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    St. Camillus College of Manaoag Foundation, Inc.: Barangay Licsi, Manaoag, Pangasinan (075) 519-5200 529-1246

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    tabilin
    This document contains a table of specifications and test questions for a Technology and Livelihood Education course at St. Camillus College of Manaoag Foundation. The table outlines 9 lessons to be covered in the first quarter, including personal entrepreneurial competencies in baking, baking tools and equipment, and occupational safety procedures. It lists the learning objectives, number of class periods, and breakdown of cognitive levels to be evaluated including remembering, understanding, applying, analyzing, and evaluating. The document was prepared by the subject teacher and approved by administrative staff.

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    St. Camillus College of Manaoag Foundation, Inc.: Barangay Licsi, Manaoag, Pangasinan (075) 519-5200 529-1246

    Uploaded by

    tabilin
    103 views6 pages
    This document contains a table of specifications and test questions for a Technology and Livelihood Education course at St. Camillus College of Manaoag Foundation. The table outlines 9 lessons to be covered in the first quarter, including personal entrepreneurial competencies in baking, baking tools and equipment, and occupational safety procedures. It lists the learning objectives, number of class periods, and breakdown of cognitive levels to be evaluated including remembering, understanding, applying, analyzing, and evaluating. The document was prepared by the subject teacher and approved by administrative staff.

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    TOS-TLE-8

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    This document contains a table of specifications and test questions for a Technology and Livelihood Education course at St. Camillus College of Manaoag Foundation. The table outlines 9 lessons to be covered in the first quarter, including personal entrepreneurial competencies in baking, baking tools and equipment, and occupational safety procedures. It lists the learning objectives, number of class periods, and breakdown of cognitive levels to be evaluated including remembering, understanding, applying, analyzing, and evaluating. The document was prepared by the subject teacher and approved by administrative staff.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    103 views6 pages

    St. Camillus College of Manaoag Foundation, Inc.: Barangay Licsi, Manaoag, Pangasinan (075) 519-5200 529-1246

    Uploaded by

    tabilin
    This document contains a table of specifications and test questions for a Technology and Livelihood Education course at St. Camillus College of Manaoag Foundation. The table outlines 9 lessons to be covered in the first quarter, including personal entrepreneurial competencies in baking, baking tools and equipment, and occupational safety procedures. It lists the learning objectives, number of class periods, and breakdown of cognitive levels to be evaluated including remembering, understanding, applying, analyzing, and evaluating. The document was prepared by the subject teacher and approved by administrative staff.

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    © All Rights Reserved
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    St. Camillus College of Manaoag Foundation, Inc.

    Barangay Licsi, Manaoag, Pangasinan


    (075) 519-5200; 529-1246
    www.stcamillus.edu

    TABLE OF SPECIFICATIONS
    Technology and Livelihood Education
    First Quarter
    A.Y 2021-2022

    LESSONS COVERED PUPILS OBJECTIVES NUMBE Percentage REMEMBERIN UNDERSTANDIN APPLYING ANALYZIN EVALUATIN CREATIN TOTA
    R OF G G G G G L
    DAYS
    ITEMS
    Lesson 1: PERSONAL  classify the different 3 8 16% IA 8
    ENTREPRENEURIAL (1-8)
    entrepreneurial traits
    COMPETENCIES IN of a successful
    BAKING entrepreneur;
    1. Characteristics of a  explain SWOT
    successful  discuss different
    entrepreneur in the factors affecting
    baking industry bakeshop business.
    Lesson 2:
    ENVIRONMENT AND
    MARKET
    1. Factors affecting the
    success of the bakeshop
    business
    2. SWOT Analysis

    Lesson 3: BASIC  distinguish the 3 9 18% IB 9


    INFORMATION (9-15)
    different ingredients
    ABOUT BAKING in baking; II
     deconstruct the (7-8)
    1. Basic ingredients in terms used in
    baking baking; and
    2. Measuring ingredients  organize all the
    3. Terms used in baking pointers for the
    4. Equivalents of baking efficient use of
    ingredients baking equipment.
    5. Guidelines in selecting
    proper food substitutes
    6. Tips for successful
    baking

    7. Pointers for longer and


    efficient use of baking
    equipment

    Lesson 4BAKING  use the different 2 6 12% II 6


    TOOLS AND (1-6)
    tools and equipment
    EQUIPMENT used in baking;
    1. Classification of  illustrate the specific
    baking tools and use of the different
    equipment tools and
    equipment;
    Lesson 5:  execute the
    MAINTENANCE OF functions of the
    BAKING TOOLS AND different types of
    EQUIPMENT cleaning materials.
    1. Reasons for proper
    maintenance and safety of
    tools and equipment
    2. Safety measures in
    using tools and equipment
    3. Types and uses of
    cleaning materials
    4. Preventive maintenance
    technique and procedure

    Lesson 6: TYPES OF  identify the major 2 6 12% III 6


    COOKIES AND CAKES (1-6)
    ingredients in
    1. Classifications of baking;
    cookies  classify the purpose
    2. Basic ingredients for and function of
    cookies different
    3. Methods of mixing ingredients; and
    cookies  value the
    4. Reminders when importance of
    baking cookies different ingredients
    5. Cakes and their functions.
    6. Tips for successful
    baking of cakes
    Lesson 7: BREADS  define yeast bread; 2 6 12% III 6
    1. Yeast breads (7-12)
     enumerate the
    2. Basic steps in bread different types of
    making flour and ingredients
    3. Tips for successful in baking yeast
    baking of breads bread; and
     apply the tips in
    baking bread.
    Lesson 8: PIES AND  discuss pies and 2 6 12% IV 6
    PASTRIES (1-6)
    pastry;
    1. Basic ingredients of  classify the different
    pies and pastries ingredients of pies
    2. Guidelines for and pastries; and
    successful baking pies  explain the
    ingredients of pies
    and pastries.
    Lesson 9:  discover hazards 3 9 18% IV 9
    OCCUPATIONAL (7-15)
    and risks in your
    SAFETY AND HEALTH workplace;
    PROCEDURES  execute hazards and
    -Hazards and risks in the their effect; and
    workplace  illustrate the proper
    -Hazards and their hand washing.
    effect/harm caused
    -Occupational safety and
    health (OSH)
    -OSH signs and symbols
    in the workplace
    -Proper hand washing
    -Steps in proper hand
    washing
    -Effects of Hazards in the
    workplace

    TOTAL 17 50 100% 0 14 15 21 0 0 50
    St. Camillus College of Manaoag Foundation, Inc.
    Barangay Licsi, Manaoag, Pangasinan
    (075) 519-5200; 529-1246
    www.stcamillus.edu

    TABLE OF SPECIFICATIONS AND TEST QUESTIONS


    (1st MLE)
    in
    TECHNOLOGY AND LIVELIHOOD EDUCATION 8
    (Learning Area)
    Respectfully submitted by:

    Ms. LOUELA U. NAVARRETE


    (Subject-Teacher)

    Checked by:

    Ms. MERCY P. SOMEQUIAB


    Subject Area Coordinator – Science

    Verified by:
    Mr. CHRISTOPHER JANNE J. REGALADO
    Overall Staff and Campus Coordinator

    Approved:

    DOMINGO M. CABARTEJA, Ed.D.


    Principal

    ATTY. DIOSDADO R, MENDOZA, DBA


    President
    St. Camillus College of Manaoag Foundation, Inc.
    Barangay Licsi, Manaoag, Pangasinan
    (075) 519-5200; 529-1246
    www.stcamillus.edu

    TABLE OF SPECIFICATIONS AND TEST QUESTIONS


    (1st MLE)
    in
    TECHNOLOGY AND LIVELIHOOD EDUCATION 7
    (Learning Area)
    Respectfully submitted by:

    Ms. LOUELA U. NAVARRETE


    (Subject-Teacher)

    Checked by:

    Ms. MERCY P. SOMEQUIAB


    Subject Area Coordinator – Science

    Verified by:

    Mr. CHRISTOPHER JANNE J. REGALADO


    Overall Staff and Campus Coordinator
    Approved:

    DOMINGO M. CABARTEJA, Ed.D.


    Principal

    ATTY. DIOSDADO R, MENDOZA, DBA


    President

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