SOUTHVILLE 3A NATIONAL HIGH SCHOOL

SAMPAGUITA EXTENSION
SY 2017 - 2018

TABLE OF SPECIFICATION - TLE 8

Objective/s:
1. To understand the different cooking terms, kitchen layout, and OHS.
2. To identify the diiferent cooking tools, utensils and equipment.
3. To calculate weighs and mensuration.

SKILLS
Learning Contents Items Percentage UNDERSTANDING KNOWLEDGE COMPUTATION TOTAL ITEMS
30% 60% 10%
Different Cooking Terms
Different Kitchen Layout 25 50 7.5 15 2.5 25

Different cooking Tools, Utensils and Equipment 12 24 3.6 7.2 1.2 12

Cleaning and Sanitizing 4 8 1.2 2.4 0.4 4

Perform Weighs and Mensuration 5 10 1.5 3 0.5 5

Occupational Health and Safety 4 8 1.2 2.4 0.4 4

TOTAL 50 100 15 30 5 50

Prepared by: Checked by: Noted by:

MS. ARCHEL C. NUAL MS. ARCHEL C. NUAL DR. MA. FE A. PASCUAL

TLE Teacher TLE Coordinator HT III / OIC
 SOUTHVILLE 3A NATIONAL HIGH SCHOOL
SAMPAGUITA EXTENSION
SY 2017 - 2018

TABLE OF SPECIFICATION - TLE 9

(Bread and Pastry Production)
Objective/s:
1. To understand entrepreneurship and PEC's.
2. To identify the diiferent baking terms.
3. To identify baking tools, utensils and equipment and baking ingredients.
4. To describe the different mixing techniques.

SKILLS
Learning Contents Items Percentage UNDERSTANDING KNOWLEDGE DESCRIBE TOTAL ITEMS
30% 60% 10%

Entreprepeurship and PEC's 15 30 4.5 9 1.5 15

Different Baking Terms 15 30 4.5 9 1.5 15

Baking Tools, Utensils and Equipment 8 16 2.4 4.8 0.8 8

Baking Ingredients 7 14 2.1 4.2 0.7 7

Different Mixing Techniques 5 10 1.5 3 0.5 5

TOTAL 50 100 15 30 5 50

Prepared by: Checked by: Noted by:

MS. ARCHEL C. NUAL DR. MA. FE A. PASCUAL

MS. ARCHEL C. NUAL TLE Coordinator HT III / OIC
TLE Teacher
 SOUTHVILLE 3A NATIONAL HIGH SCHOOL
SAMPAGUITA EXTENSION
SY 2017 - 2018

TABLE OF SPECIFICATION - TLE 10

(Bread and Pastry Production)
Objective/s:
1. To identify the different baking terms.
2. To identify baking tools, utensils and equipment and baking ingredients.
3. To enumerate the kinds of dough and characteristics of bread.
4. To arrange the following procedures in baking.

SKILLS
Learning Contents Items Percentage UNDERSTANDING KNOWLEDGE SEQUENCING TOTAL ITEMS
30% 60% 10%

Different Baking Terms 13 26 3.9 7.8 1.3 13

Different Baking Tools, Utensils and Equipment 13 26 3.9 7.8 1.3 13

Baking Ingredients 10 20 3 6 1 10

Bread Making 9 18 2.7 5.4 0.9 9

Procedures in Baking 5 10 1.5 3 0.5 5

TOTAL 50 100 15 30 5 50

Prepared by: Checked by: Noted by:

MS. ARCHEL C. NUAL DR. MA. FE A. PASCUAL

MS. ARCHEL C. NUAL TLE Coordinator HT III / OIC
TLE Teacher
 SOUTHVILLE 3A NATIONAL HIGH SCHOOL
SAMPAGUITA EXTENSION
SY 2017 - 2018

TABLE OF SPECIFICATION - TLE 8

Objective/s:
1. To understand entrepreneurshi and PEC's.
1. To name different tools, supplies, materials in facial makeup.
2. To identify the different types of skin.
3. To rearrange the proper sequence or procedure in cleansing the face.

SKILLS
Learning Contents Items Percentage UNDERSTANDING KNOWLEDGE SEQUENCING TOTAL ITEMS
30% 60% 10%

Entrepreneurship 15 30 4.5 9 1.5 15

Tools, Supplies and
Materials in Facial and Makeup 10 20 3 6 1 10

Types of Skin 8 16 2.4 4.8 0.8 8

Facial Treatment and Exfoliation 12 24 3.6 7.2 1.2 12

Procedure in Cleansing the face 5 10 1.5 3 0.5 5

TOTAL 50 100 15 30 5 50

Prepared by: Checked by: Noted by:

MS. ARCHEL C. NUAL MS. ARCHEL C. NUAL DR. MA. FE A. PASCUAL
TLE Teacher TLE Coordinator HT III / OIC
 SOUTHVILLE 3A NATIONAL HIGH SCHOOL
SAMPAGUITA EXTENSION
SY 2017 - 2018

TABLE OF SPECIFICATION - TLE 9

(Bread and Pastry Production)
Objective/s:
1. To identify the diiferent baking ingredients.
2. To identify kinds of cookies
3. To describe different mixing techniques used in bakery products.
4. To arrange the proper sequence or procedure in baking.

SKILLS
Learning Contents Items Percentage UNDERSTANDING KNOWLEDGE SEQUENCING TOTAL ITEMS
30% 60% 10%

Baking Ingredients 27 54 8.1 16.2 2.7 27

Kinds of Cookies 7 14 2.1 4.2 0.7 7

Mixing Techniques
Used in Bakery Products 6 12 1.8 3.6 0.6 6

Occupational Health and Safety 4 8 1.2 2.4 0.4 4

Procedures in Baking 6 12 1.8 3.6 0.6 6

TOTAL 50 100 15 30 5 50

Prepared by: Noted by:

DR. MA. FE A. PASCUAL

MS. ARCHEL C. NUAL HT III / OIC
TLE Teacher
 SOUTHVILLE 3A NATIONAL HIGH SCHOOL
SAMPAGUITA EXTENSION
SY 2019-2020

TABLE OF SPECIFICATION - FILIPINO 10

IKALAWANG MARKAHANG PAGSUSULIT
Layunin:
1. Nasusuri ang kasanayan at kaisahan sa pagpapalawak ng pangungusap.
2. Naisusulat ang sariling maikling kuwento (Dagli) tungkol sa nangyayari sa kasalukuyang may kaugnayan sa mga kaganapan sa binasang kuwento (Dagli).
3. Nabibigyang-kahulugan ang mahihirap na salita, kabilang ang mga terminong ginamit sa panunuring pampanitikan.
4. Nasusuri ang nilalaman, elemento at kakanyahan ng binasang mitolohiya.

SKILLS
Learning Contents Items Percentage UNDERSTANDING KNOWLEDGE SEQUENCING TOTAL ITEMS
30% 60% 10%
ARALIN 2.1
Panitikan : Talumpati 15 30 4.5 9 1.5 15
ARALIN 2.2
Panitikan : Dagli (Estilo ng Maikling Kuwento) 10 20 3 6 1 10
ARALIN 2.3
Panitikan : Nobela 15 30 4.5 9 1.5 15
ARALIN 2.4
Panitikan : Mitolohiya 10 20 3 6 1 10

TOTAL 50 100 15 30 5 50

Prepared by: Checked by: Noted by:

JESSICA A. PAMBAGO ______________________ DR. MA. FE A. PASCUAL

FILIPINO TEACHER FILIPINO Coordinator OIC/HEAD TEACHER IV