JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL

TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)

Annex 4

sPublic Senior High School – TVL: CURRIMAO NATIONAL HIGH Date:

SCHOOL
ID Number: _____320805_____________________________

CERTIFICATION OF LEARNER’s MASTERY LEARNING COMPETENCIES MASTERED

This is to certify that
LO 2. Prepare a range of appetizers
AFUAN, DAREN CHRISTOPHER S. Grade, 12 -
CONSTELLATION ,501011900469 LO 2. Prepare a variety of salads and dressings
(Name of Student/Grade & Section/ LRN)
LO 2. Prepare a variety of sandwiches
of
LO 2. Prepare dessert
CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization)
The learner’s least mastered competencies shall be the focus of the LO 2. Prepare vegetable dishes
education and training under the Joint Delivery Voucher Program – LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her
competencies LO 1. Prepare stocks for menu items
Certified by: LO 3. Prepare sauces required for menu item
____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes
TVL Teacher Noted:
(Signature over printed name) LO 2. Cook meat cuts
Date: REYNALDO R. SALAAN
Principal
(Signature over printed name) Signature of the Voucher Holder: ________________________
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________

CERTIFICATION OF LEARNER’s MASTERY LEARNING COMPETENCIES MASTERED

This is to certify that
LO 2. Prepare a range of appetizers
ALAMON,JERUH RYKLE SAGUIGUIT Grade, 12 -
CONSTELLATION ,100117100002 LO 2. Prepare a variety of salads and dressings
(Name of Student/Grade & Section/ LRN)
LO 2. Prepare a variety of sandwiches
of
LO 2. Prepare dessert
CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization)
The learner’s least mastered competencies shall be the focus of the LO 2. Prepare vegetable dishes
education and training under the Joint Delivery Voucher Program – LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her
competencies LO 1. Prepare stocks for menu items
Certified by: LO 3. Prepare sauces required for menu item
____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes
TVL Teacher Noted:
(Signature over printed name) LO 2. Cook meat cuts
Date: REYNALDO R. SALAAN
Principal
(Signature over printed name) Signature of the Voucher Holder: ________________________
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________

CERTIFICATION OF LEARNER’s MASTERY LEARNING COMPETENCIES MASTERED

This is to certify that
LO 2. Prepare a range of appetizers
BAGUINDO,FRENZEL JACKSON XAVIERRE, GANAL Grade,
LO 2. Prepare a variety of salads and dressings
12 -CONSTELLATION ,100117100007
(Name of Student/Grade & Section/ LRN) LO 2. Prepare a variety of sandwiches
of
LO 2. Prepare dessert
CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization)
LO 2. Prepare vegetable dishes
The learner’s least mastered competencies shall be the focus of the
education and training under the Joint Delivery Voucher Program – LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her
LO 1. Prepare stocks for menu items
competencies
Certified by: LO 3. Prepare sauces required for menu item

____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes

TVL Teacher Noted:
(Signature over printed name) LO 2. Cook meat cuts
Date: REYNALDO R. SALAAN
Principal
(Signature over printed name) Signature of the Voucher Holder: ________________________
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

(Signature over printed name)

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________

CERTIFICATION OF LEARNER’s MASTERY LEARNING COMPETENCIES MASTERED

This is to certify that
LO 2. Prepare a range of appetizers
BAGUINDOC,ADRIAN PAUL VENTURA Grade, 12 -
CONSTELLATION ,100117100006 LO 2. Prepare a variety of salads and dressings
(Name of Student/Grade & Section/ LRN)
LO 2. Prepare a variety of sandwiches
of
LO 2. Prepare dessert
CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization)
The learner’s least mastered competencies shall be the focus of the LO 2. Prepare vegetable dishes
education and training under the Joint Delivery Voucher Program – LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her
competencies LO 1. Prepare stocks for menu items
Certified by: LO 3. Prepare sauces required for menu item
____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes
TVL Teacher Noted:
(Signature over printed name) LO 2. Cook meat cuts
Date: REYNALDO R. SALAAN
Principal
Signature of the Voucher Holder: ________________________
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

(Signature over printed name)

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________

CERTIFICATION OF LEARNER’s MASTERY LEARNING COMPETENCIES MASTERED

This is to certify that
LO 2. Prepare a range of appetizers
BAYBADO,DANIEL IGAYA Grade, 12 -CONSTELLATION
,100029100011 LO 2. Prepare a variety of salads and dressings
(Name of Student/Grade & Section/ LRN)
LO 2. Prepare a variety of sandwiches
of
LO 2. Prepare dessert
CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization)
The learner’s least mastered competencies shall be the focus of the LO 2. Prepare vegetable dishes
education and training under the Joint Delivery Voucher Program – LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her
competencies LO 1. Prepare stocks for menu items
Certified by: LO 3. Prepare sauces required for menu item
____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes
TVL Teacher Noted:
(Signature over printed name) LO 2. Cook meat cuts
Date: REYNALDO R. SALAAN
Principal
Signature of the Voucher Holder: ________________________
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

Principal
(Signature over printed name)

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________

CERTIFICATION OF LEARNER’s MASTERY LEARNING COMPETENCIES MASTERED

This is to certify that
LO 2. Prepare a range of appetizers
BOLOAN,ERNEST BIEN HERMITANIO Grade, 12 -
CONSTELLATION , 100029100011 LO 2. Prepare a variety of salads and dressings
(Name of Student/Grade & Section/ LRN)
LO 2. Prepare a variety of sandwiches
of
LO 2. Prepare dessert
CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization)
The learner’s least mastered competencies shall be the focus of the LO 2. Prepare vegetable dishes
education and training under the Joint Delivery Voucher Program – LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her
competencies LO 1. Prepare stocks for menu items
Certified by: LO 3. Prepare sauces required for menu item
____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes
TVL Teacher Noted:
(Signature over printed name) LO 2. Cook meat cuts
Date: REYNALDO R. SALAAN

Signature of the Voucher Holder: ________________________

 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

Principal
(Signature over printed name)

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________
LEARNING COMPETENCIES MASTERED
CERTIFICATION OF LEARNER’s MASTERY
This is to certify that LO 2. Prepare a range of appetizers
BULONG,JOSEPH - Grade, 12 -CONSTELLATION LO 2. Prepare a variety of salads and dressings
,100117080016
(Name of Student/Grade & Section/ LRN)
LO 2. Prepare a variety of sandwiches

of LO 2. Prepare dessert
LO 2. Prepare and cook egg dishes
CURRIMAO NATIONAL HIGH SCHOOL, 320805
(Name of School / School ID)
LEAST MASTERED LEARNING COMPETENCIES
has mastered the competencies in
LO2. Prepare starch and cereal dishes
COOKERY NC II
(TVL Specialization) LO 2. Prepare vegetable dishes
The learner’s least mastered competencies shall be the focus of the
LO 2. Handle fish and seafood
education and training under the Joint Delivery Voucher Program –
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023. LO 3. Cook fish and shellfish

This certification is being issued for the tracking of his/her LO 1. Prepare stocks for menu items
competencies LO 3. Prepare sauces required for menu item
Certified by:
LO 2. Cook poultry and game bird dishes
____JAYSON A. ASENCION__
TVL Teacher Noted: LO 2. Cook meat cuts
(Signature over printed name)
Date: REYNALDO R. SALAAN
Signature of the Voucher Holder: ________________________
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

Principal
(Signature over printed name)

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________
LEARNING COMPETENCIES MASTERED
CERTIFICATION OF LEARNER’s MASTERY
This is to certify that LO 2. Prepare a range of appetizers
CAINGLIT,MARK OWEN RAQUENIO Grade, 12 - LO 2. Prepare a variety of salads and dressings
CONSTELLATION, 100029100014
(Name of Student/Grade & Section/ LRN)
LO 2. Prepare a variety of sandwiches

of LO 2. Prepare dessert
LO 2. Prepare and cook egg dishes
CURRIMAO NATIONAL HIGH SCHOOL, 320805
(Name of School / School ID)
LEAST MASTERED LEARNING COMPETENCIES
has mastered the competencies in
LO2. Prepare starch and cereal dishes
COOKERY NC II
(TVL Specialization) LO 2. Prepare vegetable dishes
The learner’s least mastered competencies shall be the focus of the
LO 2. Handle fish and seafood
education and training under the Joint Delivery Voucher Program –
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023. LO 3. Cook fish and shellfish

This certification is being issued for the tracking of his/her LO 1. Prepare stocks for menu items
competencies LO 3. Prepare sauces required for menu item
Certified by:
LO 2. Cook poultry and game bird dishes
____JAYSON A. ASENCION__
TVL Teacher Noted: LO 2. Cook meat cuts
(Signature over printed name)
Date: REYNALDO R. SALAAN
Signature of the Voucher Holder: ________________________
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________

CERTIFICATION OF LEARNER’s MASTERY LEARNING COMPETENCIES MASTERED

This is to certify that
LO 2. Prepare a range of appetizers
CARIAGA,JANREN TULIAO, Grade, 12 -CONSTELLATION ,
100117080017 LO 2. Prepare a variety of salads and dressings
(Name of Student/Grade & Section/ LRN)
LO 2. Prepare a variety of sandwiches
of
LO 2. Prepare dessert
CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization)
The learner’s least mastered competencies shall be the focus of the LO 2. Prepare vegetable dishes
education and training under the Joint Delivery Voucher Program – LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her
competencies LO 1. Prepare stocks for menu items
Certified by: LO 3. Prepare sauces required for menu item
____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes
TVL Teacher Noted:
(Signature over printed name) LO 2. Cook meat cuts
Date: REYNALDO R. SALAAN
Principal
(Signature over printed name) Signature of the Voucher Holder: ________________________
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

(Signature over printed name)

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________
LEARNING COMPETENCIES MASTERED

CERTIFICATION OF LEARNER’s MASTERY

LO 2. Prepare a range of appetizers
This is to certify that
LO 2. Prepare a variety of salads and dressings
CASAURAN,WARREN JAKE AGUILAR Grade, 12 -
CONSTELLATION , 100082100005 LO 2. Prepare a variety of sandwiches
(Name of Student/Grade & Section/ LRN)
LO 2. Prepare dessert
of
LO 2. Prepare and cook egg dishes
CURRIMAO NATIONAL HIGH SCHOOL, 320805
(Name of School / School ID)
LEAST MASTERED LEARNING COMPETENCIES
has mastered the competencies in
LO2. Prepare starch and cereal dishes
COOKERY NC II LO 2. Prepare vegetable dishes
(TVL Specialization)
The learner’s least mastered competencies shall be the focus of the LO 2. Handle fish and seafood
education and training under the Joint Delivery Voucher Program –
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023. LO 3. Cook fish and shellfish
LO 1. Prepare stocks for menu items
This certification is being issued for the tracking of his/her
competencies LO 3. Prepare sauces required for menu item
Certified by:
LO 2. Cook poultry and game bird dishes
____JAYSON A. ASENCION__
LO 2. Cook meat cuts
TVL Teacher Noted:
(Signature over printed name)
Date: REYNALDO R. SALAAN Signature of the Voucher Holder: ________________________
Principal
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________
LEARNING COMPETENCIES MASTERED

CERTIFICATION OF LEARNER’s MASTERY

LO 2. Prepare a range of appetizers
This is to certify that
LO 2. Prepare a variety of salads and dressings
DE GUZMAN,FAISAL BIAG Grade, 12 -CONSTELLATION ,
100117080020 LO 2. Prepare a variety of sandwiches
(Name of Student/Grade & Section/ LRN)
LO 2. Prepare dessert
of
LO 2. Prepare and cook egg dishes
CURRIMAO NATIONAL HIGH SCHOOL, 320805
(Name of School / School ID)
LEAST MASTERED LEARNING COMPETENCIES
has mastered the competencies in
LO2. Prepare starch and cereal dishes
COOKERY NC II LO 2. Prepare vegetable dishes
(TVL Specialization)
The learner’s least mastered competencies shall be the focus of the LO 2. Handle fish and seafood
education and training under the Joint Delivery Voucher Program –
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023. LO 3. Cook fish and shellfish
LO 1. Prepare stocks for menu items
This certification is being issued for the tracking of his/her
competencies LO 3. Prepare sauces required for menu item
Certified by:
LO 2. Cook poultry and game bird dishes
____JAYSON A. ASENCION__
LO 2. Cook meat cuts
TVL Teacher Noted:
(Signature over printed name)
Date: REYNALDO R. SALAAN Signature of the Voucher Holder: ________________________
Principal
(Signature over printed name)
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

Date:
LEARNING COMPETENCIES MASTERED
Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL
ID Number: _____320805_____________________________
LO 2. Prepare a range of appetizers
CERTIFICATION OF LEARNER’s MASTERY LO 2. Prepare a variety of salads and dressings
This is to certify that
LO 2. Prepare a variety of sandwiches
ESTAVILLO,GIAN VICTOR DOROON Grade, 12 -
LO 2. Prepare dessert
CONSTELLATION , 100029090026
(Name of Student/Grade & Section/ LRN) LO 2. Prepare and cook egg dishes
of

CURRIMAO NATIONAL HIGH SCHOOL, 320805 LEAST MASTERED LEARNING COMPETENCIES

(Name of School / School ID)

LO2. Prepare starch and cereal dishes
has mastered the competencies in LO 2. Prepare vegetable dishes

COOKERY NC II LO 2. Handle fish and seafood

(TVL Specialization)
LO 3. Cook fish and shellfish
The learner’s least mastered competencies shall be the focus of the
education and training under the Joint Delivery Voucher Program – LO 1. Prepare stocks for menu items
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Prepare sauces required for menu item
This certification is being issued for the tracking of his/her
LO 2. Cook poultry and game bird dishes
competencies
Certified by: LO 2. Cook meat cuts

____JAYSON A. ASENCION__
TVL Teacher Noted: Signature of the Voucher Holder: ________________________
(Signature over printed name)
Date: REYNALDO R. SALAAN
Principal
(Signature over printed name)
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

Date:
LEARNING COMPETENCIES MASTERED
Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL
ID Number: _____320805_____________________________
LO 2. Prepare a range of appetizers
CERTIFICATION OF LEARNER’s MASTERY LO 2. Prepare a variety of salads and dressings
This is to certify that
LO 2. Prepare a variety of sandwiches
GALAN,REDEN AGRA, Grade, 12 -CONSTELLATION ,
LO 2. Prepare dessert
100113100004
(Name of Student/Grade & Section/ LRN) LO 2. Prepare and cook egg dishes
of

CURRIMAO NATIONAL HIGH SCHOOL, 320805 LEAST MASTERED LEARNING COMPETENCIES

(Name of School / School ID)

LO2. Prepare starch and cereal dishes
has mastered the competencies in LO 2. Prepare vegetable dishes

COOKERY NC II LO 2. Handle fish and seafood

(TVL Specialization)
LO 3. Cook fish and shellfish
The learner’s least mastered competencies shall be the focus of the
education and training under the Joint Delivery Voucher Program – LO 1. Prepare stocks for menu items
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Prepare sauces required for menu item
This certification is being issued for the tracking of his/her
LO 2. Cook poultry and game bird dishes
competencies
Certified by: LO 2. Cook meat cuts

____JAYSON A. ASENCION__
TVL Teacher Noted: Signature of the Voucher Holder: ________________________
(Signature over printed name)
Date: REYNALDO R. SALAAN
Principal
(Signature over printed name)
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

Date:
LEARNING COMPETENCIES MASTERED
Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL
ID Number: _____320805_____________________________
LO 2. Prepare a range of appetizers
CERTIFICATION OF LEARNER’s MASTERY LO 2. Prepare a variety of salads and dressings
This is to certify that
LO 2. Prepare a variety of sandwiches
MORALES,JOHN CARL DACLES Grade, 12 -CONSTELLATION
LO 2. Prepare dessert
, 100114100029
(Name of Student/Grade & Section/ LRN) LO 2. Prepare and cook egg dishes
of

CURRIMAO NATIONAL HIGH SCHOOL, 320805 LEAST MASTERED LEARNING COMPETENCIES

(Name of School / School ID)

LO2. Prepare starch and cereal dishes
has mastered the competencies in LO 2. Prepare vegetable dishes

COOKERY NC II LO 2. Handle fish and seafood

(TVL Specialization)
LO 3. Cook fish and shellfish
The learner’s least mastered competencies shall be the focus of the
education and training under the Joint Delivery Voucher Program – LO 1. Prepare stocks for menu items
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Prepare sauces required for menu item
This certification is being issued for the tracking of his/her
LO 2. Cook poultry and game bird dishes
competencies
Certified by: LO 2. Cook meat cuts

____JAYSON A. ASENCION__
TVL Teacher Noted: Signature of the Voucher Holder: ________________________
(Signature over printed name)
Date: REYNALDO R. SALAAN
Principal
(Signature over printed name)
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL LEARNING COMPETENCIES MASTERED
ID Number: _____320805_____________________________
LO 2. Prepare a range of appetizers
CERTIFICATION OF LEARNER’s MASTERY LO 2. Prepare a variety of salads and dressings
This is to certify that
LO 2. Prepare a variety of sandwiches
CAJAG,JORDAN B. Grade, 12 -CONSTELLATION ,
150001090004 LO 2. Prepare dessert
(Name of Student/Grade & Section/ LRN)
LO 2. Prepare and cook egg dishes
of

CURRIMAO NATIONAL HIGH SCHOOL, 320805 LEAST MASTERED LEARNING COMPETENCIES

(Name of School / School ID)
LO2. Prepare starch and cereal dishes
has mastered the competencies in
LO 2. Prepare vegetable dishes
COOKERY NC II LO 2. Handle fish and seafood
(TVL Specialization)
The learner’s least mastered competencies shall be the focus of the LO 3. Cook fish and shellfish
education and training under the Joint Delivery Voucher Program –
LO 1. Prepare stocks for menu items
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Prepare sauces required for menu item
This certification is being issued for the tracking of his/her
competencies LO 2. Cook poultry and game bird dishes
Certified by:
LO 2. Cook meat cuts
____JAYSON A. ASENCION__
TVL Teacher Noted:
Signature of the Voucher Holder: ________________________
(Signature over printed name)
Date: REYNALDO R. SALAAN
Principal
(Signature over printed name)
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL LEARNING COMPETENCIES MASTERED
ID Number: _____320805_____________________________
LO 2. Prepare a range of appetizers
CERTIFICATION OF LEARNER’s MASTERY
This is to certify that LO 2. Prepare a variety of salads and dressings

NATIVIDAD,GEORGE SIMON CASTRO Grade, 12 - LO 2. Prepare a variety of sandwiches

CONSTELLATION , 100112100043 LO 2. Prepare dessert
(Name of Student/Grade & Section/ LRN)
LO 2. Prepare and cook egg dishes
of

CURRIMAO NATIONAL HIGH SCHOOL, 320805

LEAST MASTERED LEARNING COMPETENCIES
(Name of School / School ID)
LO2. Prepare starch and cereal dishes
has mastered the competencies in
LO 2. Prepare vegetable dishes
COOKERY NC II
(TVL Specialization) LO 2. Handle fish and seafood
The learner’s least mastered competencies shall be the focus of the LO 3. Cook fish and shellfish
education and training under the Joint Delivery Voucher Program –
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023. LO 1. Prepare stocks for menu items
LO 3. Prepare sauces required for menu item
This certification is being issued for the tracking of his/her
competencies LO 2. Cook poultry and game bird dishes
Certified by:
LO 2. Cook meat cuts
____JAYSON A. ASENCION__
TVL Teacher Noted:
(Signature over printed name) Signature of the Voucher Holder: ________________________
Date: REYNALDO R. SALAAN
Principal
(Signature over printed name)
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________

CERTIFICATION OF LEARNER’s MASTERY LEARNING COMPETENCIES MASTERED

This is to certify that
LO 2. Prepare a range of appetizers
NATIVIDAD,JUSTIN ALEGADO Grade, 12 -CONSTELLATION
,100206060026 LO 2. Prepare a variety of salads and dressings
(Name of Student/Grade & Section/ LRN)
LO 2. Prepare a variety of sandwiches
of
LO 2. Prepare dessert
CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization)
The learner’s least mastered competencies shall be the focus of the LO 2. Prepare vegetable dishes
education and training under the Joint Delivery Voucher Program – LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her
competencies LO 1. Prepare stocks for menu items
Certified by: LO 3. Prepare sauces required for menu item
____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes
TVL Teacher Noted:
(Signature over printed name) LO 2. Cook meat cuts
Date: REYNALDO R. SALAAN
Principal
(Signature over printed name) Signature of the Voucher Holder: ________________________
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________

CERTIFICATION OF LEARNER’s MASTERY LEARNING COMPETENCIES MASTERED

This is to certify that
LO 2. Prepare a range of appetizers
RAPSING,LORD ALLAN DAEPO Grade, 12 -CONSTELLATION
,100117100046 LO 2. Prepare a variety of salads and dressings
(Name of Student/Grade & Section/ LRN)
LO 2. Prepare a variety of sandwiches
of
LO 2. Prepare dessert
CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization)
The learner’s least mastered competencies shall be the focus of the LO 2. Prepare vegetable dishes
education and training under the Joint Delivery Voucher Program –
LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her
competencies LO 1. Prepare stocks for menu items
Certified by: LO 3. Prepare sauces required for menu item
____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes
TVL Teacher Noted:
(Signature over printed name) LO 2. Cook meat cuts
Date: REYNALDO R. SALAAN
Principal
(Signature over printed name) Signature of the Voucher Holder: ________________________
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________
LEARNING COMPETENCIES MASTERED
CERTIFICATION OF LEARNER’s MASTERY
This is to certify that
LO 2. Prepare a range of appetizers
SATURNIO,AL FRANCIS MOLINA Grade, 12 -
LO 2. Prepare a variety of salads and dressings
CONSTELLATION , 100029100045
(Name of Student/Grade & Section/ LRN) LO 2. Prepare a variety of sandwiches
of LO 2. Prepare dessert

CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization) LO 2. Prepare vegetable dishes
The learner’s least mastered competencies shall be the focus of the
education and training under the Joint Delivery Voucher Program – LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her LO 1. Prepare stocks for menu items
competencies
Certified by: LO 3. Prepare sauces required for menu item

____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes

TVL Teacher Noted:
LO 2. Cook meat cuts
(Signature over printed name)
Date: REYNALDO R. SALAAN
Principal
Signature of the Voucher Holder: ________________________
(Signature over printed name)
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________
LEARNING COMPETENCIES MASTERED
CERTIFICATION OF LEARNER’s MASTERY
This is to certify that
LO 2. Prepare a range of appetizers
URBANO,RANDOLF CARIAGA Grade, 12 -CONSTELLATION ,
LO 2. Prepare a variety of salads and dressings
100117100061
(Name of Student/Grade & Section/ LRN) LO 2. Prepare a variety of sandwiches
of LO 2. Prepare dessert

CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization) LO 2. Prepare vegetable dishes
The learner’s least mastered competencies shall be the focus of the
education and training under the Joint Delivery Voucher Program – LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her LO 1. Prepare stocks for menu items
competencies
Certified by: LO 3. Prepare sauces required for menu item

____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes

TVL Teacher Noted:
LO 2. Cook meat cuts
(Signature over printed name)
Date: REYNALDO R. SALAAN
Principal
Signature of the Voucher Holder: ________________________
(Signature over printed name)
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________
LEARNING COMPETENCIES MASTERED
CERTIFICATION OF LEARNER’s MASTERY
This is to certify that
LO 2. Prepare a range of appetizers
AGUSTIN,LYKA NOGUERAS Grade, 12 -CONSTELLATION ,
LO 2. Prepare a variety of salads and dressings
100083090001
(Name of Student/Grade & Section/ LRN) LO 2. Prepare a variety of sandwiches
of LO 2. Prepare dessert

CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization) LO 2. Prepare vegetable dishes
The learner’s least mastered competencies shall be the focus of the
education and training under the Joint Delivery Voucher Program – LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her LO 1. Prepare stocks for menu items
competencies
Certified by: LO 3. Prepare sauces required for menu item

____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes

TVL Teacher Noted:
LO 2. Cook meat cuts
(Signature over printed name)
Date: REYNALDO R. SALAAN
Principal
Signature of the Voucher Holder: ________________________
(Signature over printed name)
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________
LEARNING COMPETENCIES MASTERED
CERTIFICATION OF LEARNER’s MASTERY
This is to certify that
LO 2. Prepare a range of appetizers
ALAMON,JOYCE SCIATHZEI PITPIT Grade, 12 -
LO 2. Prepare a variety of salads and dressings
CONSTELLATION , 100117100003
(Name of Student/Grade & Section/ LRN) LO 2. Prepare a variety of sandwiches
of LO 2. Prepare dessert

CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization) LO 2. Prepare vegetable dishes
The learner’s least mastered competencies shall be the focus of the
education and training under the Joint Delivery Voucher Program – LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her LO 1. Prepare stocks for menu items
competencies
Certified by: LO 3. Prepare sauces required for menu item

____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes

TVL Teacher Noted:
LO 2. Cook meat cuts
(Signature over printed name)
Date: REYNALDO R. SALAAN
Principal
Signature of the Voucher Holder: ________________________
(Signature over printed name)
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

(Signature over printed name)

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________
LEARNING COMPETENCIES MASTERED
CERTIFICATION OF LEARNER’s MASTERY
This is to certify that
LO 2. Prepare a range of appetizers
ALEJO,JAYNE MARIE AGANON Grade, 12 -CONSTELLATION
LO 2. Prepare a variety of salads and dressings
, 100029100004
(Name of Student/Grade & Section/ LRN) LO 2. Prepare a variety of sandwiches
of LO 2. Prepare dessert

CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization) LO 2. Prepare vegetable dishes
The learner’s least mastered competencies shall be the focus of the
education and training under the Joint Delivery Voucher Program – LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her LO 1. Prepare stocks for menu items
competencies
Certified by: LO 3. Prepare sauces required for menu item

____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes

TVL Teacher Noted:
LO 2. Cook meat cuts
(Signature over printed name)
Date: REYNALDO R. SALAAN
Principal
Signature of the Voucher Holder: ________________________
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

(Signature over printed name)

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________
LEARNING COMPETENCIES MASTERED
CERTIFICATION OF LEARNER’s MASTERY
This is to certify that
LO 2. Prepare a range of appetizers
BAYBADO,SHAINA CUARESMA Grade, 12 -
LO 2. Prepare a variety of salads and dressings
CONSTELLATION , 100029100012
(Name of Student/Grade & Section/ LRN) LO 2. Prepare a variety of sandwiches
of LO 2. Prepare dessert

CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization) LO 2. Prepare vegetable dishes
The learner’s least mastered competencies shall be the focus of the
education and training under the Joint Delivery Voucher Program – LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her LO 1. Prepare stocks for menu items
competencies
Certified by: LO 3. Prepare sauces required for menu item

____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes

TVL Teacher Noted:
LO 2. Cook meat cuts
(Signature over printed name)
Date: REYNALDO R. SALAAN
Principal
Signature of the Voucher Holder: ________________________
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

(Signature over printed name)

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________
LEARNING COMPETENCIES MASTERED
CERTIFICATION OF LEARNER’s MASTERY
This is to certify that
LO 2. Prepare a range of appetizers
BULONG,MYLENE CARIAGA Grade, 12 -CONSTELLATION ,
LO 2. Prepare a variety of salads and dressings
100117100012
(Name of Student/Grade & Section/ LRN) LO 2. Prepare a variety of sandwiches
of LO 2. Prepare dessert

CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization) LO 2. Prepare vegetable dishes
The learner’s least mastered competencies shall be the focus of the
education and training under the Joint Delivery Voucher Program – LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her LO 1. Prepare stocks for menu items
competencies
Certified by: LO 3. Prepare sauces required for menu item

____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes

TVL Teacher Noted:
LO 2. Cook meat cuts
(Signature over printed name)
Date: REYNALDO R. SALAAN
Principal
Signature of the Voucher Holder: ________________________
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

(Signature over printed name)

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________
LEARNING COMPETENCIES MASTERED
CERTIFICATION OF LEARNER’s MASTERY
This is to certify that
LO 2. Prepare a range of appetizers
CALUCAG,ROSHELLE CAINGLIT Grade, 12 -CONSTELLATION
LO 2. Prepare a variety of salads and dressings
, 100029100016
(Name of Student/Grade & Section/ LRN) LO 2. Prepare a variety of sandwiches
of LO 2. Prepare dessert

CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization) LO 2. Prepare vegetable dishes
The learner’s least mastered competencies shall be the focus of the
education and training under the Joint Delivery Voucher Program – LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her LO 1. Prepare stocks for menu items
competencies
Certified by: LO 3. Prepare sauces required for menu item

____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes

TVL Teacher Noted:
LO 2. Cook meat cuts
(Signature over printed name)
Date: REYNALDO R. SALAAN
Principal
Signature of the Voucher Holder: ________________________
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

(Signature over printed name)

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________
LEARNING COMPETENCIES MASTERED
CERTIFICATION OF LEARNER’s MASTERY
This is to certify that
LO 2. Prepare a range of appetizers
DADOY,ALTHEA TAMAYO Grade, 12 -CONSTELLATION ,
LO 2. Prepare a variety of salads and dressings
100117100018
(Name of Student/Grade & Section/ LRN) LO 2. Prepare a variety of sandwiches
of LO 2. Prepare dessert

CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization) LO 2. Prepare vegetable dishes
The learner’s least mastered competencies shall be the focus of the
education and training under the Joint Delivery Voucher Program – LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her LO 1. Prepare stocks for menu items
competencies
Certified by: LO 3. Prepare sauces required for menu item

____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes

TVL Teacher Noted:
LO 2. Cook meat cuts
(Signature over printed name)
Date: REYNALDO R. SALAAN
Principal
Signature of the Voucher Holder: ________________________
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

(Signature over printed name)

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________
LEARNING COMPETENCIES MASTERED
CERTIFICATION OF LEARNER’s MASTERY
This is to certify that
LO 2. Prepare a range of appetizers
DADOY,ZYRA MARGARET ALEGRE Grade, 12 -
LO 2. Prepare a variety of salads and dressings
CONSTELLATION , 100117100019
(Name of Student/Grade & Section/ LRN) LO 2. Prepare a variety of sandwiches
of LO 2. Prepare dessert

CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization) LO 2. Prepare vegetable dishes
The learner’s least mastered competencies shall be the focus of the
education and training under the Joint Delivery Voucher Program – LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her LO 1. Prepare stocks for menu items
competencies
Certified by: LO 3. Prepare sauces required for menu item

____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes

TVL Teacher Noted:
LO 2. Cook meat cuts
(Signature over printed name)
Date: REYNALDO R. SALAAN
Principal
Signature of the Voucher Holder: ________________________
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

(Signature over printed name)

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________
LEARNING COMPETENCIES MASTERED
CERTIFICATION OF LEARNER’s MASTERY
This is to certify that
LO 2. Prepare a range of appetizers
DAEPO,CYRINE JOYCE MADRIAGA Grade, 12 -
LO 2. Prepare a variety of salads and dressings
CONSTELLATION , 100117100020
(Name of Student/Grade & Section/ LRN) LO 2. Prepare a variety of sandwiches
of LO 2. Prepare dessert

CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization) LO 2. Prepare vegetable dishes
The learner’s least mastered competencies shall be the focus of the
education and training under the Joint Delivery Voucher Program – LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her LO 1. Prepare stocks for menu items
competencies
Certified by: LO 3. Prepare sauces required for menu item

____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes

TVL Teacher Noted:
LO 2. Cook meat cuts
(Signature over printed name)
Date: REYNALDO R. SALAAN
Principal
Signature of the Voucher Holder: ________________________
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

(Signature over printed name)

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________
LEARNING COMPETENCIES MASTERED
CERTIFICATION OF LEARNER’s MASTERY
This is to certify that
LO 2. Prepare a range of appetizers
MASA,JASMINE BAYBADO Grade, 12 -CONSTELLATION ,
LO 2. Prepare a variety of salads and dressings
100029100030
(Name of Student/Grade & Section/ LRN) LO 2. Prepare a variety of sandwiches
of LO 2. Prepare dessert

CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization) LO 2. Prepare vegetable dishes
The learner’s least mastered competencies shall be the focus of the
education and training under the Joint Delivery Voucher Program – LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her LO 1. Prepare stocks for menu items
competencies
Certified by: LO 3. Prepare sauces required for menu item

____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes

TVL Teacher Noted:
LO 2. Cook meat cuts
(Signature over printed name)
Date: REYNALDO R. SALAAN
Principal
Signature of the Voucher Holder: ________________________
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

(Signature over printed name)

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________
LEARNING COMPETENCIES MASTERED
CERTIFICATION OF LEARNER’s MASTERY
This is to certify that
LO 2. Prepare a range of appetizers
SADANG,RIENA JANE CALUYA Grade, 12 -CONSTELLATION
LO 2. Prepare a variety of salads and dressings
, 100111100007
(Name of Student/Grade & Section/ LRN) LO 2. Prepare a variety of sandwiches
of LO 2. Prepare dessert

CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization) LO 2. Prepare vegetable dishes
The learner’s least mastered competencies shall be the focus of the
education and training under the Joint Delivery Voucher Program – LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her LO 1. Prepare stocks for menu items
competencies
Certified by: LO 3. Prepare sauces required for menu item

____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes

TVL Teacher Noted:
LO 2. Cook meat cuts
(Signature over printed name)
Date: REYNALDO R. SALAAN
Principal
Signature of the Voucher Holder: ________________________
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

(Signature over printed name)

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________
LEARNING COMPETENCIES MASTERED
CERTIFICATION OF LEARNER’s MASTERY
This is to certify that
LO 2. Prepare a range of appetizers
TABIN,AUDREY GWENETH GARDE Grade, 12 -
LO 2. Prepare a variety of salads and dressings
CONSTELLATION , 100117100055
(Name of Student/Grade & Section/ LRN) LO 2. Prepare a variety of sandwiches
of LO 2. Prepare dessert

CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization) LO 2. Prepare vegetable dishes
The learner’s least mastered competencies shall be the focus of the
education and training under the Joint Delivery Voucher Program – LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her LO 1. Prepare stocks for menu items
competencies
Certified by: LO 3. Prepare sauces required for menu item

____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes

TVL Teacher Noted:
LO 2. Cook meat cuts
(Signature over printed name)
Date: REYNALDO R. SALAAN
Principal
Signature of the Voucher Holder: ________________________
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________
LEARNING COMPETENCIES MASTERED
CERTIFICATION OF LEARNER’s MASTERY
This is to certify that
LO 2. Prepare a range of appetizers
VALERA,MARK JAY - Grade, 12 -CONSTELLATION ,
LO 2. Prepare a variety of salads and dressings
100117100062
(Name of Student/Grade & Section/ LRN) LO 2. Prepare a variety of sandwiches
of LO 2. Prepare dessert

CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization) LO 2. Prepare vegetable dishes
The learner’s least mastered competencies shall be the focus of the
education and training under the Joint Delivery Voucher Program – LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her LO 1. Prepare stocks for menu items
competencies
Certified by: LO 3. Prepare sauces required for menu item

____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes

TVL Teacher Noted:
LO 2. Cook meat cuts
(Signature over printed name)
Date: REYNALDO R. SALAAN
Principal
Signature of the Voucher Holder: ________________________
(Signature over printed name)
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

(Signature over printed name)

Date:
Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL
ID Number: _____320805_____________________________
LEARNING COMPETENCIES MASTERED
CERTIFICATION OF LEARNER’s MASTERY
This is to certify that
LO 2. Prepare a range of appetizers
TACULOG,APRIL NEO Grade, 12 -CONSTELLATION ,
LO 2. Prepare a variety of salads and dressings
100117100057
(Name of Student/Grade & Section/ LRN) LO 2. Prepare a variety of sandwiches
of LO 2. Prepare dessert

CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization) LO 2. Prepare vegetable dishes
The learner’s least mastered competencies shall be the focus of the
education and training under the Joint Delivery Voucher Program – LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her LO 1. Prepare stocks for menu items
competencies
Certified by: LO 3. Prepare sauces required for menu item

____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes

TVL Teacher Noted:
LO 2. Cook meat cuts
(Signature over printed name)
Date: REYNALDO R. SALAAN
Principal
Signature of the Voucher Holder: ________________________
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4

(Signature over printed name)

Date:

Public Senior High School – TVL: CURRIMAO NATIONAL HIGH SCHOOL

ID Number: _____320805_____________________________
LEARNING COMPETENCIES MASTERED
CERTIFICATION OF LEARNER’s MASTERY
This is to certify that
LO 2. Prepare a range of appetizers
VALERA MARK JAY, Grade, 12 -CONSTELLATION ,
LO 2. Prepare a variety of salads and dressings
100117100062
(Name of Student/Grade & Section/ LRN) LO 2. Prepare a variety of sandwiches
of LO 2. Prepare dessert

CURRIMAO NATIONAL HIGH SCHOOL, 320805 LO 2. Prepare and cook egg dishes
(Name of School / School ID)

has mastered the competencies in LEAST MASTERED LEARNING COMPETENCIES

COOKERY NC II LO2. Prepare starch and cereal dishes

(TVL Specialization) LO 2. Prepare vegetable dishes
The learner’s least mastered competencies shall be the focus of the
education and training under the Joint Delivery Voucher Program – LO 2. Handle fish and seafood
Technical Vocational Livelihood (JDVP-TVL) SY 2022-2023.
LO 3. Cook fish and shellfish
This certification is being issued for the tracking of his/her LO 1. Prepare stocks for menu items
competencies
Certified by: LO 3. Prepare sauces required for menu item

____JAYSON A. ASENCION__ LO 2. Cook poultry and game bird dishes

TVL Teacher Noted:
LO 2. Cook meat cuts
(Signature over printed name)
Date: REYNALDO R. SALAAN
Principal
Signature of the Voucher Holder: ________________________
 JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP -TVL)
Annex 4