Scribd Logo
Upload

Welcome to Scribd!

  • 267 views

    TOS in Cookery

    Uploaded by

    LaurenceFabiala
    The document provides a table of specification for the subject TLE-Cookery 10 for Masantol High School in Pampanga, Philippines for the 2019-2020 school year. The table lists 7 content areas covering the preparation of stocks, soups, sauces, mise en place, cooking poultry and game bird dishes, plating dishes, and storing items. It specifies the number of days, percentage of the course, and number of test items allocated to each content area, and the type of test questions (multiple choice, short answer, etc.) that will assess the cognitive levels of remembering, understanding, applying, analyzing, evaluating, and creating for each area.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd

    TOS in Cookery

    Uploaded by

    LaurenceFabiala
    267 views4 pages
    The document provides a table of specification for the subject TLE-Cookery 10 for Masantol High School in Pampanga, Philippines for the 2019-2020 school year. The table lists 7 content areas covering the preparation of stocks, soups, sauces, mise en place, cooking poultry and game bird dishes, plating dishes, and storing items. It specifies the number of days, percentage of the course, and number of test items allocated to each content area, and the type of test questions (multiple choice, short answer, etc.) that will assess the cognitive levels of remembering, understanding, applying, analyzing, evaluating, and creating for each area.

    Original Description:

    Tos

    Original Title

    TOS-in-Cookery

    Copyright

    © © All Rights Reserved

    Available Formats

    XLSX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document provides a table of specification for the subject TLE-Cookery 10 for Masantol High School in Pampanga, Philippines for the 2019-2020 school year. The table lists 7 content areas covering the preparation of stocks, soups, sauces, mise en place, cooking poultry and game bird dishes, plating dishes, and storing items. It specifies the number of days, percentage of the course, and number of test items allocated to each content area, and the type of test questions (multiple choice, short answer, etc.) that will assess the cognitive levels of remembering, understanding, applying, analyzing, evaluating, and creating for each area.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    267 views4 pages

    TOS in Cookery

    Uploaded by

    LaurenceFabiala
    The document provides a table of specification for the subject TLE-Cookery 10 for Masantol High School in Pampanga, Philippines for the 2019-2020 school year. The table lists 7 content areas covering the preparation of stocks, soups, sauces, mise en place, cooking poultry and game bird dishes, plating dishes, and storing items. It specifies the number of days, percentage of the course, and number of test items allocated to each content area, and the type of test questions (multiple choice, short answer, etc.) that will assess the cognitive levels of remembering, understanding, applying, analyzing, evaluating, and creating for each area.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    You are on page 1of 4

    Department of Education

    Region III – Central Luzon


    Schools Division of Pampanga
    MASANTOL HIGH SCHOOL
    Bebe Anac, Masantol
    Table of Specification in TLE-Cookery 10
    School Year 2019 - 2020

    No. of Items/ Item Specification (Type of Test and Placement)


    Content Area No. of Days % Points Remembering Understanding Applying Analyzing Evaluating
    TLE _HECK10SSS-IIIa-20 Prepare stocks for
    menu items. 5 12.5 9 MC 2,7,8,9 MC 4,6 MC 1,3,5
    TLE _HECK10SSS-IIIb-21-Prepare soups MC
    required for menu items. 6 15 8 11,13,14,15,16,1 MC 12 MC 10
    7
    TLE _HECK10SSS-IIIc-22-Prepared sauces
    6 15 9 MC 18,19,20,23,26MC 21 MC 22,25 MC 24
    required for the menu items.
    TLE _HECK10SSS-IIId-23-Store reconstitute
    stocks sauces and soups. 5 13 0
    TLE _HECK10PGD-IIIe-25-Perform mise en MC
    place 4 10 10 MC 31,33 MC 29,32 MC 35
    27,28,30,36
    TLE _HECK10PGD-IIIf-26-Cook poultry and MC
    game bird dishes 5 13 8 MC 39 MC 40,44 MC 42
    37,38,41,43
    TLE _HECK10PGD-IIIg-27- Plate and present
    poultry and game bird dishes 5 13 3 MC 46 MC 45,47
    TLE _HECK10PGD-IIIj-28- store poultry and
    game bird dishes 4 10 3 MC 49 MC 48 MC 50

    Total 40 100 50

    Prepared by: Checked by:

    MARITES Y. RAMOS KATHLEEN GALE B. MANIO


    Teacher III Master Teacher I/TLE
    ement)
    Creating
    Department of Education
    Region III – Central Luzon
    Schools Division of Pampanga
    MASANTOL HIGH SCHOOL
    Bebe Anac, Masantol
    Table of Specification in Art 10
    School Year 2019 - 2020

    No. of Items/ Item Specificat


    Content Area No. of Days % Points Remembering
    #DIV/0! #DIV/0!
    #DIV/0! #DIV/0!
    #DIV/0! #DIV/0!
    #DIV/0! #DIV/0!
    #DIV/0! #DIV/0!
    #DIV/0! #DIV/0!
    #DIV/0! #DIV/0!
    #DIV/0! #DIV/0!
    #DIV/0! #DIV/0!
    #DIV/0! #DIV/0!
    #DIV/0! #DIV/0!
    #DIV/0! #DIV/0!
    #DIV/0! #DIV/0!
    #DIV/0! #DIV/0!
    #DIV/0! #DIV/0!
    Total 0 #DIV/0! #DIV/0!

    Prepared by:

    ELENETTE S. CANILAO
    Master Teacher I
    on
    on
    anga
    OOL

    n Art 10
    20

    Item Specification (Type of Test and Placement)


    Understanding Applying Analyzing Evaluating Creating

    Checked by:

    You might also like