SESSION PLAN
SECTOR : TOURISM
QUALIFICATION TITLE : BREAD AND PASTRY PRODUCTION NC II
UNIT OF COMPETENCY : PRESENT DESSERTS
MODULE TITLE : PRESENTING DESSERTS
Learning Outcomes:
LO1 Present and serve plated desserts
LO2 Plan, prepare and present dessert buffet selection or plating
LO3 Store and package desserts
A. INTRODUCTION:
This session covers the knowledge and skills in presenting the various and specialized
techniques of desserts presentation required by bakers and pastry cooks (patissiers) in
commercial food production environments and hospitality establishments.
B. LEARNING ACTIVITIES:
LO
PRESENT AND SERVED PLATED DESSERTS
1
LEARNING PRESENT
METHODS PRACTICE FEEDBACK RESOURCES TIME
CONTENT ATION
Plan Information
Dessert Read Sheet 5.1-1
Answer Compare to
Display Self-Paced/ Informati Self-Check 5.1-
Self-Check Answer Key 45 min
5.1-1 Modular on Sheet 1
5.1-1 5.1-1
on 5.1-1 Answer Sheet
5.1-1
Active Listen Answer Listen to Laptop 90 min
Lecture/ and Trainer Trainer PPT Slide 5.1-1
Discussion Participat Questioning Evaluates Visual Aids
e in the
Lecture/
5.1-1
Discussio
/ Video Questionnaires
n Using Answers
Presentatio on 5.1-1 5.1-1
PPT 5.1-1
n Evaluation
presentati
Checklist 5.1-1
on on 5.1-
1
Information
Read Sheet 5.1-2
Answer Compare to
Self-Paced/ Informati Self-Check 5.1-
Self-Check Answer Key 45 min
Modular on Sheet 2
5.1-2 5.1-2
on 5.1-2 Answer Sheet
5.1-2
Listen
and
Laptop
Participat
Active PPT Slide 5.1-2
e in the Listen to
Lecture/ Answer Visual Aids
Plating and Lecture/ Trainer
Discussion Trainer 5.1-2
Serving Discussio Evaluates 90 min
/ Video Questioning Questionnaires
Dessert n Using Answers
Presentatio on 5.1-2 5.1-2
s 5.1-2 PPT 5.1-2
n Evaluation
presentati
Checklist 5.1-2
on on 5.1-
2
Evaluate
Performanc
Observed Task Sheet
Perform e Using the
Demonstrat Demonstr 5.1-2
Task Sheet Performanc 150 min
ion ation on Performance
5.1-2 e Criteria
5.1-2 Criteria 5.1-2
Checklist
5.1-2
LO
PLAN, PREPARE AND PRESENT DESSERT BUFFET SELECTION OR PLATING
2
Information
Read Sheet 5.2-1
Answer Compare to
Self-Paced/ Informati Self-Check 5.2-
Self-Check Answer Key 45 min
Modular on Sheet 1
on 5.2-1 5.2-1
Standard on 5.2-1 Answer Sheet
Operati 5.2-1
ng Listen
Procedu and
Laptop
res in Participat
Active PPT Slide 5.2-1
prepari e in the Listen to
Lecture/ Answer Visual Aids
ng Lecture/ Trainer
Discussion Trainer 5.2-1
desserts Discussio Evaluates 90 min
/ Video Questioning Questionnaires
5.2-1 n Using Answers
Presentatio on 5.2-1 5.2-1
PPT 5.2-1
n Evaluation
presentati
Checklist 5.2-1
on on 5.2-
1
Arranging Information
and Read Sheet 5.2-2
Answer Compare to
prepari Self-Paced/ Informati Self-Check 5.2-
Self-Check Answer Key 45 min
ng Modular on Sheet 2
on 5.2-2 5.2-2
variety on 5.2-2 Answer Sheet
of 5.2-2
desserts Active Listen Answer Listen to Laptop 90 min
5.2-2 Lecture/ and Trainer Trainer PPT Slide 5.2-2
Discussion Participat Questioning Evaluates Visual Aids
/ Video e in the on 5.2-2 Answers 5.2-2
Presentatio Lecture/ 5.2-2 Questionnaires
n Discussio 5.2-2
n Using Evaluation
PPT
presentati
Checklist 5.2-2
on on 5.2-
2
Evaluate
Performanc
Observed Task Sheet
Perform e Using the
Demonstrat Demonstr 5.2-2
Task Sheet Performanc 210 min
ion ation on Performance
on 5.2-2 e Criteria
5.2-2 Criteria 5.2-2
Checklist
5.2-2
LO STORE AND PACKAGE DESSERTS
3
Information
Read Sheet 5.3-1
Answer Compare to
Self-Paced/ Informati Self-Check 5.3-
Self-Check Answer Key 30 min
Modular on Sheet 1
on 5.3-1 5.3-1
on 5.3-1 Answer Sheet
5.3-1
Temperatu
Listen
re range
and
in Laptop
Participat
storing Active PPT Slide 5.3-1
e Listen to
desserts Lecture/ Answer Visual Aids
Lecture/ Trainer
5.3-1 Discussion Trainer 5.3-1
Discussio Evaluates 60 min
/ Video Questioning Questionnaires
n Using Answers
Presentatio on 5.3-1 5.3-1
PPT 5.3-1
n Evaluation
presentati
Checklist 5.3-1
on on 5.3-
1
Information
Read Sheet 5.3-2
Answer Compare to
Self-Paced/ Informati Self-Check 5.3-
Self-Check Answer Key 30 min
Modular on Sheet 2
on 5.3-2 5.3-2
on 5.3-2 Answer Sheet
5.3-2
Packaging Listen
design and
Laptop
techniq Participat
Active PPT Slide 5.3-2
ues e Listen to
Lecture/ Answer Visual Aids
5.3-2 Lecture/ Trainer
Discussion Trainer 5.3-2
Discussio Evaluates 60 min
/ Video Questioning Questionnaires
n Using Answers
Presentatio on 5.3-2 5.3-2
PPT 5.3-2
n Evaluation
presentati
Checklist 5.3-2
on on 5.3-
2
Standards Information
and Read Sheet 5.3-3
Answer Compare to
procedu Self-Paced/ Informati Self-Check 5.3-
Self-Check Answer Key 30 min
res in Modular on Sheet 3
on 5.3-3 5.3-3
storing on 5.3-3 Answer Sheet
and 5.3-3
packagi Active Listen Answer Listen to Laptop 60 min
ng Lecture/ and Trainer Trainer PPT Slide 5.3-3
desserts Discussion Participat Questioning Evaluates Visual Aids
5.3-3 / Video e on 5.3-3 Answers 5.3-3
Presentatio Lecture/ 5.3-3 Questionnaires
n Discussio 5.3-3
n Using Evaluation
PPT Checklist 5.3-3
presentati
on on 5.3-
3
Evaluate
Performanc
Observed Task Sheet
Perform e Using the
Demonstrat Demonstr 5.3-3
Task Sheet Performanc 90 min
ion ation on Performance
on 5.3-3 e Criteria
5.3-3 Criteria 5.3-3
Checklist
5.3-3
TOTAL NO. OF HOURS 21 Hours
C. ASSESSMENT PLAN
● Commercial mixers and
● Piping bags and attachments
attachments
● Ovens
● Whisks
● Cake and sponge tins and moulds
● Beaters
● Packaging materials
Testing ● Spatulas
● Thermometer
Condition (tools, ● Wooden spoons
● Display cabinets including
materials and ● Cutting implements for nuts
temperature-controlled cabinets
equipment) and fruits
● Refrigerator
● Graters
● Chillers
● Scales,
● Freezers
● Measures
● China ware
● Bowl cutters
Venue of the
● Practical Work Area/Institutional Assessment Area
Assessment
● Practical Demonstration
Type of
● Observation with Oral Questioning
Assessment
● Written Test
● For written test-answer sheet
Type of
● For Oral Questioning- Rating Sheet
Evidence
● For Demonstration- Performance Criteria Checklist/Work sample
D. TEACHER’S SELF-REFLECTION OF THE SESSION
I am very confident that the method that I used in this module is very useful to attain my
objectives.
The session covers Core Competency #5 in Bread and Pastry Production NC II, which is to
present desserts a range of high-quality pastry products in commercial food production
environments and hospitality establishments.
