SESSION PLAN

Sector : Tourism
Qualification Title : Bread and Pastry Production NC II
Unit of Competency : Present Desserts
Module Title : Presenting Desserts
Learning Outcomes:
LO 1: Present and served plated desserts
LO 2: Plan prepare and present dessert buffet selection or plating
LO 3: Store and package desserts

A.INTRODUCTION
This unit covers the knowledge and skills in presenting the various and specialized techniques of desserts presentation
required by bakers and pastry cooks (patissiers) in commercial food production environments and hospitality establishments
B. LEARNING ACTIVITIES
LO 1: Prepare and served plated desserts
Learning Content Methods Presentation Practice Feedback Resources Time
Portion control and Read Information Sheet Information Sheet
presentation of  Self-study 5.1-1 on Portion control Answer Compare
dessert  Video and presentation of Self-  Measuring
answer to
Presentation dessert Devices
check Answer
5.1-1 Key 5.1-1  Piping bags 2hrs
and
attachment
 China ware
 Decorating
materials
Steps in plating and Read Information Sheet Information Sheet
decorating dessert  Self-study 5.1-2 on Steps in plating
 Video and decorating dessert  Measuring
Presentation Answer Compare Devices
Self- answer to  Piping bags
check Answer and
5.1-2 Key 5.1-2 attachment 2hrs
 China ware
 Decorating
materials
LO 2: Plan prepare and present dessert buffet selection or plating
Buffet services in  Self-study Read Information Sheet Answer Compare  Measuring
preparation and  Video 5.2-1 on Buffet services in Self- answer to Devices
presentation of Presentation preparation and check Answer  China ware
dessert presentation of dessert 5.2-1 Key 5.2-1  Decorating
materials 2hrs
 Packaging
materials
 Trolley
Diagram presentation  Self-study Read Information Sheet Answer Compare  Measuring
on how to arrange and  Video 5.2-2 on Diagram Self- answer to Devices
prepare variety of Presentation presentation on how to check Answer  China ware
dessert arrange and prepare 5.2-2 Key 5.2-2  Decorating
variety of dessert materials 1hr
 Packaging
materials
 Trolley
LO 3: Store and package desserts
Temperature range in  Self-study Read Information Sheet Answer Compare  Packaging
storing desserts  Video 5.3-1 on Diagram Self- answer to materials
Presentation presentation on how to check Answer  Thermomete
arrange and prepare 5.3-1 Key 5.3-1 r
variety of dessert  Display
cabinets
including
temperature 1hr
controlled
cabinets
 Refrigerator
 Chillers
 Freezers
 China ware
Packaging design  Self-study Read Information Sheet Answer Compare  Packaging
techniques  Video 5.3-2 on Diagram Self- answer to materials
Presentation presentation on how to check Answer  Thermomete
arrange and prepare 5.3-2 Key 5.3-2 r
variety of dessert  Display
cabinets
2hrs
including
temperature
controlled
cabinets
 Refrigerator
 Chillers
 Freezers
 China ware

C. ASSESSMENT PLAN
  Written Test
 Performance Test
 Interview
 Demonstration
D. TEACHER’S SELF-REFLECTION OF THE SESSION
Trainees were given the copy of the Competency-Based Learning Material to learn at their own pace and evaluate themselves
to be prepared for institutional/ national assessment for BPP NCII.
At the end of the module, a Task Sheet will be performed by the trainees in order for them to master and accomplish the given
competency.

Prepared By:
MARY ANN D. MENESES