Northlink Technological College
Panabo City
No.	Last Name	First Name	Middle Name
1	Abarquez	Mergie Mae	D.
2	Alfeche	Salvador	C.
3	Bantilan	Jessa Joy	V.
4	Caracut	Daisy Jayne	M.
5	Distor	Mary Jane	T.
6	Gagabe	April Joy	D.
7	Garcia	Ma. Luisa	R.
8	Jungco	Margie	G.
9	Legurpa	Anna Lou	P.
10	Lisen	Jesa	E.
11	Manco	Christian Jay	B.
12	Nabor	Garry Paul	R.
13	Normandia	Camelle	O
14	Otara	Jamina	D.
15	Otugay	Leonilyn	S.
16	Pangay	Halima	F.
17	Plaza	Jobeth Nazareth	D.
18	Quire-quire	Jenelyn	R.
19	Salem	Rodelyn	B.
20

Northlink Technological College
Panabo City
No.	Last Name	First Name	Middle Name
1	Abarquez	Mergie Mae	D.
2	Alfeche	Salvador	C.
3	Bantilan	Jessa Joy	V.
4	Caracut	Daisy Jayne	M.
5	Distor	Mary Jane	T.
6	Gagabe	April Joy	D.
7	Garcia	Ma. Luisa	R.
8	Jungco	Margie	G.
9	Legurpa	Anna Lou	P.
10	Lisen	Jesa	E.
11	Manco	Christian Jay	B.
12	Nabor	Garry Paul	R.
13	Normandia	Camelle	O
14	Otara	Jamina	D.
15	Otugay	Leonilyn	S.
16	Pangay	Halima	F.
17	Plaza	Jobeth Nazareth	D.
18	Quire-quire	Jenelyn	R.
19	Salem	Rodelyn	B.
20

Northlink Technological College
Panabo City
No.	Last Name	First Name	Middle Name
1	Abarquez	Mergie Mae	D.
2	Alfeche	Salvador	C.
3	Bantilan	Jessa Joy	V.
4	Caracut	Daisy Jayne	M.
5	Distor	Mary Jane	T.
6	Gagabe	April Joy	D.
7	Garcia	Ma. Luisa	R.
8	Jungco	Margie	G.
9	Legurpa	Anna Lou	P.
10	Lisen	Jesa	E.
11	Manco	Christian Jay	B.
12	Nabor	Garry Paul	R.
13	Normandia	Camelle	O
14	Otara	Jamina	D.
15	Otugay	Leonilyn	S.
16	Pangay	Halima	F.
17	Plaza	Jobeth Nazareth	D.
18	Quire-quire	Jenelyn	R.
19	Salem	Rodelyn	B.
20

                                                              Carrot Cake

Ingredients

• 2 cups white sugar
• 3/4 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk
• 2 cups grated carrots
• 1 cup flaked coconut
• 1 (15 ounce) can crushed pineapple, drained
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons salt
• 1 cup chopped walnuts
• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
2. In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
3. Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
4. In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.

                                                                  chiffon cake

                                   


                                     

Ingredients

• 2 cups sifted cake flour
• 1 1/2 cups white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 7 egg yolks
• 3/4 cup cold water
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 7 egg whites
• 1/2 teaspoon cream of tartar
• 1 recipe Williamsburg Butter Frosting

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.
2. Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat.
3. In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
4. Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.
5. Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.

                                                                                                               

 THE EFFECT OF THE MODERN TECHNOLOGY TO THE TOURISM INDUSTRY                                                
   
       The effect of the modern technology in the tourism industry our work become easy to do and became fast .like the transportation we should not be late in our appointment if we use a transportation.      

 Therefore if anyone is in christ he is a new creation ;
  the old has gone ,the new has come...

               II CORINTHIANS 5:17