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    Tos Tle 10 1st Quarter Exam 2022 2023

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    CHITO VILLACAMPA
    This document is a Table of Specifications (TOS) outlining the 1st Quarter examination for Cookery 10/12. It includes 5 Major Learning Competencies (MELCs) that will be assessed. MELC 1 and 2 focus on preparing and cooking eggs, with 10 total items. MELC 3 covers presenting and storing egg dishes with 2 items. MELC 4 addresses preparing starch and cereal ingredients with 8 items. Finally, MELC 5 is about presenting and storing starch/cereal dishes, covered by 15 items. In total, there are 40 examination items testing students' ability to remember, understand, apply, analyze and evaluate concepts taught over 30 days in the quarter.

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    Tos Tle 10 1st Quarter Exam 2022 2023

    Uploaded by

    CHITO VILLACAMPA
    146 views1 page
    This document is a Table of Specifications (TOS) outlining the 1st Quarter examination for Cookery 10/12. It includes 5 Major Learning Competencies (MELCs) that will be assessed. MELC 1 and 2 focus on preparing and cooking eggs, with 10 total items. MELC 3 covers presenting and storing egg dishes with 2 items. MELC 4 addresses preparing starch and cereal ingredients with 8 items. Finally, MELC 5 is about presenting and storing starch/cereal dishes, covered by 15 items. In total, there are 40 examination items testing students' ability to remember, understand, apply, analyze and evaluate concepts taught over 30 days in the quarter.

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    Cookery 10

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    This document is a Table of Specifications (TOS) outlining the 1st Quarter examination for Cookery 10/12. It includes 5 Major Learning Competencies (MELCs) that will be assessed. MELC 1 and 2 focus on preparing and cooking eggs, with 10 total items. MELC 3 covers presenting and storing egg dishes with 2 items. MELC 4 addresses preparing starch and cereal ingredients with 8 items. Finally, MELC 5 is about presenting and storing starch/cereal dishes, covered by 15 items. In total, there are 40 examination items testing students' ability to remember, understand, apply, analyze and evaluate concepts taught over 30 days in the quarter.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    146 views1 page

    Tos Tle 10 1st Quarter Exam 2022 2023

    Uploaded by

    CHITO VILLACAMPA
    This document is a Table of Specifications (TOS) outlining the 1st Quarter examination for Cookery 10/12. It includes 5 Major Learning Competencies (MELCs) that will be assessed. MELC 1 and 2 focus on preparing and cooking eggs, with 10 total items. MELC 3 covers presenting and storing egg dishes with 2 items. MELC 4 addresses preparing starch and cereal ingredients with 8 items. Finally, MELC 5 is about presenting and storing starch/cereal dishes, covered by 15 items. In total, there are 40 examination items testing students' ability to remember, understand, apply, analyze and evaluate concepts taught over 30 days in the quarter.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    TABLE OF SPECIFICATIONS (TOS)

    TLE/TVL- COOKERY 10/12


    1ST Quarter EXAMINATION
    S.Y. 2022 – 2023

    No. of Understanding/ Analyzing/ Item


    Remembering
    MELC Days Percentage
    50%
    Applying Evaluating Number of Items Placement
    Taught 30% 20%
    MELC 1: Perform Mise’en Place
    (Objectives):
    1. identify tools, utensils and equipment needed in preparation. 2 6.7 6 5 1,2,3,4,5,6
    2. identify egg components and its nutritive value. 2 6.7 4 4 7,8,9,10
    3.

    MELC 2: Prepare and cook egg dishes


    (Objectives):
    1. identify the ways of preparing and cooking egg. 4 13.3 3 3 21, 22, 23
    2. cook egg dishes. 3 10.0 2 3 24, 25

    MELC 3: Present and store Egg Dishes


    (Objectives):
    1. present and store egg dishes hygienically and attractively using suitable garnishing and side 2 6.7 2 2 11, 12

    MELC 4: Perform Mise’en Place: Prepare Starch and Cereal Dishes


    (Objectives):
    13,14,15,16,17,18,19,
    26.7 8 8
    1. • describe the sources of starch and cereals and its heat reaction; 8 20
    2. • prepare & present the ingredients in the preparation in various types of starch and
    cereal dishes

    MELC 5: Present and store starch and cereal dishes


    (Objectives):
    26, 27, 28, 29, 30, 31,
    9 30.0 7 8 15 32, 33, 34, 35, 36, 37,
    1. present and store starch and cereal at appropriate temperature. 38, 39, 40

    TOTAL 30 100.067 20 12 8 40

    Prepared by: Checked by: Approved:

    CHITO R. VILLACAMPA CRESOSTOMO A. ABANCO MELVILLE D. DE LA PEÑA


    TLE Teacher MT II - TLE Principal

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