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GUIDING OUR TEACHERS: A Briefer on Using the EPP/TLE MELCs

About the Process

In light of the COVID-19 pandemic and the consequent shortened academic year, the Department of Education, through the Bureau of Curriculum Development-
Curriculum Standards Development Division, has produced a list of the most essential learning competencies (MELCs). This was done in order to ensure that the
prescribed standards set for each learning area are still attained. In the process of identifying the MELCs in EPP/TLE, the ENDURANCE criterion was used as the
sole determiner .Endurance as a criterion is necessary for lifelong learning.

MELCs were identified in the four components of EPP/TLE:

a. Industrial Arts (IA)

b. Home Economics (HE)
c. Agriculture and Fishery Arts (AFA)
d. Information, Communication and Technology (ICT)

The identfied MELCs preserve the main objective of Edukasyong Pantahanan at Pangkabuhayan (EPP) which is to enable the learners acquire technical knowledge,
skills and values in the four components mentioned above while Technology and Livelihood Education (TLE) is to make the learners technologically proficient
that may lead them to pursue a career or livelihood training.

The identified MELCs in EPP/TLE are intended only for School Year 2020-2021 to accommodate the necessary adjustment due to the shortened academic year.
The curriculum was not revised and the identified MELCs are lifted from the existing curriculum guide without any enhancement or modification.

HOW TO USE MELCs IN TEACHING EPP/TLE/TVL

One of the objectives in identifying MELCs is to help the teachers identify the learning competencies that needed to be prioritized so that they can employ
appropriate pedagogies and prepare suitable instructional materials based on the available resources. Sub learning competencies that are redundant or
recurring were removed to satisfy the eight to nine weeks allotted per quarter.

The following are the premises to be considered in utilizing MELCs in the teaching of EPP/TLE:
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• Entrepreneurship is embedded in the four components of EPP/TLE;

• There are MELCS that have broad stroke competencies which have to be unpacked by the teachers;
• Sub learning competencies that are redundant or recurring were removed to satisfy the 8 to 9 weeks allotment per quarter;
• For Grades 4-6 of Edukasyong Pantahanan at Pangkabuhayan (EPP) / Technology and Livelihood Education (TLE), there is a quarter 0, again this is
consistent with the coding of EPP/TLE Curriculum Guide as it gives leeway to the school of which among the components needed emphasis per
quarter.
• For Grades 7/8 Exploratory, there is an option to choose four mini courses in ICT/AFA/HE/IA or one of the components may be chosen for the
duration of the whole year. Each mini course is good for 8 to 9 weeks per quarter.
• For Grades 7/8 Exploratory, the last two to three weeks are allotted for entrepreneurship.
• For most of the TLE/TVL specializations, the Curriculum Guides remain as is. MELCS were not identified because the competencies are based on
the Training Regulations of TESDA; hence, omitting some learning competencies may have an impact on the National Certification Assessment.
EXCEPT for the following cases:

- Handicraft and other TLE/TVL specializations that are non-NC or that may not affect the assessment of the learners, are suggested to be
offered this year. The performance/ skills for these specializations can be delivered both in school or at home. Local materials are available
in the community.

- The Beauty Care (Nail Care/Foot SPA/Hand SPA), Hairdressing, Barbering and other TLE/TVL specializations similar to these are also
recommended to be offered this year. These have National Certification Assessment but the performance/skills can be done both in school
or at home.

- Sample MELCs for these specializations are suggested to be used or the teacher may have the option to prepare their own MELCs following
the given considerations

• For TLE/TVL Specializations, consider the resources available in school, at home, or in the community in choosing what course(s) to offer since
health is the utmost concern. In instances when the learners cannot physically attend a class, the learners should still be able to perform the task
as stated in the CG.

• On the other hand, in cases when competencies are not attainable due to various circumstances, the teacher may give an alternative activity
provided it is aligned with the substituted learning competency.
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Grade Level: 7/8

Subject: Technology and Livelihood Education
Component: Agriculture and Fishery Arts (Crop Production [ACP I, II and Horticulture] ) (40 hours)

QUARTER CONTENT STANDARDS PERFORMANCE STANDARDS MOST ESSENTIAL LEARNING COMPETENCIES DURATION
LESSON 1: USE OF FARM TOOLS AND EQUIPMENT AND MAINTENANCE (UT)
The learner demonstrates an The learner uses farm tools and LO 1. Select and use farm tools and equipment*
understanding of concepts, equipment in agricultural crop 1. Identify farm tools and equipment according to use
underlying theories and production. 2. Conduct pre-operation check-up in line with the
principles in the use of farm tools manufacturer’s manual
0 and equipment. 3. Use appropriate tools or equipment for the job
requirement according to manufacturer's
specifications and instructions
LO 2. Perform preventive maintenance of tools and
equipment Week 1
1. Clean tools and equipment after use in line with
farm procedures
2. Perform routine check-up and maintenance
3. Perform preventive maintenance by following the
procedures in sharpening and oiling farm tools
and equipment
4. Store tools and equipment in designated areas in
line with farm procedures.
LESSON 2: PERFORM ESTIMATION AND BASIC CALCULATION (MC)
The learner demonstrates an The learner accurately performs LO 1. Perform estimation or basic calculation in the
0 understanding of estimation and estimation and basic calculation workplace
basic calculation needed in the needed in the workplace 1. Follow procedures in reporting to appropriate
workplace person/s
the estimate of materials and resources
Week 2
2. Perform estimations or calculations to be done
according to the job requirement
3. Employ different techniques in checking accuracy
of result
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LESSON 3: INTERPRET PLANS AND DRAWINGS (ID)

The learner demonstrates an The learner interprets plans and LO 1. Layout garden plots
0 understanding of interpreting drawings relative to agricultural 1. Design farm plans and layouts according to crop
plans and drawings. crop production. grown
2. Follow strictly planting system and practices
Week 3
according to approved cultural practices
3. Interpret irrigation system plan according to
established procedures
4. Differentiate designs of irrigation systems
LESSON 4: APPLY SAFETY MEASURES IN FARM OPERATIONS (OS)
The learner demonstrates an The learner consistently applies LO 1. Determine areas of concern for safety measures
understanding of applying safety safety measures in the farm. 1. Identify work tasks in line with farm operations
measures in the farm. 2. Determine place for safety measures in line with
farm operations
3. Determine time for safety measures in line with
farm operations
4. Prepare appropriate tools, materials, and outfits in
line with job requirements
LO 2. Apply appropriate safety measures Week 3-4
0 1. Wear outfits according to farm requirements.
2. Observe strictly the effectivity/shelf life/expiration
of materials.
3. Follow emergency procedures to ensure a safe
work requirement.
4. Report hazards in the workplace in line with farm
guidelines.

LESSON 5: PROCESSING FARM WASTES (PFW)

The learners demonstrate an The learners shall be able to LO 1. Collect farm waste
understanding of the underlying process farm waste according to 1. Prepare tools and materials for collection of farm Week 4-6
theories in processing farm waste set standards waste
2. Collect waste following OSH and waste collection
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requirements and plan

1.3 Collect dangerous and hazardous wastes following
the HAZMAT protocol
0 LO 2. Identify and segregate wastes
1. Identify waste by categories according to industry
standards and environmental legislation
2. Perform waste segregation according to
organizational requirements and relevant
legislation
3. Placing sorted waste into labeled container to
avoid littering and prevent cross-contamination
4. Obtain information on waste by asking authority to
ensure correct identification

LO 3. Treat and process farm wastes

1. Handle dangerous and hazardous wastes according
to organizational requirements and relevant
legislation following OSHS procedures
2. Process farm waste following environmental
legislation and codes
3. Apply principles of 3Rs (reduce, reuse and recycle) Week 4-6
accordingly
4. Dispose of processed farm waste according to
environmental legislation and codes
LO 4. Perform housekeeping
1. Display appropriate warning signs and labels in
conspicuous places around the workplace
2. Clean work area according to 5S principles
3. Check, clean, and stow away tools according to
established industry procedures and following
user’s manual
4. Store materials following industry standard
procedures and manufacturer’s specifications
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5. Check PPE for damage and ensure that clean and

undamaged equipment is properly stored
6. Perform record keeping according to industry
requirements

LESSON 6: PERFORMING RECORD KEEPING (PRK)

LO 1. Carry out inventory activities
The learners demonstrate an The learners shall be able to 1. Determine inventory inputs according to enterprise
understanding of the underlying perform record keeping requirements
theories in performing record 2. Determine defective tools and equipment
keeping according to operation manuals
3. Inspect facilities according to standard codes and
laws

LO2. Maintain production record

0 1. Prepare production plan according to enterprise
requirements
2. Prepare schedule for production activities based
Week 6
from enterprise requirements and plan
3. Prepare production report in accordance with
enterprise reporting procedures
4. Monitor input and production using monitoring
chart
LO 3. Prepare financial records
1. Compute production cost using established
computation procedures
2. Compute revenue using established computation
procedures

Note: Week 7 to 9 Entrepreneurship

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Grade Level: Grade 7/8

Subject: Caregiving

Nominal Hours: 40 Hours

Component: Home Economics

QUARTER CONTENT STANDARDS PERFORMANCE STANDARDS MOST ESSENTIAL LEARNING COMPETENCIES DURATION
The learner demonstrates The learner independently uses LO 1. Identify caregiving tools, equipment, and 1 WEEK
understanding on the use of tools, equipment and paraphernalia applicable to a specific job
tools, equipment and paraphernalia in caregiving 1.1 Classify equipment, tools, and paraphernalia
paraphernalia in caregiving. according to types, and functions

LO 2. Use caregiving tools, equipment, and 1 WEEK

paraphernalia
2.1 Use equipment, tools and paraphernalia based on
the task requirement
The learner demonstrates The learner independently LO 1. Perform aftercare activities for tools, 2 WEEKs
understanding in maintaining maintains tools, equipment and equipment and paraphernalia
tools, equipment and paraphernalia in caregiving. 1. Clean tools, equipment and paraphernalia after use
paraphernalia in caregiving. 2. Store tools, equipment and paraphernalia in the
appropriate area
3. Check tools, equipment and paraphernalia
regularly for orderliness/tidiness
4. Carry out routine maintenance as per Standard
Operating Procedures (SOP)

The learner demonstrates The learner independently LO 1. Identify hazards and risks 1 WEEK
understanding on the practice practices occupational health and 1. Identify hazards and risks
of occupational health and safety procedures in caregiving. 2. Determine hazard and risks indicators in the
safety procedures in caregiving. workplace
3. Determine the effects of hazards
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LO 2. Evaluate and control hazards and risks 1 WEEK

1. Follow Occupational Health and Safety (OHS)
procedures in dealing with and for controlling
hazards and risks
2. Establish organizational protocol in providing
appropriate assistance in workplace emergencies

Note: Week 7 to 9 Entrepreneurship

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Grade Level: Grade 7/8

Subject: Cookery

Nominal Hours: 40 Hours

Component: Home Economics

QUARTER CONTENT STANDARDS PERFORMANCE STANDARDS MOST ESSENTIAL LEARNING COMPETENCIES DURATION
1. explain basic concepts in cookery
2. discuss the relevance of the course
3. explore opportunities for cookery as a career
The learners demonstrate an The learners independently use LO 1. Utilize appropriate kitchen tools, equipment, 1 WEEK
understanding the use and and maintain tools, equipment, and paraphernalia
maintenance of equipment in and materials in cookery according 1.1 identify types of tools, equipment, and
cookery to standard operating procedures paraphernalia
1.2 classify the types of appropriate cleaning tools and
equipment based on their uses

LO 2. Maintain appropriate kitchen tools, equipment, 1 WEEK

and paraphernalia
1. select various types of chemicals for cleaning and
sanitizing kitchen tools, equipment, and
paraphernalia
2. clean and sanitize kitchen tools and equipment
following manufacturer’s instructions use cleaning
tools, equipment, and paraphernalia in accordance
to standard operating procedures maintain kitchen
tools, equipment, and work areas
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The learners demonstrate an The learners independently LO 1. Carry out measurements and calculations in a 3 WEEKS
understanding performing measure and calculate ingredients required task
mensuration and calculation in in cookery 1. give the abbreviations and equivalents of
cookery measurements
2. measure ingredients according to recipe
requirement
3. convert systems of measurement according to
recipe requirement
4. perform substitution of ingredients

LO 2. Calculate cost of production 1 WEEK

1. discuss principles of costing
2. compute cost of production

The learners demonstrate an The learners independently LO 1. Importance of Occupational Health and Safety
understanding the practice of practice occupational health and Procedures
occupational health and safety safety 1.1 recognize the importance of OSH

Note: Week 9 Entrepreneurship

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389

Grade Level: Grade 7/8

Subject: Nail Care
Nominal Hours: 40 Hours
Component: Home Economics

QUARTE CONTENT STANDARDS PERFORMANCE STANDARDS MOST ESSENTIAL LEARNING COMPETENCIES DURATION
R
4. explain basic concepts in cookery
5. discuss the relevance of the course
6. explore opportunities for Beauty Care Nail Care)
as a career
The learner demonstrates The learner independently uses LO 1. Prepare the necessary tools and equipment for 1 WEEK
understanding of the use of tools nail care tools and equipment in the specific nail care activity
and equipment in Nail Care Nail Care Servicing 1. Identify the uses of tools and equipment in nail
Services. care according to task requirements
2. Use tools and equipment according to task
requirement
3. Observe safety procedure of using tools and
equipment
The learner demonstrates The learner independently LO 2. Perform basic preventive and corrective 1 WEEK
understanding in maintaining maintains tools and equipment in maintenance
tools and equipment in Nail Care Nail Care Servicing 1. Clean tools according to standard procedures
2. Inspected defective tools and equipment

The learner demonstrates The learner independently practice LO 1. Identify nail structure and shapes 4 WEEKS
understanding in nail shapes in nail shapes in 1. Identify nail structure and shapes
Nail Care Services Nail Care Services 2. Perform nail trimmings to varied shapes

Note: Week 9 Entrepreneurship

 391

Grade Level: Grade 7/8

Subject: Handicraft Making
Nominal Hours: 40 Hours
Component: Home Economics

QUARTE CONTENT STANDARDS PERFORMANCE STANDARDS MOST ESSENTIAL LEARNING COMPETENCIES DURATION
R
7. explain basic concepts in cookery 1 WEEK
8. discuss the relevance of the course
9. explore opportunities for Handicraft Making as a
career
The learner demonstrates The learner use basic tools in L.O. 1: Use basic tools in embroidery
understanding on the embroider and create 1. Basic tools and materials inembroidery are
principles embroidered article identified.
and concepts of embroidery 2. Different embroidery stitches are performed
based on the given steps.
3. Proper use of tools is observed
LO2. Create embroidered article 2 WEEKs
1. Embroidered article is created based on the
principles and elements of design.
2. Color scheme are applied increating the design.
3. Design is transferred following the given steps.
4. Good working habits are observed
The learner demonstrates The learner understand and create LO 1. Understand Recycling 2 WEEKS
understanding on the recycled project 1. Recycled articles are identified based on
principles recyclable materials
and concepts of recycling
LO2. Create Recycled project
1. Recycled articles are produced artistically
based on the given steps.
2. Tools are properly used.
3. Good working habits are observed.
The learner demonstrates The learner understand wrapping LO1. Wrap Gift Items 1 WEEK
understanding on the of gift items 1. Tools are properly used.
principles 2. Principles and elements of design are applied.
and concepts of gift wrapping
3. Gift items are wrapped artistically.
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Grade Level: Grade 7/8
Subject: Carpentry

Nominal Hours: 40 Hours

Component: Industrial Arts

QUARTE CONTENT STANDARDS PERFORMANCE STANDARDS MOST ESSENTIAL LEARNING COMPETENCIES DURATION
R
1 WEEK
The learner demonstrates an The learner independently LO 1. Identify materials and tools for a task
understanding of the underlying prepares carpentry tools and 1. Describe tools and materials used in carpentry
principles in the preparation of construction materials based on 2. Prepare tools and materials for a task
carpentry tools and construction industry standards.
materials.

LO 2. Request appropriate materials and tools

2.1. Fill out forms in requesting for carpentry tools and
materials as required for a task
2 WEEKS
The learner demonstrates an The learner independently LO 1. Check condition of tools and equipment
understanding of the underlying performs maintenance of 1. Segregate defective tool from functional ones
principles in the maintenance of carpentry tools and equipment 2. Label defective tool
carpentry tools and equipment. based on industry standards. 3. Report the list of defective tools

LO 2. Perform basic preventive maintenance

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1. Repair defective tools

2. Conduct preventive maintenance of carpentry
tools

1 WEEK
The learner demonstrates an The learner independently LO 1. Select measuring instruments
understanding of the concepts performs accurate measurements 1.1 Identify linear measuring instrument appropriate
and underlying principles in and calculation based on a given for a given task
performing measurements and task.
calculations.

LO 2. Carry out measurements and calculations

1. Measure given materials
2. Calculate amount of materials for a specific task

1 WEEK
The learner demonstrates an The learner independently reads LO 1. Analyze signs, symbols and data
understanding of the concepts in and interprets simple technical 1. Explain the importance of signs, symbols and data
interpreting technical drawing drawing signs and symbols based in interpreting a work plan
signs and symbols in carpentry. on standard specifications. 2. Determine appropriate signs and symbols needed
in the plan

1 WEEK
LO 2. Interpret technical drawings and plans
1. Read working plan
2. Interpret working plan

LO 3. Apply freehand sketching

1. Perform freehand sketching exercises
2. Draw simple carpentry plans based on given tasks

1 WEEK
LO 1. Identify hazards and risks
 The learner demonstrates an The learner independently 1. List down the different health hazards and risks
understanding of the concepts of prepares an occupational health found in the workplace
occupational health and safety and safety checklist being applied 2. Discuss the effects of health hazards and
procedures. in carpentry. occupational risks

Note: Week 8 to 9 Entrepreneurship

GRADE LEVEL: 7/8
SUBJECT: FOOD PROCESSING ( SALTING/CURING/SMOKING)
NOMINAL HOURS: 40 HOURS
COMPONENT: AGRI-FISHERY-ARTS

QUARTER CONTENT PERFORMANCE MOST ESSENTIAL LEARNING COMPETENCIES DURATION

STANDARDS STANDARDS
The learner The learner demonstrates LO 1. Prepare equipment, tools, materials and 1 WEEK
demonstrates independently the utensils
understanding on procedures of processing 1.1. Prepare Equipment and tools for salting, curing
processing food by food by salting, curing and and smoking in accordance with manufacturer’s
salting, curing and smoking. specifications
smoking. 1.2. Check, sanitize and calibrate Equipment for the
above food processing methods in accordance
with manufacturer’s specifications

LO 2. Prepare the raw materials 1 WEEK

2.1. Sort and grade raw materials are in accordance
with specifications
2.2. Prepare eggs for salting in accordance with
approved standard procedures
2.3. Prepare poultry for curing in accordance with
approved specifications and standard
procedures

LO 3. Prepare salting and curing solutions and 3 WEEKS

mixtures
3.1. Measure and weigh required ingredients for
pumping pickle, cover pickle and dry cure
mixture in line with approved specifications

LO 4. Cure the materials

4.1. Cure mixture at room temperature or
refrigerated temperature at appropriate
number of days
4.2. Submerged materials being cured in solution to
obtain even distribution/ penetration of cure
mixture in line with approved specifications

LO 5. Finish the cured materials 1 WEEK

5.1. Wash and drain cured food materials from the

 solution, in accordance with standard operating
procedures
5.2. Boil and dip in grana solution salted eggs
according to approved specifications
5.3. Transfer the cooked products to containers and
cool according to specifications.

Note: Week 8 to 9 Entrepreneurship

GRADE LEVEL: 7/8
SUBJECT: FOOD PROCESSING (FERMENTATION/PICKLING)
NOMINAL HOURS: 40 HOURS
COMPONENT: AGRI-FISHERY ARTS

QUARTE CONTENT PERFORMANCE MOST ESSENTIAL LEARNING COMPETENCIES DURATION

R STANDARDS STANDARDS
The learner The learner independently LO 1. Prepare equipment, tools and utensils 1 WEEK
demonstrates demonstrates procedures 1.1. Select equipment, tools and utensils for
understanding food of fermentation and fermentation and pickling are according to
processing by pickling. requirements
fermentation and 1.2. Check and calibrate equipment, tools and utensils in
pickling. accordance with manufacturer’s specifications
1.3. Prepare and sanitize equipment/ utensils for the
above food processing methods are according to
manufacturer’s specifications

LO 2. Prepare raw materials 1 WEEK

2.1. Sort and grade raw materials according to approved
criteria and enterprise requirements
2.2. Prepare the sorted and graded fresh fruits and
vegetables according to required sizes and shapes
2.3. Prepare fish and other marine products according to
specifications

LO 3. Perform alcoholic fermentation of fruits and 3 WEEKS

vegetables
3.1. Mix prepared fruit with water according to
specifications
3.2. Boil mixture in accordance with specifications and
enterprise requirements
3.3. Extract juice in accordance with specifications and
enterprise requirements
3.4. Cool and mix extracted juice with other ingredients
like sugar and yeast in accordance with
specifications
3.5. Ferment juice for 1-2 weeks as required
3.6. Filter and heat fermented juice according to
specifications

LO 4. Perform acetic acid/ lactic acid fermentation/ 1 WEEK

pickling of vegetables
 4.1. Mix alcoholic liquid with mother vinegar according
to specifications
4.2. Ferment mixture for 2-4 weeks according to
standard procedures
4.3. Filter mixture and clarify filtrate according to
specifications
4.4. Heat acetous liquid according to specifications

LO 5. Ferment fish and other marine products 1 WEEK

5.1. Mix fish and other marine with required salt
according to mixing requirements
5.2. Ferment the mixture of fresh and other marine
products for 1-2 weeks in fermentation vats/vessels
according to standard procedures
5.3. Heat fish paste/fish sauce according to standard
procedures

Note: Week 8 to 9 Entrepreneurship

GRADE LEVEL: 7/8

SUBJECT: EIM
NOMINAL HOURS: 40 HOURS
COMPONENT: INDUSTRIAL ARTS

QUARTER CONTENT STANDARDS PERFORMANCE MOST ESSENTIAL LEARNING COMPETENCIES DURATION

STANDARDS
The learner demonstrates The learner independently LO 1. Prepare electrical materials and tools for the
an understanding of the prepares appropriate task
concepts in the preparing electrical materials and tools 1.1 Prepare a list of electrical tools and materials
electrical materials and using the different forms in for a specific job
tools using the different electrical installation and 1 WEEK
forms in electrical maintenance based on
installation and industry standards.
maintenance.

LO 2. Request appropriate electrical supplies

materials and tools applicable to a specific job 1.1
Use the appropriate form in requesting for
electrical tools, supplies and materials for a specific
job
The learner demonstrates The learner independently LO 1. Select electrical measuring tools and
an understanding of the performs accurate
concepts and underlying measurements and instruments
principles in performing calculation based on given 1.1 Identify object or component to be measured
measurements and tasks 1.2 Choose test instruments to be used for specific 1 WEEKS
calculations tasks Identify alternative measuring tools without
sacrificing cost and quality of work
LO 2. Carry out measurements and calculations 2.1
Use appropriate measuring devices for specific
tasks
2.2 Compute for required data
2.3 Convert data to its equivalent unit of
measurement
The learner demonstrates The learner independently LO 1. Analyze signs, electrical symbols and data 1.1
an understanding of the reads and interprets Read and interpret electrical signs, symbols and 1 WEEK
concepts and underlying specifications of simple data
principles in interpreting technical drawings and 1.2 Analyze electrical components and materials
simple technical drawings plans.
based on electrical signs, symbols and data
and plans in electrical
installation and
maintenance.
The learner demonstrates The learner independently LO 1. Check condition of tools and equipment 1.1
an understanding of the performs proper Label functional and non-functional tools and
underlying principles in maintenance of electrical equipment 1 WEEK
the maintenance of tools and equipment based
electrical tools and on industry standards.
equipment.
LO 2. Perform basic maintenance
1.1 Clean and lubricate tools
1.2 Observe periodic preventive and maintenance 1 WEEK
of electrical tools and equipment
1.2.1 Sharpening
1.2.2 Oiling
1.2.3 Insulating
LO 3. Store tools and equipment
1.1 Prepare inventory of tools and equipment 1.2 1 WEEK
Store tools and equipment in their proper places
LO1. Identify hazards and risks
1.1 List down hazards and risks in the workplace 1 WEEK
LO2. Control hazards and risks
2.1 Determine effects of hazards and risks
2.2 Evaluate hazards and risks Follow procedure for
controlling hazards and risks in the workplace
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Entrepreneurship for Grades 7/8 Exploratory

The teaching of entrepreneurship shall be contextualized to the mini courses under each component
QUARTER CONTENT STANDARDS PERFORMANCE STANDARDS MOST ESSENTIAL LEARNING DURATION
COMPETENCIES

The learner demonstrates understanding of the The learner independently creates a Discuss principles and Week 7
key concepts and underlying principles of business vicinity map showing target strategies on identifying
business opportunities
identifying business opportunities and market in market in his/her community or
one’s community or locality locality
Explore business
opportunities for
entrepreneurship as a career
The learner demonstrates understanding of The learner independently prepares Analyze the market needs Week 8-9
concepts, underlying principles of developing and present a simple business plan
simple business plan Determine the possible
products and services that will
meet the need

Select the best product or

service that will meet the
market need
 403

Grade Level: Grades 9/10/11/12

Subject: Needlecraft

Nominal Hours: 160 Hours

Component: Home Economics

QUARTER CONTENT STANDARDS PERFORMANCE STANDARDS MOST ESSENTIAL LEARNING COMPETENCIES DURATION
1ST QUARTER The learner applies the The learner performs skillfully LO 1. Understand concepts related to needlecraft 1 WEEK
principles of art and handicraft the use of design, materials, 1. Identify major needlecraft ttechniques
2. State safety and precautionary measures
to create a beautiful and and techniques to create
marketable embroidered embroidered products. LO 1. Understand embroidery as a craft and its 1 WEEK
product. techniques
1. Define embroidery as a needlecrafttechnique
2. Identify the tools and materials used;
LO 2. Create embroidered products with package 4 WEEKS
1. Manipulate properly the tools and materials
for embroidery
2. Combine stitching techniques in
embroidery, Calado and smocking to create
a well-made project.
3. Select appropriate and quality packaging
material for embroidered articles

2ND QTR. The learner applies the The learner performs skillfully LO 1. Understand Crocheting as a Technique 1 WEEK
1. Define the technique of crocheting;
principles of art and handicraft the use of design, materials, 2. Identify the tools and materials used
to create a beautiful and and techniques to create LO 2. Make Crocheted products with project plan 4 WEEKS
marketable crocheted crocheted products. 1. Discuss crochet terms and abbreviations;
product. 2.Perform basic stitches in crocheting showing
proper use of materials

1 WEEK
3. Prepare project plan
4. Select appropriate packaging materials
5. Evaluate quality of finished product
3RD The learner applies the The learner performs skillfully LO 1. Understand knitting as a needlecraft 1 WEEK
QUARTER principles of art and handicraft the use of design, materials, 1. Describe definition and characteristics of
knitted products
2. Identify tools and materials for knitting
 404

to create a beautiful and and techniques to create LO 2. Produce knitted articles with packaging 4 WEEKS
1. Perform basic stitches in knitting
marketable knitted product knitted products.
2. Demonstrate proper use of materials, tools and
equipment in knitting

1 WEEK
3. Prepare project plan for the expected
knitted articles
4. Select appropriate quality packaging
material for knitted articles

4TH QUARTER The learner applies the The learner performs skillfully LO 1. Understand Quilting as aTechnique 1 WEEK
1. Discuss the overview of Quilting
principles of art and handicraft the use of design, materials, 2.Demonstrate proper use of tools and materials
to create a beautiful and and techniques to create in Quilting
marketable quilted product quilted products.
LO 2. Make Quilted products with package
1. Apply Quilt stitches on selected project 4 WEEKS
2. Prepare project plan for the expected quilted
articles

1 WEEK
3. Select appropriate quality packaging material
for finished project
4. Evaluate the quality/characteristics
of finished product (use rubrics)

Grade Level: Grades 9/10/11/12

Subject: Macrame/Basketry

Nominal Hours: 160 Hours

Component: Home Economics

QUARTER CONTENT STANDARDS PERFORMANCE STANDARDS MOST ESSENTIAL LEARNING COMPETENCIES DURATION
1ST QUARTER The learner demonstrates an The learner independently 1. Explain core concepts and principles in macramé and 1 WEEK
understanding of the concepts demonstrates core basketry
2. Discuss the relevance of the course
 405

and principles in macramé and competencies in macramé and 3. Explore business opportunities in macramé and
basketry basketry basketry
LO 1. Trace the origin of macramé and basketry
1.1 Discuss history and development of macramé and
basketry
LO 2. Enumerate different kinds of macramé and 1 WEEK
basketry products
2.1 Describe different products of macramé and
basketry

LO 4. Use basic tools in macramé and basketry 1 WEEK

1. Identify materials, tools and equipment for
macramé and basketry
2. Demonstrate proper use of materials, tools
and equipment in macramé and basketry

LO 5. Differentiate the kinds of macramé knots and 1 WEEK

basketry weaving techniques and patterns
1. Identify the different macramé knots and
basketry weaving techniques and patterns
2. Describe the different kinds of macramé knots
and basketry weaving patterns
3. Select appropriate macramé knots and
basketry weaving techniques and patterns
4. Demonstrate the different kinds of macramé
knots and basketry weaving patterns

LO 6. Follow methods and procedures in making 2 WEEKS

macramé and basketry products
1. Discuss different methods and procedures in
making macramé and basketry products
2. Follow procedures and techniques in making
macramé and basketry products
3. 6.3
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2ND The learner demonstrates an The learner independently LO 1. Produce quality macramé and basketry products 5 WEEKS
QUARTER understanding of the concepts demonstrates core Make project proposal for making macramé and
and principles in macramé and competencies in macramé and basketry products
basketry basketry LO 2. Calculate the cost of production and selling price 1 WEEK
of macramé and basketry products
1. Compute cost of raw materials
2. Compute for the selling price of the finished
product

3RD The learner demonstrates an The learner independently LO 1. Plan a design for a macramé product 1 WEEK
QUARTER understanding of the concepts demonstrates core 1. Choose a design
and principles in macramé and competencies in macramé and 2. Sketch the design
basketry basketry
LO 2. Produce the following macramé projects 5 WEEKS
1. Bag
2. Basket
3. Apply creativity in each product

4TH QUARTER The learner demonstrates an The learner independently LO 1. Plan a design for a basketry product 1 WEEK
understanding of the concepts demonstrates core
and principles in macramé and competencies in macramé and LO 2. Get the measurement of the product to be made
basketry basketry LO 3. Produce the following basketry projects 4 WEEKS
1. School bag
2. Market bag
3. Food tray
4. Apply creativity in each product

LO 4. Package the finished project 1 WEEK

1. Select appropriate quality packaging
material for finished project
2. Apply creativity in packaging
3. Arrange products for packaging
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Grade Level: Grades 9/10/11/12

Subject: Fashion Accessories

Nominal Hours: 160 Hours

Component: Home Economics

QUARTER CONTENT STANDARDS PERFORMANCE STANDARDS MOST ESSENTIAL LEARNING COMPETENCIES DURATION
1ST QUARTER The learner demonstrates The learner independently LO 1:Trace the history & development of fashion 1 WEEK
understanding of concepts, demonstrates common accessory production
theories and techniques in competencies in making
making Fashion Accessories Fashion Accessories LO 2: Select materials tools and equipment in
making fashion
accessories
2.1 Identify materials tools and equipment in
making fashion accessories.

LO 3: Use basic tools in fashion accessory 4 WEEKS

1. Discuss the functions and uses of each materials,
tools and equipment
2. Demonstrate techniques and procedures in using
the tools inmaking fashion accessory
LO 4: Identify Fashion Accessory cost component 1 WEEK
1. Compute production cost
2. Purchase fashion accessory materials
2ND The learner demonstrates The learner independently LO 1: Follow methods and procedures in making 1 WEEK
QUARTER understanding of concepts, demonstrates common fashion accessory
theories and techniques in competencies in making
making Fashion Accessories Fashion Accessories 1.1 Discuss different methods, techniques and
procedures in making Fashion Accessory
projects/products

1.2 Demonstrate methods / procedures in making 3 WEEKS

Fashion Accessory projects / products

LO 2: Describe quality projects / products of Fashion 1 WEEK

Accessory
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1. Discuss the different characteristics of a quality

fashion accessory projects / products
2. Apply elements of arts and principles of
design in fashion accessory projects /
products
3. Select quality supply and materials for fashion
accessory

LO 3: Prepare packaging of finished Fashion 1 WEEK

Accessory
1. Select appropriate quality packaging materials
for fashion accessory
2. Apply creativity in packaging

3RD The learner demonstrates The learner independently 1 WEEK

QUARTER understanding of concepts, demonstrates common LO 1:Trace the history & development of origami,
theories and techniques in competencies in making paper mache (vases) production
making Origami Origami 1.1 Discuss history and development of Origami

LO 2: Plan a design and pattern for an origami paper 1 WEEK

craft (vases/frames)
1. Discuss the design to be made
2. Sketch the design
LO 3: Select materials for making origami
3.1 Identify materials suited for making a origami
LO 4: Follow methods and procedures in making 4 WEEKS
origami
4.1 Demonstrate methods / procedures in making
origami projects / products
LO 5: Produce the following products
1. vases
2. frames
4TH QUARTER The learner demonstrates The learner independently PERFORM ORIGAMI PRODUCTION – PAPER CRAFT 5 WEEKS
understanding of concepts, demonstrates common (VASE/FRAMES)
theories and techniques in competencies in making
making Origami Origami LO 6: Describe quality projects and products of origami
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1. Discuss the different characteristics of a quality

origami projects / products
2. Apply elements of arts and principles of design in
producing origami projects / products
3. Select quality supply and materials for origami

LO 7: Package the finished origami paper craft 1 WEEK

(vases/frames)
1. Select appropriate quality packaging material for
fashion accessory
2. Apply creativity in packaging