TALAHANAYAN NG ISPESIPIKASYON

Asignatura: FILIPINO-Ikalawang Markahan

Baitang: 6
REVISED BLOOM'S COGNITIVE LEVELS
MADALI (60%) KATAMTAMAN (30% ) MAHIRAP (10% )
Bilang ng Bahagdan Pag-alala Paglalapat Pagsusuri Pagpapahalaga
Blg Pamantayan sa Pagkatuto Pag-unawa
Araw (%)
(Remembering)(Understanding) (Applying) (Analyzing) (Evaluating)
Kinalalagyan ng Aytem
Nasasagot ang mga tanong tungkol sa
1 2
1 napakinggang /nabasang talaarawan at 3 6%
anekdota.
1 2,3
Naibabahagi ang isang pangyayaring
nasaksihan. 2 3
2 3 6%

5,9 4,7,8
Nagagamit ang dating kaalaman sa
1 3
3 pagbibigay ng wakas sa napakinggang 3 6%
teksto.
45 47,28,29
Nababago ang dating kaalaman batay sa
natuklasan sa teksto. 1
4 3 6%
50
Naibibigay ang maaaring mangyari sa
1 1 1 2 3
5 teksto gamit ang dating 3 6%
karanasan/kaalaman.
39 46 32 30,31 49,36,38
Nagagamit nang wasto ang kayarian at
2 1 2
6 kailanan ng pang-uri sa paglalarawan sa 4 8%
iba't ibang sitwasyon.
6,16 10 17,18
Nailalarawan ang tauhan batay sa
1
7 damdamin nito at tagpuan sa binasang 4 8%
kuwento.
40
Nasasabi ang paksa/mahahalagang
2 1 1
8 pangyayari sa binasang/napakinggang 4 8%
sanaysay.
33,37 34 11
Nagagamit nang wasto ang aspekto at
3 1
9 pokus ng pandiwa(aktor, layon, ganapan, 5 10%
tagatanggap, gamit, sanhi, direksiyon) sa
pakikipag-usap sa iba't ibang sitwasyon. 20,23,25 19
Nagagamit ang uri ng pang-abay
1 2 1
10 (panlunan, pamaraan, pamanahon) sa 5 8%
pakikipag-usap sa iba't ibang sitwasyon.
21 22,24 26
Napag-uugnay ang sanhi at bunga ng mga
4 3 1
11 pangyayari. 5 10%
13,42,44,35 15,43,27 14
Nagagamit ang iba't ibang salita bilang
pang-uri at pang-abay sa pagpapahayag 1
12 ng mga ideya. 4 8%

41
Nakapagtatala ng datos mula sa binasang
1
13 teksto. 4 8%
48

14

`15

KABUOAN 50 100.00% 11 19 1 13 5

BILANG NG AYTEM MADALI 30 KATAMTAMAN 15 MAHIRAP

Inihanda ni: Itinala ni: Sinang-ayunan ni:

RODELIE S. EGBUS ROSEMARY R. ABAPO ANACLETA A. GACASAN

LS
MAHIRAP (10% )
Pagbuo/Paglikha
(Creating)

12

ACLETA A. GACASAN
P
TABLE OF SPECIFICATION
Subject Cookery
Grade 10
REVISED BLOOM'S COGNITIVE LEVELS
No. of % of Test EASY 20% AVERAGE 50% DIFFICULT 30%
No. COMPETENCY Days Devoted to No. of
Items
Taught Competency Remembering Understanding Applying Analyzing Evaluating Creating
Item Placement Item Placement Item Placement Item Placement Item Placement Item Placement
0 0 1 0 0 0
1 Prepare mise en place (egg dishes) 1 2.33% 1

0 0 1 0 1 0
2 2 4.65% 2
Prepare and cook egg dishes
0 0 1 0 0 0
3 Present egg dishes 1 2.33% 1
Prepare mise en place (cereals and starch 0 0 1 0 0 0
4 dishes) 1 2.33% 1

1 0 1 1 1 0
5 Prepare starch and cereal dishes 3 6.98% 4
Present cereal and starch dishes 0 0 1 0 0 0
6 1 2.33% 1
Perform mise en place (vegetable dishes) 0 0 1 0 0 0
7 1 2.33% 1

1 0 2 1 1 1
8 Present vegetable dishes 4 9.30% 6

0 0 1 0 0 0
9 Store vegetables 1 2.33% 1
Present mise en place ( seafood dishes) 0 0 1 0 0 0
10 1 2.33% 1

0 0 1 0 0 0
11 Handle fish and seafood 1 2.33% 1

1 0 2 1 1 1
12 Cook fish and shellfish 5 11.63% 6

0 0 1 0 0 0
13 Plate/Present fish and seafood 1 2.33% 1

0 0 1 0 0 0
14 Store fish and seafood 1 2.33% 1

0 0 1 0 0 0
`15 Evaluate finished product 1 2.33% 1
`15 Evaluate finished product 1 2.33% 1

0 0 1 0 0 0
16 Prepare stocks for menu items 1 2.33% 1
Prepared soups required for menu items 0 0 1 0 1 0
17 2 4.65% 2
Prepare sauces required for menu items 0 0 1 0 0 0
18 1 2.33% 1

0 0 1 0 0 0
19 Store and reconstitute stocks, sauces, and 1 2.33% 1
soups
Prepare poultry and game dishes 0 0 1 0 0 0
20 1 2.33% 1
Cook poultry and game bird dishes 0 0 1 0 1 0
21 2 4.65% 2
Plate/present poultry and game bird 0 0 1 0 0 0
22 dishes 1 2.33% 1
Store poultry and game bird 0 0 1 0 0 0
23 1 2.33% 1
Cook meat cuts 1 0 2 2 1 1
24 6 13.95% 7
Present meat dishes 0 0 1 0 0 0
25 1 2.33% 1
Store meat 0 0 1 0 0 0
26 1 2.33% 1

TOTAL 43 100.00% 4 0 29 5 7 3 48

PREPARED BY: NOTED BY: APPROVED BY:

 TABLE OF SPECIFICATION
Subject Entrepreneurship
Grade 12
REVISED BLOOM'S COGNITIVE LEVELS
No. of % of Test EASY 20% AVERAGE 50% DIFFICULT 30%
No. COMPETENCY Days Devoted to No. of
Items
Taught Competency Remembering Understanding Applying Analyzing Evaluating Creating
Item Placement Item Placement Item Placement Item Placement Item Placement Item Placement

The learner demonstrates understanding of

1 0 2 2 1 1
1 key concepts, underlying principles, and core
competencies in Entrepreneurship. 1 7.14% 7
TLE_ICTAN11/12PC-Ia-1

The learner demonstrates understanding of

concepts, underlying principles, and 3 3 8 6 5 3
2 processes of 4 28.57% 28
developing a business
plan. (TLE_ICTAN11/12EM-Ia1)

The learner demonstrates understanding of 3 3 8 6 5 4

3 environment and market in one’s 4 28.57% 29
locality/town. (TLE_ICTAN11/12EM-Ia-2)

The learner demonstrates understanding of

concepts, underlying principles, and processes
of starting and operating a simple business. 4 3 9 9 6 5
4 ( TLE_ICTAN11/12EM-Ia-2) 5 35.71% 36

TOTAL 14 100.00% 11 9 27 23 17 13 100

PREPARED BY: NOTED BY: APPROVED BY: