______________________

Subject

Competencies

Time Spent/
Frequency
Topic Weight %

1 3 6.67%
2 4 8.89%
3 1 2.22%
4 6 13.33%
5 8 17.78%
6 5 11.11%
7 8 17.78%
8 2 4.44%
9 4 8.89%
10 4 8.89%
11 0.00%
12 0.00%
TOTAL 45 100%

Legend: NOI = Number of items

 TABLE OF SPECIFICATIONS

_____________________ _____________________ ________________

Grade Grading Period
BLOOM'S TAXONOMY LEVEL OF LEARNING
Remembering Understanding Applying Analyzing Evaluation

NOI POI NOI POI NOI POI NOI POI NOI POI

0 0 0 0 0
30% 20% 20% 10% 10%

mber of items POI = Placement of Items

_____________________
School Year
Total Number of

READ THE INSTRUCTIONS ON THE RIGHT SIDE

Test Items
Creating

Actual Adjusted
NOI POI

2.67 3
3.56 4
0.89 1
5.33 5
7.11 7
4.44 4
7.11 7
1.78 2
3.56 4
3.56 4
0.00 0
0.00 0
0 40.00 40.00
10% 40
NOTE:
>Fill out the Topic, Competencies, Time Spent Section, NOI, POI and TOTAL NUMBER OF TEST ITEM
>Make sure to indicate the appropriate NOI per level of learning; Remembering, Understanding, Applyin
> If your TOTAL NUMBER OF ITEM is 50, Remembering - 15, Understanding - 10, Applying - 10, Anal
> If your TOTAL NUMBER OF ITEM is 30, Remembering - 9, Understanding - 6, Applying - 6, Analyzin
> DO NOT remove any formulas or format in this template
CID – M&E Form 12
Republic of the Philippines
Department of Education
Region IX, Zamboanga Peninsula
DIVISION OF ZAMBOANGA DEL SUR
DUMINGAG NATIONAL HIGH SCHOOL
TABLE OF SPECIFICATION
School: DUMINGAG NATIONAL HIGH SCHOOL
School ID: 303773 Subject & Grade level TLE (BREAD AND PASTRY) Grade 8

District: Dumingag I Quarter Third

School Head: ARNOLD B. TAGALOG
BLOOM'S TAXONOMY LEVEL OF LEARNING Total Number of

Competencies
Test Items
Remembering Understanding Applying Analyzing Evaluation Creating

Time Spent/
Frequency
Topic Weight %
Actual Adjusted
NOI POI NOI POI NOI POI NOI POI NOI POI NOI POI

1.1. Prepare tools and equipment

1 for specific baking purposes. 4 10.00% 1 1 1 21 1 29 1 33 4.00 4
USE OF TOOLS AND BAKERY EQUIPMENT
2.1. Familiarize oneself with the
2 table of weights and measures in 2 5.00% 1 2 1 13 2.00 2
baking.

2.2. Apply basic mathematical

3 USE OF TOOLS AND BAKERY EQUIPMENT operations in calculating weigths 2 5.00% 1 3 1 14 2.00 2
and measures.

2.3. Measures dry and liquid

4 ingredients accurately 4 10.00% 1 4 1 22 1 30 1 37 4.00 4

3.1. Check condition of tools and

5 equipment. 4 10.00% 2 5,6 1 15 1 34 4.00 4

3.2. Perform basic preventive

6 MAINTAIN OF TOOLS AND EQUIPMENT maintenance. 4 10.00% 1 7 1 16 1 23 1 31 4.00 4
 MAINTAIN OF TOOLS AND EQUIPMENT

7 3.3. Store tools and equipment. 4 10.00% 1 8 1 17 1 24 1 38 4.00 4

8 4.1.Identify hazards and risks. 4 10.00% 1 9 1 18 1 25 1 39 4.00 4

9 4.2. Evaluate hazards and risks. 4 10.00% 1 10 1 26 1 32 1 35 4.00 4

PRACTICE OCCUPATIONAL HEALTH AND
SAFETY PROCEDURES
10 4.3. Control hazards and risks. 4 10.00% 1 11 1 19 27 1 40 4.00 4.00
1

4.4 Maintain occupational health

11 and safety awareness 4 10.00% 1 12 1 20 1 28 1 36 4.00 4.00

12 8 8 4 4 4 40.00 40.00
TOTAL 40 100%
30% 20% 20% 10% 10% 10% 40

Legend: NOI = Number of items POI = Placement of Items

Prepared: Checked: Noted: Approved:

MYRNA C. ROMEZ VIOLITA S. TUMAPANG,EdD JAMES L. DICO ARNOLD B. TAGALOG,EdD
Teacher III Master Teacher I Head Teacher I Secondary School Principal
G8-TLE Chairperson TLE Co-Chairperson TLE-Chairperson Overall Chairperson
CID – M&E Form 12
Republic of the Philippines
Department of Education
Region IX, Zamboanga Peninsula
DIVISION OF ZAMBOANGA DEL SUR
DUMINGAG NATIONAL HIGH SCHOOL
TABLE OF SPECIFICATION
School: DUMINGAG NATIONAL HIGH SCHOOL
School ID: 303773 Subject & Grade level TLE (BREAD AND PASTRY) Grade 8

District: Dumingag I Quarter Third

School Head: ARNOLD B. TAGALOG
BLOOM'S TAXONOMY LEVEL OF LEARNING Total Number of

Competencies
Test Items
Remembering Understanding Applying Analyzing Evaluation Creating

Time Spent/
Frequency
Topic Weight %
Actual Adjusted
NOI POI NOI POI NOI POI NOI POI NOI POI NOI POI

1.1. Prepare tools and equipment

1 for specific baking purposes. 4 10.00% 2 1,2 1 29 1 33 1 37 4.00 4
USE OF TOOLS AND BAKERY EQUIPMENT
2.1. Familiarize oneself with the
2 table of weights and measures in 2 5.00% 1 3 1 21 2.00 2
baking.

2.2. Apply basic mathematical

3 USE OF TOOLS AND BAKERY EQUIPMENT operations in calculating weigths 2 5.00% 1 4 1 22 2.00 2
and measures.

2.3. Measures dry and liquid

4 ingredients accurately 4 10.00% 2 5,6 1 30 1 34 4.00 4

3.1. Check condition of tools and

5 equipment. 4 10.00% 2 7,8 1 23 4.00 4

3.2. Perform basic preventive

6 MAINTAIN OF TOOLS AND EQUIPMENT maintenance. 4 10.00% 2 9,10 1 24 1 35 4.00 4

7 3.3. Store tools and equipment. 4 10.00% 2 11,12 1 25 1 39 4.00 4

 8 4.1.Identify hazards and risks. 4 10.00% 2 13,14 1 26 4.00 4

9 4.2. Evaluate hazards and risks. 4 10.00% 2 15,16 1 31 1 36 4.00 4

PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
10 4.3. Control hazards and risks. 4 10.00% 2 17,18 1 27 32 1 40 4.00 4.00
1

4.4 Maintain occupational health

11 and safety awareness 4 10.00% 2 19,20 1 28 1 38 4.00 4.00

20 8 4 4 2 2 40.00 40.00
TOTAL 40 100%
50% 20% 10% 10% 5% 5% 40

Legend: NOI = Number of items POI = Placement of Items

Prepared: Quality Assured:

FLORENCE S. FERNANDEZ MYRNA C. ROMEZ VIOLITA S. TUMAPANG,EdD

Teacher I Teacher III Master Teacher I
G8-TLE Teacher G8-TLE Chairperson TLE Co-Chairperson

Checked and Reviewed: Noted: Approved:

JAMES L. DICO ARNOLD B. TAGALOG,EdD MELROSE A. SALI-OT,EdD

Head Teacher I Secondary School Principal Public Schools District Supervisor
TLE-Chairperson Testing Coordinator Overall Chairperson
CID – M&E Form 12
Republic of the Philippines
Department of Education
Region IX, Zamboanga Peninsula
DIVISION OF ZAMBOANGA DEL SUR
DUMINGAG NATIONAL HIGH SCHOOL
TABLE OF SPECIFICATION
School: DUMINGAG NATIONAL HIGH SCHOOL
School ID: 303773 Subject & Grade level TECHNOLOGY LIVELIHOOD EDUCATION

District: Dumingag I Quarter Third

School Head: ARNOLD B. TAGALOG
BLOOM'S TAXONOMY LEVEL OF LEARNING Total Number of

Competencies
Test Items
Remembering
Understanding Applying Analyzing Evaluation Creating

Time Spent/
Frequency
Topic Weight %
Actual Adjusted
NOI POI NOI POI NOI POI NOI POI NOI POI NOI POI

1.1 Use to break hard top soil into fine particles.

TLE_9-12UT-0a-1 1 1 1.00 1
2.2 Perform estimations or calculations to be
done according to the job requirement 1 2 1.00 1

1 Horticulture 3.1 Interpret farm plans and lay-outs 40 25.00% 1 3 1.00 1

4.2. Apply appropriate safety measures 1 4 1.00 1

6.3 Prepare financial records 1 5 1.00 1

1.1 Prepare hand tools and
equipmentintechnical drafting. 1 6 1.00 1
2.1 Maintain hand tools, drawing instruments,
equipment, and paraphernalia 1 7 1.00 1

2 Technical Drafting 5.3 Carry out mensuration and Calculation 40 25.00% 1 8 1.00 1

6.1 Analyze sign, symbols and data 1 9 1.00 1

7.1 Identify hazard and risks. 1 10 1.00 1

 1.1. Prepare tools and equipment for specific
baking purposes. 1 11 1.00 1
2.1. Familiarize oneself with the table of weights
and measures in baking. 1 12 1.00 1

3 Bread and Pastry 3.2. Perform basic preventive maintenance. 40 25.00% 1 13 1.00 1

4.2. Evaluate hazards and risks. 1 14 1.00 1

4.3. Control hazards and risks. 1 15 1.00 1

1.2 Request appropriate electrical supplies
materials and tools applicable to a specific job. 1 16 1.00 1
2.1 Select electrical measuring tools and
measurements. 1 17 1.00 1
Electrical Installation and
4 Maintenance 40 25.00% 1 18 1.00 1
3.1 Analyze signs, electrical symbols and data
4.1 Check condition of tools and equipment 1 19 1.00 1

5.1 Identify hazards and risks. 1 20 1.00 1

4 4 4 4 4 0 20.00 20.00
TOTAL 160 100%
50% 20% 10% 10% 5% 5% 20

Legend: NOI = Number of items POI = Placement of Items

Prepared: Reviewed:

FLORENCE S. FERNANDEZ MYRNA C. ROMEZ VIOLITA S. TUMAPANG,EdD

Teacher I Teacher III Master Teacher I

Recommending Approval Approved:

ARNOLD B. TAGALOG,EdD MELROSE A. SALI-OT,EdD

Secondary School Principal Public Schools District Supervisor
CID – M&E Form 12
Republic of the Philippines
Department of Education
Region IX, Zamboanga Peninsula
DIVISION OF ZAMBOANGA DEL SUR
DUMINGAG NATIONAL HIGH SCHOOL
TABLE OF SPECIFICATION
School: DUMINGAG NATIONAL HIGH SCHOOL
School ID: 303773 Subject & Grade level

District: Dumingag I Quarter

School Head: ARNOLD B. TAGALOG
BLOOM'S TAXONO

Competencies
Remembering Understanding
Topic

NOI POI NOI

1.1 Use to break hard top soil into fine particles.

TLE_9-12UT-0a-1 1 1
2.2 Perform estimations or calculations to be
done according to the job requirement
1 Horticulture
3.1 Interpret farm plans and lay-outs

6.3 Identify hazard and risks. 1 10

1.1 Prepare hand tools and
equipmentintechnical drafting. 1 2

5.3 Carry out mensuration and Calculation 1

2 Technical Drafting
6.1 Analyze sign, symbols and data

7.1 Identify hazard and risks. 1 10

1.1. Prepare tools and equipment for specific
baking purposes. 1 3
2.1. Familiarize oneself with the table of weights
3 Bread and Pastry 1 4
and measures in baking.

4.2. Evaluate hazards and risks. 1 6

1.2 Request appropriate electrical supplies
materials and tools applicable to a specific job. 1 5
Electrical Installation and
4 Maintenance
3.1 Analyze signs, electrical symbols and data
TOTAL 8 1

Legend: POI = Placement of Ite

Prepared:
 FLORENCE S. FERNANDEZ MYRNA C. ROMEZ
Teacher I Teacher III

Recommending Approval

ARNOLD B. TAGALOG,EdD
Secondary School Principal
e Philippines
f Education
anga Peninsula
OANGA DEL SUR
AL HIGH SCHOOL
CIFICATION

ubject & Grade level TECHNOLOGY LIVELIHOOD EDUCATION

uarter DISTRICT ACHIEVEMENT TEST

BLOOM'S TAXONOMY LEVEL OF LEARNING Total Number of

Test Items
Understanding Applying Analyzing Evaluation Creating

Actual Adjusted
POI NOI POI NOI POI NOI POI NOI POI

1.00 1

1 9 1.00 1

2 14,15 2.00 2

1.00 1

1.00 1

11 1.00 1

1 13 1 7 1.00 1

1 8 2.00 2

1.00 1

1.00 1

1.00 1

1.00 1

1 12 1.00 1
1 1 4 1 0 15.00 15.00

POI = Placement of Items

Reviewed:
 VIOLITA S. TUMAPANG,EdD
Master Teacher I

Approved:

MELROSE A. SALI-OT,EdD
Public Schools District Supervisor