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Q2 TOS in Cookery 9

1) The document is a table of specification for a second periodical examination in Cookery 9 that will assess students on their learning competencies related to preparing and presenting salads and dressings. 2) The exam will include 50 total items testing students at different levels of cognitive complexity, with 40% testing lower-order thinking, 30% testing moderate-order thinking, and 30% testing higher-order thinking. 3) The learning competencies to be assessed include performing mise en place, preparing and identifying various types of salads and dressings, presenting salads and dressings attractively while following sanitary practices, and storing leftover salad and dressing.

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139 views2 pages

Q2 TOS in Cookery 9

1) The document is a table of specification for a second periodical examination in Cookery 9 that will assess students on their learning competencies related to preparing and presenting salads and dressings. 2) The exam will include 50 total items testing students at different levels of cognitive complexity, with 40% testing lower-order thinking, 30% testing moderate-order thinking, and 30% testing higher-order thinking. 3) The learning competencies to be assessed include performing mise en place, preparing and identifying various types of salads and dressings, presenting salads and dressings attractively while following sanitary practices, and storing leftover salad and dressing.

Uploaded by

era
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Republic of the Philippines

Department of Education
CARAGA REGION
SCHOOLS DIVISION OF AGUSAN DEL SUR
DATU LIPUS MAKAPANDONG NATIONAL HIGH SCHOOL
D.O. PLAZA AVENUE, POBLACION, ROSARIO, AGUSAN DEL SUR

TABLE OF SPECIFICATION
SECOND PERIODICAL EXAMINATION (COOKERY 9)

LEARNING COMPETENCY No. of % No. of Lower-order Moderate-order Higher-order Thinking


days Items Thinking Skills Thinking Skills (30%) Skills
based (40%) (30%)
on LC Rem Und App Ana Eval Cre
Codes Item Placement
LO 1. Perform mise en place
1.1 identify ingredients according to the given recipe
1.2 prepare ingredients based on the required form and 5 12.5 6 1 2 3 4 5 6
time frame %
LO 2. Prepare a variety of salads and dressings
2.1 identify the components of salads
2.2 identify the factors to consider in salad preparation
2.3 select and use correct equipment in preparing salad
and dressing
2.4 prepare a variety of salad 10 25% 13 7,8 9,10 11,12 13,14 15,16 17,18,
2.5 identify the different kinds of salad dressings and their
19
ingredients
2.6 prepare salad dressing
2.7 follow workplace safety procedures

LO. 3 Present a variety of salads and dressings


1.1 Present salad and dressing attractively
1.2 Observe sanitary practices in presenting salad and
dressing
1.3 Identify the accompaniments of salads and dressings 20 50% 25 20,21, 24,25, 32,33 34,35, 39,40,
22,23 26,27, 36,37, 41,42, 44
28,29, 38 43
30,31
LO. 4 Store salad and dressing
5 12.5 6 45 46 47 48 49 50
%

Total 40 100% 50 20 15 15

Prepared by: Validated by: Noted by:


IC FRIVY P. LAYMA FLORA MAE E. ARMENDEZ MARIA MAGDALINA Q. SENTONES, PhD.
Cookery 9 Teacher TLE Coordinator Principal III

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