Ulp G8

OUR LADY OF LA PORTERIA ACADEMY
San Antonio, Calabanga, Camarines Sur UNIT LEARNING

HIGH SCHOOL DEPARTMENT PLAN
S/Y 2021 – 2022
Teacher’s Name: Meco A. Chica

Grade Level & Section: 8 – St. Jude, St. Bartholomew, St. Paul
Subject: TLE with computer
Unit Topic: Uses and Maintenance of Kitchen Tools, Equipment and Paraphernalia
Quarter: 1
TRANSFER
TRANSFER GOAL PERFORMANCE TASK
The students on their own and in PERFORMANCE STANDARD Maintain kitchen tools, equipment,
the long run will be able to and work areas.
The learners independently use and
maintain tools, equipment and
maintain tools, equipment, and
materials in cookery according to
materials in cookery according to
standard operating procedures .
standard operating procedures
ACQUISITION CONTENT STANDARD

CONTENT STANDARD
1. Identify types of tools, EQ: What are the effects of
equipment, and paraphernalia different materials on food?
The learners demonstrate an
2. Classify the types of EU: Students will understand the
understanding of the use and
appropriate cleaning tools and effects of different materials on
maintenance of equipment in
equipment based on their uses food.
cookery
EXPLORE
This unit is about the uses and maintenance of kitchen tools, equipment and paraphernalia.
F.U.N Activity
INSTRUCTIONS: Answer the following questions:
Feel. Understand. kNow. (F.U.N.)
1. Feel: Why and what do I Feel toward the topic “kitchen tools, equipment, and
paraphernalia” (link)?
2. Understand: What do I Understand about the topic “kitchen tools, equipment, and
paraphernalia” (comprehension)?
3. kNow: What do I need and want to kNow about the topic “Kitchen tools, equipment, and
paraphernalia” (clarity)?
Consider this question: How are the eggs used in culinary arts?
Map of conceptual change:
LEARNING
FIRM UP
COMPETENCY
LC1 Identify types Activity 1. Try it
of tools, equipment, 1. Give one advantage of each kitchen material.
and paraphernalia
LC2: Classify the
types of appropriate
cleaning tools and
equipment based on
their uses
2. How do you take care of a material like Teflon or Aluminum?
3. One of the advantages of glass material is that it is suitable for baking. Give a
disadvantage and a method on how to take care of it?
4. How do you clean plastic and hard rubber?
5. Teflon and Aluminum prevent food from sticking to the pan. What precaution should
you take to maintain them?
Activity 2: Quiz
Answer the following questions.
A. True or False. Write TRUE if the sentence is correct, otherwise, write FALSE.
_1. Teflon and aluminum pans help food from not sticking to the pan.
_ 2. Cast iron materials should be wiped after washing so that it will not
rust easily.
_ 3. A kitchen shears is sharp-edged tool or device used in removing the

skin or outer covering of vegetables, fruits, and root crops.
_ 4. A blender is a manual tool used in beating eggs or cream.
_5. Scrub brush is used for wiping down counters and tables to clean and dry them.
B. Read and answer the following questions carefully.
1. What is the use of a dish cloth?

2. What is a food tong?
3. What is a range which is used alongside an LPG?
4. What are heat-resistant cups which are made of porcelain?
5. Which tool is needed to separate its yolk from the albumen?
Activity 3. Quiz
Instructions:
For online: learn.quipper.com
For offline:
Short essay. Answer the following in not less than 2 sentences.
1. Compare a strainer and a colander.

2. Why do you need to use different chopping board for different kinds of food?
3. What is the difference between a cheese grater and a papaya grater?
4. What is the difference between a food processor and a food blender?
5. What is the difference between a utility spoon and fork from serving spoon and fork and
why we should use a serving spoon and fork while eating?
LEARNING
DEEPEN
COMPETENCY
LC3 Instructions: Deepen your understanding through explaining the uses of eggs in culinary arts.
Describe the various GUIDED GENERALIZATION
types of kitchen Essential Question Situation/Text 1 Situation/Text 2 Situation/Text 3
tools, equipment, “Advantages of “Disadvantages of “Care on kitchen
and paraphernalia. kitchen tools” kitchen tools” tools”
How are the eggs Answer:
used in culinary
arts?
Supporting Text:
Reason:
Common Ideas in Reasons:
Enduring Understanding/Generalization:
Students will understand the effects of different materials on food
C-E-R Questions:
1. What are the different types of kitchen tools, equipment, and paraphernalia?
2. How do you classify different kitchen tools, equipment, and paraphernalia?
3. How do you properly and efficiently use these kitchen tools, equipment, and
paraphernalia?
Prompt for Generalization:

1. Different answers form the students
ASYCHRONOUS ONLINE LEARNING MATERIALS
Text 1: “Advantages of kitchen tools”

Link: learn.quipper.com
Text 2: “Disadvantages of kitchen tools”

Link learn.quipper.com
Text 3: “Care on kitchen tools”

Instructions:
Open the links of the featured articles and read them thoroughly. Take down important details as
they read the texts. After reading the text, open links for the activities to process your
understanding of what you have read.
Holistic Rubric for Guided Generalization:
Criteria Score
Content
(Focus on details/events is clearly evident; the questions are
answered well.) 10 pts.
Organization
(Logical progression of details/events; clear transitions between
ideas) 10 pts.
Language
(Usage of proper spelling, mechanics, grammar, and word
choice) 5 pts.
LEARNING TRANSFER
COMPETENCY
LC4: Use cleaning Transfer Goal:
tools, equipment and The students on their own and in the long run will be able to maintain tools, equipment and
paraphernalia in materials in cookery according to standard operating.
accordance with
standard operating Performance Task
procedure. Goal: The students should demonstrate the proper use and storage of different tools and
LC5: Maintain equipment.
kitchen tools,
equipment, and Role: There will be students who will act as promodizer, assistants, distributors of leaflets.
work areas.
Audience: There will be students who will watch and witness the demonstration on how to use the
different tools and equipment.
Situation: You are going to make a breakfast meal for your customer, and the order is egg dish
particularly omelette.
Product/Performance and Purpose

1. You need to demonstrate the proper use of different kitchen tools and equipment.
2. You need to record a video of yourself while demonstrating
3. The recorded video should be done individually and you can edit it.
4. The video should last only for 5 minutes.
5. Submit your performance via messenger, gmail, or flash drive.
Standards and criteria for success

Your work will be judged according to the following criteria:
Unit Topic: Measurements and Calculations of Cooking Ingredients

Quarter: 1
EXPLORE
This unit is about measurement and calculation of cooking ingredients.
Let’s do the Math in Cooking
Complete the table below by converting the system of measurement from the given recipe. Then,
answer the questions below.
Caesar Salad
1. How do you convert the units of measurement from the activity?
2. Why is it important to do the conversion of units?
3. How are most recipe ingredients measured?
Processing question: What is the importance of accuracy in measurement when cooking and
baking?
Accurate measurement of ingredients based on a written recipe is vital in making a quality

dish. Measuring the ingredients is always the first step that a professional chef performs in
cooking. Some of the important measuring equivalents, tables, and conversions are presented in
the section below. This will help you succeed in your cooking journey.
Consider this question: Why is it important to do costing regularly when running a food business?
LEARNING
FIRM UP
COMPETENCY
LC1 Give the Activity 1. Check up
abbreviations and For online: Click the link learn.quipper.com
equivalents of For offline:
measurements Read and analyze first the instructions given and answer the following assessment. Write your
answers in your notebook.
LC2: Identify the A. Give the correct abbreviations of each unit of measurement.
types of measuring
tools _1. gram
_2. ounce
_3. pound
_4. teaspoon
_5. fluid ounce
B. Complete the table of measurement conversion.
Activity 2: Table Completion

For online: Click the link: Curriculum & Assignments | Quipper School LEARN
Using the graphic organizer, fill in your ideas about the uses of starch and cereals in culinary.
For offline:
Complete the recipe cost sheet below.
Activity 3. Quiz
Instructions:
For online: Follow instruction on quipper
Link: Curriculum & Assignments | Quipper School LEARN
LEARNING
DEEPEN
COMPETENCY
LC3 Instructions: Deepen your understanding through explaining the functions of measuring tools.
Describe the GUIDED GENERALIZATION
functions of Essential Question Situation/Text 1 Situation/Text 2 Situation/Text 3
measuring tools “Measuring “Substitution of “Cost of
ingredients” ingredients” production”
How the Answer:

measurement of
ingredients affects
the food costing?
Supporting Text:
Reason:
Students will understand the function of measuring tools
C-E-R Questions:
1. What is the importance of accuracy in measurement when cooking and baking?

2. How the measurement of ingredients affects the food costing?
3. Why is it important to do costing regularly when running a food business?

Text 1: “Measuring ingredients”

Text 2: “Substitution of ingredients”

Link learn.quipper.com
Text 3: “Cost of production”

Instructions:
Criteria Score
Content
Organization
ideas) 10 pts.
Language
choice) 5 pts.
LEARNING TRANSFER
COMPETENCY
LC4: Measure Transfer Goal:
ingredients The students on their own and in the long run will be able to measure and calculate ingredients in
according to recipe cookery
requirement
Performance Task
LC5: Convert Goal: Your goal is to calculate the cost of production accurately and determine the menu price of
systems of the chosen dishes.
measurement
according to recipe Role: You are a chef/cook in a restaurant
requirement
perform Audience: The people who are interested in buying your menu.
substitution of
ingredients Situation: Part of starting a restaurant is to complete the menu and determine the price of each.
You will choose three dishes that you would like to offer on the opening of your restaurant. You
will prepare the recipe costing and compute the menu price at 30% food cost percentage.

You need to submit the three standard recipes, recipe cost sheet indicating the menu price at 30%
food cost percentage.
Your work will be judged according to the following criteria:
Unit Topic: Prepare and Interpret Technical Drawing in ICT
Quarter: 2
EXPLORE
This unit is about preparing and interpreting technical drawing in ICT
As we start our discussion, you have to do this activity.

Rebus Puzzle
Everyday, we encounter symbols and drawings. Each has it own meaning. Here are some
pictures with words and symbols. Try to figure out the hidden meaning behind each drawing.
Processing question:
1. How will you classify the vegetables?
As learners, you are also expected to identify the different symbols used in various types of
technical drawings. Using this knowledge, you will be able to interpret diagrams, engineering
drawings, and especially flowcharts that represent various processes in ICT.
Consider this question: How will you select the appropriate technical drawing in accordance
with the job requirements?
LEARNING
FIRM UP
COMPETENCY
LC1: Identify the Activity 1. Try it!
different kinds of For online: Click the link learn.quipper.com
technical drawing. For offline:
Instruction: Identify the type of technical drawing shown in the following
LC2: Identify basic

symbols used in
technical drawings
LC3: Identify the

basic symbols in
flowcharting
Activity 2: Quiz
For online: Click the link Lesson 2: Cooking Vegetable Dishes | Learn (quipper.com) page 2
Follow the instruction on the quipper.
For offline:
Instruction: Identify the type of drawing the following symbols belong:
Activity 3. Quiz
Instructions:
Link: (quipper.com)
For offline:
Answer the following questions:
1. What is the difference between a pictorial and a schematic drawing?
2. Jerry was asked to create a drawing that will show the steps in applying for a passport. What
kind of drawing must he use?
3. Edgar was repairing a defective flat iron, he was looking at the operations manual included in
the product package. Following the diagram, he was able to find out the problem. What type of
drawing do you think he look at?
4. Jessie always checks on the schematic diagram of an electrical circuit before starting to work
on it. Why does he do this?
5. Jenny will create a drawing that will show the basic components of a car. She needs to
simplify her drawing. What kind of drawing will you suggest Jenny to use?
Scaffold for Transfer: Answer the following questions:

1. As a technician, what factors should be considered in choosing the kind of drawing to
represent a process or a system?
2. Why are symbols used in each kind of technical drawing standardized?
3. Discuss how using the right symbols in drawings promote safety at work.
4. Why should programmers draw a flowchart first before creating a computer program?
5. Explain how a flowchart is used in other tasks aside from developing a computer program.
LEARNING
DEEPEN
COMPETENCY
LC4: Select the Instructions: Deepen your understanding through explaining how to select the appropriate
appropriate technical drawing.
technical drawing in GUIDED GENERALIZATION
accordance with the Essential Question Situation/Text 1 Situation/Text 2 Situation/Text 3
job requirements “Using the right “Flowcharting” “Technical
symbols” Drawing”
How will you select Answer:

the appropriate
technical drawing
in accordance with
the job Supporting Text:
requirements?
Reason:
Students will understand the benefits of technical drawing in ICT.

C-E-R Questions:
1. Why are symbols used in each kind of technical drawing standardized?
2. Discuss how using the right symbols in drawings promote safety at work
3. Why should programmers draw a flowchart first before creating a computer program?

Text 1: “Using the right symbols”

Link: Module 1 G8 ( Q2).pdf
Text 2: “Flowcharting”
Text 3: “Technical Drawing”

Instructions:
Criteria Score
Content
Organization
ideas) 10 pts.
Language
choice) 5 pts.
Scaffold for Transfer:

Your supervisor required you to prepare drawings that will represent the following tasks. Identify
the type of drawing and then explain why you think it is the best type to use
LEARNING TRANSFER
COMPETENCY
LC5 Interpret the Transfer Goal:
symbols used in The students on their own and in the long run will be able to prepare, cook and present vegetable
flowcharting dishes.
LC6: Create a Performance Task

flowchart that Goal: Create the flowchart for a client that needs a simple program.
depicts a simple
scenario. Role: Computer programmer
Audience: The target audience are your classmates, teachers, and relatives.
Situation: You were tasked by your System Development Supervisor to create the flowchart for
a client that needs a simple program that will compute the final average of a student for the
four quarters or grading period.

Flowchart

The performance will be evaluated using the criteria below:

Unit Topic: Use of tools and equipment in technical drawing
Quarter: 2
EXPLORE
This unit is about uses of hand tools in illustration or technical drawing.
As we start our discussion, you have to write the names of the following common drawing tools:
1. How will you classify seafoods?
2. What are the market forms of fish?
3. What are the techniques of cooking seafoods?
Illustration or drawing has been one of the oldest forms of art. Although nowadays, most
illustrations are created using computers, the use of the basic hand tools is still the most basic skill
illustrators like you should have. Knowledge of the function of the basic hand tools will help you
come up with the most creative and industry accepted illustrations.
Consider this question: What is the advantage of using right tool and material?
LEARNING
FIRM UP
COMPETENCY
LC1: List hand Activity 1. Try it!
tools and For online: Click the link learn.quipper.com
equipment based For offline
on job
requirement Instruction:The following are types of coloring materials. Research on the advantages and
LC2: Identify disadvantages of each:
appropriate hand
tools and
equipment
LC3: Classify
hand tools and
equipment
according to
function and
task requirement
LC4: Identify
common
malfunction
(unplanned or
unusual events) Activity 2: Quiz
when using For online: Click the link Module 2 G8 ( Q2).pdf
tools, drawing Follow the instruction.
instruments,
equipment, and For offline: Identify the following drawing hand tools
paraphernalia
Activity 3. Quiz
Instructions:
Link: https://learn.quipper.com/preview/topics/61a702449b5e5912ab9e5365/lessons/
7tORfPKcxjhKTiEFtztF4kR5qraQD7fJ%2F%2FWqU%2F
%2F54NTbviozH7s2IMpLJDIsuFcng5N9jQMV6mpv2Plj2Z5jUw%3D%3D
For offline:
Answer the following:

1. Differentiate an ordinary graphite pencil from a charcoal pencil.
2. Why does paper come in different types?
3. What are the criteria in choosing the right kind of eraser for a task?
4. What must an artist like you consider when choosing the right kind of coloring material?
5. What are the advantages and disadvantages of using a ruler? Write your explanation here:
LEARNING
DEEPEN
COMPETENCY
LC3: Follow Instructions: Deepen your understanding through explaining the procedures in cleaning, tightening and
procedures in simple repair of hand tools, drawing instruments, equipment, and paraphernalia.
cleaning,
tightening and GUIDED GENERALIZATION
simple repair of Essential Question Situation/Text 1 Situation/Text 2 Situation/Text 3
hand tools, “Writing “Measuring Tools” “Coloring tools”
drawing Instrument”
instruments,
equipment, and How will you Answer:
paraphernalia. describe the
procedures in
cleaning, tightening
and simple repair Supporting Text:
of hand tools,
drawing
instruments,
equipment, and
paraphernalia? Reason:
Students will understand the procedures in cleaning, tightening and simple repair of hand
tools, drawing instruments, equipment, and paraphernalia.
C-E-R Questions:
1. What are the criteria in choosing the right kind of eraser for a task?
2. What are the advantages and disadvantages of using a ruler?
3. What must an artist like you consider when choosing the right kind of coloring material?

Text 1: “Writing Instrument”

Text 2: “Measuring Tools”

Text 3: “Coloring tools”

Instructions:
Open the links of the featured articles and read them thoroughly. Take down important details as they
read the texts. After reading the text, open links for the activities to process your understanding of
what you have read.
Criteria Score
Content
Organization
ideas) 10 pts.
Language
choice) 5 pts.
For the criteria, refer with the given rubrics for the online.
LEARNING TRANSFER
COMPETENCY
LC4: Perform Transfer Goal:
safety The students on their own and in the long run will be able to perform safety procedures in maintaining
procedures in hand tools, drawing instruments, equipment, and paraphernalia
maintaining
hand tools, Performance Task
drawing Goal: Create an advertisement poster for a product.
instruments,
equipment, and Role: You are a graphic artist.
paraphernalia
Audience: The target audience are your classmates, teachers, and relatives.
Situation: You are tasked to create an advertisement poster for a product (you may choose any
product)
List down below the tools and materials you will use and explain their function for your project:


Unit Topic: Produce recycled project
Quarter: 3
EXPLORE
This unit is recycled project
As we start our discussion, look around your home. Take note of the things that are normally thrown
away or disposed after they have been used for their original purpose. Think of the articles into which
an item can be converted or recycled. Then complete the table below. An example has been provided
to guide you
Garbage disposal is one of the biggest problems we Filipinos face. There are many things we
waste, throw away, burn or just take for granted and yet the sophisticated first world technology for
waste processing is not within our reach. In this module, you will learn the recyclable materials that
can be turned into new product or item.
Consider this question: How will you use the recyclable materials?
LEARNING
FIRM UP
COMPETENCY
LC1: Recycled Activity 1. Graphic Organizer
articles are For online: Click the link learn.quipper.com
identified based For offline:
on recyclable
materials Instruction: Give 5 items or product that can be made using plastic bottles aside from the given
examples on the abstraction part. Write your answer on the graphic organizer below.
Activity 2: Quiz
For online: Click the link Module 5 G10 ( Q2).pdf page 7
Follow the instruction.
For offline:
Instruction: Multiple Choice: Encircle the correct answer.
1. It is type of recycling that involves the use of materials that are waste products of a
manufacturing process.
a. Internal Recycling c. Expensive Recycling
b. External Recycling d. All of the choices
2. A good example of this type of recycling is conversion of old newspapers and magazines
into other paper product.
a. Internal Recycling c. Expensive Recycling
b. External Recycling d. All of the choices
3. It is an idea that can be made using the plastic bottle that is made by stringing the bottles
horizontally in a grid along an interior wall, which then filled up by substrate and herbs.
a. Plastic Bottle Vertical Garden c. Jewelry Stand
b. Broom d. Planters
4. Which of the following is NOT an advantage of recycling?
a. Recycling enhances creativity and resourcefulness.
b. Conserve Resources
c. Increase pollution
d. Potential in making profitable business
5. Which of the following materials are recyclable?
a. Plastic bottle b. Paper c. Glass Bottles d. All of the
choices
True or False. Write True if the statement is correct and False if not.
_____________ 1. Recycling plastic bottles can save you money in more ways than one.
_____________ 2. You can use plastic bottles to make planters?

_____________ 3. One example of external recycling is processing waste product of
distillation into cattle feeds.
_____________ 4. One good answer for the worsening problem of garbage disposal is by
recycling.
_____________ 5. There are many materials that are locally available in your community
which you can recycle into useful and artistic for personal and home
use.
Activity 3. Quiz
Instructions:
Link: https://learn.quipper.com/preview/topics/61a702449b5e5912ab9e5365/lessons/
7tORfPKcxjhKTiEFtztF4kR5qraQD7fJ%2F%2FWqU%2F
%2F54NTbviozH7s2IMpLJDIsuFcng5N9jQMV6mpv2Plj2Z5jUw%3D%3D
Scaffold for Transfer: Have you seen a flower vase? What are the common materials that are used to
make a flower vase? Write your answer on the graphic organizer below.
LEARNING
DEEPEN
COMPETENCY
LC3: Good Instructions: Deepen your understanding through explaining the ways making plastic bottle vase.
working habits
are observed. GUIDED GENERALIZATION
Essential Question Situation/Text 1 Situation/Text 2 Situation/Text 3
“Internal “External “Recycling Plastic
Recycling” Recycling” Bottle”
How will you use Answer:

the recyclable
materials?
Supporting Text:
Reason:
Students will understand the benefits of recycling.
Text 1: “Internal Recycling”

Text 2: “External Recycling”
Text 3: “Recycling Plastic Bottle”

Instructions:
what you have read.
Criteria Score
Content
Organization
ideas) 10 pts.
Language
choice) 5 pts.
For offline:
LEARNING TRANSFER
COMPETENCY
LC4: Recycled Transfer Goal:
articles are The students on their own and in the long run will be able to produce recycled articles artistically
produced based on the given steps.
artistically based
on the given Performance Task
steps
Goal: Your goal is to make a flower vase out of 1.5 plastic bottles.
LC5 Tools are
properly used. Role: You are an artist that will demonstrate your mastery in making handicraft products.
. Audience: Indigenous people
Situation: Help the indigenous people to make handicraft product out of recyclable materials like
plastic bottle and make it as their livelihood.

Using the recycled 1.5 liters of plastic bottle, perform the steps of making the plastic bottle vase.

Criteria Percentage
Creativity 40%
Uses recycled material 20%
Neatness 20%
Punctuality 20%
TOTAL 100%

Unit Topic: Crocheting
Quarter: 3
EXPLORE
This unit is about learning to make a crochet project.
As we start our discussion, I want you to cite at least 5 examples of crocheted items you know. Write
your answer on the box below.
1. What are the steps in making crochet stitch?
2. What are the tools needed in crochet making?
3. What are the articles you can make in crocheting?
The delicate art of crocheting is a lifelong skill that you’ll use to make beautiful gifts for others and
items for your home and wardrobe. Start by learning a couple of basic stitches, and build on that with
more advanced basic stitches.
In this lesson, you will learn the different crochet knots and the simple yarn pattern of chrochet
making.
Consider this question: What is the essence of making crocheted project?

LEARNING
FIRM UP
COMPETENCY
LC1: Identify Activity 1: Identification
the tools and For online: Click the link learn.quipper.com
materials used. For offline:
LC2: Identify Instruction: Answer the following questions below. Write your answers on the space provided.
the basic stitches 1. It is one of the most important basic stitches you’ll ___________________
in crocheting. need to know because they form the foundation of
most crochet projects.
2. What is the abbreviation for the chain stitch pattern? ___________________
3. After learning the chain stitch this is the stitch you ___________________
need to learn next.
4. It is a tool that is usually made of aluminum used to ___________________

make crochet.
5. This is a skill that uses basic stitches with the use of ___________________
hooks, yarn and scissors.
Scaffold for transfer:

Instruction: Describe the first 2 steps in making the crochet stich. Write your answer on the space
provided.
1. Holding a crochet hook-
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
2. Tying a Slip Knot-
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
LEARNING
DEEPEN
COMPETENCY
LC3: Evaluate Instructions: Deepen your understanding through explaining the essence of making crochet project.
the
quality/character GUIDED GENERALIZATION
istics of finished Essential Question Situation/Text 1 Situation/Text 2 Situation/Text 3
product and “Tools and “Advantages” “Skills to improve”
packaging Materials”
presentation
What is the essence Answer:
of making
crocheted project?
Supporting Text:
Reason:
Students will understand the essence of making crochet project..

C-E-R Questions:
1. How will you choose a crochet project?
2. What are the tools needed in crochet making?
3. What are the stitches you need to learn?

Text 1: “Tools and Materials”

Text 2: “Advantages”
Text 3: “Skills to improve”

Instructions:
what you have read.
Criteria Score
Content
Organization
ideas) 10 pts.
Language
choice) 5 pts.
For offline:
If you will make a crochet project, what will you do and why? Write your answer on the space
provided. (5 pts)
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
LEARNING TRANSFER
COMPETENCY
LC4: Perform Transfer Goal:
all the basic The students on their own and in the long run will be able to Perform all the basic stitches in
stitches in crocheting showing proper use of tools and materials
crocheting
showing proper Performance Task
use of tools and
materials Goal: Your goal is to make a crocheted item.
LC5: Apply Role: You are an artist that will demonstrate your mastery in making crocheted article.
creativity in
packaging Audience: Indigenous people
Situation: Help the indigenous people to make handicraft product by making crocheted item and
make it as their livelihood.

Following the steps
in making stitches,
make a crocheted
item you want.

Criteria Percentage
Creativity 30%
Proper stitches 30%
Neatness 20%
Punctuality 20%
TOTAL 100%

Unit Topic: Applying Safety Measures in Farm Operations
Quarter: 4
EXPLORE
This unit is about applying safety measures in farm operations.
As we start our discussion, I want you to give 3 advantages and 3 disadvantages of pig as a source of
meat. Write your answers on the proper column.
Advantages of Pig as a source of meat.

1.
2.
3.
Disadvantages of Pig as a source of meat

1.
2.
3.
1. What are the location requirements of piggeries?
2. What is the proper feeding management of hogs?
3. What are the safety instructional guidelines in animal production?
Farm animals such as pigs, cows, and chicken are raised and bred in order to produce livestock which
sustains the different needs of men. Unlike crops, taking care of farm animals is much more
complicated as these living things have highly developed sensory systems that must be satisfied in
order for us to benefit fully from them.

Consider this question: How will you avoid the hazards that could harm you and your animals in
the farm?
LEARNING
FIRM UP
COMPETENCY
LC1 Identify Activity 1: Flowchart
work tasks in For online: Click the link learn.quipper.com
line with farm For offline:
operations
Instruction: On the flow chart below, write down the proper feeding management of the pigs.
LC2 Determine
place for safety
measures in line 1
with farm
operations
2
LC3: Determine
time for safety 3
measures in line
with farm
operations 4
9
Activity 2: Quiz
For online: Click the link learn.quipper.com
For offline:
Instruction: Answer the following questions below. Write your answers on the space provided.
1. These pigs are almost entirely black, with white _______________________________

points on the feet, nose, and tail.
2. These are white hogs with droopy, medium-sized ears _______________________________

and also known for their mothering ability, durability
and soundness.
3. These are the ancestor of domestic pigs. _______________________________
4. What is the distance of the piggeries from the source _______________________________

of ground or surface drinking water?
5. What do you call the most recent disease of the pigs _______________________________
that spread all throughout the country?
Activity 3: Quiz

For offline:
Instruction: Classify the farm tools below if it is a Garden Tools, Hand tools, Power Tools,
Miscellaneous Tools or Equipment. Write your answer on the proper column below.
Miscellaneous
Garden Tools Hand tools Power Tools Equipment
Tools
Activity 4: Quiz
For offline:
Multiple Choice. Choose and circle the correct answer.
1. What are the classifications of farm tools used in animal production?
a. Digging, soil preparation, cutting c. Storing, transporting, selling
b. Garden, electrical, hand d. Caring, feeding, housing
2. ________________ are handheld devices or inventions which make a particular function
faster, easier, and safer.
a. Equipment b. Facilities c. Invention d.
Tools
3. _________________ pertains to something designed, built, and installed to serve a
particular function according to a service or convenience.
a. Equipment b. Facilities c. Invention d.
Tools
4. This is used when breeding gilt to a large boar or a large sow to a junior boar. It must be
durable enough to support the additional weight of the mating swine.
a. Perches b. Breeding Crate c. Castration Rack d. Self-
feeder
5. This v-shaped equipment is used during castration.
a. Perches b. Breeding Crate c. Castration Rack d. Self-
feeder
6. This is used to keep the piglets comfortable through its heat lamps especially during rainy
or cold days.
a. Heat lamps and brooders c. Water System
b. Livestock Trailer d. Breeding Crate
7. This is used for keeping the pigs cleaned and cooled.
8. This is used for transporting hogs from farm to market.
9. This equipment minimizes the movement of the sow and reduces the possibility of death of
piglets due to crushing. It has two types the detachable and permanent.
a. Dropping Board c. Breeding Crate
b. Perches d. Farrowing Crate
10. This is used so that feed wastage is minimized and the rate of flow of the feed can be
regulated.
a. Castration Rack c. Self-feeder
b. Breeding Crate d. Water System
LEARNING
DEEPEN
COMPETENCY
LC3: Explain Instructions: Deepen your understanding through explaining the importance of safety in the farm.
the importance GUIDED GENERALIZATION
of isolating Essential Question Situation/Text 1 Situation/Text 2 Situation/Text 3
newly bought “Feeding “Health “Safety guidelines”
pig to the others. management” management”
How will you avoid Answer:
the hazards that
could harm you
and your animals
in the farm? Supporting Text:
Reason:
Students will understand the importance of safety in the farm.

C-E-R Questions:
1. What are the location requirements for piggeries?
2. How to maintain proper health management of the animals in the farm?
3. What is the importance of using proper tools and equipment while working in the farm?

Text 1: “Feeding management”

Text 2: “Health management”

Text 3: “Safety guidelines”

Instructions:
what you have read.
Criteria Score
Content
Organization
ideas) 10 pts.
Language
choice) 5 pts.
For offline:
Why it is important to isolate the newly bought pigs from other sources?
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
LEARNING TRANSFER
COMPETENCY
LC4: Create a Transfer Goal:
scrapbook The students on their own and in the long run will be able to dispose waste materials according to
showing the manufacturer’s, government, and farm requirements
different farm
tools, Performance Task
equipment, and
facilities in your Goal: Your goal is to create a scrapbook showing the different farm tools, equipment, and facilities in
school or local your local community poultry and livestock farm.
community
poultry and Role: You are a journalist
livestock farm
Audience: People interested in farming.
LC5: Dispose
waste materials Situation: Visit a local farm and identify the tools and equipment that are being used on that farm.
according to
manufacturer’s,
government, and Product/Performance and Purpose
farm Create a scrapbook showing the different farm tools, equipment, and facilities and their waste
requirements management in your local community poultry and livestock farm.

Numerical Qualitative Content Creativity
10-9 Excellent Appropriate images were Made use of creative
showcased and was concepts of art and
actually taken from the design. Purely recycled
farm visit. Followed materials were utilized.
correct sequencing of
tools, equipment, and
facilities based on the
lesson.
8-7 Very Satisfactory with 1 error. with 1 error.

6-5 Satisfactory with 2 errors. with 2 errors.
4-3 Needs Improvement with 3 errors. with 3 errors.
2-1 Poor with more than 3 errors. with more than 3 errors.
Unit Topic: Food Processing
Quarter: 4
EXPLORE
This unit is about applying safety measures in farm operations.
As we start our discussion, I want you to try to answer this activity.

There are many fishes today in the pond. Try to discover the words that are related to the lesson. Use
the letters below to construct the hidden word.
Write your answers on the space below.

1. ______________________________________
2. ______________________________________
3. ______________________________________
4. ______________________________________
5. ______________________________________
1. What is the business of aquaculture?
2. What is fish processing?
3. How can you determine the needs and wants of your customer?
Farm animals such as pigs, cows, and chicken are raised and bred in order to produce livestock which
sustains the different needs of men. Unlike crops, taking care of farm animals is much more
complicated as these living things have highly developed sensory systems that must be satisfied in
order for us to benefit fully from them.

Consider this question: How will you avoid the hazards that could harm you and your animals in
the farm?
LEARNING
FIRM UP
COMPETENCY
LC1 Select Activity 1: Identification
tools, For online: Click the link learn.quipper.com
equipment, For offline:
utensils and
instruments Instruction: Look at the pictures below and identify method of fish processing is being done. Write
according to your answer on the space provided
food (fish)
processing
method
Activity 1: Quiz
For offline:
Multiple Choice. Choose and circle the correct answer.
1. It is an important commodity in the Philippines with a scientific name “Chanos chanos”.

a. Seaweed b. Milkfish c. Tilapia d. Shrimp
2. It is robust fish, capable of muddying the water and tearing bottom vegetation.
a. Milkfish b. Tilapia c. Carp d. Mussels
3. These are the most cultured freshwater fish in the Philippines and they are listed second
in culture volume
a. Carp b. Milkfish c. Oyster d. Tilapia

4. It is the process of lowering the moisture or water content of fish or marine life to a point
where microorganisms cannot live and grow.
a. Fermenting b. Pickling c. Cooking d. Salting

5. It is preserving food in brine or vinegar. It can be done with or without bacterial
fermentation.
a. Fermenting b. Pickling c. Cooking d. Salting
6. It is the best way to prevent wastage or spoilage of fish especially if cooked using vinegar
wherein it prolongs the period of preservation.
a. Fermenting b. Cooking c. Drying d. Canning

7. It is done with the use of brine solution that has undergone a chemical reaction.
a. Fermenting b. Cooking c. Drying d. Canning
8. It is a combination of salting, precooking, and drying.
a. Smoking b. Canning c. Pickling d. Salting
9. It is packing of fish in airtight containers such as tin cans and glass jars, which prevent air
and microorganisms from entering.
a. Smoking b. Canning c. Pickling d. Salting

10. It pertains to the goods manufactured through natural or chemical means.
a. Products b. Service c. Brand d. Fish
LEARNING
DEEPEN
COMPETENCY
LC2 Interpret a Instructions: Deepen your understanding through explaining the food processing procedure.
food processing GUIDED GENERALIZATION
procedure Essential Question Situation/Text 1 Situation/Text 2 Situation/Text 3
“Salting” “Smoking” “Fermenting”
How will you avoid Answer:
the hazards that
could harm you
and your animals
in the farm? Supporting Text:
Reason:
Students will understand the food processing procedure.

C-E-R Questions:
1. How is the salting done in fish preservation?
2. How is the smoking done in fish preservation?
3. How is the fermenting done in fish preservation?

Text 1: “Salting”
Text 2: “Smoking”
Text 3: “Fermenting”
Instructions:
what you have read.
Criteria Score
Content
Organization
ideas) 10 pts.
Language
choice) 5 pts.
Scaffold for Transfer: 5 words. What 5 words or phrases would you use to describe the word FISH
PROCESSING?
Scaffold for Transfer: Yippie, yi, yey. Think of five concepts that most interest you. Write it under
yippie if you liked the concept but are still confused on it; yi if you liked the concept and have already
used it in your life; and yey if you liked the concept and will make use of it in your life.
LEARNING TRANSFER
COMPETENCY
LC3: Apply Transfer Goal:
standard The students on their own and in the long run will be able to use and maintain appropriate food (fish)
procedures in processing tools, equipment, instruments and utensils and reports accordingly upon discovery of
using tools, defect/s.
equipment,
instruments, and
utensils Performance Task
Goal: Your goal is to make a product commercial about fish processing.
Role: Businessman
Audience: People interested in fish processing
Situation: Convince your customer to engage in your fish processing business.

Come up with a commercial about a chosen processed fish product. The commercial should be good
for two minutes only.

Numerical Qualitative Content Creativity
10-9 Excellent Appropriate images were Made use of creative
showcased and was concepts of art and
actually taken from the design. Purely recycled
farm visit. Followed materials were utilized.
correct sequencing of
tools, equipment, and
facilities based on the
lesson.
8-7 Very Satisfactory with 1 error. with 1 error.

6-5 Satisfactory with 2 errors. with 2 errors.
4-3 Needs Improvement with 3 errors. with 3 errors.
2-1 Poor with more than 3 errors. with more than 3 errors.
Prepared:
MECO A. CHICA
Subject Teacher
Noted: Noted:
JONATHAN S. MUTUC ROSITA SB. VIRTUS

HS Academic Coordinator HS Principal

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OUR LADY OF LA PORTERIA ACADEMY

San Antonio, Calabanga, Camarines Sur UNIT LEARNING

Teacher’s Name: Meco A. Chica

ACQUISITION CONTENT STANDARD

INSTRUCTIONS: Answer the following questions:

Feel. Understand. kNow. (F.U.N.)

2. How do you take care of a material like Teflon or Aluminum?

4. How do you clean plastic and hard rubber?

_ 3. A kitchen shears is sharp-edged tool or device used in removing the

_ 4. A blender is a manual tool used in beating eggs or cream.

B. Read and answer the following questions carefully.

1. What is the use of a dish cloth?

1. Compare a strainer and a colander.

Common Ideas in Reasons:

Students will understand the effects of different materials on food

Prompt for Generalization:

ASYCHRONOUS ONLINE LEARNING MATERIALS

Text 1: “Advantages of kitchen tools”

Text 2: “Disadvantages of kitchen tools”

Text 3: “Care on kitchen tools”

Holistic Rubric for Guided Generalization:

Product/Performance and Purpose

Standards and criteria for success

Unit Topic: Measurements and Calculations of Cooking Ingredients

Let’s do the Math in Cooking

Accurate measurement of ingredients based on a written recipe is vital in making a quality

Map of conceptual change:

Activity 2: Table Completion

How the Answer:

Common Ideas in Reasons:

1. What is the importance of accuracy in measurement when cooking and baking?

Prompt for Generalization:

ASYCHRONOUS ONLINE LEARNING MATERIALS

Text 1: “Measuring ingredients”

Text 2: “Substitution of ingredients”

Text 3: “Cost of production”

Holistic Rubric for Guided Generalization:

Product/Performance and Purpose

As we start our discussion, you have to do this activity.

Map of conceptual change:

LC2: Identify basic

LC3: Identify the

Scaffold for Transfer: Answer the following questions:

How will you select Answer:

Common Ideas in Reasons:

Students will understand the benefits of technical drawing in ICT.

Prompt for Generalization:

ASYCHRONOUS ONLINE LEARNING MATERIALS

Text 1: “Using the right symbols”

Text 3: “Technical Drawing”

Holistic Rubric for Guided Generalization:

Scaffold for Transfer:

LC6: Create a Performance Task

Product/Performance and Purpose

Standards and criteria for success

Teacher’s Name: Meco A. Chica

Map of conceptual change:

Answer the following:

Prompt for Generalization:

ASYCHRONOUS ONLINE LEARNING MATERIALS

Text 1: “Writing Instrument”

Text 2: “Measuring Tools”

Text 3: “Coloring tools”