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

School: TABLE OF SPECIFICATION

BONIAO NATIONAL HIGH SCHOOL
Subject & Grade level TLE 9 (Salting, Curing, & Smoking)
School ID: 314203
District: North Mahayag Quarter First Quarter
School Head: Allen L. Pancho
COGNITIVE PROCESS DIMENSION
Learning Competencies

Understanding
Remembering
Duration No. of

Evaluating
Test Item Placement

Analyzing
%

Applying

Creating
HRS Questions
The learners should be able to…

1. Prepare Equipment and tools for salting, curing and smoking

2 6% 3 1 2 1 t0 3
in accordance with manufacturer’s specifications
2. Check, sanitize and calibrate Equipment for the above food
processing methods in accordance with manufacturer’s 1 3% 3 1 1 1 4 t0 6
specifications
3. Prepare and sanitize kitchen utensils for the above food
processing methods in accordance with manufacturer’s 1 3% 3 3 7 t0 9
specifications
4. Prepare office equipment and materials/ supplies needed in
2 6% 3 1 1 1 10 t0 12
accordance with approved specifications
5. Sort and grade raw materials are in accordance with
1 3% 3 2 1 13 t0 15
specifications
6. Prepare eggs for salting in accordance with approved
3 9% 4 1 2 1 16 t0 19
standard procedures
7. Prepare poultry for curing in accordance with approved
1 3% 3 2 1 20 t0 22
specifications and standard procedures

2
8. Prepare meat for curing in accordance with approved
1 3% 4 1 1 1 1 23 to 26
specifications and standard procedures
9. Prepare fish/other marine products in accordance with
2 6% 3 1 2 27 t0 29
approved specifications and standard procedures
10. Weigh prepared raw materials in accordance with approved
2 6% 4 1 1 2 30 t0 33
specifications
11. Measure and weigh required salt and other ingredients and
adjuncts for salting and curing in line with approved 1 3% 3 3 34 to 36
specifications and OHS requirements
12. Measure and weigh required ingredients for pumping
pickle, cover pickle and dry cure mixture in line with approved 1 3% 4 2 1 1 37 to 40
specifications
TOTAL 40 0 40.00000

Prepared by:
SHARMAIN O. MENDOZA 10/18/2023
Date Submitted
Teacher I

Checked by: Reviewed by: Approved by:

JANET M. BACULINA ARLYN B. POLINAR, EdD. ALLEN L. PANCHO

Subject Coordinator Master Teacher II School Principal II

Created by : Richard G. Mabida

09306464809

3
 1. Prepare Equipment and tools for 2. Check, sanitize and calibrate
salting, curing and smoking in Equipment for the above food
accordance with manufacturer’s processing methods in accordance
specifications with manufacturer’s specifications

HP P NP LP NOP HP P NP LP
Name of Students
5 4 3 2 1 4 3 2 1
1 ARCAYOS,ADRIAN PAUL, GUIA
2 BAHIAN,RJ JOSHUA, BACABIS
3 DALION,ZOREN, JOVENTUD
4 DAPAT,MARK DAVE, MAJORENOS
5 GAPO, JR.,MELVIN, TUMIMBANG
6 KABIGTING, MARK RYAN EGUIA
7 PASQUIL,MARK LESTER, GAPO
8 PAYAS,JAMES, BIADNES
9 PONCE,JERICK, LEPARTO
10 REYES,DREW DANIEL, CARIAT
11 SUSON,GILBERT JULES, DELA TORRE
12 TENEBRO,ROSILO, JR CARPENTERO
13 TUAL,CYRUS VANCE JAY, TERO
14 VITACURA,FITZ ROY, VERGARA
15 <=== TOTAL MALE
16 ALVAREZ,MARY ANN, PACUNLA
17 AMAR,JENEBETH, MAGSIPOC
18 ANDAL,RIEHANA, JARANTILLA
19 ARTIAGA,FEBIEN KATE, BONGLAY
20 BIADNES,JEVICLER, CANO
21 CALIBJO,ELLAIZA, COSCOS
22 ECOT,ANGELIE, POTESTAS
23 ESTORES,NEÑA CHARRISSE, MORENO
24 GESTA,CHRYZ MYL, DELOS REYES
25 IGNACIO,JANLYN, REBLE
26 INSON,MARIS, BAGSICAN
27 LANO-AN,CHELYN, OREN
28 NICOR,JEANEROSE, AUSTIN
29 OLASIMAN,LOREEN JANE, GUCOR
30 RESTAURO,AIZA MONIQUE, ALEGADO
31 RUBIAS,JHEA, MAJORENOS
32 SAMUEL,JANEL, BERJAME
33 TOQUERO,ELIZA MAE, GAVIOLA
34 VITACURA,PRECIOUS ELYNN, BALASE
35 VITACURA,REGIE MAE, HEOLIN
36 SANCHEZ, RAYMARK
37
38
39
40

TOTAL 0 0 0 0 0 0 0 0 0
 and calibrate 3. Prepare and sanitize kitchen 4. Prepare office equipment and 5. Sort and grade raw materials are
above food utensils for the above food materials/ supplies needed in in accordance with specifications
ds in accordance processing methods in accordance accordance with approved
’s specifications with manufacturer’s specifications specifications

NOP HP P NP LP NOP HP P NP LP NOP HP P NP LP

0 5 4 3 2 1 4 3 2 1 0 3 2 1 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
 aw materials are 6. Prepare eggs for salting in 7. Prepare poultry for curing in 8. Prepare meat for curing in
h specifications accordance with approved standard accordance with approved accordance with approved
procedures specifications and standard specifications and standard
procedures procedures

NOP HP P NP LP NOP HP P NP LP NOP HP P NP LP

0 5 4 3 2 1 5 4 3 2 1 4 3 3 2
4
3
3
4
4
3
4
3
4
3
4
2
2
4
2
2
4
3
4
3
4
3
4
3
4
3
4
3
 4
3
4
5
4
5
4
4
5
4
5
4
0 0 0 0 0 0 0 0 0 0 0 4 20 12 4
r curing in 9. Prepare fish/other marine products 10. Weigh prepared raw materials in TOTAL
pproved in accordance with approved accordance with approved
standard specifications and standard specifications
procedures

NOP HP P NP LP NOP HP P NP LP NOP Mastery

40
Level
1 3 2 3 0 0 4 3 2 1 0
4 3 11 27.50
4 2 9 22.50
5 2 10 25.00
4 3 11 27.50
5 3 12 30.00
4 3 10 25.00
5 3 12 30.00
4 2 9 22.50
5 2 11 27.50
4 3 10 25.00
3 2 9 22.50
4 3 9 22.50
3 4 9 22.50
3 3 10 25.00
4 4 10 25.00
4 4 10 25.00
3 3 10 25.00
4 3 10 25.00
4 3 11 27.50
3 4 10 25.00
4 3 11 27.50
3 4 10 25.00
4 3 11 27.50
4 4 11 27.50
4 3 11 27.50
3 6 15.00
4 4 12 30.00
4 7 17.50
 4 3 11 27.50
4 7 17.50
3 7 17.50
4 4 13 32.50
5 4 13 32.50
5 4 14 35.00
5 3 12 30.00
5 4 13 32.50
4 4 13 32.50
5 3 12 30.00
1 3 9 22.50
5 3 12 30.00
0 10 19 7 0 0 14 21 5 0 0
Total
Students 40
 1. Prepare Equipment and tools for 2. Check, sanitize and calibrate
salting, curing and smoking in Equipment for the above food
accordance with manufacturer’s processing methods in accordance
specifications with manufacturer’s specifications

HP P NP LP NOP HP P NP LP
Name of Students
5 4 3 2 1 4 3 2 1
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28 3 4
29 3
30 3 3
31 2
32 3 3
33 3 2
34 3
35 3 3
36 3 3

37 2

45

46

47

48

49

50

51

52

53

54
55
56
57
58
59

60

TOTAL 2 0 6 0 0 2 7 3 0
 and calibrate 3. Prepare and sanitize kitchen 4. Prepare office equipment and 5. Sort and grade raw materials are
above food utensils for the above food materials/ supplies needed in in accordance with specifications
ds in accordance processing methods in accordance accordance with approved
’s specifications with manufacturer’s specifications specifications

NOP HP P NP LP NOP HP P NP LP NOP HP P NP LP

0 5 4 3 2 1 4 3 2 1 0 5 4 3 2

4 3 3
 3 1 4
5 1 3
3 3 3
4 3 4
3 1 3
4 1 4
3 1 4
3 2 3

3 2 4
0 2 3 7 0 0 1 4 2 5 0 0 6 6 0
 aw materials are 6. Prepare eggs for salting in 7. Prepare poultry for curing in 8. Prepare meat for curing in
h specifications accordance with approved standard accordance with approved accordance with approved
procedures specifications and standard specifications and standard
procedures procedures

NOP HP P NP LP NOP HP P NP LP NOP HP P NP LP

1 5 4 3 2 1 5 4 3 1 0 5 4 3 2
4
3
5
4
4
3
2
3
4
3
4
4
2
4
4
2
4
3
4
3
4
3
4
3
4
3
4
4 4 3
 3 3 4
3 4 3
4 3 4
3 3 5
4 5 4
3 3 5
3 3 4
2 3 4

3 4 5
0 2 3 6 1 0 2 4 6 0 0 5 20 11 3
r curing in 9. Prepare fish/other marine products 10. Weigh prepared raw materials in TOTAL
pproved in accordance with approved accordance with approved
standard specifications and standard specifications
procedures

NOP HP P NP LP NOP HP P NP LP NOP Mastery

40
Level
1 5 4 3 2 1 4 3 2 1 0
4 3 11 27.50
4 2 9 22.50
3 4 12 30.00
4 3 11 27.50
3 3 10 25.00
4 3 10 25.00
2 3 7 17.50
4 2 9 22.50
3 3 10 25.00
4 3 10 25.00
3 4 11 27.50
5 3 12 30.00
5 4 11 27.50
4 3 11 27.50
5 4 13 32.50
5 4 11 27.50
3 3 10 25.00
5 3 11 27.50
5 3 12 30.00
4 4 11 27.50
5 3 12 30.00
3 4 10 25.00
5 3 12 30.00
4 4 11 27.50
4 3 11 27.50
5 3 11 27.50
4 4 12 30.00
5 4 37 92.50
 4 3 28 70.00
5 4 34 85.00
5 3 30 75.00
4 4 36 90.00
5 4 34 85.00
5 4 32 80.00
5 3 32 80.00
5 4 32 80.00

4 4 31 77.50

#VALUE!

#VALUE!

#VALUE!

#VALUE!

#VALUE!

#VALUE!

#VALUE!

#VALUE!

#VALUE!

#VALUE!
 #VALUE!
#VALUE!
#VALUE!
#VALUE!
#VALUE!
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0 17 14 7 1 0 16 21 2 0 0
Total
Students 39
 1. Prepare Equipment and tools for 2. Check, sanitize and calibrate
salting, curing and smoking in Equipment for the above food
accordance with manufacturer’s processing methods in accordance
G-10 Sapphire specifications with manufacturer’s specifications

HP P NP LP NOP HP P NP LP
Name of Students
5 4 3 2 1 4 3 2 1
1 ANCIANO JR,SERGIO, JR VILLACORTA 2 3
2 ANCIANO, JR.,CHARLIE, YATOR 3 3
3 ANTIDO,JOHN, SULLANO 3 2
4 BALATERO,GLENDYL, ESCALANTE 3 3
5 BOLIGAO,REX, QUIROG 4 3
6 CALAGO,WENDEL JONES, JAMERO 2 3
7 CASUYON. JR.,DANILO, TANODRA 3 4
8 CORDITA,ALMER JAY, ALASTRA 3 2
9 CELLADORA, JOMMEL 3 3
10 DEMEGILLO,EARL, MANGUBAT 3 2
11 DIAPERA,GERALD, PEREZ 4 1
12 GESTA,TERENCE MCKINLEY, LACIA 4 1
13 JAUDIAN,JOHN ZIAN, PASATIEMPO
14 MORALES,JOHN ALBERT, MAGALLANES
15 PARAN,KAYJAY, BALINAS
16 PERALIS,JERICHO, BARIL
17 PERIALDE,MARK JADE, MAJORENOS
18 SOMOSON,ERJHON, GAMAL
19 BANTILAN, CARLO BATION
20 ARCILLAS, JOHN STEPHEN B.
21 AMIGO,AVEGAIL, CABRERA
22 BACASNOT,ANGEL MAE, GAPO
23 BADIANG,MARY GRACE, BLASCO
24 BAÑAS,MELOUDY, CAMUS
25 BENONG,DAISY LYN, OTIS
26 BENONG,RUBY JANE, OTIS
27 CABATU-AN,AILYN, HERMOSILLA
28 CAJETA,KRISTELL JANE, ARAULA
29 CAPADNGAN,CHELSEA, CAG-ONG
30 LASCOÑA,CRISTINE, CASTILLON
31 MUTIA,NEKI JEAN, SUMAY
32 ONYOT,DENISE MAYE, -
33 PASQUIL,KRZYLLE GIANNE, PABILLARAN
34 PITOGO,RHEA JANE, PILOTON
35 ROSALIDA,MELISA, BENONG
36 SALINAS,PRINCESS, SUCO
37 SUMINDA,CRIZEL JANE, TERO 4
TOTAL 0 4 7 2 0 1 6 3 2
 and calibrate 3. Prepare and sanitize kitchen 4. Prepare office equipment and 5. Sort and grade raw materials are
above food utensils for the above food materials/ supplies needed in in accordance with specifications
ds in accordance processing methods in accordance accordance with approved
’s specifications with manufacturer’s specifications specifications

NOP HP P NP LP NOP HP P NP LP NOP HP P NP LP

0 5 4 2 1 0 4 3 2 2 0 5 4 3 2
4 3 4
3 2 4
5 2 3
3 3 3
2 2 4
3 3 5
3 3 4
5 3 4
2 2 4
3 3 4 3
3 3 3
2 2 3

4
3

4
3
4
3
4
3
4
 3
4
3
4
3
4
3
4
5
0 2 1 6 3 0 0 7 5 0 0 1 9 18 8
 aw materials are 6. Prepare eggs for salting in 7. Prepare poultry for curing in 8. Prepare meat for curing in
h specifications accordance with approved standard accordance with approved accordance with approved
procedures specifications and standard specifications and standard
procedures procedures

NOP HP P NP LP NOP HP P NP LP NOP HP P NP LP

1 5 4 3 2 1 5 4 3 1 0 5 4 3 2
4 3 4
3 4 3
3 3 5
5 3 4
4 3 4
4 4 3
3 3 4
4 3 3
3 4 4
5 4 3
2 5 4
4 3 4
2
4
3
2
4
2 3
4
3
2 4
3
4
3
4
3
4
3
 4
3
4
5
4
4
4
4
5
2 2 5 4 1 0 1 4 7 0 0 3 20 12 2
r curing in 9. Prepare fish/other marine products 10. Weigh prepared raw materials in TOTAL
pproved in accordance with approved accordance with approved
standard specifications and standard specifications
procedures

H
NOP HP P NP LP NOP HP P NP LP NOP Mastery
P 40
Level
1 3 2 1 0 0 4 3 2 1 0 ###
4 3 34 85.00
4 2 31 77.50
3 4 33 82.50
4 3 34 85.00
3 3 32 80.00
5 3 35 87.50
2 4 33 82.50
4 2 33 82.50
3 3 31 77.50
4 3 37 92.50
3 4 32 80.00
5 3 31 77.50
5 4 11 27.50
4 3 11 27.50
5 4 12 30.00
5 4 11 27.50
4 3 11 27.50
5 4 14 35.00
4 3 15 37.50
4 4 14 35.00
3 3 12 30.00
3 4 14 35.00
5 3 15 37.50
4 4 15 37.50
4 3 14 35.00
4 3 14 35.00
4 4 15 37.50
4 4 15 37.50
 4 3 14 35.00
4 4 15 37.50
4 3 14 35.00
4 4 17 42.50
4 4 15 37.50
4 4 16 40.00
5 3 15 37.50
5 4 17 42.50
4 4 22 55.00
0 9 21 6 1 0 18 17 2 0 0 ###
Total
Students 42
 1. Prepare Equipment and tools for 2. Check, sanitize and calibrate
salting, curing and smoking in Equipment for the above food
accordance with manufacturer’s processing methods in accordance
specifications with manufacturer’s specifications

HP P NP LP NOP HP P NP
Name of Students
5 4 3 2 1 4 3 2
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
60
TOTAL 0 0 0 0 0 0 0 0
 anitize and calibrate 3. Prepare and sanitize kitchen 4. Prepare office equipment and 5. Sort and grade raw materials are
for the above food utensils for the above food materials/ supplies needed in in accordance with specifications
methods in accordance processing methods in accordance accordance with approved
facturer’s specifications with manufacturer’s specifications specifications

LP NOP HP P NP LP NOP HP P NP LP NOP HP P NP

1 0 5 4 2 1 0 4 3 2 1 0 5 4 3
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
 grade raw materials are 6. Prepare eggs for salting in 7. Prepare poultry for curing in 8. Prepare meat for curing in
nce with specifications accordance with approved standard accordance with approved accordance with approved
procedures specifications and standard specifications and standard
procedures procedures

LP NOP HP P NP LP NOP HP P NP LP NOP HP P NP

2 1 5 4 3 2 1 5 4 3 1 0 5 4 3
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
 meat for curing in 9. Prepare fish/other marine products 10. Weigh prepared raw materials in TOTAL
e with approved in accordance with approved accordance with approved
ons and standard specifications and standard specifications
procedures

H
N
LP NOP HP P NP LP NOP HP P NP LP NOP
P 40
2 1 3 2 1 0 0 4 3 2 1 0 ###
###
0 0 0 0 0 0 0 0 0 0 0 0 ###
###
Total
Students
TOTAL

Mastery
Level
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0
 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: BONIAO NATIONAL HIGH SCHOOL Grade level TLE 9 (Salting, Cur

Address: Boniao, Mahayag, Zamboanga del Sur Quarter First Quarter

No. of
Teacher: EMMA M. ELORDE Students
151

Mastery Level
Content Performance
Learning Competencies HP P
Standards Standards (90- (75-89)
100)
The learner Lesson
demonstrates Duratio
Plans n
understand ing The learner
of the concepts independently
and principles in performs hand spa
hand and foot
spa
1. Prepare Equipment and
tools for salting, curing and
smoking in accordance 2 0 0
with manufacturer’s
specifications
2. Check, sanitize and
calibrate Equipment for the
above food processing
1 0 0
methods in accordance
with manufacturer’s
specifications
3. Prepare and sanitize
kitchen utensils for the
above food processing
1 0 0
methods in accordance
with manufacturer’s
specifications
4. Prepare office
equipment and materials/
supplies needed in 2 0 0
accordance with approved
specifications

42
5. Sort and grade raw
materials are in accordance 1 0 0
with specifications

6. Prepare eggs for salting

in accordance with
3 0 0
approved standard
procedures

7. Prepare poultry for

curing in accordance with
1 0 0
approved specifications
and standard procedures
8. Prepare meat for curing
in accordance with
1 0 0
approved specifications
and standard procedures

9. Prepare fish/other
marine products in
accordance with approved 2 0 0
specifications and standard
procedures

10. Weigh prepared raw

materials in accordance
2 0 0
with approved
specifications

TOTAL DURATION 0 28 0 0

43
 TOTAL
LEGEND
NO. OF SCHOOL DAYS :
October 20 HP (90-100) Highly Proficient

November 19 P (75-89) Proficient

December 8 NP (50-74) Nearly Proficient

Total 47 LP (25-49) Low Proficient

Date of Chapter Novemeber 25,

NOP (0-24) Not Proficient
Test 2020
Date of 1st December 2,
Quarterly Exam 2021
CERTIFIED TRUE AND
CORRECT: ALLEN L. PANCHO
School Head

44
ines
tion
eninsula
DEL SUR

NG COMPETENCIES
TLE 9 (Salting, Curing, & Smoking)

First Quarter
151

Mastery Level
NP LP NOP
(50- (25- (0-
74) 49) 24)

Remarks/Reflections

The competency is
0 0 0 proficient. Needs activities to
sustain.

The competency is
0 0 0 proficient. Needs activities to
sustain.

The competency is
0 0 0 proficient. Needs activities to
sustain.

The competency is
0 0 0 proficient. Needs activities to
sustain.

45
 The competency is
0 0 0 proficient. Needs activities to
sustain.

The competency is
0 0 0 proficient. Needs activities to
sustain.

The competency is
0 0 0 proficient. Needs activities to
sustain.

The competency is
0 0 0 proficient. Needs activities to
sustain.

The competency is
0 0 0 proficient. Needs activities to
sustain.

The competency is
0 0 0 proficient. Needs activities to
sustain.

0 0 0

46
Highly Proficient

Proficient

Nearly Proficient

Low Proficient

Not Proficient

47
 HP P NP LP NOP

6 5

Score 7 5 to 6 4 2 to 3 0 to 1

6 5 3 to 4 2 0 to 1

5 4 3 2 0 to 1

4 3 2 1 0

3 2 1 0 0

48
3 to 4 2 0 to 1

49
 1. Prepare Equipment and tools for 2. Check, sanitize and calibrate
salting, curing and smoking in Equipment for the above food
accordance with manufacturer’s processing methods in accordance
G-10 DIAMOND specifications with manufacturer’s specifications

HP P NP LP NOP HP P NP LP
Name of Students
3 2 1 0 0 3 2 1 0
1 BAGSICAN,JANLOU, BRANZUELA
2 CAGAS,JAKE ARJENN, ABAPO
3 CAPUYAN, JR,JERRY, PALMA
4 CARPIO, MAIKY, SOLINDOM
5 CASURA,ALDEO, MOLOD
6 DAGOHOY,JHON PAUL, IGNACIO
7 DELA CUESTA, ARIEL JAY, QUILLANO
8 DELA TORRE,AIVAN JAY, MAGSIPOC
9 ENTRINA,FETCH LHYNNALD, CABAHUG
10 ESPIRITU,ROMNICK, DESUSA
11 FABRIGA,JAKE, BERSAGA
12 GUADALUPE,NOVENE NEIL, LICO
13 GUCOR,CLINT, CANOY
14 MORENO, JR.,ALLAN, MANAGING
15 OLASIMAN, RIO, TUTOY
16 ORQUILLAS, JUSTINE, YONSON
17 SUCO,JUNDRYLL, ABANID
18 SULLANO,JOHN IVANN, BACULINA
19 ARADO,RHIECHEL MAE, MASAYON
20 BANO,MELANIE, MANINGO
21 BANTILAN,ANGEL, MEMIS
22 CABATU-AN,JERNALYN, HERMOSILLA
23 CADUGO,ANGLE, ALARCON
24 CASUYON,SHERLY, MORENO
25 DAGOHOY,FRELYN, IGNACIO
26 DALURA,ANJELLY, MONTANO
27 DALUZ,MARIA FLOR, POTESTAS
28 DEMEGILLO,AVEGEL, REBLE
29 DONATO,HONEYLYN, LOOD
30 DUNGO,PRINCES KHIM, BUHIAN
31 ESON,JENEVIE, PAYPA
32 GUADALUPE,RHEALYN, ARTIZON
33 MAGHINAY,LAILA, OLIVEROS
34 ORTEGA,JANNELYN, HERMOCILLA
35 PITOGO,MARY GLLEN, CANAPE
36 SUMALPONG,MELJIE, BIADNES
37 SUMALPONG,RHEA MAE, REMEDIOS
38 SUMAYA,JAYIANE, COLANGGO
39 TIK-ING,LOUELLA JOY, JAMERO
40 TUMILAP,RAZEL GYLE, AMELIG
41 TURADO,MARYCRIS, SAGANAY
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60

TOTAL 0 0 0 0 0 0 0 0 0
 and calibrate 3. Prepare and sanitize kitchen 4. Prepare office equipment and 5. Sort and grade raw materials are
above food utensils for the above food materials/ supplies needed in in accordance with specifications
ds in accordance processing methods in accordance accordance with approved
’s specifications with manufacturer’s specifications specifications

NOP HP P NP LP NOP HP P NP LP NOP HP P NP LP

0 3 2 1 0 0 3 2 1 0 0 3 2 1 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
 aw materials are 6. Prepare eggs for salting in 7. Prepare poultry for curing in 8. Prepare meat for curing in
h specifications accordance with approved standard accordance with approved accordance with approved
procedures specifications and standard specifications and standard
procedures procedures

NOP HP P NP LP NOP HP P NP LP NOP HP P NP LP

0 4 3 2 1 0 3 2 1 0 0 4 3 2 1
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
r curing in 9. Prepare fish/other marine products 10. Weigh prepared raw materials in
pproved in accordance with approved accordance with approved
standard specifications and standard specifications
procedures

NOP HP P NP LP NOP HP P NP LP NOP HP P NP LP

0 3 2 1 0 0 4 3 2 1 0 3 2 1 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
NOP HP P NP LP NOP HP P NP LP NOP HP P NP LP
0 3 2 1 0 0 2 1 0 0 0 2 1 0 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
NOP HP P NP LP NOP HP P NP LP NOP HP P NP LP
0 2 1 0 0 0 2 1 0 0 0 2 1 0 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
 TOTAL

NOP HP P NP LP NOP HP P NP LP NOP HP P NP LP

0 2 1 0 0 0 40 #N/A #N/A #N/A #N/A ### ### ### ###
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
NOP HP P NP LP NOP HP P NP LP NOP HP P NP LP
### ### ### ### ### ### ### ### ### ### ### ### ### ### ###
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
NOP HP P NP LP NOP HP P NP LP NOP HP P NP LP
### ### ### ### ### ### ### ### ### ### ### ### ### ### ###
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
NOP HP P NP LP NOP HP P NP LP NOP HP P NP LP
### ### ### ### ### ### ### ### ### ### ### ### ### ### ###
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
 TOTAL

NOP HP P NP LP NOP Mastery

40
Level
### ### ### ### ### ###
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0 0 0 0 0 0
Total
Students 0
 CID – M&E Form 11 Republic of the Philippines
Department of Education
Region IX, Zamboanga Peninsula
DIVISION OF ZAMBOANGA DEL SUR
Pagadian City

DISTRICT CONSOLIDATED on MASTERY LEVEL of the LEARNING COMPET

School Boniao National High School Grade Level TLE 9 (Sal
School Head Ramy M. Baculina, Ph. D. Quarter First Quar
School Arpan Coor. Zarah S. Hilot Date accomplishedJanuary 1
Designation ICT/Registrar Coordinator
Number of Students 39 42 0 0

Learning
Mastery Level

G-10 DIAMOND
Competencies
Duratio
The learners should be n
able to…

HP

2 NP

LP

NOP

72
 HP

1 NP

LP

NOP

HP

1 NP

LP

NOP

HP

2 NP

LP

NOP

HP

1 NP

LP

NOP

HP

3 NP

LP

NOP

HP

1 NP

LP

NOP

HP

73
 1 NP

LP

NOP

HP

2 NP

LP

NOP

HP

2 NP

LP

NOP

TOTAL DURATION 27 LEGEND:

HP (90-
Highly Proficient
100)
TOTAL P (75-89) Proficient

NO. OF SCHOOL DAYS NP (50-74) Nearly Proficient

October 20 LP (25-49) Low Proficient

November 19 NOP (0-24) Not Proficient

December 8
Total 47 CERTIFIED TRUE AND CORRECT:
November 25,
Date of Chapter Test MARIGOLD A. CANDIA, ED
2021
Date of 1st Quarterly December 2, District Supervisor
Exam 2021

74
ING COMPETENCIES
TLE 9 (Salting, Curin
First Quarter
January 17, 2020
OVERALL

75
0

76
 0

Total 121

CORRECT:

. CANDIA, ED.D.
Supervisor

77
HP P NP LP NOP
25 22 19 12 6
24 21 18 12 6
23 20 17 11 6
22 20 16 11 5
21 19 16 10 5
20 18 15 10 5
19 17 14 9 5
18 16 13 9 4
17 15 13 8 4
16 14 12 8 4
15 13 11 7 4
14 12 10 7 3
13 12 10 6 3
12 11 9 6 3
11 10 8 5 3
10 9 7 5 2
9 8 7 4 2
8 7 6 4 2
7 6 5 3 2
6 5 4 3 1
5 4 2 1 0
4 3 2 1 0
3 2 1 0 0
2 1 0 0 0
1 0 0 0 0