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Revised Curriculum Map (Autorecovered)

The document outlines a curriculum map for a Family and Consumer Science unit focusing on the fundamentals of the hospitality and tourism industry, as well as food preparation and service. It includes learning standards, performance assessments, and core values for students in the 3rd quarter of Grade 7. Key topics covered include types of tourism, hospitality careers, food service operations, and safety principles in food preparation.

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Riza Bedayo
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57 views2 pages

Revised Curriculum Map (Autorecovered)

The document outlines a curriculum map for a Family and Consumer Science unit focusing on the fundamentals of the hospitality and tourism industry, as well as food preparation and service. It includes learning standards, performance assessments, and core values for students in the 3rd quarter of Grade 7. Key topics covered include types of tourism, hospitality careers, food service operations, and safety principles in food preparation.

Uploaded by

Riza Bedayo
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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UNIT CURRICULUM MAP

UNIT TITLE: FAMILY AND CONSUMER SCIENCE (FCS)


SUBJECT: TLE QUARTER: 3RD
TOPIC: Fundamentals of Hospitality and tourism industry/Fundamentals of Food Preparation and Service
Topic/ CONTENT POWER/
PERFORMANC SUPPORTING ASSESSMEN RESOURCE INSTITUTIONAL
Quarte UNIT TOPIC STANDARD ACTIVITIES CORE VALUES
E STANDARDS COMPETENCIE T S
r S S

G7 1. Fundamentals of Demonstrate The learners


ACQUISITION
Q3 Hospitality and an apply skills in food
Tourism Industry understanding preparation and
services following Differentiate
of the
2. Tourism safety hospitality and
- Types & forms of fundamentals precautions tourism
tourism of hospitality
and tourism Distinguish the Labeling Labeling S-ocially
3. Hospitality industry six forms of exercise Responsible
- Scope of tourism which M-issionary of
hospitality include: Christian Values
- Types of 1. Recreation C-ommitted
accommodations or leisure Individuals/leader
- Types of hotels 2. Intellectual s
- Careers in the curiosity C-ompetent on
tourism and 3. Adventure their chosen field
hospitality s of endeavors
industries 4. Health
5. Conventio
4. Fundamentals of n
food preparation 6. Incentives
and service
- Different food Identify career Labeling Pictionary S-ocially
service and business Responsible
operations opportunities in M-issionary of
- Categories of the hotel and Christian Values
food service tourism industry C-ommitted
- Weight and which are Individuals/leader
temperature grouped into s
conversion three levels: C-ompetent on
1. Entry level their chosen field
5. Seven Principles 2. Intermediate of endeavors
of Hazard level
Analysis Critical 3. advance level
Control Point Define key terms Multiple choice Sorting and S-ocially
(HACCP) and concepts quiz Classifying Responsible
I- CURRICULUM MAP related to food M-issionary of
6. Tools and selection and Christian Values
Equipment in UNIT CURRICULUM MAP
preparation C-ommitted

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