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Related Resources
Bread and Pastry Production - NC II
Pastry Products and the Standards Mixing Techniques Applied in Pies and Pastries
Bread and Pastry - NC II (Curriculum Guide)
Multimedia Toolkit for Bread & Pastry Production Course - Different Types of Packaging Bread and Pastry Products
K to 12 Curriculum Guide – Grade 7 TLE: Bread and Pastry Production
Prepare and Cut Materials for Ladies Trouser
Multimedia Toolkit for Bread & Pastry Production Course - Business Plan_Entrepreneurship
Baking Ingredients
Using Baking Tools and Equipment in Preparing Pastry Products - ADM Module in TLE 10
Related Resources
Bread and Pastry Production - NC II
Pastry Products and the Standards Mixing Techniques Applied in Pies and Pastries
Bread and Pastry - NC II (Curriculum Guide)
Multimedia Toolkit for Bread & Pastry Production Course - Different Types of Packaging Bread and Pastry Products
K to 12 Curriculum Guide – Grade 7 TLE: Bread and Pastry Production
Prepare and Cut Materials for Ladies Trouser
Multimedia Toolkit for Bread & Pastry Production Course - Business Plan_Entrepreneurship
Baking Ingredients
Using Baking Tools and Equipment in Preparing Pastry Products - ADM Module in TLE 10
—PREPARE AND DISPLAY PETITS FOURS (PF)
TVL HE: Bread and Pastry Production 12 Q2M4 - Prepare and Display Petit Four
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Self Learning Module | PDF
Description
TVL HE: Bread and Pastry Production 12 Q2M4 - Prepare and Display Petit Four
Objective
Curriculum Information
Education Type
K to 12
Grade Level
Grade 12
Learning Area
Content/Topic
PREPARE AND DISPLAY PETITS FOURS (PF)
Intended Users
Learners
Competencies
Lo 1. prepare iced petits fours Lo 2. prepare fresh petits fours Lo 3. prepare marzipan petits fours Lo 4. prepare caramelized petits
fours
Copyright Information
Developer
Wendy Lyn P. Cortina
Copyright
Yes
Copyright Owner
Department of Education
Conditions of Use
Reproduce, Use, Copy, Print
Technical Information
File Size
776.55 KB
File Type
application/pdf