DEPED MATATAG-EPP_TLE-CURRICULUM-2.pdf

Republic of the Philippines
Department of Education
DepEd Complex, Meralco Avenue, Pasig City
MATATAG CURRICULUM
EDUKASYONG PANTAHANAN AT PANGKABUHAYAN (EPP) /
TECHNOLOGY AND LIVELIHOOD EDUCATION (TLE)
Grades 4 to 10

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I. SHAPING PAPER
A. Background of the Learning Area
The Department of Education envisions developing Filipinos who passionately love their country and whose values and competencies
enable them to realize their full potential and contribute meaningfully to building the nation.
To achieve this vision is the offering of Edukasyong Pantahanan at Pangkabuhayan (EPP)/Technology and Livelihood Education (TLE)
and Technical-Vocational-Livelihood Track (TVL). Its curriculum goal is to equip learners with life-long learning skills that enable
them to be productive individuals, ready for the world of work, and contribute to achieving national goals.
EPP/TLE is a learning area that provides learners with basic home skills that will enable them to be productive in life. The learners
in Grades 4 to 6 will explore the fundamental home skills of the four components of EPP/TLE (Information and Communications
Technology [ICT], Agriculture and Fishery Arts [AFA], Family and Consumer Science [FCS], and Industrial Arts [IA]). The basic and
common competencies of the four TLE components will be introduced in Grades 7 to 8. In Grades 9 and 10, selected core competencies
will be taken in every sector with intensified entrepreneurial skills (exploratory by sector). Learners are introduced in different
industries of specializations focusing on the use of tools and equipment, mensuration, interpretation of drawings and plans, as well
as observation of occupational safety and health, career, and business opportunities. The medium of instruction is Filipino for Grades
4 to 5 and English will be used starting Grades 6 to Grade 10.
Technical- Vocational and Livelihood Education (TVL) is a learning area that provides learners with technical skills. Hence, learners
are tasked to choose a specialization that will be taken from Grades 11 to Grade 12. These specializations are anchored to TESDA
Training Regulations Qualifications.
B. Rationale
The review of the EPP/TLE Curriculum guide took place in 2018, while the intended curriculum of K to 10 started in 2019. It aims to
identify gaps, issues, and concerns, across all learning areas and grade levels to enhance the learning area engagement, experiences,
and outcomes in the EPP/TLE Curriculum.
Series of workshops were conducted by the Bureau of Curriculum Development and collaborated with ACTRC. The workshops serve
as the avenue to review the learning competencies of Kindergarten, Grade 3, Grade 6 and Grade 10 Curriculum Guides.
There were three phases of the review namely:
1. Review of the cognitive and affective demands, together with the review of
the essential and desirable competencies;
2. Horizontal and vertical alignment; and the
3. Cross validation with the Master Teachers

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Based on the review conducted, the curriculum is congested, and the competencies are overlapping with the other learning areas.
Some competencies are unpacked, entrepreneurial competencies are redundant, and ICT competencies are more complex in grades
6 compared to Grades 7 and 8. It also lacks in contact time due to shared time allotment with entrepreneurship.
C. Curriculum Framework
The EPP/TLE/TVL framework is structured to support teaching and learning, as well as to plan and implement the curriculum. It
comprises of four (4) different components, monitoring and evaluation, support systems, and curriculum exits.
The framework shows the different teaching/learning approaches to acquire the knowledge and skills being articulated in the
curriculum. This shows the uniqueness of the learning area which recognizes the importance of the goals and education principles
that will interplay with the learning area components, support systems, feedback mechanisms, and curriculum exits.
1. The EPP/TLE/TVL Curriculum aims to:
1.1 improve learners’ knowledge, skills, values, and attitudes through quality and effective delivery of the basic, common,
and core competencies;
1.2 equip learners with certifiable, and relevant skills, gauged through an authentic and timely assessment, that shall
make them locally and globally competitive and productive citizens;
1.3 develop among the learner’s proper self-care and home management;
1.4 provide an avenue for learners to explore and apply aspects of Micro, Small and Medium Enterprises (MSME) for
sustainability;
1.5 develop the skills of the learners aligned with the Sustainable Development Goals and the 21st Century Educational
Framework;
1.6 strengthen Information and Communication Technology (ICT) skills that shall enable the learners to cope with the
advancement of technology; and
1.7 provide guidance for learners on the career path to take such as post-secondary education/higher education,
entrepreneurship, middle-level skills development and employment

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Figure 1. Conceptual Framework
To achieve the goals of the learning area, the needed support systems are articulated below:
1. Hyflex (Hybrid and Flexible) Teachers. These are educators who are flexible and capable of delivering the necessary
competencies of EPP/TLE & TVL through various modalities such as face-to-face, online, in the printed module, and/or
blended. For junior or senior high school, these are teachers who are highly skilled and passed the minimum qualification of
NCII relevant to the subject being taught.
2. Learning environment and resources. It is the use of standard tools, machines equipment, facilities, and learning environment
and resources aligned with the curriculum standards.
3. Assessment and exits. These are standard assessment guides aligned with the curriculum standards of EPP/TLE & TVL.
4. Relevant Partnership and Linkages. This is recognizing the significant participation of the community stakeholders, industry,
government, and non-government organizations to help the school in delivering the standard competencies for EPP/TLE & TVL
learners, work-related experiences, and possible employability.

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Theoretical/Philosophical Bases
In order to ratify the knowledge and skills being articulated in the curriculum of TLE, the curriculum framework is anchored
on the following learning theories:
• Constructivism is a theory of learning and an approach to education that states that learners can build their own knowledge
and construct meaning from prior experiences rather than rote memorization. Learners are encouraged to share their knowledge,
and experiences in solving problems, and decision-making. For instance, in plumbing, the lesson is about fittings, and repairing
pipes. Learners may ask about their experiences or how they helped their father or older brother repair broken pipes or fittings.
older family members who can do the fittings or repair the broken pipes.
• Contextualization refers to the educational process of relating the curriculum to a particular setting, situation, or area of
application to make the competencies relevant, meaningful, and useful to all learners as mandated in the Republic Act 10533. In
providing activities in the EPP/TLE & TVL, these make sure that local materials are utilized. For instance, the teaching of asexual
propagation through marcotting of fruit trees. The learners may consider using available fruit seedlings in the area to be marcotted
and other fruit-bearing trees.
The New Features of the EPP/TLE Curriculum
In the revised EPP/TLE curriculum, it is anchored to big ideas that interplay with the four components and the four (4) curriculum
exits.
The new features of the curriculum are the following:
• One skill per component - refers to one specific skill in the component of TLE that the learner should acquire at the end
of every quarter. To master and demonstrate the skill for each component in each quarter, a time allotment of 50 minutes
is dedicated for one component on each quarter to be mastered and demonstrate the skill.
• Exploratory by Sectors - refers to the clustered specializations within the same industry or sector. The nomenclature is
exploratory since the learners will be introduced to different industry sectors.
• STEM Framework- refers to the framework that gears towards the Big Ideas. It serves as an avenue for the learners to
utilize technology and see possible solutions from the simplest to complex world problems. It also helps the learners to have
a deeper appreciation of the importance of self-improvement through skills and knowledge in helping them decide on what
career path they want to choose.

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Figure 2. STEM Framework
D. Structure of the Learning Area
The EPP/TLE learning area provides an avenue for learners to explore and develop different skills that will prepare them in choosing
a career and make them eligible for certification nationally or globally.
Components of the Learning Area
Information and Communication Technology (ICT) - This refers to practical skills in using hardware and software tools,
programing, coding, and networking.
Agricultural and Fishery Arts (AFA) – This refers to practical skills in planting ranging from harvesting of crops, animal and
fish raising, as well as food and beverage processing.
Family and Consumer Science (FCS) – This refers to practical skills in home management, food preparation, garments and
needle works, health and wellness.
Industrial Arts (IA) – This refers to practical skills in wood works, metal works, masonry works, machine works, and electrical
works.

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Description of Competencies
Basic competencies refer to non- technical knowledge, skills, and attitudes that a learner can perform irrespective of work or
industry.
Common competencies refer to a set of knowledge and skills that are similar to an industry or sector.
Core competencies refer to a set of knowledge and technical skills in a specific specialization.
Specializations by Sector
TLE is a complex learning area that introduces different specializations in the four components among the learners. To address
decongestion and repetition of competencies, the specializations that are related to a common industry are merged into one sector.
Listed below are the specializations by sector for each component:
Information and Communications Technology (ICT)
1. Computer Systems Servicing
▪ Computer Systems Servicing
2. Computer Programming
▪ Java
▪ .Net
3. Visual Arts
▪ Animation
▪ Illustration
4. Telecommunication
▪ Contact Center Services
Agriculture and Fishery Arts (AFA)
1. Crop Production
▪ Agri-crop Production
▪ Organic Agriculture
2. Animal Production
▪ Poultry
▪ Swine
▪ Ruminants
3. Aquaculture
▪ Fish culture

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▪ Fish Grow-out
4. Fish Capture
▪ Fishing Gears
▪ Fish Capturing
5. Food and Beverage Processing
▪ Fruits and Vegetables
▪ Meat
▪ Seafoods
Family and Consumer Science (FCS)
1. Food Preparation
▪ Cookery
▪ Bread and Pastry
2. Garments
▪ Dressmaking
▪ Tailoring
3. Handicrafts
▪ Needle Craft
▪ Paper Craft
▪ Fashion and Design
4. Food Services
▪ Barista
▪ Bartending
▪ Food and Beverage Services
5. Beauty Care
▪ Barbering
▪ Hair Dressing
▪ Nail Care
6. Health and Wellness
▪ Caregiving
▪ Wellness
7. Tourism Services
▪ Local Tour Guiding
▪ Tourism Promotion
▪ Attraction and Theme Park
▪ Travel Services
8. Hotel Services
▪ Housekeeping
▪ Front Office Services

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▪ Events management
Industrial Arts (IA)
1. Residential Plumbing
▪ Technical Drafting
▪ Plumbing
2. Residential Construction
▪ Masonry
▪ Tiles Setting
3. Carpentry
▪ Home Furniture
▪ Fixture
4. Automotive and Small Machine
▪ 4 Wheels Vehicle
▪ 2 Wheels Vehicle
▪ Small Engine
5. Metals and Engineering
▪ SMAW
6. Electronics and Electrical Engineering
▪ Electrical Installation and Maintenance
▪ Electronics and Products Assembly Services
▪ Domestic Refrigeration and Air Condition Services
Skills Progression
Skills Progression means that the basic principles are introduced in a particular grade and are rediscovered in succeeding grades in
a more complex form. With this approach, concepts are introduced and re-taught in succeeding years in an increasingly sophisticated
fashion. In the TLE learning area, basic skills are introduced as early as Grade 4 but pre-requisite skills are expected to be taught in
Key Stage 1 (Grades 1-3). For instance, the concept about animal raising in Agriculture and Fishery Arts, learners in Key Stage 2
(Grades 4 to 6) are taught on how to raise pet animals, chickens, pigs, goats, and fishes and the pre-requisite skills such as care for
animals are found in learning areas of Science and GMRC of Key stage 1.
In Key Stages 3 to 4 (Grades 7- 12), learners are taught on how to grow and propagate livestock animals in the specializations of
Animal Production Poultry, Swine, and Ruminants. These specializations are anchored to the competency standards of TESDA’s
Training Regulations for Animal Production (Poultry) NC II, Animal Production (Swine) NC II, and Animal Production (Ruminants) NC
II. These captured the Big Ideas of TLE subjects, such as soft skills (leading the workplace communication), hard skills (performing
farrowing-related activities), and lifelong learning skills (maintaining of housing facilities, tools, and equipment for swine production).

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Skills Progression in this learning area was viewed by the specialists as the progression of skills from key stage 1 (Grades K-3) up to
Key Stage 4 (Grades 11-12). The table below portrays the examples and approaches on the revised curriculum from TLE to TVL.
Sample Skills Progression
Component Key Stage 2
(Grades 4 to 6)
Key Stage 3
(Grades 7 and 8) and (Grades 9 to 10)
ICT Demonstrate
knowledge and skills in
coding (block coding),
productivity tools, and
internet navigation in a
safe and responsible
manner.
Grades 7 and 8
Demonstrate knowledge and skills in productivity tools, graphic design, and video editing
in a safe and responsible manner.
Grades 9 and 10
Demonstrate selected core competencies in Computer Systems Servicing, Computer
Programming, Contact Center Services and Visual Arts.
AFA Performs natural way of
planting ornamental
plants, vegetables, and
fruit trees.
Grades 7/8 - discusses safety procedures in farm operation.
discusses agricultural practices in crop production.
Grades 9-10 - performs agricultural practices in planting crops according to natural
farming.
FCS Performs competencies
in home management
and food preparation.
Grades 7 and 8 Familiarizes and utilizes common kitchen tools and occupational safety
and health, career, and business opportunities in preparing food and food services,
constructing clothes, handicrafts and beauty care.
Grades 9-10 – Performs the skills in constructing different clothing styles, providing care
and support to clients, providing food and beverage service to customers.

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Component Key Stage 2
(Grades 4 to 6)
Key Stage 3
(Grades 7 and 8) and (Grades 9 to 10)
IA
Creates simple
wood/bamboo, metal
and/or electrical
project with safety
precautions.
Grade 7-8 – Explains signs and symbols for construction services, electrical services, and
automotive and small engine services.
Grade 9-10 – Applies procedures in electrical installation with safety precautions
Horizontal and Vertical Articulation
EPP/TLE serves as a laboratory of learning areas by providing hands-on experiences, fostering creativity and innovation, and
developing important life skills. Learning areas theories and concepts are applied in EPP/TLE such as the integration of Science and
EPP/TLE is in the field of Agriculture. In Science, students may learn about the scientific principles behind plant growth and
development, while in EPP/TLE, learners may learn practical skills related to farming such as crops management. Through this
integrated approach, learners can gain a deeper understanding of the scientific principles underlying agriculture while also developing
practical skills that they can use in their future careers. This is a manifestation of the alignment of the curricula that allow subject
disciplines to move from seeming fragmented and unrelated to an integrated and constitutive holistic education.
On the other hand, vertical articulation ensures that what students learn from one year to the next, takes the form as a coherent and
logical process that maximally supports student understanding and progression. This is also related to the skills progression that
was presented earlier. Similarly, the EPP/TLE introduced in Grade 4 have some competencies that are explicitly taught in the earlier
grades in the other learning area. The table below shows how the vertical articulation occurs in the component of ICT.
Sample Vertical Articulation in the ICT Component from Grades 4 to 8.
Grade
Level
Component Focus Learning Competencies
4 Paggamit ng Word Processing Software
nakagagawa ng word document gamit ang: Page
Size, Orientation, at Margin; Font Type, Style, Size,
at Color; at Text Alignment

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Grade
Level
Component Focus Learning Competencies
5
Information and
Communications
Technology
Paggamit ng Word Processing Software
nakagagawa ng word document na may
images, shapes, Smartarts, tables at page
background
6 Utilization of Word Processing Software
creates word document with watermark, page
color, borders, page number, header and footer
7 Utilization of Word Processing Software
creates word document with page break, auto
tables of contents, mail merge and references
8 Graphics Design Tool
(LCs from Word Processing software and
other productivity softwares are
prerequisite to Graphic designing)
Utilizes graphic design tools for graphic
production
E. Development of 21st Century Skills
The world today is continuously changing at an increasingly overwhelming rate. The skills learned today are likely to become outdated
in a very short time. As such, professional and technical workers are constantly urged to keep abreast with new developments in their
respective fields giving the emphasis now on lifelong learning.
To develop the 21st Century Skills, the learners are introduced to some of the skills that interplay in the EPP/TLE and TVL curriculum.
1. Learning and Innovation
In the age of information and technology, it is essential for learners to manifest learning and innovation skills. This is a set of abilities
where learners think critically, reflectively, and creatively, analyze and solve problems, create and implement innovations using a
variety of techniques or methods, and generate functional knowledge that support varying degrees of thinking skills and metacognition

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thereby allowing them to easily navigate and respond to dynamic, fluid, and complex forces (both internal and external) that
significantly affect their well-being.
These are visible when learners are given opportunities to plan, create, and innovate projects or process individually and
collaboratively using ideas inspired by imagination, inquiry, experimentation, and purposeful play. As a skill for the 21st century,
this shall generally encompass all basic understandings in the subject of EPP/TLE. As a skill-based subject, a strong foundation for
the following of general principles (in order to execute) is a must. Moreover, the development/innovation of learned skills into more
complex and intricate skills align to the very purpose being aimed.
e.g.
● ICT- creating knowledge product using productivity tools, create database objects, creating portable bootable
devices, construction simple robotics system
• Agriculture - creating/producing food and non-food products from agricultural and fishery produce and by-
products such as food, fiber, soap lotion, shampoo and toothpaste, organic soil amendments, creative ornaments.
● Family and Consumer Science - applying handicraft design to furniture, linens, and apparels as well as
researching and developing new recipes from available ingredients.
● Industrial Arts - designing and illustrating plans, circuits and specifications for a project embedding innovative
function, mechanism or process applying fundamental concepts of industrial arts (ex. Voice command on/off to
some electrical devices, configuring electronic products.)
● applying electrical, digital functions to furniture and mechanical fixtures in construction. (ex. Voice command
on/off to some electrical devices, configuring electronic products.)
2. Critical Thinking and Problem-Solving
It is the ability to analyze evidence, patterns, relationships, making inferences using reasoning, judging, evaluating, and making
decisions or solving problems. It includes actively and skillfully conceptualizing, analyzing, synthesizing, and/or evaluating
information gathered from, or generated by, observation, experience, reflection, reasoning, or communication, as a guide to belief and
action, the ability to make inferences, calculating probabilities and making decisions.
e.g.
● Information and Communication Technology - analyzing information, filtering fake news, assessing the credibility
of the site use when conducting research

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● Agriculture - giving solution/recommendations to lessen the effect of climate change, demonstrating ways on how
to mitigate climate change; conserving and building soil health, managing crop/animal/fishery pests and diseases,
improving crop/animal/fishery yields, proper storage, transport and packaging to maintain good quality to reduce
post-harvest losses without negative impacts to the environment.
● Family and Consumer Science - being able to provide solutions to daily budgeting, provide inputs to improve the
tourism industry services
● Industrial Arts - analyzing and troubleshooting problems based on logical processes or procedures such as
conducting or performing simple repair of broken electrical and mechanical parts and components fixtures at home
or community chairs and tables, fixing a leaky kitchen or bathroom pipe.
3. Communication and Collaboration
Communication is something we are engaged with every day, may that be personally, academically, or professionally, making it a
significant and relevant domain among the 21st Century Skills. This domain recognizes the value of communication for a wide range
of purposes.
Collaboration refers to the capacity of an individual to effectively participate in interactions between at least two co-equal parties
voluntarily engaged in shared decision-making as they work towards a common goal.
Collaboration involves joint communication and goal setting (including planning, sharing information, discussing problems, and
learning from others) as well as the need for parties to contribute different information or resources that need to be pooled together
for action.
It effectively bridges cultural, educational, and environmental divides and aids a child's understanding of social and environmental
issues in local and global contexts. The very success of livelihood education can be reliant on how much learners are able to
communicate their proficiency in their crafts and other labor-based efforts they can offer. As learners develop the skill to execute
processes and produce crafts in their specific specializations, they also gain the ability to share such skills with potential consumers
and market them for future gain. In the area of technology, such communication skills are also further enhanced through the better
understanding of media and how to use it.
e.g.
● ICT- using web conferencing tools, being able to send email with attachments, analyze communication process (contact center
services)
● Agriculture and Fishery Arts - following directions from farm supervisor, respond to the call of superiors, communicate with
co-workers in accomplishing task, keep records of farm activities and tasks (using digital apps)

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● Family and Consumer Science – Expressing thoughts through presenting cultural foods,
●Industrial Arts - analyzing and interpreting circuits, drawings and plans and discussing the related technical information
about an industrial project in the workplace.
4. Information, Media, and Technology Skills
- Information Literacy
Information Literacy is a set of integrated abilities encompassing the inquisitive, analytical, and reflective process of acquiring,
organizing, evaluating, sharing, and producing information with an understanding on what type of information is needed, when it is
needed, where it is accessible, and how the information is socially situated and its ethical and legal considerations to use and
communicate accurate and appropriate information relevant to the current context and needs of the target audience.
This provides skills to access, evaluate, use, and manage information. This is evident when learners accurately, responsibly, and
creatively access and evaluate information from a variety of sources with an understanding of ethical and legal issues.
eg.
● ICT- filtering fake news/information, assessing the credibility of the site use when conducting research/putting into practice
their understanding of the intellectual property, copyright, and fair use, creating an online survey form to gather relevant
information
● Agriculture - Evaluating the veracity of information in relation to selling and buying agricultural products, access and curate
information from reputable sources of information
● Family and Consumer Science - Assessing and validating data from reputable sources.
● Industrial Arts - searching and applying relevant information related to industrial trends and applications and evaluate
reliability of sources
- Media Literacy
This refers to a wide range of skills that involve understanding various media contents and its uses, accessing information efficiently
and effectively, using a broad range of media to express ideas. It involves analyzing media and creating media products and creations.
This can be seen when learners examine and use media to learn how and why messages are created, produced, and interpreted, as
well as how media shapes culture, values, and behaviors.
e.g.
● ICT- evaluating current trends in media and information, evaluating the reliability and validity of text information and media
and its sources based on the learned/set criteria

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● Agriculture - assessing the role of technology in producing agricultural products necessary for human survival, accessing
science-based evidences and avoiding fake news and anecdotal stories.
● Family and Consumer Science - analyzing media information issues and current trends that will aid in the improvement of
products and services rendered
● Industrial Arts - developing and analyzing media information to broaden their knowledge and skills and capability to
enhance creativity in developing their own media structure and apply it to their specific technological field.
- Technology literacy
This refers to the effective incorporation of information, communication, and their applications through technology. It includes
responsible use of appropriate technology to communicate, solve problems, and access, manage, integrate, evaluate, and create
information to improve learning across all learning areas and to acquire lifelong knowledge and skills in the 21st century. This domain
ultimately leads to developing abilities to use technology that enables learners to use their inventiveness to design and create ideas
and concepts in solving practical problems that are technological in nature.
This is very specific in the technology aspect of EPP/TLE. Students learn the nature of various devices from the 21st century which
are essential for at-home and in-work situations that requires them. The subject of Technology aims to increase student proficiency
of learners in manipulating pieces of IT, and increase their interest to pursue the area (as a career option) proportional to their
potentials with it.
e.g.
● ICT- creating knowledge product using productivity tools, using slide deck/productivity tools to make engaging/interactive
presentation,
● Agriculture- using technology in searching modern methods/strategies to apply appropriate technologies needed for the food
systems, production, supply and value chain including agri-waste management. Growing and improving varieties of crops or
crop science and animal production or animal science.
● Family and Consumer Science - applying skills and competencies in creating a platform for effective communication and
marketing of products and services.
● Industrial Arts - utilizing and applying relevant innovative ideas for a specific purpose and evaluate outputs from industrial
application of specific technological concepts and principles.

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5.Life and Career Skills
- Flexibility and Adaptability
Life and career skills prepare learners to make informed life and career decisions to enable them to become citizens that engage in a
dynamic global community and to successfully adapt to meet the challenges and opportunities to lead in the global workforce. These
are critical for our learners to become active responsible citizens who hold meaningful and productive jobs and businesses that will
contribute to the sustainability and welfare of the community beyond adversity.
The relevant skills are the capacity to adapt to change and being flexible. This is evident when learners are flexible and adapt to
change in a variety of contexts and circumstances.
e.g.
● ICT - using appropriate applications/digital tools to adjust to the current situation and context in working with others
● Agriculture - adopting and adapting farming systems and practices to constant environmental climate changes
● Family and Consumer Science- adapting and applying practical application of the emerging technologies in day to day
life activities and challenges.
● Industrial Arts - learning new skills, behaviours and practices in the work environment and able respond and adapt
to some challenges, circumstances and current trends in technology applied in the workplace.
- Self-discipline
This pertains to being able to set goals with tangible and intangible success criteria. It is a balance of short-and long-term goals to
manage one’s workload efficiently by controlling impulses and delaying gratification. This is necessary to manage one’s life in an
organized, industrious manner to give meaning and purpose in a changing environment.
e.g.
● ICT - using productivity tools efficiently in preparing educational projects/ e-portfolio based on the set criteria
● Agriculture – following the developed planting calendar to guarantee success in farming. Being able to take care
of some vegetable plots or pots (or make simple experiments) or raise small animals relative to the students’ ages.
to have a positive attitude to agriculture.
● Family and Consumer Science – being able to work with one’s own initiative and get things done with minimal
supervision in culinary or home management activities.

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● Industrial Arts - being able to perform assigned tasks based from plans and design to meet the required target
for assembly and fabrication and production.
- Future Orientation
This is the ability to consider future developments and consequences when thinking, making decisions, and acting to result in a more
sustainable future. Future considerations include society, environment, culture, and economy to balance them in pursuit of improved
quality of life for this and future generations. Future orientation allows individuals to envision how to meet the needs of the present
without compromising the sustainability of future generations.
e.g.
● ICT - creating an online platform/social media platform to share relevant information and collaborate to work on an
online community project for a specific purpose with colleagues and interested individuals globally
● Agriculture – being able to collaborate and exchange farming practices with other farmers, agri-preneurs, agri-techies,
agro-industries in their locality and other places
● Family and Consumer Science – having the ability to work effectively and efficiently with different socio-cultural
backgrounds and maintain harmonious interrelationship and cultural appreciation in the workplace for improved work
performance.
● Industrial Arts - interacting and discussing with fellow team members on work preparation, schedules and workloads
considering colleagues capability in industrial set-up.
- Resilience and adversity management
This is the process of advancing despite adversity. Being resilient allows learners to adapt with flexibility to a new environment,
lifestyle, emerging challenges or when faced with stressors. It involves taking a growth mindset, being open to change and can involve
profound personal growth.
e.g.
● ICT- conducting research using online survey tools to get feedback in improving the quality of particular
systems/products/services
● Agriculture and Fishery Arts – being able to constantly improve the quality, quantity and availability of agriculture
and fishery products equitably while taking care of the environment.
● Family and Consumer Science – having the ability to instill continuous improvement in every area of specialization.

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● Industrial Arts - being able to consider various alternatives and selecting the best option (suggests) to improve
industrial systems and procedures to make production efficient with quality product output.
- Leadership skills
It is the ability to organize proactively and lead people in such a way to motivate them to achieve tasks effectively. Learners are future
leaders of the nation and must be able to learn the art and skills of leadership including resolving conflicts, developing people, being
accountable, and adapting to a complex and rapidly changing environment. They must also be morally upright and ethically grounded.
e.g.
● ICT- organizing an online consultation with ICT practitioner to share different ICT applications/tools used for online
learning; creating an e-group to discuss different applications/tools to develop e-portfolio; designing a simple website
where colleagues collaboratively share their relevant information about online learning resources.
● Agriculture - conducting remote learning or in face-to-face forum with other farmers to talk/discuss innovations in
farming practices; organize agri-youth projects or organizations.
● Family and Consumer Science- planning, organizing, and conducting training and webinars and home based and
interdisciplinary learning.
● Industrial Arts - providing logistics support to achieve company goals and objectives by showing colleagues and team
members the commitment to the job and organization.
F. Big Ideas
Big ideas refer to core concepts, principles, theories, and processes that should serve as the focal point of curricula, instruction, and
assessment. This serves as the terminal goal of the learning area.
The application of knowledge and skills from the early years up to the senior years will equip the learners to the four exits of the K-
12 program namely, college education, enhancement of the middle level skills, engaging to entrepreneurship, and employment which
is the end goal. Technology is given importance for practical purposes in daily lives or in the industry related. As the learners’ level
up in the next key stages, their soft skills, hard skills, and life-long learning skills also progress. Combining the use of acquired skills
and technology, learners can develop, create, innovate products that are saleable or provide services. With all of these, learners
become productive members of their family, community, and even to the country.
EPP/TLE big ideas include the soft skills, hard skills and life-long learning skills that are the foundation of the learner in the world
of work.

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The World of Work
The world of work is a term used to talk about a diverse, broad expanse of vocational opportunities. It can also be quoted as
occupations, jobs, careers, employment, etc. Work is a means of survival, thus, almost everyone in the world will tell you that they
work because they must. Those who are unable to work or unable to secure enough work are often the most vulnerable and
marginalized in our society.
The EPP/TLE subject offers numerous avenues and opportunities for Filipino learners to equip themselves for the workforce and
effectively tackle future life challenges. Engaging in this learning area enables students to cultivate employable skills, gain
technological literacy, and acquire a diverse range of life skills. By immersing themselves in relevant experiences and environments,
learners can foster their personal and professional development, ensuring they are well-prepared for the demands of the modern
world.
The world of work requires individuals to possess a wide array of skills. While hard skills, which are specific to a particular industry
or job role, remain crucial for technical proficiency, the importance of soft skills cannot be overlooked. Soft skills encompass a range
of interpersonal and personal attributes that enable individuals to effectively navigate their professional environment.
Soft Skills are the non-cognitive skills that are the foundation in the workforce. These include creative skill, problem-solving skill,
critical thinking, and communication skills.
Creative Skill
In Key Stage 2, students demonstrate their fundamental creative abilities by developing innovative products that can bring benefits
to themselves, their families, and their communities. Moving on to Key Stage 3, this stage focuses on technical skills that are
applicable in various industries. At this stage, learners utilize their creative and innovative thinking to produce and introduce new
products.
Problem-solving skill
In Key Stage 2, learners exhibit a spirit in finding a way to approach an assigned task not only by using but also by modifying the
acquired knowledge and standards. Meanwhile, in Key Stage 3, learners manifest an undaunted mood in testing various methods
that require the least input to come up with the most output.
Critical thinking skill
In Key Stage 2, learners acquire the fundamental skills necessary to undertake tasks, such as planning and organizing. As they
progress to Key Stage 3, learners begin to analyze and evaluate the existing rules and standards, comparing them with innovative
approaches to determine the most suitable course of action for completing a project.

21
Communication skill
In Key Stage 2, learners rely on using vocabulary related to the subject area to effectively communicate their ideas and instructions
within their group, which includes classmates and teachers. Moving on to Key Stage 3, learners utilize specialized language, such
as laboratory or shop jargon, during discussions and practical work.
Hard Skills are specific abilities, capabilities, and skill sets that the learner can possess and demonstrate in a measured manner.
These learnable skills enable them to perform a task required for a specific job. This includes, operating tools, machine and equipment,
observing occupational safety and health, computer skills, technical skills, entrepreneurial skills.
Operating tools, machines, equipment and paraphernalia
Learners demonstrate responsible behavior when handling both hand and power tools, operating simple machines, and utilizing
equipment appropriately.
Occupational Safety and Health (OSH)
Learners demonstrate the practice of ensuring their own safety, as well as the safety of others, while performing tasks in a typical
workplace setting.
Computer Skills
Learners possess the capability to utilize computers and associated technologies, such as software processing, internet browsing,
file management, and presentation creation, among others.
Entrepreneurial Skills
Learners develop a range of valuable skills in the learning area, including customer service, financial management, strategic
planning, and general business skills. These skills are not only applicable within the learning environment but also have practical
applications in real-world scenarios. By acquiring these competencies, learners are equipped with the necessary tools to excel in
various professional settings.
Technical skills
Learners are equipped with the specialized knowledge and expertise required to excel in a specific working environment. These skills
adhere to the standards observed in a particular industry.
Life-long Learning Skills are the concept of pursuing additional education and the development of further skills beyond an
individual’s formal or compulsory education.

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G. Social issues and Government thrusts
The EPP/TLE learning area contributes to the different Social Issues and Government Thrust that are applicable in the real-life
situations.
1. Comprehensive Sexuality Education
2. Disaster Risk Reduction and Management
3. Education for Sustainable Development
4. Environmental Awareness, Protection, and Conservation
5. Green Economy
H. Pedagogy and Assessment
Pedagogical approaches
Educators today are tasked with developing lifelong learners who can survive and thrive in a global knowledge economy – learners
who have the capability to apply skills and competencies effectively and creatively to new situations in an ever-changing, complex
world (The World Bank, 2003; Kuit & Fell, 2010). The different learning delivery modalities have emerged through the advent of
technologies. With the existing condition of educational system nowadays, there are no barriers to knowing, and the skills required
to be an effective learner today have changed dramatically, it is in this state that the heutagogy approach emerged through the advent
of technologies. With the existing condition of educational system nowadays, there are no barriers to knowing, and the skills required
to be an effective learner today have changed dramatically, it is in this state that the heutagogy approach emerged. According to
Stewart Hase, heutagogy is an education approach that fosters learner agency: the confident, lifelong ability to take control of one’s
learning. It promotes capabilities such as collaboration, assessing information, understanding local and global contexts, creative
problem solving, challenging assumptions, reflection, and personal responsibility.
According to Stewart Hase, heutagogy is an education approach that fosters learner agency: the confident, lifelong ability to take
control of one’s learning. It promotes capabilities such as collaboration, assessing information, understanding local and global
contexts, creative problem solving, challenging assumptions, reflection, and personal responsibility. It is also a pedagogical approach
that could be applied to emerging technologies in distance education, as well as serve as a framework for digital-age teaching and
learning (Anderson, 2010, p. 33; Wheeler, 2011). Such a shift requires change within distance education environments as distance
education teaching methods support self-directed learning and the teacher role is already one of guide-on-the-side in facilitating
teaching and learning. By design, the heutagogical approach facilitates students working together to share knowledge and reflect on
their progress.

23
ASSESSMENT
Assessment is conducted through a) classroom-based assessment or b) systems assessments which may be national or international.
Classroom-based assessment is composed of formative and summative assessments administered by teachers in their classrooms.
National Assessment is a large-scale assessment that is administered to learners at a specific time as prescribed by the DO. 55s. Of
2016.
For the EPP/TLE Grades 4 to 10, only classroom-based assessment is being conducted and for TVL, learners may obtain National
Certification Assessment conducted by TESDA based on the Qualification/Specialization that they have completed after Senior high
school.
Assessment Component
Assessment is a process to determine a learner’s achievement of expected learning outcomes including a range of written/oral methods
and practical demonstration. (TVET Glossary TVET Sector Support Program, GIZ, October 2019)
Competency Assessment, as used in TESDA, is the term that refers to the process of collecting evidence and making judgments on
whether competency has been achieved. (Implementing Guidelines on PTQCS)
Competency-Based Assessment is the process of gathering and interpreting evidence to make a judgment about a learner’s
achievement against the required competencies in a qualification or part qualification. (TVET Glossary TVET Sector Support Program,
GIZ, October 2019)
Methods of Competency-Based Assessment
● Skill Demonstration and Observation with oral Questions
● Indirect Observation in the workplace
● Product / Project based assessment
● Portfolio Assessment
● Simulation
● Self – Assessment
● Written Report
● Assignment

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II. Learning Area Standards
A. Key Stage Standards
The Key Stage Standards describe the terminal goals that a learner is expected to master at the end of every key stage from grades 4
to 10. Skills progress in every component while focusing on a specific sector.
Key Stage 2 (Grades 4-6) Key Stage 3 (Grades 7-10)
In this stage, the learners are expected to demonstrate the
acquired basic home knowledge and skills in the four
components of the learning area.
In this stage, the learners are expected to demonstrate the
acquired common industry skills that were introduced in the
different specializations focusing on the use of tools and
equipment, mensuration, interpretation of drawings and plans,
observance of occupational safety and health, career, and
business opportunities.
For Grades 9 and 10, learners are expected to demonstrate
technical skills of the different sectors.
B. Grade Level Standards
Grade Level Standards
4 Naipakikita ng mga mag-aaral ang pagkaunawa sa mga pangunahing kaalaman, kasanayan, pagpapahala,
at saloobin sa Information and Communications Technology (nakapagsasagawa ng mga pangunahing
pagpapatakbo ng computer at paggamit ng mga kagamitan sa pagiging produktibo), Agrikultura (pag-aalaga
ng mga halamang pampalamuti, gulay, at mga namumungang puno), Family and Consumer Science
(pagpapanatili ng kaayusan ng tahanan) at Industrial Arts (pagre- recycle ng mga pinaggamitan at/o
pinagputulan), na nagbibigay kakayahan upang mapabuti nila ang pansarili, pampamilya, at
pampamayanang kalagayang pang-ekonomiya.

25
Grade Level Standards
5 Naipapakita ng mga mag-aaral ang pagkaunawa sa mga pangunahing kaalaman, kasanayan,
pagpapahalaga, at saloobin sa Information and Communications Technology (desktop publishing, electronic
mailing, internet navigating, at online conferencing), Agrikultura (pag-aalaga ng Poultry Animals), Family and
Consumer Science (pagkukumpuni at pagtatahi ng mga pambahay na linen), at Industrial Arts (pagpapahusay
sa mga recycled, pinaggamitan, at/o pinagputulang sangkap at pangunahing pagpapanatili ng mga
muwebles at kagamitang de-kuryente sa loob ng bahay) na nagbibigay kakayahan upang mapabuti nila ang
pansarili, pampamilya, at pampamayanang kalagayang pang-ekonomiya.
6 The learner demonstrates an understanding of the basic knowledge, skills, values, and attitudes in
Information and Communications Technology (multimedia editing and basic coding), Fishery-Arts (fish-
growing), Family and Consumer Science (food preservation & processing), and Industrial Arts (making
simple projects out of materials available locally) towards improving oneself, family’s, and community’s
economic life.
7 and 8 The learner demonstrates knowledge and skills of the basic and common competencies in the TLE
Exploratory in the components of Information and Communications Technology, Agriculture and Fishery
Arts, Family and Consumer Science, and Industrial Arts intensified integration of entrepreneurship.
9 or 10 The learner demonstrates knowledge and skills of selected core competencies from different sectors in the
TVL specializations with intensified integration of entrepreneurship.

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III EDUKASYONG PANTAHANAN AT PANGKABUHAYAN (EPP)/ TECHNOLOGY AND LIVELIHOOD EDUCATION (TLE)
EDUKASYONG PANTAHANAN AT PANGKABUHAYAN (EPP)
GRADE 4
QUARTER I - INFORMATION AND COMMUNICATIONS TECHNOLOGY (ICT)
CONTENT CONTENT STANDARD
Ang mga mag-aaral ay…
LEARNING COMPETENCIES
Introduction to Computer
● Kahalagahan ng computer at
computing devices
● Mga bahagi ng Computer System
● Basic Computer Operations
- Booting and shutting down
computer
- Keyboarding Techniques
- Mouse Techniques
naipamamalas ang pag-unawa sa
kahalagahan, bahagi, at basic operation ng
computer
1. naipaliliwanag ang kahalagahan ng
computer at iba pang computing device
2. natatalakay ang mga bahagi at gamit ng
computer at peripherals nito natatalakay
ang basic computer operations
3. natatalakay ang basic computer
operations
Digital Citizenship
● Digital health and wellness
● Online security and safety
naipamamalas ang pag-unawa sa digital
health and wellness at online security and
safety
4. natatalakay ang wastong posisyon, layo,
at oras sa paggamit ng computer at iba
pang computing devices
5. naipaliliwanag ang mga panuntunang
pangkaligtasan sa paggamit ng Internet
Word Processing Software
● User Interface
● Page Size, Orientation, and Margin
● Font Type, Style, Size, and Color
● Text Alignment
naipamamalas ang pag-unawa sa paggamit
ng productivity software
6. nakagagawa ng word document

27
Presentation Software
● User Interface
● Page Design/Theme
● Inserting and formatting textbox,
WordArt, shapes and images
7. nakagagawa ng presentation document
Desktop Publishing Software
● User Interface
● Templates
● Inserting and formatting Textbox,
WordArt, shapes, and images
8. nakagagawa ng desktop publishing
document
Spreadsheet Software
● User Interface
● Borders
● Basic Formula (MDAS)
9. nakagagawa ng spreadsheet document
PERFORMANCE STANDARD Ang mga mag-aaral ay nakagagawa ng iba’t ibang dokumento gamit ang computing devices
at productivity tools
Introduction to block coding
● Algorithm
● basic process flowchart
naipamamalas ang pag-unawa sa algorithm
at basic process flowchart
10. nakagagawa ng algorithm para sa mga
gawaing pang-araw-araw
11. nakagagawa ng basic process flow chart
para sa mga gawaing pang-araw-araw
PERFORMANCE STANDARD Ang mga mag-aaral ay nakagagawa ng algorithm at basic process flow chart bilang bahagi
ng block coding

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QUARTER II - AGRICULTURE AND FISHERY ARTS (AFA)
Agrikultura, mga sangay nito sa
paghahalaman at pamamaraan ng
pagtatanim
• Kahulugan ng Agrikultura
• Mga sangay ng Agrikultura sa
paghahalaman
• Agronomy
• Horticulture
• Forestry
Pamamaraan ng pagtatanim ng
halaman
• Pagkakaiba ng natural na pagtatanim
at organikong pagtatanim
• Intercropping
• Contour farming
• Multiple cropping, atbp
• Alternatibong paraan ng
paghahalaman
• urban gardening
• containerized
• vertical gardening
• dish gardening
• hydroponics
• aquaponics
• aeroponics
naipamamalas ang pang-unawa sa natural
na pamamaraan nang pagtatanim,
pangangalaga, pagpaparami, pag-aani, at
pagbebenta ng halamang ornamental,
gulay, at punong-prutas
1 natatalakay ang kahulugan ng agrikultura,
mga sangay nito sa paghahalaman
2 natatalakay ang mga pamamaraan ng
pagtatanim ng halaman
3 nakikilala ang iba’t ibang alternatibong
paraan ng paghahalaman
Kahalagahan ng Paghahalaman
• Kahalagahan at kabutihang-dulot ng
paghahalaman sa tao
• mabuting libangan (stress
reliever)
4. natatalakay ang mga kahalagahan at
kabutihang dulot ng paghahalaman sa tao,
hayop, at kalikasan o kapaligiran

29
• panlunas sa iba’t ibang sakit
(medicinal value)
• napagkakakitaan
• nakapagbibigay ng sariwang
hangin, tubig, at pagkain
paghahalaman sa hayop
• nakakapagbigay ng sariwang
hangin, tubig, at pagkain
paghahalaman sa kalikasan o
kapaligiran
• nakapipigil sa baha at pagguho
ng lupa
• naiiwasan ang polusyon
• nagbibigay ng lilim at sariwang
hangin
• nagpapaganda ng kapaligiran
Mga batas, lokal na ordinansa, ahensya
ng gobyerno at mga non-government
organization (NGOs) na tumutulong at
serbisyong kanilang naibibigay ukol sa
paghahalaman
• Mga piling batas at lokal na
ordinansa ukol sa paghahalaman
• National Law-RA 10068
• Organic Agriculture Act of
o 2010
• Ecological Solid Waste
Management Act
• Local Ordinances sa komunidad
5. natatalakay ang mga batas, lokal na
ordinansa, ahensya ng gobyerno at mga
non-government organization (NGOs),
at serbisyong kanilang naibibigay ukol
sa paghahalaman

30
• Mga ahensiya at organisasyong
tumutulong sa paghahalaman at mga
serbisyong kanilang ibinibigay
• Department of Agriculture (DA)
• Department of Environment
and Natural Resources (DENR)
• Department of Trade and
Industry (DTI)
• Department of Labor and
Employment (DOLE)
• Department of Science and
Technology (DOST)
• Technical Education and Skills
Development Authority (TESDA)
• Mga Non-Government Organization
• Food and Agriculture
Organization (FAO)
• Agricultural Training Institute
(ATI)

31
Mga taong matagumpay sa
paghahalaman at ang mga katangian na
taglay nila
• Mga taong kilala sa larangan ng
paghahalaman
• Patricio Base (Alicia, Isabela,
pakwan, honeydew, at papaya)
• Edith Dacuycuy (Ilocos Norte,
Refmad Farms Dragon Fruit)
• Jose Mercado (Lipa, Batangas,
Merlo Agricultural Corporation
Coffee bean)
• Arsenio Barcelona (Manila,
Harbest Agricultural Corp)
• Paris Uy (Live Green Metro Manila
International Organic Vegetable)
• Senen Bacani (La Fuerta
Inc) Mindanao, atbp
• Mga katangian na maaaring taglayin
ng mga taong matagumpay sa
paghahalaman
• masipag
• maparaan
• masigasig
• matiyaga
• may dedikasyon
• malakas ang loob
• may kakayahan sa pagpapalano
6. nakikilala ang mga taong naging
matagumpay sa paghahalaman sa
komunidad at ang mga katangiang
kanilang taglay

32
Compost, organikong pataba at natural
na pestisidyo
• Paggawa ng compost
• paraan sa paggawa ng
compost
• Mga nilalaman ng compost
• Katangian ng magandang
compost
• vermicomposting
• Organic concoctions and extracts o
organikong pataba
• (Hal: FFJ, FPJ, FAA, BOKASHI,
• Paggawa ng natural pestisidyo
• Oriental Herbal Nutrients 1 (OHN)
o white vinegar,
bawang, molasses
• Oriental Herbal Nutrients 2 (OHN)
o luya, sibuyas, bawang,
molasses, sili
• Neem tree oil
7. nakagagawa ng compost, organikong
pataba, at natural na pestisidyo na
magagamit sa paghahanda ng lupa at
pangangalaga ng mga pananim
Mga salik na dapat isaalang-alang sa
paghahalaman
• Mga panuntunang pangkaligtasan at
pangkalusugan sa paghahalaman
• Kagamitan at kasangkapan sa
paghahalaman at paraan ng pag-
iingat sa mga ito
• Mga halamang maaaring itanim na
matatagpuan sa pamayanan
• Mga salik na dapat isaalang-alang
sa paghahalaman
8. natatalakay ang mga salik na dapat
isaalang-alang sa paghahalaman

33
• lugar
• uri ng lupa
• uri ng halamang itatanim
• partial shade, full sun o sikat ng
araw
• suplay ng tubig
• pataba
• panahon/kalendaryo ng
pagtatanim
• pagtatala ng gastos at iba pang
kakailanganin sa paghahalaman
Pagtatanim ng halaman sa natural na
pamamaraan
• Pagpili ng halamang maaaring
itanim na matatagpuan sa
komunidad
• halamang ornamental
o Hal san franciso,
bougainvillea, cactus, rose,
at santan
• halamang-gulay
o talong, kamatis, sili,
kalabasa, kamote,
kangkong, okra, pipino,
pechay
• punong-prutas
o manga, santol, rambutan
• Paraan ng pagtatanim ng halaman
(tuwiran at di-tuwiran)
• Paggamit ng mga kagamitan at
kasangkapan nang may pag-iingat
9. naisasagawa ang pagtatanim ng piniling
halaman sa natural na pamamaraan nang
may pag-iingat

34
• Mga hakbang sa pagtatanim ng
halaman sa natural na pamamaraan:
• gumawa ng plano o layout ng
lupang pagtataniman
• suriin at linisin ang lugar na
pagtataniman
• bungkalin ang lupa gamit ang
asarol at piko
• haluan ng organikong pataba ang
lupa
• patagin ang lupang taniman gamit
ang kalaykay
• simulan ang pagtatanim
• diligan ang halamang itinanim
• Pagtatanim ng halaman sa natural na
pamamaraan
Paraan ng Pangangalaga ng mga
pananim
• pagdidilig, pagbubungkal, paglalagay
ng pataba, pagsugpo sa insekto,
sakit, at peste ng halaman at
pagsubaybay ng paglaki ng halaman,
pagbubunot ng mga ligaw na damo,
pagpapausok, paggamit ng baking
soda, bawang, sili atbp
10. naipakikita ang mga paraan ng
pangangalaga ng mga pananim (pre-care,
during, post- care )
Pagpaparami ng halaman
• Sekswal at asekswal na paraan ng
pagpaparami ng halaman
11. naipakikita ang papagpaparami
ng halaman sa paraang sekswal at
asekswal

35
Paraan ng pag-aani, pag-iimbak at
pangangalaga sa mga inaning tanim
• Mga palatandaan o indikasyon na
dapat isaalang-alang sa pag-aani
• Mga paraan ng pag-aani
• Iba’t ibang paraan ng pag-iimbak at
pangangalaga sa mga inaning tanim
12. natutukoy ang mga palatandaan o
indikasyon na dapat isaalang alang sa pag-
aani
13. naipakikita ang mga paraan ng pag-aani
14. naisasagawa ang mga paraan ng pag-aani,
pag-iimbak, at pangangalaga ng
inaning tanim
Pagbebenta ng mga inaning tanim
• Mga paraang maaaring gamitin sa
pagbebenta (online at tradisyunal na
pamamaraan)
• Pagbebenta ng mga inani sa paraang
pakyawan, tingian, por kilo, tali,
naka-paso at iba pa
• Pagtutuos ng kinita at tubo gamit ang
manwal na pagkukwenta o electronic
spreadsheet tool
15. naisasagawa nang wasto ang pagbebenta
ng mga inani
16. naisasagawa ang pagtutuos ng kinita at
tubo gamit ang manwal na pagkukwenta
o electronic spreadsheet tool
PERFORMANCE STANDARD Ang mga mag-aaral ay naisasagawa ang natural na pamamaraan nang pagtatanim,
pangangalaga, pagpaparami, pag-aani, at pagbebenta ng halamang ornamental,
halamang-gulay, at punong-prutas
QUARTER III - FAMILY AND CONSUMER SCIENCE (FCS)
Tungkulin sa Sarili
● Kahalagahan ng pag-aayos at
pangangalaga sa sarili
naipamamalas ang pag-unawa sa
kahalagahan ng pag-aayos, pangangalaga
sa sarili, angkop na pagkilos at pananamit
sa panahon ng pagdadalaga at pagbibinata
1. natutukoy ang mga pagbabagong pisikal sa
sarili

36
2. naipaliliwanag ang mga kagamitan at
consumables at gamit nito sa pangangalaga
ng sarili
3 naisasagawa ang mga paraan sa pag-aayos
at pangangalaga ng sarili
● Angkop na pagkilos sa panahon ng
pagdadalaga at pagbibinata
4. naipakikita ang tamang pagkilos sa
panahon ng pagdadalaga at pagbibinata
● Angkop na pananamit 5. nakapipili ng angkop na pananamit sa
panahon ng pagdadalaga at pagbibinata
PERFORMANCE STANDARD Ang mga mag-aaral ay naipapakita ang pag-aayos, pangangalaga sa sarili, angkop na
pagkilos, at pananamit sa panahon ng pagdadalaga at pagbibinata
Tungkuling Pantahanan
● Kagamitan sa pagsasaing
naipamamalas ang pag-unawa sa mga
tungkuling pantaha
6. natutukoy ang mga kagamitan sa
pagsasaing ng bigas (conventional at
makabagong pamamaraan)
● Mga hakbang sa pagsasaing
● Mga panukalang pangkaligtasan at
pangkalusugan
7 naisasagawa ang mga hakbang sa
pagsasaing nang may pag-iingat
● Mga kagamitan at consumable sa
paghuhugas ng pinaglutuan at
pinagkainan
8. natutukoy ang mga kagamitan at
consumable sa paghuhugas ng pinaglutuan
at pinagkainan
● Mga hakbang sa paghuhugas ng
pinaglutuan at pinagkainan
pangkalusugan
9. naisasagawa ang mga hakbang sa
paghuhugas ng pinaglutuan at pinagkainan
nang may pag-iingat
● Kagamitan at consumable sa
paglilinis ng tahanan
consumable sa paglilinis ng tahanan
● Pagliligpit ng mga kagamitan at
consumables sa paglilinis ng
tahanan
11. naipaliliwanag ang mga pamamaraan ng
pagliligpit ng mga kagamitan at consumable
nang may pag-iingat

37
● Mga hakbang sa paglilinis ng silid-
tulugan, sala, kusina at bakuran
pangkalusugan
paglilinis ng tahanan at iba pang bahagi
nito nang may pag-iingat
● Kagamitan at consumables sa
paglalaba (conventional at
consumables sa paglalaba (conventional at
● Mga hakbang sa paglalaba
pangkalusugan
paglalaba nang may pag-iingat
● Kagamitan sa pamamalantsa
(conventional at makabagong
pamamaraan)
15. natutukoy kagamitan sa pamamalantsa
(conventional at makabagong pamamaraan)
● Mga hakbang sa pamamalantsa
pangkalusugan
pamamalantsa nang may pag-iingat at
gabay ng nakatatanda
PERFORMANCE STANDARD Ang mga mag-aaral ay naisasagawa ang mga gawaing pantahan nang may pag-iingat
QUARTER IV - INDUSTRIAL ARTS (IA)
Kasangkapan at materyales sa pagguhit naipamamalas ang mga kaalaman sa mga
kasangkapan at materyales sa pagguhit
1. nakikilala ang mga kasangkapan at
materyales sa pagguhit

38
Kasangkapan at materyales sa pagbuo
ng proyekto
• Panukat
• Panggupit
• Pambutas
• Pangkulay
• Pandikit
naipamamalas ang mga kaalaman sa mga
kasangkapan at materyales sa pagbuo ng
proyekto mula sa recyclable materials
2. nakikilala ang mga kasangkapan at
materyales sa pagbuo ng proyekto
System of Measurement
• Dalawang sistema ng pagsukat
(English at Metric System)
• Pagbasa ng gradwasyon
• Unit conversion (English sa metric at
metric sa English)
naipamamalas ang kaalaman sa pagsusukat 3. naisasagawa ang kasanayan sa
pagsusukat
Free-hand Drawing
• Basic Sketching Techniques
• Outlining
• Shading
naipamamalas ang pang-unawa sa basic
sketching, outlining, and shading
4. naisasagawa ang hakbang sa pagguhit ng
larawan gamit ang basic sketching,
outlining, and shading
Lettering Styles
• Iba’t ibang lettering styles
• Hakbang sa pagsulat ng iba’t ibang
lettering styles
naipamamalas ang pang-unawa sa pagsulat ng
letra gamit ang mga lettering styles at pagguhit
ng alphabet of lines
5. naisusulat ang mga letra gamit ang
lettering styles
Alphabet of lines
• Iba’t ibang alphabet of lines
• Hakbang sa pagguhit ng Alphabet of
lines
6. naiguguhit ang alphabet of lines
Orthographic Drawing
• Orthographic views
• Hakbang sa pagguhit ng Orthographic
Drawing
naipamamalas ang pang-unawa sa
orthographic at isometric drawing
7. nakikilala ang orthographic views
8. naisasagawa ang orthographic drawing

39
Isometric Drawing
• Hakbang sa pagguhit ng Isometric
Drawing
9. naisasagawa ang pagguhit ng isometric
drawing
PERFORMANCE STANDARD Ang mga mag-aaral ay naisasagawa ang pagguhit ng free-hand drawing, orthographic, at
isometric drawing
Recycling
• Kahalagahan ng pagre-recycle
• Materyales na maaaring i- recycle
naipamamalas ang pang-unawa sa pagre-
recycle at pagtutuos ng nabuong proyekto
10. naipaliliwanag ang kahalagahan ng
pagre-recycle
Pagbuo ng malikhaing proyekto
mula sa recyclable materials
• Hakbang sa pagkalap ng mga
materyales
• Paghahanda ng mga kasangkapan
• Hakbang sa pagbuo ng proyekto
11. nakagagawa ng plano ng proyekto
12. nakabubuo ng recycled project/s nang
may pag-iingat
13. natutuos ang gastos, presyo, at
posibleng kita ng nabuong proyekto
manually o gamit ang spreadsheet
PERFORMANCE STANDARD Ang mga mag-aaral ay nakagagawa ng proyekto mula sa recyclable materials na maaring
pagkakitaan

40
EDUKASYONG PANTAHANAN AT PANGKABUHAYAN (EPP)
GRADE 5
QUARTER I - INFORMATION AND COMMUNICATIONS TECHNOLOGY (ICT)
Netiquette naipapamalas ang pag-unawa sa mga
panuntunan ng netiquette
1. natatalakay ang mga panuntunan ng
netiquette sa paggamit ng Internet
Paggamit ng web browser at search
engine
naipamamalas ang pag-unawa sa paggamit ng
web browser at search engine
2. nakikilala ang mga uri ng web browser at
mga bahagi nito
3. nagagamit ang search engine sa ligtas at
responsableng pamamaraan
E-Mail
● e-mail interface
● attaching files
● sending email
E-Mail
4. nakapagpapadala ng mensahe gamit ang
E-Mail sa ligtas at responsableng
pamamaraan
PERFORMANCE STANDARD Ang mga mag-aaral ay naipapakita ang paggamit ng web browser, search engine, at E-Mail sa
ligtas at responsableng pamamaraan
● Bullets and Numbering
● Inserting and formatting
illustrations (shapes, images, smart
art)
● inserting and formatting tables
productivity software
5. nakagagawa ng word document na may
images, shapes, smartarts, tables at page
background
● animations
● transitions
● inserting and formatting audio and
video
6. nakagagawa ng slide presentation na may
animation, transition, audio, at video

41
● page design
● layout borders and accents
7. nakagagawa ng desktop publishing
document gamit ang page design, layout,
at building block
● Basic Functions
- SUM
- AVERAGE
- MIN
- MAX
- COUNT
8. nakagagawa ng spreadsheet na may basic
functions
PERFORMANCE STANDARD Ang mga mag-aaral ay nakagagawa ng iba’t ibang dokumento gamit ang productivity tools
Block Coding
• User interface
• Iba’t ibang uri ng block codes
- events block codes
- motion block codes
- sound block codes
- looks block codes
- Backdrops
naipamamalas ang pang-unawa sa paggamit
ng block codes
9. nakikila ang user interface ng Block
Coding
10. nagagamit ang events, motion, sound,
looks, at backdrops block codes
PERFORMANCE STANDARD Ang mga mag-aaral ay nakagagawa ng animations o games gamit ang block coding
QUARTER II - AGRICULTURE AND FISHERY ARTS (AFA)
Kahulugan ng animal production at mga
sangay nito
• Poultry Animals
• Livestock Animals
• Swine
• Small Ruminants
maingat na pangangalaga, pagpaparami,
pag-aani, pag-iimbak at pagbebenta ng
poultry animals sa masistemang
pamamaraan bilang isang kapaki-
pakinabang at mapagkakakitaang
1. natatalakay ang kahulugan ng animal
production at mga sangay nito

42
Large Ruminants gawain
• Kahalagahan at kabutihang dulot
ng pag-aalaga ng poultry animals sa
natural na pamamaraan
• Kahalagahan sa pag-aalaga ng poultry
animals
• Karagdang Kita
• Hanapbuhay
• Pagkain
• Kabutihang dulot ng pag-aalaga ng
poultry animals sa mga tao
• Nakapaghuhubog ng kagandahang asal
(kasipagan, masigasig, at
pagkamalikhain)
• Libangan
• Kabutihang dulot ng pag-aalaga ng
poultry animals sa kapaligiran/kalikasan
Pinagkukunan ng natural na pataba
2. natatalakay ang kahalagahan at
kabutihang dulot sa pag-aalaga ng poultry
animals sa natural na pamamaraan
Mga piling batas, lokal na ordinansa, at mga
ahensya ng gobyerno at non-government
organization (NGOs) sa pag-aalaga ng poultry
animals
• mga piling batas
• Organic Agriculture Act 2010
• Portion from RA 10068
• Local Ordinances
• Mga ahensya ng gobyerno at non-
government organization (NGOs),
serbisyong kanilang naibibigay sa pag-
aalaga ng poultry animals
• Department of Agriculture (DA)
• Bureau of Animal Industry (BAI-DA)
• National Swine and Poultry Research
and Development Center (NSPRDC)
• Veterenarian Office
3. naipaliliwanag ang mga piling batas, lokal
na ordinansa, at mga ahensya ng gobyerno
at non-government organization (NGOs), at
serbisyong naibibigay sa pag-aalaga ng
poultry animals

43
• Department of Environment and
Natural Resources (DENR)
• Department of Trade and Industry
(DTI)
• Department of Labor and Employment
(DOLE)
• Department of Science and Technology
(DOST)
• Technical Education and Skills
Development Authority (TESDA)
• Food and Agriculture Organization (FAO)
Mga taong nagtagumpay sa pag-alaga ng
poultry animals at ang mga katangiang
taglay nila
• Mga tao sa pamayanan/sa buong bansa
na naging matagumpay sa pag aalaga ng
poultry animals
• Leo Aldueza | San Jose Batangas |
manok at itlog
• Albert Dwight Tamayo | Masbate |
poultry layer farming
• Chito Suarez | Trinidad Bohol | balut
at sisiw supplier
• Former Secretary Emmanuel Pinol |
Bukidnon | native chicken
• Leo Sungkip | Davao City | itik at pato
• Mga katangian na dapat taglayin upang
maging matagumpay sa pag-aalaga ng
poultry animals
• malakas ang loob
• masipag
• matapat
• masigasig
• mapamaraan
• matatag
determinado
4. nakikilala ang mga tao sa
pamayanan/buong bansa na
nagtagumpay sa pag-alaga ng poultry
animals at ang mga katangiang taglay nila

44
Mga salik na dapat isaalang-alang sa sa
pag-aalaga ng poultry animals sa natural na
paraan
• kaalaman at kakayahan ng mag-aalaga
ng poultry animals
• pagpili ng lugar na pag-aalagaan
• target market o client
• selection o pagpili ng magandang uri at
culling o pagpili ng mababang uri
• mga kagamitan at kasangkapan sa pag-
aalaga ng poultry animals at paggamit
nito
• mga hakbang sa natural na pag-aalaga ng
poultry animals
• free range o pagala
• intensive o nasa kulungan
combination ng free range at intensive
5. natatalakay ang mga salik na dapat
isaalang-alang sa sa pag-aalaga ng poultry
animals sa natural na paraan
Mga karaniwang uri at lahi ng poultry
animals na makikita sa pamayanan na
maaaring alagaan
• pugo
• manok
• pato/itik/bibe
• pabo
gansa
6. natatalakay ang mga karaniwang uri at
lahi ng poultry animals na makikita sa
pamayanan na maaaring alagaan
Mga karaniwang sakit, sanhi, palatandaan,
pamaraan sa pag iwas at panlunas sa mga
sakit ng poultry animals
• Avian Flu
• Pneumonia
• Fowl pox
• Enteritis
• Pullorosis
paghahanda ng natural na gamot o
medisina bilang panlunas sa karaniwang
sakit
7. natatalakay ang mga karaniwang sakit,
sanhi, palatandaan, pamaraan sa pag iwas
at panlunas sa mga sakit ng poultry
animals

45
Pag-aalaga at pangangasiwa ng poultry
animals sa natural na pamamaraan
• pabahay at pasilidad
• iba’t ibang uri ng pabahay
• iba’t ibang pasilidad
• stock density
• pagalaan
• pastulan
• uri ng pagkain (grains and forage)
• pamamaraan ng pagpapakain
• mga posibleng panganib sa pag-aalaga
• bitamina
• pagsugpo sa sakit ng poultry animals
waste management
8. naisasagawa ang pag-aalaga at
pangangasiwa ng poultry animals sa
natural na pamamaraan
Pag-aani ng alagang poultry animals at mga
produkto nito
• batayan ng mga aanihing alagang
poultry animals (broilers)
• edad o gulang
• sukat
• timbang
• paghuli ng alagang poultry animals
• grading o sorting ng mga itlog
paraan ng pag-iimbak ng poultry animals at
produkto nito
9. natatalakay ang pag-aani ng alagang
poultry animals at mga produkto nito
Pagbebenta ng inaning poultry animals at
produkto nito
• mga paraan na maaaring gamitin sa
pagbebenta ng alagang poultry animals
• dami ng ibebenta
• tingian
• maramihan
• advertisement
• flyers/brochures
10. nakapagbebenta ng mga inaning poultry
animals at produkto nito

46
• online
• modality
• online (live) selling
• direct selling
Pagtutuos ng kita mula sa
napagbentahan/ kabuuang benta,
kabuuang gastos, at tubo o kita gamit ang
manual na pagtutuos o productivity tools
PERFORMANCE STANDARD Ang mga mag-aaral ay naisasagawa ang maingat na pangangalaga, pagpaparami, pag-
aani, pag-iimbak at pagbebenta ng poultry animals sa masistemang pamamaraan
bilang isang kapaki-pakinabang at mapagkakakitaang gawain
QUARTER III – FAMILY AND CONSUMER SCIENCE (FCS)
Pananahi
● Kahalagahan ng pananahi
● Kagamitan sa pananahi
● Pangkalusugan at
pangkaligtasang gawi sa pananahi
naipapamalas ang pag-unawa sa mga
panuntunan ng netiquette
1. natatalakay ang kahalagahan ng
pananahi
2. nakikilala ang iba’t ibang kagamitan sa
pananahi
Mga Basic Hand Stitch 3. naisasagawa ang mga basic hand stitch
nang may pag-iingat
Paraan ng Pagkumpuni ng Payak na
Sira ng Kasuotan
● Paglililip
● Pagsusulsi
● Pagtatagpi
4. natutukoy ang mga payak na sira ng
kasuotan
5. naisasagawa ang angkop na
pagkukumpuni ng mga simpleng sira ng
kasuotan gamit ang basic hand stitch nang
may pag-iingat
Pananahi Gamit ang Makina 6. natutukoy ang mga bahagi ng makina at
wastong gamit nito

47
● Kahalagahan ng Paggamit ng
Makina
● Uri ng makina sa pananahi
● Mga bahagi ng makina
● Pangangalaga ng makina
● Paraan ng paggamit ng makina
(paglalagay ng sinulid sa
karayom, paglalagay ng sinulid
sa bobina, pagpapaandar ng
makina)
Mga Kagamitan Pambahay (coaster,
hand towel, potholder, at iba pa)
Pangkalusugan at pangkaligtasang
gawi sa pananahi
7. natutukoy ang mga materyales sa pagbuo
ng mga kagamitang pambahay
8. natatalakay ang mga solusyon sa mga
karaniwang suliraning nararanasan sa
pananahi gamit ang makina
9. nasusunod ang mga hakbang sa
paggamit ng makina
10. nakagagawa ng simpleng kagamitang
pambahay gamit ang makina nang may
pag-iingat
PERFORMANCE STANDARD Ang mga mag-aaral ay naisasagawa ang kasanayan sa pananahi gamit ang kamay at makina
Embroidery Stitches
● Pagpapakilala ng embroidery
stitches
● Kahalagahan ng pagbuburda
● Mga kagamitan sa embroidery
stitches
● Mga pamamaraan ng pagbuo ng
embroidery stitches
Pagbuo ng disenyo gamit ang
embroidery stitches
embroidery stitches
12. nasusunod ang mga wastong
pamamaraan ng pagbuo ng embroidery
stitches
Crochet Stitches
● Pagpapakilala ng crochet stitches
● Kahalagahan ng crochet stitches
crochet stitches
14. nakagagawa ng crochet stitches

48
● Mga kagamitan na ginagamit sa
crochet stitches
● Mga alituntunin sa paggawa ng
crochet stitches
● Uri ng crochet stitches
Mga pamamaraan ng pagbuo ng
crochet stitches
15. naisasagawa ang pagbebenta ng
kagamitang pambahay
PERFORMANCE STANDARD Ang mga mag-aaral ay nailalapat ang embroidery design sa mga produkto o nakakabuo ng
mga produktong gawa sa crochet na maaring pagkakitaan
QUARTER IV – INDUSTRIAL ARTS (IA)
Mga karaniwang sira ng produktong
yari sa kahoy, kawayan, metal,
produktong de-kuryente, at iba pa
pagkukumpuni ng mga kagamitang may sira
na yari sa kahoy, kawayan, metal,
produktong de-kuryente, at iba pa
1. natatalakay ang mga karaniwang sira at
pamamaraan ng pagkukumpuni ng mga
produktong yari sa kahoy, kawayan,
metal, produktong de-kuryente, at iba pa
Mga uri ng kasangakapan sa pagbuo at
pagkukumpuni
• measuring tools
• cutting tools
• driving tools
• boring tools
• holding tools
• finishing tools
Pamamaraan sa paggamit at pag-iingat
ng mga kasangakapan sa
pagkukumpuni
2. naipaliliwanag ang maingat na paggamit
ng mga kasangkapan sa pagkukumpuni

49
Mga materyales sa pagkukumpuni ng
mga produktong yari sa kahoy,
kawayan, metal, produktong de-
kuryente, at iba pa
3. natutukoy ang mga uri ng materyales sa
pagkukumpuni
Pangangalaga at pagsisinop ng
kasangkapan at materyales sa
pagkukumpuni
4. natutukoy ang wastong pangangalaga at
pagsisinop ng kasangkapan at materyales
sa pagkukumpuni
Hakbang sa pagkukumpuni ng
kagamitang yari sa kahoy, kawayan
nang may pag-iingat
5. pagkukumpuni ng mga kagamitang yari
sa kahoy o kawayan nang may pag-iingat
kagamitang yari sa metal nang may
pag-iingat
6. pagkukumpuni ng mga kagamitang yari
sa metal nang may pag-iingat
kagamitang de-kuryente nang may
pag-iingat
7. pagkukumpuni ng mga kagamitang de-
kuryente nang may pag-iingat
PERFORMANCE STANDARD Ang mga mag-aaral ay nakapagkukumpuni ng mga kagamitang may sira na yari sa kahoy,
kawayan, metal, produktong de-kuryente, at iba pa
Service cost
Mga pamamaraan sa pagtutuos ng
service cost
naipapamalas ang pang-unawa sa service cost 8. natutuos ang service cost sa inayos na
kagamitan manually o gamit ang
spreadsheet
PERFORMANCE STANDARD Ang mga mag-aaral ay naisagagawa ang pagtutuos sa service cost manually o gamit ang
spreadsheet

50
GRADE 6
QUARTER I – INFORMATION AND COMMUNICATION TECHNOLOGY (ICT)
The learners…
The learners…
Web conferencing
● different web conferencing tools
● web conferencing netiquette
demonstrate an understanding of utilizing
web conferencing
1. perform web conferencing in a safe and
responsible manner
Online form builder
● different online form builder
applications/mobile apps
● steps in using online form builder
applications/mobile apps
online form builders
2. use online forms builder in a safe and
responsible manner
Cloud storage
● different cloud storage platforms
● cloud storage security
● uploading and sharing files
cloud storage
3. perform uploading and sharing of files
in cloud storage in a safe and
responsible manner
● Watermark
● Page Color
● Page Borders
● Page Number
● Headers and Footers
demonstrate an understanding of using
productivity tools
4. create word documents with
watermark, page color, page borders,
page numbers, and header and footers
● record toolbar
demonstrate an understanding of applying
slide recording
5. perform slide recording
● Master Page
● Background
● Guides
productivity tools
6. create documents using desktop
publishing

51
The learners…
The learners…
● Headers and Footers
● Page numbers
● Charts
● Data
Validation features
● Filtering
● Grouping
● Sorting
productivity tools
7. create spreadsheets with charts and
data validation features
PERFORMANCE STANDARD The learners perform the utilization of online and productivity tools in a safe and
responsible manner
Block Coding
● Sensing block codes
● Operators block codes
● Variables block codes
block codes
8. use block codes to create
animations/games/digital story
PERFORMANCE STANDARD The learners perform the utilization of block codes to create animations/games/digital story
in a safe and responsible manner

52
QUARTER II – AGRICULTURE AND FISHERY ARTS (AFA)
The learners…
The learners…
Fishery Arts and its branches/fields
• Fish culture
• Fish capture
• Fish processing
demonstrate an understanding of the basic
concepts and principles of planning the
natural way of raising, harvesting, and selling
of fish as a source of food and income
1. discuss fishery arts and its
branches/fields
Importance and benefits of fish raising
Source of:
• food
• income
• employment
Benefits of fish raising:
• values inculcation
• health benefits
• economic benefits
2. discuss the importance and benefits in
fish raising
Legal basis and agencies that support
fish raising
• (Organic Agriculture Act of 2010 or
Republic Act No 10068)
• Government agencies and non-
governmental organizations that
support fish raising
• Department of Agriculture
• Bureau of Fisheries and Aquatic
Resources councils
• Department of Environment and
Natural Resources
3. explain the legal basis and agencies in
fish raising
Successful fish raisers in the
community and their characteristics
4. discuss the successful fish raisers in the
community and their characteristics

54
The learners…
The learners…
Requirements for natural fish raising
• water supply
• method of fish raising
• fish culture management
• oxygen management
• stocking density
• salinity and temperature
management
• kind of fish to raise
• knowledge and skills of fish
raiser
• topography
• drainage
• sources of feeds/ feeding
requirements
Tools and equipment in fish raising
• Use and maintenance of tools and
equipment
• Occupational
• Safety and Health (OSH)
• Alternative ways in fish raising
• fish tank
• ponds
• aquarium
5. discuss the requirements for natural fish
raising
Anatomy of Fish
• Types of mouths
• Types of tail
• Types of scales
• Parts of gills
• External and internal Parts
6. discuss the anatomy of fish

55
The learners…
The learners…
Fish diseases
• Common fish diseases and their
signs and symptoms(eg fin rot,
mouth fungus, vibriosis, white
spots)
• Classifications of the causes of fish
diseases
• biotic – presence of virus,
bacteria, parasites, or algae,
• abiotic – lack or excess of
oxygen and salinity and water
pollution
• Prevention and control of diseases
• quality of pond or fish tank
• maintaining clean and good
quality of water
• feeding the fish properly
• stocking density
7. discuss the diseases, causes, sign and
symptoms, preventions, and control
measures of fish diseases
Performing the procedures for natural
fish raising
• occupational Safety and Health
(OSH) Procedures
Basic steps in fish raising
• preparing tools and
equipment, pond/fish tank and
materials
• preparing pond/fish tanks
• adding substrate and water for the
pond/fish tank
• acclimatizing fishes before stocking
• stocking fishes to the pond/fish
tank
• feeding fish
• managing water and aerations
8. perform the procedure for natural fish
raising with safety precautions

56
The learners…
The learners…
• monitoring the growth of fishes
Harvesting fishes
• characteristics of harvestable fish
• methods of harvesting fishes
• recording of harvested fishes
9. perform harvesting fishes with safety
precautions
Selling of Fishes
• marketable quality of fishes
• types of selling strategies
• online
• offline
• types of selling
• wholesale
• retail
• recording of income and expenses
from fish raising using spreadsheet
and/or
productivity tools
10. perform selling of fishes with safety
precautions
PERFORMANCE STANDARD The learners perform the natural way of raising, harvesting, and selling of fish following safety
precautions
The learners…
The learners…
Family resources
● Needs and wants
● Family budget
● Simple family budget
demonstrate an understanding of a simple
family budget plan in managing family
resources
1. identify the different family resources
2. discuss needs and wants
3. prepare a simple family budget plan

57
The learners…
The learners…
Food preparation
• Basic cooking terms
● Meal planning
o Principles of meal planning
● Importance of food hygiene, safety
and sanitation preparing meals
demonstrate an understanding of the food
preparation
4. create a meal plan
● Kitchen waste
o food waste
o non-food waste
• Kitchen waste disposal
5. discuss kitchen waste disposal
● Basic home kitchen tools and
equipment
o cutting tools
o measuring tools
o hand tools
o pans and pots
o equipment
• Proper Care and Maintenance
6. familiarize themselves with basic home
kitchen tools and equipment
● Measuring techniques
o dry ingredients
o liquid ingredients
7. demonstrate measuring techniques
with safety precautions
● Basic Cutting techniques
o dice
o mince
o slice
o julienne
8. demonstrate cutting techniques with
safety precautions

58
The learners…
The learners…
Cooking Methods
• Dry heat
• Moist heat
9. perform the method/s of cooking in
preparing a simple meal with safety
precautions
PERFORMANCE STANDARD The learners prepare simple meals following kitchen operations with safety precautions
Food preservation
● Importance of food preservation
● Basic method
o salting
o sugar-concentration
o pickling
o drying
● Types of packaging and labeling
demonstrate an understanding of the food
preservation and food processing
10. perform food preservation with
precautions
11. sell preserved products
PERFORMANCE STANDARD The learners preserve and sell products with safety precautions
Quarter IV – INDUSTRIAL ARTS (IA)
The learners…
The learners…
Wood/bamboo
works
• Different wood/ bamboo joints
• Methods of wood/ bamboo finishing
principles of making wood or bamboo works
1. perform wood/bamboo works with
safety precautions

59
The learners…
The learners…
Metal works
• different sheet metal joining
processes
• methods of sheet metal finishing
• sheet metal works procedures
• cutting
• bending
• forming
principles in performing sheet metal works
2. perform sheet metal works with safety
precautions
Basic electrical works
• Types of current (direct current and
alternating current)
• Parts of a simple circuit
• Splices and joints
• Basic electrical skills
• Wire splicing
• Terminal connection
• Basic installation, etc
principles of performing basic electrical works
3. perform basic electrical skills with
safety precautions
PERFORMANCE STANDARD The learners perform the basic competencies in wood or bamboo works, sheet metal works,
and electrical works with safety precautions
Product Development
• Creation
• Innovation
• Improvement
• Enhancement
(Project may be made of
wood/bamboo, metal, electrical, or a
combination of the three materials)
demonstrate an understanding of product
development and selling 4. create simple wood/bamboo,
metal and/or electrical project with
safety precaution
5. sell product

60
The learners…
The learners…
PERFORMANCE STANDARD The learners develop and sell simple project with safety precautions

61
GRADE 7
QUARTER I - INFORMATION AND COMMUNICATION TECHNOLOGY (ICT)
The learners…
The learners…
Sectors of ICT and Its Career and
Business Opportunities
• computer programming -
programmer/web and game
developer
• visual arts – animator/
illustrator/ graphic designer
• computer system servicing –
computer/ Network technician
• telecommunication – call
center agents/ outbound and
inbound agents/ contact
center services
demonstrate an understanding of ICT sectors,
as well as the potential career and business
opportunities these sectors offer in relation to
their chosen career in the future
1. analyze the various sectors of ICT
and evaluate the potential career
and business prospects relevant to
their future career choices
Trends and Issues in ICT demonstrate an understanding of current
trends and emerging issues in ICT
2. discuss the emerging trends and
issues in ICT
Qualities of Successful Entrepreneurs
in the Field of ICT
demonstrate an understanding of the qualities of
successful entrepreneurs in the field of ICT
3. discuss the qualities of successful
entrepreneurs in the field of ICT
Occupational Safety and Health (OHS)
Standards in ICT
• hazards and risks management
• 5s (sort, standardize, set in
order, shine, sustain)
• safety regulations
demonstrate an understanding of the
standards in ICT environments
4. discuss Occupational Safety and
Health (OSH) standards in ICT
environments
Computer Number Systems
● binary
● octal
● decimal
● hexadecimal
demonstrate an understanding of the computer
number systems
5. differentiate the various computer
number systems

62
The learners…
The learners…
Conversion of Computer Number
Systems
● binary
● octal
● decimal
● hexadecimal
demonstrate an understanding of conversion of
computer number systems
6. apply conversion of computer number
systems
PERFORMANCE STANDARD The learners convert number systems in practical scenarios
• page breaks
• auto tables of contents
• mail merge
• references
productivity software
7. create MS Word documents with page
breaks, auto tables of contents, mail
merge, and references
• rules in creating presentations
• master slide
• animation (motion path)
• animation pane
• hyperlink
• action buttons
8. create presentations with a master
slide, motion paths, hyperlinks, and
action buttons
• conditional formatting functions
• data analysis
9. create spreadsheets with conditional
formatting and data analysis
PERFORMANCE STANDARD The learners perform the utilization of productivity tools in a safe and responsible manner

63
The learners…
The learners…
Career Opportunities
● agriculturist
● farm technician
● farm owner
Business Opportunities
● traders
● entrepreneurs
demonstrate an understanding of the concepts
and skills in agri-crops and animal production
1. discuss career and business
opportunities in agriculture
Agricultural Tools, Implements, and
Equipment
● agricultural tools, implements,
and equipment and their uses
● precautionary measures
● safety procedures in using tools
and equipment
2. differentiate agricultural tools,
implements, and equipment
3. identify different tools and equipment
used in agriculture
4. discuss safety procedures in farm
operations
Agricultural Hazards and Risks in
Farm Operations
5. discuss hazards and risks in farm
operations
Agricultural Practices in Crop
Production
● site selection
● land preparation
● crop selection
● planting
● transplanting
6. perform agricultural practices in crop
production
Care and Maintenance of Crops
● weeding and cultivating
● irrigation/water supply
● fertilizing
● mulching using organic
materials
7. discuss care and maintenance of crops

64
The learners…
The learners…
● natural prevention and control
of common pests and diseases
(using natural farming/organic
farming)
Farm Waste Processing
• composting (basket composting)
and fermentation (foliar fertilizer)
8. explain farm waste processing
9. perform basket composting and foliar
fertilizer fermentation
Agricultural Practices in Harvesting
Crops
● harvesting
● post-harvesting
10.discuss harvesting and post-harvesting
practices
PERFORMANCE STANDARD The learners perform agricultural practices in crop production based on industry standards
Breeds of Farm Animals
● poultry animals
o poultry chicken (layer and
broiler)
o quail
o ducks
● livestock animals
o swine
o rabbit
o small ruminants (dairy-
and meat-type such as
goat and sheep)
o large ruminants (dairy-
and meat type- such as
cattle and buffalo)
and skills in agri-crops and animal production
11. determine the breeds of farm animals

65
The learners…
The learners…
Materials, Tools, and Equipment for
Poultry and Livestock Animals
12. determine poultry and livestock
materials, tools, and equipment and
their uses based on industry standards
Housing Requirements for Poultry
and Livestock Animals
● site selection
● types of housing
● design and layout
13. illustrate housing requirements for
poultry and livestock based on
industry standards
Feeding Management for Poultry and
Livestock Animals
● types of feeds
● feed ingredients
● feed mensuration and
calculation
● feeding frequency
● OSH in feeding operations
14 discuss feeding management
according to the Philippine National
Standard (PNS) for poultry and
livestock animals
Farm Waste Management in Animal
Production
15. discuss farm waste management in
poultry and livestock production
according to Republic Act No 9003 or
the Ecological Solid Waste
Management Act of 2000
Products and Byproducts of Poultry
and Livestock Animals
● raw products
● processed products
16. identify products and byproducts of
poultry and livestock production
PERFORMANCE STANDARD The learners illustrate the housing requirements for poultry and livestock based on
industry standards

66
The learners…
The learners…
Fundamentals of Hospitality and
Tourism Industry
fundamentals of the hospitality and tourism
industry
1. differentiate hospitality and tourism
Tourism
• kinds of tourists
• types and forms of tourism
o based on the point of
origin
o based on the purpose of
travel
2. distinguish the types and forms of
tourism and the kinds of tourists
Hospitality
• scope of hospitality industry
o accommodation and
lodging
o travel services
o food and beverage services
o recreation and
entertainment
o clubs
o conventions and events
management
o cruise
• types of accommodations and
their characteristics
• hotel types and classification
3. explain the scope of the hospitality
industry
Career Opportunities in Hospitality and
Tourism Industry
4. identify career and business
opportunities in the hotel and tourism
industry

67
The learners…
The learners…
Issues, Challenges, Trends and
Innovations in Hospitality and
Tourism
5. examine the issues, challenges, trends,
and innovations in the hospitality and
tourism industry
Fundamentals of Food Preparation and
Service
• different food service
operations
o commercial
o institutional
• basic rules in food preparation
and service
• kitchen layout
6. discuss the fundamentals of food
preparation and service
Seven Principles of Hazard Analysis
Critical Control Point (HACCP)
7. recognize the seven principles of
HACCP in food preparation and service
Tools and Equipment in Food
Preparation
• kitchen
• food service
• care and maintenance
8. identify the common tools and
equipment used in food preparation
and service industry
9. discuss the care and maintenance of
tools and equipment used in food
preparation and service industry
Table Napkin Fold
• uses of table napkin
• table napkin sizes
• basic table napkin fold
10. demonstrate table napkin folds

68
The learners…
The learners…
Food Selection, Preparation and
Cooking
• guidelines in food selection
• guidelines in food preparation
Principles of Cooking
• heat transfer
• effects of heat
Kitchen Math
• English and metric system
11. discuss the principles of food
selections and preparation
12. convert units of measurement
PERFORMANCE STANDARD
The learners apply skills in food preparation and services following safety precautions
QUARTER IV – INDUSTRIAL ARTS (IA)
The learners…
The learners…
Services in Industrial Arts
• construction services
(woodwork, metal works,
masonry, construction painting,
plumbing, tile setting)
• electrical-electronics services
(electronics product assembly
and services, electrical
installation and maintenance,
domestic refrigeration and air
condition services)
• automotive and small engine
(automotive servicing,
motorcycle/ small engine
servicing)
in industrial arts services
1. discuss the services in industrial arts

69
The learners…
The learners…
Career and Business Opportunities 2. determine career and business
opportunities in industrial arts
Codes and Standards in Industrial Arts
Services
• National Building Code of the
Philippines or Republic Act No
6451 (residential construction)
• Philippine Electrical Code
(residential wiring)
• Philippine Electronics Code
• traffic and road signs
Hand Tools, Power Tools, Instruments,
and Equipment Used in Industrial Arts
Services
• power tools
o hydraulic tools
o pneumatic tools
• instruments (analog, digital, and
computer-based)
o measuring
o calibrating
o testing
• equipment and accessories
o construction services
o electro-mechanical services
o electrical services
o automotive and small engine
services
Preventive Maintenance
• handling
storing
demonstrate an understanding of the codes and
standards in industrial arts services
demonstrate an understanding of the uses and
maintenance of hand tools, power tools,
instruments, and equipment
3. discuss the codes and standards for
industrial arts services
4. identify the uses and maintenance of
hand tools, power tools, instruments,
and equipment
Scale Reading
• volt-ohm-milliammeter
5. interpret the readings in different
measuring instruments

70
The learners…
The learners…
• tachometer
• oscilloscope
• ampere meter
and principles in performing mensuration and
calculations
Mensuration and Calculations
• linear measurement
• ratio and proportion
• Ohm’s Law
Power Law
6. demonstrate mensuration and
calculations following safety
precautions
PERFORMANCE STANDARD The learners perform mensuration and calculations following safety precautions

71
GRADE 8
QUARTER I - INFORMATION COMMUNICATIONS AND TECHNOLOGY (ICT)
The learners…
The learners…
ICT as a Tool in Online Marketing demonstrate an understanding of ICT as a tool
for online marketing
1. assess ICT as tools for online
marketing
Digital Citizenship
• Elements
Digital Footprints and Identity
demonstrate an understanding of digital
citizenship
2. discuss current events reflecting on
their own digital citizenship
ICT-Related Legal Bases
• Republic Act No 10844 Section
4, 5, and 6 (Establishment of
DICT)
• Republic Act No 10627
Section 2-D (Cyberbullying
Act)
• Republic Act No 10173 (Data
Privacy Act of 2012) Chapter
VIII Sec 26
Republic Act No 8293 (Intellectual
Property Code of the Philippines)
Chapter XVII Sec 216-217
demonstrate an understanding of ICT-related
legal issues
3. distinguish ICT-related legal bases
and their consequences
Tools and Equipment in ICT
• computer programming
• visual arts
• computer system servicing
• telecommunication
demonstrate an understanding of the tools and
equipment in ICT
4. familiarize themselves with the tools
and equipment in ICT
Software Applications
• application software
• system software
demonstrate an understanding of software
applications
5. familiarize themselves with
appropriate software applications
for specific tasks

72
The learners…
The learners…
Graphic Design Software
● software
● user interface
● setting page size and
resolution
● types of graphics
● photo editing
demonstrate an understanding of graphic design
tools
6. utilize graphic design tools for
graphic production
Video Editing
● video editing applications
● user interface
● user experience
● trim
● crop
● adding text, effects, images,
transitions, narration, and
audio effects
demonstrate an understanding of video editing
tools
7. utilize video editing tools with
multimedia materials
PERFORMANCE STANDARD The learners create videos with graphics design in a safe and responsible manner
The learners…
The learners…
Aquaculture and Fisheries
• brief background of aquaculture
• types of aquaculture systems
and skills in fisheries
1. discuss the background of
aquaculture and its relation to
fisheries
Career and Business Opportunities
• career opportunities
o aqua culturist
o fishery technician
o fish farm caretaker
o fish farm aide/worker
o fishery facilities repair and
maintenance worker
o research officer
opportunities related to fisheries

73
The learners…
The learners…
o fisheries resources protection
group
o fish wharf operator
• business opportunities
o fish farm owner (hatchery,
nursery, and grow-out)
o fish distributor/ supplier/
handler/ trader
Phases of Fish Culture
• fish cultivation
o extensive
o semi-intensive
o intensive
• fish propagation
o natural propagation
o semi-natural propagation
o artificial propagation
• fish conservation
o importance of fish
conservation
o local endangered species
o fish sanctuary
o open and end season
3. discuss the phases of fish culture
Classification of Fish According to their
Habitat
• marine fishes or open sea fishes
• freshwater fishes or inland
fishes
• brackish water fishes or
estuarine fishes
4. identify common fishes according to
their habitat
Republic Act 10654 An act to prevent,
deter and eliminate illegal, unreported,
and unregulated fishing, amending
Republic Act No 8550, otherwise
known as "The Philippine Fisheries
Code of 1998," and for other Purposes
5. familiarize themselves with sections
of RA. 10654

74
The learners…
The learners…
• Sec 2 Application of Provision
• Sec 105 Importation and
Exportation of Fish and Fishery
Products
Aquaculture
• Sec 107 Aquatic Pollution
• Sec 112 Noncompliance with
Good Aquaculture Practices
Fish Capture
• Sec 93 Use of Fine Mesh Net
• Sec 94 Fishing and
Overexploited Fishery
Management Areas
• Sec 102 Fishing or Taking the
Rare, Threatened, or
Endangered Species
Species of Fish in the Philippines
• significant rare
• threatened
• endangered
• prohibited
6. discuss fish species in the Philippines
Occupational Hazards in Fisheries
• Occupational Safety and Health
(OSH) hazards
o ergonomic health
o physical health
o biological
o psychosocial health
o environmental
o chemical
7. discuss Occupational Safety and
Health (OSH) hazards in fisheries
Advantages and Disadvantages of
Organic Aquaculture
8. discuss advantages and
disadvantages of organic aquaculture
Aquaculture Methods and Practices
• open water system
9. identify different aquaculture
methods and selected practices

75
The learners…
The learners…
• fishpond, cage, and pen system
o area and depth requirement
of aquaculture facilities
o preparation of facility
o water parameter
o stocking of fish
o feeding of fish
10. determine the area and depth
requirement of aquaculture facilities
Tools and Equipment Used in
Aquaculture
• water pump
• laboratory thermometer
• salinometer or refractometer
• dissolved oxygen meter
• pH meter
• secchi disk
11. discuss the uses of tools and
equipment in aquaculture
Fishing Gears Used for Catching Fish
• fish trap (salakab)
• scoop net
• seine net
• cast net
• hand diggers and collectors
• dredges
• spears
• stupefying aids
• hooks and lines
o basic parts of hook and line
o stationery entangling nets
o stationary enclosures
o mobile enclosing nets
12. identify fishing gears used for
catching fish
13. create a simple hand line following
safety precautions
Basic Fishing Bait Methods
• traditional
• modern
14. discuss basic fishing bait methods
Post-Harvest Handling Activities
• sorting and grading
o quality
15. discuss post-harvest handling
activities

76
The learners…
The learners…
o size and weight
• storing
16. perform sorting, grading, and
storing of fishes following safety
precautions
PERFORMANCE STANDARD The learners perform the skills in fisheries following safety precautions
Importance of Food Processing
and skills in food processing
17. discuss the importance of food
processing
18. discuss opportunities for food
processing as a career and as a
business
Classifications of Ingredients Used in
Food Processing
• types of meat
• fish and shellfish
• fruits and vegetables
19. discuss different raw materials
used in food processing
Ingredients Used for Food Processing
• condiments
• herbs and spices
• food additives/ preservatives
20. explain the ingredients used for
food processing
Different Methods of Food Processing
Following the Industry Standard
• sugar concentration
• fermentation
• pickling
• salting
• curing
• smoking
• drying
• dehydration
21. discuss different methods in food
processing following industry
standards
Tools and Equipment in Food
Processing
• functions and uses of basic tools
and equipment
22. discuss different tools and
equipment, uses, and maintenance
in food processing

77
The learners…
The learners…
• maintenance of specific food
processing tools, and equipment
o calibration
o sanitation
o storage
Recipe Quantification and Standard
Weight
• percentage
• ratio and proportion of
ingredients
23. perform quantification procedures
in processing food
Packaging and Labelling of Food
Products
● Importance and Purpose of Food
Packaging and Labeling
● Food Labelling Requirements and
Guidelines
24 discuss different packaging
materials used in food processing
25. develop sample label design for
processed food products
PERFORMANCE STANDARD The learners perform recipe quantification in food processing and develop label design
for processed products
The learners…
The learners…
Introduction to Beauty Care and
Wellness Services
• concepts of beauty care and
wellness services
• structures of nail, skin, and hair
of beauty care and wellness services
1. discuss the concepts of beauty care
and wellness services
2. identify the structures of nail, skin,
and hair
Career and Business Opportunities 3. identify career and business
opportunities in beauty care and
wellness services

78
The learners…
The learners…
Legal Basis (Republic Act No 7877) Sec
3 Work, Education or Training-related
Sexual Harassment Defined
4. discuss the legal basis in beauty
care and wellness services
Trends, Issues, and Challenges in
Beauty Care and Wellness Services
5. identify trends, issues, and
challenges in beauty care and
wellness services
Tools, Implements, Materials, and
Equipment
• beauty care (nail, skin, hair)
• wellness services (massage,
reflexology, hilot)
• sanitation and maintenance in
the workplace, tools,
implements, materials, and
equipment
6. identify tools, implements,
materials, and equipment in beauty
7. discuss sanitation and maintenance
in the workplace, tools, implements,
materials, and equipment
Practices
• personal protective equipment
• hazards and risks
8. discuss the Occupational Safety and
Health (OSH) practices in beauty
Hand Spa Services
• nail trimming
• hand scrub
• hand massage
9. perform hand spa services following
safety precautions
PERFORMANCE STANDARD The learners perform hand spa services following safety precautions

79
The learners…
The learners…
Introduction to Garments
• types of garments
• trends and innovation
• ergonomics
demonstrate an understanding of the principles
of drafting patterns in making garments
10.discuss the concepts in making
garments
Supplies and Materials Used for
Making Garments
• kinds of fabric
• finishing materials
11.identify supplies and materials used
for making garments
Principles in Making Garments
• garment style and design
• body measurement
• qualities of well-finished
garment products
• pattern drafting
12.apply the principles of pattern
drafting in making garments
following safety precautions
PERFORMANCE STANDARD The learners draft a pattern in making garments following safety precautions
Introduction to Handicrafts
• types of handicrafts
• trends and innovation
demonstrate an understanding of the principles
in making handicrafts
13. discuss the concepts in making
handicrafts
Supplies and Materials Used for
Making Handicrafts
• craft materials
14. identify supplies and materials
used for making handicrafts
Principles in Making Handicrafts
• handicrafts
o style and design
o product specification
• qualities of well-finished
handicraft products
15. apply the principles in making
handicrafts following safety
precautions
PERFORMANCE STANDARD The learners apply principles in making handicrafts following safety precautions

80
QUARTER IV – INDUSTRIAL ARTS
The learners…
The learners…
Working Drawings and Signs and
Symbols
o blueprint / residential plan
• electrical services
• electronics services
• automotive and small engine
Schematic and Block Diagram
• electrical and electronics engine
demonstrate an understanding of the signs and
symbols of working drawings
1. explain signs and symbols for
construction services, electrical
services, electronics services, and
automotive and small engine
services
Types of Manuals
• users and operator’s manuals
• service manuals
• maintenance manuals
Consumables
• construction services (paint,
electrode, cutting/grinding disc,
teflon tape, sealant, cement,
steel, gravel and sand, wood
lumber, joint, and elbow)
• electronics-electrical services
(soldering lead, soldering paste,
wire, and electrical tape)
automotive and small engine (adhesive,
sealant, coolant, lubricant, and gas)
demonstrate an understanding of the types of
manuals used in industrial arts services
consumables and component parts in industrial
arts services
2. discuss the types of manuals used
in industrial arts services
3. discuss the consumables in
Component Parts
o residential structure
o sewerage system
o electrical wiring
o water system (hot & cold
water)
o fixtures
● electrical-electronics services
4. discuss the component parts of

81
The learners…
The learners…
o electrical circuit
o electronics circuit
● automotive and small engine
o engine
o under chassis
o electrical system
o steering system
brake system
Diagnostics and Troubleshooting in
Industrial Arts Services
● construction services
(woodwork, metal works,
masonry, construction painting,
plumbing, tile setting)
● electrical-electronics services
(electronics product assembly
and services, electrical
installation and maintenance,
domestic refrigeration and air
condition services)
● automotive and small engine
(automotive servicing,
motorcycle/ small engine
servicing)
Service Cost
● replacement material costing
manpower labor costing
and principles in performing simple diagnostics
and simple troubleshooting in industrial arts
services
5. discuss simple diagnostics in
6. perform simple troubleshooting in
7. discuss repair service cost in
industrial arts
PERFORMANCE STANDARD The learners perform simple diagnostics and simple troubleshooting in industrial arts
services

82
TECHNOLOGY AND LIVELIHOOD EDUCATION
GRADE 9 or 10
COMPONENT: INFORMATION AND COMMUNICATIONS TECHNOLOGY
SECTOR: COMPUTER PROGRAMMING
DESCRIPTION: This is one of the sectors under the Information and Communications Technology (ICT) consisting of preliminary
competencies in the specializations of Dot Net and JAVA This includes Hypertext Mark-up Language (HTML) and
Cascading Style Sheets (CSS).
QUARTER I/III
The learners…
The learners…
Introduction to Computer Programming
● Current trends
● Business/ career opportunities
● Skills needed
demonstrate an understanding of the current
trends, opportunities, computer ergonomics,
and HTML elements
1. discuss the current trends,
business/career opportunities, and
skills needed in Computer
Programming
Computer Ergonomics
● Health risks of working at
computer
● Ergonomic Tips for Computer
Users
demonstrate an understanding of the computer
ergonomics in relation to health and risk
hazards in the workplace
2. discuss computer ergonomics
Hypertext Markup Language (HTML)
● Structure
● Elements
● Attributes
demonstrate understanding of the Hypertext
Mark-up Language structure and syntax
3. distinguish HTML structure,
elements, and attributes
HTML Editor
● user interface
● features
demonstrate an understanding of the HTML
document editors
4. utilize an HTML editor in creating
HTML documents
HTML Heading, Paragraph, Styles and
Formatting elements
heading, paragraph, styles, and formatting
5. apply heading, paragraph, styles
and formatting elements in HTML
document

83
The learners…
The learners…
Multimedia elements
● Image, video, and audio
multimedia elements in a webpage
6. embed multimedia elements in a
webpage
HTML Lists
● Types
● Attributes
demonstrate an understanding of the HTML list
types and attributes
7. perform adding list in a webpage
HTML Tables
● Elements
● Attributes
table elements and attributes
8. create a table in a webpage
HTML Forms
● Types
● Elements
● Attributes
form types, attributes, and elements
9. utilize HTML form, types, and
elements in a webpage
HTML Links
● Attributes
● Absolute and relative URL
links
10. apply links to images, email, button,
and text in a webpage
Website Development demonstrate an understanding of the Website
Development
11.develop a website
PERFORMANCE STANDARD The learners develop website using HTML in a safe and responsible manner

84
QUARTER II/IV
The learners…
The learners…
Cascading Style Sheets (CSS)
● Introduction
● Syntax
● Selectors
● Types
- Inline CSS
- Internal or Embedded CSS
- External CSS
demonstrate an understanding of the Cascading Style
Sheets
1. discuss syntax, selectors, and types
of cascading style sheets
CSS Colors, backgrounds, fonts,
and text
demonstrate an understanding of the CSS Colors,
backgrounds, fonts, and text
2. apply CSS Colors, backgrounds,
fonts and text into a webpage
CSS Borders, Margins and
Paddings
demonstrate an understanding of the CSS borders,
margins, and paddings
3. apply CSS borders, margins, and
paddings
CSS Icons, Links, List and Tables demonstrate an understanding of the CSS Icons, Links,
List, and Tables
4. apply CSS Icons, Links, List, and
Tables
CSS Animations and Transitions demonstrate an understanding of the CSS animations
and transitions
5. apply CSS animation and
transition in a webpage
CSS Box model demonstrate an understanding of the CSS Box model 6. utilize CSS box model in a
webpage
CSS Box shadow and transform demonstrate an understanding of the CSS Box shadow
and transform
7. utilize CSS box shadow and
transform in a webpage

85
Basic Interactive Website
Development
demonstrate an understanding of the Basic Interactive
Website Development
8. create interactive website
PERFORMANCE STANDARD The learners create an interactive website

86
SECTOR: TELECOMMUNICATIONS
competencies in the specialization of Contact Center Services It covers Contact Center operations and
procedures.
QUARTER I/III
The learners…
The learners…
The Contact Center Industry
• The emergence of the Contact
Center industry
• Career opportunities in Contact
Center industry
demonstrate an understanding of the nature of
Contact Center Industry
1. 1 discuss Contact Center Industry and its
career opportunities
Contact Center jargons
• Bio break
• Ahod
• AU X
• Floor
• Huddle
• Long Call
• Sup Call
2. discuss the jargons in contact center
industry
Inbound vs Outbound calls 3. differentiate inbound from outbound
calls
Duties and Responsibilities of a
Contact Center Employee
• Addressing customer concern
• Providing customer satisfaction
4. discuss the duties and responsibilities of
a Contact Center employee

87
The learners…
The learners…
Skills and attributes needed for a
Contact Center Employee
• Intra and Interpersonal Skills
• Communication Skills
• Computer Literacy skills
5. discuss the skills and attributes needed
for a Contact Center Employee
Services offered in a Contact Center
• Customer service
• Sales
• Technical support
• Chat support
6. discuss the types of services offered in
Contact Center
Phone Etiquette demonstrate an understanding of the phone
etiquette in handling calls
7. demonstrate phone etiquette in handling
calls
PERFORMANCE STANDARD The learners perform phone etiquette in handling calls
QUARTER II/IV
The learners…
The learners…
Accuracy and Fluency in
Communication in handling inbound
and outbound calls either voice or non-
voice
demonstrate an understanding of the accuracy
and fluency in communication
1. apply accuracy and fluency in
communication in handling inbound and
outbound calls either voice or non-voice

88
The learners…
The learners…
Local and international accounts
catered in Contact Center
• Cultures
• Time zones
demonstrate an understanding of the local and
international accounts catered in a Contact
Center
2. discuss local and international accounts
catered in a Contact Center
Procedures in Call Handling
• Inquiry
• Concerns
• Complaints
• Sales
demonstrate an understanding of handling
different calls
3. perform procedures in call handling
Call Flow
• Opening spiel empathy, sympathy
and assurance statements
• Probing questions
• Resolution
• Closing spiel
demonstrate an understanding of the basic call
flow in Contact Center
4. perform call flow
Common Metrics
-Average Handling Time (AHT)
-Customer Satisfaction (CSAT)
-Dissatisfied Customer (DSAT)
-First Call Resolution (FCR)
demonstrate an understanding of the common
Metrics in Contact Center
5. discuss common metrics
PERFORMANCE STANDARD The learners perform the procedures in handling call and call flow

89
SECTOR: COMPUTER SYSTEMS SERVICING
competencies in the specialization of Computer Systems Servicing. It covers installing and configuring computer
systems, as well as maintaining and repairing computer systems.
QUARTER I/III
The learners…
The learners…
Introduction to Computer Systems
Servicing
● Career Opportunities
● Business Opportunities
concepts of career opportunities in computer
systems servicing
opportunities in computer systems
servicing
Tools and Equipment
● Types
● Functions
demonstrate an understanding of the types
and functions of tools and equipment in
computer systems servicing
2. discuss tools and equipment in
computer systems servicing
Parts and Functions of Computer
System Unit
● Motherboard
o CPU
o BIOS
o Slots
o Southbridge/northbridge
o BIOS
o I/O Ports
● Power Supply Unit (PSU)
● Expansion Cards
● Storage Devices
● Random Access Memory
(RAM)
● Central Processing Unit (CPU)
demonstrate an understanding of the parts of
the computer system unit
3. discuss the parts and functions of the
computer system unit

90
QUARTER II/IV
The learners…
The learners…
Preparation of Installers
● creating ISO image file
● creating bootable device
o Partition Scheme
o File System
procedures in setting-up computer
system
1. create bootable device
Installing Operating Systems 2. perform installation of operating system
The learners…
The learners…
● Fan
● Heatsink
● Cables
Software
● System Software
o Operating System
o Device Drivers
o Firmware
o Utility Software
● Application Software
o Productivity Software
o Database Software
o Multimedia Software
o Web Browsers
demonstrate an understanding of the types
and functions of computer software
4. discuss system software, its types, and
functions
5. discuss application software, its types,
and functions
Computer Assembly demonstrate an understanding of the
procedures in setting up computer system
6. perform computer assembly with safety
precautions
PERFORMANCE STANDARD The learners perform the procedures in assembling computer with safety precautions

91
The learners…
The learners…
● BIOS/UEFI configuration
● partitioning
● installation procedures
Installing drivers, application, and
utility software
3. perform installation of drivers,
application, and utility software with
safety precautions
Testing and Updating
● Testing
- Stress Test
- Drivers
- Productivity Tools
- Utility Software
- Audio
- Video
● System Updates
4. perform testing, updating, and checking
of peripheral drivers and application
software with safety precautions
Troubleshooting and Repairing
● power
● display/video
● audio
● storage devices
● cooling system
● ports/connectors
● drivers
5. perform troubleshooting and repairing
of the computer system unit with safety
precautions
Maintaining Computer System
● Software Maintenance
● Defragmentation
● Check Disk
● Uninstalling unnecessary
applications
● Disabling start up applications
6. perform computer maintenance with
safety precautions

92
The learners…
The learners…
● Organizing files/folders
PERFORMANCE STANDARD The learners perform procedures in setting up computer system with safety precautions

93
SECTOR: VISUAL ARTS
DESCRIPTION: This is one of the sectors under the Information and Communications Technology (ICT) consisting of the
preliminary competencies in the specialization of Visual Arts. This sector combines selected core competencies
from two specializations: illustration for the first quarter and animation for the second quarter.
QUARTER I/III
The learners…
The learners…
Introduction to Visual Arts Sector
• Current trends in visual arts
• Skills needed in visual arts
sector
• Tools and Equipment
• Career and business
opportunities in visual arts
demonstrate an understanding of the current
trends, skills, tools and equipment, career,
and business opportunities in visual arts
sector
1. discuss current trends, skills, tools and
equipment, career, and business
opportunities in visual arts sector
Elements and Principles of Design demonstrate an understanding of the
elements and principles of design, types of
illustrations, drawing enhancement
techniques, proportion, expression, and
movements as applied in drawing human
face
2. draw simple figures and objects by
applying the elements and principles of
design
Drawing Enhancement
Techniques
• Applying tonal values
• Tonal range
• Linear marks
3. apply drawing enhancement techniques
Drawing Human
Face
• Proportion
• Expression
• Movement
4. draw a human face

94
The learners…
The learners…
Basics of Animation
• 12 Principles of animation
• Clean-up key drawings
• In-between drawings
• Animation breakdown
basics of animation, cleaned-up, and in-
between simple drawings
5. discuss basics of animation, cleaned-up,
and in-between simple drawings
Clean-Up of Simple Key Drawings
• Model sheets
6. produce cleaned-up simple key drawings
In-Between Drawings
• Storyboard
• Pegging
• Un-pegging
• Design standards
7. produce in-between drawings
PERFORMANCE STANDARD The learners apply the design principles and drawing techniques to draw a human face
through simple drawings-based animation
QUARTER II/IV
The learners…
The learners…
Illustration Software
• User Interface
• System Requirements
demonstrate an understanding of the digitizing,
enhancing, and vectorizing human face using
illustration software
1. navigate illustration software
2. produce simple objects using illustration
software

95
The learners…
The learners…
Digitizing and Enhancing Drawing
• Scanning
• File Formats
• Inking
• Coloring
Note: Use the learners’s output in
Quarter 1
3. produce digitized drawing using
4. produce enhanced drawing* using
Vectorizing Drawing* 5. produce vectorized drawing* using
Animation
Software
• User Interface
• System Requirements
Animation Techniques
• Digitized Key Drawing
• Digital In-Between Drawing
demonstrate an understanding of the animation,
its software, system requirements, and animation
techniques
6. produce simple animation
PERFORMANCE STANDARD The learners create vectorized drawing and simple animation video clip

96
GRADES 9 OR 10
COMPONENT: AGRICULTURE AND FISHERY ARTS
SECTOR: ANIMAL PRODUCTION
DESCRIPTION: This is one of the sectors under the Agriculture and Fishery Arts consisting of the preliminary competencies in
the specializations of Animal Production and Animal Health Care. It covers the necessary procedures in raising
poultry, swine, and small ruminants.
QUARTER I/III
The learners…
The learners…
Maintaining poultry tools, equipment,
house, and facilities
●pre-operational check-up
●cleaning of tools, equipment,
house,
and facilities
●inspection of tools, equipment
house,
and facilities
●proper upkeep of equipment
concepts and principles in poultry production
1. discuss the procedures in maintaining
poultry tools, equipment, house, and
facilities according to industry standards
Optimum poultry environment
●temperature
●relative humidity
●air velocity
●lighting
●ventilation system
●air quality
2. determine the proper poultry environment
management

97
The learners…
The learners…
Poultry Brooding and Growing
●cleaning and disinfecting poultry
houses
●preparing materials for brooding
and growing
●installation of brood guard
curtains and portable heater
●feeding
●maintaining different types of litter
Maintaining the growth of the broiler
●feeds and feeding
●different feeding additives
●record-keeping
3. perform brooding and growing with safety
precautions
Health Management in Poultry Raising
●water hygiene
●vaccination
●immunization
●preventive medication
●biosecurity
4. discuss poultry health management
Broiler harvesting technique in
accordance with industry standard
5. discuss broiler harvesting technique in
PERFORMANCE STANDARD The learners perform poultry production practices in accordance with the industry standard
Housing requirement for weaner,
grower and finisher
●floor space requirement
●layout
concepts and principles in swine raising
6. layout housing requirement for weaner,
grower, and finisher

98
The learners…
The learners…
Maintaining housing, facilities, tools,
and equipment for swine production
●pre-operational check-up
●cleaning of tools, equipment
●inspection of tools, equipment
●proper upkeep of equipment
7. determine the proper maintenance of
housing facilities for swine production
Swine Feeding Management
●importance of balanced feed
ration
●sources of nutrients found in
feeds
●stages of swine growth and their
feeding management
●feeding guidelines for weaner,
●grower to finisher ration
management
8. discuss swine feeding management
according to industry standard
Weaner
●characteristics of desirable
weaner
●commercial, semi-commercial,
and backyard practices
9. discuss the characteristics of good weaner
Health Management for weaner,
●water hygiene
●vaccination
●immunization
●preventive medication
●biosecurity
10. perform the administration of vitamins
Grower/Finisher Bedding Practices
●suitable bedding materials
●bedding management
11. prepare beddings for grower/finisher

99
The learners…
The learners…
PERFORMANCE STANDARD The learners perform swine production practices in accordance with the industry standard
QUARTER II/IV
The learners…
The learners…
Maintaining housing facilities,
tools, equipment, and
surrounding area for small
ruminants
●farm maintenance and its
importance
●farm maintenance activities
(preventive and corrective) for
housing facilities, tools,
equipment, and surrounding
area according to Occupational
Safety and Health Standards
(OSH)
demonstrate an understanding of the concepts and
principles in small ruminant production
1. perform inspections on facilities, tools,
equipment, and the surrounding area
Feeding Management of Small
Ruminants
●importance of feeding
management
●types of grazing systems
o cut and carry
o full grazing
o rational
grazing
o tethering
o strip grazing
2. discuss the feeding management of small
ruminants

100
The learners…
The learners…
●other sources of feeds and
supplements for ruminants
●crop residue
●agro-industrial by-products
●silage
●urea-molasses-treated rice
straw
●urea molasses mineral
blocks
●additives minerals
vitamins
Breeding Management of Small
Ruminants
●breeding management
●parameters of breeding
●natural breeding
●breeding systems
o pure breeding
o crossbreeding
o upgrading
o inbreeding
3. discuss breeding management of small
ruminants
Basic Health Care Management
of Small Ruminants
●common diseases
●symptoms, prevention, and
cure
4. discuss basic health care management in small
ruminants
Raising Small Ruminants (eg
goats and sheep)
●Care and husbandry
practices in meat type
o ear tagging
o disbudding/
dehorning
(optional)
o removal of
extra teat
5. perform raising small ruminants

101
The learners…
The learners…
o castration
▪methods of
castration
● burdizzo
● elastrator
● slit
method
o hoof
trimming
o grooming
o body weight
estimation
Animal Production Waste
Management
●characteristics of poultry
and livestock animal
manure
●farm waste management
practices and their
principle
●poultry and livestock
animal manure handling
●odor control from poultry
and livestock manure
6. apply waste management in animal production
PERFORMANCE STANDARD The learners perform small ruminant production practices in accordance with the industry standard

102
SECTOR: AQUACULTURE (FISH CULTURE)
the specialization of Aquaculture (Fish Culture). It covers fish hatchery, nursery, and grow-out culture practices
in accordance with OSH standards.
QUARTER I/III
The learners…
The learners…
Hatchery, Nursery, and Grow-out
Culture
● fish size
● culture
facilities
● stocking rate
● feeding
● post-harvest
Handling
and principles in fish grow-out culture
1. discuss hatchery, nursery, and grow-
out culture
Site Selection for Fish Grow-out
Culture
●water supply and sources
●soil type
●vegetation
●accessibility
●socio-economic factors
o ideas and
beliefs
locally
associated
with
aquaculture
practices
o storage
o availability of
labor
o electricity
o medical
facilities
2. identify suitable location for fish
grow-out culture in the locality based
on selected species

103
Design of Fish Grow-out Facilities
●fishpond
o kinds of dikes
o types of gates
o different pond
compartments
o different
fishpond
designs
● fish cage
o parts of fish
cage
o materials
used in
constructing
fish cage
o different
cage designs
● fish pen
o parts of fish
pen
o materials
used in
constructing
fish pen
o fish pen
designs
● fish tanks
o parts of tank
o materials
used in
constructing
fish tank
o fish tank
designs
3. layout perspective plan of fish grow-
out facilities
Preparing Fish Grow-out Facility based
on Selected Species
●tools, materials, and equipment
4. prepare fish grow-out facility based
on identified species in accordance
with OSH standards

104
●steps in preparing grow-out facility
in accordance with OSH
standards
Stocking of Fingerlings
●stocks, stocking, and stocking rate
●stocking density
●steps in stocking fingerlings and
the importance of acclimatization
5. perform stocking of fingerlings
PERFORMANCE STANDARD The learners perform fish grow-out culture in accordance with OSH standards
QUARTER II/IV
The learners…
The learners…
Feeds and Feeding
●feeds and its forms
●alternative feed sources
●Daily Feed Allowance (DFA)
●feeding methods
●storing of feeds
principles in fish grow-out culture
1. perform feeding of stocks
Sampling of Stocks
●importance of stock
sampling
●tools and materials in
stock sampling
●safety measures to be
observed during stock
sampling
●procedures in stock
sampling
o gathering
of sample
stocks
o data
gathering
(length, width,
average body
2. perform the procedure in sampling of stocks

105
weight)
o data
recording and
analysis
Maintaining Water Quality for
Fish Grow-out Culture
●water parameters and its
optimum level
o temperature
o salinity
o hydrogen-ion
concentration (ph)
o dissolved oxygen
o turbidity
●tools and equipment in
water monitoring and
evaluation
3. perform maintaining water quality for fish
grow-out culture
Fish Health Management
●causes of fish diseases
●signs, symptoms,
prevention, and control of
common fish diseases
●steps in sampling and
diagnosing fish disease
●mortality rate
4. apply health management to avoid mortality

106
Harvest and Post-Harvest
Handling of Cultured Fish
●materials for harvesting
fish
●methods of harvesting fish
●materials, tools, and
equipment for sorting and
packing fish
●sorting of fish
●packing and transporting
harvested fish
o live fish
o iced fish
5. perform harvesting of cultured fish
6. perform post-harvest handling of fish in
accordance with industry standards
Selling Harvested Stocks
● cost and return analysis
7. sell harvested stocks
8. prepare report based on cost and return
analysis
PERFORMANCE STANDARD The learners perform fish grow-out culture in accordance with OSH standards

107
SECTOR: AGRICULTURAL CROP PRODUCTION
the specializations of Agricultural Crop Production and Organic Agriculture. It covers Agri-crop operations
following the industry practices.
QUARTER I/III
The learners…
The learners…
Keeping records of materials, tools, and
equipment
concepts and principles in agri-crop
operations following the industry practices
1. prepare records of the different materials,
tools, and equipment used in agricultural
crop production
Performing nursery operations
●establish nursery facilities
●repair and maintenance of nursery
facilities
●safety measures on maintenance
of nursery facilities
2. perform nursery operations according to
Occupational Safety and Health Standards
Plant propagation
●types, kinds, varieties, and
characteristics of planting material
o seeds
o plant parts
●methods of plant propagation
o sexual
o asexual
3. perform plant propagation
Seed testing
● germination of seed
● ragdoll
● petri dish
● seed box/seed tray
• floating in the water
• winnowing
4. perform seed testing

108
Preparing growing media
●substrates used in growing media
●ratio and proportion
●potting/bagging
5. prepare growing media
PERFORMANCE STANDARD The learners perform agri-crop operations following the industry practices
QUARTER II/IV
The learners…
The learners…
●Systems of planting
o quincunx
o square
o hexagonal
o triangular
o contour
● Plant population
● Field layout
principles in agri-crop operations following the
industry practices
1. discuss systems of planting
2. perform field layout
Agricultural practices in
planting crops
● soil analysis
● land preparation
● mulching techniques
● planting
● transplanting
3. perform agricultural practices in planting crops
according to natural farming
Fertilizer application
● types of fertilizer (organic
and inorganic)
● nutrients requirement
● fertilizer computation
● Occupational Safety and
Health (OSH) standards
in fertilizer application
4. apply fertilizer according to plant requirements
and OSH standards

109
The learners…
The learners…
Prevention and control of
common pests and diseases
● different pests and
diseases
● sign and symptoms
● prevention and control
● OSH in managing pests
and diseases
5. apply prevention and control of common pests
and diseases according to OSH standards
Harvesting and post-harvest
handling practices of different
crops
● harvesting practices
● handling of harvested
crops
● packaging of harvested
crops
6. perform harvesting and post-harvest handling
practices
PERFORMANCE STANDARD The learners perform agri-crop operations following the industry practices
Selling crops
●selling strategies
●challenges in selling crops
Cost and Return Analysis
prepare cost and return analysis 7. perform selling of products
8. prepare cost and return analysis
PERFORMANCE STANDARD The learners perform selling of products

110
SECTOR: FISH CAPTURE
DESCRIPTION: This is one of the sectors under Agriculture and Fishery Arts consisting of the preliminary competencies in the
specializations of Fish Capture and Fishing Gear Repair and Maintenance. It covers concepts, principles, and
skills in fish capture and Fishing Gear Repair and Maintenance in accordance with OSH standards.
QUARTER I/III
The learners…
The learners…
Background of fish capture
• history of fish capture
• status of fish capture in the
Philippines
• the trends of fish capture
Protecting marine environment
•garbage disposal procedures
•guidelines and implementation
concepts and principles of fish capture in
accordance with OSH standards
1 discuss the background of fish capture
2 discuss protecting the marine environment
Safety measures in fish capture
operations
• areas of concern for safety
measures
- place
- time
- work tasks
• Occupational Safety and Health
(OSH) Procedure
o basic first aid treatment
o proper lifting techniques for
heavy objects
o Personal Protective Equipment
(PPE)
3 discuss safety measures in fish capture
operations
Weather information for safe navigation
• weather and oceanography
• navigational charts and nautical
publications
• navigational hazards
4. discuss the weather information for safe
navigation

111
Mesh nets, beach seines, and gill nets
• mesh nets
• beach seine
- parts and function
• gill nets
- types
- parts and function
• equipment and tools for adjusting
beach seines and gill nets
• techniques for slinging beach
seines and gill nets
• applicability based on national law
and local ordinances
• fishing strategy
5. discuss different parts and types of nets
and its function, and applicability based
on national law and local ordinances
6. discuss fishing strategies
Net weaving
• materials and tools
• methods of net weaving
o chaining out
o half mesh
o whole mesh
o increasing
o decreasing
o combination
o fly mesh method
o starting from an old net method
7. perform net weaving with safety
precautions
Net mending
• repairing
• patching
8. perform net mending with safety
precautions
Net casting
• components
• casting techniques
• fishing strategy
9. perform net casting with safety
precautions
PERFORMANCE STANDARD The learners perform net weaving, mending, and casting accordance with OSH standards

112
QUARTER II/IV
The learners…
The learners…
Pots and traps used in
capturing fish
• types of pots and traps
• basic operation
• fishing strategies
principles of fish capture in accordance with OSH
standards
1. discuss pots and traps
Tools and equipment in fish
capture in small scale
operation
• fishing equipment
o fishing boat
motorized
non-motorized
o electrical equipment
o fishing tools
o power tools
o handheld tools
• safety practices in using
fishing tools and
equipment
2. operate tools and equipment in fish
capture in accordance with OSH standard
Fishing vessels
• classification of fishing
vessels
• parts and function
• basic maintenance of
fishing vessel
3. discuss the different types of fishing vessels,
its parts and function, and its
maintenance
Municipal fishing vessel (up to
30 gross tons)
• Characteristics of a
fishing vessel of
up to 30 Gross Tons
• structural design
• fishing regulations when
using fishing vessel 30
Gross Tons
4. discuss the characteristics and structural
design of a municipal fishing vessels and
the applicable fishing regulations

113
Handling Practices in Fish
Capture
• Handling techniques and
procedures
• Safety principles and
requirements
5. discuss handling practices in fish capture
with the OSH standards
PERFORMANCE STANDARD The learners operate tools and equipment in fish capture in accordance with OSH standard

114
SECTOR: FOOD AND BEVERAGE PROCESSING
DESCRIPTION: This is one of sectors under the Agriculture and Fishery Arts consisting of the preliminary competencies in the
specialization of Food Processing. It covers food and fruit juice processing in accordance with the industry
standards.
QUARTER I/III
The learners…
The learners…
Economic Demands/Potentials in the
Area for Food Processing
concepts and principles in Food Processing in
1. identify the economic demands/ potentials
in the area
Selecting, receiving, and handling of
raw materials and supplies for food
processing
2. discuss the process of selecting, receiving,
and handling raw materials, and supplies
Processing food
•Occupational Safety and Health
Standard (OSH)
•tools and equipment
•sorting and inspection of raw
materials
•processing methods
3. perform food processing
Packaging processed foods in
accordance with industry standards
• packing
• packaging
• labeling
4. perform packaging and labeling
Product Costing of Processed Foods 5. perform product costing of processed
foods
Marketing Processed Foods
• innovative and creative techniques
in marketing products
6. discuss strategies in marketing processed
foods
PERFORMANCE STANDARD The learners demonstrate food processing in accordance with industry standard

115
The learners…
The learners…
Selling Techniques
• packaging and labeling
• selling strategies
concepts and principles of selling finished
product
7. perform selling finished product
PERFORMANCE STANDARD The learners perform selling finished product
QUARTER II/IV
The learners…
The learners…
Types of Fruit Juices
• clear juices
• citrus juices
• tropical juices
• fruit nectars
• fruit punches and juice
drinks
principles in Food Processing in accordance with
industry standard
1. discuss types of fruit juices and beverages
Extracting Methods for Juice
Processing:
-pressing
-extraction
-pulping
-centrifugation
-rough filtration
Tools and equipment
Occupation Health and Safety
2. discuss appropriate methods for juice
processing
3. perform processing of fruit juices following
the Occupation Health and Safety standards
PERFORMANCE STANDARD The learners demonstrate Fruit Juice Processing in accordance with industry standard
Selling of Finished Products demonstrate an understanding of the concepts and
principles of selling finished product
4. perform selling finished product
PERFORMANCE STANDARD The learners perform selling finished product

116
GRADES 9 or 10
COMPONENT: FAMILY AND CONSUMER SCIENCE
SECTOR: BEAUTY CARE SERVICES
DESCRIPTION: This is one of the sectors under Family and Consumer Science consisting of the preliminary competencies in the
specializations of Beauty/Nail Care, Hairdressing, and Barbering. It covers the necessary procedures in hand
and foot spa, manicure and pedicure, and haircutting.
QUARTER I/III
The learners…
The learners…
Nail Care
• services in nail care
• diseases and conditions of
client’s nails
• occupational safety and health
procedures
concepts and principles of providing beauty
care services
1. explain different nail care services
2. discuss diseases and conditions of the
nails
Hand and Foot Spa with Massage
Services
• benefits of hand spa and foot spa
• pressure points applied in hand
and foot massage
• massaging techniques
3. discuss the benefits of hand and foot spa
4. identify the pressure points applied in
hand and foot massage
5. demonstrate the different techniques in
hand and foot massage following the
safety precautions
Procedures
• hand and foot spa
• hand and foot massage
6. perform the steps in the hand and foot
spa, and massage following the safety
precautions
Manicure and Pedicure
• nail shapes
• nail designs
7. perform manicure and pedicure following
the safety precautions

117
The learners…
The learners…
• procedures in manicure and
pedicure
PERFORMANCE STANDARD The learners provide nail care services following the safety precautions
QUARTER II/IV
The learners…
The learners…
Introduction to Haircutting Services
concepts and principles of haircutting
services
1. discuss the background of haircutting
services
2. determine career and business
opportunities in haircutting services
Pre and Post Haircutting Services
• shampooing
• conditioning
• blow-drying
3. explain the steps in pre- and post-
haircutting services
4. perform pre-haircutting services
Haircutting
• draping
• haircutting strokes
o blocking
o sectioning
• haircutting styles
o male
o female
5. perform steps in haircutting services
following the safety precautions
6. perform post-haircutting procedures
PERFORMANCE STANDARD The learners perform haircutting services following the safety precautions
Service Cost
• materials costing manpower
(labor cost)
7. calculate labor, materials, and cost of the
service
PERFORMANCE STANDARD The learners calculate the labor cost of the service

118
SECTOR: FOOD SERVICE
DESCRIPTION: This is one of the sectors under Family and Consumer Science consisting of the preliminary competencies in
the specializations of Food and Beverage, Barista, and Bartending. It covers the necessary procedures in setting
the table for service and providing beverages to the guest.
QUARTER I/III
The learners…
The learners…
Fundamentals of Food Service
● history of the food service industry
● types of restaurants
● areas in the restaurant
o front of the house
o back of the house
● careers in the food service
industry
concepts and principles of food and
beverage services
1. discuss the fundamentals of food service
Attributes of a Food Service Attendant
● duties and responsibilities of food
attendants
● intrapersonal and interpersonal
skills
● customer service
Standards
2. recognize the attributes of a food service
attendant
3. explain occupational safety and health
standards in food service
Restaurant Service Area
● dining environment
(atmosphere/climate)
● cleanliness, and orderliness in the
dining area
4. discuss the preparation in the service
area
Table Setting
● table implements for table setting
5. identify the table implements for table
setting

119
The learners…
The learners…
o linen
o silverware/flatware
o dinnerware
o glassware
o holloware
● types of table setting
o informal
o formal
6. demonstrate table setting in accordance
with industry standards
Restaurant Service Sequence
● welcoming the guests
● seating the guests
● presenting the menu
● taking orders
● serving and bussing
● billing and payment
● assisting guest departure
Clearing and Re-setting
7. execute the sequence of restaurant
service following the safety precautions
PERFORMANCE STANDARD The learners perform basic table setup and sequence of dining service following the safety
precautions

120
QUARTER II/IV
The learners…
The learners…
Beverages
● alcoholic and non-alcoholic
beverages
● bar tools and equipment
concepts and principles of alcoholic and non-
alcoholic beverages
1. differentiate alcoholic and non-alcoholic
beverages
2. identify bar tools and equipment
Alcoholic Beverages
● types of alcoholic beverages
(wine, spirit, liqueur, beer)
● ingredients/components of
a cocktail (base, modifier,
garnish ice)
● methods of mixing cocktails
(building, stirring, shaking,
blending, layering)
3. discuss alcoholic beverages
4. identify the ingredients and components of a
cocktail
5. demonstrate the mixing methods of cocktails
Business Opportunities in Food
and Beverage Services
● business related to food
and beverage service
● consumer analysis using
primary and secondary
data
6. apply the methods of preparing non-alcoholic
beverages following the safety precautions
PERFORMANCE STANDARD The learners create non-alcoholic beverages following the safety precautions that can be used in
generating business ideas

121
SECTOR: GARMENTS
DESCRIPTION: This is one of the sectors under Family and Consumer Science consisting of the preliminary competencies
in the specializations of Dressmaking and Tailoring. It covers the necessary procedures for producing
upper and lower garments for both males and females.
QUARTER: I/III
The learners…
The learners…
Introduction to the Garments Industry
● history of dressmaking/
tailoring
● characteristics/ attributes of a
dressmaker/tailor
concepts and principles of making upper
garments
1. discuss the concepts related to the
garments industry
Upper Garments (Clothing)
● types
● styles
● parts
o sleeves
o collars
o pockets
o necklines
o plackets
o facing and interfacing
o seams
2. identify the types, styles, and parts of
upper garments
Procedure in Making Upper Garments
● pattern drafting and cutting
o body measurement
o drafting front and back
patterns
o drafting basic/block pattern
o manipulating basic/block
pattern
3. explain the procedures for drafting and
cutting patterns

122
The learners…
The learners…
o techniques in cutting the final
pattern
● preparing and cutting fabric
o laying-out pattern pieces
o transferring marks onto
fabric
o rules for cutting the fabric
4. discuss the procedures for preparing and
cutting fabric
● assembling procedures
o preparing and cutting fabric
o sewing and assembling
upper garments
● altering of assembled/
completed upper garments
5. explain the procedures for assembling
upper garments
● techniques in finishing
garments
o types of finishing touches
(hemming stitches and
fasteners)
o trimming techniques
o pressing techniques
● packaging and labeling
6. discuss procedures in making upper
garments and finishing touches
7. produce upper garments or mini dresses
PERFORMANCE STANDARD The learners perform the procedures in making upper garments following the safety
precautions

123
QUARTER: II/IV
The learners…
The learners…
Lower Garments
● types
● style
● parts
● waistband
concepts and principles of making lower
garments
1. identify the types, styles, and parts of
lower garments
Produce Lower Garments
● drafting and cutting patterns
● preparing and cutting fabric
● assembling procedure
● finishing touches
2. apply procedures in making lower
garments following the safety precautions
PERFORMANCE STANDARD The learners perform the procedures for making a lower garment following the safety
precautions in accordance with industry standards
Selling of Finished Garment Products
● costing of product
pricing and promotional
strategy
concepts and principles of selling finished
garment products
3. perform selling of finished garment
products
PERFORMANCE STANDARD The learners sell finished garment products

124
SECTOR: HEALTH AND WELLNESS MASSAGE
DESCRIPTION: This is one of the sectors under Family and Consumer Science consisting of the preliminary competencies
in the specializations of Wellness Massage and Caregiving. It covers the necessary procedures in wellness
massage and care for newborns, infants, and toddlers without special needs.
Quarter: I/III
The learners…
The learners…
Introduction to Wellness Massage
• origin
• health benefits
concepts and principles of providing
wellness massage services
1. discuss the origin of wellness and its
services
2. explain the health benefits of wellness
massage
Wellness Workplace Policy and
Procedures
• personnel
• facilities
• legal documents
3. determine the workplace requirements
and policies for a wellness facility
Wellness Massage Services
• types
o therapeutic
o wellness
• pre-services
o vital health information of
clients
o recordkeeping
4. discuss the different types of massage
• Pre-Massage Procedures
o draping
o warm-up massage
5. discuss the pre-massage procedures
Wellness Massage
• Swedish
• Hilot
• post-massage procedures
6. apply the steps in providing wellness
massage with safety precautions
PERFORMANCE STANDARD The learners perform wellness massage services following the safety precautions
Quarter: II/IV

125
The learners…
The learners…
Fundamental Concepts of
Caregiving
• clientele
o without special needs
o with needs
• types of caregiving
services
o in-bed patient
o non-bed patient
concepts and principles of providing care and
support to newborns, infants, and toddlers
without special needs
1. discusses the concepts and principles in
caregiving
Workplace Policy and
Procedures
Code of Conduct
1. Confidentiality
2. Dress code
3. Reporting misconduct
4. Patient’s Bill of Rights
Occupational, Safety, and
Health (OSH) Standards in the
Workplace
• safety
• sanitation hygiene
2. discuss workplace policy and procedures in
providing care to clientele
Procedures in Providing Care
and Support to Clientele
(Newborns, Infants, and
Toddlers without special needs)
• checking of vital signs
o body temperature
• bathing
o oral care
o hair care
o dressing and
undressing
• bed making (unoccupied)
demonstrate an understanding of providing
care and support to newborns, infants, and
toddlers without special needs
3. explain the procedures for providing care and
support to clientele
4. apply the appropriate caregiving procedures to
newborns, infants, and toddlers without
special needs

126
The learners…
The learners…
• feeding requirement
PERFORMANCE STANDARD The learners perform care and support to infants and toddlers without special needs

127
SECTOR: FOOD PREPARATION
DESCRIPTION: This is one of the sectors under Family and Consumer Science consisting of the preliminary competencies in
the specializations of Cookery, and Bread and Pastry. It covers the necessary procedures in kitchen operations.
QUARTER I/III
The learners…
The learners…
Introduction to Hot and Cold Kitchens
• hot and cold kitchens
• kitchen brigade
concepts and principles of hot and cold
kitchens
1. differentiate a hot kitchen from the cold
kitchen
2. discuss the kitchen brigade system
Standards in the Kitchen
• safety
• sanitation
• hygiene
3. explain the importance of occupational
safety and health in kitchen operations
Recipes and Food Cost
• recipe
• standardized recipe
• instructional recipe
• parts of a recipe
• food cost
• recipe quantification
4. familiarize themselves to each
component/element of a recipe
5. perform recipe costing
Cutting Techniques 6. perform cutting techniques following the
occupational safety and health standards
Salad and Salad Dressing
• classifications of salad
• components of a salad
• types of salad dressing
• guidelines for preparing salad
and salad dressing
7. prepare salad and salad dressing following
the safety standards
Stocks 8. discuss stocks (fond)

128
The learners…
The learners…
• stocks (fond)
• uses of stocks
• types of stocks
9. identify the types of stocks
10.discuss the steps of preparing stocks
Soup
• classifications of soup
• guidelines for preparing soups
11. prepare soup following the safety
standards
PERFORMANCE STANDARD The learners perform hot and cold meals following the safety standards
QUARTER II/IV
The learners…
The learners…
Fundamentals in Baking
• types of baked products
• ingredients and substitutes
• oven temperature requirement
• mixing methods
concepts and principles of preparing quick
bread and yeast bread
1. discuss types of baked products
2. familiarize themselves with the different
baking ingredients and their substitutes
3. identify oven temperature requirement for
each baked product
4. explain the mixing methods used in
baking
Breads
• quick breads
o muffins
o biscuits
• yeast breads
o dough mixing methods
5. discuss the different types of bread
6. prepare bread
PERFORMANCE STANDARD The learners prepare bread following the safety standards

129
The learners…
The learners…
Business Ideas
• food trends
• product selling
concepts and principles in business ideas
7. conceptualize business ideas in baking
PERFORMANCE STANDARD The learners conceptualize business ideas in baking

130
SECTOR: HOTEL SERVICES
DESCRIPTION: This is one of the sectors under Family and Consumer Science consisting of the preliminary competencies in the
specializations of Front Office and Housekeeping. It covers the necessary procedures for reservation and
maintenance of public areas in the hotel.
QUARTER I/III
The learners…
The learners…
Hotel Organizational Structures and
Their Services
Front Office Department
• front office operational
functions
Front Desk
• uniformed services
• concierge
• front office accounting system
• Private Branch Exchange (PBX)
concepts and principles of hotel services
1. discuss the organizational structures of
the hotel and their services
2. discuss career opportunities in the front
office
3. explain the duties and functions of the
front office department
Front Office Operations
• front-house
• back-house
Front Office Operational Structure
• front desk positioning
• front office communication
o internal and external
communication
• switchboard operators
4. explain front office operations
5. discuss the operational structure of a
front office
Front Office Personnel
• duties and responsibilities
• attributes
6. discuss the front office personnel’s
responsibilities, attributes, and skills

131
The learners…
The learners…
• skills
Hotel Guest Cycle
• pre-arrival
• arrival
• occupancy
• departure
7. discuss the hotel guest cycle
Standards in Hotels
8. explain the importance of occupational
safety and health standards in hotels
Hotel Reservations and Processes
• Reservation
o types of hotel reservation
o types of reservation
o systems
o sources reservation
o managing reservation
• Reservation Process
o hospitality ethics in
communication
• Receiving and Processing
Reservation
o denying reservation
o cancelling of the reservation
9. perform the hotel reservation following the
safety standards
PERFORMANCE STANDARD The learners perform the hotel reservation following the safety standards
QUARTER II/IV
The learners…
The learners…

132
Housekeeping Department
• organizational structure
• personnel characteristics
o physical
o educational background
o duties and responsibilities
o skills
concepts and principles of housekeeping
operation
1. discuss the housekeeping organizational
chart
2. discuss the role and functions of a
housekeeping personnel
3. discuss career opportunities in the
housekeeping department
Sections in the Housekeeping
Department
• Uniform Room
• Tailor’s Room
• Laundry Area
• Public Area
• Flower Room
• Lost and Found Section
• Linen Room Storage
• Desk Control Room
• Executive Housekeeper Office
4. discuss the functions of the different
housekeeping sections
Classification of Guest Rooms and
Status
• according to the number of
beds
• according to price, layout,
facilities, and amenities
5. classify guest rooms
6. familiarize themselves with room status
Housekeeping Procedures
• cleaning methods
o manual
o mechanical
• care and maintenance of
cleaning tools, supplies, and
equipment
7. explain the standard procedures of hotel
housekeeping
8. discuss housekeeping tools, supplies, and
equipment
9. discuss correct handling, storage, and
disposal of used chemicals

133
• dandling, storage, and disposal
of used chemicals in cleaning
• 5R’s of waste management
10. recognize the importance of 5R’s in waste
management
Public Area Sections in Housekeeping
Department
• lobby
• reception
• restaurant/bar/coffee shop
• restrooms
Maintenance of Public Areas in a Hotel
11. identify the public area section in
housekeeping department
12. demonstrate the procedures in
maintaining public areas in a hotel
PERFORMANCE STANDARD The learners perform cleaning and maintaining public areas

134
SECTOR: HANDICRAFTS
Description: This is one of the sectors under Family and Consumer Science consisting of the preliminary competencies
in the specializations of Needle Works and Leather Craft. It covers the necessary procedures in making
handicraft products.
QUARTER I/III
The learners…
The learners…
Introduction to Needlecraft
• history and development of
needlecraft
o trends
Career and Business Opportunities in
Handicraft Industry
concepts and principles in needlecrafts
1. discuss the concepts in needlecraft
Needlecraft
• techniques
o embroidery
o smocking
o knitting
o needlepoint
• products
• crocheted clothes
• knit dress
• patchwork
• quilted fabrics
2. discuss the different techniques used
in needlecraft
3. determine the different Quilting and
Calado products
Quilting
• styles
• techniques and design
• quilt patterns
• supplies and materials
4. identify the styles, techniques, designs
and patterns used in quilting
5. perform the steps in quilting following

135
The learners…
The learners…
• steps in quilting according to
the products to be made
Calado
• techniques
• characteristics
• local designs
• supplies and materials
• steps in applying Calado design
to fabric
6. identify the techniques used in Calado
7. describe the characteristics and designs
of Calado
8. apply Calado designs on fabric following
PERFORMANCE STANDARD The learners perform Calado and Quilting in creating products and designs
Market Needlecraft Products
• marketing strategies
• packaging materials
• product costing
demonstrates an understanding of the
concepts and principles in marketing
needlecraft products
9. discuss marketing, packaging, and
product costing involved in
marketing needlecraft products
10. sell finished products
PERFORMANCE STANDARD The learners apply the technique of Calado and Quilting in creating products and designs
QUARTER II/IV
The learners…
The learners…
Fundamentals of Leathercraft Origin
of Leathercraft Leather Industries
• materials, tools and equipment
used in making leathercraft
products
• characteristics of a good leather
• kinds of leather
concepts and principles in leathercraft
1. explain the fundamentals of leathercraft

136
The learners…
The learners…
Leather Preparation
• curing
• tanning
• dyeing
• dressing
• finishing
Process of Tanning Leather
2. discuss the methods applied in
preparing leather
Produce Leather Products
• stitches used in leathercrafting
• patterns for leather products
• steps in making leather products
3. discuss the stitches use in leather
crafting
4. familiarize the patterns in different
leather products
5. follow steps in producing
leathercraft products
6. sell finished leathercraft products
PERFORMANCE STANDARD The learners produce leathercraft products

137
SECTOR: TOURISM SERVICES
Description: This sector is composed of three (3) TVL specializations, Local Tour Guiding, Tourism Promotion, and
Travel Services, clustered in a semester to master the required competencies in tour guiding and
promotion.
QUARTER I/III
The learners…
The learners…
Tourism Industry in the Philippines
and the Roles of Agencies in Tourism
Services
• concepts of tourism
• overview of the tourism
industry in the Philippines
• agencies and their roles in
tourism services -
o government
o private
o financial
o intermediary agencies
• sectors of the travel and
tourism industry
o accommodation
o adventure tourism and
recreation
o attractions
o events and conferences
o food and beverages
o tourism services
o transportation sectors
o travel and trade
Career Opportunities in Tourism
Industry sectors
• tour guide
• ticketing aide
• tour operator
concepts of the tourism industry in the
Philippines
1. explain the concepts of tourism
2. discuss the historical development of the
tourism industry in the Philippines
3. identify the key roles of the various
agencies in tourism services
4. examine the sectors of the tourism
industry
5. identify the career opportunities in the
tourism sectors

138
• destination manager
• travel writer
• tour package consultant, etc
PERFORMANCE STANDARD The learners discuss the various tourism sectors and their functions
Attributes of a Tour Guide
• qualities
• roles, functions, and duties
attributes of an ideal tour guide
6. discuss the attributes of an ideal tour
guide
Tourist Maps and Contents
• sightseeing
• qualified tourism
• other types of tourism
elements of tourist maps, types of
attractions, events, and festivals
7. interpret the tourist maps and their
contents
Attractions, Events, and Festivals
• types of attractions
• types of events in tourism
festivals
8. identify the different attractions, events,
and festivals of the regions
PERFORMANCE STANDARD The learners display the roles and functions of a tour guide
QUARTER II/IV
The learners…
The learners…
Tourism Information Sources
• agencies
o DOT
o LGU
o tourism offices
o travel agencies
• media
o print
o non-print
demonstrate an understanding of gathering
tourism information sources
1. identify sources of tourism information
Tourism Products and Services
• tangible
• intangible
demonstrate an understanding of tourism
products and services
2. classify tangible and intangible tourism
products and services

139
Tourism Promotions
• tourism promotional tools
o social media
o newsletter
o direct mails
o videos
o others
Ethical Standards in Tourism
Promotion
demonstrate an understanding of the tools
used in promoting tourism products and
services
3. apply ethical standards in promoting
tourism products and services
Tour Commentary (Tourist Guides
Script)
• types of commentary
o required
o informative
o requested
o optional
Guidelines on Writing Tour
Commentary
Elements of a Tour Commentary
demonstrate an understanding the concepts
of a tour commentary
4. recite tour guide commentary/script
PERFORMANCE STANDARD The learners perform competencies of a tour guide

140
GRADES 9 or 10
COMPONENT: INDUSTRIAL ARTS
SECTOR: AUTOMOTIVE AND SMALL ENGINE SERVICING
DESCRIPTION: This is one of the sectors under the Industrial Arts consisting of the preliminary competencies in the
specializations of Automotive and Small Engine Services. It covers the necessary procedures in ignition
and engine servicing.
QUARTER I/III
The learners…
The learners…
Automotive and Small Engine Services
● development of an automotive
engine
● service specifications manuals
o service literature
o generic service manuals
o lubrication service manual
o owners’ workshop manuals
concepts and principles of ignition system
servicing in automotive and small engines
1. interpret the fundamentals in automotive
and small engine services
Automotive and Small Engine
Servicing
• tools and materials
• consumables
• equipment
2. discuss tools, materials, consumables,
and equipment
Component Parts of Automotive and
Small Engine Systems (Electrical)
● ignition
● starting
3. distinguish the component parts of
automotive and small engine systems
(electrical)

141
The learners…
The learners…
● charging
● computer
● lighting
Diagrams of Engine Electrical System
● components
● signs and symbols
4. draw a diagram of an engine electrical
system
Ignition System
● parts and functions
5. describe the parts and functions of the
ignition system
Ignition System Servicing
● types of troubles
● types of diagnostic tests
● servicing procedure for the
ignition system
6. apply servicing of the ignition system
PERFORMANCE STANDARD The learners perform ignition system servicing following the safety precautions
QUARTER II/IV
The learners…
The learners…
Engine Operation
● two-stroke cycle
● four-stroke cycle
concepts and principles of engine servicing
in automotive and small engines
1. differentiate types of engine operation
Engine Construction
● cylinder head, cylinder block,
and manifolds
● crankshaft, bearings, rods,
pistons, and rings
2. describe engine construction

142
The learners…
The learners…
Engine Services
● engine tune-up procedure
o gas engine
o diesel engine
3. apply engine servicing following the
safety precautions
PERFORMANCE STANDARD The learners perform engine servicing with safety precautions
Service Costing
● flat rate manuals
● manpower (labor cost)
● material costs
elements of cost for labor and materials for
servicing
4. calculate labor and material costs for
services
PERFORMANCE STANDARD The learners compute costs for labor and materials for services

143
COMPONENT: INDUSTRIAL ART
SECTOR: ELECTRICAL AND ELECTRONICS SERVICING
specializations of Electrical Installation and Maintenance, Electronics Product and Assembly Servicing,
and Domestic Refrigeration and Air-conditioning Servicing. It covers the necessary procedures in
household electrical installation, electronics product assembly, and residential refrigerant maintenance.
QUARTER I/III
The learners…
The learners…
Fundamentals of Electrical and
Electronics Services
concepts and principles in electrical,
electronics, and domestic refrigerant system
services
1. discuss electrical and electronics
services
Materials and/or Components for
Electrical Installation and Electronics
Servicing and Repair
• electrical components
• electronics components (passive
and active components
• types of Printed Circuit Board
(PCB)
2. differentiate the types of materials
and/or components for electrical
installation and electronics servicing
and repair
Circuit Diagrams
● schematic
● wiring
● block
● line diagram
3. draft a circuit diagram
PERFORMANCE STANDARD The learners create a circuit diagram
Household Electrical Installation
• switches (SPST, SPDT, 3-way, 4-
way, ganged switches)
• convenience outlets
• circuit protection devices
Power Supply Assembly
etching process
4. apply procedures in household
electrical installation following the
safety precautions
5. apply procedures in power supply
assembly with safety precautions

144
The learners…
The learners…
• soldering practices
• power supply assembly (bridge-
type rectifier with 12V output)
PERFORMANCE STANDARD The learners perform household electrical installation and electronic product assembly
procedures following the safety precautions
QUARTER II/IV
The learners…
The learners…
Residential Refrigeration
• refrigeration system
o mechanical
o electrical
• refrigeration cycle
• types of refrigerants
conventional and inverter type
concepts and principles in electrical,
electronics, and domestic refrigerant system
services
1. differentiate the two kinds of
refrigeration systems
Preventive Maintenance Servicing
• household electrical system
• household electronic products
• residential air-conditioning
2. apply preventive maintenance servicing
procedures following the safety
precautions
PERFORMANCE STANDARD The learners perform preventive maintenance servicing following the safety precautions
Service Costing
● manpower (labor cost)
● material costing
demonstrate an understanding of
calculating the costs of labor and materials
for servicing
3. calculate labor and material costs for
services
PERFORMANCE STANDARD The learners calculate labor and material costs for the rendered services

145
SECTOR: RESIDENTIAL CARPENTRY
specializations of Carpentry. It covers the necessary procedures in wood project fabrication, repair
servicing of interior and exterior components of a residential house that covers doors, windows, floors,
roofs, ceilings, countertops, stairs, railings, wall partitions, and decorative molding.
QUARTER I/III
The learners…
The learners…
Introduction to Carpentry
● rough carpentry
● finishing carpentry
● woodworking
● fabrication
concepts and principles in carpentry works
1 discuss principles and concepts in
carpentry
Career/Business Opportunities 2. discuss career/business opportunities
in carpentry
Wood Lumber, Bamboo, and Rattan
Types
• types of wood lumber, bamboo,
and rattan
● wood lumber cuts and
applications
● defects
● new technologies for bamboo-
made products
3. discuss the wood lumber, bamboo, and
rattan classification
Carpentry Byproducts
• wood
o plywood
o plyboard
• non-wood
o composite materials
o engineered bamboo
4. recognize the use of carpentry
byproducts

146
The learners…
The learners…
Forestry Regulatory Laws
• DENR Administrative Orders
2021-05 (“Rules and
regulations governing the
establishment, harvest and
transport of bamboo”)
• DENR Administrative Orders
2021-11 (“Revised regulations
governing the establishment
and operations of wood
processing plants”)
• DENR Administrative Order No
89-04 (“Rattan cutting contract
and other party to cut gather
and transport rattan”)
5. discuss the principles and concepts
related to forestry regulatory laws
Wood Lumber Computation and
Pricing
• board meter computation
• board foot computation
6. apply wood lumber calculation and
pricing
Carpentry Power Tools and Equipment
• power tools
o circular saw
o jigsaw
o miter saw
o planer
o router
• equipment
o bandsaw
o jointer machine
o table saw
o wood lathe machine
7. demonstrate the use of power tools and
equipment following the safety
precautions

147
The learners…
The learners…
Maintenance of Power Tools and
Equipment
• storage
• care
8. demonstrate the maintenance of power
tools and equipment
Handling and Storing of Consumables
● hardware
● laminations
● wood
● wood fasteners
● wood finishing materials
9. discuss the handling and storing of
consumables
Common Wood Joint
● butt
● mortise and tenon joints
● splice miter
10.demonstrate procedure in wood joints
with safety
PERFORMANCE STANDARD The learners perform making wood joints following the safety precautions
Project Planning
• Parts of Project Plan
o title
o objectives
o tools and materials
o safety
o precautions
o procedures
o working
o drawing
● costing and
canvassing of materials
• project market value
11.prepare a project plan

148
The learners…
The learners…
Fabricated Wood/ Bamboo/Rattan
Project (furniture /fixture)
12.apply procedures
in wood/bamboo/rattan projects
Types of Wood Finishing
● laminating
● painting
● pyro finishing
● varnishing
13.apply procedures in
wood/bamboo/rattan finishing
PERFORMANCE STANDARD The learners perform wood/bamboo/rattan project fabrication following the safety
precautions
QUARTER II/IV
The learners…
The learners…
Carpentry Works in Residential
Structure
● roofs
● ceilings
● doors
● windows
● floors
● partitions
● stairs and railings
● cabinets
concepts and principles of carpentry works
in residential structures
1. discuss the importance of carpentry
works in residential structure
Materials and Consumables for
Residential Carpentry Repair
According to the following:
● fasteners
● finishing materials
● hardware
● lumber materials
2. classify materials and consumables for
residential carpentry repairs following

149
The learners…
The learners…
Residential Repair Cost Estimate
● fixed labor costing (minimum
wage)
3. prepare an estimate of residential repair
cost-based outputs
Residential Carpentry Repairs
● roofs
● ceilings
● doors
● windows
● floors
● partitions
● stairs and railings
● cabinets
4. apply procedures in residential carpentry
repairs with safety precautions
PERFORMANCE STANDARD The learners perform residential carpentry repairs following the safety precautions

150
SECTOR: RESIDENTIAL MASONRY AND TILE SETTING
DESCRIPTION: This is a course in Industrial Arts consisting of the preliminary competencies in the specializations of
Residential Masonry and Tile Setting. It covers the necessary procedures for site preparations, concrete
reinforcements, formworks, concrete preparations, classification of tiles, and tile setting.
QUARTER I/III
The learners…
The learners…
Masonry Works
● indoor construction
o flooring works
o block laying works
o plastering works
o precast installation works
● outdoor construction
o building construction
o roads
o bridges
o boundary
o landmark
o amusement parks
concepts and principles in masonry works
1. identify masonry works
Masonry Works
● materials
o aggregates
o cement
o lime
o CHB and bricks
o reinforce steel bar
● consumables
o GI wire
o nails
o lumber
o plywood
● roughing-up tools
● masonry surface finishing tools
2. differentiate materials, consumables,
tools, equipment, and special tools in
masonry works

151
The learners…
The learners…
● special tools
o H-frame scaffolding
o wheelbarrow
o mixing board
o mortar box
● equipment
o bagger mixer
o jackhammer
o humper tamper
o cut-off machine
Single-Story Residential plan
● floor plan
o dining room
o living room
o bedroom
o kitchen
o comfort room
● elevation plan
3. illustrate a single-story residential plan
Site Preparation
● excavation
● backfilling
● compaction
(note: Mock-up Board may be used if the
site is unavailable)
4. apply site preparation following the
safety precautions
Concrete Reinforcement
● classification of steel bar
o corrugated bar
o size of steel bars
● spacing of steel bar
● steel tying
5. identify types of steel bars
6. apply procedures in concrete
reinforcement following the safety
precautions

152
The learners…
The learners…
Formworks
● assembly
● disassembly
7. apply procedures in formworks
assembly and disassembly following the
safety precautions
Concrete Preparation
● types of mixture proportion
● mixing concrete
● depositing of concrete
● curing concrete
8. apply procedures in concrete
preparation following the safety
precautions
PERFORMANCE STANDARD The learners perform concrete preparations following the safety precautions
QUARTER II/IV
The learners…
The learners…
Classification of Tiles
● ceramic tile
● porcelain tile
● marble
● glass tile
● terracotta tile
● quarry tile
● concrete tile
● natural stone tile
concepts and principles in tile setting works
1. discuss the classification of tiles
Tools, Materials, and Equipment in Tile
Setting
● Tools
o tile scriber
o straight edge
o margin trowel
o finishing trowel
o gauging trowel
o notch trowel
o pointing trowel
2. demonstrate tools, equipment, and
materials for residential tile setting

153
The learners…
The learners…
o spiral mixer
o spacer
o tile nipper
● Equipment
o wet saw
o table wet saw
o tile cutter
o angle grinder
● Consumables
o fine sand
o cement
o lime
o grout
Tile Installation
● floor bed preparation
● tile-cutting techniques
● tile installation techniques
● grouting techniques
● polishing techniques
3. apply procedures in tile installation
PERFORMANCE STANDARD The learners perform tile installation following the safety precautions
Service Costing
● material costs
● labor costs
demonstrate an understanding of
masonry/tile installation services
computation
4. compute masonry/tile setting service
cost
PERFORMANCE STANDARD The learners compute masonry and tile setting service cost

154
SECTOR: RESIDENTIAL PLUMBING
specializations of Technical Drafting and Residential Plumbing. It covers the necessary procedures in
drafting floor plan layout, pipe installation, and repair.
QUARTER I/II
The learners…
The learners…
Fundamentals of Residential Plumbing
● plumbing system
o drainage
o waste
o water supply
- hot and cold
concepts and principles in residential
plumbing works
1. discuss the residential plumbing system
and its components
Residential Floor Plan with Plumbing
Layout
● features
o floor plan
o plumbing layout
− drainage
− waste
− water supply
o plumbing system diagram
(isometric)
2. discuss the different features of a
residential floor plan with plumbing
layout
Drafting Floor Plan with Plumbing
Layout
• drawing tools, materials, and
draft design
• walls, doors
o fixtures
o signs and symbols
3. draft the floor plan with the plumbing
layout
4. draft the fixtures, signs, and symbols on
the floor plan with plumbing layout &
its diagram

155
The learners…
The learners…
o plumbing system diagram
(Isometric)
o dimensioning
- elements
- systems
- methods
5. label the floor plan with plumbing
layout and its diagram with dimensions
PERFORMANCE STANDARD The learners draft floor plan with plumbing layout and its diagram with dimensions
QUARTER II/IV
The learners…
The learners…
Handling and Storing of Consumables
● joints
● fittings
● fixtures
● adhesive
● de-clogger
● sealants
concepts and principles in residential
plumbing works
1. discuss the handling and storing of
consumables
Hand Tools
● cutting
● reaming
● threading
● de-clogger
Maintenance of Hand Tools
● storage
● care
2. demonstrate the use of hand tools and
equipment following the safety
precautions
3. demonstrate the maintenance of hand
tools following the safety precautions

156
The learners…
The learners…
Pipe Installation
● specification, measurement, and
design
● pipe joining and fitting method
Pipe Installation Testing
4. apply procedures in pipe installation
5. apply procedures in testing pipe
installation with safety precautions
Pipeline Testing and Troubleshooting
● types of troubles
● types of tests
o leak test
o system test
o pressure test
6. apply procedures in pipeline testing and
troubleshooting following the safety
precautions
Pipeline Repair 7. apply procedures in pipeline repair
PERFORMANCE STANDARD The learners perform pipeline services following the safety precautions
Plumbing System Repair
● manpower (labor costing)
demonstrate an understanding in repair
service cost
8. compute repair service cost
PERFORMANCE STANDARD The learners compute pipeline services cost

157
SECTOR: SHIELDED METAL ARC WELDING (SMAW)
DESCRIPTION: This is one of the sectors under Industrial Arts consisting of the preliminary competencies in the
specializations of Shielded Metal Arc Welding. It covers necessary procedures in welding techniques,
joints, defects, and repair.
QUARTER I/III
The learners…
The learners…
Introduction to Arc Welding Processes
• arc welding processes
o Shielded Metal Arc Welding
(SMAW)
o Flux-Cored Arc Welding
(FCAW)
o Gas Metal Arc Welding
(GMAW)
o Gas Tungsten Arc Welding
(GTAW)
o Submerged Arc Welding
(SAW)
o Plasma Arc Welding (PAW)
concepts and principles in shielded arc
welding works
1. discuss the arc welding processes
Parts and Functions of Shielded Metal
Arc Welding (SMAW) Machine
• types and uses of SMAW
Machine
o transformer
o rectifier
o inverter
o motor engine generator
• procedures in setting up of
SMAW Machine
2. demonstrate setting-up of welding
machine based on required
specifications and/or manufacturer’s
instructions following the safety
precautions
Types of Welding Positioners, Jigs, and
Fixtures
• uses and Functions
• weld locations
3. assemble welding positioner, jigs, and
fixtures according to job requirements

158
The learners…
The learners…
o fieldwork
o stationary
Types of Weld Joints and Procedures
• butt joint
• tee joint
• corner joint
• lap joint
• edge joint
4. differentiate the types of weld joints and
procedures
Welding Codes and Standards
• American Welding Society (AWS)
• American Society of Mechanical
Engineers (ASME)
5. discuss welding codes and standards
based on AWS and ASME
AWS Electrode Specifications
• tensile strength
• position of the weld
• type of electrode coating
• current supply (AC/DC) and
polarity
6. distinguish electrodes according to job
specifications
Plate Welding Positions and
Preparations
• welding positions
o flat
o horizontal
o vertical
o overhead
o groove weld position
o fillet weld position
• cutting and edge preparations
• mechanical
• gas
• plasma
7. distinguish plate welding positions
8. apply plate cutting and edge preparations

159
The learners…
The learners…
Welding Defects and Inspection
Methods
• defects
o types
o causes
o remedies
• Non-Destructive Testing (NDT)
• Destructive Testing (DT)
9. distinguish welding defects and
inspection methods
PERFORMANCE STANDARD The learners perform plate cutting and edge preparations
QUARTER II/IV
The learners…
The learners…
Shielded Metal Arc Welding (SMAW)
Processes and Techniques
• welding techniques
o current setting
o length of arc
o angle of electrode
o speed of travel
o selection of electrode
concepts and principles in shielded arc
welding works
1. explain welding techniques
Striking an Arc
• scratching
• tapping
2. apply the methods of striking an arc
Weld Beads
• types
• characteristics
3. apply weld beads in flat and horizontal
positions following the safety precautions
Weld Repairs
• weld defects removal and
excavation
4. apply weld repairs with safety

160
The learners…
The learners…
• re-welding procedures
PERFORMANCE STANDARD The learners perform Shielded Metal Arc Welding processes and techniques
Service Cost
• material costing
• manpower (labor costing)
demonstrate an understanding of computing
cost services
5. compute the service cost based on the
job requirements
PERFORMANCE STANDARD The learners compute the service cost based on job requirements

161
IV References:
Autor, D H, Levy, F, & Murnane, R J () The skill content of recent technological change : an empirical exploration National Bureau of
Economic Research
American Association Of Colleges For Teacher Education Committee On Technology And Innovation (2008) Handbook of technological
pedagogical content knowledge (TPCK) for educators Routledge For The American Association Of Colleges For Teacher Education
Bransford, J D, Brown, A L, & Cocking, R R (2000) How people learn : brain, mind, experience, and school National Acad Press
Critical Skills Survey Executive Summary (nd) https://wwwamanetorg/assets/1/6/2012-critical-skills-surveypdf
Darling-Hammond, L, Fickel, L, & Al, E (2006) Powerful teacher education : lessons from exemplary programs Jossey-Bass, Cop
Duncan, A () Teacher preparation : reforming the uncertain profession : address by the Secretary of Education to the Teachers College
of Columbia University US Dept of Education
Emas, R (2015) The Concept of Sustainable Development: Definition and Defining Principles
https://sustainabledevelopmentunorg/content/documents/5839GSDR%202015_SD_concept_definiton_revpdf
https://wwwgooglecom/url?q=https://wwwtesdagovph/Uploads/File/TRCode/Promulgated%2520Training%2520Regulations%252
0as%2520of%2520March%25202016pdf&sa=D&source=editors&ust=1633048951784000&usg=AOvVaw05Ss5fT2_qgtbvt-
zrbS3t
https://wwwgooglecom/url?q=https://teacherofscicom/learning-theories-in
https://wwwgooglecom/url?q=https://aseanorg/wp-content/uploads/2012/05/ASEAN-MRA-TP-Handbook-2nd-Edition-
2018pdf&sa=D&source=editors&ust=1633048951764000&usg=AOvVaw0y3WGbGBAz9kMCdTiuJag_
https://wwwgooglecom/url?q=https://chedgovph/wp-content/uploads/2018/03/CMO-62-BS-Hospitality-Tourism-
Managementpdf&sa=D&source=editors&ust=1633048951762000&usg=AOvVaw1ZezQI76kzjNlXVlloqMaA

162
https://wwwresearchgatenet/figure/21-st-Century-Skills-Education-Competitiveness-Partnership-for-the-21-st-Century-
2008_fig4_314029289
Levine, A () Educating school teachers Education Schools Project
Lim, C P, Chai, C S, & Churchill, D () Leading ICT in education practices : a capacity-building toolkit for teacher education institutions
in the Asia-Pacific Microsoft Partners-in-Learning (Asia-Pacific)
Office of Educational Technology (2015) Office of Educational Technology https://techedgov/netp/
Tomson, O (nd) The Spiral Progression Approach in the K to 12 Curriculum Wwwacademiaedu Retrieved September 9, 2022, from
https://wwwacademiaedu/34849755/The_Spiral_Progression_Approach_in_the_K_to_12_Curriculum
Unleashing the Future: Educator (2010) In ERIC Project Tomorrow https://ericedgov/?id=ED536063
Wiggins, G P, & McTighe, J () The Understanding by design guide to advanced concepts in creating and reviewing units ASCD

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