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Related Resources
Bread and Pastry Production - NC II
Baking Ingredients
Bread and Pastry - NC II (Curriculum Guide)
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TLE HE: Bread and Pastry Production 10 Q3M1 - Prepare and Present Gateaux, Tortes and Cakes (TC)
TVL HE: Bread and Pastry Production 12 Q2M4 - Prepare and Display Petit Four
TLE HE: Bread and Pastry Production 9 Q1M2 - Prepare and Produce Bakery Products (Teacher's Copy)
TVL HE: Bread and Pastry Production 12 Q2M3 - Prepare and Present Gateaux, Tortes and Cakes
Multimedia Toolkit for Bread & Pastry Production Course - Different Types of Packaging Bread and Pastry Products
—1: PREPARE AND PRODUCE BAKERY PRODUCTS
All for Breads
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Modules | PDF
Published on 2022 January 11th
Description
A learning module for Grade 9-12 Bread Production
Objective
The learners demonstrate an understanding of the core concepts and theories in bread production.
Curriculum Information
Education Type
K to 12
Grade Level
Grade 11
Learning Area
Content/Topic
1: PREPARE AND PRODUCE BAKERY PRODUCTS
Intended Users
Learners
Competencies
Lo 1. prepare bakery products
Copyright Information
Developer
Edna M. Loya
Copyright
Yes
Copyright Owner
Bontoc, Mountain Province
Conditions of Use
Use, Copy, Print
Technical Information
File Size
6.15 MB
File Type
application/pdf