CTE - TVLE

11/05/2026

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. 👨‍🍳📚

29/04/2026

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. 👩‍🍳👨‍🍳🔥

20/04/2026

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.

16/04/2026

From flour to finish, III-BTLEd A and B proved that skill, patience, and teamwork create something truly special. Their successful completion of the Performance Task in TLEd 118 – Advance Baking showcased not just beautifully baked dinner rolls and cream puffs, but also their dedication to mastering the craft. Every rise, every fill, and every golden-brown result reflects hours of effort, collaboration, and a passion for learning in the kitchen.

Guided by the expertise and mentorship of their instructor, Mr. Rexian Noah Zareno, these students turned simple ingredients into remarkable outcomes. This achievement is more than just a requirement fulfilled, it is a testament to their growth, creativity, and readiness to take on greater challenges in the field of baking. Cheers to a batch well done and to many more successes ahead!

14/04/2026

Congratulations to our Back-to-Back Champion Jessamie Antipolo 🫶🏻🥳

30/03/2026

12/03/2026

"I am deliberate and afraid of nothing." — Audre Lorde

To the women who lead with courage and heart: your impact is felt today and every day. Cheers to the strength of womanhood in all its forms. 💚💜💪

05/03/2026

Laboratory Task #2: Flower Sugar Icing 🌸✨

III-BTLEd-B showcased their creativity and precision in TLEd 118 – Advance Baking through the art of flower sugar icing. From achieving the perfect stiff peaks to mastering piping techniques, the students demonstrated patience, control, and attention to detail in every layer they created. Each flower reflected not only skill but also dedication to producing quality and aesthetically pleasing outputs under the guidance and supervision of Mr. Rexian Noah Zareno, their subject instructor.

This activity strengthened their understanding of icing consistency, color blending, and proper handling techniques while reinforcing sanitation and laboratory discipline. Beyond the technical process, the task highlighted their artistry and craftsmanship, proving that baking is both a science and an art. Truly a sweet display of talent and teamwork. 🌼

05/03/2026

🪡 Learning the art of sewing, one stitch at a time.

Under the guidance of 𝑴𝒂'𝒂𝒎 𝑴𝒂𝒓𝒚 𝑨𝒏𝒏 𝑺𝒐𝒓𝒊𝒂𝒏𝒐,, the 𝑻𝒉𝒊𝒓𝒅 𝒀𝒆𝒂𝒓 𝑩𝑻𝑳𝑬𝑫-𝑨 Students successfully crafted their own aprons on their 𝑻𝑳𝑬𝑫 121 𝑪𝒍𝒐𝒕𝒉𝒊𝒏𝒈 𝑪𝒐𝒏𝒔𝒕𝒓𝒖𝒄𝒕𝒊𝒐𝒏. An activity that highlighted creativity, precision, patience, and attention to detail. Through this hands-on experience, they were able to apply practical skills in measuring, cutting, and stitching fabrics while understanding the value of craftsmanship.

As the saying goes, “Every stitch tells a story; every fabric holds a lesson.” This activity was not only about creating a simple garment but also about developing discipline, perseverance, and appreciation for the process of sewing.

This apron-making activity served as a reminder that learning becomes more meaningful when knowledge is combined with practice, guidance, and dedication. Experiences like this continue to inspire students to value skill-based learning and creativity in every task they accomplish.

Layout: Arvin John
Caption: Julius Gabriel

03/03/2026

Laboratory Task #2: Flower Sugar Icing 🌸✨

III-BTLEd-A showcased their creativity and precision in TLEd 118 – Advance Baking through the art of flower sugar icing. From achieving the perfect stiff peaks to mastering piping techniques, the students demonstrated patience, control, and attention to detail in every layer they created. Each flower reflected not only skill but also dedication to producing quality and aesthetically pleasing outputs.

This activity strengthened their understanding of icing consistency, color blending, and proper handling techniques while reinforcing sanitation and laboratory discipline. Beyond the technical process, the task highlighted their artistry and craftsmanship, proving that baking is both a science and an art. Truly a sweet display of talent and teamwork. 🌼

15/01/2026

𝐀𝐓𝐓𝐄𝐍𝐓𝐈𝐎𝐍: 𝐀𝐬𝐩𝐢𝐫𝐢𝐧𝐠 𝐏𝐒𝐔𝐧𝐢𝐚𝐧𝐬

The PSU College Admission for School Year 2026-2027 will officially open on
𝗝𝗮𝗻𝘂𝗮𝗿𝘆 𝟮𝟬, 𝟮𝟬𝟮𝟲.

Stay glued to PSU’s official FB page for more details.