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  • 1.4-3 Table of Specification - Cydrec

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    Joshua Lorilla
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    The document outlines a training program broken into 4 sections: portioning and presenting desserts (30% of items), plating and decorating desserts (30% of items), storing desserts (20% of items), and packaging desserts (20% of items). Each section lists the duration, knowledge, comprehension, application focus, and number of test items. The total program is 16 hours long testing 20 items across all sections.

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    The document outlines a training program broken into 4 sections: portioning and presenting desserts (30% of items), plating and decorating desserts (30% of items), storing desserts (20% of items), and packaging desserts (20% of items). Each section lists the duration, knowledge, comprehension, application focus, and number of test items. The total program is 16 hours long testing 20 items across all sections.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    19 views1 page

    1.4-3 Table of Specification - Cydrec

    Uploaded by

    Joshua Lorilla
    The document outlines a training program broken into 4 sections: portioning and presenting desserts (30% of items), plating and decorating desserts (30% of items), storing desserts (20% of items), and packaging desserts (20% of items). Each section lists the duration, knowledge, comprehension, application focus, and number of test items. The total program is 16 hours long testing 20 items across all sections.

    Copyright:

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

    TABLE OF SPECIFICATION

    Duration (Hours)

    Comprehension

    No. of Items
    Application
    Knowledge

    % of Items
    Nominal
    Objectives/ Content/ area/
    topics

    Portion and present desserts


    according to product items, occasion
    5 1 2 3 6 30%
    and enterprise standards and
    procedures
    Plates and decorate desserts in
    accordance with enterprise 5 1 2 3 6 30%
    standards and procedures
    Stores desserts in accordance with
    the required temperature and 3 1 1 2 4 20%
    customer’s specifications.
    Packages desserts in accordance
    with established standards and 3 1 1 2 4 20%
    procedures

    TOTAL 16 4 6 10 20 100%

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