Republic of the Philippines

Department of Education
Region 02
Schools Division of Nueva Vizcaya
Bayombong II District
MASOC ELEMENTARY SCHOOL

TABLE OF SPECIFICATION
FIRST QUARTER ASSESSMENT IN TLE-HE 6
S.Y. 2017-2018

Type Total# Percentage

Area Learning Competencies Code of LOTS HOTS of Distribution
Test Item Total Item Total Item
Placement Placement
Management of Identifies family resources and
family resources needs (human, material, and non-
material)
TLE6HE-0a-1 MC 1,3,4,6,7 5 2,5 2 7 14%
-list of family resources
-list of basic and social needs

Enumerates sources of family

income TLE6HE-0a-2 MC 8 1 9 1 2 4%
Allocates budget for basic and
social need such as:

-food and clothing

TLE6HE-0b-3 MC 12,14,15,16 4 10, 11, 13 3 7 14%
-shelter and education
-social needs: social and moral
obligations
-savings/emergency budget
 Prepares feasible and practical
budget
-manage family resources TLE6HE-0b-4 MC 17 1 18 1 2 4%
efficiency
-prioritizes needs over wants
Sewing of Classifies tools and materials
household according to their use (measuring, TLE6HE-0c-5 MT 31-35 5 5 10%
linens cutting, sewing)
Prepares project plan for household
TLE6HE-0c-6 MC 19 1 1 2%
linens
Identifies supplies/materials and
TLE6HE-0c-7 MC 20 1 1 2%
tools needed to the project
Drafts pattern for household linens
-steps in drafting pattern TLE6HE0d-8 MC 21 1 1 2%
-Safety precautions
Sews creative and marketable
household linens as means to TLE6HE-0d-9 MC 22 1 1 2%
augment family income
Food Explains different ways of food
preservation preservation (drying, salting,
freezing, and processing)
-Conducts an inventory of food
that can be preserved/
processed using any of the
process on food preservation TLE6HE-0f-10 I 41-50 10 10 20%
-Discuss the process in each of
the food
preservation/processing method
-Explains the benefits derived
from food
preservation/processing
 Uses the tools/utensils and
equipment and their substitutes in
food preservation/processing

-Identifies the tools/utensils and TLE6HE-0g-11 MT 36-40 5 5 10%

equipment
-Prepares plan on
preserving/processing food

Preserves food applying principles

and skills in food preservation
processing

- Selects food to be
preserved/processed based on
TLEHE-0H-12 MC 25 1 23-24 2 3 6%
availability of raw materials,
market demands, and trends in
the community
-Observes safety rules in food
preservation/processing

Conducts simple research to determine

market trends and demands in TLEHE-0I-13
MC 26 1 1 2%
preserved/process foods

Assess preserved/processed food as

to the quality using the rubrics TLEHE-0i-14 MC 27 1 1 2%
 Markets preserved/processed food in
varied/creative ways with pride
-package product for selectively,
artistically, prepares creative
package and uses materials
sourced locally, packages
products artistically, and labels
TLEHE-0j-15 MC 28-30 3 3 6%
package product
-computes cost, sales, and
gains with pride
-uses technology in advertising
products
-keeps record of production and
sales
TOTAL 15 35 50 100%

LEGEND: MT - Matching Type I - Identification or Short Answers E - Essay P - Perform

MC - Multiple Choice TF T/F-True/False PS - Problem Solving D - Drawing

Prepared by: Checked by: NOTED:

MICHEL B. PERALTA NICOLAS B. MANGABAT MARILYN T. RINGOR

Teacher Master Teacher I Principal I