REPUBLIC OF THE PHILIPPINES
CEBU TECHNOLOGICAL UNIVERSITY
NAGA-EXTENSION CAMPUS
Central Poblacion, City of Naga, Cebu
2. Clean, sanitize, and the
prepare tools, utensils, and
equipment based on required
task
25
3
3X1=3
2
2x1=2
26, 27,29,
28
7
7x1=7
12, 13, 14
16, 20, 24
6
6x1=6
17, 18, 19
9, 10 ,50
6
6x1=6
5
5X1=5
APPLYING
CREATING
3x1=3
1, 2
EVALUATING
3
ANALYZING
3
UNDERSTANDING
REMEMBERING
6.7%
TYPES OF TEST
3
DEEP LEARNING
POINT SYSTEM
1. Identify the tools and
equipment needed in
preparation of salad and
dressing
SURFACE LEARNING
TOTAL ITEMS
1. Prepare the salad and
dressing
DESIRED LEARNING
COMPETENCIES
% OF CLASS TIME ON
TOPIC/COMPETENCY
CONTENT
No. of Sessions
Final Exam of Principles in Food
A/Y 2023-2024
M
4
8.9%
5, 32
U
L
3. Identify ingredients
according to the given recipe
T
2
2. Prepare the variety of
salads and dressing
4.4%
4. Prepare ingredients based
on the required from and time
frame
5
11.1%
5. Discussed the components
of a salad
4
8.9%
5
11.1%
4
8.9%
3
6.7%
6. Discussed the factors to
consider in salad preparation
7. Methods of preparing salad
8. Discussed the different
kinds of salad dressing and
other ingredients
9. Observe sanitary practices
in presenting salad and
dressing
10. Factors and technique in
presenting salad and
3. Storing and present a
dressings
variety of salad and dressing 11. Safe and hygienic
practices in storing salad and
dressing. Temperature
required in salad and dressing
TOTAL
15
I
8
P
22, 27,
41
L
E
C
H
4
O
11
32, 34, 35
I
6, 7
C
E
4
8.9%
6
13. 3%
5
11.1%
45
100%
21
36, 37
3
38,49
44, 47,31, 33 45, 46,
48, 30
39
1
To compute the number of items per competency =
14
11
42, 43
40
21
5
Salonoy, Benson E.
Noel Gerona
John Arniel A. Pacala
BTLED-HE 3-1 EVE STUDENTS
Checked by:
Mr. Brian Unabia
INSTRUCTOR
4
4X1=4
8
8x1=8
4
5x1=5
50
Percentage of session times total number of items
6.7 % CONVERT TO DECIMAL = 0.67x 50 = 33.5
Prepared by:
0
3x1=3
50