SESSION PLAN

Sector : Tourism

Qualification Title : Bread and Pastry Production NC II

Unit of Competency : Prepare and Produce Pastry Products

Module Title : Preparing and Producing Pastry Products

Learning Outcomes:

LO 1. Prepare pastry products

LO 2. Decorate and present pastry products

LO 3. Store pastry products

A. INTRODUCTION

This module 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 PASTRY PRODUCTS

 Learning
Methods Presentation Practice Feedback Resources Time
Content

2.1-1 Self- Paced Read Information Answer Self- Compare Self  Information Sheet 10mins
Selecting the (Modular) Sheet 2.1-1 on Check 2.1-1 Check to Answer 2.1-1
required Selecting required Key  Self-Check 2.1-1
ingredient ingredients  Answer Key 2.1-
1
 TR, CBC,
CBLM
Lecture Listen and Oral Written exam  PPT Presentation 10mins
Discussion participate in the questioning  Projector
discussions on  laptop
Selecting the
required
ingredients

Demonstration Observe the Perform Task Evaluate the  Task Sheet/Job 1 Hour and
demonstration on Sheet/Job Demonstration Sheet 2.1-1 20 mins
Learning Content 1 Sheet 2.1-1 using the  Performance
Performance Criteria Checklist
2.1-1
Criteria Checklist
2.1-2 Self- Paced Read Information Answer Self- Compare Self  TR, CBC.CBLM 10mins
Preparing (Modular) Sheet 2.1-2 on Check 2.1-2 Check to Answer
variety Preparing Pastry Key
pastry Products
products
Listen and Oral Observe group  Visual Aid 10mins
Lecture Participate in the questioning discussion and  Hand Books
Discussion discussions on acknowledge  Manuals
Preparing pastry  PPT Presentation
insights
products  Projector
Demonstration Observe the Performance Evaluate the  Task sheet 2.1-2 1 hour and
demonstration on Task sheet/ demonstration  Performance 20mins
learning content 1 Job sheet using the Criteria 2.1-2
 2.1.2 performance  Materials
checklist  Flour
 Sugar
 Butter

2.1-3 Modular Read information Answer self Compare self-  TR, CBC,CBLM 10mins
Using Self-paced sheet 2.1-3 on check2.1-3 check to answer
appropriate using appropriate key
equipment equipment

Lecture Participate in the Oral Observe group  PPT Presentation 10mins

Discussion discussion in using questioning discussion and  Projector
appropriate acknowledge  Laptop
equipment
insights
Demonstration Observe the Perform Task Evaluate  Task Sheet/ Job 1 hour and
demonstration on Sheet/ Job demonstration Sheet 2.1-3 20mins
learning content 1 Sheet 2.1-3 using  Performance
performance Criteria Checklist
2.1-3
criteria checklist
 Equipment
 Stand
Mixer/
Hand Mixer
 Decker
Oven
 Gas Range
 Tools
 Measuring
Cup
 Measuring
Spoon
 Sifter
 Mixing
Bowl
 Baking
Sheet
2.1-4 Modular Read information Answer self Compare  TR, CBC,CBLM 10mins
Correct Self-paced sheet2.1-4 on check2.1-4 Self-check to
techniques Baking Pastry answer key
to produce Products
pastries to Lecture Participate in the Oral Observe group  PPT Presentation 10mins
enterprise Discussion discussion Baking questioning discussion and  Projector
standards Pastry Products acknowledge  Laptop
insights

Demonstration Observe the Perform Task Evaluate  Task sheet/ Job 1 hour and
discussion on Sheet/ Job demonstration Sheet 2.1-4 20mins
Learning Content 1 Sheet 2.1-4 using  Performance
performance criteria checklist
2.1-4
criteria checklist
 Equipment
 Stand
mixer/
Hand Mixer
 Decker
Oven
 Gas Range
 Tools
 Measuring
Cup
 Measuring
Spoon
 Mixing
Bowl
 Baking
Sheet
2.1-5 Modular Information sheet Answer self- Compare self-  TR, CBC,CBLM 10mins
Selecting the Self-paced 2.1-5 on selecting check 2.1-5 check to answer
correct oven correct oven key
temperature temperature for
baking pastry
products
Lecture Listen and Oral Observe group  PPT Presentation 10mins
 Discussion participate in the questioning discussion and  Projector
discussion on acknowledge  Laptop
removal/selects the insights
oven temperature
Observe the Perform Task Evaluate  Task Sheet/ Job 1 hour and
Demonstration discussion on Sheet/ Job demonstration Sheet 2.1-5 20 mins
Learning Content 1 Sheet 2.1-5 using  Performance
performance Criteria Checklist
2.1-5
criteria checklist
 Equipment
 Decker Oven
 Gas range

LO 2. DECORATE AND PRESENT PASTRY PRODUCTS

2.2-1 Self- Paced Read Information Answer Self- Compare Self  TR, CBC, CBLM 30mins
Preparing (Modular) Sheet 2.2-1 Check 2.2-1 Check to Answer
and selecting Key
fillings in
accordance
with Lecture/ Participate in the Oral Observe Group 30mins
standard Discussion discussion on the Discussion and  PPT Presentation
recipe’s removal/ preparing Questioning Acknowledge  Projector
enterprise and selecting insights Laptop
fillings

Demonstration Observe the Perform task Evaluate the  Task 1 Hour

Demonstration on Sheet/ Job demonstration Sheet/ Job Sheet
Learning Content 1 Sheet 2.2-1 using the 2.2-1
Performance  Performanc
Criteria Checklist e Criteria
checklist 2.2-1
 Materials

 All-purpose

cream
  Whipping
cream

2.2-2 Self- Paced Read Information Answer Self- Compare Self  TR, CBC, 30 mins
Filling and (Modular) Sheet 2.2-2 on Check 2.2-2 Check to Answer CBLM
decorating filling and Key
Pastry
decorating Pastry
products
where products
required and
appropriate,
in Lecture Participate in the Oral Observe Group  PPT Presentation 30 mins
accordance Discussion discussion on the questioning discussion and  Projector
with Video removal/ filling and Acknowledge  Laptop
standard insights
Presentation decorating pastry
recipes products

Demonstration Observe the Perform task Evaluate the  Task 1 hour

Demonstration on Sheet/ Job demonstration Sheet/ Job Sheet
Learning Content 2 Sheet 2.2-2 using the 2.2-2
Performance  Performanc
Criteria Checklist e Criteria
checklist 2.2-2

2.2-3 Self- Paced Read Information Answer Self- Compare Self  TR, CBC, CBLM 30mins
Pastry (Modular Sheet 2.2-3 on Check 2.2-3 Check to Answer
products are filling and Key
finished decorating Pastry
according to products
desired
product
characteristi
c
Lecture/ Participate in the Oral Observe Group  PPT Presentation 30mins
Discussion discussion on the questioning discussion and  Projector
removal/ filling and Acknowledge  Laptop
 decorating pastry insights
products

Demonstration Observe the Perform task Evaluate the  Task 1 hour

Demonstration on Sheet/ Job demonstration Sheet/ Job Sheet
Learning Content 3 Sheet 2.2-3 using the 2.2-3
Performance Performance
Criteria Checklist Criteria checklist
2.2-3
2.2-4 Self- Paced Read Information Answer Self- Compare Self  TR, CBC, CBLM 30mins
Baked pastry (Modular) Sheet 2.2-4 on Check 2.2-4 Check to Answer
products are presenting baked Key
presented
pastry products
according to
established
standards
and
procedures Lecture/ Participate in the Oral  PPT Presentation
discussion on the Observe Group  Projector
Discussion questioning 30mins
presenting on discussion and  Laptop
baked pastry Acknowledge
products insights

Demonstration Observe the Perform task Evaluate the  Task 1 hour

Demonstration on Sheet/ Job demonstration Sheet/ Job Sheet
Learning Content 4 Sheet 2.2-4 using the 2.4
Performance  Performanc
Criteria Checklist e Criteria
checklist 2.2-4
LO 3. STORE PASTRY PRODUCTS

2.3-1 Self-Paced Read information Answer self- Compare Self  TR, CBC, CBLM 10mins
Pastry (Modular) sheet 2.3-1 on check 2.3-1 Check to Answer
products are storing pastry Key
stored products
according to
established
standards Lecture/ Participate in the Oral Observe group  PPT presentation
and Discussion discussions on the Questioning discussion and  Projector
procedures removal/ storing acknowledge  Laptop
sights
pastry products
Demonstration Observe Perform Task Evaluate  Task Sheet/ Job 1 hour
demonstration on Sheet/ Job demonstration Sheet
learning Content 1 Sheet 2.3-1 using  Performance
performance Criteria checklist
Criteria checklist 2.3-1
 Equipment
 Stand
mixer/
Hand Mixer
 Decker
Oven
 Gas Range
 Tools
 Measuring
Cup
 Measuring
Spoon
 Mixing
Bowl
 Baking
Sheet

2.3-2 Self-Paced Read information Answer self- Compare Self  TR, CBC, CBLM 10 mins
Packaging (Modular) sheet 2.3-2 on check 2.3-2 Check to Answer
are selected storing pastry Key
appropriate
products
for the
preservation
Lecture/ Participate in the Oral Observe group  PPT presentation 20mins
of product
Discussion discussions on the discussion and  Projector
freshness selecting packaging Questioning acknowledge  Laptop
and eating sights
characteristi Demonstration Observe Perform Task Evaluate  Task Sheet/ Job 1 hour
cs demonstration on Sheet/ Job demonstration Sheet
Learning Content 2 Sheet 2.3-2 using  Performance
performance Criteria checklist
2.3-2
Criteria checklist
C. ASSESSMENT PLAN

 Written Test
 Demonstration of practical skills
 Direct observation
 Oral Questioning
B. TEACHER’S SELF-REFLECTION OF THE SESSION
Expected all trainees after reading all modules and Performing the various task reinforced the understanding of
the learning process in Preparing and Producing Pastry Products. The trainer serves only as a guide in performing
task, demonstrating the required task. The trainers expected after completing this module are SATISFACTORY and
competent in all learning activities.