SESSION PLAN

Sector : TOURISM
Qualification Title : Bread and Pastry Production NC ll
Unit of Competency : Prepare and Produce Bakery Products
Module Title : Preparing and Producing Bakery Products

Learning Outcomes:
LO1. Prepare bakery products
LO2. Decorate and present bakery products
LO3. Store bakery 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

Learning Content Methods Presentation Practice Feedback Resources Time

1. LO. 1 Prepare bakery products
Ingredients Used in Self- Trainee will be asked Trainee will Compare Information
Baking paced/modula to read Information answer Self- answer to sheet 1.1-1 90 mins.
r sheet 1.1-1 Check 1.1-1 the answer
Lecturette key 1.1-1

Self- Trainee will be asked Trainee will Compare Information

Basic Tools and paced/modula to read Information answer Self- answer to sheet 90 mins.
Equipment in r sheet 1.1-2 Check 1.1-2 the answer 1.1-2
Baking Lecturette key 1.1-2
Video
Presentation
Types and Self-paced Trainee will be asked to Trainee will Compare Information
Characteristics of /modular read Information sheet answer Self- answer to sheet 1.1-3 90 mins.
Bakery Products Lecturette 1.1-3 Check 1.1-3 the answer
key 1.1-3
Preparing Varieties Demonstration Trainer will Perform Task Evaluate CBLM 120
of Bakery Products demonstrate on how to Sheet 1.1-1 performance mins.
prepare bakery through
products Performance
Criteria
Checklist
LO. 2. Decorate and present bakery products
Fillings and Demonstration Trainer will Perform Task Evaluate CBLM 90 mins.
coating/icing, demonstrate on how to Sheet 1.2-1 performance
glazes and make fillings and through
decorations coatings/icing, glazes Performance
and decorations Criteria
Checklist
Bakery product Demonstration Trainer will Perform Task Evaluate CBLM 90 mins.
finishing demonstrate on Bakery Sheet 1.2-2 performance
Product Finishing through
Performance
Criteria
 Checklist
Presentation of Demonstration Trainer will Perform Task Evaluate CBLM 90 mins.
decorated bakery demonstrate on how to Sheet 1.2-3 performance
products present decorated through
bakery products Performance
Criteria
Checklist
LO. 3 Store bakery products
Storage conditions Demonstration Trainer will Perform Task Evaluate CBLM 90 mins.
demonstrate Sheet 1.3-1 performance
on how to store bakery through
products properly Performance
Criteria
Checklist
C. Assessment Plan:
a. Written test: Questions on knowledge such as: Ingredients, Tools, Equipment and characteristics of bakery
products
b.
c. Actual / Performance Test: Preparation of Bakery products, Fillings, icings, coatings, glazes, decorations and
presentation

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