Name of Institution: LA CONSOLACION COLLEGE- BAIS Date Last Revised:

College Name: Revision Date:

Department: BTVTED Semester Adopted: 1st Semester
Subject: TLE 23 Teaching Competencies in Home Economics
VISION MISSION
The La Consolacion College-Bais City Mission Statement is to;
Inspired by a Compassionate Christ, we envision a Catholic Augustinian-Marian Live out the gospel values and nurture a Christ-centered, compassionate and
service-oriented community of friends in a Basic Ecclesial Community;
Education in LCC-Bais City: as Christ-centered, academically-innovative, culturally-
Institutionalize academic and administrative offices as tools for an enduring
responsive and globally-competent community, committed to evangelizing and service for the needs of the Church;
Grant financial and other assistance to “the last, the least and the lost.”
witnessing the Gospel values towards integral transformation.
Harness ethical, morally-upright, and intellectually competent and world-
competitive graduates; and
Teach and integrate religion as the core of the curriculum.
CORE VALUES COLLEGE GOALS
This Goal Statement of La Consolacion College – Bais City, draws its strength from its
 Love being a Christ-centered, academically-innovative institution of high learning. Specifically, it
 Interiority will;
 Prayer
 Pursuit of Truth and Wisdom Lead in the preservation of God’s creation;
 Humility Offer opportunities for its faculty and staff professional growth and development;
 Friendship Collaborate and link with government, non-government and peoples’
organizations for sustainable community development;
 Freedom
Advocate for a Christ-centered, morally upright, world class technocrats and
 Common Good
nationalist graduates;
 Community Teach and integrate religion as a Core of the Curriculum; and
 Generous Service to the Church Enhance and nurture the Basic Ecclesial Communities.

PROGRAM OUTCOMES:
On successful completion of this program, graduates will be able to:
1. Describe the fundamental concepts, principles, history, and competencies of teaching home economics.
2. Apply effective oral, written, and performance skills in different competencies of home economics.
3. Engage in different performance tasks responsibly and sensitively while valuing the importance of home economics in a real-life or daily-life situation.

CLASS INFORMATION INSTRUCTOR’S INFORMATION

Schedule &  THURSDAY (9:30 - 11:00 am) Instructor’s MS. RODA MAE S. AMAMAG
Time Name
 Office
 FRIDAY (3:00 - 4:30 pm) Designation
COLLEGE INSTRUCTOR
Venue LCC COLLEGE ROOM Office Telephone
Term E-mail Address rodamaesustineamamag@[Link]

COURSE INFORMATION
Course Name BTVTED Course Code
TLE 23
Pre-requisite Subject Course Credit 3 Units, 3 Hrs./Wk. (13 Wks.)
NONE
Hrs. Total
Course Requirements:
MAJOR EXAMS, SUMMATIVE QUIZZES, OUTPUTS PER CHAPTER/UNIT AND REFLECTION PAPERS.

Grading System:
AVERAGING

COURSE DESCRIPTION:

This course provides prospective teachers a foundation in teaching different competencies in Home Economics, including concepts that will help to develop knowledge,
skills and attitude to perform different tasks. It covers common competencies on personal entrepreneurial competencies, environment and market, and occupational safety and health. It
also includes different exploratory courses of Home Economics to give prospective teachers skills and knowledge on their course chosen. It will help prepares the students with the life
skills needed to live more functional lives after their primary education.
COURSE LEARNING OUTCOMES:
On successful completion of this course, students will be able to:
1. Describe the fundamental concepts, principles, history, and competencies of teaching home economics.
2. Discuss each competency in home economics.
3. Assess their knowledge, skills, and attitude of each competency in home economics that meets the needs of each individual.
4. Present a finished product from different performance tasks of competency in home economics that can be used by prospective teachers.
5. Appreciate the importance of home economics in our daily lives.

Time Suggested Teaching Learning

Intended Learning outcomes Content Core Values Suggested Assessment
Allotment Activities
 Define what is home Lesson 1: History of Home -Community - The students will be engaging Enumeration:
 Time Suggested Teaching Learning
Intended Learning outcomes Content Core Values Suggested Assessment
Allotment Activities
Week 1 economics. Economics -Common Good in a brainstorming activity. They
 Explain the history of Lesson 2: History of are sharing ideas in front of the
Home Economics in the Philippines Home Economic class. 1-5. Importance of Home Economics
Sept. 14- Philippines. Lesson 3: Competencies of 6-10. Competencies of Home Economics
15, 2023  Identify the competencies home economics 1. What is home economics
of Home Economics in our Lesson 4: Importance of today and tomorrow? ASSIGNMENT: Direction: Answer the following
(3 hours) daily life. home economics questions.
 Appreciate the importance 2. What is the purpose of home
of Home Economics today economics in our life? 1. What is home economics?
and tomorrow. 2. What is thomasite?
3. Who is the superintendent of home economics in
the education in the manila?
4. What is oekology?
5. Who is American abolitionist and author of the
novel Uncle toms cabin?
Week 2

Sept. 21- PRELIM EXAMINATION PRELIM EXAMINATION PRELIM PRELIM EXAMINATION PRELIM EXAMINATION
22, 2023 EXAMINATION

Week 3  Identify the kitchen tools Lesson 5: Kitchen tools and -Interiority - Introduce the kitchen tools and Direction: Study the table below. Give the
and equipment used in Equipment -Community equipment found in the school appropriate uses and functions of the given tools
cooking. Lesson 6: Cleaning, care, laboratory. and equipment.
Sept. 28-  Demonstrate the proper and maintenance of kitchen 1. Colander
29, 2023 procedure in using the appliances and fixtures - The students will demonstrate 2. Measuring spoon
(3 hours) appropriate tools and the proper use of tools and 3. Oven
equipment in cooking. equipment, as well as the 4. Refrigerator/Freezer
 Explain the cleaning, care, cleaning, care, and maintenance 5. Spatula
and maintenance of kitchen of kitchen appliances and 6. Teflon
appliances and fixtures. fixtures. 7. Whisk
 Value the importance of 8. Knife
using the proper tools and 9. Steamer
equipment in a real-life 10. Measuring cup
situation. Direction: Below are some of the kitchen
appliances and fixtures commonly found in
household. List down briefly the proper care and
maintenance of each kitchen appliances/fixtures.
1. Sink
 Time Suggested Teaching Learning
Intended Learning outcomes Content Core Values Suggested Assessment
Allotment Activities
2. Chinaware
3. Cabinet
4. Knives and utensils
5. Pots and Pans
ASSIGNMENT: Draw the market forms and
source of beef cuts, as well as the market forms and
source of pork cuts and their label. (Short bond
paper)

Week 4  Identify the market forms Lesson 7: Selecting, - Interiority - The students will prepare and The student will answer the following.
and source of pork or beef Preparing, and cooking meat -Community cook any meat dishes. Criteria Direction: Read the following questions carefully
Oct. 5- cuts. Lesson 8: Tips on buying will be provided. and choose the letter with the correct answer.
6 , 2023  Explain the tips on buying the right kind of meat. 1. What animal produces veal meat?
(3 hours) the right kind of meat. Lesson 9: Market forms and A. Calf C. Hog
 Understand the safe source of beef and pork Rubric: B. Deer D. Sheep
handling, preparation and meat. Recipe terms and cooking 2. Which of the following market forms of meat
storage of meat. Lesson 10: Cutting tools, techniques - 20 % does not undergo chilling?
 Identify and explain the their uses, and Final Product Texture and Taste A. Fresh meat
types of cooking methods. characteristics - 30% B. Cured meat
 Identify the tools in cutting Lesson 11: Cooking Use of garnish - 20 % C. Frozen meat
meat, their uses, and methods Suitable to Presentation - 30% D. Processed meat
characteristics. different Meat cuts. 3. Which of the following meat cuts requires long
 Prepare a variety of meat TOTAL - 100% and slow cooking temperature?
menu items. A. Less tender
 Appreciate the importance B. Tender
of preparing the right cut of C. Slightly tough
pork and beef meat in a D. Tough
real-life situation. 4. When meat is cooked in steaming liquid in which
bubbles are breaking on the surface, this cooking
method is __________.
A. Boiling C. Roasting
B. Broiling D. Stewing
5. It refers to animals parts that are used as food.
A. Boiling C. Meat
B. Cooking D. Dessert
6. The meat products that have been treated with
curing agent.
A. Chilled meat
B. Cured Meat
 Time Suggested Teaching Learning
Intended Learning outcomes Content Core Values Suggested Assessment
Allotment Activities
C. Fresh meat
D. Processed meat
7. A cooking method in a radiant heat which food is
placed in rack either below or between the gas or
electric heat sourse.
A. Braising C. Broiling
B. Stewing D. Pan frying
8. It is used to fillet fish and to remove raw meat
from the bone.
A. Butchers knife
B. French knife
C. Roast beef slicer
D. Boning Knife
9. Lean meat supplies great amount of high quality
protein with an average of ________ of the meat.
A. 18% C. 14%
B. 20% D. 16%
10. What part of the meat helps you identify the less
tender cuts?
A. Fat C. Bone
B. Flesh D. Chunk

Week 5  Define what is poultry. Lesson 12: Classification of - Interiority - The students will prepare the Instruction: Identify what is being referred to in
 Discuss the classification of poultry and game -Community dressed chicken and cook the the following statements. Write the correct answer
Oct. 12- poultry and games. Lesson 13: Selecting good following recipe. Criteria will be on the blank before each number.
13, 2023  Explain the selecting of quality poultry and game provided. ________1. It refers to several kinds of fowl that
(3 hours) good quality poultry and Lesson 14: preparing are used as food and the term includes chicken,
game. poultry and game. turkey, duck, pigeons, and quails.
 Prepare a variety of poultry ________2. It is a surgically desexed male chicken
meat menu items. usually under 8 months of age.
 Value the importance of ________3. This is a large chicken about 4 kg.
preparing poultry and game which are on sale especially during the Christmas
in a real-life situation. holiday.
Rubric: ________4. This is a breed of duck that originated
Recipe terms and cooking from China.
techniques - 20 % ________5.This is a young immature pigeon of
Final Product Texture and Taste either sex and has extra tender meat.
- 30% ________6. These are slaughtered birds that have
Use of garnish - 20 % been bled, de feathered, and the visceral organs are
 Time Suggested Teaching Learning
Intended Learning outcomes Content Core Values Suggested Assessment
Allotment Activities
Presentation - 30% removed.
________7.These are dressed poultry that have been
TOTAL - 100% chilled or frozen.
________8. It is available and popular in many
towns of Rizal.
________9.It is usually 5 to 6 months of age.
________10.The dressed birds may be cut up and
marinated or seasoned.

Week 6  Identify the types of Lesson 15: Selecting - Interiority - The students will prepare and Enumeration:
seafood. seafood -Community cook shellfish dishes. The 1-2. Types of Seafood
Oct. 19-  Discuss the market forms of Lesson 16: Types of seafood performance task will be graded 3-5. Classification of shellfish
20, 2023 fish and shellfish. Lesson 17: Characteristics according to the given rubric. 6-14. Market forms of fish
 Prepare and cook shellfish of fresh fish and shellfish 15-20. Market forms of shellfish
dishes. Lesson 18: Market forms of
 Appreciate the importance fish and shellfish
in selecting seafood in a
real-life situation.

Rubric:
Recipe terms and cooking
techniques - 20 %
Final Product Texture and Taste
- 30%
Use of garnish - 20 %
Presentation - 30%

TOTAL - 100%

Week 7

Oct. 25- MIDTERM EXAM MIDTERM EXAM MIDTERM MIDTERM EXAM MIDTERM EXAM
26, 2023 EXAM

Week 8  Identify the types of Lesson 19: Types of desserts - Interiority - The students will prepare the Direction: Answer the following questions. Write
desserts and their and their characteristics -Community utensils, equipment, and your answer on a sheet of paper.
 Time Suggested Teaching Learning
Intended Learning outcomes Content Core Values Suggested Assessment
Allotment Activities
Nov. 9- characteristics. ingredients, and choose the 1. Why are fruits considered the simplest dessert?
10, 2023  Prepare hot, cold, or frozen following recipe that they 2. What are the characteristics of well baked
dessert according to their prefer to prepare according to custard?
prefer recipe. the standard procedure. The 3. How are cheeses classified?
 Value the importance of performance task will be
preparing hot, cold and graded according to the given
frozen dessert in a real-life rubrics.
situation.
A. Fruit dessert
B. Gelatin Dessert
C. Pudding

Rubric:
Preparation/ techniques - 20 %
Appearance - 30%
Finish food product/Flavor -20%
Presentation - 30%

TOTAL - 100%
Week 9  Define what is origami. Lesson 20: The History of -Interiority - The student will make a 3D Direction: Read each item carefully and choose the
 Discuss the history and origami -Community paper vase with an origami letter of the best answer from the choices below.
Nov. 16- types of origami. Lesson 21: Types of flower design. The project will 1. Japanese word for folding.
17, 2023  Make a 3D paper vase with Origami assess using the rubrics. a. Ori c. Kami
an origami flower design. b. Ore d. Kame
 Form different origami 2. The first known book on how to make an origami
crafts in a real-life situation. Rubric: object.
Craftsmanship/Skill - 30 % a. Book of Origami
Creativity/Originality - 25% b. The Secret of One Thousand Swan Origami
Effort - 20 % c. Origami Book
Design -25% d. The Secret of One Thousand Crane Origami
3. He is considered to be the grandmaster of
TOTAL - 100% origami.
a. Yoko Suzuki
b. Akira Yoshizawa
c. Sadako Sasaki
d. Akira Sadako
4. Where the origin of origami began?
a. China c. Taiwan
b. Japan d. Thailand
5. This type of origami commonly seen in
restaurants.
a. Golden Venture Folding
b. Wet folding
c. Fabric Folding
d. Kirigami
6. This type of folding uses a “triangle unit” for its
shape.
a. Golden Venture Folding
b. Wet Folding
c. Fabric Folding
d. Kirigami
7. The type of origami that allows the finished
model to be interactale and be able to do
something.
a. Golden Venture Folding
b. Modular
c. Fabric Folding
d. Action
8. This type of origami includes cutting paper.
a. Golden Venture Folding
 b. Wet Folding
c. Fabric Folding
d. Kirigami
9. This type of origami that water is part of the
process of making the model.
a. Golden Venture Folding
b. Wet Folding
c. Fabric Folding
d. Kirigami
10. A type of origami that can use more than one
piece of paper.
a. Action c. Modular
b. Kirigami d. Fabric Folding

Week 10  Identify the sewing tools Lesson 22: Sewing tools and -Interiority - The students will demonstrate Direction: Identify what is being referred to in the
and equipment and their equipment and their uses. -Community the basic hand stitches. following statements. Write the correct answer on
Nov. 23- uses. Lesson 23: Types of sewing - The students will make a pillow the blank before each number.
24, 2023  Discuss the different types machine case and apply the different types _______1. It is a tool that used to transfer
of sewing machines, as well Lesson 24: Parts of sewing of hand stitches. The project will measurements to the draft pattern.
as the parts of each machine assess using the rubrics. _______2. It is part of the Lock Stitch Sewing
machine. Lesson 25: Basic hand Machine that removes the belt from the wheel.
 Demonstrate the basic hand stitches Rubric: _______3. This is used to shape the depth of the
stitches. Corners -25% neck hole and armhole of the pattern.
 Make a pillow case and Straight Stitching - 25% _______4. This machine is also called Domestic
apply the different types of Pressing - 20 % Sewing machine.
hand stitches. Workmanship/Overall _______5. This pinning tool aids in putting the
 Value the proper hand Appearance - 30 % thread to the needle.
stitching in a real-life 6-10.) Enumerate the five (5) cutting tools.
situation. TOTAL - 100% 11-15.)Enumerate the five (5) Marking tools.
16-19.) Enumerate the four (4) pinning and sewing
tools.
20. Give at least 1 material in sewing.

Week 11-  Discuss the types of floor Lesson 26: Types of floor - Common Good ACTIVITY 1: The students will I. Direction: Fill the missing word/words to make
12 and surface texture. and surface texture -Community clean the floor applying its the statement complete for bed making procedure.
 Identify the different types Lesson 27: Specific proper procedure. The students
of cleaning equipment, procedures in daily cleaning will assess their performance Start the bed making procedure by standing at the
Nov 30 - tools, materials, and of floors using the rubrics provided. head side of the bed. Put the (1.) ______ on top of
Dec. 1, 7, chemicals. Lesson 28: Cleaning the (2.) ______ evenly. Put the bottom or (3.)
& 8,  Discuss and understand the equipment, tools, materials ______ on top of the bed mattress.
2023 make up beds and cots. and chemicals Tuck in the sheet at the head of the bed and (4.)
  Explain the process in make Lesson 29: Make up beds Rubric: ______ two corners. Put the bed sheet up to the
up beds and cots. and cots Proper and effective use of tools, edge of the head side of the bed at the (5.) ______.
 Explain the procedures and Lesson 30: Procedures and equipment and materials - 50%
techniques in cleaning the techniques in cleaning the Work application procedure-30% II. Direction: Arrange the following cleaning
bathroom and toilet bathroom and toilet Safety and Security work habits- procedures of bathroom walls and toilet in
accessories. accessories 20% sequence by using the numeric value accordingly,
 Apply the proper Lesson 31: Types of TOTAL: - 100 % 1 as first step, 2 as second and so forth.
procedures in cleaning the bathroom supplies
floor. Lesson 32: Optional ACTIVITY 2: The students will CLEANING THE TOILET FLOOR
 Perform the steps by steps grooming products undergo the steps by steps ______ a. Scrub the floor using hand brush
procedures in bed make up. Lesson 33: Bathroom procedures in bed make up. ______ b. Dry the floor using dry clean cloth.
 Demonstrate the procedures accessories Using cellphone, they ______ c. Apply detergent or all purpose cleaner to
and techniques in cleaning document it as requirement to the floor.
the bathroom and toilet check whether their work is ______ d. Rinse it with damp cloth.
accessories. accurate and effective. They ______ e. Rinse it with sponge.
 Appreciate the importance will able to share and explain
of cleaning the living room, their work in the class. CLEANING THE TOILET BOWL WALLS
dining room, bedrooms, and ______ a. Flush the toilet bowl.
bathroom in a real-life ACTIVITY 3: The students will ______ b. Leave the toilet bowl chemical.
scenario. demonstrate the three (3) ______ c. Pour the toilet bowl cleaner to the entire
procedures for cleaning the bowl.
bathroom: clean the floor, clean ______ d. Switch on turn on the light.
the wall, and clean the toilet ______ e. Clean the toilet bowl using toilet bowl
bowl. The proper brush.
documentation is needed for ______ f. Clean outside part of the bowl.
this activity. The students will ______ g. Clean toilet seat and cover.
assess their performance using ______ h. Dry and polish bowl.
the rubrics provided. ______ i. Close toilet bowl cover.
______ j. Flush again.
Rubric:
Rubric:
Proper and effective use of tools,
equipment and materials - 50%
Work application procedure-30%
Safety and Security work habits-
20%
TOTAL: - 100 %

Week 13 FINAL EXAMINATION FINAL EXAMINATION FINAL FINAL EXAMINATION FINAL EXAMINATION
Dec. 14- EXAMINATION
152023
 SUGGESTED REFERENCES
[Link]
Teaching THE Common Competencies IN HOME Economics - INTRODUCTION HOME ECONOMICS ➝ also known a - Studocu

Prepared by: Noted by:

MS. RODA MAE S. AMAMAG SUSANA S. VILLALONGJA, PhD,

Instructor Program Head

Endorsed by: Approved by:

SR. MA. GEROLINDA C. TINGSON, OSA, LPT, EdD SR. EVANGELINE B. ALGABA, OSA
Dean of Colleges President