Quarter 2 Module 1

Prepare Pastry-Products

Quarter 2 Module 2

Baking Tools and Equipment and their uses

Quarter 2 Module 3

Bake Pastry Products According to Techniques and Appropriate Conditions And Enterprise Requirement and Standards

Quarter 2 Module 4

Decorate and Present Pastry Products

Quarter 2 Module 5

Fill and Decorate Pastry Products

Quarter 2 Module 6

Finish Pastry Product

Quarter 2 Module 7

Prepare and Produce Pastry Product

Quarter 2 Module 8

Store Pastry Products According to Established Standards and Procedures

Quarter 2 Module 9

Select Packaging Appropriate for the Preservation of Product Freshness and Eating Characteristics