Scribd
Upload
815 views1 page

Tos Tle 10

This document contains a table of specification for a Grade 10 Cookery class for the fourth grading period of the 2018-2019 school year. It outlines four learning outcomes related to performing mise en place, cooking poultry and game dishes, plating poultry and game, and storing poultry and game bird. For each outcome, it lists the number of sessions, weight, and breakdown of items assessing different cognitive levels including remembering, understanding, applying, analyzing, evaluating, and creating. In total, there are 36 sessions, 100% weight, and 50 assessment items across the four learning outcomes.

Uploaded by

Rein Ashlie Gera
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
815 views1 page

Tos Tle 10

This document contains a table of specification for a Grade 10 Cookery class for the fourth grading period of the 2018-2019 school year. It outlines four learning outcomes related to performing mise en place, cooking poultry and game dishes, plating poultry and game, and storing poultry and game bird. For each outcome, it lists the number of sessions, weight, and breakdown of items assessing different cognitive levels including remembering, understanding, applying, analyzing, evaluating, and creating. In total, there are 36 sessions, 100% weight, and 50 assessment items across the four learning outcomes.

Uploaded by

Rein Ashlie Gera
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 1

Republic of the Philippines

Department of Education
Caraga Administrative Region
Division of Siargao
DEL CARMEN NATIONAL HIGH SCHOOL- Caub Extension
Caub, Del Carmen, Surigao del Norte
TABLE OF SPECIFICATION
GRADE 10 COOKERY
FOURTH GRADING PERIOD
SY 2018-2019
No. of Weight Remembering Understanding Applying Analyzing Evaluating Creating Total
Topics Item Item Item Item Item Item
Session (100%) (20%) (20%) (15%) (15%) (15%) (15%) Items
Learning Outcome 1
Perform Mise en Place
Selecting and Purchasing 7 19 2 1,2 2 11,12 2 21,22 2 29,30 1 37 1 44 10
Poultry and Game
Nutritional
Value/Components of
7 19 2 3,4 2 13,14 2 23,24 2 31,32 1 38 1 45 10
Poultry and Game

Learning Outcome 2 Cook


Poultry and Game Dishes 7 20 2 5, 6 2 15,16 2 25,26 2 33,34 1 39 1 46 10

Learning Outcome 3
Plate/Present Poultry and
Game 7 20 2 7,8 2 17,18 1 27 1 35 2 40,41 2 47,48 10

Learning Outcome 4
Store Poultry and Game
8 22 2 9,10 2 19,20 1 28 1 36 2 42,43 2 49,50 10
Bird

TOTAL
36 100% 10 10 8 8 7 7 50

Prepared by: Approved by:


NERIE SHEILLA C. GERALDINO MARIPHYL B. OLIVA
Subject-Teacher MT-I/School Head

You might also like