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First Grading Tos

This document contains a table of specification for a Grade 9 Cookery exam at Heracleo Casco Memorial National High School. The table outlines 5 learning competencies to be assessed, which are broken down into levels of skills and items testing each skill. The table shows that 50 total items will assess Remembering (21 items for 42%), Understanding (16 items for 32%), Thinking (13 items for 26%), with the overall goal of assessing students' ability to clean and sanitize kitchen tools and premises, understand business environments and ideas, and perform mise en place.

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john stephen dingcong
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25 views

First Grading Tos

This document contains a table of specification for a Grade 9 Cookery exam at Heracleo Casco Memorial National High School. The table outlines 5 learning competencies to be assessed, which are broken down into levels of skills and items testing each skill. The table shows that 50 total items will assess Remembering (21 items for 42%), Understanding (16 items for 32%), Thinking (13 items for 26%), with the overall goal of assessing students' ability to clean and sanitize kitchen tools and premises, understand business environments and ideas, and perform mise en place.

Uploaded by

john stephen dingcong
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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HERACLEO CASCO MEMORIAL NATIONAL HIGH SCHOOL

Poblacion, Sta. Maria, Davao Occidental


SCHOOL HERACLEO CASCO MNHS GRADE LEVEL GRADE 9
TABLE OF SPECIFICATION TEACHER JOHN STEPHEN DINGCONG LEARNING AREA COOKERY
EXAM DATE OCTOBER 25, 2022 QUARTER 1ST QUARTER

LEVELS/SKILLS TOTAL
REMEMBERING UNDERSTANDING THINKING

LEARNING COMPETENCIES
# % Item # # % Item # # % Item # # %

Assess Personal Entrepreneurial


Competencies
1.2. evaluate one’s PECs
Understand the business environment
and business ideas
2.1 explain how different factors influence
the business environment
1 2% 10 1 2%
2.2 explain procedures for generating
business ideas or identifying business
opportunities
2.3 generate business ideas and identify
business opportunities
LO 1. Clean, sanitize, and store kitchen 5 10% 31,32,33,34,35 5 10% 3,11,15,17,19 8 16% 1,6,18,21,22,23, 18 36%
tools and equipment 24,30
1.1 recognize kitchen tools and equipment
to be cleaned and sanitized
1.2 identify the chemicals to be utilized in
cleaning and sanitizing kitchen tools and
equipment
1.3 prepare cleaning agents in accordance
with manufacturer’s instructions
1.4 clean and sanitize kitchen tools in
accordance with prescribed standards
LO 2. Clean and sanitize kitchen
premises
2.2 classify and describe the uses of
cleaning agents
2.3 clean the kitchen area hygienically in
accordance with food safety and
occupational health regulations
2.4 clean surfaces without damaging
HERACLEO CASCO MEMORIAL NATIONAL HIGH SCHOOL
Poblacion, Sta. Maria, Davao Occidental
property and adversely affecting health
Perform mise en place
1.1 identify tools and equipment needed in
the preparation of appetizers
1.2 clean, sanitize, and prepare tools, 12,36,37,38,39,
2,4,5,7,13,14,1
utensils, and equipment based on the 16 32% 40,41,42,43,44, 11 22%
5,25,26,27, 28,
4 8% 8,9,20,29 31 62%
required tasks 45,46,47,48,49, 50
1.3 classify appetizers according to
ingredients
1.4 identify ingredients according to the
TOTAL 21 42% 16 32% 13 26% 50 100%

Prepared by:
John Stephen D. Dingcong
HERACLEO CASCO MEMORIAL NATIONAL HIGH SCHOOL
Poblacion, Sta. Maria, Davao Occidental

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