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What is Bread and Pastry Production Assessment about?

This progress chart summarizes the qualifications and progress of 14 students in a 141-hour Bread and Pastry Production course. It includes their performance in basic competencies like workplace safety, common competencies such as customer service, and core competencies such as preparing and presenting gateaux, tortes and cakes. Most students have completed all competencies, as indicated by C grades. A few students are still working on final core competencies like presenting desserts. The chart is used to m

Author

magesty tamayo

Language

EN