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IPT-SHS.pptx

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IPT-SHS.pptx

  1. 1. Integrative Performance Tasks Make Baking Feasible Grade 11 NANGKA HIGH SCHOOL, SHS
  2. 2. GRASPS Model
  3. 3. GRASPS Model Goals: • To bake pastry products according to techniques and appropriate conditions; and enterprise requirement and standards. (Bread and Pastry Production) • To produce a signage about the proper etiquette in the TVL laboratory. Consider number of items minimum of 5 and maximum of 8. (H.O.P.E) • Prepare a career plan based on the identified career options to attain personal life’s goals. (Personal Development) • To identify the nutritional value of the baked product itself and ingredients used in making the pastry products. (Earth and Life Science)
  4. 4. GRASPS Model Goals: • Construct word problems and make solutions that involve the following: (GENERAL MATH & BUSINESS MATH) a. Simple or compound interest (General Math) Situation: You will borrow money as capital to be used for baking and selling the pastry products b. Straight Commission (Business Math) Situation: You will sell pastry products to earn commissions
  5. 5. GRASPS Model Goals: • To identify and check on the qualification of students who will be given responsibilities to take part in this activity.(Staffing) (Organization and Management) • To employ various communicative strategies in the given situation. (Oral Communication)
  6. 6. GRASPS Model Role: • The learners will act as planners, organizers, graphic designer, entrepreneur, nutritional dietitian, cook, food servers and other roles needed for the production operation.
  7. 7. GRASPS Model Audience: •School principal, teachers, parents, students and other stakeholders.
  8. 8. • As part of the performance task for the 2nd grading of this school year, the grade 11 students will bake different pastry products which they will sell to earn income. • This will also showcase the integrative performance tasks of 8 subject areas.
  9. 9. GRASPS Model Product / Performance: Your group’s task is to prepare and bake pastry products for 4 hours according to techniques and follow the health and safety protocols. You will compute the cost and selling price of finished products. To earn income, you may find someone to help sell your baked pastries, just give them commissions. Finally, you will present your output to your teachers and classmates.
  10. 10. GRASPS Model Standard Rubrics: • Rubrics for setting up of the venue, foods/pastry, and other preparations. (Bread and Pastry Production) • Rubrics for a signage about the proper etiquette in the TVL laboratory. (H.O.P.E) • Rubrics for a career plan. (Personal Development) • Rubrics for making a thorough list of nutritional value of the ingredients used in making pastry products. (Earth & Life Science)
  11. 11. GRASPS Model Standard Rubrics: • Rubrics for constructing and solving problems involving simple and compound interest as well as interest and commission. (General Math & Business Math) • Rubrics for the quality of answers on the four questions stated (please see output) (Organization and Management) • Rubrics for the program delivery exhibiting the communicative strategy. (Oral Communication)
  12. 12. GRASPS Model Standard Rubrics: Bread and Pastry Production Output: Performance Levels 4- Advanced = Can Perform this skill without supervision and with initiative and adaptability to problem situations. 3- Proficient = Can Perform this skill satisfactorily without assistance or supervision 2-Approaching to Proficiency= Can Perform this skill satisfactorily but requires some assistance and/or supervision. 1-Basic= Can perform parts of skill satisfactorily but requires considerable assistance and or supervision.
  13. 13. GRASPS Model Standard Rubrics: HOPE
  14. 14. GRASPS Model Standard Rubrics: Personal Development
  15. 15. GRASPS Model Standard Rubrics: Earth and Life Science
  16. 16. GRASPS Model Standard Rubrics: General Mathematics/Business Math
  17. 17. GRASPS Model Standard Rubrics: Organization and Management
  18. 18. GRASPS Model Standard Rubrics: Oral Communication
  19. 19. NHS SHS Department 1.Ms. Maritess S. Zara 2. Mr. Dunhill Jan E. Elmido 3. Ms. Sylvette G. Sabaupan 4. Ms. Maybele L. Roa 5. Ms. Lea Jenyka A. De Lara 6. Ms. Remelyn A. Tolentino 7. Ms. Girlie C. Cao 8. Mr. Nestor E. Acosta
  20. 20. Thank you

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