STRAND oFFERED:
STRAND oFFERED:
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Academic Track - General Academic Strand (GAS)
Academic Track - General Academic Strand (GAS)
The General Academic Strand (GAS) is a flexible Senior High School track designed for students undecided on a specific college major, allowing them to explore subjects from STEM, ABM, and HUMSS. It provides a well-rounded foundation in humanities, social sciences, and management, making it ideal for transitioning into various degree programs.
KEY FEATURES AND CURRICULUM:
Flexibility: Combines subjects from different strands, offering a mix of academic, technical-vocational, and specialized subjects.
Core Subjects: Includes Oral Communication, Reading and Writing, 21st Century Literature, and Understanding Culture, Society, and Politics.
Specialized Subjects: Often features Humanities, Social Sciences, Applied Economics, Organization and Management, and Disaster Readiness.
Electives: Students can often choose subjects from other strands (e.g., Biology, Chemistry, or Business Math) to bridge gaps for specific college courses.
CAREER AND COLLEGE PATHWAYS:
GAS prepares students for a wide range of fields, including:
Education: Teaching, academic coordination.
Business & Management: Human Resources, marketing, entrepreneurship.
Communication & Media: Journalism, public relations, broadcasting.
Social Sciences: Law, psychology, political science.
Technical Vocational Livelihood - Fish Food Processing
Technical Vocational Livelihood - Fish Food Processing
Technical Vocational Livelihood (TVL) - Fish Food Processing is a specialized senior high school strand under the Agri-Fishery Arts track, preparing students for careers in preserving and packaging fish. It covers techniques like smoking, salting, curing, fermenting, and bottling. The curriculum, often aligned with TESDA NC II standards, emphasizes food safety (HACCP), quality control, and entrepreneurship.
CORE COMPETENCIES:
Process Fish by Salting, Curing, and Smoking: Applying traditional methods to preserve fish.
Process Food by Fermentation and Pickling: Using fermentation techniques to create fermented fish products.
Process Food by Sugar Concentration: Utilizing sugar for preservation.
Process Food by Drying and Dehydration: Reducing moisture content for preservation.
Process Food by Thermal Application: Applying heat (canning/bottling) for preservation.
Package Processed Food: Packaging and sealing finished products, including using vacuum sealers.
Perform Food Safety & Sanitation: Applying cGMP, HACCP, and 7S of Good Housekeeping.
HIGHLIGHTS
The ALS Approach
The ALS Approach
Education Never Pauses
Education Never Pauses
Learning knows no age: ALS SHS learners attend classes with their children, showing that dedication and life’s responsibilities are never barriers to education. Through a flexible blended learning approach, ALS supports every learner’s journey.
Learning at Every Doorstep
Learning at Every Doorstep
Bringing learning to every doorstep: ALS delivers modules to learners, ensuring education continues seamlessly through the blended learning approach.
Teaching Where It Matters
Teaching Where It Matters
ALS teachers bring learning beyond the classroom—meeting learners where they are, whether at home or at work—to ensure access to education despite life’s challenges. Through dedication and compassion, they deliver lessons that empower, uplift, and remind every learner that education continues wherever there is a willingness to learn—leaving no one behind.
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