This manual includes information and activities to develop desirable values, skills and understanding through step-by-step procedures and helpful techniques and guidelines on how to prepare, present, display, and store bakery products.
Objective
1. Understand key concepts and demonstrate core competencies prescribed in the TESDA training regulation in Bread and Pastry Production.
2. Acquire skills and knowledge necessary to become a certified bread and pastry producer.
Curriculum Information
Education Type
K to 12
Grade Level
Grade 11, Grade 12
Learning Area
Home Economics-Bread and Pastry Production (NC II)
