CTE - TVLE

𝐓𝐡𝐫𝐞𝐚𝐝𝐬 𝐨𝐟 𝐂𝐫𝐞𝐚𝐭𝐢𝐯𝐢𝐭𝐲 𝐚𝐧𝐝 𝐒𝐤𝐢𝐥𝐥

The 𝟯𝗿𝗱 𝗬𝗲𝗮𝗿 𝗕𝗮𝗰𝗵𝗲𝗹𝗼𝗿 𝗼𝗳 𝗧𝗲𝗰𝗵𝗻𝗼𝗹𝗼𝗴𝘆 𝗮𝗻𝗱 𝗟𝗶𝘃𝗲𝗹𝗶𝗵𝗼𝗼𝗱 𝗘𝗱𝘂𝗰𝗮𝘁𝗶𝗼𝗻 (𝗕𝗧𝗟𝗘𝗱) 𝗕𝗹𝗼𝗰𝗸 𝗕 students proudly showcased their creativity, precision, and technical skills through a series of laboratory activities in their subject, 𝐓𝐋𝐄𝐃 𝟏𝟐𝟏: 𝐂𝐥𝐨𝐭𝐡𝐢𝐧𝐠 𝐂𝐨𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧, under the guidance of their instructor, 𝐌𝐫𝐬. 𝐌𝐚𝐫𝐲 𝐀𝐧𝐧 𝐒𝐨𝐫𝐢𝐚𝐧𝐨 𝐑𝐞𝐲𝐞𝐬. The students successfully constructed various garments including a 𝐟𝐥𝐨𝐫𝐚𝐥 𝐛𝐥𝐨𝐮𝐬𝐞, 𝐩𝐥𝐚𝐢𝐧 𝐛𝐥𝐨𝐮𝐬𝐞, 𝐩𝐚𝐣𝐚𝐦𝐚 𝐰𝐢𝐭𝐡 𝐬𝐢𝐝𝐞 𝐬𝐞𝐚𝐦 𝐩𝐨𝐜𝐤𝐞𝐭, 𝐬𝐞𝐰𝐢𝐧𝐠 𝐚𝐩𝐫𝐨𝐧, 𝐚𝐧𝐝 𝐭𝐰𝐨 𝐩𝐞𝐧𝐜𝐢𝐥 𝐜𝐮𝐭 𝐬𝐤𝐢𝐫𝐭𝐬, demonstrating their dedication to mastering the fundamentals of clothing construction.

Through hands-on learning experiences, the students enhanced not only their sewing and garment-making abilities but also their patience, discipline, and attention to detail. Each finished output reflected the knowledge and practical skills they have continuously developed throughout the subject Clothing Construction. These laboratory tasks served as an important avenue for students to apply classroom concepts into actual craftsmanship.

The activity also highlighted the importance of perseverance, creativity, and collaboration in the learning process. As future educators and skilled professionals in the field of 𝐭𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲 𝐚𝐧𝐝 𝐥𝐢𝐯𝐞𝐥𝐢𝐡𝐨𝐨𝐝 𝐞𝐝𝐮𝐜𝐚𝐭𝐢𝐨𝐧, the students continue to grow in confidence and competence while refining their talents in dressmaking and clothing construction.

With the unwavering support and mentorship of 𝐌𝐫𝐬. 𝐌𝐚𝐫𝐲 𝐀𝐧𝐧 𝐒𝐨𝐫𝐢𝐚𝐧𝐨 𝐑𝐞𝐲𝐞𝐬, the students were inspired to strive for excellence and produce quality outputs that embody both hard work and passion. Truly, this laboratory activity became a meaningful step toward their growth and professional development in the field of TLE.

From preparation to processing, the II-BTLEd students successfully completed their laboratory task in TLEd 110: Fundamentals of Food Technology and Food Processing, showcasing their skills in making longganisa and tocino. Their hands-on experience highlighted not only proper techniques in curing and food preservation but also the value of precision, sanitation, and teamwork inside the laboratory.

Guided by their instructor, Mr. Rexian Noah Zareno, the students demonstrated commitment and enthusiasm in every step of the process. This activity reflects their growing competence in food processing and their readiness to apply these skills in real-life settings, bringing them closer to becoming skilled and innovative educators in the field of Technology and Livelihood Education.

Turning simple ingredients into something special 🍽️✨ The II-BTLEd students showcased their skills and creativity as they successfully completed their laboratory task in TLEd 110: Fundamentals of Food Technology and Food Processing. From preparing crisp Atsarang Papaya to flavor-packed Atsarang Mushroom, every step reflected their growing competence, teamwork, and attention to detail in the food lab.

With the guidance and supervision of Mr. Rexian Noah Zareno, the class transformed theory into hands-on learning, proving that mastery comes through practice. This activity is more than just food preparation—it’s a step closer to becoming skilled, innovative, and industry-ready educators in the field of Technology and Livelihood Education. 👨‍🍳📚

From crust to creation, 3rd Year BTLEd A and B students showcased their skills and creativity as they successfully accomplished their laboratory task in TLEd 118 Advanced Baking featuring Pie and Tart making. Every dough rolled, filling prepared, and pastry baked reflected their dedication, teamwork, and growing expertise in the art of baking. 🥧✨

Under the supervision and guidance of Mr. Rexian Noah Zareno, their instructor, the students turned learning into delicious masterpieces inside the laboratory. This hands-on experience proves that with passion, patience, and proper training, future educators can truly rise to the occasion. 👩‍🍳👨‍🍳🔥

From raw ingredients to proudly finished products, the 2nd Year BTLEd students brought their skills to life in their TLEd 110 - Fundamentals of Food Technology and Food Processing laboratory tasks. With focus and creativity, they successfully produced Salted Egg, Banana Preserve, and Pineapple Jam showing that learning in the kitchen goes beyond theory and turns into real, hands-on mastery.

Under the guidance of their instructor, Mr. Rexian Noah V. Zareno, the students worked with teamwork, precision, and determination every step of the way. This experience highlights not just their growing competence in food technology and processing, but also their readiness to turn knowledge into meaningful and practical output.