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G9 Tos Second Quarter Tle Cookery

This document provides a table of specifications for a TLE/Cookery class for grade 9 students during the second grading period of the 2023-2024 school year. The table lists 4 learning outcomes covering preparing salads and dressings, presenting salads and dressings, and storing salads and dressings. It details the topics, competencies, time spent, weighting, and breakdown of questions based on Bloom's taxonomy for each learning outcome. In total there are 50 questions worth 100% assessing students on their salad and dressing preparation, presentation, and storage skills and knowledge.

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FLORAME OÑATE
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185 views3 pages

G9 Tos Second Quarter Tle Cookery

This document provides a table of specifications for a TLE/Cookery class for grade 9 students during the second grading period of the 2023-2024 school year. The table lists 4 learning outcomes covering preparing salads and dressings, presenting salads and dressings, and storing salads and dressings. It details the topics, competencies, time spent, weighting, and breakdown of questions based on Bloom's taxonomy for each learning outcome. In total there are 50 questions worth 100% assessing students on their salad and dressing preparation, presentation, and storage skills and knowledge.

Uploaded by

FLORAME OÑATE
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Republic of the Philippines

Department of Education
Region ______
Division of _____________
(NAME OF SCHOOL)
TABLE OF SPECIFICATIONS

TLE/COOKERY NINE SECOND__ 2023-2024


SUBJECT GRADE GRADING PERIOD SCHOOL YEAR

BLOOMS TAXONOMY Total Number of


Items
Topic Competencies Tim Weight
e Average Remembering Understanding Applying Analyzing Evaluating Creating
Spe
nt/D 60% 30% 10% Actual Adjusted
ays
EASY AVERAGE DIFFICULT
Taug
ht NOI POI NOI POI NOI POI NOI POI NOI POI NOI POI

PREPARE 1.1 identify 4 1-4 1 5 5 0


SALAD AND ingredients
5 10 %
DRESSING according to the
given recipe

1.2 prepare 2 0
LO1: ingredients based
Perform Mise 4 8% 1 6 1 7 2 8-9
on the required
En Place form and time
frame

LO2: Prepare
a variety of 2.1 Identify the 3 6% 2 10-11 1 12 3 0
salads and components of
dressings. salad.

2.2 Identify the 5 10 2 13-14 1 15 1 16 1 17 5 0


factors to consider
in salad preparation.

2.3 Select and use 3 6% 1 18 1 19 1 20 3 0


correct equipment
in preparing salad
and dressing.

2.4 Prepare variety 3 6% 1 21 1 22 1 23 3 0


of salad

2.5 Identify the 4 8% 2 24-25 2 26-27 4 0


different kinds of
salad dressing
and their
ingredients

2.6 Prepare a 2 4% 1 28 1 29 2 0
variety of salad
dressing.

2.7 Follow 4 8% 2 30-31 1 32 1 33 4 0


workplace safety
procedures.

LO3: 3.1 Present salads 4 8% 2 34-35 2 36-37 4 0


PRESENT A and dressings
VARIETY attractively
OF SALADS
AND
DRESSINGS 3.2 Observe
sanitary
3 6% 2 38-39 1 40 3 0
practices in
presenting
salad and
dressings.

3.3 Identify the 3 4% 2 41,42 1 43 3 0


accompaniments
of salads and
dressings.

LO4: Store 4.1 Utilize quality 3 4% 1 44 2 45,46 3 0


Salad and trimmings.
Dressing

4.2 Store salad in 4 8% 1 47 1 48 1 49 1 50 4 0


appropriate
conditions to
maintain their
freshness,
quality, and
taste.

TOTAL 50 100% 21 9 8 7 5 100

42% 18% 16% 14% 10% 100%

LEGEND: NOI= Number of Items POI=Placement of Items

Prepared: Checked: Approved:

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