Session Plan

Sector : Tourism
Qualification Title : Bread and Pastry Production NC II Competency
: Prepare and Produce Bakery Products
Module Title : Preparing and producing bakery products
BPP NCII Teacher : Dezzelyn Balleta-Bona

Learning Outcomes:
1. Prepare bakery products
2. Decorate and present bakery products
3. Store bakery products
A. Introduction
This unit 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 bakery products
Learning Content Methods Presentation Practice Feedback Resources Time
Identify the varieties and  Active lecture/  Read Information  Answer Self check  Compare self- check  CBLM, 7 hrs.
characteristic of bakery products Actual Sheet 1.1-1 on Select no. 1.1-1 answers to answer Information sheet
Demonstration required  Perform Task Sheet no. key
commodities 1.1-1 on Selection,
according to recipe Preparation and  Evaluate
and production Measurement of performance using
requirements ingredients, bakery performance
products & product criteria checklist
characteristics
Historical and cultural, aspects of
Active Lecture
bakery products

Mix standard  Active lecture/ Actual  Read Information  Answer self- check  Compare self- check  Video, links, 7 hrs.
procedures/formulation/ recipes Demonstration/ Video Sheet 1.1-2 Mixing no.1.1-2 answers to answer CBLM,
and desired product Presentation procedures/formul key Information
characteristics ation/recipes and sheet
 Perform task sheet
product characteristics.
no.1.1-2 on Mixing  Evaluate
procedures/formulat performance using
ion/recipes and
  Video presentation on product characteristics performance
Mixing criteria checklist
procedures/formul
ation/recipes and
product
characteristics

Identify the appropriate  Actual  Read Information  Answer self- check  Compare self- check  Power point 5 hrs.
equipment needed according to Demonstration/ Power Sheet 1.1-3 on Product no.1.1-3 answers to answer presentation,
required bakery products and point Presentation equipment and key CBLM,
standard operating procedures operating procedures  Perform task sheet Information
 Group interaction no.1.1-3 on Product  Evaluate sheet
 Power point equipment and performance using
presentation on operation procedures performance
criteria checklist
tools and
equipment

Familiarize techniques in baking  Active lecture/ Actual  Read Information  Answer self- check  Compare self- check  Video, links, 8 hrs.
bakery products and appropriate Demonstration/ Video Sheet 1.1-4 on no.1.1-4 answers to answer CBLM,
conditions; enterprise Presentation Baking techniques key Information
requirement and standards and condition and  Perform task sheet sheet
Enterprise no.1.1-4 on Baking  Evaluate
requirement and techniques and performance using
standards condition; enterprise performance
requirements and criteria checklist
 Video Presentation on standards
Baking Techniques

Identify required oven  Active lecture/  Read Information  Answer self- check  Compare self- check  CBLM, 3 hrs.
temperature in accordance with Actual Sheet 1.1-5 on no.1.1-5 answers to answer Information sheet
the desired characteristics, Demonstration Appropriate oven key
standards recipe specifications temperature and  Perform operational
and enterprise practices enterprise practices sheet no.1.1-5 on  Evaluate
Appropriate oven performance using
temperature and performance
enterprise practices criteria checklist
 LO. 2. Decorate and present bakery products
Prepare variety of fillings and  Active lecture/  Read Information  Answer self- check  Compare self- check  CBLM, 6 hrs.
coating/icing, glazes and Actual Sheet 1.2-1 Regular no.1.2-1 answers to answer Information sheet
decorations for bakery products Demonstration and special fillings and key
in accordance to the standard coating/icing, glazes  Perform task sheet
recipes, enterprise standards and decorations no.1.2-1 on Regular and  Evaluate
and/or customer preferences special fillings and performance using
coating/icing, glazes performance
and decorations criteria checklist

5 hrs.

Techniques in Decorating and  Active lecture/  Read Information  Answer self- check  Compare self- check  CBLM, 5 hrs.
filling of Bakery products in Actual Sheet 1.2-2 on no.1.2-2 answers to answer Information sheet
accordance with standard Demonstration/ Decorative techniques key
recipes and rules for  Perform task sheet
garnishing no.1.2-2 on Decorative  Evaluate
techniques and rules for performance using
garnishing performance
criteria checklist
Common used tools and
materials for decorating
bakery products
 Read Information  Answer self- check  Compare self- check  CBLM, 5 hrs.
 Group discussion Sheet 1.2-3 on The no.1.2-3 answers to answer Information sheet
tools and materials in key
decorating, finishing
and presenting

Present Baked products according

to established standards and  Active lecture  Read information
procedures sheet 1.2-4 on  Answer self-check
Standards and no. 1.2-4
procedures in
decorating, finishing
and

Occupational Health and Safety presenting bakery

Overview products
 Active lectures  Answer self-check
 Read Information no. 1.2-5
 Group discussion sheet 1.2-5 on
Occupational Health
and Safety

LO. 3. Store bakery products

Proper storage of Bakery products  Active lecture/  Read Information  Answer self- check  Compare self- check  CBLM, 7 hrs.
according to established standards Actual Sheet 1.3-1 on The no.1.3-1 answers to answer Information sheet
and procedures Demonstration proper storage of key
bakery products

 Compare self- check

answers to answer
Correct packaging selection for key
the preservation of product  Read Information  Answer self- check
freshness and eating Sheet 1.3-2 on no.1.3-2
characteristics Correct packaging
selection

 Evaluate
performance using
performance
 Perform job sheet criteria checklist
no.1.3-1 on Proper
storage and Correct
packaging of bakery
products
C. Assessment Plan:
a. Written test: Questions on knowledge such as:
 Baking tools and equipment classification, usage, maintenance and safety practices
 Bakery products recipes and procedures
 Proper storage of bakery products
b. Actual / Performance Test: In the workshop, given the recipes and ingredients with the appropriate tools and equipment; the trainees will:
 Perform procedural demonstration on how to prepare and make a specific bakery product and its proper storage after it is done.

D. Teacher’s Self- Reflection of the Session.

Prepared by Noted

DEZZELYN B. BONA REYNALDO B. VARGAS

BPP NCII Teacher School Head