BUDGET OF WORK TLE 7

PROGRAM STANDARD Is an exploratory course which leads you to Food and Fish Processing
GRADE LEVEL
Learners will be able to apply and practice the skills required in Food and Fish Processing
STANDARD
CONTENT STANDARD Basics and Principles in Food and Fish Processing
PERFORMANCE 1. Use food processing tools, equipment and utensils
2. Perform mathematical computations
STANDARD 3. Interpret plans and drawings; and
4. Apply food safety and sanitation
QUARTER FIRST
THEME Food and Fish Processing

LESSON SUBJECT MATTER LEARNING COMPETENCY FORMATIVE SUMMATIVE NO. OF DAYS

Lesson 1 1. Use food processing 1.1 Select tools, equipment and utensils Seat work Pen and Paper 13
tools, equipment and 1.2 Use tools, equipment and utensils following Group Activity
utensils standard procedure Laboratory/Experiment
1.3 Perform post-operational activities
Lesson 2 2. Perform mathematical 2.1 Gather and tabulate the recorded data 13
computations relevant to processed food production.
2.2 Review various formulations
2.3 Calculate the production input and output.
2.4 Compute the costs of production.
Lesson 3 3. Interpret plans and 3.1 Interpret lay-out plan. 11
drawings; and 3.2 Perform outer packaging procedures.
Lesson 4 4. Apply food safety and 4.1 Observe personal hygiene 11
sanitation 4.2 Implement food safety practices
4.3 Conduct work in accordance with
environmental policies and procedures
4.4 Participate in improving environmental
practices at work
 BUDGET OF WORK TLE 7
PROGRAM STANDARD Is an exploratory course which leads you to Computer Hardware Servicing
GRADE LEVEL
Learners will be able to apply and practice the skills required in Computer Hardware Servicing
STANDARD
CONTENT STANDARD Basics and Principles in Computer Hardware Servicing
PERFORMANCE 1. Use hand tools
2. Perform mensuration and calculation
STANDARD 3. Prepare and interpret technical drawing; and
4. Practice occupational health and safety procedures.
QUARTER SECOND
THEME Computer and Hardware Servicing

LESSON SUBJECT MATTER LEARNING COMPETENCY FORMATIVE SUMMATIVE NO. OF DAYS

Lesson 1 1. Use hand tools 1.1 Prepare hand tools Seat work Pen and Paper 13
1.2Use appropriate hand tools and test Group Activity
equipment Laboratory/Experiment
1.3 Maintain hand tools
Lesson 2 2. Perform mensuration and 2.1 Select components to be measured 13
calculation 2.2 Carry out measurements and calculation
Lesson 3 3. Prepare and interpret 3.1 Identify different kinds of technical drawing 11
technical drawing; and 3.2 Interpret technical drawing
Lesson 4 4. Practice occupational 4.1 Identify hazards and risks 11
health and safety 4.2 Evaluate hazards and risks
procedures. 4.3 Control hazards and risks
 BUDGET OF WORK TLE 7
PROGRAM STANDARD Is an exploratory course which leads you to Beauty Care Nail Care
GRADE LEVEL
Learners will be able to apply and practice the skills required in Nail Care Services
STANDARD
CONTENT STANDARD Basics and Principles in Nail Care Services
PERFORMANCE 1. Use of Nail Care Tools and Equipment;
2. Maintain Tools and Equipment;
STANDARD 3. Practice Occupational Health and Safety Procedure; and
4. Practice basic nail designs
QUARTER THIRD
THEME Nail Care Services

LESSON SUBJECT MATTER LEARNING COMPETENCY FORMATIVE SUMMATIVE NO. OF DAYS

Lesson 1 1. Use of Nail Care Tools and 1.1 Prepare the necessary tools and equipment Seat work Pen and Paper 13
Equipment; for the specific nail care activity. Group Activity
1.2 Use nail care tools and equipment Laboratory/Experiment
Lesson 2 2. Maintain Tools and 2.1 Check condition of nail care tools and 13
Equipment; equipment
2.2. Perform basic preventive and corrective
maintenance
2.3 Store nail care tools and equipment
Lesson 3 3. Practice Occupational 3.1 Identify hazards and risks 11
Health and Safety 3.2 Evaluate and control hazards and risks
Procedure; and
Lesson 4 4. Practice basic nail designs 4.1 Identify nail structure, shapes and nail 11
diseases/disorders
4.2 Create basic nail designs
 BUDGET OF WORK TLE 7
PROGRAM STANDARD Is an exploratory course which leads you to Bread and Pastry
GRADE LEVEL
Learners will be able to apply and practice the skills required in Bread and Pastry
STANDARD
CONTENT STANDARD Basics and Principles in Bread and Pastry
PERFORMANCE 1. use of tools and bakery equipment
2. mensuration and calculation
STANDARD 3. maintain tools and equipment; and
4. practice occupational health and safety procedures.
QUARTER FOURTH
THEME Bread and Pastry

LESSON SUBJECT MATTER LEARNING COMPETENCY FORMATIVE SUMMATIVE NO. OF DAYS

Lesson 1 1. Using of Tools and Bakery 1.1 Prepare tools and equipment for specific Seat work Pen and Paper 13
Equipment baking purposes. Group Activity
Lesson 2 2. Performing Mensuration 2.1 Familiarize oneself with the table of weights Laboratory/Experiment 13
and Calculation and measures in baking
Lesson 3 3. Maintaining Tools and 3.1 Check condition of tools and equipment. 11
Equipment 3.2 Perform basic preventive.
3.3 Store tools and equipment.
Lesson 4 4. Practice Occupational 4.1 Identify hazards and risks. 11
Health and Safety 4.2 Evaluate hazards and risks.
Procedure 4.3 Control hazards and risks.
4.4 Maintain occupational health and safety
awareness.
Prepared by: Noted by:

ROMEO ANDERSON P. BORJA CARMEN H. MACATUGOB

TLE 7 Teacher Head Teacher III