SESSION PLAN

Sector : TOURISM SECTOR (HOTEL AND RESTAURANT)

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

Learning Outcomes:
At the end of this module the trainees should be able to;
1. Prepare sponge and cakes
2. Prepare and use present pastry products
3. Decorate cakes
4. Present cakse
5. Store cakes

A. Introduction

This unit of competency covers the knowledge and skills required by bakers and pastry cooks (patisseries) to produce, fill, decorate and present a
range of specialized sponges and cake, where finish, decoration and presentation of a high order is required.

B. Learning Activities
LO1. PREPARE CAKES
Learning Content Method Presentation Practice Feedback Resources Time
Cake ingredients Modular/Self- Read Information Sheets Answer Self-Check Checking the answer with CBLM
paced 3.1-1 in cake ingredients 3.1-1 answer key 3.1-1

Temperature of the Lecture/Discussion Read Task Sheet 3.1-2 in Answer Self-check 3.1- Checking the answer with CBLM
different types of cake Temperature of the 2 answer key
different types of cake
Prepare sponges and Demonstration/ Do Operation Sheets 3.1- Perform Operation 3.1- Refer to performance CBLM
cakes Application 1 1 checklist materials/Tools:
 PPE
  Bake ware
 Small hand tools
 Dough mixer
 Oven

Supplies:
 Cake flour
 Eggs
 Sugar
 Milk
 Leavening agent
 Shortening
 Flavoring
 Salt
Wax paper
Baking Tools and Lecture/ Read Information Sheets Answer Self-Check Checking the answer with CBLM
equipment Disscussion 3.1-3 in Baking Tools and 3.1-3 answer key
Equipment
Cooling temperature of Lecture/ Read Information Sheets Answer Self-Check Checking the answer with CBLM
cake Discussion in 3.1-4 3.1-4 answer key

LO2. Prepare And Use Fillings

Identify the fillings Self-paced/ Read Information Sheets Answer Self Check Check answers on self- CBLM
appropriate in a specific Lectures 3.2-1 in Identifying the 3.2-1 check 3.2-1
cakes fillings appropriate in a
 specific cakes

Identify the consistency Self-paced/ Read Information Sheets Answer Self Check Check answers on self- CBLM
and appropriate flavor of Lectures 3.2-2 in Identifying the 3.2-2 check 3.2-2
fillings consistency and
appropriate flavor of
fillings

Identify how to fill and Demonstration/ Read Information Sheets Answer Self Check Check answer on self- CBLM
assembly cakes Application 3.2-3 on Preventive 3.2-3 check 3.2-3
according to the measures in inclement
standard recipe weather Perform task Evaluate

Do Task Sheets 3.2-3

Classify coating and Lecture/ Read Information Sheets Answer Self Check Check answer on self- CBLM
siding based on the Discussion 3.2-4 on Safety measures 3.2-4 check 3.2-4
required recipe following OSHS
specification

LO3. Decorate Cakes

Icing recipes and Self paced/ Read Information Sheets Answer Self Check Refer to performance CBLM
decorations appropriate Modular 3.3.1 in Icing recipes 3.3-1 checklist 3.3-1
for a cake appropriate for a cake
Demonstration/
Actual
presentation

Oral presentation

LO4. Present Cakes

Portion control of cake Self Read Information Sheets Answer Self Check Check answer on self- CBLM
-Paced/Modular 3.4-1 in Portion control of 3.4-1 check 3.4-1
 cake

LO5. Store Cakes

Way of storing cakes Self-Paced/ Read Information Sheets Answer Self Check Checking the answer with CBLM
Modular 3.5-1 on Nursery Shed 3.5-1 answer key

Storage methods for Demonstration Read Information Sheets Answer self-check 3.5- Evaluate outputs using CBLM
cake with oral 3.5-2 2 Performance Criteria Materials
questioning Checklist 1.5-1  Packaging
materials
 Cake boxes

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 those
activities will give opportunity for them to prepared on the job setting.

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

 The use of audio visual aids in the workshop and training resources reinforces and in the understanding of the lesson likewise performing those activities will
give opportunity for them to be prepared on the job setting.

Prepared By:
JENY MARIELLE KAYE ESON
ACP Trainer’s Student