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Grade Level Standard The learner understands the concepts and underlying principles in developing fundamentals skills in Technical Vocational Livelihood Track Home
Economics – Bread and Pastry production course leads to National Certificate Level II (NC II).
Content Standard The learners demonstrate an understanding of the core concepts and underlying theories in preparing and presenting gateaux, tortes and cakes
Performance Standard The learner demonstrate competencies in preparing and presenting gateaux, tortes and cakes
Note: Our Activity for the first semester second quarter is focusing on the activity or skills in Pastry Production leads to National Certificate II (NCII).
The Learner’s focusing only the given recipe for NC II.