REPUBLIC OF THE PHILIPPLINES

REGION IV-A CALABARZON

DIVISION OF QUEZON

CALANTAS NATIONAL HIGH SCHOOL

MACALELON, QUEZON

Accomplishment report
IN
TECHNOLOGY & LIVELIHOOD EDUCATION 9
2016-2017

i. INTRODUCTION
Technology and livelihood education (TLE) is one of the most interesting subjects in
junior high school to learn at. TLE 9 focuses on cookery as specialization. Cookery 9 comprises
of five competencies such as Cleaning and Maintaining Kitchen Premises, Preparing Appetizers,
preparing salads and dressings, Preparing Sandwiches, and Preparing desserts.
Students in this specialization enjoyed the day to day activities because they all have
exciting experienced doing all the competencies. There is no room for boredom with this subject.
Just like Confucius adage,” what I hear I forget, what I see I remember, what I do I understand.
TLE is a kind of subject that students are learning by doing.

II. STUDENTS DEVELOPMENT

1. Used varied instructional materials in the lessons.
2. Applied different forms of assessment and evaluation.
3. Created power point presentation for individual reporting/group discussion.
4. Prepared appetizers, salads and dressings, sandwiches and desserts.
5. Organized group tasks “mini quiz bee”
6. Submitted compilation of recipes.
7. Participated in group games (take it or leave it, pen pineapple apple, pak ganern, stop dance)
8. Utilized innovative approach through ICT integration.
9. Responded to various activity sheets.
10. Administered summative assessments.

III. TEACHERS DEVELOPMENT

1. Submitted a well prepared daily lessons (DLL)
2. Attended meeting called by the principal.
3. Subscribed and read books and other materials for professional advancement.
4. Researched on new teaching strategies and approaches on the internet.

Prepared by: Noted by:

KAREN A. ESCOBIDO JENNET M. ITABLE

SST-II PRINCIPAL I

(see attachments/documents/pictures as evidence next page)

 STUDENTS DEVELOPMENT
“Varied Instructional material/forms of assessment and evaluation”
Preparing Appetizers
“Preparing Salads and Dressings/ Sandwiches”
“Students Outputs”
“Different Cutting Techniques”