Republic of the Philippines

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

TLE/COOKERY TEN 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

Prepare and 1.1 prepare the

cook meat tools, equipment,
(PCM) 2 4% 2 1,2 2 0
ingredients and
LO 1. other supplies
Perform mise based
en place on the given recipe

TLE_HECK9-
12PCM-IVa-30

LO 2. Cook 2.1 identify the

meat cuts
market forms
4 8% 1 3 3 4-6 4 0
TLE_HECK9- and cuts of
12PCM-IVb- meats
g31

2.2 prepare meat 4 8% 2 7-8 1 9 1 10

cuts according to
the given recipe 4 0
 2.3 prepare and
use suitable
7 14% 2 11-12 1 13 1 14 1 15 2 16 7 0
marinades for a
variety of meat 17
cuts
2.4 identify 3 0
appropriate cooking
methods for meat 3 6% 1 18 1 19 1 20
cuts

2.5 apply the 8 16% 2 21-22 4 24-27 1 23 1 28 8 0

different techniques
in meat preparation

2.6 cook meat cut 3 6% 2 29 1 31 3 0

dishes according to
the given recipe 30

LO 3. Present 3.1 present meat

meat dishes dishes aesthetically,
based on classical 3 6% 1 32 1 33 1 34 3 0
TLE_HECK9 and cultural
-13PCM-IVh- standards
32

3.2 select suitable 3 6% 1 35 1 36 1 37 3 0

plate and
according to
standard in
serving meat
dishes
 3.3 present meat 3 6% 3 38 3 0
dishes and
39
sequentially
within the
40
required time
frame

LO 4. Store
meat 4.1 utilize quality 2 4% 1 41 1 42 2 0

TLE_HECK9 trimmings and

-13PCM-IVi- leftovers in
33 storing meat

4.1 store fresh 1 2% 1 43 1 0

and cryovac-
packed meat
according to
health
regulations
4.3 use required 3 6% 1 44 1 45 1 46 3 0
containers and
store meat in
proper temperature
to maintain quality
and freshness,
4.4 store meat in
accordance with
FIFO operating 3 6% 2 47-48 1 49 3 0
procedures and meat
storage
requirements

LO 5. 5.1 rate the finished 1 0

Evaluate the products using
rubrics 1 2% 1 50
finished
 product
TLE_HECK9
-13PCM-IVi-
33

TOTAL 50 100% 19 11 3 12 5 50 0

38% 22% 6% 24% 10% 100%

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

Prepared: Checked: Approved: