INTEGRATED PERFORMANCE TASK 1
“Digital Menu”
Learning Area
Media and
Information Literacy
21st Century
Literature from the
Philippines and the
World
Introduction to the
Philosophy of the
Human Person
Contemporary
Philippine Arts from
the Regions
Physical Education
and Health
Practical Research
II
Food Processing
Most Essential Learning Competencies
Produce a creative text-based, visualbased, audio-based, motion-based, and
manipulative-based presentation using
design principle and elements
Produce a creative representation of a
literary text by applying multimedia and
ICT skills.
Compare different forms of societies
and individualities (e.g. Agrarian,
industrial and virtual)
Applies artistic skills and techniques in
the process of creation
GRASP Model
GOAL: To create an informative Digital Menu for online
and offline booking in an al fresco dining.
ROLE: Restaurant Marketing Manager
AUDIENCE: People in the community.
SITUATION: As a restaurant marketing manager your task
is to increase the rate of people engage in an Al fresco
dining. You will make an informative and digital base Menu
for online and offline booking.
Organizes fitness event for a target
health issue or concern.
Presents and interprets data in tabular
or graphical forms
Perform Inner packaging of processed
fish.
PRODUCT, PERFORMANCE AND PURPOSE: The
learners are expected to create an informative Digital Menu
that contains details of information about the food and the
services that the restaurant offers. The menu must
showcase the following important details that are aligned to
the MELCs of each learning area. Including in the details
are: Literary text about food.
 Farm to table concept of agricultural products use
as ingredients
Food and
Table Set-Up
 Artistic skills in food plating.
Beverages Services
 Create text a text-based, visual-based, audiobased, motion-based, and manipulative-based
menu for desserts, main course, appetizer and
beverages.
 Create list of healthy diets for people who undergo
different fitness program.
Principles of
Define and identify relevant promotional

Present in tabular form the data showing the
Marketing
tools, namely, advertising, sales
calories content of foods listed on the menu.
promotion, personal selling, public

Show inner packaging to increase people’s interest
relations, and direct marketing to create
that foods offered to them are safe and standard
awareness and persuade the target
precautionary measures are applied.
market to buy the product or patronize

Show a proper table set-up for Al fresco dining.
the service
 Make digital menu as a form of marketing strategy.
The digital menu created by the learners will enhance
critical thinking skills and creative thinking skills.
Option 2. For students with no gadgets a printed copy of
the menu is allowed.
STANDARDS AND CRITERIA FOR SUCCESS:
Content - 40%
Organization - 20%
Relevance - 25%
Creativity - 15%
Total – 100%
INTEGRATED PERFORMANCE TASK 2
“Chefpreneur”
Learning Area
Media and
Information
Literacy
Most Essential Learning Competencies
Analyzing how the diff. dimensions are
formally and informally produced,
organized and disseminated (text,
Visual and Audio)
21st Century
Writing a close analysis and critical
Literature from
interpretation of literary texts, applying
the Philippines
a reading approach, and doing an
and the World
adaptation of these, require from the
learner the ability to identify:
representative texts and authors from
Asia, North America, Europe, Latin
America, and Africa
Introduction to the Evaluate and exercise prudence in
Philosophy of the choices.
Human Person
Contemporary
Applies artistic skills & techniques in
Philippine Arts
the process of creation.
from the Regions
Physical
Self-assesses health fitness (HRF)
Education and
status, barriers to physical activity
Health
assessment participation & one's diets.
Practical
Collects data using appropriate
Research II
instruments
Food Processing Mix curing mixture and prepared
materials in accordance with approved
specification and enterprise
requirement.
Cookery 3
Market forms of fish and fish products.
Principles of
Marketing
Explain the relationship between
market analysis, planning,
implementation, and control analyze
the company's situation, markets, and
environment (the marketing audit and
SWOT analysis)
FABM2
Explain the procedure in the
computation of gross taxable income &
tax due (accomplish the BIR forms)
GRASP Model
GOAL: To create a fish food product through the process
of curing.
ROLE: Chefpreneur or Chef and Entrepreneur
AUDIENCE: People in the community.
SITUATION: As Chefpreneur or Chef and Entrepreneur
your task is to create or innovate fish food product through
the process of curing. Food production is not only your
concern but also how to run your business as an
entrepreneur. Included in your task is the preparation of
your paperwork/document as an entrepreneur selling your
fish food product. and using sodium chloride or salt as the
basic ingredient.
PRODUCT, PERFORMANCE AND PURPOSE: The
learners are expected to create or innovate fish food
product through the process of curing using sodium
chloride or salt as the basic ingredient. As a “Chefpreneur
or Chef and Entrepreneur” you must consider following
important details that are aligned to the MELCs of each
learning area. These details will help you successfully
perform your task.
Including in the details are:
 Research or look for a literary text about food
preservation methods in Asia. Read and identify
texts pertaining to food process and identify the
author/s.
 Write a statement of how you choose food
ingredients and why you choose it.
 Use your creative/ artistic skills and techniques in
packaging cured food.
 Make a video recording or photographic
presentation on preparing cured food.
 Choosing nutritious cured food for healthy diet.
 Applying accuracy of data, using appropriate test
and tools in measuring ingredients for cured food
(Procedure of preparing cured food).
 Prepare products for curing process.
 Cook a fish dish that is a product of curing
process.
 Prepare a marketing plan on how will you design
your food container for your cured fish food
product. (Design a unique food container as a
means of your marketing strategy).
 Prepare sample computation of gross taxable
income & tax due for selling your cured fish
product.
The cured fish food product and the entrepreneur role of
the learners in this performance tasks will enhance their
critical thinking skills and creative thinking skills.
Option 2. For students with no gadgets and no access to
internet hand written or printed copy of their procedure,
computation of costing and taxes can be in hand written.
STANDARDS AND CRITERIA FOR SUCCESS:
Content - 40%
Organization - 20%
Relevance - 25%
Creativity - 15%
Total – 100%
INTEGRATED PERFORMANCE TASK 3
“Food Technologist”
Learning Area
Media and
Information
Literacy
Most Essential Learning Competencies
Produce a Creative Text-based, Virtualbased, Audio-Based, Motion-based
Presentation using Design Principle &
Elements
21st Century
Compare and Contrast the various 21st
Literature from
Century Literary Genres & their
the Philippines
Elements, structures, & Traditions, from
and the World
across the Globe.
Introduction to the Enumerate the objectives he/she really
Philosophy of the wants to achieve & to define the
Human Person
projects he/she really wants to do in
his/her life.
Contemporary
Applies artistic skills & Techniques in
Philippine Arts
the process of Creation
from the Regions
Practical
Describes sampling procedure and
Research II
sample.
Food Processing Maintain equipment s/resources.
GRASP Model
GOAL: To create a booklet that contains Mise’ En Place.
ROLE: As a Food Technologist
AUDIENCE: People in the community.
SITUATION: As a Food Technologist your task is to create
a booklet. The expertise you have in your own field will be
reflected on the booklet. Included in your task is the
preparation of your booklet that contains the Mise’ En Place
of fish products.
PRODUCT, PERFORMANCE AND PURPOSE: The
learners are expected to create a booklet about Mise En
Place of fish products. As a Food Technologist in
designing your booklet you must consider the following
important details that are aligned to the MELCs of each
learning area. These details will help you successfully
perform your task.
Cookery 3
Principles of
Marketing
FABM2
Perform Mise’ En Place
Including in the details are:
 Tools and equipment needed.
 Design a booklet made by a food technologist.
 Types of seafood: shellfish, fin
 The content of the booklet should have a design
fish others.
that have a virtual-based figure of tools and
 Variety of fish: structure, body
equipment needed in fish products.
shape, market forms, fat
 Write an information about the types of seafood:
contents, water source,
shellfish, fin fish others from the different sources
processed fish, others.
across the country.
 Market forms of fish and fish
 Artistically design variety of fish structure, and
products.
body shape.
 Fish cuts.
 Present list of market forms of fish and fish
 Composition and nutritive value
products and their related purposes of taxation in
of fish (scaling, cutting of tails
the market.
and fins, eviscerating,
 Present different fish cuts use in different fish
cleansing, canning.)
products.
Define a Product & Differentiates the
 Present samples of fish products that contains the
Product Services & experience.
composition and nutritive value of fish (scaling,
cutting of tails and fins, eviscerating, cleansing,
canning.)
Explain the Principles & Purposes of
Taxation
The booklet and the food technologist role of the learners
in this performance tasks will enhance their critical
thinking skills and creative thinking skills.
Option 2. For students with no gadgets and no access to
internet contextualized booklet can be in hand written.
STANDARDS AND CRITERIA FOR SUCCESS:
Content - 40%
Organization - 20%
Relevance - 25%
Creativity - 15%
Total – 100%
INTEGRATED PERFORMANCE TASK 4
“Tourism Officer”
Learning Area
Contemporary
Philippine Arts
from the Regions
(Focus Learning
Area)
st
21 Century
Literature
Practical
Research II
Media and
Information
Literacy
Most Essential Learning Competencies
Creates the intended final product
using appropriate materials for the best
possible output (CAR11/12AP-0f -h-17)
GRASP Model
GOAL:
-To advertise and promote the local sceneries and culture
of Western Visayas to possible tourists will highlight its
historic, geographic, and economic characteristics.
Produce a creative representation of a
literary text by applying multimedia and
ICT skills.
Draws conclusions from research
findings (CS_RS12-IIh-j-1)
Produce a creative text-based, visualbased, audio-based, motion-based, and
ROLE:
-You are a tourism officer from the tourism office of
Western Visayas.
AUDIENCE:
-Tourists who are visiting the tourism promotion page of
the Department of Tourism.
manipulative-based presentation using
design principle and elements.
Introduction to the Show that care for the environment
Philosophy of the contributes to health, well-being and
Human Person sustainable development (PPT11/12-Ii4.2)
Physical
Observes personal safety protocol to
Education and
avoid dehydration, overexertion, hypoHealth
and hyperthermia during MVPA
participation (PEH12FH-IIk-t-10)
SITUATION:
-As an employee of the tourism office, you are tasked with
promoting the local sights of the province and captivate
the tourists and impress them that it’s more fun in the
Philippines. With this, you will be creating a banner that
will showcase the scenic landscapes of Western Visayas.
PRODUCT/PERFORMANCE:
PRODUCT/PERFORMANCE:
-You need to prepare a digital banner that will hit the
following targets:
1. Showcase the scenic landscapes and culture of the
region.
2. Include activities that tourists may partake in like: island
hopping, local festivals, taste local delicacies, see both
natural and man-made wonders, diving, and other
activities.
3. Short captions should be included in your banner.
4. Promote the fun-loving, kindhearted, and hospitable
nature of Filipinos.
5. Illustrate why tourists should go and explore Western
Visayas.
6. When finished with the banner, post your work on our fb
page and tag your classmates along with your subject
teacher.
STANDARDS:
-You will be graded based on this rubric:
Prepared by
CARLA A. FAULAN
SHST-III
Corroborated by:
CLEO A. ALAYON
SHST- II
JINKEE B. MALLARE
SHST- III
WILLIAMSON B. ENOC
SHST- II
MARIFE T. AVELINO
SHST- II
CARLORENZE D. ORDONA
SHST- III
ALVIN M. DIAZ
SHST- III
ABEGAEL SUMAGAYSAY
SHST- III
Checked by:
CHERYL T. TAMPOS
MT-I
Approved:
MARY ANN G. PINUELA
School Principal I
LYRA A. ARAW-ARAW
SHST- III
SHELALYN T. ZACARIAS
JHST-III