COLEGIO DE CALUMPIT

Iba OEste, Calumpit, Bulacan

S.Y.2013-2014

Technology and Home Economics

Grade 7- Syllabus
First Grading Period
HOUSEHOLD SERVICES
Objectives:
Use appropriate cleaning tools, equipment, supplies and materials.
Maintain cleaning equipment
Identify/Evaluate hazards and risks
Control hazards and risks
Maintain occupational health and safety awareness
Maintain a professional image
Build credibility to meet customers/clients requirements
First Periodical Test
Lesson 1 Use and Maintenance of Cleaning Tools and Equipment
Definition of Terms
-family
-housekeeping
-maintenance
-management
-tools
-vacuum cleaner
-floor buffer
Types and Uses of Cleaning Tools, Equipment, Supplies and Materials
Safety Measures in Doing Household Tasks
Maintenance of Cleaning Equipment
-Correct Maintenance of Tools and Equipment
..Management
..General Rules in the Use of the Cleaning Equipment
Lesson 2 Practice Occupational Health and Safety Procedures
Definition of Terms
Philippine Occupation Health and Safety Standards
Hazards and Risks and its Effects
-Types of Hazards
Effect of Hazards
Hazard vs. Risk
Second Periodical Test
Safety Regulations
-The Philippine Clean Air Act of 1999
-Waste Management
..Types of waste
..Classification of Wastes
Contingency Measures and Procedures
Personal Protective Equipment
Operational Health and Safety Procedure, Practices and Regulation/Emergency
related drill and training
LESSON 3 Maintain Effective Relationship with Clients / Customers
Definition of Terms
Professional Code of Conduct/ Ethics of a Household Worker

Ethical Standards
Uniform, Equipment and paraphernalia of a Household Worker
Personal Hygiene/ Good Grooming
Desirable Traits of a Household Worker

Second Grading Period

COMMERCIAL COOKING
Objectives:
Utilize kitchen tools and equipment
Maintain kitchen tools and equipment and working area
Store and stack kitchen tools and equipment.
Carry out measurements in a required task
Calculate cost of production
Read and interpret kitchen plans
Create kitchen lay-out
Identify hazards and risks
Control hazards and risks
Third Periodical Test
Lesson 1 Use and Maintain Kitchen Tools and Equipment
Definition of Terms
Materials of Kitchen Utensils/Equipment commonly found in the kitchen
Cleaning and Sanitizing
-Sanitizing Methods
-Sanitizer Testing
Cleaning and Sanitizing Utensils
Cleaning kitchen premises
Lesson 2 Carry Out Measurements and Calculations
Tables of Weights and Measure
How to measure dry ingredients
Using cups and spoons
Oven temperatures
How to Calculate Mark Up Percentage
Fourth Periodical Test
Lesson 3 Interpret Kitchen Lay-out
Definition of Terms
Commonly Encountered Maintenance Problems in Commercial Kitchens
- Electrical Hazards
Apply health, safety and security procedure in the workplace
Control hazards/risks in the workplace

Third Grading Period

FOOD(FISH) PROCESSING
Objectives:
Select tools, equipment and utensils
Use tools, equipment and instruments following standard procedures
Perform post-operation activities
Gather and tabulate the recorded data relevant to processed food production
Review various formulations used for raw ingredients and finished products of
fish processing
Calculate the production input and output
Compute the costs of production
Interpret lay-out plan

Perform outer packaging procedures

Observe personal hygiene and good grooming
Implement food safety practices
Conduct work in accordance with environmental policies and procedures
Participate in improving environmental practices at work

Fifth Periodical Test

Lesson 1 Use of Food Processing Tools, Equipment and Utensils
Definition of Terms
Equipment, Tools and Utensils : Uses of Specifications
Tools and Utensils Used in Food Processing and their Uses
Inspecting and Checking Condition of Equipment and Machines (Use)
Lesson 2 Fishery Resources
Selecting/ Securing the Kinds of Fish to Raise
Fishery Resources
Ref. TLE Global Competitiveness pp. 186 188 ( First Year Textbook)
Sixth Periodical Test
Perform Post-Operating Procedure
Inspecting/ Checking of Equipment/ During/ After Operation
Proper Maintenance of Some Food Processing Equipment
Lesson 2 Perform Mathematical Computations
Definition of Terms
Gathering the Record Weights of Ingredients and Materials
Summarizing and Tabulating All Raw-Data Gathered
Calculating Data on Raw Materials/ Ingredients Consumption and corresponding
Percentage Equivalent in Line with Enterprise Requirement

Fourth Grading Period

ANIMAL PRODUCTION
Objectives:

Select and use farm tools.

Select and operate farm equipment.

Perform preventive maintenance.
Perform estimation.
Perform basic workplace calculations.
Draw lay-out plan of different types of housing.
Enumerate the building codes in constructing poultry and livestock houses
Apply appropriate safety measures.
Safely keep/dispose materials and outfit.

Seventh Periodical Test

Lesson 1- Use Farm Tools and Equipment
Definition of Terms
Common Poultry and Livestock Farm Tools
Equipment and Facilities in Poultry Production
Safety Practices During Operations of Farm Tools
Lesson 2 Perform Estimation and Calculation
Definition of Terms
Estimation and Calculation in Poultry Production
Analyze Records Kept in Poultry Production Enterprise

Eighth Periodical Test

Lesson 3 Interpret Plans and Drawings
Definition of Terms
Poultry Housing System
Housing System for Livestock
Building Construction Code

Prepared by:
Maria Ema V. Calayag
T.L.E. Teacher

COLEGIO DE CALUMPIT
Iba OEste, Calumpit, Bulacan
S.Y.2013-2014

Technology and Home Economics

Grade 7
LEARNING COMPETENCIES
First Grading Period
HOUSEHOLD SERVICES
Objectives:
At the end of the lesson, the students are expected to:
Use appropriate cleaning tools, equipment, supplies and materials.
Maintain cleaning equipment
Identify/Evaluate hazards and risks
Control hazards and risks
Maintain occupational health and safety awareness
Maintain a professional image
Build credibility to meet customers/clients requirements

Second Grading Period

COMMERCIAL COOKING
Objectives:
At the end of the lesson, the students are expected to:
Utilize kitchen tools and equipment
Maintain kitchen tools and equipment and working area
Store and stack kitchen tools and equipment.
Carry out measurements in a required task
Calculate cost of production
Read and interpret kitchen plans
Create kitchen lay-out
Identify hazards and risks
Control hazards and risks

Third Grading Period

FOOD(FISH) PROCESSING
Objectives:
At the end of the lesson, the students are expected to:
Select tools, equipment and utensils
Use tools, equipment and instruments following standard procedures
Perform post-operation activities
Gather and tabulate the recorded data relevant to processed food production
Review various formulations used for raw ingredients and finished products of
fish processing
Calculate the production input and output
Compute the costs of production
Interpret lay-out plan

Fourth Grading Period

ANIMAL PRODUCTION
Objectives:
At the end of the lesson, the students are expected to:

Select and use farm tools.

Select and operate farm equipment.

Perform preventive maintenance.

Perform estimation.
Perform basic workplace calculations.
Draw lay-out plan of different types of housing.
Enumerate the building codes in constructing poultry and livestock houses
Apply appropriate safety measures.
Safely keep/dispose materials and outfit.

Prepared by:
Maria Ema V. Calayag
TLE Teacher