ARTECHE NATIONAL AGRICULTURAL SCHOOL
SESSION PLAN
Sector : TOURISM
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. Prepare sponge and cakes
2. Prepare and use fillings
3. Decorate cakes
4. Present cakes
5. 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:
1. Check that the workshop is in place: 5s in the workshop, availability of supplies / materials, good working condition of tools and
equipment
2. Check the attendance of the trainees.
3. Conduct orientation on how to use the learning materials.
4. Stimulate recall of prior knowledge and remind the overall objectives of the training
5. Read the information sheets on preparing & presenting gateaux, tortes & cakes.
6. Know the functions of each ingredient in a mixture.
7. Know the decorations and icing recipes appropriate for cake.
8. Perform the actual process of preparing& presenting a cake.
9. Answer the self- check in the module using the answer sheet provided.
10. Record the answer and submit to the instructor.
LO 1: PREPARE CAKES
Learning Content Methods Presentation Practice Feedback Resources Time
1. Cake ingredients Modular/Self – Read Information sheet 3.1-1 in Answer Self- Checking the CBLM 2 days
paced cake ingredients check 3.1-1 answers with Information sheet
Lecture/ answer key Answer key
2. Temperature of Task sheet
discussion Read Information sheet 3.1-2 in
the different Checking the Computer/
Actual Temperature of the different Answer Self- Laptop
types of cakes types of Cakes check 3.1-2 answers with
presentation LCD Projector
answer key
3. Prepare sponges Demonstratio Materials/Tools:
n/application
Read Information sheet 3.1-3 in PPE
& cakes Prepare sponges & cakes
Film viewing Checking the
Bake ware
Answer Self- Small hand
check 3.1-3 answers with
Do Operation sheet 3.1-1 on tools
answer key
How to Operate Dough mixer
Dough/Commercial Mixer Perform Refer to Oven
Operation performance Supplies:
Do Operation sheet 3.1-2 on Sheet3.1-1 checklist Cake flour
How to Operate an oven Eggs
Perform Refer to
Sugar
Operation performance
Milk
Do Task sheet 3.1-1 Sheet3.1-2 checklist
Leavening
Prepare variety of Pound/Butter agent
Cake Perform Task Refer to Shortening
sheet 3.1-1 performance Flavoring
Do Task sheet 3.1-2 checklist Salt
Preparing variation of Wax paper
foam/chiffon type cakes Perform Task Refer to
sheet 3.1-2 performance
Do Task sheet 3.1-3 checklist
Preparing Swiss roll Perform Task
sheet 3.1-2 Refer to
performance
Do Task sheet 3.1-4 checklist
Preparing sponge Perform Task
sheet 3.1-2
Read Information sheet 3.1-4
4. Baking Tools & Baking Tools and Equipment Answer Self- Checking the
check 3.1-4 answers with
Equipment answer key
Read Information sheet 3.1-5 in Checking the
Cooling temperatures of Cakes Answer Self- answers with
5. Cooling
check 3.1-5 answer key
temperature of
cakes
LO 2: PREPARE AND USE FILLINGS
Learning Content Methods Presentation Practice Feedback Resources Time
1. Identify the Lecture/ Read Information Sheet 3.2-1 Answer Self Check answers Handouts 1hr
fillings Discussion In identifying fillings appropriate Check: 3.2-1 on self- check
Audio-visual Aids
appropriate in a in a specific cakes 3.2-1
specific cakes
2. Identify the Lecture/ Read Information Sheet 3.2-2 Answer Self Check answers Handouts 1hr
consistency and Discussion In identifying consistency and Check: 3.2-2 on self- check
Audio-visual Aids
appropriate appropriate flavor of fillings 3.2-2
flavor of fillings
3. Identify how to fill Demonstration/ Read Information Sheet:3.2-3 Answer Self Check answers Handouts 2hrs
and assembly Application In identifying how to fill and Check3.2-3 on self- check
cakes according Actual assembly cakes 3.2-3
to the standard Presentation Perform task
Do task sheet: 3.2-3 Evaluate
recipe
specification sheet: 3.2-3 performance
using the
performance
criteria checklist
3.2-3
4. Classify coating Lecture/ Read Information Sheet3.2-4 Answer Self Check answers Handouts 1hr
and siding Discussion In classifying, coating and siding Check: 3.2-4 on self- check
based on the Actual based on the required recipe 3.2-4
required recipe presentation specification
specification
LO 3: DECORATE CAKE
Learning Content Methods Presentation Practice Feedback Resources Time
1. Icing recipes Modular/Self – Read Information sheet 3.3-1 in Answer Self- Checking the CBLM 2 days
& decorations paced Icing recipes and decorations check 3.3-1 answers with Information sheet
appropriate for a Lecture/ appropriate for a cake answer key Answer key
cake Operation sheet
discussion
Do Operation sheet 3.3-1 on Perform Task sheet
Demonstratio
How to Operate Operation Refer to Job sheet
n/ application Dough/Commercial Mixer sheet 3.3-1 performance Computer/
Oral checklist Laptop
presentation Do Task sheet 3.3-1 Mixing LCD Projector
Perform Task Materials/Tools:
Simulation Color in icing sheet 3.3-1 Refer to
Decorative tools
performance
Do Task sheet 3.3-2 Perform Task checklist
Spatula
How to Use Coupler sheet 3.3-2 Parchment
paper
Do Task sheet 3.3-3 Filling the Perform Task Refer to Piping bag
decorating bag sheet 3.3-3 performance Pastry brush
checklist Pastry bag
Serrated knife
Do Task sheet 3.3-4 Preparing Perform Task Refer to Grater
Royal Icing sheet 3.3-4 performance Decorating tips
checklist
Coupler
Perform Task
Cake comb
Do Task sheet 3.3-5 Preparing
Buttercream Icing sheet 3.3-5 Refer to Supplies:
performance Eggs
Do Task sheet 3.3-6 Preparing checklist Confectioner
Fondant Icing Perform Task sugar
Refer to
sheet 3.3-6 Granulated
performance
checklist sugar
Do Job Sheet 3.3-1 Procedures Butter
In Frosting Cakes By Spatula Perform Job
sheet 3.3-1 Food coloring
Refer to
Do Job Sheet 3.3-2 Icing Cakes performance
by Decorating Tip Perform Job checklist
sheet 3.3-2
Refer to
performance
checklist
Refer to
performance
checklist
4.PRESENT CAKES
1. Portion control of Modular/Self- Read Information sheet 3.4-1 in Answer Self – Checking the CBLM ½ day
cakes paced portion control of cakes check 3.4-1 answers with Information sheet
Lecture/ answers key Answer key
Discussion Materials/Tools:
checklist
Demonstrati Serrated knife
on/ Cake board
Cake stand
Application
Packaging
Oral Materials
presentation Supplies:
Simulation Cake
Garnishes &
glazes
LO 5: STORE CAKES
1. Ways of storing Modular/Self- Read Information sheet 3.5-1 in Answer Self – Checking the CBLM ½ day
cakes paced Ways of storing cakes check 3.5-1 answers with Information sheet
Answer key
Lecture/ answers key Materials/Tools:
Discussion Packaging
Read Information sheet 3.5-2 in Answer Self – materials
2. Storage methods Demonstrati check 3.5-2
methods of storing cakes Cake boxes
for cakes on/
Application
Simulation
C. Assessment plan:
Formative assessment through written or practical test
Performance test:
Given the necessary supplies and materials the trainee can successfully follow the procedure in preparing, filling, decorating, presenting and
storing of the products at the end of this session.
D. Teacher’s reflection of the lesson.
* The use of audio visual aids in the workshop and training resources reinforces and aids in the understanding of the lesson likewise
performing those activities will give opportunity for them to be prepared on the job setting.
Prepared by: Noted: Approved:
CORAZON M. CAMPOSANO CHRISTINE A. PICARDO Ph. D. ADONIS Y. CASPE
Instructor I/Trainer Vocational Instruction Supervisor Vocational School Administrator II
Date Developed: Document No.NTTA-TM1-07
Trainers July 2010 Issued by:
Methodology Level Date Revised: Page 8 of 61
I February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
