Curriculum Guide in T.L.

E for Grade 9
Core Learning Area Standards:
Apply Knowledge and Understanding of concepts, theories, and principles, and develop hands
on skills in bread and pastry production, commercial cooking, care giving, household services,
dressmaking or tailoring, and beauty care services designed to acquire basic career in any of the above
areas that will lead to a Natural Certificate I.
Grade Level Standards:
At the end of Grade 9, the student is expected to have acquired the learning competencies
prescribed in the area of specialization, which will establish a strong foundation for the competent
performance of skill-oriented tasks.

BREAD AND PASTRY PRODUCTION
First Quarter Second Quarter Third Quarter Fourth Quarter
Content Standard:
Demonstrate
understanding of
concepts, underlying
principles, and theories
in the preparation and
production of bread
products.

Performance Standards:
Demonstrate skills
and performance in the
preparations and
production of bread
products.
Content Standard:
Demonstrate
understanding of
concepts, underlying
principles, and theories
in the preparation and
production of pastry
products.

Performance Standards:
Demonstrate skills
and performance in the
preparations and
production of pastry
products.
Content Standard:
Demonstrate
understanding in the
preparation of gateaux,
tortes, cake, and petit
fours



Performance Standards:
Demonstrate skills
and performance in the
preparation of gateaux,
tortes, cake, and petit
fours
Content Standard:
Demonstrate
understanding in the
preparation of desserts
and in presenting,
serving, and storing
baked products


Performance Standards:
Demonstrate skills
and techniques in
preparing desserts and
in presenting, serving,
and storing baked
products.

COMMERCIAL COOKING
First Quarter Second Quarter Third Quarter Fourth Quarter
Content Standard:
Demonstrate
understanding of
basic concepts and
underlying
theories and
principles in
Content Standard:
Demonstrate
understanding of
basic concepts and
underlying theories
and principles in
selecting, preparing,
Content Standard:
Demonstrate
understanding of
basic concepts and
underlying
principles and
theories in
Content Standard:
Demonstrate
understanding of
basic concepts and
underlying principles
and theories in
preparing appetizers
cleaning and
maintaining
kitchens premises
Demonstrates
understanding of
basic concepts and
underlying
theories and
principles in
organizing and
preparing foods.


Performance Standards:
Maintain clean
kitchen premises,
tools, and
equipment in
commercial
cooking
Organize and
prepare a variety
of food in
accordance with
the general food
preparation
techniques
and cooking meat.
Demonstrate
understanding of
basic concepts and
underlying theories
and principles in
reviewing and
storing kitchen
supplies




Performance Standards:
Select, prepare, and
cook meat dishes in
accordance with
enterprise standards
Receive and store
kitchen supplies
safely and efficiently
preparing stocks,
sauces, and soups.
Demonstrate
understanding of
basic concept and
underlying
principles and
theories in
preparing, cooking,
and serving food for
menu


Performance Standards:
Prepare variety of
stocks, sauces, and
soups of different
cultural background
Prepare, cook and
serve a variety of
menu items to meet
customers
expectations or
quality using
cooking methods,
food items and
menu styles
and salads
Demonstrate
understanding of
basic concepts and
underlying principles
and theories in
preparing
sandwiches





Performance Standards:
Prepare and present
appetizer and salads
from different
recipes and cultural
background.
Prepare and present
different types of
breads, ingredients
and preparations
techniques

CAREGIVING
First Quarter Second Quarter Third Quarter Fourth Quarter
Content Standard:
Demonstrate
understanding of
concept underlying
policies, practices,
monitoring, and
control of infection
Identify specific
manifestation of
difficult and
challenging
behaviour
Demonstrate
understanding of
concept in dealing
with difficult or
Content Standard:
Explain the
importance of first
aid management
and identifies
physical hazards and
risks
Demonstrate
understanding in
taking the casualtys
vital signs
Demonstrate
understanding in
reporting casualtys
condition using
relevant
Content Standard:
Identify the infants
or toddlers tools,
equipment and
other needs
Recognize the
activities and the
attitude required to
provide care and
support to infants
or toddlers.
Anticipate cues to
indicate distress and
dummies to
comfort infants or
toddlers
Content Standard:
Identify the
childrens
paraphernalia, their
uses and care
Demonstrate
understanding in
the procedure in
bathing and
dressing children.






challenging
behaviour
Demonstrate
understanding of
concept in safety
and relevant
institutional
policies,
guidelines, and
procedures










Performance Standards:
Investigate
promptly and
reports infection
risk
Prepare a plan of
action in
monitoring and
control of infection
Demonstrates
safety and
debriefing
mechanism
Display empathy,
alertness, calm,
and a positive
attitude to
potential adversity
communication
media and
equipment
Identify the patient
and other health
care providers
Understand the
importance of
communication and
reports
confidentiality when
needed
Demonstrate
understanding on
the set criteria for
performance
monitoring



Performance Standards:
Demonstrate first
aid management
skills when needed
Take the casualtys
vital signs and
provide first aid
management
Demonstrate clear
communication in
reporting the
casualtys condition
to the appropriate
authority
Demonstrate
accurate reporting
and resolving of
conflicts and
complaints where
positive outcome
can be immediately
achieved
Demonstrate a high
standard of patient
services






















Performance Standards:
Use tools,
equipment and
other needs of
infants or toddlers
Bathe and dress
infants or toddlers
Clean and sterilize
feeding
paraphernalia and
feeds infants or
toddlers
Prepare the crib and
put the infant or
toddler to sleep
based on procedure






















Performance Standards:
Use and care for
childrens
paraphernalia based
on procedure
Bathe and dress
children


HOUSEHOLD SERVICES
First Quarter Second Quarter Third Quarter Fourth Quarter
Content Standard:
Demonstrate
understanding of
the procedures and
techniques in
cleaning, caring and
maintaining floors,
surfaces,
furnishings, and
fixtures





Performance Standards:
Independently
clean floors,
surfaces,
furnishings ,and
fixtures according
to standard
operating
procedures
Content Standard:
Demonstrate
understanding of
the procedures and
techniques in
making up beds and
cots
Demonstrate
understanding of
the procedures and
techniques in
cleaning and
sanitizing toilets and
bathrooms

Performance Standards:
Independently
makes up beds and
cots according to
prescribed
procedures
Independently clean
and sanitizes toilets
and bathrooms
according to
standard operating
procedures.
Content Standard:
Demonstrate
understanding of
the procedure and
techniques in
cleaning a kitchen









Performance Standards:
Independently clean
a kitchen according
to standard
operating
procedures and
techniques
Content Standard:
Demonstrate
understanding of the
procedure and
techniques in
washing clothes,
linens, and fabrics








Performance Standards:
Independently
washes, clothes,
linens, and fabrics
according to
standard operating
procedures and
techniques


DRESSMAKING OR TAILORING
First Quarter Second Quarter Third Quarter Fourth Quarter
Content Standard:
Demonstrate
knowledge of the
basic concepts and
underlying
theories and
principles in
dressmaking or
tailoring




Content Standard:
Demonstrate
knowledge and
understanding of
body
measurements,
pattern drafting,
preparing the
fabric, laying out,
cutting, and
transferring marks
on fabric

Content Standard:
Demonstrate
knowledge and
understanding of
the basic
construction
procedure for a
blouse and skirt





Content Standard:
Demonstrate
knowledge and
understanding of
basic construction
processes for a polo
shirt






Performance Standards:
Independently
exhibits the
beginning
competence in
dressmaking or
tailoring such as
selecting the right
material for a
dress or garment
and the use of
sewing tools and
materials in doing
hand stitching,
seams and seam
finishes
Performance Standards:
Independently
shows how to take
body
measurements
draft the pattern,
prepare the fabric,
lay out, cut and
transfer marks on
the fabric.
Performance Standards:
Independently
performs the
construction
processes for a
blouse and skirt
Performance Standards:
Independently
performs the
construction of
polo shirt



BEAUTY CARE SERVICES
First Quarter Second Quarter Third Quarter Fourth Quarter
Content Standard:
Demonstrate
understanding of
the basic concepts
and principle in
creative nail
designs and in
hand and foot spa




Performance Standards:
Independently
provide quality
creative nail
designs, manicure
and pedicure
service, and hand
and foot spa
treatment
Content Standard:
Demonstrate
understanding of
the basic concepts
and principle in
facial treatment
and facial make up





Performance Standards:
Independently
provide quality
facial treatment
and facial make up


Content Standard:
Demonstrate
understanding of
the basic concepts
and principles
underlying the
process and delivery
in scalp and hair
care treatment


Performance Standards:
Independently
provide quality and
specialized services
according to
standard operating
procedure in scalp
and hair care
treatment
Content Standard:
Demonstrate
understanding of
basic concepts and
principle underlying
the process and
delivery in
hairstyling



Performance Standards:
Independently
provide fashionable
and trendy
hairstyles according
to standard
operating
procedure in
hairstyle