)
Types of measuring Demonstrates Performs basic 1. Explain the abbreviations TP_LPCK-BMC-NG-1
tools and their uses understanding of the mensuration and and equivalents of
Measuring principles of basic calculation in cookery measurements
techniques of mensuration and 2. Identify the functions and TP_LPCK-BMC-NG-2
ingredients calculation in cookery uses of the different measuring
- Dry ingredients tools
Page 199 of 227

CONTENT PERFORMANCE
STANDARDS STANDARDS
- Liquid ingredients 3. Measure ingredients using TP_LPCK-BMC-NG-3
Measurement appropriate measuring tools
abbreviations 4.1 Dry ingredients
4.2 Liquid ingredients
HEALTH AND SAFETY MEASURES AND PROCEDURES: EQUIPMENT, PARAPHERNALIA, AND WORKING AREAS (HSM)
Types of hazard/risk Demonstrates Practice occupational 1. Identify the types of hazards TP_LPCK-HSM-NG-1
in the workplace understanding of the health and safety in the and risks in the workplace
- Physical concepts and principles workplace in accordance
- Biological of proper health and with established satndard
- Chemical safety measures and
- Fire procedures in the 2. Demonstrate proper TP_LPCK-HSM-NG-2
Possible hazards and workplace procedure for controlling
risks in performing hazards/risks
work
Concepts of working
health and safety
procedures
PREPARATION OF APPETIZERS (POA)
Classification of Demonstrates Prepares a range of 1. Classify appetizers TP_LPCK-POA-NG-1
appetizers understanding of the appetizers
Variety of concepts and processes 2. Identify the hot and cold TP_LPCK-POA-NG-2
ingredients in in preparing appetizers appetizers
preparing appetizers
Nutritional value of 3. Identify ingredients TP_LPCK-POA-NG-3
appetizers according to the given recipe
Methods of 4. Prepare a range of TP_LPCK-POA-NG-4
preparing appetizers appetizers
Fundamentals of - Hot appetizers
plating - Cold appetizers
Page 200 of 227

CONTENT PERFORMANCE
STANDARDS STANDARDS
Accompaniments of 5. Present a range of appetizers TP_LPCK-POA-NG-5
appetizers 5.1 Identify the fundamentals
Principles and of plating
techniques in storing 5.2 Identify the
appetizers accompaniments of appetizers
Safety and hygienic 5.3 Present appetizers
practices attractively
6. Identify the principles and TP_LPCK-POA-NG-6
techniques in storing appetizers
7. Demonstrate the proper TP_LPCK-POA-NG-7
techniques in storing appetizers
8. Performs proper safety and TP_LPCK-POA-NG-8
hygienic practices in storing
appetizers
PREPARATION OF SALADS AND DRESSINGS (PSD)
Components of salads Demonstrates Prepares salads and 1. Recognize the components TP_LPCK-PSD-NG-1
Kinds of salad dressing understanding of the dressings of a salad and their functions
and their ingredients concepts and processes 2. Identify different types of TP_LPCK-PSD-NG-2
Important in preparing salad and salads and dressings
considerations in salad dressing 3. Identify the factors to TP_LPCK-PSD-NG-3
preparation consider in salad preparation
Tools and equipment 4. Prepare salad and dressing TP_LPCK-PSD-NG-4
according to the given recipe
needed in salad making
5. Identify the accompaniments TP_LPCK-PSD-NG-5
Methods of preparing
of salads and dressings
salad
6. Identify factors and TP_LPCK-PSD-NG-6
Factors and techniques techniques in presenting salads
in presenting salads and and dressings
dressings 7. Identify factors to consider in TP_LPCK-PSD-NG-7
plating and presenting salads
- Balance
Page 201 of 227

CONTENT PERFORMANCE
STANDARDS STANDARDS
Factors to consider in - Harmony
plating and presenting - Height
salads - Color
- Balance - Texture
- Harmony
- Height 8. Demonstrate food safety and TP_LPCK-PSD-NG-8
- Color
salads and dressings
- Texture
Accompaniments of
salads
Food Safety and
hygienic practices in
storing salads and
dressings
Temperature required in
storing salads and
dressings
PREPARATION OF SANDWICHES (PSW)
Common Demonstrates Exhibits proper and 1. Identify culinary terms TP_LPCK-PSW-NG-1
culinary/industry terms understanding of the creative preparation related to sandwiches
used with regard to concepts and processes and presentation of 2. Identify types/classification TP_LPCK-PSW-NG-2
sandwiches in preparing sandwiches sandwiches in of sandwiches
Classification of accordance with food - Hot
sandwiches - Cold
and safety and hygenic
Components of a 3. Identify the components of a TP_LPCK-PSW-NG-3
practices
sandwich
sandwich
4. Describe the types of bread TP_LPCK-PSW-NG-4
suited for sandwiches
Page 202 of 227

CONTENT PERFORMANCE
STANDARDS STANDARDS
Types of bread suited 5. Distinguish suitable fillings TP_LPCK-PSW-NG-5
for sandwiches and spreads for each type of
Suitable filling and sandwich
spreads for each type of 6. Identify variety of TP_LPCK-PSW-NG-6
sandwich ingredients in preparing
Methods of preparing sandwiches
sandwiches 7. Identify tools, equipment, TP_LPCK-PSW-NG-7
Tools, equipment, and and utensils needed in
utensils needed in preparing sandwiches
8. Use a variety of ingredients TP_LPCK-PSW-NG-8
preparing sandwiches
in preparing sandwiches
Variety of ingredients in
9. Demonstrate TP_LPCK-PSW-NG-9
preparing sandwiches plating/presentation technique
Portion control of for a variety of sandwiches
sandwich and its 10. Demonstrate creative TP_LPCK-PSW-NG-10
ingredients sandwich preparation and
Creative sandwich presentation
preparation and - Balance
presentation - Height
- Balance - Texture
- Height - Flavor
- Texture - Color
- Flavor 11. Demonstrate food safety TP_LPCK-PSW-NG-11
- Color and hygienic practices in
Food Safety and storing sandwiches
hygienic practices in
storing sandwiches
Page 203 of 227

CONTENT PERFORMANCE
STANDARDS STANDARDS
PREPARATION OF DESSERTS (POD)
Importance of Demonstrates Prepare desserts and 1. Discuss the importance of TP_LPCK-POD-NG-1
dessert in a meal understanding of the observe proper and dessert and its function in a
Classifications of concepts and processes creative plating meal
dessert and their in preparing desserts techniques 2. Classify desserts TP_LPCK-POD-NG-2
characteristics - Hot
Varieties of - Cold
ingredients in 3. Describe the characteristics TP_LPCK-POD-NG-3
of desserts
preparing desserts
4. Identify varieties of TP_LPCK-POD-NG-4
Methods of
ingredients in preparing
preparing desserts desserts
Accompaniments for 5. Identify tools and equipment TP_LPCK-POD-NG-5
desserts needed in preparing desserts
Factors and 6. Demonstrate methods of TP_LPCK-POD-NG-6
techniques in plating preparing desserts
and presenting 7. Identify dessert TP_LPCK-POD-NG-7
desserts accompaniments and hygienic
- Color procedures
- Texture 8. Identify factors in plating TP_LPCK-POD-NG-8
- Height and presenting desserts
- Flavor 9. Follow proper plating and TP_LPCK-POD-NG-9
- Balance techniques for desserts
Safety and hygienic 10. Demonstrate safety and TP_LPCK-POD-NG-10
practices in storing
desserts
desserts
Required
temperature in
storing desserts
Page 204 of 227

CONTENT PERFORMANCE
STANDARDS STANDARDS
PACKAGING OF PREPARED FOODSTUFF (PPF)
Functions of food Demonstrates Performs proper 1. Identify the functions of food TP_LPCK-PPF-NG-1
packaging and its understanding of the packaging of prepared packaging and its importance
importance concepts and processes foodstuff 2. Identify the types of TP_LPCK-PPF-NG-2
Types of packaging in preparing prepared materials used in packaging
materials foodstuff food
Safety procedures in 3. Demonstrate the methods of TP_LPCK-PPF-NG-3
packaging food food packaging
4. Perform proper labelling of TP_LPCK-PPF-NG-4
Methods of food
food packaging
packaging
5. Demonstrate the safety TP_LPCK-PPF-NG-5
Labeling of packaged
procedures in packaging food
food
PREPARATION OF EGG DISHES (PED)
Nutritional value and Demonstrates Performs proper 1. Discuss egg’s components TP_LPCK-PED-NG-1
components of eggs understanding of the preparation of egg dishes and its nutritive value
Characteristics of quality concepts and processes 2. Identify the characteristics of TP_LPCK-PED-NG-2
fresh eggs in preparing egg dishes quality fresh eggs
Market forms of egg 3. Identify the market forms of TP_LPCK-PED-NG-3
Tools, utensils, and eggs
equipment needed in 4. Prepare the ingredients for TP_LPCK-PED-NG-4
the different egg dishes
egg preparation
5. Identify the various egg TP_LPCK-PED-NG-5
Cleaning and sanitizing
dishes
tools and equipment - fry
Various egg dishes - poach
Ingredients for egg - boil
dishes 6. Prepare and cook egg dishes TP_LPCK-PED-NG-6
in accordance to the recipe
given
Page 205 of 227

CONTENT PERFORMANCE
STANDARDS STANDARDS
Factors for consideration 7. Identify factors to consider in TP_LPCK-PED-NG-7
in presenting egg egg presentation
dishes:
- Plating 8. Demonstrate proper TP_LPCK-PED-NG-8
- Garnishing presentation of egg dishes:
- Side dishes - Plating
- Garnishing
- Side dishes
CEREAL and STARCH DISHES (CSD)
Food sources and Demonstrates Prepare cereal and starch 1. Identify the sources and TP_LPCK-CSD-NG-1
kinds of starch and understanding of the dishes kinds of starch and cereals
cereals concepts and processes 2. Identify the quality of cereal TP_LPCK-CSD-NG-2
Quality of cereal and in preparing cereal and and starch dishes
starch dishes starch dishes 3. Identify the nutritional value TP_LPCK-CSD-NG-3
Nutritional value and and components of cereals and
components of starch
cereals and starch 4. Identify ingredients for TP_LPCK-CSD-NG-4
dishes starch and cereal dishes
Ingredients for 5. Discuss the principles of TP_LPCK-CSD-NG-5
starch and cereal cooking starch and cereal
dishes dishes
Tools and equipment 6. Demonstrate the proper TP_LPCK-CSD-NG-6
needed preparation of sauces and
Methods of cooking accompaniments for starch and
starch and cereal cereal dishes
dishes 7. Demonstrate safety and TP_LPCK-CSD-NG-7
Preparation of hygienic practices in the kitchen
sauces and 8. Identify the factors to TP_LPCK-CSD-NG-8
accompaniments for consider in presenting starch
and cereal dishes
Page 206 of 227

CONTENT PERFORMANCE
STANDARDS STANDARDS
starch and cereal 9. Demonstrate proper TP_LPCK-CSD-NG-9
dishes presentation of starch and
Safety and hygienic cereal dishes
practices in the - Plating
kitchen - Garnishing
Cereal and starch - Sauces
dishes - Accompaniments
Factors to consider 10. Demonstrate techniques for TP_LPCK-CSD-NG-10
in presenting starch storing starch and cereal dishes
and cereal dishes
- Plating
- Garnishing
- Sauces
- Accompaniments
Techniques for
storing starch and
cereal dishes
PREPARATION OF VEGETABLES DISHES (PVD)
Characteristics of quality Demonstrates Prepares a variety of 1. Describe the characteristics TP_LPCK-PVD-NG-1
vegetables understanding of the vegetable dishes of fresh vegetables
Principles of preparing concepts and processes 2. Identify the types of TP_LPCK-PVD-NG-2
vegetables in preparing vegetable vegetables
Factors in the selection dishes - leafy
of vegetables used for - fruit
- root crops
culinary arts
3. Demonstrate the proper TP_LPCK-PVD-NG-3
Market forms of
thawing of frozen ingredients
vegetables
and washing of raw vegetables
following standard procedures
Page 207 of 227

CONTENT PERFORMANCE
STANDARDS STANDARDS
Thawing frozen 4. Identify the factors in the TP_LPCK-PVD-NG-4
vegetables selection of vegetables used for
Methods of cooking culinary arts
vegetable dishes 5. Demonstrate the methods of TP_LPCK-PVD-NG-5
Factors in plating cooking vegetable dishes
vegetable dishes 5.1 Select various kinds of
vegetables according to a given
Techniques in storing
menu
vegetables
5.2 Cook a variety of vegetable
Safety and hygienic dishes following appropriate
practices in the cooking methods to preserve
laboratory kitchen optimum quality
6. Exhibit proper presentation TP_LPCK-PVD-NG-6
of prepared vegetables dishes
7. Identify the factors in plating TP_LPCK-PVD-NG-7
vegetable dishes
8. Demonstrate the proper TP_LPCK-PVD-NG-8
techniques in storing
vegetables
9. Demonstrate safety and TP_LPCK-PVD-NG-9
hygienic practices in the kitchen
PREPARATION AND COOKING OF SEAFOOD DISHES (PCS)
Types of seafood Demonstrates Prepare seafood dishes 1. Identify types, varieties, TP_LPCK-PCS-NG-1
- Shellfish understanding of market forms, nutritive value,
- Fin fish concepts and processes and composition of fish and
- Others in preparing and cooking seafood
Varieties of fish seafood dishes 2. Demonstrate steps in TP_LPCK-PCS-NG-2
- Structure cleaning fish
Page 208 of 227

CONTENT PERFORMANCE
STANDARDS STANDARDS
- Body shape 3. Identify the principles of TP_LPCK-PCS-NG-3
- Market forms cooking fish and sea food
- Fat contents dishes
- Water source - Dry-heat cookery
- Processed fish - Moist-heat cookery
- Others
4. Demonstrate various TP_LPCK-PCS-NG-4
Market forms of fish
methods of cooking fish and
and fish products
shellfish
Fish cuts - fry
Composition and - poach
nutritive value of fish - baked
Processing fish - steam
- Scaling
- Cutting of tails 5. Demonstrate proper TP_LPCK-PCS-NG-5
and fins guidelines in serving fish and
- Eviscerating seafood dishes
- Cleansing
- Canning 6. Present fish and seafood TP_LPCK-PCS-NG-6
Methods in thawing dishes
frozen ingredients - Plating
- Garnishing
Principles of cooking
fish and sea food
7. Demonstrate proper storing TP_LPCK-PCS-NG-7
dishes and handling of seafood
Dry-heat cookery
Moist-heat cookery 8. Demonstrate safety and TP_LPCK-PCS-NG-8
Variety of shellfish hygienic practices in the kitchen
and fish dishes
Presentation of fish
and seafood dishes
Page 209 of 227

CONTENT PERFORMANCE
STANDARDS STANDARDS
- Plating
- Garnishing
Guidelines in serving
fish and seafood
dishes
Factors in storing
and handling
seafood
Storage
requirements for fish
PREPARATION OF STOCKS, SAUCES, AND SOUPS (SSS)
Principles in Demonstrates Prepares a variety of 1. Identify the different TP_LPCK-SSS-NG-1
preparing stocks, understanding of the stocks, sauces, and soups classifications of stocks, sauces,
sauces, and soups concepts and processes used in different cultures and soups
Classifications of in preparing stocks, 2. Identify the principles of TP_LPCK-SSS-NG-2
stocks, sauces, and sauces, and soups preparing stocks, sauces and
soups soups
Ingredients in 3. Demonstrate various TP_LPCK-SSS-NG-3
preparing stocks, methods of preparing stocks,
sauces, and soups sauces, and soups
Methods of 3.1 prepare and use ingredients
preparing stocks, and flavoring according to the
sauces, and soups recipe given
Techniques in 4. Identify the types and TP_LPCK-SSS-NG-4
presenting and functions of thickening agents
evaluating soups, used in preparing stocks,
sauces, and soups sauces, and soups
Garnishes/
Accompaniments for 5. Explain the role of stock in TP_LPCK-SSS-NG-5
the presentation of preparing sauces and soups
Page 210 of 227

CONTENT PERFORMANCE
STANDARDS STANDARDS
soups, sauces, and
soups 6. Explain common problems in TP_LPCK-SSS-NG-6
Criteria in presenting the preparation of stocks,
and evaluating sauces, and soups
stocks, sauces, and
soup recipes (e.g. 7. Prepare sauces for meat, TP_LPCK-SSS-NG-7
right flavor, color, fish, vegetables, and pasta
temperature, service dishes
ware, and suitable 8. Prepare soups TP_LPCK-SSS-NG-8
garnishes and - thick
accompaniments) - thin
Types of thickening 9. Demonstrate the proper TP_LPCK-SSS-NG-9
agents and techniques and criteria in
convenience presenting and evaluating
products used in stocks, sauces, and soups
preparing stocks, - right flavor
sauces and soups - color
Role of thickening - temperature
agents and - service ware
convenience - suitable garnishes and
products in the accompaniments
preparation of
sauces
Common problem in
the preparation of
stocks, sauces and
soups
Methods of storing Demonstrates Performs proper storing 1. Identify various methods of TP_LPCK-SSS-NG-1.1
and reheating understanding of the and reheating of stocks, storing and reheating of stocks,
concepts and principles sauces, and soups sauces, and soups
Page 211 of 227

CONTENT PERFORMANCE
STANDARDS STANDARDS
stocks, sauces, and in storing and reheating 2. Perform proper storing and TP_LPCK-SSS-NG-1.2
soups stocks, sauces, and reheating of stocks, sauces,
soups and soups
PREPARATION OF POULTRY AND GAME DISHES (PGD)
Nutritional value of Demonstrates Prepares poultry and 1. Discuss poultry and game TP_LPCK-PGD-NG-1
poultry and game understanding of the game dishes found in dishes
bird dishes concepts and processes different cultures 2. Recognize the nutritional TP_LPCK-PGD-NG-2
Poultry cuts in preparing poultry and value of poultry and game bird
Methods of cooking game dishes dishes
poultry and game 3. Identify the market forms of TP_LPCK-PGD-NG-3
birds poultry and poultry cuts
5. Demonstrate methods of TP_LPCK-PGD-NG-4
- Dry-heat cookery
preparing poultry game
- Moist-heat
- dressing
cookery - cutting
Factors to consider - storing
in presenting/plating 6. Demonstrate various TP_LPCK-PGD-NG-5
poultry and game- methods of cooking poultry and
bird dishes game birds
Types of service - Dry-heat cookery
ware - Moist-heat cookery
Plating 7. Demonstrate the factors to TP_LPCK-PGD-NG-6
Garnishing consider in presenting/plating
Sauces poultry and game-bird dishes
Accompaniment 8. Prepare poultry dishes TP_LPCK-PGD-NG-7
Techniques in
9. Exhibit proper techniques in TP_LPCK-PGD-NG-8
storing poultry and
storing poultry and game bird
game bird dishes
dishes
Page 212 of 227

CONTENT PERFORMANCE
STANDARDS STANDARDS
PREPARATION AND COOKING OFF MEAT (PCM)
Different kinds of meat Demonstrates Prepare and present meat 1. Identify the different kinds of TP_LPCK-PCM-NG-1
- Beef understanding of the dishes meat
- Pork concepts and processes - Beef
- Carabeef in preparing and cooking - Pork
- Others meat dishes - Carabeef
Different types of meat - Others
2. Identify the different types TP_LPCK-PCM-NG-2
cuts
of meat cuts
Principles in meat
2.1 Tender cuts
preparation 2.2 Less tender cuts
Market forms of meat 3. Discuss the principles in TP_LPCK-PCM-NG-3
Tools, utensils, and meat preparation
equipment for meat 4. Identify the market forms of TP_LPCK-PCM-NG-4
preparation meat
Techniques in meat - Frozen
tenderizing - Fresh
Variety of meat dishes - Preserved
Methods of cooking 5. Demonstrate the proper TP_LPCK-PCM-NG-5
meat techniques in meat tenderizing
- Dry-heat cooking 6. Demonstrate the proper TP_LPCK-PCM-NG-6
- Moist-heat cooking methods of cooking meat
- Dry-heat cooking
Methods of presenting
- Moist-heat cooking
meat dishes
7. Demonstrate the methods of TP_LPCK-PCM-NG-7
Plating
cooking meat dishes
Garnishing 7.1 prepare meat cuts
Portion control for according to the given recipe
cooked meat 7.2 prepare and use suitable
seasoning for dishes
Page 213 of 227

CONTENT PERFORMANCE
STANDARDS STANDARDS
Techniques in storing 7.3 identify appropriate cooking
meat methods for meat cuts
- Types of containers 7.4 apply the different
- Temperature techniques in meat preparation
7.5 cook meat dishes according
to the given recipe
8. Demonstrate proper TP_LPCK-PCM-NG-8
methods of presenting meat
dishes
8.1 present meat dishes
8.2 select suitable plate
according to standard in
serving meat dishes
9. Demonstrate proper TP_LPCK-PCM-NG-9
techniques in storing meat and
utilize quality trimmings and
leftovers in storing meat
9.1 store fresh and cryovac-
packed meat according to
health regulations
9.2 use required containers and
store meat in proper
temperature to maintain quality
and freshness
9.3 store meat in accordance
with FIFO operating procedures
and meat storage requirements
Page 214 of 227

Code Book Legend

Sample: TP_LPCK-BCC-NG-1
BASIC CONCEPTS IN COOKERY BCC
USE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA UKT
CLEANING AND MAINTENANCE OF KITCHEN TOOLS, EQUIPMENT,
Program Transition Program TP AND PARAPHERNALIA
STORAGE/STACKING /SORTING/STABILIZING /SUSTAINING OF
STE
TOOLS, EQUIPMENT, AND PARAPHERNALIA
First Entry BASIC MENSURATION AND CALCULATIONS BMC
HEALTH AND SAFETY MEASURES AND PROCEDURES: EQUIPMENT,
HSM
PARAPHERNALIA, AND WORKING AREAS
Livelihood Package PREPARATION OF APPETIZERS POA
Area LPCK
Cookery PREPARATION OF SALADS AND DRESSINGS PSD
PREPARATION OF SANDWICHES PSW
PREPARATION OF DESSERTS POD
PACKAGING OF PREPARED FOODSTUFF PPF
PREPARATION OF EGG DISHES PED
CEREAL and STARCH DISHES CSD
PREPARATION OF VEGETABLES DISHES PVD
Basic Concepts in PREPARATION AND COOKING OF SEAFOOD DISHES PCS
Lowercase Domain/ Content/
Cookery BCC PREPARATION OF STOCKS, SAUCES, AND SOUPS SSS
letter/s Component/ Topic
PREPARATION OF POULTRY AND GAME DISHES PGD
PREPARATION AND COOKING OFF MEAT PCM
Level Non-Graded NG
Identify common and

Learning
Arabic Number basic concepts in 1
Outcomes
cookery
-
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Learning Area: FOOD/FISH PROCESSING
Description
The food/fish processing covers the basic concepts in food/fish processing, food safety and sanitation, food processing tools,
equipment, and utensils, estimation and basic calculation, environmental policies and procedures, food processing: salting, curing
and smoking, food processing: fermentation and pickling, food processing: sugar concentration, and packaging finished/processed
food products.
CONTENT CONTENT PERFORMANCE LEARNING CODE

STANDARD STANDARD COMPETENCIES
BASIC CONCEPTS IN FOOD/FISH PROCESSING (BCF)
Basic concepts in Demonstrates Exhibit understanding 1. Identify the basic TP_LPFP-BCF-NG-1
food/ fish processing understanding of the of the basic concepts concepts in food/fish
Importance of basic concepts in in food/ fish processing processing
food/fish processing food/ fish processing 2. Determine the TP_LPFP-BCF-NG-2
Career opportunities importance of food/fish
for food/fish processing
processing 3. Identify career TP_LPFP-BCF-NG-3
opportunities in food/
fish processing
FOOD SAFETY AND SANITATION (FSS)
• Good personal hygiene Demonstrate Exhibit the basic 1. Identify good personal TP_LPFP-FSS-NG-1
• Personal protective understanding of the principles and rules to hygiene and grooming in
equipment principles and rules to be observed in the workplace
• Workplace health and be observed in ensuring food safety 2. Discuss the importance TP_LPFP-FSS-NG-2
safety requirements ensuring food safety and sanitation of good personal hygiene
• Good grooming and sanitation and grooming in a
workplace
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• Safety measures and 3. Identify the different TP_LPFP-FSS-NG-3
practices personal protective
• Practices in equipment
manufacturing good 4. Distinguish the use of TP_LPFP-FSS-NG-4
food different personal
protective equipment
5. Identify the different TP_LPFP-FSS-NG-5
materials to be used in
cleaning, checking, and
sanitizing personal
6. Identify the procedures TP_LPFP-FSS-NG-6
in cleaning, checking,
and sanitizing personal
7. Demonstrate the TP_LPFP-FSS-NG-7
procedures in cleaning,
checking, and sanitizing
personal protective
equipment
8. Identify sanitary TP_LPFP-FSS-NG-8
practices in food safety
9. Identify the importance TP_LPFP-FSS-NG-9
of cleanliness and
sanitation in a workplace
10. Perform food safety TP_LPFP-FSS-NG-10
practices
Page 217 of 227


FOOD PROCESSING TOOLS, EQUIPMENT, AND UTENSILS (FDT)
• Food processing tools, Demonstrate Exhibit proper use 1. Identify the tools, TP_LPFP-FDT-NG-1
equipment, instruments, understanding of the and maintenance of equipment, instruments,
utensils, and machines uses and food/fish processing and utensils used in
• Standard measuring maintenance of food tools, equipment, food/fish processing
devices and instruments processing tools, instruments, and
• Preventive maintenance equipment, utensils
of food processing tools instruments, and 2. Identify the standard TP_LPFP-FDT-NG-2
and machine utensils measuring devices,
- Sanitation instruments, and machines
- Calibration used in food/ fish
- Stowing processing
- Disposal 3. Utilize equipment, TP_LPFP-FDT-NG-3
instruments, utensils,
measuring devices, and
machines appropriately
based on:
- food processing method
- standard procedure
4. Perform preventive TP_LPFP-FDT-NG-4
maintenance of food
processing tools and
machines
- sanitation
- calibration
- stowing
- disposal
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ESTIMATION AND BASIC CALCULATION (EBC)
Weights and Demonstrate Perform basic 1. Identify units of TP_LPFP-EBC-NG-1
measurements understanding of the measurements and measurement
- Gravimetric concepts in basic calculation - Gravimetric
- Volumetric measurements and - Volumetric
- Lengths, diameter, mathematical - Lengths, diameter,
widths calculation widths
- Seam - Seam
measurements measurements
- Hotness/coldness - Hotness/coldness
temperature temperature
2. Perform the different TP_LPFP-EBC-NG-2
Basic mathematical mathematical skills in
skills in computing estimation of processed
- ingredients food
formulation - Tabulation of
- percentage recorded data
formulation relevant to the
conversions: ratios and production of
proportions processed food
- Recording of weights
and measurements of
raw materials and
ingredients
- Summarizing of
recorded weights and
measurements of
processed products
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- Review of various
formulations
ENVIRONMENTAL POLICIES AND PROCEDURES (EPP)
Conduct of work in Demonstrate Exhibit environmental 1. Demonstrate the proper TP_LPFP-EPP-NG-1
accordance with understanding of the practices at work procedures and work
environmental implementing instructions in the workplace
policies and environmental policies 1.1 Discuss proper
procedures and procedures workplace reporting
Emergency requirements
solutions according 1.2 Perform emergency
to workplace procedures according to
reporting workplace requirements
requirements
Emergency 2. Identify the hazards and TP_LPFP-EPP-NG-2
procedures unacceptable practices in
according to the workplace
workplace
requirements 3. Demonstrate response to TP_LPFP-EPP-NG-3
Environmental environmental emergency
emergency - Airborne particulates
- Airborne - Noise
particulates - Water quality
- Noise - Spills and emissions
- Water quality
- Spills and
emissions
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FOOD PROCESSING: SALTING, CURING AND SMOKING (SCM)
Food that can be Demonstrate Perform food 1. Classify food that can be TP_LPFP-SCM-NG-1
processed by salting understanding of the processing by salting processed by salting and by
and by curing and basic concepts, and and by curing and curing and smoking
smoking principles in smoking 2. Identify the importance TP_LPFP-SCM-NG-2
Proper procedure in processing food by of food processing by
using the equipment salting and by curing salting, and curing and
and tools in salting and smoking smoking
and in curing and 3. Demonstrate the proper TP_LPFP-SCM-NG-3
smoking procedure in using the
Preparation of raw equipment and tools in
materials salting and in curing and
Steps and techniques smoking
in preparing salting 4. Demonstrate the proper TP_LPFP-SCM-NG-4
and curing solutions procedure in the
and mixtures preparation of raw materials
used in salting and in curing
and smoking
4.1 Sort and grade raw
materials
4.2 Clean and wash eggs for
salting
4.3 skin, eviscerate, and
wash poultry for curing
4.4 Skin, debone, slice,
chop and mincemeat for
curing
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4.5 Clean, scale, eviscerate,
debone, fillet and wash fish
and other marine products
4.6 Clean and weigh raw
materials
5. Demonstrate the proper TP_LPFP-SCM-NG-5
steps and techniques in
preparing solutions and
mixtures in salting and
curing
FOOD PROCESSING: FERMENTATION AND PICKLING (PFP)
Food that can be Demonstrate Perform food 1. Identify food that can be TP_LPFP-PFP-NG-1
processed by understanding of the processing by processed by fermentation
fermentation and basic concepts, fermentation and and pickling
pickling theories, and pickling 2. Identify the importance TP_LPFP-PFP-NG-2
Importance of food principles in of food processing by
processing by processing food by fermentation and pickling
fermentation and fermentation and 3. Demonstrate the proper TP_LPFP-PFP-NG-3
pickling pickling
procedure in using the
Proper procedure in equipment and tools in
using the equipment fermentation and pickling
and tools in 4. Demonstrate the proper TP_LPFP-PFP-NG-4
fermentation and procedure of preparing raw
pickling materials used in
Proper procedure of fermentation and pickling
preparing raw 4.1 Sort and grade raw
materials used in materials
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fermentation and 4.2 Prepare fruits and
pickling vegetables for pickling and
Ingredients and fermentation
spices used in 4.3 Prepare fish and other
fermentation and marine products for
pickling of food/fish fermentation
Steps and 5. Identify the ingredients TP_LPFP-PFP-NG-5
procedures followed and spices used in
in alcoholic fermentation and pickling of
fermentation of food/fish
fruits and vegetables 6. Demonstrate the proper TP_LPFP-PFP-NG-6
Procedure in acetic steps and procedures
and lactic followed in alcoholic
fermentation fermentation of fruits and
Pickling procedures vegetables
and techniques 7. Show the proper TP_LPFP-PFP-NG-7
Classification of procedure in acetic and
fermented fish and lactic fermentation
other marine 8. Exhibit proper pickling TP_LPFP-PFP-NG-8
products procedures and techniques
Fermentation 9. Recognize the TP_LPFP-PFP-NG-9
procedures and classification of fermented
techniques for fish fish and other marine
and other marine products
products 10. Demonstrate the TP_LPFP-PFP-NG-10
fermentation procedures
and techniques for fish and
other marine products
Page 223 of 227


FOOD PROCESSING: SUGAR CONCENTRATION (FSC)
Food that can be Demonstrate Perform food 1. Identify food that can be TP_LPFP-FSC-NG-1
processed by sugar understanding of the processing by sugar processed by sugar
concentration basic concepts, concentration concentration
Importance of food theories, and 2. Identify the importance TP_LPFP-FSC-NG-2
processing by principles in of food processing by sugar
sugar processing food by concentration
concentration sugar concentration 3. Demonstrate the proper TP_LPFP-FSC-NG-3
Procedure in using procedure in using the
the equipment and equipment and tools in
tools in sugar sugar concentration
concentration 4. Demonstrate the proper TP_LPFP-FSC-NG-4
Procedure of procedure of preparing raw
preparing raw materials used in sugar
materials used in concentration
sugar 4.1 Sort and grade raw
concentration materials
Performing acid, 4.2 Prepare fruits for jelly,
pectin, and sugar jam, marmalade, and
mixtures 4.3 Make preserves
Proper procedure 5. Perform acid, pectin, and TP_LPFP-FSC-NG-5
and techniques in sugar mixtures
preserving fruits 5.1 Measure required
and vegetables by amounts of pectin, sugar,
sugar and citric acid
concentration 5.2 Mix measured pectin,
acid, and sugar with
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chopped fruit pulp/juice
extract/pieces of fruits
6. Demonstrate the proper TP_LPFP-FSC-NG-6
procedure and techniques in
preserving fruits and
vegetables by sugar
concentration
6.1 Heat and cook mixture
according to required
consistency
6.2 Check and test desired
endpoint as specified
PACKAGING FINISHED/PROCESSED FOOD PRODUCTS (PFP)
Proper preparation Demonstrate Perform proper 1. Exhibit proper TP_LPFP-PFP-NG-1
of production understanding of the packaging of finished/ preparation of production
reports basic concepts, processed food reports
Equipment, tools, theories and products 1.1 Document daily
and materials used principles in production report input,
in packaging packaging finished output and variances
finished/ processed process food products 1.2 Record and present all
food products production data gathered
Proper packaging 2. Identify the equipment, TP_LPFP-PFP-NG-2
of finished/ tools, and materials used in
processed food packaging finished/
products processed food products
3. Perform proper TP_LPFP-PFP-NG-3

packaging of
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Post packaging finished/processed food
procedures/ products
labeling materials 4. Perform post packaging TP_LPFP-PFP-NG-4
procedures/labeling
materials
Page 226 of 227

Code Book Legend

Sample: TP_LPFP-BCF-NG-1
BASIC CONCEPTS IN FOOD/FISH BCF
Program Transition Program TP PROCESSING
FOOD SAFETY AND SANITATION FSS
First Entry FOOD PROCESSING TOOLS,
Livelihood Package FDT
EQUIPMENT, AND UTENSILS (FDT)
Area Food/ Fish LPFP
ESTIMATION AND BASIC
Processing EBC
CALCULATION
ENVIRONMENTAL POLICIES AND
EPP
PROCEDURES
FOOD PROCESSING: SALTING, CURING
SCM
AND SMOKING
Domain/ Basic Concepts in FOOD PROCESSING: FERMENTATION
PFP
Content/ Food/ Fish AND PICKLING
Lowercase letter/s BCF FOOD PROCESSING: SUGAR
Component/ Processing FSC
Topic CONCENTRATION
PACKAGING FINISHED/PROCESSED
PFP
FOOD PRODUCTS
Level Non-Graded NG
Identify the basic

Learning
Arabic Number concepts in 1
Outcomes
food/fish processing
-
Page 227 of 227

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ANNEX A

K TO 12 TRANSITION CURRICULUM FOR LEARNERS WITH DISABILITIES

Learning Area: COTTAGE INDUSTRY

Code Book Legend

LEGEND SAMPLE DOMAIN/ COMPONENT CODE

Introduction to Cottage Industry ICI

First Entry TP_LPCI Produce Cottage Industry Products CIP

Arabic Number Learning Outcomes 1

Learning Area: ENTREPRENEURSHIP

3. Identifies successful TP_LPEN-PECS-NG-3

2. ENVIRONMENT AND MARKET (EMT)

3. PRODUCT DEVELOPMENT (PDT)

4. sells products based on TP_LPEN-PDT-NG-4

Code Book Legend

LEGEND SAMPLE DOMAIN/ COMPONENT CODE

Personal Entrepreneurial Competencies PECS

First Entry TP_LPEN Environment and Market EMT

Learning Area: ICT/COMPUTER OPERATIONS

CONTENT CONTENT PERFORMANCE LEARNING COMPETENCY CODE

CONTENT CONTENT PERFORMANCE LEARNING COMPETENCY CODE

CONTENT CONTENT PERFORMANCE LEARNING COMPETENCY CODE

CONTENT CONTENT PERFORMANCE LEARNING COMPETENCY CODE

CONTENT CONTENT PERFORMANCE LEARNING COMPETENCY CODE

CONTENT CONTENT PERFORMANCE LEARNING COMPETENCY CODE

CONTENT CONTENT PERFORMANCE LEARNING COMPETENCY CODE

CONTENT CONTENT PERFORMANCE LEARNING COMPETENCY CODE

CONTENT CONTENT PERFORMANCE LEARNING COMPETENCY CODE

CONTENT CONTENT PERFORMANCE LEARNING COMPETENCY CODE

E-mail and Web Browser (EWB)

Page 100 of 227

CONTENT CONTENT PERFORMANCE LEARNING COMPETENCY CODE

- Procedures in - sending messages

Page 101 of 227

Learning Area: ICT/COMPUTER HARDWARE SERVICING

CONTENT CONTENT PERFORMANCE LEARNING COMPETENCY CODE

Page 102 of 227

CONTENT CONTENT PERFORMANCE LEARNING COMPETENCY CODE

Page 103 of 227

CONTENT CONTENT PERFORMANCE LEARNING COMPETENCY CODE

Page 104 of 227

CONTENT CONTENT PERFORMANCE LEARNING COMPETENCY CODE

Page 105 of 227

CONTENT CONTENT PERFORMANCE LEARNING COMPETENCY CODE

Page 106 of 227

Page 107 of 227

Code Book Legend

LEGEND SAMPLE DOMAIN/ COMPONENT CODE

TP_LPITC Personal Computer Operation PCO

Area of Computer Spreadsheet Software Operation SSO

Use Of Hand Tools And Equipment UTE

Page 108 of 227

Learning Area: HILOT (WELLNESS MASSAGE)

CONTENT PERFORMANCE LEARNING

Page 109 of 227

CONTENT PERFORMANCE LEARNING

Hilot (Wellness Massage) understanding of the consultation and of the client

Hilot (Wellness Massage) components of the preparing wellness massage) program

Hilot (Wellness Massage) program. massage) techniques

o Use of coconut- services and products

Page 110 of 227

CONTENT PERFORMANCE LEARNING

and post- wellness massage and post-wellness

o Wellness massage (wellness massage) program