About the Tests

About Test Blueprints

Test blueprints are created to provide guidance to Subject Matter Experts (SMEs) during the item writing phase of test development. In addition, we believe that they can assist those instructors who did not participate in item writing (and administrators) to understand the broad content of the item bank. Items are formally allocated across a course outline in a three-step process*:

  1. CETE psychometricians send a survey starting in the summer prior to item writing and until the item bank is written. The survey asks teachers to identify competencies they deem to be most important within the course as well as the difficulty level of writing items to each competency. Survey data is used to create a suggested blueprint for review by the Ohio Department of Education program specialists and SMEs.
  2. SMEs review the blueprint as a large group before item writing for a specific EOC test. There and in small groups, SMEs review the course outline and have the ability to make changes to the blueprint with a documented rationale based on their experience and expertise.
  3. Any revisions during small group work must be approved by the larger panel of SMEs attending an item writing workshop, as well as the program specialist from the Ohio Department of Education, which is the last step and produces the final blueprint which is summarized in this document.

Test blueprints can provide high-level guidance to instructors on preparing students for testing. It is important to keep in mind that the blueprint is a tool that is used when developing the test item bank during initial item writing and test creation. As with all tests, the End-of-Course test forms are a sample of the item bank.

Interpreting the Blueprints

Test blueprints display the total number of test items SMEs planned to write to a particular outcome (as designated in the course outline created by the Ohio Department of Education Office of Career-Technical Education or by a vendor). The blueprint describes structure of the item bank which is the total pool of test items created. Final test forms of 40-items are created from the item bank.

* This newer process for producing test blueprints was implemented October 1, 2015. Item banks created prior to this date were completed under a different blueprint process and therefore we are looking backward to provide the structure of the item bank. As revisions are completed for those career fields, for example Information Technology (2017-18), the blueprint process used will be the newer model. Learn more at cete.osu.edu/expertise/assessment

Test Blueprints

Hospitality Fundamentals

ODE Subject Code: 330000
Outcome #Outcome Name% Items Approved by SMEs
Strand 1. Business Operations/21st Century Skills
1.1Employability Skills12.09
1.2Leadership and Communications4.40
1.3Business Ethics and Law5.49
Strand 2. Experience Management
2.1Hospitality and Tourism Fundamentals6.59
2.2Hospitality and Tourism Environment4.40
2.6Customer Services4.40
2.7People Management2.20
Strand 3. Safety and Sanitation
3.1Pathogens, Illnesses and Diseases10.99
3.2Personal Safety and Sanitation6.59
3.3Food Safety and Sanitation15.38
3.4Equipment Safety and Sanitation2.20
3.5Site Safety and Sanitation17.58
Strand 4. Culinary Arts
4.1Culinary Industry Fundamentals2.20
Strand 8. Lodging Operations
8.1Lodging Fundamentals2.20
Strand 9. Travel and Tourism Operations
9.1Travel and Tourism Fundamentals3.30

Catering and Banquet Service Operations

ODE Subject Code: 330025
Outcome #Outcome Name% Items Approved by SMEs
Strand 1. Business Operations/21st Century Skills
1.8Operations Management3.75
Strand 2. Experience Management
2.6Customer Services5.00
2.7People Management12.50
Strand 3. Safety and Sanitation
3.3Food Safety and Sanitation2.50
3.4Equipment Safety and Sanitation10.00
3.5Site Safety and Sanitation6.25
Strand 4. Culinary Arts
4.6Food Presentation5.00
4.7Beverage Preparation8.75
4.8Banquet and High-Volume Cookery6.25
Strand 6. Nutrition Science and Management
6.4Menu Development7.50
Strand 7. Foodservice Operations
7.1Purchasing and Inventory Management6.25
7.2Kitchen Management and Distribution1.25
7.3Dining Room Operations7.50
Strand 8. Lodging Operations
8.6Property Sales6.25
Strand 9. Travel and Tourism Operations
9.5Event Planning6.25
9.6Event Design1.25
9.7Event Set-Up, Execution and Evaluation3.75

Fundamentals of Food Production

ODE Subject Code: 330100
Outcome #Outcome Name% Items Approved by SMEs
Strand 1. Business Operations/21st Century Skills
1.1Employability Skills6.82
1.2Leadership and Communications6.82
1.3Business Ethics and Law5.68
1.4Knowledge Management and Information Technology1.14
1.5Global Environment3.41
1.6Business Literacy1.14
1.8Operations Management1.14
Strand 2. Experience Management
2.2Hospitality and Tourism Environment3.41
2.6Customer Services4.55
2.7People Management1.14
Strand 3. Safety and Sanitation
3.1Pathogens, Illnesses and Diseases4.55
3.2Personal Safety and Sanitation4.55
3.3Food Safety and Sanitation5.68
3.4Equipment Safety and Sanitation7.95
3.5Site Safety and Sanitation1.14
Strand 4. Culinary Arts
4.1Culinary Industry Fundamentals1.14
4.2Sandwiches and Appetizers2.27
4.3Ingredient Selection and Preparation10.23
4.4Food Staples and Sides Preparation11.36
4.5Meat, Poultry and Seafood3.41
4.6Food Presentation3.41
4.7Beverage Preparation2.27
4.8Banquet and High-Volume Cookery2.27
Strand 7. Foodservice Operations
7.1Purchasing and Inventory Management4.55

Contemporary Cuisine

ODE Subject Code: 330105
Outcome #Outcome Name% Items Approved by SMEs
Strand 1. Business Operations/21st Century Skills
1.1Employability Skills3.54
1.2Leadership and Communications2.65
Strand 3. Safety and Sanitation
3.2Personal Safety and Sanitation1.77
3.3Food Safety and Sanitation2.65
3.4Equipment Safety and Sanitation6.19
Strand 4. Culinary Arts
4.1Culinary Industry Fundamentals4.42
4.2Sandwiches and Appetizers5.31
4.3Ingredient Selection and Preparation10.62
4.4Food Staples and Sides Preparation20.35
4.5Meat, Poultry and Seafood10.62
4.6Food Presentation4.42
4.7Beverage Preparation6.19
Strand 6. Nutrition Science and Management
6.1Food Science6.19
6.3Research for Recipe Development5.31
6.4Menu Development7.08
Strand 7. Foodservice Operations
7.1Purchasing and Inventory Management2.65

Dining Room Service and Operations

ODE Subject Code: 330110
Outcome #Outcome Name% Items Approved by SMEs
Strand 1. Business Operations/21st Century Skills
1.1Employability Skills6.82
1.2Leadership and Communications4.55
1.3Business Ethics and Law4.55
1.5Global Environment2.27
1.10Sales and Marketing7.95
Strand 2. Experience Management
2.2Hospitality and Tourism Environment6.82
2.6Customer Services10.23
Strand 3. Safety and Sanitation
3.1Pathogens, Illnesses and Diseases3.41
3.2Personal Safety and Sanitation2.27
3.3Food Safety and Sanitation4.55
3.4Equipment Safety and Sanitation5.68
3.5Site Safety and Sanitation2.27
Strand 4. Culinary Arts
4.1Culinary Industry Fundamentals2.27
4.3Ingredient Selection and Preparation2.27
4.4Food Staples and Sides Preparation3.41
4.6Food Presentation5.68
4.7Beverage Preparation7.95
Strand 5. Baking and Pastry Arts
5.4Decorating and Presentation2.27
Strand 6. Nutrition Science and Management
6.2Nutritional Analysis2.27
Strand 7. Foodservice Operations
7.2Kitchen Management and Distribution1.14
7.3Dining Room Operations11.36

Restaurant Management

ODE Subject Code: 330120
Outcome #Outcome Name% Items Approved by SMEs
Strand 1. Business Operations/21st Century Skills
1.1Employability Skills9.62
1.2Leadership and Communications4.81
1.3Business Ethics and Law6.73
1.4Knowledge Management and Information Technology1.92
1.6Business Literacy5.77
1.8Operations Management8.65
1.10Sales and Marketing7.69
1.11Principles of Business Economics6.73
Strand 2. Experience Management
2.7People Management4.81
Strand 4. Culinary Arts
4.1Culinary Industry Fundamentals1.92
4.3Ingredient Selection and Preparation5.77
4.4Food Staples and Sides Preparation3.85
4.5Meat, Poultry and Seafood3.85
Strand 6. Nutrition Science and Management
6.1Food Science2.88
6.2Nutritional Analysis4.81
6.4Menu Development3.85
Strand 7. Foodservice Operations
7.1Purchasing and Inventory Management10.58
7.2Kitchen Management and Distribution2.88
7.3Dining Room Operations2.88

Baking and Pastry Arts

ODE Subject Code: 330125
Outcome #Outcome Name% Items Approved by SMEs
Strand 3. Safety and Sanitation
3.1Pathogens, Illnesses and Diseases1.85
3.2Personal Safety and Sanitation8.33
3.3Food Safety and Sanitation8.33
3.4Equipment Safety and Sanitation9.26
Strand 4. Culinary Arts
4.1Culinary Industry Fundamentals2.78
4.3Ingredient Selection and Preparation9.26
4.4Food Staples and Sides Preparation3.70
4.6Food Presentation3.70
Strand 5. Baking and Pastry Arts
5.1Baking and Pastry Science7.41
5.2Baking, Confectionary Arts and Pastry Techniques13.89
5.3Breads6.48
5.4Decorating and Presentation7.41
Strand 6. Nutrition Science and Management
6.1Food Science1.85
6.3Research for Recipe Development6.48
Strand 7. Foodservice Operations
7.1Purchasing and Inventory Management7.41
7.2Kitchen Management and Distribution1.85

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