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    Tos-Bpp 7-8-Q1

    Uploaded by

    Grace Beninsig Duldulao
    The document contains 3 tables of specifications outlining the domains and topics that will be covered in a test for a Bread and Pastry Production course. The first table covers modules 1-4 and includes 10 topics tested with a total of 60 test items. The second table covers modules 5-6 and includes 2 topics tested with a total of 20 test items. The third table covers modules 7-8 and includes 2 topics tested with a total of 20 test items. The domains to be assessed are Remembering, Understanding, Applying, Analyzing, Evaluating, and Creating.

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

    Tos-Bpp 7-8-Q1

    Uploaded by

    Grace Beninsig Duldulao
    303 views3 pages
    The document contains 3 tables of specifications outlining the domains and topics that will be covered in a test for a Bread and Pastry Production course. The first table covers modules 1-4 and includes 10 topics tested with a total of 60 test items. The second table covers modules 5-6 and includes 2 topics tested with a total of 20 test items. The third table covers modules 7-8 and includes 2 topics tested with a total of 20 test items. The domains to be assessed are Remembering, Understanding, Applying, Analyzing, Evaluating, and Creating.

    Original Description:

    tABLE OF sPECIFICATION

    Original Title

    TOS-BPP 7-8-Q1

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    © © All Rights Reserved

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    The document contains 3 tables of specifications outlining the domains and topics that will be covered in a test for a Bread and Pastry Production course. The first table covers modules 1-4 and includes 10 topics tested with a total of 60 test items. The second table covers modules 5-6 and includes 2 topics tested with a total of 20 test items. The third table covers modules 7-8 and includes 2 topics tested with a total of 20 test items. The domains to be assessed are Remembering, Understanding, Applying, Analyzing, Evaluating, and Creating.

    Copyright:

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

    Tos-Bpp 7-8-Q1

    Uploaded by

    Grace Beninsig Duldulao
    The document contains 3 tables of specifications outlining the domains and topics that will be covered in a test for a Bread and Pastry Production course. The first table covers modules 1-4 and includes 10 topics tested with a total of 60 test items. The second table covers modules 5-6 and includes 2 topics tested with a total of 20 test items. The third table covers modules 7-8 and includes 2 topics tested with a total of 20 test items. The domains to be assessed are Remembering, Understanding, Applying, Analyzing, Evaluating, and Creating.

    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
    Region I
    La Union Schools Division Office
    Quarter 1
    TABLE of SPECIFICATION
    TLE 7/8-BREAD AND PASTRY PRODUCTON

    DOMAINS Total
    Topics Remembering Understanding Applying Analyzing Evaluating Creating Number
    30% 20% 20% 10% 10% 10% of Test
    Items
    1. Baking Tools
    and Equipment 3 2 2 1 1 1 10
    and their Uses
    2. Perform
    Mensuration
    and 3 2 2 1 1 1 10
    Calculations
    3. Maintain
    appropriate kitchen 3 2 2 1 1 1 10
    tools, equipment and
    paraphernalia
    4. Check Condition of
    Tools 3 2 2 1 1 1 10
    and Equipment
    Basic Preventive
    Maintenance 3 2 2 1 1 1 10
    Store Tools and
    Equipment 3 2 2 1 1 1 10

    Total 16 12 12 6 6 6 60
    Republic of the Philippines
    DEPARTMENT OF EDUCATION
    Region I
    La Union Schools Division Office

    TABLE of SPECIFICATION
    TLE 7/8-BREAD AND PASTRY
    Module 5 & 6

    DOMAINS Total
    Topics Remembering Understanding Applying Analyzing Evaluating Creating Number
    30% 20% 20% 10% 10% 10% of Test
    Items
    1. Systems of
    measurement 3 2 2 1 1 1 10
    according to
    recipe
    requirement
    2. Substitution of
    ingredients 3 2 2 1 1 1 10

    Total 6 4 4 2 2 2 20
    Republic of the Philippines
    DEPARTMENT OF EDUCATION
    Region I
    La Union Schools Division Office

    TABLE of SPECIFICATION
    TLE 7/8-BREAD AND PASTRY
    Module 7 & 8

    DOMAINS Total
    Topics Remembering Understanding Applying Analyzing Evaluating Creating Number
    30% 20% 20% 10% 10% 10% of Test
    Items
    1. Calculate cost
    of production 3 2 2 1 1 1 10

    2. Importance of
    Occupational
    Health and 3 2 2 1 1 1 10
    Safety
    Procedutres

    Total 6 4 4 2 2 2 20

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