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    john stephen dingcong
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    This document contains a diagnostic test results summary for grade 9 cookery students at Heracleo Casco Memorial National High School. It shows that 52.5% of students were able to remember tools, equipment, and ingredients for desserts. 22.5% of students understood how to classify desserts by type. 25% of students were able to think critically about the characteristics and proper storage of desserts. The test covered 5 learning competencies related to preparing and storing desserts and consisted of 40 total items.

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    FOURTH GRADING TOS

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    This document contains a diagnostic test results summary for grade 9 cookery students at Heracleo Casco Memorial National High School. It shows that 52.5% of students were able to remember tools, equipment, and ingredients for desserts. 22.5% of students understood how to classify desserts by type. 25% of students were able to think critically about the characteristics and proper storage of desserts. The test covered 5 learning competencies related to preparing and storing desserts and consisted of 40 total items.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    3 views1 page

    Fourth Grading Tos

    Uploaded by

    john stephen dingcong
    This document contains a diagnostic test results summary for grade 9 cookery students at Heracleo Casco Memorial National High School. It shows that 52.5% of students were able to remember tools, equipment, and ingredients for desserts. 22.5% of students understood how to classify desserts by type. 25% of students were able to think critically about the characteristics and proper storage of desserts. The test covered 5 learning competencies related to preparing and storing desserts and consisted of 40 total items.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 1

    HERACLEO CASCO MEMORIAL NATIONAL HIGH SCHOOL

    Poblacion, Sta. Maria, Davao Occidental


    SCHOOL HERACLEO CASCO MNHS GRADE LEVEL GRADE 9
    TABLE OF
    TEACHER JOHN STEPHEN DINGCONG LEARNING AREA
    LEVELS/SKILLS COOKERY TOTAL
    SPECIFICATION EXAM DATE AUGUST 30, 2022 QUARTER Diagnostic Test
    REMEMBERING UNDERSTANDING THINKING

    LEARNING COMPETENCIES
    # % Item # # % Item # # % Item # # %

    1. Identify tools and equipment needed in


    preparing desserts
    2. Importance of dessert in preparing a meal 16,17,18,19,20,21,2
    3. Classify desserts according to types of 2,23,24,25,27,28,29 11,12,13,14,15 1,2,3,4,5,6,7,
    21 52.5% 9 22.5% 10 25% 40 100%
    ingredients used ,30,34,35,36,37,38, ,26,31,32,33 8,9,10
    4. Identify characteristics of desserts 39,40
    5. Keep desserts in appropriate conditions to
    maintain their quality and taste

    TOTAL 21 52.5% 9 22.5% 10 25% 40 100%

    PREPARED BY:

    JOHN STEPHEN D. DINGCONG

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