ANDSC UNIFIED CURRICULUM MAP

SCHOOL YEAR 2019-2020

TECHNOLOGY AND LIVELIHOOD EDUCATION (T.L.E) 9

HOME ECONOMICS
 PREPARED BY:
NAME OF PRINCIPALS:
MORANTE, JENNIEMAR N. Notre Dame of Sarmiento, Inc.
AFOS, ARNEST JOHN M. Notre Dame of Parang, Inc.
DACER, MANILYN V. Notre Dame of Parang, Inc.
LEABRIS III, ROSENDO B. Notre Dame of Dukay, Inc.
BANGCAYA, MYLEEN A. Notre Dame of Upi, Inc.
SOLIDARIOS, HAZEL D. Notre Dame of Lambayong, Inc.
DIMACUTAC, NITCHE ROSE F. Notre Dame of Pigcawayan, Inc.
SANCHEZ, MARIA STELA JOY P. Notre Dame of Esperanza, Inc.
OMALDE, JOY MAE D. Notre Dame of Isulan, Inc.
Vision:

A catholic educational institution of fully renewed persons who are transformational leaders, partners of economic development, and effective instruments of peace in interfaith
dialogue with all people.

Mission:

We commit ourselves to:

1. be witnesses of the Gospel
2. develop self- reliance, upright and productive living
3. enhance peace education and facilitate its process
4. uphold values of nurturing life, observance of decency and respect of human dignity.

Objectives:

1. Develop a reasoned commitment to the goals of national development by cherishing, preserving and developing moral and spiritual values and other aspects of the national
heritage desirable in the Philippine society.
2. Understand the wide possibilities of arts and sciences as permanent sources of pleasure and profit, and discover, broaden and brighten his abilities in the appreciation of them.
3. Acquire further skills in thinking, speaking and writing and developing the ability to react intelligently to mass media and other situations.
4. Obtain experience and form desirable attitudes for understanding himself, his own people and other races, thereby promoting a keen sense of family and of national and
international communities.
5. Demonstrate understanding, acquisition and application.
6. To provide avenues in the realization of the Archdiocese of Cotabato‘s vision- mission
7. To inculcate among NDSC students the culture of Christ centeredness, apostolic service and Marian spirituality.
2. To provide responsive development programs.
3. To provide a supportive educational environment.
4. To establish and strengthen linkages, networking and community extension services.
5. To provide avenues in the realization of the Archdiocese of Cotabato‘s vision- mission.
 ARCHDIOCESAN NOTRE DAME SCHOOLS OF COTABATO
(ANDSC)

SUBJECT: TEACHNOLOGY AND LIVELIHHOD EDUCATION (HOME ECONOMICS) GRADE LEVEL: 9

TERM UNIT TOPIC: CONTENT STANDARD PERFORMAN COMPETENCIES/ ASSESSMENT ACTIVITIES RESOURCES INSTITUTIONAL
(NO.) (CS) CE SKILLS CORE VALUES
MONTH CONTENT STANDARD
(PS)
First CONCEPT REVIEW The learners demonstrates The learners: TLE_HEBP9-12PB- - oral test -group activity: -books The learner:
Quarter PERSONAL an understanding of: Ia-E-1 presentation of -manuals - the Dameans
COOKE ENTREPRENUERIA - the dimensions and Recommend LO 1. Explain Personal -curriculum demonstrate
RY L COMPETENCIES characteristics of PECs specific dimensions/clusters Entrepreneurial guide understanding,
June- (PECs) strategies to of PECs and the Competencies -learning On how to relate the
August improve “ weak” different plan theories in preparing and
areas and sustain characteristics traits -reflection producing pastry products to
“strong” areas in per cluster the total application.
their PECs. LO 2. Assess one’s
PECs - it also allows them to
PT1: Concept prepare and present their
Planning own product.
-students will
be group and let
them plan for an
entrepreneurial
business of their
own.
ENVIRONMENT -the different factors that - analyze how TLE_HEBP9-12PB- - Oral test A panel -books -enhance peace education
AND MARKET (EM) influence the business factor Ia-E-2 discussion on -manuals and facilitate its process in
environment influence the how to be -curriculum fundamental of plating.
business LO 1. Explain how successful in a guide
environment different factors business -learning -develop their creativity and
influence the business - Oral Test plan plan in doing the task.
- Relate environment
experience in LO 2.Explain
generating procedures for
 business generating business
ideas or ideas or identifying
identifying business opportunities Brainstorming
business LO3. Generate
opportunities. business ideas and
identify business
opportunities
The knowledge and Independently TLE_HEBP9-12PB- - Recitation -demonstration -books Enhance cleanliness and
CLEAN AND attitudes required in maintain clean Ia-E-3 - Think-Pair- on how to -manuals organized environment.
MAINTAIN maintaining kitchen kitchen tools and Share clean, sanitize -curriculum
KITCHEN TOOLS, tools, equipment and premises LO 1.Recognize - Role Playing and stored guide Appreciation of the clean
EQUIPMENTS, AND work premises kitchen tools and - actual kitchen tools -learning and green environment in
PREMISES (KP) equipment to be demonstratio and equipment plan school and at home.
cleaned and sanitized. n

LO 2.Identify the
chemicals to be
utilized in cleaning
and sanitizing kitchen - identification
tools and equipment

LO 3.Prepare
cleaning agents in
accordance with
manufacturer’s
instructions - short Essay
LO 4.Clean and
sanitize kitchen tools
and accordance with
prescribed standards PT2. Return
LO 5.Store cleaned - View the Demonstration
kitchen tools and -after the
way
equipment safely in teacher
the designated space demonstrate the
process, the
checklist
students will
now
demonstrate on
their own.
 PREPARE the knowledge, skills and independently TLE_HEBP9-12PB- - Pick and - preparing of -books - shows mastery of the
APPETIZERS (PA) attitudes required in prepares Ia-E-3 Tell tools and -manuals process in making
preparing appetizers appetizers - Take Me equipment for -curriculum appetizers.
LO 1.Identify tools In appetizers. guide
and equipment -learning - Understands the
needed in the plan importance of
preparation of - actual -tools and appetizers and its
appetizers. demonstr equipment used.
LO 2.Clean, sanitize, ation
and prepare tools, PT 3
utensils and Preparing
equipment based on papaya pickles.
the required task - Identifica -the students
LO 3.Classify tion will prepare
appetizers according papaya pickles.
to ingredients
LO 4. Identify Quiz
ingredients according
to the given recipe

2ND PREPARE AND the basic concept and preparing and TLE_HEBP9-12PB- - actual group activity: -books Relate the theories in
QUART PRODUCE BAKERY underlying theories in producing pastry IIa-F-1 demonstr Presenting the -manuals preparing and producing
ER PRODUCTS preparing and producing products. ation actual -curriculum pastry products to the total
BREAD pastry products. LO 1.Preparing salad demonstration guide application.
AND and dressing on how to bake -learning
PASTRY a bread product. plan - it also them to have self-
August- LO 2. Classification -tools and discipline and patience to
October of Salads According equipment their prepared product..
to their Functions in - oral recitation -Individual
the Meal. activity:

LO 3. Classification Shows mastery

of Salads According of the process
to Ingredients Used and step by step
procedure.
 LO 4. Prepare a
Variety of Salad and - actual
Dressing demonstration
LO 5. Select required
oven temperature to
bake goods in PT 1.
accordance with the Demonstrate on
desired characteristics how to measure
standards recipes - performance dry and wet
specification task ingredients
correctly.

- short answer
PREPARE AND the basic concept and - TLE_HEBP9-12PB- - Oral test A panel -books - theDameans demonstrate
PRODUCE PASTRY underlying theories in Demonstrate IIa-F-2 discussion on -manuals understanding the difference
PRODUCTS preparing and producing competencies how to do the -curriculum between bread and pastry
pastry products. in LO 1.Prepare variety task correctly. guide products.
preparing and of pastry products -learning
producing according to standard - Oral Test plan - they can learn cooperation
pastry mixing procedures/ -tools and to their group mates and
products. formulation/ recipes PT 2: equipment develop cleanliness and
and desired product Baking process orderliness of their tools and
equipment.
LO 2.Use appropriate
equipment according Brainstorming
to required bakery
products and standard
operating procedures
LO 3.Bake bakery
products according to
techniques and
appropriate
conditions.
LO 4.Select required
oven temperature to
bake goods in
accordance with the
 desired characteristics
standards recipes
specification

Core concept and Competencies in TLE_HEBP9-12PB- - checklist -demonstration -books - Mastery of the core
PREPARING underlying theories in preparing and IIa-F-3 on how to -manuals concept and can easily
GATEAUX, preparing and presenting presenting measure -curriculum identify the difference of
TORTES, AND gateaux, tortes, and cakes gateaux, tortes, LO 1.Select measure ingredients guide the different variety of
PETIT FOURS and cakes and weigh ingredients -learning bake products.
WITH TOPPINGS according to recipe plan - Creativity and
requirements, -tools and presentation of their
enterprise practices equipment product plan.
and costumer
practices
LO 2. Select required
oven temperature to - checklist
bake goods in
accordance with
desired characteristics
LO 3.Prepare
sponges and cakes
according to recipe
specification - actual
demonstration
PREPARE The basic concept and independently TLE_HEBP9-12PB- - written group activity: -books - Competencies in preparing
DESSERTS underlying theories in prepares Ia-F-4 product Let the learners -manuals desserts.
presenting desserts. appetizers go in their -curriculum
LO 1. Portion and group and plan guide - Desserts importance
present desserts for their -learning and right time of
according to product performance plan serving it.-
items, occasion, and task. -tools and
enterprise standard performance task equipment
and procedures.
LO 2.Plate and PT 3:
decorate desserts in Prepare Fruit
accordance with Salad.
enterprise standards
and procedures.
 LO 3.Plan and
utilized dessert buffet
services according to
available facilities,
equipment and
customer/ enterprise
requirements.
LO 4.Prepare an
arrange variety of
desserts in
accordance with
enterprise standards
and procedure.

3RD CREATIVE NAIL The learners demonstrates Independently TLE_HEBP9-12PB- -identification Do the basic -books - The learner learn the
QUART DESIGNING AND an understanding of the apply the basic IIIa-G-1 nail care -manuals value of nail
ER ARTIFICIAL NAIL use of tools and equipment steps in doing procedure to -curriculum cleanliness and
BEAUT EXTENSION for cleaning nails. nail care. LO 1. your classmate. guide beautification.
Y CARE a. Identify the details -reflection -learning - Acquire maturity
October- of the scope of work PT1: plan and delicateness of
Decembe to be accomplished -actual Use the tools -tools and their personality.
r LO 2.Discuss the demonstration and equipment equipment
scope of work to be for nail care to
accomplished your classmate.
LO 3. Demonstrate
the scope of work to
be accomplished in
real life situation

GIVING HAND AND The learners demonstrate Shows mastery TLE_HEBP9-12PB- -actual Within a group -books -they can develop accuracy
FOOT SPA understanding of the step on the procedure IIIa-G-2 demonstration the learners can -manuals and teamwork with their
by step procedure in doing given. do the basic -curriculum group members.
hand and foot spa. LO 1. Demonstrate hand and foot guide
mastery of the -reflection paper spa to their -learning -appreciation of skills
process. assigned plan learned.
LO 2.Appreciate the - classifica teacher. -tools and
value of relaxation. tion equipment
LO 3. Identify the PT2:
 tools needed for this Perform the
activity. hand and foot
spa to your
chosen teacher.
DOING FACIAL The learners demonstrate Shows affection TLE_HEBP9-12PB- - Reflectio -The learners -books - The learners can
TREATMENT understanding of how and appreciation IIIa-G-3 n paper will be assigned -manuals appreciate the value of
facial treatment affects the to this activity. to bring -curriculum facial treatment.
daily health of the person. LO 1. Appreciate the -reporting different tools guide
value of facial to practice -learning They can acquire the ff:
treatment facial treatment plan - Accuracy
LO 2.Discuss the -written works to their -tools and - Patience
activity briefly to the classmate. equipment - Discipline
others.
LO 3. Plan a group - formulation
activity performance. of an action
plan regarding a
business
opportunity.
APPLYING FACIAL The learners demonstrate The learner can TLE_HEBP9-12PB- - Identifica - books Values acquired:
MAKE-UP working knowledge on show mastery in IIIa-G-4 tion Identificatio -manuals - Sense of
facial make up and its applying make- n of the -curriculum responsibility
application. up. LO 1. Identify the different guide - Resourcefulness
implements, tools, implements, -learning - Awareness
supplies and tools, plan - Neatness
cosmetics used in supplies and -tools and
basic facial make up - Moving cosmetics equipment
services. test used in
LO 2. select the basic facial
appropriate cosmetics make up
and facial make up services
services. PT 3:
Applying facial
make-up to
your classmate.
4th IMPLEMENT AND The learner demonstrates The learner TLE_HECGIC9Ia-1 - actual -demonstration books The learners will be aware
QUART MONITOR understanding in independently demonstr on how to -manuals of the importance of
ER INFECTION implementing and implements and LO 1. ation clean, sanitize -curriculum cleanliness, sanitation and
CAREGI CONTROL monitoring infection monitors Provide information and stored guide storing of the tools.
VING POLICIES AND control policies and infection control to the work group kitchen tools -learning
January- PROCEDURES (IC) procedures. policies and about the and equipment. plan
March procedures. organization’s -tools and
infection control - identifica equipment
policies and tion PT1:
procedures Observation and
LO 2. Define interviewing
infection, infection -patient and
control, policy, caregiver.
procedures, hazard
and infection risk
assessment - checklist

LO 3. Explain the
importance of
infection control
policies and - actual
procedures demonstr
ation
LO 4. Give examples
of infection control
policies and
procedures.

LO 5. Show - checklist
examples of infection
control monitoring
forms

LO 6. Explain
monitoring
procedures in
infection control.
RESPOND The learners demonstrates The learner TLE_HECGDB9- - written - learn to do books The learners will be more
EFFECTIVELY TO understanding in independently Id-4 test some first aid -manuals alert and attentive to
DIFFICULT/CHALL responding to difficult or responds to technique. -curriculum disasters.
ENGING challenging behaviors. difficult or LO 1. guide
BEHAVIOR (DB) challenging -learning
behaviors. PLAN RESPONSES PT2: plan
Define - actual -tools and
difficult/challenging demonstr Role Playing/ equipment
behaviors ation dramatization of
chosen scenario
LO 2. Identify
difficult or
challenging behaviors - Identifica
using examples and tion
case scenario

- Quiz
APPLY BASIC The learner demonstrate The learner TLE_HECGBA9Ig- - written - learn to do books - They can develop
FIRST AID (BA) understanding in applying independently 7 test some first aid -manuals attentiveness and
basic first aid procedures applies basic first technique. -curriculum disaster ready.
aid procedures. LO 1. Assess the guide - Service-orientedness
situation. -learning and awareness of
Define first aid, first PT3: plan their job a member
aid management, - actual -tools and of the Church.
physical hazard, risks demonstr Return equipment
and vital signs ation Demonstration
LO 2. Discuss first
aid principles
LO 3.Demonstrate
vital signs taking - Identifica
tion
LO 4. Identify
physical hazards to
self and casualty’s actual
health and safety demonstration

LO 5. Control
physical hazards
following the
Occupational Health - identifica
and Safety tion
Procedures

LO 6. Take
casualty’s vital signs

LO 7.Assess
casualty’s physical - checklist
condition following
workplace procedures

- actual
demonstr
ation
-Quiz