TVL Senior High School: JMNHS

Grade 12 – Diamond Showcases Cheesy Potato Product Innovation

The Grade 12 – Diamond students proudly presented their product innovation as part of their Entrepreneurship subject under the supervision of Ms. Kristalin B. Alloso. Their group introduced a tasty snack called Cheesy Potato, offered in three exciting flavors: Extra Cheese, Spicy, and Sour Cream.

During the presentation, the students explained the concept behind their product, including the ingredients used, the preparation process, and their target consumers. The Cheesy Potato was developed to provide a flavorful and affordable snack that can cater to different taste preferences.

Through teamwork, creativity, and preparation, the students confidently presented their product and shared the process of developing it. Their presentation reflected their understanding of product innovation and the importance of collaboration in entrepreneurship.

The activity served as a meaningful learning experience for the Grade 12 – Diamond students as they applied their knowledge and skills in product development.

Padayon gid sa pagtukib sang KSA - knowledge, skills, and attitude sa aton eskwelahan mga estudyante.

Grade 12 – Zircon Triumphs in Product Development Presentation

On March 11, 2026, the students of Grade 12 – Zircon successfully showcased and defended their product development as part of their Entrepreneurship subject. The activity highlighted the students’ creativity, collaboration, and entrepreneurial skills as they presented their innovative product ideas and demonstrated how these could address market needs.

Through careful planning, research, and teamwork, the learners were able to confidently explain the concept, features, and potential impact of their developed product. Their presentation reflected not only their understanding of entrepreneurship but also their ability to apply practical skills learned in class.

The successful defense of their product development marked a significant achievement for Grade 12 – Zircon. It served as a testament to the students’ dedication, hard work, and commitment to learning, making the activity a memorable milestone in their academic journey.

Padayon gid sa pagtukib sang KSA - knowledge, skills, and attitude sa aton eskwelahan mga estudyante.

Portable Flip Grill: A Product Development by Grade 12 Sardonyx

Grade 12 Satdonyx successfully presented and delivered their product development titled Portable Flip Grill for their Entrepreneurship subject. The group showcased their creativity and teamwork in designing a portable and convenient grill suitable for outdoor cooking.

During the presentation, the students explained the features, materials used, and the functionality of the product, highlighting its flipping mechanism that allows easy and even cooking. The activity allowed the learners to apply their knowledge in product development, innovation, and marketing while demonstrating their skills in collaboration and creativity.

Padayon gid sa pagtukib sang KSA - knowledge, skills, and attitude sa aton eskwelahan mga estudyante.

Life's getting Crumbly, Get a Cookie!

Grade 12 Sapphire successfully defended their Entrepreneurship product development project under the guidance of Ms. Kristalin Alloso. The students introduced their product delicious cookies showing their creativity, teamwork, and effort in turning their idea into a simple business concept.

Their cookies carried the catchy tagline “Life’s Getting Crumbly, Get a Cookie!”, reminding everyone that even during stressful or difficult days, a small treat like a cookie can bring comfort and a smile.

During the presentation, the students confidently shared how they developed their product, from the idea and preparation to their plan for marketing it. The activity allowed them to apply what they learned in Entrepreneurship while building confidence in presenting their ideas.

Padayon gid sa pagtukib sang KSA - knowledge, skills, and attitude sa aton eskwelahan mga estudyante.

BAGYO BASYANG, Signal No.1 as of 8PM

To ensure the safety sang pinalangga naton nga mga estudyante, face to face classes are suspended tomorrow, February 6, 2026 and shift to Alternative Delivery Mode, on All Levels in Public and Private schools in Iloilo City.

Please monitor updates from trusted weather and media pages kag maghalong ang tanan.

Application of 5S Practices in TVL Work Areas

The 5S methodology is an important workplace practice that promotes cleanliness, organization, and efficiency. TVL students applied the 5S principles to develop proper work habits and prepare for real industry environments.

TVL students implemented the 5S methodology starting with Sort (Seiri), where unnecessary materials were removed from the work areas. During Set in Order (Seiton), tools and equipment were properly arranged to ensure easy access. The Shine (Seiso) phase involved thorough cleaning of classrooms and workshops. Standard procedures were observed during Standardize (Seiketsu), while Sustain (Sh*tsuke) emphasized discipline and consistent practice of the 5S principles.

The application of the 5S methodology improved students’ work habits, safety awareness, and readiness for real workplace environments, making them more responsible and efficient learners.

Padayon gid sa pagtukib sang KSA - knowledge, skills, and attitude sa aton eskwelahan mga estudyante.

Precision in Practice: A Collaborative Pizza Preparation Activity of Grade 12 – Sapphire

The Grade 12 – Sapphire class conducted an activity focused on preparing three pizza varieties: Ham and Cheese, Hawaiian, and Shawarma. The session aimed to strengthen practical cooking skills while emphasizing teamwork and the importance of accurate measurements.

Students worked in small groups, assigning roles for dough preparation, ingredient portioning, and baking. Clear communication allowed each team to coordinate tasks efficiently and maintain consistency across all pizza batches. Precise measurement of ingredients such as flour, yeast, cheeses, meats, and sauces ensured uniform texture, balanced flavors, and proper baking results.

The activity produced well-presented pizzas, each reflecting the distinct characteristics of recipe. The consistent quality demonstrated students’ ability to follow standardized procedures while collaborating effectively in a kitchen environment.

The experience highlighted that successful food preparation requires both technical accuracy and strong team cooperation. Through this activity, students gained confidence in applying measurement skills and working collectively toward a shared culinary goal.

Padayon gid sa pagtukib sang KSA - knowledge, skills, and attitude sa aton eskwelahan mga estudyante.

Slice of Learning: Sapphire Makes Hawaiian and Ham & Cheese Pizza

The Grade 12 – Sapphire class enjoyed an exciting day in the kitchen as they prepared two favorite pizza flavors: Hawaiian and Ham and Cheese. From the moment they entered the laboratory, students were eager to learn and experience hands-on activities.

The activity began with a short discussion on the parts of a pizza and the importance of safety, cleanliness, and teamwork. After the orientation, students formed groups and prepared their ingredients with enthusiasm.

They started by mixing and kneading the dough, watching it rise with curiosity and excitement. While waiting, they cooked a simple tomato sauce that filled the room with a warm, appetizing aroma. Once ready, the class assembled their pizzas some carefully arranging toppings, others joyfully sharing tips as they worked.

As the pizzas baked, the golden crust and melted cheese drew everyone’s attention. The aroma filled the kitchen, adding to the anticipation. When the pizzas were finally ready, students proudly presented and tasted their creations, exchanging slices and compliments.

The activity not only strengthened their baking skills but also highlighted teamwork, patience, and the joy of creating food together. The Grade 12 – Sapphire students ended the day with smiles, confidence, and a memorable culinary experience.

Padayon gid sa pagtukib sang KSA - knowledge, skills, and attitude sa aton eskwelahan mga estudyante.

Dokumentasyon sang Praktikal nga Eksperyensya sa Egg Dishes

Sa ginpatigayon nga performance task nga Prepare Egg Dishes, ang Grade 11 – Carnelian nagpakita sang ila kaalam kag kahusayan sa pagpreparar sang mga egg dishes, labi na gid sa Donya Aurora kag Deviled Egg. Ang aktibidad nagtumod sa pagpraktis sang husto nga teknik sa pagluto, pagplastar sang ingredients, kag pag-obserbar sang food safety kag sanitation.

Ang mga estudyante nag-una sa pag-andam sang utensils kag ingredients, sunod ang pag-monitor sang temperatura kag timing sa pagluto sang itlog. Ginpakita nila ang maayong teamwork kag koordinasyon ang iban nagpreparar sang mixture, ang iban nagluto kag nagplastar sang pinggan, samtang ang iban nag-monitor sang kalimpyo kag kahapsay sa lamesa.

Sa proseso, napakita ang responsibilidad kag disiplina sang mga estudyante. Natutukan nila ang hustong pag-flip, pag-stir, kag pagtiming agud indi masunog o maluto sang sobra ang itlog. Ang final output sang Donya Aurora kag Deviled Egg malimpyo, presentable, kag may husto nga texture kag lasa, nga nagpakita sang ilang culinary competence.

Sa kabug-usan, ang aktibidad madinalag-on kag nakahatag sang oportunidad sa mga estudyante nga mapaayo pa ang ila teknik sa pagluto, teamwork, kag professionalism sa kusina. Ginpakita sang Grade 11 – Carnelian ang integridad, abilidad, kag kahandaan sa pagpatuman sang culinary tasks sa husto nga pamaagi.

Padayon gid sa pagtukib sang KSA - knowledge, skills, and attitude sa aton eskwelahan mga estudyante.

Grade 11 – Carnelian: Chocolate Pancakes and Panna Cotta Preparation

The Grade 11 – Carnelian class successfully prepared two desserts following standard recipes: Chocolate Pancakes and Panna Cotta.

For the Chocolate Pancakes, students accurately measured and combined the key ingredients flour, baking powder, salt, sugar, milk, egg, and melted butter. They mixed the batter until smooth and cooked ¼ cup portions on a lightly greased pan, producing evenly browned and soft pancakes.

For the Panna Cotta, the class used milk, cream, roasted star anise, vanilla extract, sugar, and gelatin powder. They heated the mixture gently, strained it for smoothness, cooled it until slightly thickened, and poured it into molds to set. The finished panna cotta set properly, indicating correct use of gelatin.

The students demonstrated good ingredient handling, recipe accuracy, and improved cooking techniques in preparing both hot and cold desserts.

Padayon gid sa pagtukib sang KSA - knowledge, skills, and attitude sa aton eskwelahan mga estudyante.

Pagluto nga may Kahilwayan kag Disiplina: Leche Flan

Ang Grade 11 – Carnelian nagpasundayag sang matahum nga kahusayan sa pagpreparar sang Leche Flan bilang ila performance task. Masinadyahon kag nangin matawhay nila ginpreparar ang mga utensils kag ingredients, kag ginpatuman ang hustong proseso sa paghimo sang caramel kag mixture.

Nakita ang pagbuligay samtang ginahimo nila ang ila olobrahon. May preparar sang ingredients, may nag-monitor sang steaming process, kag tanan nag-obserbar sang food safety. Ang ila final output mangin madinalag-on nga may kalipay sa ila tagigpusuon.

Madinalag-on ang aktibidad kag nagpakita sang responsibilidad. Natapos nila ang task nga may kalidad kag koordinasyon.

Padayon gid sa pagtukib sang KSA - knowledge, skills, and attitude sa aton eskwelahan mga estudyante.