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Bread and Pastry Production NC II Achievement Chart Final
Bread and Pastry Production NC II Achievement Chart Final
Bread and Pastry Production NC II Achievement Chart Final
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NO.
SURNAME
FIRST NAME
NAME OF TRAINEES/STUDENTS
M.I.
Date Started
Operating a Conventional
Oven
Measuring of Dry
Ingredients
Measuring of Liquid
Ingredients
Making a Pandesal
Baking of Ensaymada
AURELIO A. SUSTENTO
Trainer
CHART
Date Finished
Date Started
Operating a Conventional
Oven
Measuring of Dry
Ingredients
Making an Empanada
Making a Hopia
Date Finished
Date Started
Measuring of Dry
Ingredients
Measuring of Liquid
Ingredients
Baking an Pineapple
Upside Down Cake
Baking Pineapple/Carrot
Cake
Date Started
Baking Macaroons
Date Finished