Budget of Works

Household- 9
First Quarter Second quarter Third Quarter Fourth quarter
WEEK 1 WEEk 1
WEEK 1 WEEK 1

Types and uses of cleaning tools,

Types of linen Types of fabric stains and removal
Types of linen 2. How to make beds and cots
equipment, supplies, and 2. How to make beds and cots technique
materials 3. Proper cleaning and
maintenance of beds and
1. Types of fabric
cots
2. Repairing defective clothing,
linen, and fabrics

WEEK 2 WEEK 2
WEEK 2 WEEK 2

3. Proper cleaning and Laundry supplies and equipment

Types of floor and surface texture maintenance of beds and Step-by-step procedure in
a. Hard floors
3. Proper cleaning and cots performing laundry
b. Soft floors
maintenance of beds and
cots

WEEK 3 WEEK 3 WEEK 3 WEEK 1

2. Procedures and techniques in Supplies, materials, and
floor and surface cleaning equipment needed in Ironing
. Procedures and techniques in clothes, linen, and fabrics
1 Types of kitchen appliance and cleaning bathroom and toilet
fixture accessories
 WEEK 4
Types of furniture
2. Care and maintenance
WEEK 4
furniture 2. Cleaning, care, and WEEK 4
3. Types of stain maintenance of kitchen appliances WEEK 4
and fixtures
2. Types of bathroom supplies 2. Ironing clothes, linens, and
Concepts of sanitation and fabrics
sanitizer

4. Procedures and techniques in Concepts of sanitation and 2. Ironing clothes, linens, and
removing stains on sanitizer fabrics
furniture 5. Waste disposal 3. Steps/procedure in ironing
clothes, linens and fabrics

Prepared by : Emma Janine O. Sienes

 Budget of Works
Grade -8
Exploratory
First Quarter Second Quarter Third Quarter Fourth Quarter
Household Services Commercial Cooking Commercial Cooking Computer Hardware
services
Week 1- 2 Identify Tools and equipment
in commercial cooking objects to be measured:
1. Basic concepts in Household 1.1 Memory
Services (HS)
2. Relevance of the course 1.2 Data storage capacity
3. Career opportunities 1.3 Processor
1.4 Video card

How to maintain tools and

Week 3-4 equipment 3.1 Capacity and speed
3.2 Memory
Conversion of weight, time, 3.3 Data storage
temperature, and space 3.4 Processor
measurements 3.5 Video card

Week 5-6 Stack tools and

Basic Elements
equipment 2.1 Schematic diagram
Ratio and proportion 2.2 Charts
3. Substitution of ingredients or 3. Flowchart interpretation
chemical solutions 3.1 Types of flowchart
4. Computation of work schedules
 or housekeeping

Week 7-8 Measurement of cooking

ingredients Hazards and risks control
1.1 safety regulations
Safety regulations
a. Clean Air Act 1.2 indicators of hazard and risks
b. Building Code 1.3 contingency measures
c. National Electrical and Fire
Safety Codes

Prepared by : Emma Janine O. Sienes

 Budget of Work
Horticulture Grade-10

First Quarter Second Third Quarter Fourth

Quarter Quarter
Week 1 Lesson 1.Produce Growing Transplanting Maintaining
Vegetables seedlings: Seedlings
growth of
Prepare Land for Characteristics of Fertilizer
planting good quality application vegetables
seeds
Week 2 Lesson 2: Composition of Mulching Irrigation
Interpretation of growing media
the results of the
soil
Week 3 Lesson 3: Sterilization of Transplanting Pest Control
Interpretation of growing media seedlings
the results of the
soil
Week 4 Lesson 4;Proper Sowing seeds Management Harvesting
land preparation
of new
using plow and
transplanted
 harrow seedling
Safety precaution
techniques
on operating farm
tools and
equipment

Prepared by : Emma Janine O. Sienes

TLE-Teacher