DE LUGAR, Florence. The Influence of Bread and Pastry Curriculum Strand on Students’ Employability. Aloysian Interdisciplinary Journal of Social Sciences, Education, and Allied Fields, [S. l.], v. 2, n. 6, p. 1462–1476, 2026. DOI: 10.5281/zenodo.20606847. Disponível em: https://journals.aloysianpublications.com/index.php/articles/article/view/805. Acesso em: 8 sep. 2026.