SESSION PLAN

Sector : TOURISM
Qualification Title : BREAD AND PASTRY PRODUCTION NCII
Unit of Competency : PREPARE PASTRY PRODUCTS
Module Title : PREPARING AND PRODUCING PASTRY PRODUCTS
Learning Outcomes:
LO1. Prepare pastry products
LO2. Decorate and present pastry products
LO3. Store pastry products

A. INTRODUCTION
This session plan deals with knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce
a range of high-quality pastry products in commercial food production environments and hospitality establishments.

B. LEARNING ACTIVITIES

Learning Content Methods Presentation Practice Feedback Resources Time

LO 1: Prepare pastry products
Culinary and Lecture Read Information Sheet Answer Self- Compare CBLM 30min
technical terms Self-Paced 2.1-1 in Culinary and Check 2.1-1 in answer Manual
related to bakery Modular technical terms related to Culinary and using
products pastry products technical terms answer key
related to pastry
Document No.
Date Developed:
Issued by:
MARCH 2017
Session Plan Page 1 of 12
Developed by: SFIST
VAL L. MIRAFUENTES
Revision # 01
 products 2.1-1
Baking equipment Lecture Read Information Sheet Answer Self- Compare CBLM 1hr
Self-Paced 2.1-2 in baking Check 2.1-2 in answer Manual
Modular equipment baking equipment using
answer key
2.1-2
Demonstration Task Sheet 2.1-2 Sort Perform Task Rate your Baking tools
baking tools and Sheet 2.1-2 own and
equipment according to Perform sorting of performance equipment
classification tools and using
equipment performance
according to criteria
classification checklist
2.1-2
Ratio of Lecture Read Information Sheet Answer Self- Compare CBLM 30min
ingredients Self-Paced 2.1-3 in Ratio of Check 2.1-3 in answer Manual
required to Modular ingredients required to Ratio of using
produce a balance produce a balance ingredients answer key
formula formula required to 2.1-3
produce a
balance formula

Document No.
Date Developed:
Issued by:
MARCH 2017
Session Plan Page 2 of 12
Developed by: SFIST
VAL L. MIRAFUENTES
Revision # 01
Correct proportion Lecture Read Information Sheet Answer Self- Compare CBLM 30min
control, yields, Self-Paced 2.1-4.in Correct Check 2.1-4 in answer Manual
weights and sizes Modular proportion control, yields, Correct using
for profitability weights and sizes for proportion answer key
profitability control, yields, 2.1-4
weights and sizes
for profitability

Types, kinds and Lecture Read Information Sheet Answer Self- Compare CBLM 1hr
classification of Self-Paced 2.1-5.in Types, kinds and Check 2.1-5 in answer Manual
pastry products Modular classification of pastry Types, kinds and using
products classification of answer key
pastry products 2.1-5
Blended View Multimedia Answer computer Auto Power Point
Presentation in Types, based exam feedback Presentation
Self-Paced
kinds and classification of Video
pastry products Presentation

Mixing Lecture Read Information Sheet Answer Self- Compare CBLM 2hrs
procedures/formu 2.1-6 in Mixing Check 2.1-6 in answer
Self-Paced Manual
lation/recipes and procedures/formulation/r Mixing using
desired product Modular ecipes and desired procedures/form answer key
characteristics of product characteristics of ulation/recipes 2.1-6
variety pastry variety pastry products and desired
products product

Document No.
Date Developed:
Issued by:
MARCH 2017
Session Plan Page 3 of 12
Developed by: SFIST
VAL L. MIRAFUENTES
Revision # 01
 characteristics of
variety pastry
products
Blended View Multimedia Answer computer Auto Power Point
Presentation in Mixing based exam feedback Presentation
Self-Paced
procedures/formulation/r Video
ecipes and desired Presentation
product characteristics of
variety pastry products
Demonstration Task Sheet 2.1-6 Mix Perform Task Rate your Tools,
ingredients in preparing Sheet 2.1-6 own equipment
Crust and filling for a Key perform mixing of performance and baking
Lime Pie ingredients in using ingredients
making crust and performance in making
fillings for Key criteria crust and
Lime Pie checklist fillings for
2.1-6 Key Lime
Pie
Baking Lecture Read Information Sheet Answer Self- Compare CBLM 2hrs
techniques, 2.1-7 in Baking Check 2.1-7 in answer
Self-Paced Manual
appropriate techniques, appropriate Baking using
conditions and Modular conditions and enterprise techniques, answer key
enterprise requirements and appropriate 2.1-7
requirements and standards conditions and
standards enterprise
requirements and
standards
Document No.
Date Developed:
Issued by:
MARCH 2017
Session Plan Page 4 of 12
Developed by: SFIST
VAL L. MIRAFUENTES
Revision # 01
 Blended View Multimedia Answer computer Auto Power Point
Presentation in Baking based exam feedback Presentation
Self-Paced
techniques, appropriate Video
conditions and enterprise Presentation
requirements and
standards

Demonstration Job Sheet 2.1-7 Bake a Perform Job Rate your Baking
Key Lime Pie Sheet 2.1-7 own tools,
perform baking a performance equipment
Key Lime Pie using and baking
performance ingredients
criteria
checklist
2.1-7
Temperature Lecture Read Information Sheet Answer Self- Compare CBLM 30min
ranges in baking 2.1-8 in Temperature Check 2.1-8 in answer
Self-Paced Manual
pastry products ranges in baking pastry Temperature using
Modular products ranges in baking answer key
pastry products 2.1-8
Occupational Lecture Read Information Sheet Answer Self- Compare CBLM 1hr
health and safety 2.1-9 in Occupational Check 2.1-9 in answer
Self-Paced Manual
health and safety Occupational using
Modular health and safety answer key
2.1-9
LO 2: Decorate and present pastry products

Document No.
Date Developed:
Issued by:
MARCH 2017
Session Plan Page 5 of 12
Developed by: SFIST
VAL L. MIRAFUENTES
Revision # 01
Regular and Lecture Read Information Sheet Answer Self- Compare CBLM 1hr
special fillings and 2.2-1 in Regular and Check 2.2-1 in answer
Self-Paced Manual
coating/icing, special fillings and Regular and using
glazes and Modular coating/icing, glazes and special fillings answer key
decorations decorations and 2.2-1
coating/icing,
glazes and
decorations
Blended View Multimedia Answer computer Auto Power Point
Presentation in Regular based exam 2.2-1 feedback Presentation
Self-Paced
and special fillings and Video
coating/icing, glazes and Presentation
decorations

Decorative Lecture Read Information Sheet Answer Self- Compare CBLM 2hrs
techniques and 2.2-2 in Decorative Check 2.2-2 in answer
Self-Paced Manual
rules for techniques and rules for Decorative using
garnishing Modular garnishing techniques and answer key
rules for 2.2-2
garnishing
Blended View Multimedia Answer computer Auto Power Point
Presentation in Decorative based exam 2.2-2 feedback Presentation
Self-Paced
techniques and rules for Video
garnishing Presentation

Document No.
Date Developed:
Issued by:
MARCH 2017
Session Plan Page 6 of 12
Developed by: SFIST
VAL L. MIRAFUENTES
Revision # 01
 Demonstration Task Sheet 2.2-2 Garnish Perform Task Rate your Baked Key
a Key Lime Pie Sheet 2.2-2 own Lime Pie,
Perform performance tools and
Garnishing a Key using ingredients
Lime Pie performance for
criteria garnishing
checklist
2.2-2
The tools and Lecture Read Information Sheet Answer Self- Compare CBLM 1hr
materials in 2.2-3 The tools and Check 2.2-3 The answer
Self-Paced Manual
decorating, materials in decorating, tools and using
finishing and Modular finishing and presenting materials in answer key
presenting decorating, 2.2-3
finishing and
presenting

Blended View Multimedia Answer computer Auto Power Point

Presentation in The tools based exam 2.2-3 feedback Presentation
Self-Paced
and materials in Video
decorating, finishing and Presentation
presenting

Document No.
Date Developed:
Issued by:
MARCH 2017
Session Plan Page 7 of 12
Developed by: SFIST
VAL L. MIRAFUENTES
Revision # 01
Standards and Lecture Read Information Sheet Answer Self- Compare CBLM 1hr
procedures in 2.2-4 Check 2.2-4 In answer
Self-Paced Manual
decorating, In Standards and Standards and using
finishing and Modular procedures in decorating, procedures in answer key
presenting pastry finishing and presenting decorating, 2.2-4
products pastry products finishing and
presenting pastry
products

Occupational Lecture Read Information Sheet Answer Self- Compare CBLM 1hr
health and safety 2.2-5 in Occupational Check 2.2-5 in answer
Self-Paced Manual
health and safety Occupational using
Modular health and safety answer key
2.2-5
LO 3: Store Pastry Products
Different kinds of Lecture Read Information Sheet Answer Self- Compare CBLM 30min
packaging 2.3-1 in Different kinds of Check 2.3-1 in answer
Self-Paced Manual
materials to be packaging materials to be Different kinds of using
used Modular used packaging answer key
materials to be 2.3-1
used

Shelf-life of pastry Lecture Read Information Sheet Answer Self- Compare CBLM 1hr
products 2.3-2 in Shelf-life of Check 2.3-2 answer
Self-Paced Manual
pastry products Shelf-life of using
Modular pastry products answer key
Document No.
Date Developed:
Issued by:
MARCH 2017
Session Plan Page 8 of 12
Developed by: SFIST
VAL L. MIRAFUENTES
Revision # 01
 2.3-2

Document No.
Date Developed:
Issued by:
MARCH 2017
Session Plan Page 9 of 12
Developed by: SFIST
VAL L. MIRAFUENTES
Revision # 01
Standards and Lecture Read Information Sheet Answer Self- Compare CBLM 30min
procedures in 2.3-3 in Standards and Check 2.3-3 answer
Self-Paced Manual
storing pastry procedures in storing Standards and using
products Modular pastry products procedures in answer key
storing pastry 2.3-3
products

Standards and Lecture Read Information Sheet Answer Self- Compare CBLM 2hrs
procedures in 2.3-4 in Standards and Check 2.3-4 answer
Self-Paced Manual
packaging pastry procedures in packaging Standards and using
products Modular pastry products procedures in answer key
packaging pastry 2.3-4
products

Blended View Multimedia Answer computer Auto Power Point

Presentation in Standards based exam 2.3-4 feedback Presentation
Self-Paced
and procedures in Video
packaging pastry Presentation
products

Document No.
Date Developed:
Issued by:
MARCH 2017
Session Plan Page 10 of 12
Developed by: SFIST
VAL L. MIRAFUENTES
Revision # 01
 Demonstration Task Sheet 2.3-4 packed Perform Task Rate your Packaging
Key Lime Pie Sheet 2.3-4 own materials for
Perform performance Key Lime
packaging a Key using Pie
Lime Pie performance
criteria
checklist
2.3-4
Occupational health Lecture Read Information Sheet 2.3- Answer Self-Check Compare CBLM 1hr
and safety 5 in Occupational health 2.2-5 in answer using
Self-Paced Manual
and safety Occupational answer key
Modular health and safety 2.3-5
Blended View Multimedia Answer computer Auto Power Point
Presentation in based exam 2.3-5 feedback Presentation
Self-Paced
Occupational Health and Video
Safety Presentation

C. ASSESSMENT PLAN
 Oral Questioning
 Written Test
 Observation
 Demonstration

Document No.
Date Developed:
Issued by:
MARCH 2017
Session Plan Page 11 of 12
Developed by: SFIST
VAL L. MIRAFUENTES
Revision # 01
D. TEACHER’S SELF-REFLECTION OF THE SESSION

Document No.
Date Developed:
Issued by:
MARCH 2017
Session Plan Page 12 of 12
Developed by: SFIST
VAL L. MIRAFUENTES
Revision # 01