Snas Session Plan

SESSION PLAN
Sector : TOURISM
Qualification Title : BREAD AND PASTRY PRODUCTION NCII
Unit of Competency : PREPARE PASTRY PRODUCTS
Module Title : PREPARING AND PRODUCING PASTRY PRODUCTS
Learning Outcomes:
LO1. Prepare pastry products
LO2. Decorate and present pastry products
LO3. Store pastry products
A. INTRODUCTION
This session plan deals with knowledge and 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.
B. LEARNING ACTIVITIES
Learning Content Methods Presentation Practice Feedback Resources Time

LO 1: Prepare pastry products
Culinary and Lecture Read Information Sheet Answer Self- Compare CBLM 2 hr.
technical terms Self-Paced 2.1-1 in Culinary and Check 2.1-1 in answer Manual
related to pastry Modular technical terms related to Culinary and using
products pastry products technical terms answer key
Document No.
Date Developed:
Issued by:
MARCH 2020
Session Plan Page 1 of 13
Developed by: SORSOGON NATIONAL
JARAH BELLE B. AGRICULTURAL SCHOOL
MACASINAG Revision # 01
related to pastry
2.1-1
products
Baking equipment Lecture Read Information Sheet Answer Self- Compare CBLM 3hr
Self-Paced 2.1-2 in baking Check 2.1-2 in answer Manual
Modular equipment baking equipment using
answer key
2.1-2
Demonstration Task Sheet 2.1-2 Sort Perform Task Rate your Baking tools
Video Viewing baking tools and Sheet 2.1-2 own and
equipment according to Perform sorting of performance equipment
classification tools and using
equipment performance
according to criteria
classification checklist
2.1-2
Ratio of Lecture Read Information Sheet Answer Self- Compare CBLM 2hrs.
ingredients Self-Paced 2.1-3 in Ratio of Check 2.1-3 in answer Manual
required to Modular ingredients required to Ratio of using
produce a balance produce a balance ingredients answer key
formula formula required to 2.1-3
produce a
balance formula
Document No.
Date Developed:
Issued by:
MARCH 2020
Correct proportion Lecture Read Information Sheet Answer Self- Compare CBLM 1hr
control, yields, Self-Paced 2.1-4.in Correct Check 2.1-4 in answer Manual
weights and sizes Modular proportion control, yields, Correct using
for profitability weights and sizes for proportion answer key
profitability control, yields, 2.1-4
weights and sizes
for profitability
Types, kinds and Lecture Read Information Sheet Answer Self- Compare CBLM 3 hrs
classification of Self-Paced 2.1-5.in Types, kinds and Check 2.1-5 in answer Manual
pastry products Modular classification of pastry Types, kinds and using
products classification of answer key
pastry products 2.1-5
Blended View Multimedia Answer computer Auto Power Point
Presentation in Types, based exam feedback Presentation
Self-Paced
kinds and classification of Video
pastry products Presentation
Mixing Lecture Read Information Sheet Answer Self- Compare CBLM 2

procedures/formu 2.1-6 in Mixing Check 2.1-6 in answer hrs
Self-Paced Manual
lation/recipes and procedures/formulation/r Mixing using
desired product Modular ecipes and desired procedures/form answer key
characteristics of product characteristics of ulation/recipes 2.1-6
variety pastry variety pastry products and desired
products product
Document No.
Date Developed:
Issued by:
MARCH 2020
characteristics of
variety pastry
products
Blended View Multimedia Auto Power Point
3hrs
Presentation in Mixing feedback Presentation
Self-Paced
procedures/formulation/r Video
ecipes and desired Presentation
product characteristics of
variety pastry products
Demonstration Task Sheet 2.1-6-1 Mix Perform Task Rate your Tools,
ingredients in preparing Sheet 2.1-6 own equipment 3hrs
Donut perform mixing of performance and baking
ingredients in using ingredients
making Donut performance in making
criteria Donut
checklist
2.1-6
Task Sheet 2.1-6-2 Mix Perform Task Rate your Tools, 5hrs
ingredients in preparing Sheet 2.1-6 own equipment
Cream Puff and Eclair perform mixing of performance and baking
making Cream performance in making
Puff and Eclair criteria Cream Puff
checklist and Eclair
2.1-6
Task Sheet 2.1-6-3 Mix Perform Task Rate your Tools, 3hrs
Document No.
Date Developed:
Issued by:
MARCH 2020
Pie Crust and Tart Crust perform mixing of performance and baking
making Donut performance in making
criteria Donut
checklist
2.1-6
Task Sheet 2.1-6 Mix Perform Task Rate your Tools, 5hrs
Buko, Egg, and Pineapple perform mixing of performance and baking
Pie Filling and Vanilla tart ingredients in using ingredients
filling making Donut performance in making
criteria Donut
checklist
2.1-6
Baking Lecture Read Information Sheet Answer Self- Compare CBLM 3hrs
techniques, 2.1-7 in Baking Check 2.1-7 in answer
Self-Paced Manual
appropriate techniques, appropriate Baking using
conditions and Modular conditions and enterprise techniques, answer key
enterprise requirements and appropriate 2.1-7
requirements and standards conditions and
standards enterprise
requirements and
standards
Presentation in Baking based exam feedback Presentation
Self-Paced
techniques, appropriate
Document No.
Date Developed:
Issued by:
MARCH 2020
conditions and enterprise Video
requirements and Presentation
standards
Demonstration Job Sheet 2.1-7 Bake Perform Job Rate your Baking
/Fry Donut, Éclair, Sheet 2.1-7 own tools, 5hrs
Cream Puff, Buko Pie, Egg perform baking performance equipment
Pie, Pineapple Pie, Vanilla Donut, Éclair, using and baking
Tart and Cream Puff performance ingredients
Buko Pie, Egg criteria
Pie, Pineapple checklist
Pie, Vanilla Tart 2.1-7
Temperature Lecture Read Information Sheet Answer Self- Compare CBLM 2hrs
ranges in baking 2.1-8 in Temperature Check 2.1-8 in answer
Self-Paced Manual
pastry products ranges in baking pastry Temperature using
Modular products ranges in baking answer key
pastry products 2.1-8
Occupational Lecture Read Information Sheet Answer Self- Compare CBLM 1hr
health and safety 2.1-9 in Occupational Check 2.1-9 in answer
Self-Paced Manual
health and safety Occupational using
Modular health and safety answer key
2.1-9
LO 2: Decorate and present pastry products
Document No.
Date Developed:
Issued by:
MARCH 2020
Regular and Lecture Read Information Sheet Answer Self- Compare CBLM 1hr
special fillings and 2.2-1 in Regular and Check 2.2-1 in answer
Self-Paced Manual
coating/icing, special fillings and Regular and using
glazes and Modular coating/icing, glazes and special fillings answer key
decorations decorations and 2.2-1
coating/icing,
glazes and
decorations
Presentation in Regular based exam 2.2-1 feedback Presentation
Self-Paced
and special fillings and Video
coating/icing, glazes and Presentation
decorations
Decorative Lecture Read Information Sheet Answer Self- Compare CBLM 2hrs
techniques and 2.2-2 in Decorative Check 2.2-2 in answer
Self-Paced Manual
rules for techniques and rules for Decorative using
garnishing Modular garnishing techniques and answer key
rules for 2.2-2
garnishing
Presentation in Decorative based exam 2.2-2 feedback Presentation
Self-Paced
techniques and rules for Video
garnishing Presentation
Document No.
Date Developed:
Issued by:
MARCH 2020
Demonstration Task Sheet 2.2-2 Garnish Perform Task Rate your Baked Key
Donut, Éclair, Cream Sheet 2.2-2 own Lime Pie,
Puff, Buko Pie, Egg Pie, Perform performance tools and
Pineapple Pie, Vanilla Tart Garnishing a Key using ingredients
Lime Pie performance for
criteria garnishing
checklist
2.2-2
The tools and Lecture Read Information Sheet Answer Self- Compare CBLM 1hr
materials in 2.2-3 The tools and Check 2.2-3 The answer
Self-Paced Manual
decorating, materials in decorating, tools and using
finishing and Modular finishing and presenting materials in answer key
presenting decorating, 2.2-3
finishing and
presenting

Presentation in The tools based exam 2.2-3 feedback Presentation
Self-Paced
and materials in Video
decorating, finishing and Presentation
presenting
Document No.
Date Developed:
Issued by:
MARCH 2020
Standards and Lecture Read Information Sheet Answer Self- Compare CBLM 1hr
procedures in 2.2-4 Check 2.2-4 In answer
Self-Paced Manual
decorating, In Standards and Standards and using
finishing and Modular procedures in decorating, procedures in answer key
presenting pastry finishing and presenting decorating, 2.2-4
products pastry products finishing and
presenting pastry
products
Occupational Lecture Read Information Sheet Answer Self- Compare CBLM 1hr
health and safety 2.2-5 in Occupational Check 2.2-5 in answer
Self-Paced Manual
health and safety Occupational using
Modular health and safety answer key
2.2-5
LO 3: Store Pastry Products
Different kinds of Lecture Read Information Sheet Answer Self- Compare CBLM 30min
packaging 2.3-1 in Different kinds of Check 2.3-1 in answer
Self-Paced Manual
materials to be packaging materials to be Different kinds of using
used Modular used packaging answer key
materials to be 2.3-1
used
Shelf-life of pastry Lecture Read Information Sheet Answer Self- Compare CBLM 1hr
products 2.3-2 in Shelf-life of Check 2.3-2 answer
Self-Paced Manual
pastry products Shelf-life of using
Modular pastry products answer key
Document No.
Date Developed:
Issued by:
MARCH 2020
2.3-2
Document No.
Date Developed:
Issued by:
MARCH 2020
Standards and Lecture Read Information Sheet Answer Self- Compare CBLM 30min
procedures in 2.3-3 in Standards and Check 2.3-3 answer
Self-Paced Manual
storing pastry procedures in storing Standards and using
products Modular pastry products procedures in answer key
storing pastry 2.3-3
products
Standards and Lecture Read Information Sheet Answer Self- Compare CBLM 2hrs
procedures in 2.3-4 in Standards and Check 2.3-4 answer
Self-Paced Manual
packaging pastry procedures in packaging Standards and using
products Modular pastry products procedures in answer key
packaging pastry 2.3-4
products

Presentation in Standards based exam 2.3-4 feedback Presentation
Self-Paced
and procedures in Video
packaging pastry Presentation
products
Document No.
Date Developed:
Issued by:
MARCH 2020
Demonstration Task Sheet 2.3-4 packed Perform Task Rate your Packaging
Donut, Éclair, Cream Sheet 2.3-4 own materials for
Puff, Buko Pie, Egg Pie, Perform performance Key Lime
Pineapple Pie, Vanilla Tart packaging a Key using Pie
Lime Pie performance
criteria
checklist
2.3-4
Occupational health Lecture Read Information Sheet 2.3- Answer Self-Check Compare CBLM 1hr
and safety 5 in Occupational health 2.2-5 in answer using
Self-Paced Manual
and safety Occupational answer key
Modular health and safety 2.3-5
Presentation in based exam 2.3-5 feedback Presentation
Self-Paced
Occupational Health and Video
Safety Presentation
C. ASSESSMENT PLAN
 Oral Questioning
 Written Test
 Observation
 Demonstration
Document No.
Date Developed:
Issued by:
MARCH 2020
D. TEACHER’S SELF-REFLECTION OF THE SESSION
Document No.
Date Developed:
Issued by:
MARCH 2020

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SESSION PLAN

Learning Content Methods Presentation Practice Feedback Resources Time

Mixing Lecture Read Information Sheet Answer Self- Compare CBLM 2

Blended View Multimedia Answer computer Auto Power Point

Blended View Multimedia Answer computer Auto Power Point

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