Bread and Pastry Production

The book covers the core competencies on preparation and production of bakery and pastry products; preparation and presentation of gateau, tortes, and cakes; preparation and display of petit fours; and presentation of deserts. This course specialization leads to NC II.


Grace R. Nieves

Level/s: Senior High


The book is sophisticatedly authored by Raquel F. Verzosa, a Masters in Education major in Language Education magna cum laude graduate from Saint Louis University, Baguio City and was a training consultant for Tiger Airways Philippines, and Jenef f er P. Baltazar, a tour guide trainer at the Department of Tourism and the general manager and proprietor of Agetyeng Travel and Tours.





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