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Grade 6 T.L.E 1 Quarter 2 Quarter 3 Quarter 4 Quarter: ST ND RD TH

This document outlines the curriculum for Grade 6 Technical-Living Education (T.L.E.) which is divided into 4 quarters. The 1st quarter focuses on home economics lessons about resources, needs, income, budgeting, sewing, and food preservation. The 2nd quarter covers agriculture including planting trees, propagation, marketing, pests/diseases, fertilizer, and animal/fish raising. The 3rd quarter involves industrial arts like electrical gadget repair, furniture repair, recycling, and the 5S principle. The 4th quarter is about information and communication technology, entrepreneurship, using tools like wikis/blogs, spreadsheets, audioconferencing, identifying buyers/sellers, and creating/selling simple products

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Kaye Rioflorido Ching
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888 views2 pages

Grade 6 T.L.E 1 Quarter 2 Quarter 3 Quarter 4 Quarter: ST ND RD TH

This document outlines the curriculum for Grade 6 Technical-Living Education (T.L.E.) which is divided into 4 quarters. The 1st quarter focuses on home economics lessons about resources, needs, income, budgeting, sewing, and food preservation. The 2nd quarter covers agriculture including planting trees, propagation, marketing, pests/diseases, fertilizer, and animal/fish raising. The 3rd quarter involves industrial arts like electrical gadget repair, furniture repair, recycling, and the 5S principle. The 4th quarter is about information and communication technology, entrepreneurship, using tools like wikis/blogs, spreadsheets, audioconferencing, identifying buyers/sellers, and creating/selling simple products

Uploaded by

Kaye Rioflorido Ching
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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GRADE 6 T.L.

1st Quarter 2nd Quarter 3rd Quarter 4th Quarter

Unit 1 Home Economics Unit 2 Agriculture Unit 3 Exploring Industrial Arts Unit 4 Information and Communication
Technology and Entrepreneurship
Lesson 1: Types of Resources That Lesson 1: Importance of Planting Trees and Lesson 1: Repair and Assembly of Simple
Families Can Use Uses of Fruit-Bearing Trees Electrical Gadgets Lesson 1: Safe Use of Wikis, Blogs, Video and
Lesson 2: Basic and Social Needs of the Lesson 2: Systematic Way of Planting and Audioconferences
Family Propagating Trees Lesson 2: Safety and Health Practices in Lesson 2: Online Tools in Searching for
Lesson 3: Sources of Family Income Lesson 3: Plant Propagation Electrical Gadgets Repair Information
Lesson 4: Planning and Preparing a Lesson 4: Marketing and Selling Fruits Lesson 3: Electronic Spreadsheet
Budget Lesson 5: Orchard Growers and Farms in the Lesson 3: Repair of Broken Furniture Lesson 4: Audioconferencing
Lesson 5: Sewing Tools and Materials Country Lesson 5: Identifying the Buyers and Sellers
Lesson 6: Project Plans for Sewing Lesson 6: Plant Pests and Diseases Lesson 4: Recycling Wastes Lesson 6: Product of Simple Products
Lesson 7: Supplies and Materials Needed Lesson 7: Kinds of Organic and Inorganic Lesson 7: Buy and Sell Products Based on
for a Project Fertilizer Lesson 5: The 5S Principle Needs
Lesson 8: Pattern Drafting and Layout Lesson 8: Backyard Animal and Fish Raising Lesson 8: Product Based on Needs and
Lesson 9: Sewing Household Linens: Lesson 9: Needed Materials and Space Demands in School and Community
Pillowcases Lesson 10: Schedule of Work and Project Plan
Lesson 10: Evaluating the Pillowcases: A Lesson 11: Market Demand for Animal and
Simple Household Linen Finishes
Lesson 11: Marketing the Finished Product Lesson 12: Possible Hazards to People and
and Keeping Records Community
Lesson 12: Food Spoilage and Importance
of Food Preservation
Lesson 13: Methods of Food Preservation
Lesson 14: Tools, Utensils, and Equipment
in Preserving and Processing Food
Lesson 15: Appropriate Food Items to

Preserve
Lesson 16: Processing/Preserving Selected
Food Items
Lesson 17: Evaluation of
Preserved/Processed Food
Lesson 18: Market and Keeping Records of
Preserved/Processed Food
Lesson 19: Marketing and Keeping Records
of Preserved/Processed Food

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