Professional Documents
Culture Documents
TOS-cookery New
TOS-cookery New
TOS-cookery New
Test Items
Time Spent/ Remembering Understanding Applying Analyzing Evaluation Creating
Topic Frequency Weight %
Actual Adjusted
NOI POI NOI POI NOI POI NOI POI NOI POI NOI POI
1 3 6.67% 1 1 1 3.33 3
2 4 8.89% 1 1 1 1 4.44 4
3 1 2.22% 2 1.11 1
4 6 13.33% 2 1 2 1 1 6.67 7
5 8 17.78% 3 2 2 2 8.89 9
6 5 11.11% 2 2 2 5.56 6
7 8 17.78% 3 2 2 2 8.89 9
8 2 4.44% 1 1 2.22 2
9 4 8.89% 1 2 4.44 4
10 4 8.89% 1 1 1 1 4.44 4
11 0.00% 0.00 0
12 0.00% 1 0.00 0
15 10 10 5 5 5 50.00 50.00
TOTAL 45 100%
30% 20% 20% 10% 10% 10% 50
NOTE:
>Fill out the Topic, Competencies, Time Spent Section, NOI, POI and TOTAL NUMBER OF TEST ITEMS found at the lower right corner of the template
>Make sure to indicate the appropriate NOI per level of learning; Remembering, Understanding, Applying, Analyzing, Evalaution, and Creating
> If your TOTAL NUMBER OF ITEM is 50, Remembering - 15, Understanding - 10, Applying - 10, Analyzing - 5, Evaluation - 5 and Creating - 5
> If your TOTAL NUMBER OF ITEM is 30, Remembering - 9, Understanding - 6, Applying - 6, Analyzing - 3, Evaluation - 3 and Creating - 3
> DO NOT remove any formulas or format in this template
Alamada High School
Kitacubong, Alamada, Cotabato
SY 2022-2023
Time Spent/
Topic Weight %
Frequency
Actual Adjusted
NOI POI NOI POI NOI POI NOI POI NOI POI NOI POI
Prepared by:
Competencies
Test Items
Remembering Understanding Applying Analyzing Evaluation Creating
Time Spent/
Topic Weight %
Frequency
Actual Adjusted
NOI POI NOI POI NOI POI NOI POI NOI POI NOI POI
Prepared by:
Competencies
Test Items
Remembering Understanding Applying Analyzing Evaluation Creating
Time Spent/
Topic Weight %
Frequency
Actual Adjusted
NOI POI NOI POI NOI POI NOI POI NOI POI NOI POI
TLE_HECK7/8UT-
1
Use of Kitchen Tools, Equipment, and Paraphernalia 0a-1
8 18.60% 2 4,5 1 6 4.09 3
TLE_HECK7/8MT-
2
Maintenance of Kitchen Tools and Equipment 0b-2
8 18.60% 2 7,8 1 9 4.09 3
TLE_HECK7/8PM-
3 0d-4
11 25.58% 1 2 2 1,3 2 1,3 2 2,4 5.63 7
Perform Mensuration and Calculations
TLE_HECK7/8KL-
4 0f-6
5 11.63% 1 5 1 6 2.56 2
Interpret Kitchen Layout
TLE_HECK7/8OH
5
Practice Occupational Health and Safety Procedures SP-Oh-8
11 25.58% 1 10 2 7, 8 2 9, 10 1 1 1 2 5.63 7
5 5 5 5 1 1 22.00 22
TOTAL 43 100%
30% 20% 20% 10% 10% 10% 22
Legend: NOI = Number of items POI = Placement of Items
Prepared by: