| 000 | 01354nam a2200289Ia 4500 | ||
|---|---|---|---|
| 001 | 299149 | ||
| 003 | 0000000000 | ||
| 005 | 20210120101706.0 | ||
| 008 | 080114s2015 miua b 001 0 eng d | ||
| 020 | _a9786214090075 | ||
| 040 | _erda | ||
| 050 |
_aTX 769 _b.P882 2015 |
||
| 100 |
_aPrades, Corazon Barateta. _946932 |
||
| 245 | 0 |
_aBread and pastry production / _cCorazon Barateta-Prades. |
|
| 264 |
_aMandaluyong City : _bBooks atbp. Publishing, _c[2015];copyright 2015 |
||
| 300 |
_axx, 120 pages : _billustrations _c22 cm. |
||
| 336 |
_atext _2rdacontent |
||
| 338 |
_avolume _2rdacarrier |
||
| 504 | _aIncludes bibliographical references. | ||
| 520 | _aThis learning material contains activities to complete the 105 hours in CORE Competency consists of five units which are as follows: prepare and produce bakery products; prepare and produce pastry products; prepare and present gateaux, tortes, and cakes; prepare and display petit fours; and, present dessert. These cover the knowledge, skills, and attitude required for a Bread and Pastry Production NC II. The 36 hours for Basic and Common Competency is not included in the module. | ||
| 650 |
_aBaked products. _917707 |
||
| 650 | _aBaking. | ||
| 650 |
_aBread. _917705 |
||
| 650 | _aPastry. | ||
| 942 | _cFIL | ||
| 999 |
_c18049 _d18049 |
||