OSMEÑA NATIONAL HIGH SCHOOL

Osmeña, Marabut, Samar

TABLE OF SPECIFICATIONS IN TLE (BREAD AND PASTRY PRODUCTION) 9/10
School Year 2017 - 2018
QUARTER IV

Total COGNITIVE PROCESS DIMENSIONS

No. of Level 1 Level 2 Level 3 Level 4 Level 5 Level 6
TOPICS / LEARNING COMPETENCIES Days / Remarks
Sessions % Item Remembering Understanding Applying Analyzing Evaluating
Placement Placement Placement Placement Placement Creating (5%) Placement
(30%) (30%) (15%) (15%) (5%)

6 19 10 3 1,2,3 3 16,17,18 2 31,32 2 38,39

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 40 2 48,49

2. Prepare fresh petit fours
(TLE_HEBP9-12PF-Ivc-d-13)

6 19 9 3 7,8,9 3 22,23,24 1 34 1 41 1 45
3. Prepare marzipan petit fours
(TLE_HEBP9-12PF-Ive-f-14)

6 19 9 3 10,11,12 3 25,26,27 1 35 1 42 1 46
4. Prepare caramelized petit
fours (TLE_HEBP9-12IVg-h-15)

4 13 6 2 13,14 2 28,29 1 36 1 43
5. Display petit fours
(TLE_HEBP9-12PF-Ivi-16)

4 13 6 1 15 1 30 1 37 1 44 1 47 1 50
6. Store petit fours
(TLE_HEBP9-12PF-Ivi-17)
TOTAL 32 100 50 15 15 7 7 3 3 50

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

Prepared by: Checked by: Noted:

VALERIE N. BADUYA RAYMUNDO C. MACALALAD, JR ZALDY A. TABUGOCA, MM

Subject Teacher Department Head - Designate School Principal
 OSMEÑA NATIONAL HIGH SCHOOL
Osmeña, Marabut, Samar
TABLE OF SPECIFICATIONS IN TLE (BREAD AND PASTRY PRODUCTION) 9/10
School Year 2017 - 2018
QUARTER 1

Total COGNITIVE PROCESS DIMENSIONS

No. of Level 1 Level 2 Level 3 Level 4 Level 5 Level 6
TOPICS / LEARNING COMPETENCIES Days / Remarks
Sessions % Item Remembering Understanding Applying Analyzing Evaluating
Placement Placement Placement Placement Placement Creating (5%) Placement
(30%) (30%) (15%) (15%) (5%)
1. Recognize Personal
Entrprenuerial Competencies and
skills (PECs) needed in Bread and 5 10 5 2 1,2 1 19 1 33 1 41
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 42
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 1 48
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 43
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 44

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 45 1 49

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 46,47 1 50

7. Prepare Bakery Products
(TLE_HEBP9-12PB-Ia-f-1)
TOTAL 50 100 50 18 14 8 7 3 0 50

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

Prepared by: Checked by: Noted:

VALERIE N. BADUYA RAYMUNDO C. MACALALAD, JR ZALDY A. TABUGOCA, MM

Subject Teacher Department Head - Designate 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 Level 6
Days / Remarks
COMPETENCIES % Item Remembering Understanding Applying Analyzing Evaluating Creating
Sessions Placement Placement Placement Placement Placement Placement
1.Kitchen tools and (30%) (30%) (15%) (15%) (5%) (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 46,47
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 48,49

9. Percentage mark-up 5 11 6 2 13,14 1 30 1 40 1 44 1 50

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. MR. TITO C. ESPIÑO

Subject Teacher Department Head - Designate 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 1

Total COGNITIVE PROCESS DIMENSIONS

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

1. Explain, discuss and explore core

concepts in cookery, relevance and 4 8 4 1 1 1 16 1
career opportunities.
2. Assess Personal Entrepreneurial
8 16 8 2 2, 3 3 17, 18, 19 1
Competencies (PECs) (TLE_PECS9-0k-1)

3. Understand the business environment

8 16 8 3 4, 5, 6 2 20, 21 1
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 4 22, 23, 24, 25 2
1)
5. Clean and sanitize kitchen premises. 6 12 6 2 11, 12 2 26, 27 1
(TLE_HECK9KP-Ib-2)
6. Perform mise en place 11 22 11 3 13, 14, 15 3 28, 29, 20 2

TOTAL 50 100 50 15 15 8

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
Philippines
Education
III
amar
HIGH SCHOOL
ut, Samar

S IN TLE 9 (COOKERY)
16 - 2017
R1

COGNITIVE PROCESS DIMENSIONS

Level 3 Level 4 Level 5 Level 6

Remarks
Analyzing Evaluating
Placement Placement Placement Creating (5%) Placement
(15%) (5%)

31 1 39 0 0

32 1 40 1 46

33 1 41 1 49

34, 35 1 42 1 47 1 50

36 1 43

37, 38 2 44, 45 1 48

7 3 2

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

Noted:

AYMUNDO C. MACALALAD, JR. MR. TITO C. ESPIÑO

Department Head - Designate School Principal

30 20
 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 1

Total COGNITIVE PROCESS DIMENSION

No. of
TOPICS / LEARNING Level 1 Level 2 Level 3
Days /
COMPETENCIES % Item Remembering Understanding Applying
Sessions Placement Placement Placement
(30%) (30%) (15%)
1. Explain, discuss & explore
concepts in cookery, relevance 3 6 3 1 1 1 16 1 31
and career and
2. Develop opportunities.
strengthen PECs
needed in Cookery (TLE_PECS10-
6 12 6 2 2, 3 1 17 1 32
0k-1)
3. Develop a product / service in
10 21 11 3 4, 5, 6 3 18, 19, 20 2 33, 34
Cookery (TLE_10EM-0k-1)
4. Select a business idea based on
the criteria and techniques set 6 12 6 1 7 2 21, 22 1 35
(TLE_HECG10EM-Ik-2)
5. Develop a brand for the product
8 16 8 3 8, 9, 10 3 23, 24, 25 1 36
(TLE_HECG10EM-Ik-3)
6. Perform mise en place
(TLEHECK10ED-Ia-1) 10 21 10 3 11, 12, 13 3 26, 27, 28 1 37

7. Prepare and cook egg dishes

6 12 6 2 14, 15 2 29, 30 1 38
(TLE_HECK10ED-Ib-d-2)
TOTAL 49 100 50 15 15 8
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 J

Subject Teacher Department Head - Designate
 10

ROCESS DIMENSIONS
Level 4 Level 5 Level 6
Remarks
Analyzing Evaluating Creating
Placement Placement Placement
(15%) (5%) (5%)

1 39 1 46

1 40 1 47 1 49

1 41 1 50

1 42

2 43, 44 1 48

1 45
7 3 2
athwohl 2001, pp. 67-68)

Noted:

O C. MACALALAD JR. MR. TITO C. ESPIÑO

Head - Designate 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 9/10

School Year 2018 - 2019
QUARTER II

Total COGNITIVE PROCESS DIMENSION

No. of
TOPICS / LEARNING Level 1 Level 2 Level 3
Days /
COMPETENCIES % Item Remembering Understanding Applying
Sessions Placement Placement Placement
(30%) (30%) (15%)
1.Prepare Pastry Products 1, 2, 3, 4, 5, 16, 17,18, 31,32,33,
11 42 21 6 6 4
(TLE_HEBP9-12PP-IIa-g-4) 6 19, 20, 21 34
2. Decorate and Present Pastry
22,23,24,
Products (TLE_HEBP9- 9 35 17 5 7,8,9,10,11 5 3 35,36,37
25,26
12PP-IIh-i-5)
3. Store Pastry Products
6 23 12 4 12,13,14, 15 4 27,28,29, 30 1 38
(TLE_HEBP9-12PP-IIj-6)
TOTAL 26 100 50 15 15 8
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 J

Subject Teacher Department Head - Designate
 /10

ROCESS DIMENSIONS
Level 4 Level 5 Level 6
Remarks
Analyzing Evaluating Creating
Placement Placement Placement
(15%) (5%) (5%)
4 39,40,41, 42 1 47

3 43,44,45 1 49

1 46 1 48 1 50
8 2 2
athwohl 2001, pp. 67-68)

Noted:

O C. MACALALAD JR. MR. TITO C. ESPIÑO

Head - Designate 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 MATH 7

School Year 2016 - 2017
QUARTER 2

Total COGNITIVE PROCESS DIMENSIONS

No. of Level 1 Level 2 Level 3 Level 4 Level 5 Level 6
TOPICS / LEARNING COMPETENCIES Days / Remarks
Sessions % Item Remembering Understanding Applying Analyzing Evaluating
Placement Placement Placement Placement Placement Creating (5%) Placement
(30%) (30%) (15%) (15%) (5%)

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, 14 30 15 4 3,4,5,6 5 18,19,20,21,22 2 33,34 2 43,44 2 46,47
angle and temperature and rate. (M7ME-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 1 48
(M7ME-IIb-1)

5.Solves problems involving conversion of units 6 13 6 2 10,11 2 27,28 1 37 1 49

of measurement. (M7ME-IIb-2)

6. Translates English phrases to

5 11 5 2 12,13 1 29 1 38 1 50
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)
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 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 MRS. Ma. PILAR A. MACALALAD MR. TITO C. ESPIÑO
Subject Teacher Department Head - Designate 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 Level 6
Days / Remarks
COMPETENCIES % Item Remembering Understanding Applying Analyzing Evaluating Creating
Sessions Placement Placement Placement Placement Placement Placement
1. Use of Tools & Bakery (30%) (30%) (15%) (15%) (5%) (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 46, 47 1 49
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 48 1 50
Safety Procedures 13, 14, 15 28, 29, 30
TOTAL 40 100 50 15 15 8 7 3 2
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. MR. TITO C. ESPIÑO

Subject Teacher Department Head - Designate 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 Level 5 Level 6
TOPICS / LEARNING COMPETENCIES Days / Remarks
Sessions % Item Remembering Understanding Applying Analyzing Evaluating
Placement Placement Placement Placement Placement Creating (5%) Placement
(30%) (30%) (15%) (15%) (5%)

1. Prepare a range of appetizers 10 25 12 4 1,2,3,4 3 16,17,18 2 31,32 2 41,42 1 48

(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 1 46

3.Store appetize (TLE_HECK9PA-Ij-6) 4 10 5 1 7 2 22,23 1 34 1 49

4.Perform mise en place for salad and 5 13 7 2 8,9 2 24,25 1 35 1 44 1 47

dressing (TLE_HECK9SD-IIa-7)
5.Prepare a variety of salads and 5 13 6 2 10,11 2 26,27 1 36 1 50
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 2 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 RAYMUNDO C. MACALALAD, JR. MR. TITO C. ESPIÑO

Subject Teacher Department Head - Designate 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 Level 5 Level 6
TOPICS / LEARNING COMPETENCIES Days / Remarks
Sessions % Item Remembering Understanding Applying Analyzing Evaluating Creating
Placement Placement Placement Placement Placement Placement
(30%) (30%) (15%) (15%) (5%) (5%)
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 1 46
(TLE_HECK10VD-IIb-c-10)
3. Present vegetable dishes
4 9 5 2 5,6 1 20 1 34 1 47
(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 1 48
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 1 49
(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 1 50

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 4 1
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. MR. TITO C. ESPIÑO

Subject Teacher Department Head - Designate School Principal