Republic of the Philippines

Department of Education LOGO OF

Region _____ YOUR
SCHOOL
Division of _______________
__________ District
____________________________SCHOOL

TABLE OF SPECIFICATIONS

_______________________ __________________________ __________________________ _______________

SUBJECT GRADE GRADING PERIOD SCHOOL YEAR

BLOOMS TAXONOMY Total Number of Items

Topic Competencies Time Weight Remembering Understanding Applying Analyzing Evaluating Creating
Spent/ Average
Days 60% 30% 10% Actual Adjusted

Taught EASY AVERAGE DIFFICULT

NOI POI NOI POI NOI POI NOI POI NOI POI NOI POI

LO 1. Prepare 1.1Use ingredients

Stocks for and flavoring
Menu Items according to 3 6% 2 # 1,2, 1 #3 3 0
enterprise standards.
TLE_HECK9-
12SSS-IIIa-20
1.2 Produce variety
of stocks according
enterprise standards 2 4% 1 #4 1 #5 2 0

LO 2. Prepare 2.1 Select and

soups required assemble correct
for menu ingredients in 3 6% 2 # 6,7 1 #8 3 0
items. preparing soups
including stocks and
TLE_HECK9- garnishes.
12SSS-IIIb-21

2.2 Prepare variety

of soup recipes
 according to 3 6% 1 #9, 1 #10 1 #11 3 0
enterprise.

2.3 Present and

evaluate soup
recipes in 2 6% 2 #12 2 0
accordance with the
criteria #13

LO 3. Prepare 3.1 Classify various 3 6% 2 #14, 1 #16 3 0

Sauces types of sauces.
Required for #15
Menu Items
3.2 Prepare a variety
TLE_HECK9- of hot and cold
12SSS-IIIc-22 sauces based on the 2 4% 2 #17 1 #18 2 0
required menu
items.

3.3 Identify the

types of thickening
agents and 4 8% 2 #19 2 #21 4 0
convenience
products used in #20 #22
preparing sauces.

3.4 Use thickening

agents and
convenience 2 4% 1 #23 1 #24 2 0
products
appropriately.

3.5 Evaluate sauces 1 2% 1 # 25 1 0

for flavor, color and
consistency.
 3.6 Identify and deal
with the problems
of sauces 3 6% 1 # 26 2 #27 3 0

# 28

LO 4. 4.1. Maintain 2 4% 1 #29 1 # 30 2 0

optimum quality
Store and and freshness of
reconstitute stocks, sauces, and
stocks, sauces, soups.
and soups
4.2. Reconstitute 2 4% 1 #31 1 #32 2 0
TLE_HECK9- stocks, sauces, and
12SSS-IIId-23 soups.

LO 5. Evaluate 5.1 Rate the finished

the finish products using
product using rubrics 2 4% 1 #33 1 #34 2 0
rubrics

TLE_HECK9-
12SSS-IIId-24

LO 1. 1.1 Identify the 4 8% 1 #35 1 #36 1 #37 1 #38 4 0

Performs Mise market forms of
en Place poultry determine
poultry cuts in
TLE_HECK9- accordance with
12PGD-IIIe-25
prescribed dish.

LO 2. Cook 2.1 prepare poultry

poultry and and game birds
game bird hygienically to 5 10% 2 #39 2 #41 1 #43 5 0
dishes minimize risk of
food spoilage and #40 #42
TLE_HECK9- cross-
12PGD-IIIf-h- contamination cook
26 various poultry and
game bird dishes
appropriately.
 LO 3. 3.1 identify the type
Plate/preset of service ware to
poultry and be utilized in 3 6% 2 #44 1 #46 3 0
game bird
serving poultry and
dishes
game-bird dishes #45
present plated
poultry and game-
TLE_HECK9-
bird dishes with
12PGD-IIIi-27
appropriate sauces,
garnishes, and
accompaniments

LO 4. Store 4.1 store and

poultry and maintain poultry
game bird and game bird 3 6% 2 #47 1 #49 3 0
according to
TLE_HECK9- standards #48
12PGD-IIIj-28

LO 5. Evaluate 5.1 Rate the finished

the finish products using
product using rubrics 1 2% 1 #50 1 0
rubrics.

TLE_HECK9-
12PGD-IIIj-29

TOTAL 50 100% 20 10 6 9 5 50 0

40% 20% 12% 18% 10% 100%

LEGEND: NOI= Number of Items POI=Placement of Items

Prepared by:
, Checked by:
__________________________________ _ _________________________________
Teacher
School Head