Curriculum Map For Technological And Livelihood Education 39384w
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Curriculum Map for Technological and Livelihood Education (Caregiving NCII) Grade 7 DATE August 10, 11, and 13
CONTENT 1. Types and functions of caregiving tools and equipment 2. Classification of caregiving tools, equipment and paraphernalia
1. Proper usage of tools, equipment and paraphernalia
August 17, 18, 20, and 24
1. 2. 3. 4.
Ratio and Proportions Fractions Conversions Oral, Rectal and Pediatric Dosages
August 25 and 27
1
Common hazards in Nursing Homes or Day Care a Physical Hazards b Chemical Hazards c Biological Hazards d Ergonomic Hazards
LEARNING OBJECTIVES LO1. Identify Caregiving Tools, equipment and paraphernalia according to the specific job 1.1Classify Equipment, Tools and Paraphernalia according to types and functions 1.2Determine Equipment, Tools and Paraphernalia based on the specified task LO2. Use of caregiving tools, equipment and paraphernalia based on the task requirement 2.1use equipment, tools and paraphernalia based on the task requirement
CONTENT STANDARD The learner demonstrates the understanding on the use of tools, equipment and paraphernalia in caregiving
COURSE CODE TLE_HEUTCG7 / 80a-B-1
LO1. Perform simple Calculations 1.1Perform computations involving ratio and proportions and fractions. 1.2Perform computations involving conversions 1.3Compute oral dosages 1.4Determine Rectal Dosages 1.5Calculate Pediatric Dosages LO1. Identify hazards and Risks 1 Identify hazards and risks 2 Determine hazards and risks in the workplace 1 Determine the effects of hazards
The learner demonstrates understanding in performing calculations in caregiving
TLE_HECGPM7 / 80g-4
The learner demonstrates understanding on the practice of Occupational Health and Safety procedures in Caregiving
TLE_HECGOS7 / 80h-5
TLE_HECGUT7 / 80c-d-2
2 3 4 5
e Psychological Hazards Effects of Hazards in the Workplace Safety Measures Electrical Safety Control Measures and Waste Management
September 7 and 8
1. Infection control policies and procedures and its importance 2. Monitoring procedure in Infection Control
September 28 and 29, October 1, 5, 6, 8 and 12
1. Vital Signs 2. Casualty’s Condition 3. Communication System
LO2. Evaluate and Control hazards and risks 2.1 Follow Occupational Health and Safety (OHS) procedures in dealing with and for controlling hazards and risks 2.2 Use Personal Protective Equipment (PPE) in accordance with OHS procedures and practice 2.3 Establish organizational protocol in providing appropriate assistance in workplace emergencies
2nd Midquarter Exam LO1. Provide information to the work group about the organization’s infection control policies and procedures 1.1Explain the importance of infection control policies and procedures 1.2Show examples of infection control policies and procedures 1.3Give examples of infection control policies and procedures 1.4Explain monitoring procedures in Infection Control L01. Assess the Situation 1.1. Demonstrate Vital Signs Taking 1.2. Take casualty’s vital signs 1.3.
TLE_HECGOS7 / 80i-j-6
The learner demonstrates understanding in implementing and monitoring infection control policies and procedures
TLE_ HECGIC9-12-Ia1
The learner demonstrates the proper method of assessing the client and performs the correct way of vital signs taking
TLE_HECGBA9-12-Ig7
October 13, 15, 19 and 20
1. First Aid Principles 2. Personal and Environmental Risks 3. Equipment and Resources
November 5, 9, 10, 12, 23, 24, 26
1. First Aid Management a. Poisoning b. Choking c. Burns d. Musculoskeletal Injuries e. Shock / Hemorrhage f. Cerebrovascular Accident g. Myocardial Infarction
December 1, 3, 7, 8 and 10
1. Appropriate first aid for casualties 2. Application of first aid management to casualties 3. Monitoring and recording casualties condition
Assess casualty’s physical condition following workplace procedures 1.1. Define first aid, first aid management, physical hazard, risks and vital signs 1.2. Discuss first aid principles 1.3. Control physical hazards following the Occupational Health and Safety Procedures 1.1Properly identify the signs of an emergency and determine the appropriate measure to be applied 1.2Demonstrate understanding of antidotes and initial measures of care for different emergency situations 1.3Comprehends the predisposing signs of an impending emergency 2nd Quarter Exam LO2. Apply basic first aid techniques 1.1. Identify appropriate first aid management for the casualty 1.2. Keep the casualty calm and comfortable 1.3. Apply first aid management to the casualty 1.4. Monitor casualty’s physical condition following first aid principles and workplace procedures 1.5. Document/record casualty’s condition in reference to
The learner demonstrates understanding in applying basic first aid procedures
TLE_HECGBA9-12-Ig7
The learner possesses understanding of Emergency conditions and verbalizes knowledge of appropriate management
TLE_HECGBA9-12-Ig7
The learner is able to apply the correct and effective treatment modality and first aid to the client
TLE_HECGBA9-12-Ih8
January 5, 7 and 11
1. Definition and Characteristics of the Patient 2. Communication and Modes of Communication a. Therapeutic and NonTherapeutic Communication
January 12
1. Establishing rapport and good interpersonal relationship with the patient 2. Rights and responsibilities of the patient
January 14, 25 and 26
1. Cleaning and Cleaning Agents definition 2. Tools and equipment needed 3. Proper disposal of waste material 4. Safety storage of cleaning materials and equipment
organizational procedures 3rd MidQuarter Exams LO1. Communicate appropriately with the patients 1.1. Define patient/’s communication, confidentiality and privacy 1.2. Describe the characteristics of a patient 1.3. Discuss the different modes of communication 1.4. Identify effective communication techniques to achieve best patient service LO2. Establish and maintain good interpersonal relationship with patients 1.1. Establish rapport and good interpersonal relationship with the patient to ensure best patient service outcome 1.2. Exhibit genuine courtesy to the patient, family and visitors at all times 1.3. Recognize patient rights and responsibilities at all times LO1. Maintain a clean and hygienic environment 1.1. Define cleaning and cleaning agents 1.2. Identify tools and equipments needed to maintain a clean and hygienic environment
The learner effectively utilizes communication as a tool for the care of the client
TLE_HECGMS9-12IIa-10
The learner recognized the dignity and worth of the client and maintains a healthy professional relationship with the client
TLE_HECGMS9-12IIb-11
January 28, February 1 and 2
1. Procedures and Techniques in cleaning and polishing rooms (living room, bedroom, bathroom and kitchen) following standard operating procedures 2. Procedures and techniques in cleaning floor types and surface textures according to safety procedures and manufacturer’s specifications
February 4, 8, 9, 15 and 16
1. Procedures in Bed-Making
1.3. Use appropriate cleaning agents and tools and equipment 1.4. Enumerate legal requirements and regulations regarding supervision of clean and hygienic environment. 1.5. Show proper disposal of waste materials 3rd Quarter Exams LO1. Clean living room, bedroom, bathroom and kitchen 1.1. Discuss the principles and procedures in cleaning the living room, bedroom, bathroom, and kitchen 1.2. Demonstrate the procedures in cleaning, removing dirt/stains in living room, bathroom, bedroom and kitchen. 1.3. Perform correctly the procedure in cleaning 1.4. Discuss procedures and techniques in cleaning floor types and surface textures LO1. Make up beds and cots 1.1. Identify different materials needed in bed making 1.2. Identify the procedures in bedmaking 1.3. Demonstrate proper procedure of
The learner presents the ability to perform cleaning procedures and remove surface or other stains
TLE_HECGCL912_III3_f_18
The learner should be able to make and assemble the different types of bed
TLE_HECGCL9-12IIIe_f_18
February 18, 22, 23, and 29
1. Types/Uses/Functions of Cleaning equipment, supplies and materials 2. Method of identifying and removing stain, mu, dirt and grease 3. Stain removal techniques 4. Procedures in cleaning, disinfecting and sanitizing rooms (Toilet and Bathroom) 5. Types and characteristics of floors 6. Safety precautions in using chemicals and tools in cleaning
bed-making including centering the linen and making miters LO1. Clean toilet and bathroom 1.1. Identify cleaning equipment/supplies and materials 1.2. Demonstrate scrubbing and disinfection of bath tub, lavatory and toilet bowls, in accordance with SOP’s and techniques 1.3. Demonstrate washing and cleaning of accessories in accordance with SOP’s and techniques 4th Quarter Exam
The learner will be able to identify the different stains and apply the necessary substance to clean the stain
TLE-HECGCL9-12IIIg-j-19
Curriculum Map for Technological and Livelihood Education (Caregiving NCII) Grade 8 DATE Day 1,2,3,4 and 5
1. 2. 3. 4. 5.
CONTENT Principles in washing clothes Standard Procedure= in washing clothes Language Label (Fabric and Garments Labels) Types and Characteristics of clothes, Linen and Fabric Standard Procedures in checking and preparing the washing machine
LEARNING OBJECTIVES LO1. Check and Sort clothes, linens and fabrics 1.1. Identify the principles in washing clothes 1.2. Identify different types of characteristics of linen 1.3. Enumerate standard procedures in washing clothes 1.4. Read different language labels (fabric and garment labels) 1.5. Demonstrate sort soiled clothes,
CONTENT STANDARD
COURSE CODE TLE_HECGCF9-12Iva-b-20
Day 6,7,8, 9,10 and 11
1. Definition of 2. Kinds of stains 3. Kinds of solutions in removing specific types of stain 4. Safety precautions in using stain removing agents and chemicals 5. Proper storage of stain removing agents and chemicals
Day 11, 12 13, 14 15 and 16
1. Types of Laundry Method 2. Types and uses of washing machines and dryers 3. Hygiene, health and safety issues of Specific relevance to Laundry Operations 4. Maintenance of the Laundry area 5. Equipment needed in performing laundry
linens and fabrics according to texture, color, size and defects 1.6. Apply proper care of fabric 1.7. Prioritize sorted items according to the cleaning process required and the urgency of the item LO2. Remove Stains 2.1. Define stain, and stain removing 2.2. Identify different types of solution to remove stain 2.3. Demonstrate proper ways to remove stains using the appropriate chemicals or agents 2.4. Identify the ways to store all stain removing agents and chemicals following safety procedures LO3. Perform Laundry 3.1. Identify different types of laundry methods 3.2. Identify types and uses of washing machines and dryers 3.3. Select appropriate laundry method 3.4. Demonstrate washing of clothes, linen and fabric according to the labeling code sand washing instructions 3.5.
TLE_HECGCF9-12IVc-d-21
TLE_HECGCF9-12IVg-h-22
Day 17, 18, 19, 20 and 21
1. Types and Use of Hangers 2. Folding Methods and Techniques 3. Procedures in storing equipment and materials
Day 22, 23, 24 and 25
1. Standard procedure for ironing clothes, linen and fabrics 2. Basics of pressing 3. Types and uses of Irons, Ironing Boards and Ironing Accessories a. Procedures in storing materials and paraphernalia b. Care of equipment, materials and paraphernalia
Use laundry equipment in accordance with manufacturer’s instruction 3.6. Demonstrate proper stain, dirt and unpleasant odor removal from clothing, linen and fabric based on procedures 3.7. Demonstrate proper sun-drying, machine-drying of washed clothes linen and fabric per instructions LO4. Dry Clothes, linen and fabric 4.1. Identify types and use of hangers 4.2. Demonstrate different folding types and techniques 4.3. Demonstrate proper removal of dried clothes, linen and fabric 4.4. Perform actual folding using different methods and techniques LO5. Iron Clothes, Linens and Fabrics 5.1. Define Ironing clothes 5.2. Identify standard procedures for ironing clothes linens and fabrics 5.3. Enumerate the basics of pressing 5.4. Identify the types and uses of Ironing Boards and Ironing Accessories 5.5.
TLE_HECGCF9-12IVi-j-23
TLE_HECGCF9-12IVi-j-24
Day 26, 27, 28 29, 30 and 31
1. Variety of Ingredient in preparing appetizers a. Preparing D’ouevres b. Preparing Canape’s c. Preparing Finger Foods 2. Methods of preparing appetizers 3. Tools, equipment and utensils needed in preparing appetizers
Day 32, 33, 34, 35, 36 and 37
1. Variety of Ingredients in preparing sandwiches 2. Tools, equipment and utensils needed in preparing sandwiches 3. Varieties of hot and cold sandwiches 4. Methods of Preparing Sandwiches
Discuss safety precautions in ironing fabric 5.6. Demonstrate proper folding, placing in a hanger and storing in designated cabinets the ironed clothes, linens and fabrics as per instructions LO1. Prepare a range of appetizers 1.1. Discuss the principles and procedures in preparing appetizers, sandwiches and desserts 1.2. Identify ingredients according to the given recipe 1.3. Prepare a variety of appetizers based on appropriate techniques 1.4. Present appetizers attractively using suitable garnishes, condiments and service wares 1.5. Compute for the selling price per order of appetizer and nutritive content of food 1.6. Store appetizers hygienically at the appropriate temperature LO2. Prepare Sandwiches 2.1. Identify ingredients according to the given recipe 2.2. Prepare variety of sandwiches based on the appropriate techniques 2.3.
The learner demonstrates understanding in preparing cold meals, (appetizers, sandwiches and desserts)
TLE_HECGCM9-12Ia-d-1
TLE_HECGCM9-12Ie-g-2
Day 38, 39, 40, 41, 42 and 43
1. Variety of Ingredients in preparing Salads 2. Tools, equipment and utensils needed in preparing salads 3. Varieties of Salads 4. Prepare Salads 5. Methods of preparing Salads
Day 44, 45, 46, 47, and 48
6. Variety of Ingredients in preparing Dessert 7. Tools, equipment and utensils needed in preparing Dessert 8. Varieties of Dessert 9. Prepare varieties of Dessert 10.Methods of preparing Dessert
Present sandwiches attractively using suitable garnishes, condiments and service wares. 2.4. Compute for the selling price of sandwiches and nutritive content 2.5. Store sandwiches hygienically at the appropriate temperature LO3. Prepare salads and Desserts 3.1. Identify ingredients according to the given recipe 3.2. Prepare a variety of salads and desserts based in appropriate techniques 3.3. Present salads and desserts attractively using garnishes, condiments and service wares 3.4. Compute for the selling price or prepared salad and desserts and nutritive contents 3.5. Store salads and desserts hygienically at the appropriate temperature Prepare salads and Desserts 3.6. Identify ingredients according to the given recipe 3.7. Prepare a variety of salads and desserts based in appropriate
TLE_HECGCM9-12Ih-j-3
TLE_HECGCM9-12Ih-j-3
techniques 3.8. Present salads and desserts attractively using garnishes, condiments and service wares 3.9. Compute for the selling price or prepared salad and desserts and nutritive contents Store salads and desserts hygienically at the appropriate temperature Day 49, 50, 51, 52, 53, and 54
1. Variety of ingredients in preparing egg dishes 2. Tools, equipment and utensils needed in preparing egg dishes 3. Varieties of egg dishes 4. Methods of preparing egg dishes
Day 55, 56, 57, 58, and 59
1. Variety of Ingredients in preparing pasta grain dishes 2. Tools, equipment and utensils needed in pasta grain dishes 3. Varieties of pasta grain dishes 4. Prepare pasta grain dishes 5. Methods of preparing pasta grain dishes
LO1. Prepare egg dishes 1.1. Discuss principles and procedure in preparing egg dishes 1.2. Identify ingredients according to the given recipe 1.3. Prepare a variety of egg dishes based on appropriate techniques present egg dishes attractively using garnishes, condiments and service wares 1.4. Compute for the selling price of egg dishes and nutritive content LO2. Prepare pasta grain and farinaceous dishes 2.1. Prepare a variety of pasta dishes based on appropriate techniques 2.2. Present pasta grain dishes attractively using garnishes, condiments and service wares 2.3.
The learner independently prepares hot meals (egg dishes, pasta grain and farinaceous dishes)
TLE_HECGHP9-12IIa-e-4
TLE _ HECGHP9-12IIf-j-5
Day 60, 61, 62, 63, and 64
6. Variety of Ingredients in preparing farinaceous dishes 7. Tools, equipment and utensils needed in farinaceous dishes 8. Varieties of farinaceous dishes ‘prepare pasta grain and farinaceous dishes 9. Methods of preparing farinaceous dishes
Compute for the selling price of pasta grain dishes and nutritive content 2.4. Store pasta grain and farinaceous dishes hygienically at the proper temperature LO2. Prepare pasta grain and farinaceous dishes 2.5. Prepare a variety of farinaceous dishes based on appropriate techniques 2.6. Present farinaceous dishes attractively using garnishes, condiments and service wares 2.7. Compute for the selling price farinaceous dishes and nutritive content 2.8. Store farinaceous dishes hygienically at the proper temperature
TLE _ HECGHP9-12IIf-j-5
Curriculum Map for Technological and Livelihood Education (Caregiving NCII) Grade 9 DATE ‘Day 1, 2, 3, 4, 5 and 6
CONTENT 1. Variety of Ingredients in Preparing Seafood Dishes 2. Tools, Equipment and Utensils needed in preparing Seafood Dishes 3. Varieties of Seafood Dishes 4. Prepare Varieties of Seafood Dishes 5. Methods of preparing Seafood Dishes
Day 7, 8, 9, 10, 11, and
1. Variety of Ingredients in preparing soups, sauces and
LEARNING OBJECTIVES LO1. Prepare Seafood Dishes 1.1. Discuss principles and procedures in preparing seafood dishes 1.2. Identify ingredients according to the given recipe 1.3. Prepare a variety of Seafood Dishes based on appropriate techniques 1.4. Present Seafood Dishes attractively using Garnishes, Condiments or Service Wares 1.5. Compute for the selling price of Seafood Dishes and Nutritive content LO2. Prepare soup, sauces and garnishes
CONTENT STANDARD The learner demonstrates the understanding in preparing hot meals (Seafood dishes, soups, sauces, garnishes and poultry dishes
COURSE CODE TLE_ HECGSS9-12IIIa-d-6
TLE_HECGSS9-12IIIe-g-7
12
garnishes 2. Tools, equipment and utensils needed in preparing soup, sauces and garnishes 3. Varieties of soup, sauces and garnishes 4. Prepare varieties of soup, sauces and garnishes 5. Methods of preparing Soups, Sauces and Garnishes
Day 13, 14, 15, 16, 17 and 18
1. Variety of ingredients in preparing poultry dishes 2. Tools, equipment and utensils needed in preparing poultry dishes 3. Varieties of Poultry Dishes 4. Preparing varieties of Poultry Dishes 5. Methods of Preparing Poultry Dishes
4.1. Identify the ingredients according to the recipe 4.2. Prepare a variety of soups, sauces and garnishes based on appropriate techniques 4.3. Present soups, sauces and garnishes attractively using garnishes, condiments and service wares 4.4. Compute the selling price for soups, sauces and garnishes and nutritive content 4.5. Store soups, sauces and garnishes hygienically at the proper temperature LO3. Prepare Poultry Dishes 3.1. Identify ingredients according to the given recipe 3.2. Prepare a variety of poultry dishes based on appropriate techniques 3.3. Present Poultry Dishes attractively using garnishes, condiments and service wares. 3.4. Compute the selling price of Poultry Dishes and Nutritive Content 3.5. Store Poultry Dishes hygienically at the Proper Temperature
TLE_HECGSS9-12IIIh-j-8
Day 19, 20, 21, 22, 23 and 24
1. Variety of Ingredients in Preparing Vegetable Dishes 2. Tools, Equipment and Utensils needed in preparing vegetable dishes 3. Varieties of Vegetable Dishes 4. Prepare Varieties of Vegetable Dishes 5. Methods of Preparing Vegetable Dishes
Day 25, 26, 27, 28, 29 and 30
1. Variety of ingredients in preparing meat dishes 2. Tools, equipment and utensils needed in preparing meat dishes 3. Varieties of meat dishes 4. Preparing varieties of meat dishes 5. Methods of preparing meat dishes
LO1. Prepare Vegetable Dishes 1.1. Discuss principles and procedures in preparing vegetable dishes 1.2. Identify Ingredients according to the given recipe 1.3. Prepare variety of vegetable dishes based on appropriate techniques 1.4. Present vegetable dishes attractively using garnishes, condiments and service wares. 1.5. Compute for the selling price of vegetable dishes and nutritive content 1.6. Store vegetable dishes hygienically at the appropriate temperature LO2. Prepare meat dishes 1.1. Identify the ingredients according to the recipe 1.2. Prepare a variety of meat dishes based on the appropriate techniques 1.3. Present meat dishes attractively using garnishes, condiments and service wares. 1.4. Compute for the selling price of meat dishes and nutritive content. 1.5. Store meat dishes hygienically and at the appropriate
The learner demonstrates the understanding in preparing hot meals (vegetable and meat dishes)
TLE_HECGVD9-12Iva-e-9
TLE_HECGVD9-12IVf-j-10
Day 31, 32 and 33
1. Different stages of normal growth and development of toddlers and infants 2. Dependent nature of infants and toddlers 3. Classification of tools and equipment
Day 34, 35, 36 and 37
1. Nonverbal cues 2. Signs of Infants and Toddlers’ Distress 3. Picking up and Cuddling Procedures 4. Basic Infant Care
Day 38, 39 and 40
1. Bathing Paraphernalia and types, uses, specification 2. Procedures in bathing and dressing and undressing of infants 3. Types and uses of infant and toddler’s clothes and underwear
temperature. LO1. Comfort infants and toddlers 1.1. Discuss different stages of growth and development of infants and toddlers 1.2. Classify the tools and equipment according to the need of the infant/toddler 1.3. Identify nonverbal cues to respond to distressed infants and toddlers 1.4. Apply the right approach to calm and console infants and toddlers 1.5. Respond to distressed infants and toddlers appropriately 1.6. Perform the procedures in pickingup and cuddling infants and toddlers ‘demonstrate basic infant care according to procedure 1.7. Demonstrate basic infant care according to procedure LO2. Bathe and Dress Infants/Toddlers 1.1. Categorize bathing paraphernalia according to their types, uses and specifications 1.2. Demonstrate the procedures in bathing and dressing infants and toddlers 1.3. Bathe and dress infants/toddlers
The learner demonstrates understanding in providing care and to infants and toddlers
TLE_HECG9-12SI-Iac-1
TLE_HECG9-12SI-Iac-1
TLE_ HECG9-12SI-Ifh-3
Day 41, 42, and 43
1. Unusual Signs and Symptoms 2. Specifications and uses of nonslip rubber mat 3. Comforters
Day 44 and 45
1. Dietary Requirements for Infants and toddlers 2. Cultural beliefs and Practices about food provision
Day 46, and 47
1. Nutritional needs of infants and toddlers 2. Impact of food and drinks on dental health 3. Table etiquette
Day 48, 49 and 50
1. Procedure in feeding 2. Discipline in feeding infant or toddler 3. Cleaning and Sterilizing feeding bottle 4. Occupational Health and Safety Guidelines
according to procedure 1.4. Explain the unusual signs and symptoms experienced by infants and toddlers 1.5. Describe the specifications and uses of non-slip rubber mat 1.6. Explain the uses of comforters in bathing the infant and toddler LO3. Feed Infants and Toddlers 3.1. Identify the dietary requirements and cultural beliefs and practices for infants and toddlers 3.2. Discuss infant diet 3.3. Apply the dietary requirements in preparing milk formula 3.4. Value the principles of table etiquette 3.5. Self-assess the impact of food and drinks on dental health 3.6. Perform the procedures in cleaning and sterilizing or sanitizing the feeding bottle 3.7. Perform the procedures in feeding and infant and toddler 3.8. Discuss the do’s and don’ts in feeding an infant and toddler 3.9.
TLE_ HECG9-12SI-Ifh-3
TLE_HECG9-12SI-Ifh-3
TLE_HECG9-12SI-Ifh-3
TLE_HECG9-12SI-Ifh-3
Day 51, 52 and 53
Day 54 and 55
1. Guides in preparing infant/toddlers crib 2. Basic infant care 3. Guides in communicating and interacting with infants and toddlers 4. Importance of manipulative or creative toys and games to infants and toddlers 5. Types of manipulative or creative toys and games for infants and toddlers
1. Proper Healthcare of Children 2. Good Grooming
Practice Occupational Health and Safety guidelines in feeding infants and toddlers LO4. Put infants and toddlers to sleep 4.1. Prepare infants and toddlers crib based on standard operating procedure 4.2. Perform infant and toddler’s care in putting to sleep 4.3. Demonstrate procedures in putting infants and toddlers to sleep according to standards LO5. Enhance social, physical, intellectual, creative, and emotional activities of infants and toddlers 5.1. Discuss the guides in communicating and interacting with infants and toddlers 5.2. Explain the importance of manipulative or creative toys and games to infants and toddlers 5.3. Perform basic exercises or activities given to infants/toddlers LO1. Instill personal hygiene practices to children 1.1. Explain hygiene practices and good grooming to children based on
TLE_HECG9-12SI-Ii-4
TLE_HECG9-12SI-Ij-5
The learner provides understanding in providing care and to children
TLE_HECG9-12SI-IIab-6
Day 56, 57 and 58
1. Occupational Health and Safety Guidelines 2. Regulations on safety, health and hygiene 3. Children’s paraphernalia
Day 59 and 60
1. Bathing paraphernalia: their types, uses and specifications 2. Bathing and dressing/undressing
Day 61, 62, 63 and 64
1. Nutritional Needs of Children by age level 2. Dietary requirements of Children
Day 65, 66, 67 and 68
1. Cultural Practices and Beliefs about food provisions 2. Preparation of Menu for Children 3. Preparation of Drinks
established procedures 1.2. Demonstrate personal hygiene procedure to children based on health and safety procedures 1.3. Apply regulations on safety, health and hygiene according to standards 1.4. Classify children’s paraphernalia according to their types, uses and specifications LO2. Bathe and Dress children 2.1. Categorize bathing paraphernalia according to their types, uses and specifications 2.2. Demonstrate the procedures in bathing and dressing/undressing children LO3. Feed Children 3.1. Discuss food, nutrients, function, sources and deficiencies 3.2. Determine nutritional requirements needed for children’s developmental stage 3.3. Prepare a menu in accordance with children’s nutritional and cultural requirements 3.4. Prepare and serve appetizing food and drink according to the child’s health needs and
TLE_HECG9-12SI-IIab-6
TLE-HECG9-12CS11c-f-7
TLE_HECG9-12CSIIg-j-8
TLE_HECG9-12CSIIg-j-8
Day 69 and 70
1. Table Etiquette 2. Impact of foods and drinks on dental health
preferences 3.5. Make a cycle menu for 1 month 3.6. Observe proper table etiquette 3.7. Conduct feeding following healthy procedure 3.8. Conduct research on innovative and nutritive menu for infant and toddlers 3.9. Examine the impact of food and drinks on dental health
TLE_HECG9-12CSIIg-j-8
Curriculum Map for Technological and Livelihood Education (Caregiving NCII) Grade 10 DATE Day 1, 2, 3, 4 and 5
CONTENT 1. The dependent nature of children 2. Children’s Psychology 3. Children’s Developmental Stages 4. Cultural Awareness 5. Concepts of Children on individual differences
LEARNING OBJECTIVES
CONTENT STANDARD
LO1. Foster children’s independence and autonomy 1.1. Conduct activities that develop selfhelp skills and independence of children 1.2.
The learner demonstrates understanding in fostering social, intellectual, creative and emotional development of children
COURSE CODE TLE_HECG9-12EDIIIa-c-9
6. Decision-Making Process
Day 6 and 7
1. Process for creative and artistic expression 2. Concepts of imagination and creativity 3. Types of educational toys and games 4. Materials and experiences that stimulate various senses
Day 8, 9 and 10
1. Opportunities that provide children experience in individual strengths and needs 2. Concept of negative feelings a. Frustration b. Aggression ‘ c. Depression d. Fear e. Anxiety 3. Respecting individual differences 4. Self-worth and self-esteem concepts
Explain the concepts and principles of social, intellectual, creative and emotional development of children (3-12 years old) 1.3. Apply the appropriate ways in taking individual differences into consideration or practice 1.4. Evaluate one’s action through decision making process LO1. Stimulate Children’s awareness and creativity 1.1. Discuss the concepts of imagination and creativity 1.2. Express one’s creativity and imagination using educational toys and games 1.3. Process experiences that develop and enhance imagination and creativity based on their interests LO1. Foster children’s self-esteem and development of self-concept 1.1. Provide opportunities for children to experience their individual strengths and needs 1.2. Exhibit acknowledgement and positive to cope up negative feelings (frustration, aggression, depression, fear and anxiety) 1.3. Simulate activities that promote
TLE_HECG9-12EDIIIg-h-11
TLE_HECG9-12EDIIIi-j-12
Day 11 and 12
1. Children’s physical development and skills development 2. Child’s rate of development, needs, interest and strength
Day 13, 14 and 15
1. Factors that vary the opportunities to children’s development 2. Physical Skills a. Skills in motor areas b. Dexterity c. Eye-hand coordination d. Balance e. Locomotion f. Coordination 3. Sleeping Patterns and practices of children 4. Interaction between Physical, Social, and Psychological development of children
Day 16, 17, 18, 19 and 20
1. Concepts and Principles of basic nursing care of the
respect of individual differences 1.4. Children’s positive self-worth and self-esteem are enhanced LO1. Enhance physical activities of children 1.1. Identify the tools and equipment which are needed for the children’s physical and skills development 1.2. Self-assess the students rate of development, needs, interest and strengths using rating scales, inventory tests or personality tests LO2. Create opportunities for children to develop a wider range of physical development 2.1. Explain the factors that may vary opportunities to the child’s development 2.2. Discuss the types of physical skills and their significance to the child’s physical development 2.3. Explain the sleeping patterns and practices of children 2.4. Illustrate how physical, social and psychological aspects interact or work in child environment. LO1. Establish and maintain an appropriate relationship with the
The learner demonstrates understanding in fostering the physical development of children
TLE_HECG9-12PDIva-j-13
TLE_HECG9-12PDIva-j-14
The learners demonstrates understanding in providing care and
TLE_HECG9-12-PCIa-b-1
Day 21, 22 and 23
Day 24, 25 and 26
elderly 2. Rights of the elderly a. Services b. Legislation c. Organizational Policies and Practices d. Attitudes in dealing with the elderly e. Short interpersonal exchanges i. Chatting in a friendly matter ii. Inquiring about the elderly’s health iii. Short causal exchanges iv. Effective communication v. Dialogue vi. Interview techniques 1. Personal Care Needs a. Daily Routine b. Assisting with selfistration of medication c. Physical comfort and rest d. Privacy e. Confidentiality f. To be treated in a dignified, safe and comfortable manner g. To express success and satisfy own feeling 1. Personal preferences of the elderly 2. Factors contributing to individual differences
elderly 1.1. Discuss the principles and concepts of basic nursing care of the elderly 1.2. Explain the rights of the elderly 1.3. Recognize the elderly’s rights, freedom and decision-making 1.4. Exhibit proper attitudes such as confidentiality, privacy, courtesy and respect 1.5. Role-play short interpersonal exchanges 1.6. Film showing of Filipino caregivers abroad LO1. Provide assistance with the elderly’s personal care 1.1. Explain personal care needs of the elderly 1.2. Make a journal about personal care needs of the elderly 1.3. Synthesize the personal care needs of the elderly 1.4. Develop a feeling of love, care and belonging with the elderly 1.5. Identify and consult personal preferences of the elderly 1.6.
to the elderly
TLE_HECG(-12-PC-Ifh-3
a. b. c. d. e. f. g.
Culture Age Economic Social Sex Physical Intellectual
Day 27, 28 and 29
1. Personal Needs (Activities for Daily Living) a. Communication b. Eating and Drinking c. Eliminating d. Breathing e. Mobilizing and Transferring f. Dressing and Undressing
Day 30, 31, 32, 32, 33 and 34
1. Assistive Devices a. Wheel Chair b. Walker c. Cane d. Crutches e. Parallel Bars f. Feeding Utensils g. Handrails h. Commode i. Reading materials 2. Type of processes and aides a. Hearing b. Speech c. Vision 1. The people with special needs 2. Rights of the people with
Day 35, 36 and 37
S=discuss the factors leading to individual differences in the elderly describe how to maximize the well-being of the elderly 1.7. Plan a time schedule to effectively listen to the elderly’s preference to maximize his or her well-being 1.8. LO2. Provide assistance with the elderly’s personal needs 2.1. Specify elderly’s concerns and difficulties in order to effectively address concerns 2.2. Show empathy is extending assistance to the elderly 2.3. Clarify the elderly’s abilities and disabilities using appropriate communication and relationship building process 2.4. Discuss the type of processes and aids given to the elderly 2.5. Identify the different equipment and aids given to the elderly 2.6. Explain how assistance given to the elderly may vary 2.7. Emphasize the importance of processes and aids given to the elderly LO1. Establish and maintain appropriate relationship with people
TLE_HECG9-12-PC-Iij-4
TLE_HECG9-12-PC-Iij-4
The learner demonstrates understanding in providing care and
TLE_HECG9-12-PSIIa-b-1
special needs a. Choose for oneself b. Have a meaningful work c. Privacy d. Dignity e. Confidentiality f. Self-determination g. Appropriate h. Skills development i. Advocacy j. Fair treatment k. Right to enter into a relationship l. Right to express sexuality m. Economic rights
Day 38, 39 and 40
1. Daily Living of people with special needs a. Maintaining Personal Safety b. Communication c. Eating and Drinking d. Eliminating e. Breathing f. Mobilizing and Transferring g. Attending to Personal
with special needs 1.1. Identify the people with special needs 1.2. Discuss the rights of the people with special needs self-assess own learning and experience about the rights of the people with special needs 1.3. Provide a record on people with special needs and remedial procedures 1.4. Explain the factors that affect individual differences 1.5. Identify and maintain appropriate attitude such as respect for individual differences, interest rights and decision-making of people with special needs through role-playing 1.6. Perform activities that encourage people with special needs to communicate ideas, feelings and preferences LO2. Provide appropriate to people with special needs 2.1. Identify the special needs by people with special needs 2.2. Role play the special needs extended to people with special needs 2.3. Perform activities that maximize
to people with special needs
TLE_HECG9-12-PSIIc-d-2
Hygiene h. Dressing and Undressing i. Attending to own spiritual needs j. Grooming and expressing sexuality
Day 41 and 42
1. Relevant legislation and policies on health and safety for people with special needs a. Occupational health and safety b. State health acts c. Organizational policies and guidelines d. Daily living e. Medications f. Sexual Harassment g. Abuse Prevention h. Emergency Measures
the well-being of people, with special needs 2.4. Draw a conclusion about enhancing the client’s ability to communicate and act independently in a ive environment 2.5. Discuss how one can provide or assistance at all times to people with special needs and uphold their safety and healthy environment 2.6. Explain information required by people with special needs LO3. Assist in maintaining the wellbeing of people with special needs 3.1. Discuss the relevant legislation and policies on health and safety 3.2. Practice and encourage selfexpression to assert self of accomplishments and achievements through role-playing 3.3. Express one’s feelings on responsibilities of people with special needs 3.4. Value the strategies needed by the people with special needs to assert self in of accomplishments and achievements
TLE_HECG9-12-PSIIe-f-3
Day 43 and 44
1. Types of challenging behaviors 2. Assessing challenging behavior 3. Prevention and management of challenging behavior a. Recognizing triggers and deflecting them b. Using active listening and observation skills c. Ensuring effective communication d. Seeking expert assistance
Day 45, 46, 47 48, 49 and 50
1. Exclusion guidelines for people with special needs and infection control 2. Hygiene and health principles a. Hand Washing
LO4. Assist people with special needs in maintaining an environment that enables maximum independent living 4.1. Identify the types, frequency and triggers of challenging behaviors of a person with special needs 4.2. Assess challenging behaviors of a person with special needs with close supervision of an expert 4.3. Identify strategies for the prevention and management of challenging behaviors according to approved safety procedures 4.4. Critique the strategy of promoting total independence of people with special needs 4.5. Apply the strategies for the prevention and management of challenging behaviors according to approved safety procedures through roleplaying 4.6. Cite case studies on management of challenging behavior LO1. Implement procedures for infection control and prevention 1.1. Explain the exclusion guidelines for
TLE_HECG9-12-PCIii-j-5
The learner demonstrates understanding in recognizing signs of potential illness and istering medication within
TLE_HECG9-12-RMIIIa-b-10
Day 51, 52, 52, 54 and 55
Day 56 - 70
b. Use of disposable gloves c. Removal and disposal of infected articles d. Cleaning equipment e. Disposal of unused food and drinks f. Cleaning of utensils after use g. Regular disinfecting of assistive devices h. Removal of body waste products i. Use of protective aprons when changing persons with special needs j. Disinfection of nappy change areas after each use 1. Concepts of Medication 2. istering medication procedures and guidelines 3. Monitoring, recording and reporting medication
1. Signs and Symptoms of various illnesses and diseases 2. Medical assistance policies and procedures 3. Communicating with the
people with special needs and infection control guidelines 1.2. Practice hygiene and health principles according to standards 1.3. Research other related hygiene and health principles as prescribed
LO1. ister medication within the guidelines 1.1. Discuss the concepts of medications 1.2. Emphasize the procedures and guidelines in istering medications according to organizational policies and legislative requirements 1.3. Document istered medications in accordance with requirements 1.4. Make a record in istering medication LO1. Recognize and respond to signs of potential illness 1.1. Discuss signs and symptoms of various illnesses and diseases
guidelines when needed.
TLE_HECG9-12-RMIIIg-h-13
TLE_HECG9-12-RMIIIc-d-11
client’s relatives 4. Procedures in comforting and consoling the client
1.2. Spell out the policies and procedures in giving medical assistance 1.3. Role play the procedures of communicating with the clients’ relative according to the standards 1.4. Perform the procedures in comforting and consoling the client 1.5. Self-assess one’s action in comforting and consoling the client
CONTENT 1. Types and functions of caregiving tools and equipment 2. Classification of caregiving tools, equipment and paraphernalia
1. Proper usage of tools, equipment and paraphernalia
August 17, 18, 20, and 24
1. 2. 3. 4.
Ratio and Proportions Fractions Conversions Oral, Rectal and Pediatric Dosages
August 25 and 27
1
Common hazards in Nursing Homes or Day Care a Physical Hazards b Chemical Hazards c Biological Hazards d Ergonomic Hazards
LEARNING OBJECTIVES LO1. Identify Caregiving Tools, equipment and paraphernalia according to the specific job 1.1Classify Equipment, Tools and Paraphernalia according to types and functions 1.2Determine Equipment, Tools and Paraphernalia based on the specified task LO2. Use of caregiving tools, equipment and paraphernalia based on the task requirement 2.1use equipment, tools and paraphernalia based on the task requirement
CONTENT STANDARD The learner demonstrates the understanding on the use of tools, equipment and paraphernalia in caregiving
COURSE CODE TLE_HEUTCG7 / 80a-B-1
LO1. Perform simple Calculations 1.1Perform computations involving ratio and proportions and fractions. 1.2Perform computations involving conversions 1.3Compute oral dosages 1.4Determine Rectal Dosages 1.5Calculate Pediatric Dosages LO1. Identify hazards and Risks 1 Identify hazards and risks 2 Determine hazards and risks in the workplace 1 Determine the effects of hazards
The learner demonstrates understanding in performing calculations in caregiving
TLE_HECGPM7 / 80g-4
The learner demonstrates understanding on the practice of Occupational Health and Safety procedures in Caregiving
TLE_HECGOS7 / 80h-5
TLE_HECGUT7 / 80c-d-2
2 3 4 5
e Psychological Hazards Effects of Hazards in the Workplace Safety Measures Electrical Safety Control Measures and Waste Management
September 7 and 8
1. Infection control policies and procedures and its importance 2. Monitoring procedure in Infection Control
September 28 and 29, October 1, 5, 6, 8 and 12
1. Vital Signs 2. Casualty’s Condition 3. Communication System
LO2. Evaluate and Control hazards and risks 2.1 Follow Occupational Health and Safety (OHS) procedures in dealing with and for controlling hazards and risks 2.2 Use Personal Protective Equipment (PPE) in accordance with OHS procedures and practice 2.3 Establish organizational protocol in providing appropriate assistance in workplace emergencies
2nd Midquarter Exam LO1. Provide information to the work group about the organization’s infection control policies and procedures 1.1Explain the importance of infection control policies and procedures 1.2Show examples of infection control policies and procedures 1.3Give examples of infection control policies and procedures 1.4Explain monitoring procedures in Infection Control L01. Assess the Situation 1.1. Demonstrate Vital Signs Taking 1.2. Take casualty’s vital signs 1.3.
TLE_HECGOS7 / 80i-j-6
The learner demonstrates understanding in implementing and monitoring infection control policies and procedures
TLE_ HECGIC9-12-Ia1
The learner demonstrates the proper method of assessing the client and performs the correct way of vital signs taking
TLE_HECGBA9-12-Ig7
October 13, 15, 19 and 20
1. First Aid Principles 2. Personal and Environmental Risks 3. Equipment and Resources
November 5, 9, 10, 12, 23, 24, 26
1. First Aid Management a. Poisoning b. Choking c. Burns d. Musculoskeletal Injuries e. Shock / Hemorrhage f. Cerebrovascular Accident g. Myocardial Infarction
December 1, 3, 7, 8 and 10
1. Appropriate first aid for casualties 2. Application of first aid management to casualties 3. Monitoring and recording casualties condition
Assess casualty’s physical condition following workplace procedures 1.1. Define first aid, first aid management, physical hazard, risks and vital signs 1.2. Discuss first aid principles 1.3. Control physical hazards following the Occupational Health and Safety Procedures 1.1Properly identify the signs of an emergency and determine the appropriate measure to be applied 1.2Demonstrate understanding of antidotes and initial measures of care for different emergency situations 1.3Comprehends the predisposing signs of an impending emergency 2nd Quarter Exam LO2. Apply basic first aid techniques 1.1. Identify appropriate first aid management for the casualty 1.2. Keep the casualty calm and comfortable 1.3. Apply first aid management to the casualty 1.4. Monitor casualty’s physical condition following first aid principles and workplace procedures 1.5. Document/record casualty’s condition in reference to
The learner demonstrates understanding in applying basic first aid procedures
TLE_HECGBA9-12-Ig7
The learner possesses understanding of Emergency conditions and verbalizes knowledge of appropriate management
TLE_HECGBA9-12-Ig7
The learner is able to apply the correct and effective treatment modality and first aid to the client
TLE_HECGBA9-12-Ih8
January 5, 7 and 11
1. Definition and Characteristics of the Patient 2. Communication and Modes of Communication a. Therapeutic and NonTherapeutic Communication
January 12
1. Establishing rapport and good interpersonal relationship with the patient 2. Rights and responsibilities of the patient
January 14, 25 and 26
1. Cleaning and Cleaning Agents definition 2. Tools and equipment needed 3. Proper disposal of waste material 4. Safety storage of cleaning materials and equipment
organizational procedures 3rd MidQuarter Exams LO1. Communicate appropriately with the patients 1.1. Define patient/’s communication, confidentiality and privacy 1.2. Describe the characteristics of a patient 1.3. Discuss the different modes of communication 1.4. Identify effective communication techniques to achieve best patient service LO2. Establish and maintain good interpersonal relationship with patients 1.1. Establish rapport and good interpersonal relationship with the patient to ensure best patient service outcome 1.2. Exhibit genuine courtesy to the patient, family and visitors at all times 1.3. Recognize patient rights and responsibilities at all times LO1. Maintain a clean and hygienic environment 1.1. Define cleaning and cleaning agents 1.2. Identify tools and equipments needed to maintain a clean and hygienic environment
The learner effectively utilizes communication as a tool for the care of the client
TLE_HECGMS9-12IIa-10
The learner recognized the dignity and worth of the client and maintains a healthy professional relationship with the client
TLE_HECGMS9-12IIb-11
January 28, February 1 and 2
1. Procedures and Techniques in cleaning and polishing rooms (living room, bedroom, bathroom and kitchen) following standard operating procedures 2. Procedures and techniques in cleaning floor types and surface textures according to safety procedures and manufacturer’s specifications
February 4, 8, 9, 15 and 16
1. Procedures in Bed-Making
1.3. Use appropriate cleaning agents and tools and equipment 1.4. Enumerate legal requirements and regulations regarding supervision of clean and hygienic environment. 1.5. Show proper disposal of waste materials 3rd Quarter Exams LO1. Clean living room, bedroom, bathroom and kitchen 1.1. Discuss the principles and procedures in cleaning the living room, bedroom, bathroom, and kitchen 1.2. Demonstrate the procedures in cleaning, removing dirt/stains in living room, bathroom, bedroom and kitchen. 1.3. Perform correctly the procedure in cleaning 1.4. Discuss procedures and techniques in cleaning floor types and surface textures LO1. Make up beds and cots 1.1. Identify different materials needed in bed making 1.2. Identify the procedures in bedmaking 1.3. Demonstrate proper procedure of
The learner presents the ability to perform cleaning procedures and remove surface or other stains
TLE_HECGCL912_III3_f_18
The learner should be able to make and assemble the different types of bed
TLE_HECGCL9-12IIIe_f_18
February 18, 22, 23, and 29
1. Types/Uses/Functions of Cleaning equipment, supplies and materials 2. Method of identifying and removing stain, mu, dirt and grease 3. Stain removal techniques 4. Procedures in cleaning, disinfecting and sanitizing rooms (Toilet and Bathroom) 5. Types and characteristics of floors 6. Safety precautions in using chemicals and tools in cleaning
bed-making including centering the linen and making miters LO1. Clean toilet and bathroom 1.1. Identify cleaning equipment/supplies and materials 1.2. Demonstrate scrubbing and disinfection of bath tub, lavatory and toilet bowls, in accordance with SOP’s and techniques 1.3. Demonstrate washing and cleaning of accessories in accordance with SOP’s and techniques 4th Quarter Exam
The learner will be able to identify the different stains and apply the necessary substance to clean the stain
TLE-HECGCL9-12IIIg-j-19
Curriculum Map for Technological and Livelihood Education (Caregiving NCII) Grade 8 DATE Day 1,2,3,4 and 5
1. 2. 3. 4. 5.
CONTENT Principles in washing clothes Standard Procedure= in washing clothes Language Label (Fabric and Garments Labels) Types and Characteristics of clothes, Linen and Fabric Standard Procedures in checking and preparing the washing machine
LEARNING OBJECTIVES LO1. Check and Sort clothes, linens and fabrics 1.1. Identify the principles in washing clothes 1.2. Identify different types of characteristics of linen 1.3. Enumerate standard procedures in washing clothes 1.4. Read different language labels (fabric and garment labels) 1.5. Demonstrate sort soiled clothes,
CONTENT STANDARD
COURSE CODE TLE_HECGCF9-12Iva-b-20
Day 6,7,8, 9,10 and 11
1. Definition of 2. Kinds of stains 3. Kinds of solutions in removing specific types of stain 4. Safety precautions in using stain removing agents and chemicals 5. Proper storage of stain removing agents and chemicals
Day 11, 12 13, 14 15 and 16
1. Types of Laundry Method 2. Types and uses of washing machines and dryers 3. Hygiene, health and safety issues of Specific relevance to Laundry Operations 4. Maintenance of the Laundry area 5. Equipment needed in performing laundry
linens and fabrics according to texture, color, size and defects 1.6. Apply proper care of fabric 1.7. Prioritize sorted items according to the cleaning process required and the urgency of the item LO2. Remove Stains 2.1. Define stain, and stain removing 2.2. Identify different types of solution to remove stain 2.3. Demonstrate proper ways to remove stains using the appropriate chemicals or agents 2.4. Identify the ways to store all stain removing agents and chemicals following safety procedures LO3. Perform Laundry 3.1. Identify different types of laundry methods 3.2. Identify types and uses of washing machines and dryers 3.3. Select appropriate laundry method 3.4. Demonstrate washing of clothes, linen and fabric according to the labeling code sand washing instructions 3.5.
TLE_HECGCF9-12IVc-d-21
TLE_HECGCF9-12IVg-h-22
Day 17, 18, 19, 20 and 21
1. Types and Use of Hangers 2. Folding Methods and Techniques 3. Procedures in storing equipment and materials
Day 22, 23, 24 and 25
1. Standard procedure for ironing clothes, linen and fabrics 2. Basics of pressing 3. Types and uses of Irons, Ironing Boards and Ironing Accessories a. Procedures in storing materials and paraphernalia b. Care of equipment, materials and paraphernalia
Use laundry equipment in accordance with manufacturer’s instruction 3.6. Demonstrate proper stain, dirt and unpleasant odor removal from clothing, linen and fabric based on procedures 3.7. Demonstrate proper sun-drying, machine-drying of washed clothes linen and fabric per instructions LO4. Dry Clothes, linen and fabric 4.1. Identify types and use of hangers 4.2. Demonstrate different folding types and techniques 4.3. Demonstrate proper removal of dried clothes, linen and fabric 4.4. Perform actual folding using different methods and techniques LO5. Iron Clothes, Linens and Fabrics 5.1. Define Ironing clothes 5.2. Identify standard procedures for ironing clothes linens and fabrics 5.3. Enumerate the basics of pressing 5.4. Identify the types and uses of Ironing Boards and Ironing Accessories 5.5.
TLE_HECGCF9-12IVi-j-23
TLE_HECGCF9-12IVi-j-24
Day 26, 27, 28 29, 30 and 31
1. Variety of Ingredient in preparing appetizers a. Preparing D’ouevres b. Preparing Canape’s c. Preparing Finger Foods 2. Methods of preparing appetizers 3. Tools, equipment and utensils needed in preparing appetizers
Day 32, 33, 34, 35, 36 and 37
1. Variety of Ingredients in preparing sandwiches 2. Tools, equipment and utensils needed in preparing sandwiches 3. Varieties of hot and cold sandwiches 4. Methods of Preparing Sandwiches
Discuss safety precautions in ironing fabric 5.6. Demonstrate proper folding, placing in a hanger and storing in designated cabinets the ironed clothes, linens and fabrics as per instructions LO1. Prepare a range of appetizers 1.1. Discuss the principles and procedures in preparing appetizers, sandwiches and desserts 1.2. Identify ingredients according to the given recipe 1.3. Prepare a variety of appetizers based on appropriate techniques 1.4. Present appetizers attractively using suitable garnishes, condiments and service wares 1.5. Compute for the selling price per order of appetizer and nutritive content of food 1.6. Store appetizers hygienically at the appropriate temperature LO2. Prepare Sandwiches 2.1. Identify ingredients according to the given recipe 2.2. Prepare variety of sandwiches based on the appropriate techniques 2.3.
The learner demonstrates understanding in preparing cold meals, (appetizers, sandwiches and desserts)
TLE_HECGCM9-12Ia-d-1
TLE_HECGCM9-12Ie-g-2
Day 38, 39, 40, 41, 42 and 43
1. Variety of Ingredients in preparing Salads 2. Tools, equipment and utensils needed in preparing salads 3. Varieties of Salads 4. Prepare Salads 5. Methods of preparing Salads
Day 44, 45, 46, 47, and 48
6. Variety of Ingredients in preparing Dessert 7. Tools, equipment and utensils needed in preparing Dessert 8. Varieties of Dessert 9. Prepare varieties of Dessert 10.Methods of preparing Dessert
Present sandwiches attractively using suitable garnishes, condiments and service wares. 2.4. Compute for the selling price of sandwiches and nutritive content 2.5. Store sandwiches hygienically at the appropriate temperature LO3. Prepare salads and Desserts 3.1. Identify ingredients according to the given recipe 3.2. Prepare a variety of salads and desserts based in appropriate techniques 3.3. Present salads and desserts attractively using garnishes, condiments and service wares 3.4. Compute for the selling price or prepared salad and desserts and nutritive contents 3.5. Store salads and desserts hygienically at the appropriate temperature Prepare salads and Desserts 3.6. Identify ingredients according to the given recipe 3.7. Prepare a variety of salads and desserts based in appropriate
TLE_HECGCM9-12Ih-j-3
TLE_HECGCM9-12Ih-j-3
techniques 3.8. Present salads and desserts attractively using garnishes, condiments and service wares 3.9. Compute for the selling price or prepared salad and desserts and nutritive contents Store salads and desserts hygienically at the appropriate temperature Day 49, 50, 51, 52, 53, and 54
1. Variety of ingredients in preparing egg dishes 2. Tools, equipment and utensils needed in preparing egg dishes 3. Varieties of egg dishes 4. Methods of preparing egg dishes
Day 55, 56, 57, 58, and 59
1. Variety of Ingredients in preparing pasta grain dishes 2. Tools, equipment and utensils needed in pasta grain dishes 3. Varieties of pasta grain dishes 4. Prepare pasta grain dishes 5. Methods of preparing pasta grain dishes
LO1. Prepare egg dishes 1.1. Discuss principles and procedure in preparing egg dishes 1.2. Identify ingredients according to the given recipe 1.3. Prepare a variety of egg dishes based on appropriate techniques present egg dishes attractively using garnishes, condiments and service wares 1.4. Compute for the selling price of egg dishes and nutritive content LO2. Prepare pasta grain and farinaceous dishes 2.1. Prepare a variety of pasta dishes based on appropriate techniques 2.2. Present pasta grain dishes attractively using garnishes, condiments and service wares 2.3.
The learner independently prepares hot meals (egg dishes, pasta grain and farinaceous dishes)
TLE_HECGHP9-12IIa-e-4
TLE _ HECGHP9-12IIf-j-5
Day 60, 61, 62, 63, and 64
6. Variety of Ingredients in preparing farinaceous dishes 7. Tools, equipment and utensils needed in farinaceous dishes 8. Varieties of farinaceous dishes ‘prepare pasta grain and farinaceous dishes 9. Methods of preparing farinaceous dishes
Compute for the selling price of pasta grain dishes and nutritive content 2.4. Store pasta grain and farinaceous dishes hygienically at the proper temperature LO2. Prepare pasta grain and farinaceous dishes 2.5. Prepare a variety of farinaceous dishes based on appropriate techniques 2.6. Present farinaceous dishes attractively using garnishes, condiments and service wares 2.7. Compute for the selling price farinaceous dishes and nutritive content 2.8. Store farinaceous dishes hygienically at the proper temperature
TLE _ HECGHP9-12IIf-j-5
Curriculum Map for Technological and Livelihood Education (Caregiving NCII) Grade 9 DATE ‘Day 1, 2, 3, 4, 5 and 6
CONTENT 1. Variety of Ingredients in Preparing Seafood Dishes 2. Tools, Equipment and Utensils needed in preparing Seafood Dishes 3. Varieties of Seafood Dishes 4. Prepare Varieties of Seafood Dishes 5. Methods of preparing Seafood Dishes
Day 7, 8, 9, 10, 11, and
1. Variety of Ingredients in preparing soups, sauces and
LEARNING OBJECTIVES LO1. Prepare Seafood Dishes 1.1. Discuss principles and procedures in preparing seafood dishes 1.2. Identify ingredients according to the given recipe 1.3. Prepare a variety of Seafood Dishes based on appropriate techniques 1.4. Present Seafood Dishes attractively using Garnishes, Condiments or Service Wares 1.5. Compute for the selling price of Seafood Dishes and Nutritive content LO2. Prepare soup, sauces and garnishes
CONTENT STANDARD The learner demonstrates the understanding in preparing hot meals (Seafood dishes, soups, sauces, garnishes and poultry dishes
COURSE CODE TLE_ HECGSS9-12IIIa-d-6
TLE_HECGSS9-12IIIe-g-7
12
garnishes 2. Tools, equipment and utensils needed in preparing soup, sauces and garnishes 3. Varieties of soup, sauces and garnishes 4. Prepare varieties of soup, sauces and garnishes 5. Methods of preparing Soups, Sauces and Garnishes
Day 13, 14, 15, 16, 17 and 18
1. Variety of ingredients in preparing poultry dishes 2. Tools, equipment and utensils needed in preparing poultry dishes 3. Varieties of Poultry Dishes 4. Preparing varieties of Poultry Dishes 5. Methods of Preparing Poultry Dishes
4.1. Identify the ingredients according to the recipe 4.2. Prepare a variety of soups, sauces and garnishes based on appropriate techniques 4.3. Present soups, sauces and garnishes attractively using garnishes, condiments and service wares 4.4. Compute the selling price for soups, sauces and garnishes and nutritive content 4.5. Store soups, sauces and garnishes hygienically at the proper temperature LO3. Prepare Poultry Dishes 3.1. Identify ingredients according to the given recipe 3.2. Prepare a variety of poultry dishes based on appropriate techniques 3.3. Present Poultry Dishes attractively using garnishes, condiments and service wares. 3.4. Compute the selling price of Poultry Dishes and Nutritive Content 3.5. Store Poultry Dishes hygienically at the Proper Temperature
TLE_HECGSS9-12IIIh-j-8
Day 19, 20, 21, 22, 23 and 24
1. Variety of Ingredients in Preparing Vegetable Dishes 2. Tools, Equipment and Utensils needed in preparing vegetable dishes 3. Varieties of Vegetable Dishes 4. Prepare Varieties of Vegetable Dishes 5. Methods of Preparing Vegetable Dishes
Day 25, 26, 27, 28, 29 and 30
1. Variety of ingredients in preparing meat dishes 2. Tools, equipment and utensils needed in preparing meat dishes 3. Varieties of meat dishes 4. Preparing varieties of meat dishes 5. Methods of preparing meat dishes
LO1. Prepare Vegetable Dishes 1.1. Discuss principles and procedures in preparing vegetable dishes 1.2. Identify Ingredients according to the given recipe 1.3. Prepare variety of vegetable dishes based on appropriate techniques 1.4. Present vegetable dishes attractively using garnishes, condiments and service wares. 1.5. Compute for the selling price of vegetable dishes and nutritive content 1.6. Store vegetable dishes hygienically at the appropriate temperature LO2. Prepare meat dishes 1.1. Identify the ingredients according to the recipe 1.2. Prepare a variety of meat dishes based on the appropriate techniques 1.3. Present meat dishes attractively using garnishes, condiments and service wares. 1.4. Compute for the selling price of meat dishes and nutritive content. 1.5. Store meat dishes hygienically and at the appropriate
The learner demonstrates the understanding in preparing hot meals (vegetable and meat dishes)
TLE_HECGVD9-12Iva-e-9
TLE_HECGVD9-12IVf-j-10
Day 31, 32 and 33
1. Different stages of normal growth and development of toddlers and infants 2. Dependent nature of infants and toddlers 3. Classification of tools and equipment
Day 34, 35, 36 and 37
1. Nonverbal cues 2. Signs of Infants and Toddlers’ Distress 3. Picking up and Cuddling Procedures 4. Basic Infant Care
Day 38, 39 and 40
1. Bathing Paraphernalia and types, uses, specification 2. Procedures in bathing and dressing and undressing of infants 3. Types and uses of infant and toddler’s clothes and underwear
temperature. LO1. Comfort infants and toddlers 1.1. Discuss different stages of growth and development of infants and toddlers 1.2. Classify the tools and equipment according to the need of the infant/toddler 1.3. Identify nonverbal cues to respond to distressed infants and toddlers 1.4. Apply the right approach to calm and console infants and toddlers 1.5. Respond to distressed infants and toddlers appropriately 1.6. Perform the procedures in pickingup and cuddling infants and toddlers ‘demonstrate basic infant care according to procedure 1.7. Demonstrate basic infant care according to procedure LO2. Bathe and Dress Infants/Toddlers 1.1. Categorize bathing paraphernalia according to their types, uses and specifications 1.2. Demonstrate the procedures in bathing and dressing infants and toddlers 1.3. Bathe and dress infants/toddlers
The learner demonstrates understanding in providing care and to infants and toddlers
TLE_HECG9-12SI-Iac-1
TLE_HECG9-12SI-Iac-1
TLE_ HECG9-12SI-Ifh-3
Day 41, 42, and 43
1. Unusual Signs and Symptoms 2. Specifications and uses of nonslip rubber mat 3. Comforters
Day 44 and 45
1. Dietary Requirements for Infants and toddlers 2. Cultural beliefs and Practices about food provision
Day 46, and 47
1. Nutritional needs of infants and toddlers 2. Impact of food and drinks on dental health 3. Table etiquette
Day 48, 49 and 50
1. Procedure in feeding 2. Discipline in feeding infant or toddler 3. Cleaning and Sterilizing feeding bottle 4. Occupational Health and Safety Guidelines
according to procedure 1.4. Explain the unusual signs and symptoms experienced by infants and toddlers 1.5. Describe the specifications and uses of non-slip rubber mat 1.6. Explain the uses of comforters in bathing the infant and toddler LO3. Feed Infants and Toddlers 3.1. Identify the dietary requirements and cultural beliefs and practices for infants and toddlers 3.2. Discuss infant diet 3.3. Apply the dietary requirements in preparing milk formula 3.4. Value the principles of table etiquette 3.5. Self-assess the impact of food and drinks on dental health 3.6. Perform the procedures in cleaning and sterilizing or sanitizing the feeding bottle 3.7. Perform the procedures in feeding and infant and toddler 3.8. Discuss the do’s and don’ts in feeding an infant and toddler 3.9.
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Day 51, 52 and 53
Day 54 and 55
1. Guides in preparing infant/toddlers crib 2. Basic infant care 3. Guides in communicating and interacting with infants and toddlers 4. Importance of manipulative or creative toys and games to infants and toddlers 5. Types of manipulative or creative toys and games for infants and toddlers
1. Proper Healthcare of Children 2. Good Grooming
Practice Occupational Health and Safety guidelines in feeding infants and toddlers LO4. Put infants and toddlers to sleep 4.1. Prepare infants and toddlers crib based on standard operating procedure 4.2. Perform infant and toddler’s care in putting to sleep 4.3. Demonstrate procedures in putting infants and toddlers to sleep according to standards LO5. Enhance social, physical, intellectual, creative, and emotional activities of infants and toddlers 5.1. Discuss the guides in communicating and interacting with infants and toddlers 5.2. Explain the importance of manipulative or creative toys and games to infants and toddlers 5.3. Perform basic exercises or activities given to infants/toddlers LO1. Instill personal hygiene practices to children 1.1. Explain hygiene practices and good grooming to children based on
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The learner provides understanding in providing care and to children
TLE_HECG9-12SI-IIab-6
Day 56, 57 and 58
1. Occupational Health and Safety Guidelines 2. Regulations on safety, health and hygiene 3. Children’s paraphernalia
Day 59 and 60
1. Bathing paraphernalia: their types, uses and specifications 2. Bathing and dressing/undressing
Day 61, 62, 63 and 64
1. Nutritional Needs of Children by age level 2. Dietary requirements of Children
Day 65, 66, 67 and 68
1. Cultural Practices and Beliefs about food provisions 2. Preparation of Menu for Children 3. Preparation of Drinks
established procedures 1.2. Demonstrate personal hygiene procedure to children based on health and safety procedures 1.3. Apply regulations on safety, health and hygiene according to standards 1.4. Classify children’s paraphernalia according to their types, uses and specifications LO2. Bathe and Dress children 2.1. Categorize bathing paraphernalia according to their types, uses and specifications 2.2. Demonstrate the procedures in bathing and dressing/undressing children LO3. Feed Children 3.1. Discuss food, nutrients, function, sources and deficiencies 3.2. Determine nutritional requirements needed for children’s developmental stage 3.3. Prepare a menu in accordance with children’s nutritional and cultural requirements 3.4. Prepare and serve appetizing food and drink according to the child’s health needs and
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TLE-HECG9-12CS11c-f-7
TLE_HECG9-12CSIIg-j-8
TLE_HECG9-12CSIIg-j-8
Day 69 and 70
1. Table Etiquette 2. Impact of foods and drinks on dental health
preferences 3.5. Make a cycle menu for 1 month 3.6. Observe proper table etiquette 3.7. Conduct feeding following healthy procedure 3.8. Conduct research on innovative and nutritive menu for infant and toddlers 3.9. Examine the impact of food and drinks on dental health
TLE_HECG9-12CSIIg-j-8
Curriculum Map for Technological and Livelihood Education (Caregiving NCII) Grade 10 DATE Day 1, 2, 3, 4 and 5
CONTENT 1. The dependent nature of children 2. Children’s Psychology 3. Children’s Developmental Stages 4. Cultural Awareness 5. Concepts of Children on individual differences
LEARNING OBJECTIVES
CONTENT STANDARD
LO1. Foster children’s independence and autonomy 1.1. Conduct activities that develop selfhelp skills and independence of children 1.2.
The learner demonstrates understanding in fostering social, intellectual, creative and emotional development of children
COURSE CODE TLE_HECG9-12EDIIIa-c-9
6. Decision-Making Process
Day 6 and 7
1. Process for creative and artistic expression 2. Concepts of imagination and creativity 3. Types of educational toys and games 4. Materials and experiences that stimulate various senses
Day 8, 9 and 10
1. Opportunities that provide children experience in individual strengths and needs 2. Concept of negative feelings a. Frustration b. Aggression ‘ c. Depression d. Fear e. Anxiety 3. Respecting individual differences 4. Self-worth and self-esteem concepts
Explain the concepts and principles of social, intellectual, creative and emotional development of children (3-12 years old) 1.3. Apply the appropriate ways in taking individual differences into consideration or practice 1.4. Evaluate one’s action through decision making process LO1. Stimulate Children’s awareness and creativity 1.1. Discuss the concepts of imagination and creativity 1.2. Express one’s creativity and imagination using educational toys and games 1.3. Process experiences that develop and enhance imagination and creativity based on their interests LO1. Foster children’s self-esteem and development of self-concept 1.1. Provide opportunities for children to experience their individual strengths and needs 1.2. Exhibit acknowledgement and positive to cope up negative feelings (frustration, aggression, depression, fear and anxiety) 1.3. Simulate activities that promote
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TLE_HECG9-12EDIIIi-j-12
Day 11 and 12
1. Children’s physical development and skills development 2. Child’s rate of development, needs, interest and strength
Day 13, 14 and 15
1. Factors that vary the opportunities to children’s development 2. Physical Skills a. Skills in motor areas b. Dexterity c. Eye-hand coordination d. Balance e. Locomotion f. Coordination 3. Sleeping Patterns and practices of children 4. Interaction between Physical, Social, and Psychological development of children
Day 16, 17, 18, 19 and 20
1. Concepts and Principles of basic nursing care of the
respect of individual differences 1.4. Children’s positive self-worth and self-esteem are enhanced LO1. Enhance physical activities of children 1.1. Identify the tools and equipment which are needed for the children’s physical and skills development 1.2. Self-assess the students rate of development, needs, interest and strengths using rating scales, inventory tests or personality tests LO2. Create opportunities for children to develop a wider range of physical development 2.1. Explain the factors that may vary opportunities to the child’s development 2.2. Discuss the types of physical skills and their significance to the child’s physical development 2.3. Explain the sleeping patterns and practices of children 2.4. Illustrate how physical, social and psychological aspects interact or work in child environment. LO1. Establish and maintain an appropriate relationship with the
The learner demonstrates understanding in fostering the physical development of children
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The learners demonstrates understanding in providing care and
TLE_HECG9-12-PCIa-b-1
Day 21, 22 and 23
Day 24, 25 and 26
elderly 2. Rights of the elderly a. Services b. Legislation c. Organizational Policies and Practices d. Attitudes in dealing with the elderly e. Short interpersonal exchanges i. Chatting in a friendly matter ii. Inquiring about the elderly’s health iii. Short causal exchanges iv. Effective communication v. Dialogue vi. Interview techniques 1. Personal Care Needs a. Daily Routine b. Assisting with selfistration of medication c. Physical comfort and rest d. Privacy e. Confidentiality f. To be treated in a dignified, safe and comfortable manner g. To express success and satisfy own feeling 1. Personal preferences of the elderly 2. Factors contributing to individual differences
elderly 1.1. Discuss the principles and concepts of basic nursing care of the elderly 1.2. Explain the rights of the elderly 1.3. Recognize the elderly’s rights, freedom and decision-making 1.4. Exhibit proper attitudes such as confidentiality, privacy, courtesy and respect 1.5. Role-play short interpersonal exchanges 1.6. Film showing of Filipino caregivers abroad LO1. Provide assistance with the elderly’s personal care 1.1. Explain personal care needs of the elderly 1.2. Make a journal about personal care needs of the elderly 1.3. Synthesize the personal care needs of the elderly 1.4. Develop a feeling of love, care and belonging with the elderly 1.5. Identify and consult personal preferences of the elderly 1.6.
to the elderly
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a. b. c. d. e. f. g.
Culture Age Economic Social Sex Physical Intellectual
Day 27, 28 and 29
1. Personal Needs (Activities for Daily Living) a. Communication b. Eating and Drinking c. Eliminating d. Breathing e. Mobilizing and Transferring f. Dressing and Undressing
Day 30, 31, 32, 32, 33 and 34
1. Assistive Devices a. Wheel Chair b. Walker c. Cane d. Crutches e. Parallel Bars f. Feeding Utensils g. Handrails h. Commode i. Reading materials 2. Type of processes and aides a. Hearing b. Speech c. Vision 1. The people with special needs 2. Rights of the people with
Day 35, 36 and 37
S=discuss the factors leading to individual differences in the elderly describe how to maximize the well-being of the elderly 1.7. Plan a time schedule to effectively listen to the elderly’s preference to maximize his or her well-being 1.8. LO2. Provide assistance with the elderly’s personal needs 2.1. Specify elderly’s concerns and difficulties in order to effectively address concerns 2.2. Show empathy is extending assistance to the elderly 2.3. Clarify the elderly’s abilities and disabilities using appropriate communication and relationship building process 2.4. Discuss the type of processes and aids given to the elderly 2.5. Identify the different equipment and aids given to the elderly 2.6. Explain how assistance given to the elderly may vary 2.7. Emphasize the importance of processes and aids given to the elderly LO1. Establish and maintain appropriate relationship with people
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The learner demonstrates understanding in providing care and
TLE_HECG9-12-PSIIa-b-1
special needs a. Choose for oneself b. Have a meaningful work c. Privacy d. Dignity e. Confidentiality f. Self-determination g. Appropriate h. Skills development i. Advocacy j. Fair treatment k. Right to enter into a relationship l. Right to express sexuality m. Economic rights
Day 38, 39 and 40
1. Daily Living of people with special needs a. Maintaining Personal Safety b. Communication c. Eating and Drinking d. Eliminating e. Breathing f. Mobilizing and Transferring g. Attending to Personal
with special needs 1.1. Identify the people with special needs 1.2. Discuss the rights of the people with special needs self-assess own learning and experience about the rights of the people with special needs 1.3. Provide a record on people with special needs and remedial procedures 1.4. Explain the factors that affect individual differences 1.5. Identify and maintain appropriate attitude such as respect for individual differences, interest rights and decision-making of people with special needs through role-playing 1.6. Perform activities that encourage people with special needs to communicate ideas, feelings and preferences LO2. Provide appropriate to people with special needs 2.1. Identify the special needs by people with special needs 2.2. Role play the special needs extended to people with special needs 2.3. Perform activities that maximize
to people with special needs
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Hygiene h. Dressing and Undressing i. Attending to own spiritual needs j. Grooming and expressing sexuality
Day 41 and 42
1. Relevant legislation and policies on health and safety for people with special needs a. Occupational health and safety b. State health acts c. Organizational policies and guidelines d. Daily living e. Medications f. Sexual Harassment g. Abuse Prevention h. Emergency Measures
the well-being of people, with special needs 2.4. Draw a conclusion about enhancing the client’s ability to communicate and act independently in a ive environment 2.5. Discuss how one can provide or assistance at all times to people with special needs and uphold their safety and healthy environment 2.6. Explain information required by people with special needs LO3. Assist in maintaining the wellbeing of people with special needs 3.1. Discuss the relevant legislation and policies on health and safety 3.2. Practice and encourage selfexpression to assert self of accomplishments and achievements through role-playing 3.3. Express one’s feelings on responsibilities of people with special needs 3.4. Value the strategies needed by the people with special needs to assert self in of accomplishments and achievements
TLE_HECG9-12-PSIIe-f-3
Day 43 and 44
1. Types of challenging behaviors 2. Assessing challenging behavior 3. Prevention and management of challenging behavior a. Recognizing triggers and deflecting them b. Using active listening and observation skills c. Ensuring effective communication d. Seeking expert assistance
Day 45, 46, 47 48, 49 and 50
1. Exclusion guidelines for people with special needs and infection control 2. Hygiene and health principles a. Hand Washing
LO4. Assist people with special needs in maintaining an environment that enables maximum independent living 4.1. Identify the types, frequency and triggers of challenging behaviors of a person with special needs 4.2. Assess challenging behaviors of a person with special needs with close supervision of an expert 4.3. Identify strategies for the prevention and management of challenging behaviors according to approved safety procedures 4.4. Critique the strategy of promoting total independence of people with special needs 4.5. Apply the strategies for the prevention and management of challenging behaviors according to approved safety procedures through roleplaying 4.6. Cite case studies on management of challenging behavior LO1. Implement procedures for infection control and prevention 1.1. Explain the exclusion guidelines for
TLE_HECG9-12-PCIii-j-5
The learner demonstrates understanding in recognizing signs of potential illness and istering medication within
TLE_HECG9-12-RMIIIa-b-10
Day 51, 52, 52, 54 and 55
Day 56 - 70
b. Use of disposable gloves c. Removal and disposal of infected articles d. Cleaning equipment e. Disposal of unused food and drinks f. Cleaning of utensils after use g. Regular disinfecting of assistive devices h. Removal of body waste products i. Use of protective aprons when changing persons with special needs j. Disinfection of nappy change areas after each use 1. Concepts of Medication 2. istering medication procedures and guidelines 3. Monitoring, recording and reporting medication
1. Signs and Symptoms of various illnesses and diseases 2. Medical assistance policies and procedures 3. Communicating with the
people with special needs and infection control guidelines 1.2. Practice hygiene and health principles according to standards 1.3. Research other related hygiene and health principles as prescribed
LO1. ister medication within the guidelines 1.1. Discuss the concepts of medications 1.2. Emphasize the procedures and guidelines in istering medications according to organizational policies and legislative requirements 1.3. Document istered medications in accordance with requirements 1.4. Make a record in istering medication LO1. Recognize and respond to signs of potential illness 1.1. Discuss signs and symptoms of various illnesses and diseases
guidelines when needed.
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client’s relatives 4. Procedures in comforting and consoling the client
1.2. Spell out the policies and procedures in giving medical assistance 1.3. Role play the procedures of communicating with the clients’ relative according to the standards 1.4. Perform the procedures in comforting and consoling the client 1.5. Self-assess one’s action in comforting and consoling the client
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