The newly graduated scholars of the La Rose Noire Foundation underwent their TESDA Bread and Pastry Production National Certification II Assessment last July 9, 10 and 12. The assessment was held at the Training Center and was facilitated by TESDA Assessors Ms. Janina Coral for the first and second days and Ms. Cristina Rivera for the last day. The students prepared soft rolls, cream puff, chiffon cake with butter cream and lemon meringue pie for the assessment. Their skills with pastry and desserts presentations were tested as well. All scholars who took the exam passed with flying colors.
TESDA Bread and Pastry Production NC II Assessment for Class 4
The second wave of orientation-interview for the applicants of the Foundation’s fifth batch of scholars was held last 19th of... [read more]
La Rose Noire Foundation, Inc. had undergone an audit for its DSWD Level 1 Accreditation. Benefits of this accreditation includes being ... [read more]