TABLE OF SPECIFICATION

TECHNOLOGY AND LIVELIHOOD EDUCATION

COMMERCIAL COOKING 7

LEARNING COMPETENCIES No. of Knowledge Comprehension Analysis Application Total Percentage

Session
1. Identify the names of cooking materials, 3 3,4 6,7 9 5 10
kitchen tools and equipment.
2. Classify things according to cooking 3 8, 10 1,2, 5 5 10
materials, kitchen tools and equipment.
3. Use kitchen tools and equipment 3 11,12, 13, 14 15 5 10
according to its function.
4. Select and use chemicals for cleaning 1 18, 19 16,17 25 5 10
and/or sanitizing.
5. Carry out measurements and calculations 3 26, 27 28, 29 30 5 10
in required task.
6. Compute cost of production according to 2 36, 39 37, 40 38, 41 6 12
standard procedure.
7. Read and interpret kitchen plan. 2 20 21 2 4
8. Identify sign, symbols, and data according 2 42,43 44,45 46,47 48,49,50 9 18
to job specifications.
9. Identify types of kitchens and appropriate 3 22 23, 24 3 6
layouts.
10. Identify hazards and risks. 2 31,32 33,34,35 5 10
TOTAL 24 11 15 13 11 50 100

Prepared by: Submitted to:

Minerva B. Cabuyoc Cheryl P. Cena

TLE Teacher Office-in-Charge