SESSION PLAN

Sector: Health, Social, and Other Community Development Services

Qualification Title: Caregiving NC II
Unit of Competency: Foster Physical Development of Children
Module Title: Fostering Physical Development of Children

Learning Outcomes:

LO1 Prepare sponge and cakes

LO2 Prepare and use fillings
LO3 Decorate cakes
LO4 Present cakes
LO5 Store cakes
A. INTRODUCTION:

This unit covers the knowledge and skills required by bakers and pastry cooks
(patissiers) to produce, fill, decorate and present a range of specialized sponges and cakes, where
finish, decoration and presentation of a high order is required.
B. LEARNING ACTIVITIES:
LO
PREPARE SPONGE AND CAKES
1
LEARNING PRESENT
METHODS PRACTICE FEEDBACK RESOURCES TIME
CONTENT ATION
Ingredients Self- Information
used for paced/ Read Sheet 5.1-1
Answer Compare to
cakes modular Informati Self-Check
Self-Check Answer Key 1 hour
on Sheet 5.1-1
5.1-1 5.1-1
on 5.1-1 Answer Sheet
5.1-1
Active Listen Answer Listen to Laptop 90 min
 and
Participat
PPT Slide 5.1-1
e in the
Lecture/ Visual Aids
Lecture/ Trainer
Discussion Trainer 5.1-1
Discussio Evaluates
/ Video Questioning Questionnaires
n Using Answers
Presentatio on 5.1-1 5.1-1
PPT 5.1-1
n Evaluation
presentati
Checklist 5.1-1
on on
5.1-1
Plating Information
and Read Sheet 5.1-2
Answer Compare to
Serving Self-Paced/ Informati Self-Check
Self-Check Answer Key 45 min
Dessert Modular on Sheet 5.1-2
5.1-2 5.1-2
s 5.1-2 on 5.1-2 Answer Sheet
5.1-2
Listen
and
Laptop
Participat
Active PPT Slide 5.1-2
e in the Listen to
Lecture/ Answer Visual Aids
Lecture/ Trainer
Discussion Trainer 5.1-2
Discussio Evaluates 90 min
/ Video Questioning Questionnaires
n Using Answers
Presentatio on 5.1-2 5.1-2
PPT 5.1-2
n Evaluation
presentati
Checklist 5.1-2
on on
5.1-2
Demonstrat Observed Perform Evaluate Task Sheet 150 min
ion Demonstr Task Sheet Performanc 5.1-2
ation on 5.1-2 e Using the Performance
5.1-2 Performanc Criteria 5.1-2
e Criteria
Checklist
 5.1-2
LO
DISPLAY PETITS FOURS
5
Information
Read Sheet 5.2-1
Answer Compare to
Self-Paced/ Informati Self-Check
Self-Check Answer Key 45 min
Modular on Sheet 5.2-1
on 5.2-1 5.2-1
Standard on 5.2-1 Answer Sheet
Operati 5.2-1
ng Listen
Procedu and
Laptop
res in Participat
Active PPT Slide 5.2-1
prepari e in the Listen to
Lecture/ Answer Visual Aids
ng Lecture/ Trainer
Discussion Trainer 5.2-1
desserts Discussio Evaluates 90 min
/ Video Questioning Questionnaires
5.2-1 n Using Answers
Presentatio on 5.2-1 5.2-1
PPT 5.2-1
n Evaluation
presentati
Checklist 5.2-1
on on
5.2-1
Arranging Information
and Read Sheet 5.2-2
Answer Compare to
prepari Self-Paced/ Informati Self-Check
Self-Check Answer Key 45 min
ng Modular on Sheet 5.2-2
on 5.2-2 5.2-2
variety on 5.2-2 Answer Sheet
of 5.2-2
desserts Active Listen Answer Listen to Laptop 90 min
5.2-2 Lecture/ and Trainer Trainer PPT Slide 5.2-2
Discussion Participat Questioning Evaluates Visual Aids
/ Video e in the on 5.2-2 Answers 5.2-2
Presentatio Lecture/ 5.2-2 Questionnaires
n Discussio 5.2-2
 n Using
PPT
Evaluation
presentati
Checklist 5.2-2
on on
5.2-2
Evaluate
Performanc
Observed Task Sheet
Perform e Using the
Demonstrat Demonstr 5.2-2
Task Sheet Performanc 210 min
ion ation on Performance
on 5.2-2 e Criteria
5.2-2 Criteria 5.2-2
Checklist
5.2-2

LO STORE PETITS FOURS

6
Information
Read Sheet 5.3-1
Answer Compare to
Self-Paced/ Informati Self-Check
Self-Check Answer Key 30 min
Modular on Sheet 5.3-1
on 5.3-1 5.3-1
on 5.3-1 Answer Sheet
5.3-1
Temperatu
Listen
re range
and
in Laptop
Participat
storing Active PPT Slide 5.3-1
e Listen to
desserts Lecture/ Answer Visual Aids
Lecture/ Trainer
5.3-1 Discussion Trainer 5.3-1
Discussio Evaluates 60 min
/ Video Questioning Questionnaires
n Using Answers
Presentatio on 5.3-1 5.3-1
PPT 5.3-1
n Evaluation
presentati
Checklist 5.3-1
on on
5.3-1
 Information
Read Sheet 5.3-2
Answer Compare to
Self-Paced/ Informati Self-Check
Self-Check Answer Key 30 min
Modular on Sheet 5.3-2
on 5.3-2 5.3-2
on 5.3-2 Answer Sheet
5.3-2
Packaging Listen
design and
Laptop
techniq Participat
Active PPT Slide 5.3-2
ues e Listen to
Lecture/ Answer Visual Aids
5.3-2 Lecture/ Trainer
Discussion Trainer 5.3-2
Discussio Evaluates 60 min
/ Video Questioning Questionnaires
n Using Answers
Presentatio on 5.3-2 5.3-2
PPT 5.3-2
n Evaluation
presentati
Checklist 5.3-2
on on
5.3-2
Standards Information
and Read Sheet 5.3-3
Answer Compare to
procedu Self-Paced/ Informati Self-Check
Self-Check Answer Key 30 min
res in Modular on Sheet 5.3-3
on 5.3-3 5.3-3
storing on 5.3-3 Answer Sheet
and 5.3-3
packagi Active Listen Answer Listen to Laptop 60 min
ng Lecture/ and Trainer Trainer PPT Slide 5.3-3
desserts Discussion Participat Questioning Evaluates Visual Aids
5.3-3 / Video e on 5.3-3 Answers 5.3-3
Presentatio Lecture/ 5.3-3 Questionnaires
n Discussio 5.3-3
n Using Evaluation
PPT Checklist 5.3-3
presentati
on on
 5.3-3
Evaluate
Performanc
Observed Task Sheet
Perform e Using the
Demonstrat Demonstr 5.3-3
Task Sheet Performanc 90 min
ion ation on Performance
on 5.3-3 e Criteria
5.3-3 Criteria 5.3-3
Checklist
5.3-3
TOTAL NO. OF HOURS 21 Hours

C. ASSESSMENT PLAN
● Commercial mixers and
● Piping bags and attachments
attachments
● Ovens
● Whisks
● Cake and sponge tins and moulds
● Beaters
● Packaging materials
Testing ● Spatulas
● Thermometer
Condition (tools, ● Wooden spoons
● Display cabinets including
materials and ● Cutting implements for nuts
temperature-controlled cabinets
equipment) and fruits
● Refrigerator
● Graters
● Chillers
● Scales,
● Freezers
● Measures
● China ware
● Bowl cutters
Venue of the
● Practical Work Area/Institutional Assessment Area
Assessment
● Practical Demonstration
Type of
● Observation with Oral Questioning
Assessment
● Written Test
● For written test-answer sheet
Type of
● For Oral Questioning- Rating Sheet
Evidence
● For Demonstration- Performance Criteria Checklist/Work sample
D. TEACHER’S SELF-REFLECTION OF THE SESSION

I am very confident that the method that I used in this module is very useful to attain my
objectives.
The session covers Core Competency #5 in Bread and Pastry Production NC II, which is to
present desserts a range of high-quality pastry products in commercial food production
environments and hospitality establishments.