St. Francis Xavier Academy of Kapatagan Inc.

Kapatagan, Lanao del Norte

S.Y 2020-2021

DIARY CURRICULUM MAP

Subject: Technology and Livelihood Education
Grade Level: 8
Teachers: Mrs. Jo-an W. Nini
Strands: JHS

TERM UNIT INSTITUTION

(NO.) TOPIC: CONTENT PERFORMANCE COMPETENCIES/ ASSESSMENT ACTIVITIES RESOURCES AL CORE
MON CONTENT STANDARD STANDARD SKILLS VALUES
TH
First Food The learner The learner uses A1.1 A1.1 A1.1 A1.1
Quart Processing demonstrates and maintains Select tools, Demonstration on Tool Inventory Kitchen Tools  A globally
er Use and understanding appropriate food equipment, how to select Activity T.L.E Textbook competitiv
Maintenan of uses and processing tools, utensils and correct tools, (available in their e learner.
Octob ce of Food maintenance of equipment, instruments equipment, house)
er- Processing Food instruments and according to food utensils and  Poverty
Dece Tools, processing tools, utensils and (fish) processing instruments. Reduction
mber Equipment equipment, reports method
and instruments accordingly upon Analyzing Tool
Utensils and utensils in discovery of Display
(UT) food (fish) defects
processing.
A1.2 A1.2 A1.2 http://www.stu
Explain the Essay Narrative Report on dy.com/slidep/
defects in tools, the defective tools, aver
equipment, equipment,utensils
utensils and and instruments
 instruments

A1.3 A1.3 A1.3 A1.3

Follow procedures Checklist Hands-on Activity Kitchen Tools
in reporting Worksheet TLE 7 Food
defective tools, Processing 21st
equipment, Century
utensils and
instruments.

A1.4 A1.4 A1.4 A1.4

Interpret a food Demonstrate on Practice activity Food processing
processing how to interpret with the use of Method
procedure food processing actual tools, https://www.youtu
procedure instruments and be.com/watch?
utensils available in v=pfn22V1w8R4
their homes.
A1.5 A1.5 Demonstrate A1.5 A1.5
Apply standard on how to apply Drill/ Practice Kitchen Tools
procedures in standard TLE 7 Food
using tools, procedures in Processing 21st
equipment, using tools, Century
instruments, and equipment,
utensils. instruments, and
utensils.
A1.6 A1.6 A1.6 A1.6 Kitchen
Calibrate tools, Demonstrate on Practical Activity Tools
equipment how to calibrate TLE 7 Food
instruments, and tools and Processing 21st
utensils equipment used in Century
food processing

A1.7 A1.7 A1.7 A1.7

Follow procedures Checklist Hands-on Activity Kitchen Tools
 in sanitizing tools, Worksheet TLE 7 Food
equipment, Processing 21st
instruments and Century
utensils.

A1. 8 A1.8 A1.8 Food Processing

Use tools, Practical Test Practice Tools
equipment, (homebased) www.youtube.c
instruments, and om>watch/weig
utensils according to ht/measuremen
job requirements and t/com
manufacturer’s
specification
Food The learner The learner LO2. Tabulate the A2.1 A2.1 A2.2
Processing demonstrates performs basic recorded data Drill on weight Video Analysis on www.youtube.c
Estimation understanding measurements relevant to and volume Conversion om>watch/weig
and Basic of basic and calculation production of conversions ht/measuremen
Calculation mensuration that relate with processed food t/com
s and calculation. weight and
measurement. A2. 1
Record weights and
measurements of raw
materials and
ingredients.
A2. 2 A2.2 A2.2 http://www.nis
Summarize/sum up Summarize the Recipe Analysis t.gov.com
recorded weights and given recipe
measurements of according to
processed products. weights and
measurements

LO3 Calculate the A2.1 A2.1 A2.1

production inputs Return Demonstration on Price
and outputs demonstration computing cost computation
 A2.1 equivalents of Flow Chart
Compute for the actual yields TLE 21ST
percentage Century Food
equivalents of actual Processing
yields and recoveries Textbook
according to
enterprise
requirements.
Calculate the A2.2 A2.2 A2.2
percentage of actual Practical Test on Situational Analysis Recipe of
yields and recoveries percentage on Cost pineapple –
according to computation Computation papaya jam
enterprise
requirements. www.kawaling
pinoy.com.ph

Record calculated A2.3 A2.3 Activity Sheet

data according to Practice Test in Data Analysis Template TLE
enterprise Recording Textbook
requirements calculated data
The learner The learner LO1 Interpret a
demonstrates interprets plans layout plan
understanding and drawings that
of interpreting relate with basic A1.1 explain the A1.1 A1.1 http://www,you
plans and fish processing meaning of signs and Sketching of Written test tube>kitchen/si
drawings that activities. symbol used in lay kitchen using gns/symbols.co
relate with basic outing plan for fish signs, symbols m
fish processing processing activity. accordingly
activities.

A1.2 Interpret layout A1.2 A1.2 TLE 21ST

plan for fish Read and interpret Demonstration Century TLE
processing area kitchen plans Textbook
 according to
standard set.
The learner The learner LO1. Observe
demonstrates observes basic personal hygiene
understanding principles and and good grooming
of basic rules to be
principles and observed to ensure A1.1 explain the A1.1 A1.1 http://www.goo
rules to be food safety and importance of good Video Video Analysis dgrooming>watc
observed to sanitation when grooming in a Interpretation h
ensure food he/she packages workplace.
safety and fish products.
sanitation when
he/she
packages fish
product.

A1.2 Follow the A1.2 A1.2 TLE Textbook

procedures in Checklist Hands-on Activity Food processing
cleaning, checking Worksheet
and sanitizing
personal protective
equipment.

Prepared By: Checked and Noted By:

Jo-an W. Nini Rosita A. Cortes

T.L.E Teacher School Principal