Curriculum Map for Technological and Livelihood Education

(Caregiving NCII)
Grade 8
DATE
August 10,
11, 13 and 17

CONTENT
1. Types and functions of
caregiving tools and
equipment
2. Classification of caregiving
tools, equipment and
paraphernalia

1. Proper usage of tools,

equipment and paraphernalia

August 18
and 20

1. Procedures in maintaining
tools, equipment and
paraphernalia
2. Care of tools, equipment and
paraphernalia

August 24, 25

1. Ratio and Proportions

LEARNING OBJECTIVES
LO1. Identify Caregiving Tools,
equipment and paraphernalia
according to the specific job
1.1Classify Equipment, Tools and
Paraphernalia according to types
and functions
1.2Determine Equipment, Tools and
Paraphernalia based on the
specified task
LO2. Use of caregiving tools,
equipment and paraphernalia based
on the task requirement
2.1use equipment, tools and
paraphernalia based on the
task requirement

CONTENT STANDARD
The learner demonstrates the
understanding on the use of tools,
equipment and paraphernalia in
caregiving

COURSE CODE
TLE_HEUTCG7 / 80a-B-1

LO1. Perform aftercare activities for

tools, equipment and paraphernalia
1.1clean tools, equipment and
paraphernalia after use
1.2Store tools, equipment and
paraphernalia in the
appropriate area
1.3Check tools, equipment and
paraphernalia regularly for
orderliness/tidiness
1.4Carry out routine maintenance
as per Standard Operating
Procedures (SOP)
LO1. Perform simple calculations

The learner demonstrates

understanding in maintaining tools,
equipment and paraphernalia in
caregiving

TLE_HECGMT7 / 80e-f-3

The learner demonstrates

TLE_HECGPM7 / 8-

TLE_HECGUT7 / 80c-d-2

and 27

2. Fractions

September 7,
8 and 28

1. Conversions
2. Oral, Rectal and Pediatric
Dosages

September
29, October 1
and 5

1. Common hazards in Nursing

Homes or Day Care
a. Physical Hazards
b. Chemical Hazards
c. Biological Hazards
d. Ergonomic Hazards
e. Psychological Hazards
2. Effects of Hazards in the
Workplace
3. Safety Measures
4. Electrical Safety
5. Control Measures and Waste
Management

October 6
and 8

1. Definition of Infection,
Infection Control, policy,
procedures, hazard and
infection risk assessment

1.1Perform computations involving

ratio and proportions and
fractions.
2nd Midquarter Exam
LO1. Perform simple Calculations
1.1Perform computations involving
conversions
1.2Compute oral dosages
1.3Determine Rectal Dosages
1.4Calculate Pediatric Dosages
LO1. Identify hazards and Risks
1.1Identify hazards and risks
1.2Determine hazards and risks in
the workplace
1.1Determine the effects of hazards

understanding in performing
calculations in caregiving

0g-4

The learner demonstrates

understanding in performing
calculations in caregiving

TLE_HECGPM7 / 80g-4

The learner demonstrates

understanding on the practice of
Occupational Health and Safety
procedures in Caregiving

TLE_HECGOS7 / 80h-5

LO2. Evaluate and Control hazards

and risks
2.1 Follow Occupational Health and
Safety (OHS) procedures in
dealing with and for controlling
hazards and risks
2.2 Use Personal Protective
Equipment (PPE) in accordance
with OHS procedures and
practice
2.3 Establish organizational protocol
in providing appropriate
assistance in workplace
emergencies

LO1. Provide information to the work

group about the organizations
infection control policies and
procedures
1.1 Define infection, infection

TLE_HECGOS7 / 80i-j-6

The learner demonstrates

understanding in implementing and
monitoring infection control policies
and procedures

TLE_ HECGIC9-12-Ia1

October 12
and 13

1. Infection control policies and

procedures and its importance
2. Monitoring procedure in
Infection Control

October 15,
19, 20,
November 5,
9, 10, 12

1. Vital Signs
2. Casualtys Condition
3. Communication System

November 23,
24, 26 and
December 1

1. First Aid Principles

2. Personal and Environmental
Risks
3. Equipment and Resources

December 3,
7, 8 and 10

1. First Aid Management

a. Poisoning
b. Choking
c. Burns

control, policy, procedure, hazard,

and infection risk assessment
LO1. Provide information to the work
group about the organizations
infection control policies and
procedures
1.1Explain the importance of
infection control policies and
procedures
1.2Show examples of infection
control policies and
procedures
1.3Give examples of infection
control policies and
procedures
1.4Explain monitoring procedures
in Infection Control
L01. Assess the Situation
1.1.
Demonstrate Vital Signs Taking
1.2.
Take casualtys vital signs
1.3.
Assess casualtys physical condition
following workplace procedures
2nd Quarter Exam
1.1.
Define first aid, first aid
management, physical hazard,
risks and vital signs
1.2.
Discuss first aid principles
1.3.
Control physical hazards following
the Occupational Health and
Safety Procedures
1.1Properly identify the signs of an
emergency and determine the
appropriate measure to be
applied

The learner demonstrates

understanding in implementing and
monitoring infection control policies
and procedures

TLE_ HECGIC9-12-Ia1

The learner demonstrates the

proper method of assessing the
client and performs the correct way
of vital signs taking

TLE_HECGBA9-12-Ig7

The learner demonstrates

understanding in applying basic first
aid procedures

TLE_HECGBA9-12-Ig7

The learner possesses

understanding of Emergency
conditions and verbalizes
knowledge of appropriate

TLE_HECGBA9-12-Ig7

d. Musculoskeletal Injuries
e. Shock / Hemorrhage
f. Cerebrovascular
Accident
g. Myocardial Infarction

January 5 and
7

1. Appropriate first aid for

casualties
2. Application of first aid
management to casualties

January 11,
12 and 14

3. Appropriate first aid for

casualties
4. Application of first aid
management to casualties

January
and 26

25

1. Definition and Characteristics

of the Patient

1.2Demonstrate understanding of
antidotes and initial measures of
care for different emergency
situations
1.3Comprehends the predisposing
signs of an impending emergency
3rd Mid-Quarter Exams
LO2. Apply basic first aid techniques
1.1.
Identify appropriate first aid
management for the casualty
1.2.
Keep the casualty calm and
comfortable
1.3.
Apply first aid management to the
casualty
1.4.
Monitor casualtys physical condition
following first aid principles and
workplace procedures
LO2. Apply basic first aid techniques
1.5.
Identify appropriate first aid
management for the casualty
1.6.
Keep the casualty calm and
comfortable
1.7.
Apply first aid management to the
casualty
1.8.
Monitor casualtys physical condition
following first aid principles and
workplace procedures
3rd Quarter Exams
1.1.Define patient/s
communication,
confidentiality and privacy
1.2.Describe the

management

The learner is able to apply the

correct and effective treatment
modality and first aid to the client

TLE_HECGBA9-12-Ih8

The learner is able to apply the

correct and effective treatment
modality and first aid to the client

TLE_HECGBA9-12-Ih8

The learner effectively utilizes

communication as a tool for the
care of the client

TLE_HECGMS9-12IIa-10

January 28
and February
1

1. Communication and Modes of

Communication
a. Therapeutic and NonTherapeutic
Communication

February 2

1. Establishing rapport and good

interpersonal relationship with
the patient
2. Rights and responsibilities of
the patient

February 4, 8
and 9

1. Cleaning and Cleaning Agents

definition
2. Tools and equipment needed
3. Proper disposal of waste
material
4. Safety storage of cleaning
materials and equipment

characteristics of a patient
LO1. Communicate properly with the
patients
1.1.
Discuss the different modes of
communication
1.2.
Identify effective communication
techniques to best achieve
patient service
LO2. Establish and maintain good
interpersonal relationship with
patients
1.1.
Establish rapport and good
interpersonal relationship with
the patient to ensure best patient
service outcome
1.2.
Exhibit genuine courtesy to the
patient, family and visitors at all
times
1.3.
Recognize patient rights and
responsibilities at all times
LO1. Maintain a clean and hygienic
environment
1.1.
Define cleaning and cleaning agents
1.2.
Identify tools and equipments
needed to maintain a clean and
hygienic environment
1.3.
Use appropriate cleaning agents and
tools and equipment
1.4.
Enumerate legal requirements and
regulations regarding supervision
of clean and hygienic

The learner effectively utilizes

communication as a tool for the
care of the client

TLE_HECGMS9-12IIa-10

The learner recognized the dignity

and worth of the client and
maintains a healthy professional
relationship with the client

TLE_HECGMS9-12IIb-11

TLE_HECGSE9-12IIe-f-14

February 15,
16, 18, 22, 23
and 29

1. Procedures in Bed-Making

environment.
1.5.
Show proper disposal of waste
materials
LO1. Make up beds and cots
1.1.
Identify different materials
needed in bed making
1.2.
Identify the procedures in bedmaking
1.3.
Demonstrate proper procedure of
bed-making including
centering the linen and
making miters
4th Quarter Exam

The learner should be able to make

and assemble the different types of
bed

TLE_HECGCL9-12IIIe_f_18

Curriculum Map for Technological and Livelihood Education

(Caregiving NCII)
Grade 9
DATE
Day 1 and 2

1.
2.
3.
4.
5.

CONTENT
Principles in washing clothes
Standard procedures in
washing clothes
Language Label (Fabric and
Garment Labels)
Types and characteristics of
clothes, linen and fabric
Standard procedures in
Checking and preparing the
washing machine

LEARNING OBJECTIVES
LO1. Check and sort clothes, linen
and fabric
1.1.
Identify the principles in washing
clothes
1.2.
Enumerate standard procedures in
washing clothes
1.3.
Identify different types and
characteristics of linens
1.4.
Read different language labels
(Garment and Fabric)
1.5.
Demonstrates sorting of soiled
cloths, linen and fabrics
according to texture, ucolor, size
and defects
1.6.
Apply proper care of fabric

CONTENT STANDARD

COURSE CODE
TLE_HECGCF9-12Iva-b-20

1.7.
Day 3, 4 and
5

1. Definition of terms
2. Kinds of stain
3. Kinds of solutions in removing
specific types of stain
4. Safety precaution in using
stain removing agents and
chemicals
5. Proper storage of stain
removing agents and
chemicals

Day 6, 7 and
8

1. Types and use of hangers

2. Folding methods and
techniques
3. Procedures in storing
equipment and materials

Day 9, 10, 11
and 12

1. Variety of Ingredient in
preparing appetizers
a. Preparing Douevres
b. Preparing Canapes
c. Preparing Finger Foods
2. Methods of preparing
appetizers
3. Tools, equipment and utensils
needed in preparing

LO2. Remove Stains

1.1.
Define stain and Stain Removing
1.2.
Identify the different type of
solution to remove stain
1.3.
Demonstrate the proper ways to
remove stain using
appropriate chemicals or
agents
1.4.
Identify ways to store all stain
removing agents and
chemicals following safety
procedures
LO3. Dry clothes, linen and fabric
3.1.
Identify types and use of hangers
3.2.
Demonstrate different folding
methods and technique
3.3.
Demonstrate proper removal of
dried clothes, linen and fabric
3.4.
Perform actual folding using
different methods and
techniques
LO1. Prepare a range of appetizers
1.1.
Discuss the principles and
procedures in preparing
appetizers, sandwiches and
desserts
1.2.
Identify ingredients according to the
given recipe

TLE_HECGCF9-12IVc-d-21

TLE_HECGCF9-12IVi-j-23

The learner demonstrates

understanding in preparing cold
meals, (appetizers, sandwiches and
desserts)

TLE_HECGCM9-12Ia-d-1

appetizers

Day 13, 14,

15 and 16

1. Variety of Ingredients in
preparing sandwiches
2. Tools, equipment and utensils
needed in preparing
sandwiches
3. Varieties of hot and cold
sandwiches
4. Methods of Preparing
Sandwiches

Day 17, 18,

19 and 20

1. Variety of Ingredients in
preparing Salads
2. Tools, equipment and utensils
needed in preparing salads
3. Varieties of Salads
4. Prepare Salads
5. Methods of preparing Salads

1.3.
Prepare a variety of appetizers based
on appropriate techniques
1.4.
Present appetizers attractively using
suitable garnishes, condiments
and service wares
1.5.
Compute for the selling price per
order of appetizer and nutritive
content of food
1.6.
Store appetizers hygienically at the
appropriate temperature
LO2. Prepare Sandwiches
a. Identify ingredients according
to the given recipe
b. Prepare variety of sandwiches
based on the appropriate
techniques
c. Present sandwiches
attractively using suitable
garnishes, condiments and
service wares.
d. Compute for the selling price
of sandwiches and nutritive
content
e. Store sandwiches hygienically
at the appropriate
temperature
LO3. Prepare salads and Desserts
1.1.
Identify ingredients according to
the given recipe
1.2.
Prepare a variety of salads and
desserts based in appropriate
techniques
1.3.
Present salads and desserts

TLE_HECGCM9-12Ie-g-2

TLE_HECGCM9-12Ih-j-3

Day 21, 22,

23 and 24

6. Variety of Ingredients in
preparing Dessert
7. Tools, equipment and utensils
needed in preparing Dessert
8. Varieties of Dessert
9. Prepare varieties of Dessert
10.Methods of preparing Dessert

Day 25, 26,

27 and 28

1. Variety of ingredients in
preparing egg dishes
2. Tools, equipment and utensils
needed in preparing egg
dishes
3. Varieties of egg dishes
4. Methods of preparing egg
dishes

attractively using garnishes,

condiments and service wares
1.4.
Compute for the selling price or
prepared salad and desserts
and nutritive contents
1.5.
Store salads and desserts
hygienically at the appropriate
temperature
Prepare salads and Desserts

TLE_HECGCM9-12Ih-j-3

1.6.
Identify ingredients according to
the given recipe
1.7.
Prepare a variety of salads and
desserts based in appropriate
techniques
1.8.
Present salads and desserts
attractively using garnishes,
condiments and service wares
1.9.
Compute for the selling price or
prepared salad and desserts
and nutritive contents
Store salads and desserts
hygienically at the appropriate
temperature
LO1. Prepare egg dishes
1.1.
Discuss principles and procedure in
preparing egg dishes
1.2.
Identify ingredients according to the
given recipe
1.3.
Prepare a variety of egg dishes

The learner independently prepares

hot meals (egg dishes, pasta grain
and farinaceous dishes)

TLE_HECGHP9-12IIa-e-4

Day 29, 39,

32 and 32

1. Variety of Ingredients in
preparing pasta grain and
farinaceous dishes
2. Tools, equipment and utensils
needed in pasta grain and
farinaceous dishes
3. Varieties of pasta grain and
farinaceous dishes
4. Prepare pasta grain and
farinaceous dishes
5. Methods of preparing pasta
grain dishes

Day 33, 34,

35 and 36

1. Variety of Ingredients in
Preparing Seafood Dishes
2. Tools, Equipment and Utensils
needed in preparing Seafood
Dishes
3. Varieties of Seafood Dishes
4. Prepare Varieties of Seafood
Dishes
5. Methods of preparing Seafood
Dishes

based on appropriate techniques

present egg dishes attractively
using garnishes, condiments and
service wares
1.4.
Compute for the selling price of egg
dishes and nutritive content
LO2. Prepare pasta grain and
farinaceous dishes
a. Prepare a variety of pasta
grain and farinaceous dishes
based on appropriate
techniques
b. Present pasta grain and
farinaceous dishes attractively
using garnishes, condiments
and service wares
c. Compute for the selling price
of pasta grain and farinaceous
dishes and nutritive content
d. Store pasta grain and
farinaceous dishes
hygienically at the proper
temperature
LO1. Prepare Seafood Dishes
1.1.
Discuss principles and procedures in
preparing seafood dishes
1.2.
Identify ingredients according to the
given recipe
1.3.
Prepare a variety of Seafood Dishes
based on appropriate techniques
1.4.
Present Seafood Dishes attractively
using Garnishes, Condiments or
Service Wares
1.5.
Compute for the selling price of

TLE _ HECGHP9-12IIf-j-5

The learner demonstrates the

understanding in preparing hot
meals (Seafood dishes, soups,
sauces, garnishes and poultry
dishes

TLE_ HECGSS9-12IIIa-d-6

Day 37, 38,

39 and 40

1. Variety of Ingredients in
preparing soups, sauces and
garnishes
2. Tools, equipment and utensils
needed in preparing soup,
sauces and garnishes
3. Varieties of soup, sauces and
garnishes
4. Prepare varieties of soup,
sauces and garnishes
5. Methods of preparing Soups,
Sauces and Garnishes

Day 41, 42,

43 and 45

1. Variety of ingredients in
preparing poultry dishes
2. Tools, equipment and utensils
needed in preparing poultry
dishes
3. Varieties of Poultry Dishes
4. Preparing varieties of Poultry
Dishes
5. Methods of Preparing Poultry
Dishes

Day 46, 47,

48 and 49

1. Variety of Ingredients in
Preparing Vegetable Dishes
2. Tools, Equipment and Utensils
needed in preparing vegetable
dishes

Seafood Dishes and Nutritive

content
LO2. Prepare soup, sauces and
garnishes
a. Identify the ingredients
according to the recipe
b. Prepare a variety of soups,
sauces and garnishes based
on appropriate techniques
c. Present soups, sauces and
garnishes attractively using
garnishes, condiments and
service wares
d. Compute the selling price for
soups, sauces and garnishes
and nutritive content
e. Store soups, sauces and
garnishes hygienically at the
proper temperature
LO3. Prepare Poultry Dishes
a. Identify ingredients according
to the given recipe
b. Prepare a variety of poultry
dishes based on appropriate
techniques
c. Present Poultry Dishes
attractively using garnishes,
condiments and service
wares.
d. Compute the selling price of
Poultry Dishes and Nutritive
Content
e. Store Poultry Dishes
hygienically at the Proper
Temperature
LO1. Prepare Vegetable Dishes
1.1.
Discuss principles and procedures in
preparing vegetable dishes
1.2.

TLE_HECGSS9-12IIIe-g-7

TLE_HECGSS9-12IIIh-j-8

The learner demonstrates the

understanding in preparing hot
meals (vegetable and meat dishes)

TLE_HECGVD9-12Iva-e-9

3. Varieties of Vegetable Dishes

4. Prepare Varieties of Vegetable
Dishes
5. Methods of Preparing
Vegetable Dishes

Day 50, 51,

52 and 53

1. Variety of ingredients in
preparing meat dishes
2. Tools, equipment and utensils
needed in preparing meat
dishes
3. Varieties of meat dishes
4. Preparing varieties of meat
dishes
5. Methods of preparing meat
dishes

Day 54, 55,

and 56

1. Different stages of normal

growth and development of
toddlers and infants
2. Dependent nature of infants
and toddlers
3. Classification of tools and
equipment

Identify Ingredients according to the

given recipe
1.3.
Prepare variety of vegetable dishes
based on appropriate techniques
1.4.
Present vegetable dishes attractively
using garnishes, condiments and
service wares.
1.5.
Compute for the selling price of
vegetable dishes and nutritive
content
1.6.
Store vegetable dishes hygienically
at the appropriate temperature
LO2. Prepare meat dishes
a. Identify the ingredients
according to the recipe
b. Prepare a variety of meat
dishes based on the
appropriate techniques
c. Present meat dishes
attractively using garnishes,
condiments and service
wares.
d. Compute for the selling price
of meat dishes and nutritive
content.
e. Store meat dishes hygienically
and at the appropriate
temperature.
LO1. Comfort infants and toddlers
1.1.
Discuss different stages of growth
and development of infants and
toddlers
1.2.
Classify the tools and equipment
according to the need of the

TLE_HECGVD9-12IVf-j-10

The learner demonstrates

understanding in providing care and
support to infants and toddlers

TLE_HECG9-12SI-Iac-1

Day 57, 58
and 59

1. Nonverbal cues
2. Signs of Infants and Toddlers
Distress
3. Picking up and Cuddling
Procedures
4. Basic Infant Care

Day 60 and
61

1. Bathing Paraphernalia and

types, uses, specification
2. Procedures in bathing and
dressing and undressing of
infants
3. Types and uses of infant and
toddlers clothes and
underwear

Day 62, 63
and 64

1. Unusual Signs and Symptoms

2. Specifications and uses of
non-slip rubber mat
3. Comforters

Day 65 and

1. Dietary Requirements for

infant/toddler
1.3.
Identify nonverbal cues to respond to
distressed infants and toddlers
1.4.
Apply the right approach to calm and
console infants and toddlers
1.5.
Respond to distressed infants and
toddlers appropriately
1.6.
Perform the procedures in picking-up
and cuddling infants and toddlers
demonstrate basic infant care
according to procedure
1.7.
Demonstrate basic infant care
according to procedure
LO2. Bathe and Dress
Infants/Toddlers
a. Categorize bathing
paraphernalia according to
their types, uses and
specifications
b. Demonstrate the procedures
in bathing and dressing
infants and toddlers
c. Bathe and dress
infants/toddlers according to
procedure
d. Explain the unusual signs and
symptoms experienced by
infants and toddlers
e. Describe the specifications
and uses of non-slip rubber
mat
f. Explain the uses of comforters
in bathing the infant and
toddler
LO3. Feed Infants and Toddlers

TLE_HECG9-12SI-Iac-1

TLE_ HECG9-12SI-Ifh-3

TLE_ HECG9-12SI-Ifh-3

TLE_HECG9-12SI-If-

66

Infants and toddlers

2. Cultural beliefs and Practices
about food provision

Day 67 and
68

1. Nutritional needs of infants

and toddlers
2. Impact of food and drinks on
dental health
3. Table etiquette

Day 69 and
70

1. Procedure in feeding
2. Discipline in feeding infant or
toddler
3. Cleaning and Sterilizing
feeding bottle
4. Occupational Health and
Safety Guidelines

3.1.
Identify the dietary requirements
and cultural beliefs and
practices for infants and
toddlers
3.2.
Discuss infant diet
3.3.
Apply the dietary requirements in
preparing milk formula
3.4.
Value the principles of table
etiquette
3.5.
Self-assess the impact of food
and drinks on dental health
3.6.
Perform the procedures in
cleaning and sterilizing or
sanitizing the feeding bottle
3.7.
Perform the procedures in feeding
and infant and toddler
3.8.
Discuss the dos and donts in
feeding an infant and toddler
3.9.
Practice Occupational Health and
Safety guidelines in feeding
infants and toddlers

h-3

TLE_HECG9-12SI-Ifh-3

TLE_HECG9-12SI-Ifh-3

DATE
Day 1 and 2

Curriculum Map for Technological and Livelihood Education

(Caregiving NCII)
Grade 10
LEARNING OBJECTIVES
CONTENT STANDARD
LO4. Put infants and toddlers to
sleep

CONTENT
1. Guides in preparing
infant/toddlers crib
2. Basic infant care
3. Guides in communicating and
interacting with infants and
toddlers
4. Importance of manipulative or
creative toys and games to

4.1.
Prepare infants and toddlers crib
based on standard operating
procedure
4.2.
Perform infant and toddlers care

COURSE CODE
TLE_HECG9-12SI-Ii-4

infants and toddlers

5. Types of manipulative or
creative toys and games for
infants and toddlers

Day 3 and 4

1. Proper Healthcare of Children

2. Good Grooming

Day 5 and 6

1. Bathing paraphernalia: their

types, uses and specifications
2. Bathing and
dressing/undressing

in putting to sleep
4.3.
Demonstrate procedures in
putting infants and toddlers to
sleep according to standards
LO5. Enhance social, physical,
intellectual, creative, and emotional
activities of infants and toddlers
5.1.
Discuss the guides in
communicating and
interacting with infants and
toddlers
5.2.
Explain the importance of
manipulative or creative toys
and games to infants and
toddlers
5.3.
Perform basic exercises or
activities given to
infants/toddlers
LO1. Instill personal hygiene
practices to children
1.1.
Explain hygiene practices and good
grooming to children based on
established procedures
1.2.
Demonstrate personal hygiene
procedure to children based on
health and safety procedures
LO2. Bathe and Dress children
2.1.
Categorize bathing paraphernalia
according to their types, uses
and specifications
2.2.
Demonstrate the procedures in

TLE_HECG9-12SI-Ij-5

The learner provides understanding

in providing care and support to
children

TLE_HECG9-12SI-IIab-6

TLE-HECG9-12CS11c-f-7

Day 7 and 8

1. Nutritional Needs of Children

by age level
2. Dietary requirements of
Children

Day 9 and 10

1. Cultural Practices and Beliefs

about food provisions
2. Preparation of Menu for
Children
3. Preparation of Drinks

Day 11 and
12

1. Table Etiquette
2. Impact of foods and drinks on
dental health

Day 13, 14,

15, 16 and
17

1. The dependent nature of

children
2. Childrens Psychology
3. Childrens Developmental
Stages
4. Cultural Awareness

bathing and
dressing/undressing children
LO3. Feed Children
1.1.
Discuss food, nutrients, function,
sources and deficiencies
1.2.
Determine nutritional
requirements needed for
childrens developmental
stage
3.3.
Prepare a menu in accordance
with childrens nutritional and
cultural requirements
3.4.
Prepare and serve appetizing
food and drink according to
the childs health needs and
preferences
3.5.
Make a cycle menu for 1 month
3.6.
Observe proper table etiquette
3.7.
Conduct feeding following
healthy procedure
3.8.
Conduct research on innovative
and nutritive menu for infant
and toddlers
3.9.
Examine the impact of food and
drinks on dental health
LO1. Foster childrens independence
and autonomy
1.1.
Conduct activities that develop selfhelp skills and independence of
children

TLE_HECG9-12CSIIg-j-8

TLE_HECG9-12CSIIg-j-8

TLE_HECG9-12CSIIg-j-8

The learner demonstrates

understanding in fostering social,
intellectual, creative and emotional
development of children

TLE_HECG9-12EDIIIa-c-9

5. Concepts of Children on
individual differences
6. Decision-Making Process

Day 18 and
19

1. Process for creative and artistic

expression
2. Concepts of imagination and
creativity
3. Types of educational toys and
games
4. Materials and experiences that
stimulate various senses

Day 20, 21
and 22

1. Opportunities that provide

children experience in
individual strengths and needs
2. Concept of negative feelings
a. Frustration
b. Aggression
c. Depression
d. Fear
e. Anxiety
3. Respecting individual
differences
4. Self-worth and self-esteem
concepts

1.2.
Explain the concepts and principles
of social, intellectual, creative
and emotional development of
children (3-12 years old)
1.3.
Apply the appropriate ways in taking
individual differences into
consideration or practice
1.4.
Evaluate ones action through
decision making process
LO1. Stimulate Childrens awareness
and creativity
1.1.
Discuss the concepts of
imagination and creativity
1.2.
Express ones creativity and
imagination using educational
toys and games
1.3.
Process experiences that develop
and enhance imagination and
creativity based on their
interests
LO1. Foster childrens self-esteem
and development of self-concept
1.1.
Provide opportunities for children to
experience their individual
strengths and needs
1.2.
Exhibit acknowledgement and
positive support to cope up
negative feelings (frustration,
aggression, depression, fear and
anxiety)
1.3.

TLE_HECG9-12EDIIIg-h-11

TLE_HECG9-12EDIIIi-j-12

Day 23 and
24

1. Childrens physical
development and skills
development
2. Childs rate of development,
needs, interest and strength

Day 25 and
26

1. Factors that vary the

opportunities to support
childrens development
2. Physical Skills
a. Skills in motor areas
b. Dexterity
c. Eye-hand coordination
d. Balance
e. Locomotion
f. Coordination
3. Sleeping Patterns and practices
of children
4. Interaction between Physical,
Social, and Psychological
development of children

Day 27, 28 ,
29,, 30 and

1. Concepts and Principles of

basic nursing care of the

Simulate activities that promote

respect of individual differences
1.4.
Childrens positive self-worth and
self-esteem are enhanced
LO1. Enhance physical activities of
children
1.1.
Identify the tools and equipment
which are needed for the
childrens physical and skills
development
1.2.
Self-assess the students rate of
development, needs, interest and
strengths using rating scales,
inventory tests or personality
tests
LO2. Create opportunities for
children to develop a wider range of
physical development
2.1.
Explain the factors that may vary
opportunities to support the
childs development
2.2.
Discuss the types of physical
skills and their significance to
the childs physical
development
2.3.
Explain the sleeping patterns and
practices of children
2.4.
Illustrate how physical, social and
psychological aspects interact
or work in child environment.
LO1. Establish and maintain an
appropriate relationship with the

The learner demonstrates

understanding in fostering the
physical development of children

TLE_HECG9-12PDIva-j-13

TLE_HECG9-12PDIva-j-14

The learners demonstrates

understanding in providing care and

TLE_HECG9-12-PCIa-b-1

31

Day 32, 33,

and 34

Day 35, 36
and 37

elderly
2. Rights of the elderly
a. Services
b. Legislation
c. Organizational Policies
and Practices
d. Attitudes in dealing with
the elderly
e. Short interpersonal
exchanges
i. Chatting in a
friendly matter
ii. Inquiring about
the elderlys
health
iii. Short causal
exchanges
iv. Effective
communication
v. Dialogue
vi. Interview
techniques
1. Personal Care Needs
a. Daily Routine
b. Assisting with selfadministration of
medication
c. Physical comfort and
rest
d. Privacy
e. Confidentiality
f. To be treated in a
dignified, safe and
comfortable manner
g. To express success and
satisfy own feeling
1. Personal preferences of the
elderly
2. Factors contributing to
individual differences

elderly
1.1.
Discuss the principles and concepts
of basic nursing care of the
elderly
1.2.
Explain the rights of the elderly
1.3.
Recognize the elderlys rights,
freedom and decision-making
1.4.
Exhibit proper attitudes such as
confidentiality, privacy, courtesy
and respect
1.5.
Role-play short interpersonal
exchanges
1.6.
Film showing of Filipino caregivers
abroad
LO1. Provide assistance with the
elderlys personal care
1.1.
Explain personal care needs of the
elderly
1.2.
Make a journal about personal care
needs of the elderly
1.3.
Synthesize the personal care needs
of the elderly
1.4.
Develop a feeling of love, care and
belonging with the elderly
1.5.
Identify and consult personal
preferences of the elderly
1.6.

support to the elderly

TLE_HECG(-12-PC-Ifh-3

a.
b.
c.
d.
e.
f.
g.

Day 38, 39,

40, 41 and
42

Day 43, 44
and 45

Culture
Age
Economic
Social
Sex
Physical
Intellectual

1. Assistive Devices
a. Wheel Chair
b. Walker
c. Cane
d. Crutches
e. Parallel Bars
f. Feeding Utensils
g. Handrails
h. Commode
i. Reading materials
2. Type of processes and aides
a. Hearing
b. Speech
c. Vision
1. The people with special needs
2. Rights of the people with
special needs
a. Choose for oneself
b. Have a meaningful work
c. Privacy
d. Dignity
e. Confidentiality
f. Self-determination
g. Appropriate support
h. Skills development
i. Advocacy
j. Fair treatment
k. Right to enter into a
relationship
l. Right to express
sexuality
m. Economic rights

S=discuss the factors leading to

individual differences in the
elderly describe how to maximize
the well-being of the elderly
1.7.
Plan a time schedule to effectively
listen to the elderlys preference
to maximize his or her well-being
1.8.
2.1.
Discuss the type of processes and
aids given to the elderly
2.2.
Identify the different equipment
and aids given to the elderly
2.3.
Explain how assistance given to
the elderly may vary
2.4.
Emphasize the importance of
processes and aids given to
the elderly
LO1. Establish and maintain
appropriate relationship with people
with special needs
1.1.
Identify the people with special
needs
1.2.
Discuss the rights of the people with
special needs self-assess own
learning and experience about
the rights of the people with
special needs
1.3.
Provide a record on people with
special needs and remedial
procedures
1.4.

TLE_HECG9-12-PC-Iij-4

The learner demonstrates

understanding in providing care and
support to people with special
needs

TLE_HECG9-12-PSIIa-b-1

Day 46, 47
and 48

1. Daily Living of people with

special needs
a. Maintaining Personal
Safety
b. Communication
c. Eating and Drinking
d. Eliminating
e. Breathing
f. Mobilizing and
Transferring
g. Attending to Personal
Hygiene
h. Dressing and Undressing
i. Attending to own
spiritual needs
j. Grooming and
expressing sexuality

Explain the factors that affect

individual differences
1.5.
Identify and maintain appropriate
attitude such as respect for
individual differences, interest
rights and decision-making of
people with special needs
through role-playing
1.6.
Perform activities that encourage
people with special needs to
communicate ideas, feelings and
preferences
LO2. Provide appropriate support to
people with special needs
2.1.
Identify the special needs by
people with special needs
2.2.
Role play the special needs
extended to people with
special needs
2.3.
Perform activities that maximize
the well-being of people, with
special needs
2.4.
Draw a conclusion about
enhancing the clients ability
to communicate and act
independently in a supportive
environment
2.5.
Discuss how one can provide
support or assistance at all
times to people with special
needs and uphold their safety
and healthy environment
2.6.

TLE_HECG9-12-PSIIc-d-2

Day 49, 50
and 51

Day 52, 53
and 54

1. Exclusion guidelines for people

with special needs and
infection control
2. Hygiene and health principles
a. Hand Washing
b. Use of disposable gloves
c. Removal and disposal of
infected articles
d. Cleaning equipment
e. Disposal of unused food
and drinks
f. Cleaning of utensils after
use
g. Regular disinfecting of
assistive devices
h. Removal of body waste
products
i. Use of protective aprons
when changing persons
with special needs
j. Disinfection of nappy
change areas after each
use
1. Concepts of Medication
2. Administering medication
procedures and guidelines
3. Monitoring, recording and
reporting medication

Explain information required by

people with special needs
LO1. Implement procedures for
infection control and prevention
1.1.
Explain the exclusion guidelines for
people with special needs and
infection control guidelines
1.2.
Practice hygiene and health
principles according to standards
1.3.
Research other related hygiene and
health principles as prescribed

LO1. Administer medication within

the guidelines
1.1.
Discuss the concepts of medications
1.2.
Emphasize the procedures and
guidelines in administering
medications according to
organizational policies and
legislative requirements
1.3.
Document administered medications
in accordance with requirements
1.4.
Make a record in administering

The learner demonstrates

understanding in recognizing signs
of potential illness and
administering medication within
guidelines when needed.

TLE_HECG9-12-RMIIIa-b-10

TLE_HECG9-12-RMIIIg-h-13

Day 55 - 70

1. Signs and Symptoms of various

illnesses and diseases
2. Medical assistance policies and
procedures
3. Communicating with the
clients relatives
4. Procedures in comforting and
consoling the client

medication
LO1. Recognize and respond to signs
of potential illness
1.1.
Discuss signs and symptoms of
various illnesses and diseases
1.2.
Spell out the policies and procedures
in giving medical assistance
1.3.
Role play the procedures of
communicating with the clients
relative according to the
standards
1.4.
Perform the procedures in
comforting and consoling the
client
1.5.
Self-assess ones action in
comforting and consoling the
client

TLE_HECG9-12-RMIIIc-d-11