Session Plan

Sector : Tourism
Qualification Title : Bread and Pastry Production NC II
Unit of Competency : Prepare and Produce Bakery Pastry Products
Module Title : Preparing and producing Pastry products

Learning Outcomes:
1. Prepare pastry products
2. Prepare pastry products
3. Store pastry 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
LO. 1. Prepare bakery products
Learning Content Methods Presentation Practice Feedback Resources Time
Identify the varieties and Active lecture/  Read Information  Answer Self check  Compare self-  CBLM, 7 hrs.
characteristic of pastry Actual Sheet 2.1-1 on no. 2.1-1 check answers to Information
products Demonstration Select required  Perform Task Sheet answer key sheet
commodities no. 2.1-1 on
according to Selection,  Evaluate
recipe and Preparation and performance
production Measurement of using
requirements ingredients, bakery performance
products & product criteria checklist
Historical and cultural, characteristics
aspects of pastry products Active Lecture
Mix standard  Active lecture/  Read Information  Answer self- check  Compare self-  Video, links, 7 hrs.
procedures/formulation/ Actual Sheet 2.1-2 Mixing no.2.1-2 check answers to CBLM,
recipes and desired Demonstration/ procedures/formul answer key Information
product characteristics Video Presentation ation/recipes and  Perform task sheet sheet
product no.2.1-2 on Mixing  Evaluate
characteristics. procedures/formula performance
tion/recipes and using
 Video presentation product performance
 on Mixing characteristics criteria checklist
procedures/formul
ation/recipes and
product
characteristics
Familiarize techniques in  Active lecture/  Read Information  Answer self- check  Compare self-  Video, links, 8 hrs.
baking pastry products and Actual Sheet 2.1-3 on no.2.1-3 check answers to CBLM,
appropriate conditions; Demonstration/ Baking techniques answer key Information
enterprise requirement Video Presentation and condition and  Perform task sheet sheet
and standards Enterprise no.2.1-3 on Baking  Evaluate
requirement and techniques and performance
standards condition; enterprise using
requirements and performance
 Video Presentation standards criteria checklist
on Baking
Techniques
LO. 2. Decorate and present bakery products
Prepare variety of fillings  Active lecture/  Read Information  Answer self- check  Compare self-  CBLM, 6 hrs.
and coating/icing, glazes Actual Sheet 2.2-1 no.2.2-1 check answers to Information
and decorations for pastry Demonstration Regular and special answer key sheet
products in accordance to fillings and  Perform task sheet
the standard recipes, coating/icing, no.2.2-1 on Regular  Evaluate
enterprise standards glazes and and special fillings performance
and/or customer decorations and coating/icing, using
preferences glazes and performance
decorations criteria checklist

5 hrs.
Techniques in Decorating  Active lecture/  Read Information  Answer self- check  Compare self-  CBLM, 5 hrs.
and filling of Pastry Actual Sheet 2.2-2 on no.12.2-2 check answers to Information
products in accordance Demonstration/ Decorative answer key sheet
with standard recipes techniques and  Perform task sheet
rules for garnishing no.2.2-2 on  Evaluate
Decorative performance
techniques and rules using
for garnishing performance
 criteria checklist
 Compare self-  CBLM, 5 hrs.
check answers to Information
Present Baked products  Active lecture  Read information answer key sheet
according to established sheet 2.2-4 on  Answer self-check
standards and procedures Standards and no. 2.2-3
procedures in
decorating,
finishing and
presenting Pastry y
products

Occupational Health and  Active lectures  Read Information

Safety Overview sheet 1.2-5 on  Answer self-check
 Group discussion Occupational no. 2.2-4
Health and Safety
LO. 3. Store pastry products
Proper storage of Pastry  Active lecture/  Read Information  Answer self- check  Compare self-  CBLM, 7 hrs.
products according to Actual Sheet 2.3-1 on The no.2.3-1 check answers to Information
established standards and Demonstration proper storage of answer key sheet
procedures Pastry products

 Compare self-
check answers to
answer key
Correct packaging  Read Information  Answer self- check
selection for the Sheet 2.3-2 on no.2.3-2
preservation of product Correct packaging
freshness and eating selection
characteristics
 Evaluate
performance
using
 Perform job sheet performance
no.2.3-1 on Proper criteria checklist
storage and Correct
 packaging of bakery
products

C. Assessment Plan:
a. Written test: Questions on knowledge such as:
 Baking tools and equipment classification, usage, maintenance and safety practices
 Bakery products recipes and procedures
 Proper storage of Pastry products
b. Actual / Performance Test: In the workshop, given the recipes and ingredients with the appropriate tools and equipment; the trainees will:
 Perform procedural demonstration on how to prepare and make a specific bakery product and its proper storage after it is done.

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