TLE-9-TOS.docx
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This document provides a table of specification for a diagnostic test in cookery for TLE 9. It outlines 20 most essential learning competencies to be assessed, the number of test items per competency, and the cognitive skill level targeted by each item. The test will contain 50 multiple choice items total, assessing skills such as food preparation, presentation, storage, and packaging at levels of remembering, understanding, applying, analyzing, evaluating, and creating knowledge. The test was prepared by a teacher, reviewed by a head teacher, and approved by the school principal.
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TLE-9-TOS.docx
- 1. DIAGNOSTIC TEST IN TLE 9-COOKERY Table of Specification Most Essential Learning Competencies (MELCS) NO. OF ITEMS PERCENTAGE ITEM PLACEMENT REMEMBERING UNDERSTANDING APPLYING ANALYZING EVALUATING CREATING 1. Clean, sanitize and store kitchen tools and equipment 4 8% 1,3 2 4 2. Clean and sanitize kitchen premises 3 6% 7 5,6 3. Perform mise en place 3 6% 8,9 10 4. Perform a range of appetizers 2 4% 11 12 5. Present a range of appetizers 2 4% 14 13 6. Store appetizer 2 4% 15 16 7. Perform mise en place 2 4% 17,18 8. Prepare a variety of salads and dressings 4 8% 22 20 21 19 9. Present a variety of salads and dressings 2 4% 23,24 10.Store salads and dressings 3 6% 26,27 25 11.Perform mise en place 2 4% 28 29 12.Prepare a variety of sandwiches 4 8% 30 32,33 31 13.Present a variety of sandwiches 3 6% 35 34,36 14.Storing sandwiches 2 4% 38 37 15.Perform mise en place 2 4% 39,40 16.Prepare desserts 2 4% 41,42 17.Plate/Present desserts 2 4% 43 44 18.Storing desserts 2 4% 45 46 19.Select packaging materials 2 4% 47,48 20. Package food items 2 4% 49,50 TOTAL 50 100 Prepared by: BENNY G. RAMOS Teacher III Checked and Reviewed by: KEVIN JOHN A. AGPOON Head Teacher I Approved: BENIGNO B. BAAY School Principal I