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01 Session Plan
01 Session Plan
Sector : Tourism
Learning Outcomes:
Upon completion of this module, the trainees must be able to:
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
C. Assessment Plan:
Competency should be assessed through demonstration, written test and oral questioning
D.Trainer’s Self- Reflection of the Session
Prepared by: