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    Jasmin Tuan
    This document provides a table of specification for a third quarter examination in Technology and Livelihood Education 9 (Cookery). The table outlines 4 learning outcomes that will be assessed, covering skills like mise en place, preparing sandwiches, presenting sandwiches, and storing sandwiches properly. It assigns a specific number of test items and weight to each learning outcome based on cognitive skill levels including remembering, understanding, applying, analyzing, evaluating and creating. The table specifies that the 50 item exam will include 25 easy, 15 average and 10 difficult level questions.

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    Tos (

    Uploaded by

    Jasmin Tuan
    46 views2 pages
    This document provides a table of specification for a third quarter examination in Technology and Livelihood Education 9 (Cookery). The table outlines 4 learning outcomes that will be assessed, covering skills like mise en place, preparing sandwiches, presenting sandwiches, and storing sandwiches properly. It assigns a specific number of test items and weight to each learning outcome based on cognitive skill levels including remembering, understanding, applying, analyzing, evaluating and creating. The table specifies that the 50 item exam will include 25 easy, 15 average and 10 difficult level questions.

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    This document provides a table of specification for a third quarter examination in Technology and Livelihood Education 9 (Cookery). The table outlines 4 learning outcomes that will be assessed, covering skills like mise en place, preparing sandwiches, presenting sandwiches, and storing sandwiches properly. It assigns a specific number of test items and weight to each learning outcome based on cognitive skill levels including remembering, understanding, applying, analyzing, evaluating and creating. The table specifies that the 50 item exam will include 25 easy, 15 average and 10 difficult level questions.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    46 views2 pages

    Tos (

    Uploaded by

    Jasmin Tuan
    This document provides a table of specification for a third quarter examination in Technology and Livelihood Education 9 (Cookery). The table outlines 4 learning outcomes that will be assessed, covering skills like mise en place, preparing sandwiches, presenting sandwiches, and storing sandwiches properly. It assigns a specific number of test items and weight to each learning outcome based on cognitive skill levels including remembering, understanding, applying, analyzing, evaluating and creating. The table specifies that the 50 item exam will include 25 easy, 15 average and 10 difficult level questions.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Republic of the Philippines

    Department of Education
    Region IX- Zamboanga Peninsula
    DIVISION OF ZAMBOANGA DEL NORTE
    MALINTUBOAN NATIONAL HIGH SCHOOL
    Malintuboan, Labason, Zamboangadel Norte

    TABLE OF SPECIFICATION IN TECHNOLOGY AND LIVELIHOOD EDUCATION 9 (COOKERY)


    THIRD QUARTER EXAMINATION
    SY 2022 – 2023

    COMPETENCIES NO. WEIGHT 60% 30% 10% Total No.


    OF Remembering Understanding Applying Analyzing Evaluating Creating of Items
    (1) DAYS (3) (4) (5) (6) (7) (8) (9) (10)
    (2)
    LO 1. Perform mise en place (15/50X100) 5 4 5 1 15
    TLE_HECK9SW-IIIa-11 15 30.00% (1,2,3,4,5) (6,7,8,9) (10,11,12, (15)
    1.1 clean, sanitize, and prepare 13,14)
    tools, utensils, and equipment
    based on the required tasks
    1.2 identify ingredients
    according to the given recipe
    1.3 identify culinary terms
    related to sandwiches identify
    type/classification of sandwiches
    LO 2. Prepare a variety of 15 (15/50X100) 5 4 1 4 1 15
    sandwiches 30.00% (16,17,18, (21, 22,23,24) (25) (26,27, (30)
    TLE_HECK9SW-IIIb-g-12 19,20) 28,28)
    2.1 Identify sandwich component
    2.2 Identify bread suited for
    sandwich making
    2.3 Suitable filling and spreads
    2.4 Select and prepare
    glazes/sweet sauces
    2.5 Prepare sandwiches using
    sanitary practices
    LO 3. Present a variety of 10 (15/50X100) 3 3 3 1 10
    sandwiches (31,32,33) (34,35,36) (37,38,39) (40)
    TLE_HECK9SW-IIIH-i-13 20.00%
    3.1 Portion and control of
    sandwiches and their ingredients
    3.2 Present sandwiches
    attractively
    LO 4. Storing sandwiches 10 (15/50X100) 4 2 2 1 1 10
    TLE_HECK9SW-IIIj-14 20.00% (41,42,43, (45,46) (47,48) (49) (50)
    4.1 store sandwiches properly 44)
    4.2 keep sandwiches in
    appropriate conditions to
    maintain their quality and taste
    TOTAL 50 100 25 items
    (50 X 0.60) = (50 X 0.30) = 15
    items (50 X 0.10) = 5
    items 50
    Easy Average Difficult

    Prepared by: Checked/Noted by: Approved by:

    EMILY G. ASENTISTA GUINSON R. NAONG LAURENCIANA D. MANAYON


    SST I Master Teacher I School Head

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