SESSION PLAN

Name: Magesty P. Tamayo

BPP NCII

Sector : Tourism
Qualification Title : Bread and Pastry Production NCII
Unit of Competency : Prepare and Display Petit Fours
Module Title : Preparing and displaying petits fours
Learning Outcomes:
1. Prepare iced petit fours
2. Prepare fresh petit fours
3. Prepare marzipan petit fours
4. Prepare caramelized petit fours
5. Display petit fours
6. Store petit fours
A. Introduction
This unit covers the knowledge, skill and attitude required to be able to prepare and display petit fours to a level of high and consistent
quality.
B. Learning Activities
1. Prepare iced petit fours
Learning
Methods Presentation Practice Feedback Resources Time
Content
1. Types and  Self-study  Read  Answer Self-  Compare to  Information Sheet 30
kinds of sponge Information Check 4.1-1 answer key minut
and bases. Sheet 4.1-1 on 4.1-1 Self-Check and es
kinds of  Providing answer key
sponge and correct
 bases answers

2. Different  Self-study  Read  Answer Self-  Compare to  Information Sheet 30

kinds of fillings Information Check 4.1-2 answer key minut
 Self-Check and
Sheet 4.1-2 on 4.1-2 es
answer key
specific kinds
of filling

3. Procedure in  Self-study  Read  Answer Self-  Compare to  Information Sheet

making fondant Information Check 4.1-3 answer key
 Self-Check and
icing Sheet 4.1-3 on 4.1-3 3
answer key
procedure in Hour
making s
fondant icing

 Guided by the
info sheet 4.1-  Task Sheet
3 procedure in  Perform task  Refer to
 Demonstration making sheet 4.1-3 on performance
fondant icing, procedure in criteria
listen to the making checklist 4.1-3
trainer as he fondant icing and make
demonstrate recommendati
the proper ons
procedure in
making
fondant icing
4.Appropriate  Self-study  Read  Answer Self-  Compare to  Information Sheet
decors and Information Check 4.1-4 answer key  Self-Check and
designs Sheet 4.1-4 on 4.1-4 3
answer key
appropriate  Providing Hour
decors and correct s
designs answers
 Guided by the
 Discussion info Sheet 4.1-  Perform Job
 Demonstration Sheet 4.1-4
 Refer to Job
4 appropriate sheet  Job Sheet
decors and procedures
designs,  listen and
to the trainer performance
as he discuss, criteria and
and make
demonstrate recommendati
the ons
appropriate
decors and
designs

LO 2: Prepare fresh petits fours

Learning
Methods Presentation Practice Feedback Resources Time
Content
1. Kinds of  Self-study  Read  Answer Self-  Compare to  Information Sheet 30
small choux Information Check 4.2-1 answer key minut
 Self-Check and
paste Sheet 4.2-1 on  Providing es
answer key
kinds of small correct
choux paste answers
2. Sweet paste  Self-study  Read  Answer Self-  Compare to  Information Sheet
to be used Information Check 4.2-2 answer key
 Self-Check and
and fillings Sheet 4.2-2  Providing 1
answer key
on sweet paste correct
Hour
to be used and answers
fillings

3. Appropriate  Self-study  Read  Answer Self-  Compare to  Information Sheet

garnishes, Information Check 4.2-3 answer key
 Self-Check and
glazes and Sheet 4.2-3  Providing 30
answer key
finishes on the correct minut
appropriate answers es
garnishes,
glazes and
finishes

LO 3: Prepare marzipan petit fours

Learning
Methods Presentation Practice Feedback Resources Time
Content
1. Flavor and  Self-study  Read  Answer Self-  Compare to  Information Sheet 30
shape quality Information Check 4.3.1 answer key minut
 Self-Check and
marzipan Sheet 4.3.1 on  Providing es
answer key
flavour and correct
shape quality answers
marzipan
2. Tips on  Self-study  Read  Answer Self-  Compare to  Information Sheet
coating marzipan Information Check 4.3.2 answer key
 Self-Check and
fruits Sheet 4.3.2  Questioning,  Providing 3
answer key
quiz correct
Hour
answers
s
 Demonstration  Perform the
 Guided by the  Refer to Job  Job Sheet
info sheet 4.3- operation sheet
2  observe the sheet 4.3-2 procedures
trainer as he and
demonstrate  Trainees performance
the proper actual criteria and
coating application in make
marzipan cake making recommendati
fruits ons

LO 4:Prepare caramelized petit fours

1. Specification  Self-study  Read  Answer Self-  Compare to  Information Sheet
of fresh fruits Information Check 4.4.1 answer key
 Self-Check and
needed to Sheet 4.4.1  Providing 30
answer key
caramelized correct minut
answers es
2. Specification  Self-study  Read  Answer Self-  Compare to  Information Sheet 30
of dried fruits Information Check 4.4.2 answer key minut
 Self-Check and
needed Sheet 3.4.2  Providing es
answer key
correct
answers

3. Kinds of sugar  Self-study  Read  Answer Self-  Compare to  Information Sheet 2

to caramelized Information Check4.4.3 answer key hours
 Self-Check and
Sheet 4.4.3  Providing answer key
 Demonstration  Guided by the correct
 Perform the answers  Job sheet
info sheet 4.4-
3,  listen and operation  Refer to Job
observe to the sheet 4.4-3 sheet
trainer as he  Trainees procedures
demonstrate actual and
the proper application in performance
way to cake making criteria and
caramelized make
sugar recommendati
ons

LO 5:Display petits fours

1. Kinds of  Self-study  Read  Answer Self-  Compare to  Information Sheet 3o

receptacles for Information Check 4.5.1 answer key minut
 Self-Check and
petit fours Sheet 4.5.1  Providing es
answer key
correct
answers

2.Display petit  Self-study  Read  Answer Self-  Compare to  Information Sheet 3

fours creatively Information Check 4.5-2 answer key hours
 Self-Check and
to enhance Sheet 4.5-2  Providing
customer appeal correct answer key
answers
 Guided by the
 Actual Application info sheet 4.5-  Perform  Refer to Job
2,  listen and Operation sheet  Job Sheet
observe to the sheet 4.5-2 procedures
trainer as he  Trainees and
demonstrate actual performance
on how to application in criteria 4.5-2
display petit proper storage
fours of cake
creatively products

LO 6: Store petit fours

1.Tips on storing  Self-study  Read  Answer Self-  Compare to  Information Sheet 30

petit fours Information Check 4.6.13 answer key minut
 Self-Check and
Sheet 4.6.1  Providing es
answer key
correct
answers

2. Proper  Self-paced instruction  Read  Answer Self-  Compare to  Information Sheet 30

temperature Information Check 4.6.2 answer key minut
 Self-Check and
needed Sheet 4.6.2   Providing es
answer key
correct
answers
C. Assessment Plan:
a. Written Examination:
 LO 1. Types and kinds of sponge and bases
Different kinds of fillings
 LO 2. Kinds of small choux paste,
Sweet paste to be used and fillings
Appropriate garnishes, glazes and finishes
 LO 3. Flavor and shape quality marzipan
 LO 4. Specification of fresh fruits needed to caramelized
Specification of dried fruits needed
 LO 5. Kinds of receptacles for petit fours
 LO 6. Tips on storing petit fours
Proper temperature needed
b. Demonstration:
 LO 1. Procedure in making fondant icing,
Appropriate decors and designs
 LO 3. Tips on coating marzipan fruits
 LO 4. Kinds of sugar to caramelized
 LO 5. Display petit fours creatively to enhance customer appeal
D. Teacher’s Self-Reflection of the Session

PREPARED BY:

MAGESTY P. TAMAYO