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MenuAlona Galvez
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This document discusses menu planning and restaurant operations. It lists menu items and their ingredients, preparation techniques, and forms of marketing. The document examines four major challenges for running a restaurant, such as food costs, labor expenses, food safety, and customer satisfaction.Long test1
Long test1Alona Galvez
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Ang dokumento ay isang long test para sa Araling Panlipunan na ginagamit sa Benigno 'Ninoy' S. Aquino High School. Ito ay naglalaman ng mga tanong na may kinalaman sa heograpiya, kasaysayan, at kultura ng mga bansa sa Asya. Kasama rin dito ang mga pagsasanay ukol sa mga terminolohiya at konsepto sa larangan ng Araling Panlipunan.Culinary arts
Culinary artsAlona Galvez
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The rubric evaluates culinary arts students on management and appearances, food production, and food presentation. It provides a scoring system of 0 to 5, 0 to 10, or 0 to 15 points for categories like clothing, safety, sanitation, time management, teamwork, and food taste. The rubric is used to objectively assess students and provide feedback to help them improve their culinary skills and professionalism.Final rubrics for 2nd year
Final rubrics for 2nd yearAlona Galvez
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This document contains a template for evaluating students in a food trades lab class. The template rates students on criteria such as safe food handling, preparation techniques, professionalism, safety, and sanitation. For each criteria, students can receive a rating of poor, fair, good, or superior. The total score is calculated and comments may be provided. At the end, the student's name, class information, overall rating, and teacher signature are documented to compile the student's activities and performance in the food trades class.Culinary arts 1
Culinary arts 1Alona Galvez
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This document provides a course syllabus for Culinary Arts 1 at the Columbia Area Career Center for the 2010-2011 school year. It outlines the course description, goals, outline, textbooks, supplies needed, classroom and kitchen protocols, grading system, attendance policy, and make-up work policy. The course aims to provide students with the foundational skills to become certified as a culinarian or in food safety and explore various aspects of culinary arts and food preparation techniques. Grades are based on daily work, exams, tests, projects, and demonstration of career expectations including attendance, respect, safety, and responsibility.The different kinds of sauces
The different kinds of saucesAlona Galvez
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There are six basic types of sauces - mayonnaise, hollandaise, tomato, brown, velout¨¦, and b¨¦chamel. The document then discusses each sauce in more detail and their common uses. It also discusses the five "mother" sauces - b¨¦chamel, velout¨¦, hollandaise, tomato, and demi-glace, providing recipes for each one. The chef emphasizes learning these five sauces well as they are foundations for many other sauces and dishes.Rc lect el amor patrio
Rc lect el amor patrioKristel Laurenciano
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Ang dokumento ay tungkol sa nasyonalismo sa pamamagitan ng mga akdang pampanitikan ni Rizal, lalo na ang 'El Amor Patrio' at 'Tinubuang Lupa', na nagpapahayag ng pag-ibig sa bayan. Tinalakay din ang epekto ng European literature sa mga ideya ni Rizal at ang paghahanap ng kalayaan sa 19th century. Ang mga mensahe ng mga tula ni Rizal ay naging inspirasyon sa mga political detainees noong dekada 1970.Rubrics
RubricsAlona Galvez
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This document appears to be a rubric for evaluating a student's performance of shampooing and conditioning hair. It assesses performance based on 5 dimensions: workmanship, use of tools/equipment/materials, safety precautions, work habits, and speed. For each dimension it provides ratings for highly skilled, moderately skilled, slightly skilled, unskilled, and no attempt. A student's total score is calculated by adding up their scores in each dimension, with highly skilled receiving the highest total score of 100% and no attempt the lowest of 70%.Chapter 18
Chapter 18StevenNalls
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The document discusses game meat. It defines game as animals that are hunted for sport or food. It provides examples of common types of game including large furred animals like deer and moose, small ground animals like rabbit and squirrel, upland birds like pheasant and quail, waterfowl like geese and ducks, and reptiles like rattlesnake and alligator. The document emphasizes that game meat is widely available, safe, and nutritious when sourced from approved domestic farms and ranches. It provides brief overviews of selecting, storing, and cooking various game meats.Ubd lesson plan
Ubd lesson planAlona Galvez
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Ang dokumento ay isang banghay-aralin para sa Araling Panlipunan II sa Benigno 'Ninoy' S. Aquino High School, na nakatuon sa geograpiya at kabihasnang Asyano. Naglalaman ito ng mga pamamaraan ng pagtuturo, kasama ang mga gawain at takdang-aralin upang hikayatin ang aktibong partisipasyon ng mag-aaral. Ipinapakita rin nito ang mga kinakailangang kagamitan at mga criteria sa pagtataya ng mga gawain ng mga estudyante.Dayandante joan tvl.zip
Dayandante joan tvl.zipjtuagnon
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This document discusses the fundamentals of plating food to enhance its appeal. It identifies the 4 fundamentals of plating as creating a framework, ensuring balance, proper portioning, and highlighting key ingredients. Examples of plating techniques are demonstrated in a sample YouTube video.Ch13 chicken
Ch13 chickenKristel Laurenciano
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This document provides instructions and information for cooking various poultry and game birds through methods like roasting, baking, broiling, grilling, simmering, poaching, saut¨¦ing, pan-frying, and deep-frying. It discusses seasoning, basting, temperature guidelines, carving techniques, and considerations for stuffing or cooking stuffing separately. Common ingredients and preparations for poultry dressings are also outlined. Pronunciations for several international poultry recipes are provided at the end.Plating and presentation
Plating and presentationMa Janica Leigh Beriso
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This document discusses best practices for food presentation. It covers arranging foods on plates in a visually appealing and balanced way using techniques like symmetry, contrast, and focal points. It emphasizes making the food easy to identify and enhancing flavors and textures. Specific elements of plating like sauces, garnishes, and molds are explained. Buffet presentation is also briefly covered. The overall goal is to attractively display foods in a way that enhances the dining experience.Culinary Arts
Culinary Artsmatildamae23
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This document provides information about culinary arts careers as a chef or baker, including their typical tasks, salary ranges, hours, and education program options. Chefs earn between $40,630-$62,000 annually and oversee kitchen operations like menu planning, hiring staff, and food ordering. Bakers earn $22,500-$33,840 preparing baked goods by measuring ingredients, mixing dough, and setting oven temperatures. Both careers require early morning and late shifts including weekends and holidays. Relevant culinary programs are described for the Illinois Institute of Art and Le Cordon Bleu College offering associate's degrees in culinary arts or baking and pastry arts.Knowledge of Culinary Development
Knowledge of Culinary Developmentnexchef
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The document discusses the history and development of cuisine from traditional to classical styles. It describes how food production and preparation evolved over time from hunter-gatherer societies to the development of farming and agriculture. Key periods discussed include the Roman Empire, Middle Ages, European Renaissance, Colonial America, and the Industrial Revolution. The document also outlines the modernization of food production through figures like Careme and Escoffier and how technology, lifestyle changes, and business developments influenced culinary innovation in Europe and America.Principles-of-Meat
Principles-of-MeatRia Lopez (Reservist)(ms.Education)
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Meat is the edible portion of mammals that contains muscle, fat, bone and connective tissue. It is usually the most expensive food item, accounting for 30-70% of food costs. The main types of meat are beef, veal, lamb, pork and variety meats. Beef comes from cattle over 1 year old, veal from young cattle 3-14 weeks old. Lamb is from sheep under 14 months while mutton is from older sheep. Pork is from hogs under 1 year old. Variety meats include organs and offal. Meat is inspected to ensure it is wholesome and safe to eat and may also be graded for quality. Common cooking methods for meat include high-heat browningChapter 3 food & bev
Chapter 3 food & bevBean Malicse
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The document provides information about food and beverage operations in hotels. It discusses the various units within a hotel's food and beverage department, including restaurants, bars, catering services, and room service. It also outlines the duties of a food and beverage director and describes the classical brigade system for kitchen organization, listing the roles of positions like the chef de cuisine, sous chef, and various station chefs. Finally, it covers different types of food and beverage services as well as styles of food and beverage service.Chapter 36
Chapter 36StevenNalls
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This chapter discusses buffet presentation. It emphasizes planning the buffet based on a theme, menu planning with variety in ingredients and cooking methods, and artistically arranging foods on serving pieces with attention to height, color, texture and negative space. Specific guidelines are provided for flow, spacing, and safety on buffets. Cold foods should be served in small quantities and placed on ice when possible.Chapter 15
Chapter 15StevenNalls
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The document discusses lamb, including identifying primal cuts like the rack, loin, and leg. It notes lamb is tender and can be prepared with many cooking methods. Classic flavors for lamb include garlic and herbs to balance its fattiness. Domestic lamb tends to be larger and milder than imported varieties from Australia and New Zealand. Lamb is a lean, nutritious source of protein compared to other red meats.Ubd lesson plan
Ubd lesson planAlona Galvez
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Ang dokumento ay isang banghay-aralin para sa Araling Panlipunan II na nakatuon sa pag-unlad ng kabihasnang Asyano. Isinasama nito ang iba't ibang pamamaraan ng pagtuturo, mga kasangkapan, at takdang-aralin na magpapaunlad sa kaalaman ng mga mag-aaral tungkol sa heograpiya ng Asya. Makikita sa dokumento ang mga aktibidad tulad ng mga pangkatang gawain, pagsusulit, at presentasyon ng mga proyekto.Chapter 34
Chapter 34StevenNalls
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This chapter discusses custards, creams, frozen desserts and dessert sauces. It covers topics such as preparing stirred and baked custards, souffl¨¦s, creams like Bavarian cream and mousse, frozen desserts including ice cream, sorbet and still-frozen desserts, and dessert sauces made from fruit pur¨¦es, caramel or chocolate. The chapter emphasizes safety when working with eggs for custards and provides guidelines for assembling and presenting finished desserts in a complementary way using different flavors, textures and colors.Chapter 10
Chapter 10StevenNalls
?
The document discusses stocks and sauces used in cooking. It begins with a quote about the comfort of making a roux by melting butter and flour then adding hot stock. It then provides information on different types of stocks like white, brown, fish and vegetable stock and ingredients and methods for making them. It also discusses commercial bases and sauces, describing five main sauce families including b¨¦chamel, velout¨¦, espagnole, tomato and hollandaise sauces and their derivatives. Thickening agents like roux are explained as the principal way to thicken sauces.Chapter 14
Chapter 14StevenNalls
?
The document discusses veal, the meat from young calves. It begins by stating that veal has a firm texture, light pink color, and little fat. It then discusses the primal cuts of veal, including the foresaddle and hindsaddle. Finally, it notes that veal is a lean source of protein, niacin, zinc, and B vitamins when trimmed of fat.Chapter 19
Chapter 19StevenNalls
?
This chapter discusses fish and shellfish. It defines fish as aquatic vertebrates and shellfish as aquatic invertebrates. It describes the different types of fish including round fish, flatfish, mollusks, crustaceans and the various kinds that fall under each category. It also discusses purchasing, storing, fabricating, cooking and determining doneness of seafood as well as notes on nutrition and safety.Culinary 1
Culinary 1Carla Jane Armas
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The document provides an introduction to the culinary arts. It defines culinary arts as the art of preparing food and discusses key related terms like culinary, culinarian, and cuisine. The history of culinary arts in outlined, noting the opening of early cooking schools in the 1800s in Boston and the influential works of chefs and writers who helped establish and popularize American cuisine. Major developments include the French cuisine being introduced to American society by Julia Child in the 1960s and the founding of the Culinary Institute of America in 1946, the first culinary school to offer career-based cooking courses.Ch14 fish and shelfish
Ch14 fish and shelfishKristel Laurenciano
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This document provides an overview of fish and shellfish, including their composition, market forms, handling, storage, and classification. It discusses that fish are divided into fin fish and shellfish, and describes the protein, fat, water and mineral content of fish flesh. Various ways of cutting, dressing, filleting and portioning fish are illustrated. Guidelines are provided for checking fish freshness and properly storing fresh, frozen and processed fish and shellfish. Mollusks and crustaceans are classified and examples are given.Week 5 Stock, Sauces And Soups
Week 5 Stock, Sauces And SoupsPavit Tansakul
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1. The document discusses stocks, sauces, and soups. It provides details on different types of stocks such as white stock, brown stock, and fish stock.
2. For sauces, it outlines the purpose of sauces and sauce structures. The main sauce families discussed are leading sauces, small sauces, and derivatives.
3. Regarding soups, it distinguishes between clear soups, thick soups, and specialty soups. Clear soups include broths and consomm¨¦s. Thick soups involve cream soups, purees, bisques, and chowders. Chapter 13
Chapter 13StevenNalls
?
This document discusses beef, including its importance in cooking and nutrition. It identifies the primal cuts of beef from the steer's forequarter and hindquarter. It also describes subprimal cuts, common fabricated cuts like roasts and steaks, boxed beef, organ meats, the nutrition provided by beef, and the roles of marbling and subcutaneous fat. The overall purpose is to educate readers on beef anatomy and quality attributes.The 110
The 110Alona Galvez
?
The document provides details on the history and development of hurdling techniques in track and field. It notes that Americans dominated early Olympic hurdling events but the first non-American, Sydney Atkinson of South Africa, won the 110-meter hurdles in 1928. Equipment specifications are given for hurdles used in the 110-meter, 100-meter, men's 400-meter, and women's 400-meter events. Competition formats including preliminary heats, semifinals, and finals are described. Starting and running techniques such as maintaining lanes and proper form for clearing hurdles are also outlined.Tell me what you eat rubrics
Tell me what you eat rubricsAlona Galvez
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This document provides course descriptions and learning objectives for culinary arts courses offered at Staples High School. The culinary arts program focuses on developing skills relevant to food service careers such as safety, sanitation, recipe preparation, and teamwork. Course levels include Culinary Arts I for beginners, Culinary Arts II to further skills with international menus, and Advanced Culinary Arts adding business concepts and leadership. The goal is to prepare students for food service jobs or further education with competencies in critical thinking, resource management, technology, and cultural understanding related to food.More Related Content
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The document discusses game meat. It defines game as animals that are hunted for sport or food. It provides examples of common types of game including large furred animals like deer and moose, small ground animals like rabbit and squirrel, upland birds like pheasant and quail, waterfowl like geese and ducks, and reptiles like rattlesnake and alligator. The document emphasizes that game meat is widely available, safe, and nutritious when sourced from approved domestic farms and ranches. It provides brief overviews of selecting, storing, and cooking various game meats.Ubd lesson plan
Ubd lesson planAlona Galvez
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Ang dokumento ay isang banghay-aralin para sa Araling Panlipunan II sa Benigno 'Ninoy' S. Aquino High School, na nakatuon sa geograpiya at kabihasnang Asyano. Naglalaman ito ng mga pamamaraan ng pagtuturo, kasama ang mga gawain at takdang-aralin upang hikayatin ang aktibong partisipasyon ng mag-aaral. Ipinapakita rin nito ang mga kinakailangang kagamitan at mga criteria sa pagtataya ng mga gawain ng mga estudyante.Dayandante joan tvl.zip
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?
This document discusses the fundamentals of plating food to enhance its appeal. It identifies the 4 fundamentals of plating as creating a framework, ensuring balance, proper portioning, and highlighting key ingredients. Examples of plating techniques are demonstrated in a sample YouTube video.Ch13 chicken
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This document provides instructions and information for cooking various poultry and game birds through methods like roasting, baking, broiling, grilling, simmering, poaching, saut¨¦ing, pan-frying, and deep-frying. It discusses seasoning, basting, temperature guidelines, carving techniques, and considerations for stuffing or cooking stuffing separately. Common ingredients and preparations for poultry dressings are also outlined. Pronunciations for several international poultry recipes are provided at the end.Plating and presentation
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This document discusses best practices for food presentation. It covers arranging foods on plates in a visually appealing and balanced way using techniques like symmetry, contrast, and focal points. It emphasizes making the food easy to identify and enhancing flavors and textures. Specific elements of plating like sauces, garnishes, and molds are explained. Buffet presentation is also briefly covered. The overall goal is to attractively display foods in a way that enhances the dining experience.Culinary Arts
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This document provides information about culinary arts careers as a chef or baker, including their typical tasks, salary ranges, hours, and education program options. Chefs earn between $40,630-$62,000 annually and oversee kitchen operations like menu planning, hiring staff, and food ordering. Bakers earn $22,500-$33,840 preparing baked goods by measuring ingredients, mixing dough, and setting oven temperatures. Both careers require early morning and late shifts including weekends and holidays. Relevant culinary programs are described for the Illinois Institute of Art and Le Cordon Bleu College offering associate's degrees in culinary arts or baking and pastry arts.Knowledge of Culinary Development
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The document discusses the history and development of cuisine from traditional to classical styles. It describes how food production and preparation evolved over time from hunter-gatherer societies to the development of farming and agriculture. Key periods discussed include the Roman Empire, Middle Ages, European Renaissance, Colonial America, and the Industrial Revolution. The document also outlines the modernization of food production through figures like Careme and Escoffier and how technology, lifestyle changes, and business developments influenced culinary innovation in Europe and America.Principles-of-Meat
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Meat is the edible portion of mammals that contains muscle, fat, bone and connective tissue. It is usually the most expensive food item, accounting for 30-70% of food costs. The main types of meat are beef, veal, lamb, pork and variety meats. Beef comes from cattle over 1 year old, veal from young cattle 3-14 weeks old. Lamb is from sheep under 14 months while mutton is from older sheep. Pork is from hogs under 1 year old. Variety meats include organs and offal. Meat is inspected to ensure it is wholesome and safe to eat and may also be graded for quality. Common cooking methods for meat include high-heat browningChapter 3 food & bev
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The document provides information about food and beverage operations in hotels. It discusses the various units within a hotel's food and beverage department, including restaurants, bars, catering services, and room service. It also outlines the duties of a food and beverage director and describes the classical brigade system for kitchen organization, listing the roles of positions like the chef de cuisine, sous chef, and various station chefs. Finally, it covers different types of food and beverage services as well as styles of food and beverage service.Chapter 36
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This chapter discusses buffet presentation. It emphasizes planning the buffet based on a theme, menu planning with variety in ingredients and cooking methods, and artistically arranging foods on serving pieces with attention to height, color, texture and negative space. Specific guidelines are provided for flow, spacing, and safety on buffets. Cold foods should be served in small quantities and placed on ice when possible.Chapter 15
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The document discusses lamb, including identifying primal cuts like the rack, loin, and leg. It notes lamb is tender and can be prepared with many cooking methods. Classic flavors for lamb include garlic and herbs to balance its fattiness. Domestic lamb tends to be larger and milder than imported varieties from Australia and New Zealand. Lamb is a lean, nutritious source of protein compared to other red meats.Ubd lesson plan
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Ang dokumento ay isang banghay-aralin para sa Araling Panlipunan II na nakatuon sa pag-unlad ng kabihasnang Asyano. Isinasama nito ang iba't ibang pamamaraan ng pagtuturo, mga kasangkapan, at takdang-aralin na magpapaunlad sa kaalaman ng mga mag-aaral tungkol sa heograpiya ng Asya. Makikita sa dokumento ang mga aktibidad tulad ng mga pangkatang gawain, pagsusulit, at presentasyon ng mga proyekto.Chapter 34
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This chapter discusses custards, creams, frozen desserts and dessert sauces. It covers topics such as preparing stirred and baked custards, souffl¨¦s, creams like Bavarian cream and mousse, frozen desserts including ice cream, sorbet and still-frozen desserts, and dessert sauces made from fruit pur¨¦es, caramel or chocolate. The chapter emphasizes safety when working with eggs for custards and provides guidelines for assembling and presenting finished desserts in a complementary way using different flavors, textures and colors.Chapter 10
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The document discusses stocks and sauces used in cooking. It begins with a quote about the comfort of making a roux by melting butter and flour then adding hot stock. It then provides information on different types of stocks like white, brown, fish and vegetable stock and ingredients and methods for making them. It also discusses commercial bases and sauces, describing five main sauce families including b¨¦chamel, velout¨¦, espagnole, tomato and hollandaise sauces and their derivatives. Thickening agents like roux are explained as the principal way to thicken sauces.Chapter 14
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The document discusses veal, the meat from young calves. It begins by stating that veal has a firm texture, light pink color, and little fat. It then discusses the primal cuts of veal, including the foresaddle and hindsaddle. Finally, it notes that veal is a lean source of protein, niacin, zinc, and B vitamins when trimmed of fat.Chapter 19
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This chapter discusses fish and shellfish. It defines fish as aquatic vertebrates and shellfish as aquatic invertebrates. It describes the different types of fish including round fish, flatfish, mollusks, crustaceans and the various kinds that fall under each category. It also discusses purchasing, storing, fabricating, cooking and determining doneness of seafood as well as notes on nutrition and safety.Culinary 1
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The document provides an introduction to the culinary arts. It defines culinary arts as the art of preparing food and discusses key related terms like culinary, culinarian, and cuisine. The history of culinary arts in outlined, noting the opening of early cooking schools in the 1800s in Boston and the influential works of chefs and writers who helped establish and popularize American cuisine. Major developments include the French cuisine being introduced to American society by Julia Child in the 1960s and the founding of the Culinary Institute of America in 1946, the first culinary school to offer career-based cooking courses.Ch14 fish and shelfish
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This document provides an overview of fish and shellfish, including their composition, market forms, handling, storage, and classification. It discusses that fish are divided into fin fish and shellfish, and describes the protein, fat, water and mineral content of fish flesh. Various ways of cutting, dressing, filleting and portioning fish are illustrated. Guidelines are provided for checking fish freshness and properly storing fresh, frozen and processed fish and shellfish. Mollusks and crustaceans are classified and examples are given.Week 5 Stock, Sauces And Soups
Week 5 Stock, Sauces And SoupsPavit Tansakul
?
1. The document discusses stocks, sauces, and soups. It provides details on different types of stocks such as white stock, brown stock, and fish stock.
2. For sauces, it outlines the purpose of sauces and sauce structures. The main sauce families discussed are leading sauces, small sauces, and derivatives.
3. Regarding soups, it distinguishes between clear soups, thick soups, and specialty soups. Clear soups include broths and consomm¨¦s. Thick soups involve cream soups, purees, bisques, and chowders. Chapter 13
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This document discusses beef, including its importance in cooking and nutrition. It identifies the primal cuts of beef from the steer's forequarter and hindquarter. It also describes subprimal cuts, common fabricated cuts like roasts and steaks, boxed beef, organ meats, the nutrition provided by beef, and the roles of marbling and subcutaneous fat. The overall purpose is to educate readers on beef anatomy and quality attributes.More from Alona Galvez (20)
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The document contains recipes for three dishes: a lemon meringue pie, tocino, and banana cake. The lemon meringue pie recipe calls for beating egg yolks, water, oil and salt together then adding lemon extract. The meringue is made by beating egg whites, sugar and cream of tartar until stiff. The tocino recipe cures pork with salt, sugar, pepper and wine. The embotido recipe is a meat and vegetable mix with ingredients like pork, peppers, onions, carrots, raisins, sausage and eggs boiled in chard. The banana cake recipe combines flour, baking powder, soda, salt and cinnamon then mixes in mashed banana, butter, brown sugar, eggsSeven ways to present food like a chef
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The document provides seven tips for plating and presenting food like a chef:
1) Set the table properly for guests.
2) Choose plates that are the right size to showcase each food item. White plates often work best so food "pops" visually.
3) Follow the "clock" method of plating foods - carbohydrates at 11 o'clock, vegetables at 2 o'clock, and protein at 6 o'clock.
4) Arrange foods and items in sets of odd numbers rather than even for visual interest.
5) Include elements of different heights on the plate for visual appeal.
6) Consider color, texture, and complementary flavors when combining and garnishing foodsSample program ni van van1
Sample program ni van van1Alona Galvez
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The document outlines a sample program for a child's birthday party. It includes activities for guests' arrival like prayer booths and food carts. The main events are an introduction by the host, the birthday celebrant's grand entrance and cake blowing, photo opportunities, games, eating time, an AVP presentation, entertainment, candy or pinata, and prize giving. The program concludes with a thank you message.Sample birthday prayer
Sample birthday prayerAlona Galvez
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This prayer thanks God for the birthday child and asks for his blessing on their life. It asks that the coming year bring personal success, fulfillment, and accomplishment. It also prays for God's blessing, health, wisdom, favor and a long fruitful life for the child. The prayer acknowledges God's role in creating the child and his plan for their destiny and future. It asks for God's guidance and protection over the child and their parents.Lecture
LectureAlona Galvez
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This document lists the top 10 richest people in the Philippines as of 2022, led by Henry Sy with $7.2 billion, followed by Lucio Tan with $2.8 billion, and John Gokongwei Jr. with $2.4 billion. It provides the names and net worth of each of the top 10 richest individuals in the Philippines.January1 o
January1 oAlona Galvez
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The document contains a calendar for 2012 with the months listed from January to December. Each month includes the days of the week and dates. It also lists several holidays in 2012 including New Year's Day, Muandy Thursday, Good Friday, Labor's Day, Independence Day, National Heroe's Day, All Saint's Day, and Christmas Day.Gypsum 2011
Gypsum 2011Alona Galvez
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The document appears to be a class roster for Section II - Gypsum of Benigno "Ninoy" S. Aquino High School. It lists 65 students, 32 boys and 33 girls, along with their names, previous school attended, and whether that school was public or private. Three students transferred from other schools, as noted in the remarks column. The roster is signed by the class adviser, Mr. Alexander C. Cuambot.Gallery
GalleryAlona Galvez
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This document contains information about 29 individuals including their names, addresses, and contact numbers. It lists Mario P. Frias twice with the same information. The majority of the individuals have addresses in Makati City, Metro Manila, Philippines. Contact numbers are provided for most of the individuals.Formito
FormitoAlona Galvez
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Form aAlona Galvez
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This document contains an individual work plan for a contractual teacher. It outlines the teacher's targets and activities in the areas of: [1] Instructional competence including lesson planning, teaching methods, addressing student needs; [2] Student achievement outcomes; [3] School, home and community involvement; and [4] Professional and personal characteristics such as decisiveness, integrity, and punctuality. The plan includes specific measurable targets for each activity and space to record actual performance against those targets.Entrep
EntrepAlona Galvez
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This document appears to be a class grade sheet containing student names and grades in various assessments like quizzes, recitation, projects, practicums, and periodic tests. It includes percentages that each assessment category contributes to the final grade. There are sections for male students, female students, and a single student named "I - Rosemary". Grades range from 0 to 100% with corresponding letter grades.Doc1j
Doc1jAlona Galvez
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The document discusses the benefits of exercise for both physical and mental health. It notes that regular exercise can reduce the risk of diseases like heart disease and diabetes, and help manage conditions like depression and anxiety. Exercise is also beneficial for brain health and can boost cognitive function and memory as we age.Doc1
Doc1Alona Galvez
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Birthday outesAlona Galvez
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The document contains several birthday invitation messages for children turning ages 1 through 3, as well as one for twins turning an unspecified age. The messages discuss the child's development over the past year and invite guests to join in celebrating their birthday.Benigno
BenignoAlona Galvez
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This document appears to be class records from the Social Studies Department of Benigno "Ninoy" S. Aquino High School. It lists the school name, address, department, subject name, class name, school year, and teacher's name.Alona cuambot
Alona cuambotAlona Galvez
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This rubric evaluates students on a role play performance based on participation, presentation of character, achievement of purpose, use of non-verbal cues, and imagination/creativity. Students can earn points in each category, with excellent performance scoring the full points and limited performance scoring the lowest. The rubric also includes space for judges to provide comments and verify scoring.A brief history of the philippines from a
A brief history of the philippines from aAlona Galvez
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The document provides a brief history of the Philippines from pre-colonial times to the present. It describes how the earliest human remains in the Philippines date back 30,000 years ago. It then discusses the pre-colonial period when different groups inhabited the islands and engaged in domestic trade as well as skills like weaving, ship-building, and goldsmithing. It notes that Islam had spread to parts of the Philippines by the 12th century. It also summarizes the Spanish and U.S. colonial occupations and how independence was regained after World War 2, though the U.S. imposed certain conditions and retained economic influence.Ad