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    COOKERY TOS 1st Sem 1ST Quarter

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    dianne sula
    This document contains the table of specifications for the Cookery NC II program for the first semester, first quarter of the school year 2022-2023 at the Angeles City National Trade School. It outlines the learning competencies, weight, and level of difficulty of assessments for four subjects: Personal Entrepreneurial Competencies, Clean and Maintain Kitchen Tools and Equipment, Prepare Appetizers, and Prepare Salad and Dressing. The assessments will contain a total of 50 items testing students' ability to remember, understand, apply, analyze, evaluate, and create. Most items will be of average difficulty, with some easy and difficult items.

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    © All Rights Reserved
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    COOKERY TOS 1st Sem 1ST Quarter

    Uploaded by

    dianne sula
    64 views5 pages
    This document contains the table of specifications for the Cookery NC II program for the first semester, first quarter of the school year 2022-2023 at the Angeles City National Trade School. It outlines the learning competencies, weight, and level of difficulty of assessments for four subjects: Personal Entrepreneurial Competencies, Clean and Maintain Kitchen Tools and Equipment, Prepare Appetizers, and Prepare Salad and Dressing. The assessments will contain a total of 50 items testing students' ability to remember, understand, apply, analyze, evaluate, and create. Most items will be of average difficulty, with some easy and difficult items.

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    COOKERY-TOS-1st-Sem-1ST-Quarter

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    This document contains the table of specifications for the Cookery NC II program for the first semester, first quarter of the school year 2022-2023 at the Angeles City National Trade School. It outlines the learning competencies, weight, and level of difficulty of assessments for four subjects: Personal Entrepreneurial Competencies, Clean and Maintain Kitchen Tools and Equipment, Prepare Appetizers, and Prepare Salad and Dressing. The assessments will contain a total of 50 items testing students' ability to remember, understand, apply, analyze, evaluate, and create. Most items will be of average difficulty, with some easy and difficult items.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    64 views5 pages

    COOKERY TOS 1st Sem 1ST Quarter

    Uploaded by

    dianne sula
    This document contains the table of specifications for the Cookery NC II program for the first semester, first quarter of the school year 2022-2023 at the Angeles City National Trade School. It outlines the learning competencies, weight, and level of difficulty of assessments for four subjects: Personal Entrepreneurial Competencies, Clean and Maintain Kitchen Tools and Equipment, Prepare Appetizers, and Prepare Salad and Dressing. The assessments will contain a total of 50 items testing students' ability to remember, understand, apply, analyze, evaluate, and create. Most items will be of average difficulty, with some easy and difficult items.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
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    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

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