CURRICULUM MAP

SUBJECT: GRADE LEVEL: TEACHER: Ms. ARIANNE OLAERA

Term Unit Content Performance Competencies/ Assessment Activities Resources Institutional
No. Topic: Standard Standard Skills Core Values
Content
(WEEK 1) Unit 1. The student The student:
FOOD AND demonstrates
FOOD understanding 1. identifies different
SERVICE of/on: cuts of meat

Chapter 1. 1. the different 2. recognizes the

Meat and cuts of meat different forms of
Poultry meat and poultry
Processing 2. the different
market forms of 3. buys the right
Lesson 1. meat and kind of meat and
Kinds of poultry poultry
Meat and
Poultry for 3. buying the 4. processes meat
Processing right kind of and poultry
meat and
Lesson 2. poultry 5. Markets and
Methods of packages processed
Processing 4. Processing meat and poultry
Meat and meat and
Poultry poultry

Lesson 3. 5. Marketing
Marketing and packaging
and processed meat
Packinging and poultry
of
Processed
Meat and
Poultry
Products
(WEEK 2) Chapter 2. The student The student:
Fish and demonstrates
Shellfish understanding 1. Identifies different
Processing of/on: parts of a fish, its
nutritive value, and
Lesson 1. 1. identify the the characteristics of
Kinds of types of and fresh fish
Fish and market forms of
Shellfish fish and shellfish 2. Recognizes the
for different types of
Processing 2. Applying the shellfish and the
methods of characteristics of
Lesson 2. processing fish fresh shellfish for
Methods of and shellfish customer’s safety
Processing
Fish and 3. Illustrating 3. Buys the right
Shellfish the costing in market forms of fish
processed fish and shellfish
Lesson 3. production
Cost of 4. Identities the
Production 4. Creating cause of fish
and marketing spoilage
Marketing techniques
of appropriate for 5. Processed fish
Processed processed fish and shellfish
and shellfish
6. Cost, packages,
and markets
processed fish and
shellfish

(WEEK 3) Chapter 3. The student The student:

Fruit and demonstrate
Vegetable understanding 1. demostrates
Processing of/on: knowledge on the
methods of
Lesson 1. 1. The kinds of processing fruits and
Production fruit and vegetables
of vegetables for
Processed processing 2. Costs and
Fruits and markot processed
Vegetables 2. The method fruits and vegetables
of processing
 Lesson 2. fruits and
Methods of vegetables
Processing
Fruits and 3. Costing nd
Vegetables marketing
processed fruits
Lesson 3. and vegetables
Cost of
Production 4. Marketing
and techniques in
Marketing selling
of processed fruits
processed and vegetables
Fruits and
Vegetables

(WEEK 4) Unit 2.
HOME
MANAGEM
ENT
BUSINESS

Chapter 1. The student The student

Simple demonstrates prepares an activity
Home understanding of plan that align
Repairs the his/her PECs as
Personal successful
Lesson 1. Entrepreneurial practitioner in simple
Basic Competencies home repairs.
Concepts (PEs) in simple
and home repairs
Principles and
in Simple maintenance.
Home
Repairs

Lesson 2.
Masonry
Job

Lesson 3.
Plumbing
Job
(WEEK 5-6) Chapter 2. The student The student
Electrical demonstrates prepares an activity
and understanding of plan that aligns
Carpentry the Personal his/her PECs as
Jobs Entrepreneurial successful
Competencies practitioner in simple
Lesson 1. (PECs) in simple home repairs.
Electrical home repairs
Job and
maintenance
Lesson 2.
Carpentry
Job

Lesson 3.
Appliance
Repair Job

(WEEK 7) Chapter 3. The student The student

Family demonstrates prepares an activity
Resources understanding of plan hat align his/her
Manageme the basic PECs as successful
nt concepts and practitioner in simple
principles home repairs
Lesson 1. underlying the
Family process and
Resources delivery in
management of
Lesson family
Budgeting resources.
Family
Resources

Lesson 3.
Managing
Time,
Effort, and
Energy