FORM PD-PTS-11

Republic of the Philippines

Technical Education and Skills Development Authority
Region VI - Western Visayas
PASSI TRADE SCHOOL
Passi City, Iloilo

SESSION PLAN
Sector : TOURISM
Qualification Title : BREAD AND PASTRY PRODUCTION NC II
Unit of Competency : PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Module Title : PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES
Learning Outcomes:
1. Prepare Sponges and Cakes
2. Prepare and Use Fillings
3. Decorate Cakes
4. Present Cakes
5. Store Cakes
A. INTRODUCTION
In this session, the trainees will understand the knowledge, skills and attitudes required in bakers and pastry cooks (patissiers) to
produce different and specialized cakes, by learning the types of techniques, characteristics and proper tools and equipment use to produce
quality products according to establishment standards and customer preferences. The skills and knowledge that the trainee will gain this unit will
make him/her to be efficient.
B. LEARNING ACTIVITIES
LO1. Prepare Sponges and Cakes
Learning Content Methods Presentation Practice Feedback Resources Time
Types of Sponges Modular Self- Read Information Sheet Answer Self-check Compare answer to CBLM 1 hour
and cakes paced 3.1-1 on Types of 3.1-1 on Variety of answer key 3.1-1
Sponges and Cakes fillings

Tools and Modular Self- Read Information Sheet Answer Self-check Compare answer to CBLM 1 hour
equipment in paced 3.1-2 on Tools and 3.1-2 on Tools and answer key 3.1-2
making Sponges Equipment in making equipment in making
and Cakes sponges and cakes sponges and cakes

PTS Document No.: OA-002-PD- 02

QM Procedure on the Program Delivery
Issued by: Document Controller Date: 7/5/22
SYSTEM
Revision No.: 03 Page: 1
 FORM PD-PTS-11

Product Modular Self- Read Information Sheet Answer Self-check Compare answer to CBLM 1 hour
characteristic of paced 3.1-3 on Product 3.1-3 on Product answer key 3.1-3
Specialized Cakes characteristic of characteristic of
and Sponges specialized cakes and specialized cakes
sponges and sponges
Techniques and Modular Self- Read Information Sheet Answer Self-check Compare answer to CBLM 30 mins
Conditions in paced 3.1-4 on Techniques 3.1-4 on Techniques answer key 3.1-4
making specialized and conditions in and conditions in
cakes making specialized making specialized
cakes cakes
Video View video presentation Answer oral Trainer determines Android Phone 30 mins
Presentation on Techniques and questions by the the correctness of Laptop
conditions n making Trainer the answer Internet Connection
specialized cakes
Demonstration Trainer demonstrate Perform Task Refer to Ingredients, Tools 4 hours
Techniques and Sheets 1.3-4, 1.3- Performance criteria and equipment,
conditions in making 4a, 1.3-4b on checklist 3.1-4, 3.1- supplies used in
specialized cakes Techniques and 4a,3.1-4b
Techniques and
conditions in making
specialized cakes conditions in making
specialized cakes
LO2. Prepare and Use Filling
Learning Content Methods Presentation Practice Feedback Resources Time
Types of fillings Modular Self- Read Information Sheet Answer Self-check Compare answer to CBLM 1 hour
paced 3.2-1 on Variety of 3.2-1 on Variety of answer key 3.2-1
fillings fillings
Types of Coatings Modular Self- Read Information Sheet Answer Self-check Compare answer to CBLM 1 hour
paced 3.2-2 on Types of 3.2-2 on Types of answer key 3.2-2
Coatings coatings
Video View video presentation Answer oral Trainer determines Android Phone 30 mins
Presentation on Types of coatings questions by the the correctness of Laptop
Trainer the answer Internet Connection
Demonstration Trainer demonstrate Perform Task Refer to Ingredients, Tools 2 hours
types of coatings Sheets 3.2-2, 3.2- Performance criteria and equipment,

PTS Document No.: OA-002-PD- 02

QM Procedure on the Program Delivery
Issued by: Document Controller Date: 7/5/22
SYSTEM
Revision No.: 03 Page: 2
 FORM PD-PTS-11

2a, 3.2-2b on types checklist 3.2-2, 3.2- supplies used for

of coatings 2a, 3.2-2b types of coatings
Steps in Modular Self- Read Information Sheet Answer Self-check Compare answer to CBLM 1 hour
Assembling and paced 3.2-3 on Steps in filling 3.2-3 on Steps in answer key 3.2-3
Filling Cakes and assembling cakes assembling and
filling cakes
Video View Video Answer oral Trainer determines Android Phone 30 mins
presentation Presentation on Steps questions by the the correctness of Laptop
in assembling and filling Trainer the answer Internet Connection
cakes
Demonstration Trainer demonstrate Perform Task Refer to Supplies, tools and 2 hours
Steps in assembling Sheets 3.2-3, 3.2- Performance Criteria equipment used for
and filling cakes 3a, 3.2-3b on Steps 3.2-3, 3.2-3a,3.2-3b Steps in assembling
in assembling and on Steps in
and filling cakes
filling cakes assembling and
filling cakes
LO 3. Decorate cakes
Learning Content Methods Presentation Practice Feedback Resources Time

Tools and Modular Self- Read Information Sheet Answer Self-check Compare answer to CBLM 20 mins
Equipment used in paced 3.3-1 on Tools and 3.3-1 on Tools and answer key 3.3-1
decorating cakes equipment used in equipment used in
decorating cakes decorating cakes
Types of Cake Modular Self- Read Information Sheet Answer Self-check Compare answer to CBLM 20 mins
decoration paced 3.3-2 on Types of cake 3.3-2 on Types of answer key 3.3-2
decorations cake decoration
Video View Video Answer oral Trainer determines Android Phone 20 mins
presentation Presentation on Types questions by the the correctness of Laptop
of cake decoration Trainer the answer Internet Connection

Demonstration Trainer demonstrate the Perform Task Refer to Supplies, tools and 3 hours
types of cake decoration Sheets 3.3-2 3,3-2a Performance Criteria equipment used for
on Types of cake 3.3-2, 3.3-2a on types of cake
decorations Types of cake

PTS Document No.: OA-002-PD- 02

QM Procedure on the Program Delivery
Issued by: Document Controller Date: 7/5/22
SYSTEM
Revision No.: 03 Page: 3
 FORM PD-PTS-11

decorations decorations

LO. 4 Present cakes

Learning Content Methods Presentation Practice Feedback Resources Time

Types of Equipment Individualized Read Information Sheet Answer Self-check Compare answer to CBLM 30 mins
use in Cake Learning 3.4-1 on Present Cakes 3.4-1 on Present answer key 3.4-1
presentation Cakes
Tips in Maintaining Individualized Read Information Sheet Answer Self-check Compare answer to CBLM 30 mins
product freshness, Learning on Present Cakes 3.4-1 on Present answer key 3.4-1
appearance and Cakes
eating qualities
Procedure in cake Individualized Read Information Sheet Answer Self-check Compare answer to 30 mins
presentation Learning on Present Cakes 3.4-1 on Present answer key 3.4-1
Cakes
Video View Video Answer Oral Trainer determines Laptop/LCD 30 mins
Presentation Presentation Questioning by the correctness of
Trainer the answer
LO.5 Store Cakes

Learning Content Methods Presentation Practice Feedback Resources Time

Appropriate Storing Individualized Read Information Sheet Answer Self-check Compare answer to CBLM 20 mins
for Cakes Learning 3.5-1 on Appropriate 3.5-1 on Appropriate answer key 3.5-1
storing of cakes storing of cakes
Procedure in Individualized Read Information Sheet Answer Self-check Compare answer to CBLM 20 mins
Storing Cakes Learning 3.5-1 on Procedure in 3.5-1 on Procedure answer key 3.5-1
storing cakes in storing cakes
Video View Video Answer Oral Trainer determines Laptop/LCD 20 mins
Presentation Presentation Questioning by the correctness of
Trainer the answer

PTS Document No.: OA-002-PD- 02

QM Procedure on the Program Delivery
Issued by: Document Controller Date: 7/5/22
SYSTEM
Revision No.: 03 Page: 4
 FORM PD-PTS-11

Demonstration Trainer Demonstrates Perform Task Refer to Ingredients, Tools 1 hour

Procedure in Storing Performance Criteria and equipment use
Cakes Checklist in storing cakes

C. ASSESSMENT PLAN

Oral and written test

Performance test

D. TEACHER’S SELF-REFLECTION OF THE SESSION

This module is helpful for the trainees are given enough time to read and understand every information sheet. It helps them understand and
prepare different variety of bakery products.

Prepared by: Reviewed and Verified by: Noted by:

JESSA MARIE R. GALLEGO DOROTHY P. PUGA ROMMEL B. CEPEDA

Trainer Supervisor- Tourism Sector Head, Instruction Division

Date Prepared:

PTS Document No.: OA-002-PD- 02

QM Procedure on the Program Delivery
Issued by: Document Controller Date: 7/5/22
SYSTEM
Revision No.: 03 Page: 5