Technical-Vocational and Livelihood (TVL) Track deals mainly with technical-vocational skills. These skills are essential requirements for the National Certificate II (NC II) and Certificate of Competency (COC) under TESDA programs that can increase students’ employability after graduation from senior high school. They can also take degree courses in college especially those which are related to entrepreneurship, culinary arts, hospitality and tourism management, fashion management, agriculture, computer programming and electrical-related courses.

Home Economics

In this strand, students will be trained with livelihood skills that they can use for employment or in starting their own business. Bataan National High School-Senior High School offers Cookery, Dressmaking, Bread and Pastry and Food and Beverages under Home Economics.

Food and Beverage Services

The FOOD AND BEVERAGE SERVICES NC II Qualification consists of competencies that a person must achieve to provide food and beverage service to guests in various food and beverage service facilities. 

 

A person who has achieved this Qualification is competent to be a:

•             Waiter

•             Food and Beverage Service Attendant

 

Bread and Pastry Production

The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations.

 

A person who has achieved this Qualification is competent to be:

•             Commis -  Pastry

•             Baker

Cookery

The COOKERY NC II Qualification consists of competencies that a person must achieve to clean kitchen areas, prepare hot, cold meals and desserts for guests in various food and beverage service facilities

 

A person who has achieved this Qualification is competent to be employed in any of the following positions in the Garde Manger, Pastry or in the Hot Kitchen Section as:

•             Cook

•             Assistant Cook

 

FIRST SEMESTER

 

CORE SUBJECTS

  • Oral Communication in Context

  • Komunikasyon at Pananaliksik sa Wika at Kulturang Pilipino

  • General Mathematics

  • Personal Development

  • Earth and Life Science

  • Physical Education and Health (P.E) 1

 

APPLIED AND SPECIALIZED SUBJECTS

  • Empowerment Technologies (E-Tech) ICT for Professionals Tracks

  • Bread and Pastry (NC II)                                               Food and Beverage (NC II)                                           Cookery (NC II)                                                             Dressmaking (NC II)

SECOND SEMESTER

 

CORE SUBJECTS

  • Reading and Writing Skills

  • Pagbasa at Pagsusuri ng ibat ibang Teksto sa Pananaliksik

  • 21st Century Literature from the Philippines and the World

  • Statistics and Probability

  • Physical Science

  • Physical Education and Health (P.E) 2

APPLIED AND SPECIALIZED SUBJECTS

  • Practical Research 1

  • Bread and Pastry (NC II)                                               Food and Beverage (NC II)                                           Cookery (NC II)                                                             Dressmaking (NC II)

 

FIRST SEMESTER

 

CORE SUBJECTS

  • Introduction to Philosophy of the Human Person

  • Understanding Culture, Society and Politics

  • Physical Education and Health (P.E) 3

APPLIED AND SPECIALIZED SUBJECTS

  • English for Academic and Professional Purposes

  • Pagsulat sa Filipino sa Piling Larang Akademiks

  • Entrepreneurship

  • Practical Research 2

  • Bread and Pastry (NC II)                                               Food and Beverage (NC II)                                           Cookery (NC II)                                                             Dressmaking (NC II)

SECOND SEMESTER

 

CORE SUBJECTS

  • Contemporary Philippine Arts from the Region

  • Media and Information Literacy (MIL)

  • Physical Education and Health (P.E) 4

APPLIED AND SPECIALIZED SUBJECTS

  • Inquiries, Investigations, and Immersion

  • Bread and Pastry (NC II)                                               Food and Beverage (NC II)                                           Cookery (NC II)                                                             Dressmaking (NC II)

  • Work Immersion