TOS TLE 10-Cookery 3rd Quarter
TOS TLE 10-Cookery 3rd Quarter
TOS TLE 10-Cookery 3rd Quarter
Department of Education
Schools Division of Marinduque
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TABLE OF SPECIFICATIONS
TECHNOLOGY AND LIVELIHOOD EDUCATION (TLE) 10
THIRD QUARTER
S.Y. 2022-2023
%OF ITEMS
TAUGHT
(UNDERSTANDING)
COMPREHENSION
DOMAINS OF LEARNING
(REMEMBERING)
(Learning Competencies)
(EVALUATING)
APPLICATION
KNOWLEDGE
(ANALYZING)
(CREATING)
(APPLYING)
SYNTHESIS
ANALYSIS
CREATE
1. Prepare Stocks for Menu Items
5 8 16% 1, 2, 3 4, 5, 6 7 8
(TLE_HECK10SSS-IIIa-20)
2. Prepare Soups Required for
Menu Items 5 8 16% 9, 10, 11 12, 13, 14 15 16
(TLE_HECK10SSS-IIIb-21)
3. Present Sauces Required for
Menu Items 5 8 16% 17, 18, 19 20, 21 22 23 24
(TLE_HECK10SSS-IIIc-22)
4. Store and reconstitute stocks,
sauces, and soups 2 3 6% 25 26 27
(TLE_HECK10SSS-IIId-23)
5. Perform Mise-En-Place
(TLE_HECK10PGD-IIIe-25) 7 10 20% 28, 29, 30 31, 32, 33 34 35 36 37