Department of Education
Region III
Division of City Schools
Angeles City
ANGELES CITY NATIONAL TRADE SCHOOL
Fil-Am Friendship Hi-way, Brgy. Cut-cut, Angeles City 2009
Tel. Nos. (045) 322-3361, 887-3970 Telefax: (045) 887-4188
TABLE OF SPECIFICATIONS
COOKERY NC II
School Year 2022-2023
Grading Period: FIRST SEMESTER, FIRST QUARTER Grade Level: GRADE 12 COOKERY
ITEM SPECIFICATION
(Type of Test and Placement) LEVEL OF DIFFICULTY
WEIGHT
% Number
UNDERSTANDIN
REMEMBERING
NUMBE ( # of of Items TOTAL
EVALUATING
EASY = AVERAGE DIFFICULT
ANALYZING
CREATING
APPLYING
R OF days/ 60% = 30% =10% Number of
CONTENT/ LEARNING COMPETENCIES
DAYS Total # of (weight x ( # of items (# of items (# of items items
G
days x .50) X .60) X .30) X .10)
100)
PERSONAL ENTREPRENEURIAL
COMPETENCIES PEC’S (TLE_PECS900-1)
LO 1. ASSESS PERSONAL ENTREPRENEURIAL
COMPETENCIE
1. Explain dimensions/clusters of PECs and the
different characteristic traits per cluster
2. Evaluate one’s PECs
LO 2. UNDERSTAND THE BUSINESS
ENVIRONMENT AND BUSINESS IDEAS 5 10% 5 23, 24, 25 11 10 3 1 1 5
UNDERSTAND THE BUSINESS ENVIRONMENT
AND BUSINESS IDEAS (TLE_EM9-00-1)
1. Explain how different factors influence the
business environment
2. Explain procedures for generating business
ideas or identifying business opportunities
3. Generate business ideas and identify
business opportunities
CLEAN AND MAINTAIN KITCHEN TOOLS, 10 18% 9 1,2,3,4,6 31, 32, 26 5 3 1 9
EQUIPMENT, AND PREMISES (KP) 33
LO 1 CLEAN, SANITIZE, AND STORE
KITCHEN TOOLS AND EQUIPMENT
(TLE_HECK9KPIa-1 )
1. Recognize kitchen tools and equipment to be
cleaned and sanitized
2. Identify the chemicals to be utilized in
cleaning and sanitizing kitchen tools and
equipment
3. Prepare cleaning agents in accordance with
manufacturer’s instructions
4. Clean and sanitize kitchen tools in accordance
with prescribed standards
5. Store cleaned kitchen tools and equipment
safely in the designated space
LO 2. CLEAN AND SANITIZE KITCHEN
PREMISES
(TLE_HECK9KPIB-2)
1. Recognize kitchen premises to be cleaned
and sanitized
2. Classify and describe the uses of cleaning
agent clean the kitchen area hygienically in
accordance with food safety and occupational
health regulations
3. Clean surfaces without damaging property
and adversely affecting health
4. Use cleaning agents in sanitizing kitchen
premises safely
5. Follow cleaning schedule based on enterprise
procedures 2.3 follow safety and first aid
procedures
PREPARE APPETIZERS (PA) 20 36% 18 21,22,30,3 9,12,13,1 5,20 11 5 2 18
4,35,36,39 6,19
LO 1. PERFORM MISE EN PLACE ,40,41,42,
TLE_HECK9PAIC-3) 43
1 Identify tools and equipment needed in the
preparation of appetizers
2 Clean, sanitize, and prepare tools, utensils,
and equipment based on the required tasks
3 Classify appetizers according to ingredients
4 Identify ingredients according to the given
recipe
LO 2. PREPARE A RANGE OF APPETIZERS
(TLE_HECK9PAIC-3)
1. Differentiate between hot and cold appetizers
2. Prepare a variety of appetizers
3. Evaluate the finished product
4. Rate the finished product using rubric
5. Follow workplace safety procedures
LO 3. PRESENT A RANGE OF APPETIZERS
(TLE_HECK9PAIi-5)
1. Identify the fundamental of plating
2. Identify the accompaniments of appetizers
3. Present appetizers attractively
4. Observe sanitary practices in presenting
appetizers
LO 4. STORE APPETIZERS
(TLE_HECK9PAIj)
1. Utilize quality trimmings
2. Keep appetizers in appropriate conditions to
maintain their freshness, quality, and taste
PREPARE SALAD AND DRESSING (SD) 20 36% 18 28,29,37,3 7,8,14, 17,19 11 5 2 18
8,44,45,46 16,28
LO 1. PERFORM MISE EN PLACE ,47,48,49,
(TLE_HECK9SDIIa-7) 50
1. Identify tools and equipment needed in the
preparation of salad and dressing
2. Clean, sanitize, and prepare tools, utensils,
and equipment based on the required tasks
3. Identify ingredients according to the given
recipe
4. Prepare ingredients based on the required
form and time frame
LO 2. PREPARE A VARIETY OF SALADS AND
DRESSINGS
(TLE_HECK9SDIIB-G-8)
1. Identify the components of a salad
2. Identify the factors to consider in salad
preparation
3. Select and use correct equipment in preparing
salads and dressings
4. Prepare a variety of salad
5. Identify the different kinds of salad dressings
and their ingredients
6. Prepare salad dressings
7. Follow workplace safety procedures
LO 3. PRESENT A VARIETY OF SALADS AND
DRESSINGS
(TLE_HECK9SDIIH-I-9)
1. Present salads and dressings attractively
2. Observe sanitary practices in presenting salad
and dressing
3. Identify the accompaniments of salads and
dressings
4. Rate the finished products using rubrics
LO4. STORE SALAD AND DRESSING
(TLE_HECK9SDIIj-10)
1. Utilize quality trimmings
2. Store appetizers in appropriate conditions to
maintain their freshness, quality, and taste
TOTAL 55 100% 50 30 14 0 2 4 0 30 14 6 50
Prepared by: RAYMOND M. GARCIA, LPT Checked by: EMILIA JOY P. GALANG, LPT
Cookery Teacher Master Teacher 1
Subject Group Head – Soft Trade
Noted by:
ELIZER Y. CALMA
Head Teacher VI/OIC, Assistant Principal
