DepEd Tagum City

Grade 10 - Cookery
Table of Specification
First Grading Exam
 LEARNING
COMPETENCY OUTCOME OBJECTIVES No. BLOOMS TAXONOMY
of
Items
ASSESS PERSONAL Identify areas for Remembering Understanding Applying Analyzing Evaluating Creating
PERSONAL ENTERPRENEURIAL improvement,
ENTREPRENEURIAL COMPETENCIES development and 60% 30% 10%
COMPETENCIES growth 14,32,41,48
4

UNDERSTAND KEY Develop a 29, 60,57

CONCEPTS OF product/service in 4
PRODUCT cookery using key 25
DEVELOPMENT, concepts of product
INNOVATION, development,
UNIQUE SELLING unique selling
ENVIRONMENT PROPOSITION AND proposition and
AND MARKET BRANDING branding

33 34
UNDERSTAND Develop a plan of 2
SWOT ANALYSIS action for the
product/service to
ensure success using
the SWOT Analysis

Identify and use 2 12,15

EGG DISHES appropriate tools
IDENTIFY TOOLS, and utensils in egg
UTENSILS AND cooking
EQUIPMENT IN
EGG COOKING

IDENTIFY THE
PHYSICAL STRUCTURE,
COMPOSITION AND
NUTRITIVE VALUE OF
EGGS

PREPARE AND COOK

EGG DISHES
ACCORDING TO THE STANDARD
PRINCIPLES
 DepEd Tagum City
Grade 10 - Cookery
Table of Specification
First Grading Exam

PREPARE AND Perform Mise’ En 42

COOK STARCH, Place 1
STARCH, PASTA PASTA AND CEREAL
AND CEREALS DISHES ACCORDING Present Starch, 2 31 39
TO THE STANDARD Pasta and Cereal
PRINCIPLES dishes
Practice 7,3 40,51,52
Occupational Health 7 8,35
and Safety in the
kitchen
Prepare and cook 1,5,9,24,36 50,53,54 37,38,44,45 55
starch, pasta and 19 16,27,28,17,18 42
cereal dishes
according to
standard principles
EVALUATION OF EVALUATE THE Rate the finished 56,58
FINISHED FINISHED OUTPUT project using the 2
PROJECTS rubric

TOTAL
PERCENTAGE

DepEd Tagum City

Grade 10 - Cookery
Table of Specification
First Grading Exam
 clean, sanitize and
prepare tools and
equipment based on
the required tasks
classify appetizers
according to
ingredients; and
Identify ingredients
according to the
given recipe.
differentiate hot and
Prepare a Range of cold appetizers
Appetizers prepare a variety of
appetizers
identify the
fundamentals of
plating
identify the
Prepare a Range of accompaniments of
Appetizers appetizers
present appetizers
attractively;
observe sanitary
practices in
presenting
appetizers
utilize quality
trimmings
Store Appetizer select appropriate
container for storing
salads and

DepEd Tagum City

Grade 10 - Cookery
Table of Specification
First Grading Exam
 appetizers

keep appetizers in
appropriate
conditions to
maintain its
freshness, quality
and taste;
follow workplace
safety procedures
TOTAL
PERCENTAGE

Prepared by:

IMELDA L. BANDIOLA
Teacher III