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
 Flour
checklist
 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
 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

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.