OLIVAREZ COLLEGE TAGAYTAY

TABLE OF SPECIFICATION

SUBJECT: BREAD AND PASTRY PRODUCTION

SY/SEM: 2018-2019, 1ST SEMESTER

TOPICS # OF HRS # OF ITEMS Knowledge Comprehension Application # OF ITEMS % %

TOOLS AND EQUIPMENT 6 15 15 15 0.15 15

PREPARING APPETIZER 6 15 15 15 0.15 15
PRINCIPLES OF COOKING 8 20 20 20 0.20 20
PREPARING SALAD 8 20 20 20 0.20 20
MEASUREMENT CONVERSION 4 10 10 10
PREPARING SANDWICH 8 20 20 20 0.20 20
40 100 70 20 10 100 0.90 90

PREPARED BY:
MR. RAYMOND L. MARCOS
Faculty Member
NOTED BY: APPROVED BY:

MR. MYKE PONCE CUESTA Dr. Jean Rizza A. Dela Cruz

Department Head Dean