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Bow Tle 10

This document contains the budget of work for the Food Processing Technology and Livelihood Education subject in Cato National High School. It outlines an 8-week plan divided into modules and topics. The plan identifies learning competencies, reference materials, strategies and activities used, and number of days spent on each topic. It assesses students' personal competencies and skills related to food processing, analyzes strengths and weaknesses, and helps students develop a product and business plan. The table of specification shows how assessment items are distributed across cognitive dimensions and 21st century skills to evaluate students' learning progress.

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Fely Mary
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2K views5 pages

Bow Tle 10

This document contains the budget of work for the Food Processing Technology and Livelihood Education subject in Cato National High School. It outlines an 8-week plan divided into modules and topics. The plan identifies learning competencies, reference materials, strategies and activities used, and number of days spent on each topic. It assesses students' personal competencies and skills related to food processing, analyzes strengths and weaknesses, and helps students develop a product and business plan. The table of specification shows how assessment items are distributed across cognitive dimensions and 21st century skills to evaluate students' learning progress.

Uploaded by

Fely Mary
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Republic of the Philippines

DEPARTMENT OF EDUCATION
Region I
Schools Division Office I Pangasinan
CATO NATIONAL HIGH SCHOOL
Cato, Infanta, Pangasinan
Web page: http://catonhs.com/ Mobile: 09093652644/ 09209582563 fb: DepEd Tayo Cato National High school 300189

BUDGET OF WORK (BOW) IN TLE-FFP 10

Module Week Topic Reference Code Most essential Domain Strategy Activity/Task No. of
learning Days
competencies Taught
(MELCS)
1 1 1. Assessment of Food TLE_PECS9- Develop and Understanding  Observation  PECs Assessment 4
Personal Processing 12-00-1 strengthen personal  Discussion Checklist
Competencies and Learners competencies and  Similarities and  Interview
Skills (PECs) vis-à-vis Module skills (PECs) needed Comparison  Reporting
a practicing Food Processing.
entrepreneur/employee
in a province.
1.1. Characteristics
1.2. Attributes
1.3. Lifestyle
1.4. Skills
1.5. Traits
1 2 2. Analysis of PECs in Food TLE_PECS9- Identify areas for Analyzing  Interview  Interview 4
relation to a Processing 12-00-1 improvement,  Observation  Reporting
practitioner Learners development and  Discussion
Module growth.  Group Work

1 3 2. Analysis of PECs in Food TLE_PECS9- Align one’s PECs Evaluating  Interview  Interview 4
relation to a Processing 12-00-1 according to his/her  Observation  Reporting
practitioner Learners business/career  Discussion
Module choice.  Group Work
1 4 3. Strengthening and Food TLE_PECS9- Create a plan of Applying  Checklist  Creating an Action 4
further development of Processing 12-00-1 action that ensures  Developmental Plan
ones PECs Learners success of his/her Plan
Module business/career  Discussion
choice.

1 5 4. Differentiating Food TLE_EM9- Identify Needs and Remembering  Enumeration  Buzz Session 4
Needs and Wants Processing 12-IfII0-1 Wants of Target  Observation  Peer Discussion
Learners Market  Discussion  Brainstorming
Module

1 6 5. SWOT Analysis Food TLE_EM9- Analyze Personal Understanding  Discussion  Personal SWOT 6
Processing 12-IfII0-1 SWOT  Video Lesson Analysis
Learners  Active Learning
Module

1 7 6. Product Food TLE_EM9- Develop a Remembering  Discussion  Note Taking 4


Development Processing 12-IfII0-1 product/service in  Video Lesson  Oral Recitation
Learners Food Processing.  Active Learning  Research
Module

1 8 7. Key concepts of Food TLE_EM9- Value Proposition Remembering  Discussion  Note Taking 4
developing a product Processing 12-IfII0-1 and USP  Video Lesson  Oral Recitation
7.1 Finding Value Learners  Active Learning  Research
7.2 Innovation Module
7.3 Unique Selling
Proposition (USP)

Prepared by: Checked by: Approved by:


FELY M. MARY, MAED JOSEPHINE B. RIVERA, MAED RUBEN E. LAO, Ed.D.
Subject Teacher Master Teacher I Principal IV
Republic of the Philippines
DEPARTMENT OF EDUCATION
Region I
Schools Division Office I Pangasinan
CATO NATIONAL HIGH SCHOOL
Cato, Infanta, Pangasinan
Web page: http://catonhs.com/ Mobile: 09093652644/ 09209582563 fb: DepEd Tayo Cato National High school 300189

TABLE OF SPECIFICATION IN TLE-FFP 10

Total Number of
21st Century Time COGNITIVE PROCESS DIMENSIONS
Items
CODE Most Essential Learning Competency Skills and Spent
Sub-Skills (in hr.) Remembering Understanding Applying Analyzing Evaluating Creating Computed Adjusted

TLE_PECS9- Develop and strengthen personal


12-00-1 competencies and skills (PECs) needed in Self-direction 6 3 2 3 1 9.3 9
Food Processing.
TLE_PECS9- Identify areas for improvement, development
12-00-1 and growth. Self-direction 4 2 1 1 1 6.25 7

TLE_PECS9- Align one’s PECs according to his/her


12-00-1 business/career choice. Social skills 4 3 1 1 1 1 6.25 7

TLE_PECS9- Create a plan of action that ensures success of


12-00-1 his/her business/career choice. Creativity 2 1 1 1 3.13 3

TLE_EM9- Identify Needs and Wants of Target Market Global


4 3 2 1 6.25 6
12-IfII0-1 Awareness
TLE_EM9- Analyze personal SWOT. Critical
4 3 2 1 1 6.25 6
12-IfII0-1 Thinking
TLE_EM9- Develop a product/service in Food Processing. Innovation
4 3 1 1 1 6.25 6
12-IfII0-1 Skills
TLE_EM9- Value Proposition and USP
Thinking Skills 4 3 1 1 1 6.25 6
12-IfII0-1
32 50
Prepared by: Checked by: Approved by:

FELY M. MARY, MAED JOSEPHINE B. RIVERA, MAED RUBEN E. LAO, Ed.D.


Subject Teacher Master Teacher I Principal IV

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