Bread and Pastry Production (NC II) 4

bread and pastry

This subject is a continuation of Bread and Pastry Production 3.

COURSE CODE:

TVH-004

UNITS:

1

Associated Departments:

Home Economics - CORE , Senior High School , Technical Vocational and Livelihood Track

Learners demonstrate understanding of the basic concept, underlying theories and competencies in preparing and displaying petits fours. It includes:

characteristics of classical and contemporary petits fours
underlying principles in preparing petit fours
types and kinds of sponge and bases
different kinds of fillings
procedure in making fondant icing
decorations and designs.