TECHNOLOGY AND LIVELIHOOD EDUCATION

HOUSEHOLD SERVICES

BUDGET OF WORK
SY 2019-2020

Time Frame Learning Competencies Code Expected Output

LO 1. Develop and TLE_10PECS-Ik-1 The learners will:
strengthen PECs
needed in Household 1.1 identify areas of
Quarter 1 Services improvement,
development, and
growth

1.2 use one’s PECs

toward a business or
career choice

1.3 create an action

plan to ensure success
in the business or
career choice
LO 1. Develop an HS TLE_HEHS10EMIk-1 The learners will:
product/service
1.1 explain what makes
a product unique and
competitive

1.2 identify what is of

“value” to the customer

1.3 apply creativity and

Innovative techniques
to develop a
marketable product

1.4 ensure that the

product/service has a
USP
LO 2. Select a business TLE_HEHS10EMIk-2 The learners will:
idea
2.1 enumerate various
criteria and steps in
selecting a business
idea

2.2 analyze a business

 idea based on the
criteria/techniques set

2.3 apply the

criteria/steps in
selecting a viable
business idea
LO 3. Develop a brand TLE_HEHS10EMIk-3 The learners will:
for the product
3.1 identify the benefits
of having a good brand

3.2 enumerate the

criteria in developing a
brand 3.3 create a
unique product brand
LO 1. Prepare TLE_HEHS10HCIab-1 The learners will:
ingredients according to
recipe 1.1 explain the
characteristics of
effective purchasing
steps and procedures

1.2 determine the food

quantity with the right
price of goods

1.3 develop skills in

purchasing goods and
products

1.4 demonstrate safety

handling procedures

1.5 show correct and

proper use of recipe

1.6 standardize and

quantify recipes

1.7 list important

temperatures in food
preparation
LO 2. Cook meals and TLE_HEHS10HCIcd-2 The learners will:
dishes according to
Quarter 2 recipe 2.1 explain different
basic cooking
 techniques and their
procedures

2.2 identify some

samples of food using
basic cooking
techniques and their
procedures
LO 3. Present cooked TLE_HEHS10HCIei-3 The learners will:
dishes
3.1 provide basic
principles of dining
room operations and
procedures

3.2 demonstrate use of

dining room equipment
3.3 demonstrate proper
mise en place
techniques

3.4 enumerate the

different types of dishes
according to their
recipes

3.5 demonstrate
serving of quality
cooked vegetable,
poultry, and seafood
dishes according to
recipe

3.6 serve cooked meat

dishes with different
culinary methods

3.7 serve pasta grain

and farinaceous dishes
per standard operating
procedure

3.8 enumerate and

explain types of meal
service

3.9 demonstrate
 etiquette in serving
food
LO 4. Prepare sauces, TLE_HEHS10HCI.IIja-4 The learners will:
dressings and garnishes
4.1 identify tools,
materials, and recipes
in preparing sauces,
dressings, and garnishes

4.2 explain seasoning

principles in sauce
preparation

4.3 apply techniques in

sauce preparation

4.4 prepare five

“mother sauces” and
their variations

4.5 utilize proper

ingredients in preparing
dressing for a recipe

4.6 correctly prepare

kinds of dressing for
certain recipes
LO 5. Prepare TLE_HEHS10HCIIbc-5 The learners will:
appetizers
5.1 identify the
commonly used tools
and materials in
preparing appetizers

5.2 produce some basic

appetizers based on
clients’ need in
accordance with
procedures
LO 6. Prepare desserts TLE_HEHS10HCIIde-6 The learners will:
and salads
6.1 use appropriate
tools, materials, and
Quarter 3 equipment in preparing
desserts per standard
operating procedure
 6.2 prepare sherbets,
ices, and ice cream
following respective
procedures

6.3 present fruit and

pastry desserts per
procedure
6.4 prepare cold and
molded salads per
procedure
LO 7. Prepare TLE_HEHS10HCIIfg-7 The learners will:
sandwiches
7.1 prepare hot
sandwiches and its cold
dressings accordingly

7.2 make hot and cold

sauces following
standard procedure
LO 8. Store excess foods TLE_HEHS10HCIIhj8 The learners will:
and ingredients
8.1 follow proper
procedures in storing
excess ingredients and
unconsumed cooked
food

8.2 follow proper

storage of dry and wet
food/ingredients in
accordance with
standard procedure.

8.3 convert
unconsumed cooked
food into a new dish

8.4 demonstrate how to

pack /wrap food in
proper procedures
LO 1. Prepare Dining TLE_HEHS10HCIII.ae-9 The learners will:
Area
1.1 show furniture
setup correctly
following standard
 1.2 demonstrate table
and table settings
correctly

1.3 properly use dining

equipment per standard
procedure
LO 2. Set up Table TLE_HE HS10HCIII.fj -10 The learners will:

2.1 lay out different

types of tablecloth

2.2 set up table

appointments according
to standards

2.3 demonstrate basic

napkin folding

2.4 design a creative

table centerpiece
Quarter 4 LO 3. Serve food and TLE_HEHS10HCIVah-11 The learners will:
beverage
3.1 demonstrate correct
table service
procedures and
techniques

3.2 describe the

procedure for serving
food at the table

3.3 have a working

knowledge of the rules
in table service with
regard to order of
service, loading trays,
and clearing dishes

3.4 serve beverage with

garnishing in
accordance with
standard procedure
LO 4. Clear the table TLE_HEHS10HCIVij-12 The learners will:

4.1 have a working

knowledge of rules and
 regulations in clearing
the table

4.2 demonstrate
clearing of table
following standard
procedure

4.3 perform cleaning

the table and changing
used ashtrays

4.4 observe table

manners and etiquette

Prepared by:

JOYRYN M. SASIS
T.L.E. Teacher LDNHS