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This document provides instructions for using competency-based learning materials to achieve the required competency in "BREAD AND PASTRY PRODUCTION NC II". Trainees are required to complete learning activities including reading information sheets, performing task sheets, and submitting outputs for evaluation. The goal is for trainees to independently gain the knowledge and skills needed for the competency in preparing and displaying petit fours through self-paced learning with minimum supervision. Upon pas

Author

gillian marbebe

Language

EN