SESSION PLAN

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

Learning Outcomes:

At the completion of the module, the trainees must be able to:

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
 Prepare bakery products
 Decorate and present bakery products
 Store bakery products
LO 1. Prepare bakery products
Learning Methods Presentation Practice Feedback Resources Time
Content
1. Selection of Lecture / Trainer will
required Discussion discusses
commodities for selection of
bakery products required
Modular/ commodities for Answer Compare CBLM 10
self-paced bakery products self-check 1.1- answer with (Information hrs
 Read info sheet 1 answer key Sheet 1.1-1
1.1-1 on “Select 1.1-1 Select required
required commodities)
commodities”
2. Essential Lecture / Trainer will
tools and Discussion discusses
equipment for Essential tools
producing and equipment
bakery products Modular / for producing Answer Compare CBLM 10
self-paced bakery self-check 1.1- answer with (Information hrs
products 2 answer key Sheet 1.1-2
Read info 1.1-2 Equipment
sheet 1.1-2 on and
“Equipment techniques)
and
techniques ”
3. Bakeshop and Lecture / Trainer will
food safety Discussion discusses
bakeshop and
food safety
Modular / Read info sheet Answer Compare
self-paced 1.1-3 on “ self-check 1.1- answer with CBLM 10
Bakeshop and 3 answer key (Information hrs
food safety” 1.1-3 Sheet 1.1-3
Demonstration The trainer Perform Refers to Bakeshop and
demonstrates task sheet 1.1- Performance food safety)
Bakeshop and 3 “Bakeshop Criteria 1.1-3
food safety and food
safety”
4. Lecture / Trainer will
Understanding Discussion discusses
yeast dough understanding
yeast dough
 Modular / Read info sheet Answer self- Compare CBLM 10
self-paced 1.1-4 on check 1.1-4 answer with (Information hrs
“Understanding answer key Sheet 1.1-4
yeast dough” 1.1-4 Understanding
yeast dough)
Demonstration The trainer Perform job Refers to
demonstrates sheet 1.1-3 Performance
understanding “Understanding Criteria 1.1-4
yeast dough yeast dough”
5. Bake bakery Lecture / Trainer will
products Discussion discusses bake
baking products
Modular / Read info sheet Answer Compare CBLM 10
self-paced 1.1-5 on “Bake self-check answer with (Information hrs
bakery 1.1-5 answer key Sheet 1.1-5
products” 1.1-5 Bake baking
products)
LO 2. Decorate and present bakery products
1. Fillings and Lecture / Trainer will
Coatings/Icings, Discussion discusses
Glazes and Fillings and
Decorations For Coatings /
Bakery Products Icings, Glazes
and
Decorations For
Bakery
Products
Modular / Read info sheet Answer Compare CBLM 7hrs
self-paced 1.2-1 on self-check 1.2- answer with (Information and
“Fillings and 1 answer key Sheet 1.2-1 30
Coatings/ 1.2-1 Fillings and mins
Icings, Glazes Coatings/Icing
 and s, Glazes and
Decorations For Decorations
Bakery For Bakery
Products” Products)
Demonstration The trainer Perform task Refers to
demonstrates sheet 1.2-1 Performance
Lemon Glaze “Lemon Glaze” Criteria 1.2-1

2. Decorative Lecture / Trainer will

Techniques and Discussion discusses
Rules for Bread Decorative
Filling and Techniques and
Decorations Rules for Bread
Filling and
Decorations
Modular / Read info sheet Answer Compare CBLM 7hrs
self-paced 1.2-2 on self-check 1.2- answer with (Information and
“Decorative 2 answer key Sheet 1.2-2 30
Techniques and 1.2-2 Decorative mins
Rules for Bread Techniques
Filling and and Rules for
Decorations” Bread Filling
Demonstration The trainer Perform Task Refers to and
demonstrates sheet 1.2-2 Performance Decorations)
Decorating with “Decorating Criteria 1.2-2
sugar icing with sugar
icing”

3. Desirable Lecture / Trainer will

Bread Discussion discusses
Characteristics desirable bread
characteristics
Modular / Read info sheet Answer Compare CBLM 7hrs
 self-paced 1.2-3 on self-check 1.2- answer with (Information and
“Desirable 3 answer key Sheet 1.2-3 30
Bread 1.2-3 Desirable mins
Demonstration Characteristics” Perform Task Refers to Bread
The trainer sheet 1.2-3 Performance Characteristics
demonstrates “Desirable Criteria 1.2-3 )
Desirable glazed glazed donuts”
donuts
4. Presentation Lecture / Trainer will
of bakery Discussion discusses
products presentation of
bakery products
Modular / Read info sheet Answer Compare CBLM 7hrs
self-paced 1.2-4 on self-check 1.2- answer with (Information and
”Presentation of 4 answer Sheet 1.2-4 c 30
bakery key1.2-4 Presentation of mins
products” bakery
products)
LO 3. Store bakery products
1. Storing of Lecture / Trainer will
bakery products Discussion discusses
storing of
Modular / bakery products Answer Compare CBLM 6hrs
self-paced Read info sheet self-check 1.3- answer with (Information and
1.3-1 on 1 answer key Sheet 1.3-1 7
“Proper storage 1.3-1 Storing of mins
of bakery bakery
products” products)
Demonstration The trainer Perform Task Refers to
demonstrates sheet 1.3-1 on Performance
Proper storage “Proper storage Criteria 1.3-1
of bakery of bakery
 products products”
2. Determine Lecture / Trainer will
shelf life of Discussion discusses
bakery products determine shelf
life of bakery
products
Modular / Read info sheet Answer Compare CBLM 6hrs
self-paced 1.3-2 on “Shelf self-check 1.3- answer with (Information and
life of bakery 2 answer key Sheet 1.3-2 7
products” 1.3-2 Determine mins
shelf life of
bakery
products)
3. Different Lecture / Trainer will
packaging for Discussion discusses
bakery products different
packaging for
bakery products
Modular / Read info sheet Answer Compare CBLM 6hrs
self-paced 1.3-3 on self-check 1.3- answer with (Information and
“Package and 3 answer key Sheet 1.3-3 7
Present Bakery 1.3-3 Different mins
Products” packaging for
Demonstration Perform task Perform Task Refers to bakery
sheet sheet 1.3-3 on Performance products)
“Package and Criteria 1.3-3
Present Bakery
Products”
C. Assessment Plan

 Written examination
 Performance test of the task sheets.
  Oral questioning

D. Teacher’s Reflection: The session will enable trainees to acquire the basic knowledge, skills, and
attitudes to be able to prepare bakery products of desirable qualities that meets the standards of the
baking industry.

Prepared by: May M Rodeo