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Example T.o/s

The document outlines lesson plans for several topics including buko pie, embroidery stitches, sewing techniques, meat, and duck. It provides the objectives for each lesson, which focus on identifying key concepts, following instructions or methods, and applying skills. Tables are also included that specify the number of class sessions, test items, and how items will be distributed across content areas and cognitive levels.

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Ria Lopez
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We take content rights seriously. If you suspect this is your content, claim it here.
47 views2 pages

Example T.o/s

The document outlines lesson plans for several topics including buko pie, embroidery stitches, sewing techniques, meat, and duck. It provides the objectives for each lesson, which focus on identifying key concepts, following instructions or methods, and applying skills. Tables are also included that specify the number of class sessions, test items, and how items will be distributed across content areas and cognitive levels.

Uploaded by

Ria Lopez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Ma. Teresa A.

Lopez BSIE-HE3C 8/7/16

Topic: Buko Pie


Objectives: at the end of the lesson the student should be able to
1. Prepare all the ingredients needed in making buko pie.
2. Follow the instructions on how to make buko pie
3. Initiate the materials and methods on how to make buko juice.
Topic: Handicrafts
Sub-topic: Embroidery Stitches
Objective: at the end of the lesson the students should be able to:
1. Demonstrate how to make embroidery stitches
2. Show all needed materials and tools in making embroidery stitches
3. Assist your students to make an embroidery stitches.
Topic: Clothing
Sub-topic: The Sewing Techniques
Objective: at the end of the lesson the students should be able to:
1. Identify what is sewing techniques.
2. Describe what the basic uses of sewing techniques are.
3. Guide for the safety precaution in sewing techniques.
Topic: Principle of Cookery
Sub-topic: Meat
Objective: at the end of the lesson the students should be able to:
1. Identify what are the different kinds of Meat.
2. Follow the methods of cooking Meat.
3. Practice the Principle of Meat in cookery.
Topic: DUCK

Sub-Topic: Warm duck salad

Objectives: at the end of the lesson the student should be able to:

1. Prepare all ingredients needed in making warm duck salad

2. Explain why duck salad need to serve warm.

3. Assist them how to make a warm duck salad.


One way Table of Specification

Content Number of class Number of items Test item distribution


Session

Buko Pie 4 1-15

Embroidery Stitches 5 15-25

The Sewing Techniques 3 26-35


Meat
4 36-45

Duck 2 46-60

Total 18 60 60

Computation:

Two-Way Table of Specification

Content Number of Class Session K C Ap An Sy Ev TOTAL


Buko Pie 4
Embroidery Stitches 5
The Sewing 3
Techniques
Meat 4

Duck 2
Total 18 60

Legend: K – Knowledge C – Comprehension Ap – Application


An – Analysis Sy – Synthesis Ev – Evaluation

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