8

TECHNOLOGY AND
LIVELIHOOD EDUCATION
BREAD AND PASTRY PRODUCTION

Department of Education ● Republic of the Philippines

Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 1 : Personal Entrepreneurial Competencies and SWOT Analysis
First Edition, 2020

Republic Act 8293, Section 176 states that: No copyright shall subsist in any work of the
Government of the Philippines. However, prior approval of the government agency or office wherein
the work is created shall be necessary for exploitation of such work for profit. Such agency or office
may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks,
etc.) included in this module are owned by their respective copyright holders. Every effort has been
exerted to locate and seek permission to use these materials from their respective copyright owners.
The publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Author/s: Karah Quinn E. Picardal

Reviewers: Sheyla Jay S. Pancho Juliet S. Lapiz Befe Y. Ordiz KeziaKeren L. Cagalawan
Illustrator and Layout Artist: Karah Quinn E. Picardal

Management Team
Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director

Co-Chairpersons: Dr. Victor G. De Gracia Jr. CESO V

Asst. Regional Director

Edwin R. Maribojoc, EdD, CESO VI

Schools Division Superintendent

Myra P. Mebato,PhD, CESE

Assistant Schools Division Superintendent

Mala Epra B. Magnaong, Chief ES, CLMD

Members Neil A. Improgo, EPS-LRMS

Bienvenido U. Tagolimot, Jr., EPS-ADM
Samuel C. Silacan, EdD, CID Chief
Joseph T. Boniao, EPS – EPP/TLE
Rone Ray M. Portacion, EdD, EPS – LRMS
Edwin V. Palma, PSDS
Ray G. Salcedo, Principal II/District In-charge
Avilla G. Taclob, Principal I/District In-charge
Agnes P. Gonzales, PDO II
Vilma M. Inso, Librarian II

Printed in the Philippines by

Department of Education – Division of Misamis Occidental
Office Address: Osilao St., Poblacion I, Oroquieta City, Misamis Occidental
Contact Number: (088) 531-1872 / 0977 – 8062187
E-mail Address: deped_misocc@yahoo.com
 8
BREAD AND PASTRY
PRODUCTION
Module 1
Personal Entrepreneurial
Competencies / PECs

This instructional material was collaboratively developed and

reviewed by educators from public and private schools, colleges, and
or/universities. We encourage teachers and other education stakeholders
to email their feedback, comments, and recommendations to the
Department of Education at action@ deped.gov.ph.

We value your feedback and recommendations.

Department of Education ● Republic of the Philippines

 What I Need to Know

Continuous changes in the local environments require Filipino

learners to be more competitive and updated for them to be prepared for
the world of work and entrepreneurship.
There are three lessons in this module that will give learners with
enough knowledge and help them acquire work skills, work values and
expertise. This will help learners in choosing an occupation or career
and/or eventually put up his or her own business in line with Bread and
Pastry Production thus, making learners become independent and
productive members of the society.
After going through this module, you will find yourself at a
moderate level of expertise where you can take yourself to the next
levels.

At the end of this module, learners should be able to:

1. Explain the basic concepts in bread and pastry production.
2. Discuss the relevance of the course.
3. Explore opportunities for bread and pastry production as a
career.
4. Assess one’s PECs: characteristics, lifestyle, skills, traits.
5. Compare one’s PECs with those of an entrepreneur.
6. Generate a business idea that relates with a career choice in
bread and pastry production.
7. Discuss SWOT analysis.
 In going through the module, you have to extend your patience in
understanding, analysing what you are reading. Follow the directions
and/or instructions in the activities. Answer the entire given test and
exercises carefully. Comply the required activities provided.

What I Know

Directions: Choose the letter of your answer. Write it in your TLE

notebook.
1. A technical-vocational program that develops the skills of students
in preparing and producing bakery/pastry products,
cakes and desserts.
A. Technology C. Industrial Arts
B. Bread and Pastry D. Practical Arts

2. Also called as “Station Chef”.

A. Line cook C. Pastry chef
B. Commis D. Factory bakers

3. A kind of job that work for bread factories, using machinery to

produce bread and pastry products.
A. Cake decorator C. Pastry chef
B. Commis D. Factory bakers

4. Putting up your own business requires a lot of patience, integrity

and dedication.
A. Hardworking C. Committed
B. Risk taker D. Persistence

5. A characteristic of a person who is forward looking.

A. Goal oriented C. Risk taker
B. Persistence D. Committed

6. A characteristic of an entrepreneur who is strong enough in

dealing and solving the challenges you may undertake as you go
with running your business.
 A. Creative C. Disciplined
B. Risk taker D. Honest

7. In a business SWOT stands for?

A. Strengths, Wellbeing, Opportunities, Threat
B. Sudden, Weaknesses, Outstanding, Threats
C. Social Ways of Overcoming Threats
D. Strengths Weaknesses Opportunities Threats

8. A SWOT analysis looks at?

A. The internal factors only C. The external factors only
B. Both internal and external factors D. None of the above

9. In a SWOT analysis, which two elements are parts of the internal

environment?
A. Strength and threats C. Opportunities and threats
B. Weaknesses and strengths D. Weaknesses and threats

10. Which of the following display the traits of a successful chef?

A. They discourage employees creativity.
B. They do things the way they were taught and do not change.
C. They are knowledgeable about many different foods and
techniques.
D. They do not allow employees to provide input on decision in
the work place.

11. The following are the importance of bread and pastry

production EXCEPT
A. Promote self-esteem C. Making money
B. Start baking career D. Improve baking skills

12. An individual who would like to engage in any business must

possess a strong faith in his / her ability and capabilities in dealing
with the different problems that she might encounter in running a
business.
A. Persistence C. Self - confidence
B. Hardworking D. Committed

13. What trait is shown if the person knows how to handle

unusual events that may happen in the business?
A. Goal oriented C. Hard working
B. Copes with uncertainty D. Committed
 14. Which of the following statements hold true about SWOT
Analysis?
A. Identifying the external factors that are favorable and
unfavorable to achieve the objective.
B. Involves specifying the objective of the business venture.
C. Identifying the internal factors that are favorable and
unfavorable to achieve the objective.
D. All of these

15. Which of the following show weakness in the SWOT

analysis?
A. The place is quite expensive. C. Good in public
speaking.
B. Have a supportive parent. D. Lack of stress
management skill

Lesson INTRODUCTION TO BREAD AND PASTRY

1 PRODUCTION

What’s In

Directions: Answer the following questions and write your answer in

your TLE notebook
1. What do you want to become in the future?
2. How will you succeed in your chosen career?

What’s New
Why do we bake food?
Write five answers in this question in an enumerated form. Write your
answer in your TLE notebook.

What is It

Bread and pastry production

Bread and Pastry Production (also known as Baking and Pastry

Production) is a technical-vocational program that develops the skills of
students in preparing and producing bakery/pastry products, cakes and
desserts.
Students of the Bread and Pastry Production program are trained
in using modern baking techniques, equipment, tools and
utensils and other baking appliances. Students are also taught about
different presentation methods, sanitation and safety.

Importance of the Course Bread and Pastry Production

There are several reasons as to why bread and pastry production course
is necessary to learn
1. Get Acquainted with your Bakery – helps you to make familiar with
your bakery and all the tools and equipment in it.

2. Improve Baking Skills – trains you how to bake and definitely

improve and develop your baking abilities.

3. Promote Self Esteem – helps you build self – esteem and confidence
knowing that you can now start and then complete a task like baking.

4. Encourage Cultural Awareness - teaches you how cultures from

different places prepare their food.

5. Start a Baking Career – gives you an opportunity to develop a skill in

baking.
Job Opportunities

There are number of job opportunities in bread and pastry

production that you can benefit from once you earn a degree in this field
of specialization. The kind of job that you can find depends on your
specialization in bread and pastry production. This career can help you
to work as a:

Job Job Description

Opportunities
Kitchen Helper   Cleans and sanitizes kitchen
equipment.
 Assists in basic food preparation.
 Receives and stores products in
kitchens.
Factory Bakers  They work for bread factories, using
machinery to produce bread and
pastry products.
In-store Bakers  These people produce bread and
baked goods in a retail store,
sometimes using pre-prepared or
part-baked products from a factory.

 Much more likely to bake from

scratch and are usually employed by
Master/Craft a small-scale, independent bakery or
a restaurant kitchen.
Bakers  They may specialize in a certain
type of bread or baking process and
will offer
 specialist goods and services, such
as patisserie and cake decoration
Cake Decorator  They works at a bakery, grocery
store or specialty cake shop and
decorates cakes using a variety of
tools, materials and food items.

 Prepare icings, apply toppings and

decorate cakes by writing customized
 messages.
Pastry chef  They are in charge of and trained in
the production of desserts, pastries
and bread.
Commis  A junior chef.
Line Cook  A “station chef”, the chef designated
to take charge of a certain area of
food production, such as cake and
dessert preparation and other related
products
Bakery  They are responsible for general
sanitation of the plant.
Sanitation  They look after all on-the-job
Manager activities, product safety, legality,
quality, etc.
Bakery  They are responsible for the
Technologist development, creating, launching and
implementing new products and
commercialization of new and
existing products.
Caterer  Plans, makes transports and serves
food for meetings, parties, weddings,
organizational fêtes, and a host of
other events. Some caterers
specialize in baked goods and
pastries.
Bakery Owner  Bakery owners are entrepreneurs
who create signature baked goods,
build their own brand, and manage
the business side of the shop.

What’s More
Directions: Identify what is being asked in the following statements.
Choose your answer from the box and write it on the space provided.
Copy these in your TLE notebook.

Pastry chef Caterer Encourage Cultural Awareness

Promote self esteem Cake decorator

Bread and pastry Kitchen helper Improve Baking Skills

Factory bakers Bakery sanitation manager

____________1. Develops the skills of students in preparing and

producing bakery/pastry products, cakes and desserts.

___________2. Helps you build self – esteem and confidence knowing

that you can now start and then complete a task like baking.

___________3. They are in charge of and trained in the production of

desserts, pastries and bread.

___________ 4. Some specialize in baked goods and pastries.

___________ 5. Teaches you how cultures from different places prepare
their food.
____________6. Prepare icings, apply toppings and decorate cakes by
writing customized messages.
____________7. Assists in basic food preparation.

____________8. Trains you how to bake and definitely improve and

develop your baking abilities.

____________9. They are responsible for general sanitation of the

plant.
____________10. They work for bread factories, using machinery to
produce bread and pastry products.

Lesson
PERSONAL ENTREPRENUERAL
2 COMPETENCIES / PECs

What’s New

Activity: Read the short story and answer the given questions. Write
your answer in your TLE notebook.

James grew up in a poor family where he learned the importance

of hard work. When he was in high school, he sold newspapers and
cigarettes to help pay for his schooling.

James learned he was good at woodworking in his TLE classes,

and realized he wanted to make it his profession someday. After high
school, he was not able to go on to college because of lack of money.
Instead, he was obliged to work in a furniture company.

The company where he worked closed when James was 20, and
he found himself suddenly out of job. Instead of applying in another
company, he decided to start his own furniture business. He raised
money from his savings and through loans.
 To save his limited capital, James did not hire any help. He
budgeted his money very carefully, spending most of it on good tools
and materials. He worked long hours creating clever designs for his
furniture, and looking for better ways to build them. James started selling
his designs to hotels, restaurants, and resorts. They liked his work so
much, and soon, orders began pouring in and his business grew.

Today, James is the owner of one of the most successful furniture

companies in the country.

Guide Questions: Write your answer in your TLE notebook

1. What are the characteristics that helped James succeed?

2. How did James acquire his trait of being hardworking?
3. What did he discover during his TLE classes in high school?

What is It

Personal Entrepreneurial Competencies (PECs)

Technical and entrepreneurial skills are very much in demand

nowadays. That’s the reason why most of the learners must have to
undergo training in order for them to become a more competitive.
Developing their skills will help them in earning a living for their future. In
order to become a great entrepreneur he/she must acquire these
entrepreneurial traits.

Most Important Entrepreneurial Traits

The following are the fundamental characteristics of an entrepreneur:

1. Hard working – This means an entrepreneur works diligently and

consistently about it. Hardworking people keep improving their
performance to produce good products and/or provide good services.

2. Self – Confidence – Entrepreneurs have a strong belief in

themselves and their own abilities. They have self-awareness and belief
in their own ability to complete a difficult task or meet a challenge.

3. Profit – Oriented – An entrepreneur enters the world of business to

generate profit or additional income. The business shall become your
bread and butter. Therefore, you must see to it that the business can
generate income.

4. Goal – Oriented – Entrepreneur knows how to set specific,

measurable, attainable, realistic, and time-bound (SMART) goals. It is
easy for them to divide large goals into short-term goals.

5. Persistence – Entrepreneurs do not easily give up in the face of

problems. This includes making a personal sacrifice or extraordinary
effort to complete a job.

6. Ability to accept change – Entrepreneurs should handle with and do

well on changes. Nothing is permanent but change. Change occurs
frequently. Capitalize on positive changes to make your business grow.

7. Has the initiative - An entrepreneur takes the initiative. He has the

ability to analyze and initiate things independently for the success of his
business.
8. Committed - Good entrepreneurs assume full responsibility over their
business. They give full commitment and solid dedication to make the
business successful.

9. Risk-taking - Entrepreneurs are known for doing tasks that are

moderately challenging in order to achieve a goal.

10. Disciplined - Successful entrepreneurs always stick to the plan and

fight the temptation to do what is unimportant.

11. Creative - An entrepreneur should be creative and innovative to stay

in the business and in order to have an edge over the other competitors.

12. Demand for efficiency and quality - Entrepreneur see to it that the
business meets or exceeds existing standards of excellence and exerts
efforts to improve past performance and do things better. They set high
but realistic standards.

13. Excellent planner - A good entrepreneur develops and follows the

steps in the plans diligently to realize goals. A good entrepreneur knows
that planning is an effective skill only when combined with action.

14. Possesses people skills - This is a very important skill needed to

be successful in any kind of business. People skills refer to effective and
efficient communication and establishing good relationship to the people
working in and out of your business. In day-to-day business transactions,
you need to deal with people. A well-developed interpersonal skill can
make a huge difference between success and failure of the business.

15. Sound decision maker - Successful entrepreneurs have the ability

to think quickly and to make wise decisions towards a pre planned set of
objectives. Sound decisions should be based on given facts and
information and lead towards the pre planned objectives.
16. Information seeking - Entrepreneur update themselves with new
information about his customers, the market, suppliers, and competitors.
This is rooted to their natural sense of curiosity.

What’s More

Matching Type: Match column A with column B. Write the letter of the correct answer in
your TLE notebook.

Column A Column B

1. Ability to accept
change A. makes wise decisions towards the set objectives
2. Creative B. strategic thinking and setting of goals
3. Committed C. trusting in one‘s ability
4. Confident D. adoptable to change
5. Disciplined E. innovates to have an edge over other competitors
6. Excellent Planner F. solid dedication
7. Hardworking G. skillful in record keeping
8. Possess people
skills H. always sticks to the plan
9. Profit-oriented I. work diligently
10. Sound decision J. effective and efficient communication skills and
maker relates well people
K. always looking for an opportunity to have/earn
income
 Lesson
ANALYZING SWOT
3

What’s New

Directions: In your place, identify three successful

entrepreneur/business owner. Write your answer in your TLE notebook.

What is It

SWOT Analysis

SWOT’’ is an acronym for Strengths, Weaknesses, Opportunities,

and Threats. The SWOT Analysis began its life in the ‘70s as a planning tool for analyzing a
professional project or business venture. Unchanged in its format, it’s still used today to help
businesses focus their thoughts, analyze their progress, and strategically shape their decision-
making. SWOT can also be used in personal context, you as an individual can develop your career
and personality by identifying your strengths, weaknesses, opportunities and threats. Reviewing
your identity, abilities, personality and applying it to a SWOT framework will allow you to better
yourself and advance in your chosen career. This step will help you improve your business of choice
and prepare for challenges. The table below will help you differentiate among these four features

INTERNAL EXTERNAL

P Strengths Opportunities

O - Positive and controllable - Positive factors that are not

factors that contribute to within the control of the
S
I the business’ success. business.

T - An internal resource or - Possibilities that you can

capability which is needed take advantage of to help you
I
to achieve the desired achieve your goals and
V goals. ambitions.

E Examples: - An external situation that

could provide a competitive
 Cheap raw materials
advantage.
 Skilled employees
 Ease of Examples:
management  Absence of similar
 Small capital outlay products in the market.
 Experience  New markets being
workforce developed.
 Business is located  There is strong support
in an area with from the local
many people living. government for small
and medium
businesses to expand.
N Weaknesses Threats

E - Areas where you or your - Negative factors that are

organization may be beyond the control of the
G
weaker than others. business.
A
- An internal barrier to - An external situation which
T achieve the desired goals. could damage your space for
attaining objectives.
I - Set of problems,
difficulties or - Things that may prevent you
 V shortcomings or your organization from
encountered by the making a profit or achieving
E
business. your goals.

Examples: Examples:

 Lack of working  Raw material shortages

capital
 Poor location
 Inexperience owner
 Establishment is old
and looks out dated.
 Limited space inside
the establishment,
thereby limiting the
number of
customers it can
accommodate.
 Too many competitors
 New methods of food
production that are
better and more
effective are coming
out.
 New technologies are
available and are used
by competitors.

What’s More

Directions: Below are factors and elements in the business, market and
environment that affect the success of the business. Determine whether
they are (S) strengths, (W) weaknesses, (O) opportunities or (T) threats.
Write only the first letter of your answer and write it in your TLE
notebook.

__________________1. The business has staff who are experienced

and well – trained.

__________________2. There are new technologies that are better and

more advanced than what the business uses.

__________________3. The government strongly supports small and

medium enterprises to boost the growth of the businesses.

__________________4. The business is located in an area that has

many customers.

__________________5. New and popular products are being introduced

in the market from other competitors.

_________________6. The establishment looks old and needs repairs.

_________________7. The owner has invested small capital into the

business.

__________________8. The business space has a limited capacity to

entertain many customers at the same time.

__________________9. The small nature of the business enables it to

provide excellent customer care because the small amount of work
allows its staff to devote more time to customers.

_________________10. The small size of the business’ workforce puts

it in helpless position when a staff member becomes sick or takes a
leave from work.
 What I Have Learned

Directions: Fill in the blanks with the missing word/s to complete each
statement. Choose your answer/s from the box below. Write your answer
in your TLE notebook.

Planning Article and blogs New information

Technical-vocational Not within Managing

Production Plan Strengths Baking class

1. Bread and Pastry Production is a program that

develops the skills of students in preparing and producing bakery/pastry
products, cakes and desserts.
2. Simplest way to start baking career is to attend _____________.
3. A good develops and follows the steps in the plans
diligently to realize goals.
4. Pastry chef are in charge of and trained in the of
desserts, pastries, and breads
5. A well-developed skill can make a huge difference
between success and failure of the business.
6. Successful entrepreneurs always stick to the___________ and fight
the temptation to do what is unimportant.
7. Entrepreneur updates themselves with_____________ about her
customers, the market, suppliers, and competitors.
8. _____________ are positive and controllable factors that contribute to
the favourability of a business opportunity.
9. The SWOT Analysis began its life in the ‘70s as a_____________ for
analyzing a professional project or business venture.
10. Opportunities are positive factors that are_____________ the control
of the business.

What I Can Do

Directions: Create a business idea that relates with a career choice in

cookery. From the business idea that you created write two strengths,
opportunities, weaknesses and threats. You will be guided to the
following questions for each feature. Write your answer in your TLE
notebook.

1. Why do people praise or like your 1. What jobs can you offer from
business? business?

2. What achievements are you 2. What are the advantages of

proud of from your business? your business achievements?
 1.What business resources are you 1. What are your business
lack in or need more? competitors?

2.What are negative feedbacks of 2. What new business resources

your business? are you lack in?

Assessment

Directions: Choose the letter of the best answer. Write the chosen letter
on your TLE notebook.

1. These people produce bread and baked goods in a retail store,

sometimes using pre-prepared or part-baked products from a
factory
A. Pastry Chef C. In-Store Bakers
B. Factory Bakers D. Cake Decorator

2. This program trained students in using modern baking techniques,

equipment, tools and utensils and other baking appliances.
A. Technology C. Industrial Arts
B. Bread and Pastry ProductionD. Practical Arts

3. They are likely to bake from scratch and are usually employed by a
small-scale, independent bakery or a restaurant kitchen.
A. Master/Craft Baker C. In-Store Bakers
 B. Factory Bakers D. Executive Chef

4. A businessman takes time to listen to the advice, suggestions, and

recommendations of fellow entrepreneurs is
called_____________.
. A. responsible C. committed
B. willing to listen D. hard working

5. A successful entrepreneur who ventures new business ideas. This

characteristic is called _____________.
A. initiative C. opportunity seeker
B. risk taker D. committed

6. The bread and butter of the business not only for you but also for
your
family.
A. Profit oriented C. Risk taker
B. Takes initiative D. Opportunity seeker

7. These are the two elements of internal environment.

A. Strength and threats C. Weaknesses and
strengths
B. Opportunities and threats D. Weaknesses and
threats
8. In the acronym SWOT, S stands for_____________.
A. Star C. Social
B. Stress D. Strength

9. What are the factors that SWOT analysis considers?

A. The internal factors only C. Both internal and
external factors
B. The external factors only D. None of the above

10. These are the importance of Bread and Pastry Production

EXCEPT
A. Promote self-esteem C. Start culinary career
B. Making money D. Improve cooking skills
11. The following are undesirable traits of chefs EXCEPT
A. They discourage employees creativity.
B. They do things the way they were taught and do not change.
C. They are knowledgeable about many different foods and
techniques.
D. They do not allow employees to provide input on decision in
the work place.

12. Knows how to handle unusual events that may happen in the
business which include problems in managing the workers,
problems on the delivery of goods and services, and the problems
on demand and production. You must be patient in dealing with
these uncertainties.
A. Goal oriented C. Copes with uncertainty

B. Hard working D. Committed

13. An individual who would like to engage in any business must

possess a strong faith in his / her ability and capabilities in dealing
with the different problems that she might encounter in running a
business.
A. Persistence C. Self - confidence
B. Hardworking D. Committed

14. Which of these statements is true about SWOT Analysis?

A. Specifying the objective of the business venture
B. Identifying the external factors that are favorable and
unfavorable to achieve the objective
C. Identifying the internal factors that are favorable and
unfavorable to achieve the objective
D. All of these

15. Identify which of the examples is a Weakness.

A. The place is quite expensive. C. Good in public
speaking.
B. Have a supportive parent. D. Lack stress
management skills.
 Additional Activities

Self – assessment Test

Using the Entrepreneurial Assessment, evaluate your potentials as

a future food entrepreneur. Can you become a successful food
entrepreneur?

Questions: Answer honestly and write the letters only in your TLE
notebook

1. Are you innovative?

a. I am open – minded to new methods of improving food I will offer.

b. I will not try new methods of preparing my food offerings.

2. Are you creative?

a. I will exert effort to develop my imagination in food preparation.

b. I will not exert much effort to develop my imagination in food

preparation.

3. Are you concerned about the preservation of the environment?

a. I am willing to do my share in the preservation of the environment by

practicing environment management service (EMS).

b. I will not do my share in the preservation of the environment.

4. Are you efficient?

a. I will closely supervise the preparation of food to be served.

b. I will just let other employees do the job.

5. Do you possess good human relations?

a. I enjoy the company of people and am a team player.

b. I do not enjoy the company of the people.

6. Are you hardworking?

a. I believe that success comes from hard work by putting time and effort
for the business.

b. I tend to avoid too much work.

7. Are you healthy?

a. I exercise regularly and eat healthful foods.

b. I do not eat a balance diet and I do not exercise regularly.

8. Are you organized?

a. I make plans before doing things.

b. I do not make plans ahead of time.

9. Are you optimistic/cheerful?

a. I have a positive attitude towards work.

b. I am pessimistic by nature.

10. Are you quality conscious?

a. I always aim for excellence in my undertakings.

b. I get tired of looking for ways of improving the quality of whatever I do.

Each a answer is equivalent to 10 points.

Each b answer is equivalent to 5 points.

85 – 100 - points – You have strong entrepreneurial characteristics.

71 – 84 – You have weaknesses that need improvement.

50 – 70 - The commitments of an entrepreneur are hard for you at this

time.
Answer Key
 References

BOOKS

K to 12 Basic Education Curriculum Technology and Livelihood

Education

Learning Module

Learning Module Bread and Pastry Production 9

Dr. Cristina a. Villanueva. Effective Technology and Home

Economics,

Adriana Publishing Co.,INC.

ELECTRONIC RESOURCES
 https://careertrend.com/career-opportunities-in-cooking-
13637584.html

https://www.finduniversity.ph/majors/baking-pastry-production-nc-
ii-philippines/https://cacoo.com/blog/a-comprehensive-guide-to-
creating-your-personal-swot-analysis/

https://www.slideshare.net/gilbertbautista3/module-1-pe-cs

https://www.slideshare.net/lionnagaraju/interactive-teaching-
techniques-swot-analysis