Description
Senior High School
Home Economics Strand
*All the books under the TVL Track follows the courses provided by the K to 12 curriculum, which when finished, will lead to National Certificates (NC).
Practical Skills in the 21st Century: Bread and Pastry Production (NC II) is designed for high school students to perform the tasks in production of bakery products, pastry, cakes, petit fours, and desserts.
