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  • Table of Specification

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    Rhea Flores Taguba
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    The document provides a table of specifications for a test on bread and pastry production. It outlines 7 objectives to be covered, including basic dessert information, ingredients, classifications, accompaniments, packaged items, storing desserts, and sanitary practices. It specifies the number of items and percentage of the test allocated to knowledge, comprehension, application for each objective. In total, there are 35 test items covering all objectives, with most focus on accompaniments and sanitary work practices.

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    Table of Specification (1)

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    The document provides a table of specifications for a test on bread and pastry production. It outlines 7 objectives to be covered, including basic dessert information, ingredients, classifications, accompaniments, packaged items, storing desserts, and sanitary practices. It specifies the number of items and percentage of the test allocated to knowledge, comprehension, application for each objective. In total, there are 35 test items covering all objectives, with most focus on accompaniments and sanitary work practices.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    10 views1 page

    Table of Specification

    Uploaded by

    Rhea Flores Taguba
    The document provides a table of specifications for a test on bread and pastry production. It outlines 7 objectives to be covered, including basic dessert information, ingredients, classifications, accompaniments, packaged items, storing desserts, and sanitary practices. It specifies the number of items and percentage of the test allocated to knowledge, comprehension, application for each objective. In total, there are 35 test items covering all objectives, with most focus on accompaniments and sanitary work practices.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 1

    TABLE OF SPECIFICATION

    Total # of items
    Comprehension

    Application
    Knowledge

    % of Test
    Objective/Content Area/Topic

    1. Basic information about desserts 4 4 11.43 %

    2. Ingredients for desserts 2 2 5.71 %

    3. Classification/Types of Desserts 2 2 5.71 %

    4. Accompaniments of Desserts 4 5 5 14 40 %

    5. Packaged Food Items 5 5 14.20 %

    6. Store desserts 2 2 5.71 %

    7. Sanitary work practices and safety rules 3 3 6 17.15 %

    TOTAL 22 8 5 35 100 %

    Date Developed: May 2021 Document No. TM1-BPP21


    Page _____of ______
    BREAD AND PASTRY PRODUCTION Revision:__________
    NC II Developed by: Issued by:
    PTC NUEVA VIZCAYA
    RHEA GAY F. TAGUBA

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