DepEd LMS - NCR

This course is intended for Grade 10 Filipino learners of Las Pinas East National High School -Equitable Village Annex.

FILIPINO GRADE 10

Modules and Worksheets for Grade 2 Teachers and learners

This course is provided for Grade 3 learners to easily access the materials and activities in Filipino 3.?

Ang kursong ito ay naglalayong maunawaan at mapahalagahan ng mag-aaral ang mga akdang pampanitikang nakaimpluwensya sa buong daigdig. Inaasahan ding malilinang sa mga mag-aaral ang kasanayan sa gramatika at retorikA   

Ang kursong ito ay laan sa mga mag-aaral ng Baitang 7 na naglalaman ng mga akdang pampanitikan mula sa iba't ibang rehiyon sa Pilipinas. Masasalamin dito ang mga kultura, tradisyon at paniniwala ng iba't ibang pangkat ng mga Pilipino.

Pag-uugnay ng Mahahalagang Kaisipang Nakapaloob ng mga Karunungan sa mga Karunungang Bayan sa mga Pangyayari sa Kasalukuyan. 

This Module is an exploratory course which leads you to Fish Processing

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

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.

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.

Naging batayan ng K-12 kurikulum sa Araling Panlipunan ang mithiin ng “Edukasyon para sa Lahat 2015” (Education for All 2015) at ang K to 12 Philippine Basic Education Curriculum Framework. Hangad nito ang pagkakaroon ng mga kakayahang kinakailangang sa ika-21 na siglo upang makalinang ng “functionally literate and developed Filipino.” Kaya naman, tiniyak na ang mga binuong nilalaman, pamantayang pangnilalalaman at pamantayan sa pagganap sa bawat baitang ay makapag-aambag sa pagtatamo ng nasabing mithiin at para makamit ang nilalayon (goal) ng K-12 Kurikulum ng Araling Panlipunan, ang makahubog ng mamamayang mapanuri, mapagmuni, mapanagutan, produktibo, makakalikasan, makabansa at makatao na may pambansa at pandaigdigang pananaw at pagpapahalaga sa mga usaping pangkasaysayan at panlipunan.

General Physics 1 is one of the specialized subjects of Grade 12 students under the Academic track - STEM strand.

Ang kursong ito ay para sa mga mag-aaral sa unang baitang seksyon Malikhain sa asignaturang MTB-MLE sa loob ng unang markahan. 

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.