Southern Luzon State University
Dual Training and Livelihood Center
LUCENA CAMPUS
TERM 1
TIC05 Teaching Common competencies in HE
NAME: Itable, Patrick John M.
Section: BTVTEd – CP3
DATE: 3/22/2022
SCORE: _______
I.Essay:
1.Why is entrepreneurship needs to be incorporated in teaching Technology Livelihood
Education (TLE). Explain your answer. (5 pts)
Entrepreneurship is important for students since it incorporates essential life skills to
students. It teaches innovative ways of approach to students in order to resolve real world
problems. The purpose of Entrepreneurship in the subject TLE is to introduce the learners to the
basic life skills specifically communication skills and collaboration or working with a team.
2. Explain why TLE subject is a combination of knowledge and skills learning. (10 pts)
TLE means Technology Livelihood Education, which integrates Home Economics, AgriFishery, Industrial Arts, and Information Communication Technology. The TLE is a combination
of knowledge and skills since it introduces the secondary students to the real-world environment
of real work. For instance, TLE teaches the learners the basic life skills within their home and at
the same time learning also the basic knowledge. Additionally, entrepreneurship is also a factor
that demonstrates and integrate to the students the basic skills required in the work field
environment.
3.In the field of Home Economics after finishing one specialization such as Bread and Pastry
Production students are expected to take and pass National Competency (NC) given by TESDA.
Why do you think it is important for them to secure this certificate? (10 pts)
The certificate is important to be secured by the students since it is a proof that students
who owns a certificate (NCII) has learned and pass the basic skills and knowledge regarding to the
specialization specifically Bread and Pastry Production
4. What are the expected learning outcomes from students after finishing Bread and Pastry
Production? Cookery (10 pts)
(20 pts).
After finishing Bread and Pastry Production, in accordance to the Curriculum
Guide by DepEd, expected learning outcomes are:
Quarter 1:
LO 1.
Prepare bakery products
Quarter 2:
LO 1.
Prepare pastry products
LO 2.
Decorate and present pastry products
LO 3.
Store pastry products
Quarter 3:
LO 1.
Prepare sponge and cakes
LO 2.
Prepare and use fillings
LO 3.
Decorate cakes
LO 4.
Present cakes
LO 5.
Store cakes
Quarter 4: Lesson 1
LO 1.
Prepare iced petits fours
LO 2.
Prepare fresh petits fours
LO 3.
Prepare marzipan petits fours
LO 4.
Prepare caramelized petits fours
LO 5.
Display petits fours
LO 6.
Store petits fours
Quarter 4: Lesson II
LO 1.
Prepare and serve plated desserts
LO 2.
Plan, prepare, and prepare dessert buffet selection or plating
LO 3.
Store and package desserts
After finishing Cookery, in accordance to the Curriculum Guide by DepEd,
expected learning outcomes are: