This course is designed to
enhance knowledge, skills, and attitude in bread and pastry production, to
prepare and produce bakery products; prepare and produce pastry products;
prepare and present gateaux, tortes, and cakes, desserts, and present desserts,
and display petits fours in accordance with industry standards. It covers the basic
and common competencies integrated with 21st Century Skills to ensure that
learning is suitable in the present learning process of education under the 4th
Industrial Revolution (IR) society.
