Republic of the Philippines

Department of Education
REGION III
SCHOOLS DIVISION OF TARLAC PROVINCE
ANAO HIGH SCHOOL
T
ABLE OF SPECIFICATION
TLE 8 2ST QUARTER

CAREGIVING

TOPIC NO.OF PERCENTAG NO.OF ITEM PLACEMENT

DAYS E ITEMS
EASY AVE. DIFFICULT
Terms in caregiving 3 10% 5 1,2,3, 4 5
Parts of stethoscope 3 10% 5 6,7,8,10 9,
Terms in caregiving 5 16% 8 11,12,14,17,18 13,15 16
Equipment used in 4 14% 7 21,23,24,25 20,22 19
meal preparation
Tools used in meal 3 20% 5 26,27,28,29,30
preparation
Tools, Equipment 8 20% 10 31,32,34,35,36,37,39 33,40 38
and paraphernalia
for cleaning, ironing
and washing
Paraphernalia in 3 10% 5 41,42,44,45 43
caregiving
Uses of 3 10% 5 46,47,48 50 49
Paraphernalia in
caregiving

TOTAL 32 100% 50 35 10 5

Prepared by:

RYAN R PADERO
Teacher

Checked by:

ANALIZA L.ALEGRE
HT-III

NOTED:

RAQUEL G.BAUTISTA, Ph.D.

Principal- I
 Republic of the Philippines
Department of Education
REGION III
SCHOOLS DIVISION OF TARLAC PROVINCE
ANAO HIGH SCHOOL

TABLE OF SPECIFICATION
TLE 8 2ND QUARTER

NAIL CARE
TOPIC NO.OF PERCENTAGE NO.OF ITEM PLACEMENT
DAYS ITEMS
EASY AVE. DIFFICULT
NAIL CARE TOOLS 3 9% 5 1,2,3,4,5

NAIL CARE MATERIALS 2 7% 3 6,7 8

NAIL CARE EQUIPMENT 2 7% 3 9 10,11

PERSONAL PROTECTIVE 1 4% 2 12,13

EQUIPMENT
PROPER SANITATION 3 9% 5 14,15,16 17,18
IDENTIFY HAZARDS AND 3 9% 5 19,20 21,22 23
RISKS
STRUCTURES OF NAILS 4 12% 6 24,25,26 27,28 29
SHAPES OF NAILS 3 9% 4 30,31 32 33

NAIL DISORDERS 8 25% 12 34,35,36,37 44,45

,38,39,40,41,4
2,43
NAIL DISEASES 3 9% 5 46,47,48,49,
50
TOTAL 32 100% 50 35 10 5

Prepared by:

RYAN R PADERO
Teacher

Checked by:

ANALIZA L.ALEGRE
HT-III

NOTED:

RAQUEL G.BAUTISTA, Ph.D.

Principal- I
 Republic of the Philippines
Department of Education
REGION III
SCHOOLS DIVISION OF TARLAC PROVINCE
ANAO HIGH SCHOOL

TABLE OF SPECIFICATION
2nd QUARTER

COOKERY 10
TOPIC NO. PERCENTAGE NO. ITEM PLACEMENT
OF OF
DAYS ITEMS EASY AVE. DIFFICULT

PREPARE VEGETABLE DISHES 5 16% 8 1,2,3,4,5,6 7, 8

CLASSIFICATION OF VEGETABLES 6 18% 9 9,10,11,12, 15,16,17
13,14,
TOOLS AND EQUIPMENT NEEDED IN 3 9% 5 18,19,20, ,21,22
PREPARING VEGETABLES
CULINARY TERMS OF VEGETABLES 8 25% 13 23,24,25,26,27 32,33 34,35
,28,29,30,31
8 25% 13 36,37,38,39,40 46,47 48
CLASSIFICATION OF SEA FOOD ,41,42,43,44,4
5,
MARKET FORMS OF FISH 2 7% 2 49, 50

TOTAL 32 100% 50 35 10 5

Prepared by:

RYAN R PADERO
Teacher

Checked by:

ANALIZA L.ALEGRE
HT-III

NOTED:

RAQUEL G.BAUTISTA, Ph.D.

Principal- I
 Republic of the Philippines
Department of Education
REGION III
SCHOOLS DIVISION OF TARLAC PROVINCE
ANAO HIGH SCHOOL

TABLE OF SPECIFICATION
2nd QUARTER

COOKERY 9
TOPIC NO. PERCENTAGE NO. ITEM PLACEMENT
OF OF
DAYS ITEMS EASY AVE. DIFFICULT

SALAD PREPARATION 6 20% 11 1,2,3,4,6,9, 5,8 7,

10,11
CLASSIFICATION OF SALAD ACCDG. 3 10% 5 12,13, 14 15,16
TO FUNCTIONS IN MEAL
CLASSIFICATION OF SALAD ACCDG. 5 11% 6 17,19,20,22 18 21
TO INGREDIENTS USED
TOOLS AND UTENSILS NEEDED IN 2 7% 3 23,24,25
PREPARING SALAD
INGREDIENTS OF SALAD 3 10% 5 26,29,30 27,28
INGREDIENTS OF SALAD DRESSINGS 3 10% 5 31,32,33,34,35
TYPES OS SALAD DRESSINGS 1 6% 2 36,37
PARTS OF PLATED SALAD 3 8% 4 38,41 40 39
GUIDELINES FOR ARRANGING 6 18% 9 43,44,45,46,47 42
SALAD ,48,49,50
TOTAL 32 100% 50 35 10 5

Prepared by:

RYAN R PADERO
Teacher

Checked by:

ANALIZA L.ALEGRE
HT-III

NOTED:

RAQUEL G.BAUTISTA, Ph.D.

Principal- I
 Republic of the Philippines
Department of Education
REGION III
SCHOOLS DIVISION OF TARLAC PROVINCE
ANAO HIGH SCHOOL