ST. JOSEPH’S INSTITUTE, INC.

Candon City, Ilocos Sur

JUNIOR HIGH SCHOOL DEPARTMEMNT

School Year 2020 - 2021

OUTCOME BASED CURRICULUM IN TLE 10

Grade: 10 Quarter: 2nd

Core Subject Title: TLE 10

LIFE PERFORMANCE OUTCOME/S:

LPO1: Mindful, Self-directed LEARNERS and ROLE MODELS
I am a mindful, self-directed learner and role model, consciously expressing my Faith.
LPO2: Courageous, Resourceful EXPLORERS & PROBLEM SOLVERS
I am a courageous, resourceful explorer and problem solver, demonstrating my creativity and charism.
LPO3: Credible, Responsive COMMUNICATORS and TEAM PLAYERS
I am a credible, responsive communicator ad team player, building harmonious community through active collaboration.
LPO4: Conscientious, Adept PERFORMERS & ACHIEVERS
I am a conscientious, adept performer and achiever, competently pursuing my mission in life.
LPO5: Caring, Committed ADVOCATES for Peace and Universal Well-Being
I am a caring, committed advocate for peace and universal well-being, impelled by compassion and charity for all.
PROGRAM OUTCOME/S:
An Employable Graduate can …
PO1: Implement and maintain the basic technical, communication, interpersonal, and teamwork skills required for stable employment in the modern workplace.

An Employable IT Professional can…

PO2: Employ a variety of advanced computer applications to create documents, visual media designs, programs, and data analyses used in global business and professional
careers.

Self-Employed Graduates can….

PO3: Apply their technical, communication, interpersonal, teamwork skills in planning, executing, and evaluating a viable project or venture necessary for pursuing a
sustainable economic path for themselves and their community.

ESSENTIAL PERFORMANCE OUTCOMES

EPO 1. Assess their unique personal qualities, thinking processes, talents, and explain how strengthening them can help them choose their specialized TLE program and open
doors to continued learning and personal fulfillment;
EPO 2. Initiate activities that show others that going beyond their customary ways of dealing with things is clearly possible; and
EPO 4. Take the risk of innovating with combinations of constructs, ideas, materials, and possibilities to derive and trying out potential feasible projects, proposals, computer
applications and programs, to existing problems even at the risk of criticisms;
EPO 5. Search voluntarily beyond readily available sources of information, resources, and standard techniques to generate new understandings towards workable solutions to
existing problems;
EPO 6. Consistently seek feedback from informed, credible and experienced individuals on the accuracy, clarity, authenticity, and tone of their projects and outputs and
practice revising and restating them until they are well received; and
EPO 7. Willingly share responsibilities and participate actively in fostering group collegiality, cohesion and effectiveness.
EPO 8. Openly demonstrate their basic and advanced skills in chosen TLE programs as experienced individuals and improve them according to the feedback they receive;
EPO 9. Remain focused on fully completing projects, proposals and/or outputs of pre-established quality in a timely manner; and
EPO 10. Continually set and re-set challenging improvement goals for themselves based on Training Regulations that require persistence, self-motivation, and self-regulation
which others can monitor and validate.

PROGRAM STANDARD:
At the end of Grade 10, the learners develop the knowledge, skills, and attitudes to perform Cookery Task. It covers core competencies as follows: (1) cleaning and
maintaining kitchen premises ( tools and equipment used) (2) preparation of egg dishes ( market forms, component, nutritional value and methods of cooking egg dishes) (3)
preparation of cereals and starch dishes ( food sources of cereals and starch, nutritional value of cereals and starch and methods of cooking starch and cereal dishes) (4)
preparation of vegetable dishes (characteristics of quality vegetables, market forms of vegetables and methods of cooking vegetables (5)preparation of seafood dishes (types
seafood dishes, processing of fish and shellfish, methods of thawing and methods of cooking seafood dishes, (6) preparation of poultry and game dishes and preparation and
cooking meat ( principles of meat preparation, market forms of meat, kinds of meat, types of meat cuts and methods of cooking meat). The learners can independently
prepare and cook this following dish

TERM CONTENT CONTENT PERFORMANC MELC ASSESSMEN LEARNING RESOURCES Institutional Core
STANDARD E STANDARD T ACTIVITIES Value / Outcome
(Unit Topic ) Based
Quarter PREPARE The learners The learners The learners: Formative Pre – test: TLE Community
2 VEGETABL demonstrate an should be able to: LO 1. Perform assessment  Quiz Curriculum (Christ
E DISHES understanding of : Mise en Place  Essay  Naming the Guide Centeredness,
(Week (VD)  Pretest picture (Grade 10) Responsibility,
1-2) The learners The students will 1. Identify presented Cleanliness,
demonstrate an openly and ingredients Internet Cooperation)
understanding independently according to Summative Picture Analysis (Google
preparing and demonstrate their standard recipe assessment  Compariso Charism
cooking vegetable basic and n Reference
dishes advanced skill in 2. Prepare Books
preparing and ingredients  Self-
cooking vegetable according to a Check Self – Check: YouTube Clips “I am conscientious
dishes and will given recipe,  Value  Menu plan Adept
improve required form, integrat making Learning PERFORMERS and
themselves and timeframe ion Module ACHIEVERS”
according to the  Post Value integration:
feedback they 3. Thaw frozen test  Essay
receive. ingredients and  Perfor Post - test:
wash raw mance  Quiz
vegetables task Performance
following Standard:
standard Individual Activity:
procedures (1. prepare
vegetable
dishes
LO2. Prepare following
Vegetable the
Dishes workplace
safety
1. Identify procedure)
market forms of
vegetables (2. Present the
Vegetable
2. Select various dishes
kinds of using the
vegetables fundamenta
according to a ls of
given menu platting)

3. Cook variety (3. Properly

of vegetable storing of
dishes following left
appropriate ingredients
cooking methods and
to preserve vegetable
optimum quality dishes to
and nutrition maintain
prepare suitable their
sauces and freshness,
accompaniment
 in serving quality, and
vegetable dishes taste)

(Week LO 3. Present
3-4) Vegetable
dishes

1.present
vegetable recipes
with appropriate
sauces and
accompaniments

LO 4. Store
Vegetables

1. Store
vegetables based
on the prescribed
location and
temperature

2. Demonstrate
vegetable
storage in
accordance with
FIFO operating
procedure

LO 4. Evalaute
the finished
product

1. Rate the
finished products
 using rubric
Pre – test:
(Week PREPARE The learners The students will LO 1. Perform  Quiz
5) AND COOK demonstrate an openly and Mise en Place
SEAFOOD understanding independently Game
DISHES preparing and demonstrate their 1. Prepare the  Decode
(PC) cooking seafood basic and kitchen tools, Me!
dishes. advanced skill in equipment, and  Crossword
preparing and ingredients Puzzle
cooking seafood based on  Unblocking
dishes and will required Difficulties
improve standards
themselves
according to the 2. Identify types, Self – Check:
feedback they varieties, market  Situational
receive forms, nutritive Analysis
value, and
composition of Value integration:
fish and seafood  Essay
3. Assemble Post - test:
ingredients  Quiz
according to
recipes, recipe Performance
card, or Standard:
enterprise
 Individual
standard
Activity:
4. Identify steps
1) Prepare
in processing
Seafood
fish
dishes
following
the
workplace
(Week LO 2. Handle
safety
6) fish and seafood
procedure)
1.Handle
(4. Present the
 seafood Seafood
hygienically dishes
thaw frozen using the
seafood correctly fundamenta
to ensure ls of
maximum platting)
quality and
maintain (5. Properly
nutritional value. storing of
left
LO 3. Cook fish ingredients
and shellfish and
seafood
1.Clean, cut, and dishes to
fillet seafood maintain
their
2. Prepare freshness,
ingredients quality, and
according to a taste)
given recipe
demonstrate
various methods
of cooking fish
and shellfish

(Week
7-8) LO 5. Store fish
and seafood

1. Ensure that
trimmings, fish,
and seafood are
stored
hygienically

2. Check date
stamps and
codes where
 applicable to
ensure quality
control

3. Store seafood
in accordance
with FIFO
operating
procedures and
standard storage
requirements

LO 6. Evaluate
the finished
product

1. Rate the
finished products
using rubrics

PERFORMANCE TASK:

The goal is to present vegetable and seafood dishes applying the concepts and techniques learned and the same time following and practicing occupational health and safety
procedure in cooking (GOAL). Your mother will celebrate her 50 th birthday and you want to surprise her by giving a simple occasion (SITUATION) together with your
whole relatives (AUDIENCE) and expecting that vegetable and seafood dishes are one of the dishes that you are going to prepare. Believing that you have acquired the
knowledge and skills in the preparation of vegetable and seafood dishes, expectedly you are going to finish the task confidently (ROLE). You will be rated using the
following percentage 50%- Taste, 25%- Presentation, 15%- Nutritional Value, 10%- Cleanliness and you will improve yourself according to the feedback you receive
(STANDARD).

Prepared by: Checked by: Approved by:

MS. JOY MARIE B. PADSING MRS. LAWRENCE AUTRIZ SISTER NELA A. RAMIREZ, SPC
Subject Teacher ATL School Directress
Date: Date: Date
 ST. JOSEPH’S INSTITUTE INC.
CANDON CITY, ILOCOS SUR

SY 2020 – 2021

OUTCOME BASED CURRICULUM MAP

GRADE 8 - TECHNOLOGY LIVELIHOOD EDUCATION

PREPARED BY: CHECKED BY: APPROVED BY:

MS. JOY MARIE B. PADSING MRS. LAWRENCE V. AUTRIZ SISTER NELA A. RAMIREZ
Subject Teacher ATL School Directress