SEMINAR WORKSHOP ON

TEACHING CRITICAL
CONTENTS OF TLE/TVL ON
GRADES 7-10
 QUALIFICATION:

UC 1: Clean and Maintain Kitchen Premises

UC 2: Prepare Stocks , Sauces and Soups
UC 3: Prepare Appetizers
UC 4: Prepare Salad and Dressings
UC 5: Prepare Sandwiches
UC 6 : Prepare Meat Dishes
 QUALIFICATION:

UC 7: Prepare Vegetable Dishes

UC 8: Prepare Egg Dishes
UC 9 : Prepare Starch Dishes
UC 10 : Prepare Poultry and Game Dishes
UC 11 : Prepare Seafoods Dishes
UC 12 : Prepare Dessert
UC 13 : Package Prepared Food
 refers to the document promulgated and issued
by TESDA consisting of competency standards,
national qualifications and training guidelines for
specific sectors/occupations.
 serves as basis for establishment of qualification
and certification under the PTQF. (Philippine
Training Qualification and Framework)
 also serves as guide for development of
competency-based curricula and instructional
materials including registration of TVET programs
offered by TVET providers
 is a component of the
competency standards stating a
specific key function or role in a
particular job or occupation; it is
the smallest component of
achievement that can be
assessed and certified under the
PTQF
• Tells the assessor what evidences
are essential for successful
performance.
• It identifies the essential:
 Product evidence – completes
work piece/ service to
specification.
 Knowledge evidence – things
that must be known.
• is the acknowledgement of an
individual’s skills, knowledge and
attitudes gained from life and work
experiences outside registered
training programs
• Is a set of instructions telling the
trainee to perform a single task.
• Is a set of instructions for the
operation or use of a
particular machine or
equipment.
• Is a set of instructions for the
performance of a Job. It is a
combination of tasks and/or
operations needed to develop
a product of performance of a
service or a combination of
both.
THANK YOU……..