St. Catherine College of Valenzuela, Inc.

202 Sto. Rosario St., Mapulang Lupa, Valenzuela City

School Year 2023-2024

TABLE OF SPECIFICATION
SUBJECT: _________________TLE_________________GRADE/LEVEL: _____10________________ QUARTER: ______1_________________ TEACHER: _ JOY MAY R.
SALAZAR____

Week No. Duration of

Duration of Number of Item
Most Essential Learning Competencies (from budget of Teaching in Remarks
Teaching Test Item No.
work) Percentage

Clean, sanitize, and prepare tools, utensils, and equipment needed in

preparing egg dishes
Identify an egg’s components and its nutritive value 1 1 16.67% 10 11-20
Identify the market forms of eggs
Explain the uses of eggs in culinary arts
Select suitable plates according to standards
Cook egg dishes in accordance with the prescribed salad 1 16.67% 10 1-10
1
Present egg dishes hygienically and attractively using suitable garnishing
and side dishes sequentially within the required time frame
Identify ingredients according to standard recipe
Identify market forms of vegetables
Select various kinds of vegetables according to a given menu 1 1 16.67% 10 21-30
Prepare suitable sauces and accompaniment in serving vegetable
dishes
Cook variety of vegetable dishes following appropriate cooking 1 1 16.67% 10 31-40
methods to preserve optimum quality and nutrition
Prepare ingredients according to a given recipe, required form, and
timeframe
Present vegetable recipes with appropriate sauces and
accompaniments

Telephone No.: 3 443 1860 / Telefax: 8 984 6564 / GLOBE: 0906 390 0594 / SMART: 0961 824 3483
Email Add: st.catherinecollegeofvalenzuela@yahoo.com website: https://stcatherinecollege.wixsite.com/mysite
 St. Catherine College of Valenzuela, Inc.
202 Sto. Rosario St., Mapulang Lupa, Valenzuela City
School Year 2023-2024

Store vegetables based on the prescribed location and temperature

Determine the sources and kinds of starch and cereals
Identify the ingredients in the preparation of various types of starch
and cereal dishes 1 1 16.67% 10 41-50
Prepare sauces and accompaniments of selected starch and cereal
products
Cook various types of starch and cereal dishes
Present starch dishes with suitable plating and garnishing according 1 1 16.67% 10 51-60
to standards
Follow safety and hygienic practices while working in the kitchen

Telephone No.: 3 443 1860 / Telefax: 8 984 6564 / GLOBE: 0906 390 0594 / SMART: 0961 824 3483
Email Add: st.catherinecollegeofvalenzuela@yahoo.com website: https://stcatherinecollege.wixsite.com/mysite