TABLE OF SPECIFICATIONS
___2nd__Semester, SY 2022-2023
Program: BTLE-HE
Semester; CY
TOPIC
Learning Objective
1.1 Clean,
sanitizing, and
prepare tools,
Perform Mise utensils, and
en Place
equipment needed
in preparing egg
dishes
1.2 Identify an egg’s
components and it’s
nutritive value
2.1 Identify the
Prepare and
market forms of
Cook Egg
eggs
Dishes
2.2 Explaining the
use of eggs in
culinary arts
TOTAL
Institute: Faulty of Teacher Education
Contact
Hours
Percentage
of Items
No.
Items
Examination Type: Multiple Choices
Skills and Placements of Items
Total
Remembering
Understanding
Applying
Analyzing
Evaluating
Creating
(27,30,31,
34,35,37)
(1,5)
(3)
(12, 24,
29)
(8)
(4)
(2,18,13,17)
(2,9,15,19)
(4,10,16)
(6,7,11,22,
32,36,38)
(21,23,28,
39,33)
(25,26,40)
(9)
(4)
(7,8)
(5)
(10)
(3)
(2)
(6)
(1)