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Competencies in Tle Grade 7 Chs

This document outlines learning objectives and lessons for several vocational training programs, including: - ICT computer hardware servicing which covers using hand tools, measurements, technical drawings, and health and safety. - Industrial arts consumer electronics servicing, also covering hand tools, measurements, drawings, quality standards, and health and safety. - Agriculture/fishery food (fish) processing covering measurements, operating equipment, calculations, plans/drawings, food safety, manufacturing practices, and environmental policies. - Home economic bread and pastry production covering tools/equipment, measurements, maintenance, and health and safety.

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John Eirhene Intia Barrete
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479 views3 pages

Competencies in Tle Grade 7 Chs

This document outlines learning objectives and lessons for several vocational training programs, including: - ICT computer hardware servicing which covers using hand tools, measurements, technical drawings, and health and safety. - Industrial arts consumer electronics servicing, also covering hand tools, measurements, drawings, quality standards, and health and safety. - Agriculture/fishery food (fish) processing covering measurements, operating equipment, calculations, plans/drawings, food safety, manufacturing practices, and environmental policies. - Home economic bread and pastry production covering tools/equipment, measurements, maintenance, and health and safety.

Uploaded by

John Eirhene Intia Barrete
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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ICT - COMPUTER HARDWARE SERVICING

LESSON 1: USE OF HAND TOOLS


LO1. Plan and prepare for tasks to be undertaken
LO2. LO2. Prepare hand tools
LO3. Use appropriate hand tools and test equipment
LO4. Maintain hand tools
LESSON 2: PERFORMING MENSURATION AND CALCULATION
LO1. Select components to be measured
LO2. Carry out measurements and calculation
LESSON 3: PREPARING AND INTERPRETING TECHNICAL DRAWINGS
LO1. Identify different kinds of technical drawings
LO2. Interpret technical drawings.
LO3. Prepare/ make changes on electrical/ electronic schematics and drawings
LESSON 4: PRACTICING OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
LO1. Identify hazards and risks.
LO2. Evaluate hazards and risks.
LO3. Control hazards and risks.
INDUSTRIAL ARTS CONSUMER ELECTRONICS SERVICING
LESSON 1: USE OF HANDTOOLS
LO1.Plan and prepare for tasks to be undertaken.
LO2. Prepare hand tools.
LO3. Use appropriate hand tools and test equipment

LO4. Maintain hand tools.


LESSON 2: PERFORMING MENSURATION AND CALCULATION
LO1.Select measuring instrument.
LO2. Carry out measurement and calculation.
LO3. Maintain measuring instrument.
LESSON 3: PREPARING AND INTERPRETING TECHNICAL DRAWING
LO1. Identify different kinds of technical drawings.

LO2. Interpret technical drawing.


LO3. Prepare/Make changes on electrical/ electronic schematic diagrams.
LESSON 4: APPLYING QUALITY STANDARDS
LO1. Assess quality of received materials.
LO2. Assess own work.
LO3. Engage in quality improvement
LESSON 5: OBSERVING OCCUPATIONAL HEALTH AND SAFETY
LO1. Identify health hazards and occupational risks.
LO2 .Observe occupational health and safety practices.

AGRICULTURE/FISHERY - FOOD (FISH) PROCESSING


Unit of Competency: USE OF STANDARD MEASURING DEVICES AND
INSTRUMENTS
LO1. Identify standard measuring devices and instruments.
LO2. Review the procedures in using standard measuring devices and instruments.
LO3. Follow procedures in using measuring devices and instruments
Unit of Competency : OPERATING FOOD (FISH) PROCESSING TOOLS, EQUIPMENT AND INSTRUMENT
LO1. Perform pre-operation activities.
LO2.Operate, monitor and maintain food (fish) processing equipment.
LO3.Perform post-operation activities.
Unit of Competency: PERFORMING MATHEMATICAL COMPUTATIONS
LO1. Gather and tabulate the recorded data relevant to processed food production.
LO2.Review various formulations.
LO3.Calculate the production input and output.
LO4.Compute the costs of production.
Unit of Competency: INTERPRETING PLANS AND DRAWINGS
LO1. Interpret lay-out plan.
LO2. Perform outer packaging procedures.
Unit of Competency: APPLYING FOOD SAFETY AND SANITATION
LO1. Wear personal protective equipment
LO2.Observe personal hygiene and good grooming.
LO3. Implement food safety practices.
LO4. Render safety measures and first aid procedures.
Unit of Competency: IMPLEMENTING GOOD MANUFACTURING PRACTICES AND PROCEDURES
LO1. Identify requirements of GMP related to own work.

LO2.Observe personal hygiene and conduct to meet GMP requirements.


LO3.Implement GMP requirements when carrying out work activities.
LO4.Participate in improving Good Manufacturing Practice (GMP).
LO5.Participate in validation processes.
LO6. Complete workplace documentation to support GMP.
Unit of Competency: IMPLEMENT ENVIRONMENTAL POLICIES AND PROCEDURES
LO1.Conduct work in accordance with environmental policies and procedures
LO2.Participate in improving environmental practices at work.
LO3.Respond to an environmental emergency
HOME ECONOMIC BREAD AND PASTRY PRODUCTION
LESSON 1: USE OF TOOLS AND BAKERY EQUIPMENT
LO1. Prepare tools and equipment for specific baking purposes.
LESSON 2: PERFORM MENSURATION AND CALCULATION
LO1.Familiarize oneself with the table of weights and measures in baking
LO2. Apply basic mathematical operations in calculating weights and measures.
LO3. Measure dry and liquid ingredients accurately
LESSON 3: MAINTAIN OF TOOLS AND EQUIPMENT
LO1. Check condition of tools and equipment
LO2. Perform basic preventive maintenance.
LO3. Store tools and equipment
LESSON 4: PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
LO1. Identify hazards and risks
LO2. Evaluate hazards and risks
LO3. Control hazards and risks
LO4. Maintain occupational health and safety awareness

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