Table of contents tourism sector bread and pastry production nc II



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SECTION 3 TRAINING STANDARDS

These guidelines are set to provide Technical and Vocational Education and Training (TVET) providers with information and other important requirements to consider when designing training programs for certain occupations.

They include information on curriculum design; training delivery; trainee entry requirements; tools and equipment; training facilities; and trainer’s qualification, among others.
3.1 CURRICULUM DESIGN



Course Title: BREAD AND PASTRY PRODUCTION NC Level: NC II
Nominal Training Duration: 18 Hours (Basic)

18 Hours (Common)

105 Hours (Core)
Course Description:
This course is designed to enhance the knowledge, skills and attitude in bread and pastry production to prepare and present desserts; prepare and display petits four in accordance with industry standards. It covers the basic, common and core competencies.
To obtain this, all units prescribed for this qualification must be achieved:
BASIC COMPETENCIES


Unit of Competency

Learning Outcomes

Methodology

Assessment Approach

1. Participate in workplace communication

1.1 Obtain and convey workplace information

1.2 Complete relevant work related documents

1.3 Participate in workplace meeting and discussion


Group discussion

Interaction




Demonstration

Observation

Interviews/ questioning


2. Work in a team environment

2.1 Describe and identify team role and responsibility in a team

2.2 Describe work as a team member



Discussion

Interaction




Demonstration

Observation

Interviews/ questioning




Unit of Competency

Learning Outcomes

Methodology

Assessment Approach

3. Practice career professionalism

3.1 Integrate personal objectives with organizational goals

3.2 Set and meet work priorities

3.3 Maintain professional growth and development


Discussion

Interaction




Demonstration

Observation

Interviews/ questioning


4. Practice occupational health and safety

4.1 Evaluate hazard and risks

4.2 Control hazards and risks

4.3 Maintain occupational health and safety awareness



Discussion

Plant tour

Symposium


Observation

Interview




COMMON COMPETENCIES


Unit of Competency

Learning Outcomes

Methodology

Assessment Approach

1. Develop and update industry knowledge

    1. Identify and access key sources of information on the industry

    2. Access, apply and share industry information

    3. Update continuously relevant industry knowledge




Lecture

Group Discussion

Individual/Group Assignment


Interviews/ Questioning

Individual/Group Project or Report



2. Observe workplace hygiene procedures

    1. Practice personal grooming and hygiene

    2. Practice safe and hygienic handling, storage and disposal of food, beverage and materials

Lecture

Demonstration

Role-play


Demonstration

Written Examination

Interviews/ Questioning





Unit of Competency

Learning Outcomes

Methodology

Assessment Approach

3. Perform computer operations

    1. Identify and explain the functions, general features and capabilities of both hardware and software

    2. Prepare and use appropriate hardware and software according to task requirement

    3. Use appropriate devices and procedures to transfer files/data

    4. Produce accurate and complete data according to the requirements

    5. Maintain computer system

Lecture

Group Discussion

Tutorial or self-pace


Interviews/ Questioning

Demonstration

Observation


4. Perform workplace and safety practices

    1. Practice workplace safety, security and hygiene systems, processes and operations

    2. Respond appropriately to faults, problems and emergency situations in line with enterprise guidelines

    3. Maintain safe personal presentation standards

Lecture

Demonstration

Role-play

Simulation



Demonstration

Interviews/ Questioning

Written Examination


5. Provide effective customer service

    1. Apply effective verbal and non-verbal communication skills to respond to customer needs




Lecture

Demonstration

Role-play

Simulation



Demonstration

Interviews/ Questioning

Observation





    1. Provide prompt and quality service to customer

    2. Handle queries promptly and correctly in line with enterprise procedures

    3. Handle customer complaints, evaluation and recommendations








CORE COMPETENCIES


Unit of Competency

Learning Outcomes

Methodology

Assessment Approach

1. Prepare and produce bakery products


    1. Prepare bakery products

    2. Decorate and present bakery products

    3. Store bakery products




Lecture/ Actual Demonstration/ On- the-job training ,Video Presentation


Oral questioning and written

examination Observation Demonstration



2. Prepare and produce pastry products

2.1 Prepare pastry products

2.2 Decorate and present pastry products

2.3 Store pastry products


Lecture/ Actual Demonstration/ On- the-job training ,Video Presentation


Oral questioning and written

examination Observation Demonstration



3. Prepare and present gateaux, tortes and cakes


    1. Prepare sponge and cakes

    2. Prepare and use fillings

    3. Decorate cakes

    4. Present cakes

    5. Store cakes

Lecture/ Actual Demonstration/ On- the-job training ,Video Presentation


Oral questioning and written

examination Observation Demonstration



4. Prepare and display petits fours

4.1 Prepare iced petits fours

4.2 Prepare fresh petits fours

4.3 Prepare marzipan petits fours

4.4 Prepare caramelized petits fours

4.5 Display petits fours

4.6 Store petits fours

Lecture/ Actual Demonstration/ On- the-job training ,Video Presentation


Oral questioning and written

examination Observation Demonstration



5. Present desserts

5.1 Prepare and serve plated desserts

5.2 Plan, prepare and

present dessert buffet selection or plating



5.3 Store and package desserts

Lecture/ Actual Demonstration/ On- the-job training ,Video Presentation


Oral questioning and written

examination Observation Demonstration



3.2 TRAINING DELIVERY
The delivery of training should adhere to the design of the curriculum. Delivery shall be guided by the 10 basic principles of competency-based TVET:


  • The training is based on curriculum developed from the

competency standards;

  • Learning is modular in its structure;

  • Training delivery is learner-centered and should

accommodate individualized and self-paced learning

strategies;



  • Training is based on work that must be performed;

  • Training materials are directly related to the competency

standards and the curriculum modules;

  • Assessment is based in the collection of evidence of the

performance of work to the industry required standard;

  • Training is based both on and off-the-job components;

  • Training program allows for recognition of prior learning

(RPL) or current competencies;

  • Training allows for multiple entry and exit; and

  • Training programs are registered with the UTPRAS.

The competency-based TVET system recognizes various types of delivery modes, both on and off-the-job as long as the learning is driven by the competency standards specified by the industry. The following training modalities may be adopted when designing training programs:




  • The dualized mode of training delivery is preferred and recommended. Thus programs would contain both in-school and in-industry training or fieldwork components. Details can be referred to the Dual Training System (DTS) Implementing Rules and Regulations.




  • Modular/self-paced is a competency-based training modality wherein the trainee is allowed to progress at his own pace. The trainer facilitates the training delivery.




  • Peer teaching/mentoring is a training modality wherein fast learners are given the opportunity to assist the slow learners.




  • Supervised Industry Training or On-the-Job Training is an approach in training designed to enhance the knowledge and skills of the trainee through actual experience in the workplace to acquire specific competencies prescribed in the training regulations.




  • Distance learning is a formal education process in which majority of the instruction occurs when the students and instructor are not in the same place. Distance learning may employ correspondence study, or audio, video or computer technologies.




  • Project-based instruction is an authentic instructional model or strategy in which students plan, implement and evaluate projects that have real world applications.



3.3 TRAINEE ENTRY REQUIREMENTS
Trainees or students who wants to entry into these qualifications should possess the following requirements:


  • can communicate in basic English either oral and written;

  • at least high school graduate;

  • physically and mentally fit;

  • with good moral character; and

  • can perform basic mathematical computation

  • With pleasing personality

3.4 LIST OF TOOLS, EQUIPMENT AND MATERIALS

Recommended list of tools, equipment and materials for the training of 25 trainees for BREAD AND PASTRY PRODUCTION NC II.




TOOLS

EQUIPMENT

MATERIALS

QTY




QTY




QTY




12

Measuring cup, solid

6

Commercial Mixers with complete attachments




Cake flour

12

Measuring cup, liquid (250 & 500 ml)

1

Mechanical Dough roller




Bread Flour

25

Measuring spoon

1

Decker oven




All-purpose

3

Cake turn table

1

Compressor




Sugar

20

Decorating tips

1

Dough cutter




Yeast

6

Rolling pins










Butter

6

Pie pan sizes 6, 8, 10










Margarine

6

Sheet pans










Butter (French bread)

6

Pie cutter










Cooking oil

6

Rubber scrapper










Lard

6

Palette knife










All-purpose cream

6

Cake stand with tier










Whipping cream

6

Cake pillars










Confectioner sugar

6

Sauce pan, s/s










Knox gelatin

6

Ladles s/s










Flaked almonds

6

Knives s/s with plastic handle










Chocolate chips

6

Chopping board, color coded










Chocolate, shredded

6

Scale 2, 10 kgs










Cherries with stem

6

Grater










Cherries

6

Wooden spoons










Food colors

6

Beaters










Tropical fruits

12 sets

Mixing bowl ( 6 pcs per set)

4

Gas range




Whole wheat, rye, multi grain

6

Wire whisk

1

Upright freezer




Cream cheese




TOOLS

EQUIPMENT

MATERIALS

QTY




QTY




QTY




6

Muffin pan, small

1

Refrigerator




Paper cups

6

Muffin pan, medium










Tulip paste

6

Muffin pan, big










Sugar lace

6

Loaf pan, small










Pineapple juice

6

Loaf pan, medium










Contreau

6

Loaf pan, big













4

Rectangular pan 1x8x8







TRAINING MATERIALS:

6

Round pan 6,8, 10, 12, 14, 16










Wilton decorating magazine, video

6

Pie pan










Good Housekeeping Baking Book

6

Flour sifter













6

Strainer













3

Double boiler
















Piping bags



















Coupler

















3.5 TRAINING FACILITIES
BREAD AND PASTRY PRODUCTION NC II
The Bread and Pastry Production workshop must be of concrete structure. Based on the class size of 25 students/trainees, the space requirements for the teaching/learning and circulation areas are as follows:



Space Requirement


Size in Meters


Area in Sq. Meters


Total Area in Sq. Meters

Lecture/Demo Area

8 x 5 m

40 sq. m.

40 sq. m.

Student/trainee working space

1 x 1 m

1 sq. m.

25 sq. m.

Laboratory

8 x 5 sq. m.

40 sq. m.

40 sq. m.

Learning Resource Center

3 x 5 sq. m.

15 sq. m.

15 sq. m.

Facilities/Equipment/Circulation Area







36 sq. m.

Total Workshop Area :

156 sq. m.




    1. TRAINER’S QUALIFICATIONS FOR TOURISM SECTOR



BREAD AND PASTRY PRODUCTION NC II


  • Must have completed a Trainers Training Methodology Course (TM

II) or its equivalent

  • Must have at least 2 years industry experience

  • Must be a holder of a Bread and Pastry Production NC level II or equivalent

  • Must be of good moral character

  • With pleasing personality

  • Must have attended relevant Bread and Pastry Production trainings and seminars (for patisserie trainers) or equivalent

  • Proficient in bakery/pastry productions (for Bread and Pastry Production trainers)


3.7 INSTITUTIONAL ASSESSMENT

Institutional assessment is undertaken by trainees to determine their achievement of units of competency. A certificate of achievement is issued for each unit of competency.


SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION ARRANGEMENTS




    1. To attain the National Qualification of BREAD AND PASTRY PRODUCTION NC II, the candidate must demonstrate competence in all the units of competency listed in Section 1. Successful candidates shall be awarded a National Certificate signed by the TESDA Director General.




    1. The qualification of Bread and Pastry Production NC II may be attained through:

4.2.1 Demonstration of competence through project-type assessment covering all required units of the qualification.


4.2.2 Accumulation of Certificates of Competency (COC) in all the following groups or clusters of core units of the Qualification.
4.2.2.1 Bread Making

4.2.2.1.1 Prepare and produce bakery products

4.2.2.1.2 Present desserts

4.2.2.2 Pastry Making

4.2.2.2.1 Prepare and produce pastry products

4.2.2.2.2 Present desserts

4.2.2.3 Cake Making

4.2.2.3.1 Prepare and present gateaux, tortes and cakes

4.2.2.3.2 Present desserts

4.2.2.4 Petits fours Making

4.2.2.4.1 Prepare and display petits fours

4.2.2.4.2 Present desserts

Successful candidates shall be awarded Certificates of Competency (COC).

Upon accumulation and submission of all the above COCs acquired for the relevant units of competency comprising this qualification, an individual shall be issued the corresponding National Certificate.


4.3 Assessment shall focus on the core units of competency. The basic and common units shall be integrated or assessed concurrently with the core units.
4.4 The following are qualified to apply for assessment and certification:
4.4.1 Graduates of formal, non-formal and informal including enterprise- based training programs

4.4.2 Experienced workers (wage employed or self employed)


4.5 The guidelines on assessment and certification are discussed in detail in the "Procedures Manual on Assessment and Certification" and "Guidelines on the Implementation of the Philippine TVET Qualification and Certification System (PTQCS)".

COMPETENCY MAP - TOURISM Sector

(Hotel and Restaurant)

BREAD AND PASTRY PRODUCTION NC II

Prepare


sandwiches

ANNEX A

Organize


and prepare

food

Plan and control



menu based on

catering

Select, prepare



and cook meat

Package prepare



foodstuffs

Establish and



maintain quality

control

Manage facilities

associated with

commercial

catering

contracts

Apply


cook-freeze

production

process

Organize


bulk cooking

operations

Prepare


hot and cold

desserts

Develop


food safety

program

Prepare


chocolate and

chocolate

confectionery

Receive and



store

kitchen supplies

Develop menus



to meet special

dietary and

cultural needs

Prepare


pastry, cakes

and yeast-based

products

Prepare


vegetables, eggs

and starch

products

Prepare


cook and serve

food for

menus

Select, prepare



and serve

specialized food

item

Select


catering

systems

Operate


fast food

outlet

Prepare


and cook

poultry and game

Clean


and maintain

kitchen premises

Plan, prepare

and display

buffet

Plan

and prepare food

for buffets

Plan


catering for an

event or function

Select, prepare



and serve

specialist cuisines

Present food

Apply

cook chill

operation

processes

Prepare


and cook

seafood

Prepare


appetizers and

salads

Prepare


portion controlled

meat cuts

Implement

food safety

procedures

Prepare food



according to

dietary and

cultural needs

Monitor


catering revenue

and costs

Apply


catering control

principles

Handle and



serve cheese

Prepare


stocks, sauces

and soups

Transport and store



food in a safe

and hygienic

manner




Prepare and

produce bakery products

Prepare


Prepare and produce pastry products

Prepare and

display petits fours

Present


desserts

Prepare and present gateaux, tortes and cakes

pates and


terrines







Perform

Observe


Develop and

update industry

knowledge

computer

operations

Provide effective

customer service

workplace

hygiene

procedures

Perform

workplace

safety practices

Demonstrate

work values

Practice

housekeeping

procedures

(5S)

Participate

in workplace

communication

Work

in team

environment

Practice

career

professionalism

Work

with others

Develop and

practice

negotiation

skills

Use

mathematical

concepts and

techniques

Use

relevant

technologies

Solve problems

related to work

activities

Receive and

respond to

workplace

communication

Develop

teams and

individuals

Utilize

specialized

communication

skills

Practice

occupational

health and

safety procedures

Lead

workplace

communication

Collect,

analyze and

organize

information

Plan

and organize

work

Apply

problem-

solving

techniques in

the workplace

Lead

small teams

Promote

environmental

protection


DEFINITION OF TERMS



Almond paste

A mixture of finely ground almonds and sugar

Angel food cake

A type of cake made of meringue and flour

Baba

A type of yeast bread or cake that is soaked in syrup

Bagel

A ring-shaped lean yeast bread or coffee cake

Bagged

A cookie make up method on which the dough is shaped and deposited with a pastry bag

Bar

A cookie make up method in which the dough is shaped into flattened cylinders, baked, and sliced crosswise into individual cookies

Batter

A semi-liquid mixture made of flour or other starch used for the production of cakes and breads; also used for coating products to be fried

Bavarian cream

A light, cold dessert made of gelatin, whipped cream and custard sauce or fruit

Boiled icing

Italian meringue used as cake icing

Bavarois




Beaters




Bombe

A type of frozen dessert made in a dome-shape

Bread flour

Strong flour such as patent flour used for breads

Brioche

Rich yeast dough containing large amounts of eggs and butter; a product made from this dough

Brown sugar

Regular granulated sucrose containing various impurities that give distinctive flavor

Butter cream

An icing made of butter and/or shortening blended with confectioners’ sugar or sugar syrup, other ingredients may also be added

Cake flour

A fine, white flour made from soft wheat

Caramelization

The browning of sugar caused by heat

Charlotte

A cold dessert made of Bavarian cream or other cream in a special mould, usually lined with lady fingers or other sponge products; a hot dessert made of cooled fruit and baked in a special mould lined with strips of bread

Chemical leavener

A leavener such as baking soda, baking powder, or baking ammonia, which releases gases produced by chemical reactions

Chiffon cake

A light cake made following the chiffon method – cake mixing method involving the folding

Cocoa

The dry powder that remains after cocoa solids and cocoa butter

Cocoa butter

A white or yellowish fat found in natural chocolate

Common meringue

Eggwhites and sugar whipped to a foam’, also called French meringue

Compote

Cooked fruit served in its cooking liquid, usually a sugar syrup



Confectioners’ sugar

Sucrose ground in to fine powder and mixed with a little cornstarch to prevent caking

Creaming method

A mixing method that begins with the blending of fat and sugar; used for cakes, cookies and similar items

Crepes

A very thin French pancake, often served rolled with filling

Croissants

A flaky, buttery yeast roll shaped like a crescent and made from a rolled-in dough

Crystallize

To form crystals, as in the case of dissolved sugar

Custard

A liquid that is thickened or set by coagulation of egg protein

Dark chocolate

Sweetened chocolate consist of chocolate liquor and sugar

Dredge

To sprinkle thoroughly with sugar or another dry powder

Drop batter

A batter that is too thick to pour but will drop from a spoon in lumps

Fondant

A type of icing made pf boiled sugar syrup that is agitated so that it would crystallize into a mass of extremely small white crystals

Ganache

A rich cream made of chocolate and heavy cream

Gateau

French word for cake

Gelatin

A water soluble protein extracted from animal tissue and is used as a jelling agent

Genoise

A sponge cake made by whipping whole eggs with sugar and folding in flour and sometimes, melted butter

Glace

Glazed, coated with icing; frozen

Glaze

A shiny coating such as syrup, applied to a food; to make a food shiny or glossy by coating it with a glaze or by browning it under a broiled or in a hot oven

Gluten

An elastic substance formed from proteins present in wheat flours which gives structure and strength to baked goods

Granulated sugar

Sucrose in a fine crystalline form

Gum paste

A type of sugar paste or pastillage made from vegetable gum

Ice cream

A churn-frozen mixture of milk, cream, sugar, flavorings and sometimes eggs

Leavening

The production or incorporation of gases in a baked product to increase volume and to produce shape and texture

Margarine

An artificial butter product made from various hydrogenated fats and flavorings

Marzipan

A paste or confection, icing or filling made of meringue and gelatin (or other stabilizers)

Meringues

A thick, white foam made of whipped egg whites and sugar

Milk chocolate

Sweetened chocolate containing milk solids

Moulded

A cookie make up method in which the dough is shaped into cylinders, cut into equal portions, and shaped as desired

Mousse

A soft or creamy dessert made light adding whipped cream, egg whites or both

Muffin method

A mixing method in which the mixed dry ingredients are combined with the mixed liquid ingredients

Parfait

A type of sundae served in a tall, thin glass; a still frozen dessert made of egg yolks syrup and heavy cream

Pastry cream

A thick custard sauce containing eggs and starch

Pastry flour

A weak flour used for pastries and cookies

Peel

A flat wooden shovel used to place and remove hearth breads in an oven

Petit four

A delicate cake or pastry small enough to be eaten in one or two bites

Pour batter

A batter that is liquid enough to pour

Puff pastry

A very light, flaky pastry made from a rolled-in dough and leavened by steam

Retarder-proofer

An automated, timer controlled combination of retarder/freezer and proofer used for holding and proofing yeast product

Sabayon

A foamy dessert or sauce made of egg yolks whipped with wine or liqueur

Savarin

A type of yeast bread or cake soaked in syrup

Sheet

A cookie make up method in which the dough is baked in sheets and cut into portions

Sherbet/sorbet

A frozen dessert made of water, sugar, fruit juice and sometimes milk or cream

Soufflé

A baked dish containing whipped egg whites, which make to dish rise during baking; a still frozen dessert made in a soufflé dish so that it would resemble a baked soufflé

Sponge

A batter or dough of yeast, flour and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a g=bread dough

Sponge cake

A type of cake made by whipping eggs and sugar to a foam, then folding in flour

Tart

A flat, baked item consisting of a pastry and a sweet or savory topping of filling; similar to a pie but usually thinner

Tulipe

A thin, crisp cookie moulded into a cup shape

Turntable

A pedestal with a flat, rotating top used for holding cakes while they are being decorated

Zabaglione

An Italian dessert or sauce made of whipped egg yolk and marsala wine

Zest

The colored outer portion of the peel of a citrus fruit



ACKNOWLEDGEMENTS


The Technical Education and Skills Development Authority (TESDA) wishes to extend thanks and appreciation to the many representatives of business, industry, academe and government agencies who donated their time and expertise to the development and validation of these Training Regulations.


TOURISM INDUSTRY BOARD FOUNDATION, INC. (TIBFI) -

EXECUTIVE COMITTEE


LARRY CRUZ

Chairman


PAUL LIM SO

Treasurer

Action Tour Holidays Corporation

Binondo, Manila




USEC. EVELYN PANTIG

Vice-Chairman

Undersecretary, Department of Tourism


DR. IGNACIO S. PABLO

Executive Director

HTIP, Intramuros, Manila


DANIEL EDRALIN

Secretary



SEC. AUGUSTO BOBOY SYJUCO

Trustee


Director General, TESDA





DR. CORAZON RODRIGUEZ

Trustee


Dean, UP Asian Institute of Tourism

Diliman, Quezon City




INDUSTRY WORKING GROUP (IWG) - EXECUTIVE COMMITTEE


ANABELLE O. MORENO

Chair, IWG

President, Association of Human Resource

Managers for Hotels and Restaurants (AHRM)





MA. LOURDES CATRAL

Chair, Planning Sub-Committee

UP, College of Home Economics

Diliman, Quezon City



ALAN DIMAYUGA

Former Chair, IWG and Planning Sub-

Committee

Executive Plaza Hotel

Malate, Manila


YAEL T. FERNANDEZ

Chair, Standards And Assessment

Sub-Committee

Mandarin Oriental Manila

Makati Ave., Makati City





LEA VILLANUEVA

Chair, Professional and Programs

Development

Visions and Breakthroughs, Inc.





INDUSTR+Y WORKING GROUP (IWG) - STANDARDS AND ASSESSMENT SUB-COMMITTEE MEMBERS AND EXPERTS

BREAD AND PASTRY PRODUCTION





MA. CHRISTINA G. AQUINO

Center for Culinary Arts - Manila

Katipunan, Quezon City


CHEF EDWARD BUENSUCESO

Hyatt Regency Hotel

Roxas Blvd., Pasay City


CHEF JAMES ANTOLIN

Center for Culinary Arts - Manila

Katipunan, Quezon City


CHEF ROMULO CANUTO

Hyatt Regency Hotel

Roxas Blvd., Pasay City


CHEF IÑIGO CASTILLO

Center for Culinary Arts - Manila

Katipunan, Quezon City


CHEF BERNARD OLEDAN

Hyatt Regency Hotel

Roxas Blvd., Pasay City



The Participants in the Validation of this Training Regulation


  • Industry partners (HRRAC Members) from Region VII

- Lapu-Lapu City



  • Cebu City


The TESDA Board Members and Secretariat
The Management and Staff of the Secretariat


  • QSO


REVIEW PANEL (2009)


BIEN ENRIO AH

Philippine Society of Baking (PSB)/ Filipino-Chinese Bakers’ Association, Inc. (FCBAI)

Tayuman, Manila


MA. CHRISTINA G. AQUINO

TIBFI-IWC Expert/Dean, College of International Tourism and Hospitality Management

Lyceum of the Philippines University

Intramuros, Manila



DANILO S. BASILIO

Chef/Owner, Sucree´ Patisserie Cafe, Robinson's Manila/Trainer, Culinary Institute of Aristocrat (CIA)/ Roxas Blvd., Manila

Lyceum of the Philippines University, Intramuros Manila


ROBERTO FRANCISCO

TIBFI-IWC Expert/ Chef-Trainer, Center for Advanced Training in Food and Beverage Services (CATFABS)/ Hotel and Restaurant Chef Association of the Philippines (HRCAP)



CHRISTOPHER C. ONG

Philippine Society of Baking (PSB)/ Filipino-Chinese Bakers’ Association, Inc. (FCBAI)

Tayuman, Manila


ALEJANDRO T. PAEZ

Philippine Society of Baking (PSB)/ Philippine Foremost Milling Corporation

Manila


WILBURT C. WONG

Philippine Society of Baking (PSB)/ Filipino-Chinese Bakers’ Association, Inc. (FCBAI)



Tayuman, Manila




TESDA QSO Staff







_

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