SESSION PLAN

Sector : Tourism Sector

Qualification Title : Bread and Pastry Production NC II
Unit of Competency : Participate in workplace communication
Module Title : Participating in workplace communication

Learning Outcomes:

1.1 Obtain and convey workplace information

1.2 Perform duties following workplace instructions
1.3 Complete relevant work- related documents
A. INTRODUCTION
This unit covers the knowledge, skills and attitudes required to gather, interpret and convey information in
response to workplace requirements.
B. LEARNING ACTIVITIES
LO 1: Prepare Bakery Products
Learning Content Methods Presentation Practice Feedback Resources Time

Read Information Answer Self- Compare to

1.1 Types, kinds and Modularized Instruction Informatio
Sheet 1.1-1
classification of bakery Check 1.1-1 answer key n Sheet
products 1.1-1.
Discussion/
Demonstration Self Check
Sheet

Job Sheet
 Performan
ce
Checklist
LO 2: Decorate and Present Bakery Products

2.1 Decorative . Read Information

Modularized Instruction Answer Self- Compare to Informatio
technique and rules for Sheet 2.1-1 Check 2.1-1 answer key n Sheet
garnishing 2.1-1.
Discussion/
Demonstration Self-Check
Sheet

Job Sheet

Performan
ce
Checklist
LO 3: Store Bakery Products

3.1 Standards and

procedures in storing Read Information Answer Self- Compare to
Modularized Instruction Informatio
bakery products. Sheet on 3.1-1 Check 3.1-1 answer key n Sheet
3.1-1.
Discussion/
Demonstration Self-Check
Sheet
 Job Sheet

Performan
ce
Checklist
C. ASSESSMENT PLAN
 Written Examination
 Oral Examination
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION
 SESSION PLAN
Sector : Tourism Sector
Qualification Title : Bread and Pastry Production NC II
Unit of Competency : Prepare and Produce Pastry Product
Module Title : Preparing and Producing Pastry Product

Learning Outcomes:
1.1 Prepare pastry products
1.2 Decorate and present pastry products
1.3 Store pastry products
B. INTRODUCTION
This unit deals with the knowledge, skills and attitude required to be able to prepare and produce a range of
high-quality bakery products in commercial food production environments and hospitality establishments
B. LEARNING ACTIVITIES
LO 1: Prepare Bakery Products
Learning Content Methods Presentation Practice Feedback Resources Time

1.1 Baking techniques, Modularized Instruction Read Information Answer Self- Compare to Informatio
appropriate conditions 1.1-1 on types, Check 1.1-1 answer key n Sheet
and enterprise kinds and 1.1-1.
requirements and Discussion/ classification of
standards Demonstration pastry products. Self-Check
Sheet
 Job Sheet

Performan
ce
Checklist

LO 2: Decorate and Present Bakery Products

Read Information
Sheet 2.1-1 on Answer Self- Compare to Informatio
2.1 The tools and Modularized Instruction
Types of icing, Check 2.1-1
materials in decorating, answer key n Sheet
fillings and glazes
finishing and 2.1-1.
Discussion/ for pastry products
presenting
Demonstration Self-Check
Sheet

Job Sheet

Performan
ce
Checklist
LO 3: Store Bakery Products

3.1 Shelf-life of Modularized Instruction Read Information Answer Self- Compare to Informatio
pastry products Sheet 2.1-3 on Check 3.1-1 answer key n Sheet
different packaging 3.1-1.
Discussion/ materials.
 Demonstration Self-Check
Sheet

Job Sheet

Performan
ce
Checklist
C. ASSESSMENT PLAN
 Written Examination
 Oral Examination
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION
 SESSION PLAN
Sector : Tourism Sector
Qualification Title : Food and Beverage Services NC II
Unit of Competency : Prepare and Present Gateaux, Tortes and Cakes
Module Title : Preparing and Presenting Gateaux, Tortes and Cakes

Learning Outcomes:
1.1 Prepare sponge and cakes
L 1.2 Prepare and use fillings
1.3 Decorate Cakes
L 1.4 Present Cakes
L 1.5 Store Cakes
A. INTRODUCTION
This unit deals with the knowledge, skills and attitude required to be able to prepare and produce a range
of high-quality bakery products in commercial food production environments and hospitality establishments

B. LEARNING ACTIVITIES

LO 1: Prepare sponge and cakes

Learning Content Methods Presentation Practice Feedback Resources Time

Read Information Answer Self- Compare to Informatio

Sheet on 1.1-1 on Check 1.1-1 answer key n Sheet
1.1 Main ingredients Modularized Instruction Selecting the 1.1-1.
used for variety of
required
sponge and cakes
ingredients in
preparing and Self-Check
Discussion/ Sheet
producing sponge
Demonstration
 and cakes

Job Sheet

Performan
ce
Checklist
L LO 2: Prepare and use fillings

Read Information Answer Self- Compare to Informati

Sheet 2.1-1. Check 2.1-1 answer key on Sheet
2.1 Identification of the Modularized Instruction 2.1-1.
required consistency
and appropriate flavor
fillings Self-
Discussion/ Check
Demonstration Sheet

Job Sheet

Performan
ce
Checklist
LO 3: Decorate Cakes
3.1 Identification of Read Information Answer Self- Compare to Informatio
specific decorations Sheet on 3.1-1 on Check 3.1-1 answer key n Sheet
appropriate for sponge Modularized Instruction Identifying of 3.1-1.
and cakes specific decorations
appropriate for
sponge cakes. Self-Check
Discussion/ Sheet
Demonstration

Job Sheet

Performan
ce
Checklist

LO 4: Decorate Cakes
Read Information
Sheet on 4.1-1 on Answer Self- Compare to Informatio
maintaining Check 4.1-1 answer key n Sheet
4.1 Identification of the Modularized Instruction
product freshness, 4.1-1.
product freshness,
appearance, appearances, and
characteristics of eating qualities in
Self-Check
prepared cakes Discussion/ accordance with
Sheet
Demonstration the established
standards and
procedures.
Job Sheet
 Performan
ce
Checklist

LO 5: Store Cakes

5.1 Storage methods for Read Information Answer Self- Compare to Informatio
cakes Sheet on 5.1-1 on Check 5.1-1 answer key n Sheet
Modularized Instruction Storing Cake 5.1-1.
Products
Self-Check
Discussion/ Sheet
Demonstration

Job Sheet

Performan
ce
Checklist

C. ASSESSMENT PLAN
 Written Examination
 Oral Examination
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

SESSION PLAN
Sector : Tourism Sector
Qualification Title : Bread and Pastry Production NC II
Unit of Competency : Prepare and Display Petits Fours
Module Title : Preparing and Displaying Petits Fours

Learning Outcomes:
L 1.1 Prepare iced petits fours
L 1.2 Fresh petits fours
1.3 Prepare marzipan petits four
L 1.4 Prepare caramelized petits four
L 1.5 Display petits fours
L 1.6 Store petits fours

A. INTRODUCTION
This unit deals with the knowledge, skills and attitude required to be able to prepare and produce a range of
high-quality bakery products in commercial food production environments and hospitality establishments

B. LEARNING ACTIVITIES

LO 1: Prepare iced petits fours

Learning Content Methods Presentation Practice Feedback Resources Time

1.1 Characteristics Modularized Instruction Read Information Answer Self- Compare to Informatio
of classical and Sheet on 1.1-1 on Check 1.1-1 answer key n Sheet
contemporary the characteristics 1.1-1.
petits fours of classical and
Discussion/ contemporary petit
Demonstration fours. Self-Check
Sheet

Job Sheet

Performan
ce
Checklist

LO 2: Fresh petits fours

Answer Self- Compare to Informatio

2.1 Kinds of small Read information Check 2.1-1 answer key n Sheet
Modularized Instruction 2.1-1 on kinds of 2.1-1.
choux paste
small choux paste.
Self-Check
Discussion/ Sheet
Demonstration

Job Sheet
 Performan
ce
Checklist
LO 3: Prepare marzipan petits four

Answer Self- Compare to Informatio

3.1 Standards and Read Information Check 3.1-1 answer key n Sheet
operating Modularized Instruction on 3.1-1 on 3.1-1.
procedures in Standards and
coating marzipan operating
Self-Check
fruits. Discussion/ procedures in
Sheet
Demonstration coating marzipan
fruits.

Job Sheet

Performan
ce
Checklist

LO 4: Prepare caramelized petits four

Modularized Instruction Read Information Answer Self- Compare to Informatio

4.1 Specifications of
Sheet 4.1-1 on Check 4.1-1 answer key n Sheet
fresh fruits needed to
Fresh Fruits and 4.1-1.
caramelize
Selection Coating
 Discussion/ Self-Check
Demonstration Sheet

Job Sheet

Performan
ce
Checklist

LO 5: Display petits fours

5.1 Kinds and uses of Read information Answer Self- Compare to Informatio
receptacles for petit sheet 4.1-5 on Check 5.1-1 answer key n Sheet
fours. Modularized Instruction kinds and uses of 5.1-1.
receptacles for
petit fours.
Self-Check
Discussion/ Sheet
Demonstration

Job Sheet

Performan
ce
Checklist
LO 6: Store petits fours

6.1 Tips on storing Read Information Answer Self- Compare to Informatio

petits fours Sheet 4.1-6 on Check 5.1-1 answer key n Sheet
Modularized Instruction Packaging 5.1-1.
materials used in
storing petit fours.
Self-Check
Discussion/ Sheet
Demonstration

Job Sheet

Performan
ce
Checklist

C. ASSESSMENT PLAN
 Written Examination
 Oral Examination
 Performance Test

D. TEACHER’S SELF-REFLECTION OF THE SESSION

 SESSION PLAN
Sector : Tourism Sector
Qualification Title : Bread and pastry Production NC II
Unit of Competency : Prepare and Serve other Types of Desserts
Module Title : Preparing and Serving other Types of Desserts
Learning Outcomes:

L 1.1 Prepare other types of desserts

L 1.2 Plan, prepare and conduct a dessert trolley presentation.
L 1.3 Store and package desserts.
A. INTRODUCTION
This unit deals with the knowledge, skills and attitude required to be able to prepare and produce a range of high-
quality bakery products in commercial food production environments and hospitality establishments
B. LEARNING ACTIVITIES
LO 1: Prepare other types of desserts
Learning Content Methods Presentation Practice Feedback Resources Time

Read Information
1.1 Commodity Modularized Instruction Answer Self- Compare to Informatio
Sheet 5.1-1on
knowledge, including Check 1.1-1 answer key n Sheet
Dessert Portion
quality indicators of 1.1-1.
and Presentation.
specialized cakes and Discussion/ Self-Check
other types of desserts. Demonstration Sheet

Job Sheet

Performan
ce
Checklist

LO 2: Plan, prepare and conduct a dessert trolley presentation.

2.1 Planning, preparing Modularized Instruction Answer Self- Compare to Informatio

Read information
and presenting trolley Check 2.1-1 answer key n Sheet
5.1-2 on planning,
services 2.1-1.
Discussion/ preparing and
Demonstration presenting trolley Self-Check
services Sheet

Job Sheet

Performan
ce
Checklist
LO 3: Store and package desserts.

3.1Standards and Reading

Modularized Instruction Answer Self- Compare to Informatio
procedures in storing Information Sheet Check 3.1-1 answer key n Sheet
and packaging desserts 3.1-1 on Standards 3.1-1.
Discussion/
and procedures in
Demonstration
storing and Self-Check
packaging desserts Sheet

Job Sheet

Performan
ce
Checklist
C. ASSESSMENT PLAN
 Written Examination
 Oral Examination
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION