Tle - Unpacked - Merged-Lcs

Division of Lanao del Norte
INVENTORY OF LEARNING COMPETENCIES

Technology and Livelihood Education
BREAD AND PASTRY PRODUCTION EXPLORATORY COURSE
NO. OF
WEEK CODE LEARNING COMPETENCIES
DAYS
WEEK 1 Lesson 1- Use tools and bakery equipment
Lesson 1:LO LO 1: 1.1 LO1. Prepare tools and equipment for
1:1.1- Lesson 2 Days specific baking purpose.
2: LO2:2.1 1.1 Baking tools and equipment are
(1day) identified based on their uses. (Classify
baking tools and equipment after identifying
based on their uses.)
WEEK 2 Lesson 2 - Perform mensuration and calculation.
Lesson 2 LO LO 1: 1.1 LO1. Familiarize yourself with the table of
2: 2.1 (2 2 Days weights and measures in baking.
days LO 2: 2.1 1.1 Standard table of weights and measures
remaining) - 3 Days are identified and applied.(Memorize the
Lesson 3 LO 3: 3.1 standard table of weights and
LO 1: 1.1 (1 2 Days measurements in preparation of conversion
and substitution of weight and measures.)
day
LO2. Apply basic mathematical operations
remaining)
in calculating weights and measures.
2.1 Accurate conversion / substitution of
weights and measures are performed.
(Recall the standard table of weights and
measurements.)
LO3. Measure dry and liquid ingredients
accurately.
3.1 Reading of measurement is practiced
accurately. (Demonstrate the proper
measurement of dry and liquid ingredients.)
WEEK 3 Lesson 3 - Maintain tools and equipment
Lesson 3: LO Lesson 4 LO1. Check condition of tools and
3: 3.1 - LO 1: 1.1 equipment.
Lesson 4 LO 2 Days 1.1 Tools and equipment are identified
1: 1.2 LO 1: 1.2 according to classification / specification and
( 1 day 2 Days job requirements.
remaining) LO 1: 1.3 1.2 Non-functional tools and equipment are
WEEK 6 2 Days segregated and labeled for classification.
Lesson 4 LO 2: 2.1 1.3 Safety of tools and equipment are
LO 1: 1.2 2 Days observed in accordance with
( 1 day LO 2: 2.2 manufacturer's instructions.
remaining) - 2 Days (Identify what are the safety measures in the
LO 2: 2.1 LO 3 : 3.1 use of tools and equipment.)
WEEK 7 3 Days LO2. Perform basic preventive measure.
LESSON 4 LO 3: 3.2 2.1 Tools and equipment are maintained
LO 2 : 2.2 - 1 Day according to preventive maintenance
LO 3: 3.1 schedule or manufacturer's specifications.
(Determine the basic preventive measure
and maintenance technique for tools and
equipment.)
2.2 Tools and equipment are checked for
functionality according to manufacturer's
instructions.
2.3 Tools are cleaned according to standard
procedure. ( Identify the types and uses of
cleaning materials / disinfectant.)
WEEK 4 Lesson 4 - Practice Occupational Safety and Health Procedures.
Lesson 3: LO Lesson 4 LO1. Identify hazards and risks.
3: 3.1 - LO 1: 1.1 1.1 Workplace hazards and risks are
Lesson 4 LO 2 Days identified and clearly explained.
1: 1.2 LO 1: 1.2 1.2 Hazards and risks and their
( 1 day 2 Days corresponding indicators are identified in
remaining) LO 1: 1.3 line with the company procedures.
2 Days 1.3 Contingency measures are recognized
WEEK 6
LO 2: 2.1 and established in accordance with
Lesson 4
2 Days workplace policies.
LO 1: 1.2 LO 2: 2.2 LO 2. Evaluate hazards and risks.
( 1 day 2 Days 2.1 Effects of hazards are determined.
remaining) - LO 3 : 3.1 2.2 OSH issues and concerns are identified
LO 2: 2.1 3 Days in accordance with the workplace
WEEK 7 LO 3: 3.2 requirements and relevant workplace
LESSON 4 1 Day legislation.
LO 2 : 2.2 - LO 3. Control hazards and risks.
LO 3: 3.1 3.1 Procedures for dealing with workplace
accidents, fire and emergencies are
followed in accordance with the
organization's OSH policies.
3.2 Personal protective equipment is
correctly used in accordance with
organization's OSH procedures and
practices.
LO 4. Maintain occupational safety and
health awareness.
AGRICULTURAL CROP PRODUCTION EXPLORATORY COURSE
NO. OF
DAYS
WEEK 1 Lesson 1- Use Farm Tools and Equipment
Lesson LO 1: 1.1 LO1. Select and use farm tools.
1:LO1- 2 Days 1.1 Appropriate farm tools are identified according to
LO2: 2.1 its use. (Make a list of farm tools used in land preparation;
LO 1: 1.2- cultivation tools ; plant propagation tools and harvesting
1.3 tools.) 1.2 Farm tools are checked for faults.
2 Days 1.3 Appropriate tools and equipment are safely used
according to job requirements and manufacturers'
conditions.(Know the function of each tools and demonstrate
its use.)
WEEK 2
Lesson LO 2: 2.1 LO2. Select and Operate Farm Equipment.
1: 1 Day 2.1 Appropriate farm equipment are identified.(Give specific
LO 2: LO 2: 2.2- uses and function of each equipment.)
2.2 - 2.3 2.2 Instructional manual of farm tools and equipment are
LO 3: 1 Day carefully read prior to operation.
3.2 LO 2: 2.4 2.3 Pre-operation check-up is conducted in line with
1 Day manufacturers' manual.
LO 2: 2.5 2.4Faults in farm equipment are identified and reported in line
1 Day with farm procedures.
2.5 Farm equipment are used according to their function.
LO 3: 3.1 LO3. Perform Preventive Maintenance.

1 Day 3.1 Tools and equipment are cleaned immediately.
LO 3: 3.2 3.2 Routine check-up and maintenance are performed.
1 Day 3.3 Farm tools and equipment are regularly sharpened and
LO 3: 3.3 oiled from time to time.
1 Day
WEEK 3 Lesson 2- Perform Estimation and Basic Calculation
Lesson1 LESSON LO1. Perform Estimation.
: LO 2 1.1 Job requirements are identified from written or oral
3:3.3- LO 1: 1.1 communication. (Describe job requirements from written or
Lesson 2 Days oral communication.) 1.2 Quantities of materials and
2: LO 1: LO 1: 1.2- resources required to complete a work task are estimated.
1.3 1.3 1.3 Time needed to complete a work activity is estimated.
1 Day (Identify what materials and resources are estimated to
complete a work task.) 1.4 Accurate estimate for
completion are made.
LO 1: 1.4- 1.5 Estimate of materials and resources are reported to
1.5 appropriate persons.
1 Day
WEEK 4
Lesson LO 2: 2.1 LO2. Perform Basic Workplace Calculations.
2: 1 Day 2.1 Calculations to be made are identified according to job
LO 2: LO 2: 2.2 requirements.
2.1- 2.3 2 Days 2.2 Correct method of calculation is determined.
LO 2: 2.3 2.3 Systems and units of measurement to be followed are
2 Days ascertained.
LO 2: 2.4 2.4 Calculations needed to complete work task are performed
2 Days using the four fundamental operations.
LO 2: 2.5- 2.5 Appropriate operations are used to comply with the
2.6 instruction. 2.6 Result obtained is reviewed and
1 Day thoroughly checked.
WEEK 5 Lesson 3 - Interpret Plans and Drawings
Lesson LO 1: 1.1 LO1. Interpret Farm Plans and Lay-outs.
2: LO 1 Day 1.1 Planting system and practices are strictly followed
2:2.4- LO 1: 1.2 according to approved cultural practices.
Lesson 1 Day 1.2 Farm plans and layout are designed according to crop
3: LO LO 1: 1.3 grown.
1:1.2 1 Day1 1.3 Site is staked according to planting plans/ system.
WEEK 6
Lesson LO 2: 2.1 LO2. Interpret Irrigation Plan and Design.
3: 1 Day 2.1 Irrigation system plan is interpreted according to
LO 1: LO 2: 2.2 established procedures.
1.3- 1 Day 2.2 Different designs of irrigation systems are enumerated
Lesson according to standard procedures.
4: LO 1:
1.2
WEEK 7 Lesson 4 - Apply Safety Measures in Farm Operations
Lesson Lesson 4 LO1. Apply Appropriate Safety Measures while Working in the
4:LO1.: LO 1: 1.1 Farm.
1.2 -LO 1 Day 1.1 Safety measures are applied based on work requirement
1: 1.5 LO 1: 1.2 and farm procedures.
2 Days 1.2 Tools and materials are utilized in accordance with
LO 1: 1.3 specification and procedures. (Classify tools and materials
2 Days used according to farm use. )
LO 1: 1.4 1.3 Outfit is worn in accordance with farm requirements
1 Day (Identify proper PPE to be used in the farm. Give its uses or
LO 1: 1.5 function.)
1 Day 1.4 Shelf life and or expiration of materials are effectively
LO 1: 1.6 checked against manufacturers' specifications.
2 Days 1.5 Hazards in the workplace are identified and reported in line
with farm guidelines.
1.6 Emergency and accidents are responded to and
prevented. (Identify different emergency and accidents in the
farm.)
WEEK 8
Lesson LO 2: 2.1 LO2. Safe keep / Dispose materials and outfit.
4:LO 1: 1 Day 2.1 Used tools and outfit are cleaned, stored in line with farm
1.6 - LO LO 2: 2.2 procedure.
2: 2.3 1 Day 2.2 Unused materials are labeled and stored according to
LO 2 : 2.3 manufacturers' recommendation and farm requirements.
1 Day 2.3 Waste materials are disposed according to manufacturers,
government and farm requirements. (Classify waste
materials)
CAREGIVING EXPLORATORY COURSE
WEEK NO. OF CODE LEARNING COMPETENCIES

DAYS
WEEK 1
TLE_PECS7/8-00-1 1. Explain basic concepts in Caregiving.
1 day
2. Discuss the relevance of the course.

3. Explore on opportunities for Caregiving(Health Care)
2
as a career
1 3.1. Identify the opportunities for Caregiving as a career
LO 1. Recognize PECS needed in Caregiving.
1.1 Assess one’s PECs: characteristics, attributes,

2
lifestyle, skills, and traits
WEEK 2 2 TLE_PECS7/8-00-1
1.2 Compare one’s PECS with that of a
practitioner/entrepreneur
LO 1. Generate a business idea that relates with a
career choice in Caregiving
1 TLE_PECS7/8-00-1 1.1 Discuss SWOT analysis
1.2 Generate a business idea based on the SWOT
analysis
LESSON 1:USE TOOLS,EQUIPMENT, AND PARAPHERNALIA (UT)
LO 1. Identify caregiving tools,equipment, and
paraphernalia applicable to a specific job.
2 1.1 Classify equipment, tools, and paraphernalia
according to types and functions.
1.1.1 Discuss the meaning of Vital Signs
2 1.1.2.Explain the relevance of knowing the different
types Vital Signs.
WEEK 3 2 TLE_HEUTCg7/8-0a- 1.2 determine equipment,tools and paraphernalia
b-1 based on the special task.
2 TLE_HEUTCg7/8-0c- LO 2.Use caregiving tools, equipment, and
d-2 paraphernalia
2.1 Use equipment, tools and paraphernalia based on
the task requirement
LESSON 2 : MAINTAIN TOOLS, EQUIPMENT AND PARAPHERNALIA (MT)
Week LO 1. Perform aftercare activities for

4 tools,equipment and paraphernalia

1 TLE_HECGMT7/8- Discuss the procedures for maintaining tools,
Oe-f-3 equipment and paraphernalia.
1 1.1 Clean tools, equipment and paraphernalia after
use.
1 1.2 Store tools,equipment and paraphernalia in the

appropriate area.
1 1.3 Check tools,equipment and paraphernalia regularly
for orderliness/tidiness.
1 1.4 Carry out routine maintenance as per Standard
Operating Procedures (SOP)
LESSON 3: PERFORM MENSURATION AND CALCULATION (PM)
LO 1. PERFORM SIMPLE CALCULATION
Week 5
2 TLE_HECGPM7/8- 1.1 Perform computations involving ratio, proportion,

Og-4 fractions and conversion.

1.1.1. Discuss the meaning of ratio,fraction,proportion
and conversion
2 1.2 Compute oral dosages.
1.2.1 Discuss the meaning of oral drugs
2 1.3 Determine rectal dosages
1.3.1. Discuss the meaning of rectal drugs
2 1.4 Calculate pediatric dosages
Week6 1.4.1 discuss the meaning of pediatric oral drugs.
Summative Test
LESSON 4: PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (os)
LO 1. Identify hazards and risks
2 TLE_HECGOS7/8Oh- 1.1 Identify hazards and risks
5 1.1.1. Discus the meaning of Hazards and Risks.
1 1.2 Determine hazard and risks indicators in the
workplace
2 1.3 Determine the effects of hazards
Week 7 Summative Test
LO 2. Evaluate and control hazards and risks
2 2.1 Follow Occupational Health and Safety (OHS)
procedures in dealing with and for controlling hazards
and risks
2.1.1 Discuss the meaning of Occupational Health and
Safety.
2 2.2 Use Personal Protective Equipment (PPE) in
accordance with OHS procedures and practices.
TLE_HECGOS7/8-Oi- 2.2.1. Discuss the different types and functions of

j-6 Personal Protective Equipment (EPP).
1 2.3 Establish organizational protocol in providing
appropriate assistance in workplace emergencies.
Week 8 Summative Test
COMPUTER HARDWARE SERVICING EXPLORATORY COURSE
WEEK DATE CODE LEARNING COMPETENCIES

1. Discuss the relevance of the course
1 day 2. Explain basic concepts in computer hardware
servicing
3. Explore opportunities in computer hardware
servicing as a career (Identify different
2 days
opportunities in computer hardware servicing
as a career)
LESSON 1: PERSONAL ENTREPRENEURIAL COMPETENCIES - PECs (PC)
Week LO 1. Recognize PECS needed in Computer
1 Hardware Servicing
1.1 Assess one’s PECs: characteristics,
attributes, lifestyle, skills, traits
TLE_PECS7/8-00- 1.2 Assess practitioner’s PECs: characteristics,
1 day attributes, lifestyle, skills, traits
1
practitioner/ entrepreneur’s
1.4 Align one’s PECS with those of a
practitioner/entrepreneur’s
LESSON 2: ENVIRONMENT AND MARKET (EM)
LO 1. Generate a business idea that relates with

1 day a career choice in Computer Hardware Servicing
1.1 Conduct SWOT analysis
1.2 Identify the different products/services available
in the market
Week
2 days TLE_EM7/8-00-1 1.3 Compare different products/services in
2
computer hardware servicing business
1.4 Determine the profile potential customers
1.5 Determine the profile potential competitors
1 day 1.6 Generate potential business idea based on the
SWOT analysis
LESSON 3: USE OF HAND TOOLS AND EQUIPMENT (UT)
LO 1. Prepare hand tools and equipment for

computer hardware servicing
1.1 Prepare hand tools and equipment according to
Week TLE_ICTCS7/8UT- function and task requirement
3 days
3 0a-1 1.1.1 Identify different hardware tools and
equipment
1.1.2 Explain the function and uses of each tool
and equipment
1.1.3 Classify hardware tools and equipment
LO 2. Inspect hand tools and equipment
received
1.2 Check the list of tools and equipment to be

TLE_ICTCS7/8UT- requested per job requirement
1 day
0b-2 2.2 Inspect the requested tools and equipment
2.3 Assess the condition of all hand tools and
equipment for proper operation and safety
requirement
LESSON 4: MAINTAIN HANDTOOLS, EQUIPMENT AND PARAPHERNALIA (MT)
LO 1. Use and maintain hand tools, measuring

instrument and equipment
3 days 1.1 Perform safety procedures in using hand tools
and equipment (Perform proper use of hand
tools)
1.2 Follow procedures in cleaning, tightening and
Week TLE_ICTCS7/8MT- simple repair of hand tools, equipment and
3 days
4&5 0c-d-1 paraphernalia (Perform basic computer
maintenance)
1.3 Identify common malfunction (unplanned or
1 day unusual events) when using tools, equipment and
paraphernalia
1.4 Follow procedures in preparing a report to
1 day
property custodian
LESSON 5: PERFORM MENSURATION AND CALCULATION (MC)
LO 1. Perform basic mensuration
1.1 Identify object/s to be measured (Differentiate
Week 2 days TLE_ICTCS7/8MC- the objects to be measured)
6 0e-1
1.2 Use the correct specifications as specified in the
2 days operating system (Inspect the label and
specifications)
LO 2. Carryout mensuration and calculation
2.1 Perform calculation needed to complete task
2 days using the four mathematical fundamental operations
(addition, subtraction, multiplication and division)
Week TLE_ICTCS7/8MC-
(Perform basic problem solving using the four
7 0f-2
mathematical fundamental operations)
2.2 Employ different techniques in checking
2 days accuracy of the computation ( Convert decimal
numbers to binary, binary to decimal )
LESSON 6: PREPARE AND INTERPRET TECHNICAL DRAWING (TD)
LO 1. Identify different kinds of technical

drawings
Week TLE_ICTCS7/8TD-
8 2 days 0g-1 1.1 Identify basic symbols used in technical drawing
1.2 Select technical drawing in accordance with the
2 days
job requirement
LO 2. Interpret technical drawing
Week TLE_ICTCS7/8TD
9 -0h-2 2.1 Identify the basic symbols used in flow charting
2 days
(Draw basic symbols used in flow charting)
1 day 2.2 Interpret the symbols used in flow charting
2.3 Create a flowchart that depicts a simple
1 day
scenario
LESSON 7: PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (OS)
1.1 Explain hazards and risks in the workplace

TLE_ICTCS7/8OS-
1 day 1.2 Identify hazards and risks indicators in the
0i-1
workplace
1.3 Apply contingency measures in accordance
with the OHS procedures
LO 2. Evaluate hazards and risks
TLE_ICTCS7/8OS- 2.1 Determine the effects of hazards and risks
1 day
0j-2
2.2 Classify the types of hazards and risks in the
Week workplace
10 LO 3. Control hazards and risks
3.1 Follow OHS Procedures for controlling
TLE_ICTCS7/8OS- hazards and risks
1 day
0j-3 3.2 Use personal protective equipment (PPE)
3.3 Follow and observe organizational protocol
when providing emergency assistance
LO 4. Maintain occupational health and safety
regulations
TLE_ICTCS7/8OS- 4.1 Participate in related drills and training
1 day
0j-4
4.2 Prepare OHS personal records in
accordance with workplace requirements
40 days
COOKERYEXPLORATORY COURSE
WEEK DAYS CODE LEARNING COMPETENCIES

1 1 day 1. Explain the basic concepts in cookery.
1 day 2. Discuss the relevance of the course.
3. Explore the opportunities for cookery as a career.
2 days
Identify career opportunities for cookery
PERSONAL ENTREPRENEURIAL COMPETENCIES (PECs)
LO 1. Recognize PECS needed in cookery
1.1 assess one’s pecs: characteristics, lifestyle,
1 day
2 TLE_PECS 7/8-00-1 skills, traits
1.2 compare one’s pecs with those of an
1 day
entrepreneur
ENVIRONMENT AND MARKET (EM)
LO 1. Generate a business idea that relates with

a career choice in Cookery
1 day TLE_EM 7/8-00-1 1.1 discuss swot analysis
1.2 generate a business idea based on the swot
1 day
analysis
LESSON 1 - USE AND MAINTAIN KITCHEN TOOLS AND EQUIPMENT (MT)
LO 1. Utilize appropriate kitchen tools,

equipment, and paraphernalia
1.1 identify types of tools, equipment, and
1 day
3 paraphernalia
TLE_HECK7/8UT-0a-1
1.2 classify the types of appropriate cleaning tools
1 day
and equipment based on their uses
1.3 describe the various types of kitchen tools,
1 day
1 day SUMMATIVE TEST
LO 2. Maintain appropriate kitchen tools,

2.1 select various types of chemicals for cleaning
1 day and sanitizing kitchen tools, equipment, and
4 paraphernalia
2.2 clean and sanitize kitchen tools and equipment
1 day
following manufacturer's instructions
TLE_HECK7/8MT-0b-2 2.2.1 Perform cleaning and sanitizing of kitchen
1 day tools and equipment following manufacturer's
instructions
2.3 use cleaning tools, equipment, and
1 day paraphernalia in accordance to standard operating
procedures
1 day 2.4 maintain kitchen tools, equipment, and work
5 areas
LO 3. Store and stack kitchen tools and

equipment
TLE_HECK7/8MT-0c-3
3.1 store or stack cleaned equipment and utensils
1 day
safely in the designated place
LESSON 2 - PERFORM MENSURATION AND CALCULATIONS (PM)
LO 1. Carry out measurements and calculations

in a required task
1.1 give the abbreviations and equivalents of
1 day
measurements
1 day 1.2 identify the types of measuring tools

6 1 day TLE_HECK7/8PM-0d-4 1.3 describe the functions of measuring tools
1.4 measure ingredients according to recipe
1 day
requirement
1.5 convert systems of measurement according to
1 day
recipe requirement
1.6 perform substitution of ingredients ( dry
1 day
ingredients )
1.6.1 perform substitution of ingredients ( liquid
1 day
7 ingredients )
LO 2. Calculate cost of production
1 day 2.1 discuss principles of costing
TLE_HECK7/8PM-0e-5
1 day 2.2 compute cost of production
1 day 2.3 validate computed cost of production
LESSON 3 - INTERPRET KITCHEN LAY-OUT (KL)
LO 1. Read and interpret kitchen plans
1.1 read and interpret architectural kitchen symbols
8 1 day TLE_HECK7/8KL-0f-6 and layout according to specifications in the
blueprint
1 day 1.2 determine parts and functions of a kitchen layout
LO 2. Prepare a kitchen layout

TLE_HECK7/8KL-0g-72.1 prepare a sketch and layout according the type
2 days
of kitchen
LESSON 4 - PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
(OSHP)
LO 1. Importance of Occupational Health and

Safety Procedures
9 1 day TLE_HECK7/8OHSP- 1.1 recognize the importance of ohsp
0h-8 1.2 explain safety regulations, hazard control
1 day practices, and procedures based on oraganization
procedures
LO 2. Identify Hazards and Risks in the

TLE_HECK7/8OHSP- Workplace
0i-9 2.1 determine the types of hazards and risks in the
1 day
workplace
TLE_HECK7/8OHSP- LO 3. Evaluate and Control Hazards and Risks in

0j-10 the Workplace
1 day 3.1 Follow consistently OHS procedure for
controlling hazards/risks
1 day 3.2 Use Personal Protective Equipment (PPE) in
10 accordance with OHS
1 day 3.3 Conduct emergency-related drills and training
1 day 3.4 Maintain OHSP awareness
1 day SUMMATIVE TEST
DRESSMAKINGEXPLORATORY COURSE
WEEK DAYS CODE LEARNING COMPETENCIES

1 1. Explain basic concepts in dressmaking/tailoring
Week 1 3. Explore on opportunities for dressmaking/tailoring
2 as a career
(Identify on opportunities in dressmaking)
PERSONAL ENTREPRENEURIAL COMPETENCIES - PECs (PC)
LO 1 Recognize PECS needed in Dressmaking
( Identify successful entreprenuers in
1
dressmaking in the locality ) (Recognize their
works of being successful entrepreneurs )
1.1. Assess one’s PECs: characteristics,
1.2. Assess practitioner’s: characteristics,
Week 2 1 TLE_PECS7/8-0k-1
1.3. Compare one’s PECS with that of a
practitioner /entrepreneur
1.4. Align one’s PECS with that of a
LO 1 Generate a business idea that relates with a
career choice in Dressmaking
1.1. Conduct SWOT analysis
1.2. Identify the different products/services
available in the market
1.3. Compare different products/services in
1 TLE_7/8EM-0k-1
dressmaking business
1.4. Determine the profile of potential customers
1.5. Determine the profile of potential competitors
1.6. Generate potential business idea based on
the SWOT analysis
LESSON 1:USE OF SEWING TOOLS (UT)
LO 1. Identify sewing tools and equipment and

their uses
1.1. Identify sewing tools and equipment
1
(1.1.1 Describe uses of sewing tools )
1 (1.1.2 Identify basic hand stitches)
(1.1.3 Practice basic hand stitch in a piece of
1
TLE_HEDM7/8UT- cloth)
Oa-b-1 1.2. Classify sewing machines
(1.2.1 Describe uses of sewing machine)
2
Week 3
(1.2.2 Identify parts of lockstitch sewing machine)
1.2.3 Practice control of pedal in lockstitch

sewing machine for manual and electric machine
1
1.2.4 Practice sewing running stitch using
lockstitch sewing machine
LESSON 2: CARRY OUT MEASUREMENTS AND CALCULATIONS (MT)
LO 1 Obtain measurements
1 1.1. Select appropriate measuring tools
1.2. Take accurate body measurements
1
(1.2.1 Identify parts of the body to be measured)
TLE_HEDM7/8MT- (1.2.2 Demostrate taking accurate body
Week 4 1 measurement through its Horizontal, vertical and
Oc-d-2
circumferential measurements)
1.2.3 Practice taking accurate body measurement
through its horizontal, vertical and circumferential
1
measurements
1.3. Read and record required measurements
LO 2. Perform simple calculations
2.1 Apply the systems of measurements
TLE_HEDM7/8MT -
1 (2.1.1 Review the Fundamental operations in
0e-3
mathematics ( MDAS))
Week 5 2.2 Perform simple calculations based on the job
1
TLE_HEBC7/8MT0f requirement
-h-4 2.3 Demonstrates accurate reading measurements
2 (2.3.1Practice reading accurate measurements
through examples)
LO 3. Estimate appropriate quantities
1 3.1 Practice the fundamentals of arithmetic operations
TLE_HEDM7/8MT
Week 6 -0f-4 3.2 Estimate cost of project materials
2 (3.2.1Make a table of sample materials estimated
and the cost)
LESSON 3. CREATE DESIGN FOR A SIMPLE PROJECT
LO 1 Sketch simple project design
1.1. Assess the appropriateness of design based
1 on the client’s features
1.2. Read specifications
1 (1.3 Identify principles of design )
TLE_HEDM7/8MT (1.4 Identify color terms and rules )
2 -0g-5 (1.5 Apply the principles of design and color
Week 7 harmonies)

LO 2 Produce simple project
2 (2.1 Make a project plan)
(2.2 Discuss the process of the project)
Week 8 1 (2.3 Perform a simple project)
LESSON 4. PERFORM BASIC MAINTENANCE (BM)
LO 1 Operate machine and assess its performance
(1.1. Observe proper handling and cleaning of the
2 machine)(1.1.1Setting of Sewing Machine and Its
Troubles)
1 TLE_HEDM7/8MT
-0h-6 (1.2 Classify Sewing Machine Troubles )
1.3 Conduct sample run using cloth
1 1.4. Identify correct procedures in machine
Week 9 operation
LO 2. Clean and lubricate machine
1 (2.1 Observe regular cleaning of machine)
TLE_HEDM7/8MT 2.1.1 Identify lubricating oil for sewing maching)
1
-0i-7 2.1.2 Make a chart indicating the time for regular
cleaning of the sewing machine
1 2.2 Follow the safety procedures in machine cleaning
2.3 Perform regular maintenance schedules
Week
1 (2.3.1 Make a chart for regular maintenance
10
schedules)
LESSON 5. PRACTICE OCCUPATIONAL SAFETY AND HEALTH
LO 1. Identify and evaluate hazards and risks
1 1.1 Identify hazards and risks in the workplace
TLE_HEDM7/8MT 1.2 Explain workplace hazards and risks
-0j-8
1.3. Explain the causes of hazards and risks
1 1.3.1 Identify types of hazards 1.3.2
Discuss operating safety precautions
CARPENTRY EXPLORATORY COURSE
No. of
Days
1. Explain basic concepts in carpentry
1
WEEK 2. Discuss the relevance of the course
1 3. Explore on opportunities for carpentry as a career
2
(Identify on opportunities in carpentry)
LO 1 Recognize PECS needed in carpentry
Identify successful entreprenuers in carpentryin the
Week 1 1 locality
Recognize their works of being successful
entrepreneurs
1.1. Assess one’s PECs: characteristics, attributes,
lifestyle, skills, traits
1.2. Assess practitioner’s: characteristics, attributes,
TLE_PECS7/8-0k- lifestyle, skills, traits
Week 2 1
1 1.3. Compare one’s PECS with that of a
career choice in carpentry
1.2. Identify the different products/services available
TLE_7/8EM-0k-1
in the market
Week
1 1.3. Compare different products/services in carpentry
2
business
1.4. Determine the profile potential customers
1.5. Determine the profile potential competitors
1.6. Generate potential business idea based on the
SWOT analysis
LESSON 1:PREPARE CONSTRUCTION MATERIALS AND TOOLS (UT)
LO 1. Identify materials and tools for a task
(1.1 Identify materials and tools applicable to a
1
Week specific construction job )
TLE_IACP7/8UT-
2 1 Oa-1 (1.2 Describe tools and materials used in carpentry )
1 (1.3 Prepare tools and materials for a task)
Week 1 (1.4 Request appropriate materials and tools )
3
1 (1.5 Receive and inspect materials)
LESSON 2: MAINTAIN TOOLS AND EQUIPMENT (MT)
LO 1 Check condition of tools and equipment
1 TLE_IACP7/8MT- 1.1. Segregate defective tool from functional ones
Week 3 0c-1
Week 1.2. Label defective tool (
2
4 Identify defective tools and equipment )
1 1.3. Report the list of defective tools
TLE_IACP7/8MT-
LO 2. Perform basic preventive maintenance
0c-2
(2.1 Identify preventive maintenance of carpentry
1
tools )
(2.2 Conduct preventive maintenance of carpentry
Week 5 2 tools )
(2.3 Repair defective tools)
LESSON 4. INTERPRET DRAWINGS AND PLANS (ID)
LO 1 Analyze signs,symbols and data
1 (1.1 Obtain information on basic sign categories )
Week 5 TLE_IACP7/ID-0f- (1.2 Classify signs and symbols according to
1 1 regulatory ,mandatory ,warning, priority signs use in
carpentry )
Week 6 1 (1.3 Explain the importance of signs, symbols and

data in interpreting a work plan)
LO 2. Interpret technical drawings and plans
(2.1 Indentify diagrams, plans and drawings using
Week 6 signs and symbols utilize in expressing information in
TLE_IACP7/8ID-
2
0f-2carpentry servicing )
(2.2 Read working plan )
1 (2.2 Draw signs and symbols use in carpentry )
Week 7 1 (2.2 Interpret working plan)
LO 3.Apply freehand sketching
(3.1 Identify freehand sketching)
3 TLE_IACP7/8ID- (3.2 Practice freehand sketching)
Week 7 0g-h-3 (3.3 Perform freehand sketching exercises)
1 (3.4 Draw simple carpentry plans based on given
Week 8 tasks)
LESSON 5:PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURE (OS)
LO 1. Identify and evaluate hazards and risks
1.1 List down the different health hazards and risks
1 found in the workplace
1.1.1 Diffentiate hazards and risks
Week 8 1 1.1.2 State the importance in identifying hazards and
risks
1.2 Discuss the effects of health hazards and
1 occupational risks
TLE_IACP7/8ID- (1.2.1 State the effects, problems that may arise due
0i-1 to hazards and risks)
(1.2.2 Make desicive actions and solutions to
2 untoward accidents in the workplace)
(1.2.3 Suggests Preventive security measures
protecting everyone in the workplace)
Week 9 LO 2. Control hazards and risks
2.1 Formulate safety nets to control hazards and
2 TLE_IACP7/8ID- risks in the work place
0i-2 (2.1.1 Identify hazards and risks to be control in the
work place)
Week 10 1 (2.1.2 Find ways to control hazards and risks in the
work place)
LO 3. Maintain occupational health and safety
awareness
3.1 Explain the advantages and disadvantages of
practicing OHS in the work
3.1.1 Identify the advantages and disadvantages of
practicing OHS in the work
1 TLE_IACP7/8ID-
0j-3 3.1.2 Discuss the importance in implementing 5S in
the work place
(3.1.3 Apply protective measures by using PPE in
1
the workplace)
3.2 Develop checklist on maintaining OHS
1 (3.2.1 Make a chart in checking OHS maintenance in
the workplace)
AUTOMOTIVE SERVICINGEXPLORATORY COURSE
No. of
Days
1 1. Explain basic concepts in automotive servicing
Week 1 3. Explore career on opportunities in automotive
2 servicing
(Identify on opportunities in automotive servicing)
LO 1 Recognize PECS needed in needed in
automotive servicing ( Identify
successful entreprenuers in automotive servicing in
1
the locality &
Recognize their works of being successful
entrepreneurs )
1.1. Assess one’s PECs: characteristics, attributes,
1.2. Assess practitioner’s: characteristics, attributes,
TLE_PECS7/8 0k- lifestyle, skills, traits
Week 2 1
1 1.3. Compare one’s PECS with that of a
career choice in automotive servicing
1.2. Identify the different products/services available
TLE_7/8EM-0k-1 in the market
1 1.3. Compare different products/services in

automotive servicing business
1.4. Determine the profile potential customers
1.5. Determine the profile potential competitors
1.6. Generate potential business idea based on the
SWOT analysis
LESSON 1:USE OF HAND TOOLS
LO 1. Plan and prepare for task undertaken
1 (1.1 Cite the importance of planning and preparing

for the task undertaken)
1 (1.2 Setting up the place, needed materials and tools
and safety procedures for specific task to be done )
(1.3 Identify the task and services procedure to be
1
followed)
LO 2. Prepare and check for proper operations
Week 3 1 (2.1 Discuss the necessity of prepsaring handtools
and checking whether safe of unsafe for use )
1 (2.2 Familiarize the specific tools needed for a

specific task to be perform )
1 (2.3 Classify tools according to its function )
(2.4 Operate hand tools according to its use and
1
function)
LO 3. Accomplish report of malfunction of handtools

and equipment
Week (3.1 Visualize common defects of each hand tools
1
4 and equipments )
(3.2 Apply safety requirement in the use of
1
handtools and equipment )
(3.3 Submit report of defective of these hand tools
1
and equipment for proper disposition )
LO 4. Maintain hand tools and equipment
(4.1 Discuss standard operational procedure,
1 principles and techniques in maintaining hand tools
Week 5 and equipment )
(4.2 Establish standard maintenance scheme hand
1
tools and equipments)
LESSON 2: PERFORMING MENSURATION AND CALCULATION
LO 1 Select measuring instrument and carry out

measurement and calculations
(1.1 Familiarize measuring instrument use in Auto
1
servicing )
(1.2 Discuss the techniques, specific use and
1 function of each measuring instrument and Auto
servicing )
(1.3 Recognize standard equivalent units of
1
measurement and calculations)
LO 2 Maintain measuring instrument
Week 6 (2.1 Apply safety standard, rules and regulations and
1
safe handling procedure )
(2.2 Taking care, cleaning and storing measuring
1
instrument)
LESSON 3: INTERPRET PLANS AND DRAWINGS
LO 1 Analyze signs, symbols and data
1 (1.1 Obtain information on basic sign categories )
(1.2 Classify signs and symbols according to
1 regulatory ,mandatory ,warning, priority signs use in
traffic )
1 (1.3 Recognize dashboard instrument panel sign)
Week 7 LO 2. Interpret technical drawings and plans
(2.1 Indentify diagrams, plans and drawings using
1 signs and symbols utilize in expressing information in
auto servicing)
(2.2 Draw signs and symbols use in automotive
1
electricity)
LESSON 4: PERFORM SHOP MAINTENANCE
LO 1. Inspect/clean tools and shop equipments
(1.1 Discuss the importanceof workshop policies and
1
service procedures )
Week 8 1 (1.2 Apply safe handling of tools, materials and
equipments )
LO 2. Store/ arrange tools and shop equipment
1 (2.1 Perform labeling and serviceable tools and
equipment )
(2.2 Provide space for proper storage and
1
arrangement of tools and equipment )
1 (2.3 Follow prescribe safety practices and
procedures in the workplace)
LO 3. Dispose waste / used lubricants
Week 9
1 (3.1 Discuss the importance of waste management)
1 (3.2 Name the implementing agencies , penalties on
failure to comply proper waste disposal)
LESSON 5. PRACTICING OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
LO 1 Identify hazards and risks
1 (1.1.Differentiate hazards and risks )
1 (1.2 State the importance in identifying hazards and
risks)
LO 2 Evaluate hazards and risks
(2.1 State the effects, problems that may arise due to
Week 10 1
hazards and risks )
(2.2 Make desicive actions and solutions to untoward
1
accidents in the workplace)
2.3 Suggests Preventive security measures
1
protecting everyone in the workplace
HOUSEHOLD SERVICESEXPLORATORY COURSE
No. of
WEEK Code LEARNING COMPETENCIES
Days
1 day 1. Explain basic concepts in Household Services
1 day 2. Discuss the relevance of the course
1 3. Explore career opportunities for Household
2 days
Services
Identify opportunities for a career in Household

Services
PERSONAL ENTREPRENEURIAL COMPETENCIES (PECS)
LO 1. RECOGNIZE PECS NEEDED IN

HOUSEHOLD SERVICES
1.1 Assess ones PECS :characteristics, attributes,
1 day
lifestyle, skills and traits
TLE-7/8PECS-00- 1.2 Assess practitioner's PECS: characteristics,
2
1 attributes, lifestyle, skills and traits

1 day 1.3 Compare ones PECS with those of a

practitioner/ entrepreneur

1.4 Align ones PECS with those of a practitioner/
1 day
entrepreneur
ENVIRONMENT AND MARKET ( EM )
LO 1. GENERATE A BUSINESS IDEA THAT
RELATES WITH A CAREER CHOICE IN
HOUSEHOLD SERVICES
1 day 1.1 Conduct SWOT analysis
1 day 1.2 Identify the different products/services available
in the market
TLE-7/8EM-00-1
1.3 Compare different products/ services in
1 day
computer hardware servicing business
3
1.4 Profile potential competitors
1 day
1.5 Profile potential customer
1.6 Generate potential business idea based on the
1 day
SWOT analysis
LESSON 1: USE & MAINTAIN CLEANING MATERIALS,TOOLS & EQUIPMENT (UT)
LO 1. Use appropriate cleaning tools, equipment,

supplies and materials
1.1 Use approriate cleaning tools and equiment
1 day
properly
4
TLE-HEHS7/8UT- 1.2 Prepare appropriate supplies and materials for
1 day
Oa-1 cleaning.

1 day 1.3 Follow instructions in handling different cleaning
tools,equipment and supplies.
1 day 1.4 Observe safety measures/ precautions in
cleaning tools
LO 2. Maintain cleaning equiment
TLE-HEHS7/8UT-
Oa-2 2.1 Maintain and store cleaning materials, tools and
5 1 day equiment, safely in designated positions & areas
2.2 Sanitize cleaning tools and equipment accdng.
1 day
To manufacturer's instructions
LESSON 2 : PERFORM MENSURATION AND CALCULATION (MC)
LO 1. Carry out measurements and calculations of
required tasks
1 day 1.1 Convert systems of measurement accdng to
task requirement
TLE_HEHS7/8MC 1.2 Perform ratio and proportion based on the
1 day
-Oa-1 required
1.3 Substitute ingredients or chemical solutions
accdng.to recipe /task equipment based on policy
1 day
6 1.4 Compute work schedules/ or housekeeping bill
based on policy.
LESSON 3 : INTERPRET DIAGRAMS, LAYOUTS AND PLANS
LO 1. Read and Interpret diagrams, layouts and

plans

TLE_HEHS7/8ID- 1.1 Read and interpret architectural symbols,
1 day
Ob-4 diagrams, and layouts

1 day 1.2 Determine Parts and functions of cleaning
equiment and room layout
LESSON 4 : PRACTICE OCCUPATIONAL HEALTH & SAFETY PROCEDURES
LO1. Identify hazards and risks in the workplace
TLE_HEHS7/8Oc-
1 day d-5 1.1 Explain the safety regulations and safety hazard
correct practices and procedures applied to HS
LO 2. Evaluate hazards and risks
2.1 Classify the types of hazards/ risk accdng. To
7 1 day
physical , biological, and chemical
TLE_HEHS7/8Oe-
2.2 Describe the effects of ergonomics in the
1 day f-6
workplace.
1 day 2.3 Perform basic contingency measures such as
evacuation , isolation, or decontamination drills.
LO 3. Control hazards and risks
1 day 3.1 Explain occupational health and safety
TLE-HEHS7/8OS-
procedures and emergencies in the workplace
Oe-f-7
1 day 3.2 Use PPE correctly in accordance with OHS
8 procedures and practices.
LO 4. Maintain OHS awareness
TLE-HEHS7/8OS-
4.1 Conduct emergency related drills and trainings
1 day Oe-f-8
4.2 Analyze the different OHS personal records
LESSON 5- PARTICIPATE IN WORKPLACE COMMUNICATION ( PW )
LO 1. Obtain and convey workplace information
1.1 Explain the concepts of communicationand its
1 day
process
1 day 1.2 Apply ways to generate information
TLE-HEHS7/8OS- 1.3 Identify the different media used in
1 day
Og-j-9 disseminating information and ideas
9
1.4 Perform the procedures in storing filing and
1 day
managing information and forms
1.5 Observe workplace interactions and protocols
1 day
based on organization and industry standards
LO 2. Participate in workplace meetings and

10 discussions
1 day TLE-HEHS7/8OS- 2.1 Explain in-and-off- house policy management
10 1 day Og-h-10 2.2 Stimulate workplace meetings and discussion
LO 3. Complete relevant work related documents
3.1 Identify and accomplish basic documents and
forms used in HS
1 day
TLE-HEHS7/8OS- 3.2 Perform effective record management and
Og-h-11 mathematical process.
LESSON 6- WORK IN TEAM ENVIRONMENT (WT)
LO 1. Describe team role and scope
1.1 Explain the basic concepts of team and team
building.
1 day 1.2 including it's role and objectives

TLE-HEHS7/8OS- 1.3 Perform one's role, objective,and workplace
Oi-j-12 procedure as a household worker

1 day Summative Test
BEAUTY CARE EXPLORATORY COURSE
No. of
WEEK Code LEARNING COMPETENCIES
Days
1.Explain basic concepts in Beauty Care (Nail
Week 1 1 day TLE-PECS7/8-00-1
Care) Services
3. Explore on opportunities for Beauty Care
(Nail Care) Services as a career (Identify on
2 days opportunities for Beauty Care (Nail Care)
services as a career.
LO1. Recognize PECS needed in Beauty
Care (Nail care)Services.
1.1 Assess one’s PECs: Characteristics,

2 days
Attributes, lifestyle, skills, and traits
Week 2 1 day TLE-PECS7/8-00-1
practitioner/ entrepreneur
LO 1.Generate a business idea that relates
3 day TLE-PECS7/8-00-1 with a career choice in Beauty Care (nail care)
Services
1.1 Discuss SWOT analysis
1.2 Generate a business idea based on the

SWOT analysis
LESSON 1: USE OF NAIL CARE TOOLS AND EQUIPMENT (UT)
LO1. Prepare the necessary tools and

equipment for the specific nail care activity
2 days Identify nail care tools and equipment
Week 3 1 day 1.1 Classify the tools and equipment used in

nail care
3 days TLE-HEBC7/8-Oa- 1.2 Identify the uses of tools and equipment in
h-1 nail care according to task requirements
2 day 1.3 Use tools and equipment according to

task requirement.
Week 4 1 day 1.4 Observe safety procedure of using tools
and equipment
LESSON 2: MAINTAIN TOOLS AND EQUIPMENT (MT)
LO1. Check condition of nail care tools and

equipment
TLE-HEBC7/8MT- 1.1 Sterilize/ sanitize nail care tools
2 days Oc-2
Week 5 1.2 Classify non- functional tools and
equipment
TLE-HEBC7/8MT- LO2; Perform basic preventive and corrective
Od-e-3 maintenance
3 days 2.1 Clean tools according to standard

procedures
1 day 2.2 Inspected defective tools and equipment
TLE-HEBC7/8MT- LO3:Store nail care tools and equipment

Week 6 Of-h-4
3 days 3.1 Conduct the inventory of tools, and
equipment
3.2 Store tools and equipment safely
LESSON3:PracticeOccupatioal Health and Safety Procedure (OS)
TLE-HEBC7/8MT- LOI; Keep workplace Clean

Oi-5
Week 8 1 day 1.1 Identify/ protective outfit for nail care
1.2 Identify hazards and risks
2 day 1.3 Explain workplace hazards and risks
Week 9 1 day 1.4 Observe preventive precaution in the

workplace
1 day 1.5 Summative Test
LESSON 4:Practice nail shape PN)
Week 10 1 day TLE-HEBC7/8 MT- LO1;Identify Nail Structure

Oj-6
1 day 1.1 Identify nail structure and shape
5 days 1.2 Perform nail trimmings to varied shapes

FRONT OFFICE SERVICES EXPLORATORY COURSE
WEE NO.OF CODE LEARNING COMPETENCIES

K DAYS
Week Explain basic concepts in FOS
1
1 day
Discuss the relevance of the course
1 day TLE- Explore opportunities in FOS as a career (Identify
PECS7/8-00-1 opportunities in FOS as a career)
LO1:RECOGNIZE PECS NEEDED IN FRONT OFFICE
SERVICES
1.1 assess one’s PECs: Characteristics, attributes,
1 day
TLE- 1.2 assess practitioner’s: characteristics , attributes ,
PECS7/8-00-1 lifestyles , skills , traits
1.3 compare one’s PECS with those of a
1 day
1.4 align one’s PECS with those of a
Week TLE- LO1.GENERATE A BUSINESS IDEA THAT RELATES
2 PECS7/8-00-2 WITH A CAREER CHOICE IN FOS
2.1 Conduct SWOT analysis
2 days 2.2 identify the different products/services available in the

market
2.3 generate potential business idea based on the SWOT
analysis
TLE- LO1. IDENTIFY FOS TOOLS, EQUIPMENT, AND
HEFS7/8UT- PARAPHERNALIA APPLICABLE TO A SPECIFIC JOB
Oab-1
1.1 classify equipment, tools, and paraphernalia
according to types and functions
2 days
1.2 describe equipment , tools, and paraphernalia based
on the specified task
TLE- LO2. USE FOS TOOLS ,EQUIPMENT, AND
HEFS7/8UT- PARAPHERNALIA
Oab-2
1 day 1.1 use equipment, tools and paraphernalia based on the
task requirements
1 day 1.2 conduct a performance based assessment for using
tools, equipment, and paraphernalia
Week TLE- LO3. CONDUCT SELF- EVALUATION ON THE
3 HEFS7/8UT- REQUIRED PERFORMANCE
Oab-3
1.1. Perform self-evaluation with regard to the use of FOS
tools, equipment , and paraphernalia using rubrics
1 day
Week TLE- LO1. PERFORM AFTER-CARE ACTIVITIES FOR
4 HEFS7/8UT- TOOLS, EQUIPMENT, AND PARAPHERNALIA
Oc-4
1 day 1.1. Clean tools, equipment, and paraphernalia after use
according to standard operating procedures
1 day 1.2. Store tools, equipment, and paraphernalia in
appropriate area in accordance with safety
procedures
1 day 1.3. Check tools, equipment , and paraphernalia regularly
for orderliness/tidiness using a checklist
1 day 1.4. Carry out routine maintenance as per Standard
Operating Procedures(SOP)
1 day 1.5. Use rubrics in evaluating the performance in
rendering aftercare activities
Week TLE- LO2. CONDUCT SELF-EVALUATION ON THE
5 HEFS7/8UT- REQUIRED PERFORMANCE
Od-5
1 day 2.1.Perform self-evaluation in the maintenance of FOS
tools, equipment, and paraphernalia using rubrics
Week TLE- LO1. PERFORM SIMPLE CALCULATIONS

6 HEFS7/8MC-
Oe-6
1 day 1.1.perform computations involving ratio, proportion,
fractions, and conversion
1.2.prepare simple report from arrival to departure of
customers
1 day
1.3.evaluate FOS related reports using rubrics
Week TLE-HE- LO2. CONDUCT SELF-EVALUATION ON REQUIRED
7 FS7/8MC-Of-7 PERFORMANCE
1 day 2.1. perform self-evaluation of mensuration and

calculations using rubrics
TLE- LO1.IDENTIFY HAZARDS AND RISKS
HEFS7/8OHS-
Og-8
1 day 1.1. Clarify and explain regulations and workplace safety
and hazard control practices and procedures
1 day 1.2. Identify hazards/risks in the workplace and their
corresponding indicators
1.3. Recognize and establish contingency measures in
case of workplace accidents, fire,and other
2 days emergencies
TLE- LO2. EVALUATE AND CONTROL HAZARDS AND
HEFS7/OHS- RISKS
Oh-9
1 day 2.1. identify terms of maximum tolerable limits, which
when exceeded, will result in harm or damage based on
TLV
1 day 2.2.determine effects of hazards
1 day 2.3. report to designated personnel Occupational Health
Safety (OHS) issues and/or concerns and identified
safety hazards
1 day 2.4. follow OHS procedures for controlling hazards/risks
in the workplace
2.5. use PPE
1 day 2.6. provide assistance in the event of a workplace

emergency in accordance with protocol
1 day 2.7. use rubrics in evaluating the preparedness of a given
agency in terms of hazards and risks in the workplace
Week TLE- LO3: MAINTAIN OHS AWARENESS
10 HEFS7/8OHS-
Oi-10
2 days 3.1. participate in emergency-related drills and trainings
1 day 3.2. complete and update OHS personal records
1 day 3.3. evaluate the levels of OHS awareness using rubrics
11 HEFS7/8OHS- REQUIRED PERFORMANCE
Oi-11
1 day 4.1. perform self- evaluation in the practice of
occupational health and safety procedures using rubrics
Week TLE- LO1.READ AND INTERPRET FRONT OFFICE
12 HEFS7/8ID- RECEPTION AREA
Oj-12
1 day 1.1. Read and interpret symbols and layout in a given
sample plan for a front-office reception area
1.2. Describe parts and functions of a front-office
reception lay out
2 days 1.3. Evaluate a sample front office reception layout
13 HEFS7/8ID- REQUIRED PERFORMANCE
Oj-13
1 day 2.1. perform self-evaluation in the interpretation of
designs and layouts using rubrics
BEAUTY CARE GRADE 9
No. of
Days
1. Explain core concepts and principles of manicure
and pedicure, hand spa, and foot spa.
1 day
2. Discuss topics which relate to beauty care
Week
TLE_pecs9-12-IO-1 services as a course
1
3. Explore job/entrepreneurial opportunities for
1 day beauty care services
4. Choose related courses to pursue
Personal Entrepreneurial Competencies - PECs (PC)
LO 1. Assess Personal Entrepreneurial
1 day
Week Competencies
1 1.1 Explain dimensions/clusters of PECs and the
1 day TLE_pecs9-12-IO-1 different characteristic traits per cluster
Week
1 day 1.2 Evaluate one's PECs
2
Business Environment and Market (EM)
LO 2. Understand the business environment and
business ideas
1 day
2.1 Explain how different factors influence the
Week business environment
TLE_pecs9-12-IO-1
2 2.2 Explain procedures for generating business
1 day
ideas or identifying business opportunities
2.3 Generate business ideas and identify business
1 day
opportunities
QUARTER 1
LESSON 1: PERFORM HAND AND FOOT SPA (HS)
1 day LO 1. Apply hand treatment
Week 1 day Identify Nail structure and conditions
3 1 day 1.1 Check and analyze condition of clients hand
1 day Identify the types of spa treatment
1.2 Wash client's hand with lukewarm water and
1 day
soap, and towel-dry before and after scrubbing
TLE_HEBC9-12HS- 1.3 Prepare and use necessary tools and
1 day Ia-g-1 supplies/materials according to OHSC
Week requirements
4 1.4 Determine and test appropriate temperature for
1 day
heat tolerance of client
1.5 Soak hands for 4 seconds for 3 consecutive
1 day times in wax and wrap with plastic gloves and
mittens
1.6 Remove wax from hands according to
1 day
manufacturer's instructions
1.7 Apply hand softening product and massage
1 day
Week TLE_HEBC9-12HS- according to prescribed procedure
5 Ia-g-1 1.8 Advise client after service on maintenance
1 day
program
1.9 Confirm and record client's desired service
1 day
outcome
1 day LO2. Perform post hand activity
2.1 Dispose waste products including used wax
1 day according to OHSC and Department of Health
Week TLE_HEBC9-12HS-
requirements
6 Ih-j-2
1 day 2.2 Sanitize and store tools and equipments
2.3 Clean and sanitize work station for the next
1 day
treatment activity
LESSON 2: PERFORM FOOT SPA (FS)
LO1. Apply foot spa
1 day
1.1 Check and analyze condition of foot nails
1.2 Ensure client's safety and comfort prior to foot
Week 1 day
spa activity
7
1.3 Wash feet with warm water and soap before
1 day
and after scrubbing
1 day 1.4 Towel dry feet and apply with appropriate lotion
1.5 Set foot spa machine to regulate heat and
1 day
achieve required melting of wax
1.6 Prepare and use necessary tools and
1 day supplies/materials according to OHSC
Week requirements
8 1.7 Determine and test appropriate temperature for
1 day
heat tolerance of client
1.8 Soak foot for 4 seconds for 3 consecutive
TLE_HEBC9-12FS-
1 day times in wax and wrap with plastic gloves and
Iia-g-3
mittens
1.9 Remove wax from foot according to
1 day
manufacturer's instructions
1 day Identify the basic steps in foot massage techniques
Week
9 1.10 Apply foot softening product and massage
1 day
according to prescribed procedure
1.11 Advise client after service on maintenance
1 day
program
1.12 Confirm with client desired service outcome
Week 1 day
and to be recorded
10
LO2. Perform post foot spa activity
2.1 Dispose waste products including used wax
1 day
Week according to OHSC and Department of Health
10 requirements.
1 day 2.2 Sanitize and store tools and equipments
Week 2.3 Close and sanitize work station for the next
1 day
10 treatment activity.
QUARTER 2 AND 3
LESSON 3: PERFORM MANICURE AND PEDICURE (PMP)
Week 2 days LO1. Clean finger nails and toe nails
1 2 days 1.1 Consult client on desired nail service activity
and specific requirements and consultation record
Week 2 days
is agreed and signed
2
2 days Identify the different nail diseases and disorders
TLE_HEBC9- 1.2 Checked and analyzed client's hand nail
2 days
Week 12PMP-III/Iva-r-5 structure and condition
3 Recognize the safety precautions and sanitation
2 days
procedures
1.3 Client is provided with protective materials for
Week 2 days
hygiene purposes
4
2 days 1.4 Recognize nail disorder for prepare nail repair
1.5 Select and prepare appropriate sanitized tools
Week 2 days and equipment, supplies and materials are
5 according to salon procedures
2 days Identify hazards and risks
Week 2 days Evaluate and control hazards and risks
6 3 days 1.6 Disinfect, sanitize, clean and dry hands and feet
Week 1.7 Clean nails in accordance with the established
4 days
7 or acceptable procedures
Week Select a different nail designs according to
2 days
8 customer's desire
Week 1.8 Trim and file nails based on client's desired
4 days
9 shape
Week 1.9 Massage fingers following prescribed
4 days
10 movements
Week 1.10 Ensure client's safety and comfort is during the
4 days
11 entire process
Week 1.11 Apply first-aid in case of accidental cuts and
4 days
12 wounds
Week
3 days LO2. Perform basic nail designs
13
Week 2 days Perform plain nail design
14 2 days Perform half-moon design
TLE_HEBC9-
Week 2 days Perform french tip design
12PMP-III/1Va-r-6
15 2 days Perform elephant tusk design
2 days Identify the elements of design
Week
2.1 Select color of the nail polsh according to
16 2 days
customer's requirements
2.2 Apply base coat with long strokes starting with
2 days
Week the little finger
17 2.3 Select color of the nail polish as agreed
2 days
according to customer's desire or requirement
2.4 Apply nail polish from the base to the edge of
2 days the nail using light sweeping stroked around the
Week cuticle
18
TLE_HEBC9- 2.5 Apply top or seal coat with long starokes in the
2 days
12PMP-III/1Va-r-6 same manner as the base coat
2.6 Check and analyze outcome according to the
2 days
Week clients nail service requirements
19 2.7 Remove excess polish around the cuticle and
2 days
nail using appropriate tool
2.8 Clean working area according to salon's
Week 2 days
policies and procedures
20
2 days 2.9 Advise client on nail maintenance practices
QUARTER 4
Lesson 3. CREATE FANCY NAIL DESIGNS
Week LO1. Perform different fancy designs on finger nails
4 days
1 and toe nails
Week 2 days Apply different abstract designs
2 2 days TLE_HEBC9- Apply different floral designs
Week 2 days 12PMP-III/1Va-r-6 Apply different animal designs
3 2 days 1.1 Prepare nail cleaning
Week 1.2 Apply nail products according to manufacturer's
3 days
4 recommedation
1.3 Consult clients from time to time to ensure
Week 3 days
safety and comfort during the entire process
5
3 days 1.4 Apply fancy nail designs
Week 2 days 1.5 Result are checked on;
6 2 days 1.5.1 well-balanced
2 days 1.5.2 smooth
Week
1.5.3 neat and free from excess product on cuticle
7 2 days
and nail walls
Week 2 days 1.6 Client is advised on after nail-care service
8 2 days 1.7 Advise client on nail maintenance practices
Week 1.8 Dispose waste properly according to waste
3 days
9 environment and safety regulations
Week 1.9 Clean sanitize work station in accordance with
3 days
10 OHCS requirements
BREAD AND PASTRY PRODUCTION
No. of
Days
WEEK 1. Explain core concepts in bread and pastry
1 1 day production
3. Explore opportunities in bread and pastry
2 days
production
(Identify opportunities in bread and pastry

production)
QUARTER 1.
LESSON 1: PREPARE AND PRODUCE BAKERY PRODUCTS
L.O. 1 PREPARE BAKERY PRODUCTS
1.1 Select, measure and weigh required
4 days ingredients according to recipe or production
requirements
(Identify ingredients according to recipe or

production requirements)
(Select required ingredients according to recipe or
(Measure and weigh required ingredients)
(Familiarize table of equivalents and substitution

of ingredients)
1.2 Prepare a variety of bakery products
according to standard mixing procedures/
4 days
formulation/ recipes and desired product
WEEK 2 characteristics
(Identify types of bakery products)
(Classify bakery products )
(Identify mixing procedures used in preparing

TLE_HEBP9- bakery products)
12PB-Ia-f-1 1.3 Use appropriate equipment according to
2 days required bakery products and standard operating
Week 3 procedures
(Identify tools and equipment used in preparing

bakery products)
(Classify tools and equipment used in preparing

bakery products)
16 days 1.4 Bake bakery products according to techniques
Week 4-6 and appropriate conditions
(Identify baking techniques, appropriate
conditions and enterprise requirements and
standards)
(Familiarize the recipe in preparing dinner roll)
( Identify ingredients and tools needed in

preparing dinner roll)
(Bake dinner roll according to techniques and
appropriate conditions)
(Familiarize the recipe in preparing pan de sal)

preparing pan de sal)
(Bake pan de sal according to techniques and
(Familiarize the recipe in preparing cinnamon roll)

preparing cinnamon roll)
(Bake cinnamon roll according to techniques and
(Familiarize the recipe in preparing ensaymada)

preparing ensaymada)
(Bake ensaymada according to techniques and
(Familiarize the recipe in preparing pan de coco)

preparing pan de coco)
(Bake pan de coco according to techniques and
1.5 Select required oven temperature to bake
3 days goods in accordance with the desired
Week 6 characteristics, standards recipe specifications
(Learn how to operate oven)
(Identify oven temperature ranges in bakery
products)
(Learn to convert Celcius to Fahrenheit)
QUARTE

R2
LESSON 1: PREPARE AND PRODUCE PASTRY PRODUCTS (PP)

Week 7 LO 1. Prepare pastry products
1.1 Select, measure and weigh required
ingredients according to recipe or production
4 days
requirements and established standards and
procedures
(Identify ingredients according to recipe or

(Select required ingredients according to recipe or
(Familiarize table of equivalents and substitution
TLE_HEBP9-
of ingredients)
12PB-IIa-g-4
1.2 Prepare a variety of pastry products according
4 days to standard mixing procedures/ formulation/
Week 8 recipes and desired product characteristics
(Identify types of pastry products)
(Classify pastry products )
(Identify mixing procedures used in preparing

pastry products)
1.3 Use appropriate equipment according to
3 days required pastry products and standard operating
Week 9 procedures

pastry products)

pastry products)
1.4 Bake pastry products according to techniques
Week 10-
10 days and appropriate conditions; enterprise
12
requirement and standards
(Identify baking techniques, appropriate
conditions and enterprise requirements and
standards)
(Familiarize the recipes in preparing variety of
pastry products)
1 day goods in accordance with the desired
characteristics, standards recipe specifications
LO 2. Decorate and Present Pastry Products
2.1 Prepare a variety of fillings and coating/icing,
glazes and decorations for pastry products
3 days
according to standards and/or enterprise
Week 13 standards and customer preferences
( Identify types of fillings and coatings/icings used
to decorate pastry products)
( Classify types of fillings and coatings/icings
used to decorate pastry products)
TLE_HEBP9- 2.2 Fill and decorate pastry products, where
12PP-Iih-i-5 required and appropriate, in accordance with
3 days
standard recipes and/or enterprise standards and
Week 14 customer preferences

(Learn decorative techniques and rules for

garnishing)
1 day 2.3 Finish pastry products according to desired
Week 15 product characteristics
1 day 2.4 Present baked pastry products according to
established standards and procedures

LO 3. STORE PASTRY PRODUCTS
3.1 Store pastry products according to
1 day
TLE_HEBP9- 3.2 Select packaging appropriate for the
2 days 12PP-IIj-6 preservation of product freshness and eating
characteristics
(Identify packaging materials to be used in pastry

products)
QUARTER 3.
LESSON 1: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)
Week 16 TLE_HEBP912TC LO 1. Prepare sponge and cakes

-IIIa-f-7
1.1 Select, measure and weigh ingredients
4 according to recipe requirements, enterprise
practices and customer practices
(Identify ingredients according to recipe

requirements))
(Select required ingredients according to recipe

requirements)
(Familiarize ingredients according to recipe

requirements)
goods in accordance with desired characteristics,
2
standard recipe specifications and enterprise
Week 17 practices
(Learn how to operate an oven)
(Identify oven temperatures in bakery products)
1.3 Prepare sponges and cakes according to
16 recipe specifications, techniques and conditions
Week 18-20 and desired product characteristics
(Identify sponges and cakes)
(Classify sponges and cakes)
(Identify ingredients according to recipe

specification)
(Identify mixing method used for sponges and

cakes)
(Familiarize recipe in prepaparing batter cake with

butter icing)

preparing batter cake)
(Bake Batter Cake according to techniques and

conditions and desired product characteristics)
(Familiarize recipe in preparing sponge cake with

butter cream filling and icing)
preparing sponge cake with butter cream filling
and icing.)
(Bake Sponge Cake according to techniques and

(Familiarize recipe in Chiffon cake with boiled

icing or fondant icing)

preparing chiffon cake.)
(Bake Chiffon Cake according to techniques and

(Familiarize recipe in Chocolate cake)

preparing chocolate cake.)
(Bake Chocolate Cake according to techniques
and conditions and desired product
characteristics)
2 1.4 Use appropriate equipment according to
required pastry and bakery products and standard
Week 21 operating procedures

pastry products)

pastry products)
1.6 Cool sponges and cakes according to
1
(Identify cooling temperatures of sponges and

cakes)
Week 22 TLE_HEBP912TC LO 2. Prepare and use fillings
-IIIg-8
2.1 Prepare and select fillings in accordance with
1
required consistency and appropriate flavors
(Identify the types fillings appropriate in a specific

cake)
(Identify the required consistency and

appropriate flavor of fillings.)
2.2 Fill and assemble slice or layer sponges and
1 cakes according to standard recipe specifications,
Week 23 enterprise practice and customer preferences
2.3 Select coatings and sidings according to the
1 product characteristics and required recipe
specification
(Classify coatings and sidings based on the
required recipe specifications and product
characteristics)
TLE_HEBP912TC
Week 24 LO 3. Decorate Cakes
-IIIh-i-9
3.1 Decorate sponges and cakes suited to the

1 product and occasion and in accordance with
standard recipes and enterprise practices
(Identify specific decorations appropriate for

sponges and cakes )
3.2 Use suitable icings and decorations according
2 to standard recipes and/or enterprise standards
and customer preferences
( Identify standard recipes of icings and

decorations for sponge and cakes )
(Identification and application of steps and

procedure in icing a cake.)
(Classify types of icing/frosting and their uses )
TLE_HEBP912TC
LO 4. Present Cakes
-IIIj-10
1 4.1. Present cakes in accordance with customer’s

Week 25 expectations and
(Identify cakes in accordance with customer's

expectations)
1 4.2. established standards and procedures
(Identify standards and procedures)
4.3. Select and use equipment in accordance with
1
service requirements
(Identify equipment use in accordance with

service requirements)
4.4. Maintain product freshness, appearances
1 and eating qualities in accordance with the
( Identify product freshness, appearance,

characteristics of prepared cakes )
4.5. Marked cakes or cut portioncontrolled to
minimize wastage and in accordance with
enterprise specifications and customer
1 preferences
(Identify cutting portion-controlled to minimize the
wastage of cake )
(Identify standard size and weight per serving )
Week 26 TLE_HEBP912TC LO 5. Store Cakes
-IIIj-11
5.1. Store cakes in accordance with
2
establishment’s standards and procedures
(Identify standards and procedures of storing

cake products )
(Identify factors to consider in storing cakes)
5.2. Identify storage methods in accordance with
2 product specifications and established standards
and procedures
(Familiarize storage methods for cakes )
(Familiarize storage temperature for cakes)
COOKERY 9
No. of
Days
1 1 day 1. Explain core concepts in cookery
3. Explore opportunities for a career in cookery
2 days
3.1 identify opportunities for a career in cookery
TLE_PECS9-12- 00- LO 1. Assess Personal Entrepreneurial

1 Competencies
1.1. explain dimensions/clusters of PECs and the
2 1 day
different characteristic traits per cluster
1 day 2. evaluate one’s PECs
BUSINESS ENVIRONMENT AND MARKET (EM)
LO 2. Understand the business environment and

TLE_EM9-12-001 business ideas
2.1 explain how different factors influence the
1 day
business environment
2.2 explain procedures for generating business ideas

or identifying business
1 day opportunities

2.3 generate business ideas and identify business
opportunities
CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT, AND PREMISES (KP)
LO 1. Clean, sanitize, and store kitchen tools and

equipment
1.1 recognize kitchen tools and equipment to be
1 day
3 cleaned and sanitized
1.2 identify the chemicals to be utilized in cleaning
1 day
and sanitizing kitchen tools and equipment
TLE_HECK9- 12KP-
1.3 prepare cleaning agents in accordance with
1 day Ia-1
manufacturer’s instructions
2 days 1.4 clean and sanitize kitchen tools in accordance

4 with prescribed standards
1.5 store cleaned kitchen tools and equipment safely
2 days
in the designated space

TLE_HECK9- 12KP- LO 2. Clean and sanitize kitchen premises
Ib-2
1 day 2.1. Recognize kitchen premises to be cleaned and
5 sanitized
2.2 Classify and describe the uses of cleaning
1 day
agents
1 day 2.3 Clean the kitchen area hygienically in accordance
with food safety and occupational health regulations
1 day 2.4 Clean surfaces without damaging property and
adversely affecting health
1 day 2.5 use cleaning agents in sanitizing kitchen
6 premises safely
2.6 follow cleaning schedule based on enterprise
1 day procedures
2.7 follow safety and first aid procedures
PREPARE APPETIZERS (PA)
LO 1. Perform mise en place
1 day 1.1 identify tools and equipment needed in the
preparation of appetizers
TLE_HECK9-12PA-
1 day Ic-3 1.2 clean, sanitize, and prepare tools, utensils, and
equipment based on the required tasks
7 1 day 1.3 classify appetizers according to ingredients
1 day 1.4 identify ingredients according to the given recipe
1 day 1.4.1 Identify the parts of canape and its type
1 day 1.4.2 discuss guidelines in assembling canape
1 day 1.4.3 Identify the kinds of cocktail
8 appetizers,relishes and hors d'oeuvres
TLE_HECK9- 12PA-
LO 2. Prepare a range of appetizers
Ic-3
TLE_HECK9- 12PA-
LO 3. Present a range of appetizers
Ii-5
1 day 2.1 differentiate between hot and cold appetizers
1 day 3.1 identify the fundamentals of plating
1 day 3.2 identify the accompaniments of appetizers
9 2.2.a prepare a variety of appetizers ( cocktails)
2.3.a evaluate the finished product
2.4.a rate the finished product using rubric
1 day 2.5.a follow workplace safety procedures
3.3 present appetizers ( cocktails ) attractively
3.4 observe sanitary practices in presenting
appetizers
2.2.b. prepare a variety of appetizers ( canapes)
2.3.b. evaluate the finished product
2.4.b. rate the finished product using rubric
1 day 2.5.b. follow workplace safety procedures
3.3 present appetizers ( canapes ) attractively
appetizers
2.2.b. prepare a variety of appetizers ( hors d'
oeuvres )
2.3.b. evaluate the finished product
2.4.b. rate the finished product using rubric
1 day
2.5.b. follow workplace safety procedures
3.3 present appetizers ( hors d' oeuvres ) attractively
appetizers
2.2 prepare a variety of appetizers ( relishes and
1 day crudites)
2.3 evaluate the finished product
2.4 rate the finished product using rubric
2.5 follow workplace safety procedures
3.3 present appetizers ( relishes and crudites )
attractively
3.4 observe sanitary practices in presenting relishes
and crudites
10 2.2 prepare a variety of appetizers ( fruit appetizers)
2.3 evaluate the finished product
2.4 rate the finished product using rubric
1 day 2.5 follow workplace safety procedures
3.3 present appetizers ( fruit appetizer ) attractively
3.4 observe sanitary practices in presenting fruit
appetizers
TLE_HECK9- 12PA-

Ij-6 LO 4. Store appetizers
1 day 4.1 utilize quality trimmings
1 day 4.2 keep appetizers in appropriate conditions to
maintain their freshness, quality, and taste
1 day Summative test
Qtr 2 - PREPARE SALAD AND DRESSING (SD)
TLE_HECK9- 12SD-
IIa-7 LO 1. Perform mise en place
1 day 1.1 identify tools and equipment needed in the
1 preparation of salad and dressing
1 day 1.2 clean, sanitize, and prepare tools, utensils, and
equipment based on the required tasks

1 day Classify salad according to ingredients used
2 1 day Classify salad according to place in a meal
1 day Site the nutritional values of salad and dressing
1 day 1.4 prepare ingredients based on the required form
and time frame
1 day Enumerate ingredients for salad making
3 1 day Discuss guidelines for making salads
LO 2. Prepare a variety of salads and dressings
1 day 2.1 identify the components of a salad
2.2 identify the factors to consider in salad
1 day
preparation
1 day 2.3 select and use correct equipment in preparing
4 salads and dressings
1 day 2.5 identify the different kinds of salad dressings and
TLE_HECK9- 12SD- their ingredients
1 day IIb-g-8 Enumerate ingredients of salad dressing
1 day enumerate the types of salad dressing
2.6 prepare salad dressing
5 2.6.1 French dressing
1 day
2.6.2 Mayonnaise
1 day
2.6.3 cooked salad dressing
1 day
1 day 3.1 Present salads and dressings attractively
6 2.4 prepare a variety of salad ( fruit salad)
2 days 3.1 Present fruit salads and dressings attractively
3.2 Observe sanitary practices in presenting Fruit
salad and dressing
3.4 Rate the finished products using rubrics
2.4 prepare a variety of salad ( Mixed salad
greens )
3.1 Present Mixed salad greens and dressings
2 days attractively
3.2 Observe sanitary practices in presenting Mixed
salad greens and dressing
7 2.4 prepare a variety of salad ( Waldorf salad )
3.1 Present Waldorf salad and dressings attractively
2 days
3.2 Observe sanitary practices in presenting Waldorf
salad and dressing
2.4 prepare a variety of salad ( Salad Nicoise )
3.1 Present Salad Nicoise and dressings attractively
2 days
3.2 Observe sanitary practices in presenting Salad
Nicoise and dressing
LO 3. Present a variety of salads and dressings
8 3.1 Present salads and dressings attractively
1 day Identify the structure of a salad
1 day TLE_HECK9- 12SD- Discuss guidelines in arranging salad
IIh-i-9 3.2 Observe sanitary practices in presenting salad
1 day
and dressing
3.3 Identify the accompaniments of salads and
1 day
dressings
LO 4. Store salad and dressing
9 1 day 4.1 Utilize quality trimmings
TLE_HECK9- 12SD- Identify safety and hygienic practices in storing
1 day IIj-10
salad and dressing
1 day 4.2 Store appetizers in appropriate conditions to
maintain their freshness, quality, and taste
QTR 3 - PREPARE SANDWICHES (SW)
TLE_HECK9-12SW-
1 day IIIa-11 1.1 clean, sanitize, and prepare tools,utensils, and
1 equipment based on the required tasks
1 day 1.3 identify culinary terms related to sandwiches
1 day ( identify type/classification of sandwiches)
LO 2. Prepare a variety of sandwiches
2 1 day 2.1 Identify sandwich component
1 day 2.2 Identify bread suited for sandwich making
TLE_HECK9-12SW-
1 day IIIb-g-12 2.3 Prepare suitable filling and spreads
1 day 2.4 Select and prepare glazes/sweet sauces
2.5 Prepare open sandwiches using sanitary
3 2 days practices
3.2 Present open sandwiches attractively
2.5 Prepare clubhouse sandwich using sanitary

2 days practices
3.2 Present clubhouse sandwich attractively
4 2.5 Prepare ham sandwich using sanitary practices
2 days
3.2 Present ham sandwich attractively
2.5 Prepare hamburger using sanitary practices
2 days
3.2 Present hamburger attractively
2.5 Prepare grilled cheese sandwich using sanitary
5 2 days practices
3.2 Present grilled cheese sandwichattractively
2.5 Prepare pinwheel sandwich using sanitary

2 days practices
3.2 Present pinwheel sandwichattractively
2.5 Prepare Submarine Sandwich using sanitary

6 2 days practices
3.2 Present Submarine Sandwichattractively
2.5 Prepare Chicken BLT Wrap using sanitary

2 days practices
3.2 Present Chicken BLT Wrapattractively
7 2.5 Prepare Rolled sandwich using sanitary practices
2 days
3.2 Present Rolled sandwichattractively
LO 3. Present a variety of sandwiches
TLE_HECK9-12SW- 3.1 Portion and control of sandwiches and their
1 day
IIIh-i-13 ingredients
3.2 Present sandwiches attractively
1 day Discuss the elements of design in presenting
sandwiches
LO 4. Storing sandwiches
8 1 day 4.1 Store sandwiches properly
1 day TLE_HECK9-12SW- Discuss proper storage
1 day IIIj-14
Identify storing techniques
1 day 4.2 Keep sandwiches in appropriate condition to
maintain quality and taste
9 1 day Summative Test
QTR 4 - PREPARE DESSERTS (PD)
TLE_HECK9-12PD- LO 1. Perform mise en place
1.1 Identify tools and equipment needed in preparing
1 day desserts
1
IVa-15
1 day 1.2 Importance of dessert in a meal
1.3 Classify desserts according to types of
1 day
ingredients used
1 day 1.4 Identify characteristics of desserts
LO 2. Prepare desserts
2 2.1 identify ingredients for desserts
2 days 2.1.1 Identify quality points when selecting
dessert ingredients
2.2 select and prepare sweet sauces
1 day 2.2.1 define sauce
1 day 2.2.2 categorize dessert sauce
1 day 2.2.3 discuss guidelines in prepaing Vanilla
3 Custard sauce
1 day TLE_HECK9-12PD- 2.2.4 Store sweet sauces properly
IVb-f-16 2.3 prepare variety of desserts and sauces using
sanitary practices
2.3.1 Make a fruit dessert ( fruit cocktail )
1 day 3.2 Present fruit desserts attractively
4.1 Keep desserts ( Fruit desserts) in appropriate
conditions to maintain their quality and taste
2.3.1 Prepare Gelatin dessert
3.2 Present Gelatin dessert attractively
4.1 Keep desserts (Gelatin desserts) in appropriate
4 2.3.1 Prepare Soft Custard
3.2 Present Soft Custard attractively
4.1 Keep desserts (Soft Custard) in appropriate
2.3.1 Prepare Chocolate Mousse and Chocolate

sauce
3.2 Present Chocolate mousse with Chocolate
Sauce attractively
1 day
4.1 Keep desserts (Chocolate Mousse) in
appropriate conditions to maintain their quality and
taste
2.3.1 Prepare Maja Blanca
3.2 Present Maja Blanca attractively
4.1 Keep desserts (Maja Blanca) in appropriate
TLE_HECK9- LO 3. Plate/Present desserts
1 day 3.1 Identify dessert accompaniments and hygienic
procedures
12PD-IVg-17 3.2 Present desserts attractively
5 1 day 3.3 identify factors in plating and presenting desserts
1 day 3.3.1 Discuss guidelines in plating dessert
1 day 3.3.2 Apply tips and techniques in plating and
presenting desserts
LO 4. Storing Desserts
4.1 Keep desserts in appropriate conditions to
TLE_HECK9-12PD- maintain their quality and taste
1 day IVh-18 Discuss points to remember in storing desserts
1 day Identify packaging materials and equipments for
6 storing dessert
PACKAGE PREPARED FOOD STUFF (PF)
TLE_HECK9-12PF-

IVi-19 LO 1. Select Packaging Materials
1 day 1.1 Define packaging, its importance and functions
1 day 1.2 Select packaging materials in accordance with
enterprise standards
TLE_HECK9-12PF-

IVj-20 LO 2. Package food items
1 day 2.1 Package food items in compliance with
Occupational Health and Safety Procedures
7 1 day 2.1.1 Identify factors in the spoilage of foods
1 day 2.1.2 Classify packaging according to use
1 day 2.2 Adopt appropriate packaging method according
to enterprise standards
2.2.1 Label foods according to industry
1 day
standards
8 1 day Summative Test
COOKERY 10
No. of
Days
1 LO 1. Develop and strengthen PECs needed in

Cookery
1 day 1. Explain concepts in cookery
2 days 3. Explore career opportunities in cookery
Identify career opportunities in cookery
LO 1. Develop and strengthen PECS needed in
Cookery
1. Identify areas for improvement, development, and
2 1 day growth
2. Align one's PECS according to his/her
1 day business/career choice
3. Create a plan of action that ensures success of
1 day TLE_PECS9-12-00-1 his/her business/career choice
ENVIRONMENT AND MARKET
LO 1. Develop a product/service in Cookery
1 day 1.Identify what is of "value" to the customer
3 1 day 2. Identify the customer
3. Explain what makes a product unique and
1 day TLE_9-12EM-001 competitive
4. Apply creativity and innovative techniques to
1 day develop marketable product
5. Employ a unique Selling Proposition (USP) to the
1 day product/service
LO 2. Select a business idea based on the criteria
and techniques set
2.1 Enumerate various criteria and steps in selecting
4 TLE_HECG9-12EM- a business idea
1 day
10-2 2.2 Apply the criteria/steps in selecting a viable
business idea
2.3 Determine a business idea based on the
1 day criteria/techniques set
LO 3. Develop a brand for the product
1 day 3.1 Identify the benefits of having a good brand
TLE_HECG9-12EM- 3.2 Enumerate recognizable brands in the
1 day 10-3 town/province
3.3 Enumerate the criteria for developing a brand
5 1 day 3.4 Generate a clear and appealing product brand
QTR 1- LESSON 1- PREPARE EGG DISHES (ED)
TLE_HECK9-12ED- LO 1. Perform mise en place
1.1 Clean, sanitize, and prepare tools, utensils, and
1 day equipment needed in preparing egg dishes
1.2 Identify an egg's components and its nutritive
1 day Ia-1 value
6 1 day Identify the nutritive value of eggs
1.3 Identify and prepare ingredients according to
1 day standard recipes
LO 2. Prepare and cook egg dishes
1 day 2.1 Identify the market forms of eggs
1 day 2.2 Explain the uses of eggs in culinary
2.3.1. Cook egg dishes ( soft boiled and hard boiled
7 eggs)in accordance with the prescribed standard
3.1 Select suitable plates according to standards
1 day 3.2 Present egg dishes hygienically and attractively
using suitable garnishing and side dishes
sequentially within the required time frame
2.3.2. Cook egg dishes ( fried egg ) in accordance
with the prescribed standard
2 days 3.2 Present egg dishes hygienically and attractively
2.3.3. Cook egg dishes ( poached egg) in
TLE_HECK9-12ED- accordance with the prescribed standard
Ib-d-2 3.1 Select suitable plates according to standards
8 2.3.4. Cook egg dishes ( scrambled eggs) in
accordance with the prescribed standard
2.3.5. Cook egg dishes ( egg omelet) in accordance
with the prescribed standard
2 days 3.2 Present egg dishes hygienically and attractively
TLE_HECK9-12ED-

Ie-3 LO 3. Present egg dishes
3.2 Present egg dishes hygienically and attractively
TLE-HECK9-12ED-

Ie-4 LO 4. Evaluate the finished product
LESSON 2- PREPARE CEREALS AND STARCH DISHES ( CD)
1.1 Prepare the tools, equipment, and ingredients
1 day based on prescribed standards
TLE-HECK9-12ED-If-
5 1.2 Determine the sources and kinds of starch and
9 1 day cereals
1.3 Identify the ingredients in the preparation of
1 day various types of starch and cereal dishes
LO 2. Prepare starch and cereal dishes
2.1 Cook various types of starch and cereal dishes
2 days 2.2 Prepare sauces and accompaniments of selected
TLE-HECK9-12CD- starch and cereal products
Ig-i-6 2.1 Cook various types of starch and cereal dishes
10 ( shanghai rice)
2 days
2.3 Follow safety and hygienic practices while
working in the kitchen
LO 3. Present starch and cereal dishes
TLE-HECK9-12CD-Ij-
7 3.1 Present starch dishes with suitable plating and
garnishing according to standards
4.2 Maintain optimum freshness and quality of starch
and cereal dishes according to standards
LO 4. Storing starch and cereal dishes
4.1 Store starch and cereal at appropriate
TLE_HECK9-12CD- temperature
1 day
Ij-8
4.3 Store starch and cereal according to standard
operating procedures
QTR 2- LESSON 1- PREPARE VEGETABLE DISHES ( VD)
1 1 day 1.1 Identify ingredients according to standard recipe
TLE_HECK9- 12VD- 1.2 Prepare ingredients according to a given recipe,
1 day IIa-9 required form, and time frame
1.3 Thaw frozen ingredients and wash raw
1 day vegetables following standard procedures
LO 2. Prepare vegetable dishes
1 day 2.1 Identify market forms of vegetables
2.2 Select various kinds of vegetables according to a
2 1 day given menu
Apply safe and accurate cutting techniques in
TLE_HECK9-12VD- preparing vegetables according to enterprise
1 day IIb-c-10 standards
1 day Enumerate ways of cooking vegetables
2.3 Cook variety of vegetable dishes (Braised
vegetables)following appropriate cooking methods to
2 days preserve optimum quality and nutrition
2.4 Prepare suitable suces and accompaniment in
3 serving vegetable dishes
3.1 Present vegetable recipes with appropriate
sauces and accompaniments
2.3 Cook variety of vegetable dishes (Glazed sweet
potato)following appropriate cooking methods to
preserve optimum quality and nutrition
2.4 Prepare suitable suces and accompaniment in
2 days
serving vegetable dishes
2.3 Cook variety of vegetable dishes (Lumpiang
Ubod)following appropriate cooking methods to
preserve optimum quality and nutrition
2.4 Prepare suitable sauces and accompaniment in
1 day
serving vegetable dishes
LO 3. Present vegetable dishes
TLE_HECK9-12VD-
IId-11 3.1 Present vegetable recipes with appropriate
LO 4. Store vegetables
4.1 Store vegetables based on the prescribed
4 1 day TLE-HECK9-12VD- location and temperature
IId-12 4.2 Demonstrate vegetable storage in accordance
1 day with FIFO operating procedures
1 day 4.3 follow standard safety and hygiene procedures
TLE_HECK9-12VD- LO 5. Evaluate the finished product
IId-13 5.1 Rate the finished products using rubrics
LESSON 2- PREPARE AND COOK SEAFOOD DISHES ( PC)
LO 1.Perform Mise en Place
1.1 Prepare the kitchen tools, equipment, and
1 day ingredients based on required standards
TLE-HECK9-12PC- 1.2 Identify types, varieties, market forms, nutritive
5 1 day IIe-14 value and composition of fish and seafood
1.3 Assemble ingredients according to recipes,
1 day recipe card, or enterprise standard
1 day 1.4 Identify steps in processing fish
LO 2. Handle fish and seafood
2.1 Handle seafood hygienically
1 day TLE_HECK9- 12PC-
IIf-15 Check freshness of fish and seafoods
1 day 2.2 Thaw frozen seafood correctly to ensure
6 maximum quality and maintain nutritional value
LO 3. Cook fish and shellfish
1 day 3.1 Clean, cut, and fillet seafood
TLE-HECK9-12PC-
2 days IIgi-16 Deboning fish, filleting fish
7 1 day Cleaning a squid
1 day 3.2 Prepare ingredients according to a given recipe
3.3 Demonstrate various methods of cooking fish and
shellfish
Cooking fish and seafood dishes ( shellfish )by
1 day dry heat method ( deep frying)
1 day Baking fish
8 1 day grilling fish
deep frying ( shrimp tempura/ camaroon
1 day rebosado)
LO 4. Plate/Present fish and seafood
4.1 Prepare and present fish and seafood dishes
fish fillet in sweet sour sauce
2 days 4.2 Perform guidelines in serving fish and seafood
TLE_HECK9-12PC- dishes
IIj-17 6.1 Rate the finished product using rubrics
9 4.1 Prepare and present fish and seafood dishes
baked tahong
1 day 4.2 Perform guidelines in serving fish and seafood
dishes
6.1 Rate the finished product using rubrics
LO 5. Store fish and seafood
5.1 Ensure that trimmings,fish and seafood are
1 day stored hygienically
TLE_HECK9-12PC-
IIj-18 5.2 Check date stamps and codes where applicable
1 day to ensure quality control
5.3 Store seafood in accordance with FIFO operating
1 day procedures and standard storage requirements
10 1 day Summative test
TLE_HECK9-12PC- LO 6. Evaluate the finished product
IIj-19 6.1 Rate the finished product using rubrics
QTR 3- LESSON 1- PREPARE STOCKS, SAUCES AND SOUPS (SSS)
LO 1. Prepare stocks for menu items
TLE_HECK9-12SSS- 1.1 Use ingredients and flavoring according to
1 1 day IIIa-20 enterprise standards
1.2 Produce variety of stocks according to enterprise
standards
1 day Classify stocks
1 day 1.2.1 Identify ingredients in preparing stocks
1 day 1.2.2 Discuss guidelines in preparing stocks
2 prepare basic white stock
1 day
5.1 rate the finished products using rubrics
Prepare basic brown stock
1 day
LO 2. Prepare soups required for menu items
2.1 select and assemble correct ingredients in
1 day preparing soups, including stocks and garnishes
TLE_HECK9-12SSS-
1 day IIIb-21 classify soups
3 1 day Discuss the basic principles of preparing soups
2.2 prepare variety soup recipes according to
enterprise standards
2.2.1 Cream of potato soup
1 day 2.3 present and evaluate soup recipes in accordance
with the criteria
2.2.2 chicken and corn chowder
1 day 2.3 present and evaluate soup recipes in accordance
with the criteria
LO 3. Prepare sauces required for menu item
3.1 classify various types of sauces and their
1 day corresponding
3.2 prepare a variety of hot and cold sauces based
on the required menu items
4 3.2.1 white sauce
1 day
3.5 evaluate sauces for flavor, color, and consistency
3.2.2 gravy
1 day TLE_HECK9-12SSS-
IIIc-22 3.5 evaluate sauces for flavor, color, and consistency
3.2.3 roux
1 day
3.5 evaluate sauces for flavor, color, and consistency
3.6 identify and deal with problems in the preparation
1 day of sauces
3.3 identify the types of thickening agents and
5 1 day convenience products used in preparing sauces
3.4 used thickening agents and convenience
1 day products appropriately
Identify basic finishing techniques in sauce
1 day making
LO 4. Store and reconstitute stocks, sauces, and
soups
TLE-HECK9-12SSS-
IIId-23 4.1 maintain optimum quality and freshness of
1 day stocks, sauces, and soups
6 1 day 4.2 reconstitute stocks, sauces, and soups
TLE_HECK9-12SSS- LO 5. Evaluate the finished product
IIId-24 5.1 rate the finished products using rubrics
LESSON 2. PREPARE POULTRY AND GAME DISHES (PGD)
1.1 prepare the tools, equipment, and ingredients
1 day based on standards
TLE_HECK9-12PGD-
1 day IIIe-25 Classify poultry and games
1 day 1.2 identify the market forms of poultry
1.3 determine poultry cuts in accordance with
7 1 day prescribed dish
LO 2. Cook poultry and game bird dishes
2.1 prepare poultry and game birds hygienically to
minimize risk of food spoilage and cross
1 day TLE_HECK9-12PGD- contamination
1 day IIIf-h-26 Discuss steps in fabricating chicken
1 day Deboning chicken
2.2 cook various poultry and game bird dishes
appropriately
8 2 days 2.2.1 Chicken Galantina
3.1 identify the type of service ware to be utilized in
serving poultry and game bird dishes
3.2 present plated poultry and game bird dishes with
appropriate sauces,garnishes, and accompaniments
2.2.2 Italian chicken roll ups
3.1 identify the type of service ware to be utilized in
2 days
LO 3. Plate/Present poultry and game bird dishes
9 1 day Discuss how to control portion sizes
Identify factors to consider in presenting/plating
1 day TLE_HECK9-12PGD- poultry dishes
IIIi-27 3.1 identify the type of service ware to be utilized in
LO 4. Store poultry and game bird
TLE-HECK9-12PGD-
IIIj-28 4.1 store and maintain poultry and game bird
1 day according to standards
Discuss safety practices in handling and storing
1 day poultry and game products
10 1 day Summative test
TLE_HECK9-12PGD- LO 5. Evaluate the finished product
IIIj-29 5.1 rate the finished products using rubrics
QTR 4- LESSON 1- PREPARE AND COOK MEAT ( PCM )
1 1 day Introduction of Meat
TLE_HECK9-
12PCM-IVa-30 1.1 prepare the tools, equipment, and ingredients
1 day based on the given recipe
1 day 1.1.1 Clean and sanitize tools and equipment
1 day 1.1.2 Identify types of knives
2 1 day 1.1.3 Identify the composition of meat
1 day 1.1.4 discuss the structure of meat
1.1.5 Identify the basic preparation method of
1 day meats
1.1.6 Identify the different kinds of meat and its
1 day source
LO 2. Cook meat cuts
3 1 day 2.1 identify the market forms and cuts of meat
1 day 2.1.1 Identify primary cuts of beef
1 day 2.1.2 Identify primary cuts of veal
TLE_HECK9-
1 day 12PCM-IVb-g-31 2.1.3 Identify primary cuts of lamb
4 1 day 2.1.4 Identify primary cuts of pork
1 day 2.2 prepare meat cuts according to the given recipe
2.3 prepare and use suitable marinades for a variety
1 day of meat cuts
1 day Discuss the effects of heat on meat
2.4 identify appropriate cooking methods for meat
5 cuts
1 day 2.4.1 identify the dry heat cooking methods
1 day 2.4.2 identify the moist heat cooking methods
2.4.3 discuss factors affecting choice of cooking
1 day methods in meat
1 day 2.5 apply the different techniques in meat preparation

2.6 cook meat - cut dishes according to the given
recipe
6 2.6.1 Cook Roasted meat
3.1 present Cook Roasted meat dish aesthetically,
based on classical and cultural standards
2 days 3.2 select suitable plate according to standard in
serving meat dishes
3.3 present Cook Roasted meat dishes hygienically
and sequentially within the required time frame
2.6.1 Cook braised short ribs
3.1 present Cook Braised short ribs aesthetically,
3.2 select suitable plate according to standard in
2 days serving Cook Braised short ribs meat dishes
3.3 present Cook Braised short ribs meat dishes
hygienically and sequentially within the required time
frame
7 2.6.1 Broil/grill meats
3.1 present Broiled /Grilled meat dishes aesthetically,


serving Broiled/Grilled meat dishes
3.3 present Broiled/Grilled meat dishes hygienically
and sequentially within the required time frame
2.6.1 Cook Morcon
3.1 present Morcon aesthetically, based on classical
and cultural standards
serving Morcon
3.3 present Morcon hygienically and sequentially
within the required time frame
LO 3. Present meat dishes
TLE_HECK9- 3.1 present meat dishes aesthetically, based on
12PCM-IVh-32 classical and cultural standards
3.2 select suitable plate according to standard in
serving meat dishes
3.3 present meat dishes hygienically and sequentially
within the required time frame

8 1 day Discuss the basic principle of platter presentation
1 day Explain how to present food in a plate
LO 4. Store meat
4.1 utilized quality trimmings and leftovers in storing
1 day meat
1 day Identify the methods of preserving meat
9 1 day Discuss proper storage of preserved meat
1 day TLE_HECK9- Identify the techniques in storing meat
12PCM-IVi-33
4.2 store fresh and cryovac-packed meat according
1 day to health regulations
4.3 used required containers and store meat in
1 day proper temperature to maintain quality and freshness
4.4 store meat in accordance with FIFO operating
10 1 day procedures and meat storage requirements
TLE_HECK9- LO 5. Evaluate the finished product
12PCM-IVj-34 5.1 Rate the finished products using rubrics
DRESSMAKING 10
No. of
Days
WEEK 1. Explain basic concepts in dressmaking
1 1
3. Explore on opportunities for dressmaking as a
2 career ( Identify opportunities for dressmaking as
career)
LO 1 Develop and strengthen PECs needed in

Dressmaking
1.1. Identify areas for improvement, development and
1 growth
TLE_PECS9-12-I0-1 1.2. Use one's PECs for a business or career choice
Week 1 1.3.Create an action plan to ensure success in the
2 business or career choice
LO 1 Explain what makes a product unique and

1 competitive
TLE_EM-12-I0-1 1.2. Identify what is of "Value" to the customer
1 1.3.Apply creativity and innovative techniques to
develop marketable product
1.4. Employ a Unique Selling Proposition (USP) to
1
the product/services
LO 2. Select a business Idea
Week 1 2.1 Enumerate various criteia and steps in selecting
3 a business idea
1 2.2 Analyze a business idea based on the
criteria/techniques set
1 2.3 Apply the criteria/steps in selecting a variable
business idea
LO 3. Develop a band for the product
3.1 Identify the benefits of having a good brand
1 3.2 Enumerate the criteria in developing a brand
3.3 Create a unique product brand
QUARTER 1 LESSON 1: PRODUCE LADIES' SKIRT
LO 1. Draft and cut pattern for ladies' skirts
Week 1.1. Plan garment design
1
5 1.1.1Apply the principles and elements of design
TLE_HEDM912SK- 1.1.2 Idenfity types of fabric and it's properties suited
1 Ia-C-1
for ladies' skirt
1 1.1.3 Describe each type of ladies' skirt
1 1.1.4 Differentiate facing from interfacing
Week6 1 1.1.5 Make a project plan for ladies' skirt. )
1 1.2. Take client's body measurement
1.2.1 Identify bpdy measuremnts for ladies' skirt
1.3. Draft basic/ block pattern
2
1.3.1 Draft back skirt pattern
Week7 1 1.3.2 Draft front skirt pattern
2 1.4. Manipulate pattern
1 1.5. Cut final pattern
LO 2. Prepare and cut materials for ladies' skirts

Week 2.1 Prepare materials
1 TLE_HEDM912SK-
8 2.1.1 Prepare fabric before cutting
Id-2
1 2.1.2 Identify kinds of fabric folds
1 2.2 Lay-out and mark patterns on materials
1 2.3 Cut materials
LO 3. Assemble garment parts for ladies' skirts

3.1 Prepare cut parts
1
Week9 3.1.1 Follow correct pre-assembling procedure
1 3.1.2 Apply pressing techniques
3.2 Sew and assemble athletic ladies' skirts
1
3.2.1 Prepare parts for sewing
TLE_HEDM912SK-
Ie-i-3 3.3.2 Follow correct procedure in assembling ladies'
1
skirt
Week 1 3.2.3 Follow unit method of assembling ladies' skirt
10
3.2.4 Discuss the characteristics of a well-fitted
1
ladie's skirt
1 3.2.5 Evaluate finished ladies' skirt
1 3.3 Alter completed garments
LO 4. Apply finishing touches on ladies' skirts

4.1 Apply finishing touches
Week 1 4.1.1 Identify different kinds of fasteners for ladies'
11 TLE_HEDM912SK-Ij- skirt
1 4 4.1.2 Attach zipper in different ways
1 4.2 Press finished garment
4.3 Pack finished garment
1
4.3.1 identify kinds of garment labels
Week
4.3.2 Identify different kinds of packing materials
12 1
4.3.3 Procedure in packaging products
QUARTER 2 LESSON 2: PRODUCE LADIES' BLOUSE (BL)
LO 1. Draft and cut pattern for ladies' blouse

1.1. Plan garment design

TLE_HEDM9-12BL- 1.1.1Apply the principles and elements of design
Week IIa-d-5
1 1.1.1 Design different styles of blouse
1
1 1.1.2 Idenfity types of fabric suited for ladies' blouse
1 1.1.3 Identify different kinds of necklines
1 1.1.4 Identify different kinds of sleeves

Week
1 1.1.4 identify kings of facing and interfacing
2
1 1.1.5 identify different kinds of pockets
1 1.1.5 Make a project plan for ladies' blouse

1.2.1 Identify body measuremnts for ladies' blouse
1.3. Draft basic/ block pattern
2
Week3 1.3.1 Draft back blouse pattern
2 1.3.2 Draft front blouse pattern
Week
1 1.3.3 Draft sleeve pattern
4
1 1,3,4 Draft collar pattern
1 1.5. Cut final pattern
LO 2. Prepare and cut materials for ladies' blouse

2.1 Prepare materials
Week 1 TLE_HEDM9-12BL- 2.1.1 Identify accessories and accents for ladies'
5 IIe-6 blouse
1 2.2 Lay-out pattern pieces for ladies blouse
1 2.3 Transfer markings on the fabric
1 2.3 Cut the fabric
LO 3. Assemble garment parts for ladies' blouse
Week 3.1 Prepare cut parts
1
6 3.1.1 Follow correct pre-assembling procedure
1 3.1.2 Apply pressing techniques
TLE_HEDM9-12BL- 3.2 Sew and assemble ladies' blouse
2 IIf-i-7
Week 3.3.2 Follow correct procedure in assembling ladies'
1
7 blouse
1 3.2.3 Follow unit method of assembling ladies' blouse
1
ladies' blouse
Week
1 3.2.5 Evaluate finished ladie's blouse
8
LO 4. Apply finishing touches on ladies'blouse

1 4.1.1 Identify different kinds of fasteners for ladies'
blouse
Week TLE_HEDM9-12BL-
2 4.1.2 Attach different kinds of fasteners
9 IIj7
4.1.3 Sew hemming stitches appropriate for ladies'
1
blouse
1 4.1.4 Attach different trimmings
4.2 Press finished garment
1 4.2.1 follow correct procedure in pressing ladies
blouse
Week 1 4.2.2 Apply heat and pressure for ladies blouse
10
4.3 Pack finished garment
1
4.3.1 identify kinds of garment labels
1 4.3.2 Identify different kinds of packing materials
1 4.3.3 follow the procedure in packaging products
QUARTER 111 LESSON 3: PRODUCE LADIES' TROUSERS (TR)
LO 1. Draft and cut pattern for ladies' trousers
Week 1.1. Plan garment design

2
1 1.1.1 Identify designs of ladies' trousers
1.1.2 Idenfity types of fabric and it's properties suited
2
for ladies' trousers
Week
4 1.1.3 Sew different types of pockets
2
Week
1 1.1.4 identify kinds facing from interfacing
3
1 1.1.5 Make a project plan for ladies' trousers

1.2.1 Identify body measurements for ladies' trousers
2 TLE_HEDM912TR- 1.2.2 Follow procedure in taking measurements for

IIIa-h-9 ladies' trousers
Week 1.3. Draft basic/ block pattern
1
4 1.3.1 Identify the parts of the trousers
2 1.3.2 Draft front pattern for ladies ttrousers
Week
2 1.3.3 Draft back pattern for ladies ttrousers
5
2 1.3.4 Draft inside seam pocket pattern
Week
2 1.3.5 Draft fly placket pattern
6
1 1.36 Draft waist band pattern
Week
7
1.5. Cut final pattern
Week
2 1.5.1 Give the techniques in cutting final pattern
8
1.5.2 Apply correct technique in cuttinf final pattern
LO 2. Prepare and cut materials for ladies'

trousers
2.1 Prepare materials
1
2.1.1 Prepare fabric before cutting
1 TLE_HEDM912TR- 2.1.2 Identify kinds of fabric folds
Week IIIi-j-10 2.2 Lay-out and mark patterns on materials
8
5 2.2.1 lay out patterns in different widths of fabric
2.2.1 Transfer markings in different ways
Week
1 2.3 Cut materials
9
QUARTER 4 LESSON 3 : PRODUCE LADIES' TROUSERS (TR)
LO 3. Assemble garment parts for ladies'

trousers
3.1 Prepare cut parts
3 3.1.1 Follow correct pre-assembling procedure for
week 1 ladies' trousers
Week 2 3.1.2 Apply pressing techniques for ladies' trousers
1&2
3.2 Sew and assemble athletic ladies' trousers
2 TLE_HEDM912TR-
Iva-h-11
3.3.2 Follow correct procedure in assembling ladies'
4
week 3 trousers
3.2.3 Follow unit method of assembling ladies'
3
week 4 trousers
2
ladie's trousers
week 5 2 3.2.5 Evaluate finished ladies' trousers
LO 4. Apply finishing touches on ladies' trousers
1 4.1.1 Identify different kinds of fasteners for ladies'
week 6 trousers
2 4.1.2 Attach different kinds of fasteners
4.1.3 Sew hemming stitches appropriate for ladies'
2
week 7 trousers
TLE_HEDM912TR- 4.1.4 Identify different trimmings appropriate for
2 Ivi-j-12
ladies' trousers
week 8 2 4.1.5 Attach zipper in fly placket
4.2 Press finished garment
week 8 4.2.1 follow correct procedure in pressing ladies'
4
&9 trousers
2 4.2.2 Apply heat and pressure for ladies' trousers

Week 4.3 Pack finished garment
1
10 4.3.1 identify kinds of garment labels
2 4.3.2 Identify different kinds of packing materials
2 4.3.3 Procedure in packaging products
ELECTRICAL INSTALLATION & MAINTENANCE 9
WEEK No. of Days CODE LEARNING COMPETENCIES
1ST QUARTER
1. Explain basic concepts in electrical installation and
1 day
1 maintenance
3. Explore career opportunities in electrical installation
1 day
and maintenance
LO 1. Recognize Personal Entrepreneurial
TLE_PECS
Competencies and Skills (PeCS) needed in electrical
9-12-I0-1
installation and maintenance
1.1 Assess one’s PeCS: characteristics, attributes,
1 day
1.2Assess practitioner’s PeCS: characteristics,
1 day
2 attributes, lifestyle, skills, traits
1.3 Compare one’s PeCS with those of a practitioner
1 day
/entrepreneur
1.4 Align one’s PeCS with those of a
1 day
TLE_EM9- LO 1. Recognize and understand the market in electrical

12-I0-1 installation and maintenance
1. Key concepts of Environment and Market
1 day 1.1 Identify the players/ competitors within the town
1.2 Identify the different products/services available in
1 day
3 the market
LESSON 1: PREPARE ELECTRIC AND

HYDRAULIC TOOLS (ET)
LO 1. Select electric and hydraulic tools
1 day 1. Standard application of electric and hydraulic tools
1 day 1.1 Request tools, equipment and materials
1 day 1.2 Identify electric and hydraulic tools for the task
1.2.1 Identify the parts and and its uses and the tools
1 day
4 needed for the task of a Portable Electric Drill
1.2.2. Safety precautions and procedure in using
1 day
Portable Electric Drill
1.2.2.a. Perform the operations of a Portable
3 days
4/ 5 Electric Drill
1.2.3 Identify the parts and and its uses and the tools
1 day
needed for the task of a Portable Grinder
1.2.4. Safety precautions and procedure in using
1 day
Portable Grinder
5/ 6 3 days 1.2.4.a. Perform operations of Portable Grinder
1.2.5 Identify the parts and its uses and the tools
1 day needed for the task of a Hammer Drill
1.2.6. Safety precautions in using Hammer Drill
1 day 1.2.7 Identify the parts and its uses and the tools
needed for the task of a Core Drilling Machine
1.2.8. Safety precautions in using a Core Drilling
Machine
7 1 day needed for the task of a Power Drill
1.2.10. Safety precautions in using a Power Drill
needed for the task of a Portable Power Threader
1 day
1.2.12. Safety precautions in using a Portable Power
Threader
needed for the task of a Hydraulic Pipe Bender
1 day
1.2.14. Safety precautions in using a Hydraulic Pipe
Bender
1.2.14.a. Bending a 90 degree stub using a
3 days
7/ 8 hydraulic pipe bender
needed for the task of a Knockout Set
1 day
1.2.16. Safety precautions in using a Hydraulic
Knockout Set
needed for the task of a Die Less Hydraulic Crimper
1 day
1.2.18. Safety precautions in using a Die Less
Hydraulic Crimper
1.3 Inspect tools and equipment for damage prior to its
9 1 day use
1.4 Report damaged tools
TLE_IAEI9
-12ET-If-j-2 LO 2. Maintain electric and hydraulic tools
1 day 2.1 Check the conditions of electric and hydraulic tools
2.2 Lubricate electric tools in line with manufacturer’s
1 day
specification
2.2.1 Practice Occupational Health and Safety
1 day
practices in handling cleaning solvents.
10 1 day 2.2.2 Observe and practice 5s Methodolgy
2.3 Replace auxiliary part of electric and hydraulic tools
1 day
according to manufacturer’s specifications
1 day 2.4 Store electric and hydraulic tools
1 day 2.5 Electrical symbols used in electrical plan
2ND
LO 2. Recognize the potential customer/market in
QUARTE TLE_EM9-
electrical installation and maintenance
R 12-II0-2
1 2 days 2.1 Identify the profile of potential customers
2.2 Identify the customer’s needs and wants through
2 days
consumer analysis
2.3 Conduct consumer/market analysis
2 1 day 2.3.1 Observation
2 days 2.3.2 Interviews
1 day 2.3.3 Focus group discussion
3 2 days 2.3.4Survey
LESSON 2: PERFORM ROUGHING-IN ACTIVITIES
FOR COMMUNICATION AND DISTRIBUTION
SYSTEM (RC)
TLE_IAEI9
LO 1. Install electrical metallic tubing
-12RC-IIa-j-
1
1.1 Prepare tools/equipment and materials needed for
the installation of electrical metallic tubing in line with
job requirements
1.1.1. Explain the PEC Provision on Electrical
2 days
Metallic Tubing
1.1.2 Prepare tools/equipment and materials needed
1 day for the installation of a lamp controlled by a single pole
4 switch.
1 day for the installation of a lamp controlled by 2 3-way
switches.
1 day
for the installation of 2 1 gang convenience outlet.
1.2 Install electrical metallic tubing according to the job

requirements following PEC and NEC
1.2.1. Explain the procedure in bending EMT (Elbow
1 day
Bend)
1.2.2. Explain the procedure in bending EMT (Offset
5 1 day
Bend)
1.2.3. Explain the procedure in bending EMT
1 day
(Saddle Bend)
1.2.4. Cutting and bending electrical metallic tubing
3 days
5/ 6 by following the proper procedure (ELBOW BEND)
3 days
by following the proper procedure (OFFSET BEND)
7 3 days
by following the proper procedure (SADDLE BEND)
1.2.7 Install EMT based on the diagram of a lamp
4 days controlled by a single pole switch by applying the
7/ 8 different bends.
1.2.8 Install EMT based on the diagram of a lamp
8/9 4 days controlled by a 2 3-way switches by applying the
different bends.
1.2.9.Install EMT based on the diagram of 2 1-gang
9/ 10 4 days
convenience outlet by applying the different bends.
1.3 Observe safety procedure in installing electrical
1 day metallic tubing according to OHS guidelines and
procedures.
3RD TLE_EM9- LO 3. Create new business ideas for the electrical
QUARTE 12-III0-IV0- installation and maintenance business by using various
R 3 techniques
3.1 Explore ways of generating business ideas from

1 ones’ own characteristics/attributes
3.1.1 Discuss ways of generating business ideas from
1 day
ones’ own characteristics
3.1.2 Discuss ways of generating business ideas from
1 day
ones’ own attributes
3.1.3 Explore ways of generating business ideas from
1 day
ones’ own characteristics/attributes
3.2 Generate business ideas using product innovation

from irritants, trends and emerging needs
3.2.1 Generate business ideas using product
1 day
innovation from irritants
1 day
2 innovation from trends
1 day
innovation from emerging needs
1 day 3.3 Generate business ideas using Serendipity Walk
TLE_IAEI9
-12RC-IIIa- LO 2. Install wireways and cable trays
j-2
1 day 2.1.Discuss wireways and cable trays
3 1 day 2.1.1 Explain the principles of knob and tube
2.1.2 Explain the characteristics of a flexible non-
1 day
metallic conduit.
2.1.3 Explain the characteristics of PVC and the
1 day
different bends
2.1.4 Explain the characteristics of RSC and the
1 day
different bends.
2.1.5 Explain the characteristics of flexible metallic
4 1 day
tubing
2.1.6 Explain the characteristics of Intermediate
1 day
Metallic Tubing and the different bends.
1 day 2.1.7 Explain the characteristics of wood moulding.
the installation of wire ways and cable trays in line with
job requirements
1 day
for the installation of knob and tube
1 day for the installation of a lamp controlled by a single pole
5 switch using the different wireways and cable trays.
1 day for the installation of a lamp controlled by 2 3-way
switches using the different wireways and cable trays
1 day for the installation of 2 1 gang convenience outlet using
the different wireways and cable trays.
2.2.5. Cutting and bending the different wireways and
4 days cable trays by following the proper procedure (ELBOW
5/ 6 BEND)
4 days cable trays by following the proper procedure (OFFSET
6/ 7 BEND)
4 days cable trays by following the proper procedure
7/ 8 (SADDLE BEND)
2.3 Observe safety procedure in installing wire ways
1 day and cable trays according to OHS guidelines and
procedures
2.4 Install wire ways and cable trays according to the
job requirements following PEC and NEC
9 2 days 2.4.1 Install knob and tube
2.4.2 Install the different wireways and cable trays
2 days based on the diagram of a lamp controlled by a single
pole switch by applying the different bends.
2 days based on the diagram of a lamp controlled by a 2 3-way
10 switches by applying the different bends.
2 days based on the diagram of 2 1-gang convenience outlet by
applying the different bends.
4TH TLE_EM9- LO 3. Create new business ideas for the electrical
QUARTE 12-III0-IV0- installation and maintenance business by using various
R 3 techniques
3.3 Generate business ideas using Serendipity Walk
1 3 days 3.3.1 Create a business plan of the preferred business
TLE_IAEI9
-12RC-IVa-
e-3 LO 3. Install telephone terminal cabinet
3.1Observe safety procedure in installing telephone
terminal cabinet according to OHS guidelines and
procedures.
1 day 3.1.1 Identify and evaluate hazards and risks
2 1 day 3.1.2 Explain workplace hazards and risks
1 day 3.1.3 Identify hazards and risks in the workplace
1 day 3.1.4 Explain the causes of hazards and risks
the installation of telephone terminal cabinet in line with
job requirement.
1 day 3.2.1 Explain the different parts and uses of a
telephone terminal cabinet
2 days 3.2.2 Draw and explain the schematic diagram of a
3 telephone terminal cabinet.
1 day 3.2.3 Discuss different sizes of telephone conductors
1 day 3.2.4 Discuss color coding of telephone conductors
4 1 day 3.2.5 Discuss cross talk problems
1 day 3.2.6 Discuss grounding of telephone conductors
3.2.7 Discuss installation of telephone conductors
1 day
guidelines
3.2.8. Explain how to install a telephone terminal
1 day
cabinet
4 days 3.3 Install telephone terminal cabinet according to the
5 job requirements following PEC and NEC
TLE_IAEI9
-12RC-IVf-
j-4 LO 4. Install cable bridge
4.1 Observe safety procedure in installing cable bridge
according to OHS guidelines and procedures
6 1 day 4.1.1 Identify and evaluate hazards and risks
1 day 4.1.2 Explain workplace hazards and risks
1 day 4.1.3 Identify hazards and risks in the workplace
1 day 4.1.4 Explain the causes of hazards and risks
1 day the installation of cable bridge in line with job
7 requirements
4.3 Install cable bridge according to the job
requirements following PEC and NEC
4.3.1 Explain the different parts and uses of a cable
1 day
bridge
1 day 4.3.2 Draw and explain the schematic diagram of a
cable bridge
4.3.3 Explain wiring installation in hazardous
1 day
locations
8 1 day 4.3.4 Discuss splicing procedure
4.3.5 Discuss low-volrage splicing and non-shielded
1 day
splicing
4.3.6 Perform low-voltage splicing and non-shielded
1 day
splicing
1 day 4.3.7 Discuss medium-voltage and shielded splicing
9 1 day 4.3.8 Perform medium-voltage and shielded splicing
4.13.9 Discuss reinsulating.reshielding and
1 day
rejacketing
1 day 4.3.10 Discuss the step by step procedure of
reinsulating, reshielding and rejacketing
1 day 4.3.11 Discuss other splice insulation methods
10 1 day 4.3.12 Discuss terminations of cable
1 day 4.3.13 Discuss the procedure on termination of cable
1 day 4.3.14 Discuss terminal blocks
1 day 4.3.15 Discuss kinds og lugs
LEGEND : UNPACKED COMPETENCIES - APPLE GREEN
MERGED COMPETENCIES - BLUE
ELECTRICAL INSTALLATION & MAINTENANCE 10
No. of
Days
1ST QUARTER
1. Explain basic concepts in electrical installation and

maintenance
1.1 Explain basic concepts in electrical installation
1 day
1 and maintenance (BASIC COMPETENCIES)
1 day
and maintenance (COMMON COMPETENCIES)
1 day
and maintenance ( CORE COMPETENCIES)
3. Explore career opportunities in electrical installation
1 day
2 and maintenance
LO 1. Develop and strengthen personal competencies
TLE_PECS9-
and skills (PeCS) needed in Electrical Installation and
12-I0-1
Maintenance
1.1 Identify areas for improvement, development and
1 day
growth
1.2 Align one’s PeCS according to his/her
1 day
business/career choice
1.3 Create a plan of action that ensures success of
1 day
his/her business/career choice
TLE_IAEI9- LO 1. Select the wiring devices used for floor and

12WD-Ia-IIj-1 ground fault current interrupter
1. Explain Ground Fault Circuit Interrupter (GFCI)
1 day
3 Information
1.1 Interpret plan/drawings for the selection of wiring

devices based on the job requirement
1 day 1.1.1 Explain an electrical plan.
1.1.1.a Discuss electrical symbols used in an
3 days
3/4 electrical plan
1.1.1.b Discuss general notes and specification
1 day
in an electrical plan
4/5 4 days 1.1.1.c Discuss electrical plan layout
1 day 1.1.1.d Discuss title block
1 day 1.1.1.e Discuss location and site plans
6 1 day 1.1.1.f Discuss the types of wire
2 days 1.1.1.g Explain Ohm's Law
1 day 1.1.1.g Discuss schedule of loads
1.1.2 Explain mensuration and calculation of
1 day
7 materials.
1.1.3 Explain the different wiring
1 day diagram(Pictorial,Schematic,Line and Actual
Connection diagram)
1.1.4 Draw the different wiring diagram of one lamp
controlled by a single pole switch and a convenience
4 days
outlet using a circuit breaker (Pictorial,Schematic,Line
7/8 and Actual Connection diagram).
controlled by two 3-way switches in different locations
4 days
using a circuit breaker (Pictorial,Schematic,Line and
8/9 Actual Connection diagram)
4 days
using a safety switch (Pictorial,Schematic,Line and
9/ 10 Actual Connection diagram)
1.1.7 Draw the different wiring diagram of four
lamps. Lamp A S1A; Lamp B by S3B, S4B & S3B,
2 days Lamp C by S1C, and Lamp D by S1D and a
convenience outlet using a circuit breaker
(Pictorial,Schematic diagram)
2ND

QUARTER
1.1.8 Draw the different wiring diagram of four
lamps. Lamp A S1A; Lamp B by S3B, S4B & S3B,
2 days Lamp C by S1C, and Lamp D by S1D and a
convenience outlet using a circuit breaker (Line and
1 Actual connetion diagram)
1.1.9 Interpret the wiring diagram of one lamp
2 days controlled by a single pole switch and a convenience
outlet using a circuit breaker.
2 days controlled by two 3-way switches in different locations
2 using a circuit breaker
using a safety switch
1.1.12 Interpret the wiring diagram of four lamps.
Lamp A S1A; Lamp B by S3B, S4B & S3B, Lamp C by
2 days
S1C, and Lamp D by S1D and a convenience outlet
3 using a circuit breaker
3/4 3 days 1.1.13 Interpret the electrical floorplan
1.2 Identify the correct quantity of wiring materials and

devices to be used based on job requirement
1 day 1.2.1 Explain types of wiring devices
1.2.2 Identify the correct quantity of wiring
materials of the wiring diagram of one lamp
1 day
materials of the wiring diagram of one lamp controlled
1 day
by two 3-way switches in different locations using a
circuit breaker
materials of the wiring diagram of one lamp controlled
5 1 day
by two 3-way switches in different locations using a
safety switch
1.2.5 Identify the correct quantity of wiring material
of the wiring diagram of four lamps. Lamp A S1A;
1 day Lamp B by S3B, S4B & S3B, Lamp C by S1C, and
Lamp D by S1D and a convenience outlet using a
circuit breaker
2 days
materials of the electrical floorplan
1.3 Select tools and equipment to be used based on

job requirement
6 1 day 1.3.1 Explain hand tools and pneumatic tools
1.3.2 Perform the uses and function of hand tools
3 days
and pneumatic tools
1.3.3 Explain the uses and function of hydraulic
1 day
7 tools and measuring tools
1.3.4 Perform the uses and function of hydraulic
4 days
7/8 tools and measuring tools
1.3.5 List down the tools and equipment needed for
the installation of the designed drawing one lamp
1 day
using a circuit breaker
1 day
1 day
using a safety switch
the installation of the designed drawing of four lamps.
1 day Lamp A S1A; Lamp B by S3B, S4B & S3B, Lamp C by
1 day the installation of the designed drawing of the
9 electrical floorplan
1.4 Select appropriate Personal Protection Equipment
1 day
(PPE)
TLE_EM9-12- LO 1. Develop a product/ service in electrical

I0-II0-1 installation and maintenance
1 day 1.1 Identify what is of ―Value‖ to the customer
1 day 1.2 Identify the customer
1.3 Explain what makes a product unique and
1 day
10 competitive
1.4 Apply creative techniques to develop
1 day
marketable product
1.5 Apply innovative techniques to develop
1 day
marketable product
1.6 Employ a Unique Selling Proposition (USP) to
1 day
the product/service

3RD TLE_EM9-12- LO 2. Select a business idea based on the criteria and

QUARTER III0-2 techniques set
2.1 Enumerate various criteria and steps in selecting a
1 day
1 business idea
2.2 Enumerate the key concepts of selecting a
1 day
business idea
2.3 Apply the criteria/steps in selecting a viable
1 day
business idea
1 day
TLE_IAEI9-
LO 2. Install the wiring devices for floor and ground
12WD-IIIa-IVj-
fault current interrupter based on PEC standards
2
2.1 Interpret plan/drawings based on the job

requirement
2 days controlled by a single pole switch and a convenience
2 outlet using a circuit breaker.
3 using a safety switch
2.1.4 Interpret the wiring diagram of four lamps.
Lamp A S1A; Lamp B by S3B, S4B & S3B, Lamp C by
2 days
4 3 days 2.1.5 Interpret the electrical floorplan
2.2 Observe safety procedure in installing the wiring
devices for floor and ground fault current interrupter in
accordance with OHS procedures
4/5 2 days 2.2.1 Discuss and perform safe work practices
2 days 2.2.2 Discuss and perform safety tips
2.2.3 Discuss situation showing unsafe work
1 day
practices
2.2.4 Explain the PEC provision in installing
1 day
6 electrical boxes
2.2.5 Explain the types of electrical box ( wall
1 day
boxes )
2.2.6 Explain the types of electrical box ( ceiling
1 day
boxes and weatherproof boxes)
6/7 2 days 2.2.7 Install electrical boxes in finished space
2 days 2.2.8 Install electrical boxes in wiring board
2.2.9 Explain NEC provisions on installing wiring
1 day
devices
2.2.10 Replace a regular convenience outlet with a
2 days
8 GFCI Outlet.
2.3 Install the wiring devices for floor and ground fault

current interrupter in accordance with PEC
2.3.1 Explain the different types of ground fault
1 day
current interrupter
8/9 3 days 2.3.1.a Install the circuit breaker type GFCI
9/ 10 3 days 2.3.1.b. Install the receptacle type GFCI
1 day 2.3.1.c. Identify socket outlet configuration
1 day 2.3.2 Discuss flexible armored cable wiring
2.3.2.a List down the tools and estimate the
1 day materials needed in the installation of one lamp
controlled by a single pole switch.
4TH

QUARTER
2.3.2.b Explain the work instruction in installing
1 day
1 one lamp controlled by single pole switch
2.3.2.c Install flexible armored cable wiring of one
3 days
lamp controlled a single pole switch.
2.3.3 List down the tools and estimate the
1 day materials needed in the installation of one lamp
2 controlled by a two 3-way switches.
2.3.3.a Explain the work instruction in installing
1 day
one lamp controlled by two 3-way switches.
2.3.3.b Install flexible armored cable wiring of
3 days
2/3 one lamp controlled by two 3-way switches.
2.3.4 Discuss non-metallic sheathed cable
1 day
(NM,NMC,NMS)
2.3.4.a. List down the tools and estimate the
1 day
materials needed in the installation of one lamp
controlled by a single pole switch using non-metallic
sheathed cable
2.3.4.b Explain the work instruction in installing
1 day one lamp controlled by single pole switch using non-
metallic sheathed cable
2.3.4.c Perform the installation using non-metallic
3 days sheathed cable of 2 lamps controlled by single pole
4 and two 3-way switches
1 day 2.3.5 Discuss flexible metallic tubing
2.3.5.a Discuss the procedure in cutting flexible
1 day
5 metallic tubing.
2.3.5.b. List down the tools and estimate the
1 day
controlled by a single pole switch using flexible
metallic tubing
2.3.5.c Install one lamp controlled by a single
3 days pole switch and a convenience outlet using a circuit
5/6 breaker using a flexible metallic tubing
1 day 2.3.6 Discuss flexible non-metallic tubing
2.3.6.a Discuss the procedure in cutting flexible
1 day
non- metallic tubing.
2.3.6.b. List down the tools and estimate the
1 day
controlled by a single pole switch using flexible non-
metallic tubing
2.3.6.c Install one lamp controlled by two 3-way
2 days switches in different locations using a circuit breaker
7 using flexible non-metallic tubing
2.3.6.d Install four lamps. Lamp A S1A; Lamp B
by S3B, S4B & S3B, Lamp C by S1C, and Lamp D by
3 days
S1D and a convenience outlet using a circuit breaker
7/8 using flexible non-metallic tubing
2.3.6.e Install the electrical floorplan using the
2 days
8/9 flexible non-metallic tubing
TLE_EM9-12-
LO 3. Develop a brand for the product
IV0-3
10 1 day 3.1 Identify the benefits of having a good brand
3.2 Enumerate recognizable brands in the
1 day
town/province
1 day 3.3 Enumerate the criteria for developing a brand
1 day 3.4 Generate a clear appealing product brand
LEGEND:
UNPACKED COMPETENCIES - APPLE GREEN
HOUSEHOLD SERVICES 9
No. of
Days

LO 1. Assess Personal Entrepreneural Competencies
1.1 Explain dimension/clusters of PECS and the
TLE_9- different characteristics traits per cluster
1 day
12PECS-10-1
1.2 Evaluate one's PECS
LO 2. Understand thebusiness environment and

business ideas
WEEK 1 2.1 Explain how different factors influence
1 day
thebusinessenvironment
TLE_9-12EM- 2.2 Explain procedures for generating business ideas
10-1 or identifying business opportunities
2 days
opportinities
QUARTER 1 ( 40 days )
LESSON 1:CLEAN LIVING ROOM, DINING ROOM, BEDROOMS, BATHROOM AND KITCHEN
(CK)
LO1. Clean surfaces and floors
WEEK 2-3 8 days 1.1 Explain the types of floor and surface texture
1.2 Perform cleaning, sweeping, and polishing
WEEK 4-5 8 days TLE_HEHS9- techniques per standard operating procedure
12CK-Ia-e-1 1.3 Demonstrate floor care and maintenance
4 days procedures in accordance with relevant safety
WEEK 6 procedures and manufactorer's instructions
LO 2. Clean furnishing and fixtures
WEEK 7 4 days 2.1 Identify the different types of furniture
WEEK 8 4 days 2.2 List proper care and maintenance of furniture
WEEK 9 4 days TLE_HEHS9- 2.3 Identify the different types of stain
12CK-If-j-2
2.4 Perform safety procedures and techniques in
4 days removing stains on furniture per standard operating
WEEK 10 procedure
LO 3. Make up beds and cots
WEEK 11 4 days 3.1 Classify linens according totypes and functions

TLE_HEHS9-
12CK-IIa-c-3 3.2 Make beds and cots per standard operating
WEEK 12 4 days
procedue
WEEK 13 4 days 3.3 Demonstrate proper cleaning of bed cots
LO 4. Clean bathroom
TLE_HEHS9- 4.1 Demonstrate cleaning of toilet and bathroom
4 days 12CK-Iid-h-4
WEEK 14 accessories according to prerscribed procedures
WEEK 15 4 days 4.2 Classify bathroom supplies according to types and
functions
4.3 Perform maintenance and storage of cleaning
4 days
WEEK 16 tools and supplies according to prescribed procedures
WEEK 17 4 days 4.4 Explain the concepts of sanitation andsanitizers
WEEK 18 4 days 4.5 Perform waste disposal and management
LO 5. Clean kitchen
5.1 Explain the types of kitchen appliances and
4 days
WEEK 19 fixtures
TLE_HEHS9-
5.2 Perform cleaning, care, and maintenance of
12CK-Iid-h-4
4 days kitchen appliances and fixtures in accordance with
WEEK 20 relevant safety procedures
QUARTER 3 : ( 40 days )
LESSON 2: WASH CLOTHES, LINEN, AND FABRIC (WI)
LO 1. Check and sort clothes, linen, and fabrics
1.1 Identify the different types, charactristics, use, and
proper care of fibers and fabrics
WEEK 21- TLE_HEHS9
8 days 1.2 Demonstrate repairing and sewing defective
22 WI-IIIa-j-6
clothing, linen, and fabric based on prescribed
procedures
LO 2. Remove stains
2.1 Explain the types of fabric stains
WEEK 23- TLE_HEHS9
8 days 2.2 Demonstrate fabric-stain removal and treatment
24 WI-IIIa-j-7
according to prescribed procedures
LO 3. Prepare washing equipment and supplies
WEEK 25- 3.1 Check and prepare laundry supplies and
12 days TLE_HEHS9
27 equipment according to standard operating procedure
WI-IIIa-j-8
LO 4. Perform laundry
WEEK 28- TLE_HEHS9 4.1 Perform a laundry job in accordance with standard
12 days
30 WI-IIIa-j-9 operating procedures
IRONING CLOTHES, LINENS, AND FABRICS (IC)
LO 5. Iron clothes,linens, and fabrics
WEEK 31- 12 days 5.1 Enumerate different supplies, materials, and
33 equipment needed in ironing clothes,linen and fabrics
WEEK 34- TLE_HEHS9- 5.2 Check and prepare ironing supplies and
12 days
36 12IC-Iva-j-11 equipment according to standard operating procedure
WEEK 37- 5.3 Perform an ironing job in accordance with
16 days
40 standard operating procedure
HOUSEHOLD SERVICES 10
No. of
Days
QUARTERS 1 AND 2
LESSON 1: PREPARE HOT AND COLD MEALS/FOOD (HC)
( 40
LO1. Prepare Ingredients according to recipe
days )
1.1 Explain the characteristics of effective purchasing
2 days
steps and procedures
WEEK 1 1.2 Determine the food quality with theright price of
1 day
goods
1 day TLE_HEHS10 1.3 Develop skills in purchasing goods and products
HC-Iab-1
2 days 1.4 Demonstrate safety handling procedures
1 day 1.5 Show correct and proper useof recipe
WEEK 2
1.6 Standardize and quantify recipes
1 day
1.7 List important temperatures in food preparation
LO2. Cook mealsand dishes according to recipe
2.1Expalin different basic cookingtechniques and their
4 days
WEEK 3 TLE_HEHS10 procedures
HC-Icd-2 2.2. Identify some samplesof food using basic cooking
4 days
WEEK 4 techniques and their procedures
LO 3.Present cooked deshes
3.1 Provide basic principles of dining room operations
2 days
WEEK5 and procedures
2 days 3.2 Demonstrate use of dining room equipment
2 days 3.3 Demonstrate proper mise en place techniques
WEEK 6 3.4 Enumerate the different types of dishes according
2 days
to their recipe
TLE_HEHS10 3.5 Demonstrate serving of quality cooked vegetables,
2 days
HC-Iei-3 poultry, and seafood dishes according to recipe
WEEK 7
3.6 Serve cooked meat dishes with different culinary
2 days
methods
2 days 3.7Serve pasta grain and farinaceous dishes per

WEEK 8 standard operating procedure
2 days 3.8 Enumerate and explain types of meal service
WEEK 9 4 days 3.9 Demonstrate etiquette in serving food
LO 4. Prepare sauces, dressing and garnishes
4.1 Identify tools, materials, and recipesinpreparing
2 days
sauces, dressing, and garnishes
WEEK 10
1 day 4.2 Explain seasoning principles in sauce preperation
1 day TLE_HEHS10 4.3 Apply techniques in sauce preperation
2 days HC-IIja-4 4.4 Prepare five "mother sauces" ad their variations
4.5 Utilizes proper ingredients in preparing dressing
WEEK 11 1 day
for a recipe
4.6 Correctly prepare kinds of dressingfor certain
1 day
recipes
5.1 Identify the commonly used tools and materialsin
4 days
WEEK 12 TLE_HEHS10 preparing appetizers
HC-IIbc-5 5.2 Produce some basic appetizers based on clients
4 days
WEEK 13 need in accordance withprocedures
LO 6. Prepare desserts and salads
6.1 Use appropriate tools, materials, and equipment in
2 days
preparing desserts per standard operating procedure
WEEK 14
TLE_HEHS10 6.2 Prepare sherbets, ices, and ice cream following
2 days
HC-IIde-6 respective procedures
2 days 6.3 Present fruit and pastry desserts per procedure
WEEK 15
2 dys 6.4 Preparecold and molded salads per procedures
LO 7. Prepare sandwiches
7.1 Prepare hot sandwichesand its cold dressing
4 days
WEEK 16 TLE_HEHS10 accordingly
HC-IIfg-7 7.2 Make hot and cold sauces following standard
4 days
WEEK 17 procedure
LO 8. Store excess foods and ingredients
8.1 Follow proper procedures in storing excess
WEEK 18 4 days
ingredients and unconsumed cooked food
8.2 Follow proper storage of dry and wet
4 days TLE_HEHS10 food/ingredients inaccordance with standard
WEEK 19 HC-IIhj-8 procedure
8.3 Convert unconsumed cookedfood in anew dish
WEEK 20 4 days 8.4 Demonstrate how to pack/wrap food in proper
procedures
QUARTER 3 & 4
LESSON 2. PROVIDE FOOD AND BEVERAGE SERVICE
( 40
days ) LO1. Prepare Dining Area
WEEK 21-22 8 days 1.1 Show furniture setup correctly following standard
WEEK 23-24 8 days TLE_HEHS10 1.2 Demonstrate table and table settings correctly
HC-III.ae-9 1.3 Properly use dining equipment per standard
4 days
WEEK 25 procedure
LO 2. Set up Table
WEEK 26-27 8 days 2.1 Lay out different types of tablecloth
WEEK 28-29 8 days TLE_HEHS10 2.2 Set up table appointments according to standards
HC-III.fj-10 2.3 Demonstrate basic napkin folding
WEEK 30 4 days
2.4 Design a creative table centerpiece
( 40
days ) LO 3.Serve Food and beverage
3.1 Demonstrate correct table service procedures and
WEEK 31-32 8 days
techniques
3.2 Describe the procedure for serving food at the
WEEK 33-34 8 days
table
TLE_HEHS10 3.3 Have a working knowledge of the rules in table
WEEK 35-36 8 days HC-IVah-11 service with regard to order of service,loading trays,
and clearing dishes
WEEK 37-38 8 days 3.4 Serve baverage with garnishing in accordance

with standard procedure
LO 4. Clear the table
4.1 Have a working knowledge of rules and
TLE_HEHS10 regulations in clearing the table
WEEK 39 4 days
HC-IVij-12
4.2 Demonstrate clearing of table following standard
procedure
4.3 Perform cleaning the table and changing used
WEEK 40 4 days ashtrays
4.4 Observe table manners and etiquette
TECHNICAL DRAFTING 9
No. of
Days
2. Explain the core concepts of Technical Drafting
3. Explore the job oppurtunities for a career in

Technical Drafting
Lesson 1 : PERSONAL ENTREPRENUERIAL COMPETENCIES ES ( PECS )
week 1 2 days
TLE_PECS9-
(1 day ) LO1. Recognize PECs needed in Technical Drafting
12-I0-1
1.1 Assess one's PECs characteristics, attributes,

lifestyles, skils, traits.
1.2 Assess practitioner's characteristics, attributes,

lifestyle, skills, traits.
1.3 Compare one's PECs with those of a practitioner/

entrepreneur.
1.4 Align one's PECs with those of a practitioner/

entrepreneur.
Lesson 2 : ENVIRONMENT AND MARKET ( EM )
TLE_EM9- LO1. Recognize and understand the market in
(1 day )
12I0-1 Technical Drafting.
1.1 Identify the players/ competitors in the town
1.2 Identify the different products/ services available in

the market
TLE_EM9-12- LO2. Recognize the potential customer/ market in

I0-2 Technical Drafting
2.1 Identify the profile of potential customers.
2.2 Identify the customer's needs and wants through

consumer analysis.
2.3 Conduct consumer / market analysis.
FIRST QUARTER : ( 40 days )

Lesson 3 : DRAFTING ARCHITECTURAL LAYOUT
AND DETAIL ( AL )
TLE_ICTTD9-
week 1 2 days 12AL-Ia-1 LO1 . Prepare architectural jobrequiremments
1.1 Prepare tools , materials and equipment in
technical drawing.
( 1 day )
1.2 Select drawing tools , materials and equipment in
accordance with the SOP.
( 1 day ) 1.3 Assess architectural job requirements based on
SOP.
1.4 Interpret blueprint according to architectural layout
drawing / job requirements foolowing SOP and work
instructions.
TLE_ICTTD9- LO2. Prepare and set up tools and materials for
week 2 4 days 12AL-Ib-2 drawing.
(2 2.1 Observe OHS policies and procedure in setting-up
days ) tools and materials for drawing.

2.2 Prepare drawing tools, materials and equipment
based on job requirements.
( 1 day )
2.3 Set up tools ,materials and equipments based on
the job requirements.
( 1 day )
week 3- TLE_ICTTD9-
5 12 days 12AL-Ic-e-3 LO3. Draft site development plan
(3 3.1 Draw a technical description of a lot according to
days ) the approved lot survey.

(3 3.2 Draw a building footprint according to the drafting
days ) standards.

(3 3.3 Draw a title block according to the architectural
days ) drafting standards.

(3 3.4 Indicate dimensions and drawing tiles according to
days ) architectural drafting standards.

week 6 - TLE_ICTTD9-
10 20 days 12AL-If-j-4 LO4. Draft floor plans
(5 4.1 Draw walls , windows, doors, fixtures and fittings
days ) according to architectural design standards.

4.2 Draw grid and dimension lines according to
architectural desgins standards.
(5 days )
(5 4.3. Use metric system according to drafting
days ) standards.
4.4 Identify sizes of doors, walls and rooms following
(5 the schedule indicate letterings and labels according
days ) to the drafting standards.
SECOND QUARTER: ( 40 days )
TLE_ICTTD9-
week 1-3 12 days 12AL-IIa-c LO5. Draft roof plans.
5.1. Indicate the dimensions of the roof plan based on
( 2 days) the floor plan.
(3
days ) 5.2 Draw roof plans according to drafting standards.
(2 5.3 Use standards architectural symbols in drafting
days ) roof plans.
( 2 days
) 5.4 Layout drawing acording to sheet contents.
5.5 Draw framing details of roof plan according to
( 3 days) architectural drafting standards.
week 4 - TLE_ICTTD9-
6 12 days 12AL-Iid-f-6 LO6. Draft ceiling plans.
(4 6.1 Draw vertical height from finish floor line to ceiling
days ) line according to architectural drafting standards.
6.2 Indicate lighting fixtures and fire protection devices
(8 on the ceiling plan based on architectural drafting
days ) .standards.
TLE_ICTTD9-
week 7-9 12 days 12AL-IIg-i-7 LO7. Draft elevations and sections.
(2 7.1 Draw vertical hieghts from grade line according to
days ) architectural drafting standards.
(2 7.2 Project offsets from right , left and rear sides of
days ) floor plan according to architectural drafting standards.
(2 7.3 Draw roof eaves and pitch on allelevations and
days ) sections according to architectural drafting standards.
(2 7.4 Project doors and windows in all elevations and
days ) sections.
(2 7.5 Project cross and longitudinal section views from
days ) the floor plan and elevations.
(2 7.6 Indicate various material symbols and
days ) specifications in all elevatios and sections.
TLE_ICTTD9-
week 10 4 days 12AL-Iij-8 LO8. Submit complete drawings.
8.1 Follows the SOP when submitting the completed
drawing to appropriate personnel ( e.g. Engineer
( day 1 ) ,Architect )
8.2 Note comments and corrections for final drawing
( day 1 ) following the SOP.
8.3 Integrate comments and corrections into the final
( day 1 ) drawing based on job requirements.
8.4. Perform housekeeping procedures following the
( day 1 ) SOP.
THIRD QUARTER : ( 40 days)
Lesson 4 : DRAFTING STRUCTURAL LAYOUT AND
week 1-2 8 days DETAILS
TLE_ICTTD9-
12SL-IIIa-b-2 LO1 . Draft foundation plans
(2 1.1 Indicate the locations of wall footings, footings,
days ) and columns in drafting the floor plan.
(6 1.2 Draw in a larger scale details of wall footings,
days ) footings and columns.

TLE_ICTTD9-
week 3-5 12 days 12SL-IIIc-e-2 LO2. Draft structural floors and roof framing plans.
2.1 Draft structural floor and roof framing plans based

(6 on floor and foundation plans using timber, concrete ,
days ) or steel construction.
(6 2.2 Draft structural floor and roof beams showing
days ) sizes, shapes and detailed connections.
Lesson 5: DRAFTING ELECTRICAL LAYOUT AND DETAILS (EL )
TLE_ICTTD9-
week 6-7 8 days 12EL-IIIf-g-1 LO1. Draft electrical plans and layouts.
(3 1.1. Draft lighting and power layouts according to
days ) electrical drafting standards.
1.2 Place riser diagram and circuiting symbols in
(3 electrical plans and layouts according to electrical
days ) code.
(2 1.3 Indicate legend and general notes according to
days ) local power service provider.
week 8- TLE_ICTTD9-
10 12 days 12EL -IIIh-j-2 LO2. Draft auxiliary system and layout.
2.1 Layout fire alarm and protection system symbols
(6 in the auxilliary system and layout plan according to
days ) fire code.
(6
days ) 2.1 Layout electronic and communication devices
FOURTH QUARTER : ( 40 days )
Lesson 6. DRAFTING SANITARY AND PLUMBING
LAYOUT AND DETAILS (ML )
week 1- TLE_ICTTD9-
2 8 days 12SP-IVa-b-1 LO1. Draft water distribution system
(4 1.1 Draft hot and cold water distribution system
days ) according to plumbing and water codes.
(4 1.2 Indicates sighns and symbols according to
days ) sanitary and plumbing requirements.
week 3- TLE_ICTTD9-
4 8 days 12SP-IVc-d-2 LO2. Draft sanitary and storm drainage
(3 2.1 Draw sewerage plan layout according to plumbing
days ) layout.
(3 2.2 Draft storm drainage plan according to plumbing
days ) code.
2.3 Draw details and symbols according to sanitary
(2 days ) and plumbing requirements.
Lesson 7. DRAFTING MECHANICAL LAYOUT AND
DETAILS (ML)
week 5- TLE_ICTTD9- LO.1 Draft heating, ventilating and iar-conditioning
6 8 days 12ML-IV-e-f-1 system layout
(5 1.1 Draft HVAC systems according to mechanical
days ) code.
(3 1.2 Indicate signs and symbols according to
days ) mechanical layout and details requirements.
week 7 TLE_ICTTD9-
-8 8 days 12ML-IVg-h-2 LO2. Draft mechanical details of conveyor system.
( 5 days 2.1 Draw elevator , escalators, dumbwaiter and
) moving ramp systems according to mechanical code.
2.2 Draw details of mechanical conveyor syste,
( 3 days according to mechanical layout and detail
) requirements.
week 9- TLE_ICTTD9-
10 8 days 12ML-IV-i-j-3 LO3. Draft fire protection systems
( 5 days
) 3.1 Draft fire sprinkler system according to fire code
(3 3.2 Draw signs and symbols of fire proctection
days ) systems according to fire protection requirements.
Legend :
Unpacked
Merged
TECHNICAL DRAFTING 10
No. of
Days
Discuss the relevance of the course
Explain the core concepts CAD in Technical Draftin
1 day
Explore job opportunities for a career in Technical
Drafting
LESSON 1: PERSONAL ENTREPRENEURIAL COMPETENCIES (PECS)
1 day TLE_PECS9- LO 1. Develop and strengthen PECs needed in
12-I0-1 Technical Drafting
1.1 Identify areas for improvement, development, and
growth
1.2 Align one’s PECs according to his/her
1.3 Create a plan of action that ensures success of
his/her business/career choice
1 day TLE_EM9-12- LO 1. Develop a product/ service in Technical Drafting
I0-1
1.1 Identify what is of “Value” to the customer
1.2 Identify the customer to sell to
1.3 Explain what makes a product unique and
competitive
1.4 Apply creativity and Innovative techniques to
develop marketable product
1.5 Employ a Unique Selling Proposition (USP) to the
product/service
1 day TLE_EM9-12- LO 2. Select a business idea based on the criteria and
I0-2 techniques set
2.1 Enumerate various criteria and steps in selecting a
business idea
2.2 Apply the criteria/steps in selecting a viable
business idea
1 day TLE_EM9-12- LO 3. Develop a brand for the product
I0-3
3.1 Identify the benefits of having a good brand
3.2 Enumerate recognizable brands in the
town/province
3.3 Enumerate the criteria for developing a brand
3.4 Generate a clear and appealing product brand
LESSON 3: PREPARING COMPUTER-AIDED DRAWING (CA)
TLE_ICTTD9- LO 1. Operate CAD software and computer hardware
12CA-Iab-1
Week 2- 3 days TLE_ICTTD9- 1.1 Identify CAD software features according to the
10 12CA-Ic-j2 software provider
2 days 1.2 Explore CAD working environment
1 day *identify the different parts of the CAD working
environment.
26 days 1.3 Manipulate CAD features as per job requirement
2 days *identify the different drawing commands
2 days *identfity the different modifying commands
Week 1- TLE_ICTTD9- LO 2. Prepare plan using CAD
10 12CA-IIaj-2
2 days 2.1 Observe OHS policies and procedures in when
preparing plan using CAD
4 days 2.2 Set up drawings according to standard drawing
scale and paper size
34 days 2.3 Prepare working drawings using CAD software as
per building standards
LESSON 4: DRAFTING STRUCTURAL LAYOUT AND DETAILS USING CAD (LC)
Week 1-2 TLE_ICTTD9- LO 1. Draft foundation plan
12LCIIIa-b-1
6 days 1.1 Indicate the locations of wall footings, footings,
and columns in drafting the floor plan
2 days 1.2 Draw on a larger scale details of wall footings,
footings, and columns
Week 3-5 TLE_ICTTD9- LO 2. Draft structural floors and roof framing plans
12LCIIIc-e-2
8 days 2.1 Draft structural floor and roof framing plans based
on floor and foundation plans using timber, concrete,
or steel construction
4 days 2.2 Draft structural floor and roof beams showing
sizes, shapes, and detailed connections
LESSON 5: DRAFTING ELECTRICAL AND ELECTRONIC LAYOUT AND DETAILS USING CAD
(EC)
Week 6-7 TLE_ICTTD9- LO 1. Draft electrical plans and layouts
12ECIIIhf-g-1
6 days 1.1 Draft lighting and power layouts according to
electrical drafting standards
1 day 1.2 Place riser diagram and circuiting symbols in
electrical plans and layouts according to Electrical
Code
1 day 1.3 Indicate legend and general notes according to
local power service provider
Week 8- TLE_ICTTD9- LO 2. Draft auxiliary system and layout
10 12ECIIIh-j-2
4 days 2.1 Layout fire alarm and protection system symbols
in the auxiliary system and layout plan according to
Fire Code
8 days 2.2 Layout electronic and communication devices
according to electrical drafting requirements
LESSON 6: DRAFTING SANITARY AND PLUMBING LAYOUT AND DETAILS USING CAD (SC)
Week 1 TLE_ICTTD9- LO 1. Draft water distribution system
12SC-IVa-1
3 days 1.1 Draft hot and cold water distribution systems
according to Plumbing and Water Codes
1 day 1.2 Indicate signs and symbols according to sanitary
and plumbing requirements
Week 2-3 TLE_ICTTD9- LO 2. Draft sanitary and storm drainage
12SC-IVbc-2
3 days 2.1 Draw sewerage plan layout according to Plumbing
Code
3 days 2.2 Draft storm drainage plan according to Plumbing
Code
2 days 2.3 Draw details and symbols according to sanitary
and plumbing requirements
LESSON 7: DRAFTING MECHANICAL LAYOUT AND DETAILS USING CAD (DC)
Week 4-5 TLE_ICTTD9- LO 1. Draft HVAC systems layout
12SC-Ivd-e-1
6 days 1.1 Draft HVAC systems according to Mechanical
Code
2 days 1.2 Indicate signs and symbols according to
mechanical layout and detail requirements
Week 6-7 TLE_ICTTD9- LO 2. Draft mechanical details of conveyor system
12DC-Ivf-g-2
6 days 2.1 Draw elevator, escalators, dumbwaiter, and
moving ramp systems according to Mechanical Code
2 days 2.2 Draw details of mechanical conveyor system
according to mechanical layout and detail
requirements
Week 8-9 TLE_ICTTD9- LO 3. Draft fire protection systems
12DCIVh-i-3
5 days 3.1 Draw fire sprinkler system according to Fire Code
3 days 3.2 Draw signs and symbols of fire protection systems
according to fire protection requirements
Week 10 TLE_ICTTD9- LO 4. Draft gas piping system
12DC-IVj4
5 days 4.1 Draft gas piping layout according to Mechanical
Code
3 days 4.2 Draw signs and symbols according to mechanical
layout and detail requirements
CAREGIVING 10
No. of
Days
1 1 INTRODUCTION
1. Explain core concepts and principles in care giving
3. Explain on opportunities for caregiving as a career
2 TLE_HEPECS CONCEPT REVIEW PERSONAL
9-12-Ik-1 ENTREPRENEURIAL COMPETENCIES –PECs PC
LO1. Assess Personal Entrepreneurial
competencies
1.1 Explain Dimensions/cluster of PECs and the
different characteristics, traits per cluster
2.1 Evaluate one’s PECs
1 TLE_HEPECS BUSINESS ENVIRONMENT and MARKET
9-12-Ik-2 LO2. Understand the business environment and
business ideas
2.1 Explain how different factors influence the
business environment
2 1 TLE_HEPECS 2.2 Explain procedures for generating business ideas
9-12-Ik-2 or identifying business opportunities
opportunities
2 TLE_HECGIC IMPLEMENT and MONITOR INFECTIO CONTROL
9-12-Ia-1 POLICIES and PROCEDURES- IC
LO1. Provide information to the work group about
the organization’s infection control policies and
procedures
1.1Define infection, infection control, policy,
procedures, hazards and infection risk assessment
1.2 Explain the importance of infection control policies
and procedures
1.3 Give examples of infection control policies and
procedures
1 TLE_HECGIC 1.4 Show examples of infection control monitoring
9-12-Ia-1 forms
1.5 Explain monitoring procedures in infection control
3 1 TLE_HECGIC LO2.Integrate the organization’s Infection control
9-12-Ib-2 policies and procedures into work practices
2.1 Explain industry code of practice
2.2 Identify hazards and outcomes of infection risk
assessment
1 TLE_HECGIC 2.3 Identify infection control monitoring policies and
9-12-Ib-2 procedures
2.4 Apply infection control monitoring policies and
procedures at the workplace
1 TLE_HECGIC LO3. Monitor Infection Control Performance and
9-12-Ic-3 Implement Improvement into Practice
3.1Recognize designated infection control monitoring
personnel
3.2 Describe proper record keeping of infection control
risks and incidents
1 TLE_HECGIC 3.3 Use records/ information reports to improve or
9-12-Ic-3 indicate training needs
4 1 TLE_HECGIC 3.4 Conduct studies on infection control
9-12-Ic-3
1 TLE_ RESPOND EFFECTIVELY to DIFFICULT /
HECGDB9- CHALLENGING BEHAVIOR- DB
12-Id-4 LO1 Plan responses to difficult and challenging
behaviors
1.1Define difficult and challenging behaviors
1.2 Identify difficult or challenging behaviors using
examples and case scenario
1 TLE_HECGD LO2Applyresponses
B9-12-Ie-5 2.1 Assess Capability to respond to difficult/
challenging behavior
2.2 List strategies in dealing with difficult/ challenging
behavior
1 TLE_HECGD 2.3 Give examples of institutional policies and
B9-12-Ie-5 procedures in dealing with difficult/ challenging
behaviors
2.4 Explain institutional policy and procedures in
dealing with difficult/ challenging behaviors
5 1 TLE_HECGD LO3 Report and Review Incidents
B9-12-If-6 3.1 Relay incidents according to institutional policies
and procedures
1 TLE_HECGD 3.2 Assess incidents for suggestions to properly
B9-12-If-6 handle the difficult/ challenging behavior incident
1 TLE_HECGD 3.3 Select appropriate debriefing mechanisms for the
B9-12-If-6 staff involved after the incident
3.4 Write comprehensive documentation regarding the
difficult and challenging behavior incident
1 TLE_HECGD 3.5 Conduct research on difficult/ challenging behavior
B9-12-If-6
6 1 TLE_HECGB APPLY BASIC FIRST AID-BA
A9-12-Ig-7 LO1 ASSESS THE SITUATION
1.1 Define first aid, first aid management physical
hazards risks and vital signs
1.2 Discuss first aid principles
2 TLE_HECGB 1.3 Demonstrate vital signs taking
A9-12-Ig-7
7 1 TLE_ 1.4Identify physical hazards to self and casualty’s
HECGBA9-12- health and safety
Ig-7 1.5 Control physical hazards following the
occupational health and safety procedures
1 TLE_HECGB 1.6 Take casualty’s vital signs
A9-12-Ig-7 1.7 Assess casualty’s physical condition following
workplace procedures
2 TLE_HECGB LO 2 Apply Basic First Aid Techniques
A9-12-Ih-8 2.1Identify appropriate first aid management for the
casualty
2.2 Keep the casualty calm and comfortable
8 2 TLE_HECGB 2.3Apply first aid management to the casualty
A9-12-Ih-8 2.4 Monitor casualty’s physical condition following first
aid principles and workplace procedures
2.5 Document/ record casualty’s condition in reference
to organizational procedures
1 TLE_HECGB LO 3. Communicate details of the incident
A9-12-Ii-J-9 3.1 Request medical assistance using communication
media
3.2 Relay accurate details of the casualty’s condition
to emergency services/ relieving personnel
3.3 Report complete details/ information of the
incident
1 TLE_HECGM MAINTAIN HIGH STANDARD OF PATIENT
S9-12-IIa-10 SERVICES - MS
LO 1. Communicate appropriately with patients
1.1Define patient/s, communication, confidentiality,
and privacy
1.2 Describe the characteristics of a patients
9 1 TLE_HECGM 1.3 Identify the health care providers and their role in
S9-12-IIa-10 caring for the patient
1 TLE_HECGM 1.4Discuss different modes of communication
S9-12-IIa-10 1.5 Identify effective communication strategies and
techniques to achieve best patient service
outcomes
1 TLE_HECGM 1.6 Employ established organizational policy to
S9-12-IIa-10 address complaints of patients
1.7 Utilize an interpreter service as required
1 TLE_HECGM 1.8 Resolve Conflicts immediately by directly or by
S—12-IIa-10 referral to the appropriate personnel for positive
outcomes
10 1 TLE_HECGM LO 2. Established and Maintain good relationship
S9-12-IIb-11 with patients
2.1 Established rapport and good interpersonal
Relationship with the patient to ensure best patient
service outcome
2.2 Exhibit genuine courtesy to the patient, family and
visitors at all times
1 TLE_HECGM 2.3 Recognize patients rights and responsibilities at all
S9- 12- IIb-11 times
1 TLE_HECGM 2.4 Identify patient’s concerns and needs
S9-12-IIb-11
1 TLE- 2.5 Monitor and evaluate effectiveness of
HECGMS-12- interpersonal relationship with patient to ensure best
IIb-11 patient service outcomes
11 1 TLE_HECGM LO 3.Act in a Respectful Manner at All Times
S9-12-IIc-12 3.1 Observe and respect individual differences
3.2 maintain confidentiality and privacy of patients at
all times
2 TLE_HECGM 3.3Demonstrate courtesy and respect in all
S9-12-IIc-12 interactions with patients, visitors, family and other
health care providers
1 TLE_HECGM 3.4 Ask assistance in caring and managing patients
S9-12-IIc-12 with challenging behaviors in accordance with
established procedures
12 2 TLE_HECGM LO 4. Evaluate own work to maintain a high
S9-12-II-d-13 standard of patient service
4.1 Set criteria to evaluate performance in order to
maintain a high standard of patient service
2 TLE_HECGM 4.2 Perform self evaluation, gather patient’s feedback
S9-12-II-d-13 and supervisor’s assessment regularly to maintain/
improve high standard of patient service
13 1 TLE_HECGM 4.3 Performance Monitoring
S9-12-II-13
1 TLE_HECGM MAINTAIN A HEALTHY and SAFE ENVIRONMENT
S9-12-IIe-f-14 LO 1. Maintain a clean and hygienic environment
1.1 Define cleaning and cleaning agents
( Identify the different cleaning agents )
1 TLE_HECGM 1.2 Identify tools and equipments needed to maintain
S9-12-IIe-f-14 clean and hygienic environment
1 TLE_HECGM 1.3 Use appropriate cleaning agents, tools and
S9-12-IIe-f-14 equipment
14 1 TLE_HECGm 1.4 Follow infection control procedures
S9-12-IIe-f-14
1 TLE- 1.5 Maintain ventilation, lighting and heating/ cooling
HECGMS9- adequately
12-IIe-f-14
1 TLE_HECGM 1.6 Demonstrate ability to provide a clean
S9-12-IIe-f-14 environment for children
1 TLE_HECGM 1.7 Observed personal hygienic/ health procedures
S9-12-IIe-f-14
15 1 TLE_HECGM 1.8 Enumerate legal requirements and regulations
S9-12-IIe-f-14 regarding supervision of clean and hygienic
environment
2 TLE_HECGM 1.9 Show proper disposal of waste materials
S9-12-IIe-f-14
TLE_HECGMS9-
1 1.10 Provide recordings on maintaining cleanliness in
12-IIe-f-14 workplace
16 1 TLE_HECGS LO 2. Provide a safe environment
E9-12-IIg-h-15 2.1Demonstrate ability to provide a clean and safe
environment for children
1 TLE_HECGS 2.2 Implement environment protection policy
E9-12-IIg-h-15
1 TLE_HECGS 2.3 Explain rules for safe play
E9-12-IIg-h-15
1 TLE_HECGS 2.4 Implement rules for safe play
E9-12-IIg-h-15
17 2 TLE_HECGS 2.5 Identify potential risks and hazards in the
E9-12-IIg-h-15 environment
2 TLE_HECGS 2.6 Explain to clients potential risks and hazards found
E9-12-IIg-h-15 in the environment
18 1 TLE_HECGS 2.7Discuss and practice with clients the emergencies
E9-12-IIg-h-15 and evacuation procedures
1 TLE_HECGS 2.8Discuss organizational policies and procedures on
E9-12-IIg-h-15 safety
1 TLE_HECGS 2.9 Implement environment protection policy
E9-12-IIg-h-15
1 TLE_HECGS 2.10 Conduct institutional lay-out safety check
E9-12-IIg-h-15
19 1 TLE_HECGS 2.11 Provide tools, equipment, toys and games
E9-12-IIg-h-15 appropriate to the age of the child
2 TLE_HECGS 2.12 Check and maintain equipment to ensure safety
E9-12-IIg-h-15
1 TLE_HECGS 2.13 Implement strategies in checking the area for
E9-12-IIg-h-15 hazards and find ways for risks reduction
20 1 TLE_HECGS LO 3 Supervise the safety of clients
E9-12-Ii-j-16 3.1 Review legal requirements and regulations for
safety
1 TLE_HECGS 3.2 Explain rules for safe play
E9-12-Ii-j-16
1 TLE_HECGS 3.3 Model and implement rules for safe play
E9-12-Ii-j-16
1 TLE_HECGS 3.4 Identify hazards and potential hazards in the
E9-12-ii-j-16 environment
21 1 TLE_HECGS 3.5 Discuss emergency and evacuation procedures
E9-12-Ii-j-16
2 TLE_HECGS 3.6 Practice emergency and evacuation procedures
E9-12-Ii-j-16
1 TLE_HECGS 3.7 Maintain direct contact with individual / group
E9-12-Ii-j-16
22 2 TLE_HECGCL CLEAN LIVING ROOM, BEDROOMS, TOILETS,
9-12-IIIa-d-17 BATHROOMS and KITCHEN (CL)
LO 1. Clean living room, bedroom, bathroom and
kitchen
1.1Discuss the principles and procedures in cleaning
living room, bedroom, bathroom and kitchen
2 TLE_HECGCL 1.2 Demonstrate procedures in cleaning, removing dirt
9-12-IIIa-d-17 / stain in living room, bathroom, and kitchen
23 2 TLE_HECGCL 1.3 perform correctly the procedures in cleaning
9-12-IIIa-d-17
2 TLE_HECGCL 1.4 Discuss procedures and techniques in cleaning
9-12-III-a-d-17 floor types and surface textures
24 1 TLE_HECGCL LO 2. Make up beds and cots
9-12-IIIe-f-18 2.1 Identify different materials needed in bed making
3 TLE_HECGCL 2.2 Identify procedures in bed making
9-12-IIIe-f-18
25 2 TLE_HECGCL 2.3 Demonstrate proper procedure of bed making
9-12-IIIe-f-18 including centering the linen and making miters
2 TLE_HECGCL LO 3. Clean Toilet and bathroom
9-12-IIIe-f-18 3.1 Identify cleaning equipments / supplies and
materials
26 1 TLE_HECGCL 3.2 Enumerate use of face mask, gloves for safe
9-12-IIIg-j-19 protection
3 TLE_HECGCL 3.3 Demonstrate cleaning of ceilings and walls in
9-12-IIIg-j-19 accordance with standard operating procedures and
techniques
27 2 TLE_HECGCL 3.4 Demonstrate wiping of window edges and sills in
9-12-IIIg-j-19 accordance with SOPs
2 TLE_HECGCL 3.5 Demonstrate scrubbing and disinfection of bath
9-12-IIIg-j-19 tub, lavatory, and toilet bowls in accordance with
SOPs and techniques
28 2 TLE_HECGCL 3.6 Demonstrate washing and cleaning of accessories
9-12-IIIG-j-19 in accordance with SOPs and techniques
2 TLE- WASH AND IRON CLOTHES, LINEN, AND FABRIC
HECGCF9-12- ( CP )
Iva-b-20 LO1. Check and Sort Clothes, Linens and Fabric
1.1 Identify principles in washing clothes
1.2 Enumerate standard procedures in washing
clothes
1.3 Identify different types and characteristics of linen
1.4 Read different language label (fabrics and
garment labels )
29 2 TLE_HECGC 1.5 Demonstrate sort soiled clothes, linen and fabrics
F9-12-IVa-b- according to texture, color size and defects
20 1.6 Apply proper care of fabric
1.7 Prioritize sorted items according to the cleaning
process required and the urgency of the item
2 TLE_HECGC LO 2. Remove Stains
F9-12-IVc-d- 2.1 Define stain and stain removing
21 2.2. Identify different types of solution to remove stain
2.3 Demonstrate proper ways to remove stains using
appropriate chemicals or agents
30 1 TLE_HECGC 2.4 Identify ways to store all stain removing agents
F9-12-IVc-d- and chemicals following safety procedures
21
1 TLE_HECGC LO 3. PERFORM LAUNDRY
F9-12-IVg-h- 3.1 Identify different types of laundry methods
22
1 TLE_HECGC 3.2 Identify types and uses of washing machines and
F9-12-IVg-h- dryers
22
1 TLE_HECGC 3.3 Select appropriate laundry
F9-12-IVg-h-
22
31 2 TLE_HECGC 3.4 Demonstrate washing of clothes, linen and fabric
F9-12-IVg-h- according to the labeling codes and washing
22 instructions
2 TLE_HECGC 3.5 Use Laundry equipment in accordance with
F9-12-IVg-h- manufacturer’s instruction
22
32 2 TLE_HECGC 3.6 Demonstrate proper stain, dirt, and unpleasant
F9-12-IVg-h- odor removal from clothing, linen, and fabric based on
22 procedures
2 TLE_HECGC 3.7 Demonstrate proper sun drying / machine drying
F9-12-IVg-h- of washed clothes, linen, and fabric as per instruction
22
33 1 TLE_HECGC 3.8 Identify ways to free dried clothes, linen and fabric
F9-12-IVg-h- from unpleasant odor an static cling
22
3 TLE_HECGC 3.9 Show proper cleaning of washing area in
F9-12-IVg-h- accordance with safety and health procedures
22
34 3 TLE_HECGC 3.10 Perform after care of equipment after use in
F9-12-IVg-h- accordance with manufacturer’s instructions
22
1 TLE_HECGC LO4. Dry Clothes, Linen and Fabric
F9-12-IVi-j-23 4.1 Identify types and uses of hangers
35 2 TLE_HECGC 4.2 Demonstrate different folding methods and
F9-12-IVi-j-23 techniques
2 TLE_HECGC 4.3 Demonstrate proper removal of dried clothes, linen
F9-12-IVi-j-23 and fabric
36 3 TLE_HECGC 4.4 Perform actual folding using different methods and
F9-12-IVi-j-23 techniques
1 TLE_HECGC LO5. Iron clothes, linens and fabrics
F9-12-IVi-j-24 5.1 Define ironing clothes
37 1 TLE_HECGC 5.2 Identify standard procedures for ironing clothes,
F9-12-IVi-j-24 linens, and fabrics
1 TLE_HECGC 5.3 Enumerate basics of pressing
F9-12-IVi-j-24
2 TLE_HECGC 5.4 Identify types and uses of ironing boards, and
F9-12-IV-i-j-24 ironing accessories
38 1 TLE_HECGC 5.5 Discuss safety precautions in ironing fabric
F9-12-IV-i-j-24
3 TLE- 5.6 Performs ironing in accordance to the standard
HECGCF9-12- procedures
IV-i-j-24
39 4 TLE_HECGC 5.7 Demonstrate proper folding, placing in a hanger
F9-12-IV-i-j-24 and storing in designated cabinets the ironed clothes,
linens, and fabrics as per instructions
40 4 TLE_HECGC 5.8 Demonstrate proper storage of ironing equipment
F9-12-IV-i-j-24 and materials in the appropriate area following safety
procedures
COMPUTER SYSTEMS SERVICING
WEEK NO. OF CODE

LEARNING COMPETENCIES
DAYS
1. Explain basic concepts in computer

1 day systems servicing
3. Explore career opportunities in computer
systems servicing(Identify the career
opportunities in computer systems
servicing)
LO 1. Recognize Personal Entrepreneurial
Week Competencies and Skills (PECs) needed
1 in computer systems servicing
1.1 Compare one’s PECs with those of a
1 day TLE_PECS7-12-
00-1
1.2 Align one’s PECs with those of a
1 day
1.3 Assess one’s PECs
1 day
1.4 Assess practitioner’s PECs
LO 2. Develop and strengthen personal
competencies and skills (PECs) needed in
computer systems servicing
2.1 Identify areas for improvement,
1 day TLE_PECS7-12-
development and growth
00-2
2.2 Align one’s PECs according to his/her
1 day
2.3 Create a plan of action that ensures
1 day
success of his/her business/career choice
LO 1 Recognize and understand the
market in computer systems servicing
Week TLE_EM7-12-00- 1.1 Identify the players/ competitors within
1 day
2 1 the town
1.2 Identify the different products/services
available in the market
LO 2 Recognize the potential
customer/market in computer systems
servicing
1 day TLE_EM7-12-00- 2.1 Profile potential customers
2 2.2 Identify the customer’s needs and
wants through consumer analysis
1 day 2.3 Conduct consumer/market analysis
TLE_EM7-12-00- LO 3. Create new business ideas in
3 computer systems servicing by using
various
techniques
3.1 Explore ways of generating business
ideas from ones’ own
2 days characteristics/attributes(Identify ways of
generating business ideas from ones’
own characteristics/attributes)
3.2 Generate business ideas using
Serendipity Walk
1 day
Week 3.3 Generate business ideas using
3 Serendipity Walk
LO 4 Develop a product/service in
computer systems servicing
1 day 4.1 Identify what is of “value” to the
customer
TLE_EM7-12-00- 4.2 Identify the customer
1 day 4 4.3Explain what makes a product unique and
competitive
1 day 4.4 Apply creativity and innovative
techniques to develop marketable product
1 day 4.5Employ a USP to the product/service
LO 5 Select a business idea based on the
criteria and techniques set
Week
1 day 5.1 Enumerate various criteria and steps in
4
TLE_EM7-12-00- selecting a business idea
1 day 5 5.2 Apply the criteria/steps in selecting a
viable business idea
1 day 5.3 Determine a business idea based on
the criteria/techniques set
LO 6 Develop a brand for the product
6.1 Identify the benefits of having a good
brand
Week 1 day
TLE_EM7-12-00- 6.2 Enumerate recognizable brands in the
5
6 town/province
6.3 Enumerate criteria for developing a
1 day brand
6.4 Generate a clear appeal
LESSON 1: APPLYING QUALITY STANDARDS (AQS)
LO 1 Assess quality of received materials
1 day 1.1 Obtain work instruction in accordance
with standard operating procedures
1.2 Check the received materials against
workplace standards and specifications
1 day 1.3 Identify and isolate faulty materials
TLE_IACSS9-
related to work
12AQS-Ia-1
1 day 1.4 Record and/ or report defects and any
identified causes to the supervisor
Concerned in accordance with
workplace procedures
Week 1 day 1.5 Replace faulty materials in accordance
6 with workplace procedures
TLE_IACSS9- LO 2Assess own work
1 day 12AQS-Ib-2 2.1 Identify and use documentation relative
to quality within the prescribe standard
1 day 2.2 Check completed work against
workplace standards relevant to the task
undertaken
1 day 2.3 Identify and isolate errors
2.4 Record information on the quality and
1 day other indicators of production performance in
accordance with workplace procedures
2.5 Document and report cases of deviations
1 day from specific quality standards in
accordance with the workplace’s procedures
LO 3Engage in quality improvement
1 day 3.1 Participate process improvement
procedures in relative to workplace
assignment
3.2 Carry out work in accordance with
Week 1 day TLE_IACSS9-12 process
7 AQS-Ic-3 improvement procedures
3.3 Monitor performance of operation or
1 day quality of product of service to ensure
customer satisfaction
LESSON 2: PERFORMING COMPUTER OPERATIONS (PCO)
LO 1 Plan and prepare for task to be
undertaken
1.1 Determine requirements of task in
1 days
accordance with the required output
1.2 Select appropriate hardware and
1 day software according to task assigned and
TLE_IACSS9- required outcome
12PCO-Ic-d-4 1.3 Plan a task to ensure that OHS
1 day
guidelines and procedures are followed
1.4 Follow client-specific guidelines and
1 day
procedures
1.5 Apply required data security guidelines
1 day in accordance with existing
procedures
Week LO 2Input data into computer
8 2.1 Enter the data into the computer using
1 day appropriate program/application in
accordance with company procedures
2.2 Check the accuracy of information and
TLE_IACSS9-
save the information in accordance
12PCO–Id-e-5
1 day with standard operating procedures
2.3 Store inputted data is in storage media
according to requirements
Week 2.4 Perform work within ergonomic
1 day
9 guidelines
TLE_IACSS9- LO 3Access information using computer
12PCO-Ie-f-6 3.1 Select correct program/application
1 day
based on job requirements
3.2 Access program/application containing
1 day the information required according to
company procedures
1 day 3.3 Select, open, and close desktop for
navigation purposes
3.4 Carry out keyboard techniques in line
with OHS requirements
LO 4Produce output/ data using computer
system
4.1 Process entered data using appropriate
1 day
software commands
4.2 Print out data as required using computer
hardware /peripheral devices in
1 day TLE_IACSS9-
accordance with standard operating
12PCO-If-7
procedures
4.3 Transfer files and data between
compatible systems using computer software,
1 day hardware/peripheral devices in accordance
Week
with standard operating
10
procedures
LO 5Use basic functions of a www-
1 day
browser to locate information
5.1 Establish information requirements for
internet search
5.2 Launch browser
2 days
TLE_IACSS9- 5.3 Load search engine
12PCO-Ig-h-8 5.4 Enter appropriate search criteria/or URL
of site
5.5 Follow relevant links to locate required
1 day
information
5.6 Bookmark useful pages and print as
1 day
required
LO 6 Maintain computer equipment and
systems
Week
6.1 Implement procedures for ensuring
11
security of data, including regular backups
TLE_IACSS9-
and virus checks in accordance with
12PCO-Ii-j-9
2 days standard operating procedures
6.2 Implement basic file maintenance
procedures in line with the standards
LESSON 3: PERFORMING MENSURATION AND CALCULATION (PMC)
LO 1 Select measuring instruments
1 day 1.1 Identify object/s or component to be
measured
TLE_IACSS9-
Week 1 day 1.2 Obtain correct specifications from
12PMC-IIa-b-10
1 relevant source
1 day 1.3 Select measuring tools in line with job
requirements
TLE_IACSS9- LO 2Carry out measurements and
12PMC-IIb-d-11 calculation
1 day 2.1 Select appropriate measuring instrument
to achieve required outcome
1 day 2.2 Obtain accurate measurements for job
1 day 2.3 Perform calculation needed to complete
task using the four mathematical
fundamental operations addition (+),
subtraction (-), multiplication (x), and division
(÷)
2.4 Use calculation involving fractions,
percentages and mixed numbers to
complete workplace tasks
2.5 Self-check and correct numerical
computation for accuracy
1 day
2.6 Read instruments to the limit of
accuracy of the tool
LO 3 Maintain measuring instruments
Week 3.1 Ensure proper handling of measuring
2 1 day instruments to avoid damage and
TLE_IACSS9- clean it before and after using
12PMC-IIe-f-12 3.2 Identify tasks to be undertaken for proper
storage of instruments according
1 day
to manufacturer’s specifications and standard
LESSON 4: PREPARING AND INTERPRETING TECHNICAL DRAWING (PITD)
TLE_IACSS9- LO 1 Identify different kinds of technical
12PITD-IIf-g-13 drawings
1.1 Select correct technical drawing in
accordance with the job requirement
1 day 1.2 Segregate technical drawings in
accordance with the types and kinds of
drawings
LO 2Interpret technical drawing
2.1 Recognize components, assemblies, or
1 day
objects as required
2.2 Identify dimensions of the key features
TLE_IACSS9- of the objects depicted in the drawing
1 day
12PITD-IIg-h-14 2.3 Identify and interpret symbols used in
Week
the drawing
3
1 day 2.4 Check and validate drawing against
jobrequirements or equipment in accordance
with standard operating procedures
LO 3Prepare/make changes to
electrical/electronic schematics and
drawings
TLE_IACSS9- 3.1 Draw and identify correctly electrical/
1 day
12PITD-IIh-i-15 electronic schematic
3.2 Identify correct drawing; select and use
1 day equipment in accordance with job
requirements
LO 4 Store technical drawings and
equipment/ instruments
4.1 Identify tasks to be undertaken for care
and maintenance of drawings
according to company procedures
1 day TLE_IACSS9-
4.2 Record technical drawings and prepare
12PITD-IIj-16
an inventory in accordance with
company procedures
4.3 Identify tasks to be undertaken for
1 day proper storage of instruments according to
company procedures
LESSON 5: USING HAND TOOLS (UHT)
Week TLE_IACSS9- LO 1 Plan and prepare for tasks to be
undertaken
1.1 Identify tasks to be undertaken properly
12UHT-IIIa-17
1 day 1.2 Identify and select appropriate hand
tools according to the task requirements
LO 2 Prepare hand tools
2.1 Check appropriate hand tools for proper
1 day
TLE_IACSS9- operation and safety
12UHT-IIIb-18 2.2 Identify and mark unsafe or faulty tools
4 1 day for repair according to standard
company procedure
LO 3 Use appropriate hand tools and test
equipment
3.1 Use tools according to tasks undertaken
TLE_IACSS9- 3.2 Observe all safety procedures in using
1 day
12UHT-IIIc-19 tools at all times and use appropriate
PPE
3.3 Report malfunctions, unplanned or
1 day
unusual events to the supervisor
LO 4 Maintain hand tools
4.1 Do not drop tools to avoid damage;
carry out routine maintenance of tools
according to standard operational
TLE_IACSS9-
1 day procedures, principles, and techniques
12TCEW-IIIe-f-21
4.2 Store tools safely in appropriate
locations in accordance with manufacturer’s
specifications or standard operating
procedures
LESSON 6: TERMINATING AND CONNECTING ELECTRICAL WIRING AND
ELECTRONICS CIRCUIT (TCEW)
1 day LO 1 Plan and prepare for
termination/connection of electrical
wiring/ electronics
circuits
1.1 Check materials according to
specifications and tasks
Week TLE_IACSS9- 1.2 Select appropriate tools and equipment
5 12TCEW-IIIe-f-21 according to task requirements
1.3 Follow planned task to ensure OHS
guidelines and procedure
1.4 Prepare electrical wiring/electronics
circuits correctly for connecting/terminating in
1 day
accordance with instruction and work site
procedures
TLE_IACSS9- LO 2 Terminate/connect electrical
12TCEW-IIIg-i-22 wiring/electronic circuits
2.1 Observe safety procedures in using
tools and use appropriate personal protective
1 day
equipment at all times
2.2 Identify the tasks to be undertaken to
work safely in accordance with the
workplace and standard procedures
1 day 2.3 Use appropriate range of methods in
termination/connection in accordance to
specifications, manufacturer’s requirements,
and safety
2.4 Follow correct sequence of operation
1 day
2.5 Adjust used accessories
2.6 Confirm termination/connection in
1 day
accordance with job specification
LO 3 Test termination/connections of
electrical wiring/electronics circuits
3.1 Conduct complete testing of
Week termination/connection of electrical
6 1 day wiring/electronics circuits in compliance with
TLE_IACSS9- specifications and regulations using
12TCEW-IIIi-j-23 appropriate procedures and equipment
3.2 Check wirings and circuits using
1 day
specified testing procedures
3.3 Respond to unplanned events or
1 day conditions in accordance with established
procedures
LESSON 7: TESTING ELECTRONIC COMPONENTS (TEC)
LO 1 Determine criteria for testing
electronics components
1.1 Obtain and clarify work instructions
1 day
based on job order or client requirements
1.2 Consult responsible person for
effective and proper work coordination
1.3 Obtain and interpret data
TLE_IACSS9-
sheets/application notes based on
12TEC-IVa-c-24
manufacturer’s
1 day specifications
1.4 Define testing criteria to ensure that
Week
components meet technical and quality
7
requirements
1.5 Document and communicate testing
1 day
criteria to relevant personnel
LO 2 Plan an approach for components
testing
1 day
2.1 Identify various testing methods based
on types of electronic components
2.2 Determine characteristics and
appropriateness of testing methods to be
1 day
used
during development and on completion
Week 2.3 Consider/select testing methods in
1 day
8 TLE_IACSS9- relation to appropriate testing strategy
12TEC-IVc-e-25 2.4 Develop plan for testing components at
1 day specified points during development
and on completion
2.5 Prepare and check required test and
measuring instruments and tools in
accordance with established
2 day procedures
2.6 Establish records system to document
testing results, including problems and
faults
TLE_IACSS9- LO 3 Test components
3.1 Apply appropriate testing methods to
1 day electronic components in accordance to
technical specifications
3.2 Detect and record problems and faults
2 days by testing
3.3 Document remedial steps
3.4 Resolve detected problems and faults
12TECO-IVf-h-26
1 day during testing in accordance with
Week
agreed project or industry practice
9
3.5 Evaluate final products against the
1 day
determined criteria
3.6 Submit to relevant personnel the
1 day documented and summarized evaluation
report of the testing process
LO 4Evaluate the testing process
4.1 Identify testing methods that were
successful based on industry standards
1 day TLE_IACSS9-
4.2 Evaluate testing process and records
12TECO-IVh-j-27
system based on standard procedures
4.3 Document test results/findings for
1 day
subsequent testing
LESSON 8: INSTALLING AND CONFIGURING COMPUTER SYSTEMS (ICCS)
LO 1. Assemble computer hardware
1.1 Plan unit assembly to ensure OHS
policies and procedures are followed in
2 days accordance with systems requirements
1.2 Prepare unit assembly to ensure OHS
Week
policies and procedures are followed in
10
accordance with systems requirements
1.3 Identify materials necessary to complete
the work in accordance with established
1 day
procedures and check against system
requirements
1.4 Obtain materials necessary to complete
TLE_IACSS9-
1 day 12ICCS-Ia-e-28
procedures and check against system
requirements
1.5 Obtain tools, equipment and testing
devices needed to carry out installation work
1 day in
accordance with established procedures and
Week check for correct operation and safety
1 1.6 Assemble computer hardware in
1 day accordance with established procedures and
system requirements
1.7 Perform BIOS configuration in
1 day
accordance with hardware requirements
3 days TLE_IACSS9- LO 2Prepare installer
12ICCS-If-j-29 2.1 Create portable bootable devices in
accordance with software manufacturer
instruction
Week 2.2 Prepare customized installers in
2 accordance with software utilization guide
and end
user agreement
2.3 Carry out installation of portable
applications in accordance with software user
guide and software license
LO 3. Install operating system and drivers
for peripherals/ devices
3.1 Install Operating System (OS) in
1 day
accordance with established installation
procedures and to comply with end-user
requirements
3.2 Install peripherals/ devices in accordance
1 day with manufacturer’s instructions and/ or
OS installation procedures
3.3 Configure peripherals/ devices in
1 day TLE_IACSS9- accordance with manufacturer’s instructions
12ICCS-IIa-j-30 and/
or OS installation procedures
3.4 Access OS and drivers updates/ patches
1 day in accordance with manufacturer’s
recommendations and requirements
3.5 Install OS and drivers updates/ patches
Week in accordance with manufacturer’s
3 recommendations and requirements
2 days
3.6 Check the quality of the work
undertaken in accordance with established
procedures
LO 4. Install application software
4.1 Install Application Software based on
1 day software installation guides, end-user
requirements and software license
agreement
4.2 Carry out variation to application
1 day TLE_IACSS9- software in accordance to customer/ client
12ICCS-IIIa-e-31 requirements
4.3 Access software updates in accordance
1 day with manufacturer’s recommendations and
requirements
4.4 Install software updates in accordance
with manufacturer’s recommendations and
requirements
Week
LO 5. Conduct testing and documentation
4
5.1 Test devices/ systems and/or installation
1 day
to determine whether it conforms to
requirements
5.2 Conduct stress test to ensure reliability of
equipment in accordance with
TLE_IACSS9- manufacturer’s instructions and system
2 days
12ICCS-IIIf-j-32 requirements
5.3 Follow 5S and 3Rs according to
environmental policies
5.4 Follow procedures in forwarding
documentation to appropriate personnel
1 day
and/or
authority on the test conducted
LESSON 9. SETTING-UP COMPUTER NETWORKS (SUCN)
LO 1 Install network cables
1.1 Plan cable routes in accordance with
network design and actual installation site
2 days
1.2 Determine cable routes in accordance
with network design and actual installation
site
Week
1.3 Identify necessary network materials in
5 TLE_IACSS9-
1 day accordance with established procedures and
12SUCN-IVa-j-33
check against system requirements
1.4 Obtain necessary network materials in
accordance with established procedures and
check against system requirements
2 days
1.5 Obtain tools, equipment, and testing
devices in accordance with established
procedures
1.6 Check tools, equipment and testing
1 day devices in accordance with established
procedures
1.7 Follow OHS policies
1 day
1.8 Use appropriate PPE
1.9 Perform copper cable splicing based on
Electronic Industries Alliance /
Week 1 day
Telecommunications Industry Association
6
(EIA/TIA) standards
1.10 Install network cables and cable
1 day raceways in accordance with established
procedures and installation requirements
1.11 Perform installation work and check for
1 day unnecessary damage that has occurred and
complies with requirements
1.12 Follow OHS standards and 5S
principles according to enterprise
requirements
2 days
1.13 Dispose excess components and
Week
materials based on WEEE directives and 3Rs
7
waste management program
LO 2 Set network configuration
2.1 Check network connectivity of each
terminal in accordance with network design
2 days 2.2 Diagnose and repair any problem or fault
in the network system in line with
standard operating procedures
Week TLE_IACSS9- 2.3 Configure Network Interface Card (NIC)
1 day
8 12SUCN-Ia-e-34 in accordance with the network design
2.4 Carry out communication check between
1 day terminals in accordance with operating
systems network configuration guides
1 day conditions in accordance with established
procedures
TLE_IACSS9- LO 3 Set router/Wi-fi/wireless access
12SUCN-If-j-IIae- point/repeater configuration
1 day 35 3.1 Configure client device systems settings
in accordance with manufacturer’s
instructions and end user preference
3.2 Configure LAN in accordance with
manufacturer’s instructions and network
design
2 days
3.3 Configure WAN in accordance with
manufacturer’s instructions and network
design
3.4 Configure wireless settings in
accordance with manufacturer’s instructions,
1 day
network
design, and end-user preferences
3.5 Configure security/firewall/advanced
Week 1 day settings in accordance with manufacturers
9 instruction and end-user preferences
LO 4: Inspect and test the configured
computer networks
1 day 4.1 Undertake final inspection of the
configuration to conform to the
manufacturer’s
TLE_IACSS9- instructions/manual
12SUCN-IIf-j-36 4.2 Ensure the configuration conforms to the
manufacturer’s instructions/manual
2 days
4.3 Check computer networks to ensure safe
operation
Week 1 day 4.4 Prepare reports according to company
10 requirements
1 day 4.5 Complete reports according to company
requirements
LESSON 10: SETTING UP COMPUTER SERVERS (SUCS)
LO 1Set up user access
2 days 1.1 Create user folder in accordance with
Network operating system features
1.2 Configure user access level based on
TLE_IACSS9- NOS features
1 day 12SUCS-IIIa-e-37 1.3 Establish network access policies/end
user requirements
1 day 1.4 Perform security check in accordance
with established network access policies/end
user requirements
LO 2Configure network services
Week
2.1 Check normal server function in
1 1 day
accordance with manufacturer’s instructions
2.2 Install and update required
modules/add-ons on NOS installation
2 days TLE_IACSS9- procedures
12SUCS-IIIf-jIVa- 2.3 Confirm network services based on
j-38 user/system requirements
Week 2.4 Check operation of network services
1 day
2 based on user/system requirements
1 day 2.5 Respond to unplanned events or
conditions in accordance with established
procedures
TLE_IACSS9- LO 3 Perform testing, documentation, and
pre-deployment procedures
1 day 3.1 Undertake pre-deployment procedures
based on enterprise policies and
procedures
1 day 3.2 Undertake operation and security check
12SUCS-Ia-j-39
based on end-user requirements
2 days 3.3 Prepare reports according to enterprise
policies and procedures
3.4 Complete reports according to
enterprise policies and procedures
LESSON 11: MAINTAINING AND REPAIRING COMPUTER SYSTEMS AND
NETWORKS (MRCN)
LO 1 Plan and prepare for maintenance
and repair
1.1 Plan maintenance and/ or diagnosis of
Week faults in line with job requirements
2 days
3 1.2 Prepare maintenance and/ or diagnosis
of faults in line with job requirements
1.3 Obtain tools, equipment, and testing
devices needed for correct operation and
safety
2 days
1.4 Check tools, equipment, and testing
TLE_IACSS9-
devices needed for correct operation and
12MRCN-IIa-e-40
safety
1.5 Obtain materials necessary to complete
procedures and check against job
2 days
requirements
1.6 Follow OHS policies and procedures in
line with job requirements
1.7 Check computer systems and networks
Week 1 day for maintenance against job/ service order
4 or instructions and specifications
LO2 Maintain computer systems and
networks
2.1 Use appropriate PPE in line with
standard procedures
2 days 2.2 Check normal function of computer
TLE_IACSS9-
systems and networks in accordance with
12MRCN-IIf-j-41
manufacturer’s instructions
2.3 Perform scheduled/ periodic
maintenance in accordance with
1 day
manufacturer’s
requirements
Week 2.4 Repair materials when needed in
5 accordance with established procedures
2.5 Replace materials when needed in
3 days accordance with establish procedures
procedures
1 day TLE_IACSS9- LO 3 Diagnose faults of computer
12MRCN-IIIa-h- systems and networks
42 3.1 Use appropriate personal protective
equipment in line with standard procedures
3.2 Diagnose faults or problems in the
computer systems and networks according to
requirements and in line with the
standard procedures
3.3 Manage contingency measures in
1 day
accordance with established procedures
3.4 Implement contingency measures in
2 days 3.5 Respond to unplanned events or
procedures
LO 4. Rectify/ correct defects in computer
Week systems and networks
6 4.1 Use appropriate PPE in line with
standard procedures
4.2 Replace defective components or parts
without damage to the surrounding
2 days environment or services
TLE_IACSS9-
4.3 Install correct components or parts
12MRCN-IIIh-
without damage to the surrounding
jIVa-e-43
environment
or services
4.4 Make the necessary adjustments in
2 days 4.5 Respond to unplanned events or
procedures
LO 5. Inspect and test the computer
systems and networks
Week 1 day 5.1 Undertake final inspection so that the
7 configuration conforms to the manufacturer’s
Instructions/manual
5.2 Ensure that the configuration conforms to
1 day
the manufacturer’s instructions/manual
5.3 Check/ test computer systems and
networks to ensure safe operation
1 day
. 5.4 Follow OHS standards and 5S
TLE_IACSS9- principles according to enterprise policies
12MRCN-IVf-j-44 5.5 Clean worksite and make sure it is
clear from all debris and left in safe condition
1 day
in
accordance with company procedures
5.6 Dispose of excess components and
Week
materials based on WEEE directives and 3Rs
8
waste management program
5.7 Prepare report according to company
requirements
1 day
5.8 Complete report according to company
requirements
COMPUTER PROGRAMMING
WEEK NO. OF CODE LEARNING COMPETENCIES

DAYS
Week 1 1 Day 1. Discuss the relevance of the course
3. Explain core competencies of Computer
Programming
4. Explore job opportunities for Computer
Programming as a career
LESSON 1: PERSONAL ENTREPRENEURIAL COMPETENCIES - PECs (PC)

LO 1. Recognize PECs needed in Computer
1 Day Programming

1.2 Assess practitioner’s: characteristics, attributes,
1 Day TLE_PECS9-
Week 1 lifestyle, skills, traits
12-Ia-1
1.3 Compare one’s PECs with that of a
1 Day
1.4 Align one’s PECs with that of a
LO 1. Recognize and understand the market in
Computer Programming
1.1 Identify the players/competitors within the town
2 Days ( Recognize and identify programming companies
TLE_EM9-12-
Week 2 in the nearby town and its programming languages
Ia-1
demands, as well as the Home-based programming
companies)
1.2 Identify the different products available in the
2 Days
market ; Identify the services available in the market
LO 2. Recognize the potential customer/market
1 Day in Computer Programming
2.1 Identify the profile of potential customers
TLE_EM9-12-
Week 3 2.2 Identify the customer’s needs and wants
1 Day Ia-2
through consumer analysis
2.3 Conduct consumer/market analysis (Conduct a
2 Days
survey need for the consumer/market analysis)
LESSON 3: USE HAND TOOLS AND EQUIPMENT (UT)
LO 1. Prepare hand tools and equipment in

1 Day TLE_ICTCP9-
Week 4 1.1 List hand tools and equipment based on job
12UT-Ib-1
requirements
1 Day 1.2 Identify appropriate hand tools and equipment
1.3 Classify hand tools and equipment according to
function and task requirement
2 Days ( Conduct a moving Quiz on Classifying hand tools
and equipment according to function and task
requirement)
LO 2. Inspect hand tools and equipment
received in Computer Programming
1 Day
2.1 Check the list of tools and equipment requested
per job requirement
TLE_ICTCP9-
Week 5 1 Day 2.2 Inspect the requested tools and equipment
12UT-Ic-2
2.3 Assess the condition of all hand tools and
equipment for proper operation and safety
2 Days ( Conduct a simulation activity in assesing the
condition of all hand tools and equipment for proper
operation and safety)
LESSON 4: MAINTAIN HAND TOOLS, EQUIPMENT AND PARAPHERNALIA (MT)
LO 1. Use and maintain hand tools, measuring
instrument and equipment
1 Day
2.1 Perform safety procedures in using hand tools
and equipment
2.2 Follow procedures in cleaning, tightening and
TLE_ICTCP9-
Week 6 1 Day simple repairing of hand tools, equipment, and
12MT-Id-1
paraphernalia
2.3 Identify common malfunctions (unplanned or
1 Day unusual events) when using tools, equipment, and
paraphernalia
2.4 Follow procedures in preparing a report to
1 Day
property custodian
LESSON 5: PERFORM MENSURATION AND CALCULATION (MC)
LO 1. Select measuring instruments
1 Day 1.1 Interpret object or component to be measured
according to the appropriate regular geometric
shape
1.2 Select measuring tools appropriate to the object
TLE_ICTCP9- to be measured based on job requirements
Week 6 1 Day 12MC-Ie-1 1.3 Obtain correct specification from relevant
sources
1.4 Select appropriate measuring instruments
1 Day
according to job requirements
1.4 Use alternative measuring tools without
1 Day
sacrificing cost and quality of work
LO 2. Carry out mensuration and calculation
2.1 Perform calculation needed to complete task

using the four mathematical fundamental operations
1 Day (addition,subtraction, multiplication and division)
TLE_ICTCP9-
Week 7
12MC-If-2 2.2 Employ different techniques in checking for the
accuracy of the computation
2.3 Identify the storage capacity of media
1 Day 2.4 Perform arithmetic computation on different
numbering systems
2.5 Identify the machine equivalent values of
1 Day human-readable characters using ASCII Table
2.6 Measure the storage requirement of a file
1 Day 2.7 Compute for the storage requirement of files
LESSON 6: PREPARE AND INTERPRET TECHNICAL DRAWING (ID)
LO 1. Analyze signs, symbols, and data
1 Day 1.1 Prepare tools and instruments used in
TLE_ICTCP9-
Week 8 1.2 Interpret signs, symbols, and data according to
12ID-Ig-1
2 Days job specifications
( Interpret diagrams according to a given scenario )
1 Day 1.3 Perform simple trade mathematical conversions
LO 2. Interpret illustration drawings and plans
2 Days 2.1 Identify illustration tools and materials to be
used in preparing a simple illustration
TLE_ICTCP9- ( Make flowcharts according to a given scenario)
Week 9
12ID-Ih-2
2.2 Identify dimensions and specifications according
to job requirements
2 Days
( Create Data Flow Diagram according to the job
requirements)
LESSON 7: PRACTICE OCCUPATIONAL HEALTH AND SAFETY (OHS) PROCEDURE (OS)
1 Day 1.1 Follow OHS policies and procedures in

identifying hazards and risks
TLE_ICTCP9- 1.2 Explain hazards and risks in the workplace
12OS-Ii-1
1.3 Identify hazards and risks indicators as
prescribed by the manufacturer
1 Day
1.4 Apply contingency measures in accordance with
the OHS procedures
LO 2. Evaluate and control hazards and risks
Week
10 2.1 Determine the effects of hazards in the
workplace
TLE_ICTCP9-
1 Day
12OS-Ij-2
2.2 Identify the methods in controlling hazards and
risks
2.3 Follow OHS procedures for controlling hazards
and risks
LO 3. Maintain Occupational Health and Safety
3.1 Observe established procedures in responding
TLE_ICTCP9-
1 Day to emergency-related drill
12OS-Ij-3
3.2 Fill-up OHS personal records in accordance
with workplace requirement
LESSON 8: DESIGNING PROGRAM LOGIC (PL)
LO 1. Select the program logic design approach
( Introduction to Computer Programming, Definition
of Computer Program, Programming and
2 Days
TLE_ICTCP9- Programming Language)
12PL-IIa-1 1.1 Obtain design documentation
(Brief history of Programming Language,
Classification of Programming Languages)
2 Days
Week 1.2 Identify systems specifications and
11 requirements
1.3 Select the design approach to be followed in
coding (Enumerate the process in program
development, Share opinion in choosing the best
Week
4 Days programming language to use in creating a specific
12
application, Classification of Programming
Language, Machine Language, Assembly
Language, and High-Level Language)
1.4 Identify the applicable diagram based on the job
requirements
4 Days ( Definition of Algorithm, Definition of Psuedocode,
Week Definition of Flowchart, Relationships of Flowcharts
13 and Pseudocodes in Planning)
1.5 Identify the required links
2 Days
(Make an Algorithm, Pseudocode and Flowchart)
1.6 Identify the required modules
Week 2 Days (Make an Algorithm, Pseudocode and Flowchart
14 according to the given requirements)
LO 2. Document the program logic or design
2.1 Follow project standards in structuring diagrams
of program flow and modules
( Object-Oriented/Event-Driven Programming
4 Days
Languages, Overview of Programming
Week Development Process: Planning, Coding, and
15 Testing and Debugging)
2.2 Document the program scope and limits
according to project standards
4 Days (OverviewProgramming Development Process:
Week Documentation and Maintenance, Data Types,
16 Introduction to C Programming)
TLE_ICTCP9- 2.3 Document special routines or procedures
12PL-IIa-j-2 according to project standards
4 Days
Week ( C Programming Strings, Characters, Using
17 Comments)
2.4 Follow project standards in creating special
Week 4 Days routines or procedures
18 ( Syntax and Semantics in Making a C Program)
2.5 Identify references for tables, files, inputs,
Week 4 Days outputs, and other program functionalities according
19 to project standards
2.6 Revise references for tables, files, inputs,
outputs, and other program functionalities according
4 Days to project standards
Week
20 2.7 Use applicable templates
LO 3. Validate the design

3.1 Check program flow for interfaces and
compliance to design documentation requirements (
Program Development Process, Algorithm,
TLE_ICTCP9- Pseudocode, Flowchart, VB.NET, VB.NET
12PL-IIIa-j-3 continuation- Practicum, Creation of Classes,
12 Days Control Structure, Control Structure : Sequential
Structure, Control Structure : Decision/Selection
Structure, Practicum for Repetition/Iteration
Structure, Control Structure : Repetition/Iteration
Week Structure, Practicum for Repetition/Iteration
21- 23 Structure, Control Structure : Repetition/Iteration
Structure continuation (The While/Wend Loop), For
Loop, Practicum for While and For Loop)
3.2 Check states or conditions for interfaces and
compliance to design documentation requirements
( Structured Programming, Structure Chart,
Program Documentation: Scope, Program
20 Days Documentation: Limitation, Program
Documentation: Analyzing Through Functional
Decomposition, Use Case Diagram, Base Line,
Week Understanding Design Reviews, Documenting
24- 28 Design Reviews)
3.3 Discuss the different duties and responsibilities
of persons involved in project development
4 Days ( Subject Matter Expert, System Analysts,
Week Application Architect, Lead Developer, Developer,
29 Project Manager)
3.4 Gather feedback/input from appropriate persons
as needed ( Creating Survey Questions and Task-
Scenarios for the System Evaluation, Difference
Week between Qualitative and Quantitative Information,
8 Days
30-31 Difference between Close-Ended and Open-Ended
Questions, Understanding Testing Methods,
Creating Test Plan, Creating Test Result
Document)
LESSON 9: APPLYING PROGRAM DEVELOPMENT APPROACH (PD)
LO 1. Determine and select appropriate program

development approach
2 Days 1.1 Select appropriate program development
approach ( Understand the meaning and flow of
Software Development Life Cycle, Learn the
different SDLC methodologies and approaches)
TLE_ICTCP9- 1.2 Determine appropriate program activities based
2 Days 12PD-IVa-e-1 on the job requirements ( Advantages and
Week
32 weaknesses of each SDLC approaches)
1.3 Create an initial plan that will guide the program
development process (Identify which approach is
4 Days best for use for a specific system, Choose a
Week suitable approach for their system and write a plan
33 about it)
LO 2. Apply the selected development approach
2.1 Use a documentation tool for program
development (Identify the differentn documentation
2 Days too for program development)
2.2 Draw program structure and organization
Week (practicum in drawing a program structure and
34 2 Days organization)
LE_ICTCP9- 2.3 Define naming conventions (Learn the different
12PD-IVf-j-2 types of software document, gain knowledge about
commenting and following naming conventions in
2 Days VB.Net)
Week 2.4 Use proper naming conventions (Comments
35 2 Days and and naming conventions in VB.net)
2.5 Document input and output forms ( Baseline
2 Days Checklists)
Week 2.6 Document program flow and processes (Scope
36 2 Days Statement and Scope Creep)
2.7 Identify resources for coding Identify resources
for testing programs ( Testing of the programs
2 Days syntax and semantics)
Week 2.8 Check programming activities with the
37 2 Days development plan
2.9 Review opportunities for improvement, lessons
learned, and possible recommendations for future
4 Days
Week projects (Recommendations for the system's future
38 improvement)
2.10 Document opportunities for improvement,
lessons learned, and possible recommendations for
4 Days
Week future projects (Compose recommendations for
39 future system modifications)
2.12 Present program deliverables to appropriate
person for approval (Finish program creation and
4 Days create technical and user documentation along with
Week the developing team, present the final working
40 system with visual aids in the class)

Tle - Unpacked - Merged-Lcs

Uploaded by

Copyright:

Available Formats

Tle - Unpacked - Merged-Lcs

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Tle - Unpacked - Merged-Lcs

Uploaded by

Copyright:

Available Formats

What are the main steps in the program development process according to the document?

What are the main steps in the program development process according to the document?

What documentation is required at different stages of the program development process?

What documentation is required at different stages of the program development process?

Division of Lanao del Norte

INVENTORY OF LEARNING COMPETENCIES

BREAD AND PASTRY PRODUCTION EXPLORATORY COURSE

AGRICULTURAL CROP PRODUCTION EXPLORATORY COURSE

LO 3: 3.1 LO3. Perform Preventive Maintenance.

CAREGIVING EXPLORATORY COURSE

WEEK NO. OF CODE LEARNING COMPETENCIES

1.1 Assess one’s PECs: characteristics, attributes,

Week LO 1. Perform aftercare activities for

1 1.2 Store tools,equipment and paraphernalia in the

TLE_HECGOS7/8-Oi- 2.2.1. Discuss the different types and functions of

COMPUTER HARDWARE SERVICING EXPLORATORY COURSE

WEEK DATE CODE LEARNING COMPETENCIES

LESSON 2: ENVIRONMENT AND MARKET (EM)

LO 1. Generate a business idea that relates with

LESSON 3: USE OF HAND TOOLS AND EQUIPMENT (UT)

LO 1. Prepare hand tools and equipment for

1.2 Check the list of tools and equipment to be

LO 1. Use and maintain hand tools, measuring

LO 1. Identify hazards and risks

1.1 Explain hazards and risks in the workplace

WEEK DAYS CODE LEARNING COMPETENCIES

1 day 1.2 identify the types of measuring tools

LO 2. Prepare a kitchen layout

WEEK DAYS CODE LEARNING COMPETENCIES

1.2.3 Practice control of pedal in lockstitch

CARPENTRY EXPLORATORY COURSE

Week 6 1 (1.3 Explain the importance of signs, symbols and

AUTOMOTIVE SERVICINGEXPLORATORY COURSE

1 1.3. Compare different products/services in

1 (1.1 Cite the importance of planning and preparing

1 (2.2 Familiarize the specific tools needed for a

HOUSEHOLD SERVICESEXPLORATORY COURSE

BEAUTY CARE EXPLORATORY COURSE

1.1 Assess one’s PECs: Characteristics,

1.2 Generate a business idea based on the

LO1. Prepare the necessary tools and

2 days Identify nail care tools and equipment

Week 3 1 day 1.1 Classify the tools and equipment used in

2 day 1.3 Use tools and equipment according to

1 day Summative Test

LESSON 2: MAINTAIN TOOLS AND EQUIPMENT (MT)

LO1. Check condition of nail care tools and

3 days 2.1 Clean tools according to standard

TLE-HEBC7/8MT- LO3:Store nail care tools and equipment

LESSON3:PracticeOccupatioal Health and Safety Procedure (OS)

TLE-HEBC7/8MT- LOI; Keep workplace Clean

1.2 Identify hazards and risks

2 day 1.3 Explain workplace hazards and risks

Week 9 1 day 1.4 Observe preventive precaution in the

LESSON 4:Practice nail shape PN)

Week 10 1 day TLE-HEBC7/8 MT- LO1;Identify Nail Structure

5 days 1.2 Perform nail trimmings to varied shapes

FRONT OFFICE SERVICES EXPLORATORY COURSE

WEE NO.OF CODE LEARNING COMPETENCIES