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TOS Grade 10 - Cookery

This document contains a table of specifications for a Grade 10 Cookery subject for the first quarter of SY 2022-2023. It outlines the competencies, time spent, cognitive dimensions, and total number of items for topics like preparing egg dishes, presenting egg dishes, preparing starch and cereal dishes, and following safety practices. The table was prepared by Regina Zandra Verceles, checked by Juji J. Gomez, and approved by the principal Virgil R. Gomez. It divides the competencies and their assessments over 40 hours between remembering, understanding, applying/analyzing, evaluating, and creating cognitive skills.

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Regina Zandra Verceles
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111 views1 page

TOS Grade 10 - Cookery

This document contains a table of specifications for a Grade 10 Cookery subject for the first quarter of SY 2022-2023. It outlines the competencies, time spent, cognitive dimensions, and total number of items for topics like preparing egg dishes, presenting egg dishes, preparing starch and cereal dishes, and following safety practices. The table was prepared by Regina Zandra Verceles, checked by Juji J. Gomez, and approved by the principal Virgil R. Gomez. It divides the competencies and their assessments over 40 hours between remembering, understanding, applying/analyzing, evaluating, and creating cognitive skills.

Uploaded by

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

Department of Education
Region I
SCHOOLS DIVISION OFFICE I PANGASINAN
BAYAMBANG NATIONAL HIGH SCHOOL
MAGSAYSAY ST., BAYAMBANG, PANGASINAN

TABLE OF SPECIFICATIONS

TLE- COOKERY 10 First


Subject Grade Quarter SY 2022 - 2023
COGNITIVE DIMENSIONS Total Number Items
Time Spent
Topic COMPETENCIES
(HOURS) Remembering Understanding Applying, Analyzing Evaluating Creating Computed Adjusted

Explain dimensions/clusters of PECs and the differentcharacteristics traits per cluster 7 31-40 9 10

PECs Evaluates one’s PECs 1 9 24 1 2

Explain procedures for generating business ideas or identifying business opportunities 2 43-45 3 3
Generate business ideas and identity business opportunities 3 46-50 4 5
Clean, sanitize and prepare tools, utensils, and equipment needed in preparing egg dishes 2 3,4,6 25 41,42 3 6
Identify an egg’s components and its nutritive value 2 2,5,8 3 3

Identify and prepare ingredients accdg. to standard recipe. 2 18,13 3 2


Prepare and cook egg
dishes Identify the market forms of eggs 2 15,16 3 2

Explain the uses of eggs in culinary arts 2 17 3 1

Cook egg dishes in accordance with the prescribed salad 1 19 1 1

Select suitable plates suitable according to standards 2 23 3 1


Present Egg Dishes Present egg dishes hygienically and attractively 2 14 30 3 2
Rate the finished products using rubrics 2 20 21 3 2
Identify the ingredients in the preparation of various types of starch and cereal dishes 2 22 3 1

Cook various types of starch and cereal dishes 2 12 27 3 2


Prepare Starch and
Cereal Dishes 2 26,28,29 3 3
Prepare sauces and accompaniments of selected starch and cereal products

2 1, 7 3 2
Follow safety and hygienic practices while working in the kitchen
Present starch dishes with suitable plating and garnishing according to standards 2 10,11 3 2
TOTAL 40 20 10 12 3 5 50 50

Prepared by: Regina Zandra


SSTS.
IIIVerceles Checked
SSHTby:VI, Juji
TLE J. Gomez
DEPT. Approved by:
PRINCIPAL Virgil
IV R. Gomez

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