TABLE OF SPECIFICATIONS

BREAD AND PASTRY PRODUCTION

(First Periodical Examinations/1st Sem.) SY 2022-2023
NO. OF NO. OF TEST PERCENT IN LEVELS OF LEARNING
CONTENT LEARNING COMPETENCIES INSTRUCTIONAL OBJECTIVES THE TEST
DAYS ITEMS KNOWLEDGE COMPREHENSION APPLICATION ANALYSIS SYNTHESIS
PREPARE AND PRODUCE BAKERY PRODUCTS

Accurate measurement Select,measure and weigh reuired Identify the different baking tools and their 8,17,26,32,41,4
ingredients according to recipe or 8 13 26% 6,7,48 19,29 15
of ingredients uses. 2,43,47
production reuirements

Prepare a variety of bakery products

Baking ingredients and according to standard mixing Describe the different baking ingredients 8 11 22% 4,10,18, 27 28,34,45,46 49,50
its substitution procedures/formulation/recipes and and their uses and how to measure it.
desired product characteristics

Types, kinds and Use appropriate euipmment according

classification of bakery to required bakery products and Compare the types, kinds and classification 4 10 20% 12,36,39 9,11,31,38,44 14 16
products standard operating procedures. of bakery products

Mixing
procedures/formulation
/recipes, and desired Bake bakery products according to Describe the different mixing procedures in
4 10 20% 1,2,3, 13,33, 37 5,40 30 35
product characteristics techniues and appropriate conditions baking
of vvarious bakery
products

Select reuired oven temperature to

Temperature ranges in bake goods in accordance with the 20,21,22,23,244,
Identify the temperature ranges in baking. 4 6 12%
bakery desired characteristics, standards 25
recipe specifications
Total 28 50 100% 42% 28% 20% 10% 0%
Prepared by: Checked by: Noted by:

GIRLIE C. CAO JOVELYN M. BUHIAN MARIA AMOR R. SOLIS

SHS Teacher TLE- HEAD TEACHER III SHS Asst. Principal II

HADJI M. TEJADA
Principal II
 TABLE OF SPECIFICATIONS
FOOD AND BEVERAGE SERVICES
(First Periodical Examinations/1st Sem.) SY 2022-2023
NO. OF NO. OF TEST PERCENT IN LEVELS OF LEARNING
CONTENT LEARNING COMPETENCIES INSTRUCTIONAL OBJECTIVES
DAYS ITEMS THE TEST KNOWLEDGE COMPREHENSION APPLICATION ANALYSIS SYNTHESIS
PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE

Food Service Operations Manage food Service operations Identify the different strategies in the food 4 9 18% 17,21,24,26,28, 44 25 29 31
service operations
Reservation Process Take table reservations Discuss how to handle table reservations 4 8 16% 1,3,4,5,7 2,6 48
Preparation of service
Describe those tools needed in preparing
equipment/utensils and Prepare service Stations 8 16 32% 9,10,11,13,15,19 18,20,22,23,30,35 16 12,14,27
service stations
supplies
Describe the different materials needed in
Basic types of tableware Set-up tables in the dining area 8 11 22% 32,34,47,33,37 46,49, 38,8,36,39
set-up tables in dining area
Identify the factors needed in setting the
Table Set-up Set the mood/ambiance of dining area 4 6 12% 40,41,43,45 42 48
mood/ambiance of dining area
Total 28 50 100% 52% 32% 8% 8% 0%
Prepared by: Checked by: Noted by:

GIRLIE C. CAO JOVELYN M. BUHIAN MARIA AMOR R. SOLIS

SHS Teacher TLE- HEAD TEACHER III SHS Asst. Principal II

HADJI M. TEJADA
Principal II
 TABLE OF SPECIFICATIONS
BREAD AND PASTRY PRODUCTION
(Second Periodical Examinations/1st Sem.) SY 2022-2023
NO. OF NO. OF TEST PERCENT IN LEVELS OF LEARNING
CONTENT LEARNING COMPETENCIES INSTRUCTIONAL OBJECTIVES THE TEST
DAYS ITEMS KNOWLEDGE COMPREHENSION APPLICATION ANALYSIS SYNTHESIS
PREPARE AND PRODUCE BAKERY PRODUCTS

Accurate measurement Select,measure and weigh reuired Identify the different baking ingredients and 8,17,26,32,41,4
ingredients according to recipe or 8 13 26% 6,7,48 19,29 15
of ingredients tools and their uses. 2,43,47
production reuirements

Prepare a variety of pastry products

Baking ingredients and according to standard mixing Describe the different baking ingredients 8 11 22% 4,10,18, 27 28,34,45,46 49,50
its substitution procedures/formulation/recipes and and their uses and how to measure it.
desired product characteristics

Types, kinds and Use appropriate ingredients according

classification of pastry to required pastry products and Compare the types, kinds and classification 4 10 20% 12,36,39 9,11,31,38,44 14 16
products standard operating procedures. of bakery products

Mixing
procedures/formulation
/recipes, and desired Bake pastry products according to Describe the different mixing procedures in
8 10 20% 1,2,3, 13,33, 37 5,40 30 35
product characteristics techniques and appropriate conditions baking
of various pastry
products

Baking tools, equipment Select required tools or equipment to

and their uses and bake goods in accordance with the Identify the equipments in baking. 4 6 12% 20,21,22,23,244,
functions desired characteristics, standards 25
recipe specifications
Total 32 50 100% 42% 28% 20% 10% 0%
Prepared by: Checked by: Noted by:

GIRLIE C. CAO JOVELYN M. BUHIAN MARIA AMOR R. SOLIS

SHS Teacher TLE- HEAD TEACHER III SHS Asst. Principal II

HADJI M. TEJADA
Principal II
 TABLE OF SPECIFICATIONS
FOOD AND BEVERAGE SERVICES
(Second Periodical Examinations/1st Sem.) SY 2022-2023
NO. OF NO. OF TEST PERCENT IN LEVELS OF LEARNING
CONTENT LEARNING COMPETENCIES INSTRUCTIONAL OBJECTIVES
DAYS ITEMS THE TEST KNOWLEDGE COMPREHENSION APPLICATION ANALYSIS SYNTHESIS
PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
soon as they arrive.

Identify the different strategies in the food

Manage food Service operations service operations 16 9 18% 17,21,24,26,28, 44 25 29 31

Taking Order Take table reservations Discuss the guidelines in presenting the 8 8 16% 1,3,4,5,7 2,6 48
menu and order taking.
Preparation of service Describe those tools needed in preparing
equipment/utensils and Prepare service Stations service stations 8 16 32% 9,10,11,13,15,19 18,20,22,23,30,35 16 12,14,27
supplies
Describe the different materials needed in
Basic types of tableware Set-up tables in the dining area 8 11 22% 32,34,47,33,37 46,49, 38,8,36,39
set-up tables in dining area

Table Set-up Set the mood/ambiance of dining area Identify the guidelines in placing and 8 6 12% 40,41,43,45 42 48
sending orders to the kitchen.
Total 48 50 100% 52% 32% 8% 8% 0%
Prepared by: Checked by: Noted by:

GIRLIE C. CAO JOVELYN M. BUHIAN MARIA AMOR R. SOLIS

SHS Teacher TLE- HEAD TEACHER III SHS Asst. Principal II

HADJI M. TEJADA
Principal II