Senior High School aspiring pastry chefs enrolled in the Bread and Pastry Production course, under the Technological Vocational Livelihood Track, are now provided an in depth and more hands on opportunity to hone their craft. URC Flour and Pasta Division partnered with the Department of Education (DepEd) to co-create a toolkit that will guide teachers as they help aspiring bakers and pastry chefs to learn industry standards and practices about the basics of baking through multimedia materials.
The toolkit features instructional videos, presentation materials, lesson guides, and rubrics about baking bread, pastries, cakes and other flour-based treats. These were collated by experts and culinary professors to ensure relevance and alignment to DepEd’s curriculum.
A multimedia toolkit such as this will better develop and enhance the student’s talents ensuring that we have generations of bakers and pastry chefs to come.
Their first test run was with pilot schools in Makati and Pasig with URC donating the flour to be used for the said pastries and baked goods created during the learning period with the multimedia tool kit.
I was able to get a peek at the multimedia toolkit video and I can already see that it should be one that is available to all schools in the country. At the moment it is only provided at select schools nationwide but for students like my daughter who also has aspirations of being a chef I can see the tremendous benefit she can gain from it.
The URC Flour Division is one of the top flour millers in the Philippines, with plants in Manila and Davao. URC Flour brands include Blend 100 Flour, Continental All Purpose Flour, Daisy Cake Flour, FibrA+ Whole Wheat Flour, Globe First-Class Flour, My Rose Soft Flour, and Sampaguita Soft Flour.