CURRICULUM MAP

TECHNOLOGY AND LIVELIHOOD EDUCATION GRADE 7

TIME TOPIC CONTENT PERFORMANCE LEARNING ASSESSMEN ACTIVITIES RESOURCES INSTITUTIONAL CORE
FRAME STANDARD STANDARD COMPETENCIES T VALUES
The Learner…..
1ST USE OF KITCHEN The use and Independently use Utilize appropriate Written Test Picture Analysis T.L. E 8 *LOVE
PERIODICAL TOOLS, maintenance of and maintain kitchen tools, Chapter 1
*JUNE- EQUIPMENT, equipment in tools, equipment, equipment, and Meat and EXCELLENCE
AUGUST AND cookery and materials in paraphernalia Poultry
PARAPHERNALI cookery according Processing
A (UT)) Maintenance Of to standard Maintain *page 3-16
Kitchen Tools, operating appropriate
Equipment, And procedures kitchen tools,
Paraphernalia equipment, and T.L. E 10
(Mt) paraphernalia Chapter 1
Stocks, Soups
Store and stack and Sauces
Perform kitchen tools and Preparation
Mensuration And equipment *page 19- 32
Calculations (Pm)
Carry out
measurements
and calculations in
a required task
MEAT AND The different Identifies different Graphic
POULTRY cuts of meat, forms of meat, Applying correct Organizer
PROCESSING markets form of buys the right king methods in meat
meat. Processing, of poultry and and poultry
marketing meat meat, market and processing
and poultry package
processed meat
and poultry
FRUIT AND Kinds of fruit and Comparing and
VEGETABLE vegetables; contrasting fruits
PROCESSING Methods of from vegetables
processing foods
 and vegetables;

Costing and Costing accurately

marketing processed fruit
and vegetables

Assuming the role

of an
entrepreneur
engaged in
processed food
business.
PREPARE SALAD The knowledge, Independently Assess quality Reflection Making a
AND DRESSING skills, and prepare salad and dishes egg, sauce, questions, Self Portfolio
(SD) attitudes dressing soups and pasta Assessment
required in
preparing
appetizers
Tools, Perform mise en *Performance *PowerPoint *SERVICE
equipment, and place Task Presentation
utensils needed 1.1 identify tools LOVE
in preparing and equipment
salad and needed in the
dressing preparation of
salad and dressing
2. Classification
of salads 1.2 clean, sanitize,
according to and prepare tools,
ingredients utensils, and
equipment based
3. Classification on the required
of salads tasks
according to
place in the meal 1.3 identify
 ingredients
4. Nutritional according to the
values of salad given recipe
and dressing
1.4 prepare
ingredients based
on the required
form and time
frame
5. Components Prepare a variety
of salads of salads and
dressings
6. Important
considerations in 2.1 identify the
salad components of a
preparation salad

7. Tools and 2.2 identify the

equipment factors to consider
needed in salad in salad
making preparation

8. Methods of 2.3 select and use

preparing salad correct equipment
in preparing
9. Kinds of salad salads and
dressing and dressings
their ingredients
2.4 prepare a
variety of salad

2.5 identify the

different kinds of
salad dressings
 and their
ingredients

2.6 prepare salad

ND
2 PRODUCE 1. Principles and The learner 1.1.Plan garment *Short quizzes Discussion K to 12 Basic EXCELLENCE
PERIODICAL SLEEPING elements of demonstrates design Education
SEPTEMBER- GARMENTS (SG) design understanding on *Practical Performance Curriculum SERVICE
OCTOBER the principles of 1.2.Take client’s Tests Tasks Technology
2. Types of designing and body and Livelihood
fabrics sewing of sleeping measurement *Drills Solving Education
garments equations Learning
3. Fabric 1.3.Draft basic/ using Proper Module
properties block pattern mensuration *DRESSMAKIN
and G Grade 7/8
4. Types of 1.4.Manipulate calculations (Exploratory)
sleeping Patterns
garments
1.5.Cut final
5. Characteristics Pattern Identify
of a sleeping drafting materials
garments and tools/drawing
instruments
6. Project plan applicable to a
for sleeping specific job
garments
2.1 Prepare
7. Tools. materials
materials and
equipment 2.2 Lay- out and
needed pin patterns on
fabrics
8.
Measurements 2.3 Cut fabrics
needed in sewing LO 1. Select and
sleeping use measuring
garments instruments

9. Procedures in LO 2. Clean and

drafting store measuring
basic/block instruments
pattern for
sleeping LO 3. Convert
garments fraction to
decimal and vice
10. Drafting versa
basic/block
pattern LO 4. Convert
English to Metric
11. Pattern Measurement vice
Symbols versa

12. Manipulating
basic/block
pattern

13. Techniques in
cutting final
pattern

14. Fabric care

15.
Characteristics of
fabrics

16. Selection of
fabrics suited for
sleeping
 garments design

17. Marking tools

18. Principles of
laying out the
fabric

19. Principle of
laying out
patterns

20. Laying out

pattern pieces

21. Transferring
pattern marks
and symbols
onto the fabric

22. Guidelines in
cutting fabric

23. Fabric cutting

. Perform
mensuration and
calculations;
3rd PREPARE Tools, - independently 1.1 clean, sanitize, Performance PowerPoint K to 12 BASIC  SERVICE
PERIODICAL SANDWICHES equipment, and prepare and prepare tools, Task with Presentation EDUCATION  EXCELLENCE
NOVEMBER- utensils needed sandwiches utensils, and Rubric CURRICULUMO
JANUARY in preparing equipment based Research ME HOME
sandwiches on the required ECONOMICS -
tasks Video Clip COOKERY K to
2. Variety of Viewing 12 TLE Track
ingredients in 1.2 identify Home
preparing ingredients Economics -
sandwiches according to the Cookery
given recipe Curriculum
3. Common Guide
culinary/industry 1.3 identify December
terms used with culinary terms 2013 *LO –
regard to related to Learning
sandwiches sandwiches Outcome Page
identify 1 of 33 Grade
4. Classification type/classification 7/8
of sandwiches of sandwiches (Exploratory)

5. Components 2.1 Identify

of the sandwich sandwich
component
6. Types of bread
suited for 2.2 Identify bread
sandwiches suited for
sandwich making
7. Suitable filling
and spreads for 2.3 Suitable filling
each type of and spreads
sandwich
2.4 Select and
8. Methods of prepare
preparing glazes/sweet
sandwiches sauces

9. Suggested 2.5 Prepare

Projects: sandwiches using
9.1. Hot sanitary practices
sandwich
9.2. Cold 3.1 Portion and
sandwich control of
 9.3. Open-faced sandwiches and
sandwiches their ingredients
9.4. Rolled
sandwiches 3.2 Present
9.5. Stuffed sandwiches
sandwiches attractively
9.6. Etc.
4.Rate the
finished products
using rubrics

4th HANDICRAFT 1. Demonstrate History of Basic tools and *Performance K to 12  EXCELLENCE

PERIODICAL PRODUCTION understanding of Embroidery materials in Task TECHNOLOGY  SOCIAL
JANUARY - basic concepts embroidery are AND RESPONSIBILIT
MARCH and principles  Uses and identified. *Short quiz LIVELIHOOD Y
underlying the maintenance of EDUCATION  LOVE
process and basic tools and Different *Demonstrati HOME  SERVICE
delivery of home materials in embroidery on ECONOMICS –
care nursing. embroidery Stitches are HANDICRAFT
performed based PRODUCTION
2.Concept and Embroidery on the given (Exploratory)
principles and stitches steps. *TWG on K to
delivery of Principles of 12 Curriculum
proper Design Elements Proper use of Guide – version
nourishment for of Design tools is observed. June 5, 2012 13
the patient Curriculum
 Transferring Embroidered Guide for the
Designs article is created Exploratory
based on the Course on
 Good working principles and HANDICRAFT
Habits elements of PRODUCTION
design.
 Project plan on
embroidery Color scheme are
 applied in creating
the design.

Design is
transferred
Following the
given steps.

Good working
habits are
observed

PREPARED BY: SUBMITTED TO: APPROVED BY:

JEANETTE L. HIJADA, LPT MS. LALAINE CARTAGENA SR. JULIE P. ROMA, fma
T.L.E TEACHER Academic Coordinator School Directress