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    TOS - Bread and Pastry

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    JOHNREY BASID
    1) The document is a table of specifications for the Grade 12 midterm examination on Bread and Pastry Production for the school year 2022-2023 at Panagangan National High School in Agusan del Sur, Philippines. 2) It outlines the competencies, objectives, time spent on each topic, percentage of class time, distribution of question difficulty, and total number of exam items. 3) The exam will cover two competencies: preparing pastry fillings and decorations; and filling, decorating, finishing, and presenting baked pastry products according to standards.

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    TOS - Bread and Pastry

    Uploaded by

    JOHNREY BASID
    617 views3 pages
    1) The document is a table of specifications for the Grade 12 midterm examination on Bread and Pastry Production for the school year 2022-2023 at Panagangan National High School in Agusan del Sur, Philippines. 2) It outlines the competencies, objectives, time spent on each topic, percentage of class time, distribution of question difficulty, and total number of exam items. 3) The exam will cover two competencies: preparing pastry fillings and decorations; and filling, decorating, finishing, and presenting baked pastry products according to standards.

    Original Description:

    Quarter 1 bREAD AND PASTRY Table of Specification

    Original Title

    TOS -Bread and Pastry

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    1) The document is a table of specifications for the Grade 12 midterm examination on Bread and Pastry Production for the school year 2022-2023 at Panagangan National High School in Agusan del Sur, Philippines. 2) It outlines the competencies, objectives, time spent on each topic, percentage of class time, distribution of question difficulty, and total number of exam items. 3) The exam will cover two competencies: preparing pastry fillings and decorations; and filling, decorating, finishing, and presenting baked pastry products according to standards.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    617 views3 pages

    TOS - Bread and Pastry

    Uploaded by

    JOHNREY BASID
    1) The document is a table of specifications for the Grade 12 midterm examination on Bread and Pastry Production for the school year 2022-2023 at Panagangan National High School in Agusan del Sur, Philippines. 2) It outlines the competencies, objectives, time spent on each topic, percentage of class time, distribution of question difficulty, and total number of exam items. 3) The exam will cover two competencies: preparing pastry fillings and decorations; and filling, decorating, finishing, and presenting baked pastry products according to standards.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Republic of the Philippines

    Department of Education
    CARAGA Administrative Region
    Division of Agusan del Sur

    PANAGANGAN NATIONAL HIGH SCHOOL


    Panagangan, La Paz, Agusan del Sur
    School ID #317401

    TABLE OF SPECIFICATIONS
    GRADE 12 - ELECTIVE
    BREAD AND PASTRY PRODUCTION
    MIDTERM EXAMINATION
    S.Y. 2022-2023
    AVERAGE DIFFICULT
    Time Percent EASY (60%)
    COMPETENCIES / spent on of Class (30%) (10%) NO. of
    OBJECTIVES Topic time on Rememb Understandi
    Applying
    Analyzin
    Evaluating Creating
    items
    (Minutes) Topic ering ng g
    20% 5% 5%
    30% 30% 10%
    LO 2. Decorate and present Pastry products
    (TLE_HEBP9-
    12PP-IIh-i-5)
    2.1 Prepare a variety of fillings and 840 min. 1, 2, 3, 8, 9, 31, 32,
    coating/icing, glazes and decorations for 35 %
    33, 34 46 17
    4, 17 10,26, 27 43, 44
    pastry products according to standard
    recipes, enterprise standards and/or
    customer preferences

    2.2 Fill and decorate pastry products,


    where required and appropriate, in
    5, 6, 7, 11, 12, 38, 41,
    accordance with standard recipes and/or 720 37 48 49 15
    25, 24, 30, 22 42
    enterprise standards and customer min. 30 %
    preferences

    2.3 Finish pastry products according to 480 20% 13, 14,


    18, 19, 23 35 39, 40 47 10
    desired product characteristics min. 29

    2.4 Present baked pastry products


    according to established standards and 360 min. 15% 15,16,
    20, 21 36, 45 50 8
    procedures 28,

    2400 100%
    TOTAL min (40 15 15 10 5 3 2 50
    hours)
    Prepared by:

    JOHNREY F. BASID
    Subject Teacher
    Noted by:

    ALICIA D. CABANG
    Head Teacher III

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