LEARNING COMPETENCIES No.

of Knowledge Comprehension Analysis Application Total Percentage

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

School: Republic Colleges of Guinobatan, Inc. Subject Teacher:

Subject: TLE (Commercial Cooking) Period: 2nd Grading