SESSION PLAN

(Ang Session Plan ninyo ay isang Core lang na napili ninyo at lahat ng Learning Outcomes ay ilalagay sa Learning Activities)

Sector TOURISM SECTOR (HOTEL AND RESTAURANT) (Tignan sa 1st page ng TR)
Qualification BREAD AND PASTRY PRODUCTION NC II (Qualification ninyo)
Unit of Competency PRESENT DESSERTS (Core unit of competency na napili ninyo)
Module Title PRESENTING DESSERTS (-ing form ng Unit of Competency ninyo)

Learning Outcomes: (refer to your Course Structure sa CBC)

1. Present and serve plated desserts

2. Plan, prepare and present dessert buffet selection or plating
3. Store and package desserts

A. Introduction:

This unit covers the knowledge and skills in presenting the various and specialized techniques of desserts presentation required by bakers and
pastry cooks (patissiers) in commercial food production environments and hospitality establishments. (Refer to the Module Descriptor sa Modules of
Instructions sa CBC ninyo)
B. Learning Activities
LO 1. PRESENT AND SERVE PLATED DESSERTS (Learning Outcome no. 1 sa Course Structure ninyo and so on…)
Time
Resources
Practice (Estimated
Presentation Feedback (Ano yung mga
Learning Content Method (Activity kung paano time kung
(Ano ang gagawin ng (paano malalaman gagamitin ninyo
(Content sa Modules of (Paano ninyo malalaman kung may ilang oras
Trainees para kung tam aba ang kapag nagturo
Instructions ninyo) ituturo) natutunan ba ang magagawa
maabsorb ang ituturo) ginawa ng Learners) kayo ng Content
learners) ang lahat ng
na yan)
activity)
Desserts Individual Study Read information sheet Answer self-check 5.1-1 Compare answers to CBLM 1 hour
5.1-1 on Desserts answer key 5.1-1 Instructional
Videos
Video Watch video Respond to Facilitators
Presentation presentation Questions
Portion Control Individual Study Read information sheet Answer self-check 5.1-2 Compare answers to CBLM 1 hour
5.1-2 on Desserts answer key 5.1-2 Instructional
Videos
Video Watch video Respond to Facilitators Different
Presentation presentation Questions Dessert
Kitchen Knives
Demonstration Observe Actual Perform Task Sheet Dessert Plates
Demonstration 5.1-2 on Portion Control Refer to Performance Paper plates
Criteria Checklist 5.1- PPE
2
Product Characteristics Individual Study Read information sheet Answer self-check 5.1-3 Compare answers to CBLM 1 hour
5.1-3 on Product answer key 5.1-3 Instructional
Characteristic Videos

Video Watch video Respond to Facilitators

Presentation presentation Questions
Dessert Plating Individual Study Read information sheet Answer self-check 5.1-4 Compare answers to CBLM 2 hours
5.1-3 on Dessert Plating answer key 5.1-4 Instructional
Videos
Video Watch video Respond to Facilitators Different
Presentation presentation Questions Dessert
Kitchen Knives
Demonstration Observe actual Perform job sheet 5.1-4 Dessert Plates
demonstration on Dessert Plating Refer to performance Paper plates
criteria checklist 5.1- PPE
4
LO 2. PLAN, PREPARE AND PRESENT DESSERT BUFFET SELECTION OR PLATING
Learning Content Method Presentation Practice Feedback Resources Time
Buffet Setting Individual Study Read information sheet Answer self-check 5.2-1 Compare answers to CBLM 2 hours
5.2-1 on Buffet Setting answer key 5.2-1 Instructional
Videos
Video Watch video Respond to Facilitators Buffet Table
Presentation presentation Questions Table Cloth
Table runners
Demonstration Observe actual Perform job sheet 5.2-1 Dessert plates
demonstration on Buffet Setting Refer to performance Dessert forks
criteria checklist 5.2- Dessert cups
1
Different Desserts and Individual Study Read information sheet Answer self-check 5.2-2 Compare answers to CBLM 1 hour
their appropriate Setting 5.2-2 on Different answer key 5.2-2 Instructional
Desserts and their Videos
appropriate Setting Buffet Table
Table Cloth
Video Watch video Respond to Facilitators Table runners
presentation presentation Questions Dessert plates
Dessert forks
Actual Observe actual Perform task sheet 5.2- Dessert cups
Demonstration demonstration 2 on Different Desserts Refer to performance Different
and their appropriate criteria checklist 5.2- Desserts
Setting 2
Tools and Equipment Individual Study Read information sheet Answer self-check 5.2-2 Compare answers to CBLM 2 hours
5.2-3 on Tools and answer key 5.2-3 Instructional
Equipment Videos
Video Respond to Facilitators Commercial
presentation Watch video Questions Chillers
presentation Freezers &
Actual Perform Operation Fridge
Demonstration Observe actual sheet 5.2-3 on Tools Refer to performance
demonstration and Equipment criteria checklist 5.2-
3
LO 3. STORE AND PACKAGE DESSERTS
Learning Content Method Presentation Practice Feedback Resources Time
Occupational Health Individual Study Read information sheet Answer self-check 5.3-1 Compare answers to CBLM 2 hours
and Safety (OHS) 5.3-1 on OHS answer key 5.3-1 Instructional
Videos
Video Respond to Facilitators Dessert plates
presentation Watch video Questions Dessert spoon
presentation and fork
Actual Perform Task sheet 5.3- Commercial
Demonstration Observe actual 1 on Occupational Refer to performance Chillers
demonstration Health and Safety criteria checklist 5.3- Liquid sanitizer
(OHS) 1 Clean rags
Different
Dessert
products
PPE
Storage conditions Individual Study Read information sheet Answer self-check 5.3-2 Compare answers to CBLM 2 hours
5.3-2 on Storage answer key 5.3-2 Instructional
conditions Video
Different
Video Respond to Facilitators Dessert
presentation Watch video Questions products
presentation Commercial
Actual Perform task sheet 5.3- Chillers
Demonstration Observe actual 2 on Storage conditions Refer to performance Cake boxes
demonstration criteria checklist 5.3- PPE
2
Storage methods Individual Study Read information sheet Answer self-check 5.3-3 Compare answers to CBLM 2 hours
5.3-3 on Storage answer key 5.3-3 Instructional
methods Video
Different
Video Respond to Facilitators Dessert
presentation Watch video Questions products
presentation Commercial
Actual Perform Job sheet 5.3-3 Chillers
Demonstration Observe actual on Storage Methods Refer to performance Cake boxes
demonstration criteria checklist 5.3- Packaging
3 Materials
PPE

C. Assessment Plan

 Written examination
 Demonstration
 Oral questioning
 D. Teacher/Trainer’s Reflection

The trainees should focus on lecture and actual hands-on demonstration with constant monitoring from the trainer.

Prepared By:

ALLAN T. PASTRANA (Name ninyo)

Trainer, Bread and Pastry Production NC II (Baguhin ninyo accdg sa qualification ninyo)

***********NOTES******
Numbering ng mga Sheets ninyo. Example: 5.3-1
5 is kung anong number ng Core
3 is kung anong Learning Outcome
-1 is pang ilang content

***********NOTES******
Paano mamimili kung ano ang gagamitin sa TSAK, JOB or Operation Sheet:
***********NOTES******
Paano magsulat ng ilalaman sa Learning Activities: