DOMINICAN ACADEMY

UNISAN, QUEZON
S.Y. 2020-2021

CURRICULUM MAP

SUBJECT: TECHNOLOGY AND LIVELIHOOD EDUCATION

Grade Level Standard: Sandwich are served in a variety of ways, hot, cold, open-faced, two layers, three layers, with fillings of hams, jellies, meat chicken, fish, vegetables, and dairy products
and dressing served as a transition to a meal or a meal itself.
TERM (NO.): UNIT TOPIC: CONTENT PERFORMANCE COMPETENCIES/ ASSESSMENT ACTIVITIES RESOURCES INSTITUIONAL
MONTH CONTENT STANDARDS STANDARDS SKILLS CORE VALUES
(CS) (PS)
FIRST QUARTER
Q3 1.Tools, - The learners - The learners 1. Identify tools and Standards in Class discussion Chart - Making
equipment, and demonstrate should be able to: equipment needed in laboratory activity Pictures responsible
utensils needed in understanding of: the preparation of Group work Samples of choices in one’s
Week 1-3 preparing dessert Prepare dessert dessert Pen and paper test ingredients, lifestyle.
The knowledge, with a group. Individual and kitchen tools and
2. Classification skills, and 2. Clean, sanitize, Laboratory group reporting equipment,
of dessert attitudes required and prepare tools, performance sample of loaf
according to in preparing utensils, and Hands-on sandwich
ingredients dessert. equipment based on Individual preparation of Online resources
the required tasks. participation in sandwich PPT
3. Classification Characteristics class
of dessert and types of 3. identify
according to place dessert and their ingredients
in the meal. preparations. according to the
given recipe
4. prepare
ingredients
 based on the
required form and
time frame

Q3 6. Important The learners The learners should 1. Identify the - Pre-assessment Demonstration of - Textbook - Respect of
considerations in demonstrate be able to: components of a Answer a pretest. preparation of individual
preparation of understanding of: dessert selected dessert. - Online differences.
Week 4-6 dessert Independently - Formative References
The knowledge, prepare dessert. 2 Identify the factors Assessment Preparing dessert. Critical thinking
7. Tools and skills, and to consider in
equipment needed attitudes required dessert preparation. Decorating and
in making a in preparing plating.
3. Select and use .
dessert. dessert. correct equipment in
8. Steps in preparing dessert.
preparing dessert.
4. Prepare a variety
9. Kinds of dessert of dessert.
and their
5. Identify the
ingredients.
different kinds of
dessert and their
ingredients.
6. Prepare dessert.