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CM Tle 9 Q3

The curriculum map outlines the units, content standards, competencies, assessments, activities and resources for Technology and Livelihood Education for Grade 9. The first quarter covers tools, equipment and utensils needed for preparing dessert, classification of desserts by ingredients and place in a meal. Important considerations for dessert preparation are also covered.

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Anday Par Liza
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16 views3 pages

CM Tle 9 Q3

The curriculum map outlines the units, content standards, competencies, assessments, activities and resources for Technology and Livelihood Education for Grade 9. The first quarter covers tools, equipment and utensils needed for preparing dessert, classification of desserts by ingredients and place in a meal. Important considerations for dessert preparation are also covered.

Uploaded by

Anday Par Liza
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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DOMINICAN ACADEMY

UNISAN, QUEZON
S.Y. 2020-2021

CURRICULUM MAP

SUBJECT: TECHNOLOGY AND LIVELIHOOD EDUCATION


GRADE LEVEL: GRADE 9
TEACHER: MRS. MARIA LIZA A. PAR

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 UNIT CONTENT PERFORMAN COMPETENCI ASSESSME ACTIVITI RESOURC INSTITUION
(NO.): TOPIC: STANDAR CE ES/ NT ES ES AL CORE
MONT CONTEN DS (CS) STANDARDS SKILLS VALUES
H T (PS)
FIRST QUARTER
Q3 1.Tools, - The - The learners 1. Identify tools Standards in Class Chart - Making
equipment, learners should be able and equipment laboratory discussion Pictures responsible
and utensils demonstrate to: needed in the activity Samples of choices in
Week needed in understandi preparation of Group work ingredients, one’s lifestyle.
1-3 preparing ng of: Prepare dessert dessert Pen and kitchen
dessert with a group. paper test Individual tools and
The 2. Clean, and group equipment,
2. knowledge, sanitize, and Laboratory reporting sample of
Classificati skills, and prepare tools, performance loaf
on of attitudes utensils, and Hands-on sandwich
Individual preparation Online
dessert required in equipment based participation of sandwich resources
according preparing on the required in class PPT
to dessert. tasks.
ingredients
Characterist 3. identify
3. ics and ingredients
Classificati types of according to the
on of dessert and given recipe
dessert their
4. prepare
according preparations
ingredients
to place in .
the meal. based on the
required form
and time frame

Q3 6. The The learners 1. Identify the - Pre- Demonstrat - Textbook - Respect of


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

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