JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
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.
HOME ECONOMICS- CAREGIVING (NC II) Curriculum Guide
Caregiving (NC II) (640 hours)
This curriculum guide is an exploratory course in Caregiving which leads to National Certificate Level II (NC II).
It covers four common competencies that a high school student ought to possess, namely:
1) use of tools, equipment; and paraphernalia
2) maintain tools, equipment and paraphernalia
3) perform mensuration and calculation; and
4) practicing Occupational Health and Safety Procedures (OHSP)
The preliminaries of this exploratory course include the following:
1) discussion on the relevance of the course;
2) explanation of key concepts relative to the course and;
3) exploration on career opportunities.
LEARNING COMPETENCIES
1. Explain key concepts in caregiving
2. Discuss the relevance of the course
3. Explore on opportunities for caregiving as a career
PERSONAL ENTREPRENEURIAL COMPETENCIES – PECs (PC)
LO 1. Recognize PECs needed in Caregiving.
1.1 Assess one’s PECs: characteristics, attributes, lifestyle, skills, and traits
1.2 Compare one’s PECS with that of a practitioner /entrepreneur
ENVIRONMENT AND MARKET (EM)
LO 1. Generate a business idea that relates with a career choice in Caregiving
1. Discuss SWOT analysis
2. Generate a business idea based on the SWOT analysis
LESSON 1: USE TOOLS, EQUIPMENT, AND PARAPHERNALIA (UT)
LO 1. Identify caregiving tools, equipment, and paraphernalia applicable to a specific job
1.1 Classify equipment, tools, and paraphernalia according to types, and functions
1.2 Determine equipment, tools and paraphernalia based on the specified task
LO 2. Use caregiving tools, equipment, and paraphernalia
2.1 Use equipment, tools and paraphernalia based on the task requirement
LESSON 2: MAINTAIN TOOLS, EQUIPMENT AND PARAPHERNALIA (MT)
LO 1. 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)
LESSON 3: PERFORM MENSURATION AND CALCULATIONS (PM)
LO 1. Perform simple calculations
1.1 Perform computations involving ratio, proportion, fractions and conversion
1.2 Compute oral dosages
1.3 Determine rectal dosages
1.4 Calculate pediatric dosages
LESSON 4: PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (OS)
LO 1. Identify hazards and risks
1.1 Identify hazards and risks
1.2 Determine hazard and risks indicators in the workplace
1.3 Determine the effects of hazards
LO 2. 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 practices
2.3 Establish organizational protocol in providing appropriate assistance in workplace emergencies
Course Description:
This is course consists of common and core competencies that a Grade 9 learner must achieve namely:
1) to implement and monitor infection control policies and procedures,
2) effectively respond to difficult/challenging behavior,
3) apply basic first aid,
4) maintain high standard of patient services,
5) maintain healthy and safe environment,
6) clean living room dining room, bedroom, toilets, bathrooms and kitchen, and
7) wash and iron clothes, linen and fabric.
LEARNING COMPETENCIES
1. Explain core concepts and principle in caregiving
2. Discuss the relevance of the course
3. Explain on opportunities for caregiving as a career
CONCEPT REVIEW
PERSONAL ENTREPRENEURIAL COMPETENCIES – PECs (PC)
LO 1. Assess Personal Entrepreneurial Competencies
1.1 Explain dimensions/clusters of PECs and the different characteristic traits per cluster
1.2 Evaluate one’s PECs
BUSINESS ENVIRONMENT AND MARKET (EM)
LO 2. Understand the business environment and business ideas
2.1 Explain how different factors influence the business environment
2.2 Explain procedures for generating business ideas or identifying business opportunities
2.3 Generate business ideas and identify business opportunities
QUARTER 1
LESSON 1: IMPLEMENT AND MONITOR INFECTION CONTROL POLICIES AND PROCEDURES (IC)
LO 1. Provide information
to the work group about the organization’s infection control policies and procedures
1.1 Define infection, infection control, policy, procedures, hazard and infection risk assessment
1.2 Explain the importance of infection control policies and procedures
1.3 Give examples of infection control policies and procedures.
1.4 Show examples of infection control monitoring forms
1.5 Explain monitoring procedures in infection control.
LO 2. Integrate the organization’s infection control policies and procedures into work practices
2.1 Explain industry code of practice
2.2 Identify hazards and outcomes of infection risk assessment
2.3 Identify infection control monitoring policies and procedures
2.4 Apply infection control monitoring policies and procedures at the workplace
LO 3. Monitor infection control performance and implement improvement into practice
3.1 Recognize designated infection control monitoring personnel
3.2 Describe proper record keeping of infection control risks and incidents
3.3 Use records/information reports to improve or indicate training needs
3.4 Conduct studies on infection cases
LESSON 2: RESPOND EFFECTIVELY TO DIFFICULT/CHALLENGING BEHAVIOR (DB)
LO 1. Plan responses
1.1 Define difficult/challenging behaviors
1.2 Identify difficult or challenging behaviors using examples and case scenario
LO 2. Apply responses
2.1 Assess capability to respond to difficult/challenging behavior
2.2 List strategies in dealing with difficult/challenging behavior
2.3 Give examples of institutional policies and procedures in dealing with difficult/challenging behaviors
2.4 Explain institutional policy and procedures in dealing with difficult or challenging behaviors
2.5 Select appropriate strategy/strategies in dealing with difficult/challenging behaviors
2.6 Use effective communication when dealing with difficult/challenging behavior
LO 3. Report and review incidents
3.1 Relay incidents according to institutional policies and procedures
3.2 Assess incidents for suggestions to properly handle the difficult/challenging behavior incident
3.3 Select appropriate debriefing mechanisms for the staff involved after the incident
3.4 Write comprehensive documentation regarding the difficult/challenging behavior incident
3.5 Conduct research on difficult/challenging behavior
Lesson 3: APPLY BASIC FIRST AID (BA)
LO 1. Assess the situation
1.1 Define first aid, first aid management, physical hazard, risks and vital signs
1.2 Discuss first aid principles
1.3 Demonstrate vital signs taking
1.4 Identify physical hazards to self and casualty’s health and safety
1.5 Control physical hazards following the Occupational Health and Safety Procedures
1.6 Take casualty’s vital signs
1.7 Assess casualty’s physical condition following workplace procedures
LO 2. Apply basic first aid techniques
2.1 Identify appropriate first aid management for the casualty
2.2 Keep the casualty calm and comfortable
2.3 Apply first aid management to the casualty
2.4 Monitor casualty’s physical condition following first aid principles and workplace procedures
2.5 Document/record casualty’s condition in reference to organizational procedures
LO 3. Communicate details of the incident
1.1 Request medical assistance using communication media
1.2 Relay accurate details of the casualty’s condition to emergency services/relieving personnel
1.3 Report complete details/information of the incident
LESSON 4: MAINTAIN HIGH STANDARD OF PATIENT SERVICES (MS)
LO 1. Communicate appropriately with patients
1.1 Define patient/s, communication, confidentiality, and privacy
1.2 Describe the characteristics of a patient/s
1.3 Identify the health care providers and their role in caring for the patient
1.4 Discuss different modes of communication
1.5 Identify effective communication strategies and techniques to achieve best patient service outcomes
1.6 Employ established organizational policy to address complaints of patients
1.7 Utilize an interpreter service as required
1.8 Resolve conflicts immediately by directly or by referral to the appropriate personnel for positive outcomes
LO 2. Establish and maintain good interpersonal relationship with patients
2.1 Establish rapport and good interpersonal relationship with the patient to ensure best patient service outcome
2.2 Exhibit genuine courtesy to the patient, family and visitors at all times
2.3 Recognize patient rights and responsibilities at all times
2.4 Identify patients’ concerns and needs
2.5 Monitor and evaluate effectiveness of interpersonal relationship with patient to ensure best patient service outcomes.
LO 3. Act in a respectful manner at all times
3.1 Observe and respect individual differences
3.2 Maintain confidentiality and privacy of patients at all times
3.3 Demonstrate courtesy and respect in all interactions with patients, visitors, family and other health care providers
3.4 Ask assistance in caring and managing patients with challenging behaviors in accordance with established procedures.
3.5 Cite case studies on providing patient services
3.6 Confidentiality and privacy of patients
LO 4. Evaluate own work to maintain a high standard of patient service
4.1 Set criteria to evaluate performance in order to maintain a high standard of patient service
4.2 Perform self evaluation, gather patient’s feedback and supervisor’s assessment regularly to maintain/improve high standard of patient service
4.3 Performance monitoring
QUARTER 2
LESSON 1: MAINTAIN A HEALTHY AND SAFE ENVIRONMENT (SE)
LO 1. Maintain a clean and hygienic environment
1.1 Define cleaning and cleaning agents
1.2 Identify tools and equipments needed to maintain clean and hygienic environment
1.3 Use appropriate cleaning agents, tools and equipment
1.4 Follow infection control procedures
1.5 Maintain ventilation, lighting and heating/cooling adequately
1.6 Demonstrate ability to provide a clean environment for children
1.7 Observed personal hygiene/health procedures
1.8 Enumerate legal requirements and regulations regarding supervision of clean and hygienic environment
1.9 Show proper disposal of waste materials
1.10 Provide recordings on maintaining cleanliness in workplace
LO 2. Provide a safe environment
2.1 Demonstrate ability to provide a clean and safe environment for children
2.2 Implement environment protection policy
2.3 Explain rules for safe play
2.4 Implement rules for safe play
2.5 Identify potential risks and hazards in the environment
2.6 Explain to clients potential risk and hazard found in the environment
2.7 Discuss and practice with clients the emergencies and evacuation procedures.
2.8 Discuss organizational policies and procedures on safety
2.9 Implement environment protection policy
2.10 Conduct institutional lay-out safety check
2.11 Provide tools, equipment, toys and games appropriate to the age of the child
2.12 Check and maintain equipment to ensure safety
2.13 Implement strategies in checking the area for hazards and find ways for risks reduction
LO 3. Supervise the safety of clients
3.1 Review legal requirements and regulations for safety
3.2 Explain rules for safe play
3.3 Model and implement rules for safe play
3.4 Identify hazards and potential hazards in the environment
3.5 Discuss emergency and evacuation procedures
3.6 Practice emergency and evacuation procedures
3.7 Maintain direct contact with individuals/group
QUARTER 3
LESSON 1: CLEAN LIVING ROOM, DINING ROOM, BEDROOMS, TOILETS, BATHROOMS AND KITCHEN (CL)
LO 1. Clean living room, bedroom, bathroom, and kitchen
1.1 Discuss the principles and procedures in cleaning living room, bedroom, bathroom, and kitchen
1.2 Demonstrate procedures in cleaning, removing dirt/stain in living room, bedroom, bathroom, and kitchen
1.3 Perform correctly the procedure in cleaning
1.4 Discuss procedures and techniques in cleaning floor types and surface textures
LO 2. Make up beds and cots
2.1 Identify different materials needed in bed making
2.2 Identify procedures in bed making
2.3 Demonstrate proper procedure of bed making including centering the linen and making miters
LO3. Clean toilet and bathroom
1.1 Identify cleaning equipment’s/supplies and materials
1.2 Enumerate use of face mask, gloves for safe protection
1.3 Demonstrate cleaning of ceilings and walls in accordance with standard operating procedures and techniques
1.4 Demonstrate wiping of window edges and sills in accordance with SOPs
1.5 Demonstrate scrubbing and disinfection of bath tub, lavatory and toilet bowls in accordance with SOPs and techniques
1.6 Demonstrate washing and cleaning of accessories in accordance with SOPs and techniques
QUARTER 4
LESSON 1- WASH AND IRON CLOTHES, LINEN AND FABRIC (CF)
LO 1. Check and sort clothes, linens and fabric
1.1 Identify principles in washing clothes
1.2 Enumerate standard procedures in washing clothes
1.3 Identify different types and characteristics of linen
1.4 Read different language label (fabric and garment labels)
1.5 Demonstrates sort soiled clothes, linen 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
LO 2. 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 appropriate chemicals or agents
2.4 Identify ways to store all stain removing agents and chemicals following safety procedures.
LO 3. 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 codes and washing instructions
3.5 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 as per instructions
3.8 Identify ways to free dried clothes, linen and fabric from unpleasant odor and static cling
3.9 Show proper cleaning of washing area in accordance with safety and health procedures
3.10 Perform after care of equipment after use in accordance with manufacturer’s instructions
LO4. Dry clothes, linen and fabric
4.1 Identify types and uses of hangers
4.2 Demonstrate different folding methods and techniques
4.3 Demonstrate proper removal of dried clothes, linen and fabric
4.4 Perform actual folding using different methods and techniques
LO 5. Iron clothes, linens and fabrics
5.1.Define ironing clothes
5.2.Identify standard procedures for ironing clothes, linens, and fabrics
5.3.Enumerate basics of pressing
5.4.Identify types and uses of ironing boards, and ironing accessories
5.5.Discuss safety precautions in ironing fabric
5.6.Performs ironing in accordance to the standard procedures
5.7.Demonstrate proper folding, placing in a hanger and storing in designated cabinets the ironed clothes, linens and fabrics as per instructions
5.8.Demonstrate proper storage of ironing equipment and materials in the appropriate area following safety procedures
This course consists of core competencies that a learner must achieve. This course is designed to develop knowledge, skills and attitude to provide health care. The course covers food preparation (hot and cold meals) in relation to caregiving as prescribed in the TESDA Training Regulation.
LEARNING COMPETENCIES
1. Explain core and principle concepts in caregiving
2. Discuss the relevance of the course
3. Explain on opportunities for caregiving as a career
4. Enumerate general areas of FOS
PERSONAL ENTREPRENEURIAL COMPETENCIES – PECs (PC)
LO 1. Develop and strengthen PECs needed in Caregiving
1.1 Identify areas for improvement, development and growth
1.2 Align one’s PECs according to his/her business/career choice
1.3 Create a plan of action that ensures success of his/her business/career choice
ENVIRONMENT AND MARKET (EM)
LO 1. Develop a product/service in Caregiving
1.1 Identify what is of “Value” to the customer
1.2 Identify the customer to sell to
1.3 Explain what makes a product unique and competitive
1.4 Create ones mission, goal and objective in caregiving
1.5 Apply creativity and Innovative techniques to develop marketable product
1.6 Employ a Unique Selling Proposition (USP) to the product/service
1.7 Prepare a flyers to advertise a new product
LO 2. Select a business idea based on the criteria and techniques set
2.1 Enumerate various criteria and steps in selecting a business idea
2.2 Apply the criteria/steps in selecting a viable business idea
2.3 Determine a business idea based on the criteria/techniques set
LO 3. Develop a brand for the product
3.1 Identify the benefits of having a good brand
3.2 Enumerate recognizable brands in the town/province
3.3 Enumerate the criteria for developing a brand 3.4 Generate a clear appealing product brand
QUARTER 1
LESSON 1: PREPARE COLD MEALS -APPETIZERS, SANDWICHES, SALAD AND DESSERTS- (CM)
LO 1. Prepare a range of appetizers
1.1 Discuss principles and procedures in the preparing appetizers sandwiches, and dessert.
1.2 Identify ingredients according to the given recipe
1.3 Prepare variety of appetizers based on appropriate techniques
1.4 Present appetizers attractively using suitable garnishes, condiments and service wares
1.5 Compute for selling price per order of appetizer and nutritive content of food
1.6 Store appetizers hygienically at the appropriate temperature
LO 2. Prepare sandwiches
2.1 Identify ingredients according to the given recipe
2.2 Prepare variety of sandwiches based on appropriate techniques
2.3 Present sandwiches attractively using suitable garnishes, condiments and service wares
2.4 Compute for selling price of sandwiches
2.5 Store sandwiches hygienically at the appropriate temperature
LO 3. Prepare salads and desserts
3.1 Identify ingredients according to the given recipe
3.2 Prepare variety of salads and desserts based on appropriate techniques
3.3 Present salads and desserts attractively using suitable garnishes, condiments and service wares
3.4 Compute for selling price of prepared salad and dessert and nutritive contents
3.5 Store salads and desserts hygienically at the appropriate temperature
QUARTER 2
LESSON 1: PREPARE HOT MEALS -EGG DISHES, PASTA GRAIN AND FARINACEOUS DISHES- (HP)
LO 1. Prepare egg dishes
1.1 Discuss principles and procedure in the preparing egg dishes
1.2 Identify ingredients according to the given recipe
1.3 Prepare variety of egg dishes based on appropriate techniques
1.4 Present egg dishes attractively using suitable garnishes, condiments and service wares compute for selling price of egg dishes and nutrient contents
1.5 Store egg dishes hygienically at the appropriate temperature
LO 2. Prepare pasta grain and farinaceous dishes
2.1 Identify ingredients according to the given recipe
2.2 Prepare variety of pasta grain and farinaceous dishes based on appropriate techniques
2.3 Present pasta grain and farinaceous dishes attractively using suitable garnishes, condiments and service wares
2.4 Compute for selling price of pasta dishes and nutrient contents
2.5 Store pasta grain and farinaceous dishes hygienically at the proper temperature
QUARTER 3
LESSON 1: PREPARE HOT MEALS -SEAFOOD DISHES, SOUP, SAUCES, GARNISHES, POULTRY DISHES- (SS)
LO 1. Prepare seafood dishes
1.1 Discuss principles and procedure in the preparing seafood dishes
1.2 Identify ingredients according to the given recipe
1.3 Prepare variety of seafood dishes based on appropriate techniques
1.4 Present seafood dishes attractively using suitable garnishes, condiments and service wares
1.5 compute for selling price of nutrient contents
1.6 Store seafood dishes hygienically at the proper temperature
LO 2. Prepare soup, sauces and garnishes
2.1 Identify ingredients according to the given recipe
2.2 Prepare variety of soup, sauces and garnishes based on appropriate techniques
2.3 Present soup, sauces and garnishes attractively using suitable garnishes, condiments and service wares
2.4 Compute for selling price for order and nutrient contents
2.5 Store soup, sauces and garnishes hygienically at the proper temperature
LO 3. Prepare poultry dishes
3.6 Identify ingredients according to the given recipe
3.7 Prepare variety of poultry dishes based on appropriate techniques
3.8 Present poultry dishes attractively using suitable garnishes, condiments and service wares
3.9 Store poultry dishes hygienically at the proper temperature
QUARTER 4
LESSON 1: PREPARE HOT MEALS -VEGETABLE DISHES AND MEAT DISHES- (VD)
LO 1. Prepare vegetable dishes
1.1 Discuss principles and procedures in the 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 suitable garnishes, condiments and service wares
1.5 Compute for selling price per order and nutrient content
1.6 Store vegetable dishes hygienically at the proper temperature
LO 2. Prepare meat dishes
2.1 Identify ingredients according to the given recipe
2.2 Prepare variety of meat dishes based on appropriate techniques
2.3 Present meat dishes
2.4 attractively using suitable garnishes, condiments and service wares
2.5 Compute for selling price per order and nutritive content
2.6 Store meat dishes hygienically at the proper temperature
This curriculum guide on Caregiving leads to National Certificate Level II (NCII). This course is designed for a student to develop knowledge, skills, and attitude to perform the tasks on Caregiving.
It covers core competencies namely:
(1) providing care and support to infants and toddlers;
(2) providing care and support to children; and
(3) fostering social, intellectual, creative, emotional; and
(4) foster physical development of children.
The preliminaries of this specialization course includes the following:
1) Explain core concepts in caregiving;
2) Discuss the relevance of the course
3) Explore on opportunities for a Caregiver as a career.
LEARNING COMPETENCIES
1. Explain core concepts in Caregiving
2. Discuss the relevance of the course
3. Explore on opportunities for Caregiving as a career
QUARTER I:
LESSON 1: PROVIDE CARE AND SUPPORT TO INFANTS AND TODDLERS (SI)
LO 1. Comfort infants and toddlers
1.1 Discuss different stages of normal 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 non-verbal 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 picking-up and cuddling infants and toddlers
1.7 Demonstrate basic infant care according to procedure
LO 2. Bathe and dress infants/toddlers
2.1 Categorize bathing paraphernalia according to their types, uses, and specification
2.2 Describe the specifications and uses of non-slip rubber mat
2.3 Check vital signs before bathing infants/toddlers
2.4 Identify the specifications of different types of thermometer and their uses
2.5 Demonstrate the procedures in bathing and dressing infants/toddlers
2.6 Bathe and dress infants/toddlers according to procedure
2.7 Explain unusual signs and symptoms experienced by infants and toddlers
2.8 Explain the uses of comforters in bathing infant or toddler
LO 3. Feed infants and toddlers
3.1 Identify the dietary requirements and cultural practices and beliefs for infants and toddlers
3.2 Discuss infant diet
3.3 Apply the dietary requirements in preparing milk formula
3.4 Perform the hand washing procedures
3.5 Value the principles of table etiquette
3.6 Perform the procedures in cleaning and sterilizing or sanitizing feeding bottle
3.7 Self-assess the impact of food and drinks on dental health
3.8 Demonstrate food preparation and cooking procedures for infants and toddlers
3.9 Perform the procedures in feeding an infant or toddler.
3.10 Discuss the do’s and don’ts in feeding an infant or toddler
3.11 Practice occupational health and safety guidelines in feeding infants and toddlers.
LO 4. 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 the procedures in putting infants and toddlers to sleep according to standards
LO 5. 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.
QUARTER II:
LESSON 1: PROVIDE CARE AND SUPPORT TO CHILDREN (CS)
LO 1. 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.
1.3 Apply regulations on safety, health and hygiene according to standards.
1.4 Explain how spread of infectious diseases and cross infection happen.
1.5 Classify children’s paraphernalia according to their types, uses, and specifications.
LO 2: Bathe and dress children
2.1 Explain the specifications of different types of thermometer and their uses
2.2 Perform the procedures in taking vital signs
2.3 Categorize bathing paraphernalia according to their types, uses, and specification
2.4 Demonstrate the procedures in bathing and dressing/ undressing children
LO 3. 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 preferences.
3.5 Make a cycle menu for 1 month
3.6 Observe proper table etiquette
3.7 Conduct feeding following healthy procedures.
3.8 Conduct research on innovative and nutritive menu for infant or toddlers
3.9 Examine the impact of food and drinks on dental health.
QUARTER 3:
LESSON 1: FOSTER SOCIAL, INTELLECTUAL, CREATIVE AND EMOTIONAL DEVELOPMENT OF CHILDREN (ED)
LO 1. 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
LO 2. Encourage children to express their feelings, ideas and needs
2.1 Express children’s feelings, ideas and needs based on social norm.
2.2 Identify the types of children’s activities
2.3 Provide activities as means of releasing children’s feelings according to their interests and needs.
2.4 Assess children’s activities using peer evaluation tools, rubrics, or rating scale
2.5 Value the importance of respecting individual’s needs, abilities and interest.
2.6 Cite related studies on children social, intellectual creative and development
LO 3. Stimulate children’s awareness and creativity
3.1 Discuss the concepts of imagination and creativity.
3.2 Express one’s imagination and creativity using educational toys and games
3.3 Process experiences that develop and enhance imagination and creativity based on their interests
LO 4. Foster children’s self esteem and development of self concept
4.1.Provide opportunities for children to experience their individual strengths and needs.
4.2.Exhibit acknowledgement and positive support to cope up negative feeling (frustration, aggression, depression, fear and anxiety).
4.3.Simulate activities that promote respect of individual differences.
4.4.Children’s positive self-worth and self-esteem are enhanced.
QUATER 4:
LESSON 4: FOSTER THE PHYSICAL DEVELOPMENT OF CHILDREN (PD)
LO 1. Enhance physical activities of children
1.1 Identify the tools and equipment which are needed for children’s physical and skills development.
1.2 Self-assess students rate of development, needs, interest and strengths using rating scales, inventory tests, or personality tests
LO 2. Create opportunities for children to develop a wider range of physical development
2.1 Explain the factors that vary opportunities to support children’s development.
2.2 Discuss the types of physical skills and their significance to children’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 development
LO 3. Provide experience to support physical development of children
3.1 Perform indoor and outdoor activities which will develop and enhance physical fitness
3.2 Value the importance of physical fitness using equipment, toys, and resources.
3.3 Demonstrate activities which develop sensory or physical aspects of children with special needs.
3.4 Conduct a research on children with special needs
This curriculum guide on Caregiving leads to National Certificate Level II (NCII). This course is designed for a student to develop knowledge, skills, and attitude to perform the tasks on Caregiving.
It covers core competencies namely:
(1) providing care and support to elderly;
(2) providing care and support to people with special needs;
(3) maintaining healthy and safe environment; and
(4) responding to emergency.
The preliminaries of this specialization course includes the following:
1) Explain core concepts in Caregiving;
2) Discuss the relevance of the course
3) Explore on opportunities for a Caregiver as a career.
1. Explain core concepts in Caregiving
2. Discuss the relevance of the course
3. Explore on opportunities for Caregiving as a career
QUARTERI:
LESSON 1: PROVIDE CARE AND SUPPORT TO ELDERLY (PC)
LO 1. Establish and maintain an appropriate relationship with the elderly.
1.1 Discuss the concepts and principles 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 appropriate attitudes such as confidentiality, privacy, courtesy and respect
1.5 Role play short interpersonal exchanges
1.6 Film showing of Filipino caregivers abroad
LO 2. Provide appropriate support to the elderly
2.1 Discuss the needs of the elderly
2.2 Perform ceremonial, cultural, educational, recreational, religious, social and spiritual activities.
2.3 Demonstrate how specific assistance is provided to the elderly
2.4 Reflect the importance of providing assistance at all times to the elderly to maintain safe and healthy environment
LO 3. Provide assistance with the elderly’s personal care
3.1 Explain personal care needs of the elderly
3.2 Make a journal about personal care needs of the elderly
3.3 Synthesize the personal care needs of the elderly
3.4 Identify and consult personal preferences of the elderly.
3.5 Discuss the factors contributing to individual differences
3.6 Describe how to maximize the well-being of the elderly.
3.7 Plan a time schedule to effectively listen to the elderly’s preference to maximize his/her well being
3.8 Develop a feeling of love, care and belonging to elderly
LO 4. Provide assistance with the elderly’s personal needs
4.1 Specify elderly’s concerns and difficulties in order to effectively address concerns and needs
4.2 Identify and use appropriate assistive devices for providing assistance to the elderly
4.3 Discuss the types of processes and aids given to elderly
4.4 Identify the different equipment and aids used by the elderly
4.5 Emphasize the importance of processes and aids to elderly.
4.6 Explain how assistance given to the elderly vary
4.7 Show empathy in extending assistance to the elderly.
4.8 Clarify the elderly’s abilities and disabilities using appropriate communication and relationship building processes
4.9 Cite case studies in giving assistance to elderly
QUARTER II:
LESSON 2: PROVIDE CARE AND SUPPORT TO PEOPLE WITH SPECIAL NEEDS (PS)
LO 1. 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
1.3 Make an inventory on rights of the people with special needs as prescribed.
1.4 Self-asses own learning or experience about the rights of the people with special needs.
1.5 Provide a record on people with special needs and remedial procedures
1.6 Explain the factors that affect individual differences
1.7 Identify and maintain appropriate attitude such as respect for individual differences, interest, rights and decision making of people with special needs through role playing.
1.8 Perform activities that encourage people with special needs to communicate ideas, feelings and preferences
LO 2.Provide appropriate support 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 well-being of people with special needs.
2.4 Draw conclusion about enhancing of clients ability to communicate and act independently in a supportive environment.
2.5 Discuss how one can provide support/assistance at all times to people with special needs to uphold their safety and healthy environment.
2.6 Explain information required by people with special needs.
LO 3. Assist in maintaining wellbeing of people with special needs
3.1 Discuss relevant legislation and policies on health and safety
3.2 Practice and encourage self expression to assert self-terms 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 people with special needs to assert self in terms of accomplishments and achievements.
LO 4. Assist people with special needs to identify and meet their needs.
4.1.Discuss how one can uphold the dignity, privacy and personal choice of people with special needs.
4.2.Apply the concepts of prioritization to fulfill social, physical, intellectual, creative and emotional activities of people with special needs.
LO 5. Assist people with special needs in maintaining an environment that enables maximum independent living
5.1.Identify the types, frequency and triggers of challenging behaviors of a person with special needs
5.2.Assess challenging behaviors of a person with special needs with close supervision of an expert
5.3.Identify strategies for the prevention and management of challenging behaviors according to approved safety procedures
5.4.Critique the strategy of promoting total independence of people special needs.
5.5.Apply the strategies for the prevention and management of challenging behaviors according to approved safety procedures through role playing
5.6.Cite case studies on management of challenging behavior
QUARTER III:
LESSON 3: RESPOND TO EMERGENCY (RM)
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
LO 2. Recognize and respond to signs of potential illness
2.1 Discuss signs and symptoms of various illnesses and diseases
2.2 Spell out the policies and procedures in giving medical assistance
2.3 Role play the procedures of communicating with client’s relative according to standards
2.4 Perform the procedures in comforting and consoling client
2.5 Self-assess one’s action in comforting or consoling client
LO 3. Respond to emergencies and accidents
3.1 Clarify basic first aid and emergency procedures according to standards
3.2 Strengthen strategies to calm, reassure and comfort clients.
3.3 Report and record emergencies as per established policies.
3.4 Conduct dry-runs in responding emergencies based on established guidelines and legislative requirements
LO 5. Respond to threats and situations of danger
5.1.Identify and assess, dangers, hazards and threats
5.2.Apply risks reduction and emergency mitigation measures to ensure safety of people with special needs and workers
5.3.Report and record emergencies as per established policies.
5.4.Cite case studies on responding to emergencies
5.5.Write and rate a journal about assessing and mitigating emergencies using prepared rubrics
QUARTER IV
LESSON 1- PERFORM ON THE JOB TRAINING (PJ)
LO1. Observe the role and limitations of a caregiver
1.1 Identify the role and limitations of a caregiver
LO2. Perform and complete on the job training in caregiving
2.1 Evaluate performance during the OJT
2.2 Submit Training Completed Certificate with rating
Source: K to 12 Home Economics- Caregiving (NC II) Curriculum Guide
