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: 1st

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 PERFORMANCE MELC ASSESSMENT LEARNING RESOURCES Institutional Core Value /
STANDARD STANDARD ACTIVITIES Outcome Based
(Unit Topic )
Quarter Prepare Egg The learners The learners The learners: Formative Picture Analysis TLE Community
1 Dishes demonstrate an should be able to: assessment Curriculum (Christ
(PED) understanding of: LO Prepare Vocabulary Guide Centeredness,
Misen Place  Essay Worksheet (Grade 10) Responsibility,
The learners  Pretest Cleanliness,
(Week demonstrate an The students will Unblocking Internet Cooperation)
1) understanding the openly and 1.Clean, sanitize, Difficulties (Google
use and maintenance independently and prepare Charism
of equipment in demonstrate their tools, utensils, Reference
cooking. basic and and equipment Summative Individual Books
advanced skill in needed in Assessment Activity:
preparing and preparing egg  Self- YouTube Clips “I am conscientious
 cooking egg dishes dished Check Adept PERFORMERS
and will improve  Value Perform Misen Learning and ACHIEVERS”
themselves 2. Identify an integrat Place Module
according to the egg’s ion (Students will
feedback they components and  Post narrate their
receive. (EPO8) its nutritive test experiences in
value Performance cleaning all the
task tools and kitchen
utensils used in the
preparation of food
for lunch)

(Week Prepare Egg The learners The learners The learners: Formative Picture Analysis
2-3) Dishes demonstrate an should be able to: assessment
(PED) understanding of: Cross word Puzzle
LO 2. Prepare  Essay
The learners The students will and cook egg  Pretest Games
demonstrate an openly and dishes
understanding in independently
preparing and demonstrate their
cooking Egg Dishes basic and 1. Identify Summative Individual
advanced skill in the assessment Activity:
preparing and market (Prepare Egg
cooking egg dishes forms of  Self- Dishes following
and will improve eggs. Check the workplace
themselves  Value safety procedure)
according to the integrat
feedback they 2. Cook egg ion
receive. dishes in  Post
accordan test
ce with  Perfor
the mance
prescribe task
d salad.

(Week Prepare Egg The learners: Formative

4) Dishes assessment Video Analysis
 (PED) LO 3. Present  Essay
egg dishes  Pretest Poster Making

1.Select suitable Summative

plates according assessment Individual
to standards Activity:
present egg  Self-
dishes Check (1. Present Egg
hygienically and  Value dishes using the
attractively using integrat fundamentals of
suitable ion plating)
garnishing  Post
and side dishes test (2. Present egg
sequentially  Perfor dishes hygienically
within the mance and attractively
required time task using suitable
frame garnishing
and side dishes
sequentially within
the required time
LO 4. Evaluate frame)
the finished
product Individual
Activity:
1. Rate the (Rate the finishes
finished product using
products using rubrics)
rubrics

(Week PREPARE The learners The learners The learners: Formative

5) CEREALS demonstrate an should be able to: LO 1. Perform assessment
and understanding of: Mise en Place  Essay
STARCH  Pretest Perform Misen
DISHES The learners 1. Identify Place
(CD) demonstrate an The students will the
understanding openly and ingredien Cross word Puzzle
preparing and independently ts in the Summative
 cooking demonstrate their preparati assessment Video Analysis
cereals and starch basic and on of
dishes advanced skill in various Individual
preparing and types of  Self- Activity:
cooking cereals starch Check (Identify
and starch dishes and  Value ingredients by
and will improve cereal integrat creating a menu
themselves dishes ion card following the
according to the  Post prescribe format)
feedback they test Journal Making
receive.  Perfor
mance
task

(Week LO2. Prepare Formative

6-7) starch and assessment
cereal dishes  Essay
 Pretest
1.cook various Video Analysis
types of starch Summative
and cereal dishes assessment Games

2.prepare sauces  Self-

and Check Individual
accompaniments  Value Activity:
of selected starch integrat (Laboratory
and cereal ion performance)
products follow  Post
safety and test (1. Prepare starch
hygienic  Perfor and cereal dishes
practices while mance following the
working in the task workplace safety
kitchen procedure)

(2. Prepare Sauces

and
accompaniments
LO 3. Present Formative of selected
starch and assessment starch and
cereal dishes  Essay cereal products)
 Pretest
1.present starch
dishes with Summative Journal making
suitable plating assessment
and garnishing  Self-
according to Check
standards  Value
integrat Individual
ion Activity:
 Post (Present starch
test dishes using the
 Perfor fundamentals of
mance plating)
task

LO4. Storing Summative

starch and assessment
cereal dishes  Self-
Check
1.store starch  Value
and cereal at integrat
appropriate ion Individual
temperature  Post Activity:
test (properly storing
2.maintain  Perfor of left ingredients
optimum mance and starch and
freshness and task cereals to maintain
quality of starch their freshness,
and cereal dishes quality, and taste)
according to
standards
store starch and
cereal according
to standard
 operating
procedures

PRODUCT/PERFORMANCE TASK: The student will openly and independently demonstrate their basic and advance skill in preparing, presenting, and storing range of egg
dishes and starch and cereals and will improve themselves according to the feedback they received.

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 10 - 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