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: 3rd

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 ASSESSM LEARNING RESOURCES Institutional Core
STANDARD STANDARD ENT ACTIVITIES Value / Outcome
(Unit Topic ) Based
Quarter PREPARE The learners The learners The learners: Formative Pre – test: TLE COMMUNITY
3 STOCKS, demonstrate an should be able to: LO 1. Prepare assessment  Multiple Curriculum  Responsibility
SAUCES understanding of: stocks for menu  Essa choice Guide  Cooperation
(Week AND items y (Grade 10)
1) SOUPS  Pret Picture Analysis CHARISM
(SSS) The learners The students will 1. Use ingredients est  Compariso Internet  Gifts
demonstrate an openly and and n (Google  Talents
understanding basic independently flavoring according  Skill
concepts and demonstrate their to enterprise Summative Reference  Initiative
underlying theories basic and advanced standards assessment Self – Check: Books
in skill in preparing  Menu plan
 preparing stocks, variety of stocks, 2. Produce variety making YouTube Clips
sauces, and soups. sauces, of stocks according  Self-
and soups used in to enterprise Che Value integration: Learning
different cultures standards ck  Essay Module
and will improve  Valu Post - test:
themselves LO2. Prepare e  Quiz
according to the soups required for integ Performance
feedback they menu items. ratio Standard:
receive. n Individual Activity:
1. Select and  Post (1. prepare
assemble correct test stokcs,
ingredients  Perf soups and
in preparing soups, orm suaces
including stocks ance following
and garnishes task the
workplace
2. Prepare variety safety
soup recipes procedure)
according to
enterprise standards (2. Present the
stocks,
3. Present and soups and
evaluate soup sauces
recipes in using the
accordance with the fundamenta
criteria ls of
platting)
(Week LO 3. Prepare
2) sauces required (3. Properly
for menu items. storing of
left-over
1.Classify various ingredients
types of sauces and and stocks,
their corresponding. sauces, and
soups to
2. Prepare a variety maintain
of hot and cold their
sauces based on the freshness,
required menu
 items. quality, and
taste)
3. Identify the types
of thickening agents
and convenience
products used in
preparing sauces

4. Use thickening
agents and
convenience
products
appropriately

5. Evaluate sauces
for flavor, color,
and consistency.

(Week LO 4. Store and

3) reconstitute
stocks, sauces, and
soups.

1. Maintain
optimum quality
and freshness of
stocks, sauces, and
soups.

2. Reconstitute
stocks, sauces, and
soups.

LO 5. Evaluate the
finished product

1. Rate the finished

products using
rubrics
(Week PREPARE The learners The students will LO 1. Perform Formative Pre – test: CO-MISSION
4) POULTRY demonstrate an take initiative in Mise en Place assessment  Quiz
AND understanding basic innovating variety  Essa CHARISM
GAME concepts and of poultry and 1. Prepare the y Game  Credible
DISHES underlying theories game dishes of kitchen tools,  Pret  Decode  Responsive
(GD) in preparing poultry different cultures to equipment, and est Me! Communicator
and game dishes. show others that ingredients based  Crossword
going beyond their on required Puzzle
customary ways of standards. Summative  Unblocking
dealing with things assessment Difficulties
is clearly possible. 2. Identify the
. market forms of
poultry.  Self- Self – Check:
Che  Situational
3. Determine ck Analysis
poultry cuts in  Valu
accordance with e Value integration:
prescribed dish. integ  Essay
ratio
n Post - test:
LO2. Cook poultry  Post
 Quiz
and game bird test
dishes  Perf
Performance
orm
Standard:
1. Prepare poultry ance
 Individual
and game birds task
Activity:
hygienically to
minimize risk of
1) Prepare
food spoilage and
poultry and
cross
game
contamination.
dishes
following
(Week LO3. Plate/present
the
5) poultry and game
workplace
bird
safety
dishes
procedure)
1. Identify the type
of
service ware to be 2. Present
utilized in serving poultry and
poultry and game
gamebird dishes dishes
using the
2. Present plated fundamenta
poultry and game- ls of
bird dishes with platting)
appropriate sauces,
garnishes, and 3. Properly
accompaniments storing of
left
LO 4. Store ingredients
poultry and game and poultry
bird dishes to
maintain
1. Store and their
maintain freshness,
poultry and quality, and
game bird taste)
according to
standards.

LO 5. Evaluate the
finished product

1. Rate the
finished
products
using
rubrics
PERFORMANCE TASK:

The goal is to present stocks, soups, sauces, and poultry game dishes applying the concepts and techniques learned and the same time following and practicing occupational
health and safety procedure in cooking (GOAL). Your parents will celebrate their 30th anniversary of togetherness and you want to surprise them by giving a simple occasion
(SITUATION) together with your whole relatives (AUDIENCE) and expecting that soups and poultry 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 stocks, soups and sauces and poultry 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 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