Republic of the Philippines

Department of Education
Region ______
Division of _____________
(NAME OF SCHOOL)
TABLE OF SPECIFICATIONS

TLE/COOKERY NINE FOURTH QUARTER 2022-2023

SUBJECT GRADE GRADING PERIOD SCHOOL YEAR

BLOOMS TAXONOMY Total Number of

Items
Topic Competencies Time Weight
Spent/ Average Remembering Understanding Applying Analyzing Evaluating Creating
Days
60% 30% 10% Actual Adjusted
Taught
EASY AVERAGE DIFFICULT

NOI POI NOI POI NOI POI NOI POI NOI POI NOI POI

LO 1. 1.1 Importance of
Perform Dessert in a
Mise En 3 6% 2 1,2 1 3 3 0
Meal
Place

1.2 Classify
desserts
3 6% 2 4,5 1 6 3 0
according to
types
ingredients
used.

1.3 Identify
characteristics
3 6% 7,8 1 9 3 0
of dessert in a
meal
 LO 2. 2.1 Identify 10
Prepare Ingredients for
Dessert 4 8% 3 11 1 13 4 0
Dessert
12

2.2 Select and 3 6% 1 14 1 15 1 16 3 0

Prepare Sweet
Sauces
2.3 Prepare 18
variety of desserts
5 10% 1 17 2 19 1 20 1 21 5 0
and sauces using
sanitary practices.

2.4 Follow
workplace safety
2 4% 1 22 1 23 2 0
procedures.

LO3 3.1 Presents 25

Plate/present Dessert
Attractively 4 8% 1 24 2 26 1 27 4 0
Desserts
3.2 Identify the 28 30
factors in plating
4 8% 2 29 2 31 4 0
and presenting
dessert.

4.1 Keep desserts

in appropriate
LO4. Storing 4 8% 1 32 1 33 2 34 4 0
conditions to
Desserts maintain their 35
quality and taste.

Lesson 2:
PACKAGE 1.1 Define
3 6% 1 36 1 37 1 38 3 0
PREPARED packaging, its
FOOD importance and
STUFF functions.

LO1: Select
 Packaging 1.2 Select 39
Materials Packaging
4 8% 3 40 1 42 4 0
materials in
accordance with 41
enterprise
standards.

2.1 Package Food 43

items in
LO2: 3 6% 2 44 1 45 3 0
compliance with
Package Food OHS
Items
2.2 Adopt
appropriate
2 4% 1 46 1 47 2 0
packaging method
according to
enterprise
standard.

2.3 Label food

according to
3 6% 1 48 1 49 1 50 3 0
industry
standards.

TOTAL 50 100% 18 12 5 10 5 50 0

36% 24% 10% 20% 10% 100%

LEGEND: NOI= Number of Items POI=Placement of Items

Prepared: Checked: Approved: