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OSMEÑA NATIONAL HIGH SCHOOL

Osmeña, Marabut, Samar


TABLE OF SPECIFICATIONS IN TLE (BREAD AND PASTRY PRODUCTION) 9/1
School Year 2017 - 2018
QUARTER IV

Total COGNITIVE PROCESS DIMENSIONS


No. of Level 1 Level 2 Level 3 Level 4
TOPICS / LEARNING COMPETENCIES Days /
Sessions % Item Remembering Understanding Applying Analyzing
Placement Placement Placement
(30%) (30%) (15%) (15%)

6 19 10 3 1,2,3 3 16,17,18 2 31,32 2


1. Prepare iced petit fours
(TLE_HEBP9-12PF-Iva-b-12)

6 19 10 3 4,5,6 3 19,20,21 1 33 1
2. Prepare fresh petit fours
(TLE_HEBP9-12PF-Ivc-d-13)

3. Prepare marzipan petit


6 19 9 3 7,8,9 3 22,23,24 1 34 1
fours (TLE_HEBP9-12PF-Ive-f-
14)

6 19 9 3 10,11,12 3 25,26,27 1 35 1
4. Prepare caramelized petit
fours (TLE_HEBP9-12IVg-h-15)

4 13 6 2 13,14 2 28,29 1 36 1
5. Display petit fours
(TLE_HEBP9-12PF-Ivi-16)
4 13 6 1 15 1 30 1 37 1
6. Store petit fours
(TLE_HEBP9-12PF-Ivi-17)
TOTAL 32 100 50 15 15 7 7

Adapted from Table 5.1 "The Cognitive Process Dimensions (Anderson & Krathwohl 2001, pp. 67-68)

Prepared by: Checked by:

VALERIE N. BADUYA RAYMUNDO C. MACALALAD, JR


Subject Teacher Department Head - Designate
NATIONAL HIGH SCHOOL
ña, Marabut, Samar
LE (BREAD AND PASTRY PRODUCTION) 9/10
ol Year 2017 - 2018
QUARTER IV

COGNITIVE PROCESS DIMENSIONS

Level 4 Level 5 Level 6


Remarks
Evaluating
Placement Placement Creating (5%) Placement
(5%)

38,39

40 2 48,49

41 1 45

42 1 46

43
44 1 47 1 50

3 3 50

rocess Dimensions (Anderson & Krathwohl 2001, pp. 67-68)

Noted:

ZALDY A. TABUGOCA, MM
School Principal
OSMEÑA NATIONAL HIGH SCHOOL
Osmeña, Marabut, Samar
TABLE OF SPECIFICATIONS IN TLE (BREAD AND PASTRY PRODUCTION) 9/1
School Year 2017 - 2018
QUARTER 1

Total COGNITIVE PROCESS DIMENSIONS


No. of Level 1 Level 2 Level 3 Level 4
TOPICS / LEARNING COMPETENCIES Days /
Sessions % Item Remembering Understanding Applying Analyzing
Placement Placement Placement
(30%) (30%) (15%) (15%)
1. Recognize Personal
Entrprenuerial Competencies and
skills (PECs) needed in Bread and 5 10 5 2 1,2 1 19 1 33 1
Pastry Production (TLE_PECS7-12-
00-1)
2. Develop and strengthen PECs
needed in Bread and Pastry 6 12 6 2 3,4 2 20,21 1 34 1
Production (TLE_PECS7-12-00-2)
3. Recognize and understand the
market in Bread and Pastry 4 8 4 1 5 1 22 1 35
Production (TLE_EM7-12-00-1)
4. Recognize the potential
customer/market in Bread and 6 12 6 2 6,7 2 23,24 1 36 1
Pastry Production (TLE_EM7-12-
00-2)

5. Create new business ideas in 6 12 6 2 8,9 2 25,26 1 37 1


Bread and Pastry Production
(TLE_EM7-12-00-3)
6. Develop a Product/service in 8 16 8 3 10,11,12 2 27,28 1 38 1
Bread and Pastry Production
(TLE_EM7-12-00-4)

15 30 15 6 13,14,15,16,17,18 4 29,30,31,32 2 39,40 2


7. Prepare Bakery Products
(TLE_HEBP9-12PB-Ia-f-1)
TOTAL 50 100 50 18 14 8 7

Adapted from Table 5.1 "The Cognitive Process Dimensions (Anderson & Krathwohl 2001, pp. 67-68)

Prepared by: Checked by:

VALERIE N. BADUYA RAYMUNDO C. MACALALAD, JR


Subject Teacher Department Head - Designate
NATIONAL HIGH SCHOOL
ña, Marabut, Samar
LE (BREAD AND PASTRY PRODUCTION) 9/10
ol Year 2017 - 2018
QUARTER 1

COGNITIVE PROCESS DIMENSIONS

Level 4 Level 5 Level 6


Remarks
Evaluating
Placement Placement Creating (5%) Placement
(5%)

41

42

1 48

43

44
45 1 49

46,47 1 50

3 0 50

rocess Dimensions (Anderson & Krathwohl 2001, pp. 67-68)

Noted:

ZALDY A. TABUGOCA, MM
School Principal
Republic of the Philippines
Department of Education
Region VIII
Division of Samar
OSMEÑA NATIONAL HIGH SCHOOL
Osmeña, Marabut, Samar

TABLE OF SPECIFICATIONS IN TLE 7


School Year 2016 - 2017
QUARTER 2

Total COGNITIVE PROCESS DIMENSIONS


No. of
TOPICS / LEARNING Level 1 Level 2 Level 3 Level 4 Level 5
Days /
COMPETENCIES % Item Remembering Understanding Applying Analyzing Evaluating
Sessions Placement Placement Placement Placement
1.Kitchen tools and (30%) (30%) (15%) (15%) (5%)
equipment 4 9 4 `1 1 2 16,17 1 31
2.Uses of kitchen tools and
10 23 12 3 2,3,4 4 18,19,20,21 2 32,33 1 41 2
equipment
3.Types of chemicals for
cleaning and sanitizing 4 9 4 2 5,6 1 22 1 34
equipment and utensils
4.Steps on cleaning and
2 5 3 1 7 1 23 1 35
sanitizing tools and
equipment
5.Cleaning kitchen premises 3 7 3 1 8 1 24 1 36
6.Storing/ Stacking tools and
equipment 2 5 3 1 9 1 25 1 37
7.Conversion of weights and
4 9 4 1 10 1 26 1 38 1 42
measurements

8.Substitution of ingredients 8 18 9 2 11,12 3 27,28,29 1 39 1 43 2

9. Percentage mark-up 5 11 6 2 13,14 1 30 1 40 1 44 1

10. Drawing symbols, lines 2 4 2 1 15 1 45


and signs
TOTAL 44 100 50 15 15 10 5 5
Adapted from Table 5.1 "The Cognitive Process Dimensions (Anderson & Krathwohl 2001, pp. 67-68)
Prepared by: Checked by: Noted:

MRS. ANGELINA S. TABUGOCA MR.RAYMUNDO C. MACALALAD JR.


Subject Teacher Department Head - Designate
of the Philippines
ment of Education
Region VIII
sion of Samar
TIONAL HIGH SCHOOL
, Marabut, Samar

CIFICATIONS IN TLE 7
Year 2016 - 2017
UARTER 2

COGNITIVE PROCESS DIMENSIONS


Level 5 Level 6
Remarks
Creating
Placement Placement
(5%)

46,47

48,49

50

ess Dimensions (Anderson & Krathwohl 2001, pp. 67-68)


MR. TITO C. ESPIÑO
School Principal
Republic o
Departm
R
Divis
OSMEÑA NAT
Osmeña,

TABLE OF SPECIFICAT
School Y
QU

Total
No. of Level 1
TOPICS / LEARNING COMPETENCIES Days /
Sessions % Item Remembering
Placement
(30%)

1. Explain, discuss and explore core


concepts in cookery, relevance and 4 8 4 1 1
career opportunities.
2. Assess Personal Entrepreneurial
8 16 8 2 2, 3
Competencies (PECs) (TLE_PECS9-0k-1)

3. Understand the business environment


8 16 8 3 4, 5, 6
and business ideas. (TLE_EM9-0k-1)
4. Clean, sanitize, and store kitchen
tools and equipment. (TLE_HECK9KP-Ia- 13 26 13 4 7, 8, 9, 10
1)
5. Clean and sanitize kitchen premises. 6 12 6 2 11, 12
(TLE_HECK9KP-Ib-2)
6. Perform mise en place 11 22 11 3 13, 14, 15

TOTAL 50 100 50 15

Adapted from Table 5.1 "The Cognitive Proce

Prepared by:

MRS. ANGELINA S. TABUGOCA


Subject Teacher
Republic of the Philippines
Department of Education
Region VIII
Division of Samar
OSMEÑA NATIONAL HIGH SCHOOL
Osmeña, Marabut, Samar

TABLE OF SPECIFICATIONS IN TLE 9 (COOKERY)


School Year 2016 - 2017
QUARTER 1

COGNITIVE PROCESS DIMENSIONS

Level 2 Level 3 Level 4 Level 5

Understanding Applying Analyzing Evaluating


Placement Placement Placement Placement
(30%) (15%) (15%) (5%)

1 16 1 31 1 39 0

3 17, 18, 19 1 32 1 40 1 46

2 20, 21 1 33 1 41

4 22, 23, 24, 25 2 34, 35 1 42 1 47

2 26, 27 1 36 1 43

3 28, 29, 20 2 37, 38 2 44, 45 1 48

15 8 7 3

d from Table 5.1 "The Cognitive Process Dimensions (Anderson & Krathwohl 2001, pp. 67-68)

Checked by: Noted:

RAYMUNDO C. MACALALAD, JR. MR. TITO C.


Department Head - Designate School Prin
30 20
Level 6
Remarks

Creating (5%) Placement

1 49

1 50

MR. TITO C. ESPIÑO


School Principal
Republic of the P
Department of E
Region V
Division of S
OSMEÑA NATIONAL H
Osmeña, Marabu

TABLE OF SPECIFICAT
School Year 201
QUARTE

Total
No. of
TOPICS / LEARNING Level 1 Level 2
Days /
COMPETENCIES % Item Remembering Understanding
Sessions Placement
(30%) (30%)
1. Explain, discuss & explore
concepts in cookery, relevance 3 6 3 1 1 1
and career and
2. Develop opportunities.
strengthen PECs
needed in Cookery (TLE_PECS10-
6 12 6 2 2, 3 1
0k-1)
3. Develop a product / service in
10 21 11 3 4, 5, 6 3
Cookery (TLE_10EM-0k-1)
4. Select a business idea based on
the criteria and techniques set 6 12 6 1 7 2
(TLE_HECG10EM-Ik-2)
5. Develop a brand for the
8 16 8 3 8, 9, 10 3
product (TLE_HECG10EM-Ik-3)
6. Perform mise en place
(TLEHECK10ED-Ia-1) 10 21 10 3 11, 12, 13 3

7. Prepare and cook egg dishes


6 12 6 2 14, 15 2
(TLE_HECK10ED-Ib-d-2)
TOTAL 49 100 50 15 15
Adapted from Table 5.1 "The Cognitive Process Dimen

Prepared by: Checked by:

MRS. ANGELINA S. TABUGOCA


Subject Teacher
Republic of the Philippines
Department of Education
Region VIII
Division of Samar
SMEÑA NATIONAL HIGH SCHOOL
Osmeña, Marabut, Samar

OF SPECIFICATIONS IN TLE 10
School Year 2016 - 2017
QUARTER 1

COGNITIVE PROCESS DIMENSIONS


Level 2 Level 3 Level 4 Level 5 Level 6
Applying Analyzing Evaluating Creating
Placement Placement Placement Placement
(15%) (15%) (5%) (5%)

16 1 31

17 1 32 1 39 1 46

18, 19, 20 2 33, 34 1 40 1 47 1

21, 22 1 35 1 41 1

23, 24, 25 1 36 1 42

26, 27, 28 1 37 2 43, 44 1 48

29, 30 1 38 1 45
8 7 3 2
ognitive Process Dimensions (Anderson & Krathwohl 2001, pp. 67-68)

Noted:

MR.RAYMUNDO C. MACALALAD JR. MR. TITO C. ESPIÑO


Department Head - Designate School Principal
Level 6
Remarks
Placement

49

50

C. ESPIÑO
Principal
Republic of the P
Department of E
Region V
Division of S
OSMEÑA NATIONAL H
Osmeña, Marabu

TABLE OF SPECIFICATI
School Year 201
QUARTE

Total
No. of
TOPICS / LEARNING Level 1 Level 2
Days /
COMPETENCIES % Item Remembering Understanding
Sessions Placement
(30%) (30%)
1.Prepare Pastry Products 1, 2, 3, 4, 5,
11 42 21 6 6
(TLE_HEBP9-12PP-IIa-g-4) 6
2. Decorate and Present Pastry
Products (TLE_HEBP9- 9 35 17 5 7,8,9,10,11 5
12PP-IIh-i-5)
3. Store Pastry Products
6 23 12 4 12,13,14, 15 4
(TLE_HEBP9-12PP-IIj-6)
TOTAL 26 100 50 15 15
Adapted from Table 5.1 "The Cognitive Process Dimen

Prepared by: Checked by:

MRS. ANGELINA S. TABUGOCA


Subject Teacher
Republic of the Philippines
Department of Education
Region VIII
Division of Samar
SMEÑA NATIONAL HIGH SCHOOL
Osmeña, Marabut, Samar

OF SPECIFICATIONS IN TLE 9/10


School Year 2018 - 2019
QUARTER II

COGNITIVE PROCESS DIMENSIONS


Level 2 Level 3 Level 4 Level 5 Level 6
Applying Analyzing Evaluating Creating
Placement Placement Placement Placement
(15%) (15%) (5%) (5%)
16, 17,18, 31,32,33,
4 4 39,40,41, 42 1 47
19, 20, 21 34
22,23,24,
3 35,36,37 3 43,44,45 1
25,26

27,28,29, 30 1 38 1 46 1 48 1
8 8 2 2
ognitive Process Dimensions (Anderson & Krathwohl 2001, pp. 67-68)

Noted:

MR.RAYMUNDO C. MACALALAD JR. MR. TITO C. ESPIÑO


Department Head - Designate School Principal
Level 6
Remarks
Placement

49

50

C. ESPIÑO
Principal
Republic of the Philippines
Department of Education
Region VIII
Division of Samar
OSMEÑA NATIONAL HIGH SCHOOL
Osmeña, Marabut, Samar

TABLE OF SPECIFICATIONS IN MATH 7


School Year 2016 - 2017
QUARTER 2

Total COGNITIVE PROCESS DIMENSIONS


No. of Level 1 Level 2 Level 3 Level 4
TOPICS / LEARNING COMPETENCIES Days /
Sessions % Item Remembering Understanding Applying Analyzing
Placement Placement Placement Placement
(30%) (30%) (15%) (15%)

1. Illustrates what it means to 3 7 4 1 1 1 16 1 31 1 41


measure. (M7ME-IIa-1)
2.Describes the development of
measurement from the primitive to the
present international system of units. 3 7 4 1 2 1 17 1 32 1 42
(M7ME-IIa-2)
3.Approximate the measures of quantities
particularly length, weight/mass, volume,
time, angle and temperature and rate. (M7ME- 14 30 15 4 3,4,5,6 5 18,19,20,21,22 2 33,34 2 43,44
IIa-3)
4. Converts measurements from one unit to
another in both Metric and English systems.
10 22 11 3 7,8,9 4 23,24,25,26 2 35,36 1 45
(M7ME-IIb-1)

5.Solves problems involving conversion of units 6 13 6 2 10,11 2 27,28 1 37


of measurement. (M7ME-IIb-2)

6. Translates English phrases to


5 11 5 2 12,13 1 29 1 38
mathematical phrases and vice versa.
(M7AL-IIc-1)

7. Differentiates between constants and 2 4 2 1 14 1 39


variables in a given algebraic expressions.
(M7AL-IIc-3)
lic of the Philippines
rtment of Education
Region VIII
ivision of Samar
NATIONAL HIGH SCHOOL
ña, Marabut, Samar

ECIFICATIONS IN MATH 7
ol Year 2016 - 2017
QUARTER 2

COGNITIVE PROCESS DIMENSIONS

Level 5 Level 6
Remarks
Evaluating
Placement Creating (5%) Placement
(5%)

2 46,47

1 48

1 49

1 50
8. Classifies algebraic expressions which are
polynomials according to degree and number of 3 6 3 1 15 1 30 1 40
terms. (M7AL-IId-1)
TOTAL 46 100 50 15 15 10 5

Adapted from Table 5.1 "The Cognitive Process Dimensions (Anderson & Krathwohl 2001, pp. 67-68)

Prepared by: Checked by:

MRS. ANGELINA S. TABUGOCA MRS. Ma. PILAR A. MACALALAD


Subject Teacher Department Head - Designate
5

rocess Dimensions (Anderson & Krathwohl 2001, pp. 67-68)

Noted:

MR. TITO C. ESPIÑO


School Principal
Republic of the Philippines
Department of Education
Region VIII
Division of Samar
OSMEÑA NATIONAL HIGH SCHOOL
Osmeña, Marabut, Samar

TABLE OF SPECIFICATIONS IN TLE 8


School Year 2016 - 2017
QUARTER 2

Total COGNITIVE PROCESS DIMENSIONS


No. of
TOPICS / LEARNING Level 1 Level 2 Level 3 Level 4 Level 5
Days /
COMPETENCIES % Item Remembering Understanding Applying Analyzing Evaluating
Sessions Placement Placement Placement Placement
1. Use of Tools & Bakery (30%) (30%) (15%) (15%) (5%)
Equipment
2. Perform Mensuration & 4 10 5 2 1, 2 2 16, 17 1 31
Calculation 8 20 10 3 3, 4, 5 3 18, 19, 20 2 32, 33 2 39, 40
21, 22, 23,
3. Maintain of Tools & Equipment 12 30 15 4 6, 7, 8, 9 4 2 34, 35 2 41, 42 2
24
4. Practice Occupational Health & 10, 11, 12, 25, 26, 27,
16 40 20 6 6 3 36, 37, 38 3 43, 44, 45 1
Safety Procedures 13, 14, 15 28, 29, 30
TOTAL 40 100 50 15 15 8 7 3
Adapted from Table 5.1 "The Cognitive Process Dimensions (Anderson & Krathwohl 2001, pp. 67-68)

Prepared by: Checked by: Noted:

MRS. ANGELINA S. TABUGOCA MR.RAYMUNDO C. MACALALAD JR.


Subject Teacher Department Head - Designate
of the Philippines
ent of Education
egion VIII
ion of Samar
IONAL HIGH SCHOOL
Marabut, Samar

CIFICATIONS IN TLE 8
Year 2016 - 2017
UARTER 2

COGNITIVE PROCESS DIMENSIONS


Level 5 Level 6
Remarks
Creating
Placement Placement
(5%)

46, 47 1 49
48 1 50
2
ss Dimensions (Anderson & Krathwohl 2001, pp. 67-68)

MR. TITO C. ESPIÑO


School Principal
Republic of the Philippines
Department of Education
Region VIII
Division of Samar
OSMEÑA NATIONAL HIGH SCHOOL
Osmeña, Marabut, Samar

TABLE OF SPECIFICATIONS IN TLE 9 (COOKERY)


School Year 2016 - 2017
QUARTER 2

Total COGNITIVE PROCESS DIMENSIONS


No. of Level 1 Level 2 Level 3 Level 4
TOPICS / LEARNING COMPETENCIES Days /
Sessions % Item Remembering Understanding Applying Analyzing
Placement Placement Placement Placement
(30%) (30%) (15%) (15%)

1. Prepare a range of appetizers 10 25 12 4 1,2,3,4 3 16,17,18 2 31,32 2 41,42


(TLE_HECK9PA-Ic-3)
2. Present a range of appetizers
(TLE_HECK9PA-Ii-5) 6 15 8 2 5,6 3 19,20,21 1 33 1 43

3.Store appetize (TLE_HECK9PA-Ij-6) 4 10 5 1 7 2 22,23 1 34

4.Perform mise en place for salad and 5 13 7 2 8,9 2 24,25 1 35 1 44


dressing (TLE_HECK9SD-IIa-7)
5.Prepare a variety of salads and 5 13 6 2 10,11 2 26,27 1 36
dressings (TLE_HECK9SD-IIb-g-8)

6. Present a variety of salads and


5 12 6 2 12,13 2 28,29 2 37,38
dressings (TLE_HECK9SD-IIh-i-9)

7. Store salad and dressing


5 12 6 2 14,15 1 30 2 39,40 1 45
(TLE_HECK9SD-IIj-10)
TOTAL 40 100 50 15 15 10 5

Adapted from Table 5.1 "The Cognitive Process Dimensions (Anderson & Krathwohl 2001, pp. 67-68)
Prepared by: Checked by:

MRS. ANGELINA S. TABUGOCA RAYMUNDO C. MACALALAD, JR.


Subject Teacher Department Head - Designate
ublic of the Philippines
artment of Education
Region VIII
Division of Samar
NATIONAL HIGH SCHOOL
meña, Marabut, Samar

FICATIONS IN TLE 9 (COOKERY)


hool Year 2016 - 2017
QUARTER 2

COGNITIVE PROCESS DIMENSIONS

Level 5 Level 6
Remarks
Evaluating
Placement Creating (5%) Placement
(5%)

1 48

1 46

1 49

1 47

1 50

2 3

Process Dimensions (Anderson & Krathwohl 2001, pp. 67-68)


Noted:

MR. TITO C. ESPIÑO


School Principal
Republic of the Philippines
Department of Education
Region VIII
Division of Samar
OSMEÑA NATIONAL HIGH SCHOOL
Osmeña, Marabut, Samar

TABLE OF SPECIFICATIONS IN TLE 10


School Year 2016 - 2017
QUARTER 2

Total COGNITIVE PROCESS DIMENSIONS


No. of
Level 1 Level 2 Level 3 Level 4
TOPICS / LEARNING COMPETENCIES Days /
Sessions % Item Remembering Understanding Applying Analyzing
Placement Placement Placement Placement
(30%) (30%) (15%) (15%)
1. Perform mise en place for vegetable
dishes. 3 6 3 1 1 1 16 1 31
(TLE_HECK10VD-IIa-9)
2. Prepare vegetable dishes
8 19 10 3 2,3,4 3 17,18,19 2 32,33 1 41
(TLE_HECK10VD-IIb-c-10)
3. Present vegetable dishes
4 9 5 2 5,6 1 20 1 34
(TLE-HECK10VD-IId-11)
4. Store vegetables based on the
prescribed location and temperature 2 5 2 1 7 1 35
(TLE_HECK10VD-IId-12)

5. Evaluate the finished product using


5 12 6 2 8,9 2 21,22 1 42
rubrics(TLE_HECK10VD-IId-13)
6. Perform mise en place in preparing
and cooking seafood dishes 4 9 5 2 10,11 1 23 1 36
(TLE_HECK10PC-IIe-14)

7. Handle fish and seafood hygienically 2 5 2 1 12 1 37


(TLE_HECK10PC-IIf-15)
8. Cook fish and shelfish
(TLE_HECK10PC-IIgi-16) 8 19 10 3 13,14,15 3 24,25,26 2 38,39 1 43

9. Plate/Present fish and seafood


(TLE_HECK10PC-IIj-17) 2 5 2 1 27 1 44
10. Store fish and seafood
(TLE_HECK10PC-IIj-18) 2 5 2 1 28 1 45

11. Evaluate the finished product for fish


and seafood using rubrics 3 6 3 2 29,30 1 40
(TLE_HECK10PC-IIj-19)
TOTAL 43 100 50 15 15 10 5
Adapted from Table 5.1 "The Cognitive Process Dimensions (Anderson & Krathwohl 2001, pp. 67-68)

Prepared by: Checked by:

MRS. ANGELINA S. TABUGOCA MR.RAYMUNDO C. MACALALAD JR.


Subject Teacher Department Head - Designate
lic of the Philippines
rtment of Education
Region VIII
ivision of Samar
NATIONAL HIGH SCHOOL
ña, Marabut, Samar

ECIFICATIONS IN TLE 10
ol Year 2016 - 2017
QUARTER 2

COGNITIVE PROCESS DIMENSIONS


Level 5 Level 6
Remarks
Evaluating Creating
Placement Placement
(5%) (5%)

1 46

1 47

1 48

1 49

1 50
4 1
rocess Dimensions (Anderson & Krathwohl 2001, pp. 67-68)

Noted:

MR. TITO C. ESPIÑO


School Principal