SESSION PLAN

Sector : TOURISM
Qualification Title : BPP NCII
Unit of Competency : PREPARE AND PRODUCE BAKERY PRODUCTS

Module : PREPARING AND PRODUCE BAKERY PRODUCTS

Nominal Duration : 25 hours

LEARNING OUTCOMES: (COPY FROM THE TRAINING REGULATION UNDER ELEMENTS)

LO1 PREPARE BAKERY PRODUCTS

LO2. DECORATE AND PRESENT BAKERY PRODUCTS

LO3. STORE BAKERY PRODUCTS

INTRODUCTION: Copy the Unit/ Module Descriptor

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 environments and hospitality establishments.
B. LEARNING ACTIVITIES
LO 1: PREPARE BAKERY PRODUCTS
 Learning Content Methods Presentation Practice Feedback Resources Time
1. Specific baking Individual Study Read Information Answer Self- Compare to Informa 15
ingredients and its Sheet 1.1-1 on Check 1.1-1 answer key tion minu
substitution Specific baking Sheet tes
1.1-1
ingredients and its 1.1-1
substitution
NUMBER Self-
CODING : Check
1.1-1
UNIT.LO-
CONTENT Answer
key 1.1-
1

30
Lecture Listen and Let the List of
understand how to Answer the trainer questio
minu
select, measure trainer’s provide the ns
tes
and weigh questions correct
ingredients answers
 20
Film Viewing/ video the insight minu
Prepare an Have
viewing Watch the film report tes
insight trainer
on how to select,
report about evaluate the DVD
measure and weigh player
the viewed insight
ingredients Laptop
film report
LCD
film

Task Sheet
1.1-1

Demonstration 15
Observe the actual Perform Task Evaluate the performan
minu
demonstration on Sheet 1.1-1 demonstrati ce criteria
tes
how to select, on using 1.1-1
measure and weigh performance tools
ingredients criteria 1.1- equipment
1 cleaning
materials
ingredients
2. . Baking equipment Individual Study Read Information Answer Self- Compare to Informa 15
Sheet 1.1-2 on Check 1.1-2 answer key tion minu
Baking equipment Sheet tes
1.1-2
1.1-2

NUMBER Self-
CODING : Check
1.1-2
UNIT.LO-
CONTENT Answer
key 1.1-
2 List of
questio
lecture Listen and Answer the Let the
ns
understand how to trainer’s trainer 30
use the Baking questions provide the minu
equipment correct tes
answers

Prepare an Have the

Film Viewing Watch the film insight trainer insight
on how to use the report about evaluate the report
Baking equipment the DVD
viewed insight 20
film report player minu
Laptop tes
LCDfilm
 Observe the actual Perform Task Evaluate the Task Sheet
Demonstration demonstration on Sheet 1.1-2 demonstrati 1.1-2
how use the on using
Baking equipment performance performan
criteria 1.1- ce criteria
2 1.1-2 30
For the learning
content refer to tools minu
CBC of your equipment tes
qualification

3. Mixing
procedures/formulatio
n/recipes and desired
product characteristics
of variety of bakery
products

4, Baking techniques,
appropriate conditions
and enterprise
requirements and
standards

5 Temperature ranges in
baking bakery products
LO2 - Prepare a variety of sandwiches DO ALL Learning Outcomes
LO 3:

LO 4:
C. ASSESSMENT PLAN COPY AND PASTE ALL THE TOOLS, MATERIALS AND EQUIPMENT FROM THE TR
 Testing Condition (tools, materials and equipment)
 Tables and chairs  Dinner knife
 Glassware  Ashtray
 Dinner fork  Trays
 Dinner spoon  Plates
 Table cloth  Cutlery
 Table napkin  Crockery
 Teaspoon  Linen
 Menu and wine list  Condiments
 Flower arrangement  Cash register
(artificial/fresh)  Coffee maker

 Venue of the Assessment—Practical Work Area/Institutional Assessment Area

 Type of Assessment
Written Test
Oral Questioning
Demonstration

 Type of Evidence
For written test-answer sheet
For Oral Questioning- Rating Sheet
For Demonstration- Performance Criteria Checklist/Work sample

D. TEACHER’S SELF-REFLECTION OF THE SESSION (OPTIONAL)

 Most of the trainees were able to perform all the learning activities on time.