巴 石 华 侨 学 校

25 M. Suarez Avenue, San Miguel

PASIG COMMUNITY SCHOOL Pasig City, 1600
Foundation, Inc.
(Formerly PASIG CHINESE SCHOOL) S.Y. 2019 - 2020

Subject: Technology And Livelihood Education Grade Level: Grade 7

Reference/ Book: Technology And Livelihood Education Publisher: Phoenix Publishing House

TERM
(NO) UNIT TOPIC CONTENT PERFORMANCE RESOURC INSTITUTIONAL
COMPETENCIES / SKILLS CODE ASSESSMENT ACTIVITIES
MON CONTENT STANDARD STANDARD ES CORE VALUES
TH
First Food and 1. Demonstrates The learner… A.1 Explain basic  Long test A.1 Demonstration A.1  Nationalism
Quart Food basic 1. independently concepts in cookery  Quiz on the different - Pictures  Practicality
er Service understanding of demonstrate A.2 Discuss the  Practice test methods of cooking - AVP  Accuracy
basic concepts common relevance of the course. A.2 Interpretation Materials  Patience
Chapter 1: and theories in competencies in A.3 Explore  Long test of recipes by A.1  Sense of
Basic cookery. cookery opportunities for  Quiz identifying the - Video Responsibity
Cooking 2. Demonstrates 2. Create a business cookery as a career.  Practical methods and - AVP  Creativity
basic idea based on the A.4 Identify and test techniques in Materials  Innovativeness
Lesson 1: understanding of analysis of differentiate the  Performanc cooking applied A.3  Perseverance
Preparation the use and environment and different methods of e task A.3 Demonstration -  Accuracy
and maintenance of market in cookery cooking  on how to cut Workshee
 Patience
Cooking of equipment in 3. Independently A.5 Use the table of  Quiz different kinds of t
 Service-
Food cookery. use and maintain weights and measures vegetables - AVP
 Practical Orientedness
(pages 3-6 3. Demonstrates tools, equipment, accurately A.4 Demonstration Materials
test  Endurance
of the basic and materials in A.6 Apply cooking on how to clean and A.4
 Oral
textbook) understanding of cookery principles correctly. scale a fish -
presentatio
performing according to A.5 Individual Workshee
n
Lesson 2: mensuration and standard A.7 differentiate activity t
 Portfolio
Principles calculation in operating marketable meals with A.6 Identification of - AVP
assessment
of Cooking cookery. procedures home prepared meals the different cuts of Materials
(pages 7-10 4. Independently A.8 Recognize meat A.5
of the measure and considerations in menu A.7 Creation of a A.6
textbook) calculate planning menu for the -
ingredients in A.9 Follow correct menu erderly Workshee
Lesson 3: cookery. pattern A.8 Creation of a t
Preparation A.10 Comply with food menu for special - AVP
of safety principles occasions Materials
Marketable A.11 Apply proper A.9 Formulation of A.7
Meals handling of food and its sanitation and -
(pages 11-17 proper storage safety rules for a Workshee
of the A.12 compute cost of school cafeteria; t
textbook) meals accurately and making of signages - AVP
determine correct and A.10 Expansion of a Materials
Lesson 4: exact price of meals. standardized recipe A.8
Costing of A.13 Identify the process A.11 Costing a recipe -
Meals of delivery system of provided by the Workshee
(pages 18-22 meals teacher ts
of the A.14 Apply the basic A. 13 Making of a - AVP
textbook) delivery system of meals graphical Materials
presentation of two A.9-10
Lesson 5: basic delivery -
Process and systems Workshee
Delivery of A.14 Formulation of t
Prepared guidelines in serving - AVP
Meals customers Materials
(pages 23- A.11
24 of the -
textbook) Manipulati
ves
-
Workshee
t
A.12
-
Manipulati
ve
-
Workshee
t
- AVP
Materials
A.13
-
Workshee
t
- AVP
Materials
Chapter 2: 1. Generate a business TLE_EM7/8-  Quiz 1. Survey on the
Cooking idea that relates 0k-1  Long test demands for
Native with a career choice  Practical native delicacies
Delicacies in cookery test in one’s
 Reflection 2. Laboratory
Lesson 1: Activity:
Native Preparation of
Delicacies native delicacies
from (textbook
Different delicacies)
Regions 3. Computing for
(page 26 the selling price
and 27 of of a native
 Honesty
the book) delicacies
 Patience
(textbook
 Self-discipline
Lesson 2: delicacies)classifi
 Creativity
Galapong cation and
Native familiarization of  Innovativeness
Delicacies the different
(page 28-30 tools
of your
book)

Lesson 3:
Marketing
Native
Delicacies
(pages 31-33
of your
book)
Chapter 3: 1. Utilize appropriate  Quiz 1. Knowledge test
Basic kitchen tools,  Practical on baking
Baking- equipment, and test ingredients
Bread and paraphernalia  Performanc 2. Demonstration on
Pastries 1.1 identify types of e task how to measure
tools,  Portfolio baking ingredients
Lesson 1: equipment, and assessment accurately
The paraphernalia  Refelction 3. Classification and
Ingredients 1.2 describe the familiarizations of
and Their various types of the different
Functions chicken tools, baking tools and
(pages 35- equipment, and their uses  Self-discipline
39 of the paraphernalia 4. Demonstration on  Sense of
textbook) 2. carry out the different responsibility
measurement and baking techniques  Teamwork
Lesson 2: calculations in a 5. Laboratory  Cooperation
BakingTool required task TLE_HECK7/8 Activity:  Accuracy
s and 1.3 measure UT-0a-1 Baking Breads and  Patience
Baking ingredients Pastries  Perseverance
Methods according to (textbook  Orderliness
(pages 40- recipe recipes)
45 of your requirement
textbook) 3. Prepare tools and
equipment for
Lesson 3: specific baking
Baking purposes
Breads and 4. Check condition of
Pastries tools and
(pages 46- equipment
57 of your 5. Perform basic
textbook) preventive
maintenance
Chapter 4: 1. Carry out  Quiz 1. Comparison of
 Self-discipline
Baking measurements and  Long test pictures and
 Accuracy
Cakes and calculations in a  Performanc cakes baked
 Self-
Cookies required task e task successfully and
determination
1.1 measure  Refelction cakes baked
 Sense of
Lesson 1: ingredients unsuccessfully;
responsibility
Preparation according to TLE_HECK7/8 analysis of the
and Baking PM-0d-4 success factors  Cooperation
 of Cakes recipe and causes of  Teamwork
(Page 59-66 requirement failure in baking  Cleanliness
of your 2. familiarize oneself cakes  Orderliness
textbook) with the table of 2. Demonstration
weights and on the mixing
Lesson 2: measures in baking techniques
Frosting, 3. apply basic 3. Laboratory
Icing and mathematical Activity:
Decorating operations in Baking Cakes
Cakes calculating weights and decorating
(pages 67- and measures. them. (textbook
70 of the 4. Measure dry and recipes)
textbook) liquid ingredients
accurately

TERM
(NO) UNIT TO PIC CONTENT PERFORMANCE RESOURC INSTITUTIONAL
COMPETENCIES / SKILLS ASSESSMENT ACTIVITIES
MON CONTENT STANDARD STANDARD ES CORE VALUES
TH
Secon Home 1.Demonstrate 1. independently (DepEd based)  written test 1. presentation and
d Manageme basic demonstrates The learners:  practical identification of the  patience
Quart nt Business understanding common 1. explain basic test different scopes of  cleanliness
er of basic competencies in concepts in  case/situatio housekeeping  alertness
Lesson 1: concepts and housekeeping as housekeeping n analysis through pictures,  organization
Definition theories in prescribed in 2. discuss the  quiz videos, and student  orderliness
of Scope housekeeping the TESDA relevance of the  long test reports
 service-
and 2. Demonstrates Training course  performanc orientedness
Housekeepi understanding Regulation 3. explore 2. comparison of
e task  sense of
ng (pages of one’s PECS 2. recognizs his/her opportunities for  reflection pictures of cakes
responsibility
77-83 of the PECs and prepares cookery as a career  performanc baked successfully;
 self-discipline
textbook) an activity plan that analysis of the
e task  patience
aligns with an HS  written test success factors and
Lesson 2: practitioner/entrep (Syllabus based) the causes of failure  cleanliness
 case  orderliness
Cleaning as reneur 1. identify basic in baking cakes
situation/an  organization
a concepts and
alysis  sense of
Housekeepi principles in 3. demonstration on
 performanc responsibility
ng Activity housekeeping the mixing
e task  endurance
(pages 84- 2. familiarize oneself techniques
 written test 
91) with the standards
Lesson 3: of ideal  practical 4. laboratory
Cleaning housekeeping test activity
Products 3. demonstrate the  performanc 5. baking cakes in
and application of e task decorating them
Equipment marketable  written test (textbook recipes)
(pages 92- housekeeping  oral test
98 of your 4. use appropriate  written test 1. Group activity:
textbook) cleaning tools,  written test Presentation of
equipment, supplies  practical actual
Lesson 4 and materials test housekeeping
Work 4.1 use  written test activities
Simplificact appropriate  performanc
ion (pages cleaning tools e task 2. listening t
94-104 of and resource persons
 group
your equipment
project
textbook) properly 1. demonstration of
assessment
4.2 prepare the actual use of
 written test
appropriate cleaning tools,
 practical
supplies and equipment,
test
materials for supplies, materials,
cleaning and chemicals
4.3 follow TLE_HEHS7/8
instructions in UT-0a-1 2. listening to
handling resource
different speaker/s
cleaning tools, 3. writing a
equipment, reaction paper
and supplies 1. invitation for an
4.4 observe safety appliance
measures/prec salesperson to
autions in demonstrate the
cleaning tools various uses and
5. demonstrate the operation of
application of work cleaning devices
simplification that can help
simplify
household tasks
Chapter 2 (DepEd) 1. Interview of a
Housekeepi housekeeping
ng as a 1. Recognize PECs business
Business needed in owner/manager
Household Services
Lesson 1: 2. Assess one’s PECs:
Entreprene characteristics,  Honesty
urial attributes, lifestyle, TLE_7/8PECS-  Integrity
Copetencies skills, traits 0k-1
 Dependability
(pages 106-
 Reliability
109 of your (Syllabus)
 Professionalism
yextbook)
 Respect
1. Formulate
Lesson 2: housekeeping  Hard work
Housekeepi business ideas based  Sense of
ng as a on the analysis of responsibility
Service the immediate 
Business environment and
(pages market
110=117of
your
textbook)

Chapter 3 (Syllabus) 1. Execution of

Waste crafts recycling
Manageme 1. Identify approaches from the
nt and that can be taken to examples in the
Recycling lessen waste textbook and
production coming up with
 Creativity
Lesson 1: King/tailoring own projects
 Resourcefulness
Waste 2. Visitation of a
 Discernment
Manageme recycling center
Self-
nt (pages to interview the
determination
119-125 of person managing
your it on waste
textbook) segregation
schme,
Lesson 2: economic,
Recycling benfits of such,
(pages 126- among others
 130 of your
textbook)

TERM
(NO) UNIT TOPIC CONTENT PERFORMANCE RESOURC INSTITUTIONAL
COMPETENCIES / SKILLS ASSESSMENT ACTIVITIES
MON CONTENT STANDARD STANDARD ES CORE VALUES
TH
2 nd
Clothing The learner: The learner DepEd Based  written test 1. demonstration  Patience
Quate and Textile 1. Demonstrates 1. Independently  performance on the following  Sense of
r understanding uses tools in 1. Operate task activities: responsibility
Chapter 1 in the use of dressmaking/tai machine and  direct a. upper threading  Perseverance
Sewing sewing tools in loring assess its observation b. lower threading  Service-
Tools and dressmaking/tai 2. Consistently performance  practical c. running the orientedness
Equipment loring performs basic 1.1 observe proper demonstrati sewing machine  Endurance
2. Demonstrates maintenance of cleaning and on on a piece of
 Cleanliness
Lesson 1: understanding sewing machine handling of the  situation paper (straight
Sewing in perfromning in machine analysis stiches)
 Teamwork
Machine basic dressmaking/tai 1.2 identify correct  graphic d. Running the
Parts and maintenance of loring procedures in organizer machine on a
 Cooperation
Functions sewing 3. Independently machine  observations piece of cloth
(pages 133- machine in reads and operations TLE_HEDM7/  written test with thread
 Sense of
139 of your dressmaking/tai interprets 1.3 resolve common 8BM-Oh-6  oral test 2. Identification of
responsibility
textbook) loring product designs machine the hazards and
 practical test
3. Demonstrates in troubles risks in the
 written test  Cooperation
Lesson 2: understanding dressmaking/tai 2. there is a sense of workplace
 practical test
Sewing in reading and loring fulfilment if you 3. Cleaing and
 practical test  Patience
Machine interpreting 4. Independently know how to lubrication of the
Troubles, product carries operate the sewing  finished sewing machine
Causes and designs and measurements machine project 1. Creation of a  Creativity
Remedies specifications and calculations 3. proper handling and  written test guide that will
(pages 140- in based on job care of the sewing show the inner  Resourcefulnes
143 of your dressmaking/tai requirements. machine should be parts of the s
textbook) loring observed and sewing machine
4. Demonstrates followed 2. Demonstration  Cooperation
Lesson 3: understanding 1. Knowledge of the on how to adjust
Sewing in carrying out parts and function the stitch of the  Sense of
Tools, Aids, measurements of the sewing machine responsibility
and in machine and 3. Demonstration
Supplies dressmaking/tai knowledge of the on how to adjust  Honesty
(pages 144- loring user to operate the the pressure of
148 of your sewing machine the sewing
textbook) prevents machine machine  Resourcefulnes
troubles 1. Creation of s
Lesson 4: 2. Knowledge of the sewing kit and a  Self-discipline
Useful user to detect the wrist band  Patience
Stitches, causes of troubles of pincussion  Cleanliness
Seams, and the sewing machine 1. Creation of  Orderliness
Seam and perform the different hand  Perseverance
Finishes necessary repairs stitches on a
(pages 149- and remedies is piece of cloth  Creativity
153 of your crucial 2. Improvement of
textbook) 3. One who is skilled to a pillowcase in  Self-discipline
sew should be able terms os
Lesson 5: to check the most stitches used to  Sense of
Choosing common machine make it a better responsibility
Fabric and troubles and textile product
Colors for perform the 1. Choosing the
 Discernment
Household possible remedies best fabric for
Linens, Soft immediately any
 Reflection/eval
Furnishings, 1. Identify sewing product/project
uation
and tools and equipment TLE_HEDM7/
 Practicality
Pajamas and their uses 8UT-Oa-b-1
(pages 154- 1.1 identify sewing tools
15 of the and equipment
textbook) 1.2 classify sewing
machines
1.3 describe uses of
sewing tools
1. read and interpret
specifications of TLE_HEDM7/
product design 8ID-Og-5
1.1 apply the principles
of design and color
harmonies

Chapter 2 1. Select materials  Performance 1. Survey a shop or

Textile suitable for task contractor making  Creativity
Product household linens  Written test household linens  Cleanliness
2. Plan a project  Written test 1. Making of simple  Patience
Lesson 1: curtains
Household 1. Select suitable  Rubric for 1. Interview of a  Sense of
Linens materials for evaluating a housekeeping responsibility
(pages 158- curtains soft business  Practicality
163 of the 2. Plan a project furnishing owner/manager  Resourcefulnes
textbook) 1. Perform pre-sewing TLE_HEDM7/ project 1. Taking body s
process 8MT-Oc-d-2  Performance measurement  endurance
1. Obtain TLE_HEDM7/ task needed for
Lesson 2: measurements 8MT-O3-3  Quiz making pajamas  creativity
Soft 2. Perform simple TLE_HEDM7/  Written test of boys/girls  patience
Furnishing calculations 8ID-Og-2  Demonstrat 2. Unit conversion  observation
(pages 164- 3. Read and interpret e  safety
170 of your specifications of  Performance  self-discipline
textbook) product design task  perseverance
1. Estimate
 endurance
appropriate
 accuracy
Lesson 3: quantities
Pre-Sewing 1. Obtain a well-
 patience
and Sewing packaged and
Processes properly labelled  systematicness
(pages 171- product/project
175 of your 2. Prepare sample  accuracy
textbook) packaging items and
colourful labels for
Lesson 4: the soft furnishing,
Production household linen, and
of Pajamas, pajama products
Sleeping
Garments
(pages 176-
184 of your
textbook)
Chapter 3 1. estimate appropriate  performance 1. estimation of  Accuracy
Product quantities task materials for a
 Self-discipline
Costing 1. obtain a well-  written test simple
 Patience
packaged and  practical test product/project
Lesson 1: properly labelled 1. identification of
 Self-discipline
Pricing a product/project the benefits of
Product 2. prepare sample packaging and  Service-
(pages 186- packaging items and labelling orientedness
colourful labels for 2.
188 of your the soft furnishing,
textbook) household linen and
pajama products
Lesson 2:
Product
Packaging
and Labelng
(pages 189
and 190 of
your book)