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    TOS COOKERY 10 New

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    asequibleshoppe
    This document contains a table of specifications for learning competencies in preparing egg dishes and cereal/starch dishes. For egg dishes, it lists 4 learning outcomes covering identifying egg components, preparing and cooking egg dishes, presenting egg dishes, and evaluating the finished product. For cereal/starch dishes, it lists 4 outcomes covering identifying ingredients, preparing dishes, presenting dishes, and storing dishes properly. Each outcome is broken down into specific competencies and assigned days of instruction, weight, and items to assess different learning domains such as remembering, understanding, and applying skills. The table provides a detailed outline of the material to be covered and assessed for these culinary units.

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    TOS COOKERY 10 New

    Uploaded by

    asequibleshoppe
    34 views3 pages
    This document contains a table of specifications for learning competencies in preparing egg dishes and cereal/starch dishes. For egg dishes, it lists 4 learning outcomes covering identifying egg components, preparing and cooking egg dishes, presenting egg dishes, and evaluating the finished product. For cereal/starch dishes, it lists 4 outcomes covering identifying ingredients, preparing dishes, presenting dishes, and storing dishes properly. Each outcome is broken down into specific competencies and assigned days of instruction, weight, and items to assess different learning domains such as remembering, understanding, and applying skills. The table provides a detailed outline of the material to be covered and assessed for these culinary units.

    Original Description:

    cookery 10 quarter 1

    Original Title

    TOS-COOKERY-10-new

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    This document contains a table of specifications for learning competencies in preparing egg dishes and cereal/starch dishes. For egg dishes, it lists 4 learning outcomes covering identifying egg components, preparing and cooking egg dishes, presenting egg dishes, and evaluating the finished product. For cereal/starch dishes, it lists 4 outcomes covering identifying ingredients, preparing dishes, presenting dishes, and storing dishes properly. Each outcome is broken down into specific competencies and assigned days of instruction, weight, and items to assess different learning domains such as remembering, understanding, and applying skills. The table provides a detailed outline of the material to be covered and assessed for these culinary units.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    34 views3 pages

    TOS COOKERY 10 New

    Uploaded by

    asequibleshoppe
    This document contains a table of specifications for learning competencies in preparing egg dishes and cereal/starch dishes. For egg dishes, it lists 4 learning outcomes covering identifying egg components, preparing and cooking egg dishes, presenting egg dishes, and evaluating the finished product. For cereal/starch dishes, it lists 4 outcomes covering identifying ingredients, preparing dishes, presenting dishes, and storing dishes properly. Each outcome is broken down into specific competencies and assigned days of instruction, weight, and items to assess different learning domains such as remembering, understanding, and applying skills. The table provides a detailed outline of the material to be covered and assessed for these culinary units.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    []\

    Republic of the Philippines


    DEPARTMENT OF EDUCATION
    Region VI- Western Visayas
    DIVISION OF ESCALANTE CITY
    Escalante City, Negros Occidental
    FLORO T. BONGCO FARM SCHOOL

    Table of Specification

    # of Weight # of
    Most Essential Learning competencies Days % Items
    Remembering Understanding Applying Analyzing Evaluating Creating

    PREPARE EGG DISHES (ED)


    TLE_HECK9- 12ED-Ia-1

    1.1 identify an egg’s components and


    its nutritive value 5 5 1,4 2,5 3

    LO 2. Prepare and cook egg dishes


    TLE_HECK9- 12ED-Ib-d-2

    2.1 identify the market forms of eggs 5 5 6,7, 8,9,10

    2.2 explain the uses of eggs in culinary


    arts cook egg dishes in accordance with 5 5 15 14 13, 11,12
    the prescribed salad

    LO 3. Present egg dishes


    TLE_HECK9- 12ED-Ie-3
    3.1 select suitable plates according to
    standards present egg dishes
    hygienically and attractively using
    suitable garnishing and side dishes 5 5 18,19, 20 16,17,
    sequentially within the required time
    frame

    LO 4. Evaluate the finished product


    TLE_HECK9- 12ED-Ie-4

    LO 1. Perform mise en place

    PREPARE CEREALS and STARCH DISHES


    TLE_HECK9- 12CD-If-5

    1.1 identify the ingredients in the


    preparation of various types of starch 5 5 21,22,23 24,25
    and cereal dishes

    LO2. Prepare starch and cereal dishes


    TLE_HECK9- 12CD-Ig-i-6

    2.1 cook various types of starch and


    cereal dishes 5 5 29 39 26,27,28

    LO 3. Present starch and cereal dishes


    TLE_HECK9- 12CD-Ij-7

    Present starch dishes with suitable


    plating and garnishing according to 5 5 35 34 31,32,33
    standards

    LO4. Storing starch and cereal dishes


    TLE_HECK9- 12CD-Ij-8

    4.1 store starch and cereal at


    appropriate temperature 5 5 36 37 38,39,40
    4.2 maintain optimum freshness and
    quality of starch and cereal dishes 5 5 41,42 43 44,45
    according to standards

    45 45

    CHINKE MAY D. PACULANANG


    TLE Coordinator

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