Session Plan

Sector : Tourism
Qualification Title : Bread and Pastry Production NC II
Unit of Competency : Prepare and Produce Bakery Products
Module Title : Preparing and producing bakery products

Learning Outcomes:
1. Prepare bakery products
2. Decorate and present bakery products
3. Store bakery products
A. Introduction
This unit deals with the knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality bakery products in
commercial food production environments and hospitality establishments.
B. Learning Activities
LO. 1. Prepare bakery products
Learning Content Methods Presentation Practice Feedback Resources Time
Identify the varieties and  Active lecture/  Read Information  Answer Self check  Compare self-  CBLM, 7 hrs.
characteristic of bakery Actual Sheet 1.1-1 on no. 1.1-1 check answers to Information
products Demonstration Select required  Perform Task Sheet answer key sheet
commodities no. 1.1-1 on
according to Selection,  Evaluate
recipe and Preparation and performance
production Measurement of using
requirements ingredients, bakery performance
products & product criteria checklist
characteristics
Historical and cultural, Active Lecture
aspects of bakery products
Mix standard  Active lecture/  Read Information  Answer self- check  Compare self-  Video, links, 7 hrs.
procedures/formulation/ Actual Sheet 1.1-2 Mixing no.1.1-2 check answers to CBLM,
recipes and desired Demonstration/ procedures/formul answer key Information
product characteristics Video Presentation ation/recipes and  Perform task sheet sheet
product no.1.1-2 on Mixing  Evaluate
characteristics. procedures/formulat performance
ion/recipes and using
  Video presentation product performance
on Mixing characteristics criteria checklist
procedures/formul
ation/recipes and
product
characteristics
Identify the appropriate  Actual  Read Information  Answer self- check  Compare self-  Power point 5 hrs.
equipment needed Demonstration/ Sheet 1.1-3 on no.1.1-3 check answers to presentation,
according to required Power point Product equipment answer key CBLM,
bakery products and Presentation and operating  Perform task sheet Information
standard operating procedures no.1.1-3 on Product  Evaluate sheet
procedures  Group interaction equipment and performance
 Power point operation using
presentation on procedures performance
tools and criteria checklist
equipment
Familiarize techniques in  Active lecture/  Read Information  Answer self- check  Compare self-  Video, links, 8 hrs.
baking bakery products Actual Sheet 1.1-4 on no.1.1-4 check answers to CBLM,
and appropriate Demonstration/ Baking techniques answer key Information
conditions; enterprise Video Presentation and condition and  Perform task sheet sheet
requirement and standards Enterprise no.1.1-4 on Baking  Evaluate
requirement and techniques and performance
standards condition; enterprise using
requirements and performance
 Video Presentation standards criteria checklist
on Baking
Techniques
Identify required oven  Active lecture/  Read Information  Answer self- check  Compare self-  CBLM, 3 hrs.
temperature in accordance Actual Sheet 1.1-5 on no.1.1-5 check answers to Information
with the desired Demonstration Appropriate oven answer key sheet
characteristics, standards temperature and  Perform operational
recipe specifications and enterprise sheet no.1.1-5 on  Evaluate
enterprise practices practices Appropriate oven performance
temperature and using
enterprise practices performance
criteria checklist
 LO. 2. Decorate and present bakery products
Prepare variety of fillings  Active lecture/  Read Information  Answer self- check  Compare self-  CBLM, 6 hrs.
and coating/icing, glazes Actual Sheet 1.2-1 no.1.2-1 check answers to Information
and decorations for bakery Demonstration Regular and special answer key sheet
products in accordance to fillings and  Perform task sheet
the standard recipes, coating/icing, no.1.2-1 on Regular  Evaluate
enterprise standards glazes and and special fillings performance
and/or customer decorations and coating/icing, using
preferences glazes and performance
decorations criteria checklist

5 hrs.
Techniques in Decorating  Active lecture/  Read Information  Answer self- check  Compare self-  CBLM, 5 hrs.
and filling of Bakery Actual Sheet 1.2-2 on no.1.2-2 check answers to Information
products in accordance Demonstration/ Decorative answer key sheet
with standard recipes techniques and  Perform task sheet
rules for garnishing no.1.2-2 on  Evaluate
Decorative performance
techniques and rules using
for garnishing performance
criteria checklist
Common used tools and  Read Information  Answer self- check  Compare self-  CBLM, 5 hrs.
materials for decorating  Group discussion Sheet 1.2-3 on The no.1.2-3 check answers to Information
bakery products tools and materials answer key sheet
in decorating,
finishing and
presenting
Present Baked products
according to established
standards and procedures  Active lecture  Read information  Answer self-check
sheet 1.2-4 on no. 1.2-4
Standards and
procedures in
decorating,
finishing and
Occupational Health and presenting bakery
Safety Overview products
 Active lectures  Answer self-check
 Read Information no. 1.2-5
 Group discussion sheet 1.2-5 on
Occupational
Health and Safety

LO. 3. Store bakery products

Proper storage of Bakery  Active lecture/  Read Information  Answer self- check  Compare self-  CBLM, 7 hrs.
products according to Actual Sheet 1.3-1 on The no.1.3-1 check answers to Information
established standards and Demonstration proper storage of answer key sheet
procedures bakery products

 Compare self-
check answers to
answer key
Correct packaging  Read Information  Answer self- check
selection for the Sheet 1.3-2 on no.1.3-2
preservation of product Correct packaging
freshness and eating selection
characteristics
 Evaluate
performance
using
 Perform job sheet performance
no.1.3-1 on Proper criteria checklist
storage and Correct
packaging of bakery
products
C. Assessment Plan:
a. Written test: Questions on knowledge such as:
 Baking tools and equipment classification, usage, maintenance and safety practices
 Bakery products recipes and procedures
 Proper storage of bakery products
b. Actual / Performance Test: In the workshop, given the recipes and ingredients with the appropriate tools and equipment; the trainees will:
 Perform procedural demonstration on how to prepare and make a specific bakery product and its proper storage after it is done.

D. Teacher’s Self- Reflection of the Session.