ST.

PAUL OF CHARTRES EDUCATION MINISTRY

ST. JOSEPH’S INSTITUTE, INC.

Candon City, Ilocos Sur

JUNIOR HIGH SCHOOL DEPARTMENT

School Year 2021-2022

OBE LEARNING PLAN 2

SUBJECT: TECHNOLOGY LIVELIHOOD EDUCATION GRADE LEVEL: 10 QUARTER: FIRST

DESIGNED BY: JOY MARIE B. PADSING SCHOOL YEAR: 2021-2022
LIFE PERFORMANCE OUTCOME: CORE VALUES:
LPO1: Mindful, Self-directed LEARNERS and ROLE MODELS CHRIST-CENTERED
I am a mindful, self-directed learner and role model, consciously expressing my Faith.  Mindful
 Self-directed
 Role Model
PROGRAM OUTCOME:
All SPCEM Graduates can:
An Employable Graduate 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.
FOCUSED ESSENTIAL PERFORMANCE OUTCOME:
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.
EXPECTED APPLIED PERFORMANCE COMMITMENT:
APC1. Contribute their time, heartfelt attention, and resources in directly assisting those who live with little hope of improving their lives.
INTENDED LEARNING ASSESSMENT CONTENT LEARNING TEACHING LEARNING EXPERIENCES SUGGESTED REMARKS
OUTCOMES RESOURCES TIME FRAME

Assess their TLE Curriculum Explore Week 4

advanced skill in Guide
presenting and (Grade 10) Week 1
rating the finished 1.Daily routines (Prayer, Checking of DAY 1
product. Internet (Google) Attendance, Giving of Reminders) (SYNCHROUNOUS)
2. Recite the Paulinian Affirmation (LPO 1)
Reference Books 3. Present the EPO, and ILO.
4. Present the topics about serving and storing
 Worksheet eggs.

Learning Module 5. Students will elicit their prior knowledge on

the topic by answering the Activity 1. (See
Video Presentation Attachment)

Firm Up
MS TEAMS
LESSON PROPER
ACQUISITION

Hands-on Modeling 6. Students will watch and analyze a short

 Assess their
video about presentation and garnishing in
unique
culinary.
personal
qualities, Suggested video:
thinking  https://www.youtube.com/watch?
processes, and v=r2tuI8uyzA8
talents in
cooking using 7. After which, students will answer the
the given following guided questions:
rubric.
(Added  What did you learn from the video?
competency)  How does plating affect the
appearance of the dish?
 In your own opinion, differentiate
plating and garnishing.

8. Discuss the different techniques in plating

and their proper storage.
 Plating Guidelines
 Egg Safety
 Egg Storage

9. Teacher will present and discussed the given

rubric to give an overview on how they can
present hygienically and attractively their
finished product.

10. The student will do worksheet 1 (see

 attachment) (ASYNCHROUNOUS)

Hands-on Modeling!
INSTRUCTION: Students will draw or sketch
their plaiting design to visualize the
presentation they want to achieve.
 Assemble a “Practice Plate” to work on
executing your vision.
MAKE MEANING
Journal Writing 11. Processing of learning experiences will be
 Explain and facilitated by the teacher.
give their Deepen
personal
reflection on 1. Teacher will deepen the knowledge of the
how they can students by letting them to assess their unique
improve their personal qualities, thinking processes, and
assessed talents in cooking through writing a personal
performance journal.
and open doors
2. To assess the learning of the students, they
to continued
are going to give their personal reflection on
learning and
how they can improve their assessed
personal
performance and open doors to continued
fulfillment.
learning a personal fulfillment.
(Added
competency)
3. The student will do worksheet 2 (see
attachment)
TRANSFER Performance Task  Follow the given format

 Present egg Transfer

dishes
LESSON PROPER
hygienically
and attractively 1. Students will now show their creativity in
using suitable presenting their finished product.
garnishing and
side dishes 2. Aside from those techniques that they have
sequentially learned on how to present the food attractively
within the students will follow their own design and be
required time
 frame. inspired by some strategies and plating
(TLE_HECK9- techniques that they can find in different
12ED-Ie-3) sources (online sources).

3. Since going outside is strictly prohibited

especially for students to avoid Covid 19 virus,
students will use the available resources for
(garnish and side dishes) in their home.

4. The student will do worksheet 3 (see

attachment)

 Present egg dishes hygienically and

attractively.

Prepared by: Checked and Reviewed by: Approved by:

MS. JOY MARIE B. PADSING MRS. MA. TERESA PASION SISTER NELA A. RAMIREZ, SPC
Subject Teacher Academic Team Leader, Filipino/TLE School Directress
Date: Date: Date: