TOS in TLE 9-10 2nd-3rd

OSMEÑA NATIONAL HIGH SCHOOL
Osmeña, Marabut, Samar

TABLE OF SPECIFICATIONS IN TLE (BREAD AND PASTRY PRODUCTION) 9/1
School Year 2017 - 2018
QUARTER IV
Total COGNITIVE PROCESS DIMENSIONS

No. of Level 1 Level 2 Level 3 Level 4
TOPICS / LEARNING COMPETENCIES Days /
Sessions % Item Remembering Understanding Applying Analyzing
Placement Placement Placement
(30%) (30%) (15%) (15%)
6 19 10 3 1,2,3 3 16,17,18 2 31,32 2

1. Prepare iced petit fours
(TLE_HEBP9-12PF-Iva-b-12)
6 19 10 3 4,5,6 3 19,20,21 1 33 1
2. Prepare fresh petit fours
(TLE_HEBP9-12PF-Ivc-d-13)
3. Prepare marzipan petit

6 19 9 3 7,8,9 3 22,23,24 1 34 1
fours (TLE_HEBP9-12PF-Ive-f-
14)
6 19 9 3 10,11,12 3 25,26,27 1 35 1
4. Prepare caramelized petit
fours (TLE_HEBP9-12IVg-h-15)
4 13 6 2 13,14 2 28,29 1 36 1
5. Display petit fours
(TLE_HEBP9-12PF-Ivi-16)
4 13 6 1 15 1 30 1 37 1
6. Store petit fours
(TLE_HEBP9-12PF-Ivi-17)
TOTAL 32 100 50 15 15 7 7
Adapted from Table 5.1 "The Cognitive Process Dimensions (Anderson & Krathwohl 2001, pp. 67-68)
Prepared by: Checked by:
VALERIE N. BADUYA RAYMUNDO C. MACALALAD, JR

Subject Teacher Department Head - Designate
NATIONAL HIGH SCHOOL
ña, Marabut, Samar
LE (BREAD AND PASTRY PRODUCTION) 9/10
ol Year 2017 - 2018
QUARTER IV
COGNITIVE PROCESS DIMENSIONS
Level 4 Level 5 Level 6

Remarks
Evaluating
Placement Placement Creating (5%) Placement
(5%)
38,39
40 2 48,49
41 1 45
42 1 46
43
44 1 47 1 50
3 3 50
rocess Dimensions (Anderson & Krathwohl 2001, pp. 67-68)
Noted:
ZALDY A. TABUGOCA, MM
School Principal
TABLE OF SPECIFICATIONS IN TLE (BREAD AND PASTRY PRODUCTION) 9/1
QUARTER 1

Placement Placement Placement
(30%) (30%) (15%) (15%)
1. Recognize Personal
Entrprenuerial Competencies and
skills (PECs) needed in Bread and 5 10 5 2 1,2 1 19 1 33 1
Pastry Production (TLE_PECS7-12-
00-1)
2. Develop and strengthen PECs
needed in Bread and Pastry 6 12 6 2 3,4 2 20,21 1 34 1
Production (TLE_PECS7-12-00-2)
3. Recognize and understand the
market in Bread and Pastry 4 8 4 1 5 1 22 1 35
Production (TLE_EM7-12-00-1)
4. Recognize the potential
customer/market in Bread and 6 12 6 2 6,7 2 23,24 1 36 1
Pastry Production (TLE_EM7-12-
00-2)
5. Create new business ideas in 6 12 6 2 8,9 2 25,26 1 37 1

Bread and Pastry Production
(TLE_EM7-12-00-3)
6. Develop a Product/service in 8 16 8 3 10,11,12 2 27,28 1 38 1
Bread and Pastry Production
(TLE_EM7-12-00-4)
15 30 15 6 13,14,15,16,17,18 4 29,30,31,32 2 39,40 2

7. Prepare Bakery Products
(TLE_HEBP9-12PB-Ia-f-1)
TOTAL 50 100 50 18 14 8 7
VALERIE N. BADUYA RAYMUNDO C. MACALALAD, JR

ña, Marabut, Samar
LE (BREAD AND PASTRY PRODUCTION) 9/10
ol Year 2017 - 2018
QUARTER 1
Level 4 Level 5 Level 6

Remarks
Evaluating
Placement Placement Creating (5%) Placement
(5%)
41
42
1 48
43
44
45 1 49
46,47 1 50
3 0 50
Noted:
ZALDY A. TABUGOCA, MM
School Principal
Republic of the Philippines
Department of Education
Region VIII
Division of Samar
TABLE OF SPECIFICATIONS IN TLE 7

QUARTER 2

No. of
TOPICS / LEARNING Level 1 Level 2 Level 3 Level 4 Level 5
Days /
COMPETENCIES % Item Remembering Understanding Applying Analyzing Evaluating
Sessions Placement Placement Placement Placement
1.Kitchen tools and (30%) (30%) (15%) (15%) (5%)
equipment 4 9 4 `1 1 2 16,17 1 31
2.Uses of kitchen tools and
10 23 12 3 2,3,4 4 18,19,20,21 2 32,33 1 41 2
equipment
3.Types of chemicals for
cleaning and sanitizing 4 9 4 2 5,6 1 22 1 34
equipment and utensils
4.Steps on cleaning and
2 5 3 1 7 1 23 1 35
sanitizing tools and
equipment
5.Cleaning kitchen premises 3 7 3 1 8 1 24 1 36
6.Storing/ Stacking tools and
equipment 2 5 3 1 9 1 25 1 37
7.Conversion of weights and
4 9 4 1 10 1 26 1 38 1 42
measurements
8.Substitution of ingredients 8 18 9 2 11,12 3 27,28,29 1 39 1 43 2
9. Percentage mark-up 5 11 6 2 13,14 1 30 1 40 1 44 1
10. Drawing symbols, lines 2 4 2 1 15 1 45

and signs
TOTAL 44 100 50 15 15 10 5 5
Prepared by: Checked by: Noted:
MRS. ANGELINA S. TABUGOCA MR.RAYMUNDO C. MACALALAD JR.

of the Philippines
ment of Education
Region VIII
sion of Samar
TIONAL HIGH SCHOOL
, Marabut, Samar
CIFICATIONS IN TLE 7
Year 2016 - 2017
UARTER 2

Level 5 Level 6
Remarks
Creating
Placement Placement
(5%)
46,47
48,49
50
ess Dimensions (Anderson & Krathwohl 2001, pp. 67-68)

MR. TITO C. ESPIÑO
School Principal
Republic o
Departm
R
Divis
OSMEÑA NAT
Osmeña,
TABLE OF SPECIFICAT
School Y
QU
Total
No. of Level 1
Sessions % Item Remembering
Placement
(30%)
1. Explain, discuss and explore core

concepts in cookery, relevance and 4 8 4 1 1
career opportunities.
2. Assess Personal Entrepreneurial
8 16 8 2 2, 3
Competencies (PECs) (TLE_PECS9-0k-1)
3. Understand the business environment

8 16 8 3 4, 5, 6
and business ideas. (TLE_EM9-0k-1)
4. Clean, sanitize, and store kitchen
tools and equipment. (TLE_HECK9KP-Ia- 13 26 13 4 7, 8, 9, 10
1)
5. Clean and sanitize kitchen premises. 6 12 6 2 11, 12
(TLE_HECK9KP-Ib-2)
6. Perform mise en place 11 22 11 3 13, 14, 15
TOTAL 50 100 50 15
Adapted from Table 5.1 "The Cognitive Proce
Prepared by:
MRS. ANGELINA S. TABUGOCA

Subject Teacher
Region VIII
Division of Samar
TABLE OF SPECIFICATIONS IN TLE 9 (COOKERY)

QUARTER 1
Level 2 Level 3 Level 4 Level 5
Understanding Applying Analyzing Evaluating

Placement Placement Placement Placement
(30%) (15%) (15%) (5%)
1 16 1 31 1 39 0
3 17, 18, 19 1 32 1 40 1 46
2 20, 21 1 33 1 41
4 22, 23, 24, 25 2 34, 35 1 42 1 47
2 26, 27 1 36 1 43
3 28, 29, 20 2 37, 38 2 44, 45 1 48
15 8 7 3
d from Table 5.1 "The Cognitive Process Dimensions (Anderson & Krathwohl 2001, pp. 67-68)
Checked by: Noted:
RAYMUNDO C. MACALALAD, JR. MR. TITO C.

Department Head - Designate School Prin
30 20
Level 6
Remarks
Creating (5%) Placement
1 49
1 50
MR. TITO C. ESPIÑO

School Principal
Republic of the P
Department of E
Region V
Division of S
OSMEÑA NATIONAL H
Osmeña, Marabu
TABLE OF SPECIFICAT
School Year 201
QUARTE
Total
No. of
TOPICS / LEARNING Level 1 Level 2
Days /
COMPETENCIES % Item Remembering Understanding
Sessions Placement
(30%) (30%)
1. Explain, discuss & explore
concepts in cookery, relevance 3 6 3 1 1 1
and career and
2. Develop opportunities.
strengthen PECs
needed in Cookery (TLE_PECS10-
6 12 6 2 2, 3 1
0k-1)
3. Develop a product / service in
10 21 11 3 4, 5, 6 3
Cookery (TLE_10EM-0k-1)
4. Select a business idea based on
the criteria and techniques set 6 12 6 1 7 2
(TLE_HECG10EM-Ik-2)
5. Develop a brand for the
8 16 8 3 8, 9, 10 3
product (TLE_HECG10EM-Ik-3)
6. Perform mise en place
(TLEHECK10ED-Ia-1) 10 21 10 3 11, 12, 13 3
7. Prepare and cook egg dishes

6 12 6 2 14, 15 2
(TLE_HECK10ED-Ib-d-2)
TOTAL 49 100 50 15 15
Adapted from Table 5.1 "The Cognitive Process Dimen

Subject Teacher
Region VIII
Division of Samar
SMEÑA NATIONAL HIGH SCHOOL
OF SPECIFICATIONS IN TLE 10
QUARTER 1

Level 2 Level 3 Level 4 Level 5 Level 6
Applying Analyzing Evaluating Creating
(15%) (15%) (5%) (5%)
16 1 31
17 1 32 1 39 1 46
18, 19, 20 2 33, 34 1 40 1 47 1
21, 22 1 35 1 41 1
23, 24, 25 1 36 1 42
26, 27, 28 1 37 2 43, 44 1 48
29, 30 1 38 1 45
8 7 3 2
ognitive Process Dimensions (Anderson & Krathwohl 2001, pp. 67-68)
Noted:
MR.RAYMUNDO C. MACALALAD JR. MR. TITO C. ESPIÑO

Department Head - Designate School Principal
Level 6
Remarks
Placement
49
50
C. ESPIÑO
Principal
Republic of the P
Department of E
Region V
Division of S
OSMEÑA NATIONAL H
Osmeña, Marabu
TABLE OF SPECIFICATI
School Year 201
QUARTE
Total
No. of
TOPICS / LEARNING Level 1 Level 2
Days /
COMPETENCIES % Item Remembering Understanding
Sessions Placement
(30%) (30%)
1.Prepare Pastry Products 1, 2, 3, 4, 5,
11 42 21 6 6
(TLE_HEBP9-12PP-IIa-g-4) 6
2. Decorate and Present Pastry
Products (TLE_HEBP9- 9 35 17 5 7,8,9,10,11 5
12PP-IIh-i-5)
3. Store Pastry Products
6 23 12 4 12,13,14, 15 4
(TLE_HEBP9-12PP-IIj-6)
TOTAL 26 100 50 15 15
Adapted from Table 5.1 "The Cognitive Process Dimen

Subject Teacher
Region VIII
Division of Samar
SMEÑA NATIONAL HIGH SCHOOL
OF SPECIFICATIONS IN TLE 9/10

QUARTER II

Level 2 Level 3 Level 4 Level 5 Level 6
Applying Analyzing Evaluating Creating
(15%) (15%) (5%) (5%)
16, 17,18, 31,32,33,
4 4 39,40,41, 42 1 47
19, 20, 21 34
22,23,24,
3 35,36,37 3 43,44,45 1
25,26
27,28,29, 30 1 38 1 46 1 48 1
8 8 2 2
ognitive Process Dimensions (Anderson & Krathwohl 2001, pp. 67-68)
Noted:
MR.RAYMUNDO C. MACALALAD JR. MR. TITO C. ESPIÑO

Department Head - Designate School Principal
Level 6
Remarks
Placement
49
50
C. ESPIÑO
Principal
Region VIII
Division of Samar
TABLE OF SPECIFICATIONS IN MATH 7

QUARTER 2

(30%) (30%) (15%) (15%)
1. Illustrates what it means to 3 7 4 1 1 1 16 1 31 1 41

measure. (M7ME-IIa-1)
2.Describes the development of
measurement from the primitive to the
present international system of units. 3 7 4 1 2 1 17 1 32 1 42
(M7ME-IIa-2)
3.Approximate the measures of quantities
particularly length, weight/mass, volume,
time, angle and temperature and rate. (M7ME- 14 30 15 4 3,4,5,6 5 18,19,20,21,22 2 33,34 2 43,44
IIa-3)
4. Converts measurements from one unit to
another in both Metric and English systems.
10 22 11 3 7,8,9 4 23,24,25,26 2 35,36 1 45
(M7ME-IIb-1)
5.Solves problems involving conversion of units 6 13 6 2 10,11 2 27,28 1 37

of measurement. (M7ME-IIb-2)
6. Translates English phrases to

5 11 5 2 12,13 1 29 1 38
mathematical phrases and vice versa.
(M7AL-IIc-1)
7. Differentiates between constants and 2 4 2 1 14 1 39

variables in a given algebraic expressions.
(M7AL-IIc-3)
lic of the Philippines
rtment of Education
Region VIII
ivision of Samar
ña, Marabut, Samar
ECIFICATIONS IN MATH 7
ol Year 2016 - 2017
QUARTER 2
Level 5 Level 6
Remarks
Evaluating
Placement Creating (5%) Placement
(5%)
2 46,47
1 48
1 49
1 50
8. Classifies algebraic expressions which are
polynomials according to degree and number of 3 6 3 1 15 1 30 1 40
terms. (M7AL-IId-1)
TOTAL 46 100 50 15 15 10 5
MRS. ANGELINA S. TABUGOCA MRS. Ma. PILAR A. MACALALAD

5
Noted:
MR. TITO C. ESPIÑO

School Principal
Region VIII
Division of Samar

QUARTER 2

No. of
TOPICS / LEARNING Level 1 Level 2 Level 3 Level 4 Level 5
Days /
COMPETENCIES % Item Remembering Understanding Applying Analyzing Evaluating
Sessions Placement Placement Placement Placement
1. Use of Tools & Bakery (30%) (30%) (15%) (15%) (5%)
Equipment
2. Perform Mensuration & 4 10 5 2 1, 2 2 16, 17 1 31
Calculation 8 20 10 3 3, 4, 5 3 18, 19, 20 2 32, 33 2 39, 40
21, 22, 23,
3. Maintain of Tools & Equipment 12 30 15 4 6, 7, 8, 9 4 2 34, 35 2 41, 42 2
24
4. Practice Occupational Health & 10, 11, 12, 25, 26, 27,
16 40 20 6 6 3 36, 37, 38 3 43, 44, 45 1
Safety Procedures 13, 14, 15 28, 29, 30
TOTAL 40 100 50 15 15 8 7 3
Prepared by: Checked by: Noted:

of the Philippines
ent of Education
egion VIII
ion of Samar
IONAL HIGH SCHOOL
Marabut, Samar
CIFICATIONS IN TLE 8
Year 2016 - 2017
UARTER 2

Level 5 Level 6
Remarks
Creating
Placement Placement
(5%)
46, 47 1 49
48 1 50
2
ss Dimensions (Anderson & Krathwohl 2001, pp. 67-68)
MR. TITO C. ESPIÑO

School Principal
Region VIII
Division of Samar
TABLE OF SPECIFICATIONS IN TLE 9 (COOKERY)

QUARTER 2

(30%) (30%) (15%) (15%)
1. Prepare a range of appetizers 10 25 12 4 1,2,3,4 3 16,17,18 2 31,32 2 41,42

(TLE_HECK9PA-Ic-3)
2. Present a range of appetizers
(TLE_HECK9PA-Ii-5) 6 15 8 2 5,6 3 19,20,21 1 33 1 43
3.Store appetize (TLE_HECK9PA-Ij-6) 4 10 5 1 7 2 22,23 1 34
4.Perform mise en place for salad and 5 13 7 2 8,9 2 24,25 1 35 1 44

dressing (TLE_HECK9SD-IIa-7)
5.Prepare a variety of salads and 5 13 6 2 10,11 2 26,27 1 36
dressings (TLE_HECK9SD-IIb-g-8)
6. Present a variety of salads and

5 12 6 2 12,13 2 28,29 2 37,38
dressings (TLE_HECK9SD-IIh-i-9)
7. Store salad and dressing

5 12 6 2 14,15 1 30 2 39,40 1 45
(TLE_HECK9SD-IIj-10)
TOTAL 40 100 50 15 15 10 5
MRS. ANGELINA S. TABUGOCA RAYMUNDO C. MACALALAD, JR.

ublic of the Philippines
artment of Education
Region VIII
Division of Samar
meña, Marabut, Samar
FICATIONS IN TLE 9 (COOKERY)

hool Year 2016 - 2017
QUARTER 2
Level 5 Level 6
Remarks
Evaluating
Placement Creating (5%) Placement
(5%)
1 48
1 46
1 49
1 47
1 50
2 3
Process Dimensions (Anderson & Krathwohl 2001, pp. 67-68)

Noted:
MR. TITO C. ESPIÑO

School Principal
Region VIII
Division of Samar

QUARTER 2

No. of
Level 1 Level 2 Level 3 Level 4
(30%) (30%) (15%) (15%)
1. Perform mise en place for vegetable
dishes. 3 6 3 1 1 1 16 1 31
(TLE_HECK10VD-IIa-9)
2. Prepare vegetable dishes
8 19 10 3 2,3,4 3 17,18,19 2 32,33 1 41
(TLE_HECK10VD-IIb-c-10)
3. Present vegetable dishes
4 9 5 2 5,6 1 20 1 34
(TLE-HECK10VD-IId-11)
4. Store vegetables based on the
prescribed location and temperature 2 5 2 1 7 1 35
(TLE_HECK10VD-IId-12)
5. Evaluate the finished product using

5 12 6 2 8,9 2 21,22 1 42
rubrics(TLE_HECK10VD-IId-13)
6. Perform mise en place in preparing
and cooking seafood dishes 4 9 5 2 10,11 1 23 1 36
(TLE_HECK10PC-IIe-14)
7. Handle fish and seafood hygienically 2 5 2 1 12 1 37

(TLE_HECK10PC-IIf-15)
8. Cook fish and shelfish
(TLE_HECK10PC-IIgi-16) 8 19 10 3 13,14,15 3 24,25,26 2 38,39 1 43
9. Plate/Present fish and seafood

(TLE_HECK10PC-IIj-17) 2 5 2 1 27 1 44
10. Store fish and seafood
(TLE_HECK10PC-IIj-18) 2 5 2 1 28 1 45
11. Evaluate the finished product for fish

and seafood using rubrics 3 6 3 2 29,30 1 40
(TLE_HECK10PC-IIj-19)
TOTAL 43 100 50 15 15 10 5

lic of the Philippines
rtment of Education
Region VIII
ivision of Samar
ña, Marabut, Samar
ECIFICATIONS IN TLE 10
ol Year 2016 - 2017
QUARTER 2

Level 5 Level 6
Remarks
Evaluating Creating
Placement Placement
(5%) (5%)
1 46
1 47
1 48
1 49
1 50
4 1
Noted:
MR. TITO C. ESPIÑO

School Principal

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OSMEÑA NATIONAL HIGH SCHOOL

Osmeña, Marabut, Samar

Total COGNITIVE PROCESS DIMENSIONS

6 19 10 3 1,2,3 3 16,17,18 2 31,32 2

3. Prepare marzipan petit

Prepared by: Checked by:

VALERIE N. BADUYA RAYMUNDO C. MACALALAD, JR

COGNITIVE PROCESS DIMENSIONS

Level 4 Level 5 Level 6

rocess Dimensions (Anderson & Krathwohl 2001, pp. 67-68)

Total COGNITIVE PROCESS DIMENSIONS

5. Create new business ideas in 6 12 6 2 8,9 2 25,26 1 37 1

15 30 15 6 13,14,15,16,17,18 4 29,30,31,32 2 39,40 2

Prepared by: Checked by:

VALERIE N. BADUYA RAYMUNDO C. MACALALAD, JR

COGNITIVE PROCESS DIMENSIONS

Level 4 Level 5 Level 6

rocess Dimensions (Anderson & Krathwohl 2001, pp. 67-68)

TABLE OF SPECIFICATIONS IN TLE 7

Total COGNITIVE PROCESS DIMENSIONS

8.Substitution of ingredients 8 18 9 2 11,12 3 27,28,29 1 39 1 43 2

9. Percentage mark-up 5 11 6 2 13,14 1 30 1 40 1 44 1

10. Drawing symbols, lines 2 4 2 1 15 1 45

MRS. ANGELINA S. TABUGOCA MR.RAYMUNDO C. MACALALAD JR.

COGNITIVE PROCESS DIMENSIONS

ess Dimensions (Anderson & Krathwohl 2001, pp. 67-68)

1. Explain, discuss and explore core

3. Understand the business environment

Adapted from Table 5.1 "The Cognitive Proce

MRS. ANGELINA S. TABUGOCA

TABLE OF SPECIFICATIONS IN TLE 9 (COOKERY)

COGNITIVE PROCESS DIMENSIONS

Level 2 Level 3 Level 4 Level 5

Understanding Applying Analyzing Evaluating

4 22, 23, 24, 25 2 34, 35 1 42 1 47

3 28, 29, 20 2 37, 38 2 44, 45 1 48

Checked by: Noted:

RAYMUNDO C. MACALALAD, JR. MR. TITO C.

Creating (5%) Placement

MR. TITO C. ESPIÑO

7. Prepare and cook egg dishes

Prepared by: Checked by:

MRS. ANGELINA S. TABUGOCA

COGNITIVE PROCESS DIMENSIONS

18, 19, 20 2 33, 34 1 40 1 47 1

26, 27, 28 1 37 2 43, 44 1 48

MR.RAYMUNDO C. MACALALAD JR. MR. TITO C. ESPIÑO

Prepared by: Checked by:

MRS. ANGELINA S. TABUGOCA

OF SPECIFICATIONS IN TLE 9/10

COGNITIVE PROCESS DIMENSIONS

MR.RAYMUNDO C. MACALALAD JR. MR. TITO C. ESPIÑO

TABLE OF SPECIFICATIONS IN MATH 7

Total COGNITIVE PROCESS DIMENSIONS

1. Illustrates what it means to 3 7 4 1 1 1 16 1 31 1 41

5.Solves problems involving conversion of units 6 13 6 2 10,11 2 27,28 1 37

6. Translates English phrases to

7. Differentiates between constants and 2 4 2 1 14 1 39