Session Plan

Sector : Tourism
Qualification Title : Bread and Pastry Production NC II
Unit of Competency : PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Module Title : Preparing and producing GATEAUX, TORTES AND CAKES

Learning Outcomes:
1. Prepare sponge and cakes
2. Prepare and use fillings
3. Decorate cakes and present cakes
4. 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 environments and hospitality establishments.
B. Learning Activities
LO1. Prepare sponge and cakes

Learning Content Methods Presentation Practice Feedback Resources Time

Identify the varieties and Active lecture/  Read Information  Answer Self check  Compare self-  CBLM, 7 hrs.
characteristic of sponge Actual Sheet 3.1-1 on no. 3.1-1 check answers to Information
and cakes. Demonstration Select required  Perform Task Sheet answer key sheet
commodities no. 3.1-1 on
according to Selection,  Evaluate
recipe and Preparation and performance
production Measurement of using
requirements ingredients, sponge performance
and cakes criteria checklist
characteristics

Mix standard
procedures/formulation/
recipes and desired
product characteristics
 Active lecture/  Read Information  Answer self- check  Compare self-  Video, links, 7 hrs.
Actual Sheet 3.1-2 Mixing no.3.1-2 check answers to CBLM,
Demonstration/ procedures/formul answer key Information
Video Presentation ation/recipes and  Perform task sheet sheet
product no.3.1-2 on Mixing  Evaluate
characteristics. procedures/formula performance
 tion/recipes and using
 Video presentation product performance
on Mixing characteristics criteria checklist
procedures/formul
ation/recipes and
product
characteristics
Familiarize techniques in  Active lecture/  Read Information  Answer self- check  Compare self-  Video, links, 8 hrs.
baking sponge and cakes Actual Sheet 3.1-3 on no.3.1-3 check answers to CBLM,
and appropriate Demonstration/ Baking techniques answer key Information
conditions; enterprise Video Presentation and condition and  Perform task sheet sheet
requirement and standards Enterprise no.3.1-3 on Baking  Evaluate
requirement and techniques and performance
standards condition; enterprise using
requirements and performance
 Video Presentation standards criteria checklist
on Baking
Techniques
LO. 2 Prepare and use fillings
Prepare and select filling in  Active lecture/  Read Information  Answer self- check  Compare self- Video, links, CBLM, 4hrs
accordance with required Actual Sheet 3.2-1 on no.3.2-3 check answers Information sheet
consistency and Demonstration/ Fillings are prepared to answer key
appropriate flavors Video and selected in  Perform task sheet
Presentation accordance with no.3.2-3 Prepare and Evaluate performance
required consistency select filling in using performance
and appropriate accordance with criteria checklist
flavors required consistency
and appropriate
flavors
LO. 3 Decorate and present Cakes
Prepare variety of fillings  Active lecture/  Read Information  Answer self- check  Compare self- check  CBLM, 6 hrs.
and coating/icing, glazes Actual Sheet 3.3-1 no.3.3-1 answers to answer Information
and decorations for Cakes Demonstration Regular and special key sheet
products in accordance to fillings and  Perform task sheet
the standard recipes, coating/icing, no.3.3-1 on Regular and  Evaluate
enterprise standards glazes and special fillings and performance using
and/or customer decorations coating/icing, glazes and performance criteria
preferences decorations checklist

5 hrs.
Techniques in Decorating  Active lecture/  Read Information  Answer self- check  Compare self- check  CBLM, 5 hrs.
and filling of Cakes Actual Sheet 3.3-2 on no.3.3-2 answers to answer Information
products in accordance Demonstration/ Decorative key sheet
with standard recipes techniques and  Perform task sheet
rules for garnishing no.3.3-2 on Decorative  Evaluate
techniques and rules for performance
garnishing using
performance
criteria checklist
 Compare self- check  CBLM, 5 hrs.
answers to answer Information
Present Baked products  Active lecture  Read information key sheet
according to established sheet 2.2-4 on  Answer self-check no.
standards and procedures Standards and 3.3-3
procedures in
decorating,
finishing and
presenting Pastry y
products
LO. 3. Store Cakes
Proper storage of Cakes  Active lecture/  Read Information  Answer self- check  Compare self-  CBLM, 7 hrs.
products according to Actual Sheet 2.3-1 on The no.2.3-1 check answers to Information
established standards and Demonstration proper storage of answer key sheet
procedures Cakes

 Compare self-
check answers to
 Read Information answer key
Correct packaging Sheet 2.3-2 on  Answer self- check
selection for the Correct packaging no.2.3-2
preservation of product selection
freshness and eating
characteristics

C. Assessment Plan:
a. Written test: Questions on knowledge such as:
 Baking tools and equipment classification, usage, maintenance and safety practices
 Bakery products recipes and procedures
 Proper storage of Pastry products
b. Actual / Performance Test: In the workshop, given the recipes and ingredients with the appropriate tools and equipment; the trainees will:
 Perform procedural demonstration on how to prepare and make a specific bakery product and its proper storage after it is done.

D. Teacher’s Self- Reflection of the Session.