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  • Tos BPP

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    JEWEL LUCKY LYN GUINTO
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    The document outlines a table of specification for a bread and pastry production course. It details 8 topics that will be covered in the course over 22 days, including measurement of ingredients, baking tools and equipment, kinds of dough, and mixing techniques. Each topic lists the number of days allocated, percentage of course time, number of items to remember, and which learning levels will be covered - remembering, understanding, applying, analyzing, and evaluating.

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    The document outlines a table of specification for a bread and pastry production course. It details 8 topics that will be covered in the course over 22 days, including measurement of ingredients, baking tools and equipment, kinds of dough, and mixing techniques. Each topic lists the number of days allocated, percentage of course time, number of items to remember, and which learning levels will be covered - remembering, understanding, applying, analyzing, and evaluating.

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    © All Rights Reserved
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    5 views1 page

    Tos BPP

    Uploaded by

    JEWEL LUCKY LYN GUINTO
    The document outlines a table of specification for a bread and pastry production course. It details 8 topics that will be covered in the course over 22 days, including measurement of ingredients, baking tools and equipment, kinds of dough, and mixing techniques. Each topic lists the number of days allocated, percentage of course time, number of items to remember, and which learning levels will be covered - remembering, understanding, applying, analyzing, and evaluating.

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    © All Rights Reserved
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    TABLE OF SPECIFICATION

    IN
    BREAD AND PASTRY PRODUCTION
    CONTENT NO. PERC NUM REMEM UNDERST APPLYING ANALYZING EVALUATIN CREATING
    OF ENTA BER BERING ANDING G
    DAY GE OF
    S ITEM
    S
    1. Measurement of Dry and Liquid 2 9 7 3 2
    Ingredients (1-3) (31-32)
    2. Major Ingredients in Baking 2 9 7 3 2 2
    (4-6) (33-34) (56-57)
    3. Examples of Shortening 2 9 7 2 2
    (35-36) (41-43)
    4. Sanitation and Workers Personal 2 9 7 3 2 2 2
    Hygiene (10-12) (37-38) (60-61) (44-46)
    5. Factors that Contribute to Successful 4 18 5 3
    Baking and Following Correct 13 (13-17) (7-9)
    Procedures in Baking
    6. Baking Tools, Utensils and 2 9 7 3
    Equipment in Making Bread (18-20)
    7. Kinds of Dough in Baking Bread and 3 14 10 4 2
    Its Method of Mixing (21-24) (47-50)

    8. Kinds of Cookies, Muffins and 5 23 17 6


    Biscuits (25-30)

    Mixing Techniques in Baking


    22 100% 75 30 23 22
    Prepared by :
    Checked by :

    JEWEL LUCKY LYN R. GUINTO ARIEL C. DEL MUNDO


    SHS T-II SSP-I

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