SESSION PLAN

Sector : TOURISM SECTOR

Qualification Title : BREAD AND PASTRY PRODUCTION NCII
Unit of Competency : PRESENT DESSERTS
Module Title : PRESENTING DESSERTS
Learning Outcomes:
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 deals with the knowledge and skills required by bakers and pastry cooks (pâtissiers) to prepare and produce a range of high-
quality bakery products in commercial food production environments and hospitality establishments. Different methodologies are
suggested in this plan to cater the varied learning styles and the needs of the trainees.

B. LEARNING ACTIVITIES

1. LO1: Present and serve plated desserts

Learning Content Methods Presentation Practice Feedback Resources Time
 Presenting dessert Modular/ Reading the Information Answering the Comparing answer to the CBLM- 1
according to Individualized Sheets 5.3-1 Present Self – Check 5.3-1 answer Key 5.3-1 Information hour
product items learning dessert according to Sheet, and self-
product items Check Answer

Lecture with Viewing the PPT while Answering the Comparing answer to the Power Point 2
PowerPoint listening to the trainer’s Self – Check 5.3-1 answer Key 5.3-1 Slides (laptop hours
Presentation lecture and participate and projector)
actively in the
discussion
01 – PLAN TRAINING SESSIONS
DATE DEVELOPED:
DATE REVISED: DEVELOPED BY:
Qualification:
Bread and Pastry Production NCII
Unit of Competency: TEMPLATES ISSUED BY: ANDRAE JELLO DE LEON PAGE
Present Desserts KORPHIL – ITTC
TM – 1 TRAINEE
 Demonstration Observe trainer’s Perform Task Check performance using CBLM – Task 2
demonstration on sheet 5.3-1 Performance Criteria Sheet, hours
Present dessert Present dessert Checklist 5.3-2 Present Performance
according to product according to dessert according to Criteria Check-
items product items product items list
Actual tools
and equipment
and ingredients

 Presenting and Modular/ Reading the Information Answering the Comparing answer to the CBLM- 1
decorating dessert Individualized Sheets 5.3-1 Presenting Self – Check 5.3-2 answer Key 5.3-2 Information hour
according to learning and decorating dessert Sheet, and self-
enterprise according to enterprise Check Answer
standards and standards and
procedures procedures
Lecture with Viewing the PPT while Answering the Comparing answer to the Power Point 2
PowerPoint listening to the trainer’s Self – Check 5.3-2 answer Key 5.3-2 Slides (laptop hours
Presentation lecture and participate and projector)
actively in the
discussion

Demonstration Observe trainer’s Perform Task Check performance using CBLM – Task 2
demonstration on sheet 5.3-2 Performance Criteria Sheet, hours
Presenting and Presenting and Checklist 5.3-2 Presenting Performance
decorating dessert decorating dessert and decorating dessert Criteria Check-
according to enterprise according to according to enterprise list
standards and enterprise standards and procedures Actual tools

01 – PLAN TRAINING SESSIONS

DATE DEVELOPED:
DATE REVISED: DEVELOPED BY:
Qualification:
Bread and Pastry Production NCII
Unit of Competency: TEMPLATES ISSUED BY: ANDRAE JELLO DE LEON PAGE
Present Desserts KORPHIL – ITTC
TM – 1 TRAINEE
 procedures standards and and equipment
procedures and ingredients
LO. 2 Plan, prepare and present dessert buffet selection or plating
Learning Content Modular/ Reading the Information Answering the Comparing answer to the CBLM- 1
 Planning dessert Individualized Sheets 5.3-3 Planning Self – Check 5.3-3 answer Key 5.3-3 Information hour
buffet services learning dessert buffet services Sheet, and self-
according to according to available Check Answer
available facilities facilities and equipment
and equipment Lecture with Viewing the PPT while Answering the Comparing answer to the Power Point 2
PowerPoint listening to the trainer’s Self – Check 5.3-3 answer Key 5.3-3 Slides (laptop hours
Presentation lecture and participate and projector)
actively in the
discussion

Demonstration Observe trainer’s Perform Task Check performance using CBLM – Task 2
demonstration on sheet 5.3-3 Performance Criteria Sheet, hours
Planning dessert buffet Planning dessert Checklist 5.3-3 Planning Performance
services according to buffet services dessert buffet services Criteria Check-
available facilities and according to according to available list
equipment available facilities facilities and equipment Actual tools
and equipment and equipment
and ingredients
 Preparing various Modular/ Reading the Information Answering the Comparing answer to the CBLM- 1
desserts in Individualized Sheets 5.3-4 Preparing Self – Check 5.3-4 answer Key 5.3-4 Information hour
accordance with learning various desserts in Sheet, and self-
enterprise accordance with Check Answer
standards and enterprise standards
and procedures

01 – PLAN TRAINING SESSIONS

DATE DEVELOPED:
DATE REVISED: DEVELOPED BY:
Qualification:
Bread and Pastry Production NCII
Unit of Competency: TEMPLATES ISSUED BY: ANDRAE JELLO DE LEON PAGE
Present Desserts KORPHIL – ITTC
TM – 1 TRAINEE
 procedures Lecture with Viewing the PPT while Answering the Comparing answer to the Power Point 2
PowerPoint listening to the trainer’s Self – Check 5.3-4 answer Key 5.3-4 Slides (laptop hours
Presentation lecture and participate and projector)
actively in the
discussion

Demonstration Observe trainer’s Perform Task Check performance using CBLM – Task 2
demonstration on sheet 5.3-4 Performance Criteria Sheet, hours
Preparing various Preparing various Checklist 5.3-4 Preparing Performance
desserts in accordance desserts in various desserts in Criteria Check-
with enterprise accordance with accordance with list
standards and enterprise enterprise standards and Actual tools
standards and procedures and equipment
procedures
procedures and ingredients
LO3. Store and package desserts
 Storing desserts Modular/ Reading the Information Answering the Comparing answer to the CBLM- 1
with the required Individualized Sheets 5.3-5 Storing Self – Check 5.3-5 answer Key 5.3-5 Information hour
temperature learning desserts with the Sheet, and self-
required temperature Check Answer

Lecture with Viewing the PPT while Answering the Comparing answer to the Power Point 2
PowerPoint listening to the trainer’s Self – Check 5.3-5 answer Key 5.3-5 Slides (laptop hours
Presentation lecture and participate and projector)
actively in the
discussion

Demonstration Observe trainer’s Perform Task Check performance using CBLM – Task 2
demonstration on sheet 5.3-5 Performance Criteria Sheet, hours
01 – PLAN TRAINING SESSIONS
DATE DEVELOPED:
DATE REVISED: DEVELOPED BY:
Qualification:
Bread and Pastry Production NCII
Unit of Competency: TEMPLATES ISSUED BY: ANDRAE JELLO DE LEON PAGE
Present Desserts KORPHIL – ITTC
TM – 1 TRAINEE
 Storing desserts with Storing desserts Checklist 5.3-5 Storing Performance
the required with the required desserts with the required Criteria Check-
temperature temperature temperature list
Actual tools
and equipment
and ingredients
 Packaging desserts Modular/ Reading the Information Answering the Comparing answer to the CBLM- 1
in accordance with Individualized Sheets 5.3-6 Packaging Self – Check 5.3-6 answer Key 5.3-6 Information hour
established learning desserts in accordance Sheet, and self-
standards and with established Check Answer
procedures standards and
procedures
Lecture with Viewing the PPT while Answering the Comparing answer to the Power Point 2
PowerPoint listening to the trainer’s Self – Check 5.3-6 answer Key 5.3-6 Slides (laptop hours
Presentation lecture and participate and projector)
actively in the
discussion

Demonstration Observe trainer’s Perform Job sheet Check performance using CBLM – Task 2
demonstration on 5.3-6 Performance Criteria Sheet, hours
Packaging desserts in Checklist 5.3-6 Performance
accordance with Criteria Check-
established standards list
and procedures Actual tools
standards and and equipment
procedures and ingredients

C. ASSESSMENT PLAN

01 – PLAN TRAINING SESSIONS

DATE DEVELOPED:
DATE REVISED: DEVELOPED BY:
Qualification:
Bread and Pastry Production NCII
Unit of Competency: TEMPLATES ISSUED BY: ANDRAE JELLO DE LEON PAGE
Present Desserts KORPHIL – ITTC
TM – 1 TRAINEE
 I. Training/Venue: BPP NC II Room/Institutional Assessment Area
II. Conditions:
 BPP Tools and Equipment
 Speaker
 LCD Projector
 Computer with Internet Connection
III. Venue of Assessment: Institutional Assessment Area
IV. Methods of Assessment:
1. Written Examination
2. Demonstration with Oral Questioning
3. Portfolio

D. TEACHER’S SELF REFLECTION OF THE SESSION

Prepared by:

Mr. Andrae Jello De Leon

Trainer

01 – PLAN TRAINING SESSIONS

DATE DEVELOPED:
DATE REVISED: DEVELOPED BY:
Qualification:
Bread and Pastry Production NCII
Unit of Competency: TEMPLATES ISSUED BY: ANDRAE JELLO DE LEON PAGE
Present Desserts KORPHIL – ITTC
TM – 1 TRAINEE
 01 – PLAN TRAINING SESSIONS
DATE DEVELOPED:
DATE REVISED: DEVELOPED BY:
Qualification:
Bread and Pastry Production NCII
Unit of Competency: TEMPLATES ISSUED BY: ANDRAE JELLO DE LEON PAGE
Present Desserts KORPHIL – ITTC
TM – 1 TRAINEE