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Year Long Plan in TLE 10

SY 2019 – 2020

Core Learning Area Standard: The learner demonstrates mastery of basic skills in performing Wellness Massage service and food & beverage preparation. This course is
designed for a Grade 10 student ought to develop knowledge, skills, and attitude to perform the tasks on Wellness Massage service and food & beverages. It covers core
competencies namely: (1) plan the wellness massage program of client/s; (2) provide preliminary services to client/s; (3) apply wellness massage techniques; and (4) provide
advice on post-wellness massage services.

Grade Level Standard: At the end of Grade 10, the learner demonstrates knowledge, skills, and attitude to perform the tasks on Wellness Massage service and food &
beverages which covers core competencies namely: (1) plan the wellness massage program of client/s; (2) provide preliminary services to client/s; (3) apply wellness
massage techniques; and (4) provide advice on post-wellness massage service; 5) preparing hot and cold meals/food, and 6) providing food and beverage service.

QUARTER: 1st
VALUES
FORMATION
(PVMSCV, LIFE
CONTENT PERFORMANCE ESSENTIAL CONTENTS/ TIME
AND EXAMPLES OF TRANSFER GOAL LEARNING COMPETENCIES
STANDARD STANDARD QUESTION/S TOPICS ALLOTMENT
JESUS, GOSPEL
VALUES, CHURCH
TEACHINGS)
The learners The learners shall The learners will The students will Power: Support:
demonstrate an be able to: become more… be able to
understanding independently
of :

concepts and independently aware of the What do you Explore on 1. Explain basic Introduction
underlying demonstrates things need to be demonstrate an think is the opportunities for concepts in 1. Core concepts
principles in competencies in followed in order understanding of significance of wellness massage wellness in Wellness
WELLNESS WELLNESS to demonstrate the concept of one’s wellbeing as a career. massage Massage
MASSAGE MASSAGE as competencies in his/her work in a person’s (TLE10-Ia-P1) (TLE10-Ia-S2)
prescribed in the Wellness Massage which will lead productivity? 2. Discuss the 2. Relevance of June 17,
TESDA Training which helps them them to have an relevance of the the course 2019
Regulation. to show their excellent course
commitment in outcome. (TLE10-Ia-S2) 3. Career
giving an excellent opportunities
service.
 Identify areas 1. Assessment of
The learner The learner The learner will The students will What is the Develop and for Personal
demonstrates independently become more be able to relevance of strengthen PECs improvement Competencies
understanding creates a plan of responsible in his independently creating a plan needed in , and Skills (PECs)
of one’s PECs in action that or her choices by create his plan of of action in Wellness Massage development visàvisa
Wellness strengthens/ creating the plan action for the business like (TLE10-Ia-P2) and growth practicing
Massage. further develops of action for the business which wellness (TLE10-Ia-S3) entrepreneur/em
one’s PECs in business. This plan shows respect, massage? ployee in a
Wellness will reflect how the fairness,  Align one’s province. June 18-19,
Massage. students valued commitment and What are the PECs 2019
respect, fairness, excellence for desirable according to 1.1.
commitment and his/her work by personal his/her Characteristics
excellence for knowing his characteristics, business/care 1.2. Lifestyle
his/her work. strengths and attributes, er choice 1.3. Skills
weaknesses. lifestyles, (TLE10-Ia-S4) 1.4. Traits
skills, and  Create a plan
traits of a of action that 2. Analysis of
prospective ensures PECs in relation June 19,
entrepreneur? success of to a practitioner 2019
Why are these his/her
important? business/care
er choice

(TLE10-Ia-S5)

The learner The learner The learners will The students will How does one  Develop a 1.1 Identify what 1. Product
demonstrates independently become more be able to determine the product/ is of “Value” to Development
understanding creates a responsible in his independently product or service in the customer
of environment business vicinity or her choices by demonstrate services to be Wellness (TLE10-Ia-S4)
and market in map reflective of creating the plan respect, fairness, produced Massage
Wellness potential Wellness of action for the commitment and and/or to be (TLE10-Ia-b-P3) 1.2 Identify 2. Key concepts June 20,
Massage in Massage market business. This plan excellence for provided to the potential of developing a 2019
one’s within the will reflect how the his/her work by target customer product
town/municipali locality/town students valued knowing his customers? (TLE10-Ia-S5)
ty. respect, fairness, strengths and
commitment and weaknesses as Does applying 1.3 Explain what 3. Finding Value
excellence for basis for his plan creativity to makes a product
his/her work. of action for the your product or unique and
business. services competitive
important? (TLE10-Ia-S6)
Why?
1.4 Apply 4. Innovation June 24,
creativity and 4.1. Unique 2019
Innovative Selling
techniques to
develop
marketable
product
(TLE10-Ib-S9)

 Select a 1.5 Employ a 5. Selecting June 25,


business idea Unique Selling Business Idea 2019
based on the Proposition
criteria and (USP) to the
techniques set product/service
(TLE10-Ib-P4) (TLE10-Ib-S10)

2.1. Enumerate 6. Key concepts June 26


various criteria of Selecting a ,2019
and steps in Business Idea
selecting a
business idea 6.1. Criteria
(TLE10-Ib-S11) 6.2. Techniques

2.2. Apply the


criteria/steps in
selecting a viable
business idea
(TLE10-Ib-S12)

2.3. Determine a
business idea
based on the
criteria/techniqu
es set
(TLE10-Ib-S13)

 Develop a
brand for the 3.1. Identify the 7. Branding June 27,
product benefits of 2019
(TLE10-Ib-P5) having a good
brand
(TLE10-Ib-S14)

3.2. Enumerate
recognizable
brands in the
town/province
(TLE10-Ib-S15)
3.3. Enumerate
the criteria in
developing a
brand
(TLE10-Ib-S16)

3.4. Generate
unique product
brand
(TLE10-Ib-S17)
The learner The learner The learner will The students will What does it  Assess/Intervi 1.1 Identify vital 1. Identify vital July 1, 2019
demonstrates independently become more be able to mean to focus ew client information of information of
understanding recognizes core aware of the independently on wellness? (TLE10-Ic-k-P6) the client the client
the skills and competencies. wellbeing of the demonstrate (TLE10-Ic-S18)
knowledge customer which quality service
required to will inspire them to by recognizing 1.2 Explain 2. Relevant July 2-10,
consult with give an excellent core wellness information of 2019
client/s and service for their competencies. massage the Client/s
select and business. services and
sequence a products
range of (TLE10-Ic-d-S19) 2.1. Health
wellness History
massage
techniques as a 2.2. Contra-
program. indications

2.3. Inter/Intra
Personal
Relationship

2.4. Information
Gathering

2.5. Standard
Operating
Procedures
(SOP)

1.3 Explain the 3. Explain July 11-17,


philosophy and wellness 2019
science of massage
wellness
massage 3.1. History and
(TLE10-Id-e-S20) development

3.2. Massage
Framework
(Philosophy and
Science)

3.3. Philosophy
of wellness
massage

3.4. Universal
Laws and Natural
Laws

1.4 Discuss the 4. Health July 22-23,


health and concepts 2019
healing concept
of wellness 4.1. Harmony of
massage the three
(TLE10-If-S21) faculties (mind,
body, emotion)

4.2. Balance of
Four Elements
(fire, water, air,
earth)

1.5 Discuss the 5. Healing July 24-


concept of concepts August 1,
wellness 2019
(TLE10-If-h-S22) 5.1. valuing
process
pagpapahalaga”

5.2. balancing of
the four
elements thru
the following
healing
modalities
a. Herbal
Massage
b. Traditional
Massage

6. Wellness
massage
techniques

7. Explain the
wellness
massage
services and
products

7.1. Wellness
massage
services and
products

7.2. Pre-wellness
massage and
post- wellness
massage
services and
products

1.6 Confirm 8. Confirm August 5-8,


wellness wellness 2019
massage program
program
(TLE10-Ii-S23) 8.1. Wellness
massage
programs
variations

8.2. Client’s
need assessment
1.7 Update the 8.3. Client’s August 12-
clients records records and 13, 2019
and documents documents
(TLE10-Ij-S24) preparation

1.8 Evaluate the August 14-


client satisfaction 15,2019
(TLE10-Ij-S25)

1.9 Check 8.4. Workplace August 18-


workplace policies and 20,2019
qualities and procedures
procedure
(TLE10-Ik-S25)

Quarter: 2nd

What are the Provide pre- 1.1 Schedule 1. Schedule August 27-
things you services to clients clients clients 29, 2019
Prepare client Preparing oneself The learner will The learner will need to do to (TLE10-IIa-c-P1) (TLE10-IIa-S1)
for wellness in the application become more independently assure the September
massage of the learned committed in demonstrate quality of your 1.2 Conduct 1.1. 2,2019
skills in wellness giving an excellent his/her learned wellness preliminary Communication
massage. service. . skills with the massage services to Skill
mindset of services in clients
excellence. order for your (TLE10-IIb-S2)
clients to 1.2.1 Scheduling 1.2. Telephone September
comeback 1.2.2 etiquette 3,2019
regularly? Communication
(TLE10-IIb-S3)
1.3 Observance 1.3. Listening September
of good Skills 4,2019
interpersonal
relationship
(TLE10-IIb-S4)

1.4 Emphasis on 1.4. Non-verbal September


standards of communication 5,2019
policies and
procedure
(TLE10-IIb-S5)
1.5 Accuracy of 1.5. Preparation September
keeping/updating of Appointment 9-11, 2019
clients record schedule
(TLE10-IIc-S6)
2. Conduct
preliminary
services to
clients
2.1. Effective
Customer
Service
2.2. Workplace
policies and
procedures

2.3. Record
Keeping

2.4. Preliminary
Service
Procedures
2.5. Wellness
massage
products,
services and
programs

 Apply 1.6 Appropriate 1. Prepare client September


wellness use of wellness self for 16-17,2019
massage massage
technique products wellness
(TLE10-IId- (TLE10-IId-S7) massage
g-P2)
1.7 Evaluate the 1.1. Relevant September
clients Laws and 18-19,2019
satisfaction Workplace
(TLE10-IId-S8) policies and
procedures
1.1 Observe 1.2. Application September
health and safety of Proper 19,2019
procedures in Draping
wellness 1.3. Preparation
massage of wellness
(TLE10-IId-S9) massage
products,
furnishings and
paraphernalia
1.4. Preparing
Client for the
wellness
massage
program

1.2 Prepare 2. Prepare client September


hygiene practices for wellness 23,2019
pre-wellness massage session
(TLE10-IIe-S10) 2.1. Personal
hygiene practices
2.2. Pre-wellness
massage
procedure
2.3. Standard
operating
procedures

1.3 Prepare 3. Perform September


clients for wellness 30-October
wellness massage ,2019
massage techniques
techniques,
methods 3.1. Hygiene and
,massage Infection Control
pressure areas Practices
,duration 3.2. Methods of
,directions and Scanning
strokes (TLE10- 3.3. Wellness
IIf-S11) massage
techniques
a. Methods in
locating the
imbalances in
the body
b. Massage
Pressure Areas
c. Strokes
d. long deep
stroke (Hagod)
e. short light
stroke (Haplos)
f. one finger
press (Pindot)
g. two or more
finger press
(Pisil)
h. grasping
(Piga) – optional

1.4 Perform 4. Customized October 7-


wellness Amount of 8,2019
massage Pressure Applied
technique
(TLE10-IIg-S12)
5. Duration of October 9-
1.5 Perform self Application of 10, 2019
assessment for Pressure
wellness 6. Direction of
massage session Massage
(TLE10-IIg-S13) 6.1. Generally
towards the
heart
6.2. hot part of
the body to cold
(thermal flow)
6.3. towards the
lesser lumps

1.6 Perform the 7. Pre-massage October 14-


pre-massage procedure 16,2019
operation 8. Use of hands
through hands and fingers as
and fingers medium based
(TLE10-IIh-S14) on massage
area/body part,
duration,
frequency,
rhythm, and
amount of
pressure

1.7 Observe 9. Workplace October


policies and Standard 17,2019
standards Operating
(TLE10-IIg-S15) Procedure

10. Client
Responses
Quarter : 3rd

The learner The learners The learner The students will How can you  Prepare 1.1 explain the 1. Purchasing November 4,
demonstrates independently becomes aware of be able to contribute to ingredients characteristics of 1.1 Effective 2019
an prepare and cook his/her independently the well-being according to effective purchasing steps
understanding quality hot and responsibility in demonstrate an of a person by recipe purchasing steps and procedures
of the cold meals preparing food & understanding simply (TLE10-IIIa-e- and procedures
concepts, according to beverages. This not only the preparing food P1) (TLE10-IIIa-S1)
principles, and recipe awareness is proper ways of and
techniques in collaborated with preparing food beverages? 1.2 determine 1.2 Determining November 5,
preparing and love, fairness, care and beverages the food quantity food quantity 2019
cooking hot for the human but also how with the right and the right
and cold meals well-being and his/her product price of goods food prices
environment. can contribute to (TLE10-IIIa-S2)
the well-being of 2. Dish and November
an individual . 1.3 develop skills ingredients 6-7, 2019
in purchasing preparation
goods and
products
(TLE10-IIIa-S2)

1.4 demonstrate 2.1 Food safety November


safety handling handling 11-12, 2019
procedures
(TLE10-IIIb-S3)

1.5 show correct 2.2 Using recipes November


and proper use correctly 13-14, 2019
of recipe
(TLE10-IIIb-S4)

2.3 November
1.6 standardize Standardizing 18-19, 2019
and quantify and quantifying
recipes (TLE10- recipes
IIIc-S5)

2.4 Important November


1.7 list important temperatures in 20-21, 2019
temperatures in food preparation
food preparation food prices
(TLE10-IIIc-S6)
2.1 explain 1. Basic Cooking November
 Cook meals different basic Techniques and 25-28, 2019
and dishes cooking Procedures
according to techniques and 1.1 Moist-heat
recipe their procedures preparation
(TLE10-IIId-P2) (TLE10-IIId-S7) 1.2 Dry-heat
preparation
2.2 identify 1.3 Combination
some samples of method December2-
food using basic 5, 2019
cooking
techniques and
their procedures
(TLE10-IIIe-S8)

3.1 provide basic 1. Dining room December 9,


 Present principles of operations and 2019
cooked dining room procedures
dishes operations and
(TLE10-IIIf-P2) procedures
(TLE10-IIIf-S9)

3.2 demonstrate 2. Dining room December


use of dining equipment 10, 2019
room
equipment(TLE10 3. Mise en place
-IIIf-S10) techniques December
11, 2019
3.3 demonstrate
proper mise en 4. Types of
place techniques dishes
(TLE10-IIIf-S11) 4.1. Soups
4.2. Vegetable
3.4 Enumerate dishes December
the different 4.3. Meat and 12, 2019
types of dishes poultry dishes
according to 4.4. Fish and
their recipes seafood dishes
(TLE10-IIIf-S12) 4.5. Egg dishes
4.6. Pasta grain
and farinaceous
dishes

5. Food serving
5.1. Types of
meal service
5.2. Serving
3.5 demonstrate etiquette January 6-7,
serving of quality 2020
cooked
vegetable,
poultry, and
seafood dishes
according to
recipe (TLE10-
IIIg-S13)
January 8-9,
3.6 serve cooked 2020
meat dishes with
different culinary
methods (TLE10-
IIIg-S14) January 13-
14, 2020

3.7 serve pasta


grain and
farinaceous
dishes per
standard
operating January 15-
procedure 16, 2020
(TLE10-IIIh-S15)

3.8 enumerate January 20-


and explain 21, 2020
types of meal
service (TLE10-
IIIi-S16)
3.9 demonstrate
etiquette in
serving food
(TLE10-IIIi-S17)

Quarter : 4th

The learner The learners The learner The students will  What is the  Prepare Dining 1.1 show 1. Dining Area January 27,
demonstrates independently becomes aware of be able to importance Area furniture setup ,2019
an provide food and his/her independently of following (TLE10-IVa-P1) correctly 1.1 Furniture
understanding beverage service responsibility in demonstrate an standard following setup
of the according to preparing food & understanding procedure standard (TLE10-
knowledge, standard beverages. This not only the in preparing IVa-S1)
skills, and procedure awareness is proper ways of food and
attitudes collaborated with preparing food beverages?
required in the love, fairness, care and beverages 1.2 demonstrate 1.2 Tables and January 27-
food and for the human but also how table and table table settings 28, ,2019
beverage well-being and his/her product settings correctly
service environment. can contribute to (TLE10-IVa-S2)
the well-being of January 29-
an individual . 30,2019
1.3 properly use 1.3 Dining
dining equipment equipment as per
per standard standard
procedure operating
(TLE10-IVa-S3) procedure

 Set up Table 2.1 lay out 1. Dining Area February 3-


(TLE10-IVb-P2) different types of 1.1 Tablecloth 6,2020
tablecloth
(TLE10-IVb-S4)
2.2 set up table 1.2 Table February 10-
appointments appointments 11, 2020
according to
standards
(TLE10-IVc-S5)
2.3 demonstrate 1.3 Napkin February 12-
basic napkin folding 13,2020
folding (TLE10-
IVc-S6)
1.4 Table February 17-
2.4 design a centerpiece 18,2020
creative table 2. How to set up
centerpiece table
(TLE10-IVc-S7)

 Serve food 3.1 demonstrate 1. Table service February 24-


and beverage correct table procedures and 25 ,2020
(TLE10-IVd-f- service techniques
P3) procedures and
techniques
(TLE10-IVd-S8)

3.2 describe the 2. Rules to February 26,


procedure for observe in table 2020
serving food at service
the table
(TLE10-IVd-S9)

3.3 have a 2.1 Order of March 2-3


working service ,2019
knowledge of the 2.2 Loading trays
rules in table 2.3 Beverage
service with 2.4 Serving with
regard to order garnishing
of service, 2.5 Refilling
loading trays, water
and clearing 3. Washing and
dishes (TLE10- handling fresh
IVf-S10) fruits
March 4-5
3.4 serve ,2020
beverage with
garnishing in
accordance with
standard
procedure
(TLE10-IVf-S11)
4.1 have a 1. Clearing the March 9,
working table 2020
 Clear the table knowledge of
(TLE10-IVg-P4) rules and
regulations in
clearing the table
(TLE10-IVg-S12)

March 10
4.2 demonstrate 2. Cleaning the ,2020
clearing of table table and
following changing used
standard ashtrays
procedure(TLE10
-IVg-S13) March 11
3. Table manners ,2020
4.3 perform and etiquette
cleaning the
table and
changing used
ashtrays (TLE10- March
IVg-S14) 12,2020

4.4 observe
table manners
and etiquette
(TLE10-IVg-S15)