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    TOS Cookery 7 and 8 (Seminar)

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    JenniferCarabotMacas
    This document contains a table of specifications for a periodic examination in Technology and Livelihood Education 8 (Cookery) for Zamboanga National High School West. The table lists 5 lessons with learning objectives, types of knowledge being assessed, and the number of items and hours for each objective. It shows that the exam will contain 68 total items assessing topics like kitchen tool use, maintenance and safety procedures, as well as calculations and kitchen layout interpretation. The document was prepared by a teacher and approved by the school principal.

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    TOS Cookery 7 and 8 (Seminar)

    Uploaded by

    JenniferCarabotMacas
    1K views1 page
    This document contains a table of specifications for a periodic examination in Technology and Livelihood Education 8 (Cookery) for Zamboanga National High School West. The table lists 5 lessons with learning objectives, types of knowledge being assessed, and the number of items and hours for each objective. It shows that the exam will contain 68 total items assessing topics like kitchen tool use, maintenance and safety procedures, as well as calculations and kitchen layout interpretation. The document was prepared by a teacher and approved by the school principal.

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    TOS

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    This document contains a table of specifications for a periodic examination in Technology and Livelihood Education 8 (Cookery) for Zamboanga National High School West. The table lists 5 lessons with learning objectives, types of knowledge being assessed, and the number of items and hours for each objective. It shows that the exam will contain 68 total items assessing topics like kitchen tool use, maintenance and safety procedures, as well as calculations and kitchen layout interpretation. The document was prepared by a teacher and approved by the school principal.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Download as xls, pdf, or txt
    1K views1 page

    TOS Cookery 7 and 8 (Seminar)

    Uploaded by

    JenniferCarabotMacas
    This document contains a table of specifications for a periodic examination in Technology and Livelihood Education 8 (Cookery) for Zamboanga National High School West. The table lists 5 lessons with learning objectives, types of knowledge being assessed, and the number of items and hours for each objective. It shows that the exam will contain 68 total items assessing topics like kitchen tool use, maintenance and safety procedures, as well as calculations and kitchen layout interpretation. The document was prepared by a teacher and approved by the school principal.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Download as xls, pdf, or txt
    of 1

    Department of Education

    Region IX, Zamboanga Peninsula


    Division of City Schools
    Zamboanga City
    ZAMBOANGA NATIONAL HIGH SCHOOL WEST
    R.T. Lim Boulevard, Zamboanga City

    Table of Specifications for Third Periodic Examination


    Technology and Livelihood Education 8
    (Cookery)
    Item Placement
    LEARNING OBJECTIVES/OUTCOMES Types of Knowledge No. of No. of Total
    Hours Item Understanding Applying Analyzing Evaluating Creating
    Remembering R
    U AP AN EVA C
    LESSON 1: Use of kitchen tools, equipment and paraphernalia UT *

    LO 1. Utilize appropriate kitchen tools, equipment and paraphernalia 0

    LESSON 2: Maintenance of kitchen tools, equipment and paraphernalia

    LO 1. Maintain appropriate kitchen tools, equipment and paraphernalia 0

    LO 2. Store and stack kitchen tools and equipment 0

    LO 3. 0

    LESSON 3: Perform Mensuration and Calculations

    LO1. Carry out measurements and calculations in a required task 1 1 1 2 3 4 12

    LO2. Calculate cost of production 1 1 2 4 5 6 19

    LESSON 4: Interpret Kitchen Layout

    LO1. Read and interpret kitchen plans 2 2 4 5 6 19

    LO2. Prepare a kitchen layout 1 2 3 6

    LESSON 5: Practice Occupational Health and Safety Procedure (OSHP)

    LO1. Importance of Occupational Health and Safety Procedures 1 2 3 6

    LO2. Identify Hazards and Risk in the workplace 1 2 3 6

    LO3. Evaluate and Control Hazards and Risks in the workplace

    5 6 11 14 19 13 68

    Prepared by:
    ______________________
    Teacher
    Checked by: Approved by:
    ________________________ _________________________
    Master Teacher Head Teacher/Principal

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