Republic of the Philippines

Department of Education
Region V

DIVISION OF ALBAY
POLANGUI GENERAL COMPREHENSIVE HIGH SCHOOL
Polangui, Albay

ACTION PLAN IN TECHNOLOGY AND LIVELIHOOD EDUCATION (COOKERY)

SY 2015-2016
KEY RESULT AREA/
OBJECTIVES

PROGRAMS/PROJECTS
STRATEGIES/ACTIVITIES/TASKS

I. Student Development
A. Increases MPS in TLE 10
Cookery by 5% every year starting
SY 2015-2016

A. Administration Of Pre-Test And Post Test in

TLE 10 Cookery particularly along;
a1. Preparation of test materials
a2. Administration of Diagnostic test
a3. Recording, analyzing and interpreting
results
B. Plan out intervention activities to increase
MPS in TLE 10 Cookery
1. Check congruency of lessons with (CG)
Curriculum Guide

B. Provides opportunities/situation
for the development and welfare of
the students

*Organizing the TLE Club per TLE classes

TIMELINE
June 2015

RESOURCES NEEDED
HUMAN

MATERIAL

FUND

-Teacher in
Cookery

Sample
Questionnaire

Personal
Fund

- Students

AugustFebruary

July

-Teacher
- Students

-Record Book
-Chalk
-chalkboard

EXPECTED
OUTPUTS

SUSTAINABILITY

A1. At the end of

March 2015, the Post
test, Mean shall have
increased by 5%.
A2. 75% of the
students shall have
achieved their targets
at the end of the
school year.
A3. All the Cookery
class shall have
satisfactorily
submitted projects,
and other
requirements
-Test Results
-Item Analysis
-Table of Specification

Be guided with good

motivation and
disposition

TLE Club shall have

been organized with
100% of the students
enrolled per class as
members and officers

Be guided with good

motivation and
disposition

KEY RESULT AREA/

OBJECTIVES
C. Encourage
participation in
activities such as
projects
for
entrepreneurial
among students.

and increase
various TLE
programs and
developing
consciousness

PROGRAMS/PROJECTS
STRATEGIES/ACTIVITIES/TASKS
C1. Providing students effective instruction by
using appropriate teaching methodologies and /
or strategies for the development of their skills.
C2. Assist students in Cookery during occasions
or activities like cookfest.

D. Encourage students active

participation in activities such as:
a. Poster Making
b. Essay Writing
c. Slogan Making
d. Cookfest
e. Laboratory

D. Observance of the Nutritional Guidelines to

the TLE Dept.
Theme: "Timbang Iwasto, sa Tamang
Nutrisyon at Ehersisyo"

E. Encourage and support the

students to participate in:
a. School Skills Competition
b. Cluster Level
c. Division Level
d. Regional Level

*Skills Development Program, for Home

Economics
1. Cookfest
a. Experimental Fish Dish
b. Experimental Poultry Dish

II. STAFF DEVELOPMENT

1. Attend trainings, seminars,
conferences required.
2. Participate in school and
community activities
3. Subscribe professional
readings

*Participate in trainings, seminars, conferences

*Act as a resource person, demonstrator

TIMELINE

RESOURCES NEEDED
HUMAN

MATERIAL

FUND

Lesson Log
Pamphlets
Books
Visual Aid
(Realias)

Personal
Fund

Year Round

-Teacher
- Students

Year Round

-Teacher
- Students
-HRM
Nutrition
classes

Copy of
Nutritional
Guidelines

July 2015

Dept. Head
TLE,
Teachers,
Students

Ingredients for
Fish Dish and
Poultry Dish

Year Round

Departmen
t Head,
Teacher

Conference
Notebook
Ballpen
Paper
Chalk
chalkboard

EXPECTED
OUTPUTS
*5% increase in the
performance and level
in the achievement test
over that of the
diagnostic test.
*Camaraderie among
students

SUSTAINABILITY

Meet classes
regularly

Students
Fund

Awareness of the
Nutritional Guidelines

DepEd Memo
Collaboration with
the Department
Head, TLE
Teachers, Nutrition
Coordinator, School
Nurse and Students

Student
Activity
Fund,
Subject to
availability
of fund or
contestant
fund

*Develop
selfconfidence
and
Sportsmanship
*Enhance skill in food
preparation
and
cooking.
*Practice
food
handling and safety
through
food
preparation

Follow up and
orientation of
participants in the
procurement of
funds and
ingredients

MOOE

Professionally be
developed

Personal
Fund

Collaboration with
the Principal's
office, Department
Head

KEY RESULT AREA/

OBJECTIVES
B. Reports and Records

PROGRAMS/PROJECTS
STRATEGIES/ACTIVITIES/TASKS
*Prepare and finalize records
*Submits accurate and up to date report with not
more than two instance of tardiness

III. Curriculum Development

Develop and improve further
curricular
and
instructional
materials

*Utilized TG
*Maximized the use of prescribe textbook, table
appointments, table cloth, table linen, utensils
and tools, equipment.

IV. Community Linkages

Establish and maintain active
linkages with GO, NGO, LGU and
Community Leaders

* Coordinate with Barangay Officials and Head

of Agencies in promoting the school programs
and projects like:
a. Feeding Program
b. Gulayan sa Paaralan
c. BRIGADA Eskwela
d. Cleanliness and Beautification
e. Community Garden
*Follow and observe proper use of tools and
equipments
*Acquire additional equipments and tools
*Follow rules and regulations in the laboratory
area
*Solicit at least 1 exhaust fan for Home
Economics CR.

V. Physical Facilities
A. Provide more effective and
functional tools, equipment and
devices
B. Procure ventilation facilities

TIMELINE
Year Round

Year Round

RESOURCES NEEDED
HUMAN
MATERIAL
FUND
Class record
Teacher
Lesson Log
Personal
Other required
Fund
reports and
accomplishment
Lesson Log
Personal
Teacher
Class record
Donations
Books
Utensils
Tools
Equipments

Year Round

Teacher,
Feeding
Recipient,
Barangay
officials

-Utensils/
Equipment
Seeds/Seedlings

Donations,
Solicitations,
Personal
Fund

Year Round

Teachers,
Sponsors,
Students

Tools,
Equipments,
Table
appointments

Donations,
Solicitations

EXPECTED
OUTPUTS
Accomplished
record on time
Well
prepared
lesson plan
Keep
tools,
equipments, table
appointments,
linen
in
each
proper place
Sponsor on
Feeding Program

Functional and
effective facilities,
Utilization and
preservation of
resources

SUSTAINABILITY
Collaboration with
the Dept. Head

Copy of PSSLC and

the list of utensils
inventory

Consultation with
Nutrition Coordinator
and Barangay
Officials,
Maintain clean and
green area

Collaboration with
Department Heads

June 2015
Prepared by:

MARILEX F. BEJADO
T - III

Noted:

DOMINGO S. SALCEDA
OIC TLE Department
Approved:

EMMA R. MORASA, Ed. D.

Principal IV