SESSION PLAN

Sector : Tourism
Qualification Title : Bread and Pastry Production NCII
Unit of Competency : Prepare and Produce Bakery Products
Module Title : Preparing and Producing Bakery Products 25 HOURS
Learning Outcomes:
1. Prepare bakery products
2. Decorate and present bakery products
3. 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.

B. LEARNING ACTIVITIES
1. Preliminary Activities:
 Prayer
 Checking of the attendance
2. Preparation of training facilities and tour the trainees to 9 components.
3. Conduct pre-assessment and use ILTR to identify the gap.
4. Conduct orientation on how to use the learning materials.
5. Facilitate training session. Distribute learning materials and let them read.
1. LO 1: Prepare bakery products
Learning Content Methods Presentation Practice Feedback Resources Time
Baking Terminologies Lecture/Discussion Read information sheet Answer self- check Check answer CBLM 4 hours
no. 1.1-1 on Baking no. 1.1-1 on with the answer computer/Pro
Date Developed: Document No. TESDA-CNVS-001
May 6, 2019
Bread and Pastry NC II Date Revised: Page 18 of 37
Issued by:
Issued by: TESDA- CNVS
FRELYN MAE G. DILLO
 Terminologies culinary terms key no. 1.1-1 jector
CD/PowerPo
int
Baking tools , utensils Lecture/ Discussion Read information sheet Answer self-check Check answer CBLM 8 hours
and equipment no. 1.1-2 on Baking no. 1.1-2 with the answer computer/Pro
tools , utensils and key no. 1.1-2 jector
equipment CD/PowerPo
int

Check with the Gas oven

Demonstration/ Application Operation Sheet No. 1.1-2 Perform Operation Manufacturer
Performance
on How to Light the Gas Sheet on “How to Criteria ’s Manual
Oven Light the Gas Oven” Checklist No.
1.1-2
Baking Ingredients, Lecture/ Discussion Read information sheet Answer self-check Check answer CBLM 4 hours
Weights and no. 1.1-3 on Baking no. 1.1-3 with the answer computer/Pro
Measurements Ingredients, Weights key no. 1.1-3 jector
and Measurements CD/PowerPo
int
Baking
Ingredients,
Video Presentation on Tools,
“Measuring Dry & Utensils &
Liquid /ingredients “ Equipment

Job Sheet No. 1.1-3

How to Measure Dry & Perform Job Sheet
Liquid Ingredients No. 1.1-3 Check with the
Demonstration/Application
Performance
Criteria
Date Developed: May 6, 2019 Document No. TESDA-CNVS-001
Date Revised:
Bread and Pastry Issued by:
Production NC II
Developed by:
Page 19 of 37
TESDA-CNVS
FRELYN MAE G. DILLO
 Checklist No.
1-
1-3
Baking Temperature Lecture/ Discussion Read information sheet Answer self-check CBLM 8 hours
no. 1.1-4 on Baking no. 1.1-4 Check answer computer/Pro
Temperature with the answer jector
key no. 1.1-4 CD/PowerPo
int

Classification of Baking Lecture/ Discussion Read information sheet Answer self-check Check answer CBLM 8 hours
Products with the answer computer/Pro
no. 1.1-5 on Baking no. 1.1-5
Ingredients, Weights key no. 1.1-5 jector
CD/PowerPo
and Measurements
int Baking
Ingredients,
tools, and
equipment

Mixing techniques Lecture/ Discussion Read information sheet Answer self-check Check answer CBLM 4 hours
no. 1.1-6 on Mixing no. 1.1-6 with the answer computer/Pro
Techniques key no. 1.1-6 jector
CD/PowerPo
int
Baking
Demonstration Task sheet no. 1.1-6 Perform Task sheet Check the Ingredients,
DILLO
Date Developed: May 6, 2019
Date Revised:
Bread and Pastry
Production NC II
Developed by:
FRELYN MAE G.
Document No. TESDA-CNVS-001

Issued by:
Page
20 of 37
TESDA-CNVS
 Mixing Techniques no. 1.1-6 Performance tools, and
Criteria equipment
Checklist no.
1.1-6

Job sheet no. 1.1-6 Check the

Perform Job sheet
How to Bake Yeast no. 1-1-6 Performance
Leavened Bread Criteria
Checklist no.
1.1-7

LO 2: Decorate and Present Bakery Products

Decorative Techniques Lecture/ Discussion Read information sheet Answer self-check Check answer CBL 8 hours
and Rules for Garnishing no. 1.2-1 onDecorative no. 1.2-1 with the answer computer/Pro
Techniques and Rules key no. 1.2-1 jector
CD/PowerPo
for Garnishing
int
Tools in Decorating Lecture/ Discussion Read information sheet Answer self-check Check answer CBLM 7 hours
no. 1.2-2 on Tools in no. 1.2-2 with the answer computer/Proj
key no. 1.2-2 ector
Decorating
CD/PowerPo
int

Present Bakery Products Lecture/Discussion Read information sheet Answer self-check Check answer CBLM 8 hours
no. 1.2-3 on Present no. 1.2-3 with the answer computer/Pro
Bakery Products key no. 1.2-3 jector
CD/PowerPo
int
LO 3: Store Bakery Products
Proper Storage Area of Lecture/Discussion Read information sheet Answer self-check Check answer CBLM 4 hours
Baked Products. no. 1.3-1 on Proper with the answer computer/Pro
Date Developed: May 6, 2019 Document No. TESDA-CNVS-001
Date Revised:
Bread and Pastry Issued by:
Production NC II
Developed by:
Page 21 of 37
TESDA-CNVS
FRELYN MAE G. DILLO
 Storage Area of Baked no. 1.3-1 key no. 1.3-1 jector
Products. CD/PowerPo
int
Packaging Materials Lecture/Discussion Read information Answer self-check Check answer CBLM 4 hou
sheet no. 1.3-2 on no. 1.3-2 with the answer computer/Pro rs
Packaging Materials key no. 1.3-2 jector
CD/PowerPo
int
C. ASSESSMENT PLAN
 Written Test
 Performance Test

Given the necessary supplies and materials the trainee can successfully follow the procedure in baking bakery products and dispose the wastes
per relevant ordinances, rules or law at the end of this lesson.
D. TEACHER’S SELF-REFLECTION OF THE SESSION
Training materials like modules is an advantage for both the trainer and the trainees in implementing the CBT.

Document No. TESDA-CNVS-001

 Date Developed: May 6, 2019
Date Revised: Issued by:
Bread and Pastry Developed by:
Page 22 of 37
Production NC II TESDA-CNVS
FRELYN MAE G. DILLO