SCOPE AND SEQUENCE- TLE 9

S.Y. 2020-2021 1. Packaging: Definition, Importance, and Characteristics

2. Why do we need to Package?
3. Effective Food Packaging
I. FIRST QUARTER 4. Effective Food Packaging
A. CLEANING AND MAINTAINING KITCHEN 5. Labeling
TOOLS, EQUIPMENT, AND PREMISES 6. Types of Packaging Materials
1. Kitchen Tools and Equipment 7. Packages for Processed Fruits, Vegetables, and
2. General Guidelines in the Cleanliness and Other foodstuffs
Sanitation of the Kitchen
3. procedure in Washing Dishes, Cooking
Utensils, Glassware, and Flatware II. SECOND QUARTER
4. Cleaning Equipment, Supplies, and Materials, A. PERSONAL ENTREPRENEURIAL
and Cleaning Chemicals COMPETENCIES - PECs (PC)
5. General Rules in Using and Cleaning Kitchen 1. Assessment of Personal Entrepreneurial
Equipment Competencies and Skills (PECs) vis-à-vis a
6. Handling Liquid Wasters and Linens practicing entrepreneur/employee
B. PREPARING APPETIZERS (a) Characteristics
1. Appetizers (b) Traits
2. What are Appetizers? © Lifestyle
3. Nutritional Value of Appetizer (d) Skills
4. Classification of Appetizer
2. Analysis of PECs in relation to a practitioner
5. Tools, Utensils, and Equipment Used in
3. ENVIRONMENT AND MARKET (EM)
Preparing Appetizers
(a) Key concepts on environment & market
6. Health and Safety Practices in Preparing
(b) Differentiation of products, services
Appetizers
B. USE TOOLS, EQUIPMENT, AND
7. Ways of Presenting Appetizers
PARAPHERNALIA (UT)
8. Storing Appetizers
1. Types and functions of caregiving tools
9. Suggested Recipes for Appetizers
2. Classification of caregiving tools
C. PREPARING SALADS AND SALAD DRESSINGS
3. Proper usage of tools
1. Salad
C. MAINTAIN TOOLS, EQUIPMENT AND
2. What is Salad?
PARAPHERNALIA (MT)
3. Importance of Salads
1. Procedures in maintaining tools
4. Nutritive Value of Salads and Salad Dressings
2. Care of tools, equipment and paraphernalia
5. Types of Salads
D. PERFORM MENSURATION AND CALCULATIONS
6. Methods of Preparing Salads
1. Ratio and proportion
7. Steps in Cleaning Salad Greens
2. Fractions
8. Tips in Preparing Salads
3. Conversions
9. Ways of Preparing Vegetables for Salads
4. Oral, rectal and pediatric dosages
10. Storing Salads
E. PRACTICE OCCUPATIONAL HEALTH AND
11. Types of Salad Dressings
SAFETY PROCEDURES (OS)
12. Suggested Salad Recipes
1. Common hazards in nursing
13. Suggested Salad Dressing Recipes
2. Homes or day care
D. PREPARING SANDWICHE
3. Physical hazards
1. What are Sandwiches?
4. Chemical hazards
2. Types of Sandwiches
3. Components of a Sandwich 5. Biological hazards
4. Suitable Toppings for Open-faced Sandwiches 6. Ergonomic hazards
5. Suitable Fillings for Sandwiches 7. Psychological hazards
6. Suitable Spreads and Sauces for Sandwiches 8. Effects of hazards in the workplace
7. Methods and Techniques in Making 9. Safety measures
Sandwiches 10. Electrical safety
8. Equipment for Presenting Sandwiches 11. Control measures waste managemento0
9. Guidelines in Presenting, Plating, and Serving DIFFICULT/CHALLENGING BEHAVIOR (DB)
Sandwiches 1. How to identify difficult and challenging
10. Storing Sandwiches situation
11. Suggested Sandwich Recipes 2. Planned responses to difficult or challenging
behaviors
E. PREPARING DESSERTS
3. Strategies in dealing with challenging
1. Desserts: Characteristics and Classifications behaviors
2. Types of Desserts and Their Ingredients 4. Selection of strategies in dealing with
3. Equipment for Making Desserts and Sweets challenging behaviors
4. Principles in Preparing Desserts 5. List/example of institutional policies and
5. Sauces for Desserts procedures in dealing with difficult/challenging behaviors
6. Presenting Desserts with Accompaniments, G. APPLY BASIC FIRST AID (BA)
Garnishes, and Decorations 1. First Aid Management
7. Storing Desserts 2. Physical Hazards
8. Suggested Dessert recipes 3. Personal and Environmental Risks
9. Suggested Recipes for Cold Desserts 4. Casualty’s Condition
10. Suggested Recipes for Dessert Sauces 5. Equipment and Resources
F. PACKAGING PREPARED FOODSTUFF 6. Communication System
7. Vital Signs
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8. Appropriate first aid for casualties Application 3.Ring

of first aid management to casualties 4.Hand and head bands
9. Monitoring and recording casualties condition 5.Brooch
H. CLEAN LIVING ROOM, DINING ROOM, BEDROOMS,
6.Belts
TOILETS, BATHROOMS AND KITCHEN (CL)
7.Skirt
1. Procedures and techniques in cleaning and polishing rooms
8. Classification of materials, tools and equipment in
(living room, bedroom, bathroom, and kitchen) following
standard operating procedures making fashion accessories
2. Procedures and techniques in cleaning floor types and surface 9. Use of tools, materials and equipment in fashion
textures according to safety procedures and manufacturer’s accessory projects / product
specifications C. CALCULATE AND PRODUCE FASHION ACCESSORY
3. Method of removing suitable dirt/stain according to safety MATERIALS (FM)
procedures and manufacturer’s specifications 1. Cost of materials for fashion accessories
4. Different areas where dirt and dust can easily accumulate 2. Buying fashion accessory
5. Proper storage of cleaning equipment D. PREPARATION AND PRODUCTION OF FASHION
ACCESSORIES (PA)
1. Methods and procedures / techniques in making fashion
III. THIRD QUARTER accessory projects / products
A. PERFORM HAND AND FOOT SPA (HS) 2. Cutting 1.2.
1. Nail structure and conditions 3. Pasting
2. Nail diseases and disorders 4. Varnishing
3. Benefits of spa treatment 5. Characteristics of quality fashion accessories
4. Types of spa treatment 6. Packaging and dispatching of finished fashion accessor
5. Hand/foot spa machine, tools, supplies 7. Evaluation of the finished product
6. Care of foot spa machine, tools, supplies E. PERFORM ORIGAMI PRODUCTION - PAPER CRAFT
7. Steps in giving hand/foot spa treatment (VASE/FRAMES) (OP)
1. History of Origami
8. Pre-hand spa treatment
2. Design and pattern for origami
9. Hand spa treatment
3. Vases
10. Post hand spa activity
4. Frames
(a) storing and sanitation techniques
5. Materials for making origami (vases/frames)
(b) service maintenance program
6. Paper
© good housekeeping
7. Paste
11. Proper waste disposal
8. Procedures in making origami
B. PERFORM FOOT SPA (FS)
9. Folding
1. Foot spa procedures
10. Cutting
2. Client safety and comfort
11. Pasting
3. Foot and nail analysis 12. Projects for Origami
4. Client relation Foot spa machine, tools, 13. Vases
supplies and equipment Basic foot massage
14. Frames
techniques
5. Pre-foot spa treatment
6. Foot spa treatment
C. PERFORM MANICURE AND PEDICURE (PMP)
1. Procedures of basic manicure and pedicure
2. Nail structure
3. Nail diseases and disorders
4. Nail shapes
5. Safety precautions and sanitation procedures
6. Procedure in cleaning nails
D. APPLICATION OF BASIC NAIL DESIGNS
1.Safety precautions
2. Applying different creative nail designs
a. Plain
b. Half –moon
c. French Tip
d. Half-moon with tip
e. Elephant Tusk
E. CREATE FANCY NAIL DESIGNS
1. Application of Fancy designs on finger nails
and toenails
2. Different nail designing tool
3. Procedure in fancy nail designs

IV. FOURTH QUARTER

A. CORE CONCEPTS IN MAKING FASHION
ACCESSORIES, PAPER CRAFT AND RECYCLING
1. Relevance of the course
2. Career opportunities
B. CREATE FASHION ACCESSORIES (FA)
1. Earrings