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  • Tuliao National High School: Department of Education

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    Jen Ferrer
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    This document contains a table of specification for a cookery test given at Tuliao National High School. The table outlines 3 learning competencies that will be assessed, including cleaning and sanitizing kitchen tools, developing a product service, and finding value and innovation. A total of 50 multiple choice and essay items will assess students at various levels of difficulty, from remembering to creating, across the 3 competencies. The table provides the number of sessions and percentage allocated to each competency, and lists the specific test items that assess each level of difficulty.

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    tos BPP final na to

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    This document contains a table of specification for a cookery test given at Tuliao National High School. The table outlines 3 learning competencies that will be assessed, including cleaning and sanitizing kitchen tools, developing a product service, and finding value and innovation. A total of 50 multiple choice and essay items will assess students at various levels of difficulty, from remembering to creating, across the 3 competencies. The table provides the number of sessions and percentage allocated to each competency, and lists the specific test items that assess each level of difficulty.

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    150 views2 pages

    Tuliao National High School: Department of Education

    Uploaded by

    Jen Ferrer
    This document contains a table of specification for a cookery test given at Tuliao National High School. The table outlines 3 learning competencies that will be assessed, including cleaning and sanitizing kitchen tools, developing a product service, and finding value and innovation. A total of 50 multiple choice and essay items will assess students at various levels of difficulty, from remembering to creating, across the 3 competencies. The table provides the number of sessions and percentage allocated to each competency, and lists the specific test items that assess each level of difficulty.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 2

    Republic of the Philippines

    DEPARTMENT OF EDUCATION
    Region I
    SCHOOLS DIVISION OFFICE I PANGASINAN

    TULIAO NATIONAL HIGH SCHOOL


    Sta. Barbara

    TABLE OF SPECIFICATION

    COOKERY
    Second Quarter Test S.Y. 2018-2019

    No. of TEST ITEM PLACEMENT


    Learning Competencies/ No of Level of Difficulty
    CONTENT Sessions %age
    Objectives: Items
    (hr) Remembering Understanding Applying Analyzing Evaluating Creating

    CLEAN AND Identify what are the proper 6 10 20 5 5


    SANITIZE AND ways of cleaning and sanitizing 1,3,5,7,10 (2,4,6,8,9)
    STORE KITCHEN explore opportunities in
    TOOLS AND cookery
    EQUIPMENT
    DEVELOP A Explain what makes a product 8 5 10 5 1
    PRODUCT unique and competitive (11,13,14,15) (12)
    SERVICE IN
    COOKERY
    FINDING VALUE Apply creativity and innovation 8 15 30 5 5 2 1 2
    AND INNOVATION techniques to develop
    marketable product 16,21,22,26,28 (17,23,24,25,) 18,19 (20) (27)

    KEY CONCEPT IN products and standard 8 10 20 3 2 3 1 1


    SELECTING A operating procedure
    BUSINESS IDEA (29,30,31) (32,33) (48,49,50) (45) (46)

    Employ a unique selling 5 10 20 1 1 5 4 1


    preposition to the product
    service
    (35) (34) (40,41,42,43,44) (36,37,38,39) (47)
    TOTAL 35 50 100 32 13 5

    Prepared by: Reviewed and Checked:

    JENNIFER R. FERRER JESSIE F. PARAYNO

    Subject Teacher Principal I

    Approved and Validated:

    THELMA E. ROYECA, Ed. D

    PSDS, Sta. Barbara I

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