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    Tos Q1 Tle 9 Cookery

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    CHRISTIAN MAE LLAMAS
    The document is a table of specifications for a Cookery subject in Grade 9. It outlines 6 topics to be covered in the subject, the weight and time allocated to each topic, and how assessment items will be distributed according to Bloom's taxonomy. It provides the details of the assessment plan for the subject for the first quarter of the 2022-2023 school year.

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    Tos Q1 Tle 9 Cookery

    Uploaded by

    CHRISTIAN MAE LLAMAS
    49 views2 pages
    The document is a table of specifications for a Cookery subject in Grade 9. It outlines 6 topics to be covered in the subject, the weight and time allocated to each topic, and how assessment items will be distributed according to Bloom's taxonomy. It provides the details of the assessment plan for the subject for the first quarter of the 2022-2023 school year.

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    Tos on TLE

    Original Title

    TOS-Q1-TLE-9-COOKERY

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    The document is a table of specifications for a Cookery subject in Grade 9. It outlines 6 topics to be covered in the subject, the weight and time allocated to each topic, and how assessment items will be distributed according to Bloom's taxonomy. It provides the details of the assessment plan for the subject for the first quarter of the 2022-2023 school year.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    49 views2 pages

    Tos Q1 Tle 9 Cookery

    Uploaded by

    CHRISTIAN MAE LLAMAS
    The document is a table of specifications for a Cookery subject in Grade 9. It outlines 6 topics to be covered in the subject, the weight and time allocated to each topic, and how assessment items will be distributed according to Bloom's taxonomy. It provides the details of the assessment plan for the subject for the first quarter of the 2022-2023 school year.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    of 2

    Republic of the Philippines

    Department of Education
    REGION X - NORTHERN MINDANAO
    DIVISION OF BUKIDNON
    PANGANTUCAN NORTH DISTRICT
    PANGANTUCAN NATIONAL HIGH SCHOOL

    TABLE OF SPECIFICATIONS

    TLE - 9 COOKERY Grade 9 Quarter 1 2022-2023


    Subject Grade Grading Period School Year

    BLOOM'S TAXONOMY LEVEL OF LEARNING


    Total Number of Items
    Competencies

    Time Spent/
    Frequency
    Remembering Understanding Applying Analyzing Evaluation Creating
    No. Topic Weight %
    NOI NOI NOI NOI NOI NOI Actual Adjusted
    POI POI POI POI POI POI
    12 8 8 4 4 4
    Assess Personal
    Personal Entrepreneurial
    Entrepreneurial
    Competencies
    1 Competencies 2 6.67% 1 1 1 13 0 0 1 33 0 3 3
    Clean, sanitize, and store
    kitchen tools and equipment kitchen tools and
    2 equipment 4 13.33% 1 2 1 14 1 21 0 1 34 1 37 5 5

    Clean kitchen premises Clean and sanitize kitchen


    3 premises 4 13.33% 1 3 1 15 1 22 1 29 0 1 38 5 5

    Perform mise en place


    4 Perform mise en place 5 16.67% 2 4,5 0 2 23,24 1 30 1 35 1 39 7 7

    Classification of Appetizers Prepare and Present a


    5 range of appetizers 10 33.33% 5 6,7,8,9,10 3 16,17,18 2 25,26 2 31,32 1 36 1 40 14 14

    Storing Appetizers Prepare and Store


    6 appetizers 5 16.67% 2 11,12 2 19,20 2 27,28 0 0 0 6 6
    12 8 8 4 4 4 40.00 40.00
    TOTAL 30 100.00%
    30% 20% 20% 10% 10% 10%
    Legend: NOI = Number of Items POI = Placement of Items

    Prepared by: Checked by: Approved:

    GESSEL F. ADLAON/JENILYN C. GONZAGA/ALONA V. TANGO NENITA M. ABONIAWAN LIGAYA S. GONZALES, EdD


    Subject Teacher MT-I/Curriculum Chair Secondary School Principal - I
    Republic of the Philippines
    Department of Education
    REGION X - NORTHERN MINDANAO
    DIVISION OF BUKIDNON
    PANGANTUCAN NORTH DISTRICT
    PANGANTUCAN NATIONAL HIGH SCHOOL

    TABLE OF SPECIFICATIONS

    TLE - 9 COOKERY Grade 9 Quarter 1 2022-2023


    Subject Grade Grading Period School Year

    BLOOM'S TAXONOMY LEVEL OF LEARNING


    Total Number of Items
    Competencies

    Time Spent/
    Frequency
    Remembering Understanding Applying Analyzing Evaluation Creating
    No. Topic Weight %
    NOI NOI NOI NOI NOI NOI Actual Adjusted
    POI POI POI POI POI POI
    0 0 0 0 0 0
    TLE_HECK9-12PA-Ia-
    1 Personal Entrepreneurial Competencie 1 2 1 6.67%
    1 1 2 0 0 1 3 0 3 3
    2 kitchen tools and equipment TLE_HECK9-12PA-Ib-2 4 1 13.33%
    4 1 5 1 6 0 1 7 1 8 5 5
    3 Clean kitchen premises TLE_HECK9-12PA-Ic-3 4 1 13.33%
    9 1 10 1 11 1 12 0 1 13 5 5
    4 Perform mise en place TLE_HECK9-12PA-Ic-4 5 16.67%
    2 14,15 0 2 16,17 1 18 1 19 1 20 7 7
    5 Classification of Appetizers TLE_HECK9-12PA-Id-g 10 5 33.33%
    21,22,23,24,25 3 26,27,28 2 29,30 2 31,32 1 33 1 34 14 14
    6 Storing Appetizers TLE_HECK9-12PA-Ii-j-6 5 16.67%
    2 35,36 2 37,38 2 39,40 0 0 0 6 6
    12 8 8 4 4 4 40.00 40.00
    TOTAL 30 100.00%
    30% 20% 20% 10% 10% 10%
    Legend: NOI = Number of Items POI = Placement of Items

    Prepared by: Checked by: Approved:

    GESSEL F. ADLAON NENITA M. ABONIAWAN LIGAYA S. GONZALES, EdD


    Subject Teacher MT-I/Curriculum Chair Secondary School Principal - I

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