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: 4rth

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
4 and COOK demonstrate an should be able to: LO 2. Cook meat assessment  Multiple Curriculum  Responsibility
(Week MEAT understanding of: cuts  Essa choice Guide  Cooperation
1-3) (PCM) y (Grade 10)
 Pret Self – Check: CHARISM
The learners The students will 1. Identify the est  Activity Internet  Gifts
demonstrate an openly and market works (Google  Talents
understanding in independently forms and  Skill
preparing and demonstrate their cuts of meat. Summative  Menu plan Reference  Initiative
cooking basic and advanced 2. Prepare assessment making Books
meat dishes. skill in preparing meat cuts
 and cooking meat according to YouTube Clips Adept
dishes and will the given  Self- Value integration: Performer
improve themselves recipe. Che  Essay Learning Achiever
according to the 3. Prepare and ck  Situational Module
feedback they use suitable  Valu Activities
receive. marinades e
for a variety integ Post - test:
of meat cuts. ratio  Quiz
4. Identify n
appropriate  Post Performance
cooking test Standard:
methods for  Perf
meat cuts. orm Individual Activity:
5. Apply the ance (1. Prepare and
different task cook meat
techniques dishes
in meat following
preparation the
cook meat- workplace
cut dishes safety
according to procedure)
the given
recipe. (2. Present the
meat dishes
using the
(Week LO3. Present meat fundamenta
4) dishes ls of
platting)
1. Present meat
dishes (3. Properly
aestheticall storing of
based on left-over
classical and ingredients
cultural in storing
standards. meats to
2. Select maintain
suitable their
plate freshness,
according to
 standard in quality, and
serving meat taste)
dishes and
present meat
dishes
hygienically
and
sequentially
within the
required
timeframe.

(Week LO 4. Store meat

5)

1. Utilize
quality
trimmings
and
leftovers in
storing
meat.
2. Store fresh
and
cryovac-
packed meat
according to
health
regulations.
3. Use required
containers
and store
meat in
proper
temperature
to maintain
. quality and
freshness
and store
 meat in
accordance
with FIFO
operating
procedures
and meat
storage
requirement.
.

(Week LO 5. Evaluate the

6) finished product

1. Rate the
finished
products
using
rubrics.

PERFORMANCE TASK:

The goal is to present meat dishes applying the concepts and techniques learned and the same time following and practicing occupational health and safety procedure in
cooking (GOAL). Your barangay will celebrate the 50th fiesta anniversary and you want to prepare simple party for this occasion (SITUATION) because your relatives and
friends are expected to come (AUDIENCE). On every occasion, meat dishes are one of the main menus that are usually served and believing that you have acquired the
knowledge and skills in the preparation of meat 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