SESSION PLAN

Sector : TOURISM
Qualification Title : BREAD AND PASTRY PRODUCTION
Unit of Competency : PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title : PREPARING AND PRODUCE BAKERY PRODUCTS

Learning Outcomes: In this module deals with the knowledge skills required by baker and pastry cooks (patissiers) to prepare and produce a
range of high- quality bakery products in commercial food production environments and hospitality establishment.

A. INTRODUCTION
B. LEARNING ACTIVITIES
LO 1: : PREPARE BAKERY PRODUCT
Learning Content Methods Presentation Practice Feedback Resources Time
Culinary and Discussion/ Read Information Answer Self Compare CBLM 1 Hour
technical terms sheet 1.2-1 Check 1.1-1 answer with
Video Presentation
related to answer keys
Perform Job
bakery Sheet 1.1-1.1
products

Baking equipment Discussion/ Read Information Answer Self Compare Personal 2

sheet 1.2-2 in Check 1.1-2 answer with Protective Hours
Video Presentation.
Baking

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 equipment answer keys Equipment
Brainstorming 1.1-2 Baking Books
Commercial
mixers and
attachments
Cutting
implements
Scales,
measures
Bowls
Ovens
Molds, shapes
and cutter
Baking sheets
and
containers

Discussion Read Information Answer Self Compare Calculator 3

Specific baking Self-paced sheet 1.1-3 in Check 1.1-3 answer with Hours
ingredients and its Specific baking answer keys
substitution Modular ingredients and
Video presentation its substitution
Evaluate
Perform Job
Performance

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 Sheet 1.1-3.1 using
Performance
Demonstration
Criteria
Checklist
Applied mathematical Discussion Read Information Answer Self Compare Scales, 2
operations sheet 1.1-4 in Check 1.1-4 answer with measures Hours
Applied answer keys
mathematical
operations

Demonstration
Evaluate
Perform Job
Performance
Sheet 1.1-4.1
using
Performance
Criteria
Checklist
Types, kinds and Read Information
classification of bakery sheet 1.1-5
products

Mixing Read Information

procedures/formulatio sheet1.1-6
n/recipes and desired
product characteristics
of variety bakery
products

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 Read Information
sheet 1.1-7
Baking techniques,
appropriate conditions
and enterprise
requirements and
standards

Temperature ranges in Read Information

baking bakery sheet 1.1-8
products

Occupational health Read Information

and safety sheet 1.1-9

LO 2:: Decorate and Present bakery Products

Regular and special Discussion/ Read Answer Self Compare Commercial 3

fillings and Video Information Check 1.2-1 answer with mixers Hours
coating/icing, glazes Presentation. sheet 1.2-1 in answer keys and
and decorations attachments
Regular and
special fillings Cutting

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and implements
coating/icing, Scales,
glazes and measures
decorations Pastry
brush
pastry bag
Bowls
ovens
Seeds and
nuts, fresh
and
preserved/c
rystallized
fruits
Ganache,
fondants,
flavored and
colored
sugar,
butter
creams
Savory
fillings,
jellies and
glazes Tuile
Flowers
and leaves,
herbs,

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 biscuits
Chocolate
powder,
icings
Decorating
tools

Decorative techniques Discussion/ Read Answer Self Compare Commercial 4

and rules for Information Check 1.2-2 answer with mixers and Hours
Video
garnishing sheet 1.2-2 in answer keys attachments
Presentation.
Decorative Cutting
techniques and implements
rules for Scales,
garnishing measures
Pastry brush
Demonstration Perform Task Evaluate pastry bag
Performance
Sheet 1.2-2.1 Bowls
Criteria
Checklist ovens
Seeds and
nuts, fresh &
preserved/cr
ystallized
fruits
Ganache,
fondants,
flavored and
colored

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 sugar, butter
creams
Savory
fillings,
jellies and
glazes tuile
Flowers
and leaves,
herbs, biscuits
Chocolate
powder,
icings
Decorating
tools

2
The tools and Discussion/ Read Answer Self Compare Cutting
materials in implements
decorating, finishing Video Presentation Information Check 1.2-3 answer with
Scales, hour
sheet 1.2-3 in answer keys
and presenting pastry measures s
products The tools and Pastry
materials in brush
decorating, pastry bag
finishing and Bowls
presenting
Ovens
pastry products
Baking

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 sheets and
containers
Seeds &
nuts, fresh
and
preserved/c
rystallized
fruits
Ganache,
fondants,
flavored and
colored
sugar,
butter
creams
Savory
fillings,
jellies and
glazes tuile
Flowers
and leaves,
herbs,
biscuits
Chocolate
powder,
icings
Decorating

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 tools
Standards and Discussion/ Read Answer Self Compare Decorating 4
procedures in Information Check 1.4-2 answer with tools Hours
Video
decorating, finishing sheet 1.2-4 in answer keys
and presenting bakery Presentation Standards and
products procedures in
OHS decorating,
finishing and
presenting
pastry products Perform Job Evaluate
OHS Performance
Sheet1.2-4
Demonstration Criteria
Checklist

LO3: ST0RE BAKERY PRODUCTS

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Different kinds of Discussion/Video Read Answer Self Compare Storage area 3
packaging materials to Presentation. Information Check 1.3-1 answer with Packaging Hours
be used sheet 1.3-1 in answer keys and labeling
Different kinds materials
of packaging Containers
Demonstration materials to be Display
used cabinet
Perform Job
Refrigerator
Sheet.1.3-1.1 Evaluate
Performance Upright
Criteria Freezer
Checklist
Different kinds of Discussion/Video Read Answer Self Compare Storage area 2
packaging Presentation Information Check 1.3-2 answer with Package Hours
sheet 1.3-2 in answer keys

materials to be used and labeling

Different kinds materials
of packaging Containers
materials to be Display
Demonstration used cabinet
Refrigerator
Perform Job Evaluate
Upright
Sheet 1.3-3.1 Performance
Criteria
Checklist

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Shelf-life of bakery Discussion/ Read Answer Self Compare Storage area 2
products Video Information Check1. 3-4 answer with Packaging Hours
sheet 1.3-4 in answer keys and labeling
Presentation.
Shelf-life of material
bakery products Containers
Display
cabinet
Refrigerator
Upright
Freezer
Standards and Discussion/ Read Answer Self Compare Storage area 2
procedures in storing Information Check 1.3-4 answer with Packaging
Video Hours
bakery products sheet 1.3-5 in answer keys and labeling
Presentation.
Standards and material
procedures in Containers
storing bakery Display
products cabinet
Perform Job
Refrigerator
Sheet 1.3-5 Evaluate
Demonstration Upright Freezer
Performance
Criteria
Checklist
Function and routine Discussion/Video Read Answer Self
maintenance of Presentation. Information Check 1.3-6
equipment used sheet1. 3-6 in
Demonstration/ap Perform Job
plication Function and Sheet 3.4-1.1
routine

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 maintenance of
equipment used
C. ASSESSMENT PLAN
Written Test
Performance Test
D. TEACHERS SELF-REFLECTION OF THE SESSION

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