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Table of Specification

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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Rhea Flores Taguba
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609 views1 page

Table of Specification

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.

Uploaded by

Rhea Flores Taguba
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

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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