Curriculum Map for Technological and Livelihood Education

(Caregiving NCII)
Grade 7
DATE
August 10,
11, and 13

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 17,
18, 20, and
24

1.
2.
3.
4.

Ratio and Proportions

Fractions
Conversions
Oral, Rectal and Pediatric
Dosages

August 25
and 27

Common hazards in Nursing

Homes or Day Care
a Physical Hazards
b Chemical Hazards
c Biological Hazards
d Ergonomic Hazards

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 simple Calculations

1.1Perform computations involving
ratio and proportions and
fractions.
1.2Perform computations involving
conversions
1.3Compute oral dosages
1.4Determine Rectal Dosages
1.5Calculate Pediatric Dosages
LO1. Identify hazards and Risks
1 Identify hazards and risks
2 Determine hazards and risks in
the workplace
1 Determine the effects of hazards

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

TLE_HECGUT7 / 80c-d-2

2
3
4
5

e Psychological Hazards
Effects of Hazards in the
Workplace
Safety Measures
Electrical Safety
Control Measures and Waste
Management

September 7
and 8

1. Infection control policies and

procedures and its importance
2. Monitoring procedure in
Infection Control

September 28
and 29,
October 1, 5,
6, 8 and 12

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

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

2nd Midquarter Exam

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.

TLE_HECGOS7 / 80i-j-6

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

October 13,
15, 19 and 20

1. First Aid Principles

2. Personal and Environmental
Risks
3. Equipment and Resources

November 5,
9, 10, 12, 23,
24, 26

1. First Aid Management

a. Poisoning
b. Choking
c. Burns
d. Musculoskeletal Injuries
e. Shock / Hemorrhage
f. Cerebrovascular
Accident
g. Myocardial Infarction

December 1,
3, 7, 8 and 10

1. Appropriate first aid for

casualties
2. Application of first aid
management to casualties
3. Monitoring and recording
casualties condition

Assess casualtys physical condition

following workplace procedures
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
1.2Demonstrate understanding of
antidotes and initial measures of
care for different emergency
situations
1.3Comprehends the predisposing
signs of an impending emergency
2nd Quarter Exam
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
1.5.
Document/record casualtys
condition in reference to

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
management

TLE_HECGBA9-12-Ig7

The learner is able to apply the

correct and effective treatment
modality and first aid to the client

TLE_HECGBA9-12-Ih8

January 5, 7
and 11

1. Definition and Characteristics

of the Patient
2. Communication and Modes of
Communication
a. Therapeutic and NonTherapeutic
Communication

January 12

1. Establishing rapport and good

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

January 14,
25 and 26

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

organizational procedures
3rd MidQuarter Exams
LO1. Communicate appropriately
with the patients
1.1.
Define patient/s communication,
confidentiality and privacy
1.2.
Describe the characteristics of a
patient
1.3.
Discuss the different modes of
communication
1.4.
Identify effective communication
techniques to achieve best
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

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

January 28,
February 1
and 2

1. Procedures and Techniques in

cleaning and polishing rooms
(living room, bedroom,
bathroom and kitchen)
following standard operating
procedures
2. Procedures and techniques in
cleaning floor types and
surface textures according to
safety procedures and
manufacturers specifications

February 4, 8,
9, 15 and 16

1. Procedures in Bed-Making

1.3.
Use appropriate cleaning agents and
tools and equipment
1.4.
Enumerate legal requirements and
regulations regarding supervision
of clean and hygienic
environment.
1.5.
Show proper disposal of waste
materials
3rd Quarter Exams
LO1. Clean living room, bedroom,
bathroom and kitchen
1.1.
Discuss the principles and
procedures in cleaning the living
room, bedroom, bathroom, and
kitchen
1.2.
Demonstrate the procedures in
cleaning, removing dirt/stains in
living room, bathroom, bedroom
and kitchen.
1.3.
Perform correctly the procedure in
cleaning
1.4.
Discuss procedures and techniques
in cleaning floor types and
surface textures
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

The learner presents the ability to

perform cleaning procedures and
remove surface or other stains

TLE_HECGCL912_III3_f_18

The learner should be able to make

and assemble the different types of
bed

TLE_HECGCL9-12IIIe_f_18

February 18,
22, 23, and
29

1. Types/Uses/Functions of
Cleaning equipment, supplies
and materials
2. Method of identifying and
removing stain, mu, dirt and
grease
3. Stain removal techniques
4. Procedures in cleaning,
disinfecting and sanitizing
rooms (Toilet and Bathroom)
5. Types and characteristics of
floors
6. Safety precautions in using
chemicals and tools in
cleaning

bed-making including
centering the linen and
making miters
LO1. Clean toilet and bathroom
1.1.
Identify cleaning equipment/supplies
and materials
1.2.
Demonstrate scrubbing and
disinfection of bath tub, lavatory
and toilet bowls, in accordance
with SOPs and techniques
1.3.
Demonstrate washing and cleaning
of accessories in accordance with
SOPs and techniques
4th Quarter Exam

The learner will be able to identify

the different stains and apply the
necessary substance to clean the
stain

TLE-HECGCL9-12IIIg-j-19

Curriculum Map for Technological and Livelihood Education

(Caregiving NCII)
Grade 8
DATE
Day 1,2,3,4
and 5

1.
2.
3.
4.
5.

CONTENT
Principles in washing clothes
Standard Procedure= in
washing clothes
Language Label (Fabric and
Garments 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, linens
and fabrics
1.1.
Identify the principles in washing
clothes
1.2.
Identify different types of
characteristics of linen
1.3.
Enumerate standard procedures in
washing clothes
1.4.
Read different language labels
(fabric and garment labels)
1.5.
Demonstrate sort soiled clothes,

CONTENT STANDARD

COURSE CODE
TLE_HECGCF9-12Iva-b-20

Day 6,7,8,
9,10 and 11

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

Day 11, 12
13, 14 15 and
16

1. Types of Laundry Method

2. Types and uses of washing
machines and dryers
3. Hygiene, health and safety
issues of Specific relevance to
Laundry Operations
4. Maintenance of the Laundry
area
5. Equipment needed in
performing laundry

linens and fabrics according to

texture, color, size and defects
1.6.
Apply proper care of fabric
1.7.
Prioritize sorted items according to
the cleaning process required and
the urgency of the item
LO2. Remove Stains
2.1.
Define stain, and stain removing
2.2.
Identify different types of solution
to remove stain
2.3.
Demonstrate proper ways to
remove stains using the
appropriate chemicals or
agents
2.4.
Identify the ways to store all stain
removing agents and
chemicals following safety
procedures
LO3. Perform Laundry
3.1.
Identify different types of laundry
methods
3.2.
Identify types and uses of
washing machines and dryers
3.3.
Select appropriate laundry
method
3.4.
Demonstrate washing of clothes,
linen and fabric according to
the labeling code sand
washing instructions
3.5.

TLE_HECGCF9-12IVc-d-21

TLE_HECGCF9-12IVg-h-22

Day 17, 18,

19, 20 and 21

1. Types and Use of Hangers

2. Folding Methods and
Techniques
3. Procedures in storing
equipment and materials

Day 22, 23,

24 and 25

1. Standard procedure for ironing

clothes, linen and fabrics
2. Basics of pressing
3. Types and uses of Irons,
Ironing Boards and Ironing
Accessories
a. Procedures in storing
materials and
paraphernalia
b. Care of equipment,
materials and
paraphernalia

Use laundry equipment in

accordance with
manufacturers instruction
3.6.
Demonstrate proper stain, dirt
and unpleasant odor removal
from clothing, linen and fabric
based on procedures
3.7.
Demonstrate proper sun-drying,
machine-drying of washed
clothes linen and fabric per
instructions
LO4. Dry Clothes, linen and fabric
4.1.
Identify types and use of hangers
4.2.
Demonstrate different folding
types and techniques
4.3.
Demonstrate proper removal of
dried clothes, linen and fabric
4.4.
Perform actual folding using
different methods and
techniques
LO5. Iron Clothes, Linens and Fabrics
5.1.
Define Ironing clothes
5.2.
Identify standard procedures for
ironing clothes linens and
fabrics
5.3.
Enumerate the basics of pressing
5.4.
Identify the types and uses of
Ironing Boards and Ironing
Accessories
5.5.

TLE_HECGCF9-12IVi-j-23

TLE_HECGCF9-12IVi-j-24

Day 26, 27,

28 29, 30 and
31

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
appetizers

Day 32, 33,

34, 35, 36
and 37

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

Discuss safety precautions in

ironing fabric
5.6.
Demonstrate proper folding,
placing in a hanger and
storing in designated cabinets
the ironed clothes, linens and
fabrics as per instructions
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
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
2.1.
Identify ingredients according to
the given recipe
2.2.
Prepare variety of sandwiches
based on the appropriate
techniques
2.3.

The learner demonstrates

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

TLE_HECGCM9-12Ia-d-1

TLE_HECGCM9-12Ie-g-2

Day 38, 39,

40, 41, 42
and 43

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

Day 44, 45,

46, 47, and
48

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

Present sandwiches attractively

using suitable garnishes,
condiments and service
wares.
2.4.
Compute for the selling price of
sandwiches and nutritive
content
2.5.
Store sandwiches hygienically at
the appropriate temperature
LO3. Prepare salads and Desserts
3.1.
Identify ingredients according to
the given recipe
3.2.
Prepare a variety of salads and
desserts based in appropriate
techniques
3.3.
Present salads and desserts
attractively using garnishes,
condiments and service wares
3.4.
Compute for the selling price or
prepared salad and desserts
and nutritive contents
3.5.
Store salads and desserts
hygienically at the appropriate
temperature
Prepare salads and Desserts
3.6.
Identify ingredients according to
the given recipe
3.7.
Prepare a variety of salads and
desserts based in appropriate

TLE_HECGCM9-12Ih-j-3

TLE_HECGCM9-12Ih-j-3

techniques
3.8.
Present salads and desserts
attractively using garnishes,
condiments and service wares
3.9.
Compute for the selling price or
prepared salad and desserts
and nutritive contents
Store salads and desserts
hygienically at the appropriate
temperature
Day 49, 50,
51, 52, 53,
and 54

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

Day 55, 56,

57, 58, and
59

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

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
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
2.1.
Prepare a variety of pasta dishes
based on appropriate
techniques
2.2.
Present pasta grain dishes
attractively using garnishes,
condiments and service wares
2.3.

The learner independently prepares

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

TLE_HECGHP9-12IIa-e-4

TLE _ HECGHP9-12IIf-j-5

Day 60, 61,

62, 63, and
64

6. Variety of Ingredients in
preparing farinaceous dishes
7. Tools, equipment and utensils
needed in farinaceous dishes
8. Varieties of farinaceous dishes
prepare pasta grain and
farinaceous dishes
9. Methods of preparing
farinaceous dishes

Compute for the selling price of

pasta grain dishes and
nutritive content
2.4.
Store pasta grain and farinaceous
dishes hygienically at the
proper temperature
LO2. Prepare pasta grain and
farinaceous dishes
2.5.
Prepare a variety of farinaceous
dishes based on appropriate
techniques
2.6.
Present farinaceous dishes
attractively using garnishes,
condiments and service wares
2.7.
Compute for the selling price
farinaceous dishes and
nutritive content
2.8.
Store farinaceous dishes
hygienically at the proper
temperature

TLE _ HECGHP9-12IIf-j-5

Curriculum Map for Technological and Livelihood Education

(Caregiving NCII)
Grade 9
DATE
Day 1, 2, 3,
4, 5 and 6

CONTENT
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

Day 7, 8, 9,
10, 11, and

1. Variety of Ingredients in
preparing soups, sauces and

LEARNING OBJECTIVES
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
Seafood Dishes and Nutritive
content
LO2. Prepare soup, sauces and
garnishes

CONTENT STANDARD
The learner demonstrates the
understanding in preparing hot
meals (Seafood dishes, soups,
sauces, garnishes and poultry
dishes

COURSE CODE
TLE_ HECGSS9-12IIIa-d-6

TLE_HECGSS9-12IIIe-g-7

12

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 13, 14,

15, 16, 17
and 18

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

4.1.
Identify the ingredients
according to the recipe
4.2.
Prepare a variety of soups,
sauces and garnishes based
on appropriate techniques
4.3.
Present soups, sauces and
garnishes attractively using
garnishes, condiments and
service wares
4.4.
Compute the selling price for
soups, sauces and garnishes
and nutritive content
4.5.
Store soups, sauces and
garnishes hygienically at the
proper temperature
LO3. Prepare Poultry Dishes
3.1.
Identify ingredients according to
the given recipe
3.2.
Prepare a variety of poultry
dishes based on appropriate
techniques
3.3.
Present Poultry Dishes
attractively using garnishes,
condiments and service
wares.
3.4.
Compute the selling price of
Poultry Dishes and Nutritive
Content
3.5.
Store Poultry Dishes hygienically
at the Proper Temperature

TLE_HECGSS9-12IIIh-j-8

Day 19, 20,

21, 22, 23
and 24

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

Day 25, 26,

27, 28, 29
and 30

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

LO1. Prepare Vegetable Dishes

1.1.
Discuss principles and procedures in
preparing vegetable dishes
1.2.
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
1.1.
Identify the ingredients
according to the recipe
1.2.
Prepare a variety of meat dishes
based on the appropriate
techniques
1.3.
Present meat dishes attractively
using garnishes, condiments
and service wares.
1.4.
Compute for the selling price of
meat dishes and nutritive
content.
1.5.
Store meat dishes hygienically
and at the appropriate

The learner demonstrates the

understanding in preparing hot
meals (vegetable and meat dishes)

TLE_HECGVD9-12Iva-e-9

TLE_HECGVD9-12IVf-j-10

Day 31, 32
and 33

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

Day 34, 35,

36 and 37

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

Day 38, 39
and 40

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

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
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 pickingup 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
1.1.
Categorize bathing paraphernalia
according to their types, uses
and specifications
1.2.
Demonstrate the procedures in
bathing and dressing infants
and toddlers
1.3.
Bathe and dress infants/toddlers

The learner demonstrates

understanding in providing care and
support to infants and toddlers

TLE_HECG9-12SI-Iac-1

TLE_HECG9-12SI-Iac-1

TLE_ HECG9-12SI-Ifh-3

Day 41, 42,

and 43

1. Unusual Signs and Symptoms

2. Specifications and uses of nonslip rubber mat
3. Comforters

Day 44 and
45

1. Dietary Requirements for

Infants and toddlers
2. Cultural beliefs and Practices
about food provision

Day 46, and

47

1. Nutritional needs of infants

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

Day 48, 49
and 50

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

according to procedure
1.4.
Explain the unusual signs and
symptoms experienced by
infants and toddlers
1.5.
Describe the specifications and
uses of non-slip rubber mat
1.6.
Explain the uses of comforters in
bathing the infant and toddler
LO3. Feed Infants and Toddlers
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.

TLE_ HECG9-12SI-Ifh-3

TLE_HECG9-12SI-Ifh-3

TLE_HECG9-12SI-Ifh-3

TLE_HECG9-12SI-Ifh-3

Day 51, 52
and 53

Day 54 and
55

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

1. Proper Healthcare of Children

2. Good Grooming

Practice Occupational Health and

Safety guidelines in feeding
infants and toddlers
LO4. Put infants and toddlers to
sleep
4.1.
Prepare infants and toddlers crib
based on standard operating
procedure
4.2.
Perform infant and toddlers care
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

TLE_HECG9-12SI-Ii-4

TLE_HECG9-12SI-Ij-5

The learner provides understanding

in providing care and support to
children

TLE_HECG9-12SI-IIab-6

Day 56, 57
and 58

1. Occupational Health and

Safety Guidelines
2. Regulations on safety, health
and hygiene
3. Childrens paraphernalia

Day 59 and
60

1. Bathing paraphernalia: their

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

Day 61, 62,

63 and 64

1. Nutritional Needs of Children

by age level
2. Dietary requirements of
Children

Day 65, 66,

67 and 68

1. Cultural Practices and Beliefs

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

established procedures
1.2.
Demonstrate personal hygiene
procedure to children based on
health and safety procedures
1.3.
Apply regulations on safety, health
and hygiene according to
standards
1.4.
Classify childrens paraphernalia
according to their types, uses
and specifications
LO2. Bathe and Dress children
2.1.
Categorize bathing paraphernalia
according to their types, uses
and specifications
2.2.
Demonstrate the procedures in
bathing and
dressing/undressing children
LO3. Feed Children
3.1.
Discuss food, nutrients, function,
sources and deficiencies
3.2.
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

TLE_HECG9-12SI-IIab-6

TLE-HECG9-12CS11c-f-7

TLE_HECG9-12CSIIg-j-8

TLE_HECG9-12CSIIg-j-8

Day 69 and
70

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

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

TLE_HECG9-12CSIIg-j-8

Curriculum Map for Technological and Livelihood Education

(Caregiving NCII)
Grade 10
DATE
Day 1, 2, 3, 4
and 5

CONTENT
1. The dependent nature of
children
2. Childrens Psychology
3. Childrens Developmental
Stages
4. Cultural Awareness
5. Concepts of Children on
individual differences

LEARNING OBJECTIVES

CONTENT STANDARD

LO1. Foster childrens independence

and autonomy
1.1.
Conduct activities that develop selfhelp skills and independence of
children
1.2.

The learner demonstrates

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

COURSE CODE
TLE_HECG9-12EDIIIa-c-9

6. Decision-Making Process

Day 6 and 7

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 8, 9 and
10

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

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.
Simulate activities that promote

TLE_HECG9-12EDIIIg-h-11

TLE_HECG9-12EDIIIi-j-12

Day 11 and
12

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

Day 13, 14
and 15

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 16, 17,

18, 19 and 20

1. Concepts and Principles of

basic nursing care of the

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

Day 21, 22
and 23

Day 24, 25
and 26

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.

Culture
Age
Economic
Social
Sex
Physical
Intellectual

Day 27, 28
and 29

1. Personal Needs (Activities for

Daily Living)
a. Communication
b. Eating and Drinking
c. Eliminating
d. Breathing
e. Mobilizing and
Transferring
f. Dressing and Undressing

Day 30, 31,

32, 32, 33
and 34

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

Day 35, 36
and 37

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.
LO2. Provide assistance with the
elderlys personal needs
2.1.
Specify elderlys concerns and
difficulties in order to
effectively address concerns
2.2.
Show empathy is extending
assistance to the elderly
2.3.
Clarify the elderlys abilities and
disabilities using appropriate
communication and
relationship building process
2.4.
Discuss the type of processes
and aids given to the elderly
2.5.
Identify the different equipment
and aids given to the elderly
2.6.
Explain how assistance given to
the elderly may vary
2.7.
Emphasize the importance of
processes and aids given to
the elderly
LO1. Establish and maintain
appropriate relationship with people

TLE_HECG9-12-PC-Iij-4

TLE_HECG9-12-PC-Iij-4

The learner demonstrates

understanding in providing care and

TLE_HECG9-12-PSIIa-b-1

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

Day 38, 39
and 40

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

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.
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

support to people with special

needs

TLE_HECG9-12-PSIIc-d-2

Hygiene
h. Dressing and Undressing
i. Attending to own
spiritual needs
j. Grooming and
expressing sexuality

Day 41 and
42

1. Relevant legislation and

policies on health and safety
for people with special needs
a. Occupational health and
safety
b. State health acts
c. Organizational policies
and guidelines
d. Daily living
e. Medications
f. Sexual Harassment
g. Abuse Prevention
h. Emergency Measures

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.
Explain information required by
people with special needs
LO3. Assist in maintaining the wellbeing of people with special needs
3.1.
Discuss the relevant legislation
and policies on health and
safety
3.2.
Practice and encourage selfexpression to assert selfterms of accomplishments
and achievements through
role-playing
3.3.
Express ones feelings on
responsibilities of people with
special needs
3.4.
Value the strategies needed by
the people with special needs
to assert self in terms of
accomplishments and
achievements

TLE_HECG9-12-PSIIe-f-3

Day 43 and
44

1. Types of challenging behaviors

2. Assessing challenging behavior
3. Prevention and management
of challenging behavior
a. Recognizing triggers and
deflecting them
b. Using active listening
and observation skills
c. Ensuring effective
communication
d. Seeking expert
assistance

Day 45, 46,

47 48, 49 and
50

1. Exclusion guidelines for people

with special needs and
infection control
2. Hygiene and health principles
a. Hand Washing

LO4. Assist people with special

needs in maintaining an
environment that enables maximum
independent living
4.1.
Identify the types, frequency and
triggers of challenging
behaviors of a person with
special needs
4.2.
Assess challenging behaviors of
a person with special needs
with close supervision of an
expert
4.3.
Identify strategies for the
prevention and management
of challenging behaviors
according to approved safety
procedures
4.4.
Critique the strategy of
promoting total independence
of people with special needs
4.5.
Apply the strategies for the
prevention and management
of challenging behaviors
according to approved safety
procedures through roleplaying
4.6.
Cite case studies on
management of challenging
behavior
LO1. Implement procedures for
infection control and prevention
1.1.
Explain the exclusion guidelines for

TLE_HECG9-12-PCIii-j-5

The learner demonstrates

understanding in recognizing signs
of potential illness and
administering medication within

TLE_HECG9-12-RMIIIa-b-10

Day 51, 52,

52, 54 and 55

Day 56 - 70

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

1. Signs and Symptoms of

various illnesses and diseases
2. Medical assistance policies and
procedures
3. Communicating with the

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
medication
LO1. Recognize and respond to signs
of potential illness
1.1.
Discuss signs and symptoms of
various illnesses and diseases

guidelines when needed.

TLE_HECG9-12-RMIIIg-h-13

TLE_HECG9-12-RMIIIc-d-11

clients relatives
4. Procedures in comforting and
consoling the client

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