Grade Level: Grade 9/10

Subject: TLE (Agri Crop Production NC II)

Week of the Quarter/ Grading Most Essential Learning competencies

Period

LESSON 1. SUPPORT HORTICULTURAL WORK

TLE_AFAC9-12HCIa-e-1
Q1 LO 1. Prepare materials, tools and equipment
20 HRS Agricultural for horticultural production work
Crop Production NC I
1.1. Identify the required materials, tools and
equipment according to lists provided and/or
teacher’s/supervisor’s instructions

1.2. Check farm tools, materials and

equipment for faults and defects based on
manufacturer’s lists and pre-operating
procedures

1.3. Demonstrate the correct manual handling

procedures and techniques when loading and
unloading materials to minimize damage to
the load and vehicle

1.4. Select and check the suitable personal

protective equipment (PPE), as required by
the job
1.5. Provide the work support in accordance
with OHS requirements and the workplace
information
Identify OHS hazards and file a report based
on OHS requirements and company reporting
procedures
TLE_AFAC9-12HCIf-j-2 LO 2. Undertake horticultural production
work as directed
Q1
20 HOURS 2.1. Follow and clarify instructions and
Agricultural Crop directions based on authority requirements
Production NC I and workplace procedures
TLE_AFAC9-12HCIf-j-2

Q1
20 HOURS
Agricultural Crop
Production NC I
2.2. Undertake work in a safe and
environmentally-sound manner according to
enterprise guidelines

2.3. Interact with other staff and customers in

a positive and professional manner as
specified in the employee manual

2.4. Observe workplace practices, handling

and disposal of materials following enterprise
policy and procedures

Report problems or difficulties in completing

work to required standards or timelines to
authority based on company reporting
procedures
TLE_AFAC9-12HCIIa-e-3 LO 3. Handle materials and equipment
Q2 3.1. Store waste material in a designated area
20 HOURS according to workplace procedure/OHS
Agricultural Crop Production procedure
NC I
3.2. Handle and transport materials,
equipment and machinery according to
enterprise guidelines

3.3Maintain a clean and safe work site while

working in accordance with OHS procedures

TLE_AFAC9-12HCIIf-j-4 LO 4. Clean up on completion of work

Q2 4.1. Return materials to store or dispose of
20 HOURS according to company standard procedures
Agricultural Crop Production NC
I
4.2. Clean, maintain and store tools and
equipment according to manufacturers’
specifications

Report work outcomes to the authority

following established reporting formats
LESSON 2: SUPPORT NURSERY WORK
TLE_AFAC9-12NWIIIa-e-1 LO 1. Prepare materials, tools and equipment
Q3 for nursery work
20 HOURS
Agricultural Crop 1.1. Identify the required materials, tools and
Production NC I equipment based on lists provided and/or
authority’s instructions
TLE_AFAC9-12NWIIIa-e-1
Q3
20 HOURS
Agricultural Crop
Production NC I

1.2. Check the materials, tools and equipment

based on manufacturer’s lists and pre-
operating procedures and report those with
insufficient or faulty items to the authority

1.3. Demonstrate correct manual handling

procedures and techniques when loading and
unloading materials to minimize damage to
the load and vehicle

1.4. Select and check the suitable personal

protective equipment (PPE), as required by
the job

1.5. Provide nursery support according to OHS

requirements and workplace information

Identify and report OHS hazards to the

authority based on OHS requirements and
company reporting procedures
TLE_AFAC9-12NWIIIf-j-2 LO 2. Undertake nursery work as directed
Q3
20 HOURS 2.1. Follow and clarify instructions and
Agricultural Crop Production NC directions based on authority requirements
I and workplace procedures
2.2. Undertake nursery work in a safe,
appropriate and environmentally-sound
manner according to nursery guidelines

2.3. Interact with other staff and customers in

a positive and professional manner as
specified in the employee manual

2.4. Observe good workplace practice in

handling and disposing of materials following
nursery policy, procedures and OHS
requirements

Report problems or difficulties in completing

work to required standards or timelines to
authority, based on company reporting
procedures
TLE_AFAC9-12NWIVa-e-3 LO 3. Store and stockpile materials
Q4
20 HOURS 3.1. Store plant debris and waste material
Agricultural Crop Production NC produced during nursery activities according
I to nursery /OHS procedure
TLE_AFAC9-12NWIVa-e-3
Q4
20 HOURS
Agricultural Crop Production NC
I
3.2. Prepare and process plant debris and
waste materials in an appropriate and safe
manner according to accepted
recycling/composting practices and
procedures

3.3. Stockpile all surplus materials according

to company disposition guidelines

3.4 Maintain a clean and safe work site while

completing nursery activities following
routine maintenance procedures

TLE_AFAC9-12NWIVf-j-4
Q4 LO 4. Cleanup on completion of nursery work
20 HOURS
Agricultural Crop Production NC 4.1. Store plants and materials according to
I company storage guidelines and OHS
requirements

4.2. Clean, maintain and store tools and

equipment according to manufacturers’
specifications
Report work outcome to the supervisor
following established reporting formats
GRADE 10
LESSON 1: SUPPORT CROP WORK
TLE_AFAC9- 12CW-Ia-e-1 LO 1. Prepare materials, tools and equipment
Q1 for agronomic crop work
20 HOURS
Agricultural Crop Production NC 1.1. Identify the required materials, tools and
I equipment according to lists provided and/or
authority instructions.

1.2. Check materials, tools and equipment for

sufficient quantity, faults/defects based on
manufacturer’s lists and pre-operating
procedures

1.3. Demonstrate correct manual handling

procedures and techniques when loading and
unloading materials to minimize damage to
the load to the materials, tools and
equipment
 1.4. Select and check suitable personal
protective equipment (PPE) prior to use
according to job requirements

1.5. Provide cropping support according to

OHS requirements and workplace information

Identify OHS hazards and report to the

teacher/ supervisor based on OHS
requirements and company reporting
procedures
TLE_AFAC9- 12CW-If-j-2 LO 2. Undertake agronomic crop work as
Q1 directed
20 HOURS
Agricultural Crop Production NC 2.1. Follow and clarify instructions and
I directions based on supervisor’s requirements
and workplace procedures
2.2. Undertake cropping work in a safe and
environmentally-responsible manner
according to enterprise guidelines

2.3. Interact with other staff and customers in

a positive and professional manner as
specified in the employee manual

2.4. Observe good workplace practice in

handling and disposing of materials following
enterprise policy and procedures

Report problems or difficulties in completing

work to required standards or timelines to
authority, based on company reporting
procedures
TLE_AFAC9- 12CW-IIa-e-3 LO 3. Handle materials and equipment
Q2 3.1. Store/dispose of waste material and
20 debris in a designated area according to
HOURS
workplace procedure/OHS procedure
3.2. Handle and transport materials,
equipment and machinery according to
enterprise guidelines
Maintain a clean and safe work site while
undertaking irrigation activities in accordance
with OHS procedures
TLE_AFAC9- 12CW-IIf-j-4 LO 4. Cleanup on completion of cropping
Q2 work
20 HOURS
Agricultural Crop Production NC 4.1. Return, storage cabin or dispose of
I materials according to company standard
procedures
4.2. Clean, maintain and store tools and
equipment according to manufacturers’
specifications
Report work outcomes to the authority
following established reporting formats
LESSON 2: SUPPORT IRRIGATION WORKS
TLE_AFAC9- 12IW-IIIa-e-1 LO 1. Prepare materials, tools and equipment
Q3 for irrigation work.
20 HOURS
Agricultural Crop Production NC 1.1. Identify required materials, tools and
I equipment according to lists provided and/or
authority’s instructions

1.2. Check materials, tools and equipment for

insufficient quantity or faults/defects and
report to the authority based on
manufacturer’s lists and pre-operating
procedures

1.3. Demonstrate correct manual handling

and techniques used when loading and
unloading materials to minimize damage to
the materials, tools and equipment

1.4. Follow material and equipment handling

procedures
1.5. Select and check suitable personal
protective equipment (PPE) prior to use and
according to job requirements
1.6. Provide irrigation support according to
OHS requirements and according to
workplace information
Identify and report to the supervisor the OHS
hazards based on OHS requirements and
company reporting procedures
TLE_AFAC9- 12IW-IIIf-j-2
Q3 20 LO 2. Undertake irrigation work as directed
HOURS
Agricultural Crop Production NC
I
TLE_AFAC9- 12IW-IIIf-j-2
Q3 20
HOURS
Agricultural Crop Production NC 2.1. Follow and clarify instructions and
I directions based on authority’s requirements
and workplace procedures
2.2. Undertake irrigation work in a safe and
environmentally appropriate manner
according to enterprise guidelines

2.3. Carry out in a positive and professional

manner the interactions with other staff and
customers as specified in the employee
manual

2.4. Observe handling and disposal practices

of materials for irrigation work, following
engineering and enterprise policy and
procedures

Report problems or difficulties in completing

work to required standards or timelines to
authority based on company reporting
procedures
TLE_AFAC9- 12IW-IVa-e-3 LO 3. Handle materials and equipment
Q4
20 HOURS Agricultural 3.1. Store waste material and debris in the
Crop Production NC I designated area according to workplace
procedure/OHS procedure

3.2. Handle and transport materials,

equipment and machinery according to
enterprise guidelines

3.3 Maintain a clean and safe work site while

undertaking irrigation activities in accordance
with OHS procedures
TLE_AFAC9- 12IW-IVf-j-4 LO 4. Cleanup on completion of irrigation
Q4 activities
20 HOURS
Agricultural Crop Production NC
I 4.1. Return to storage cabin or dispose the
materials according to company standard
procedures and supervisor’s instructions

4.2. Clean, maintain and store the tools and

equipment according to manufacturers’
specifications and supervisors’ instructions
4.3. Make the site clean according to
authorities' instructions and good
environmental practices
4.4 Report work outcomes to the authority
following established reporting formats
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Grade Level: Grade 9
Subject: TLE (Barbering NC II)

Week of the Quarter/ Grading Most Essential Learning competencies

Period

TLE_HEBBR9- 12PHC-Ib-e-2 LO 2. Apply shampoo and conditioner to client’s

1st Q hair.
( Weeks 1-4)
2.1 Analyze hair to determine appropriate
shampoo and/or conditioner to be used in
accordance with the type of hair.
2.2 Select necessary tools, supplies and materials
according to service requirements.
2.3 Prepare client for shampooing and conditioning
activity.
2.4 Apply shampoo and hair conditioner in
accordance with the type of service and standard
procedures.
2.5 Rinse hair thoroughly according to salon
procedures and manufacturer’s instructions.
TLE_HEBBR9- 12PHC-Ie-h-3 LO 2. Perform blow-drying of hair.
1st Q 3.1 Towel dry hair according to service
( Weeks 5-8) requirements.
3.2 Comb hair in accordance with the service
requirements.
3.3 Use appropriate tools and implements
according to salon standards.
3.4 Blow dry according to service requirements and
salon standard procedures.
3.5 Apply finishing products to blow dried hair
according to manufacturer’s instructions or
products specifications.
3.6 Ensure client’s safety and comfort during the
entire process
TLE_HEBBR9- 12PST-IIc-h-6 LO 2. Treat hair and scalp condition.
2nd Qtr 2.1 Prepare supplies and materials for hair and
Weeks 1-6 scalp treatment.
TLE_HEBBR9- 12PST-IIc-h-6
2nd Qtr
Weeks 1-6

2.2 Select appropriate hair and scalp treatment

products according to client’s hair texture, scalp
and hair condition.

2.3 Refer client to the health personnel if needed.

2.4 Set equipment for hair and scalp treatment.

2.5 Perform hair and scalp treatment with massage

in accordance with acceptable procedures.

2.6 Check result according to service requirement

outcome.
2.7 Ensure client’s comfort and safety in
accordance with the salon standard policies and
procedures.
TLE_HEBBR9- 12PBHC-IIIa-b8
3rd Qtr LO 1. Prepare client for hair coloring/hair dyeing.
Weeks 1-2
1.1 Discuss with client hair color options.
1.2 Check for possible allergies.
1.3 Advise client to remove jewelry and
accessories.

1.4 Prepare protective clothing material according

to built, size of the client, and OHSS requirements.

1.5 Drape client following salon policies and

standard procedures.
1.6 Shampoo client’s hair to remove styling
products.
1.7 Blow-dry the hair according to salon standards
and procedures.
Ensure client’s safety throughout the entire
service.
TLE_HEBBR9- 12PBHC-IIIc-h9 LO 2. Apply hair color.
2nd Qtr
(Weeks 3-6) Prepare tools, implements and materials Prepare
tools, implements and materials following the
OHSS requirements.
Mix color developer according to client’s hair
texture, condition and desired outcome.
Apply hair color according to product specifications
and acceptable procedures.

Check evenness of color through visual inspection.

 Style hair according to client’s desire outcome.
Advise client on the proper hair care maintenance
for coloring hair
TLE_HEBBR9- 12PHT-IVf-h-13 LO 3. Perform final styling.
4th Qtr 3.1 Blow-dry the hair.
Weeks 4-6
3.2 Use finishing haircutting tools according to the
client’s desired haircut.
3.3 Apply hair finishing products as to client’s
preference.
3.4 Check result according to client’s desired
haircut style.

Grade Level: Grade 10

Subject: TLE (Barbering NC II)

Week of the Quarter/ Grading Most Essential Learning competencies

Period

TLE_HEBBR9- 12SBM-Ia-b-15 LO 1. Prepare the client.

1st Q 1.1 Assess client on shaving and style need.
( Weeks 1-2) 1.2 Advise client to remove all personal
accessories.
Provide client with protective clothing and
appropriate materials needed
TLE_HEBBR9- 12SBM-Ic-j-IIa16 LO 2. Shave beard or moustache.
1st Q
2.1 Apply shaving cream in the area to be shaved
( Weeks 3-8) according to manufacturer’s instructions.

2.2 Massage the area to be shaved with shaving

cream according to manufacturer’s instructions.

2.3 Perform shaving according to client’s

preference.
2.4 Ensure client’s safety and comfort during the
process.

2.5 Define beard and moustache lines according to

agreed design using scissors and/or clippers.

2.6 Apply over-comb techniques in a logical

sequence to remove bulk and to shape beard and
moustache.
 2.7 Remove excess hair from client according to
OHSS.
2.8 Maintain client’s comfort, safety and hygiene
throughout the process according to OHSS
requirements.
TLE_HEBBR9- 12SBM-IIa-c-17 LO 3. Perform post-service activities.
1ST Qtr 4.1 Advise client on the proper care and
Weeks 3-8 maintenance of beard or moustache.

4.2 Sanitize and store tools, materials, implements

and equipment in accordance with OHSS.

4.3 Clean work station in preparation for the next

salon activity
TLE_HEBBR9- 12PSM-IIf-h-19 LO 2. Perform chair spot massage.
2nd Qtr 2.1 Position client correctly ensuring safety and
Weeks 1-6 comfort during the procedures.
2.2 Apply correct massage strokes according to
salon standards and procedures.
2.3 Observe required timeline according to salon
policies standard.
2.4 Perform chair spot massage according to
client’s preference.

2.5 Provide client’s comfort in massage techniques.

2.6 Ensure clients safety during the service.
TLE_HEBBR9- 12PBP-IIIb-d22 LO 2. Perm client’s hair.
3rd Qtr
Weeks 1-3 2.1 Prepare necessary tools and equipment,
supplies and materials according to salon
procedures.
2.2 Section hair according to agreed styles.
2.3 Wind hair according to standard and agreed
styles.

2.4 Use perm solution according to hair texture and

condition following manufacturer’s instruction.

2.5 Cover winded hair with plastic cap to produce

heat.
2.6 Monitor progress of perm in accordance with
policies of salon’s procedures and manufacturer’s
instruction.
2.7 Rinse hair to remove the perm solution.
2.8 Towel damp hair to slightly dry it.
 2.9 Apply slightly dry hair with neutralizer
according to manufacturer’s instruction.
2.10 Remove curlers/rods and slightly massage the
hair.
2.11 Rinse hair thoroughly according to salon
procedures.
2.12 Apply shampoo and conditioner according to
salon standard and procedures.
2.13 Towel dry hair according to salon policies and
procedures.
2.14 Ensure client’s safety and comfort during the
entire process.
TLE_HEBBR9- 12PBP-IIIe-23 LO 3. Perform finishing touches.
Week 4 3.1 Check hair according to agreed outcome.
3.2 Trim hair if necessary.
Advise client on appropriate perm maintenance
products
TLE_HEBBR9- 12PHR-IIIg-h26 LO 2. Apply hair relaxing product.
Week 5-6 2.1 Select necessary tools based on the services
required.
2.2 Use hair relaxing products according to
manufacturers’ instruction.
2.3 Section hair following salon’s procedures.
2.4 Follow development time according to product
specifications.
Perform hair relaxing by combing according to
manufacturer’s procedures, if required.
TLE_HEBBR9- 12PHR-IIIh-i27 LO 3. Apply fixing solution.
Week 7-8
3.1 Apply post-treatment products in
accordance with manufacturer’s instructions and
salon procedures.
TLE_HEBBR9- 12PMH-IVd-e30 LO 2. Attach and style of hairpieces.
4th Qtr 2.1 Measure client’s head circumference for wig
Weeks 1-2 fitting.

2.2 Select correct size of hairpiece in accordance

with the client’s request.

2.3 Attach selected hairpiece securely to client’s

head following manufacturer’s specifications.

2.4 Style hairpiece according to agreed outcome.

2.5 Confirm client’s satisfaction.
 2.6 Make service adjustments if required.
TLE_HEBBR9- 12PMH-IVe-g31 LO 3. Maintain hairpieces.
Weeks 3-5 3.1 Check hairpiece’s condition.
3.2 Make adjustments if required.
3.3 Identify suitable product.
3.4 Clean the selected type of hairpiece.
3.5 Maintain the selected product.
3.6 Follow manufacturer’s instructions in using the
product.

3.7 Advise client with post-treatment precautions

and appropriate maintenance procedure

3.8 Advise appropriate storing procedures to the

client.
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Grade Level: Grade 9
Subject: TLE (Cookery NC II)

Week of the Quarter/ Most Essential Learning Lesson Exemplar/

Grading Period competencies Learning resources
available

TLE_HECK9- 12KP-Ia-1 LO 1. Clean, sanitize, and store Learning Material, Learning

1st Q kitchen tools and equipment Module
Week 1
1.1 identify the chemicals to be
utilized in cleaning and sanitizing
kitchen tools and equipment
1.2 prepare cleaning agents in
accordance with manufacturer’s
instructions
1.3 clean and sanitize kitchen tools in
accordance with prescribed
standards
1.4 store cleaned kitchen tools and
equipment safely in the designated
space
TLE_HECK9- 12KP-Ib-2 LO 2. Clean and sanitize kitchen Learning Material, Learning
Week 2 premises Module
2.1 recognize kitchen premises to be
cleaned and sanitized
2.2 clean the kitchen area
hygienically in accordance with food
safety and occupational health
regulations

2.3 clean surfaces without damaging

property and adversely affecting
health
2.4 use cleaning agents in sanitizing
kitchen premises safely
2.5 follow cleaning schedule based
on enterprise procedures
 2.6 follow safety and first aid
procedures
TLE_HECK9- 12PA-Ic-3 LO 1. Perform mise en place Learning Material, Learning
Week 3 1.1 identify tools and equipment Module
needed in the preparation of
appetizers
1.2 classify appetizers according to
ingredients
1.3 identify ingredients according to
the given recipe
TLE_HECK9- 12PA-Ic-3 LO 2. Prepare a range of appetizers Learning Material, Learning
Week 4-9 Module
2.1 differentiate between hot and
cold appetizers
2.2 prepare a variety of appetizers
2.3 follow workplace safety
procedures
TLE_HECK9- 12PA-Ii-5 LO 3. Present a range of appetizers Learning Material, Learning
Weeks 4-9 Module
1.1 identify the fundamental of
plating
1.2 identify the accompaniments of
appetizers
1.3 present appetizers attractively
1.4 observe sanitary practices in
presenting appetizers
TLE_HECK9- 12PA-Ij-6 LO 4. Store appetizers Learning Material, Learning
Week 10 1.1 utilize quality trimmings Module
1.2 keep appetizers in appropriate
conditions to maintain their
freshness, quality, and taste

TLE_HECK9- 12SD-IIa-7 LO 1. Perform mise en place Learning Material, Learning

2nd Qtr 1.1 identify ingredients according to Module
Week 1 the given recipe
1.2 prepare ingredients based on the
required form and time frame
TLE_HECK9- 12SD-IIb-g-8 LO 2. Prepare a variety of salads and Learning Material, Learning
Week 2-3 dressings Module
2.1 identify the components of a
salad
TLE_HECK9- 12SD-IIb-g-8 Learning Material, Learning
Week 2-3 Module

2.2 identify the factors to consider in

salad preparation
2.3 select and use correct equipment
in preparing salads and dressings

2.4 prepare a variety of salad

2.5 identify the different kinds of
salad dressings and their ingredients

2.6 prepare salad dressings

2.7 follow workplace safety
procedures
TLE_HECK9- 12SD-IIh-i-9 LO 3. Present a variety of salads and Learning Material, Learning
Week 4-9 dressings Module
1.1 Present salads and dressings
attractively
1.2 Observe sanitary practices in
presenting salad and dressing
1.3 Identify the accompaniments of
salads and dressings
TLE_HECK9- 12SD-IIj-10 LO 4. Store salad and dressing Learning Material, Learning
Week 10 Module

TLE_HECK9- 12SW-IIIa-11 LO 1. Perform mise en placE Learning Material, Learning

3rd Qtr 1.1 identify ingredients according to Module
Week 1 the given recipe
1.2 identify culinary terms related to
sandwiches
1.3 identify type/classification of
sandwiches
TLE_HECK9- 12SW-IIIb-g-12 LO 2. Prepare a variety of Learning Material, Learning
Weeks 2-8 sandwiches Module
2.1 Identify sandwich component
2.2 Identify bread suited for
sandwich making
2.3 Suitable filling and spreads
2.4 Select and prepare glazes/sweet
sauces
2.5 Prepare sandwiches using
sanitary practices
TLE_HECK9- 12SW-IIIh-i-13 LO 3. Present a variety of Learning Material, Learning
Week sandwiches Module
9
3.1 Present sandwiches attractively

TLE_HECK9- 12SW-IIIj-14 LO 4. Storing sandwiches Learning Material, Learning

Week 10 4.1 store sandwiches properly Module
TLE_HECK9- 12PD-IVa-15 LO 1. Perform mise en place Learning Material, Learning
4th Qtr 1.1 Importance of dessert in a meal Module
Week 1
1.2 Classify desserts according to
types of ingredients used
1.3 identify characteristics of
desserts
TLE_HECK9- 12PD-IVb-f-16 LO 2. Prepare desserts Learning Material, Learning
Week 2-7 2.1 identify ingredients for desserts Module

2.2 select and prepare sweet sauces

2.3 prepare variety of desserts and

sauces using sanitary practices

2.4 follow workplace safety

procedures
TLE_HECK9- 12PD-IVg-17 LO 3. Plate/Present desserts Learning Material, Learning
Week 8 1.1 Present desserts attractively Module
1.2 Identify factors in plating and
presenting desserts
TLE_HECK9- 12PD-IVh-18 LO 4. Storing desserts Learning Material, Learning
Week 9 Keep desserts in appropriate Module
conditions to maintain their quality
and taste
TLE_HECK9- 12PF-IVi- 19 LO 1. Select packaging materials Learning Material, Learning
Week 10 1.1 Define packaging, its importance Module
and functions
1.2 Select packaging materials in
accordance with enterprise
standards
TLE_HECK9- 12PF-IVj- 20 LO 2. Package food items Learning Material, Learning
Week 10 2.1 Package food items in compliance Module
with Occupational Health and Safety
Procedures
TLE_HECK9- 12PF-IVj- 20 Learning Material, Learning
Week 10 Module

2.2 Adopt appropriate packaging

method according to enterprise
standards
2.3 Label food according to industry
standards

Grade Level:Grade 10
Subject:TLE (Cookery NC II)

Week of the Quarter/ Most Essential Learning Lesson Exemplar/

Grading Period competencies Learning resources
available
TLE_HECK9- 12ED-Ia-1 PREPARE EGG DISHES (ED) Learning Material, Learning
1st Q LO 1. Perform mise en place Module
Week 1
1.1 identify an egg’s components and
its nutritive valueidentify and
prepare ingredients according to
standard recipes
TLE_HECK9- 12ED-Ib-d-2 LO 2. Prepare and cook egg dishes Learning Material, Learning
Week 2-3 Module
2.1 identify the market forms of eggs

2.2 explain the uses of eggs in

culinary arts cook egg dishes in
accordance with the prescribed salad

TLE_HECK9- 12ED-Ie-3 LO 3. Present egg dishes Learning Material, Learning

Week 4 Module
3.1 select suitable plates according to
standards present egg dishes
hygienically and attractively using
suitable garnishing and side dishes
sequentially within the required time
frame

TLE_HECK9- 12ED-Ie-4 LO 4. Evaluate the finished product Learning Material, Learning

Module
4.1 rate the finished products using
rubrics
TLE_HECK9- 12CD-If-5 PREPARE CEREALS and STARCH Learning Material, Learning
1 WEEK DISHES Module
LO 1. Perform mise en place
TLE_HECK9- 12CD-If-5 Learning Material, Learning
1 WEEK Module

1.1 identify the ingredients in the

preparation of various types of starch
and cereal dishes
TLE_HECK9- 12CD-Ig-i-6 LO2. Prepare starch and cereal Learning Material, Learning
WEEK 2-4 dishes Module
2.1 cook various types of starch and
cereal dishes

2.2 prepare sauces and

accompaniments of selected starch
and cereal products follow safety and
hygienic practices while working in
the kitchen
TLE_HECK9- 12CD-Ij-7 LO 3. Present starch and cereal Learning Material, Learning
WEEK 5 dishes Module
present starch dishes with suitable
plating and garnishing according to
standards
TLE_HECK9- 12CD-Ij-8 LO4. Storing starch and cereal dishes Learning Material, Learning
Module
4.1 store starch and cereal at
appropriate temperature
4.2 maintain optimum freshness and
quality of starch and cereal dishes
according to standards
store starch and cereal according to
standard operating procedures
TLE_HECK9- 12VD-IIa-9 PREPARE VEGETABLES DISHES Learning Material, Learning
2ND Qtr. LO 1. Perform mise en place Module
WEEK 1
1.1. prepare ingredients according to
a given recipe, required form, and
timeframethaw frozen ingredients
and wash raw vegetables following
standard procedures

TLE_HECK9- 12VD-IIb-c-10 LO 2. Prepare vegetable dishes Learning Material, Learning

Week 2-5 2.1 identify market forms of Module
vegetables

2.2 select various kinds of vegetables

according to a given menu
 Week 2-5 Module

2.3 cook variety of vegetable dishes

following appropriate cooking
methods to preserve optimum
quality and nutrition
prepare suitable sauces and
accompaniment in serving vegetable
dishes
TLE_HECK9- 12VD-IId-11 LO 3. Present vegetable dishes Learning Material, Learning
WEEK 6 3.1present vegetable recipes with Module
appropriate sauces and
accompaniments
TLE_HECK9- 12VD-IId-12 LO 4. Store vegetables Learning Material, Learning
Weeks 7 Module
4.1 store vegetables based on the
prescribed location and temperature

4.2 demonstrate vegetable storage in

accordance with FIFO operating
procedures follow standard safety
and hygiene procedures

TLE_HECK9- 12VD-IId-13 LO 5. Evaluate the finished product Learning Material, Learning

Module
5.1 rate the finished products using
rubrics
TLE_HECK9- 12PC-IIe-14 PREPARE AND COOK SEAFOOD Learning Material, Learning
WEEK 1 DISHES Module
LO 1. Perform Mise en Place
1.1. prepare the kitchen tools,
equipment, and ingredients based
on required standards
1.2. identify types, varieties, market
forms, nutritive value, and
composition of fish and seafood
1.3. assemble ingredients according
to recipes, recipe card, or enterprise
standard

1.4. identify steps in processing fish

TLE_HECK9- 12PC-IIf-15 LO 2. Handle fish and seafood Learning Material, Learning
Week 2 Module
TLE_HECK9- 12PC-IIf-15 Learning Material, Learning
Week 2 Module
2.1 handle seafood hygienically thaw
frozen seafood correctly to ensure
maximum quality and maintain
nutritional value
TLE_HECK9- 12PC-IIgi-16 LO 3. Cook fish and shellfish Learning Material, Learning
Week 3-7 3.1 clean, cut, and fillet seafood Module
3.2 prepare ingredients according to
a given recipe
demonstrate various methods of
cooking fish and shellfish
TLE_HECK9- 12PC-IIj-17 Learning Material, Learning
Week 8 LO 4. Plate/Present fish and seafood
Module
4.1 prepare and present fish and
seafood dishes
perform guidelines in serving fish and
seafood dishes
TLE_HECK9- 12PC-IIj-18 LO 5. Store fish and seafood Learning Material, Learning
Module
Week 9 5.1 ensure that trimmings, fish, and
seafood are stored hygienically

5.2 check date stamps and codes

where applicable to ensure quality
control
store seafood in accordance with
FIFO operating procedures and
standard storage requirements
TLE_HECK9- 12PC-IIj-19 LO 6. Evaluate the finished product Learning Material, Learning
Week 10 Module
6.1 rate the finished products using
rubrics
TLE_HECK9- 12SSS-IIIa-20 LO 1. Prepare stocks for menu items Learning Material, Learning
3RD Qtr. Module
WEEK 1
1.1 use ingredients and flavoring
according to enterprise standards
1.2 produce variety of stocks
according to enterprise standards
TLE_HECK9- 12SSS-IIIb-21 LO 2. Prepare soups required for Learning Material, Learning
WEEK 2 menu items Module
2.1 select and assemble correct
ingredients in preparing soups,
including stocks and garnishes
TLE_HECK9- 12SSS-IIIb-21 Learning Material, Learning
WEEK 2 Module

2.2 prepare variety soup recipes

according to enterprise standards
2.3 present and evaluate soup
recipes in accordance with the
criteria
TLE_HECK9- 12SSS-IIIc-22 LO 3. Prepare sauces required for Learning Material, Learning
menu items Module
3.1 classify various types of sauces
and their corresponding
3.2 prepare a variety of hot and cold
sauces based on the required menu
items
3.3 identify the types of thickening
agents and convenience products
used in preparing sauces

3.4 use thickening agents and

convenience products appropriately

3.5 evaluate sauces for flavor, color,

and consistency
3.6 identify and deal with problems
in the preparation of sauces

TLE_HECK9- 12SSS-IIId-23 LO 4. Store and reconstitute stocks, Learning Material, Learning

WEEK 4 sauces, and soups Module
4.1 maintain optimum quality and
freshness of stocks, sauces, and
soups
4.2 reconstitute stocks, sauces, and
soups
TLE_HECK9- 12SSS-IIId-24 LO 5. Evaluate the finished product Learning Material, Learning
Module
rate the finished products using
rubrics
TLE_HECK9- 12PGD-IIIe-25 PREPARE POULTRY AND GAME Learning Material, Learning
WEEK 1 DISHES Module
1.1. identify the market forms of
poultry determine poultry cuts in
accordance with prescribed dish
TLE_HECK9- 12PGD-IIIf-h-26 LO 2. Cook poultry and game bird Learning Material, Learning
WEEK dishes Module
2-4
2.1 prepare poultry and game birds
hygienically to minimize risk of food
spoilage and cross- contamination

cook various poultry and game bird

dishes appropriately
TLE_HECK9- 12PGD-IIIi-27 LO 3. Plate/present poultry and Learning Material, Learning
WEEK 5 game bird dishes Module

3.1 identify the type of service ware

to be utilized in serving poultry and
game-bird dishes present plated
poultry and game-bird dishes with
appropriate sauces, garnishes, and
accompaniments

TLE_HECK9- 12PGD-IIIj-28 LO 4. Store poultry and game bird Learning Material, Learning
WEEK 6 Module
4.1 store and maintain poultry and
game bird according to standards

TLE_HECK9- 12PGD-IIIj-29 LO 5. Evaluate the finished product Learning Material, Learning

Module
5.1rate the finished products using
rubrics
TLE_HECK9- 12PCM-IVb-g- LO 2. Cook meat cuts Learning Material, Learning
31 4TH Qtr 2.1 identify the market forms and Module
WEEKS 1-6 cuts of meat
2.2 prepare meat cuts according to
the given recipe
2.3 prepare and use suitable
marinades for a variety of meat cuts

2.4 identify appropriate cooking

methods for meat cuts
apply the different techniques in
meat preparation cook meat-cut
dishes according to the given recipe

TLE_HECK9- 12PCM-IVh-32 LO3. Present meat dishes Learning Material, Learning

WEEK 7 Module
TLE_HECK9- 12PCM-IVh-32 Learning Material, Learning
WEEK 7 3.1 present meat dishes Module
aesthetically, based on classical and
cultural standards
3.2 select suitable plate according to
standard in serving meat dishes

present meat dishes hygienically

and sequentially within the required
timeframe
TLE_HECK9- 12PCM-IVi-33 LO4. Store meat Learning Material, Learning
WEEK 8 4.1 utilize quality trimmings and Module
leftovers in storing meat
4.2 store fresh and cryovac-packed
meat according to health regulations

4.3 use required containers and store

meat in proper temperature to
maintain quality and freshness
store meat in accordance with FIFO
operating procedures and meat
storage requirements
TLE_HECK9- 12PCM-IVj-34 LO5. Evaluate the finished product Learning Material, Learning
Module
5.1 rate the finished products using
rubrics
 Aklan
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LR developer Link (if available online) Assessment (provide

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 Antique Bacolod City Bago City
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 Guimaras Himamaylan City Iloilo
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 Negros Occ Passi City Roxas City
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 Sagay City San Carlos City Silay City
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Exemplar
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Grade Level: Grade 9
Subject: TLE (Hairdressing NC II)

Week of the Quarter/ Grading Most Essential Learning competencies

Period

TLE_HEHD9-12TS-Ia-1 LO 1. Treatment of hair and scalp

1st Q 1.1. Appreciate the benefits of scalp and
( Weeks 1) hair treatment
1.2. Analyze scalp and hair structure
1.3. Distinguish diseases and disorders of
scalp and hair
1.4. Observe safety precautions and
sanitation while at work
1.5. Explain the different types of
shampoo and conditioner
TLE_HEHD9-12TS-Ib-2 LO 2. Prepare client
1st Q 2.1 Assist client in accordance with salon
( Weeks 2) procedures
2.2 Provide appropriate clothing
according to the desired type of service,
and size and built of the client
2.3 Advise client to remove all jewelry and
accessories
TLE_HEHD9-12TS-Ib-3 LO 3. Apply shampoo and/or conditioner
Week 2 on the client
3.1 Shampoo and/or condition hair as
required and following standard
procedure
3.2 Ensure client’s safety and comfort
during the entire process
TLE_HEHD9-12TS-Ic-4 LO 4. Blow-dry hair
Week 3 4.1 Towel dry and comb hair according to
service requirements
4.2 Blow-dry hair according to service
requirements and following standard
procedure
 Week 3

4.3 Apply finishing product on blow-dried

hair according to product specifications

TLE_HEHD9-12TS-Id-5 LO 5. Perform post-service activities

Week 4 3.1 Clean, sanitize, and store tools and
equipment according to OHS
requirements
3.2 Segregate and dispose waste
materials according to OHS requirements

TLE_HEHD9-12TS-Ie-6 Scalp and hair treatment

Week 5-6 LO 6. Prepare client
6.1 Determine client’s health and
restrictions through consultation
6.2 Analyze client’s scalp and hair
condition following salon safety policies
and procedures
6.3 Prepare and use protective clothing
according to OHS
TLE_HEHD9-12TS-If-g-7 LO 7. Treat hair condition
Week 5-6
7.1 Select and prepare supplies/materials
and hair treatment product

7.2 Perform hair treatment following

established or acceptable procedures
7.3 Check results based on client’s desired
outcome
7.4 Ensure client’s safety and comfort
during the entire process
TLE_HEHD9-12HP-IIa-b-1 LO 1. Fundamentals in Hair Perming
2nd Qtr a. Express ideas clearly on the benefits of
Weeks 1 - 2 hair perming
b. Use appropriate tools, materials in
permanent waving
c. Perform the steps in sectioning,
blocking, and winding of hair
d. Observe safety rules and reminders in
hair perming

e. Discuss the procedures in hair perming

2.1 Perform the procedures in permanent

waving
TLE_HEHD9-12HP-IIc-2 LO 2. Prepare client
Week 3 2.1 Advise client to remove all personal
accessories
2.2 Determine if previous chemical
treatment exists
2.3 Check scalp condition if free from
scratches and open wounds

2.4 Advise client to defer hair perming if

adverse scalp and health conditions exist

2.5 Confirm types of hair curls with client

TLE_HEHD9-12HP-IId-j-3 LO 3. Perm hair
Week 4-9 3.1 Prepare and use neces-sary tools,
equipment, supplies/materials following
salon policies and procedures and OHS
requirements

3.2 Prepare perm solution according to

client’s hair type, texture/condition and
product specifications
3.3 Perform hair perming in accordance
with established or standard procedures
and product specifications

3.4 Rinse hair thoroughly, towel-dry and

apply conditioner
3.5 Ensure client’s safety and comfort
during the entire process
TLE_HEHD9-12HP-IId-j-4 LO 4. Apply finishing touches
Weeks 4-9 4.1 Check hair according to client’s
desired outcome
4.2 Taper/trim and style hair if necessary

4.3 Confirm client’s satisfaction and make

adjustments if requirement
TLE_HEHD9-12HP-IId-j-5 LO 5. Perform post-service activities
Weeks 4-9 5.1 Advise client on hair care and
maintenance
5.2 Clean and store tools, equipment,
supplies, and materials after use in
accordance with salon procedures
 Weeks 4-9

5.3 Properly dispose of waste items in

accordance with OHS requirements
5.4 Clean and prepare workstation for the
next client
TLE_HEHD9-12HC-IIIIVa-j-1 LO 1. Fundamentals in haircutting
3rd -4th Qtr 1.1 Express one’s experience and
Weeks 1-10 exposure about the process of haircutting

1.2 Analyze the hair condition and the

shape of face for appropriate hair cut
1.3 Practice fundamental disciplines in
haircutting
1.4 Discuss the uses of tools and
implements in haircutting
1.5 Show the importance of hair control in
haircutting
1.6 Discuss basic cutting strokes
TLE_HEHD9-12HC-IIIIVa-j-2 LO 2. Prepare client
2.1 Extend appropriate courtesy to the
client at all times
2.2 Assess shape of the client’s face, head,
length and width of hair according to
his/her built and height
2.3 Analyze texture of hair according to
style requirements and cutting technique
to be used
2.4 Present hair catalog to the client for
selection and agreement between client
and hairdresser
2.5 Provide and use protective clothing
according to health and sanitation
regulations
2.6 Shampoo and/or condition hair
following salon procedure
TLE_HEHD9-12HC-IIIIVa-j-3 LO 3. Cut hair
3.1 Prepare and use appropriate
materials, tools, and hair implements
according to client’s desired haircut and
OHS requirement

3.2 Perform haircut according to haircut

style and established or acceptable
procedures
 3.3 Ensure client’s safety and comfort
during the entire process
TLE_HEHD9-12HC-IIIIVa-j-4 LO 4. Check hair and apply appropriate
finishing touches
4.1 Blow-dry and check hair for accuracy
and finishing touches
4.2 Use finishing cutting tools according to
haircut style
4.3 Apply hair finishing product as per
client’s requirements and style
4.4 Confirm client’s acceptance and make
adjustments if required
TLE_HEHD9-12HC-IIIa-5 LO 5. Perform post service activities
5.1 Advise client on proper hair care and
maintenance
5.2 Clean, sterilize, and store tools,
implements and equipment in accordance
with salon policy
5.3 Properly dispose of waste items
following OHS practice
5.4 Clean working area in preparation for
the next client
5.5 Prepare scoring rubrics for haircut

Grade Level: Grade 10

Subject: TLE (Hairdressing NC II)

Week of the Quarter/ Grading Most Essential Learning competencies

Period
TLE_HEHD9-12CB-Ia-b-1 LO 1. Fundamentals in hair coloring and
1st Q hair bleaching
( Weeks 1-2)
1.1 Perform preliminary steps on hair
coloring
1.2 Use tested products, implements and
supplies
1.3 Classify various hair coloring
1.4 Describe various types of hair coloring
application
1.5 Conduct scalp and hair analysis
1.6 Identify the effects of allergies and
hair treatment to hair coloring activity
 1.7 Perform skin test/patch test carefully

1.8 Discuss hair coloring applications

1.9 Explain dimensional highlighting
TLE_HEHD9-12CB-Ic-f-2 LO 2. Prepare client
Week 3- 6
2.1 Consult and advise client on color
options, and checked for possible skin
allergies

2.2 Check and analyze condition of the

hair and scalp Prepare and use protective
clothing and materials according to OH&S
requirements

2.3 Drape client following established

procedures to avoid stains from hair
coloring

2.4 Where necessary, shampoo client’s

hair to remove remaining conditioners
and styling products, making sure the
scalp is not scratched

2.5 Style where necessary, hair according

to client’s particular requirements

2.6 Ensure client’s safety and comfort

during the activity
TLE_HEHD9-12CB-Ic-f-3 LO 3. Apply hair color
Weeks 3-6
1.1 Prepare and use tools, materials,
implements following OH&S requirements

1.2 Select and mix color and developer

according to client’s hair condition and
length and desired outcome
1.3 Apply color according to product
specifications and established or
acceptable procedures

1.4 Style where necessary, hair according

to client’s particular requirements

Hair Bleaching
TLE_HEHD9-12CB-Ig-j-5 LO 1. Prepare client
Weeks 3-7
TLE_HEHD9-12CB-Ig-j-5
Weeks 3-7 1.1 Consult client on health condition and
previous hair chemical treatment availed

1.2 Advise client on possible service

options and outcome results
1.3 Check and analyze conditions of the
hair and scalp
1.4 Advise client to remove all personal
accessories
1.5 Provide client with protective clothing
and gadgets following salon procedures

TLE_HEHD9-12CB-Ig-j-6 LO 2. Bleach hair

Weeks 3-7
2.1 Prepare and use supplies, materials,
tools, equipment, and implements
according
2.2 to OH&S requirements
2.3 Mix bleaching product with right
volume of developer according to
manufacturers’ instructions and client’s
hair texture

2.4 Perform hair bleaching according to

established or acceptable procedures and
product specifications
2.5 Ensure clients’ safety and comfort
during the process
TLE_HEHD9-12CB-Ig-j-7 LO 3. Perform post-service activities
Weeks 3-7 1.1 Advise client on hair care and
maintenance
1.2 Sanitize and store tools and
equipment and implements after use
according to salon procedures
1.3 Dispose wastes of according to OH&S
requirements
Clean and prepare workstation for next
activity
TLE_HEHD9-12ST-IIa-j-1 LO 1. Introduction to Hair Straightening
2nd Qtr
Week 1
1.1 Appreciate the benefits of chemical
hair straightening
1.2 Explain hair chemistry and
restructuring
 2nd Qtr
Week 1

1.3 Discuss the products used in chemical

hair straightening
1.4 Discuss the importance of scalp and
hair analysis.
1.5 Use appropriate implements and
supplies in hair straightening
1.6 Perform the steps in chemical hair
straightening
1.7 Observe safety rules and reminders in
hair straightening
TLE_HEHD9-12ST-IIa-j-2 LO 2. Prepare client
Week 2 2.1 Advise client to remove all personal
accessories
2.2 Use protective clothing and gadgets to
ensure clients safety and comfort

2.3 Check and analyze client hair texture

and condition, together with scalp

2.4 Confirm previous hair treatment with

the client before doing the desired service

2.5 Drape and shampoo client without

scratching the scalp
TLE_HEHD9-12ST-IIa-j-3 LO 3. Apply hair straightening product
Week 3-5 1.1 Prepare and use necessary tools and
materials according to OH&S
requirements
1.2 Identify and/or mix different forms of
products based on types of hair and
desired hair straightening service in
accordance with manufacturers’
instruction

1.3 Perform hair straightening in

accordance with product specifications
and established or acceptable procedures

1.4 Ensure client’s safety and comfort

during the entire process
TLE_HEHD9-12ST-IIa-j-4 LO 4. Iron Hair
Week 5-6 4.1 Blow-dry hair according to salon
procedures
TLE_HEHD9-12ST-IIa-j-4
Week 5-6

4.2 Apply protective hair product through

the hair before actual ironing
4.3 Set iron plate in accordance with hair
condition
4.4 Sub-section hair according to salon
procedures
4.5 Iron hair in accordance with salon
procedures
TLE_HEHD9-12ST-IIa-j-5 LO 5. Apply hair fixing solution
Week 6-8
5.1 Apply fixing solution on the hair in
accordance with manufacturer’s
instructions
5.2 Follow processing time according to
manufacturer’s instructions

5.3 Rinse hair thoroughly and applied with

necessary treatment products according
to manufacturers’ instructions

5.4 Check result and style hair according

to clients’ desired outcome
TLE_HEHD9-12ST-IIa-j-6 LO 6. Perform post service activities
Week 6-8

6.1 Advise client on hair care and

maintenance
6.2 Clean, sterilize/sanitize tools,
implements and equipments and store
after use in accordance with salon
procedures

6.3 Properly dispose waste items of in

accordance with OH&S requirements
6.4 Clean working area in preparation for
the next client
TLE_HEHD9-12HS-IIIa-j-1 LO 1. Introduction to hairstyling
3rd Qtr 1.1 Express ideas about hairstyling
Week 1 1.2 Appreciate the benefits of having
hairstyling skills
TLE_HEHD9-12HS-IIIa-j-1
3rd Qtr
Week 1

1.3 Inculcate the responsibilities of a

hairstylist
1.4 Analyze the fundamental principles of
hairstyling
1.5 Inculcate the responsibilities of a
hairstylist
1.6 Analyze the fundamental principles of
hairstyling
1.7 Use appropriate equipment,
implements and supplies
1.8 Observe safety precautions and
sanitation while working
TLE_HEHD9-12HS-IIIa-j-2 LO 2. Perform the various methods of
Weeks 2-10 hairstyling
2.1 Non-thermal styling
2.2 Thermal styling
2.3 Perform casual and formal creative
hairstyles
2.4 Perform hairstyling using special
effects in hairstyling
2.5 Provide hairstyling services
- Casual hairstyle
- Formal hairstyle
- Creative hairstyle
2.6 Use a rubric in evaluating the services
for hairstyling
2.7 Compute the cost of service
TLE_HEHD9-12MU-IVa-j-1 LO 1. Prepare clients
4th Qtr 1.1 Advise client to remove all personal
Week 1 accessories
1.2 Consult client on specific make-up
requirements
1.3 Analyze shapes of face and skin type /
tones of client according to make-up
requirements
1.4 Seat client in a comfortable position
during the entire process
1.5 Provide client with protective clothing
following salon procedures
TLE_HEHD9-12MU-IVa-j-2 LO 2. Apply Make-up
Weeks 2-9 2.1 Sanitize hand before actual
application of make-up
TLE_HEHD9-12MU-IVa-j-2
Weeks 2-9

2.2 Select and prepare make-up products

and accessories, tools, supplies and
materials according to client make – up
requirement

2.3 Perform make-up application in

accordance with established or
acceptable procedures
2.4 Check make-up result before
application of finishing touches
2.5 Ensure client’s comfort and safety
during the entire process
TLE_HEHD9-12MU-IVa-j-3 LO 3. Perform post-service activities
Week 10 3.1 Advise client on appropriate product
and procedure in applying retouch and
removing make-up
3.2 Clean and store make-up products,
tools, materials and implements after use
in accordance with salon procedures

3.3 Properly dispose waste items of in

accordance with OH&S requirements
3.4 Clean and prepare workstation for
next activity
Lesson Exemplar/ Learning LR developer Link (if available online)
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Lesson Exemplar/ Learning LR developer Link (if available online)
resources available
 Aklan Antique Bacolod City
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Assessment (provide a link
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Bacolod City Bago City Cadiz City Capiz
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 Capiz Escalante City Guimaras Himamaylan City
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Himamaylan City Iloilo iloilo City Kabankalan City
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Kabankalan City La Carota City Negros Occ Passi City
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Passi City Roxas City Sagay City San Carlos City
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San Carlos City Silay City Sipalay City
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Grade Level:Grade 9-10
Subject:TLE (Attractions & Theme Parks)

Week of the Quarter/ Most Essential Learning competencies

Grading Period

TLE_HEPO9- 12DEIa-d-1 LO1. Get familiar with geographical location

1st Qtr. and physical characteristics of the Philippines
Week 1-2
1.1 Describe the geographical location and the
physical characteristics of the Philippines
1.2 Make a comparison among the different land
forms and waters found in the Philippines
1.3 Enumerate the regional divisions of the
Philippines and its provinces
TLE_HEPO9- 12DE-Ie-h-2 LO2. Express appreciation on domestic
Weeks 3-4 tourism
2.1 Differentiate domestic from international
tourism
2.2 Discuss the types of domestic tourists in
the Philippines.
2.3 Name and describe the different kinds of
tourist attractions in the Philippines
TLE_HEPO9- 12HP-IIa-2 OBSERVE WORKPLACE HYGIENIC
2nd Qtr. PROCEDURES
Week 1
LO 2. Identify and prevent hygiene risks
2.1 Identify potential hygiene risks in line with
standard procedures
2.2 Take action to minimize and remove risks
within the scope of individual responsibility

2.3 Report hygiene risks beyond the control of

individual staff members to the appropriate
person for follow up
PERFORM COMPUTER OPERATIONS
LO1. Plan and prepare for tasks to be
TLE_HEPO9- 12CO-IIb-1 undertaken
Week 2
TLE_HEPO9- 12CO-IIb-1
Week 2
1.1 Select appropriate software according to
task assigned and required outcome
LO2. Input data into computer
2.1 Enter data into the computer using
appropriate program/application in
TLE_HEPO9- 12CO-IIb-2 accordance with the standard procedures
2.2 Perform work within ergonomics guidelines

TLE_HEPO9- 12CO-IIb-3 LO3. Access information using computer

Week 3 3.1 Select correct program/application based
on job requirements
3.2 Access program/application containing the
required information according to standard
procedures
TLE_HEPO9- 12CO-IIc-4 LO4. Produce output/data using computer
system
4.1. Process entered data using appropriate
software commands
4.2. Print out data as required using computer
hardware/peripheral devices in accordance
with standard operating procedures

4.3. Ttransfer files and data between

compatible system using computer software,
hardware/peripheral devices in accordance
with standard operating procedures

TLE_HEPO9- 12SP-IId-1 PERFORM WORKPLACE AND SAFETY

Week 4 PRACTICES
LO1. Follow workplace procedures for health,
safety and security practices
1.1 Identify and report breaches of health,
safety and security in line with standard
procedures
1.2 Report suspicious behaviour or unusual
occurrence in line with standard procedure

TLE_HEPO9- 12SP-IId-2 LO2. Deal with emergency situations

 TLE_HEPO9- 12SP-IId-2
2.1 Recognize emergency and potential
emergency situations and take appropriate
action within individual’s scope of
responsibility

2.2 Report details of emergency situations in

line with standard procedures
TLE_HEPO9- 12CS-IIe-1 PROVIDE EFFFECTIVE CUSTOMER SERVICES
Week 5 LO1. Greet customer
1.1 Greet guests in line with standard
procedure
1.2 Demonstrate sensitivity to cultural and
social differences
TLE_HEPO9- 12CS-IIe-2 LO2. Identify customer’s needs
Week 5 2.1 Assess customer’s needs for urgency so
that priority for service delivery can be
identified
2.2 Attend promptly and efficiently to the
customer’s needs in line with standard
procedures
TLE_HEPO9- 12CS-IIf-3 LO3. Handle queries through
Week 5 telephone/mobile phone, fax machine,
internet. email and social network sites
3.1 Use telephone/cell phone, computer, fax
machine, internet efficiently to determine
customer requirements
TLE_HEPO9- 12CS-IIf-4 LO4. Handle complaints, evaluation and
Week 5 recommendations
4.1. Greet guests with a smile and eye-to-eye
contact
4.2. Take the responsibility for resolving the
complaint within the limit of responsibility

TLE_HEPO9- 12OS-IIg-1 PROVIDE ON-SITE INFORMATION AND

Week 5 ASSISTANCE
LO1. Access and update attraction/theme
park information
1.1 Access and update information in
accordance with standard procedures and
systems
 1.2 Incorporate information into day-to-day
working activities to support quality of service
and standards within the attraction/theme
park

TLE_HEPO9- 12EV-IIh-1 MONITOR ENTRY TO VENUE

Week 6 LO1. Monitor and maintain access to
attraction areas
1.1 Control types of entry and access to entry
areas according to workplace procedures
complying with specific regulations and
parameters at all times

1.2 Check areas regularly for cleanliness, safety

and customer’s comfort
TLE_HEPO9- 12EV-IIh-2 LO2. Monitor crowds
Week 6 2.1 Determine the maximum number of
customers that the area can accommodate to
ensure safety and convenience
2.2 Monitor crowd behavior and report
promptly to the appropriate personnel or
security person
TLE_HEPO9- 12BS-IIi-1 PROVIDE A SITE BRIEFING OR SCRIPTED
Week 7 COMMENTARY
LO1. Present information to customers
1.1 Welcome courteously the customers
according to standard procedures
1.2 Provide comprehensive, accurate and
relevant information including any special
requirements or directions to customers
through orientation or scripted commentaries
during briefing sessions

TLE_HEPO9- 12BS-IIj-3 LO3. Liaise with team members

Week 7 3.1 Maintain communication and cooperation
with other team members/operators to ensure
safe and efficient operations

Give correct and appropriate signals when

needed
TLE_HEPO9- 12RL-IIIa-1 OPERATE A RIDE LOCATION
3rd Qtr. LO1. Prepare and inspect ride location
Week 1 1.1 Inspect the ride in accordance with an
approved checklist
TLE_HEPO9- 12RL-IIIa-1
3rd Qtr.
Week 1

1.2 Inspect location prior to arrival of

customers
1.3 Check ride equipment in the ride location
to ensure readiness for operation
TLE_HEPO9- 12RL-IIIb-c-2 LO2. Prepare to start the ride cycle
Week 2 2.1 Check loading procedures according to the
ride manual prior to commencement of the
ride
2.2 Maintain communication with the ride
loader to ensure that the ride commences
safely
2.3 Perform ride procedures correctly,
promptly and safely in accordance with the
requirements and procedures
2.4 Operate the ride (device) in accordance
with specifications and guidelines
2.5 Take any required action in response to
observations made during the ride, and ensure
the conformance of the actions to standard
safety procedures

2.6 Carry out emergency procedures strictly

according to ride manual and specific ride
procedure
2.7 Acknowledge and record turnover
and/or delivery of valuables by appropriate
personnel
2.8 Identify and report any defect or
deficiencies immediately to the appropriate
supervisor for action
TLE_HEPO9- 12LU-IIIe-1 LOAD AND UNLOAD A RIDE
Week 3 LO1. Load, observe and unload the ride
1.1 Perform loading procedures correctly,
safely, and promptly in accordance with the
manual
1.2 Load ride to the approved maximum
number of persons
1.3 Check riders if they are secured in
accordance with the set requirements
1.4 Advise riders to secure any articles which
may become loose while riding
1.5
 1.6 Unload ride in a courteous and friendly
manner once it is fully completed
1.7 Follow correctly, safely and promptly in
accordance with standard requirements and
procedures
TLE_HEPO9- 12OG-IIIh-1 OPERATE A GAME LOCATION
Week 4 LO1. Prepare games location for customers
1.1 Prepare and check games location for
cleanliness, safety and security according to
standard policy and procedures
1.2 Check and prepare equipment for
operation according to manufacturer’s
instructions and/or standard procedures
1.3 Display prizes to attract customers
1.4 Record number of stock items with
accuracy
1.5 Order additional supplies where
appropriate
TLE_HEPO9- 12OG-IIIi-3 LO3. Conduct games operations
Week 5 3.1 Enforce rules and regulations strictly during
games
3.2 Accept payment for participation in the
game
3.3 Record all prizes given for data analysis
according to standard procedures
3.4 Monitor crowd size to ensure that
maximum numbers are not exceeded
3.5 Monitor customer’s behavior to ensure a
safe and pleasant environment for all
customers
TLE_HEPO9- 12PG-IVa-1 PROMOTE AT A GAME LOCATION
4th Qtr LO1. Make games announcements
Week 1 1.1 Use communication system and equipment

1.2 Make clear and concise announcements to

avoid confusing customers

1.3 Give information about the games

accurately to prepare the customers
1.4 Present information in an entertaining
manner
E
TLE_HEPO9- 12PG-IVb-2 LO2. Present and conduct games
Week 1 2.1 Present and conduct games in a lively and
entertaining manner
2.2 Use promotional techniques to enhance
customer enjoyment of the games

2.3 Encourage player and crowd participation

for a complete customer experience

2.4 Employ humor appropriate to the customer

group for added enjoyment
2.5 Use language appropriate for the customer
group
2.6 Ensure personal presentation, appearance
and grooming appropriate to the game
environment to enhance customer’s
experience

TLE_HEPO9- 12AE-IVb-1 OPERATE ANIMAL ENCLOSURE/EXHIBIT

Week 2 LO1. Prepare animal enclosure/exhibit for
customer
1.1 Rectify and act upon problems concerning
animal welfare according to legislative
requirements
1.2 Inspect enclosure/exhibit prior to the
arrival of customers according to standard
procedures
1.3 Post signs for temporary closures to ensure
minimum customer inconvenience
TLE_HEPO9- 12GA-IVe-1 PROVIDE GENERAL ANIMAL CARE
Week 3 LO1. Feed and water animals
1.1 Clean, disinfect and sterilize food
preparation equipment according to company
procedures
1.2 Follow instruction and dietary charts for
food preparation, portions and distributions

1.3 Monitor water supply ensuring appropriate

quantity and quality
1.4 Feed and water animals in accordance with
animal welfare and ethics policies and health
safety procedures
TLE_HEPO9- 12RA-IVg-1 RESCUE ANIMALS
Week 4
TLE_HEPO9- 12RA-IVg-1
Week 4 LO1. Identify animals requiring rescue
1.1 Check work area regularly for distressed or
escaped animals
1.2 Identify animals that are in distress or
require rescue promptly
1.3 Take prompt action when potential risks to
customers, animals, self and colleagues occur

1.4 Inform appropriate departments and

animal specialists of the situation immediately

TLE_HEPO9- 12AE-IVc-3 LO3. Clean, maintain, and close down

Week 5 enclosure/exhibit
3.1 Remove wastes, feces and weeds from
enclosure
3.2 Implement vermin control according to
standard procedures
3.3 Dispose materials in accordance with
manufacturer’s and/or superior’s instructions

3.4 Clean enclosures (e.g. exhibits, night

facilities and food preparation areas) with
minimum disruption to animals
3.5 Present enclosure in accordance with
requirements of both the animal and the
customer
3.6 Secure enclosures according to standard
guidelines and requirements for animal species

3.7 Carry out routine maintenance tasks

according to instructions of a higher authority

3.8 Monitor and maintain feeding and

watering systems in a safe and working
condition
3.9 Carry out tasks with minimum disruption to
customers
3.10 Close down the enclosure/exhibit
according to standard procedures
3.11 Check the animal’s welfare and security
making necessary reports to the appropriate
authority
3.12 Prepare enclosure/exhibit and all
equipment for the next day’s operation
3.13 Clean the enclosure/exhibit as instructed

Secure the enclosure/exhibit

Lesson Exemplar/ Learning LR developer Link (if available online)
resources available
 Aklan Antique Bacolod City
Assessment (provide a link Lesson Lesson Lesson
if online) Exemplar Exemplar Exemplar
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Bacolod City Bago City Cadiz City Capiz
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Learning Learning Learning
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 Capiz Escalante City Guimaras Himamaylan City
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Learning Learning Learning
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Himamaylan City Iloilo iloilo City Kabankalan City
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Kabankalan City La Carota City Negros Occ Passi City
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Passi City Roxas City Sagay City San Carlos City
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San Carlos City Silay City Sipalay City
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Grade Level:Grade 9-10
Subject:TLE (Front Office Services)

Week of the Quarter/ Grading Most Essential Learning competencies Lesson Exemplar/
Period Learning resources
available

TLE_HEFS9- 12RR-Ia-1 RECEIVE AND PROCESS

1st Qtr. RESERVATIONS
Week 1-2
LO1. Receive reservation request
1.1. determine for and advise
customer of the availability of the
reservation
1.2. offer alternatives, including
waitlist options, if requested booking
is not available
1.3. respond to inquiries regarding
rates and other product features
according to established procedures

TLE_HEFS9- 12RR-Ib-2 LO 2. Record details of reservation

1st Qtr. 1.1. record complete customer details
Week 1-2 accurately against his/her booking in a
manner that ensures correct
interpretation by others who may
access the reservation details

1.2. confirm all booking details with

the customer and ensure that s/he
understands and agrees to all items

1.3. file reservations in a manner that

ensures easy access by others and in
accordance with established
procedures
 1.4. prepare and issue documents and
other materials to the customer in
accordance with requirements of the
specific reservation

TLE_HEFS9- 12RR-Ic-3 LO 3. Update reservations

Week 3 3.1. update financial status of the
reservation accurately
3.2. receive, process, and record
amendments or cancellations of
reservations in accordance with
customer request and established
procedures

LO4. Advise others on reservation

details
4.1. communicate general and specific
customer requirements and
reservation details to appropriate
TLE_HEFS9- 12RR-Id-4 departments and colleagues
Week 3

4.2. compile and provide accurate and

relevant reservation statistics to
concerned people or departments

OPERATE COMPUTERIZED
RESERVATION SYSTEM
LO 1. Access and manipulate
TLE_HEFS9- 12OR-If-6 reservation system information
Week 4-5 1.1. access and interpret reservation
system accurately
use all system features to access a
range of information
LO 2. Create and process reservations

2.1. check the availability of the

required booking in accordance with
the system functions and
TLE_HEFS9- 12OR-Ig-h-7 requirements
Week 4-5
2.2. encode all customers’ details
using the format required by the
computer system
TLE_HEFS9- 12OR-Ig-h-7
Week 4-5

2.3 download and print any required

reservation details
TLE_HEFS9- 12OR-Ii-8 LO 3. Send and receive reservation
Week 4-5 communications
PROVIDE ACCOMMODATION
2nd Qtr. RECEPTION SERVICES
TLE_HEFS9- 12PR-IIa-b-10 LO1. Prepare for guest arrival
Week 1 1.1. prepare reception area for service
and check all necessary equipment
prior to use
1.2. check and review daily arrival
details prior to guest’s arrival
1.3. allocate rooms in accordance with
guest requirements and establishment
policy
TLE_HEFS9- 12PR-IIc-d-11 LO 2. Welcome and register guests
Week 2 2.1. welcome guests warmly and
courteously
2.2. confirm reservation details with
guests
2.3. explain clearly relevant details
such as room key/electronic cards,
guest mail, messages, and safety
deposit facility arrangements to guests

2.4. follow correct enterprise

procedures where rooms are not
immediately available or overbooking
has occurred

2.5. Monitor guest arrivals and

discrepancies between actual and
report expected arrivals
TLE_HEFS9- 12PR-IIe-f-12 LO 3. Generate and check guest
Week 3-4 accounts for accuracy
3.1. explain and process guest
accounts clearly, courteously, and
accurately to the guest
3.2. recover and process
keys/electronic cards from guests
 3.3. act upon the guest’s requests for
assistance courteously or refer to the
appropriate department for follow-up

3.4. process express checkouts

3.5. follow group checkout procedures

TLE_HEFS9- 12PR-IIg-h-13 LO 4. Prepare front office records and

Week 3-4 reports
4.1. prepare and update front office
records within designated timelines

3rd Qtr. CONDUCT NIGHT AUDIT

TLE_HEFS9- 12CA-IIIa-b-15 LO 1. Monitor financial transactions
Week 1
1.1 check balances prepared by others
to ensure that they are accurate and
in accordance with establishment
procedures

1.2 identify and resolve financial and

system discrepancies according to
level of responsibility
1.3 implement financial systems and
financial control systems in
accordance with establishment
procedures

TLE_HEFS9- 12CA-IIIc-16 LO2. Complete routine records and

Week 2 reports
2.1. complete routine records and
reports accurately within designated
timelines
2.2. forward reports promptly to the
appropriate person/department

TLE_HEFS9- 12CR-IIIe-g-18 PROVIDE CLUB RECEPTION SERVICES

Week 3-4
LO 1. Provide information on club
services and process memberships
TLE_HEFS9- 12CR-IIIe-g-18
Week 3-4

1.1. explain club membership and club

rules to the public and members
following standard procedures

1.2. explain and fill up membership

application forms clearly and
completely
TLE_HEFS9- 12CR-IIIh-i-19 LO 2. Monitor entry to club
Week 3-4 2.1. check membership badges/cards
upon entry
2.2. assist sign-in of guests
2.3. ensure that members and guests
comply with dress and age regulations

2.4. refer disputes over entry to club

to security, supervisor, or other
relevant person
4th Qtr. PROVIDE PORTER SERVICES
TLE_HEFS9- 12PS-IVa-c-21 LO1. Handle guest arrival and
Weeks 1-2 departures
1.1. welcome and direct guests
promptly on arrival to the appropriate
area for registration
1.2. assist guests with luggage
escort guests to rooms and
show/explain courteously the
establishment/room features
TLE_HEFS9- 12PS-IVd-e-22 LO 2. Handle guest luggage
Weeks 3-4 2.1. transport and deliver guest
luggage safely to the correct location
within appropriate timeframes

2.2. operate luggage storage system

correctly and in accordance with
established procedures and security
requirements

2.3. mark and store luggage accurately

to allow for easy retrieval following
the established procedures
 2.4. place luggage correctly within the
storage system
TLE_HEFS9-12PSIVf-h-23 LO 3. Respond to request for bell
Week 5 desk services
3.1. provide bell desk services
promptly
coordinate with colleagues and other
departments to ensure effective
response to bell desk requests
 Aklan
LR developer Link (if available online) Assessment (provide a link if Lesson
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Aklan Antique Bacolod City Bago City
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Assessme resources Assessme resources Assessme resources
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Bago City Cadiz City Capiz Escalante City
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Escalante City Guimaras Himamaylan City Iloilo
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Iloilo iloilo City Kabankalan City La Carota City
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a Carota City Negros Occ Passi City Roxas City
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Roxas City Sagay City San Carlos City Silay City
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Silay City Sipalay City
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Grade Level: Grade 9
Subject: TLE (Housekeeping)

Week of the Quarter/ Most Essential Learning Lesson Exemplar/

Grading Period competencies Learning resources
available

TLE_HEHK9- 12HS-Ia-e-1 LO 1. Handle housekeeping requests

1st Q
Week 1
1.1 Discuss implementing Hotel
Codes,
Rules and regulations
1.2 Explain different skills of good
housekeeper needs such as in and
intrapersonal skills
1.3 List down and describe the basic
functions of each personnel in the
housekeeping department
1.4 Discuss nature and scope of
guestroom cleaning, care and
maintenance
1.5 Enumerate bedroom and
bathroom amenities offered in an
institution
1.6 List down procedures in
conducting room check, turn down
and make up beds
1.7 Demonstrate proper handling of
guests’ requests in housekeeping
following safety and security
standards

TLE_HEHK9- 12HS-Ia-e-2 LO 2. Advise guests on room and

Week 2 housekeeping equipment
1. Describe and explain the use of
different types of housekeeping and
front office forms
TLE_HEHK9- 12HS-Ia-e-2
Week 2

2. Practice proper handling of client’s

queries through telephone, fax machine,
e-mail, etc.
3. Identify common problems related to
Housekeeping Services
4. Observe proper handling of
different problems in Housekeeping
Services
TLE_HEHK9- 12RG-If-h-3 LO 1. Set up equipment and trolleys
Week 3
1.1 Correctly select and demonstrate
proper use of tools, materials and
equipment according to task
requirement

1.2 Properly set trolley/caddy with

cleaning materials according to needs
and with the institutional standards
LO 2. Access rooms for servicing
2.1 Identify important terminologies
used in housekeeping such as room
TLE_HEHK9- 12RG-If-h-4 status, door signs, guest’s type, and
Week 3 guest room classifications
2.2 Observe guests’ safety and security
in hotel establishment
TLE_HEHK9- 12RG-If-h-5 LO 3. Make up beds
Weeks 4-6 3.1 Identify different types and sizes of
linens, pillows, and bed sheets
3.2 Correctly follow proper procedures
in conducting room check, turn down
and make up beds and cots

3.3 Replace bed linen in accordance with

establishment standards and procedures

TLE_HEHK9- 12RG-If-h-6 LO 4. Clean rooms

Weeks 4-6 4.1.Identify tools, materials, supplies,
and equipment needed in cleaning
guest rooms
4.2.Follow standard operating
procedures in institutional cleaning
4.3.Identify common insects and pests
and their control measures
4.4.Give minor and major hotel room
defects and repair
4.5.Observe hotel management safety
practices and procedures
TLE_HEHK9- 12CA-IIa-b-1 LO 1. Select and set up equipment and
2nd Qtr. materials
Week 1
1.1 Select appropriate cleaning tools and
equipment with their proper uses and
functions
1.2 Follow safety and security measures
when using cleaning tools and
equipment
1.3 Identify and use dry and wet
cleaning agents/chemicals for a
particular task
TLE_HEHK9- 12CA-IIc-d-2 LO 2. Apply cleaning technique
Week 1 2.1 Identify cleaning equipment and
chemical
2.2 Discuss cleaning technique on
furniture and walling materials.
TLE_HEHK9- 12CA-IIe-f-3 LO 3. Clean and store trolleys and
Week 2- equipment
3 3.1. Perform proper handling of trolleys
and other equipment
3.2. Observe proper cleaning of tools,
materials, and equipment according to
standards and procedures
3.3. Practice safekeeping practices in
accordance with establishment
standards
TLE_HEHK9- 12VS-IIIa-j-1 LO 1. Display professional valet
3rd Qtr. standards
Week 1
1.1 Discuss basic roles of valet and butler
service within the Philippine hospitality
industry

1.2 Establish rapport and enhance

feelings of goodwill between the guest
and the establishment through
principles of good communication in
accordance with the establishment
standards

1.3 Access and utilize knowledge of

individual guests to provide personalized
and quality valet service
1.4 Prepare reports and endorsements
of valet service provider
TLE_HEHK9- 12VS-IIIa-j-2 LO 2. Care for the guest property
Week 2-4
TLE_HEHK9- 12VS-IIIa-j-2
Week 2-4 2.1 Perform packing, unpacking, storing,
and preparing of guest luggage
management
2.2 Observe institutional standards in
preparing of guest clothes and shoes
2.3 Make simple repairs on cloth and
linen in accordance with the
establishment procedures
Value the set ethical standards for guest
security and confidentiality
TLE_HEHK9- 12LL-IVa-h-1 LO 1. Process laundry items
4th Qtr. 1.1 Identify and explain types of linen
Week 1 used in housekeeping
1.2 Discuss the principles of laundering
such as collection and transportation,
arrival and sorting
1.3 Give the types and usage of washing
machine and dryers used in
housekeeping
1.4 Identify and discuss the types and
usage of laundry chemicals and other
cleaning agents
1.5 Enumerate and discuss the
classifications and usage of stain
removing agents
1.6 Explain the wash cycle and its
importance
Weeks 2-3 1.7 Follow laundry procedures for
cotton, silk, wool, and synthetics
1.8 Perform laundry methods
accordingly
Week 4-5 1.9 Observe principles and procedures in
ironing and pressing clothes and linens
1.10 Explain the types of ironing
equipment, tools, and materials and
their proper usage
1.11 Demonstrate correct folding
methods and techniques
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Bago City Cadiz City Capiz Escalante City
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Escalante City Guimaras Himamaylan City Iloilo
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Iloilo iloilo City Kabankalan City La Carota City
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a Carota City Negros Occ Passi City Roxas City
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Roxas City Sagay City San Carlos City Silay City
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Silay City Sipalay City
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Grade Level: Grade 9-12
Subject: TLE (Aquaculture NC II- 640 Hours)

Week of the Quarter/ Most Essential Learning Lesson Exemplar/ Learning

Grading Period competencies resources available

QUARTER 1 – CONDUCT PRE-OPERATIONS AQUACULTURE ACTIVITIES

LESSON 1: PREPARATION OF TOOLS AND SIMPLE EQUIPMENT (PT)
TLE_AFAQ9-12PT-Ia-j-1
Week 1-10 LO 1. Prepare tools and materials
in fishpond/fish tank construction

1.1. Check and clean tools and

equipment
1.2. Check harvesting tools
1.3. Perform simple repairs
1.4 Inspect materials for possible
repair
QUARTER 2 – CHANGING WATER OF AQUACULUTURE FACILITY
TLE_AFAQ9-12PT–IIa-j-1 1.5. Determine the volume of
Week 1-10 water
1.6. Select appropriate method of
water exchange
1.7. Carry out water exchange
QUARTER 3 – MORTALITIES
TLR_AFAQ9-12PT–IIIa-j-1 Determine and analyze mortality
Week 1-10
Check and prevent predators
Determine the causes of mortality

1.11. Observe the precautionary

measures in reducing mortality
1.12. Follow steps in using
disinfectants
QUARTER 4 – PREPARE AND SECURE AQUACULTURE FACILITIES
TLE_AFAQ9-12PT–IVa-j-1 1.13. Prepare ponds, cages and
Week 1-10 frames
TLE_AFAQ9-12PT–IVa-j-1
Week 1-10
1.14. Brush and repair cages
and frames
1.15. Clean and disinfect tanks
1.16. Install structures during
inclement weather
1.17. Store tools and equipment
properly
QUARTER 1 – CONDUCT PRE-OPERATIONS AQUACULTURE ACTIVITIES
LESSON 1: PREPARATION OF TOOLS AND SIMPLE EQUIPMENT (PT)
TLE_AFAQ9-12PM-Ia-j-1
Week 1-10 LO 1. Prepare tools and materials
in fishpond/fish tank construction

1.1 Check and clean tools and

equipment
1.2 Check harvesting tools
1.3 Perform simple repairs
1.4 Inspect materials for possible
repair
QUARTER 2 – CHANGING WATER OF AQUACULUTURE FACILITY
TLE_AFAQ9-12PM-IIa-j-1
Week 1 - 10 1.5 Determine the volume of water
1.6 Select appropriate method of
water exchange
1.7 Carry out water exchange
QUARTER 3 – MORTALITIES
TLE_AFAQ9-12PM-IIIa-j-1 1.8 Determine and analyze
Week 1 - mortality
10
1.9 Check and prevent predators

1.10 Determine the causes of

mortality
1.8. Observe the precautionary
measures in reducing mortality
1.9. Follow steps in using
disinfectants
QUARTER 4 – PREPARE AND SECURE AQUACULTURE FACILITIES
TLE_AFAQ9-12-IVa-j-1 1.13. Prepare ponds, cages and
Week 1 - 10 frames
1.14. Brush and repair cages and
frames
1.15. Clean and disinfect tanks
TLE_AFAQ9-12-IVa-j-1
Week 1 - 10

1.16. Install structures during

inclement weather
1.17. Store tools and equipment
properly
QUARTER 1
LESSON 1: PREPARE AND MAINTAIN AQUACULTURE FACILITIES (PM)
TLE_AFAQ9-12PM-Ia-j-1
Week 1 - 10 LO 1. Check the condition of site

1.1. Sample and analyze the soil for

water holding capacity
1.2. Determine the volume of
water resources
1.3. Assess the quality of water
1.4. Measure the topography of
the site
1.5. Determine the sources of
natural food
1.6. Determine the suitable species
to culture
1.7. Read the tidal level

1.8. Determine the area of the tank

and the budget for its construction

1.9. Analyze water

QUARTER 2
LE_AFAQ9-12PM-IIIa-j-1 LO 2. Check the conditions of
Week 1 - 10 Ponds
2.1. Determine the area, depth and
the number and size of
compartments

2.2. Position the markers as guides

2.3. Determine the materials used

2.4. Determine the number of

pumps and their location
2.5. Plan for the other important
facilities
QUARTER 3
TLE_AFAQ9-12PM-IIIa-j-1 LO 3. Check the conditions of
Week 1 Tanks
- 10
TLE_AFAQ9-12PM-IIIa-j-1
Week 1
- 10
3.1. Determine the area, depth and
the number and size of
compartments
3.2 Position the markers as guides

3.3 Determine the materials used

3.4 Determine the number of

pumps and their location
3.5 Plan for the other important
facilities

LO 4. Check the conditions of Pens

4.1 Determine the area, depth, and

the number and size of
compartments

4.2 Determine the materials used

LO 5. Check the conditions of
Cages
5.1 Determine the area, depth, and
the number and size of
compartments
5.2 Determine the materials used

5.3 Determine the mesh size

QUARTER 4
TLE_AFAQ9-12-IVa-j-1 LO 1. Ponds
Week 1 - 10 1.1 Prepare construction resources

1.2 Install major and other support

facilities
1.3 Install life support facilities
LO 2. Tanks
2.1 Install life support facilities
2.2 Lay out facilities
LO 3. Pens
3.1 Fabricate netting materials,
floats and sinkers
3.2 Inspect and set-up nets
LO 4. Cages
4.1 Check bottom of net
 4.2 Check mooring system
4.3 Set-up net
QUARTER 1 : PREPARE AND MAINTAIN FISH NURSERIES (PM) ( Note: Research components should be included in a
TLE_AFFN9-12PM-Ia-j-1 LO 1. Prepare and maintain
Week 1 –10 fish/shrimp nurseries
1.1 Select appropriate tools,
equipment and materials
1.2 Dry the pond
1.3 Repair & plow the soil and
dried again
1.4 Harrow and dry the soil
1.5 Select and apply lime
1.6 Select and apply predator and
pest control
1.7 Grow the natural food
1.8 Select fertilizer and compute
rate application
1.9 Set-up aerators/agitators
1.10 Determine water quality
parameters i.e. D.O., Transparency,
Nitrates, Ammonia and
temperature are determined prior
to stocking of fry

1.11Observe care in handling,

transporting and stocking of fishes

QUARTER 2 : FEEDS AND FEEDING (FF)

TLE_ AFFN9-12FF-IIa-j-1 LO 1. Feeds and Feeding
Week 1-10 1.1 Store feeds properly
1.2 Analyze the effect of time and
frequency of feeding
1.4 Determine the economic and
environmental impact of improper
feeding
1.5 Sample and analyze
composition of commercial feeds

1.6 Formulate feed with the

desired Crude Protein content
using locally-available ingredients
 1.7. Compute daily feed ration
QUARTER 3 : WATER QUALITY AND FISH HEALTH MANAGEMENT (WF)

TLE_AFFN9-12WF-IIIa-e-1 LO 1. Water Quality

Week 1-5 1.1 Monitor water quality
1.2 Maintain Optimum Water
Quality
TLE_AFFN9-12WF-IIIf-j-2 LO 2. Fish Health Management
Week 6-10 2.1Monitor and observe
occurrence of diseases
2.2 Diagnose infected fish
2.3 Identify appropriate treatment

2.4 Practice preventive measures

against disease
QUARTER 4 : HARVEST AND POST-HARVEST HANDLING (HH)
TLE_AFFN9-12HH-IVa-j-1 LO 1. Harvest and Post-Harvest
Week 1-10 Handling
1.1Schedule harvest
1.2 Prepare harvesting materials
and supplies required in the
harvest operation
1.3 Observe proper handling while
harvesting
1.4 Demonstrate proper grading,
counting and packing of live fish

QUARTER 1 : PREPARE GROW-OUT FACILITIES (GF) ( Note: Research components should be included in all activities
TLE_AFGOO9-12GF-Ia-j-1 LO 1. Grow-Out Facilities
Week 1- 1.1. Ponds
10 1.1.1. Dry pond
1.1.2. Apply predator control
1.1.3. Analyze soil pH
1.1.4. Apply lime to correct soil
acidity
1.1.5. Compute fertilizer
requirement
1.1.6. Apply fertilizer to enhance
growth of natural food
1.2. Pens and Cages
1.2.1. Install or set-up frames
 1.2.2. Install fabricated net into
cages to the cage frame
1.3. Tanks
1.3.1 Tanks are cleaned,
dried and disinfected
QUARTER 2 : STOCKING OF FINGERLINGS AND STOCK SAMPLING (FS)
TLE_AFGOO9-12FS-IIa-e-1 LO 1. Stock Fingerlings
Week 1 - 5 1.1 Acclimatize fish/crustacean
fingerlings
1.2 Determine the stocking density
with due consideration on the
pond carrying capacity
1.3 Classify suitable species of
fish/shrimp
TLE_AFGOO9-12FS-IIf-j-2 LO 2. Stock Sampling
Week 6-10 2.1 Assess fingerling quality
2.2Release fingerlings as scheduled
or at appropriate time of the day

2.3 Maintain growth of natural

food
2.4 Weigh stock samples for ABW
and Biomass determination

2.5 Undertake regular stock

sampling
QUARTER 3 : PERFORM FEEDING OPERATIONS AND MAINTAIN GOOD WATER QUALITY
TLE_AFGOO9-12FS-IIIa-e-1 LO 1. Perform Feeding Operations
Week 1-5 1.1. Select feeds based on quality

1.2. Sample and analyze feeds

periodically
1.3. Compute Average Body
Weight (ABW), Biomass, Daily Feed
Ration (DFR) and Feed Conversion
Ratio (FCR)

1.4. Formulate feeds using locally

available materials
1.5 Record feed consumption
TLE_AFGOO9-12DT-IVg-j-2 LO 2. Maintain Good Water
Week Quality
7-10
TLE_AFGOO9-12DT-IVg-j-2
Week
7-10
2.1 Monitor water quality using
appropriate measuring
instruments according to the
Standard Methods In The Analysis
Of Water And Wastewater

2.2 Maintain optimum water

quality by pond freshening and
bio-manipulation
ENVIRONMENT AND MARKET
TLE_EM9-12-00-1 LO 1. Develop a product/ service in
Week 0 Aquaculture
1.1. Identify what is of “Value” to
the customer
1.2. Identify the customer to sell to

1.3. Explain what makes a product

unique and competitive

1.4. Apply creativity and Innovative

techniques to develop marketable
product
1.5 Employ a Unique Selling
Proposition (USP) to the
product/service
TLE_ EM9-12-00- LO 2. Select a business idea based
2 on the criteria and techniques set
Week 0
2.1. Enumerate various criteria and
steps in selecting a business idea

2.2. Apply the criteria/steps in

selecting a viable business idea
2.3. Determine a business idea
based on the criteria/techniques
set
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 Antique Bacolod City Bago City
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 Cadiz City Capiz Escalante City
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 Guimaras Himamaylan City Iloilo
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 iloilo City Kabankalan City La Carota City
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 Negros Occ Passi City Roxas City
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 Sagay City San Carlos City Silay City
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 Sipalay City
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Grade Level: Grade 9-12
Subject: TLE (Automotive NC I- 640 Hours)

Week of the Quarter/ Grading Most Essential Learning Lesson Exemplar/

Period competencies Learning resources
available

LESSON 3: PERFORMING MEASUREMENT AND CALCULATION (PMC)

TLE_IAAUTO9-12PMC-IIa-c-8 LO 1. Select Measuring
Week 1-3 Instrument
1.1 Identify object or component
to be measured
1.2 Obtain correct specifications
from relevant source

1.3 Select appropriate measuring

instrument as per job
requirement
1.5
TLE_IAAUTO9-12PMC-IIc-h-9 LO 2. Carry out measurement
Week 3-8 and calculation
2.1 Select measuring tools in line
with job requirements
2.2 Obtain accurate
measurements with job
requirements
2.3 Perform calculations needed
to complete work/task using
fundamental operation of
mathematics

2.4 Use calculations involving

fractions, percentage, and mixed
numbers to complete workplace
tasks

2.5 Check correct and accurate

numerical computation
 2.6 Read instruments to the limit
of accuracy of the tool
TLE_IAAUTO9-12PMC-IIh-j-10 LO 3. Maintain measuring
Week 8-10 instrument
3.1 Keep measuring instruments
free from corrosion

3.2 Do not drop measuring

instrument to avoid damage
3.3 Clean measuring instrument
before and after using

LESSON 4: READING, INTERPRETING, AND APPLYING SPECIFICATION AND MANUAL (RIA)

TLE_IAAUTO9-12RIA-III a-b-11 LO 1. Identify and access
Week 1-2 manual/ specifications
1.1 Identify and access
appropriate manuals as per job
requirement
1.2 Check version and date of
manual to ensure correct
specification and identify
procedures

TLE_IAAUTO9-12RIA-III c-d-12 LO 2. Interpret manuals

Week 3-4 2.1 Locate relevant sections,
chapters of manuals/
specifications in relations to the
work to be conducted

2.2 Interpret information and

procedure in the manual in
accordance to industry practices

TLE_IAAUTO9-12RIA-IIIe-13 LO 3. Apply information

Week 5 accessed in the manual
3.1 Interpret data and
specification according to job
requirement
3.2 Identify work steps correctly
in accordance with
manufacturer’s specification
3.3 Apply manual data according
to the given task
 3.4 Interpret all correct sequence
and adjustment in accordance
with information contained on
the manual or specification

TLE_IAAUTO9-12RIA-IIIe-14 LO 4. Store manual

Week 5 4.1 Store manuals or specification
appropriately to prevent damage

4.2 Store manuals properly for

easy access especially when
updating information required in
the given task

LESSON 5: USING AND APPLYING LUBRICANT/COOLANT (UAL)

TLE_IAAUTO9-12UAL-IIIf-15 LO 1. Identify types of
Week 6 lubricants/coolant
1.1 Access and interpret correct
information on lubrication
schedule from appropriate
manufacturer’s specifications
manual

1.2 Identify type and quantity of

lubricants/coolant as per job
requirements
TLE_IAAUTO9-12UAL-IIIg-i-16 LO 2. Use and apply
Week 7-9 lubricants/coolant
2.1 Identify correct procedure for
change of lubricant following
manufacturer’s specification or
manual

2.2 Select and use correct tools

and equipment in line with job
requirements
2.3 Remove and replaced existing
lubricants with specified types
and quantity of new materials in
line with manufacturer’s
specification

2.4 Observe safe procedure and

use of PPE when removing or
replacing lubricant
 2.5 Dispose of used lubricants in
accordance with environmental
guidelines
2.6 Check work in line with
company SOP
TLE_IAAUTO9-12UAL-IIIj-17 LO 3. Perform housekeeping
Week 10 activities
3.1 Store tools, equipment, and
materials properly as per
company SOP
3.2 Free workplace from waste
materials
LESSON 6: PERFORMING SHOP MAINTENANCE (PSM)
TLE_IAAUTO9-12PSM-IVa-18 LO 1. Inspect and clean tools,
Week 1 equipment and work area
1.1 Inspect and clean tools,
equipment, and work to ensure
that they are free from dust,
grease, and other substances

1.2 Observe cleaning solvent

used as per workshop cleaning
requirements
1.3 Check and clean work area
1.4 Keep dry wet surface or spot
in the work area
TLE_IAAUTO9-12PSM-IVa-b-19 LO 2. Store/arrange tools and
Week 1-2 shop equipment.
2.1 Arrange and store tools and
equipment in their respective
shelves/location
2.2 Post visible corresponding
labels
Secure and log tools in the record
book
TLE_IAAUTO9-12PSM-IVb-20 LO 3. Dispose of waste and used
Week 2 lubricants
3.1 Dispose of waste and used
lubricants in accordance with
SOP and environmental
regulations
 Week 2

3.2 Label containers for waste

and used lubricants properly
3.3 Observe personal safety in
disposal of waste and used
lubricants
TLE_IAAUTO9-12PSM-IVc-21 LO 4. Report damaged
Week 3 tools/equipment
4.1 Maintain complete inventory
of tools and equipment

4.2 Identify damaged

tools/equipment with repair
recommendation
4.3 Prepare reports on damaged
tools/equipment
LESSON 7: PREPARING JOB ESTIMATE/COSTING (PJE)
TLE_IAAUTO9-12PJE-IVc-d-22 LO 1. Identify the nature and
Week 3-4 scope of work
1.1 Determine the nature and
scope of work to be undertaken

Determine the extent of service

to be undertaken in line with SOP

TLE_IAAUTO9-12PJE-IVd-e-23 LO 2. Prepare and present

Week 4-5 estimate/costing
2.1 Identify the types and
quantity of supplies, materials,
and labor required to perform
work in line with job
requirements

2.2 Obtain cost of supplies and

materials from the suppliers

2.3 Calculate total cost of

required services in line with
standard operating procedures

2.4 Present estimate to customer

in line with SOP
LESSON 8: INTERPRETING/DRAWING TECHNICAL DRAWING (ITD)
TLE_IAAUTO9-12ITD-IVf-g-24 LO 1. Interpret technical drawing
Week 6-7
1.1 Recognize components and
assemblies of objects
1.2 Recognize and interpret
symbols
1.3 Identify appropriate
dimensions
1.4 Follow instructions
Identify required materials and
other consumables
TLE_IAAUTO9-12ITD-IVg-h-25 LO 2. Select correct technical
Week 7-8 drawing
2.1 Validate drawings against job
requirements and manuals

2.2 Check and validate drawing

version according to manual

TLE_IAAUTO9-12ITD-IVh-j-26 LO 3. Apply freehand sketching

Week 8-10
3.1 Produce correct freehand
sketches using the necessary
tools and materials

LESSON 9: PRACTICING HEALTH, SAFETY, AND ENVIRONMENT PROCEDURES (PHSE)

TLE_IAAUTO9-12PHSE-Ia-c-27 LO 1. Apply basic safety
Week 1-3 procedures
1.1 Maintain policies and
procedures to achieve a safe
working environment in line with
OHS

1.2 Report all unsafe situations

according to worksite policy

1.3 Report all machinery and

equipment breakdown to
supervisor and/or to person in
charge

1.4 Identify fire and safety

hazards and precautions
 1.5 Identify dangerous goods and
substances
1.6 Follow worksite policy
regarding manual handling of
hazardous substances
1.7 Participate in consultative
arrangements established by
company
TLE_IAAUTO9-12PHSE-Ic-e-28 LO 2. Apply emergency
Week 3-5 procedures
2.1 Identify worksite policies and
emergency procedures regarding
illness or accidents
2.2 Identify safety alarm
2.3 Contact qualified persons in
the event of accident or sickness
of customers or staff, and
document accident details
according to worksite procedures

2.4 Identify worksite evacuation

procedures
LESSON 10: INSPECTING TECHNICAL QUALITY OF WORK (ITQ)
TLE_IAAUTO9-12ITQ-If-29 LO 1. Gather information to
Week 6 carry out inspection
1.1 Observe OHS requirements,
including company regulatory
requirements and personal
protection needs, throughout the
work

1.2 Source pertinent information

1.3 Analyze different methods

appropriate to the circumstances

Identify technical and/or

calibration requirements for
inspection
TLE_IAAUTO9-12ITQ-Ig-i-30 LO 2. Inspect and apply quality
Week 7-9 standards to work
TLE_IAAUTO9-12ITQ-Ig-i-30
Week 7-9
2.1 Identify work for inspection in
accordance with company quality
procedures
2.2 Conduct quality inspections
throughout the course of the
work to ensure that quality
standards are maintained

2.3 Apply quality standards

during work completion to
ensure customer’s satisfaction
based on industry and / or
company policies and guidelines

2.4 Coordinate activities

throughout the workplace in
accordance with company
procedures

2.5 Maintain documents of work

quality according to company
requirements
TLE_IAAUTO9-12ITQ-Ij-31 LO 3. Achieve quality work
Week 10 outcomes.
3.1 Avoid damage to customer
property by ensuring staff
adherence to quality procedures
and use of protective materials at
all stages of repair or service

Create excellent communication

procedures pertaining to quality
improvements and
recommendations in accordance
with company requirements

LESSON 11: MAINTAINING QUALITY SYSTEM (MQS)

TLE_IAAUTO9-12MQS-IIa-c-32 LO 1. Conduct final quality
Week 1-3 checks on completed
work/order
TLE_IAAUTO9-12MQS-IIa-c-32
Week 1-3

1.1 Check completed work /

orders for compliance with
supplier, company, or customer
specifications

1.2 Conduct level of inspection

appropriate to the size and
importance of the job
1.3 Authorize documentation in
accordance with company
requirements
1.4 Provide feedback to staff on
the quality of their work, with
equal emphasis on strengths and
weaknesses and opportunities for
development

TLE_IAAUTO9-12MQS-IId-33 LO 2. Report on the quality of

Week 4 processes and work outcome

2.1 Keep documents according to

company quality procedures on
outcomes of quality checks

2.2 Identify quality problems that

are in accordance to company
performance indicators

2.3 Provide information relating

to the quality of processes and
work outcomes appropriate to
persons on a regular basis

TLE_IAAUTO9-12MQS-IIe-34 LO 3. Implement improvement

Week 5 to work processes.
3.1 Encourage staff input to
generate possible solutions to
quality problems

3.2 Generate options for solving

quality problems and evaluate
costs and benefits of each option
 3.3 Discuss recommended
solutions to quality problems
with management
Implement improvements to
work processes according to
company policies and procedures

LESSON 12: IDENTIFYING AND SELECTING ORIGINAL AUTOMOTIVE PARTS AND PRODUCTS (ISOA)

TLE_IAAUTO9-12ISOA-IIf-g-35 LO 1. Identify the part/product

Week 6-7 and its end use

1.1 Gather available part/product

information and confirm with
customer all available
parts/product

1.2 Establish information

gathering techniques for proper
identification of part/product

1.3 Establish end-user or host for

the part/product, i.e.,
vehicle/unit assembly or
vehicle/unit assembly options
from an analysis of available
information

TLE_IAAUTO9-12ISOA-IIh-36 LO 2. Identify details of the

Week 8 part/product
2.1 Access parts/product
cataloguing system
2.2 Match accurately
part/product with cataloguing
information by accessing and
using the catalogue system
Document details of identity of
the part/product
TLE_IAAUTO9-12ISOA-IIi-37 LO 3. Part/product is supplied or
Week 9 ordered for customers
3.1 Customer accepts process
used
3.2 Order part/product for
customers
 Week 9

Update customer records

TLE_IAAUTO9-12ISOA-IIj-38 LO 4. Review personal training
Week 10 performance and finalize
documentation

4.1 Reflect upon personal

performance in providing
instruction and demonstration,
and document strategies for
improvement
4.2 Store learner records
according to organizational and
legal requirements
LESSON 13: PERFORMING GAS ENGINE TUNE UP (PGET)
TLE_IAAUTO9-12PGET-IIIa-b-39 LO 1. Inspect/test spark plug
Week 1-
2 1.1 Adjust spark-plug clearance
1.2 Test spark plug
Analyze spark-plug test result and
prescribe appropriate
recommendations
TLE_IAAUTO9-12PGET-IIIc-40 LO 2. Check/replace fuel filter
Week 3 and air cleaner
2.1 Replace fuel filter and air
cleaner
Free fuel filter from sediments
and impurities
TLE_IAAUTO9-12PGET-IIId-e-41 LO 3. Inspect/Replace Contact
Week Point Condenser
4-5
3.1 Inspect contact point gap
Test and replace condenser
TLE_IAAUTO9-12PGET-IIIf-i-42 LO 4. Test/ adjust dwell angle
Week 6-9 and ignition setting
4.1 Adjust dwell angle
Set ignition timing
TLE_IAAUTO9-12PGET-IIIj-43 LO 5. Adjust engine idle speed
Week 10 and mixture
5.1 Check engine speed in RPM

TLE_IAAUTO9-12PGET-IVa-e-44
Week 1-5 LO 6. Check advance mechanism
and adjust ignition timng

6.1 Adjust ignition timing

TLE_IAAUTO9-12PGET-IVa-e-44
Week 1-5

6.2 Observe safety in using

equipment
Check advanced timing
TLE_IAAUTO9-12PGET-IVf-j-45 LO 7. Perform compression
Week 6-10 testing
7.1 Conduct compression test

7.2 Conduct test without damage

or injury to person or property

Interpret compression test result

and prescribe recommendations

LESSON 14: PERFORMING DIESEL ENGINE TUNE UP (PDET)

TLE_IAAUTO9-12PDET-Ia-c-46 LO 1. Set injection timing

Week 1-3
1.1 Position injection parts as
required in setting injection
timing

1.2 No error in detecting/reading

injection pump timing

Recheck injection timing setting

by following instructional manual

TLE_IAAUTO9-12PDET-Id-h-47 LO 2. Install injection pump

Week 4-8
2.1 Check timing marks, torque
and injection pump moving parts
before installation

2.2 Set up injection pump

requirement before installation

2.3 Tighten mounting bolts

following torque sequence,
pattern, and specification in the
manual
TLE_IAAUTO9-12PDET-Ih-j-IIa-48 LO 3. Inspect injection timing
Week 8-10 3.1 Use injection pump timing
device without error
3.2 Interpret injection pump
timing result correctly
TLE_IAAUTO9-12PDET-Ih-j-IIa-48
Week 8-10

3.3 Check advance timing

operation
TLE_IAAUTO9-12PDET-IIa-e-49 LO 4. Bleed injection system
Week 1-5 Components

4.1 Check fuel level, line leakage,

and fuel strainer or filters

4.2 Determine air lock in the

system without error
4.3 Identify bleeder screw and
prime pump without error
TLE_IAAUTO9-12PDET-IIf-j-50 LO 5. Conduct compression
Week 6-10 testing

5.1 Set up engine requirements

in compression testing

5.2 Read and interpret specific

compression test result

5.3 Give corresponding

recommendation/ prescription
based on test result

LESSON 15: REMOVING AND REPLACING ELECTRICAL/ELECTRONICS UNITS/ASSEMBLIES (RREE)

TLE_IAAUTO9-12RREE-IIIa-51 LO 1. Prepare for work
1.1 Use work instruction to
determine job requirements,
including method, material, and
equipment
1.2 Read and interpret job
specifications
1.3 Observe OHS requirements
throughout the work
1.4 Select material for work
appropriate to application
1.5 Identify equipment and
tooling for safe and effective
operation

1.6 Check equipment and tooling

for safe and effective operation
 1.7 Determine procedures to
minimize waste material and to
maximize energy efficiency
TLE_IAAUTO9-12RREE-III b-g-52 LO 2 Remove electrical
/electronic units assemblies

2.1 Access correct information

from manufacturer/component
supplier specifications

2.2 Interpret correct information

from manufacturer/component
supplier specifications

2.3 Remove electrical / electronic

units / assemblies using approved
methods, tooling, and equipment

2.4 Seek assistance from a

licensed person in relation to air
conditioning and LPG/NGV
system/ components removal

2.5 Complete the removal

without causing damage to
component or system
2.6 Carry out removal activities
according to company
procedures/policies
2.7 Handled units/assemblies in
accordance with
manufacturer/component
supplier requirements

Store units/assemblies in
accordance with
manufacturer/component
supplier requirements

TLE_IAAUTO9-12RREE-IIIh-i-53 LO 3. Replace
Week 8-9 electrical/electronic
units/assemblies
TLE_IAAUTO9-12RREE-IIIh-i-53
Week 8-9

3.1 Replace electrical

units/assemblies using approved
methods, tooling and equipment

3.2 Seek assistance from a

licensed person in relation to air
conditioning and LPG/NGV
system/ components removal

3.3 Complete the replacement

without causing damage to
component or system
Carry out replacement activities
in accordance with company
procedures/policies
TLE_IAAUTO9-12RREE-IIIj-54 LO 4. Clean up work area and
Week 10 maintain equipment
4.1 Collect and store materials
that can be reused
4.2 Removed waste and scrap
following workplace and
environmental procedures

4.3 Clean equipment and work

area for serviceable condition in
accordance with workplace
procedures

4.4 Clean and inspect equipment

and work area for serviceable
condition in accordance with
workplace procedures

4.5 Complete operator

maintenance in accordance with
manufacturer/component
supplier specifications and site
procedures

4.6 Maintain tooling in

accordance with workplace
procedures
LESSON 16 : REMOVING AND TAGGING ENGINE SYSTEM COMPONENTS (RTES)
TLE_IAAUTO9-12RSSB-IIa-f-58 LO 1. Prepare to remove and tag
Week 1-6 steering, suspension, and brake
system components

1.1 Identify and confirm the

nature and scope of work
requirements

1.2 Observe OHS requirements,

including individual national /
local / territorial regulatory
requirements and personal
protection needs

1.3 Sources of procedures and

information such as workshop
manuals and specifications, and
required tools and equipment

1.4 Selects methods and

techniques most appropriate to
the circumstances
Observe dangers associated
working with the removal and
tagging of steering, suspension,
and brake system components

TLE_IAAUTO9-12RSSB-IIg-j-IIIa-f- LO 2.Remove steering,

59 suspension and brake system
Week 1-6 components.
Week 6-10
2.1 Identify steering, suspension,
and brake system components
for removal

2.2 Implement methods for the

removal and tagging in
accordance with manufacturer /
component supplier
specifications

2.3 Remove components without

damage
2.4 Carry out inspection of
components i
 2.5 Process report in accordance
with workplace procedures on
communication
TLE_IAAUTO9-12RSSB-IIIg-j-60 LO 3. Tag steering, suspension,
Week 7-10 and brake system components

3.1 Identify tagging procedures

3.2 Identify material

requirements for tagging and
prepare support equipment
3.3 Tag components without
damage
LESSON 18: REMOVING AND TAGGING TRANSMISSION SYSTEM COMPONENTS (RTTS)

TLE_IAAUTO9-12RTTS-IVa-c-61 LO 1.Prepare to remove and tag

Week 1-3 transmission components

1.1 Identify and confirm nature

and scope of work requirements

1.2 Observe OHS requirements,

including individual national /
local / territorial regulatory
requirements and personal
protection needs

1.3 Sources of procedures and

information such as workshop
manuals and specifications, and
required tools and equipment

1.4 Select method and

techniques most appropriate to
the circumstances
1.5 1.5 Be aware of dangers
associated working with the
removal and tagging of
transmission components

TLE_IAAUTO9-12RTTS-IVd-i-62 LO 2. Remove transmission

Week 4-9 system components
2.1 Identify transmission
components for removal
TLE_IAAUTO9-12RTTS-IVd-i-62
Week 4-9

2.2 Implement methods for the

removal and tagging in
accordance with manufacturer /
component supplier
specifications

2.3 Remove components without

damage
2.4 Carry out inspection of
components
2.5 Process report in accordance
with workplace procedures on
communication
TLE_IAAUTO9-12RTTS-IVj-63 LO 3.Tag transmission
Week 10 components

3.1 Identify tagging procedures

3.2 Identify material

requirements for tagging and
prepare support equipment
3.3 Tag components without
damage
PERSONAL ENTREPRENEURIAL COMPETENCIES (PECs)
TLE_PECS7-12-00-2
LO 2. Develop and strengthen
personal competencies and skills
(PECs) needed in automotive
servicing

2.1 Create a plan of action that

ensures success of his/her
business/career choice
ENVIRONMENT AND MARKET (EM)
TLE_EM7-12-00-1 LO 1. Recognize and understand
Week 0 the market in automotive
servicing
1.1 Identify the players/
competitors within the town
1.2 Identify the different
products/services available in the
market
TLE_EM7-12-00-2 LO 2. Recognize the potential
Week 0 customer/ market in automotive
servicing
TLE_EM7-12-00-2
Week 0

2.1 Profile potential customers

2.2 Identify the customer’s needs
and wants
through consumer analysis
Conduct consumer/market
analysis
TLE_EM7-12-00-3 LO 3. Create new business ideas
Week 0 in automotive servicing by using
various techniques
3.1 Explore ways of generating
business ideas
from ones’ own
characteristics/attributes
3.2 Generate business ideas using
product
innovation from irritants, trends,
and emerging needs
3.3 Generate business ideas using
Serendipity
Walk
TLE_EM7-12-00-4
Week 0 LO 4. Develop a product/service
in automotive servicing

4.1 Identify what is of “value” to

the customer
4.2 Identify the customer

4.3 Explain what makes a product

unique and competitive

4.4 Apply creativity and

innovative techniques to develop
marketable product
4.5 Employ a USP to the
product/service
TLE_EM7-12-00-5 LO 5. Select a business idea
Week 0 based on the criteria and
techniques set
5.1 Enumerate various criteria
and steps in selecting a business
idea
 Week 0

5.2 Apply the criteria/steps in

selecting a viable business idea

5.3 Determine a business idea

based on the criteria/techniques
set
TLE_EM7-12-00-6 LO 6. Develop a brand for the
Week 0 product
6.1 Identify the benefits of having
a good brand
6.2 Enumerate recognizable
brands in the town/province
6.3 Enumerate criteria for
developing a brand
6.4 Generate a clear appeal
 Aklan
LR developer Link (if available online) Assessment (provide a link Lesson
if online) Exemplar
/
Learning
resources
available
L (RIA)
E)
ODUCTS (ISOA)
MBLIES (RREE)
TTS)
 Aklan Antique Bacolod City Bago City
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nt nt nt
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Bago City Cadiz City Capiz Escalante City
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Escalante City Guimaras Himamaylan City Iloilo
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 Iloilo iloilo City Kabankalan City La Carota City
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La Carota City Negros Occ Passi City Roxas City
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Roxas City Sagay City San Carlos City Silay City
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Silay City Sipalay City
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Exemplar
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Learning
Link (if Link (if
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Grade Level: Grade 9-12
Subject: TLE (Carpentry NC II- 640 Hours)

Week of the Quarter/ Most Essential Learning Lesson Exemplar/ Learning

Grading Period competencies resources available

PREPARE / STAKEOUT BUILDING LINES (BL)

TLE_IACP9-12BL-Ia-h-1 LO 1. Prepare tools, equipment
Week 1-8 and materials for staking out
building lines

1.1 Identify tools and materials

for staking out building lines

1.2 Prepare tools and materials

for staking out building lines

1.3 Select appropriate Personal

Protective Equipment (PPE)

TLE_IACP9-12BL-Ii-IIb-2 LO 2. Stake out and set batter

Week 9-10 Week boards
1-2
2.1 Set out stakes from pre-
determined building lines
2.2 Measure, lay out and cut
batter board according to
specifications
2.3 Set stakes at 0.75-1.00
meter away from the pre-
determined building lines
2.4 Secure batter boards with
tolerance for dimensions at +/-
5 mm, and levelness of +/- 3
mm

2.5 Use PPE according to job

requirements
TLE_IACP9-12BL-IIc-h-3 LO 3. Fix building lines
Week 3-8
TLE_IACP9-12BL-IIc-h-3
Week 3-8 3.1 Square building lines with
end tolerance of +/- 3 mm
3.2 Measure and set building
lines
Use PPE according to job
requirements
Lesson 2 : FABRICATE FORMWORKS (FW)
TLE_IACP9-12FW-IIi-IIId-1 LO 1. Prepare tools, equipment
Week 9-10 and materials for fabricating
Week 1-4 formworks according to job
requirements

1.1 Identify tools and materials

for fabricating formworks

1.2 Prepare tools and materials

for fabricating formworks

1.3 Select appropriate PPE

TLE_IACP9-12FW-IIIe-j-2 LO 2. Lay-out and cut to
Week 5-10 dimension of form sheathing
and stiffeners

2.1 Lay out form sheathing and

stiffeners with tolerances of +3
mm for all measurements and
for squareness

2.2 Mark form sheathing and

stiffeners according to job
requirements
2.3 Cut form sheathing and
stiffeners according to
dimension
Use appropriate PPE
TLE_IACP9-12FW-IVa-j-3 LO 3. Assemble form panels
Week 1-10 3.1 Lay out form panels and
stiffeners for pre-assembly
3.2 Pre-assemble form panels
and stiffeners
TLE_IACP9-12FW-IVa-j-3
Week 1-10

3.3 Check form panels and

stiffeners for squareness
according to job requirements

3.4 Assemble form panels and

stiffeners
3.5 Use appropriate PPE
INSTALL FORMWORKS COMPONENTS (IF)
TLE_IACP9-12IF-Ia-j-1
Week 1-10 LO 1. Prepare tools and
materials for installing
formworks components/form
panels

1.1 Identify tools, equipment

and materials for job
requirements

1.2 Prepare tools, equipment

and materials job requirements

Select appropriate PPE

TLE_IACP9-12IF-IIa-IVj-2 LO 2. Lay-out/assemble
scaffolds and braces
Week 1-10 (2nd)
2.1 Prepare work areas for safe
laying out and assembling of
scaffolds and braces

Week 1-10 (3rd) 2.2 Assemble scaffolds and

braces safely and securely:
Week 1-10 (4th) 2.2.1 free of interference
2.2.2 properly balanced
2.3 Secure connectors, locks
and screws
Select appropriate PPE
TLE_IACP9-12IF-IIa-IVj-3 LO 3. Set/fix formworks
components/form panels
Week 1-10 (2nd)
3.1 Lay out formworks
components/form panels with
tolerance of +3 mm for
measurement, alignment,
levelness and plumbness
 Week 1-10 (3rd)
3.2 Set/fix formworks/form
panel according to required job

Week 1-10 (4th) 3.3 Install braces to support the

formworks
3.4 Apply form oil to the
formworks
3.5 Re-check formworks
components/form panels for
squareness, levelness and
plumbness
3.6 Use appropriate PPE
PERSONAL ENTREPRENEURIAL COMPETENCIES (PeCS)
TLE_PECS9-12-I0-1 LO 1. Develop and strengthen
Week 0 personal competencies and
skills (PeCS) needed in
carpentry

Create a plan of action that

ensures success of his/her
business/career choice
ENVIRONMENT AND MARKET (EM)
TLE_EM9-12-I0-II0-1 LO 1. Develop a product/
Week 0 service in Carpentry
1.1 Identify what is of “Value” to
the customer
1.2 Identify the customer
1.3 Explain what makes a
product unique and competitive

1.4 Apply creative and

innovative techniques to
develop marketable product
1.5 Employ a Unique Selling
Proposition (USP) to the
product/service
TLE_EM9-12-III0-2 LO 2. Select a business idea
Week 0 based on the criteria and
techniques set
2.1 Enumerate various criteria
and steps in selecting a business
idea
 Week 0

2.2 Apply the criteria/steps in

selecting a viable business idea

2.3 Determine a business idea

based on the
criteria/techniques set
TLE_EM9-12-IV0-3 LO 3. Develop a brand for the
Week 0 product
1.1 Identify the benefits of
having a good brand
1.2 Enumerate recognizable
brands in the town/province
1.3 Enumerate the criteria for
developing a brand
1.4 Generate a clear appealing
product brand
 Aklan
LR developer Link (if available Assessment (provide a link if Lesson
online) online) Exemplar
/
Learning
resources Link (if
available available
online)
Aklan Antique Bacolod City Bago City
Lesson Lesson Lesson
Exemplar Exemplar Exemplar
/ / /
Learning Learning Learning
Link (if Link (if Link (if
Assessme resources Assessme resources Assessme resources
available available available available available available
nt nt nt
online) online) online)
Bago City Cadiz City Capiz Escalante City
Lesson Lesson Lesson
Exemplar Exemplar Exemplar
/ / /
Learning Learning Learning
Link (if Link (if Link (if
Assessme resources Assessme resources Assessme resources
available available available available available available
nt nt nt
online) online) online)
Escalante City Guimaras Himamaylan City Iloilo
Lesson Lesson Lesson
Exemplar Exemplar Exemplar
/ / /
Learning Learning Learning
Link (if Link (if Link (if
Assessme resources Assessme resources Assessme resources
available available available available available available
nt nt nt
online) online) online)
Iloilo iloilo City Kabankalan City La Carota City
Lesson Lesson Lesson
Exemplar Exemplar Exemplar
/ / /
Learning Learning Learning
Link (if Link (if Link (if
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a Carota City Negros Occ Passi City Roxas City
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Roxas City Sagay City San Carlos City Silay City
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Silay City Sipalay City
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Grade Level: Grade 9-12
Subject: TLE (Food Fish Processing NC II- 640 Hours)

Week of the Quarter/ Most Essential Learning Lesson Exemplar/ Learning

Grading Period competencies resources available

PERSONAL ENTREPRENEURIAL COMPETENCIES (PeCS)

TLE_PECS9-12-I0-1
Week 0 LO 1. Recognize Personal
Entrepreneurial Competencies
and Skills (PeCS) needed in
masonry

1.1 Compare one’s PECSS with

that of a practitioner
/entrepreneur
1.2 Align one’s PECSS with that
of a practitioner/entrepreneur

ENVIRONMENT AND MARKET (EM)

TLE_EM9-12-00-1
Week 0 LO 1. Recognize and understand
the market in Masonry

1.1Identify the players/

competitors within the town
1.2 Identify the different
products/services available in
the market
TLE_EM9-12-00-2 LO 2. Recognize the potential
Week 0 customer/market in Food
Processing
2.1. Identify the profile of
potential customers
2.2. Identify the customer’s
needs and wants through
consumer analysis
2.3 Conduct
consumer/market analysis
TLE_EM9-12-00-3
Week 0 LO 3. Create new business
ideas in Food Processing
business by using various
techniques

3.1. Explore ways of generating

business idea from ones’ own
characteristics/attributes

3.2. Generate business ideas

using product innovation from
irritants, trends and emerging
needs
3.3 Generate business ideas
using Serendipity Walk
LESSON 1: IMPLEMENT SAMPLING PROCEDURES (SA)(Note: Research components should be included in all activiti
TLE TLE_AFFP9-12SA-Ia-c-1 LO1. Prepare for sampling
Week 1.1. Identify sampling
1-3 requirements in accordance
with sampling plan
Prepare sampling equipment
container and labels according
to sampling requirements

TLE_AFFP9-12SA-Id-j-2 LO2. Collect samples

Week 2.1. Collect and transfer
4-10 samples under controlled
condition
2.2. Handle samples to preserve
them and the source integrity
according to sampling
requirement and OHS
requirements

2.3. Identify and report defects

or abnormalities in source
material and/or sample
according to workplace
requirements

2.4. Record sample information

according to workplace
procedures
 Clean and maintain the
workplace according to
workplace standards
LESSON 2: INSPECT AND SORT RAW MATERIALS AND PRODUCT (IS)(Note: Research components should be include
TLE_AFFP9-12IS-IIa-c-1 LO 1. Prepare equipment and
tools
Week 1-3
1.1. Prepare equipment and
tools for inspection and sorting
in accordance with
manufacturer’s specifications
and workplace requirements

1.2. Check, clean and sanitize

equipment and tools are in
accordance with manufacturer’s
specifications and workplace
requirements

1.3 Prepare office equipment

and materials/supplies needed
in accordance with approved
specifications

TLE_AFFP9-12IS-IId-h-2 LO 2. Inspect and sort the

materials and product
Week 4-8
2.1. Receive and handle raw
materials and product according
to standard operating
procedures

2.2. Conduct inspection and

sorting according to required
specifications, OHS
requirements and workplace
procedures

2.3. Undertake grading

undertaken, as necessary,
according to raw material or
product requirements

2.4. Inspect raw materials and

products for visible signs of
defects according to set
processing and purchasing
specifications
 2.5. Sort raw materials and
products in accordance with
physical property specifications

2.6. Weigh and keep inspected

and sorted raw materials and
products a in accordance with
standard operating procedures

2.7. Report rejected/sub-

standard raw materials and
products are to appropriate
person and/or disposed
according to organizational
guidelines

TLE_AFFP9-12IS-IIi-j-3 LO3. Complete inspection and

sorting activity
Week 9-10
3.1. Clean and keep equipment
and tools according to
manufacturers’ specifications
and workplace procedures

3.2 Complete and report

records according to workplace
procedures
LESSON 3: DISPENSE NON-BULK INGREDIENTS (NB)(Note: Research components should be included in all activities
TLE_AFFP9-12NB-IIIa-e-1 LO 1. Prepare to dispense
ingredients
Week 1-5
1.1. Inspect materials to confirm
type, quality clearance,
quantities and identify any
obvious contamination or non-
conformance with workplace
requirements

1.2. Select appropriate

measuring/dispensing and
weighing equipment according
to dispensing requirements
 1.3. Confirm availability of
containers/bags and labels
according to dispensing
requirements

1.4. Carry out pre-start checks

according to manufacturer’s
specifications and workplace
procedures

1.5 Use appropriate personal

protective equipment (PPE)
according to workplace
procedures and occupational
health and safety (OHS)
requirements

TLE_AFFP9-12NB -IIIf-j-2 LO 2. Measure and/or weigh

ingredients
Week 6-10
2.1. Weigh /measure non-bulk
ingredients and additives
according to production
requirements

2.2. Label dispensed ingredients

according to workplace
procedures
2.3. Monitor accurate of
measuring/dispensing
equipment to identify variation
in operating conditions
according to production
requirements

2.4. Report identify variation in

equipment operation
maintenance requirements
according to workplace
reporting requirements

2.5 Maintain workplace

according to housekeeping
standards
TLE_AFFP9-12 NB -IVa-b-3 LO 3. Complete the dispensing
process
Week 1-2
TLE_AFFP9-12 NB -IVa-b-3

Week 1-2
3.1. Clean dispensing
equipment according to
manufacturer’s specifications
and workplace procedures

3.2. Identify maintenance

requirements and unacceptable
equipment/utensil conditions
according to workplace
procedures

3.3. Report on the unacceptable

equipment/utensil according to
workplace procedures

3.4. Records are completed

according to workplace
procedures
LESSON 4: PREPARE RAW AND PACKAGING MATERIALS AND SUPPLIES FOR PROCESSING (PR)(Note: Research com
TLE_AFFP9-12PR-IVc-f-1 LO1. Select raw and packaging
Week 3- materials and supplies for
6 processing.
1.1. Confirm raw and packaging
materials and supplies for food
processing and their availability
according to production
requirements

1.2. Receive and handle raw and

packaging materials and
supplies for food processing
according to workplace and OHS
requirements

1.3. Place raw and packaging

materials and supplies for food
processing in the receiving bin
according to required
specifications

TLE_AFFP9-12PR-IVg-j-2 LO2. Prepare raw and

Week 7-10 packaging materials and
supplies
TLE_AFFP9-12PR-IVg-j-2
Week 7-10

2.1. Wash or clean materials

according to required
specifications.
2.2. Prepare raw and packaging
materials and supplies
according to specifications

2.3 Complete records

according to workplace
requirements
Personal Entrepreneurial Competencies (PECS )
TLE_PECS9-12-00-1 LO 1. Develop and strengthen
Week 0 personal competencies and
skills (PECs) needed Food
Processing

1.1 Create a plan of action that

ensures success of his/her
business/career choice

Environment and Marketing (EM)

TLE_EM9-12-III0-1 LO 1. Develop a product/
Week 0 service in Food Processing
1.1. Identify what is of “Value”
to the customer
1.2. Identify the customer to sell
to
1.3. Explain what makes a
product unique and competitive

1.4. Apply creativity and

Innovative techniques to
develop marketable product
1.5 Employ a Unique Selling
Proposition (USP) to the
product/service
TLE_EM9-12-III0-2 LO 2. Select a business idea
Week 0 based on the criteria and
techniques set
TLE_EM9-12-III0-2
Week 0

2.1. Enumerate various criteria

and steps in selecting a business
idea

2.2. Apply the criteria/steps in

selecting a viable business idea

Determine a business idea

based on the
criteria/techniques set
TLE_EM9-12-IV0-3 LO 3. Develop a brand for the
Week 0 product
3.1. Identify the benefits of
having a good brand
3.2. Enumerate recognizable
brands in the town/province
3.3. Enumerate the criteria for
developing a brand
3.4 Generate a clear appealing
product brand
LESSON 5: OPERATE EQUIPMENT(OE)(Note: Research components should be included in all activities)
TLE_AFFP9-12OE-Ia-e-1 LO1. Select and prepare
Week equipment for use
1-5
1.1. Identify and access basic
machine/equipment required to
complete tasks in accordance
with assignment instructions
and workplace requirements

1.2. Carry out routine pre-

operational checks according to
manufacturers’ specifications
and workplace procedures

1.3. Identify and report faulty

and damaged
machine/equipment according
to workplace procedures
 Identify and notify appropriate
person(s) on any training
required to operate machine/
equipment according to
supplier and workplace
requirements
TLE_AFFP9-12OE-If-j-IIa-e- LO2. Operate equipment
2
2.1. Select, use and maintain
suitable personal protective
equipment in accordance with
occupational health and safety
(OHS) requirements, and
manufacturers’ specifications

2.2. Operate
machine/equipment in a safe
and controlled manner in
accordance with OHS
requirements and
manufacturers’ specifications

Week 6-10 2.3 Identify and report out-

of-specification product,
process and equipment
performance according to
workplace

Week 1-5 procedures

TLE_AFFP9-12OE-IIf-j-3 LO3. Maintain equipment and
Week resources
6-10
3.1. Shut down
machine/equipment according
to workplace procedures and
manufacturers’ specifications

3.2. Clean and maintain work

area in accordance with
workplace requirements
 3.3. Clean, maintain and store
tools and machine/ equipment
in accordance with workplace
requirements and
manufacturers’ specifications

3.4. Report faulty or damaged

machine/equipment for repair
or replacement in accordance
with workplace procedures

3.5. Manage wastes generated

according to workplace
procedures and 3R principle

3.6 Complete and maintain

records and reports in
accordance with industry,
legislative and workplace
requirements
LESSON 6: CLEAN AND SANITIZE EQUIPMENT AND PROCESSING/PACKAGING AREA (CS)(Note: Research compone
TLE_AFFP9-12CS-IIIa-e-1 LO1. Prepare for cleaning
Week 1- 1.1. Identify cleaning/ sanitizing
5 supplies and materials, and
utilities
1.2. Confirm availability of
cleaning/sanitizing supplies and
materials, and utilities
according to cleaning and
sanitizing requirements

1.3. Prepare mixture of

sanitizing solutions, as
necessary, according to
workplace requirements and
application
 1.4. Clear equipment and
processing/packaging area in
preparation for cleaning
according to workplace
requirements and
manufacturer’s specifications.

1.5 Render safe to clean the

processing/packaging area
according to workplace
procedures and manufacturer’s
specifications

TLE_AFFP9-12CS-IIIf-j-2 LO2. Clean and sanitize

Week 6- equipment and processing /
10 packaging area to meet
workplace requirements.

2.1. Clean and sanitize

equipment and
processing/packaging area
according to workplace
procedures, OHS requirements,
and manufacturer’s
specifications

2.2. Inspect equipment and

processing/packaging area
according to required operating
conditions and cleanliness

2.3. Identify and report

unacceptable equipment and
processing/ packaging area
conditions according to
workplace procedures

2.4. Store cleaning equipment

and chemicals according to
workplace procedure
 2.5. Dispose waste from
cleaning process according to
workplace and OHS
requirements, and
regulatory/legislative
requirements

2.6. Restore equipment and

processing/packaging area to
operating order according to
workplace procedures

2.7 Complete records in line

with workplace requirements

LESSON 7: LOAD AND UNLOAD RAW MATERIALS, PRODUCTS AND SUPPLIES (LD)(Note: Research components sho

TLE_AFFP9-12LD-IVa-e-1 LO1. Load and unload raw

materials, products and
Week 1-5 supplies.
1.1. Select loading and
unloading procedures according
to workplace and OHS
requirements

1.2. Identify and handle

dangerous or hazardous raw
materials, products and/or
supplies in accordance with
OHS, regulatory and legislative
requirements

1.3. Identify raw materials,

products and/or supplies
requiring special handling.
1.4. Follow special handling
procedures according to
workplace requirements
1.5. Pack and unpack raw
materials, products and/or
supplies according to workplace
requirements
 1.6. Load raw materials,
products and/or supplies in
accordance with relevant
material loading regulations and
workplace procedures

1.7. Select and use lifting aids

and appliances according to
loading procedures in
compliance with workplace
requirements and legislation

1.8. Conduct unloading

activities safely and efficiently
according to workplace
requirements

1.9. Identify and control hazards

and risks according to OHS and
workplace requirements.

1.10 Implement controls

according to OHS and workplace
requirements.
TLE_AFFP9-12LD-IVf-h-2 LO2. Secure and protect load
2.1. Check load distribution to
Week 6-8 ensure that it is even, legal and
within the working capacity
according to workplace
procedures

2.2. Check load to ensure that

dangerous goods and hazardous
substances are appropriately
segregated in accordance with
regulatory and workplace
requirements

2.3. Secure load using the

correct load restraint and
protection equipment, carrying
and garage conditions according
to workplace and OHS
requirements
 2.4 Protect the load in
accordance with legal and
workplace safety requirements

TLE_AFFP9-12LD-IVi-j-3 LO3. Complete documentation

Week 9-
10
3.1. Select and check raw
materials, products and/or
supplies for ability to travel in
accordance with relevant
regulations/permit
requirements

3.2 Complete all required

records in accordance with
legislative and workplace
requirements

LESSON 1: Process food by salting, curing and smoking (SL) (Note: Research components should be included in all a
TLE_AFFP9-12SL-Ia-c-1 LO 1. Prepare equipment, tools,
materials and utensils
Week 1-3
1.1. Prepare Equipment and
tools for salting, curing and
smoking in accordance with
manufacturer’s specifications

1.2. Check, sanitize and

calibrate Equipment for the
above food processing methods
in accordance with
manufacturer’s specifications

1.3. Prepare and sanitize

kitchen utensils for the above
food processing methods in
accordance with manufacturer’s
specifications

1.4 Prepare office equipment

and materials/ supplies needed
in accordance with approved
specifications

TLE_AFFP9-12SL-Id-f-2 LO 2. Prepare the raw materials

Week 4-6
TLE_AFFP9-12SL-Id-f-2

Week 4-6
2.1. Sort and grade raw
materials are in accordance
with specifications
2.2. Prepare eggs for salting in
accordance with approved
standard procedures
2.3. Prepare poultry for curing
in accordance with approved
specifications and standard
procedures

2.4. Prepare meat for curing in

accordance with approved
specifications and standard
procedures

2.5. Prepare fish/other marine

products in accordance with
approved specifications and
standard procedures

2.6 Weigh prepared raw

materials in accordance with
approved specifications
TLE_AFFP9-12SL-Ih-i-3 LO 3. Prepare salting and curing
Week solutions and mixtures
8-9
3.1. Measure and weigh
required salt and other
ingredients and adjuncts for
salting and curing in line with
approved specifications and
OHS requirements

3.2 Measure and weigh

required ingredients for
pumping pickle, cover pickle
and dry cure mixture in line
with approved specifications

QUARTER 2
TLE_AFFP9-12SL-IIa-b-4 LO 4. Cure the materials
Week 1-2
TLE_AFFP9-12SL-IIa-b-4
Week 1-2 4.1. Mix curing mixture and
prepared materials in
accordance with approved
specifications and enterprise
requirements

4.2. Cure mixture at room

temperature or refrigerated
temperature at appropriate
number of days

4.3 Submerged materials being

cured in solution to obtain even
distribution/ penetration of
cure mixture in line with
approved specifications

TLE_AFFP9-12SL-IIc-e-5 LO 5. Finish the cured materials

Week 3-5
5.1. Wash and drain cured food
materials from the solution, in
accordance with standard
operating procedures

5.2. Cook drained cured

materials in appropriate
cooking medium
5.3. Smoke the cooked and
cured products according to
specifications
5.4. Cook the cured and smoked
products
5.5. Transfer the cooked
products to containers and cool
according to specifications.

5.6 Boil and dip in

grana solution salted eggs
according to approved
specifications

TLE_AFFP9-12FR-IIh-i-1 LO 6. Prepare production

Week report
8-9
TLE_AFFP9-12FR-IIh-i-1
Week
8-9
6.1. Document daily production
input according to standard
operating procedures

6.2 Record and present all

production data according to
prescribed format
QUARTER 3
TLE_AFFP9-12FR-IIj-IIIa-2 LO 2. Prepare raw materials
Week 10 2.1. Sort and grade raw
Week 1 materials according to approved
criteria and enterprise
requirements

2.2. Prepare the sorted and

graded fresh fruits and
vegetables according to
required sizes and shapes

2.3 Prepare fish and other

marine products according to
specifications
TLE_AFFP9-12FR-IIIb-d-3 LO 3. Perform alcoholic
Week 2-4 fermentation of fruits and
vegetables
3.1. Mix prepared fruit with
water according to
specifications
3.2. Boil mixture in accordance
with specifications and
enterprise requirements

3.3. Extract juice in accordance

with specifications and
enterprise requirements

3.4. Cool and mix extracted

juice with other ingredients like
sugar and yeast in accordance
with specifications

3.5. Ferment juice for 1-2 weeks

as required
 3.6 Filter and heat fermented
juice according to specifications

TLE_AFFP9-12FR-IIIe-g-4 LO 4. Perform acetic acid/ lactic

acid fermentation/ pickling of
Week 5-7 vegetables
4.1. Mix alcoholic liquid with
mother vinegar according to
specifications
4.2. Ferment mixture for 2-4
weeks according to standard
procedures
4.3. Filter mixture and clarify
filtrate according to
specifications
4.4 Heat acetous liquid
according to specifications
TLE_AFFP9-12FR-IIIh-i-5 LO 5. Ferment fish and other
Week marine products
8-9
5.1. Mix fish and other marine
with required salt according to
mixing requirements

5.2. Ferment the mixture of

fresh and other marine
products for 1-2 weeks in
fermentation vats/vessels
according to standard
procedures

5.3 Heat fish paste/fish sauce

according to standard
procedures
TLE_AFFP9-12FR-IIIj-6 LO 6. Prepare production
report
Week 10
6.1. Document daily production
input and output according to
standard operating procedures.

Presented all gathered

production data presented in
prescribed format
QUARTER 4
LESSON 3: PROCESS FOODS BY SUGAR CONCENTRATION (SC) (Note: Research components should be included in
TLE_AFFP9-12SC-IVa-b-1 LO 1. Prepare Equipment, Tools
Week 1- and Utensils
2
1.1. Prepare equipment, tools
and utensils for preserving
foods by sugar concentration in
accordance with manufacturer’s
manual

1.2. Calibrate equipment, tools

and utensils in accordance with
manufacturer’s specifications

1.3 Sanitize equipment, tools

and utensils for preserving
foods by sugar concentration

TLE_AFFP9-12SC-IVc-d-2 LO 2. Prepare the raw materials

Week
3-4
2.1. Check availability of raw
materials according to required
food processing methods

2.2. Clean and wash raw

materials
2.3. Peel, slice, chop and cut of
raw materials according to
required sizes and shapes
2.4. Extract juice of the
prepared fruits and vegetables
through boiling for jelly and
marmalade making

2.5. Mix with sugar the

prepared finely chopped fruits
and vegetables for jam making
are mixed with sugar

2.6 Cook in syrup the

prepared fruits and vegetables
to be preserved
TLE_AFFP9-12SC-IVe-f-3 LO 3. Prepare acid, pectin and
Week sugar mixture
5-6
3.1. Measure required amounts
of pectin, sugar and citric acid
according to approved
specifications

3.2 Mix measured pectin,

acid and sugar with chopped
fruit pulp/juice extract/pieces of
fruits according to approved
specifications

TLE_AFFP9-12SC-IVg-i-4 LO 4. Cook sugar concentrates

Week 7-9
4.1 Cook mixture to required
consistency
4.2 Check the desired endpoint
as specified
TLE_AFFP9-12SC-IVj-5 LO 5. Prepare production
Week 10 report
5.1. Document daily production
report input, output and
variances are documented
according to enterprise
requirements

5.2 All production data

gathered are recorded and
presented in prescribed format

Environment and Marketing (E M)

TLE_EM9-12-00-1 LO 1. Develop a product/
Week 0 service in Food Processing
1.1. Identify what is of “Value”
to the customer
1.2. Identify the customer to sell
the product to
1.3. Explain what makes a
product unique and competitive
 1.4. Apply creativity and
innovative techniques to
develop marketable product
1.5 Employ a Unique Selling
Proposition (USP) to the
product/service
TLE_EM9-12-00-2 LO 2. Select a business idea
Week 0 based on the criteria and
techniques set
2.1. Enumerate various criteria
and steps in selecting a business
idea
2.2. Apply the criteria/steps in
selecting a viable business idea

2.3 Determine a business idea

based on the
criteria/techniques set
TLE_EM9-12-00-3 LO 3. Develop a brand for the
Week 0 product
3.1. Identify the benefits of
having a good brand
3.2. Enumerate recognizable
brands in the town/province
3.3. Enumerate the criteria for
developing a brand
3.4 Generate a clear appealing
product brand
LESSON 1: PACKAGE FINISHED/PROCESSED FOOD PRODUCTS (PK) (Note: Research components should be include
TLE_AFFP9-12PK-Ia-c-1 LO 1. Prepare packaging
Week 1-3 equipment, tools and materials

1.1. Check and select packaging

materials according to the
finished/processed food
products specifications
 1.2. Wash and sterilize
packaging materials of varying
sizes in accordance with
manufacturer’s specifications

1.3. Prepare appropriate tools

and equipment according to
specified packaging
requirements

1.4. Check packaging equipment

according to manufacturer’s
specifications
1.5. Monitor the operation of
packaging equipment to ensure
conformity with specified
product output

1.6 Cool to room temperature

the finished/processed products
as required

TLE_AFFP9-12PK-Id-f-2 LO 2. Undertake packaging of

Week finished/processed food
4-6 products
2.1. Place cooled cured
products in appropriate
packaging materials
2.2. Place salted eggs in
trays/boxes in accordance with
specifications
2.3. Package and seal
fermented /pickled products
hermetically according to
enterprise requirements

2.4. Wrap cooled processed

products clean according to
specifications
2.5. Seal canned/bottled
products hermetically according
to approved specifications
 2.6. Hot pack sugar
concentrated finished products
in dry sterile glass bottles

2.7 Package dried/dehydrated

food materials in appropriate
packaging materials

TLE_AFFP9-12PK-Ig-h-3 LO 3. Perform post packaging

Week 7-8 procedures
3.1. Seal and label packaged
finished/processed food
products according to
specifications

3.2. Check condition of

packaged finished/ processed
food products to ensure
conformity with specified
outputs

3.3 Store packaged

finished/processed food
products according to required
temperature and humidity

QUARTER 2
LESSON 2: PROCESSED FISH BY VACUUM OR ORDINARY POLY-PACKING (VP) (Note: Research components should
TLE_AFFP9-12VP-IIa-c-1 LO 1. Inspect packaging
Week 1-3 materials, tools and equipment

1.1. Inspect packaging materials

for visual defects
1.2. Report to supervisor for
appropriate action
1.3. Check packaging equipment
and tools for vacuum or
ordinary poly packing for the
required settings in accordance
with established standards
 1.4. Sanitize packaging materials
and equipment according to
standard operating procedures

1.5. Report breakdown in

packaging equipment to
supervisor for appropriate
action

1.6. Check labels of packaging

materials for required
information to ensure
conformity with company’s
regulations and Bureau of Food
and Drugs (BFAD) requirements

1.7 Complete required

documentation for packaging
materials, tools and equipment
according to workplace
requirements

TLE_AFFP9-12VP-IId-g-2 LO 2. Perform inner packaging

Week 4- of processed fish products
7
2.1. Inspect processed fish
products after preparatory
operations visually for normal
characteristics in accordance
with manufacturer’s
specifications

2.2. Dispose
downgraded/rejected
processed fish products
according to company’s policy

2.3. Weigh processed fish

products in accordance with
approved specifications
2.4. Bag processed fish products
according to prescribed
packaging materials
 2.5. Seal packaging material
with fish products as required

2.6. Place in inner carton the

packaged fish products after
passing through metal detector

2.7 Label packaged products in

accordance to manufacturer’s
specification
TLE_AFFP9-12VP-IIh-j-3 LO 3. Perform outer packaging
Week 8- procedures
10
3.1. Fill packaged processed fish
products in master carton
according to established
requirements

3.2. Strap and transfer packaged

fish products in cartons to pallet
for storing according to
specifications

3.3. Check packaged fish

products of certain conditions in
accordance to established
standards

3.4. Conduct random sampling

prior to storage
3.5 Label and store packaged
fish products according to
required temperature

QUARTER 3
LESSON 3: PACKAGE PROCESSED FISH BY BOTTLING (BO) (Note: Research components should be included in all acti
TLE_AFFP9-12BO-IIIa-c-1 LO 1. Inspect packaging
Week 1-3 materials, tools and equipment

1.1. Inspect packaging materials

for visual defects
1.2. Report to supervisor the
defects for appropriate action
 1.3. Sanitize packaging
materials, tools and equipment
according to standard operating
procedures

1.4. Check packaging equipment

for bottling is checked for the
required settings in accordance
with standard operating
procedures

1.5. Report breakdown in

packaging equipment
supervisor for appropriate
action

1.6 Complete required

documentation for packaging
materials, tools and equipment
according to workplace
requirements

TLE_AFFP9-12BO-IIId-g-2 LO2. Perform bottling of

processed fish
Week 4-7
2.1. Inspect processed fish
products after preparatory
operations visually for normal
characteristics in accordance
with manufacturer’s
specifications

2.2. Dispose
downgraded/rejected
processed fish products
according to company’s policy

2.3. Fill in bottles with

processed fish and add with
ingredients according to
specifications

2.4. Check sealing compound of

caps prior to sealing
 2.5. Seal bottles immediately
after exhausting to meet the
required temperature as per
established practice

2.6. Tamper bottled fish

products with proof sealed (if
applicable) after retorting and
cooling according to approved
specifications

2.7 Label bottled fish products

appropriately with information
in accordance to manufacturer’s
specifications

TLE_AFFP9-12BO-IIIh-j-3 LO 3. Perform Post-Bottling

Week Procedures
8-10
3.1. Fill with bottled fish
products in master carton and
seal according to specifications

3.2. Strap and transfer packaged

fish products in cartons to pallet
for storing according to
specifications

3.3. Check bottled fish products

of certain conditions in
accordance to established
standards

3.4. Conduct random sampling

is conducted prior to storage.

3.5 Label and store packaged

fish products according to
required temperature

QUARTER 4
Lesson 4: PACKAGE PROCESSED FISH BY CANNING (CN) (Note: Research components should be included in all activ
TLE_AFFP9-12CN-IVa-c-1 LO 1. Inspect packaging
Week 1- materials, tools and equipment
3
TLE_AFFP9-12CN-IVa-c-1
Week 1-
3
1.1. Inspect packaging materials
for visual defects and reported
to supervisor for appropriate
action

1.2. Sanitize packaging

materials, tools and equipment
according to standard operating
procedures

1.3. Check packaging equipment

for canning for the required
settings in accordance with
standard operating procedures

1.4. Report breakdown in

packaging equipment to
supervisor for appropriate
action

1.5 Complete required

documentation for packaging
materials, tools and equipment
according to workplace
requirements

TLE_AFFP9-12CN-IVd-g-2 LO 2 . Perform canning of

Week 4-7 processed fish
2.1. Inspect processed fish
products after preparatory
operations visually for normal
characteristics in accordance
with manufacturer’s
specifications

2.2. Dispose
downgraded/rejected
processed fish products
according to company’s policy

2.3. Fill cans with processed fish

and add with ingredients
according to specifications
2.4. Check lids with sealing
compound prior to sealing
 2.5. Seal cans immediately after
exhausting to meet the required
temperature as per established
practice

2.6. Check cans for visual

defects after sealing, retorting
and cooling according to
established requirements

2.7 Label canned fish products

with information in accordance
to manufacturer’s specifications

TLE_AFFP9-12CN-IVh-j-3 LO3. Perform post -packaging

Week 9- procedures
10
3.1. Fill with canned fish
products in master carton and
seal according to specifications

3.2. Strap and transfer packaged

fish products in cartons are to
pallet for storing according to
specifications

3.3. Check canned fish products

for certain conditions in
accordance to established
standards.

3.4. Conduct random sampling

prior to storage
3.5 Label and store packaged
fish products according to
required temperature
 Aklan
LR developer Link (if available Assessment (provide a link Lesson
online) if online) Exemplar
/
Learning
resources Link (if
available available
online)
ts should be included in all activities)
ch components should be included in all activities)
should be included in all activities)
CESSING (PR)(Note: Research components should be included in all activities)
uded in all activities)
EA (CS)(Note: Research components should be included in all activities)
(Note: Research components should be included in all activities)
onents should be included in all activities)
omponents should be included in all activities)
ch components should be included in all activities)
te: Research components should be included in all
nents should be included in all activities)
ents should be included in all activities)
Aklan Antique Bacolod City Bago City
Lesson Lesson Lesson
Exemplar Exemplar Exemplar
/ / /
Learning Learning Learning
Link (if Link (if Link (if
Assessme resources Assessme resources Assessme resources
available available available available available available
nt nt nt
online) online) online)
Bago City Cadiz City Capiz Escalante City
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nt nt nt
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Escalante City Guimaras Himamaylan City Iloilo
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Exemplar Exemplar Exemplar
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Iloilo iloilo City Kabankalan City La Carota City
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a Carota City Negros Occ Passi City Roxas City
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Roxas City Sagay City San Carlos City Silay City
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Exemplar Exemplar Exemplar
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nt nt nt
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Silay City Sipalay City
Lesson
Exemplar
/
Learning
Link (if
Assessme resources Assessme
available available
nt nt
online)
Grade Level:Grade 9-12
Subject:TLE (Illustration NC II- 160 Hours)

Week of the Quarter/ Grading Most Essential Learning competencies

Period

LESSON 2: ENVIRONMENT AND MARKET (EM)

TLE_EM9-12-I0-1 LO 1. Recognize and understand the market in
Week 0 Illustration
1.1 Identify the players/competitors within the
town
1.2 Identify the different products/ services
available in the market
TLE_EM9-12-I0-1 LO 2. Recognize the potential
Week 0 customer/market in Illustration
2.1 Identify the profile of potential customers

2.2 Identify the customer’s needs and wants

through consumer analysis
2.3 Conduct consumer/market analysis
LESSON 3: USING LINES TO PRODUCE VOLUMES (PV)
TLE_ICTIL9-12PV-Ia-e-1 LO 1. Draw basic shapes with illusion of
Week 1-5 volumes
1.1 Perform safety procedures in drawing basic
shapes with illusion of volumes
1.2 Identify drawing tools and materials used
in illustration
1.3 Select appropriate materials in accordance
with illustration requirements
1.4 Draw basic shapes using lines
1.5 Explain the functions of lines in drawing

1.6 Draw lines in producing illusion of volumes

TLE_ICTIL9-12PV-If-j2 LO 2. Draw figures and objects from basic

Week 6-10 shapes
TLE_ICTIL9-12PV-If-j2
Week 6-10
2.1 Perform safety procedures in drawing
figures and objects from basic shapes
2.2 Identify appropriate drawing tools and
materials in accor-dance with illustration
requirements
2.3 Follow the elements of designs in drawing
figures and objects
2.4 Apply the correct proportions when
drawing figures and objects
2.5 Derive figures and objects from basic
shapes
LESSON 4: CREATING DRAWINGS ACCORDING TO PROPORTION (DP)
TLE_ICTIL9-12DP-IIa-j-1 LO 1. Draw basic shapes in proportion with
Week 1-10 illustration requirement
1.1 Perform safety procedures in drawing basic
shapes in proportion with illustration
requirements
1.2 Identify appropriate tools and materials in
accordance to illustration requirement

1.3 Observe the importance of proportion in

drawing
1.4 Explain the proper proportion in drawing

1.5 Layout figures and objects according to

illustration requirement
TLE_ICTIL9-12DP-IIIa-j-2 LO 2. Draw figures and objects in proportion
Week 1-10 with illustration requirement
2.1 Perform safety procedures in drawing
figures and objects in proportion with
illustration requirements
2.2 Identify appropriate drawing tools and
materials in accordance to illustration
requirements
2.3 Draw isometric objects
2.4 Enhance drawing using toner range and
linear marks
2.5 Clean up illustration
LESSON 5: SOURCING-OUT CONCEPT FOR OWN DRAWINGS (SD)
TLE_ICTIL9-12SD-IVa-e-1 LO 1. Source out concepts for own drawings
Week 1-5
TLE_ICTIL9-12SD-IVa-e-1
Week 1-5
1.1 Perform safety procedures in sourcing out
concept for one’s drawings
1.2 Identify sources of information and
relevant ideas to enrich one’s own concept in
drawings
1.3 Collect sources of information and relevant
ideas for one’s own concept in drawings

1.4 Interpret concept generated from drawings

1.5 Abide with IPR Laws when developing

concept for own drawing
1.6 Reference collected information that
helped in the development of the drawing
TLE_ICTIL9-12SD-IVf-j-2 LO 2. Review information for application to
Week 6-10 own work
2.1 Review information used to clarify ideas for
the concept
2.2 Consider theoretical concepts in one’s
drawing
2.3 Choose the final concept based on the
sourced-out information
2.4 Apply elements and principles of design in
one’s own work
TLE_PECS9-12-I0-1 LO 1. Develop and strengthen PECs needed in
Week 0 Illustration
1.1 Create a plan of action that ensures success
of his/her business/career choice
LESSON 2: ENVIRONMENT AND MARKET (EM)
TLE_EM9-12-I0-1 LO 1. Develop a product/ service in
Week 0 Illustration
1.1 Identify what is of “Value” to the customer

1.2 Identify the customer to sell to

1.3 Explain what makes a product unique and
competitive
1.4 Apply creativity and innovative techniques
to develop marketable product
1.5 Employ a Unique Selling Proposition (USP)
to the product/service
TLE_EM9-12-I0-2 LO 2. Select a business idea based on the
Week 0 criteria and techniques set
TLE_EM9-12-I0-2
Week 0
2.1 Enumerate various criteria and steps in
selecting a business idea
2.2 Apply the criteria/steps in selecting a viable
business idea
2.3 Determine a business idea based on the
criteria/ techniques set
TLE_EM9-12-I0-3 LO 3. Develop a brand for the product
Week 0 1.1 Identify the benefits of having a good
brand
1.2 Enumerate recognizable brands in the
town/ province
1.3 Enumerate the criteria for developing a
brand
1.4 Generate a clear and appealing product
brand
LESSON 3: USING DRAWING TECHNIQUES TO REPRESENT OBJECT OR IDEA (DO)
TLE_ICTIL9-12DO-Ia-e-1 LO 1. Prepare for drawing
Week 1-5 1.1 Perform safety procedures in drawing
objects
1.2 Identify tools and materials required in
drawing
1.3 Select appropriate tools and materials to
represent object or idea in drawing
TLE_ICTIL9-12DO-If-j-2 LO 2. Use basic drawing techniques
Week 6-10 2.1 Perform safety procedures when using
basic drawing techniques
2.2 Explore different graphic software
TLE_ICTIL9-12DO-IIa-j-2 2.3 Apply a range of techniques to come up
Week 1-10 with interpretation of objects or ideas
2.4 Use tools and materials safely
2.5 Use digital methods in drawing
LESSON 4: PREPARING FOR STORAGE AND MAINTENANCE OF FINISHED WORK (SM)
TLE_ICTIL9-12SM-IIIa-e-1 LO1. Assess finished work for storage
Week 1-5 1.1 Perform safety procedures in assessing
finished work for storage
1.2 Determine the criteria for the selection of
finished work to be stored following the
storage requirements
1.3 Assess finished and selected work based on
the identified criteria for storage
 1.4 Determine the storage requirements for
selected finished work based on the identified
criteria
TLE_ICTIL9-12SM-IIIf-j-2 LO 2. Store finished work
Week 6-10 2.1 Perform safety procedures when storing
finished work
2.2 Select protective materials and conditions
for storage
TLE_ICTIL9-12SM-IVa-e2 2.3 Organize finished work for storage
Week 1-5 2.4 Apply protective materials on finished work
before storing
2.5 Store finished works in allocated or
selected storage space following company
standard operating procedure and criteria
TLE_ICTIL9-12SM-IVf-j-3 LO 3. Maintain stored work
Week 6-10 1.1 Perform safety procedures in maintaining
stored work
1.2 Maintain accurate and complete records of
stored finished work
1.3 Monitor and evaluate the condition of
stored finished work in accordance with the
requirements for different types of work
Lesson Exemplar/ Learning LR developer Link (if available online)
resources available
P)
OR IDEA (DO)

SHED WORK (SM)

 Aklan Antique Bacolod City
Assessment (provide a link Lesson Lesson Lesson
if online) Exemplar Exemplar Exemplar
/ / /
Learning Learning Learning
resources Link (if Assessme resources Link (if Assessme resources
available available nt available available nt available
online) online)
Bacolod City Bago City Cadiz City Capiz
Lesson Lesson Lesson
Exemplar Exemplar Exemplar
/ / /
Learning Learning Learning
Link (if Link (if Link (if
Assessme resources Assessme resources Assessme resources
available available available available available available
nt nt nt
online) online) online)
 Capiz Escalante City Guimaras Himamaylan City
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Exemplar Exemplar Exemplar
/ / /
Learning Learning Learning
Link (if Link (if Link (if
Assessme resources Assessme resources Assessme resources
available available available available available available
nt nt nt
online) online) online)
Himamaylan City Iloilo iloilo City Kabankalan City
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Exemplar Exemplar Exemplar
/ / /
Learning Learning Learning
Link (if Link (if Link (if
Assessme resources Assessme resources Assessme resources
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nt nt nt
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Kabankalan City La Carota City Negros Occ Passi City
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Exemplar Exemplar Exemplar
/ / /
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Link (if Link (if Link (if
Assessme resources Assessme resources Assessme resources
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nt nt nt
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Passi City Roxas City Sagay City San Carlos City
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Exemplar Exemplar Exemplar
/ / /
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Link (if Link (if Link (if
Assessme resources Assessme resources Assessme resources
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nt nt nt
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San Carlos City Silay City Sipalay City
Lesson Lesson
Exemplar Exemplar
/ /
Learning Learning
Link (if Link (if Link (if
Assessme resources Assessme resources Assessme
available available available available available
nt nt nt
online) online) online)
Grade Level: Grade 9-12
Subject: TLE (Masonry- 160 Hours)

Week of the Quarter/ Grading Most Essential Learning competencies

Period

TLE_PECS9-12-I0-1 PERSONAL ENTREPRENEURIAL COMPETENCIES

Week 0 (PeCS)
LO 1. Recognize Personal Entrepreneurial
Competencies and Skills (PeCS) needed in
masonry
1.1 Compare one’s PECSS with that of a
practitioner /entrepreneur
1.2 Align one’s PECSS with that of a
practitioner/entrepreneur
TLE_EM9-12-I0-1 ENVIRONMENT AND MARKET (EM)
Week 0 LO 1. Recognize and understand the market in
Masonry
1.1Identify the players/ competitors within the
town
1.2 Identify the different products/services
available in the market
TLE_IAMS9-12MM-Ia-h-1 PREPARE MASONRY MATERIALS (MM)
Week 1-8 LO 1. Select tools, equipment and materials
needed in hauling and mixing

1.1 Identify tools, materials and equipment used

in hauling according to work requirements

1.2 Identify tools, materials and equipment used

in mixing according to work requirements

1.3 Determine quantity and quality of material to

be hauled according to the job requirement

1.4 Inspect materials to be used in accordance

with the job requirement
TLE_EM9-12-II0-2 ENVIRONMENT AND MARKET (EM)
Week 0
TLE_EM9-12-II0-2
Week 0 LO 2. Recognize the potential customer/market
in Masonry
2.1 Identify profile of potential customers
2.2 Identify customer’s needs and wants through
consumer analysis
2.3 Conduct consumer/market analysis
TLE_IAMS9-12MM-Ii-IIb-2 PREPARE MASONRY MATERIALS (MM)
Week 9- 10 Week 1-2 LO 2. Haul materials
(4 weeks)
2.1 Check availability and serviceability of hauling
equipment
2.2 Haul construction materials
2.3 Stockpile required construction materials
based on standard operating procedure
2.4 Observe safe handling of construction
materials
2.5 Use appropriate PPE
TLE_IAMS9-12MM-IIc-j-3 LO 3. Mix mortar/concrete
Week 3-10 2.1 Check mixing tools and equipment
2.2 Determine quantity of construction aggregates

2.3 Mix mortar/concrete based on proportion and

consistency
2.4 Observe the proper procedure in mixing
mortar/concrete
TLE_EM9-12III0-IV0-3 ENVIRONMENT AND MARKET (EM)
Week 0 LO 3. Create new business ideas in the masonry
business by using various techniques
3.1 Explore ways of generating business idea from
one’s own characteristics/attributes
3.2 Generate business ideas using product
innovation from irritants, trends and emerging
needs
3.3 Generate business ideas using Serendipity
Walk
TLE_IAMS9-12MW-IIIa-d-1 PERFORM BASIC MASONRY WORKS (MW)
Week 1-4
LO 1. Perform re-bar fabrication and installation

1.1 Identify steel bars to be used in re-bar

fabrication and installation
1.2 Measure steel bar according to given task
1.3 Cut and bend steel bars according to given
task
 1.4 Fabricate re-bar based on job requirement
1.5 Install fabricated re-bars based on job
requirement
1.6 Observe safety precautions
TLE_IAMS9-12MW-IIIe-h-2 LO 2. Erect and dismantle scaffoldings (1.8 m and
Week 5-8 below)
2.1 Check components of scaffolding based on job
requirement
2.2 Erect scaffolding based on job requirements

2.3 Dismantle scaffolding in accordance with

safety practices
2.4 Stockpile components of scaffolding.
2.5 Observe safety precaution
2.6 Use appropriate PPE
TLE_IAMS9-12MW-IIIi-j-3 LO 3. Perform fabrication, installation and
Week 9-10 stripping of formworks
3.1 Identify fabrication and installation of
formworks materials
3.2 Measure formworks materials
3.3 Cut materials according to specified
requirement
3.4 Perform fabrication of materials into forms or
stiffener columns and lintel beams
3.5 Install formworks
3.6 Observe safety precaution
3.7 Use appropriate PPE
TLE_IAMS9-12MW-IVa-d-4 LO 4. Perform excavation and basic
Week 1-4 filling/compaction
4.1 Prepare area for excavation according to the
job requirement
4.2 Perform excavation according to the required
width and depth
4.3 Perform backfilling and compaction after
concreting of wall footing and blocks installed up
to ground level
4.4 Observe safety precaution
4.5 Use appropriate PPE
TLE_IAMS9-12MW-IVe-h-5 LO 5. Perform concreting work
Week 5-8 5.1 Perform concreting of wall footing, stiffener,
columns and lintel beams based on line and grade
TLE_IAMS9-12MW-IVe-h-5
Week 5-8

5.2 Perform consolidation of concrete

5.3 Observe safety precaution
5.4 Use appropriate PPE
TLE_IAMS9-12MW-IVi-j-6 LO 6. Perform housekeeping
Week 9-10 1.1 Recover materials such as excess re-bars,
scaffoldings and formworks
1.2 Stockpile recovered materials
1.3 Perform housekeeping
1.4 Use appropriate PPE
TLE_PECS9-12-I0-8 PERSONAL ENTREPRENEURIAL COMPETENCIES
(PECS)
1.1 Create a plan of action that ensures success of
his/her business/career choice
TLE_EM9-12-I0-II0-1 ENVIRONMENT AND MARKET (EM)
LO 1. Develop a product/ service in Masonry
1.1 Identify what is of “Value” to the customer
1.2 Identify the customer
1.3 Explain what makes a product unique and
competitive
1.4 Apply creative and innovative techniques to
develop marketable product
1.5 Employ a Unique Selling Proposition (USP) to
the product/service
TLE_IAMS9-12LB-Ia-f-1 LAY BRICK/BLOCK FOR STRUCTURE (LB)
Week 1-6
LO 1. Prepare for laying brick/block for structure
1.1 Interpret plan of a brick/block structure
1.2 Select tools, materials and equipment
1.3 Stockpile materials for laying brick/block
structure
TLE_IAMS9-12LB-Ig-j-2 LO 2. Lay-out/establish brick/block structure
Week 7-10 location
2.1 Identify reference building lines
2.2 Establish location of brick/block structure
based on reference building lines
2.3 Lay-out brick/block structure according to job
specifications
TLE_IAMS9-12LB-IIa-f-3 LO 3. Perform laying brick/block for structure
Week 1-6 3.1 Install horizontal/vertical guide for brick/block
structure
3.2 Install reinforcing bar/dowel
TLE_IAMS9-12LB-IIa-f-3
Week 1-6

3.3 Spread mortars on the base edge of

brick/block
3.4 Position brick/block according to
design/specification/location
3.5 Check plumbness during brick/block laying
3.6 Perform housekeeping
3.7 Use appropriate PPE
TLE_IAMS9-12LB-IIg-j-4 LO 4. Complete laying of brick/block for structure
Week 7-10
4.1 Cast-in place concrete structures are
constructed according to design and job
specifications
4.2 Inspect the work to ensure conformity with
requirements
4.3 Perform housekeeping
4.4 Use appropriate PPE
TLE_EM9-12-III0-2 ENVIRONMENT AND MARKET (EM)
Week 0 LO 2. Select a business idea based on the criteria
and techniques set
2.1 Enumerate various criteria and steps in
selecting a business idea
2.2 Apply the criteria/steps in selecting a viable
business idea
2.3 Determine a business idea based on the
criteria/techniques set
TLE_IAMS9-12PC-IIIa-d-3 PLASTERING CONCRETE/MASONRY SURFACE (PC)
Week 1-4
LO 1. Prepare concrete/masonry surfaces for
plastering
1.1 Select tool, materials and equipment
Perform wall surface preparations
TLE_IAMS9-12PC-IIIe-f-2 LO 2. Prepare for plastering concrete
Week 5-6 2.1 Interpret plans and details
2.2 Select tools, materials and equipment in line
with job requirements
2.3 Store/stockpile materials for plastering
TLE_IAMS9-12PC-IIIg-j-3 LO 3. Perform plastering work
Week 7-10 3.1 Determine the required thickness, plumbness,
squareness, levelness and alignment of structure.

3.2 Distribute mortar/coating on the wall surface

 Week 7-10

3.3 Use appropriate PPE

3.4 Observe safety precaution
TLE_IAMS9-12PC-IVa-d-4 LO 4. Complete plastering work
Week 1-4 4.1 Complete plastering work according to job
specification
4.2 Perform housekeeping
4.3 Use appropriate PPE
TLE_EM9-12-IV0-3 ENVIRONMENT AND MARKET (EM)
Week 0 LO 3. Develop a brand for the product
3.1 Identify the benefits of having a good brand

3.2 Enumerate recognizable brands in the

town/province

3.3 Enumerate the criteria for developing a brand

3.4 Generate a clear appealing product brand
TLE_IAMS9-12IB-IVe-f-5 INSTALLING PRE-CAST BALUSTERS AND
Week 5-6 HANDRAILS (IB)
LO 1. Prepare for installing pre-cast balusters and
handrails
1.1 Interpret plans and drawings
1.2 Select tools, materials and equipment
1.3 Stockpile materials
1.4 Establish location of pre-cast balusters based
on a given task
TLE_IAMS9-12IB-IVg-h-2 LO 2. Perform pre-cast baluster and handrail
Week 7-8 installation
2.1 Lay-out and mark pre-cast baluster according
to job requirements
2.2 Align precast baluster and handrail according
to job requirements
2.3 Apply mortar to pre-cast baluster and
handrails
2.4 Use appropriate PPE
2.5 Perform housekeeping
TLE_IAMS9-12IB-IVi-j-3 LO 3. Complete installation of pre-cast baluster
Week 9-10 and handrail
3.1 Conduct final checking to ensure conformity
with job requirements
3.2 Conduct final installation of pre-cast baluster
and handrail
3.3 Perform housekeeping
Lesson Exemplar/ Learning LR developer Link (if available online)
resources available
 Aklan Antique Bacolod City
Assessment (provide a Lesson Lesson Lesson
link if online) Exemplar Exemplar Exemplar
/ / /
Learning Learning Learning
resources Link (if Assessme resources Link (if Assessme resources
available available nt available available nt available
online) online)
Bacolod City Bago City Cadiz City Capiz
Lesson Lesson Lesson
Exemplar Exemplar Exemplar
/ / /
Learning Learning Learning
Link (if Link (if Link (if
Assessme resources Assessme resources Assessme resources
available available available available available available
nt nt nt
online) online) online)
 Capiz Escalante City Guimaras Himamaylan City
Lesson Lesson Lesson
Exemplar Exemplar Exemplar
/ / /
Learning Learning Learning
Link (if Link (if Link (if
Assessme resources Assessme resources Assessme resources
available available available available available available
nt nt nt
online) online) online)
Himamaylan City Iloilo iloilo City Kabankalan City
Lesson Lesson Lesson
Exemplar Exemplar Exemplar
/ / /
Learning Learning Learning
Link (if Link (if Link (if
Assessme resources Assessme resources Assessme resources
available available available available available available
nt nt nt
online) online) online)
Kabankalan City La Carota City Negros Occ Passi City
Lesson Lesson Lesson
Exemplar Exemplar Exemplar
/ / /
Learning Learning Learning
Link (if Link (if Link (if
Assessme resources Assessme resources Assessme resources
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nt nt nt
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Passi City Roxas City Sagay City San Carlos City
Lesson Lesson Lesson
Exemplar Exemplar Exemplar
/ / /
Learning Learning Learning
Link (if Link (if Link (if
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nt nt nt
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San Carlos City Silay City Sipalay City
Lesson Lesson
Exemplar Exemplar
/ /
Learning Learning
Link (if Link (if Link (if
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available available available available available
nt nt nt
online) online) online)
Grade Level: Grade 9-12
Subject: TLE (Plumbing NC I- 160 Hours)

Week of the Quarter/ Most Essential Learning competencies Lesson Exemplar/

Grading Period Learning resources
available

PERSONAL ENTREPRENEURIAL COMPETENCIES (PeCS)

TLE_PECS9-12-I0-1 LO 1. Recognize Personal Entrepreneurial
Week 0 Competencies and Skills (PeCS) needed in
plumbing

1.1 Compare one’s PECSS with that of a

practitioner /entrepreneur
1.2 Align one’s PECSS with that of a
practitioner/entrepreneur
ENVIRONMENT AND MARKET (EM)
TLE_EM9-12-I0-1 LO 1. Recognize and understand the market
Week 0 in Masonry
1.1Identify the players/ competitors within
the town

1.2 Identify the different products/services

available in the market

TLE_EM9-12-II0-2 LO 2. Recognize the potential

Week 0 customer/market in Plumbing
2.1 Identify the profile of potential
customers
2.2 Identify the customer’s needs and wants
through consumer analysis
2.3 Conduct consumer/market analysis
TLE_EM9-12-III0-IV0-3 LO 3. Create new business ideas in
Week 0 Plumbing Business by using various
techniques
3.1 Explore ways of generating business
idea from ones’ own
characteristics/attributes
 Week 0

3.2 Generate business ideas using product

innovation from irritants, trends and
emerging needs
3.3 Generate business ideas using
Serendipity Walk
PREPARING PIPES, TOOLS AND EQUIPMENT FOR INSTALLATION (PI)
TLE_IAPB9-12PI-Ia-j-1 LO 1. Lay out work area for pipes
Week 1-10 installation
1.1 Read plans and details in accordance
with job requirement
1.2 Interpret plans and details in
accordance with job requirement
1.3 Layout and mark dimensions
1.4 Use appropriate measuring tools for
laying out
1.5 Determine face to face distance
according to the allowed engagement
length
TLE_IAPB9-12PI-IIa-j-2 LO 2. Cut pipe according to the required
Week 1- length of job requirements
10
2.1 Cut pipes accurately with tolerance
based on the job requirements
2.2 Ream cut pipes as per standard
procedure.
2.3 Observe correct use of cutting tools and
equipment
2.4 Use Personal Protective Equipment
(PPE) according to the job requirement
2.5 Perform proper housekeeping (5S)
TLE_IAPB9-12PI-IIa-j-3 LO 3. Thread pipes in accordance with the
Week standard thread engagement
1-10
1.1 Use threading tools and equipment

1.2 Perform pipe threading in accordance

with the standard procedure

1.3 Use Personal Protective Equipment

1.4 Perform proper housekeeping
MAKE PIPING JOINTS AND CONNECTION (MP)
TLE_IAPB9-12MP-IIIa-e-1 LO 1. Fit up joint and fitting for Polyvinyl
Chloride (PVC) pipe
Week 1-5
1.1 Check measurements according to plan
TLE_IAPB9-12MP-IIIa-e-1

Week 1-5

1.2 Select joints and fittings based on the

job requirement
1.3 Perform pipe fitting based on job
specification
1.4 Use Personal Protective Equipment
1.5 Perform proper housekeeping
TLE_IAPB9-12MP-IIIf-j-2 LO 2. Perform pipe threading of joints and
Week 6-10 connection
2.1 Prepare piping layout based on
blueprint
2.2 Perform threaded connections in
accordance with the piping table of
specifications and the approved standard
procedure
2.3 Seal all joints with Teflon tape as per job
specification
2.4 Use PPE
2.5 Perform proper housekeeping
TLE_IAPB9MP-IVa-j-3 LO 3. Caulk joints
Week 1- 1.1 Pack joints firmly in accordance with the
10 job requirement
1.2 Caulk lead or epoxy inside and outside
the edge of the joint
1.3 Caulk pipe joints according to the
specified procedure
1.4 Join hub and pipes according to the
caulking procedure
1.5 Use PPE
1.6 Perform proper housekeeping
PERSONAL ENTREPRENEURIAL COMPETENCIES (PeCS)
TLE_PECS9-12-I0-1 LO 1. Develop and strengthen personal
Week 0 competencies and skills (PeCS) needed
plumbing
1.1 Create a plan of action that ensures
success of his/her business/career choice

ENVIRONMENT AND MARKET (EM)

TLE_EM9-12-I0-II0-1 LO 1. Develop a product/ service in
Week 0 Plumbing
1.1 Identify what is of “Value” to the
customer
1.2 Identify the customer
TLE_EM9-12-I0-II0-1
Week 0

1.3 Explain what makes a product unique

and competitive
1.4 Apply creativity and Innovative
techniques to develop marketable product

1.5 Employ a Unique Selling Proposition

(USP) to the product/service
TLE_EM9-12-III0-2 LO 2. Select a business idea based on the
Week 0 criteria and techniques set
2.1 Enumerate various criteria and steps in
selecting a business idea
2.2 Apply the criteria/steps in selecting a
viable business idea
2.3 Determine a business idea based on
the criteria/techniques set
TLE_EM9-12-IV0-3 LO 3. Develop a brand for the product
Week 0 3.1 Identify the benefits of having a good
brand
3.2 Enumerate recognizable brands in the
town/province
3.3 Enumerate the criteria for developing
a brand
3.4 Generate a clear appealing product
brand
PERFORMING MINOR CONSTRUCTION WORKS (CW)
TLE_IAPB9-12CW-Ia-IIj-1 LO 1. Perform piping layouts
Week 1.1 Interpret work instruction according to
1-20 the job requirements

1.2 Select materials, tools, and equipment

according to the job requirements

1.3 3.Perform laying out in accordance with

roughing-in procedure
1.4 Check dimension and alignment of
pipes based on the job specifications
TLE_IAPB9-12CW-IIIa-IVj- LO 2. Cut pipes thru walls and floors
2 2.1 Cut thru walls in accordance with the
Week 1-20 job requirement
2.2 Use correct tools according to the job
requirement
2.3 Restore cut wall and floor surface to
their original condition
2.4 Use Personal Protective Equipment
2.5 Perform proper housekeeping
 Aklan
LR developer Link (if available online) Assessment (provide a Lesson
link if online) Exemplar
/
Learning
resources Link (if
available available
online)
Aklan Antique Bacolod City Bago City
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/ / /
Learning Learning Learning
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nt nt nt
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Bago City Cadiz City Capiz Escalante City
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/ / /
Learning Learning Learning
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Escalante City Guimaras Himamaylan City Iloilo
Lesson Lesson Lesson
Exemplar Exemplar Exemplar
/ / /
Learning Learning Learning
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Iloilo iloilo City Kabankalan City La Carota City
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Exemplar Exemplar Exemplar
/ / /
Learning Learning Learning
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a Carota City Negros Occ Passi City Roxas City
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/ / /
Learning Learning Learning
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Roxas City Sagay City San Carlos City Silay City
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Learning Learning Learning
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Silay City Sipalay City
Lesson
Exemplar
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Learning
Link (if
Assessme resources Assessme
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nt nt
online)
Grade Level: Grade 9-12
Subject: TLE (Shielded Metal Arch Welding NC II- 320 Hours)

Week of the Quarter/ Grading Most Essential Learning competencies Lesson Exemplar/
Period Learning resources
available

PREPARE WELD MATERIALS (WM)

TLE_IAAW9-12WM-Ia-b-1 LO 1. Set-up cutting equipment
Week 1-2
1.1 Set-up cutting equipment in conformity
with the occupational health and safety
standards
1.2 Check cutting equipment fittings,
connection, and power source in
accordance with workplace procedure
TLE_IAAW9-12WM-Ic-d-2
Week 3-4 LO 2. Cut and prepare edge of materials
1.1 Cut materials according to specified
1.2 Prepare edge of materials according to
specified dimensions/specifications
TLE_IAAW9-12WM-Ie-3 LO 3. Clean surfaces and edges
Week 5 3.1 Clean surfaces and edges based on the
job requirements
3.2 Use correct tools and equipment for
cleaning surfaces and edges in accordance
with the job requirements
3.3 Use appropriate Personal Protective
Equipment (PPE)
3.4 Perform proper housekeeping (5S)
TLE_IAAW9-12WM-If-4 LO 4. Prepare welding consumables
Week 6
4.1 Identify welding electrodes according
to classification and specifications

4.2Maintain and keep electrodes in

electrode oven based on prescribed
temperature
4.3 Prepare specified consumable gases
based on job requirements
 4.4 Select correct materials in accordance
with job requirements
TLE_IAAW9-12WM-Ig-5 LO 5. Prepare welding protective equipment
Week 7
5.1 Prepare PPE in accordance with
occupational health and safety standards

5.2 Check welding protective equipment in

accordance with safety procedures

SET-UP WELDING EQUIPMENT (SW)

TLE_IAAW9-12SW-Ih-1 LO 1. Set-up welding machine
Week 8 1.1 Identify welding machine parts based
on manufacturer’s manual
1.2 Perform proper setting of welding
machine according to manufacturer’s
manual
TLE_IAAW912SW-Ii-2 LO 2. Set-up welding accessories
Week 9
2.1 Identify welding cables/wires and other
accessories based on functions and uses

2.2 Perform setting/connecting of cables

and other accessories in accordance with
manufacturer’s manual

TLE_IAAW9-12SW-Ij-3 LO 3. Set-up welding positioners, jigs and

Week 10 fixtures
1.1 Identify welding positioner, jigs and fixtures
according to job requirements
1.2 Determine the location for setting up the
welding positioner, jigs and fixtures
1.3 Set-up welding positioner, jigs and fixtures
in conformity with job requirement
1.4 Observe safety practices in setting up
welding positioner, jigs and fixtures
LAY OUT BEADS ON CARBON STEEL PLATES (LB)
TLE_IAAW9-12LB-IIa-e-1 LO 1. Strike an arc
Week 1-5
1.1 Identify the methods of striking an arc

1.2 Apply the process of striking an arc

according to welding procedures and
standard
TLE_IAAW9-12LB-IIf-j-2 LO 2. Deposit straight beads
Week 6-10
TLE_IAAW9-12LB-IIf-j-2
Week 6-10
2.1 Perform stringer or straight beads in
accordance with welding standards
2.2 Check uniformity of bead ripples in
accordance with welding standards
2.3 Perform finished weldment based on
acceptable standards for:
1.1.1 spatters
1.1.2 slag
1.1.3 uniformity of beads
2.4 Use appropriate Personal Protective
Equipment (PPE)
2.5 Perform proper housekeeping (5S)
FIT UP WELD MATERIALS (FW)
TLE_IAAW9-12FW-IIIa-1 LO 1. Perform tack welding
Week 1 1.1 Prepare metals for tacking based on
acceptable welding requirements
1.2 Perform tack welding in accordance
with the welding procedures
1.3 Use appropriate Personal Protective
Equipment (PPE)
1.4 Perform proper housekeeping (5S)
TLE_IAAW9-12FW-IIIb-f-2 LO 2. Weld butt joint (close) in flat and
Week 2-6 horizontal position
2.1 Perform stringer beads in accordance
with welding standard
2.2 Check uniformity of bead ripples in
accordance with welding standards

2.3 Perform inspection on the finished

weldment based on acceptable standard

2.4 Use appropriate Personal Protective

Equipment (PPE)
Perform proper housekeeping (5S)
TLE_IAAW9-12FW-IIIg-j-3 LO 3. Weld but joint (open) in flat and
Week 7-10 horizontal position
1.1 Perform weldment in accordance with
welding standards for:
1.1.1 Spatters
1.1.2 Slag
1.1.3 Uniformity of beads
1.2 Deposit stringer or layered beads in
accordance with welding standards
 1.3 Check uniformity of bead ripples in
accordance with welding standards

1.4 Perform inspection on the finished

weldment based on acceptable standard

1.5 Use appropriate Personal Protective

Equipment (PPE)
1.6 Perform proper housekeeping (5S)
REPAIR WELDS (RW)
TLE_IAAW9-12RW-IVa-1 LO 1. Mark/locate weld defects
Week 1 1.1 Identify the different welding defects,
problems and remedies
1.2 Perform procedures in locating weld
defects
1.3 Determine location of weld defects
1.4 Mark weld defects for repair in
accordance with job requirements
TLE_IAAW9-12RW-IVb-2 LO 2. Prepare tools and equipment
Week 2 2.1 Prepare welding tools, equipment
and accessories
2.2 Check welding tools, equipment and
accessories based on manufacturers
manual
TLE_IAAW9-12RW-IVc-f-3 LO 3. Remove weld defects
Week 3-6 3.1 Remove/excavate weld defects in
accordance with welding procedure
3.2 Minimize removal of non-defective
welds
3.3 Perform visual and dye-penetrant
tests to verify the extent of the removal of
defects
TLE_IAAW9-12RW-IVg-j-4 LO 4. Perform re-welding.
Week 7-10 4.1 Perform re-welding in accordance
with repair
4.2 Visually check welding for re-welding
acceptability
4.3 Avoid weld defects/damages during
re-welding.
PERFORM FILLET WELD ON CARBON STEEL PLATES (FC)
TLE_IAAW9-12FC-Ia-IIj-1 LO 1. Weld carbon steel plates in flat position
Week 1-20 (1F)
TLE_IAAW9-12FC-Ia-IIj-1
Week 1-20
1.1 Perform stringer or layered beads in
accordance with welding standards
1.2 Observe uniformity of bead ripples in
accordance with welding standards
1.3 Observe weld capping/ final pass not
exceeding allowable tolerances specified by
welding codes/ standards on:
1.3.1 concavity
1.3.2 convexity
1.3.3 height of reinforcement
1.3.4 underfill
1.3.5 porosities
1.3.6 undercut
1.3.7 cracks
1.3.8 cold laps
1.4 Conducts visual inspection on the finished
weldment in accordance with welding
standards for
1.4.1 spatters
1.4.2 arc strikes
1.4.3 slag inclusion
1.4.4 uniformity of beads
1.5 Use appropriate Personal Protective
Equipment (PPE)
1.6 Perform proper housekeeping (5S)
PERFORM FILLET WELD ON CARBON STEEL PLATES (FC)
TLE_IAAW9-12FC-IIIa-IVj-2 LO 2. Weld carbon steel plates in horizontal
Week 1-20 position (2F)
2.1 Perform stringer or layered beads in
accordance with welding standards
2.2 Observe uniformity of bead, ripples in
accordance with welding standards
2.3 Observe weld capping/ final pass not
exceeding allowable tolerances specified by
welding codes/ standards on:
2.3.1 concavity
2.3.2 convexity
2.3.3 height of reinforcement
2.3.4 underfill
2.3.5 porosities
2.3.6 undercut
2.3.7 cracks
2.3.8 cold laps
 2.1 Conducts visual inspection on the finished
weldment in accordance with welding
standards for
2.1.1 spatters
2.1.2 arc strikes
2.1.3 slag inclusion
2.1.4 uniformity of beads
2.2 Use appropriate Personal Protective
Equipment (PPE)
2.3 Perform proper housekeeping (5S)
The specialist suggests that TLE_EM9-12-I0-1
these competencies must be LO 1. Recognize and understand the
taught on the latter part market in SMAW
1.1 Identify the players/ competitors within
the town
1.2 Identify the different products/services
available in the market

TLE_EM9-12-II0-2
LO 2. Recognize the potential
customer/market in SMAW

2.1 Identify profile of potential customers

2.2 Identify the customer’s needs and

wants through consumer analysis
2.3 Conduct consumer/market analysis
TLE_EM9-12-III0- IV0-3
LO 3. Create new business ideas in SMAW by
using various techniques
3.1Explore ways of generating business idea
from ones’ own characteristics/attributes
3.2 Generate business ideas using product
innovation from irritants, trends and emerging
needs
3.3 Generate business ideas using
Serendipity Walk
 Aklan
LR developer Link (if available online) Assessment (provide a Lesson
link if online) Exemplar
/
Learning
resources Link (if
available available
online)
Aklan Antique Bacolod City Bago City
Lesson Lesson Lesson
Exemplar Exemplar Exemplar
/ / /
Learning Learning Learning
Link (if Link (if Link (if
Assessme resources Assessme resources Assessme resources
available available available available available available
nt nt nt
online) online) online)
Bago City Cadiz City Capiz Escalante City
Lesson Lesson Lesson
Exemplar Exemplar Exemplar
/ / /
Learning Learning Learning
Link (if Link (if Link (if
Assessme resources Assessme resources Assessme resources
available available available available available available
nt nt nt
online) online) online)
Escalante City Guimaras Himamaylan City Iloilo
Lesson Lesson Lesson
Exemplar Exemplar Exemplar
/ / /
Learning Learning Learning
Link (if Link (if Link (if
Assessme resources Assessme resources Assessme resources
available available available available available available
nt nt nt
online) online) online)
Iloilo iloilo City Kabankalan City La Carota City
Lesson Lesson Lesson
Exemplar Exemplar Exemplar
/ / /
Learning Learning Learning
Link (if Link (if Link (if
Assessme resources Assessme resources Assessme resources
available available available available available available
nt nt nt
online) online) online)
a Carota City Negros Occ Passi City Roxas City
Lesson Lesson Lesson
Exemplar Exemplar Exemplar
/ / /
Learning Learning Learning
Link (if Link (if Link (if
Assessme resources Assessme resources Assessme resources
available available available available available available
nt nt nt
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Roxas City Sagay City San Carlos City Silay City
Lesson Lesson Lesson
Exemplar Exemplar Exemplar
/ / /
Learning Learning Learning
Link (if Link (if Link (if
Assessme resources Assessme resources Assessme resources
available available available available available available
nt nt nt
online) online) online)
Silay City Sipalay City
Lesson
Exemplar
/
Learning
Link (if
Assessme resources Assessme
available available
nt nt
online)
Grade Level: Grade 9-12
Subject: TLE (Technical Drafting NC II- 160 Hours)

Week of the Quarter/ Most Essential Learning competencies Lesson Exemplar/ Learning resources
Grading Period available

LESSON 3: DRAFTING ARCHITECTURAL LAYOUT AND DETAILS (AL)

TLE_ICTTD9-12AL-IIa-c-5 LO 5. Draft roof plans
Week 1-3 5.1 Indicate the dimensions of the roof
plan based on the floor plan
5.2 Draw roof plans according to drafting
standards
5.3 Use standard architectural symbols
in drafting roof plans
5.4 Layout drawings according to sheet
contents
5.5 Draw framing details of roof plan
according to architectural drafting
standards
TLE_ICTTD9-12AL-IId-f-6 LO 6. Draft ceiling plans
Week 4-6 6.1 Draw vertical heights from finish
floor line to ceiling line according to
architect-tural drafting standards
6.2 Indicate lighting fixtures and fire
protection devices on the ceiling plan
based on architectural drafting
standards

TLE_ICTTD9-12AL-IIg-i-7 LO 7. Draft elevations and sections

Week 7-9 7.1 Draw vertical heights from grade line
according to architectural drafting
standards
7.2 Project offsets from right, left, and
rear sides of floor plan according to
architectural drafting standards
 7.3 Draw roof eaves and pitch on all
elevations and sections according to
architectural drafting standards
7.4 Project doors and windows in all
elevations and sections
7.5 Project cross and longitu-dinal
section views from the floor plans and
elevations
7.6 Indicate various material symbols
and specifications in all elevations and
sections
TLE_ICTTD9-12AL-IIj-8 LO 8. Submit complete drawings
Week 10 8.1 Follow the SOP when submitting the
completed drawing to appropriate
personnel (e.g., Engineer, Architect)

8.2 Note comments and corrections for

final drawings following the SOP
8.3 Integrate comments and corrections
into the final drawing based on job
requirements
8.4 Perform housekeeping procedures
following the SOP
LESSON 4: DRAFTING STRUCTURAL LAYOUT AND DETAILS (SL)
TLE_ICTTD9-12SL-IIIa-b-1 LO 1. Draft foundation plans
Week 1-2 1.1 Indicate the locations of wall
footings, footings, and columns in
drafting the floor plan
Draw in a larger scale details of wall
footings, footings, and columns
TLE_ICTTD9-12SL-IIIc-e-2 LO 2. Draft structural floors and roof
Week 3-5 framing plans
2.1 Draft structural floor and roof
framing plans based on floor and
foundation plans using timber, concrete,
or steel construction

2.2 Draft structural floor and roof

beams showing sizes, shapes, and
detailed connections
LESSON 5: DRAFTING ELECTRICAL AND ELECTRONIC LAYOUT AND DETAILS (EL)
TLE_ICTTD9-12EL-IIIf-g-1 LO 1. Draft electrical plans and layouts
Week 6-7
1.1 Draft lighting and power layouts
according to electrical drafting standards

1.2 Place riser diagram and circuiting

symbols in electrical plans and layouts
according to Electrical Code
1.3 Indicate legend and general notes
according to local power service
provider
TLE_ICTTD9-12EL-IIIh-j-2 LO 2. Draft auxiliary system and layout
Week 8-10
2.1 Layout fire alarm and protection
system symbols in the auxiliary system
and layout plan according to Fire Code

2.2 Layout electronic and

communication devices according to
electrical drafting requirements

LESSON 6: DRAFTING SANITARY AND PLUMBING LAYOUT AND DETAILS (SP)

TLE_ICTTD9-12SP-IVa-b-1 LO 1. Draft water distribution system
Week 1-2 1.1 Draft hot and cold water distribution
systems according to Plumbing and
Water Codes
Indicate signs and symbols according to
sanitary and plumbing requirements

TLE_ICTTD9-12SP-IVc-d-2 LO 2. Draft sanitary and storm drainage

Week 3-4
2.1 Draw sewerage plan layout
according to Plumbing Code
2.2 Draft storm drainage plan according
to Plumbing Code
Draw details and symbols according to
sanitary and plumbing requirements

LESSON 7: DRAFTING MECHANICAL LAYOUT AND DETAILS (ML)

TLE_ICTTD9-12ML-IVe-f-1 LO 1. Draft heating, ventilating, and air-
Week 5-6 conditioning systems layout
TLE_ICTTD9-12ML-IVe-f-1
Week 5-6
1.1 Draft HVAC systems according to
Mechanical Code
1.2 Indicate signs and symbols
according to mechanical layout and
detail requirements
TLE_ICTTD9-12ML-IVg-h-2 LO 2. Draft mechanical details of
Week 7-8 conveyor system
2.1 Draw elevator, escalators,
dumbwaiter, and moving ramp systems
according to Mechanical Code

2.2 Draw details of mechanical conveyor

system according to mechanical layout
and detail requirements

TLE_ICTTD9-12ML-IVi-j-3 LO 3. Draft fire protection systems

Week 9-10 1.1 Draw fire sprinkler system according
to Fire Code
1.2 Draw signs and symbols of fire
protection systems according to fire
protection requirements
LESSON 3: PREPARING COMPUTER-AIDED DRAWING (CA)
TLE_ICTTD9-12CA-Ia-b-1 LO 1. Operate CAD software and
Week 1-2 computer hardware
1.1 Identify CAD software features
according to the software provider

1.2 Explore CAD working environment

TLE_ICTTD9-12CA-Ic-j-2 1.3 Manipulate CAD features as per job
Week 3-10 requirement
TLE_ICTTD9-12CA-IIa-j-2 LO 2. Prepare plan using CAD
Week 1-10 2.1 Observe OHS policies and
procedures in when preparing plan using
CAD
2.2 Set up drawings according to
standard drawing scale and paper size

2.3 Prepare working drawings using CAD

software as per building standards

LESSON 4: DRAFTING STRUCTURAL LAYOUT AND DETAILS USING CAD (LC)

TLE_ICTTD9-12LC-IIIa-b-1 LO 1. Draft foundation plans
Week 1-2 1.1 Indicate the locations of wall
footings, footings, and columns in
drafting the floor plan
1.2 Draw on a larger scale details of wall
footings, footings, and columns
TLE_ICTTD9-12LC-IIIc-e-2 LO 2. Draft structural floors and roof
Week 3-5 framing plans
2.1 Draft structural floor and roof
framing plans based on floor and
foundation plans using timber, concrete,
or steel construction

2.2 Draft structural floor and roof beams

showing sizes, shapes, and detailed
connections
LESSON 5: DRAFTING ELECTRICAL AND ELECTRONIC LAYOUT AND DETAILS USING CAD (EC)
TLE_ICTTD9-12EC-IIIf-g-1 LESSON 5: DRAFTING ELECTRICAL AND
Week 6-7 ELECTRONIC LAYOUT AND DETAILS
USING CAD (EC)
LO 1. Draft electrical plans and layouts

1.1 Draft lighting and power layouts

according to electrical drafting standards

1.2 Place riser diagram and circuiting

symbols in electrical plans and layouts
according to Electrical Code
1.3 Indicate legend and general notes
according to local power service
provider
TLE_ICTTD9-12EC-IIIh-j-2
Week 8-10 LO 2. Draft auxiliary system and layout

2.1 Layout fire alarm and protection

system symbols in the auxiliary system
and layout plan according to Fire Code

2.1 Layout electronic and

communication devices according to
electrical drafting requirements
LESSON 6: DRAFTING SANITARY AND PLUMBING LAYOUT AND DETAILS USING CAD (SC)
TLE_ICTTD9-12SC-IVa-1 LO 1. Draft water distribution system
Week 1
TLE_ICTTD9-12SC-IVa-1
Week 1 1.1 Draft hot and cold water distribution
systems according to Plumbing and
Water Codes
1.2 Indicate signs and symbols according
TLE_ICTTD9-12SC-IVb-c-2 to
LOsanitary
2. Draft and plumbing
sanitary requirements
and storm drainage
Week 2-3
2.1 Draw sewerage plan layout
according to Plumbing
2.2 Draft storm Code
drainage plan according
to Plumbing Code
2.3 Draw details and symbols according
to sanitary
LESSON 7: DRAFTING MECHANICAL and plumbing
LAYOUT requirements
AND DETAILS USING CAD (DC)
TLE_ICTTD9-12DC-IVd-e-1 LO 1. Draft HVAC systems layout
Week 4-5 1.1 Draft HVAC systems according to
Mechanical Code
1.2 Indicate signs and symbols according
TLE_ICTTD9-12DC-IVf-g-2 to
LOmechanical layout and
2. Draft mechanical detailof
details
requirements
Week 6-7 conveyor system
2.1 Draw elevator, escalators,
dumbwaiter, and moving ramp systems
according to Mechanical Code

2.2 Draw details of mechanical conveyor

system according to mechanical layout
and detail requirements

TLE_ICTTD9-12DC-IVh-i-3 LO 3. Draft fire protection systems

Week 8-9 3.1 Draw fire sprinkler system according
to Fire Code
3.2 Draw signs and symbols of fire
protection systems according to fire
protection requirements
TLE_ICTTD9-12DC-IVd-e-1 LO 4. Draft gas piping system
Week 4-5 4.1 Draft gas piping layout according to
Mechanical Code
Draw signs and symbols according to
mechanical layout and detail
requirements

ENVIRONMENT AND MARKET

TLE_EM9-12-I0-1 LO 1. Develop a product/ service in
Week 0 Technical Drafting
TLE_EM9-12-I0-1
Week 0
1.1Identify what is of “Value” to the
customer
1.2 Identify the customer to sell to
1.3Explain what makes a product unique
and competitive
1.4Apply creativity and Innovative
techniques to develop marketable
product
1.5 Employ a Unique Selling Proposition
(USP) to the product/service

TLE_EM9-12-I0-2 LO 2. Select a business idea based on

Week 0 the criteria and techniques set
2.1 Enumerate various criteria and steps
in selecting a business idea
2.2 Apply the criteria/steps in selecting a
viable business idea
2.3 Determine a business idea based on
the criteria/techniques set
 Aklan
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