Republic of the Philippines

Region VII, Central Visayas

DIVISION OF BOHOL
District of Bien Unido

MODESTO G. AUTIDA HIGH SCHOOL

Pinamgo, Bien Unido, Bohol

TABLE OF SPECIFICATION IN English 7

THIRD QUARTER
SY: 2024-2025
KNOWLEDGE PROCESS PRODUCT/
60% 30 % PERFORMANCE
TOTAL
No. Remembering/ Applying/Analyzing 10%
LEARNING COMPETENCIES Of Weight Understanding Creating/Evaluating
Days No. No.
Item Item No. of Item
of of
Number Number Items Number
Items Items
1.Examine text structures of non-journalistic (expository) texts for clarity of 1,4,41,42,43,
meaning and purpose: comparison and contrast 10 25% 10 44,45,46,47,4 2 3,5 0 12
Extract significant information. 8
2. Analyze the real-world issues/occurrences presented in informational texts. 5 12.5% 0 2 2,12 0 2
3. Analyze how non-linear texts represent and/or summarize the contents of
5 12.5% 0 1 10 0 1
informational texts: graphical organizer
6,7,14,15,16,
4. Examine the quality and structure of a news article as a journalistic text 5 12.5% 7 5 8,9,11,13,19 0 12
17,18,
5. Publish a multimodal informational text (newsletter) for one’s purpose and 32,33,34,35,3 24,25,26,27,2
10 25% 9 4 20,21,22,23 5 18
target audience 6,37,38,39,40 8
6. Apply multimodal elements appropriate to the chosen text delivery/ies. 5 12.5% 3 29, 30, 31 0 0 3
Total 40 100% 29 14 5 48
Prepared by:
Noted by:
RAYMUND MACUA
PROV. PAID TEACHER JOVEY JUDE A. AUTIDA
SIC
Approved by:

FRANCISCO O. LOFRANCO
APSDS
 Republic of the Philippines
Region VII, Central Visayas
DIVISION OF BOHOL
District of Bien Unido
MODESTO G. AUTIDA HIGH SCHOOL
Pinamgo, Bien Unido, Bohol

TABLE OF SPECIFICATION IN tle 10

THIRD QUARTER
SY: 2024-2025

Content Area No. of Items Percentage Knowledge (60%) Process (30%) Product (10%)
Kitchen Safety & Sanitation 8 20% 5 2 1
Tools & Equipment 6 15% 4 1 1
Cooking Methods 7 18% 4 2 1
Food Preparation Techniques 6 15% 4 1 1
Food Storage & Handling 6 15% 4 2 0
Measurement & Ingredients 7 17% 4 2 1
Total 40 100% 24 (60%) 12 (30%) 4 (10%)

Prepared by:
Noted by:
BETHZAIDA A. SALUDO
TEACHER 1 JOVEY JUDE A. AUTIDA
SIC
Approved by:

FRANCISCO O. LOFRANCO
APSDS
 Per Item Breakdown

Item Number Question Type Cognitive Level Content Area

1-5 Multiple Choice Knowledge Kitchen Safety & Sanitation
6-7 Multiple Choice Process Kitchen Safety & Sanitation
8 Multiple Choice Product Kitchen Safety & Sanitation
9-12 Multiple Choice Knowledge Tools & Equipment
13 Multiple Choice Process Tools & Equipment
14 Multiple Choice Product Tools & Equipment
15-18 Multiple Choice Knowledge Cooking Methods
19-20 Multiple Choice Process Cooking Methods
21 Multiple Choice Product Cooking Methods
22-25 Multiple Choice Knowledge Food Preparation Techniques
26 Multiple Choice Process Food Preparation Techniques
27 Multiple Choice Product Food Preparation Techniques
28-31 Multiple Choice Knowledge Food Storage & Handling
32-33 Multiple Choice Process Food Storage & Handling
34-37 Multiple Choice Knowledge Measurement & Ingredients
38-39 Multiple Choice Process Measurement & Ingredients
40 Multiple Choice Product Measurement & Ingredients

Prepared by:
Noted by:
BETHZAIDA A. SALUDO
TEACHER 1 JOVEY JUDE A. AUTIDA
SIC
Approved by:

FRANCISCO O. LOFRANCO
APSDS