SESSION PLAN

Sector : Tourism
Qualification Title : Bread and Pastry Production NC II
Unit of Competency : Prepare and produce pastry products
Module Title : Preparing and producing pastry products

Learning Outcomes:
LO1 Prepare iced petits four
LO2 Prepare fresh petits fours
LO3 Prepare marzipan petits fours
LO4 Prepare caramelized petits fours
LO5 Display petits fours
LO6 Store petits fours
A. INTRODUCTION

In this session, the trainees will understand the knowledge & skills required by bakers and pastry cooks (Patissiers) to
prepare and produce a range of high-quality pastry products in commercial food production environments and hospitality
establishments.

LO1 Prepare Caramelized Petits Fours

Learning Content Methods Presentation Practice Feedback Resources Time
 Variety of pastry Individualized Read Information Answer self- Compare answers CBLM
products Instruction sheet 2.1-1 on check No. 2.1-1 to answer key 2.1-1 1
variety of pastry hour
products.
Video Presentation View the video Answer oral Trainer Determine Multi Media
 presentation on question ask by the correctness of Projector 30
variety of pastry trainer the answer Laptop mins.
products
 Tools, Materials Individualized Read Information Answer self- Compare answers CBLM
and equipment Instruction sheet 2.1-2 on check No. 2.1-2 to answer key 2.1-2
tools, materials and 1
equipment hour

Video presentation View the Video Answer oral Determine the Multi Media 30
presentation variety questioning correctness of the Projector mins.
of pastry products answer Laptop

 Ingredients for Individualized Read Information Answer self- Compare answers CBLM 1
pastry products Instruction sheet 2.1-3 on check No. 2.1-3 to answer key 2.1-3 hour
ingredients for
pastry products

Video presentation View the Video Answer oral Trainer Determine Multi Media 30
presentation on questioning the correctness of Projector mins.
how to select, the answer Laptop
measure, weigh
ingredients for
pastry products
 Techniques in Individualized Read Information Answer self- Compare answers CBLM 1
preparing pastry Instruction sheet 2.1-4 on the check No. 2.1-4 to answer key 2.1-4 hour
production techniques in
preparing pastry
products
 Video presentation View the Video Answer oral Trainer Determine Multi Media
presentation on questioning the correctness of Projector 30
Techniques in the answer Laptop mins.
preparing pastry
production
 Preparing pastry Individualized Read Information Answer self- compare answers CBLM 1
products Instruction sheet 2.1-5 on check No. 2.1-5 to answer key 2.1-5 hour
preparing Pastry
products

Video View the Video Answer oral Trainer Determine Multi Media 30
Presentation presentation on questioning the correctness of Projector mins.
preparing Pastry the answer Laptop
Products

Demonstration Observe the Perform Task Refer performance Mixing

demonstration on Sheet 2.1-5 on on the bowls 3
Preparing Pastry preparing performance Whisk hours
Products pastry criteria Rubber
products Checklist 2.1-5 scraper
Measuri
ng cups
Pastry
blender
Measuri
ng
spoons
Dinner
fork
Rolling
pin
 Sauce
pan
Wooden
spoon
Cake
pan/baki
ng pan
Oven

LO 2: Display Petits Fours

Learning Content Methods Presentation Practice Feedback Resources Time

 Variety of Individualized Read Answer self- Compare answers CBLM 1

fillings and Instruction Information check No. 2.2-1 to answer key 2.2-1 hour
coating or sheet 2.2-1on
icing, glazes Variety of fillings
and and coating or
decorations icing, glazes and
decorations
 Filling and Individualized Read Answer self- Compare answers CBLM 1
decorating Instruction Information check No. 2.2-2 to answer key 2.2-2 hour
pastry sheet 2.2-2 on
products Filling and
decorating
pastry products
Video Presentation View the Video Answer oral Trainer Determine Multi Media 30
presentation on questioning the correctness of Projector mins.
how to fill and the answer Laptop
decorate pastry
products
 Demonstration Observe the Perform task Refer performance Pie plate 3
demonstration sheet 2.2-2 on to the performance Pie crust hours
on how to fill filling and criteria checklist Pastry wheel
and decorate decorating 2.2-2 Pie filling
pastry products pastry products Lattice
oven
 Finishing Demonstration Observe the Perform task Refer performance Pie crust 2
pastry demonstration sheet 2.2-3 on to the performance Pie filling hours
products on finishing finishing pastry criteria checklist Pie plate
pastry products products 2.2-3 Lattice
oven
 Presenting Video presentation View video Answer oral Trainer Determine Multi Media 1
pastry presentation of the questioning the correctness of Projector hour
products different kinds of the answer Laptop
pastry products

LO3 Store Petits Fours

Learning Content Methods Presentation Practice Feedback Resources Time

 Storing Pastry Video Presentation Video presentation Answer oral Trainer Determine Multi Media 1
Products on storing pastry questioning the correctness of Projector hour
products the answer Laptop

C. ASSESSMENT PLAN
Competency should be assessed through demonstration, written test and oral questioning
D. TEACHER’S SELF-REFLECTION OF THE SESSION
Prepared by: CATHERINE B. BELEBER

Reviewed and verified by:

Approved by: