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Lesson Learning Competencies: No. of Days Taught No. of Items Percent Age (%)

This document is a table of specification from Pag-asa National High School for the first quarter of the 2018-2019 school year in Technical-Living-Education (T.L.E.) grade 9. It outlines three lessons that will be taught over 30 days: (1) Assessing Personal Entrepreneurial Competencies, (2) Understanding Business and Business Environment, and (3) Cleaning and Maintaining Kitchen Tools and Equipment. Each lesson includes the learning competencies, number of days and items to be taught, and the cognitive process dimensions and item placement with associated percentages. The table was prepared by two teachers and noted by the Head Teacher III.

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1K views4 pages

Lesson Learning Competencies: No. of Days Taught No. of Items Percent Age (%)

This document is a table of specification from Pag-asa National High School for the first quarter of the 2018-2019 school year in Technical-Living-Education (T.L.E.) grade 9. It outlines three lessons that will be taught over 30 days: (1) Assessing Personal Entrepreneurial Competencies, (2) Understanding Business and Business Environment, and (3) Cleaning and Maintaining Kitchen Tools and Equipment. Each lesson includes the learning competencies, number of days and items to be taught, and the cognitive process dimensions and item placement with associated percentages. The table was prepared by two teachers and noted by the Head Teacher III.

Uploaded by

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

Department of Education
Region IV-MIMAROPA
Division of Mindoro
PAG-ASA NATIONAL HIGH SCHOOL
Pag-asa, Bansud

Table of Specification in T.L.E-9


First Quarter
S.Y. 2018-2019
Cognitive Process Dimensions/Item
Placement

Understanding
Remembering
No. of Percent
Lesson Learning Competencies days No. of age

Evaluating
Analyzing
Taught items

Applying

Creating
( %)

30-40% 25-30% 30-40%

ASSESS PERSONAL ENTREPRENEURIAL 11,12,13,15,1


Assess Personal Entrepreneurial Competencies 6 10-1 20 14,16,18
COMPETENCIES 7,19

1, 2,
UNDERSTANDING BUSINESS AND Understand business ideas and business environment 6 10+1 20 9,10,20
3,4,5,6,7,8
BUSINESS ENVIRONMENT

A. Clean, Sanitize and Store Kitchen Tools and Equipment 2 4 7 23 21,22,24

CLEAN AND MAINTAIN KITCHEN TOOLS B. Recognize kitchen tools and equipment to be cleaned and
AND EQUIPMENT sanitized 42,43,44,45,46,
6 10-1 20
47,48,49,50
C. Identify the chemicals to be utilized in cleaning and sanitizing
kitchen tools
8 31,32,33,34,35,
A. Recognize kitchen premises to be cleaned and sanitized 14-1 26 29 30
CLEAN AND SANITIZE KITCHEN 36,37,38,39,40,
PREMISES B.Classify and describe the uses of cleaning agents 41
C. Clean the kitchen area in accordance with food safety and 2 4 7
occupational health regulations 27 25,26,28
Total 30 50 100 17 13 20
Percentage 35% 25% 40%

Prepared by: Noted by:


JAIDE H. SAPUL/MA. TERESA A. GAYETA MA. ANA E. SUAN
SST-III Head Teacher III
Republic of the Philippines
Department of Education
Region IV-MIMAROPA
Division of Mindoro
PAG-ASA NATIONAL HIGH SCHOOL
Pag-asa, Bansud

Table of Specification in T.L.E-9


First Quarter
S.Y. 2018-2019
Cognitive Process Dimensions/Item
Placement

Understanding
Remembering
No. of Percent
Lesson Learning Competencies days No. of age

Evaluating
Analyzing
Taught items

Applying

Creating
( %)

30-40% 25-30% 30-40%

ASSESS PERSONAL ENTREPRENEURIAL 11,12,13,15,1


Assess Personal Entrepreneurial Competencies 6 10-1 20 14,16,18
COMPETENCIES 7,19

1, 2,
UNDERSTANDING BUSINESS AND Understand business ideas and business environment 6 10+1 20 9,10,20
3,4,5,6,7,8
BUSINESS ENVIRONMENT

A. Clean, Sanitize and Store Kitchen Tools and Equipment 2 4 7 23 21,22,24

CLEAN AND MAINTAIN KITCHEN TOOLS B. Recognize kitchen tools and equipment to be cleaned and
AND EQUIPMENT sanitized 42,43,44,45,46,
6 10-1 20
47,48,49,50
C. Identify the chemicals to be utilized in cleaning and sanitizing
kitchen tools
8 31,32,33,34,35,
A. Recognize kitchen premises to be cleaned and sanitized 14-1 26 29 30
CLEAN AND SANITIZE KITCHEN 36,37,38,39,40,
PREMISES B.Classify and describe the uses of cleaning agents 41
C. Clean the kitchen area in accordance with food safety and 2 4 7
occupational health regulations 27 25,26,28
Total 30 50 100 17 13 20
Percentage 35% 25% 40%

Prepared by: Noted by:


JAIDE H. SAPUL MA. ANA E. SUAN
SST-1 Head Teacher III

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