The document outlines a learning plan for technology and livelihood education for Grade 10 at Cavite Community Academy, focused on preparing fish and shellfish. It details the curriculum objectives, session activities, and various fish cuts, while also emphasizing the school's vision, mission, and goals related to holistic development and community responsibility. The assessment will include visual aids and practical engagement to reinforce learning outcomes.

1. CAVITE COMMUNITY ACADEMY, INC.
New Public Market Rd. Ibayo Silangan,
4110, Naic, Cavite
Government Recognition No. 461 Series of 1947
“The Center of Academic Excellence through Holistic Development”
LEARNING PLAN
Academic Year 2024-2025
Quarter: Third Quarter
Name of the Teacher: Lovely C. Caringal Grade
Level:
10
Subject: Technology and Livelihood Education Week: 3
Topic: Preparing Fish and Shellfish
Session 1: Discussion
Session 2: Group activity
Session 3: Assessment
Date Jan.20-24, 2025
Learning Outcomes: TLE_HECK10PC-IIe-14: LO 1. Perform Mise en Place
The learner should be able to;
AK: identify the ways in preparing fish and shellfish
MM: analyze the ways in preparing fish and shellfish
TK: label the ways in preparing fish and shellfish
Standards CONTENT STANDARD:
The learners demonstrate an understanding of : core concepts and principles in
cookery
PERFORMANCE STANDARD:
The learners: apply core competencies in cookery as prescribed in the TESDA
Training Regulation
FORMATION STANDARD:
Creativity, Critical Thinking, Social Awareness
CORE VALUES:
Service Leadership Excellence Faith
Learners must show faithfulness in local fishes.
PVMGO PHILOSOPHY
Cavite Community Academy, Inc. believes that in order to produce students who
are spiritually and academically competent, it should provide a safe, caring teaching and
learning environment.
VISION
Cavite Community Academy, Inc. is a God-centered private educational
institution committed to be the center of academic excellence through holistic
development.
MISSION
Cavite Community Academy, Inc. aims to operate a system that:
1. Enriches spiritual and academic growth;
2. Instills social and environmental responsibilities in contribution towards the
development of the global community; and
3. Provides morally upright, technologically-advanced, and highly competitive
graduates.
GOALS:
Goal 1: To enrich spiritual growth of the school community.
Goal 2: To enrich academic growth of the school community.
Goal 3: To instill social responsibility in the school community.
Goal 4: To instill environmental responsibility in the school community.
Goal 5: To develop the mental and physical well-being in the school community.
Goal 6: To promote technologically advanced and globally competitive graduates.

2. OBJECTIVES:
1. God-fearing values will be promoted in all aspects of school life.
2. Members of the school community will be expected to behave in conformity with
God-fearing values.
3. The curriculum will follow all the standards and requirements provided by the
Department of Education.
4. Community service and outreach programs will be implemented throughout the
school year.
5. Students will be asked to report on current environmental concerns affecting the
country and the world.
6. Guidance will prepare programs to monitor and address issues affecting the students’
mental health.
7. The school will continuously upgrade facilities and program to enhance the
technologically advanced and globally skills of the students.
21st
Century Skills LEARNING SKILLS
Information Literacy Collaboration Critical Thinking Creativity
LITERACY SKILLS
Information Literacy Technology Literacy Media Literacy
LIFE SKILLS
Flexibility Leadership Innovative Productivity Social Skills
Socio – Emotional
Learning Competencies
Self-Awareness Social Awareness
Self-Management Relationship Skills
Responsible Decision Making
Developmental Activities Preliminary Activities:
Opening Prayer
Asking Questions
Motivational Activities:
Brainstorm of fishes that students know already.
Presentation of the Lesson PRIMING: Teacher will show video of preparing fish and shellfish.
Lesson:
Fish Cuts
The list below illustrates the various cuts for fishes.
Butterfly Fillets
Fish that is filleted by cutting through the belly and removing the backbone and
smaller bones, leaving the two fillets on each side. After that, the fish is then
turned into a "butterfly" position.
Cheeks This part is cut from the head of larger mature fish and are the small
pockets of flesh found just below each eye.
Cutlets These are single-serving cross-section portion sliced in a straight line
through the backbone of a whole, dressed, round fish. These are typically a little
thinner than a steak, generally around 12 mm/ 1/2 inch thick, and often cut from
the fish's head-to-mid-body area.
Darnes Single-served portions taken from a vertical slice through the whole
wrapped round fish. These are generally little thinner than a steak, typically
around 12 mm/ 1/2 inch thick, and regularly lackbone of a cut from the head-to-
mid-body portion. It is also referred to as cutlets.

3. Dressed Whole fish of any size, scaled, gutted, and had the gills and fins
mellfish.
Fillets
Fillets can be bone-free or "pin bone-in." These consist of the entire sides of a
fish from just below the gills to the tail cut off from the backbone, it in one
piece. Fillets from larger into single-serving size portions such as Suprêmes,
Pavés, or Goujons.
Goujons
Goujons are best known for being coated with breadcrumbs before being deep-
fried. These are narrow strips of up to 10 cm/ 4 inches long, Jam/2-inch wide,
and 1cm/2-inch thick cut from a fillet. Loins This is the primary part of a fillet
taken from larger round fish, such as Cod, or each side of the backbone of large
game fish like Tuna.
Pavés
Boneless sections were taken from the fillets of larger flatfish, which can serve
1-2 people. Steaks A thick, frequently boneless piece of fish cut from bigger fish
like Tuna or Swordfish.
Suprêmes
These are boneless single-serving sections cut from bigger fillets of both round
and flatfish. It is sometimes referred to as fillet steaks.
Assessment Directions: Look at the picture presented on the TV and choose the name of cuts on the
given choices.
Materials Traditional: White Board
Digitals: PowerPoint Presentation, Laptop
Generalization What I have learned?
I learned in this lesson
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Assignment Students will answer book pg. 183
Subject Integration Health, Science
References: Cookery 10, https://youtu.be/0CpMh5uFL_g
Notation:
Comments:
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4. Prepared by: Checked by:
Lovely C. Caringal RONIL C. ANDAYA
Subject Teacher Subject Area Coordinator
Evaluated by:
MARY JOYCE C. TANILON, LPT
Academic Coordinator
Noted by:
SANNY L. SUMULAT, LPT
Vice Principal
WILFREDO I. MADLANGBAYAN, MaEd, LPT
Principal