SESSION PLAN

Sector : TOURISM
Qualification Title : BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
Module Title : DEVELOPING AND UPDATING 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 1, 2024 Document No.

Issued by:
BREAD AND PASTRY PRODUCTION NC II Date Revised: April 7, 2024 Ms. Joanna Kate Bautista
Mr. Allen G. Bartolome Page 1
Session Plan Developed by:
DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Klyde Kervie DG Tansiongco Revision # 01

B. LEARNING ACTIVITIES
LO 1: Seek information on the industry
Learning Content Methods Presentation Practice Feedback Resources Time
Sources of  Discussion  Provide a lecture  Do the Self-  Compare the  Module 1 Hours
information on  Lecture base on the check answer-to-  Handouts
the industry Information sheet activity 1.1-1 answer key on or
1.1-1 then Identify  Take the the Self Check worksheets
and access industry Quiz 1.1-1 Activity 1.1-1  Presentatio
information sources  Compare the n slides or
appropriately. answer-to- visual aids
answer key on
the Quiz 1.1-1
Information to  Discussion  Discuss and provide  Do the Self-  Compare the  Module 1 Hours
assist effective  Lecture suggestions on the check answer-to-  Handouts
work performance info sheet 1.2-1. activity 1.2-1 answer key on or
Information to help the Self Check worksheets
successful work Activity 1.2-1  Presentatio
performance is  Take the n slides or
gathered in Quiz 1.2-1  Compare the visual aids
accordance with job answer-to-
criteria answer key on
the Quiz 1.2-1

Date Developed: April 1, 2024 Document No.

Issued by:
BREAD AND PASTRY PRODUCTION NC II Date Revised: April 7, 2024 Ms. Joanna Kate Bautista
Mr. Allen G. Bartolome Page 2
Session Plan Developed by:
DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Klyde Kervie DG Tansiongco Revision # 01

Specific  Discussion  Read and Discuss  Do the Self-  Compare the • Module 1 Hours
information on  Lecture information sheet on check answer-to- • Handouts or
sector of work 1.3-1. The specific activity 1.3-1 answer key on worksheets
information on sector the Self Check • Presentation
of work is accessed Activity 1.3-1 slides or visual
and updated.  Take the aids
Quiz 1.3-1  Compare the
answer-to-
answer key on
the Quiz 1.3-1
Industry  Discussion  Read and Discuss  Do the Self-  Compare the • Module 1 Hours
information  Lecture information sheet on check answer-to- • Handouts or
1.4-1. The industry activity 1.4-1 answer key on worksheets
information is  Take the the Self Check • Presentation
appropriately applied Quiz 1.4-1 Activity 1.4-1 slides or visual
to day-to-day job  Compare the aids
operations. answer-to-
answer key on
the Quiz 1.4-1
LO 2: Update industry knowledge
Learning Content Methods Presentation Practice Feedback Resources Time
Informal and/or  Discussion  Lecture and provide  Do the Self-  Compare the • Module 1 Hours

Date Developed: April 1, 2024 Document No.

Issued by:
BREAD AND PASTRY PRODUCTION NC II Date Revised: April 7, 2024 Ms. Joanna Kate Bautista
Mr. Allen G. Bartolome Page 3
Session Plan Developed by:
DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Klyde Kervie DG Tansiongco Revision # 01

formal research  Lecture thoughts on check answer-to- • Handouts or
information sheet activity 1.2-1 answer key on worksheets
2.1-1. Informal  Take the the Self Check • Presentation
and/or formal Quiz 2.1-1 Activity 2.1-1 slides or visual
research is utilized  Compare the aids
to refresh broad answer-to-
knowledge of the answer key on
sector. the Quiz 2.1-1
Updated  Discussion  Lecture and share  Do the Self-  Compare the • Module 2 Hours
knowledge  Lecture your experience on check answer-to- • Handouts or
 Summative 2.2-1. Updated activity 2.2-1 answer key on worksheets
assessment knowledge is shared the Self Check • Presentation
test. with customers and Activity 2.2-1 slides or visual
coworkers as  Take the aids
appropriate and Summative  Compare the
implemented into assessment answer-to-
day-to-day working test. answer key and
operations. evaluate the
scores of every
student on
Summative
assessment test.
C. ASSESSMENT PLAN

Date Developed: April 1, 2024 Document No.

Issued by:
BREAD AND PASTRY PRODUCTION NC II Date Revised: April 7, 2024 Ms. Joanna Kate Bautista
Mr. Allen G. Bartolome Page 4
Session Plan Developed by:
DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Klyde Kervie DG Tansiongco Revision # 01

  Self-check Activities
 Quizzes
 Summative assessment Test

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 1, 2024 Document No.

Issued by:
BREAD AND PASTRY PRODUCTION NC II Date Revised: April 7, 2024 Ms. Joanna Kate Bautista
Mr. Allen G. Bartolome Page 5
Session Plan Developed by:
DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

Klyde Kervie DG Tansiongco Revision # 01