納 卯 中 華 中 學

DAVAO CHONG HUA HIGH SCHOOL

(formerly Davao Central High School)
JUNIOR HIGH SCHOOL DEPARTMENT
Sta. Ana Ave. cor. J. P. Laurel Ave., Davao City
Tel. Nos.: 227-4254; 227-2051; 222-0702; Fax No.: 221-2031

ENHANCED MOST ESSENTIAL LEARNING COMPETENCIES

TECHNOLOGY AND LIVELIHOOD EDUCATION 9
S.Y. 2022-2023

EMELC 1ST 2ND 3RD 4TH

GRADING GRADING GRADING GRADING

COOKERY
Introduction to Cookery
1. Explain basic concepts in cookery
2. Discuss the relevance of the course
3. Explore opportunities for cookery as a career
Entrepreneurs
1. Identify the different roles of an entrepreneur.
2. Assess one’s PECs: characteristics, lifestyle, skills and traits.
3. Compare one’s PECs with those of an entrepreneur.
Environment and Market
1. Generate a business idea based on the SWOT analysis.
Interpret Kitchen Layout
1. Read and Interpret architectural Kitchen Symbols and Layout
according to specifications in the blueprint
2. Determine the parts and functions of a kitchen layout
3. Sketch own kitchen layout
Cleaning and Maintaining Kitchen Tools, Equipment and Premises
1. Recognize kitchen tools and equipment to be cleaned and
sanitized.
2. Identify the chemicals to be utilized in cleaning and sanitizing
kitchen tools and equipment.
3. Clean and sanitize kitchen tools in accordance with prescribed
standards.
4. Store cleaned kitchen tools and equipment safely in the designated
space.
Practice Occupational Health and Safety Procedures
1. Recognize the importance of OHSP
2. Determine the types of hazards and risks the workplace
3. Follow consistently OHS procedure for controlling hazards/risks
4. Use Personal Protective Equipment (PPE) in accordance with OHS
5. Maintain OHSP awareness
Perform Mensuration and Calculations
1. Give the abbreviations and equivalents of measurements
2. Measure ingredients according to recipe requirement
3. Convert systems of measurement according to recipe requirement
4. Perform substitution of ingredients
5. Discuss principles of costing
6. Compute cost of production
Preparing Appetizers
1. differentiate between hot and cold appetizers
2. identify tools and equipment needed in the preparation of
 納 卯 中 華 中 學
DAVAO CHONG HUA HIGH SCHOOL
(formerly Davao Central High School)
JUNIOR HIGH SCHOOL DEPARTMENT
Sta. Ana Ave. cor. J. P. Laurel Ave., Davao City
Tel. Nos.: 227-4254; 227-2051; 222-0702; Fax No.: 221-2031

appetizers
3. identify ingredients according to the given recipe
4. prepare a variety of appetizers
5. identify the fundamental of plating
6. identify the accompaniments of appetizers
7. present appetizers attractively
8. observe sanitary practices in presenting appetizers
9. keep appetizers in appropriate conditions to maintain their
freshness, quality, and taste
Preparing Salads and Salad Dressings
1. Identify and differentiate types of salad and salad dressing.
2. prepare ingredients based on the required form and time frame
3. identify the components of a salad
4. identify the factors to consider in salad preparation
5. select and use correct equipment in preparing salads and
dressings
6. prepare a variety of salad
7. identify the different kinds of salad dressings and their ingredients
8. prepare salad dressings
9. follow workplace safety procedures
10. Present salads and dressings attractively
11. Observe sanitary practices in presenting salad and dressing
Preparing Sandwiches
1. identify culinary terms related to sandwiches
2. identify type/classification of sandwiches
3. Identify sandwich component
4. Prepare and present sandwiches using sanitary practices.
5. Rate the finished products using rubrics.
6. Select and prepare glazes/sweet sauces
7. Prepare sandwiches using sanitary practices
8. Present sandwiches attractively
Preparing Desserts
1. Importance of dessert in a meal
2. Classify desserts according to types of ingredients used
3. identify characteristics of desserts
4. select and prepare sweet sauces
5. prepare variety of desserts and sauces using sanitary practices
6. follow workplace safety procedures
7. Present desserts attractively
8. Identify factors in plating and presenting desserts
9. Keep desserts in appropriate conditions to maintain their quality
and taste
Packaging Prepared Foodstuff
1. Define packaging, its importance and functions
2. Select packaging materials in accordance with enterprise
 納 卯 中 華 中 學
DAVAO CHONG HUA HIGH SCHOOL
(formerly Davao Central High School)
JUNIOR HIGH SCHOOL DEPARTMENT
Sta. Ana Ave. cor. J. P. Laurel Ave., Davao City
Tel. Nos.: 227-4254; 227-2051; 222-0702; Fax No.: 221-2031

standards
3. Package food items in compliance with Occupational Health and
Safety Procedures
4. Adopt appropriate packaging method according to enterprise
standards
5. Label food according to industry standards
NEEDLECRAFT
Introduction to Needlecraft
1. Identify major needlecraft techniques
2. State safety and precautionary measures
Embroidery
1. Define embroidery as a needlecraft technique
2. Identify the tools and materials used
3. Create embroidery project.
4. Manipulate properly the tools and materials for embroidery
5. Combine stitching techniques in embroidery, Calado and smocking
to create a well-made project.
6. Select appropriate and quality packaging material for embroidered
articles
Crocheting
1. Define the technique of crocheting
2. Identify the tools and materials used
3. Discuss crochet terms and abbreviations
4. Create crochet project.
5. Perform basic stitches in crocheting showing proper use of
materials
6. Select appropriate packaging materials
7. Evaluate quality of finished product
Knitting
1. Describe definition and characteristics of knitted products
2. Identify tools and materials for knitting
3. Create knitted project.
4. Perform basic stitches in knitting
5. Demonstrate proper use of materials, tools and equipment in
knitting
6. Prepare project plan for the expected knitted articles
7. Select appropriate quality packaging material for knitted articles
Quilting
1. Discuss the overview of Quilting
2. Demonstrate proper use of tools and materials in quilting
3. Apply Quilt stitches on selected project
4. Prepare project plan for the expected quilted articles
5. Select appropriate quality packaging material for finished project
6. Evaluate the quality/characteristics of finished product (use rubrics)
 納 卯 中 華 中 學
DAVAO CHONG HUA HIGH SCHOOL
(formerly Davao Central High School)
JUNIOR HIGH SCHOOL DEPARTMENT
Sta. Ana Ave. cor. J. P. Laurel Ave., Davao City
Tel. Nos.: 227-4254; 227-2051; 222-0702; Fax No.: 221-2031

Prepared by:

Cheryl Jean D. Coritico

Teacher