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2nd Sem TOS BPP

This document contains a table of specification for an upcoming NCII Bread & Pastry Production first summative test at Sta. Cruz National High School in Occidental Mindoro, Philippines. The test will have 30 multiple choice items assessing 3 learning competencies: identifying important events in baking history (10 items), familiarizing with baking terminology (10 items), and identifying and classifying ingredients used in baking (10 items). The table specifies the cognitive process dimensions, such as remembering, understanding, and applying, that each section aims to evaluate.

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abby bawayan
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30 views1 page

2nd Sem TOS BPP

This document contains a table of specification for an upcoming NCII Bread & Pastry Production first summative test at Sta. Cruz National High School in Occidental Mindoro, Philippines. The test will have 30 multiple choice items assessing 3 learning competencies: identifying important events in baking history (10 items), familiarizing with baking terminology (10 items), and identifying and classifying ingredients used in baking (10 items). The table specifies the cognitive process dimensions, such as remembering, understanding, and applying, that each section aims to evaluate.

Uploaded by

abby bawayan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as ODT, PDF, TXT or read online on Scribd
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Republic of the Philippines

Department of Education
Region IV-MIMAROPA
Division of Occidental Mindoro
STA. CRUZ NATIONAL HIGH SCHOOL,
Sta. Cruz, Occidental Mindoro

Table of Specification
NCII Bread & Pastry Production
First Summative Test

No. of COGNITIVE PROCESS DIMENSIONS


% of Number
Learning Competencies Days/ Item Placement
Items of Items Remembering Understanding Applying Analyzing Evaluating Creating
Time
Identify important events
happened in the History of
Baking. 33.33% 10 10 1-10
(TLE_HEBP912PP-IIa-
g-4
Familiarize with the
different Baking
Terminologies 33.33% 10 10 11-20
TLE_HEBP912PP-IIa-g-
4
Identify and Classify
different Ingredients use in
baking 33.33% 10 10 21-30
TLE_HEBP912PP-IIa-g-
4
Total
100% 30
10 10 10

saPrepared by: Checked by: Noted by:


Abegail C. Bawayan-Gabriel Gigie R. Ramos Harry D. Caballes
Subject Teacher Master Teacher I Head Teacher V / SHS Coordinator

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