Republic of the Philippines

DEPARTMENT OF EDUCATION
Region III − Central Luzon
Schools Division of City of Meycauayan
CITY OF MEYCAUAYAN VOCATIONAL SENIOR HIGH SCHOOL
Pag-asa St., Malhacan, City of Meycauayan, Bulacan

TABLE OF SPECIFICATION

First Quarterly Examination

ENTREPRENEURSHIP
First Semester, SY 2019-2020

No. of Cognitive Domain and Item Placement Percent

Content Learning Competency Hours Remembering Understanding Applying Analyzing Evaluating Creating No. of Items in Test

The learners… 8 2,3, 4,5,6 1,8 7 8 20

1. Discuss the relevance of the course;
2. Explain the key concepts of common competencies;
3. Explain the core competencies in Entrepreneurship; and
4. Explore job opportunities for Entrepreneurship as a
career

The learners…1. Recognize a potential market

1.1 Identify the market problem to be solved or the
market need to be met; and
1.2 Propose solution/s in terms of product/s and service/s 8 11,12 14,15,16 10,13 9 8 20
that will meet the need using techniques on seeking,
screening, and seizing opportunities:

DEVELOPMENT OF
BUSINESS PLAN
 2.3.2 Focused Group Discussion (FGD); and
2.3.3 Survey 6 19, 27 28,29 17, 18 6 14
DEVELOPMENT OF
BUSINESS PLAN 3. Recognize the importance of marketing mix in the
development of marketing strategy
The learners…
3.1 Describe the Marketing Mix (7Ps) in relation to the
business opportunity vis-à-vis:
3.1.1 Product;
3.1.2 Place;
3.1.3 Price; 23,26, 30,
3.1.4 Promotion; 42,43,44, 45, 31,33, 34,38, 20,21,22,25,
16 47, 35,37, 26,36,40,48 45 46 28 46
3.1.5 People; 39,41,49, 50
3.1.6 Packaging; and
3.1.7 Positioning
3.2 Develop a brand name

38 50 100
 Distribution of Test Items
Learning Competency Easy Average Difficult Total Number of Items
60% 30% 10%

The learners… 8 8
1. Discuss the relevance of the course;
2. Explain the key concepts of common competencies;
3. Explain the core competencies in Entrepreneurship; and
4. Explore job opportunities for Entrepreneurship as a
career 2,3,4,5,6 1, 8 7
The learners…1. Recognize a potential market
1.1 Identify the market problem to be solved or the
market need to be met; and
1.2 Propose solution/s in terms of product/s and service/s 8 8
that will meet the need using techniques on seeking,
screening, and seizing opportunities:
9,11,12,14,15,16 10,13
DEVELOPMENT OF 2.3.2 Focused Group Discussion (FGD); and
BUSINESS PLAN 2.3.3 Survey 6 19,27,28,29 17 18 6
DEVELOPMENT OF
BUSINESS PLAN
3. Recognize the importance of marketing mix in the
development of marketing strategy
The learners…
3.1 Describe the Marketing Mix (7Ps) in relation to the
business opportunity vis-à-vis:
3.1.1 Product;
3.1.2 Place;
3.1.3 Price;
3.1.4 Promotion;
3.1.5 People; 16 28
3.1.6 Packaging; and
3.1.7 Positioning
3.2 Develop a brand name

20,
42,43,44,47,30,31,33,34,38,39,4 21,22,25,26,36,35,37,40
1,49,50 ,48 45,46,32

TOTAL 38 30 15 5 50
Prepared by:

Checked by: Noted by:

Marivic N. Jabonero Cindy D. Oliva ELSILDA P. BUNAGAN

Teacher II Master Teacher I Principal II
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region III − Central Luzon
Schools Division of City of Meycauayan
CITY OF MEYCAUAYAN VOCATIONAL SENIOR HIGH SCHOOL
Pag-asa St., Malhacan, City of Meycauayan, Bulacan

TABLE OF SPECIFICATION

Second Quarterly Examination

ENTREPRENEURSHIP
First Semester, SY 2019-2020

No. of Cognitive Domain and Item Placement Percent

Content Learning Competency
Hours Remembering Understanding Applying Analyzing Evaluating Creating No. of Items in Test
1.1 Implement the business plan; 4 1,2 3,4 5 5 10%
1.2 Operate the business 4 6,7 8 9 10 5 10%
1.3 Sell the product/service to potential customers; 6 11,12 13 14 15 5 10%
1.4 Identify the reasons for keeping business records.
4 16 17 18 3 6%
1.5 Perform key bookkeeping tasks; 6 19,20 21 22 23 24,25 7 14%
BUSINESS 1.6 Interpret financial statements (balance sheet, income
IMPLEMENTATION statement, cash flow projections, and summary of sales 26,27,
4 33 8 16%
and cash receipts); 28,29,30,31,32
1.7 Prepare an income statement and a balance sheet;
4 34,35,36 37,39 38 6 12%
1.8 Identify where there is a profit or loss for a business;
and 4 40,41,44 42,43 47 6 12%
1.9 Generate an overall report on the activity. 4 45,46, 48,49 50 5 10%
40 50 100%
 TEST ITEMS DISTRIBUTION

Distribution of Test Items

Content Learning Competency Easy Average Difficult Total Number of Items
60% 30% 10%
1.1 Implement the business plan; 4 1,2,3,4 5 5
1.2 Operate the business 4 6,7,8 9 10 5
1.3 Sell the product/service to potential customers;
6 5
11,12,13 14,15
1.4 Identify the reasons for keeping business records
4 5
161,718 18
1.5 Perform key bookkeeping tasks; 6 5
19,20,21 22,23 24,25
BUSINESS 1.6 Interpret financial statements (balance sheet, income
IMPLEMENTATION statement, cash flow projections, and summary of sales 4 8
and cash receipts); 26,27, 28,29,30,31,32 33
1.7 Prepare an income statement and a balance sheet;
4 6
34,35,36 37,39,38
1.8 Identify where there is a profit or loss for a business;
and 4 6
40,41,44 42,43 47'
1.9 Generate an overall report on the activity. 4 5
45,46, 48,49 50

TOTAL 36 30 15 5 50

Prepared by: Noted by:

MARIVIC N. JABONERO ELSILDA P. BUNAGAN
Teacher II Principal II
 SCHOOLS DIVISION OF MEYCAUAYAN CITY
MEYCAUAYAN CITY VOCATIONAL SENIOR HIGH SCHOOL
Malhacan, Meycauayan City, Bulacan

TABLE OF SPECIFICATION
General Mathematics

No. of Cognitive Domain and Item Placement No. of Percent

Content Learning Competency
Days Remembering Understanding Applying Analyzing Creating Evaluating Items in Test
1, 2, 3, 4, 5,
Generate and describe arithmetic 6, 7 8, 9, 10, 11,
11 14 28
patterns 12, 13, 14

Learn geometric sequences and the 21, 25 18, 19, 20,

14 15, 16, 17 39, 40, 41 22, 23, 24, 26 18 36
process on how they are generated 36, 37, 38
Functions
43, 44, 45,
and Their Recall operations on polynomials
8 35 46 42 46, 47, 48, 9 18
Graphs with emphasis on division
49, 50
Learn new method of dinding the 28, 29, 30,
remainder where a polynomial is 31, 32
divided by x-r and determining
7 33, 34 27 9 18
whether x-r is a function of a given
polynomial

40 50 100

TEST ITEMS DISTRIBUTION

Distribution of Test Items

Total Number of
Content Number of Days
Items
 Total Number of
Content Number of Days Easy Average Difficult
Items
60% 30% 10%
1, 2, 3, 4, 5, 6, 7, 8, 9, 10,
Lesson 1 14
11 11, 12, 13, 14 8, 9, 10, 11, 12, 13, 14
Lesson 2 36, 37, 38, 39, 40, 41 22, 23, 24, 26 18
14 15, 16, 17, 18, 19, 20, 21, 25
Lesson 3 42, 43, 44, 45, 46, 47, 48, 9
8 49, 50
Lesson 4 7 28, 29, 30, 31, 32, 33, 34 27 9
TOTAL 40 30 15 5 50

Prepared by:

CINDY D. OLIVA
Math Teacher

Noted by:

DR. ROSALINA G. SANTOS

Principal IV
 TEST ITEMS DISTRIBUTION

Learning Distribution of Test Items

Total Number of
Content Compete Easy Average Difficult Items
ncy 60% 30% 10%

Workflow
structures
within the
food and 4 3
beverage
service
location

1,2 3

Duties
and
responsibi
lities of 4 3
food
service
team
4,5 6
Communi
cation
and
interpers
onal skills:
Relay
informati
on in a
clear and
concise
manner
using
appropria
te 8 5
communi
cation
technique
s

7,8,9 10,11
 Attend
and
monitor
kitchen
service
points to
ensure
efficient
pick up of 8 5
food
items

12,13,14 15 16
Identify
additional
items
required
from the
kitchen
through
monitorin
g of
service
areas and
consultati
on with 4 4
other
service
colleague
s

17,18 19,20
Advise
colleague
LESSON s
1: promptly
PROVIDE regarding
readiness
LINK of items
BETWEE for 4 4
N service
KITCHEN
AND
SERVICE
AREA 21,22 23,24
(KS)
KITCHEN
AND
SERVICE
AREA
(KS) Check
quality of
food in
accordanc
e with
customer’
s request 4 4

25,26 27,28
Carry out
plates
and/or
trays 4 4
safely
29,30 31,32
Transfer
and place
food
efficiently
at the
appropria
te service
point in
accordanc
e with
safety 4 4
requirem
ents

33,34 35 36
Remove
used
items
efficiently
from
service
areas and
transfer
safely to
the
appropria
te
location
for
cleaning.

4 4
Observe
precautio
nary
measures
and
sanitary
practices
in
handling
food and
beverage

37,38 39 40
Dispose
of
leftover
food and
disposabl
e service
ware to
the
appropria 4 4
te
receptacl
es.

41,42,43,44
 Prepare
and
adjust
dining
environm
ent to
provide
comfort
and
ambience
to
customer
s
Check
dining/res
taurant 4 3
area and
customer
facilities
for
cleanlines
s and
orderlines
s prior to
service .

LESSON
2:
PROVIDE
FOOD
AND
BEVERA 45,46 47
GE
SERVICE
(BS)
 2:
PROVIDE
FOOD
AND
BEVERA
GE
SERVICE
(BS)

Take
corrective
actions
when
required.

Set up
furniture
in
accordanc
e with
standard 3
requirem
ents, and
based on
bookings,
customer
s’
requests,
convenie
nce and
safety

48,49 50
TOTAL 30 15 5 50

Prepared by: Checked by: Noted by:

Marivic N Cindy D. Oliva MARIA LAARNI CARLA C. PARANIS

FBS Teach Master Teacher I OIC - School Head
Total Number of
Items

5
5

4
4

4
4

4
3
 3

50

CARLA C. PARANIS
hool Head