curriculum map for technological and livelihood education grade 8

Curriculum Map for Technological and Livelihood Education (Caregiving NCII)

Grade 8

DATE CONTENT LEARNING OBJECTIVES CONTENT STANDARD COURSE CODE August 10, 11, 13 and 17

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

LO1. Identify Caregiving Tools, equipment and paraphernalia according to the specific job1.1 Classify Equipment, Tools and

Paraphernalia according to types and functions

1.2 Determine Equipment, Tools and Paraphernalia based on the specified task

LO2. Use of caregiving tools, equipment and paraphernalia based on the task requirement

2.1 use equipment, tools and paraphernalia based on the task requirement

The learner demonstrates the understanding on the use of tools, equipment and paraphernalia in caregiving

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August 18 and 20 1. Procedures in maintaining tools, equipment and paraphernalia

2. Care of tools, equipment and paraphernalia

LO1. Perform aftercare activities for tools, equipment and paraphernalia

1.1 clean tools, equipment and paraphernalia after use

1.2 Store tools, equipment and paraphernalia in the appropriate area

1.3 Check tools, equipment and paraphernalia regularly for orderliness/tidiness

1.4 Carry out routine maintenance as per Standard Operating Procedures (SOP)

The learner demonstrates understanding in maintaining tools, equipment and paraphernalia in caregiving

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August 24, 25 and 27

1. Ratio and Proportions 2. Fractions

LO1. Perform simple calculations 1.1 Perform computations involving ratio and

proportions and fractions.

The learner demonstrates understanding in performing calculations in caregiving

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2nd Midquarter Exam September 7, 8 1. Conversions LO1. Perform simple Calculations The learner demonstrates understanding in TLE_HECGPM7 / 8-0g-4

and 28 2. Oral, Rectal and Pediatric Dosages 1.1 Perform computations involving conversions

1.2 Compute oral dosages 1.3 Determine Rectal Dosages 1.4 Calculate Pediatric Dosages

performing calculations in caregiving

September 29, October 1 and 5

1. Common hazards in Nursing Homes or Day Care

a. Physical Hazardsb. Chemical Hazards c. Biological Hazardsd. Ergonomic Hazardse. Psychological Hazards

2. Effects of Hazards in the Workplace 3. Safety Measures 4. Electrical Safety 5. Control Measures and Waste

Management

LO1. Identify hazards and Risks 1.1 Identify hazards and risks1.2 Determine hazards and risks in the

workplace 1.1 Determine the effects of hazards

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

The learner demonstrates understanding on the practice of Occupational Health and Safety procedures in Caregiving

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October 6 and 8 1. Definition of Infection, Infection Control, policy, procedures, hazard and infection risk assessment

LO1. Provide information to the work group about the organization’s infection control policies and procedures 1.1 Define infection, infection control, policy, procedure, hazard, and infection risk assessment

The learner demonstrates understanding in implementing and monitoring infection control policies and procedures

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October 12 and 13

1. Infection control policies and procedures and its importance

2. Monitoring procedure in Infection Control

LO1. Provide information to the work group about the organization’s infection control policies and procedures

1.1 Explain the importance of infection control policies and procedures

1.2 Show examples of infection control policies and procedures

1.3 Give examples of infection control policies and procedures

The learner demonstrates understanding in implementing and monitoring infection control policies and procedures

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1.4 Explain monitoring procedures in Infection Control

October 15, 19, 20, November 5, 9, 10, 12

1. Vital Signs 2. Casualty’s Condition 3. Communication System

L01. Assess the Situation 1.1. Demonstrate Vital Signs Taking 1.2. Take casualty’s vital signs 1.3. Assess casualty’s physical condition

following workplace procedures

The learner demonstrates the proper method of assessing the client and performs the correct way of vital signs taking

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2nd Quarter Exam November 23, 24, 26 and December 1

1. First Aid Principles 2. Personal and Environmental Risks 3. Equipment and Resources

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

The learner demonstrates understanding in applying basic first aid procedures

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December 3, 7, 8 and 10

1. First Aid Management a. Poisoning b. Choking c. Burns d. Musculoskeletal Injuries e. Shock / Hemorrhage f. Cerebrovascular Accident g. Myocardial Infarction

1.1 Properly identify the signs of an emergency and determine the appropriate measure to be applied

1.2 Demonstrate understanding of antidotes and initial measures of care for different emergency situations

1.3 Comprehends the predisposing signs of an impending emergency

The learner possesses understanding of Emergency conditions and verbalizes knowledge of appropriate management

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3rd Mid-Quarter ExamsJanuary 5 and 7 1. Appropriate first aid for casualties

2. Application of first aid management to casualties

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

The learner is able to apply the correct and effective treatment modality and first aid to the client

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January 11, 12 and 14

3. Appropriate first aid for casualties 4. Application of first aid management

to casualties

LO2. Apply basic first aid techniques 1.5. Identify appropriate first aid management

for the casualty 1.6. Keep the casualty calm and comfortable 1.7. Apply first aid management to the

casualty 1.8. Monitor casualty’s physical condition

The learner is able to apply the correct and effective treatment modality and first aid to the client

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following first aid principles and workplace procedures

3rd Quarter ExamsJanuary 25 and 26

1. Definition and Characteristics of the Patient

1.1.Define patient/’s communication, confidentiality and privacy 1.2.Describe the characteristics of a patient

The learner effectively utilizes communication as a tool for the care of the client

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January 28 and February 1

1. Communication and Modes of Communication

a. Therapeutic and Non-Therapeutic Communication

LO1. Communicate properly with the patients 1.1. Discuss the different modes of

communication 1.2. Identify effective communication

techniques to best achieve patient service

The learner effectively utilizes communication as a tool for the care of the client

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February 2 1. Establishing rapport and good interpersonal relationship with the patient

2. Rights and responsibilities of the patient

LO2. Establish and maintain good interpersonal relationship with patients1.1. 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

The learner recognized the dignity and worth of the client and maintains a healthy professional relationship with the client

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February 4, 8 and 9

1. Cleaning and Cleaning Agents definition

2. Tools and equipment needed 3. Proper disposal of waste material4. Safety storage of cleaning materials

and equipment

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

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

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February 15, 16, 18, 22, 23 and 29

1. Procedures in Bed-Making LO1. Make up beds and cots 1.1. Identify different materials needed in

bed making 1.2. Identify the procedures in bed-

The learner should be able to make and assemble the different types of bed

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making 1.3. Demonstrate proper procedure of

bed-making including centering the linen and making miters

4th Quarter Exam


Grade 9

DATE CONTENT LEARNING OBJECTIVES CONTENT STANDARD COURSE CODE Day 1 and 2 1. Principles in washing clothes

2. Standard procedures in washing clothes

3. Language Label (Fabric and Garment Labels)

4. Types and characteristics of clothes, linen and fabric

5. Standard procedures in Checking and preparing the washing machine

LO1. Check and sort clothes, linen and fabric1.1. Identify the principles in washing clothes 1.2. Enumerate standard procedures in

washing clothes 1.3. Identify different types and characteristics

of linens1.4. Read different language labels (Garment

and Fabric) 1.5. Demonstrates sorting of soiled cloths,

linen and fabrics according to texture, ucolor, size and defects

1.6. Apply proper care of fabric 1.7.

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Day 3, 4 and 5 1. Definition of terms 2. Kinds of stain 3. Kinds of solutions in removing specific

types of stain 4. Safety precaution in using stain

removing agents and chemicals 5. Proper storage of stain removing

agents and chemicals

LO2. Remove Stains 1.1. Define stain and Stain Removing 1.2. Identify the different type of solution

to remove stain 1.3. Demonstrate the proper ways to

remove stain using appropriate chemicals or agents

1.4. Identify ways to store all stain removing agents and chemicals following safety procedures

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Day 6, 7 and 8 1. Types and use of hangers 2. Folding methods and techniques 3. Procedures in storing equipment and

materials

LO3. Dry clothes, linen and fabric 3.1. Identify types and use of hangers 3.2. Demonstrate different folding

methods and technique 3.3. Demonstrate proper removal of dried

clothes, linen and fabric 3.4. Perform actual folding using different

methods and techniques

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Day 9, 10, 11 and 12

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

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

The learner demonstrates understanding in preparing cold meals, (appetizers, sandwiches and desserts)

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Day 13, 14, 15 and 16

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

LO2. Prepare Sandwiches a. Identify ingredients according to the

given recipe b. Prepare variety of sandwiches based

on the appropriate techniques c. Present sandwiches attractively using

suitable garnishes, condiments and service wares.

d. Compute for the selling price of sandwiches and nutritive content

e. Store sandwiches hygienically at the appropriate temperature

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Day 17, 18, 19 and 20

1. Variety of Ingredients in preparing Salads

2. Tools, equipment and utensils needed in preparing salads

3. Varieties of Salads4. Prepare Salads5. Methods of preparing Salads

LO3. Prepare salads and Desserts 1.1. Identify ingredients according to the

given recipe 1.2. Prepare a variety of salads and

desserts based in appropriate techniques

1.3. Present salads and desserts attractively using garnishes, condiments and service wares

1.4. Compute for the selling price or prepared salad and desserts and nutritive contents

1.5. Store salads and desserts hygienically

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at the appropriate temperature Day 21, 22, 23 and 24

6. Variety of Ingredients in preparing Dessert

7. Tools, equipment and utensils needed in preparing Dessert

8. Varieties of Dessert9. Prepare varieties of Dessert10. Methods of preparing Dessert

Prepare salads and Desserts

1.6. Identify ingredients according to the given recipe

1.7. Prepare a variety of salads and desserts based in appropriate techniques

1.8. Present salads and desserts attractively using garnishes, condiments and service wares

1.9. Compute for the selling price or prepared salad and desserts and nutritive contents Store salads and desserts hygienically at the appropriate temperature

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Day 25, 26, 27 and 28

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

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

The learner independently prepares hot meals (egg dishes, pasta grain and farinaceous dishes)

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Day 29, 39, 32 and 32

1. Variety of Ingredients in preparing pasta grain and farinaceous dishes

2. Tools, equipment and utensils needed in pasta grain and farinaceous dishes

3. Varieties of pasta grain and farinaceous dishes

4. Prepare pasta grain and farinaceous dishes

5. Methods of preparing pasta grain dishes

LO2. Prepare pasta grain and farinaceous dishes

a. Prepare a variety of pasta grain and farinaceous dishes based on appropriate techniques

b. Present pasta grain and farinaceous dishes attractively using garnishes, condiments and service wares

c. Compute for the selling price of pasta grain and farinaceous dishes and nutritive content

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d. Store pasta grain and farinaceous dishes hygienically at the proper temperature

Day 33, 34, 35 and 36

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

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

The learner demonstrates the understanding in preparing hot meals (Seafood dishes, soups, sauces, garnishes and poultry dishes

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Day 37, 38, 39 and 40

1. Variety of Ingredients in preparing soups, sauces and 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

LO2. Prepare soup, sauces and garnishes a. Identify the ingredients according to

the recipe b. Prepare a variety of soups, sauces

and garnishes based on appropriate techniques

c. Present soups, sauces and garnishes attractively using garnishes, condiments and service wares

d. Compute the selling price for soups, sauces and garnishes and nutritive content

e. Store soups, sauces and garnishes hygienically at the proper temperature

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Day 41, 42, 43 and 45

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

LO3. Prepare Poultry Dishes a. Identify ingredients according to the

given recipe b. Prepare a variety of poultry dishes

based on appropriate techniques c. Present Poultry Dishes attractively

using garnishes, condiments and service wares.

d. Compute the selling price of Poultry Dishes and Nutritive Content

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e. Store Poultry Dishes hygienically at the Proper Temperature

Day 46, 47, 48 and 49

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

LO1. Prepare Vegetable Dishes 1.1. Discuss principles and procedures in

preparing vegetable dishes 1.2. Identify Ingredients according to the

given recipe1.3. 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

The learner demonstrates the understanding in preparing hot meals (vegetable and meat dishes)

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Day 50, 51, 52 and 53

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

LO2. Prepare meat dishes a. Identify the ingredients according to

the recipeb. Prepare a variety of meat dishes

based on the appropriate techniques c. Present meat dishes attractively using

garnishes, condiments and service wares.

d. Compute for the selling price of meat dishes and nutritive content.

e. Store meat dishes hygienically and at the appropriate temperature.

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Day 54, 55, and 56

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

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

The learner demonstrates understanding in providing care and support to infants and toddlers

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Day 57, 58 and 59

1. Nonverbal cues 2. Signs of Infants and Toddlers’ Distress3. Picking up and Cuddling Procedures 4. Basic Infant Care

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

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toddlers appropriately 1.6. Perform the procedures in picking-up and

cuddling infants and toddlers ‘demonstrate basic infant care according to procedure

1.7. Demonstrate basic infant care according to procedure

Day 60 and 61 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

LO2. Bathe and Dress Infants/Toddlersa. Categorize bathing paraphernalia

according to their types, uses and specifications

b. Demonstrate the procedures in bathing and dressing infants and toddlers

c. Bathe and dress infants/toddlers according to procedure

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Day 62, 63 and 64

1. Unusual Signs and Symptoms 2. Specifications and uses of non-slip

rubber mat 3. Comforters

d. Explain the unusual signs and symptoms experienced by infants and toddlers

e. Describe the specifications and uses of non-slip rubber mat

f. Explain the uses of comforters in bathing the infant and toddler

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Day 65 and 66 1. Dietary Requirements for Infants and toddlers

2. Cultural beliefs and Practices about food provision

LO3. Feed Infants and Toddlers 3.1. Identify the dietary requirements and

cultural beliefs and practices for infants and toddlers

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Day 67 and 68 1. Nutritional needs of infants and toddlers

2. Impact of food and drinks on dental health

3. Table etiquette

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


Day 69 and 70 1. Procedure in feeding 2. Discipline in feeding infant or toddler 3. Cleaning and Sterilizing feeding bottle 4. Occupational Health and Safety

Guidelines

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. Practice Occupational Health and

Safety guidelines in feeding infants and toddlers


Grade 10DATE CONTENT LEARNING OBJECTIVES CONTENT STANDARD COURSE CODE

Day 1 and 2 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

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

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Day 3 and 4 1. Proper Healthcare of Children 2. Good Grooming

LO1. Instill personal hygiene practices to children 1.1. Explain hygiene practices and good

grooming to children based on established procedures

1.2. Demonstrate personal hygiene procedure to children based on health and safety procedures

The learner provides understanding in providing care and support to children

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Day 5 and 6 1. Bathing paraphernalia: their types, uses and specifications

2. Bathing and dressing/undressing

LO2. Bathe and Dress children 2.1. Categorize bathing paraphernalia

according to their types, uses and specifications

2.2. Demonstrate the procedures in

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bathing and dressing/undressing children

Day 7 and 8 1. Nutritional Needs of Children by age level

2. Dietary requirements of Children

LO3. Feed Children 1.1. Discuss food, nutrients, function,

sources and deficiencies 1.2. Determine nutritional requirements

needed for children’s developmental stage

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Day 9 and 10 1. Cultural Practices and Beliefs about food provisions

2. Preparation of Menu for Children 3. Preparation of Drinks

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 preferences

3.5. Make a cycle menu for 1 month


Day 11 and 12 1. Table Etiquette 2. Impact of foods and drinks on dental

health

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


Day 13, 14, 15, 16 and 17

1. The dependent nature of children2. Children’s Psychology 3. Children’s Developmental Stages 4. Cultural Awareness 5. Concepts of Children on individual

differences 6. Decision-Making Process

LO1. Foster children’s independence and autonomy

1.1. Conduct activities that develop self-help skills and independence of children

1.2. 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

The learner demonstrates understanding in fostering social, intellectual, creative and emotional development of children

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Day 18 and 19 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

LO1. Stimulate Children’s awareness and creativity

1.1. Discuss the concepts of imagination and creativity

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stimulate various senses 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

Day 20, 21 and 22

1. Opportunities that provide children experience in individual strengths and needs

2. Concept of negative feelings a. Frustrationb. Aggression ‘c. Depressiond. Feare. Anxiety

3. Respecting individual differences 4. Self-worth and self-esteem concepts

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 support to cope up negative feelings (frustration, aggression, depression, fear and anxiety)

1.3. Simulate activities that promote respect of individual differences

1.4. Children’s positive self-worth and self-esteem are enhanced

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Day 23 and 24 1. Children’s physical development and skills development

2. Child’s rate of development, needs, interest and strength

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

The learner demonstrates understanding in fostering the physical development of children

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Day 25 and 26 1. Factors that vary the opportunities to support children’s development

2. Physical Skillsa. 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,

LO2. Create opportunities for children to develop a wider range of physical development

2.1. Explain the factors that may vary opportunities to support 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

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and Psychological development of children

2.4. Illustrate how physical, social and psychological aspects interact or work in child environment.

Day 27, 28 , 29,, 30 and 31

1. Concepts and Principles of basic nursing care of the elderly

2. Rights of the elderly a. Servicesb. 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

LO1. Establish and maintain an appropriate relationship with the 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

The learners demonstrates understanding in providing care and support to the elderly

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Day 32, 33, and 34

1. Personal Care Needsa. Daily Routine b. Assisting with self-

administration of medicationc. Physical comfort and rest d. Privacy e. Confidentiality f. To be treated in a dignified,

safe and comfortable mannerg. To express success and satisfy

own feeling

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

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Day 35, 36 and 37

1. Personal preferences of the elderly 2. Factors contributing to individual

differences a. Cultureb. Age

1.5. Identify and consult personal preferences of the elderly

1.6. S=discuss the factors leading to individual differences in the elderly describe how to maximize the well-being of the elderly

c. Economic d. Social e. Sexf. Physical g. Intellectual

1.7. Plan a time schedule to effectively listen to the elderly’s preference to maximize his or her well-being

1.8.

Day 38, 39, 40, 41 and 42

1. Assistive Devices a. Wheel Chair b. Walker c. Cane d. Crutchese. Parallel Bars f. Feeding Utensils g. Handrailsh. Commodei. Reading materials

2. Type of processes and aides a. Hearing b. Speech c. Vision

2.1. Discuss the type of processes and aids given to the elderly

2.2. Identify the different equipment and aids given to the elderly

2.3. Explain how assistance given to the elderly may vary

2.4. Emphasize the importance of processes and aids given to the elderly

TLE_HECG9-12-PC-Ii-j-4

Day 43, 44 and 45

1. The people with special needs 2. Rights of the people with special needs

a. Choose for oneself b. Have a meaningful work c. Privacy d. Dignity e. Confidentiality f. Self-determination g. Appropriate support h. Skills development i. Advocacy j. Fair treatment k. Right to enter into a

relationship l. Right to express sexuality m. Economic rights

LO1. Establish and maintain appropriate relationship with people 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

The learner demonstrates understanding in providing care and support to people with special needs

TLE_HECG9-12-PS-IIa-b-1

Day 46, 47 and 1. Daily Living of people with special LO2. Provide appropriate support to people TLE_HECG9-12-PS-IIc-d-2

48 needs a. Maintaining Personal Safety b. Communication c. Eating and Drinking d. Eliminating e. Breathing f. Mobilizing and Transferring g. Attending to Personal Hygiene h. Dressing and Undressing i. Attending to own spiritual

needsj. Grooming and expressing

sexuality

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 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 supportive environment

2.5. Discuss how one can provide support 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

Day 49, 50 and 51

1. Exclusion guidelines for people with special needs and infection control

2. Hygiene and health principles a. Hand Washingb. 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

LO1. Implement procedures for infection control and prevention 1.1. Explain the exclusion guidelines for

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

The learner demonstrates understanding in recognizing signs of potential illness and administering medication within guidelines when needed.

TLE_HECG9-12-RM-IIIa-b-10

Day 52, 53 and 54

1. Concepts of Medication 2. Administering medication procedures

LO1. Administer medication within the guidelines

TLE_HECG9-12-RM-IIIg-h-13

and guidelines 3. Monitoring, recording and reporting

medication

1.1. Discuss the concepts of medications 1.2. Emphasize the procedures and guidelines

in administering medications according to organizational policies and legislative requirements

1.3. Document administered medications in accordance with requirements

1.4. Make a record in administering medication

Day 55 - 70 1. Signs and Symptoms of various illnesses and diseases

2. Medical assistance policies and procedures

3. Communicating with the client’s relatives

4. Procedures in comforting and consoling the client

LO1. Recognize and respond to signs of potential illness 1.1. Discuss signs and symptoms of various

illnesses and diseases 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

TLE_HECG9-12-RM-IIIc-d-11

curriculum map for technological and livelihood education grade 8

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