This course cover the knowledge, skills, and attitude in performing root pass, clean root pass, weld subsequent filling passes, and capping using SMAW in 45 degree inclined fixed position.
This unit deals with the knowledge and skills required by
bakers and pastry cooks (patissiers) to prepare and produce a
range of high-quality bakery products in commercial food
production environments and hospitality establishments
This course is designed to enhance the knowledge, skills, behavior and
motivations in accordance with industry standards. It covers the basic, common and core competencies required for the NCIII level in coordinating events. The competencies for event planning include planning and developing an event proposal, bid, concept, and program, selecting event venue and site, and developing and updating event industry knowledge. The competencies for onsite management include providing onsite management services, managing contractors for indoor events, and developing and updating knowledge on protocol. It also includes competencies on
leading workplace communication and small teams, controlling and ordering stock, and establishing business relationships.
- Teacher: John Edward Hernandez
- Teacher: Jessica Villapando