Session Plan

Sector : Tourism
Qualification Title : Bread and Pastry Production NC II
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 (patissiers) to prepare and produce a range of high-quality bakery products in
commercial food production environments and hospitality establishments.
B. Learning Activities
LO1. Present and serve plated desserts
Learning Content Methods Presentation Practice Feedback Resources Time
Portion and present Active lecture/  Read  Answer Self check  Compare self-  CBLM, 7 hrs.
dessert Actual Information no. 5.1-1 check answers to Information
Demonstration Sheet 5.1-1 on  Perform Task Sheet answer key sheet
Portion and no. 5.1-1 on Portion
present dessert and present dessert  Evaluate
performance
using
performance
criteria checklist

Plate and decorate dessert  Active lecture/  Read  Answer self- check  Compare self-  Video, links, 7 hrs.
Actual Information no.5.1-2 check answers to CBLM,
Demonstration/ Sheet 5.1-2 answer key Information
Video Presentation Plate and  Perform task sheet sheet
decorate no.5.1-2 Plate and  Evaluate
dessert decorate dessert performance
product using
characteristics performance
 criteria checklist
LO. 2 Plan, prepare and present dessert buffet selection or plating
Plan and utilize dessert  Active lecture/  Read Information  Answer self- check  Compare self- Video, links, CBLM, 4hrs
buffet Actual Sheet 5.2-1 on no.5.2-1 check answers Information sheet
Demonstration/ to answer key
Video  Perform task sheet
Presentation no.5.2-3  Evaluate
performance
using
performance
criteria checklist

Prepared and arranged  Active lecture/  Read Information  Answer self- check  Compare self- Video, links, CBLM,
variety of dessert Actual Sheet 5.2-1 on no.5.2-2 check answers Information sheet
Demonstration/ to answer key
Video  Perform task sheet
Presentation no.5.2-2  Evaluate
performance
using
 performance
criteria checklist
LO. 3 Store and package desserts
Proper storage of Cakes  Active lecture/  Read Information  Answer self- check  Compare self- check  CBLM, 6 hrs.
products according to Actual Sheet 5.3-1 no.5.3-1 answers to answer Information
established standards and Demonstration key sheet
procedures  Perform task sheet
no.5.3-1  Evaluate
performance using
performance criteria
checklist

5 hrs.
 Compare self- check  CBLM, 5 hrs.
Correct packaging answers to answer Information
selection for the  Active lecture  Read information key sheet
preservation of product sheet 5.3-2 on  Answer self-check no.
freshness and eating Standards and 5.3-2
characteristics procedures in
decorating,
finishing and
presenting Pastry y
products

C. Assessment Plan:
a. Written test: Questions on knowledge such as:
 Baking tools and equipment classification, usage, maintenance and safety practices
 Desserts products recipes and procedures
 Proper storage of Desserts
b. Actual / Performance Test: In the workshop, given the recipes and ingredients with the appropriate tools and equipment; the trainees will:
 Perform procedural demonstration on how to prepare and make a specific bakery product and its proper storage after it is done.

D. Teacher’s Self- Reflection of the Session.