LMS OUTPUT

This is a course on Information and Communication Technologies. Topics include ICT terminologies, hardware and software components, the internet and world wide web, and ICT based applications.

This curriculum guide is an exploratory course in Cookery, which leads to National Certificate Level II (NC II). It covers five common competencies that a high school student ought to possess, namely: 1) knowledge of the use of tools, equipment, and paraphernalia; 2) maintenance of tools, equipment, and paraphernalia; 3) performance of mensuration and calculation; 4) interpretation of technical drawings and plans; and 5) the practice of Occupational Health and Safety Procedures (OHSP) The preliminaries of this exploratory course include the following: 1) discussion on the relevance of the course; 2) explanation of key concepts relative to the course, and 3) exploration of career opportunities

This course is designed to develop knowledge, skills, and desirable attitudes of an individual in the field of Electronic Products Assembly and Servicing National Certificate Level II (NCII). The student is expected to demonstrate common competencies in applying apply quality standards, perform computer operations, perform mensuration and calculation, prepare and interpret technical drawings, use and maintain hand tools, terminate and connect electrical wiring and electronic circuits, and test electronic components. It also includes the development of core competencies such as assembling electronic products, service consumer electronic products and systems (audio products and audio-video products), and service industrial electronic modules, products, and systems.

 Bread and Pastry Production course leads to National Certificate Level II (NC II). This course is designed for high school students to develop knowledge, skills, and attitude to perform the tasks on Bread and Pastry Production. It covers core competencies namely: 1) prepare and produce bakery products; 2) prepare and produce pastry products; 3) prepare and present gateau, tortes, and cakes; 4) prepare and display petit fours and 5) present deserts.

Welcome to the world of Commercial Cooking! 

This Module is an exploratory course which leads you to Commercial Cooking National Certificate Level II ( NC II)1 . It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: 

1) Use use and maintain kitchen tools and equipment; 

2) Perform mensuration and calculation; 

3) Interpret kitchen layout, and 

4) Practice occupational safety and health.

• USE AND MAINTAIN KITCHEN TOOLS AND EQUIPMENT
• PERFORM MENSURATION AND CALCULATIONS
  
• INTERPRET KITCHEN LAYOUT
  
• PRACTICE OCCUPATIONAL SAFETY AND HEALTH

This course is all about TLE 7 which is all about the following :

1. Commercial Cooking

2.  Fish Processing

3. Handicrafts

4. Computer System Servicing

Welcome to the world of Commercial Cooking! 

This Module is an exploratory course which leads you to Commercial Cooking National Certificate Level II ( NC II)1 . 

It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: 

1) Use use and maintain kitchen tools and equipment; 

2) Perform mensuration and calculation; 

3) Interpret kitchen layout, and

 4) Practice occupational safety and health.

This Module is an exploratory course which leads you to Commercial Cooking National Certificate Level II ( NC II)1 . It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: 1) Use use and maintain kitchen tools and equipment; 2) Perform mensuration and calculation; 3) Interpret kitchen layout, and 4) Practice occupational safety and health. These 4 common competencies are covered separately in 5 Lessons . As shown below, each Lesson is directed to the attainment of one or two learning outcomes: Lesson 1 – Use and maintain kitchen tools and equipment LO1. Utilize kitchen tools and equipment LO 2. Maintain kitchen tools, equipment and working area LO 3. Store and stack kitchen tools and equipment Lesson 2 – Perform mensuartion and calculation LO 1. Carry out measurement and calculations in a required tasks LO 2. Calculate cost of production Lesson 3 – Interpret kitchen lay-out LO1. Read and interpret kitchen plans LO2. Create kitchen lay-out Lesson 4 – Practice occupational safety and health LO 1.Identify hazards and risks LO 2 Control hazards and risks.

This curriculum guide on Bread and Pastry Production course leads to National Certificate Level II (NC II). This course is designed for high school student to develop knowledge, skills, and attitude to perform the tasks on Bread and Pastry Production. It covers core competencies namely: 

1) prepare and produce bakery products; 

2) prepare and produce pastry products; 

3) prepare and present gateau, tortes and cakes; 

4) prepare and display petit fours and 

5) present deserts. 

The preliminaries of this specialization course includes the following: 

1) Explain core concepts in bread & pastry production; 

2) Discuss the relevance of the course 

3) Explore on opportunities for a Baker or Commis as a career.

This curriculum guide is a specialization course which leads to Handicraft Making. It covers core competencies that a grade 7/8 Technology and Livelihood Education (TLE) student ought to possess, namely; produce crochet, quilt, knitted and embroidery projects. The preliminaries of this specialization course include the following: 1) discussion on the relevance of the course; 2) explanation of key concepts relative to the course and; 3) exploration on career opportunities.

This curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is designed for a Grade 10 student to develop the knowledge, skills, and attitudes to perform Cookery tasks. It covers core competencies as follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, (3) preparation of vegetable dishes, (4) preparation and cooking of seafood dishes, (5) preparation of stocks, sauces, and soups, (6) preparation of poultry and game dishes, and (7) preparation of and cooking meat.

• Maintaining and cleaning commercial kitchen supplies

• Working with diverse kitchen equipment for different functions

• Preparing generic and gourmet meals, depending on clientele

• Understanding menu options and making identical meals

• Working with a team constantly

• Performing prep work such as cutting food or putting food in respective bowls, plates, etc.

• Understanding health and safety codes as well as basic emergency protocols if an emergency happens in a commercial kitchen

The curriculum is designed to prepare students with entry level knowledge and manipulative skills for employment in the electrical industry. The program combines theory with laboratory activities as an effective means of developing the skills essential to the electrical trade.

The student begins with the fundamentals of electricity and wiring of simple circuits, then progresses to residential interior wiring, three phase alternating current power, and wiring of more complex circuits and equipment. Safety is stressed as an integral part of each shop task. Emphasis is placed on wiring in accordance with the provisions contained in the National Electrical Code