SESSION PLAN

Sector : TOURISM SECTOR

Qualification Title : BREAD AND PASTRY PRODUCTION NCII

Unit of Competency : PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

Learning Outcomes:

1. Prepare sponge and cakes

2. Prepare and use fillings
3. Decorate cakes
4. Present cakes
5. Store cakes
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 environment and hospitality
establishments.

B. LEARNING ACTIVITIES
LO 1: Prepare sponge and cakes

Learning Methods Presentation Practice Feedback Resources Time

content
1.Culinary Self-paced/ Read Answer Self Check answer Information 1 hour
terms related modular Information Check 1.1-1 with Answer Sheet
to sponge and Sheet 1.1-1 Culinary Key 1.1-1
cakes Culinary terms related Culinary terms
terms related to sponge and related to
to sponge and cakes sponge and
cakes cakes
2. .Main Self-paced/ Read Answer Self Check answer Information 1 hour
ingredients of modular Information Check 1.1-2 with Answer Sheet
sponge and Sheet 1.1-2 Main Key 1.1-2 Main
cakes Main ingredients of ingredients of
ingredients of sponge and sponge and
sponge and cakes cakes
cakes

3. Specific Self-paced/ Read Answer Self Check answer Information 2 hours

temperature of modular Information Check 1.1- with Answer Sheet
sponge and Sheet 1.1-3 Specific Key 1.1-3
cake Specific temperature Specific
temperature of sponge and temperature of
of sponge and cake sponge and
cake cake
4.Classification Self-paced/ Read Answer Self Check answer Information 1 hour
of types of modular Information Check 1.1-4 with Answer Sheet
sponge and Sheet 1.1-4 Classification Key 1.1-4
cakes Classification of types of Classification of
of types of sponge and types of sponge
sponge and cakes and cakes
cakes

5.Mixing Self-paced/ Read Answer Self Check answer Information 1 hour

methods of modular Information Check 1.1-5 with Answer Sheet
sponge and Sheet 1.1-5 Mixing Key 1.1-5
cakes Mixing methods of Mixing methods
methods of sponge and of sponge and
sponge and cakes cakes
cakes
6.Cooling Self-paced/ Read Answer Self Check answer Information 1 hour
temperature of modular Information Check 1.1-6 with Answer Sheet
sponge and Sheet 1.1-6 Cooling Key 1.1-6
cakes Cooling temperature Cooling
temperature of sponge and temperature of
of sponge and cakes sponge and
cakes cakes

7.Required Self-paced/ Read Answer Self Check answer Information 1 hour

equipment and modular Information Check 1.1-7 with Answer Sheet
materials for Sheet 1.1-7 Required Key 1.1-7
sponge and Required equipment Required
cakes equipment and materials equipment and
and materials for sponge materials for
for sponge and cakes sponge and
and cakes cakes

8.techniques Self-paced/ Read Answer Self Check answer Information 2 hours

and conditions modular Information Check 1.1-8 with Answer Sheet
and desired Sheet 1.1-8 techniques Key 1.1-8
product techniques and techniques and
characteristics and conditions conditions and
conditions and desired desired product
and desired product characteristics
product characteristics
characteristics

9. OHS Self-paced/ Read Answer Self Check answer Information 1 hour

modular Information Check 1.1-9 with Answer Sheet
Sheet 1.1-9 OHS Key 1.1-9
OHS OHS
LO2:PREPARE AND USE FILLINGS
1. Identify the Self-paced/ Read Answer Self Check answer Information 1 hour
appropriate modular Information Check1.1-1 with Answer Sheet
filling in a Sheet1.1-1 Identify the Key1.1-1
specific cakes Identify the appropriate Identify the
appropriate filling in a appropriate
filling in a specific cakes filling in a
specific cakes specific cakes

2 hours
2. Identify the Self-paced/ Read Answer Self Check answer Information
required modular Information Check1.1-2 with Answer Sheet
consistency Sheet1.1-2 Identify the Key 1.1-2
and Identify the required Identify the
appropriate required consistency required
flavor of fillings consistency and consistency and
and appropriate appropriate
appropriate flavor of flavor of fillings
flavor of fillings
fillings

3. Filling and Self-paced/ Read Answer Self Check answer Information 1 hour
assembling modular Information Check1.1-3 with Answer Sheet
cakes Sheet1.1-3 Filling and Key1.1-3
according to Filling and assembling Filling and
the standard assembling cakes assembling
recipe cakes according to cakes according
specifications according to the standard to the standard
the standard recipe recipe
recipe specifications specifications
specifications
4.Classify the Self-paced/ Read Answer Self Check answer Information 1 hour
coatings and modular Information Check1.1-4 with Answer Sheet
sidings . Sheet1.1-4 Classify the Key1.1-4
Classify the coatings and Classify the
coatings and sidings . coatings and
sidings . sidings .

LO3. DECORATE CAKES

1.Identify the Demonstration/ Read Job Perform Job Evaluate Recipe book 1 hour
specific Application Sheet1.1-1 Sheet1.1-1 Performance Pastry
decorations Identify the Identify the using tip,Pastry
appropriate for specific specific performance Bag,bowl
sponge and decorations decorations criteria whipped
cakes appropriate appropriate checklistKey1.1- cream
for sponge for sponge 1 Identify the
and cakes and cakes specific
decorations
appropriate for
sponge and
cakes
2.Identify of Self- Read Answer Self Check answer Information 1 hour
standard paced/modular Information Check1 with Answer Sheet
recipes of Sheet1.1-2 Identify of Key1.1 Identify
icings and Identify of standard of standard
decorations for standard recipes of recipes of icings
sponge and recipes of icings and and decorations
cakes icings and decorations for sponge and
decorations for sponge cakes
for sponge and cakes
and cakes

LO4. PRESENT CAKES

1.Select the Self-paced/ Read Answer Self Check answer Information 1 hour
usage of modular Information Check1.1-1 with Answer Sheet
equipment in Sheet1.1-1 Select the Key1.1-1 Select
accordance Select the usage of the usage of
with service usage of equipment in equipment in
requirements equipment in accordance accordance with
accordance with service service
with service requirements requirements
requirements
2.Identify of Self-paced/ Read Answer Self Check answer Information 1 hour
the product modular Information Check1.1.2 with Answer Sheet
freshness, Sheet1.1-2 Identify of the Key1.1.2
appearance, Identify of the product Identify of the
characteristics product freshness, product
of prepared freshness, appearance, freshness,
cakes appearance, characteristics appearance,
characteristics of prepared characteristics
of prepared cakes of prepared
cakes cakes

3 Cutting Self-paced/ Read Answer Self Check answer Information 1 hour

portion- modular Information Check1.1-3 with Answer Sheet
controlled to Sheet1.1-3 Cutting Key1.1-3
minimize the Cutting portion- Cutting portion-
wastage of portion- controlled to controlled to
cake controlled to minimize the minimize the
minimize the wastage of wastage of cake
wastage of cake
cake

LO5 STORE CAKES

1.Standards Self-paced/ Read Answer Self Check answer Information 1 hour
and modular Information Check1.1-1 with Answer Sheet
procedures of Sheet1.1-1 Standards Key1.1-1
storing cake Standards and Standards and
products and procedures of procedures of
procedures of storing cake storing cake
storing cake products products
products

2.Storage Self-paced/ Read Answer Self Check answer Information 1 hour

methods for modular Information Check1.1-2 with Answer Sheet
cakes Sheet1.1-2 Storage Key1.1-2
Storage methods for Storage
methods for cakes methods for
cakes cakes

3. OHS Self-paced/ Read Answer Self Check answer Information 1 hour

modular Information Check1.1-3 with Answer Sheet
Sheet1.1-3 OHS Key1.1-3 OHS
OHS