Republic of the Philippines

Department of Education
Caraga Region
Schools Division Office of Tandag City
CARMEN INTEGRATED SCHOOL
Purok Pinag-aralan, Maitom, Tandag City

TABLE OF SPECIFICATION
SUBJECT: Entrepreneurship
Assessment: Diagnostic Test S.Y. 2023 - 2024

REVISED COGNITIVE PROCESS DIMENSION

%age (no. EASY (60%) AVERAGE (30%) DIFFICULT (10%)
of hour
Competency/ MELC devoted to No. of Type of

Understanding
No. of

Remembering
COMPETENCY competency Items

Evaluating
Analyzing
code Hours Test

Applying

Creating
divided by (50)
total No. of
hours)
 Recognize a potential
market
• Analyze the market
need • Determine the
possible
product/s or service/s
that will meet the need;`
• Screen the proposed
TLE_ICTAN11/12PC-Ia solution/s based on 4 44% 22 1,2,3,4,5 6,7,8,9,10
viability, profitability,
and
customer requirements;
and
Select the best product
or service that
will meet the market M
need
U
L
T
I
P
Recognize the L
importance of
marketing mix in the
E
development
of marketing strategy
TLE_ICTAN11/12EM- Describe the Marketing
C
4 44% 22 11,12,13,14,15 16,17,18,19, H
Ia-1 Mix (7Ps) in 20
relation to the business O
opportunity
vis-à- vis: I
Product; C
Place;
E
 C
E

TLE_ICTAN11/12EM- Demonstrate 26,27,28,2 31,32,33,3

Ia-2 4 23.5% 11.8 21,22,23 24,25 9,30 4,35
understanding of the 4
Ms of operations

CS_EP11/12BENTREP-
IVa-i-1
Manifest
CS_EP11/12BENTREP-
understanding of
IVa-i-2
starting 5 29.4% 14.7 36,37,38 39,40 41,42 43,44,45 46,47,48 49,50
CS_EP11/12BENTREP-
and operating a simple
IVa-i-3
business
CS_EP11/12B-
ENTREPIV-j-4

TOTAL 17 100% 50 16 14 7 8 3 2

Prepared by: Reviewed by: Approved by:

ARLENE P. QUIÑONES ANGELITA C. AZARCON FREDDIE Q. MAGLASANG

Subject Teacher MT-I / JHS Department Head School Head
 Republic of the Philippines
Department of Education
Caraga Region
Schools Division Office of Tandag City
CARMEN INTEGRATED SCHOOL
Purok Pinag-aralan, Maitom, Tandag City

TABLE OF SPECIFICATION
SUBJECT: TLE 10_Cookery
Assessment: 2nd Quarter Examination S.Y. 2024 - 2025

REVISED COGNITIVE PROCESS DIMENSION

%age EASY (60%) AVERAGE (30%) DIFFICULT (10%)
(no. of hour
Competency/ devoted to Type of

Understanding
No. of competency No. of

Remembering
COMPETENCY

Evaluating
Analyzing
MELC code Hours divided by Items (50) Test

Applying

Creating
total No. of
hours)

TLE_HECK7/8UT 5 15.6% 7.8 1,2,3,4 5,6,7,8

-0a-1 Perform mise en place
prepare ingredients according to a
given recipe, required form, and
timeframe

M
TLE_HECK10ED- 5 15.6% 7.8 9,10,11, 13,14,15 U
Ia-1 Thaw frozen ingredients and 12 ,16 L
wash raw vegetables following T
standard procedures I
TLE_HECK10ED- Identify market forms of 17,18,19 21,22,23 P
Ia-1 vegetables
5 15.6% 7.8 ,20 ,24 L
E

Select various kinds of 29,30,31,3

C
TLE_HECK7/8MT
vegetables according to a given 11 34.4% 17.2 33,34, 35,36 25,26,27,28 2 H
-0d - 4 37,38,39,40 41 O
menu
I
C
E
prepare the kitchen tools,
TLE_HECK9- 3 9.4% 5.0 42,43 44 45
12KP-Ia-1 equipment, and ingredients
based on required standards

TLE_HECK9- 3 9.4% 5.0 46,47,48 49,50

12KP-Ib-2
handle seafood hygienically

TOTAL 32 100% 50 14 16 9 6 3 2

Prepared by: Recommended Approved by:

ELNIE P. ESPADERA BENNY M. CUADRADO FREDDIE Q. MAGLASANG

Subject Teacher T-III/JHS Coordinator School Head
 Republic of the Philippines
Department of Education
Caraga Region
Schools Division Office of Tandag City
CARMEN INTEGRATED SCHOOL
Purok Pinag-aralan, Maitom, Tandag City

TABLE OF SPECIFICATION
SUBJECT: Bread & Pastry Production
Assessment: 2nd Quarter Examination S.Y. 2022 - 2023

REVISED COGNITIVE PROCESS DIMENSION

%age EASY (60%) AVERAGE (30%) DIFFICULT (10%)
(no. of hour
Competency/ devoted to Type of

Understanding
No. of competency No. of

Remembering
COMPETENCY

Evaluating
Analyzing
MELC code Hours divided by Items (50) Test

Applying

Creating
total No. of
hours)

TLE_HEBP9- 2 10.0% 5.0 1,2,3 4,5

12PF-IVa-b-12
Prepare iced petit fours
TLE_HEBP9- 2 10.0% 5.0 6,7,8 9,10
12PF-IVc-d-13 Prepare fresh petit fours M
TLE_HEBP912P 11,12, U
F-IVe-f-14 Prepare marzipan petit fours 2 10.0% 5.0 13 14,15 L
TLE_HEBP9- 16,17, T
12PF-IVg-h-15 Prepare caramelized petit fours 2 10.0% 5.0 18 19,20 I
TLE_HEBP912P 21,22, P
F-IVi-16 Display and store petit fours 2 10.0% 5.0 23 24 25 L
TLE_HEBP912P
E
F-IVi-17 Store petit fours 2 10.0% 5.0 26,27 28,29 30
C
TLE_HEBP912P 31,32,
D-IVj-18 Present and serve plated desser
2 10.0% 5.0 33 34 35 H
O
TLE_HEBP912P Plan, prepare and present dessert 2 10.0% 5.0 36,37, 39 40 I
D-IVj-18 buffet selection or plating 38
C
TLE_HEBP912P Plan, prepare and present dessert 41,42, E
D-IVj-19 buffet selection or plating 2 10.0% 5.0 43 44 45

TLE_HEBP912P Store and package desserts 2 10.0% 5.0 46,47 48 49,50

D-IVj-20

TOTAL 20 100% 50 28 2 3 12 5

Prepared by: Reviewed by: Approved by:

ARLENE P. QUIÑONES ANGELITA C. AZARCON FREDDIE Q. MAGLASANG

Subject Teacher MT-I / JHS Department Head School Head
 Republic of the Philippines
Department of Education
Caraga Region
Schools Division Office of Tandag City
CARMEN INTEGRATED SCHOOL
Purok Pinag-aralan, Maitom, Tandag City

TABLE OF SPECIFICATION

SUBJECT: Food & Beverage Services

Assessment: 1st Quarter ExaminationTLE_HEFB12BS-IIa-b-1 S.Y. 2023 - 2024

REVISED COGNITIVE PROCESS DIMENSION

%age (no. EASY (60%) AVERAGE (30%) DIFFICULT (10%)
of hour
Competency/ devoted to No. of Type of

Understanding
No. of competency

Remembering
COMPETENCY Items

Evaluating
Analyzing
MELC code Hours divided by Test

Applying

Creating
(50)
total No. of
hours)

TLE_HEFB12 Prepare dining/restaurant area for 5 15.6% 7.8 1,2,3,4 5,6,7,8

BS-IIa-b-1 service
M
U
TLE_HEFB12 Prepare and set tables 6 18.8% 9.4 9,10,11, 13,14,15, L
BS-IIc-d-2 12 16,17 T
I
P
TLE_HEFB12 21,22, L
Welcome customers 5 15.6% 7.8 18, 19,20
E
BS-IIe-F-3 23,24,25

C
TLE_HEFB12 30,31,32 H
Take and process orders 6 18.8% 9.4 26,27 28,29 O
BS-IIg-h-4 , 33,34
I
C
TLE_HEFB12 Serve and clear food and 35,36, E
BS-IIi-5 drinks 5 15.6% 7.8 37,38
39,40 41,42

TLE_HEFB12 Close down restaurant/dining

5 15.6% 7.8 43,44 45,46 47 48,49 50
BS-IIj-6 area
TOTAL 32 100% 50 10 20 9 6 4 1

Prepared by: Reviewed by: Approved by:

ARLENE P. QUIÑONES ANGELITA C. AZARCON FREDDIE Q. MAGLASANG

Subject Teacher MT-I / JHS Department Head School Head
 Republic of the Philippines
Department of Education
Caraga Region
Schools Division Office of Tandag City
CARMEN INTEGRATED SCHOOL
Purok Pinag-aralan, Maitom, Tandag City

TABLE OF SPECIFICATION
SUBJECT: Entrepreneurship
Assessment: 1st Quarter Examination S.Y. 2023 - 2024

REVISED COGNITIVE PROCESS DIMENSION

%age (no. EASY (60%) AVERAGE (30%) DIFFICULT (10%)
of hour
Competency/ MELC devoted to No. of Type of

Understanding
No. of competency

Remembering
COMPETENCY Items

Evaluating
Analyzing
code Hours divided by Test

Applying

Creating
(50)
total No. of
hours)

Discuss the relevance of the

course Explore job 10 31.3% 15.6 1,2,3,4,5,6,
7,8,9,10
11,12,13,1
4,15,16
opportunities for
Entrepreneurship as a career

Recognize a potential market M

*Analyze the market need
*Determine the possible
U
products or service that will L
TLE_ICTAN11/12PC-
meet the need T
Ia-1
*Screen the proposed 12 37.5% 18.8 17,18,19,2
0
21,22,23,2 27,28,29,3 31,32,33,3
4,25,26 0 4,35 I
solutions based on viability,
profitability and customer P
requirements Select the L
best product or service that E
will meet the market need

C
H
Recognize the importance of O
marketing mix in the I
development of marketing
strategy Describe C
TLE_ICTAN11/12EM-
the Marketing Mix (7P'S) in
40,41,42,4
E
relation to the business 10 31.3% 15.6 36,37 38,39 44,45 46,47,48 49,50
Ia-1 3
opportunity vis - a - vis
Product, Place, Price,
Promotion, People, Packaging
and Positioning
Develop a brand name

TOTAL 32 100% 50 16 14 8 7 3 2

Prepared by: Reviewed by: Approved by:

ARLENE P. QUIÑONES ANGELITA C. AZARCON FREDDIE Q. MAGLASANG

Subject Teacher MT-I / JHS Department Head School Head