DR. CARLOS S.

LANTING COLLEGE
BASIC EDUCATION DEPARTMENT
Junior High School
16 Tandang Sora Ave., Sangandaan, Quezon City
Tel. No.: (02)938-7782/(02)938-7789
Telefax No.: (02)939-7229/(02)930-5299
e-mail: info@lantingcollege.edu.ph. website: www.lantingcollege.edu.ph.

Leader: _____________________ Date: ____________

Members: _____________________
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NARRATIVE REPORT FOR COOKING AND SELLING PRODUCTS

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Prepared by:

____________________________________
Name and signature
DATE:______________________________

Submitted to:

SHIRLEY C. ESCAÑO.LPT
T.L.E. Teacher

TECHNOLOGY AND LIVELIHOOD EDUCATION 8 / A.Y. 2019-2020

DCSLC-BED: GRADE 8
 DR. CARLOS S. LANTING COLLEGE
BASIC EDUCATION DEPARTMENT
Junior High School
16 Tandang Sora Ave., Sangandaan, Quezon City
Tel. No.: (02)938-7782/(02)938-7789
Telefax No.: (02)939-7229/(02)930-5299
e-mail: info@lantingcollege.edu.ph. website: www.lantingcollege.edu.ph.

GROUP # ___
LEADER: ________________________
MEMBERS: ________________________
________________________
________________________
________________________
________________________
________________________
GRADE AND SECTION:__________
________________________ DATE:________________________
________________________
________________________
________________________
________________________
________________________

NAME OF ACTIVITY: Cooking and selling preparation

DURATION: 1 day preparation
QUARTER: SECOND (2ND)

OBJECTIVES: The learners independently demonstrate an understanding of the underlying principles on cooking and selling
product.
INDIVIDUAL SCORING SHEET FOR COOKING AND SELLING PRODUCTS.
Advance Highly Moderated
Skilled Skilled Unskilled TEACHER’S STUDENT’S
CATEGORY Skilled skilled
(5) (3) (1) POINTS POINTS
(4) (2)
PALATABILITY, Advance Perform food
Perform food
FOOD application on presentation
presentation but Perform food Unpleasant
PRESENTATION, food with palatable
not well in taste presentation presentation
NUTRITION preparation taste and
and unpleasant only and taste.
FACTS AND within their pleasing
presentation.
VALUE. own effort. presentation.
Systematically Application of Application of Application of
SYSTEMATIC Application of
arrange and procedure on procedure on procedure on
APPLICATION OF procedure on
organize the selling selling selling
PROCEDURE IN product selling
product/s in product/s was product/s was product/s was
SELLING was never
presentation for systematic all systematic most systematic
PRODUCTS. systematic.
selling. the time. of the time. sometimes.
OBSERVATION OF Always practice
Safety rules on Safety rules on Safety rules in
SAFETY RULES safety Safety rules on
food food application food
ON FOOD precaution and application
application were observed application
PREPARATION apply 6’s and were never
were observed most of the observed
AND with pleasing observed
all the time. time. sometimes.
PERSONALITY personality.
Perform task Performing task
PUNCTUALITY IN
actively in Performing task Performing task on time but no Performing task
PERFORMING
advance to the was on time. on time but not required was not
TASK
given time. (30 minutes) presentable. incomplete organize.
(30 MINUTES)
(30 minutes) items.
COMPUTATION Total (20)X5 Total (16)X5 Total (12)X5 Total (8)X5 Total (4)X5

TOTAL SCORE (X5)

NOTE:
*Please always secure the copy of your scoresheet for future evaluation and references.
*Do not forget to fill-out the information above.

Checked and verified by: Date of Evaluation: ______________________________

SHIRLEY C. ESCAÑO.LPT
TLE Teacher

TECHNOLOGY AND LIVELIHOOD EDUCATION 8 / A.Y. 2019-2020

DCSLC-BED: GRADE 8
 DR. CARLOS S. LANTING COLLEGE
BASIC EDUCATION DEPARTMENT
Junior High School
16 Tandang Sora Ave., Sangandaan, Quezon City
Tel. No.: (02)938-7782/(02)938-7789
Telefax No.: (02)939-7229/(02)930-5299
e-mail: info@lantingcollege.edu.ph. website: www.lantingcollege.edu.ph.

GROUP # ___
LEADER: ________________________
MEMBERS: ________________________
________________________
________________________
________________________
________________________
________________________
GRADE AND SECTION:__________
________________________ DATE:________________________
________________________
________________________
________________________
________________________
________________________

NAME OF ACTIVITY: Cooking and selling preparation

DURATION: 1 day preparation
QUARTER: SECOND (2ND)

OBJECTIVES: The learners independently demonstrate an understanding of the underlying principles on

cooking and selling product.

DIRECTIONS: Please fill-out the information below. Erasures are not allowed.

NAME OF FOOD: _______________________

INGREDIENTS: (Please use bullet to individualize the ingredients)









PROCEDURES:
Step 1.
Step 2.
Step 3.
Step 4.
Step 5.
Step 6.
Step 7.
Step 8.
Step 9.
Step 10.

NOTE: Please use another sheet of short bond paper if needed for other recipe and food information duly signed by group
leader and members.

TECHNOLOGY AND LIVELIHOOD EDUCATION 8 / A.Y. 2019-2020

DCSLC-BED: GRADE 8