TABLE OF SPECIFICATION

Subject/Level: TLE (COOKERY) 9 Quarter: 4th

Prepared by: GENELYN H. LABINDAO School Year: 2022-2023

No.of Days/ No.of Cognitive Process Dimensions Item

Learning Competencies
time Items Remembering Understanding Applying Analyzing Evaluating Creating Placement

1.1 Importance of Dessert in a Meal 3 3 2 1 1,2,3

1.2 Classify desserts according to types 3 3 2 1 4,5,6

ingredients used.

1.3 Identify characteristics of dessert in a meal 3 3 2 1 7,8,9

2.1 Identify Ingredients for Dessert 4 4 3 1 10,11,12.13

2.2 Select and Prepare Sweet Sauces 3 3 1 1 1 14,15,16

2.3 Prepare variety of desserts and sauces using 17,18,19,20,

5 5 1 2 1 1
sanitary practices. 21
2.4 Follow workplace safety procedures. 2 2 1 1 22,23

3.1 Presents Dessert Attractively 4 4 1 2 1 24,25,26.27

3.2 Identify the factors in plating and 4 4 2 2 28,29,30,31

presenting dessert.
4.1 Keep desserts in appropriate conditions to 4 4 1 1 2 32,33,34,35
maintain their quality and taste.

1.1 Define packaging, its importance and 3 3 1 1 1 36,37,38

functions.

1.2 Select Packaging materials in accordance 4 4 3 1 39.40.41.42

with enterprise standards.

2.1 Package Food items in compliance with 3 3 2 1 43,44,45

OHS
2.2 Adopt appropriate packaging method 2 2 1 1 46,47
according to enterprise standard.
3 3 1 1 1 48,49,50
2.3 Label food according to industry standards.
TOTAL 50 50 19 11 5 10 5 0 50

Checked by:

GRACE D. OSANO
Pricipal II

June 13, 2023

Date
 50
Number of Items: