Republic of the Philippines

Department of Education
REGION V
SCHOOLS DIVISION OF CAMARINES SUR
BINANUAANAN HIGH SCHOOL
Binanuaanan, Pili, Camarines Sur

INVENTORY REPORT ON AVAILABLE LEARNING MATERIALS FOR S/Y 2021-2022

Subject: TLE- Industrial Arts - Plumbing Grade Level: 7

Period: 1st-4th Quarter*

No. of No. of No. of

Copies Copies Unreturned/
Produced / On-Hand Lost/ Used
Received (S/Y Copies
No. of (S/Y 2020- 2021-
Code Topic/Description % of Loss
Pages 2021) 2022)

Module 1 Preparing Plumbing Materials and Tools 31 23 16 7 30.43

Requesting Appropriate Plumbing

Module 2 25 23 20 3 13.04
Supplies, Materials and Tools
Carrying out Measurements and
Module 3 20 23 15 8 34.78
Calculations

Analyzing Signs, Plumbing Symbols and

Module 4 25 23 19 4 17.39
Data and Interpret Drawings and Plans

Practice Occupational Health and Safety

Module 5 15 23 20 3 13.04
Procedures
Identifying Hazards and Risks and
Module 6 29 23 19 4 17.39
Evaluating Hazards and Risks

LAS 1 Preparing Plumbing Materials 3 35 29 6 17.14

LAS 2 Preparing Plumbing Tools 2 35 28 7 20.00
LAS 3 Preparing Plumbing Materials: Forms 2 35 31 4 11.43
Carrying Out Measurements and
LAS 4 2 35 12 23 65.71
Calculations

LAS 5 Analyze Signs, Plumbing Symbols and Data 2 35 34 1 2.86

Practice Occupational Health and Safety

LAS 6 2 35 12 23 65.71
Procedures

*Note: The same LMs are being used for every quarter across the school year for TLE Exploratory Subjects.

Prepared by:

JERIC A. ADIZAS
Teacher I, TLE

Noted: Noted:
IMELDA S. BENDICIO HERNANI A. MAYOR
TLE Coordinator Secondary School Principal I
 Republic of the Philippines
Department of Education
REGION V
SCHOOLS DIVISION OF CAMARINES SUR
BINANUAANAN HIGH SCHOOL
Binanuaanan, Pili, Camarines Sur

INVENTORY REPORT ON AVAILABLE LEARNING MATERIALS FOR S/Y 2021-2022

Subject: TLE- ICT - Technical Drafting Grade Level: 8

Period: 1st-4th Quarter*

No. of No. of No. of

Copies Copies Unreturned/
Produced / On-Hand Lost/ Used
Received (S/Y Copies
No. of (S/Y 2020- 2021-
Code Topic/Description % of Loss
Pages 2021) 2022)

Module 1 Personal Entrepreneurial Competencies 15 23 21 2 8.70

Module 3 Use of Tools and Equipment 16 23 23 0 0.00

Maintain Hand Tools, Drawing
Module 4 Instruments, Equipment and 25 23 22 1 4.35
Paraphernalia

Inspect Hand Tools, Drawing Instruments,

Module 5 Equipment and Paraphernalia Received in 30 23 21 2 8.70
Technical Drafting

Module 7 Perform Mensuration and Calculations 25 23 20 3 13.04

Module 9 Prepare and Interpret Technical Drawing 22 23 23 0 0.00

LAS 1 Use of Tools and Equipment 4 32 7 25 78.13

Functions and Manipulations of Tools and
LAS 2 4 32 20 12 37.50
Equipment
Maintain Hand Tools, Drawing
LAS 3 Instruments, Equipment and 3 32 13 19 59.38
Paraphernalia

Maintain Hand Tools, Drawing

LAS 4a Instruments, Equipment and 11 32 6 26 81.25
Paraphernalia

Maintain Hand Tools, Drawing

LAS 4b Instruments, Equipment and 2 32 6 26 81.25
Paraphernalia

LAS 5 Prepare and Interpret Technical Drawing 6 32 17 15 46.88

*Note: The same LMs are being used for every quarter across the school year for TLE Exploratory Subjects.

Prepared by:
JERIC A. ADIZAS
Teacher I, TLE
Noted: Noted:
IMELDA S. BENDICIO HERNANI A. MAYOR
TLE Coordinator Secondary School Principal I
 Republic of the Philippines
Department of Education
REGION V
SCHOOLS DIVISION OF CAMARINES SUR
BINANUAANAN HIGH SCHOOL
Binanuaanan, Pili, Camarines Sur

INVENTORY REPORT ON AVAILABLE LEARNING MATERIALS FOR S/Y 2021-2022

Subject: TLE- HE- Bread and Pastry Production Grade Level: 9

Period: 1st Quarter
No. of No. of No. of No. of % of Loss
Pages Copies Copies Unreturned/
Produced / On-Hand Lost/ Used
Received (S/Y Copies
Code Topic/Description (S/Y 2020- 2021-
2021) 2022)

Module 1 Baking Tools and Equipment 18 25 18 7 28.00

Module 2 Baking Ingredients 18 25 21 4 16.00

The Best and Accurate Way to Measure

Module 3 15 25 18 7 28.00
Wet and Dry Ingredients in Baking

Types, Kinds and Classifications of Bakery

Module 4 Products 16 25 18 7 28.00

Module 5 Baking Temperature 15 25 22 3 12.00

Subject: TLE- HE- Bread and Pastry Production Grade Level: 9

Period: 2nd Quarter
Baking Tools and Equipment, Measuring
Module 1 21 38 30 8 21.05
Ingredients, Baking Tools and Equipment

Kinds of Pastries, Ingredients, Mixing

Module 2 Techniques, Oven Temperature Control 33 38 24 14 36.84

Decorate and Present Pastry Products,

Module 3 22 15 11 4 26.67
Store Pastry Products

Subject: TLE- HE- Bread and Pastry Production Grade Level: 9

Period: 3rd Quarter
LAS 1 Portion Control, Yields, Weights and Sizes 2 35 2 33 94.29

Classification of Different Types of Sponge

LAS 2A 4 35 4 31 88.57
Cakes

LAS 2B Baking Ingredients 7 35 8 27 77.14

Ways to Weigh and Measure Ingredients

LAS 3 4 35 5 30 85.71
Accurately
LAS 4 Classification of Cakes 8 35 7 28 80.00
 LAS 5 Prepare and Use Fillings 4 35 15 20 57.14
LAS 6 Decorate Cake 4 35 14 21 60.00
LAS 8 Present Cake 4 35 11 24 68.57

Subject: TLE- HE- Bread and Pastry Production Grade Level: 9

Period: 4th Quarter
Underlying Principles in Preparing Petit
LAS 1 3 35 25 10 28.57
Fours
LAS 2 Prepare Iced Petit Fours/ Fondant 4 35 12 23 65.71

LAS 3 Fresh Petit Fours 4 35 10 25 71.43

Prepare and Display Marzipan Based Petit

LAS 5 2 35 24 11 31.43
Fours

LAS 6 Caramelized Petit Fours 3 35 24 11 31.43

LAS 7 Storing Cupcakes 6 35 12 23 65.71

LAS 8 Present Dessert 5 35 12 23 65.71

Prepared by:

JERIC A. ADIZAS
Teacher I, TLE

Noted: Noted:

IMELDA S. BENDICIO HERNANI A. MAYOR

TLE Coordinator Secondary School Principal I
 Republic of the Philippines
Department of Education
REGION V
SCHOOLS DIVISION OF CAMARINES SUR
BINANUAANAN HIGH SCHOOL
Binanuaanan, Pili, Camarines Sur

INVENTORY REPORT ON AVAILABLE LEARNING MATERIALS FOR S/Y 2021-2022

Subject: TLE-HE Bread and Pastry Production Grade Level: 7

Period: 1st Quarter
No. of No. of No. of No. of % of Loss
Pages Copies Copies Unreturned/
Produced / On-Hand Lost/ Used
Received (S/Y Copies
Code Topic/Description (S/Y 2020- 2021-
2021) 2022)

Baking tools and Equipment and their

Module 1 18 32 29 3 9.38
Uses

Module 2 Perform Mensuration and Calculation 16 32 28 4 12.50

Module 3 Maintain Toolsand Equipment 15 32 30 2 6.25

Module 4 Practice Occupational Safety and Health 16 32 26 6 18.75

Module 5 Practice Occupational Safety and Health 15 32 23 9 28.13

Practice Occupational Safety and Health -

Module 6 16 32 25 7 21.88
Evaluate Hazard and Health

Subject: TLE-HE-COMMERCIAL COOKING Grade Level: 8

Period: 1st Quarter

Module 1 Basic Concept in Commercial Cooking 19 30 25 5 16.67

Maintain Apprpriate Kitchen tools,

Module 2 15 30 26 4 13.33
Equipment, and Paraphernalia
Store and Stack Kitchen tools and
Module 3 13 30 24 6 20.00
Equipment
Carry Measurement and Calculation in
Module 4 14 30 26 4 13.33
the required tasks

Module 5 Calculate cost of production 15 30 24 6 20.00

Module 6 Practice Occupational Health and Safety 20 30 23 7 23.33

Prepared by:
IMELDA S. BENDICIO
TEACHER lll-TLE

Noted:

HERNANI A. MAYOR
Secondary School Principal I