Session Plan

Sector : TOURISM (HOTEL AND RESTAURANT)

Qualification Title : BREAD AND PASTRY PRODUCTION NC II
Unit of Competency : PREPARE & PRESENT GATEAUX, TORTES & CAKES
Module Title : PREPARING & PRESENTING GATEUAX, TORTES AND CAKES

Learning Outcomes:
1. LO1. Prepare sponge and cakes
2. LO2. Prepare and use fillings
3. LO3. Decorate cakes
4. LO4. Present cakes
5. LO5. Store cakes
A. Introduction

This unit of competency covers the knowledge and skills required by bakers and pastry cooks (patissiers) to produce, fill, decorate
and present a range of specialized sponges and cakes, where finish, decoration and presentation of a high order is required.
B. Learning Activities
LO. 1. PREPARE SPONGE AND CAKES
Learning Content Methods Presentation Practice Feedback Resources Time
Modular/ Read Information sheet 3.1- Answer Self- Compare the answers
Self-paced 1 on the Introduction to check 3.1-1 on the with Answer key 3.1-1
Introduction to Gateaux, Tortes and Cakes Introduction to Introduction to
Gateaux, Tortes and Gateaux, Tortes Gateaux, Tortes and ● CBLM 2 hrs.
Cakes and Cakes Cakes
Demonstration Demonstrate the skills to be Perform Task Evaluate performance ● TV
acquired in Lesson 3.1-1 sheet 3.1-1 using the Performance
● Laptop
Introduction to Gateaux, Measure criteria checklist 3.1-1
Tortes and Cakes ingredients Measure ingredients ● Projector
accurately accurately 2 hrs.

BREAD AND PASTRY PRODUCTION NC II PREPARED BY: Josephine C. Mora

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● Speakers

● Laboratory

● Tools

● Utensils

● Equipment

● Ingredients

● PPE

Classification of Modular/ Read Information sheet Answer Self-

Cakes Self-paced 3.1-2 on the Classification of check 3.1-2 on the
Cakes Classification of
Cakes ● CBLM 1 hr.
Compare the answers ● TV
with Answer key 3.1-2
on the Classification of ● Laptop
Cakes
● Projector

● Speakers

BREAD AND PASTRY PRODUCTION NC II PREPARED BY: Josephine C. Mora

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Suggested Projects: Modular/Lecture/ Read Information Sheet Answer Self- Compare the answers
Sponge cake with Discussion 3.1-3 on the Suggested Check 3.1-3 on with Answer key 3.1-3
butter cream filling Projects: Sponge cake with the Suggested on the Suggested
and icing, Chocolate butter cream filling and icing, Projects: Sponge Projects: Sponge cake ● CBLM
Moist Cake, Chocolate Moist Cake, cake with butter with butter cream filling
Chocolate Cake Chocolate Cake cream filling and and icing, Chocolate ● TV 1 hr.
icing, Chocolate Moist Cake, Chocolate
● Laptop
Moist Cake, Cake
Chocolate Cake ● Projector

● Speakers

Demonstration Demonstrate the skills to be Perform Job Evaluate performance

acquired in Lesson 3.1-3 on Sheet 3.1-3 Bake using Performance
the Suggested Projects: a Swiss Roll Criteria Checklist 3.1-
Sponge cake with butter 3 Bake a Swiss Roll ● CBLM
cream filling and icing, 2 hrs.
Chocolate Moist Cake, ● TV
Chocolate Cake
● Laptop

● Projector

● Speakers

● Laboratory

● Tools

● Utensils

● Equipment

● Ingredients

BREAD AND PASTRY PRODUCTION NC II PREPARED BY: Josephine C. Mora

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● PPE

LO. 2. PREPARE AND USE FILLINGS

Filling and Modular/Lecture/ Read Information Sheet Answer Self Compare answers on
assembling cakes Discussion 3.2-1 on the Filling and Check 3.2-1 on self- check Answer key
according to the assembling cakes according the Filling and 3.2-1 on the Filling and
standard recipe to the standard recipe assembling cakes assembling cakes ● CBLM
specifications specifications. according to the according to the
standard recipe standard recipe ● TV
specifications. specifications.
● Laptop
flavors.
● Projector 1 hr.
● Speakers

Demonstration Demonstrate the skills to be Perform Evaluate performance

acquired in Lesson 3.1-3 on Operation Sheet using Performance
the Suggested Projects: 3.1-3 Prepare Criteria Checklist 3.1-
Sponge cake with butter Chocolate 3 Prepare Chocolate ● CBLM
cream filling and icing, Ganache Ganache 1 hr.
Chocolate Moist Cake, ● TV
Chocolate Cake
● Laptop

BREAD AND PASTRY PRODUCTION NC II PREPARED BY: Josephine C. Mora

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● Projector

● Speakers

● Laboratory

● Tools

● Utensils

● Equipment

● Ingredients

● PPE

Demonstration Demonstrate the skills to be Perform Job Evaluate performance 3 hrs.

acquired in Lesson 3.2-1 on Sheet 3.2-1 Fill using Performance
the Filling and assembling and Assemble Criteria Checklist
cakes according to the that Cake! 3.2-1 Fill and ● CBLM
standard recipe Assemble that Cake!
specifications ● TV

● Laptop

● Projector

● Speakers

● Laboratory

● Tools

BREAD AND PASTRY PRODUCTION NC II PREPARED BY: Josephine C. Mora

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● Utensils

● Equipment

● Ingredients

● PPE
LO. 3. DECORATE CAKE
Decorate sponges Modular/self- Read Information sheet 3.3- Answer Self- Compare the answers
and cakes paced 1 on the Decorate sponges check 3.3-1 on the with Answer key 3.3-1
and cakes Decorate sponges on the Decorate sponges
and cakes and cakes ● CBLM

● TV

● Laptop 1 hr.
● Projector

● Speakers

Techniques in Demonstration Demonstrate the skills to be Perform Job sheet Evaluate performance 3 hrs.
Decorating and acquired on the lesson 3.3-2 3.3-2 Enhance using the Performance
filling of Cakes on the Techniques in your Decorating Criteria Checklist 3.3-2
products in Decorating and filling of Skill Enhance your ● CBLM
accordance with Cakes products in Decorating Skill
standard recipes accordance with standard ● TV
recipes
● Laptop

BREAD AND PASTRY PRODUCTION NC II PREPARED BY: Josephine C. Mora

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● Projector

● Speakers

● Laboratory

● Tools

● Utensils

● Equipment

● Ingredients

● PPE

LO. 4. PRESENT CAKES

Present Baked Modular/self- Read Information Sheet Answer Self- Compare the answers 1 hr..
products according paced 3.4-1 on the Present Baked Check 3.4-1 on with Answers Key 3.4-
to established products according to the Present Baked 1 on the Present Baked
standards and established standards and products according products according to ● CBLM
procedures procedures to established established standards
standards and and procedures ● TV
procedures
● Laptop
.
● Projector

● Speakers

BREAD AND PASTRY PRODUCTION NC II PREPARED BY: Josephine C. Mora

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Demonstration Demonstrate the skills to be Perform Job sheet Evaluate performance

acquired in lesson 3.4-2
Present Baked products
according to established
standards and procedures
3.4-2 Plate like a using the Performance
Pro! Criteria Checklist 3.4-
2 Plate like a Pro! ● CBLM
● TV

● Laptop

● Projector

● Speakers

● Laboratory 2 hrs.

● Tools

● Utensils

● Equipment

● Ingredients

● PPE

BREAD AND PASTRY PRODUCTION NC II PREPARED BY: Josephine C. Mora

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Maintain Product’s Lecture/ Listen to the discussion Answer Self- Compare the answers
Quality PowerPoint while viewing the ppt Check 3.4-3 with Answers key
Presentation presentation on the lesson Maintain Product’s checklist 3.4-3
3.4-3 Maintain Product’s Quality Maintain Product’s ● CBLM
Quality Quality
● TV

● Laptop 1 hr.

● Projector

● Speakers

LO. 5. STORE CAKES

Standards and Modular/ Read Information Sheet 3.5- Answer Self- Compare the answers
procedures of Self-paced 1 on the Standards and check 3.5-1 on the with Answer key 3.5-1
storing cake procedures of storing cake Standards and on the Standards and
products products procedures of procedures of storing ● CBLM
storing cake cake products
products ● TV

● Laptop 1 hr.

● Projector

● Speakers

Steps on how to box Lecture/ Listen to the discussion Answer Self- Compare the answers 1 hr.
a cake Discussion while viewing the ppt check 3.5-2 Steps with answer key 3.5-2
presentation 3.5-2 Steps on on how to box a Steps on how to box a
how to box a cake cake cake ● CBLM

● TV

BREAD AND PASTRY PRODUCTION NC II PREPARED BY: Josephine C. Mora

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● Laptop

● Projector

● Speakers

Demonstration Demonstrate the skills to be Perform Job sheet Evaluate performance

acquired in lesson 3.5-2
Steps on how to box a cake
3.5-2 Steps on using the Performance
how to box a cake Criteria Checklist 3.5-
standards and 2 Steps on how to box ● CBLM
procedures a cake established
● TV

● Laptop

● Projector

● Speakers

● Laboratory 2 hrs.

● Tools

● Utensils

● Equipment

● Ingredients

● PPE

C. Assessment Plan:

BREAD AND PASTRY PRODUCTION NC II PREPARED BY: Josephine C. Mora

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 Formative assessment through written or practical test

 Practical Demonstration
.
D. Teacher’s Self- Reflection of the Session.
The Trainees were able to follow and demonstrate on how to prepare, present and store gateaux, tortes and cake.

BREAD AND PASTRY PRODUCTION NC II PREPARED BY: Josephine C. Mora