The Bread and Pastry and Classical French Cuisine Classes are finally had there Final Culminating Activity as requirement for the pre-final and final period.
Bread and Pastry students individual made yeast bread bake products in 4 hours, these yeast bread products are
Cinnamon Rolls
Cheese Rolls
Pan De Coco
Corned Beef Pandesal
Mini Pizza
Emsyamada
Foccacia
Garlic Korean Buns
Spanish Bread 🥖🍞🥐🥪🥨🥯
While the Classical French Cuisines students prepared and cooked iconic dishes such as
Pan Bagnat Salad
French Onion Soup Pasta and
Chicken Marengo 🇫🇷🍷🥓🧀🍇
These summer classses of Hospitality Management Department in National College of Business and Arts lasted for a month and 3 days, but the students and faculty managed it to be productive, full of hands on experienced and intensive in learning and practical.
#NCBA
#NationalCollegeOfBusinessAndArts
#BSHospitalityManagement
#QualityEducation
#CompetentGraduates
#Wildcats
#SummerClasses
#BreadAndPastry
#ClassicalFrenchCuisine
