vision of Or. Mindoro RECORDS OFFICE 4 RELEASED ‘Republic of tye Philippines | Oare Released, /E3 03 202) Bepartment of Education 1° fest — et —_ sed No:_DIV= 21-6" MIMAROPA REGION ae irete ‘SCHOOLS DIVISION OF ORIENTAL MINDOR Office of the Schools Division Superintendent DIVISION MEMORANDUM TO: Assistant Schools Division Superintendent Chief Education Supervisor, CID Education Program Supervisors Public Schools District Supervisors Public Elementary and Secondary School Heads Alll Others Concerned FROM: SUSANAT BAUTIST: Schools Division Superis den” SUBJECT: THIRD QUARTER BUDGET OF WORK (BOW) FOR EDUKASYONG PANTAHANAN AT PANGKABUHAYAN / TECHNOLOGY AND LIVELIHOOD EDUCATION (EPP/TLE) AND TECHNOLOGY AND LIVELIHOOD EDUCATION (TLE) EXPLORATORY COURSES FOR SY 2020-2021 DATE: February 2, 2021 Attached is the Unnumbered Regional Memorandum dated January 22, 2021 with the Subject: Second Quarter Budget of Work (BOW) for Edukasyong Pantahanan at Pangkabuhayan / Technology and Livelihood Education (EPP/ILE) And Technology and Livelihood Education (TLE) Exploratory Courses for SY 2020-2021, contents of which are self- explanatory. Immediate and wide dissemination of this Memorandum is highly enjoined. Sta. Isabel, Calapan Cty, Oriental Mindoro, 5200 Tel No. (o43)288-7810 EmaiAdde: oriental [email protected]Sr RECORDS SECTION REL ‘Republic of the Philippines Department of Education MIMAROPA REGION Office of the Regional Director REGIONAL MEMORANDUM. TO: SCHOOLS DIVISION SUPERINTENDENTS SDO-EPSs IN-CHARGE OF EPP/TLE ALL OTHERS CONCERNED FROM : NICOLAS T. CAPULONG, Ph.D., CBSO V Director IV \y" Regional Direttor SUBJECT : THIRD QUARTER BUDGET OF WORK (BOW) FOR EDUKASYONG PANTAHANAN AT PANGKABUHAYAN/ TECHNOLOGY AND LIVELIHOOD EDUCATION (EPP/TLE) AND TECHNOLOGY AND LIVELIHOOD EDUCATION (TLE) EXPLORATORY COURSES FOR SY 2020-2021 DATE : JANUARY 22, 2021 1, __ Relative to Unnumbered Memorandum titled Development of Self-Learning Modules for EPP/TLE Exploratory dated June 19, 2020, this Office, through the Curricuhim and Learning Management Division (CLMD), provides the Budget of Work (BOW) for EPP/TLE and TLE Exploratory Courses for the First Quarter of SY 2020-2021 in MIMAROPA Region. The BOW for EPP/TLE (Enclosure 1) and TLE Exploratory Courses (Enclosure 2) will serve as a guide in the use of the EPP/TLE and TLE Exploratory Self-Learning Modules developed by the seven SDOs that are currently undergoing quality assurance and review both in the division and regional level, 3. Likewise, a copy of the BOW must be provided to the teacher-facilitators of the modules to provide them directions in the conduct of the modular distance learning modality. 4. For further clarification, please contact Mariflor B. Musa, CLMD Chief at (02) 6314070, or call the EPS in-Charge, Aurora L. Caguia at 0908-865-0070. 5. Immediate dissemination of this Memorandum is enjoined. CLMD/ALC | BOW FOR EPP/TLE CLMD-__!_ JANUARY 21, 2021 ‘Meralco Avenue corner St. Paul Road, Pasig City Telephone No.: (02) 6314070 / Email Address: [email protected]Enclosure 1 Budget of Work for Grade 4,5, & 6 Home Economics SY 2020-2021: Third Quarter Grade Level Component Area No. of Module Description Home Economics 13 No. of Week /Day ‘aught Remarks LL napangangalagaan ang sariling kasuotan, 1.2:nalisa-isa ang mga paraan ng pagpapanatiling malinis ng kasuotan 41.2.1, nasasabi ang gamit ng mga kagamitan sa pananahi sa kamay 1.2.2. naisasaayos ang payak na sira ng kasuotan sa pamamagitan ng pananahi sa kamay (hal. pagkabit ng butones) Week 1-3 1-1 nalsasagawa ang wastong paraan ng paglilinis ng bahay at bakuran 1.2 naisasagawa ang wastong aghihiwalay ng basura sa bahay Week 4-5 11-1 nakatutulong sa paghahanda ng masustansiyang pagkain. 1.2 naipakikita ang wastong paraan ng paggamit ng kubyertos 1.3 naisasagawa nang may sistema ang pagliligpit at paghuhugas ng pinagkainan Week 6-8 Ti napangangalagaan ang sariling kasuotan 41.1.1 naiisa-isa ang mga paraan upang ‘mapanatiling malinis ang kasuotan 2[PageHome Economics 13 1.2 nalsasagawa ang wastong paraan ng paglalaba 1.2.1 napaghihiwalay ang puti at di- kulay 17 naisasagawa ang wastong paraan ngpamamalantsa “Ld nakagagamit ng makina at kamay sa pagbuo ng mga kagamitang pambahay 1.2 natutukoy ang mga bahagi ng makinang de-padyak 1.3 nakabubuo ng kagamitang pambahay na maaaring pagkakitaan proyekto 1.4 nakalilikha ng isang malikhaing ‘Tlnaisasagawa ang pagpaplano at pagluluto ng masustansiyang pagkain (almusal, tanghalian, at hapunan) ayon sa badyet ng pamilya 1L-2naisasagawa ang pamamalengke ng mga sangkap sa pagluluto 1.3naipakikita ang husay sa pagpili ng sariwa, mura at masustansyang sangkap Naisasagawe ang pagluluto 1:1 naihahanda ang mga sangkap sa pagluluto 1.2 nasusunod ang mga tuntuning angkalusugan at pangkaligtasan sa aghahanda at pagluluto ng pagkain B[Page 1.3 naihahanda nang kaakit-akit ang nilutong pagkain sa hapag kainan (food presentation)Identifies family resources and needs (human, material, and nonmaterial) Enumerates sources of family income Allocates budget for basic and social need suchas: | 1 1.1.1 food and clothing Week 1 1.1.2 shelter and education [Day 1-3] 1.1.3 social needs: social and moral obligations (birthdays, baptisms, etc.), family activities, school affairs savings/emergency budget (health, | house repair | 1.2 Prepares feasible and practical budget 1.2.1 manages family resources > efficiently Week 1 1.2.2 prioritizes needs over wants __| [Day 4-5] lassifies tools and materials according 6 Home Economics | 1-5 to their use ( measuring, cutting, sewing) Prepares project plan for household linens | 3 [identifies suppes/ meters and tools | Weel: 2 | [Day 1-2] needed for the project | 2.1 drafts pattern for household linens 2.1.1 steps in drafting pattern 2.1.2 safety precautions 4 2.2 sews creative and marketable Week 2 household linens as means to augment | [Day 3-5] family income 2.3 assesses the finished products as to the quality (using rubrics 5 2.4 markets finished house hold linens in l varied/ creative ways Week 3 4[PageExplains different ways of food preservation (drying, salting, freezing, and processing) Uses the tools/utensils and equipment and their substitutes in food preservation/ processing ‘Week 4 Preserves food applying principles and skills in food preservation processing Conducts simple research to determine market trends and demands in preserved/ processed foods Week 5-6 ‘Assesses preserved/processed food as to the quality using the rubrics ‘markets preserved/processed food in vvaried/ creative ways with pride Week 7-8 S|PageEnclosure 2 Budget of Work for TLE Exploratory SY 2020-2021: Third Quarter Grade Level | Component Area Lo. No. of Module | 5 Description No. of Week/Day Taught Remarks. 7/8 | Nail Care 13 10 1. Prepare the necessary tools and equipment for the specific nail care activity 1.1 Identify the uses of tools and equipment in nail care according to task requirements | 1.2 Use tools and equipment according | to task requirement 1.3 Observe safety procedure of using tools and equipment _ Week 1-2 LO 2. Perform basic preventive and corrective maintenance 1.1 Clean tools according to standard procedures 1.2 Inspected defective tools and equipment LO 1. identify nail structure and shapes 1.1 Identify nail structure and shapes 1.2 Perform nail trimmings to varied shapes Week 5-8 LO 1. Select tools, equipment, utensils and instruments 1.1, Select tools, equipment, utensils and instruments according to Week 1 food (fish) processing method 6[Page718 Food Processing 16 1.2. Explain the defects in tools, equipment, utensils and __instrument 11.3. Follow procedures in reporting defective tools, equipment, utensils and instruments. LO 2. Use tools, equipment instruments and utensils by following the standard procedures 2.1. Interpret a food processing procedure 2.2. Apply standard procedures in using tools, equipment, instruments, and utensils 2.3, Calibrate tools, equipment instruments and utensils. 2.4. Follow procedures in sanitizing tools, equipment, instruments and utensils 2.5. Use tools, equipment, instruments, and utensils according to job requirements and manufacture’s specification Week 2 LO 1. Tabulate the recorded data relevant to production of processed food 1.1. Record weights and measurements of raw materials |___and ingredients 1.2, Summarize/sum up recorded weights and measurements of _processed products 1.3. Perform how a seam is measured Week 3 03. Calculate the production inputs and output 7[Page] 1.3, Sanitize equipment, tools and | utensils for preserving foods by | -concentration - i | 10 2. Prepare the raw materials 2.1. Check availability of raw materials according to required food processing methods _| Peeuen 23 ed ce, chopané at ra 7/8 | Concentration a | materials according to required | W°°® 2 | sizes and shapes [24 Extract juice of the prepared | fruits and vegetables through boiling for jelly and marmalade making LO 3. Prepare acid, pectin and sugar | mixture | 3.1. Measure required amounts of | pectin, sugar and citric acid oan cupcal | specifications __| Week 3-4 3.2. Mix measured pectin, acid and | sugar with chopped fruit | pulp/juice extract/pieces of | fruits according to approved specifications LO 4, Cook sugar concentrates 4,1, Cook mixture to required | consistency Week 5-6 4.2. Check the desired endpoint as specified 718 | Carpentry a UGE cenit mater sod os fore = 9|Page1.1 Describe tools and materials used in carpentry 1.2 Prepare tools and materials for atask [Day 1-3] LO 2. Request appropriate materials and tools 2.1. Fill out forms in requesting for carpentry tools and materials as required for a task Week 1 [Day 4-5] 10 1. Check condition of tools and equipment 1.1 Segregate defective tool from _funetional ones 1.2 Label defective tool 1.3 Report the list of defective tools Week 2 [Day 1-2] 102. Perform basic preventive maintenance 2.1 Repair defective tools 2.2 Conduct preventive maintenance of carpentry tools Week 2 [Day 3-5] LO 1. Select measuring instruments 1.1 Identify linear measuring instrument appropriate for a given task Week 3 [Day 1-2] 102. Carry out measurements and calculations 2.1. Measure given materials 2.2. Calculate amount of materials fora specifictask _ Week 3 [Day 3-5) 101. Analyze signs, symbols and data 1.1 Explain the importance of signs, symbols and data in interpreting a work plan Week 4 w|Page1.2 Determine appropriate signs and symbols needed in the plan LO 2. interpret technical drawings and plans 2.1 Read working plan 2.2 Interpret working plan Week 5 [Day 1-2] 10 LO 3. Apply freehand sketching 3.1 Perform freehand sketching exercises 3.2 Draw simple carpentry plans based ongiven tasks Week 5 [Day 3-5] LO 1. Identify hazards and risks 1. 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