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    3.session Plan Gateaux

    Uploaded by

    Mariam Salonga
    This session plan covers preparing, decorating, presenting, and storing cakes. It includes 5 learning outcomes: preparing sponges and cakes, using fillings, decorating cakes, presenting cakes, and storing cakes. The plan provides lecture, demonstrations, reading assignments, self-checks, and skills practice to teach trainees to make cakes according to industry standards. Trainees will be assessed through written and practical exams.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    3.session Plan Gateaux

    Uploaded by

    Mariam Salonga
    184 views3 pages
    This session plan covers preparing, decorating, presenting, and storing cakes. It includes 5 learning outcomes: preparing sponges and cakes, using fillings, decorating cakes, presenting cakes, and storing cakes. The plan provides lecture, demonstrations, reading assignments, self-checks, and skills practice to teach trainees to make cakes according to industry standards. Trainees will be assessed through written and practical exams.

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    session plan

    Original Title

    3.Session Plan Gateaux

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    This session plan covers preparing, decorating, presenting, and storing cakes. It includes 5 learning outcomes: preparing sponges and cakes, using fillings, decorating cakes, presenting cakes, and storing cakes. The plan provides lecture, demonstrations, reading assignments, self-checks, and skills practice to teach trainees to make cakes according to industry standards. Trainees will be assessed through written and practical exams.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    184 views3 pages

    3.session Plan Gateaux

    Uploaded by

    Mariam Salonga
    This session plan covers preparing, decorating, presenting, and storing cakes. It includes 5 learning outcomes: preparing sponges and cakes, using fillings, decorating cakes, presenting cakes, and storing cakes. The plan provides lecture, demonstrations, reading assignments, self-checks, and skills practice to teach trainees to make cakes according to industry standards. Trainees will be assessed through written and practical exams.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
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    SESSION PLAN

    Sector : TOURISM
    Qualification : BREAD AND PASTRY PRODUCTION NC II
    Unit of Competency : PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
    Module Title : PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES
    Learning Outcomes:
    LO 1. Prepare sponge and cakes
    LO 2. Prepare and use fillings
    LO 3. Decorate cakes
    LO 4. Present cakes
    LO 5. Store cakes
    A. Introduction:
    This unit 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:
    LO 1: Prepare sponge and cakes
    Learning Content Method Presentation Practice Feedback Resources Time
    1.Introduction to Lecture/ Read Information Answer Self Check Compare to self CBLM
    gateaux, tortes and Discussion sheet CO3.1-1 CO3.1-1 check answer key Professional Baking Book 4 hours
    cakes “Introduction to CO3.1-1
    gateaux, tortes and
    cakes” - Measuring tools 4hrs
    2. Commodities Perform Task sheet - Mixing bowl
    used in cake Lecture/ CO3. 1-1 - Spatula
    Discussion - Rubber scraper
    - Sifter
    Baking pan
    -

    3. Method of mixing Lecture/ Read Information Answer Self-check Compare to self - CBLM 2 hours
    cakes Discussion Sheet CO3.1-2 CO3.1-2 check answer key
    Lecture/ “Mixing method” CO3.1-4
    Discussion
    - 10 hours

    4. Types of cake “Variety of cakes”


    LO 2: Prepare and use fillings
    1. Classification of Lecture/Discussion Read Information Answer Self Check Compare to self CBLM 4 hours
    icing, fillings and Sheet CO3.2-1 CO3.2-1 check answer key Professional Baking Book
    glazes “Variety of fillings, CO3.2-1
    icings, and glazes”

    Demonstration Perform Task Sheet Decorating tools


    CO3.2-1 - Piping bag and tips
    “Preparing Cakes - Mixing bowl
    with fillings, icings - Sauce pan
    and glazes” - Wooden spoon
    LO 3: Decorate Cakes
    1. Assembling Cakes Lecture/Discussion/ Read Information Answer Self Check Compare to self CBLM 2 hours
    Power Point Sheet CO3.3-1 CO3.3-1 check answer key Packaging Materials
    Presentation “Assembling cakes” CO3.3-1

    2. Tools and Lecture/Discussion Read Information Answer self-check Compare to self- CBLM 1 hour
    equipment in Sheet CO3.3-2 CO2.3-2 check answer key
    assembling and “Packaging pastry CO3.3-2
    decorating cakes products”

    3. Techniques in Lecture/Discussion Read Information Answer self-check Compare to self- CBLM 2 hours
    decorating cakes Sheet CO3.3-3 CO3.3-3 check answer key
    “Techniques in CO3.3-2
    decorating cakes”
    Demonstration Perform Task Sheet Performance Tools and utensils in
    CO3.3-1 criteria checklist for decorating
    “Decorating cakes” Task sheet CO3.3-1

    4. Present Cakes
    1. Ways on how to Lecture/Discussion Read Information Answer self-check Compare to self- CBLM 2 hours
    display and Sheet CO3.4-1 CO3.4-1 check answer key
    present cakes “Techniques in CO3.4-1
    displaying and Perform Task sheet
    presenting cakes” CO3. 4-1

    5. Store cakes
    1. Storing Lecture/Discussion Read Information Answer self-check Compare to self- CBLM 2 hours
    cakes Sheet CO3.5-1 CO3.5-1 check answer key
    “Storing Cakes” Perform Task sheet CO3.5-1
    CO3. 5-1

    C. Assessment Plan:
     Written Examination
     Demonstration
    D. Trainer’s Self Reflection of the Session:
    Trainees are expected to acquire knowledge and skills in producing, decorating and presenting different variety of cakes.
    Prepared:

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