Republic of the Philippines
Department of Education
REGION III- CENTRAL LUZON
SCHOOLS DIVISION OF PAMPANGA
SAMPAGA HIGH SCHOOL
SAN VICENTE, APALIT, PAMPANGA
TABLE OF SPECIFICATION
BREAD AND PASTRY PRODUCTION 9
ITEM SPECIFICATION (TYPE OF TEST AND
PLACEMENT)
COMPETENCIES
NO. OF
DAYS
%
NO. OF
ITEMS
LO 1. Prepare bakery
products
REMEMBERING
1.1 Select, measure and
weigh required
ingredients according to
recipe or production
requirements
10
50
25
1.2 Prepare a variety of
bakery products
according to standard
mixing procedures/
formulation/ recipes and
desired product
characteristics
1.3 Use appropriate
equipment according to
required bakery products
and standard operating
procedures
1.4 Select required oven
temperature to bake
goods in accordance with
the desired
characteristics, standards
recipe specifications
4
20
10
4
20
10
2
10
5
20
100
50
ANALYZING
CREATING
Prepared by:
Checked by:
ANA LIZA A. CASTRO
TLE Teacher
IMELDE R. CABRERA
School Head
Sampaga High School
Sitio Sampaga, San Vicente, Apalit, Pampanga
sampagahs@gmail.com/r3pamp.306919@deped.gov.ph