Subject Area: TLE – 7 Component: Agri Fishery Arts (AFA)

Specialization: Agricultural Crop Production Exploratory Course Quarter: 1st Quarter

MELC NO. OF
STANDARD ACTIVITIES/ STRATEGIES REMARKS INTERVENTION
DAYS
August 29-Sept. 1, 2023

 Activity: Pre-test
Performance Standard
The learner uses farm LO 1. Select and use farm  Activity: Arrange Me!
tools and equipment in tools and Rearrange the jumbled letters to
agricultural crop equipment* name the picture.
production. 1.1 Identify farm tools and
equipment  Activity: How do I Look?
according to use
4 days
1.2 Conduct pre-operation  Discussion on Farm Tools,
Content Standard check-up in line with the Implement and Equipment
(4 hours)
The learner manufacturer’s manual
demonstrates an 1.3 Use appropriate tools and  Assessment
understanding of equipment for the job
concepts, underlying requirement according to
theories and principles in manufacturer's specifications
the use of farm tools and instructions
and equipment.

Prepared by: Noted by:

HANNAH GRACE A. SORITA-VENTURA SUSAN M. CAÑETE

TLE 9 Teacher School Head
Subject Area: TLE – 7 Component: Agri Fishery Arts (AFA)
Specialization: Agricultural Crop Production Exploratory Course Quarter: 1st Quarter

MELC NO. OF
STANDARD ACTIVITIES/ STRATEGIES REMARKS INTERVENTION
DAYS
September 5-8, 2022

 Checking of assessment done last

Performance Standard meeting
The learner uses farm LO 1. Select and use farm
tools and equipment in tools and  Re-teaching the least learned
agricultural crop equipment* competencies.
production. 1.1 Identify farm tools and
equipment
according to use  Conduct diagnostic test
4 days
1.2 Conduct pre-operation
Content Standard check-up in line with the  Checking of papers
(4 hours)
The learner manufacturer’s manual
demonstrates an 1.3 Use appropriate tools and
understanding of equipment for the job  Item analysis on the diagnostic
concepts, underlying requirement according to test conducted
theories and principles in manufacturer's specifications
the use of farm tools and instructions
and equipment.

Prepared by: Noted by:

HANNAH GRACE A. SORITA-VENTURA SUSAN M. CAÑETE

TLE 9 Teacher School Head
Subject Area: TLE – 7 Component: Agri Fishery Arts (AFA)
Specialization: Agricultural Crop Production Exploratory Course Quarter: 1st Quarter

MELC NO. OF
STANDARD ACTIVITIES/ STRATEGIES REMARKS INTERVENTION
DAYS
September 12-15, 2022

 Conduct a review on farm tools,

Performance Standard LO 2. Perform preventive implement and equipment
The learner uses farm maintenance of tools and
tools and equipment in equipment  Activity 1. Word search
agricultural crop
production. 2.1 Clean tools and equipment  Discussion on the preventive
after use in line with farm maintenance of the different farm
procedures tools, implement and equipment.
4 days
Content Standard 2.2 Perform routine check-up
(4 hours)
The learner and maintenance  Activity 2: Role Playing
demonstrates an
understanding of 2.3 Perform preventive  Asessment
concepts, underlying maintenance by following the
theories and principles in procedures in sharpening and
the use of farm tools oiling farm tools and
and equipment. equipment

Prepared by: Noted by:

HANNAH GRACE A. SORITA-VENTURA SUSAN M. CAÑETE

TLE 9 Teacher School Head
Subject Area: TLE – 7 Component: Agri Fishery Arts (AFA)
Specialization: Agricultural Crop Production Exploratory Course Quarter: 1st Quarter

MELC NO. OF
STANDARD ACTIVITIES/ STRATEGIES REMARKS INTERVENTION
DAYS
September 19-22, 2022

 Story telling of the life of simon the

LO 1. Perform estimation or agriprenuer
basic calculation in the
Performance Standard workplace
 Activity 1. Calculation Hurdle
The learner accurately
performs estimation and 1.1 Follow procedures in
 Activity 2: Analyzing Data
basic calculation needed reporting to appropriate
in the workplace persons the estimate of
materials and resources 4 days  Asessment
Content Standard
The learner 1.2 Perform estimations or (4 hours)
demonstrates an calculations to be done
understanding of according to the job
estimation and basic requirement
calculation needed in the
workplace 1.3 Employ different
techniques in checking
accuracy of result

Prepared by: Noted by:

HANNAH GRACE A. SORITA-VENTURA SUSAN M. CAÑETE

TLE 9 Teacher School Head
Subject Area: TLE – 7 Component: Home Economics
Specialization: COOKERY Quarter: 2nd Quarter

MELC NO. OF
STANDARD ACTIVITIES/ STRATEGIES REMARKS INTERVENTION
DAYS
-identify types of tools, equipment,
and paraphernalia
Performance Standard  Discussion on the different kitchen
Utilize appropriate kitchen tools, equipment and
The learners independently paraphernalia.
tools, equipment, and
use and maintain tools,
paraphernalia.  Activity on identifying the uses of
equipment, and materials in
each kitchen tool, equipment and
cookery according to
-identify types of tools, paraphernalia.
standard operating
equipment, and  Oral Recitation on the different
procedures
paraphernalia kitchen tools, equipment and
8 days
paraphernalia.
- classify the types of
appropriate cleaning tools - classify the types of appropriate
Content Standard
and cleaning tools and
equipment based on their equipment based on their uses
The learners demonstrate
uses
an understanding the use
and maintenance of  Discussion on the different
equipment in cookery classification of cleaning tools
and equipment acc. To its
uses.
,m Maintain appropriate
kitchen tools, equipment,
and paraphernalia
- select various types of
chemicals for cleaning and
sanitizing kitchen tools,
equipment, and
paraphernalia
- clean and sanitize kitchen
tools and equipment
following
manufacturer’s instructions
use cleaning tools,
equipment,
and paraphernalia in
accordance to standard
operating procedures
maintain kitchen tools,
equipment, and work
areas
4 days Learning task: Put a check (√) mark
if the statement is correct and an (X)
mark if incorrect. Write your answer
on a separate sheet of paper.
1. Utensils need to be thoroughly
washed in cold soapy water.
2. Follow the instructions on the
sanitizer’s container carefully.
3. All utensils must then be thoroughly
dried before they are re-used.
4. Cleaning will remove most of the
dangerous bacteria present in the
utensils.
5. Chemical sanitizer or very hot
water were used in absence of
dishwasher.
Learning Task. : Read and analyze
each statement below. Write T if the
statement is correct and F if it is
wrong.
1. Correct storing of cleaning
equipment is necessary to eliminate
the bacteria that will grow right on or
in them.
2. Clean and store the equipment
correctly after every use.
3. Cleaning is an effective way to kill
the microscopic organisms on tools,
equipment and kitchen premises.
4. Cleaning cloth is an example of
cleaning equipment.
5. Never put equipment away unless
it's ready for the next day's use.
Learning Task : Arrange the
following steps chronologically. Use A
for the first step, B for second step
and so on.

1. Prepare diluted vinegar solution in

a bucket. Dip your mop into the
bucket, wring the mop out and wipe
across your kitchen floors.
2. Spray all-purpose cleaner onto
kitchen surfaces and wipe off with a
damp cleaning rag.
3. Collect loose dust by sweeping the
kitchen floor daily with a broom or
static sweeper and wiping down
surfaces with a cleaning rag.
4. Fill a few bowls with about 1/2 cup
each of baking soda. Place these
around your kitchen to absorb odor
and keep the kitchen smelling fresh.
5. Make an all-purpose cleaner in a
spray bottle .

Learning Task: Write the advantage

(s) and disadvantage (s) of the
following chemical sanitizers.

1. Chlorine
2. Iodine
3. Alcohol
4. Hydrogen Peroxide
5. Formaldehyde
 -Discussion on the Table of
Abbrevations

-Discussion on Common units and its

equivalent of measurement
LO 1. Carry out
Performance Standard measurements and Learning Task 1
calculations in a required Direction: Copy and complete the
The learners independently task table.
measure and calculate 1.1 give the abbreviations
ingredients in cookery. and equivalents of Learning Task 2
measurements Direction: Give sample equivalent
1.2 measure ingredients 12 days measurement of the materials given.
Content Standard according to recipe
Learning Task 3
requirement
The learners demonstrate Write the abbreviation of the following
1.3 convert systems of terms. Write the equivalent standard
an understanding
measurement according to measurement.
performing mensuration
recipe requirement
and calculation in cookery Learning Task 4:
1.4perform substitution of
ingredients Write a simple menu of ingredients to
be used in cooking your favorite
foods during lunchtime. Indicate the
use of standard units in preparing the
materials .
LO 2. Calculate cost of 4 days -Discussion on getting the peso mark-
production up.
2.1 discuss principles of
-Discussion on calculating the percent
costing mark up based on cost.
2.2 compute cost of
production -Discussion on calculating the percent
mark up based on selling price.

Learning Task 1: Complete table by

calculating the peso mark up,
percentage mark up based on cost
 and percentage mark up based on
selling price.

Learning Task 2: Given the

beefsteak recipe and its estimated
cost, compute for the break even
price and impose a 50% mark up to
determine the selling price of your
product.

1 kl. Beef 350.00

Soy sauce 10.00
onion 10.00
garlic 12.00
Black pepper 3.00
Salt 2.00
-Discussion on the importance of
Performance Standard occupational health and safety
procedures
The learners independently
practice occupational LO 1. Importance of Learning Task 1:
health and safety Occupational Health and Identify the needed type of protection
Safety Procedures against the hazard described in each
Content Standard 4 days
situation.
The learners demonstrate 1.1 recognize the
an understanding the Learning Task 2
importance of OSH
practice of occupational Write ten (10) occupational hazards.
Suggest ways on how to prevent
health and safety these hazards.

Prepared by: Noted by:

HANNAH GRACE A. SORITA-VENTURA SUSAN M. CAÑETE

TLE 9 Teacher School Head