SESSION PLAN

Sector : Tourism Sector

Qualification Title : Bread and Pastry Production NC II
Unit of Competency : PREPARE AND PRESENT BAKERY PRODUCTS
Module Title : PREPARING AND PRESENT BAKERY PRODUCTS

Learning Outcomes:
Upon completion of this module, the trainee must be able to:
1. Prepare bakery products
2. Decorate bakery products
3. Present bakery products
4. 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.
Methods of training will include lecture-demonstration, self-paced instruction, group discussion and hands-on.
Assessment method will include hands-on work by the trainees, direct observation and group discussion. Self-check and
Task Sheet will be provided after each learning experiences in the CBLM to check the trainee’s topic comprehension.

B. LEARNING ACTIVITIES
LO 1: Prepare sponge and cakes

Learning Content Methods Presentation Practice Feedback Resources Time

1. Real ingredients Individualized Read information Clarify questions to Compare CBLM 1hr.
used for variety Learning sheet 3.1-1 on the trainer and answer to the
of bakery “Real ingredients answer self-check key 3.1-1
products used for variety 3.1-1 and compared provided.
bakery product” to the answer key.

The trainer will The trainees shall

converse to the discuss their
trainees understanding and
understanding ideas about the
about the topic. topic.

2. Classification of Individualized Read information Clarify questions to The trainer will CBLM 1hr
the different Learning sheet 3.1-2 on the trainer and verify the
bakery products “Classification of answer self-check correctness of
the different 3.1-2. trainee’s
bakery products” answers using
answer key 3.1-
The trainer will 2
converse to the
trainees
understanding
about the topic.

Individualized Read information Trainees should Compare answer CBLM 1hr

3. Techniques and Learning sheet 3.1-3 on clarify questions to to the answer
condition can use identifying the the trainer and key 3.1-3
in preparing a product answer self-check provided.
 bakery products characteristics 3.1-3
The trainees shall
discuss their
understanding on
mixing methods.
Individualized The trainer shall Clarify questions to Verify the CBLM 1 hr
4. Preparing bakery Learning instruct the the trainer and correctness of
product (muffins) trainees to read answer self-check trainee’s
information sheet 3.1-4. answers using
3.1-4 on Preparing answer key 3.1-
The trainees shall
bakery products 4
(muffins)
discuss their
understanding in The trainer will
demonstration on verify the
Preparing bakery correctness of
Video products (muffins) the trainees
Presentation answers.

The trainer will ask

questions based on Laptop,
The trainer the video
instruct the Verify the Speaker
presentation.
trainees to watch answer of
the video about trainees about
muffins the video.

Demonstration The trainer will The trainees will The trainee will Baking 3 hrs
demonstrate on perform the task be observed tools and
how to prepare based on the task while Preparing Equipment
bakery products sheet 3.1-1 in bakery products
(muffins) Preparing bakery (muffins) and Tools such
products (muffins) will be provided as
with feedback, Measuring
and correction
spoon,
shall be made as
needed using cups,
performance dietetic
criteria checklist scale.
3.1-1. Chopping
board,
Plates and
bowls,
Bread
Knife,
Spatula,
Rubber
Scraper ,
Pastry
Brush,
Wire
Whisk,
Sifter,
Rectangula
r/sheet
pan,
Mixing
Bowls
 C. ASSESSMENT PLAN
Competency should be assessed through demonstration with oral questioning and written test.

D. TEACHER’S SELF-REFLECTION OF THE SESSION

Out of the 6 trainees 4 of them satisfactorily passed the performance test. This indicates that trainees were able to
understand and perform the tasks in accordance with the performance criteria checklist they are now competent and
ready to perform the next learning outcome. However, the two candidates will perform again in the tasks they failed until
such time that they passed the performance.

Prepared by: Noted By: Approved By:

JOYCE Y. PASCUAL
Trainer TVE, Coordinator Principal II