SESSION PLAN

Sector: Tourism
Qualification: Cookery NC II
Unit of Competency: Prepare Desserts
Module Title: Preparing Desserts
Learning Outcome

1. Perform mise’ en place

2. Prepare desserts and sweet sauces
3. Plate/ present desserts
4. Store desserts

Introduction

This unit deals with knowledge, skills, and attitudes in the preparation of a range of hot, cold and frozen desserts in a
commercial kitchen or catering operation within 24 hours.

Learning Activities
LO1 Perform Mise’ en Place
Objectives:
After this lesson the trainee will learn the following within 6 hours
1. Explain the historical development and current trends in appetizers;
2. Trace the past and current trends in desserts and sweet sauces;
3. Identify the common cooking terms related in preparing desserts and sweet sauces;
4. Identify the tools and equipment needed in preparing desserts;
5. Explain the importance of dessert in a meal;
6. Classify desserts according to types of ingredients used;
7. Identify characteristics of desserts;
8. Follow the principles and practices of hygiene on handling and storage of dairy products; and
9. Follow logical and time efficient work flow

Learning Method Present Practice Feedback Resources Time

Content ation

1. Historical Modular self- Informat Answer self- Compare self-  CBLM

development paced instruction ion check sheet check sheets to  Information
and current sheets answer key sheets 12.1-
trends in the 1
preparation  12.1-2
and  Answer key 1 hour
presentation 12.1-1
of desserts. 12.1-2
 Self-check
2. Past and 12.1-1
current 12.1-2
trends in  Pen and
 desserts and paper
sweets
3. common Lecture/discussio Listen Oral Written test  CBLM 1 hour
cooking n and questioning  Information
terms particip sheets 12.1-
related to ate 3
desserts and discussi 12.1-4
sweets that on  Self check
are used in 12.1-3
the industry 12.1-4
 Answer key
12.1-3
12.1-4
4. Nutrition  Computer
related to system
desserts and unit/laptop
sweets  Speaker
including  Audio clip
food values  LCD
of common projector
desserts, low
 Pen and
fat or low
paper
calorie
alternatives
and
substituted
ingredients
5. Details and Demonstrati Observe Return  Perform  CBLM 4 hours
characteristics of on and demonstration Job  Job sheets
different types of particip sheet 12.2-5
desserts and ate Practice task 12.2-6
 sweets sheet 12.2-7
6. Varieties of 12.2-8
suitable  Performa  Perfromnace
ingredients for nce criteria
desserts and criteria Checklist
sweets checklist  Task sheets
7. Principles and 12.2-5
practices of 12.2-6
hygiene on 12.2-7
handling and 12.2-8
storage of dairy  Performance
products criteria
8. Logical ang time checklist
efficient work flow  Tools,
equipment
and utensils

LO2 Prepare Desserts and sweet sauces

Objectives:
After this lesson trainees will learn the following within 6 hours.
1. Identify the variety of hot, cold, frozen desserts and sweet sauces
2. Follow workplace safety and hygienic procedures in preparing desserts and sweet sauces
3. Follow the steps in preparing range of sweet sauces with a desired consistency and flavor
4. Follow the steps in preparing desserts and sweets in accordance with the required taste
Learning Content Method Present Practice Feedback Resources time
ation
1. Different Modular self- Read Answer self- Compare self- 1 hour
types of paced informat check sheet check sheets to  CBLM
desserts and instruction ion answer key  Information
sweet sheets sheets 1 hour
 sauces Compare self- 12.2-1
check sheets to  Answer key
answer key 12.2-1
 Self-check
12.2-1
2. Principles  Pen and
and Oral paper
practices of Lecture with questioning
sanitary on discussion Listen  CBLM
handling and  Information
and storing participa Written sheets
of dairy te examination 12.2-2
products  Answer key
and safe 12-2-2
work  Self-check
practices in 12.2-2
handling  Computer
cold and system unit
frozen laptop
products
 Speakers
and
 Audio clip
equipment
 LCD
Projector
 Pen and
paper

3. Methods in Demonstrati Observe Return Perform Job  CBLM 4hours

preparing on and demonstration sheets  Job sheet
desserts and participa 12-2-3
sweet te  Performance
sauces demonst Practice task Performance criteria
 ration sheet criteria checklist
checklist  Task sheet
12.2-3
 Performance
criteria
checklist
 Tool,equipme
nt and
utensils
LO3 Plate/ Present Desserts
Objectives:
After this lesson trainee will learn the following within 6 hours.
1. Identify desserts components and accompaniments
2. Identify the hygienic guidelines in plating desserts
3. Identify the factors in plating and presenting desserts;
Learning Content Method Present Practice Feedback Resources time
ation
1. Component Modular self- Read Answer self- Compare self- 1 hour
and paced informat check sheet check sheets to  CBLM
accompaniment instruction ion answer key  Information
of plated sheets sheets
desserts Compare self- 12.3-1
check sheets to  Answer key
answer key 12.3-1
 Self-check
12.3-1
 Pen and
paper

 CBLM
2. Hygienic Lecture with Listen Oral Written  Information
 procedures in discussion and questioning and examination sheets
plating desserts particip interview 12.3-2
ate  Answer key
12-3-2
 Self-check
12.3-2
 Computer
system unit
laptop
 Speakers
 Audio clip
 LCD
Projector
 Pen and
paper

3. Factors Demonstrati Observe  Return  Performa  CBLM 4 hours

techniques in on and demonstr nce job  Job sheets
plating and particip ation sheets 12.3-3
presenting ate  Practice  Performa  Performance
desserts demonst task sheet nce criteria
ration criteria checklist
checklist  Task sheets
12.3-3
 Tools,
equipment
and utensils
LO4 Store Desserts
Objectives:
After this lesson trainees will learn the following within 6 hours.
1. Define packaging its importance and functions;
2. Self packaging materials in accordance with enterprise standard
3. Operating procedures and storage of dessert
Learning Content Method Present Practice Feedback Resources time
ation
1. Function of Modular self- Read Answer self- Compare self-  CBLM 1 hour
food packaging paced informat check sheet check sheets to  Information
and importance instruction ion answer key sheets
sheets 2.4-1
 Answer key
2.4-1
  Self-check
2.4-1
 Pen and
paper

2. Types of Lecture with Listen Oral Written  CBLM 1 hour

packaging discussion particip questioning and examination  Information
materials ate interview sheets 12.2-
discussi 2
on  Self-check
12.2-2
 Answer key
12.2-2
 Computer
system
 Unit/laptop
 Speaker
 Audio clip
 LCD
projector
 Pen and
paper
3. Storing Demonstrati Observe  Return  Practice  CBLM 4 hours
desserts in on and demonstr Job  Job sheet
accordance particip ation sheets 12.2-3
with FIFO ate  Practice  Performa  Performance
operating demonst task sheet nce criteria
procedures and ration criteria checklist
storage checklist 12.2-3
requirements  Task sheets
12.2-3
 Performance
criteria
 Tools,
equipment
and utensils
ASSESSMENT PLAN:
1. Written Test
2. Oral Questioning
3. Demonstration
TEACHER’S REFLECTION:

PREPARED BY: REMY M. SENABE