Kto12 BASIC EDUCATION CURRICULUM

JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – HOUSEHOLD SERVICES
These are the list of specializations and their pre-requisites.
Specialization Number of Hours Pre-requisite
1. Animal Production (NC II) 480 hours
2. Aquaculture (NC II) 640 hours
3. Artificial Insemination (Ruminants) (NC II) 160 hours Animal Production
AGRI-FISHERY ARTS

4. Artificial Insemination (Swine) (NC II) 160 hours Animal Production

5. Crop Production (NC I) 320 hours
6. Fish Wharf Operation (NC I) 160 hours Fish or Shrimp Grow Out Operation
7. Food (Fish) Processing (NC II) 640 hours
8. Horticulture (NC II) 640 hours
9. Landscape Installation and Maintenance (NC II) 320 hours Crop Production
10. Organic Agriculture (NC II) 320 hours Crop Production
11. Pest Management (NC II) 320 hours Crop Production
12. Rice Machinery Operation (NC II) 320 hours Crop Production
13. Slaughtering Operation (NC II) 160 hours Animal Production
1. Beauty/Nail Care (NC II) 160 hours 40 hours of the subject during exploratory Grade 7/8
2. Attractions and Theme Parks (NC II) 160 hours
3. Bread and Pastry Production (NC II) 160 hours
4. Caregiving (NC II) 640 hours 40 hours of the subject during exploratory Grade 7/8
5. Cookery (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/8
6. Dressmaking (NC II) 320 hours
7. Food and Beverage Services (NC II) 160 hours
HOME ECONOMICS

8. Front Office Services (NC II) 160 hours 40 hours of the subject during exploratory Grade 7/8
9. Hairdressing (NC II) 320 hours
10. Handicraft (Basketry, Macrame) (Non-NC) 160 hours
11. Handicraft (Fashion Accessories, Paper Craft) (Non-NC) 160 hours
12. Handicraft (Needlecraft) (Non-NC) 160 hours
13. Handicraft (Woodcraft, Leathercraft) (Non-NC) 160 hours
14. Household Services (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/8
15. Housekeeping (NC II) 160 hours
16. Tailoring (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/8
17. Tour Guiding Services (NC II) 160 hours
18. Tourism Promotion Services (NC II) 160 hours
19. Travel Services (NC II) 160 hours
20. Wellness Massage (NC II) 160 hours
 

K to 12 Home Economics – Household Services Curriculum Guide December 2013 * LO – Learning Outcome Page  1  of  20
 
 Kto12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – HOUSEHOLD SERVICES
 

Specialization Number of Hours Pre-requisite

1. Computer Hardware Servicing (NC II) 320 hours
2. Animation (NC II) 320 hours
3. Computer Programming (NC IV) 320 hours
ICT

4. Contact Center Services (NC II) 320 hours

5. Illustration (NC II) 320 hours
6. Medical Transcription (NC II) 320 hours
7. Technical Drafting (NC II) 320 hours
1. Automotive Servicing (NC I) 640 hours
2. Carpentry (NC II) 640 hours
INDUSTRIAL ARTS

3. Consumer Electronics Servicing (NC II) 640 hours

4. Electrical Installation and Maintenance (NC II) 640 hours
5. Masonry (NC II) 320 hours
6. Plumbing (NC I) 320 hours
7. Plumbing (NC II) 320 hours Plumbing (NC I)
8. Refrigeration and Airconditioning Servicing (NC II) 640 hours
9. Shielded Metal Arc Welding (NC I) 320 hours
10. Shielded Metal Arc Welding (NC II) 320 hours Shielded Metal Arc Welding (NC I)
11. Tile Setting (NC II) 320 hours

K to 12 Home Economics – Household Services Curriculum Guide December 2013 * LO – Learning Outcome Page  2  of  20
 
 Kto12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – HOUSEHOLD SERVICES
Grade 7/8 (Exploratory)
Course Description:

This is an exploratory and introductory course that leads to Household Services National Certificate Level II (NC II). It covers six common competencies that a Grade
7/Grade 8 Technology and Livelihood Education (TLE) student ought to possess, namely: 1) using and maintaining tools, equipment, and paraphernalia; 2) performing
mensuration and calculation; 3) interpreting diagrams layouts and plans; 4) practicing Occupational Health and Safety; 5) participating in workplace communication; and
6) working in a team environment. The preliminaries of this exploratory course include the following: 1) discussion of the relevance of the course, 2) explanation of key
concepts relative to the course, and 3) exploration of career opportunities.

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

Introduction The learners demonstrate an The learners independently The learners:
1. Basic concepts in understanding of basic concepts demonstrate common competencies in 1. explain basic concepts in HS
Household Services (HS) and theories in HS HS as prescribed in the TESDA 2. discuss the relevance of the
2. Relevance of the course Training Regulation course
3. Career opportunities 3. explore career opportunities for
HS
PERSONAL ENTREPRENEURIAL COMPETENCIES - PECs (PC)
1. Assessment of Personal The learners demonstrate an The learners recognize his/her PECs LO 1. Recognize PECs needed in TLE_7/8PECS-
Entrepreneurial understanding of one’s PECS and prepare an activity plan that aligns Household Services. 00-1
Competencies and Skills with that of an HS 1.1. assess one’s PECs:
(PECs) vis-à-vis a practicing practitioner/entrepreneur characteristics, attributes,
entrepreneur/employee lifestyle, skills, traits
1.1. Characteristics 1.2. assess practitioner’s PECS:
1.2. Attributes characteristics, attributes,
1.3. Lifestyle lifestyle, skills, traits
1.4. Skills 1.3. compare one’s PECS with
1.5. Traits those of a practitioner
2. Analysis of PECs in relation /entrepreneur
to a practitioner 1.4. align one’s PECS with those
of a
practitioner/entrepreneur
ENVIRONMENT AND MARKET (EM)
1. Key concepts of The learners demonstrate an The learners independently generate a LO 1. Generate a business idea TLE_7/8EM-
Environment and Market understanding of environment business idea based on the analysis of that relates with a career choice 00-1
2. Products and services and market in relation to a career environment and market in HS in Household Services
available in the market choice in HS 1.1. conduct SWOT analysis
3. Differentiation of products 1.2. identify the different
and services products/services
4. Customers and their buying available in the market
habits 1.3. compare different

K to 12 Home Economics – Household Services Curriculum Guide December 2013 * LO – Learning Outcome Page  3  of  20
 
 Kto12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – HOUSEHOLD SERVICES
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
5. Competition in the market products/services in
6. SWOT analysis computer hardware
servicing business
1.4. profile potential
customers
1.5. profile potential
competitors
1.6. generate potential
business idea based on
the SWOT analysis
LESSON 1:USE AND MAINTAIN CLEANING MATERIALS, TOOLS, AND EQUIPMENT (UT)
1. Types and uses of cleaning The learners demonstrate an The learners independently use and LO 1. Use appropriate cleaning TLE_HEHS7/8
tools, equipment, supplies, understanding of the use and maintain cleaning tools and equipment tools, equipment, supplies, and UT-0a-1
and materials maintenance of cleaning tools in HS according to standard materials
and equipment in HS procedures 1.1 use appropriate cleaning tools EASE TLE_HE
and equipment properly
1.2 prepare appropriate supplies
and materials for cleaning
1.3 follow instructions in handling
different cleaning tools,
equipment, and supplies
1.4 observe safety
measures/precautions in
cleaning tools
2. Maintenance and storage LO 2. Maintain cleaning TLE_HEHS7/8
of cleaning tools and equipment UT-0a-2
equipment 2.1 maintain and store cleaning
3. Types of chemicals for materials, tools, and EASE TLE_HE
cleaning and sanitizing equipment safely in
tools and equipment designated positions and
areas
2.2 sanitize cleaning tools and
equipment according to
manufacturer’s instructions
LESSON 2: PERFORM MENSURATION AND CALCULATION (MC)
1. Conversion of weight, time, The learners demonstrate an The learners independently perform LO 1. Carry out measurements TLE_HEHS7/8
temperature, and space understanding of performing mensuration and calculation applied to and calculations of required MC-0a-1
measurements mensuration and calculation HS tasks
2. Ratio and proportion applied to HS 1.1 convert systems of

K to 12 Home Economics – Household Services Curriculum Guide December 2013 * LO – Learning Outcome Page  4  of  20
 
 Kto12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – HOUSEHOLD SERVICES
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
3. Substitution of ingredients measurement according to
or chemical solutions task requirement
4. Computation of work 1.2 perform ratio and proportion
schedules or housekeeping based on the required task
bill 1.3 substitute ingredients or
chemical solutions according
to recipe/task requirement
1.4 compute work schedules or
housekeeping bill based on
policy
LESSON 3. INTERPRET DIAGRAMS, LAYOUTS, AND PLANS (ID)
1. Alphabet of lines The learners demonstrate an The learners interpret diagrams, LO 1. Read and interpret TLE_HEHS7/8I
2. Architectural symbols understanding of diagrams, layouts, and plans relative to HS diagrams, layouts and plans D-0b-4
3. Diagrams and layouts layouts, and plans relative to HS 1.1 read and interpret
architectural symbols,
diagrams, and layouts
1.2 determine parts and functions
of cleaning equipment and
room layout
LESSON 4: PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (OS)
1. Safety regulations The learners demonstrate an The learners independently complies LO 1. Identify hazards and risks TLE_HEHS7/8
1.1. Clean Air Act understanding of compliance with with the regulatory and organizational in the workplace OS-0c-d-5
1.2. Building Code regulatory and organizational requirements for occupational health 1.1 explain the safety regulations
1.3. National Electrical and requirements for occupational and safety in HS and safety hazard control
Fire Safety Codes health and safety in HS practices and procedures
1.4. Ph OSHS applied to HS
2. Types of Hazard/Risk LO 2. Evaluate hazards and risks TLE_HEHS7/8
2.1. Physical 2.1 classify the types of OS-0e-f-6
2.2. Biological hazard/risk according to
2.3. Chemical physical, biological, and
3. Ergonomics chemical
3.1. Psychological factors 2.2 describe the effects of
3.2. Physiological factors ergonomics in the workplace
4. Contingency Measures 2.3 perform basic contingency
4.1. Evacuation measures such as evacuation,
4.2. Isolation isolation, or decontamination
4.3. Decontamination drills

5. Occupational Health and LO 3. Control hazards and risks TLE_HEHS7/8

K to 12 Home Economics – Household Services Curriculum Guide December 2013 * LO – Learning Outcome Page  5  of  20
 
 Kto12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – HOUSEHOLD SERVICES
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Safety (OSHS) Procedures 3.1 explain occupational health OS-Oe-f-7
6. Workplace Emergencies and safety procedures and
7. Personal Protective emergencies in the workplace
Equipment (PPE) 3.2 use PPE correctly in
7.1. Mask accordance with OHS
7.2. Gloves procedures and practices
7.3. Goggles
7.4. Apron
7.5. Hairnet
8. Emergency-related drills LO 4. Maintain OHS awareness TLE_HEHS7/8
and training 4.1 conduct emergency-related OS-Oe-f-8
8.1. Fire drill drills and trainings
8.2. Earthquake drill 4.2 analyze the different OHS
8.3. Basic life support/CPR personal records
8.4. First Aid
8.5. Spillage control
8.6. Disaster preparedness
9. Occupational Health and
Safety Personal Records
9.1. Medical/Health records
9.2. Incident reports
9.3. Accident reports

LESSON 5: PARTICIPATE IN WORKPLACE COMMUNICATION (PW)

1. Concepts of The learners demonstrate an The learners independently obtains LO 1. Obtain and convey TLE_HEHS7/8
Communication understanding of the importance and conveys information in household workplace information PW-0g-j-9
1.1 Communication process of obtaining and conveying services according to standard 1.1 explain the concepts of
1.2 Barriers to information in the workplace procedures communication and its
communication process
1.3 Verbal and Nonverbal 1.2 apply ways to generate
communication information
2. Sources of Information 1.3 identify the different media
3. Medium used in transferring used in disseminating
information and ideas information and ideas
4. Storing, filing and 1.4 perform the procedures in
managing of information storing, filing, and managing
and forms information and forms
5. Workplace interactions and 1.5 observe workplace
protocols interactions and protocols

K to 12 Home Economics – Household Services Curriculum Guide December 2013 * LO – Learning Outcome Page  6  of  20
 
 Kto12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – HOUSEHOLD SERVICES
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
based on organization and
industry standards

6. In- and off-house policy LO 2. Participate in workplace TLE_HEHS7/8

management meetings and discussions PW-0g-h-10
7. Conducting a meeting 2.1 explain in- and off-house
policy management
2.2 simulate workplace meetings
and discussion
8. Basic documents and forms LO 3. Complete relevant work TLE_HEHS7/8
used in the front related documents PW-0g-h-11
office/desk 3.1 identify and accomplish basic
9. Records managements documents and forms used in
10. Basic mathematical HS
processes 3.2 perform effective record
management and
mathematical process
LESSON 6: WORK IN TEAM ENVIRONMENT (WT)
1. Basic concepts of team and The learners demonstrate an The learners independently works as LO 1. Describe team role and TLE_HEHS7/8
team building understanding of working as a member of a team scope WT-i-j-12
1.1 Role and objective of member of a team 1.1 explain the basic concepts of
the team team and team building
1.2 Standard operating 1.2 including its role and
and/or other workplace objective
procedures 1.3 perform one’s role, objective,
1.3 Team structure and workplace procedure as a
2. Inter- and intra-personal member of a team
relationship with guests and 1.4 practice inter- and intra-
colleagues personal relationship among
guests and colleagues
3. Workplace context LO 2. Work as a team member TLE_HEHS7/8
3.1 Conditions of work 2.1 explain the conditions of work WT-0i-j-13
environments environment
3.2 Employer-employee 2.2 practice safety, good
relationships and work housekeeping, and quality
agreements guidelines in the workplace
3.3 Safety, environmental,
housekeeping, and
quality guidelines

K to 12 Home Economics – Household Services Curriculum Guide December 2013 * LO – Learning Outcome Page  7  of  20
 
 Kto12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – HOUSEHOLD SERVICES
(160 hours)
Course Description:

This curriculum guide for Household Services (HS) leads to National Certificate Level II (NCII). This course is designed for a high school student who ought to
develop the knowledge, skills, and attitudes related to the performance of HS. It covers core competencies, namely: 1) cleaning the living room, dining room, bedrooms,
toilet, and kitchen; and 2) washing and ironing clothes, linen, and fabric.
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Introduction The learners demonstrate an The learners independently The learners:
1. Core concepts in Household understanding of core demonstrate competencies in 1. explain core concepts in Household
Services (HS) concepts and principles in HS HS as prescribed in the TESDA Services
2. Relevance of the course Training Regulation 2. discuss the relevance of the course
3. Career opportunities 3. explore opportunities for a career in
HS
CONCEPT REVIEW
PERSONAL ENTREPRENEURIAL COMPETENCIES - PECs (PC)
1. Dimensions of Personal The learners demonstrate an The learners recommend LO 1. Assess Personal TLE_9-12PECS-
Entrepreneurial Competencies understanding of PECs’ specific strategies to improve Entrepreneurial Competencies I0-1
(PECs) dimensions and characteristics ‘weak’ areas and sustain ‘strong’ 1.1 explain dimensions/clusters of
1.1 Three Clusters of PECs areas of their PECs. PECs and the different
(Achievement, Planning, characteristic traits per cluster
Power Clusters) 1.2 evaluate one’s PECs
1.2 Characteristics
2. Assessment of Personal
Competencies and Skills (PECs)
ENVIRONMENT AND MARKET (EM)
1. Factors in the business The learners demonstrate an The learners: LO 2. Understand the business TLE_9-12EM-I0-
environment understanding of the different 1. analyze how factors environment and business ideas 1
2. Identifying business factors that influence the influence the business 2.1 explain how different factors
opportunities business environment environment influence the business
2. relate experience in environment
generating business 2.2 explain procedures for
ideas or identifying generating business ideas or
business opportunities identifying business
opportunities
2.3 generate business ideas and
identify business opportunities
QUARTER 1
LESSON 1: CLEAN LIVING ROOM, DINING ROOM, BEDROOMS, BATHROOM AND KITCHEN (CK)
1. Types of floor and surface The learners demonstrate an The learners independently LO 1. Clean surfaces and floors TLE_HEHS9-
texture understanding of procedures clean floors, surfaces, 1.1 explain the types of floor and 12CK-Ia-e-1

K to 12 Home Economics – Household Services Curriculum Guide December 2013 * LO – Learning Outcome Page  8  of  20
 
 Kto12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – HOUSEHOLD SERVICES
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
1.1 Hard floors and techniques in cleaning, furnishings, and fixtures surface texture
1.2 Soft floors caring for, and maintaining according to standard operating 1.2 perform cleaning, sweeping,
2. Procedures and techniques floors, surfaces, furnishings, procedure and polishing techniques per
in floor and surface and fixtures standard operating procedure
cleaning 1.3 demonstrate floor care and
3. Floor care and maintenance maintenance procedures in
accordance with relevant safety
procedures and manufacturer’s
instructions
4. Types of furniture LO 2. Clean furnishings and fixtures TLE_HEHS9-
5. Care and maintenance of 2.1 identify the different types of 12CK-If-j-2
furniture furniture
6. Types of stain 2.2 list proper care and
7. Procedures and techniques maintenance of furniture
in removing stains on 2.3 identify the different types of
furniture stain
2.4 perform safety procedures and
techniques in removing stains
on furniture per standard
operating procedure
QUARTER 2
Make beds and cots The learners demonstrate an The learners independently LO 3. Make up beds and cots TLE_HEHS9-
1. Types of linen understanding of the makes\ up beds and cots 3.1 classify linens according to 12CK-IIa-c-3
2. How to make beds and cots procedures and techniques in according to standard types and functions
3. Proper cleaning and making beds and cots procedure. 3.2 make beds and cots per
maintenance of beds and standard operating procedure
cots 3.3 demonstrate proper cleaning of
beds and cots
Clean toilet and bathroom The learners demonstrate an The learners independently LO 4. Clean bathroom TLE_HEHS9-
1. Procedures and techniques understanding of the clean and sanitizes toilet and 4.1 demonstrate cleaning of toilet 12CK-IId-h-4
in cleaning bathroom and procedures and techniques in bathroom according to standard and bathroom accessories
toilet accessories cleaning, and sanitizing toilet operating procedure according to prescribed
2. Types of bathroom supplies and bathroom procedures
3. Maintenance and storage of 4.2 classify bathroom supplies
bathroom cleaning tools according to types and functions
and materials 4.3 perform maintenance and
4. Concepts of sanitation and storage of cleaning tools and
sanitizer supplies according to prescribed
5. Waste disposal procedures

K to 12 Home Economics – Household Services Curriculum Guide December 2013 * LO – Learning Outcome Page  9  of  20
 
 Kto12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – HOUSEHOLD SERVICES
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
4.4 explain the concepts of
sanitation and sanitizers
4.5 perform waste disposal and
management
Cleaning the kitchen The learners demonstrate an The learners independently LO 5. Clean kitchen TLE_HEHS9-
1. Types of kitchen appliance understanding of the clean the kitchen according to 5.1 explain the types of kitchen 12CK-IIi-j-5
and fixture procedures and techniques in standard operating procedure appliances and fixtures
2. Cleaning, care, and cleaning a kitchen 5.2 perform cleaning, care, and
maintenance of kitchen maintenance of kitchen
appliances and fixtures appliances and fixtures in
accordance with relevant safety
procedures
QUARTER 3
LESSON 2: WASH CLOTHES, LINEN, AND FABRIC (WI)
1. Types of fabric The learners demonstrate an The learners independently LO 1. Check and sort clothes, TLE_HEHS9WI-
2. Repairing defective understanding of the wash clothes, linens, and fabrics linens, and fabrics IIIa-j-6
clothing, linen, and fabrics procedures and techniques in according to standard operating 1.1 identify the different types,
washing clothes, linens, and procedure characteristics, uses, and proper
fabrics care of fibers and fabrics
1.2 demonstrate repairing and
sewing defective clothing, linen,
and fabric based on prescribed
procedures
3. Types of fabric stains and LO 2. Remove stains TLE_HEHS9-
removal technique 2.1 explain the types of fabric stains 12WI-IIIa-j-7
2.2 demonstrate fabric-stain
removal and treatment
according to prescribed
procedures
4. Laundry supplies and LO 3. Prepare washing equipment TLE_HEHS9-
equipment and supplies 12WI-IIIa-j-8
3.1 check and prepare laundry
supplies and equipment
according to standard operating
procedure
5. Step-by-step procedure in LO 4. Perform laundry TLE_HEHS9-
performing laundry 4.1 perform a laundry job in 12WI-IIIa-j-9
accordance with standard
operating procedures
K to 12 Home Economics – Household Services Curriculum Guide December 2013 * LO – Learning Outcome Page  10  of  20
 
 Kto12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – HOUSEHOLD SERVICES
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

QUARTER 4
IRONING CLOTHES, LINENS, AND FABRICS (IC)
1. Supplies, materials, and The learners demonstrate an The learners independently iron LO 5. Iron clothes, linens, and TLE_HEHS9-
equipment needed in understanding of the clothes, linens, and fabrics fabrics 12IC-IVa-j-11
ironing clothes, linen, and procedures and techniques in according to standard operating 5.1 enumerate different supplies,
fabrics ironing clothes, linens, and procedure materials, and equipment
2. Ironing clothes, linens, and fabrics needed in ironing clothes, linen,
fabrics and fabrics
3. Steps/procedure in ironing 5.2 check and prepare ironing
clothes, linens and fabrics supplies and equipment
according to standard operating
procedures
5.3 perform an ironing job in
accordance with standard
operating procedure

K to 12 Home Economics – Household Services Curriculum Guide December 2013 * LO – Learning Outcome Page  11  of  20
 
 Kto12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – HOUSEHOLD SERVICES
(160 hours)

Course Description:
This curriculum guide on Household Services (HS) leads to National Certificate Level II (NCII). This course is designed for a high school student who ought to develop
the knowledge, skills, and attitudes related to HS tasks. It covers two core competencies, namely: 1) preparing hot and cold meals/food, and 2) providing food and
beverage service.

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

Introduction The learners demonstrate The learners The learners:
1. Core concepts in Household an understanding of: independently demonstrate a. explain core HS concepts
Services (HS) competencies in HS as b. discuss the relevance of the
2. Relevance of the course core concepts and principles prescribed in the TESDA course
3. Career opportunities in HS Training Regulation c. explore career opportunities
for HS
PERSONAL ENTREPRENEURIAL COMPETENCIES - PECs (PC)
1. Assessment of Personal The learners demonstrate The learners independently LO 1. Develop and strengthen TLE_9-12PECS-I0-
Competencies and Skills (PECs) an understanding of one’s create a plan of action that PECs needed in Household 1
vis-à-vis a practicing entrepreneur PECs in HS develops/strengthens one’s Services
in the locality PECs in HS 1.1 identify areas of
1.1 Characteristics improvement, development,
1.2 Traits and growth
1.3 Lifestyle 1.2 use one’s PECs toward a
1.4 Skills business or career choice
2. Analysis of PECs in relation to a 1.3 create an action plan to
practitioner ensure success in the
3. Application of PECs to the chosen business or career choice
business/career
ENVIRONMENT AND MARKET (EM)
1. Product development The learners demonstrate The learners independently LO 1. Develop an HS TLE_9-12EM-I0-1
2. Key concepts in developing a an understanding of the create a business vicinity map product/service
product environment and market for that reflects the potential of 1.1 explain what makes a
3. Finding value for the product HS in one’s locality an HS market in the locality product unique and
4. Innovation competitive
5. Unique Selling Proposition (USP) 1.2 identify what is of “value” to
the customer
1.3 apply creativity and
Innovative techniques to
develop a marketable
product
1.4 ensure that the

K to 12 Home Economics – Household Services Curriculum Guide December 2013 * LO – Learning Outcome Page  12  of  20
 
 Kto12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – HOUSEHOLD SERVICES
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
product/service has a USP

1. Selecting business idea LO 2. Select a business idea TLE_9-12EM-I0-2

2. Key concepts of selecting a 2.1 enumerate various criteria
business idea and steps in selecting a
2.1 Criteria business idea
2.2 Techniques 2.2 analyze a business idea
based on the
criteria/techniques set
2.3 apply the criteria/steps in
selecting a viable business
idea

1. Branding LO 3. Develop a brand for the TLE_9-12EM-I0-3

product
3.1 identify the benefits of
having a good brand
3.2 enumerate the criteria in
developing a brand
3.3 create a unique product
brand
QUARTERS 1 AND 2
LESSON 1: PREPARE HOT AND COLD MEALS/FOOD (HC)
1. Purchasing The learners demonstrate The learners independently LO 1. Prepare ingredients TLE_HEHS9-
1.1 Effective purchasing steps an understanding of the prepare and cook quality hot according to recipe 12HC-Ia-b-1
and procedures concepts, principles, and and cold meals according to 1.1 explain the characteristics of
1.2 Determining food quantity techniques in preparing and recipe effective purchasing steps
and the right food prices cooking hot and cold meals and procedures
2. Dish and ingredients preparation 1.2 determine the food quantity
2.1 Food safety handling with the right price of goods
2.2 Using recipes correctly 1.3 develop skills in purchasing
2.3 Standardizing and quantifying goods and products
recipes 1.4 demonstrate safety handling
2.4 Important temperatures in procedures
food preparation 1.5 show correct and proper use
of recipe
1.6 standardize and quantify
recipes
1.7 list important temperatures
K to 12 Home Economics – Household Services Curriculum Guide December 2013 * LO – Learning Outcome Page  13  of  20
 
 Kto12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – HOUSEHOLD SERVICES
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
in food preparation

1. Basic Cooking Techniques and LO 2. Cook meals and dishes TLE_HEHS9-

Procedures according to recipe 12HC-Ic-d-2
1.1 Moist-heat preparation 2.1 explain different basic
1.2 Dry-heat preparation cooking techniques and their
1.3 Combination method procedures
2.2 identify some samples of
food using basic cooking
techniques and their
procedures

1. Dining room operations and LO 3. Present cooked dishes TLE_HEHS9-

procedures 3.1 provide basic principles of 12HC-Ie-i-3
2. Dining room equipment dining room operations and
3. Mise en place techniques procedures
4. Types of dishes 3.2 demonstrate use of dining
4.1. Soups room equipment
4.2. Vegetable dishes 3.3 demonstrate proper mise en
4.3. Meat and poultry dishes place techniques
4.4. Fish and seafood dishes 3.4 enumerate the different
4.5. Egg dishes types of dishes according to
4.6. Pasta grain and farinaceous their recipes
dishes 3.5 demonstrate serving of
5. Food serving quality cooked vegetable,
5.1. Types of meal service poultry, and seafood dishes
5.2. Serving etiquette according to recipe
3.6 serve cooked meat dishes
with different culinary
methods
3.7 serve pasta grain and
farinaceous dishes per
standard operating
procedure
3.8 enumerate and explain types
of meal service
3.9 demonstrate etiquette in
serving food

K to 12 Home Economics – Household Services Curriculum Guide December 2013 * LO – Learning Outcome Page  14  of  20
 
 Kto12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – HOUSEHOLD SERVICES
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
1. Tools, materials, and recipes in LO 4. Prepare sauces, dressings TLE_HEHS9-
preparing: and garnishes 12HC-I.IIi-j-4
1.1. Sauces 4.1 identify tools, materials, and
1.2. Dressings and garnishes recipes in preparing sauces,
2. Seasoning principles in sauce dressings, and garnishes
preparation 4.2 explain seasoning principles
3. Sauce preparation techniques in sauce preparation
3.1. Deglazing 4.3 apply techniques in sauce
3.2. Reduction preparation
3.3. Starch thickness 4.4 prepare five “mother sauces”
3.4. Starch less thickness and their variations
4. Sauces varieties 4.5 utilize proper ingredients in
4.1. Bechamel preparing dressing for a
4.2. Espangole recipe
4.3. Hollandaise 4.6 correctly prepare kinds of
4.4. Tomato dressing for certain recipes
4.5. Velote
5. Dressing
5.1. Kinds of dressing and their
ingredients

1. Tools and materials used in preparing LO 5. Prepare appetizers TLE_HEHS9-

appetizers 5.1 identify the commonly used 12HC-IIb-c-5
2. Some commonly served kinds of tools and materials in
appetizers preparing appetizers
2.1. hors d'oeuvres 5.2 produce some basic
2.2. canapés appetizers based on clients’
2.3. finger foods need in accordance with
procedures

1. Commonly served desserts for LO 6. Prepare desserts and TLE_HEHS9-

occasions salads 12HC-IId-e-6
1.1. Sherbet, ice, and ice cream 6.1 use appropriate tools,
1.2. Fruit desserts materials, and equipment in
1.3. Bread and pastry preparing desserts per
1.4. Mousse standard operating
1.5. Cold and molded salads procedure
2. Salads 6.2 prepare sherbets, ices, and
2.1. Salad component ice cream following
K to 12 Home Economics – Household Services Curriculum Guide December 2013 * LO – Learning Outcome Page  15  of  20
 
 Kto12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – HOUSEHOLD SERVICES
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
2.2. Classification of salad respective procedures
6.3 present fruit and pastry
desserts per procedure
6.4 prepare cold and molded
salads per procedure

1. Sandwiches LO 7. Prepare sandwiches TLE_HEHS9-

1.1 Hot sandwiches 7.1 prepare hot sandwiches and 12HC-IIf-g-7
1.2 Cold dressings its cold dressings accordingly
1.3 Hot and cold sauces 7.2 make hot and cold sauces
following standard
procedure

1. Excess and unconsumed foods and The learners demonstrate The learners independently LO 8. Store excess foods and TLE_HEHS9-
ingredients an understanding of prepare and serve cooked hot ingredients 12HC-IIh-j8
1.1 Step-by-step procedures procedures and techniques and cold meals according to 8.1 follow proper procedures in
1.2 Storing of dry and wet foods in serving hot and cold standard procedure, and store storing excess ingredients
1.3 Packing and wrapping procedures meals, and storing excess excess and unconsumed foods and unconsumed cooked
and unconsumed foods and and ingredients accordingly food
ingredients properly 8.2 follow proper storage of dry
and wet food/ingredients in
accordance with standard
procedure.
8.3 convert unconsumed cooked
food into a new dish
8.4 demonstrate how to pack
/wrap food in proper
procedures

QUARTERS 3 & 4
LESSON 2: PROVIDE FOOD AND BEVERAGE SERVICE
1. Dining Area The learners demonstrate The learners independently LO 1. Prepare Dining Area TLE_HEHS9-
1.1 Furniture setup an understanding of the provide food and beverage 1.1 show furniture setup 12HC-IIIa-e-9
1.2 Tables and table settings knowledge, skills, and service according to standard correctly following standard
1.3 Dining equipment as per standard attitudes required in the procedure 1.2 demonstrate table and table
operating procedure food and beverage service settings correctly
1.3 properly use dining
equipment per standard
procedure

K to 12 Home Economics – Household Services Curriculum Guide December 2013 * LO – Learning Outcome Page  16  of  20
 
 Kto12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – HOUSEHOLD SERVICES
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

1. Dining Area LO 2. Set up Table TLE_HE HS9-

1.1 Tablecloth 2.1 lay out different types of 12HC-IIIf-j -10
1.2 Table appointments tablecloth
1.3 Napkin folding 2.2 set up table appointments
1.4 Table centerpiece according to standards
2. How to set up table 2.3 demonstrate basic napkin
folding
2.4 design a creative table
centerpiece
1. Table service procedures and The learners demonstrate The learners independently LO 3. Serve food and beverage TLE_HEHS9-
techniques an understanding of the serve and clear the food and 3.1 demonstrate correct table 12HC-IVa-h-11
2. Rules to observe in table service knowledge, skills, and beverage in the table service procedures and
2.1 Order of service attitudes required in serving techniques
2.2 Loading trays and clearing in the food and 3.2 describe the procedure for
2.3 Beverage beverage service serving food at the table
2.4 Serving with garnishing 3.3 have a working knowledge
2.5 Refilling water of the rules in table service
3. Washing and handling fresh fruits with regard to order of
service, loading trays, and
clearing dishes
3.4 serve beverage with
garnishing in accordance
with standard procedure
1. Clearing the table LO 4. Clear the table TLE_HEHS9-
2. Cleaning the table and changing used 4.1 have a working knowledge 12HC-IVi-j-12
ashtrays of rules and regulations in
3. Table manners and etiquette clearing the table
4.2 demonstrate clearing of
table following standard
procedure
4.3 perform cleaning the table
and changing used ashtrays
4.4 observe table manners and
etiquette

K to 12 Home Economics – Household Services Curriculum Guide December 2013 * LO – Learning Outcome Page  17  of  20
 
 Kto12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – HOUSEHOLD SERVICES
GLOSSARY

K to 12 Home Economics – Household Services Curriculum Guide December 2013 * LO – Learning Outcome Page  18  of  20
 
 Kto12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – HOUSEHOLD SERVICES

Code Book Legend

Sample: TLE_HEHS9-12HC-IIb-c-5

DOMAIN/ COMPONENT CODE

LEGEND SAMPLE
Technology and Livelihood Personal Entrepreneurial Competencies PC
Learning Area and
Education_Home
Strand/ Subject or
Economics Environment And Market EM
Specialization TLE_HE
Household Services
First Entry HS Use And Maintain Cleaning Materials, Tools,
UT
9-12 And Equipment
Grade Level Grade 9/10/11/12
Perform Mensuration And Calculation MC

Interpret Diagrams, Layouts, and Plans ID

Domain/Content/ Prepare Hot And Cold
Uppercase Letter/s
Component/ Topic Meals/Food
HC Practice Occupational Health and Safety
OS
Procedures
- Participate in Workplace Communication PW

Roman Numeral Work in Team Environment WT

*Zero if no specific quarter
Quarter Second Quarter II
Clean Living Room, Dining Room, Bedrooms,
CK
Lowercase Letter/s Bathroom, and Kitchen
*Put a hyphen (-) in between
letters to indicate more than a
Week Week Two to Three b-c Wash Clothes, Linen, and Fabrics WI
specific week
Ironing Clothes, Linen, and Fabrics IC
-
Prepare Hot and Cold Meals/Food HC
Arabic Number Competency Prepare appetizers 5

 
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.

Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.

Please refer to the sample Curriculum Map on the next page for the number of semesters per Home Economics specialization and those that have pre-requisites. Curriculum
Maps may be modified according to specializations offered by a school.

K to 12 Home Economics – Household Services Curriculum Guide December 2013 * LO – Learning Outcome Page  19  of  20
 
 Kto12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – HOUSEHOLD SERVICES

SAMPLE HOME ECONOMICS CURRICULUM MAP

No. Grade 7/8 Grade 9 Grade 10 Grade 11 Grade 12
1
*Beauty/Nail Care Wellness Massage
2 (NC II) (NC II)
3 2 sems 2 sems Hairdressing (NC II) 4 sems
4 *Caregiving (NC II) 8 sems
5
*Dressmaking (NC II) Tailoring (NC II)
6 4 sems 4 sems
7
Travel Tour Guiding Tourism
*Front Office
8 Services Services Promotion
Services (NC II)
9 (NC II) (NC II) Services (NC II)

10 2 sems 2 sems 2 sems 2 sems

11 EXPLORATORY Food and Beverage
Bread and Pastry
*Cookery (NC II) Services (NC II)
12 Production (NC II)
13 4 sems 2 sems 2 sems
14 Housekeeping Attractions and
15 *Household Services (NC II) (NC II) Theme Parks (NC II)

16 4 sems 2 sems 2 sems

Handicraft Handicraft Handicraft
Handicraft
(Non-NC) (Non-NC)
(Non-NC) (Non-NC) Woodcraft,
17 Fashion Accessories,
Needlecraft Basketry, Macrame Leathercraft
Paper Craft
2 sems 2 sems 2 sems 2 sems
* Students cannot take a specialization if they have not taken 40 hours of the subject in Grades 7 or 8.

K to 12 Home Economics – Household Services Curriculum Guide December 2013 * LO – Learning Outcome Page  20  of  20