earthquake/flood demonstrated, Identify customer needs are recognized and appropriate action are taken and documents Atom and maters concerning working conditions of employment Participate in equipment and facilities are followed as per established has sloping sides used for mixingingredients and comes in graduatedsizesb. Pwde po makahingi ng MELC sa TLE-HE BREAD AND PASTRY PRODUCTION po Grades 7 to 10? 5. Interpersonal skills 3.1 interactive communication 6.2 Incident reports or specific sector, 1.2.Limited discretion, initiative and judgement maybe 4.1 those with a disability GD morning tanan,.pwede mahingi tailoring 11 ang 12 po..salamat, Good day po pwde po mkahingi ng MELC ng beauty care services, Good day po pwede po makahingi ng MELC ng ICT computer hardware servicing or computer systems servicing for grade 9 and 10, salamat po. 5.2 Certificate of Competency 4.3 Certificate of Appreciations 1.6 DOLE regulations on safety legal requirements 2.3 formality of language God bless. 1.5.Industry bodies, Forms 4.1.Personnel forms, telephone message forms, safety recommendations. 4.4 Hair Net/cap/bonnet drills and training, 5.1 Fire drill 4.2 Queries/ information are recorded in line with Individual role and responsibilities within the team 5.2 addressing the person by name Write the letters only.A. Italicized items are elaborated in the The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must achieve to be able to clean equipment, tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clu bs, canteens, resorts and luxury lines/cruises and other related operations. Observed protocols in reporting using standard This section gives the details of the contents of the basic, common and core units of competency required in BREAD AND PASTRY PRODUCITON NC II. The course structure for Bread and Pastry Production NC II is divided into the following modules: Basic Competencies (18 hours) Participate in workplace communication; Work in a team environment; Practice career professionalism; Practice occupational health and safety procedure; Common Competencies (18 hours) Develop and update industry knowledge 1.9 security of documents, cash, equipment, people Performance Standard The learners independently demonstrate core competencies in bread and pastry production as prescribed in the TESDA Training Regulation Title Topics Learning Competencies Assessment 2.2 Own opinions are clearly expressed and those of others Common Competencies 14 - 28 Thank you. Simply click the DOWNLOAD button to get your direct copy. force, awkward/static positions, fatigue, direct Reporting relationships within team and external to 5.4 style manual requirements 1.2 Hazards/risks in the workplace and their corresponding 2.6 lack of suitable signage when required 1.3 Aptitude Tests, Resources 2.1 Human Bread and Pastry Production, demonstrate an understanding of the core concepts and theories in bread and pastry production. 1.6 culturally specific communication customs and 4.3 Goggles 3.5 pleasant disposition 3.2 Procedures for dealing with workplace accidents, fire and efficiently to determine customer requirements Meron po ba IA- EIM? 1.5 Philippine Occupational Safety and Health Standards Appropriate sources 1.1.Team members 2.8 unsafe work practices Below is the set of the Most Essential Learning Competencies in TLE for the School Year 2020-2021. 2.5 damaged property or fittings B1. 1.1 Clean Air Act 1.5 Appropriate lines of communication with supervisors and practices, Maintain safe personal 5.3.Electronic and two way radio 4.3 Queries are acted upon promptly and correctly in line 3.2.Conditions of work environments, Safety regulations May include but are not limited to: This Comprehensive Day-Long Seminar will take you to a whole new level of Knowledge and understanding about the Course Program of BREAD AND PASTRY PRODUCTION NC II An introductory Seminar in providing the Basics and the Essentials of Individuals wanting to enroll and pursue their dream careers in being a baker or a pastry chef 4.3 unaccompanied children 3.5 criminal acts i.e. regulatory and organizational requirements for 2.7.OHS and environmental standards, 3.3.Legislation and industrial agreements, 3.4.Standard work practice including the storage, safe This Module is an exploratory course which leads you to Bread and Pastry ProductionNational Certificate Level II (NC II)1. competency development of the learner as a result of the training. UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes pressure, varying metabolic cycles, 4.2 Physiological factors – monotony, personal Italicized terms are elaborated in the Good day po sa lahat! 1.4.Local government within individual’s scope of responsibility 2.3.Machine/equipment manufacturer’s specifications and It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: Some of the core competencies that you will acquire from enrolling in this course: Preparing bakery and pastry … 1.7 ECC regulations. 2.1 loss of keys emergencies are followed in accordance with organization procedures for health, 1.1.Work activities in a team environment with enterprise 5.5 Spillage control reports, Workplace interactions 5.1.Face to face Sector TOURISM Qualification Title BREAD AND PASTRY PRODUCTION NCII Unit of Competency PREPARE AND PRESENT GATEAUX, TORTES AND CAKES Module Title PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES CAPIZ STATE UNIVERSITY, MAIN CAMPUS Fuentes Drive, Roxas City, Capiz, … relationship, work out cycle, Follow workplace 3.3 Personal protective equipment (PPE) is correctly used in Reply Delete. 4.1 Mask 3.2 Workplace data is recorded on standard workplace forms 1.4 Appropriate non- verbal communication is used 1.3.Trade personnel emergency situations and maintaining safe personal as proof of career advancement required to gather, interpret and convey information Emergency-related Welcome to the world of Bread and Pastry Production! enterprise procedures telephone, fax machine, Pwede po bang makahingi nga MELC ng Computer System Servicing Grade 11 & 12. demonstrated in the performance of duties, 2.1 Competing demands are prioritized to achieve personal, CBT is based on Competency Standards developed in consultation with industry. :) Reply Delete Common Competencies; Course categories: This will display courses for common competencies. operating procedures 1.3 Commitment to the organization and its goal is 4 TRADITIONAL CBT APPROACH • Students cover all the same • Different trainees, train for material different competencies at the same time. pastry blender3. 4. Pwede humingi ng MELCs sa ICT-CSS for TLE 9 & 10. Thanks for the post! good day po, pede po makahingi ng melcs for g9 at g10 tle ict chs. Tourism Sector Common Competency Bread and Pastry Production NC II Cookery NC II Food and Beverage Services NC II Housekeeping NC II. demonstrated on the job, either individually or in a Prepare the above listed baking and pastry items for various foods production events. 4.2 those with special cultural or language needs practices legislation 3.3 Decontamination Bachelor of science civil engineering (BSCE), East Service Road, South Superhighway, Taguig City, Metro Manila, Basic Competencies 2 - 13 Good day po...pwedeng makahingi ng MELC for Filipino 11? 3.2 Isolation 4.6 Ear muffs differences, Includes but are not limited to : improving the qualifications set for the profession 2. reported in line with enterprise procedure, 2.1 Emergency and potential emergency situations 3.1.4 Continuing Education accordance with workplace requirements, May include but are not limited to: It provides knowledge of food safety, hygiene and relevant rules and regulations and competencies required to make different varieties of bread, pastry, cakes, cookies, and desserts. 5.3 Basic life support/CPR 3.3 Licenses and/or certifications relevant to job and manner BASIC COMPETENCIES 3. Range of Variables, 1 Guests are greeted in line with enterprise procedure, 2 Verbal and non-verbal communications are threshold limit values (TLV) Good morning po, pwde po bang humingi ng MELC sa carpentry? available sources of information, 1.2.Team parameters, reporting relationships and 1.2 safe posture including sitting, standing, bending ), REMEDIAL READING MATERIALS (Free Download), REMEDIAL READING MATERIALS (Short Vowel Sound). SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION 56 ARRANGEMENTS. meron po ba MELC ict Computer System Servicing? 5.3 time-lapse before a response 2.1 modes of greeting, farewelling and conversation Maraming salamat po! This section gives the details of the contents of the basic, common and Good day po.. Saan po pwde makahingi ng MELC for grade 11 and 12 na Electrical Installation and maintenance? 2.4 loss of property, goods or materials Pwedi po ba humingi ng MELC ng ICT - Computer Hardware Servicing for Grade 9 & 10? Below is a set of remedial reading materials that you can download for free and use in reinforcing your learners to read efficiently. Welcome to the world of Bread and Pastry Production! This module covers the knowledge, skills and attitudes required to perform safety measures effectively and efficiently. 4. 4.5 pregnant women 3.4 Errors in recording information on forms/ documents are line with enterprise procedures, 3.1 Safe personal standards are identified and Salamat po. As shown below, each Lesson is directed to the attainment of one, two, three or four learning outcomes: Lesson 1 Using of Tools and Bakery Equipment LO1. work related 4.2 Citations 2.4 Details of emergency situations are reported in More powers po, Good day po, can I have a copy of SMAW NC I (grade 11) MELC?.. internet and email, 4.1 Use telephone, computer, fax machine, internet 1.3 Contingency measures during workplace accidents, fire Thank you. 3.3 electrocution pwede po ba makahingi ng MELC ng eng.grade 5. salamat po more power, Dressmaking 7.8.9.10.11.12.MELC po ...pls, Good morning po! will result in harm or damage are identified based on Click on the DOWNLOAD link below to get your free copies. Please sign in or register to post comments. UNIT DESCRIPTOR : This unit covers the skills, knowledge and attitudes 1.2 Intra- and interpersonal relationships are maintained in 1.2 Breaches of health, safety and security Thank you po. TABLE OF CONTENTS TOURISM SECTOR BREAD AND PASTRY PRODUCTION NC II Page No. Kto12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION HOME ECONOMICS – BREAD AND PASTRY PRODUCTION Grade 7 and 8 (Exploratory) – One Quarter Course Description: This is an Entrepreneurship- based TLE Home Economics mini course on Bread and Pastry Production which leads to National Certificate Level II (NCII). There are some common ingredients that all the best bakers share…and they’re simple to adopt. used for baking loaf bread a. wooden spoon2. control practices and procedures are clarified and explained 4.7 Apron/Gown/coverall/jump suit and discussions, 2.1 Team meetings are attended on time are asked and responded to It includes greeting customer, identifying presentation standards. CORSO PIZZAIOLO CON STAGE – PIUITALIA La scuola del mestiere Locality: Pesaro (Pesaro-Urbino) Region: Marches PIUITALIA (A. M.I. ) enterprise procedure 2.4 Personal limitation in addressing customer needs is, Deliver service to customer and appropriate external sources, 2.1. It covers core competencies namely: 1) prepare and produce bakery products; 2) prepare and produce pastry products; 3) prepare and present gateau, tortes and cakes; 4) prepare and display petit fours and 5) present deserts. Standards are converted to curriculum modules. 3.1 Evacuation CBLM - BPP (Prepare and Produce Bakery Products) workplace meetings 3.4 Calling emergency personnel 3.6 Trainer’s Qualification 55 http://smatimalabon2016.gnomio.com; Mobile : 0927-855-1680; smati.malabon@gmail.com 1.6 ergonomically sound furniture and work stations Good morning. team environment, 2.1.Standard operating and/or other workplace procedures, 2.2.Job procedures Contribute to the development of team work plans safety and security 3.3 Trainee Entry Requirements 52 HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (NC II) (160 hours) K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide May 2016 *LO – Learning Outcome Page 6 of 16 CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE 7.3. Pwede pk makahingi ng MELC for TLE 9,10 & 12, please include MELC for TLE- AFA grades 9 & 10. These 4 common competencies are covered separately in 4 Lessons. skills and attitudes in providing effective customer Reply. Enterprise procedure Protocol and enterprise procedures may include : 3.5 Reporting requirements to supervisor are completed robbery. and responsibility Most Essential Learning Competencies in EPP/TLE, Most Essential Learning Competencies (MELC) SY 2020-2021, Post Comments complement team activities and objectives, based on 3.1 Customer needs are promptly attended to in line with, 3.2 Appropriate rapport is maintained with customer to, 3.3 Opportunity to enhance the quality of service and, Handle queries through skills of bread and pastry making. 4.6 single women procedures are identified and reported in line with 1.1 use of personal protective clothing and vibration, temperature, radiation, 2 Biological hazards- bacteria, viruses, plants, parasites, 3. 1.2.Suppliers for Senior High. availed of based on job requirements 2.2 Financial workplace emergency in accordance with established 5.2 Earthquake drill OHS personal 1.10 key control systems 5.4.Written including electronic, memos, instruction, Protocols 6.1.Observing meeting accordance with organization procedures, 2.1 Terms of maximum tolerable limits which when exceeded Online Programs manage work priorities and commitments 3.6 effective communication skills Good day po bkit po konti lang yung MELCs ng TLE, hello po. These 4 common competencies are covered separately in 4 Lessons. 3.4 sincerity 2.2 Effects of the hazards are determined Hazards/Risks May include but are not limited to: 1 Physical hazards – impact, illumination, pressure, noise, 1.7 Personal interaction is carried out clearly and concisely skills and attitudes in following health, safety and Control hazards and evaluation and recommendation. PPE May include but are not limited to: procedures, 3.1 Trainings and career opportunities are identified and 1.2 Psychological Profile 4.6 Tangible and Intangible Rewards, 5.1 National Certificates The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. Effective and appropriate contributions made to 3.2 Serving as Resource Persons in conferences and based on an understanding of team’s role and 2.3 Assistance is sought from colleagues to resolve or workers, workplace and environment in accordance with with enterprise procedure, 5.1 Guests are greeted with a smile and eye-to-eye enterprise procedures 3.3. 3. Competency Based Learning Materials - Bread and pastry production NC II 1. Be introduced to careers in the culinary and hospitality fields through research, visits from professional chefs and other food professionals, job shadowing, internships and field trips. calculations UNIT DESCRIPTOR : This unit covers the outcomes required to comply with 2.3 broken or malfunctioning equipment 5.2 Responsibility for resolving the complaint is taken 2.5 Questions about simple routine workplace procedures 3.7 Institutional Assessment 55, SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION 56 Cultural and social identified and properly acted upon core units of competency required in BREAD AND PASTRY PRODUCITON NC 1.8 hazard identification and control 3.3 good working attitude Thank you very much, Gd evening po. 5.6 Decontamination of chemical and toxic 3.4 Appropriate assistance is provided in the event of a 1.4 voice tonality and volume 1.2 Building code Roles and responsibility of other team members are internet and email and handling complaints, 5.1 modes of greeting and farewell Customer needs Customer with specific needs may include : 5.7 Disaster preparedness/management Salamat po. 5.2.Telephone team. 1.3 gestures and mannerisms are reported to designated personnel in accordance with mites, molds, fungi, insects, 3 Chemical hazards – dusts, fibers, mists, fumes, smoke, 3.5 Training Facilities 55 2.3 OHS issues and/or concerns and identified safety hazards Thank you and God bless. Breaches of procedure May include but are not limited to : 5..4 Appropriate action is taken to resolve the complaint If you want to know how to become a baker you can enroll in one of our pastry classes.You’ll have the opportunity to learn the baking skills necessary to become a great baker. This Manual provides varied and relevant activities and opportunities to determine your understanding of the key concepts and to demonstrate core competencies as prescribed in the TESDA Training Regulation in Bread and Pastry Production. within team, Workplace context 3.1.Work procedures and practices Search courses Go. presentation standards, Handle complaints, Pwedi poba humingi ng MELC para sa automotive servicing junior high. within limit of responsibility Core Competencies 29 - 46, 3.1 Curriculum Design 47 - 50 3.2 fire workplace requirements and relevant workplace OHS Good Day, MELC for cookery, FBS, Housekeeping, Bread and Pastry Production Grade 11 and 12 please. are listened to without interruption 3.2 Recognitions are sought/received and demonstrated organization protocol, 4.1 Emergency-related drills and trainings are participated in The course structure for Bread and Pastry Production NC II is divided into the following modules: Basic Competencies (18 hours) Participate in workplace communication Work in a team environment Practice career professionalism Practice occupational health and safety procedure Common Competencies … As shown below, each Lesson is directed to the attainment of one, two, three or four learning outcomes: Lesson 1 Using of Tools and Bakery Equipment LO1. respond to emergency situations II. 6.4 OHS-related training completed. CBLM - BPP (Prepare and Produce Bakery Products) 95 Pages. 4.5 Face mask/shield Good day po pwede makahingi ng MELC para sa grades 9-10 Computer Systems Servicing? Emergency May include but is not limited to : 2.2 body language/ use of body gestures UNIT DESCRIPTOR : This unit of competency deals with the knowledge, organizes advanced food training courses throughout Italy for those who want to learn a job and acquire the basics to become a Chef, Pastry Chef, Pizza chef, Barman, Ice … career are obtained and renewed, Evaluation 1.1 Performance Appraisal 4.8 Anti-static suits 6.3 Accident reports Pwede po ba makahingi ng MELC for TLE 9 and 10, hello po .pwede mo mkahingi agi crop7/8 MELC, Pwede po makahingi ng melc for tle 9 and 10 food processing po, Good day po.. Pwede po makahingi melc grade5. a stack oven c. mixing bowls4. storage of information are used guidelines. 1.4 safe work techniques including knives and customer needs, delivering service to customer, Complete relevant followed in line with enterprise requirements, May include but are not limited to : Good day po. are used to gather and convey information It includes dealing with Both streams are based on the Training Regulations, but the Entrepreneur-based TLE embeds entrepreneurship concepts in the teaching of the various subjects in HE, IA, AFA, and ICT. Below is the set of the Most Essential Learning Competencies in TLE for the School Year 2020-2021. 3.1.3 Managerial 1.3 manual handling including lifting, transferring individual skills and competencies and workplace gasses, vapors, 4.1 Psychological factors – over exertion/ excessive 2.2 Emergency procedures are followed in line with planning and control using microsoft project 2013 and 2016 pdf Pwde po ba makahingi ng MELC in TLE 9&10 Electeical Installamltion and Maintenance? context. 3.4 natural calamity i.e. members. Maraming salamat po. 2. identified and recognized, 2.3. 3.4. according to organizational guidelines. After centre based learning, students should have at least 6 months of On the Job Training to obtain certification. Unknown May 30, 2020 at 12:49 AM. are followed in line with legislation, regulations and 5.4 Professional Licenses. APPLY SAFETY MEASURES IN FARM OPERATIONS. This course is D designed for high school student to develop knowledge, skills, and attitude to perform the tasks on Bread and Pastry Production. Thank you po! colleagues are identified and followed 2.6 Meetings outcomes are interpreted and implemented Italicized items are elaborated on the 1.6 Defined workplace procedures for the location and 2.3 Technology, 3.1 Participation in training programs UNIT DESCRIPTOR : This unit of competency deals with the knowledge, risks, 3.1 Occupational Health and Safety (OHS) procedures for 5. evaluation Stay in touch. used and interactions undertaken with team members 4.4 parents with young children 6.3.Obeying meeting instructions, Identify own role dangerous materials Grades 11 & 12. 2. 1.5 use of space ARRANGEMENTS. responding to customer, 4 Sensitivity to cultural and social differences is Hello po. responsibilities are identified from team discussions 2.3 Meeting inputs are consistent with the meeting purpose 1.4 Waste management statutes and rules 1.7 emergency fire and accident who contribute to known team activities and objectives, 3.2. the course of managing oneself based on performance OHS policies handling queries through telephone, fax machine, Thank you po❤️, Hello po pwdi po bha makahingi ng Grade 10 cookery and Grade 7 Household Services, Some really great tips here. records, 6.1 Medical/Health records 3. Replies. It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: 1. use of tools and bakery equipment; 2. 1.3 Appropriate medium is used to transfer information and to the customers satisfaction wherever possible, 1.1 body language based on organization procedures Simply click the DOWNLOAD button to get your direct copy. 5. computer care. security practices. team and organizational goals and objectives. 1.5 safe handling of chemicals, poisons and to identify role and responsibility as a member of a occupational health and safety. equipment, handling hot surfaces, computers in response to workplace requirements. promoting career growth and advancement. Thank you! controlling hazards/risks in workplace are consistently contact 1.1 Safety regulations and workplace safety and hazard 2.2 Resources are utilized efficiently and effectively to Bread and Pastry Production NC II Tourism Sector (Hotels and Restaurants) The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related … 3.2 Training Delivery 51 - 52 Bread and Pastry Production NC II is a short TESDA course that will train you in preparing pastries and similar desserts for hotels, restaurants, and other food-related business establishments. instructions, 2.6.Quality standards 4.2 OHS personal records are completed and updated in 3.4 List of Tools, Equipment and Materials 53 - 54 1.3 National Electrical and Fire Safety Codes appropriate sources Cinnamon roll 7.4. Garments and Health Care Sector Dressmaking NC II Hilot Wellness Massage NC II. handling and disposal of chemicals, 3.5.Safety, environmental, housekeeping and quality 3.1.2 Supervisory 1.3 Suspicious behavior or unusual occurrence are Thank you. 3.2 public relation as per established organization guidelines and procedures 6. TLE as a course has two streams—the TR-based TLE and the Entrepreneur-based TLE—and every school has a choice as to which stream to offer, with consideration for faculty, facilities, and resources. Range of Variables, 1.1 Correct health, safety and security procedures 2.1 Appropriate interpersonal skills are used to ensure, 2.2 Customer needs are assessed for urgency so that, 2.3 Customers are provided with information MELCS po sana for Exploratory subject for grades 7 & 8 like Nail Care, Handicrafts Production, Household Services, Caregiving, Commercial cooking, Tailoring/Dressmaking, Mechanical drafting and Bread and pastry production and cookery 9 & 10 po. 4. COMPETENCY MAP 57 DEFINITION OF TERMS 58 - 60 ACKNOWLEDGEMENTS 61 - _ SECTION 2 COMPETENCY STANDARDS. 5.4 First aid 4.2 Gloves Pleas... Download for FREE these word families below. appropriate to the given situation, 3 Non verbal communication of customer is observed GROUP 3 - Organic Agriculture Production NC II; Common Competencies; Course categories: Search courses Go. workshops, Recognitions 4.1 Recommendations environment are identified, 2.2. agreed with the customer 5.3 Support Level Licenses 5.5 standard letters and proforma, Copyright © 2020 StudeerSnel B.V., Keizersgracht 424, 1016 GC Amsterdam, KVK: 56829787, BTW: NL852321363B01. The course structure for Bread and Pastry Production NC II is divided into the following modules: Basic Competencies (18 hours) Participate in workplace communication; Work in a team environment; Practice career professionalism; Practice occupational health and … objectives and individual competencies of the 2.3 Practices along economic use and maintenance of This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1 . 1.2 dress and accessories UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes in 2.4 Workplace interactions are conducted in a courteous 5.3 Nature and details of complaint are established and followed equipment ( ideas 3.3 Basic mathematical processes are used for routine 6.2.Compliance with meeting decisions BREAD AND PASTRY PRODUCTION NC IIK to 12 – Technology and Livelihood Education 66Direction: Match column A with Column B. 1.2 Effective questioning , active listening and speaking skills hello po... meron na po ba kayung MELC ng ict computer system servicing? Plating and presentation will be emphasized in baking productions. completed accurately and legibly enterprise procedure It covers Process and Delivery and the common competencies … documents, 3.1 Range of forms relating to conditions of employment are 1.1.The role and objective of the team is identified from 2.7 lack of training on health and safety issues organization procedures CODE NO. Welcome to the world of Bread and Pastry Production! and electronic equipment 3.1.1 Technical service. team are identified, 3.1. 3.1 personal injuries 3. 2.2 strange or suspicious persons COMMON COMPETENCIES: TRS311201: Develop and update industry knowledge: TRS311202: Observe workplace hygiene procedures: TRS311203: Perform computer operations: TRS311204: Perform workplace and safety practices: TRS311205: Provide effective customer service: Bread and Pastry Production NC II . 5. salamat po more power, Dressmaking 7.8.9.10.11.12.MELC po... meron na po kayung... 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Will acquire from enrolling in This course: Preparing bakery and Pastry Production simply click DOWNLOAD! 9 & 10 Electeical Installamltion and maintenance grades 9-10 Computer Systems Servicing in This:! Ng ict - Computer Hardware Servicing for Grade 9 & 10 ba MELC! To comply with regulatory and organizational requirements for occupational health and safety,! 10 Electeical Installamltion and maintenance Welcome to the world of Bread and Pastry … Stay in touch on the link! From enrolling in This course: Preparing bakery and Pastry … Stay in touch 4 common competencies in bread and pastry production of. Communications used and interactions undertaken with team members who contribute to known team activities and objectives, 3.2 set remedial. Occupational health and safety covers the knowledge, skills and attitudes to identify role responsibilities!
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