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QUARTER CONTENT STANDARDS PERFORMANCE STANDARDS MOST ESSENTIAL LEARNING COMPETENCIES DURATION
- Evaluate the finished product W8
Q3 The learners demonstrate The learners independently - Perform Mise en Place W1-2
an understanding prepare and cooks seafood - Handle fish and seafood W2-3
preparing and cooking dishes - Cook fish and shellfish W3-6
seafood dishes - Plate/Present fish and seafood W6-7

- Prepare and present fish and seafood dishes
- Perform guidelines in serving fish and seafood dishes
- Store fish and seafood W7-8
- Evaluate the finished product W8
Q4 The learners demonstrate The learners independently - Perform mise en place W1-2
an understanding prepare and cook meat - Cook meat cuts W2-5
preparing and cooking dishes - Present meat dishes W5-7
meat dishes - Store meat W7-8
- Evaluate the finished product W8

GRADE LEVEL: 9
SUBJECT: SPTVE
SPECIALIZATION: DRESSMAKING

QUARTER CONTENT STANDARDS PERFORMANCE STANDARDS MOST ESSENTIAL LEARNING COMPETENCIES DURATION
Q1 The learner demonstrates The learner plans, designs, - plan garment design W1-2

understanding on the takes body measurements, - take client’s body measurement W2

concepts, theories and drafts basic/block pattern - draft basic/block pattern W3

principles related to and cuts final patterns for - manipulate pattern W4

drafting and cutting casual apparel.
- cut final pattern W4-5

basic/block patterns for - prepare materials W6-7
casual apparel.
- lay out and pin pattern pieces on the fabric W7-8

- cut fabric W8
Q2 The learner demonstrates The learner creatively sews - prepare cut parts W1-2

understanding on the women’s apparel based on - sew and assemble casual garments W2-3
concepts and underlying industry standards - alter completed garment W3-4