Input Data Sheet for E-Mastery Le

REGION IX
SCHOOL PICANAN NATIONAL HIGH SCHOOL
DISTRICT KUMALARANG
ADDRESS PICANAN,KUMALARANG ZAMBO. SUR

GRADE LEVEL: 9 TEACHER:

DATE SUBMITTED: 44656
TOTAL # of ITEM: 45

LEARNING COMPETENCIES

PREPARE BAKERY PRODUCTS Select, Measure and Weigh required ingredients according to recipe or production requirements
1

Mensuration of Baking Ingredients

2

Variety of Baked Products

3

STANDARD MIXING PROCEDURES/ FORMULATION/ RECIPES AND DESIRED PRODUCT CHARACTERISTICS

###
TOTAL
 COGNITIVE PR

Note: 25

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10

Remembering
or E-Mastery Level of the Learning Competencies

DIVISION ZAMBOANGA DEL SUR

L SCHOOL ID 303785 SCHOOL YEAR
SCHOOL HEAD JULIET G. HINOG QUARTER
UR

TEACHER: AMELYN B. BALDESIMO SUBJECT

Total Duration 18 Total No. of Questions:

(Hours):

No. of Questions
Sessions (Hours)

Understanding
Remembering
TENCIES %

Analyzing
Applying
recipe or production requirements
4 22 12 6 4 2

4 22 10 6 4

6 33 10 5 5

CHARACTERISTICS
4 22 8 5 3
18 99 40 22 16 2 0
COGNITIVE PROCESS DISTRIBUTION

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Analyzing
Applying

Evaluating
Understanding

Creating
 2022-2023
FIRST

TLE- BPP

o. of Questions: 40

Test Item
System Log
Evaluating

Placement
Creating

Total

12 1 — 12

10 13 — 22

10 20 23 — 32 Error

8 33 — 40

40 —
10 0 50
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 C1 C2 C3 C4 C5 C6 C7 C8 C9 C10 C11 C12 C13

1 — 12

13 — 22

23 — 32

33 — 40
0

40 —
12 10 20 8

Learner's Name
TOTAL Raw Score 0 0 0 0
Overall 0 0 0 0
Percentage (%) ### ### ### ###
Legend ### ### ### ###
 Tally Sheet
C14 C15 C16 C17 C18 C19 C20 C21 C22 C23 C24 C25 C26 C27 C28 C29 C30 C31 C32 C33 C34 C35 C36

INDIVIDUAL SCORE
C37 C38 C39 C40 C41 C42 C43 C44 C45 C46 C47 C48 C49 C50

Total Score
 CID – M&E Form 12 Republic of the Philippines
Department of Education
IX
ZAMBOANGA DEL SUR
PICANAN NATIONAL HIGH SCHOOL

TABLE OF SPECIFICATION
School: PICANAN NATIONAL HIGH SCHOOL Grade level & Subject: 9 TLE- BPP
District: KUMALARANG Quarter: FIRST
School Head: JULIET G. HINOG School ID: 303785
COGNITIVE PROCESS DIMENSION

Duration (Hours)
Learning Competencies

No. of Questions

Understanding
Remembering

Evaluating
Analyzing
Applying
%
The learners should be able to…

PREPARE BAKERY PRODUCTS Select, Measure and Weigh required ingredients

according to recipe or production requirements

1 4 22 12 6 4 2

Mensuration of Baking Ingredients

2 4 22 10 6 4
Variety of Baked Products
3 6 33 10 5 5 10

STANDARD MIXING PROCEDURES/ FORMULATION/ RECIPES AND DESIRED

### PRODUCT CHARACTERISTICS 4 22 8 5 3

40
41
 TOTAL 18 99 40 22 16 2 0 10

T
Prepared by: e Date Submitted: April 5, 2022
a
c
h AMELYN B. BALDESIMO
e
r Teacher

42
lic of the Philippines
rtment of Education
IX
BOANGA DEL SUR
ATIONAL HIGH SCHOOL

F SPECIFICATION
9 TLE- BPP
FIRST
303785
COGNITIVE PROCESS DIMENSION

Test Item

Creating
Placement

1—12

13—22

23—32

33—40

43
44
 0 50

April 5, 2022

45
 Republic of the Philippines
CID – M&E Form 10
Department of Education
IX
ZAMBOANGA DEL SUR
PICANAN NATIONAL HIGH SCH

MASTERY LEVEL of the LEARNING C

School:
Address:
Teacher:

Content Standards

46
47
 Prepared by:

Certified true and correct:

48
 Republic of the Philippines
Department of Education
IX
ZAMBOANGA DEL SUR
PICANAN NATIONAL HIGH SCHOOL

MASTERY LEVEL of the LEARNING COMPETENCIES

PICANAN NATIONAL HIGH SCHOOL Grade level & Subject:
PICANAN,KUMALARANG ZAMBO. SUR Quarter:
AMELYN B. BALDESIMO No. of Students:

Mastery Lev
Learning Competencies

Duration

P (75-89)
(Hours)

HP (90-
Activities

100)
The learners should be able to…

PREPARE BAKERY PRODUCTS Select, Measure and Weigh required

4 ### ###
ingredients according to recipe or production requirements
Mensuration of Baking Ingredients 4 ### ###
Variety of Baked Products 6 ### ###
STANDARD MIXING PROCEDURES/ FORMULATION/ RECIPES AND DESIRED 4 ### ###
PRODUCT CHARACTERISTICS

49
50
 TOTAL DURATION 18

AMELYN B. BALDESIMO

LEGEND: HP (90-100)

P (75-89)

NP (50-74)

JULIET G. HINOG LP (25-49)

School Principal NOP (0-24)

51
 ubject: 9 TLE- BPP
uarter: FIRST
udents: 0

astery Level
NOP (0-24)
NP (50-74)

LP (25-49)

Remarks
%
/Reflections

### ### ### ### #DIV/0!

### ### ### ### #DIV/0!
### ### ### ### #DIV/0!
### ### ### ### #DIV/0!

52
53
0-100) - Highly Proficient

5-89) - Proficient

50-74) - Nearly Proficient

5-49) - Low Proficient

(0-24) - Not Proficient

54