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President Roxas Memorial Institute of Cotabato, Inc.: School ID: 405639

The document contains a table of specification for a final exam on bread and pastry production for a level in the President Roxas Memorial Institute of Cotabato. The table lists 7 competencies to be assessed over 60 items, allocating marks to different levels of difficulty. It shows the number of days taught for each competency and the breakdown of items by cognitive level, with most items assessing lower levels of remembering and understanding and fewest assessing higher-level analyzing and evaluating. The table was prepared by the subject teacher, checked by the academic coordinator, and approved by the principal of the school.

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Rose ann rodriguez
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892 views2 pages

President Roxas Memorial Institute of Cotabato, Inc.: School ID: 405639

The document contains a table of specification for a final exam on bread and pastry production for a level in the President Roxas Memorial Institute of Cotabato. The table lists 7 competencies to be assessed over 60 items, allocating marks to different levels of difficulty. It shows the number of days taught for each competency and the breakdown of items by cognitive level, with most items assessing lower levels of remembering and understanding and fewest assessing higher-level analyzing and evaluating. The table was prepared by the subject teacher, checked by the academic coordinator, and approved by the principal of the school.

Uploaded by

Rose ann rodriguez
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
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Republic of the Philippines

Department of Education
Region XII
Cotabato Division
PRESIDENT ROXAS MEMORIAL INSTITUTE OF COTABATO,
INC.
Arca St., Poblacion, President Roxas, Cotabato
School ID: 405639
TABLE OF SPECIFICATION
Final Exam
BREAD AND PASTRY PRODUCTION
Levels of Competencies No. of
Number
Mark Easy (70%) Average (20%) Difficult (10%) Items
Lesson of Days Competencies
Allocation 60
Taught
Remembering Understanding Applying Analyzing Evaluating Creating

Important terms 6 Determine different terms used in


in baking pastry baking pastry and cake products. 12 8(1-8) 4(9-12) 12
and cake
products

Techniques in 4 Determine techniques in cake 8 6(13-18) 2(19-20) 8


Cake preparation.
Preparation.

Occupational 3 Analyze occupational health and safety 6 6(21-26) 6


Health and guides when working in the kitchen.
Safety Guides.

Baking Tools and 6 Identify different equipment for 12 12(27-38) 12


Equipment presenting baked products.

Types of Icing 2 Differentiate different types of icing. 3 3(39-41) 3


Techniques and 4 Recognize essential techniques and 8 8(42-49) 8
Steps in Baking steps in baking cakes.
Cakes.

Layers of Cake 4 Determine the servings of the different 8 5(50-54) 3(55-57) 8


layers of cake.

Methods of 2 Identify Methods of Mixing Batters. 3 3(58-60)


Mixing Batters

TOTAL 31 60 42 12 6 60

Prepared by: ROSE ANN S. RODRIGUEZ Checked by: ERNEST DAVE MAWICAN
Subject Teacher Academic Coordinator

Approved by: ARNEL V. TONGAN


Principal

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