TECHNICAL EDUCATION and SKILLS DEVELOPMENT AUTHORITY

Region IV-A CALABARZON

College of Sciences Technology and Communications Inc.
Sariaya, Quezon

SESSION PLAN

Sector : TOURISM SECTOR

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

Session Plan for Date Developed: Document No.

(BREAD AND PASTRY PRODUCTION
NC II) Developed by: Issued by:

Module Title: Prepare and MARLON T. ANDAYA

Produce 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 Methods Presentation Practice Feedback Resources Time
1. Selecting, Modular/Self- Read Info Sheet Answer Self- Compare Info Sheet 1h
measuring and paced 1.1.1 on Check 1.1.1 on answers with
weighing Instruction Selecting, Answer Key Self-Check
Selecting,
ingredients and measuring 1.1.1
measuring Answer Key
Grooming Policies and weighing
ingredients and weighing
ingredients PPE
Grooming
Policies Grooming
Policies

Laptop/Compute 30
Video Watch video on Compare to mins
r, Projector,
presentation Selecting, Answer Model
Screen/Smart TV
measuring Trainer’s Oral Answers
and weighing Questioning Questioning Tool,
ingredients

Session Plan for Date Developed: Document No.

(BREAD AND PASTRY PRODUCTION
NC II) Developed by: Issued by:

Module Title: Prepare and MARLON T. ANDAYA

Produce Bakery Products
 Grooming Model Answers
Policies

Perform Task
Measuring/ 1 hr
Observe Sheet 1.1.1 and
Demonstration demonstration weighing tools
Selecting, Evaluate task and equipments 30
on Selecting, measuring with mins
measuring and weighing Raw baking
Performance
and weighing ingredients ingredients
Criteria
ingredients
Checklist
PPE
1.1.1
Grading Rubrics

2. Preparing Modular/Self- Read Info Sheet Answer Self- Compare Info Sheet 1h
bakery products paced 1.2.1 on Check 1.2.1 on answers with
Instruction Preparing Answer Key Self-Check
Preparing
bakery 1.2.1
bakery Answer Key
products
products

Watch video on Compare to 30

Video Laptop/Compute
Preparing Answer Model mins
presentation r, Projector,
bakery

Session Plan for Date Developed: Document No.

(BREAD AND PASTRY PRODUCTION
NC II) Developed by: Issued by:

Module Title: Prepare and MARLON T. ANDAYA

Produce Bakery Products
 products Trainer’s Oral Answers Screen/Smart TV
Questioning
Questioning Tool,
Model Answers

Measured Raw
Observe Perform Task 1 hr
baking
demonstration Sheet 1.1.1 Evaluate task and
Demonstration ingredients
on Preparing Preparing with 30
bakery bakery Performance mins
products products Criteria PPE
Checklist Grading Rubrics
1.2.1

3. Using baking Modular/Self- Read Info Sheet Answer Self- Compare Info Sheet 1h
equipment paced 1.3.1 on Using Check 1.3.1 answers with
Instruction baking Answer Key Self-Check
Using baking
equipment 1.3.1
equipment Answer Key

Video
Watch video on Compare to Laptop/Compute
presentation
Using baking Answer Model r, Projector,
equipment Trainer’s Oral Answers Screen/Smart TV

Session Plan for Date Developed: Document No.

(BREAD AND PASTRY PRODUCTION
NC II) Developed by: Issued by:

Module Title: Prepare and MARLON T. ANDAYA

Produce Bakery Products
 Questioning Questioning Tool, 30
Model Answers mins

Baking tools and

equipment
Evaluate task 1 hr
Demonstration with Conventional
and
Observe Performance oven 30
demonstration Perform Task mins
Sheet 1.3.1 Criteria
on Using Grading Rubrics
Using baking Checklist
baking
equipment equipment 1.3.1
PPE

4. Producing bread Modular/Self- Read Info Sheet Answer Self- Compare Info Sheet 1h
paced 1.4.1 Check 1.4.1 on answers with
Instruction Producing Answer Key Self-Check
Producing
bread 1.4.1
bread Answer Key

Answer
Watch video on Compare to
Video Trainer’s Oral
presentation Producing Questioning Model Laptop/Compute 30
bread Answers r, Projector, mins
Screen/Smart TV

Questioning Tool,

Session Plan for Date Developed: Document No.

(BREAD AND PASTRY PRODUCTION
NC II) Developed by: Issued by:

Module Title: Prepare and MARLON T. ANDAYA

Produce Bakery Products
 Model Answers

Perform Task 1 hr
Sheet 1.4.1 Measured Raw
Observe and
Demonstration Preparing Evaluate task baking
demonstration 30
with ingredients
on Producing bakery mins
bread products Performance
Criteria PPE
Grading Rubrics
Checklist
1.2.1

5. Setting oven Modular/Self- Read Info Sheet Answer Self- Compare Info Sheet 1h
temperature paced 1.5.1 on Check 1.5.1 on answers with
Instruction Setting oven Answer Key Self-Check
Setting oven
temperature 1.5.1
temperature Answer Key

Watch video on Answer Compare to 30

Video Laptop/Compute
Setting oven Trainer’s Oral Model mins
presentation r, Projector,
temperature Questioning Answers Screen/Smart TV

Questioning Tool,
Model Answers

Session Plan for Date Developed: Document No.

(BREAD AND PASTRY PRODUCTION
NC II) Developed by: Issued by:

Module Title: Prepare and MARLON T. ANDAYA

Produce Bakery Products
 Observe Conventional
demonstration Evaluate task oven
Demonstration on Preparing Perform Task with Baking 1 hr
bakery Sheet 1.5.1 Performance Thermometer
and
products Setting oven Criteria 30
PPE
temperature Checklist mins
Grading Rubrics
1.5.1

LO 2: Decorate and present bakery products

Learning Content Methods Presentation Practice Feedback Resources Time

1. Preparing fillings Modular/Self- Read Info Sheet Answer Self- Compare Info Sheet 1h
and coating/icing, paced 2.1.1 on Check 2.1.1 on answers with
glazes and Instruction Preparing Answer Key Self-Check
Preparing
decorations fillings and
fillings and 2.1.1 Answer Key
coating/icing,
glazes and coating/icing,
decorations glazes and
decorations

Compare to Laptop/Compute 30

Session Plan for Date Developed: Document No.

(BREAD AND PASTRY PRODUCTION
NC II) Developed by: Issued by:

Module Title: Prepare and MARLON T. ANDAYA

Produce Bakery Products
 Video Watch video on Answer Model r, Projector, mins
presentation Preparing Trainer’s Oral Answers Screen/Smart TV
fillings and Questioning
coating/icing, Questioning Tool,
glazes and Model Answers
decorations

Perform Task
Demonstration Observe
Sheet 1.1.1 Evaluate task
demonstration
Preparing 1 hr
on Preparing with Measured Raw
fillings and
fillings and Performance baking and
coating/icing,
coating/icing, Criteria ingredients 30
glazes and
glazes and mins
decorations Checklist
decorations PPE
1.2.1
Grading Rubrics

2. Filling and Modular/Self- Read Info Sheet Answer Self- Compare Info Sheet 1h
decorating bakery paced 2.2.1 on Filling Check 2.2.1 answers with
products Instruction and decorating Filling and Answer Key Self-Check
bakery decorating 2.2.1 Answer Key
products bakery
products

Video Answer Laptop/Compute

presentation r, Projector,

Session Plan for Date Developed: Document No.

(BREAD AND PASTRY PRODUCTION
NC II) Developed by: Issued by:

Module Title: Prepare and MARLON T. ANDAYA

Produce Bakery Products
 Watch video on Trainer’s Oral Compare to Screen/Smart TV 30
Filling and Questioning Model mins
decorating Answers Questioning Tool,
bakery Model Answers
products

Demonstration Observe Fillings and

demonstration Evaluate task decorating sets
Perform Task
on Preparing Sheet 2.2.1 with
bakery Performance
1 hr
Preparing and
products bakery Criteria
30
products Checklist2.2.
mins
1

3. Finishing Bakery Modular/Self- Read Info Sheet Answer Self- Compare Info Sheet 1h
items paced 2.3.1 on Check 2.3.1 on answers with
Instruction Finishing Answer Key Self-Check
Finishing
Bakery items
Bakery items 2.3.1 Answer Key

Watch video on Answer Compare to Laptop/Compute 30

Video Finishing
presentation Trainer’s Oral Model r, Projector, mins
Bakery items Questioning Answers

Session Plan for Date Developed: Document No.

(BREAD AND PASTRY PRODUCTION
NC II) Developed by: Issued by:

Module Title: Prepare and MARLON T. ANDAYA

Produce Bakery Products
 Screen/Smart TV

Questioning Tool,
Model Answers

Evaluate task
Observe Perform Task with
demonstration Sheet 2.3.1 1 hr
Demonstration Performance Finished
on Finishing Finishing
Criteria products and
Bakery items Bakery items
Checklist
30
PPE mins
2.3.1 Grading Rubrics

4.Presenting Baked Modular/Self- Read Info Sheet Answer Self- Compare Info Sheet 1h
products paced 2.4.1 on Check 2.4.1 on answers with
Instruction Presenting Presenting Answer Key Self-Check
Baked products Baked products 2.4.1 Answer Key

Compare to

Session Plan for Date Developed: Document No.

(BREAD AND PASTRY PRODUCTION
NC II) Developed by: Issued by:

Module Title: Prepare and MARLON T. ANDAYA

Produce Bakery Products
 Video Watch video on Answer Model Laptop/Compute 30
presentation Preparing Trainer’s Oral Answers r, Projector, mins
bakery Questioning Screen/Smart TV
products
Questioning Tool,
Model Answers

Perform Task
Sheet 2.4.1 Measured Raw
Evaluate task
Observe Preparing baking
Demonstration with ingredients
demonstration bakery
Performance 1 hr
on Presenting products
Baked products Criteria PPE and
Checklist Grading Rubrics 30
1.2.1 mins

LO3: Store bakery products

1. Storing bakery Modular/Self- 2. Read Info 3. Answer Self- Compare Info Sheet 1h
products paced Sheet 3.1.1 on Check 3.1.1 on answers with
Instruction Storing bakery Storing bakery Answer Key Self-
products products 3.1.1 CheckAnswer Key

Watch video on Answer Compare to

Video Trainer’s Oral Laptop/Compute
Storing bakery Model 30

Session Plan for Date Developed: Document No.

(BREAD AND PASTRY PRODUCTION
NC II) Developed by: Issued by:

Module Title: Prepare and MARLON T. ANDAYA

Produce Bakery Products
 presentation products Questioning Answers r, Projector, mins
Screen/Smart TV

Observe
demonstration Evaluate task
1 hr
Demonstration on Storing Perform Task with Questioning Tool,
and
bakery Sheet 3.1.1 Performance Model Answers
30
products Storing bakery Criteria
mins
products Checklist
Storage box
3.1.1
PPE
Grading Rubrics

2. Packaging are Modular/Self- Read Info Sheet Answer Self- Compare Info Sheet 1h
selected appropriate paced 3.2.1 on Check 3.2.1 on answers with
for the preservation Instruction Packaging are Answer Key Self-Check
Packaging are
of product selected
selected 3.2.1 Answer Key
appropriate for
the preservation appropriate for
of product the preservation
of product

Video Answer Laptop/Compute 30

Watch video on
presentation Trainer’s Oral Compare to mins
Packaging are r, Projector,
Model

Session Plan for Date Developed: Document No.

(BREAD AND PASTRY PRODUCTION
NC II) Developed by: Issued by:

Module Title: Prepare and MARLON T. ANDAYA

Produce Bakery Products
 selected Questioning Answers Screen/Smart TV
appropriate for
the preservation Questioning Tool,
of product Model Answers

Demonstration
Observe Packaging
demonstration Evaluate task materials 1 hr
Perform Task with and
on Packaging Sheet 3.2.1
are selected Performance PPE 30
Packaging are
appropriate for Criteria GRADING mins
selected
the preservation Checklist RUBRICS
appropriate for
of product the preservation 3.2.1
of production
C. ASSESSMENT PLAN
 Written Test (from LO1 to LO3)
 Performance Test
Prepare and produce bakery products
A. Prepare bakery products
B. Decorate and present bakery products
C. Store bakery product
 Oral Questions (from LO1 to LO3)

Session Plan for Date Developed: Document No.

(BREAD AND PASTRY PRODUCTION
NC II) Developed by: Issued by:

Module Title: Prepare and MARLON T. ANDAYA

Produce Bakery Products
 D. TEACHER’S SELF-REFLECTION ON THE SESSION

Difficulties in comprehending with the module alone has been observed when the session plan was first used, Video
presentation of actual process and demonstration were effective methods to make trainees understand well the procedure.
Peer observation and mentoring and coaching helped the trainees to further develop their skills.

Prepared by: MARLON T. ANDAYA Noted by: NINO BALLARES

Facilitator: Department Head: THERESA ALTHEA LOPEZ

Date: Date:

Session Plan for Date Developed: Document No.

(BREAD AND PASTRY PRODUCTION
NC II) Developed by: Issued by:

Module Title: Prepare and MARLON T. ANDAYA

Produce Bakery Products