SESSION PLAN

Sector : TOURISM
Qualification Title : BREAD & PASTRY PRODUCTION NC II
Unit of Competency : PREPARE & PRODUCE BAKERY PRODUCTS
Module Title : PREPARING & PRODUCING BAKERY PRODUCTS
Learning Outcomes:
LO 1. Prepare bakery products
LO 2. Decorate and present bakery products
LO 3. Store bakery products
A. INTRODUCTION
This module 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
LO. 1 PREPARE BAKERY PRODUCTS

Learning Content Methods Presentation Practice Feedback Resources Time

•Baking Ingredients • Self • Read Information • Answer Self • Compare • CBLM

learning/Individ Sheet 1.1-1 on Check 1.1-1 answers using • MRA 15
ual learning Different Ingredients the Answer Key Toolbox minutes
in Baking 1.1-1
• Active • Power point • Trainees ask • Trainer gives • LCD
15
lecture/Instructi presentation question answer Projector
minutes
on
• Read Information
• Tools & Equipment • Self • Compare • CBLM
sheet 1.1-2 on • Answer Self 30
answers using • MRA
learning/Individ Essential Tools & Check 1.1-2 minutes
ual learning the Answer Key Toolbox
Equipment use in
1.1-2
Baking
• Conditions & • Self • Read Information • Answer Self • Compare • CBLM
Techniques learning/Individ sheet 1.1-3 on Check 1.1-3 answers using • MRA 15
ual learning Different Condition the Answer Key Toolbox minutes
& Techniques 1.1-3 • LCD
Projector
• Active • Power point • Trainees ask • Trainer gives • LCD 15
lecture/Instructi presentation with question answer Projector minutes
on video clips
• Bake Lean Dough • Demonstration • Trainees observe • Perform Job • Evaluate • CBLM
(basic) • Practice trainer Sheet 1.1-1 on performance • MRA 2 hours
demonstration Pandesal using Toolbox & 30
Performance • Baking minutes
Criteria tools &
Checklist 1.1-1 equipment
• Bake Rich Dough • Demonstration • Trainees observe • Perform Job • Evaluate • CBLM
(enrich) • Practice trainer Sheet 1.1-2 on performance • Baking 2 hours
demonstration Soft Roll using tools & & 30
Performance equipment minutes
Criteria
Checklist 1.1-2
LO 2 DECORATE AND PRESENT BAKERY PRODUCTS

LO. 3 STORE BAKERY PRODUCTS

C. ASSESSMENT PLAN
1. Written test: Questions on knowledge such as:
• Baking Ingredients
• Tools & Equipment
2. Oral questioning: Question on knowledge such as:
• Baking Conditions
• Baking Techniques
3. Practical demonstration: In the laboratory/ workshop, given the supplies and materials with the
appropriate hand tools; the trainees will:
• Bake yeast product types
• Bake quick bread
• Perform doughnuts, flitters, pancakes, and waffles
• Bake cookies
D. TEACHER’S SELF-REFLECTION OF THE SESSION