SESSION PLAN

Sector : Tourism (Hotel and Restaurant)

Qualification Title : BREAD AND PASTRY PRODUCTION NC-II
Unit of Competency : PREPARE AND DISPLAY PETITS FOURS
Module Title : PREPARING AND DISPLAYING PETITS FOURS

Learning Outcome:
LO 1. Prepare iced petit fours
LO 2. Prepare fresh petit fours
LO 3. Prepare marzipan petit fours
LO 4. Prepare caramelized petit fours
LO 5. Display petit fours
LO 6. Store petit fours
A. INTRODUCTION
This unit applies to the knowledge and skills required by bakers and pastry cooks (patissiers) in commercial food
production environments and hospitality establishments. It covers the production, display and service of a wide
range of petit fours including petit fours glazes, marzipan-based petit fours and caramelized fruits and nuts served
as petit fours, to a level of high and consistent quality.
LO 1: PREPARE ICED PETIT FOURS

Learning Methods Presentation Practice Feedback Resources Tim

Content e
Characteristi Lecture The trainer will The trainees The trainer Suas, Michael. "Chapter 18 1
cs of classical discuss about will conduct will return Petits fours and confections hour
and characteristics of a quiz. the checked
contemporary classical and papers of
petit fours contemporary the
petit fours. trainees.
Underlying Group The trainer The trainees The trainer T. Sheevani. “5 Main 1
principles in Discussion will group will discuss will Principles behind the Making hour
preparing the trainees in front on elaborate of Cakes.”
petit fours into 5. the principle reported
Each group that is ideas the
will be given assigned on principles
one principle them. and explain
to discuss to how they
the class. are related
to each
other.

Lecture The trainer The trainees The trainer

will discuss will conduct will return
about the a quiz. the checked
underlying papers of
principles in the
preparing trainees.
petit fours.
Types and Brainstormin The teacher The trainees The trainer CBLM 1
kinds of g will group will share will discuss LCD projector hour
sponge and the trainees their data in more about Laptop/computer
bases into 5 and let the class. the types
them list the and kinds
types of of sponge
sponges and and bases.
bases.

Lecture with The trainer The trainees The trainer

PowerPoint will discuss will conduct will return
presentation about the a quiz. the checked
types and papers of
kinds of
 sponge and the
basesprepari trainees.
ng petit
fours.
Procedure in Lecture with The trainer The trainer The trainer CBLM 1
making video will discuss will conduct will return http://www.wikihow.com/Ma hour
fondant icing presentation and present a written the papers ke-Fondant
a video on test. to the Measuring equipment
the students Set of knives Decorative
procedure on after the cutters
making a checking Molders
fondant Pots & Pans
icing. Rolling pin

Demonstratio The trainer The trainees The trainer

n will will perform will assess
demonstrate Job Sheet the
on how to 5.1-1 performanc
make a e using
fondant Performanc
icing. e Criteria
5.1-1
Decorations Demonstratio The trainer The trainer The trainer CBLM 1
and designs n will will let the will check Measuring equipment hour
demonstrate trainees the design Set of knives Decorative
about perform of the cutters
decorations Task Sheet learner Molders
and designs 5.1-1 using the Pots & Pans
in petit fours Performanc Rolling pin
using e Criteria
PowerPoint Checklist
presentation 5.1-1
LO 2. PREPARE FRESH PETITS FOURS

Kinds of Lecture with The trainer The trainer The trainer CBLM 1
small choux PowerPoint will discuss will conduct will give Textbooks hour
paste presentation about the an oral emphasis LCD projector
kinds of questioning on the topic Laptop/computer
small choux. about the that has
kinds of difficulty.
small choux
paste.
Types of Group The trainer The trainees The trainer CBLM 1
sweet paste Discussion will group will discuss will Textbook hour
and fillings the trainees the type of elaborate on
into 5. Each sweet paste the type of
group will be and fillings sweet paste
assigned to in the class. and fillings.
discuss the
types of
sweet paste
and fillings.

Different Lecture with The trainer The trainer The trainer CBLM 1
garnishes, multimedia will discuss will conduct will check LCD projector hour
glazes and presentation on the a quiz and return Laptop/computer
finishes different the paper.
garnishes, He will also
glazes and elaborate on
finishes the items
that has
difficulty.
Standards Demonstratio The teacher The trainees The trainer CBLM 1
and operating n will will perform will Textbooks hour
procedures in demonstrate procedures elaborate Personal Protective equipment
preparing in preparing in preparing more on the Small hand tools
fresh petits fresh petit fresh petit Standards Measuring equipment
fours fours. fours and Bake wares
operating Pot and pans
procedures Molder (tart)
in preparing Pastry brusher
fresh petit Piping tube
fours. Pastry bag
Set of knives
Decorative cutters

LO3. PREPARE MARZIPAN PETITS FOURS

Flavor and Lecture with The trainer The trainer The trainer CBLM 1
shape PowerPoint will discuss will conduct will check Textbooks hour
specifications presentation on the flavor a formative and return LCD Projector
and and shape test. the paper. Laptop/computer
enterprise specifications
standards of and
quality enterprise
marzipan standards of
quality
marzipan
Standards Group The trainer A The trainer CBLM 1
and operating discussion will divide representati will Textbooks hour
procedures in the class into ve of the elaborate on Personal Protective equipment
coating 4 and group will the Small hand tools
marzipan assigned discuss on standards Measuring equipment
fruits topic in every their and Bake wares
group about assigned operating Pot and pans
the topic. procedures Molder (tart)
Standards in coating Pastry brusher
and Piping tube
 Operating marzipan Pastry bag
Procedures fruits. Set of knives
in coating Decorative cutters
marzipan
fruits
LO4. PREPARE CARAMELIZED PETITS FOURS

Specifications Roleplay The trainer The trainees The trainer CBLM 1

of fresh fruits will divide will roleplay will give Textbooks hour
needed to the class into about the emphasis
caramelized 5. Each specification on the topic
group will be s of fresh that has
assigned to fruits difficulty
portray the needed to about
specifications caramelized. specificatio
of fresh fruits ns of fresh
needed to fruits
caramelized. needed to
caramelized
.
Specifications Brainstormin The teacher A The trainer CBLM
of dried fruits g will group representati will Textbooks
needed the students ve of the elaborate Personal Protective equipment
into 5. Each group will about Small hand tools
group will share the specificatio Heavy duty equipment
brainstorm data about ns of dried Pans and pots
about specification fruits Measuring equipment
specifications s of dried needed. Set of knives
of dried fruits fruits
needed. needed.
Kinds of Lecture with The teacher The trainer The trainer CBLM
sugar to PowerPoint will discuss will conduct will Textbook
caramelized presentation about the an oral elaborate
 kinds of questioning more of the
sugar to about kinds topic that
caramelized of sugar to has
caramelized difficulty
LO5. DISPLAY PETITS FOURS

Kinds and Brainstormin The trainees A member of The trainer CBLM

uses of g will be every group will Textbooks
receptacles grouped into will share elaborate on Personal Protective equipment
for petits 5. Each their topic in the topic Small hand tools
fours group will front of the kinds and Heavy duty equipment
identify the class. uses of Pans and pots
kinds and receptacles Measuring equipment
uses of for petit Set of knives
receptacles fours
for petit fours
Tips on how Group The trainees The trainees The trainer CBLM
to display discussion will be will present will Textbooks
petit fours grouped into creatively elaborate Personal Protective equipment
5. Each the topic the topic Small hand tools
group will about tips and cite Heavy duty equipment
discuss on how to some Pans and pots
within the display petit examples. Measuring equipment
group about fours. Set of knives
the tips on
how to
display petit
fours
Standards Lecture The trainer The trainer The trainer CBLM
and method will introduce will conduct will check Textbooks
procedures in the topic a quiz after the papers Personal Protective equipment
displaying Standards the and return Small hand tools
petit fours and discussion. the papers Heavy duty equipment
 procedures to the Pans and pots
in displaying trainee. Measuring equipment
petit fours Set of knives
OHS Roleplay The trainer The trainees The trainer CBLM
will divide will present will Textbooks
the class into the roleplay elaborate Personal Protective equipment
5. Each in front of the topic
group will be the class. after the
given a topic presentatio
about OHS to n.
be portrayed.
LO6. STORE PETITS FOURS

Tips on Lecture The trainer The trainer The trainer Personal Protective equipment
storing petits method will discuss will conduct will check Display cabinets or
fours on the tips a quiz after the papers temperature controlled
on storing the and return cabinets
petit fours. discussion. the papers Refrigerator
to the Packaging materials
trainees. CD’s, VHS
Temperature Lecture with
The traines The trainer The trainer Personal Protective equipment
requirements video will let the will conduct will check Display cabinets or
in storing presentation
trainees view a quiz after the papers temperature controlled
petits fours a clip about the and return cabinets
the discussion. the papers Refrigerator
temperature to the Packaging materials
requirement trainees.
in storing
petit fours
Standards Demonstratio The trainees The trainees The trainer Personal Protective equipment
and n will be given will perform will rate the Display cabinets or
procedures in petit fours to Job Sheet performanc temperature controlled
storing and 5.6-1 e of the cabinets
packaging be store and trainees Refrigerator
petits fours packed. using Packaging materials
Performanc
e Checklist
5.6-1
OHS Roleplay The trainer The trainees The trainer Personal Protective equipment
will divide will present will
the class into the roleplay elaborate
5. Each in front of the topic
group will be the class. after the
given a topic presentatio
about OHS to n.
be portrayed.

Prepared by:

SHARA S. CAÑADA
Trainer