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The document provides a table of specifications for a 1st quarterly examination in Bread and Pastry Production for senior high school students. It outlines 3 main learning competencies: 1) Prepare Bakery Products, 2) Decorate and Present Pastry Products, and 3) Store Pastry Products. For each competency, it lists the number of teaching days, number of exam items, and cognitive process dimensions assessed. The exam will contain 45 total items testing memory, understanding, applying, and analyzing cognitive skills related to baking and pastry production techniques and standards.

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Roberto Narvaez
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215 views4 pages

TOS

The document provides a table of specifications for a 1st quarterly examination in Bread and Pastry Production for senior high school students. It outlines 3 main learning competencies: 1) Prepare Bakery Products, 2) Decorate and Present Pastry Products, and 3) Store Pastry Products. For each competency, it lists the number of teaching days, number of exam items, and cognitive process dimensions assessed. The exam will contain 45 total items testing memory, understanding, applying, and analyzing cognitive skills related to baking and pastry production techniques and standards.

Uploaded by

Roberto Narvaez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
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GENERAL VITO L.

BELARMINO NATIONAL HIGH SCHOOL


Kalubkob, Silang, Cavite

SENIOR HIGH SCHOOL DEPARMENT

BREAD AND PASTRY PRODUCTION


1st Quaterly Examination
First Semester SY 2019-2019

TABLE OF SPECIFICATIONS

COGNITIVE PRO
ITEM P

NO. OF TEACHING DAYS

NO. OF ITEM

Understanding
Remembering
LEARNING COMPETENCIES %

20% 20%
1 Prepare Bakery Products 5 11 6.7 1-6
1.1 Select, measure and weigh required ingredients according to recipe or
Production requirements
1.2Prepare a variety of bakery products according to standard mixing procedure
formulation recipes and desired product characteristics
Prepare Bakery Products 9 20 12 16-18
1.3 Use appropriate equipment according to requirred bakery products and
standard operating procedures.
1.4Bake bakery products according to techniques and appropriate conditions
Prepare Pstry Products 9 20 12 19-30
1.1 select, measure weigh required ingredients according to recipe or production
requirements and establish standards and procedures.
1.2 Prepare variety of pastry products according to standard mixing procedures
formulation recipes and desired productt characteristics
1.3. Use appropriate equipment according to required pastry products and standards
operating procedures
1.4 Bake pastry products according to techniques and appropriate conditions, and
enterprise requirement and standards.
2 2. Decorate and Present Patry Product 10 22 13.3 31-39
2.1 Prepare a variety of fillings and coating/icing, glaze and decorations for pastry
products according to standard recipes, enterprise standards and customer
preferences
2.2 Fill and decorate pastry products, where required and appropriate in accordance
with standards and customer preferences
2.3 Finish pastry products according to desired product characteristics
2.4 Present baked pastry products according to established standards and
procedures.
3 Store Pastry Products 9 20 12
3.1 Store pastry products according to established standards and procedures
3.2 Select packaging appropriate for the preservation of product freshness and
eating characteristics.
Prepare Bakery Products 3 7 4 57-60
1.5 Select required oven temperature to bake goods in accordance with the desired
characteristics, recipe specifications
TOTAL 45 100 60

Prepared by: Checked by: Approved by:


ROBERTO A. NARVAEZ DIGNA C. ROMASANTA FLORDELIZA A. DELA R
Teacher SHS Coordinator Principal II
SPECIFICATIONS

COGNITIVE PROCESS DIMENSIONS /


ITEM PLACEMENT

Evaluating
Analyzing
Applying

Creative
20% 15% 0% 0%

10-15 7-9

40-43
44-56

Approved by:

FLORDELIZA A. DELA ROSA


Principal II

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