3.

describe the differ

1. identify parts of the microscope 2. focus specimens using the
biological organization
and their functions; compound microscope;
biosphere;

HP HP HP
P NP LP NOP P NP LP NOP
(90- (90- (90-
Name of Students (75-89) (50-74) (25-49) (0-24) (75-89) (50-74) (25-49) (0-24)
100) 100) 100)
4 3 2 1 0 4 3 2 1 0 4
Albarico, Sandy R.
1 4 4
2 Brad, Ko J. 2 2
3 Buno, Richard K. 3 4
4 Djoko, Vich N. 1 1
5 George, Ron F. 2 2
6 Gong, Rome T. 4 4
7 Jeorge, Jo, D. 4 4 4
8 Limo, Teje T. 3 3
9 Roger, Fede L. 3 4 4
10 Yuki, Ji L. 2 1
11 TOTAL 3 3 3 1 0 5 1 2 2 0 2
12
13
14
15 /
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
 5. explain why the cell is considered
3. describe the different levels of 4. differentiate plant and animal the basic structural and functional unit
biological organization from cell to cells according to presence or of all organisms;
biosphere; absence of certain organelles;

HP HP
P NP LP NOP P NP LP NOP P NP LP NOP
(90- (90-
(75-89) (50-74) (25-49) (0-24) (75-89) (50-74) (25-49) (0-24) (75-89) (50-74) (25-49) (0-24)
100) 100)
3 2 1 0 4 3 2 1 0 4 3 2 1 0
3 4 4
2 2 2
3 3 3
1 4 1
2 2 2
3 4 4
4 4
3 3 3
4 4
1 3 1
4 2 2 0 5 3 2 0 0 4 2 2 2 0
 7. differentiate asexual from
sexual reproduction in terms of:
6. dentify beneficial and 7. 1 8. describe the process of
harmful microorganisms; number of individuals involved; fertilization;
7.2 similarities
HP NOP of offspring to parents;
P NP LP HP P NP LP NOP HP P NP LP NOP
(90- (0-
(75-89) (50-74) (25-49) (90-100) (75-89) (50-74) (25-49) (0-24) (90-100) (75-89) (50-74) (25-49) (0-24)
100) 24)
4 3 2 1 0 2 - 1 - 0 2 - 1 - 0
4 2 2
2 1 1
3 2 2
1 2 2
2 2 2
4 2 2
4 2 2
3 1 1
1 1 1
1 1 1
3 2 2 3 0 6 4 0 6 4 0
 11. predict the effect of changes
9. differentiate biotic from
10. describe the different ecological in one population on other
abiotic components of an relationships found in an ecosystem; populations in the ecosystem;
ecosystem;
and
HP NOP HP NOP HP NOP
P NP LP P NP LP P NP LP
(90- (0- (90- (0- (90- (0-
(75-89) (50-74) (25-49) (75-89) (50-74) (25-49) (75-89) (50-74) (25-49)
100) 24) 100) 24) 100) 24)
2 - 1 - 0 2 - 1 - 0 4 3 2 1 0
2 2 4
1 1 2
2 2 3
2 2 1
2 2 2
2 1 1
2 1 4
1 1 2
1 1 4
1 1 4
6 4 0 4 6 0 4 1 3 2 0
12. predict the effect of changes
in abiotic factors on the TOTAL
ecosystem.

HP NOP
P NP LP
(90-
(75-89) (50-74) (25-49)
(0- Mastery
100) 24) 40
Level
4 3 2 1 0
1 36 90
2 20 50
3 33 82.5
1 19 47.5
2 24 60
4 35 87.5
3 38 95
3 27 67.5
4 32 80
1 18 45
2 3 2 3 0
0 0
0 0
0 0
0 0
0 0
0 0
 CID – M&E Form 12 Republic of the Philippines
Department of Education
Region IX, Zamboanga Peninsula
DIVISION OF ZAMBOANGA DEL SUR
Pagadian City

TABLE OF SPECIFICATION
School: DMMNHS Subject & Grade level TLE 10- COOKERY
District: LAKE WOOD Quarter Third Quarter
School Head: MARIO A. SAPONG School ID: 314206
COGNITIVE PROCESS DIMENSION
Learning Competencies

Understanding
Remembering
No. of
Duration No. of

Analyzing
Applying
Days %
(Hours) Questions
(CG)
The learners should be able to…

1. Prepare stocks for menu items

1.1 use ingredients and flavoring according to enterprise
standards 5 5 12.5 5 1,2,3 4 5
1.2 produce variety of stocks according to enterprise
standards( TLE_HECK10SSS-IIIa-20)
2. Prepare soups required for menu items
2.1 select and assemble correct ingredients in preparing
soups, including stocks and garnishes
2.2 prepare variety soup recipes according to enterprise 5 5 12.5 5 6,7,8 9 10
standards
2.3 present and evaluate soup recipes in accordance
with the criteria (TLE_HECK10SSS-IIIb-21)
3. Prepare sauces required for menu items
3.1 classify various types of sauces and their
corresponding
3.2 prepare a variety of hot and cold sauces based on
the required menu items
3.3 identify the types of thickening agents and 5 5 12.5 5 11,12,13 14 15
convenience products used in preparing sauces
3.4 use thickening agents and convenience products
appropriately
3.5 evaluate sauces for flavor, color, and consistency
3.6 identify and deal with problems in the preparation of
sauces
4. Store( and
TLE_HECK10SSS-IIIc-22)
reconstitute stocks, sauces, and soups
4.1 maintain optimum quality and freshness of stocks,
sauces, and soups 3 3 7.5 3 16,17 18
4.2 reconstitute stocks, sauces, and
soups(TLE_HECK10SSS-IIId-23)
5. Evaluate the finished product
5.1 rate the finished products using rubricst 2 2 5 2 19 20
(TLE_HECK10SSS-IIId-24)

7
6.Performs mise en place
1.1. prepare the tools, equipment, and ingredients
based on standards
5 5 12.5 5 21,22 23,24 25
1.2. identify the market forms of poultry
1.3. determine poultry cuts in accordance with
prescribed dish( TLE_HECK10PGD-IIIe-25)
7. Cook poultry and game bird dishes
2.1 prepare poultry and game birds hygienically to
minimize risk of food spoilage and cross- contamination 26,27,2
5 5 12.5 5 29 30
2.2 cook various poultry and game bird dishes 8
appropriately ( TLE_HECK10PGD-IIIf-h-26)
8.Plate/present poultry and game bird dishes
3.1 identify the type of service ware to be utilized in
serving poultry and game-bird dishes 31,32,3
5 5 12.5 5 34 35
3.2 present plated poultry and game-bird dishes with 3
appropriate sauces, garnishes, and accompaniments
(TLE_HECK10PGD-IIIi-27)
Store poultry and game bird
4.1 store and maintain poultry and game bird according 3 3 7.5 3 36,37 38
(TLE_HECK10PGD-IIIj-28)
Evaluate the finished product
5.1 rate the finished products 2 2 5 2 39 40
using rubrics (TLE_HECK10PGD-IIIj-29)
40 40 100 40

Prepared by: Noted by:

RHEA LIZ S. CEÑO MARIO A. S

8
DIMENSION

Test Item
Evaluating

Creating

Placement

1 to 5

6 to 10

11 to 15

16 to 18

19 to 20

9
 21 to 25

26 to 30

31 to 35

36 to 38

39 to 40

40

MARIO A. SAPONG JR.

10
 Republic of the Philippines
CID – M&E Form 10 Department of Education
Region IX, Zamboanga Peninsula
DIVISION OF ZAMBOANGA DEL SUR
Pagadian City

MASTERY LEVEL of the LEARNING COMPETENCIES

School: Grade level SciGr7 Living Things & Their Environment
Address: Quarter Second Quarter
No. of
Teacher:
Students
Mastery Level
Content Performance
Learning Competencies HP P NP LP NOP
Standards Standards
(90- (75-89) (50- (25- (0-
Lesson Duratio
n
100) 74) 49) 24) Remarks/Reflections
Plans
The learners The learners should The learners should be (Hours)
demonstrate be able to … able to…
understanding of…

Intro: The parts employ appropriate 1. identify parts of the

and functions of techniques using the microscope and their 4
the compound compound functions;
2. focus specimens using
microscope microscope to
the compound microscope; 4
gather data about
very small objects
Module I - The 3. describe the different
different levels of levels of biological 4
biological organization from cell to
organization biosphere;
Module II - The 4. differentiate plant and
difference between animal cells according to
animal and plant presence or absence of 4
cells certain organelles;

5. explain why the cell is

considered the basic
structural and functional 4
unit of all organisms;

11
Module III - 6. dentify beneficial and
Organisms that harmful microorganisms;
can only be seen 4
through the
microscope, many
of which consist of
Module IV - 7. differentiate asexual
only one cell
Reproduction from sexual reproduction
being both asexual in terms of:
or sexual 7. 1 number of
individuals involved;
4
7.2
similarities of offspring to
parents;
8. describe the process of
fertilization;
Module V - conduct a 9. differentiate biotic from
Organisms collaborative action abiotic components of an
interacting with to preserve the ecosystem;
each other and ecosystem in the 4
with their locality 10. describe the different
environment to ecological relationships
survive found in an ecosystem;
11. predict the effect of
changes in one population 4
on other populations in the
ecosystem; and
12. predict the effect of
changes in abiotic factors 4
on the ecosystem.

40
TOTAL DURATION
hours
LEGEND
:
CERTIFIED TRUE AND
HP (90-100) Highly Proficient
CORRECT:
P (75-89) Proficient

NP (50-74) Nearly Proficient

LP (25-49) Low Proficient

School Head NOP (0-24) Not Proficient

12
13
 CID – M&E Form Republic of the Philippines
11 Department of Education
Region IX, Zamboanga Peninsula
DIVISION OF ZAMBOANGA DEL SUR
Pagadian City

DISTRICT CONSOLIDATED on MASTERY LEVEL of the LEARNING COMPETENCIES

SciGr7 Living Things & Their
District Grade Level Environment

District Head Quarter Second Quarter

Dist. Science Coor. Date accomplishe
Designation
Number of Students
Name of Schools

Learning
Mastery Level

OVERALL
Competencies
Duratio
The learners should n
be able to… (Hours)

1. identify parts of HP
the microscope and
P
their functions;
4 NP

LP

NOP

14
2. focus specimens HP
using the compound
P
microscope;
4 NP

LP

NOP

3. describe the HP
different levels of
P
biological
organization from cell 4 NP
to biosphere;
LP

NOP

4. differentiate plant HP
and animal cells
P
according to presence
or absence of certain 4 NP
organelles;
LP

NOP

5. explain why the HP

cell is considered the
P
basic structural and
functional unit of all 4 NP
organisms;
LP

NOP

15
6. dentify beneficial HP
and harmful
microorganisms; P

4 NP

LP

NOP

7. differentiate HP
asexual from sexual
reproduction in terms P
of: 4 NP
7. 1 number
of individuals LP
involved;
NOP
7.2
8. describe the
similarities of process HP
of fertilization;
offspring to parents;
P

4 NP

LP

NOP
9. differentiate biotic HP
from abiotic
components of an P
ecosystem;
4 NP

LP

NOP

16
10. describe the HP
different ecological
relationships found in P
an ecosystem;
4 NP

LP

NOP
11. predict the effect of HP
changes in one
population on other P
populations in the
ecosystem; and 4 NP

LP

NOP
12. predict the effect of HP
changes in abiotic
factors on the P
ecosystem.
4 NP

LP

NOP

50
TOTAL DURATION LEGEND:
hours
HP (90-100) Highly Proficient
CERTIFIED TRUE AND P (75-89) Proficient
CORRECT:
NP (50-74) Nearly Proficient

LP (25-49) Low Proficient

District Supervisor NOP (0-24) Not Proficient

17