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TOS TLE 10-Cookery 3rd Quarter

The document is a table of specifications for a Technology and Livelihood Education (TLE) course for the third quarter of the 2022-2023 school year. It outlines 8 learning competencies that will be taught over 32 class periods totaling 50 hours. It details the number of items, percentage of items, and Bloom's Taxonomy level of learning that will be assessed for each competency. The competencies include preparing stocks, soups, and sauces, as well as storing and presenting poultry dishes.

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EDMIE BANCAS
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482 views1 page

TOS TLE 10-Cookery 3rd Quarter

The document is a table of specifications for a Technology and Livelihood Education (TLE) course for the third quarter of the 2022-2023 school year. It outlines 8 learning competencies that will be taught over 32 class periods totaling 50 hours. It details the number of items, percentage of items, and Bloom's Taxonomy level of learning that will be assessed for each competency. The competencies include preparing stocks, soups, and sauces, as well as storing and presenting poultry dishes.

Uploaded by

EDMIE BANCAS
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Republic of the Philippines

Department of Education
Schools Division of Marinduque
____________________
_______________________

TABLE OF SPECIFICATIONS
TECHNOLOGY AND LIVELIHOOD EDUCATION (TLE) 10
THIRD QUARTER
S.Y. 2022-2023

BLOOM'S TAXONOMY LEVEL


OF LEARNING
TAUGHT/HOURS

NO. OF ITEMS ITEM PLACEMENT


NO. OF DAYS

%OF ITEMS
TAUGHT

(UNDERSTANDING)
COMPREHENSION
DOMAINS OF LEARNING

(REMEMBERING)
(Learning Competencies)

(EVALUATING)
APPLICATION
KNOWLEDGE

(ANALYZING)

(CREATING)
(APPLYING)

SYNTHESIS
ANALYSIS

CREATE
1. Prepare Stocks for Menu Items
5 8 16% 1, 2, 3 4, 5, 6 7 8
(TLE_HECK10SSS-IIIa-20)
2. Prepare Soups Required for
Menu Items 5 8 16% 9, 10, 11 12, 13, 14 15 16
(TLE_HECK10SSS-IIIb-21)
3. Present Sauces Required for
Menu Items 5 8 16% 17, 18, 19 20, 21 22 23 24
(TLE_HECK10SSS-IIIc-22)
4. Store and reconstitute stocks,
sauces, and soups 2 3 6% 25 26 27
(TLE_HECK10SSS-IIId-23)
5. Perform Mise-En-Place
(TLE_HECK10PGD-IIIe-25) 7 10 20% 28, 29, 30 31, 32, 33 34 35 36 37

6. Cook Poultry and Game Bird


Dishes 3 5 10% 38, 39 40, 41 42
(TLE_HECK10PGD-IIIf-h-26)
7. Plate/Present Poultry and Game
Bird Dishes 2 3 6% 43 44 45
(TLE_HECK10PGD-IIIi-27)
8. Store Poultry and Game Bird
Dishes 3 5 10% 46, 47 48, 49 50
(TLE_HECK10PGD-IIIj-28)
TOTAL 32 50 100% 18 17 5 5 3 2

Prepared by: Checked by: Noted by:

_______________________ _______________________ _______________________


Secondary School Teacher III Master Teacher I Principal I

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