SESSION PLAN

Sector : TOURISM
Qualification Title : BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
Module Title : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
Learning Outcomes:

1. Seek information on the industry

2. Update industry knowledge

A. INTRODUCTION

This unit of competency deals with the knowledge, skills and attitude required to access, increase and update industry knowledge.
It includes seek information on the industry and update industry knowledge

Date Developed: April 2024 Document No.

Issued by:
BREAD AND PASTRY PRODUCTION NC II Date Revised: Ms. Kate Bautista
LOGO Mr. Bart Bartolome Page 1
Session Plan Developed by:
DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Klyde Kervie DG Tansiongco Revision # 00

B. LEARNING ACTIVITIES
LO 1: Seek information on the industry
Learning Content Methods Presentation Practice Feedback Resources Time
1.1 Sources of Lecture with • -Listen to the debate and Do activity Evaluate the • Module 3 Hours
information on PowerPoint provide suggestions for 1.1-1 answer-to- • Handouts or
the industry presentation. 1.1. Sources of industry answer key 1.1- worksheets
knowledge are 1 • Presentation
accurately identified and slides or
accessible. visual aids

• -Listen to the lecture on

1.1. Identify and access
industry information
sources appropriately.
1.2 Information to Lecture with • Listen to the discussion Do activity Evaluate the • Module 3 Hours
assist effective PowerPoint and provide suggestions. 1.2-1 answer-to- • Handouts or
work performance presentation. 1.2 Information to help answer key 1.2- worksheets
successful work 1 • Presentation
performance is gathered slides or
in accordance with job visual aids
criteria

Date Developed: April 2024 Document No.

Issued by:
BREAD AND PASTRY PRODUCTION NC II Date Revised: Ms. Kate Bautista
LOGO Mr. Bart Bartolome Page 2
Session Plan Developed by:
DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Klyde Kervie DG Tansiongco Revision # 00

 • Listen to the lecture on
1.2. Information for
successful work
performance is gathered
in accordance with job
criteria.
1.3 Specific Lecture with • Listen to the debate and Do activity Evaluate the • Module 3 Hours
information on PowerPoint provide suggestions for 1.3-1 answer-to- • Handouts or
sector of work presentation. 1.3. Specific information answer key 1.3- worksheets
about the sector of work 1 • Presentation
is obtained and updated. slides or visual
aids
• Listen to lecture on 1.3
Specific information on
sector of work is
accessed and updated.
1.4 Industry Lecture with • Listen to the debate and Do activity Evaluate the • Module 3 Hours
information PowerPoint provide suggestions for 1.4-1 answer-to- • Handouts or
presentation. 1.4. Industry information answer key 1.4- worksheets
is appropriately applied 1 • Presentation
to day-to-day job slides or visual
operations. aids

Date Developed: April 2024 Document No.

Issued by:
BREAD AND PASTRY PRODUCTION NC II Date Revised: Ms. Kate Bautista
LOGO Mr. Bart Bartolome Page 3
Session Plan Developed by:
DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Klyde Kervie DG Tansiongco Revision # 00

 • Attend the lecture on
1.4. Industry information
is appropriately applied
to day-to-day job
operations.
LO 2: Update industry knowledge
Learning Content Methods Presentation Practice Feedback Resources Time
2.1 Informal Lecture with • Listen to the debate and Do activity Evaluate the • Module 3 Hours
and/or formal PowerPoint provide thoughts on 2.1. 2.1-1 answer-to- • Handouts or
research presentation. Informal and/or formal answer key 2.1- worksheets
research is utilized to 1 • Presentation
refresh broad knowledge slides or visual
of the sector. aids
2.2 Updated Lecture with • Listen to debate and Do activity Evaluate the • Module 3 Hours
knowledge PowerPoint provide thoughts on 2.2. 2.2-1 answer-to- • Handouts or
presentation Updated knowledge is answer key 2.2- worksheets
shared with customers 1 • Presentation
and coworkers as slides or visual
appropriate and aids
implemented into day-to-
day working operations.

Date Developed: April 2024 Document No.

Issued by:
BREAD AND PASTRY PRODUCTION NC II Date Revised: Ms. Kate Bautista
LOGO Mr. Bart Bartolome Page 4
Session Plan Developed by:
DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Klyde Kervie DG Tansiongco Revision # 00

C. ASSESSMENT PLAN
• Quizzes. (Short, targeted quizzes can assess learners' understanding of key concepts or facts covered during the session)
• Performance tasks (Design tasks or activities that require learners to demonstrate specific skills or competencies related to the
session content)
• Portfolio reviews. (Review learners' portfolios, which may include samples of their work, projects, reflections, and achievements
compiled throughout the session)

D. TEACHER’S SELF-REFLECTION OF THE SESSION

• The course makes good use of the competency-based learning module. Nonetheless, adding some relevant images to the
presentation might make it better. Competency-based learning is effectively used in the course of study, and it is very relevant to
the assessment needs of the learners. But, in order to address the concept of delving further into the subject as it is given in the
module, we may also include other teaching strategies, such visual aids and face-to-face discussions.

Date Developed: April 2024 Document No.

Issued by:
BREAD AND PASTRY PRODUCTION NC II Date Revised: Ms. Kate Bautista
LOGO Mr. Bart Bartolome Page 5
Session Plan Developed by:
DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Klyde Kervie DG Tansiongco Revision # 00