Published on 2022 January 11th
- Description
- Curriculum Guide of K to 12 Senior High School TVL Track Specialized Subject – Home Economics- Caregiving for Grade 12
- Objective
Curriculum Information
| Education Type | K to 12 |
| Grade Level | Grade 12 |
| Learning Area | |
| Content/Topic | USE TOOLS, EQUIPMENT, AND PARAPHERNALIA (UT) MAINTAIN TOOLS, EQUIPMENT AND PARAPHERNALIA (MT) PERFORM MENSURATION AND CALCULATIONS (PM) PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (OS) IMPLEMENT AND MONITOR INFECTION CONTROL POLICIES AND PROCEDURES (IC) RESPOND EFFECTIVELY TO DIFFICULT/CHALLENGING BEHAVIOR (DB) APPLY BASIC FIRST AID (BA) MAINTAIN HIGH STANDARD OF PATIENT SERVICES (MS) MAINTAIN A HEALTHY AND SAFE ENVIRONMENT (SE) ENVIRONMENT AND MARKET (EM) PREPARE COLD MEALS -APPETIZERS, SANDWICHES, SALAD AND DESSERTS- (CM) PREPARE HOT MEALS -EGG DISHES, PASTA GRAIN AND FARINACEOUS DISHES- (HP) PREPARE HOT MEALS -SEAFOOD DISHES, SOUP, SAUCES, GARNISHES, POULTRY DISHES- (SS) PREPARE HOT MEALS -VEGETABLE DISHES AND MEAT DISHES- (VD) |
| Intended Users | Educators |
| Competencies |
Lo 1. identify caregiving tools, equipment, and paraphernalia applicable to a specific job Lo 2. use caregiving tools, equipment, and paraphernalia Lo 1. perform aftercare activities for tools, equipment and paraphernalia Lo 1. perform simple calculations Lo 1. identify hazards and risks Lo 2. evaluate and control hazards and risks Lo 1. provide information to the work group about the organization’s infection control policies and procedures Lo 2. integrate the organization’s infection control policies and procedures into work practices Lo 3. monitor infection control performance and implement improvement into practice Lo 1. plan responses Lo 2. apply responses Lo 3. report and review incidents Lo 1. assess the situation Lo 2. apply basic first aid techniques Lo 3. communicate details of the incident Lo 1. communicate appropriately with patients Lo 2. establish and maintain good interpersonal relationship with patients Lo 3. act in a respectful manner at all times Lo 4. evaluate own work to maintain a high standard of patient service Lo 1. maintain a clean and hygienic environment Lo 2. provide a safe environment Lo 1. develop a product/ service in caregiving Lo 2. select a business idea based on the criteria and techniques set Lo 3. develop a brand for the product Lo 1. prepare a range of appetizers Lo 2. prepare sandwiches Lo 3. prepare salads and desserts Lo 1. prepare egg dishes Lo 2. prepare pasta grain and farinaceous dishes Lo 1. prepare seafood dishes Lo 2. prepare soup, sauces and garnishes Lo 3. prepare poultry dishes Lo 1. prepare vegetable dishes Lo 2. prepare meat dishes |
Copyright Information
| Copyright | Yes |
| Copyright Owner | Department of Education- Central Office |
| Conditions of Use | Use, Copy, Print |
Technical Information
| File Size | 753.39 KB |
| File Type | application/pdf |