SESSION PLAN

Sector : TOURISM SECTOR

Qualification Title : BREAD AND PASTRY PRODUCTION NC II

Unit of Competency : PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

Module Title : PREPARING AND PRESENTINGGATEAUX, TORTES AND CAKES

Learning Outcomes:
1. Prepare sponge and cakes
2. Prepare and use fillings
3. Decorate cakes
4. Present cakes
5. Store cakes

A. INTRODUCTION
This unit deals with the knowledge and skills required bakers and pastry cooks (patissiers) to prepare and produce a
range of high-quality bakery products in commercial food production and environments and hospitality establishments.
B. LEARNING ACTIVITIES
LO 1: Prepare Sponge and Cakes
Learning Content Methods Presentation Practice Feedback Resources Time
1. Select, Lecture/Actual Read information Answer self- Compare to 2 hrs.
measure and Demonstration/ sheet 3.1-1 on check 3.1-1 answer key
weigh Video selecting, 3.1-1
ingredients Presentation/ measuring and
according to weighing
recipe ingredients
requirements
1. Select, Read information Answer self- Compare to Information
measure and sheet 3.1-1 on check 3.1-1 answer key sheet
weigh selecting, 3.1-1 Self-check
ingredients measuring and Answer key
according to weighing Performance
recipe ingredients criteria checklist
requirements
2. Select the Read information Answer self- Compare Information sheet
required oven sheet 3.1-2 on check 3.1-2 your answers Self -Check
temperature selecting the to answer Answer key
required oven key 3. 1.2
temperature
3. Bake Read information Perform task Trainer/train Task sheet
Sponges and sheet 3.1-3 Prepare sheet 3.1-3 on ee evaluates Performance
cakes Sponges and cakes preparing performance criteria checklist
according to recipe Sponges and using
specifications cakes Performance
Criteria
Checklist
3.1.3 and
makes
recommendat
ions.
4. Use Read information Answer self- Compare Information
appropriate sheet 3.1-4 on the check 3.1-4 your answers sheet
equipment use of appropriate to answer Self-check
equipment key 3.1-4 Answer key

3. Cool Sponges Read information Answer self- Compare Information 3hrs.

and cakes sheet 3.1-5 on cool your answers sheet
 sponges and cakes check 3.1-5 to answer key Self-check
according to 3.1-5 Answer key
standards and
procedures
LO 2: Prepare and use fillings
1. Prepare and Read information Answer self- Compare Information sheet 3hrs.
select fillings sheet 3.2-1 on check 3.2-1 your answers Self -Check
in preparing and Perform task to answer key Answer key
accordance selecting fillings in sheet 3.2-1 on 3.2-1
with required accordance with preparing and Task sheet
Trainer/train
consistency required selecting Performance
ee evaluates criteria checklist
consistency fillings performance
using
Performance
Criteria
Checklist 3.2-
1 and makes
recommendat
ions
2. Fill and Read information Perform task Performance Trainer/trainee 3hrs.
assemble sheet 3.2-2 on sheet 3.2-2 on Criteria evaluates
slice or layer Filling and filling and Checklist 3.2- performance
sponges and assembling slice or assembling 2 and makes using
cakes layer sponges and slice or layer recommendat Performance
according to cakes sponges and ions. Criteria
standard cakes
recipe
specifications
3. Fill and Read information Perform task Performance Trainer/trainee 3hrs.
assemble slice sheet 3.2-2 on sheet 3.2-2 on Criteria evaluates
or layer sponges Filling and filling and Checklist 3.2- performance
 and cakes assembling slice or assembling 2 and makes using
according to layer sponges and slice or layer recommendat Performance
standard recipe cakes sponges and ions. Criteria
specifications cakes Checklist 3.2-2
and makes
recommendation
s
4. Select coatings Read information Answer self- Compare Information sheet 2hrs.
and sidings sheet 3.2-3 on check 3.2-3 your answers Self -Check
according to the coatings and sidings to answer key Answer key
product 3.2-3
characteristics

LO3: Decorate cakes

LO4: Present cakes

1. Present cakes in Read information Answer self- Compare your Information sheet 3hrs
accordance with sheet 3.4-1 on check 3.4-1 answers to answer Self -Check
customer’s presenting cakes Perform task key 3.4-1 Answer key
expectations in accordance sheet 3.3-1 Trainer/trainee
with customer’s Task sheet
evaluates
expectations Performance criteria
performance checklist
using
Performance
Criteria Checklist
3.4-1 and makes
recommendations
2. Selection and Read information Answer self- Compare your Information sheet 1hr
usage of sheet 3.4-2 on check 3.4-2 answers to answer Self -Check
equipment in selection and Perform task key 3.4-2 Answer key
accordance with usage of sheet 3.3-2
service Task sheet
equipment
requirements
Performance criteria
checklist

3. Identification of Read information Answer self- Compare your Information sheet 3hrs
product sheet 3.4-3 on check 3.4-3 answers to answer Self -Check
freshness, product Perform task key 3.4-3 Answer key
appearance, freshness, sheet 3.4-3
characteristics Task sheet
appearance of
of prepared
prepared cakes Performance criteria
cakes
checklist
 4. Cutting Read information Answer self- Compare your Information sheet 2hrs
portion- sheet 3.4-4 on check 3.4-4 answers to answer Self -Check
controlled to cutting portion- Perform task key 3.4-4 Answer key
minimize the controlled to sheet 3.4-4
wastage of cake Task sheet
minimize the
wastage of cake Performance criteria
checklist
LO5: Store cakes
1. Standards Read information Answer self- Compare your Information sheet 1hour
and sheet 3.5-1 on check 3.5-1 answers to answer Self -Check
procedures standards and Perform task key 3.5-1 Answer key
in storing procedures in sheet 3.5-1
cakes Task sheet
storing cakes
Performance criteria
checklist

2. Storage Read information Answer self- Compare your Information sheet 1hr.
methods for sheet 3.5-2 on check 3.5-2 answers to answer Self -Check
cakes storage methods Perform task key 3.5-2 Answer key
for cakes sheet 3.5-2
Task sheet
Performance criteria
checklist
C. ASSESSMENT PLAN
 Written Test

 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION