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Session Plan Working

The session plan outlines the learning outcomes for the Bread and Pastry Production NC II qualification, focusing on presenting desserts. It includes specific learning activities, methods, and resources for trainees to develop skills in plating, decorating, and serving desserts. The plan emphasizes both theoretical knowledge and practical application through various teaching methods and assessments.

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leandro palencia
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4 views3 pages

Session Plan Working

The session plan outlines the learning outcomes for the Bread and Pastry Production NC II qualification, focusing on presenting desserts. It includes specific learning activities, methods, and resources for trainees to develop skills in plating, decorating, and serving desserts. The plan emphasizes both theoretical knowledge and practical application through various teaching methods and assessments.

Uploaded by

leandro palencia
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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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 unit deals with the knowledge and skills required by bakers and pastry cooks (pâtissiers) to prepare and
produce a range of high-quality bakery products in commercial food production environments and hospitality
establishments.
B. Learning Activities
LO1. Present and serve plated desserts
Learning Methods Presentation Practice Feedback Resources Time
Content
1. Portion and Self - The trainee will The trainee will The trainee will Info sheet 35min
present dessert determined read information accomplish self- refer result with Self -check s
Learning sheet 5.1-1 on check 5.1-1 answer key 5.1-1. Answer
Portion and Key
present dessert Ballpen
Paper

Date Developed: Document No.


BREAD AND November 2024
Issued by:
Date Revised:
PASTRY
SAN JOSE NATIONAL HIGH
PRODUCTION Developed by: SCHOOL
NCII
LEANDRO G. PALENCIA Revision # 00
Page 1 of 3
The trainee will
view Power
point Slides or Video clips
The trainee will
E-Media video clips Refer responses to Power
answer oral 1hour
Presentation Portion and model answers point slides
questions
present dessert projector

The trainee will


participate in Performance
the discussion
Active The trainee will Criteria Checklist
and Task sheet
Lecture/Demon accomplish the task 1hr.
demonstration for Checklist
stration sheet 5.1-1
on Portion and
Task Sheet 5.1-1
present dessert

2. Steps in The trainee will


Plating and read information Info sheet
decorating sheet 5.1-1 on Self -check
Self - The trainee will The trainee will
dessert Plating and Answer 35min
determined accomplish self- refer result with
decorating Key s
Learning check 5.1-1 answer key 5.1-1.
dessert Ballpen
Paper

E-Media The trainee will The trainee will Refer responses to Video clips 1hour

Date Developed: Document No.


BREAD AND November 2024
Issued by:
Date Revised:
PASTRY
SAN JOSE NATIONAL HIGH
PRODUCTION Developed by: SCHOOL
NCII
LEANDRO G. PALENCIA Revision # 00
Page 2 of 3
view Power
point Slides or
video clips on
Power
Plating and answer oral
Presentation model answers point slides
decorating questions
projector
dessert

The trainee will


participate in Performance
the discussion
Active The trainee will Criteria Checklist
and Task sheet
Lecture/Demon accomplish the task 1hr.
demonstration for Checklist
stration sheet 5.1-1
on Portion and
Task Sheet 5.1-1
present dessert

Date Developed: Document No.


BREAD AND November 2024
Issued by:
Date Revised:
PASTRY
SAN JOSE NATIONAL HIGH
PRODUCTION Developed by: SCHOOL
NCII
LEANDRO G. PALENCIA Revision # 00
Page 3 of 3

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