National Capital Region

Division of City School

TANDANG SORA NATIONAL HIGH SCHOOL
Mindanao Ave., Ext. Tandang Sora Quezon City

TECHNOLOGY AND LIVELIHOOD EDUCATION

CLASS INTERVENTION
GRADE 10 Caregiving
(September 30 to October 4, 2019)

SESSION 1

I. LEARNING OBJECTIVES:
1. Define collage
2. Name the different egg dishes
3. Make a collage of egg dishes

II. CONTENT
COLLAGE MAKING OF EGG DISHES

III. LEARNING RESOURCES:

K to 12 Basic Education Curriculum TLE LM pp. 155 - 156
https://www.slideshare.net/kenjoyb/tle-he-caregiving-curriculum-guide

IV PROCEDURE

A. Introduction
Knowledge you possess about eggs, methods in preparing egg dishes as well as cooking eggs,
suggest the career or job you may have. It is important to learn for a certain task to produce quality result. You
must also see to it that it is well cared for and stored properly. Proper use and care for eggs must also be
given priority to avoid accident or any hazards and risks that might happen to a caregiver so much so with the
patient. The freshness of each egg and proper cooking can be attributed to the proper health and maintenance
of healthy living.

B. Presentation of the topic:

Importance collage making of egg dishes and examples of made collage
https://www.google.com/search?
q=collage+making+of+pictures+or+drawing&rlz=1C1SQJL_enPH793PH793&source=lnms&tbm=isch&
sa=X&ved=0ahUKEwjHou3Y1_XkAhVRQN4KHWl

C. Activity/Task #1

Collage Making of the different Egg dishes

COLLAGE -a piece of art made by sticking various different materials such as photographs and pieces of
paper or fabric on to a backing or a combination or collection of various things.
 Make a COLLAGE of the different egg dishes that we have studied from lesson No. 2

INSTRUCTIONS:
1. Gather all the egg dishes that we have studied in Lesson # 2 in your notebook
2. Cut/draw them in a long bond paper
3. If it is a drawing apply color to enhance its appearance if cut from magazine or printed do not apply
color
4. Put some decorations on the side of the bond paper using recycled materials
5. Do finishing touches if necessary

D. Evaluating learning

CRITERIA FOR RATING:

Creativity------------------------------ 25 %
Neatness and accuracy----------- 15%
Workmanship-------------------------10 %
TOTAL------- 50 %
 National Capital Region
Division of City School
TANDANG SORA NATIONAL HIGH SCHOOL
Mindanao Ave., Ext. Tandang Sora Quezon City

TECHNOLOGY AND LIVELIHOOD EDUCATION

CLASS INTERVENTION
GRADE 10 Caregiving
(September 30 to October 4, 2019)

SESSION 2

I. LEARNING OBJECTIVES:
1. Define pasta
2. Enumerate the different types of pasta
3. Finds pleasure in doing activity 2

II. CONTENT
PASTA AND ITS TYPE

III. LEARNING RESOURCES:

K to 12 Basic Education Curriculum TLE LM pp. 162-162
https://www.slideshare.net/kenjoyb/tle-he-caregiving-curriculum-guide

IV PROCEDURE
A. Introduction
Pasta is a food made from a mixture of flour, water, and sometimes eggs that is formed into different
shapes (such as thin strips, tubes or shells) and usually boiled. (Merriam Webster, 2014).
B. Presentation of the topic:
Types of pasta are long pasta, ribbons, tubes, special forms, stuffed pasta and colored pasta.
C. Activity/Task (Research on the following) #2
1. Give at least 2 examples of pasta in each category inside the oblong shape and write your
answer in a rectangle shape. Use pad paper for your answer.
2. NAME THAT DISH
Direction: Copy the boxes below and complete them by filling in the different pasta and cereal
dishes that you know. You can research on this.

Pasta Dishes

Grain dishes

Different
Cereal Dishes

D. Evaluating learning
Total Score Descriptive Rating
6 points -------------- Excellent
Skilfully and accurately perform to answer all the rectangle with ease and confidence
5 points--------------Very Satisfactory
Perform most of the tasks without ease and confidence
3 – 4 points----------Satisfactory
Perform most of the tasks but has problems with sequencing, showed slight nervousness
during answering
1 – 2 points------------Needs Improvement
Perform some of the tasks but showed inefficiency in providing the answers
 National Capital Region
Division of City School
TANDANG SORA NATIONAL HIGH SCHOOL
Mindanao Ave., Ext. Tandang Sora Quezon City

TECHNOLOGY AND LIVELIHOOD EDUCATION

CLASS INTERVENTION
GRADE 10 Caregiving
(September 30 to October 4, 2019)

SESSION 3

I. LEARNING OBJECTIVES:

1. Discuss the preparation of pasta

2. Explain the storage of pasta
3. List down the pasta dishes

II. CONTENT
Preparation of pasta

III. LEARNING RESOURCES:

K to 12 Basic Education Curriculum TLE LM pp. 163 - 164

https://www.slideshare.net/kenjoyb/tle-he-caregiving-curriculum-guide

IV PROCEDURE

A. Introduction
1. How are going to prepare and cook pasta?
2. Why do we need to store pasta

B. Presentation of the topic:

The moist method is one of pasta preparation. The ingredients and their proportions are 3 liters
water, 1 tsp. salt and 250 grams pasta. When cooking pasta use a saucepan large enough for the
pasta to move around. Boil water, once boiled, stir in the salt and slowly add the pasta making sure
that all of the noodles are covered with water. For most regular pasta cooking time is approximately
10 minutes but for fresh pasta can take as little as 3 minutes. The storage of pasta depends on
whether it is dried, fresh or cooked. Cooked pasta will keep for 2 to 3 days in the refrigerator and is
easily reheated.

C. Activity/Task #3 and 4

1. Direction: List down all kinds of pasta cooked by your family within one month and tell the
ingredients that is being used.
2. Go to nearest store/Carenderia that sells cooked pasta and ask how they prepare it.

D. Evaluating learning:

Answer the following questions:

1. What are the ingredients and proportions for cooking pasta?
2. What cooking equipment is used for cooking pasta?
3. How did you cook pasta?
4. How many minutes is needed for cooking regular pasta? For fresh pasta?
5. How did you store pasta?
 National Capital Region
Division of City School
TANDANG SORA NATIONAL HIGH SCHOOL
Mindanao Ave., Ext. Tandang Sora Quezon City

TECHNOLOGY AND LIVELIHOOD EDUCATION

CLASS INTERVENTION
GRADE 10 Caregiving
(September 30 to October 4, 2019)

SESSION 4

I. LEARNING OBJECTIVES:
1. Name the types of cereal grains
2. Discuss the classification of rice
3. List down the different commercial rice

II. CONTENT
Types of cereals grains and classification of rice

III. LEARNING RESOURCES:

K to 12 Basic Education Curriculum TLE LM pp. 165 - 167

https://www.slideshare.net/kenjoyb/tle-he-caregiving-curriculum-guide

IV PROCEDURE

A. Introduction
1. What are the different types of cereal grains?
2. Give the classifications of rice

B. Presentation of the topic:

Wheat Faro and spelt Rye New waves of grain
Rice Millet Other grains Amaranth
Corn Sorghum Triticale Buckwheat
Barley Oats Kamut Quinoa

Rice – over half the world’s population relies on rice as a staple food. It has 8 amino acids in balanced
proportions. Rice is so important that is a symbol of life and fertility. This is why rice is thrown at the
bride and groom at a wedding. The classification of rice are long-grained rice, medium grained and
short grained rice.

Forms of rice

White rice Instant rice Glutinous rice Rice bran

Converted rice Brown rice Specialty rice Wild rice

Cereals in their natural form are nearly indigestible. Cereal grains are prepared through moist
heat method: boiling or simmering

C. Activity/Task # 5

Direction: Visit one grocery store/rice dealer and ask what kind of rice they are selling and what is
the most saleable kind and why? Write in long bond paper and do some decorations.

D. Evaluating learning

Criteria for evaluation:

10 kinds of rice listed--------------- 20 points
5-9 kinds of rice listed-------------- 15 points
3 – 4 kinds of rice listed------------ 10 points
1-2 kinds of rice listed-------------- 5 points