SESSION PLAN

Sector : TOURISM SECTOR (HOTEL AND RESTAURANT)

Qualification Title : BREAD AND PASTRY PRODUCTION
Unit of Competency : PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title : PREPARING AND PRODUCING BAKERY PRODUCTS
Learning Outcomes:
L.O.1 Prepare bakery products
L.O.2 Decorate and present bakery products
L.O.3 Store bakery products

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

LO 1: Prepare bakery products

Learning Content Methods Presentation Practice Feedback Resources Time

1.1.1 Baking and Self-Paced ∙ Read Information Answer Self Refer to CBLM 1 hour
technical terms related Instruction / Sheet 1.1.1 about Check 1.1.1 Answer
to bakery products Modular baking and Technical Key 1.1.1 Self
terms to bakery Check
products 1.1.1

Correct Answer
Lecture ∙ Listen to the trainer’s Follow up Key
questions to answer
lecture
 provided

assess by the
understanding trainer

1.1.2 Baking tools and Self-Paced ∙ Read Information Answer Refer to Answer 1 hour
equipment used Instruction Sheet 1.1.2 about Self answer
Modular tools and equipment Check key
used and their usage 1.1.2 on 1.1.2 on Key
baking baking
tools and tools and
equipment equipme CBLM
used and nt used
their usage and
Lecture ∙ Listen to the their usage
trainer’s lecture
Follow up
questions to Correct
assess answer
understand provided
ing by the
trainer

1.1.3 Specific baking Self-Paced ∙ Read information Answer self Refer to Answer 1 hour
ingredients and its Instruction sheet 1.1.3 about - check answer Key
substitution Modular specific baking 1.1.3 key
ingredients and its 1.1.3
substitution about CBLM
 specific
baking
ingredien
ts
substituti
on

1.1.4 Applied Self -Paced / ∙ Read information Answer self Refer to Answer 1 hour
mathematical operations Modular sheet 1.1.4 about - check answer Key
applied 1.1.4 1.1.4
mathematical about
operation applied
mathem CBLM
atical
operation

1.1.5 Types, kinds and Self-Paced ∙ Read information Answer self Refer to Laptop 1 hour
classification of Instruction / sheet 1.1.5 about - check answer
bakery products Modular Types, kinds and 1.1.5 1.1.5 Answer
classification of key
bakery products
CBLM
1.1.6 Baking Process Self-Paced ∙ Read information Answer Self Refer to Answer 3 hour
Instruction / sheet 1.1.6 Check 1.1.6 answer Key
Modular key
1.1.6
CBLM

Demonstration ∙ Trainers Trainees will Task

Trainer
demonstrates Baking Perform Sheet
Task Sheet use
Process Performa 1.1.6
1.1.6
nce
Criteria Perform
Checklis ance
ts 1.1.6 Criteria
on Checklist
demonst ts1.1.6
ration

Baking Baking
Process Tools
and
equipme
nt

LO 2: Decorate and present

bakery products
1.2.1 Regular and Self-Paced * Read Answer self Answer Laptop 1.5
special fillings and Instruction /Modular information - check key 3.2.1 hours
coating/icing, sheet 3.2.1 on 1.2.1 on Answer
glazes and Regular and Regular key
decorations special fillings and
and special CBLM
coating/icing, fillings
glazes and and
decorations coating/ic
ing,
glazes
and
decorations

1.2.2 The tools Self-Paced Instruction / ∙ Read Answer self Trainers Answer 1 hour
and materials in Modular information - check compare key
decorating, sheet 1.2.2 1.2.2 answers to
finishing and about The Answer CBLM
presenting for tools and Key
baked products materials in
decorating

1.2.3 Standards Self-Paced Instruction / ∙ Read Answer Trainees Answer 1.5

and procedures in Modular information self - use key hours
decorating, finishing sheet 1.2.3 check Performa 1.2.3
and presenting 1.2.3 nce
bakery products Demonstration ∙ Trainers Criteria
demonstrate Checklis CBLM
on step by Trainees ts 1.2.3
will on
Perform step by
Task Sheet
 step

3.2.3
on step by

step step procedur

procedure on procedure e on
mixing, on mixing, mixing,
decorating, decorating, decoratin
finishing and finishing g,
presenting and finishing
bakery presenting and
products. bakery presentin
products. g bakery
products.
1.2.4 Baked Self-Paced Instruction / ∙ Read Answer self Answer Answer 1.5
bakery products Modular information check 1.2.4 key 1.2.4 key hours
are sheet 3.2.4 1.2.4
presented
according to CBLM
established
standards and ∙ Trainers
procedures Demonstration Trainees Trainees
demonstrate
will use
on Baked
Perform Performa
bakery
Task Sheet nce
products are
1.2.4 on Criteria
presented Baked Checklis
according to bakery ts 1.2.4
established products
standards are
and presented
procedures according to
established
standards
and
procedures

LO 3: Store bakery products

1.3.1 Different kinds Self-Paced Instruction / ∙ Read Answer self Trainees Answer 1 hour
of packaging Modular information - check compare key 1.3.1
materials to be used sheet 1.3.1 1.3.1 answers to
about Answer
different Key CBLM
kinds of
packaging
materials to
be used.

1.3.2 Shelf-life of Self-Paced Instruction / ∙ Read Answer Trainers Answer 2

bakery products Modular information self - lead the key 1.3.2 hours
sheet 1.3.2 check discussion
about shelf 1.3.2 and CBLM
life of bakery answer
products questions
of
trainees

1.3.3 Standards Self-Paced Instruction / ∙ Read Answer Refer Answer 1.5

and procedures in Modular information self - performa Key 1.3.3 hours
storing bakery sheet 1.3.3 check nce to
products 3.3.3 the CBLM
Performa
Demonstration ∙ Trainers nce
demonstrate Trainees Criteria
the proper will Checklist
procedure Perform 1.3.3
and ways on Task Sheet
1.3.3
storing
 bakery
products

1.3.4 Standards Self-Paced / Modular ∙ Read Answer Trainers Answer 1.5

and procedures in information self - lead the Key 1.3.4 hours
packaging bakery sheet 1.3.4 check discussion
products 1.3.4 and CBLM
answer
questions
of
trainees

1.3.5 Self-Paced Instruction / Read Answer Trainers Answer 1 hour

Occupational Modular Information Self lead the Key 1.3.5
Health and Safety Sheet 1.3.5 Check discussion
1.3.5 and CBLM
answer
questions
of
trainees

C. ASSESSMENT PLAN
• Testing Condition (Tools, equipment and materials)
Trainees must be provided with the following: Tools
∙ Baking pans and various shapes and sizes
 ∙ Baking sheets and container
∙ Rubber Spatula
∙ Wire whisk
∙ Decorative tools
∙ Cutting tools
∙ Weighing scale – digital / analog
∙ Mixing bowl
∙ Molds, shapes and cutters
Equipment
∙ Commercial mixers and attachments
∙ Ovens
Materials
∙ Flour
∙ Sugar
∙ Milk
∙ Cream
∙ Gelatin
∙ Fruits
∙ Nuts
∙ Flavoring and essence
∙ Chocolates
∙ Yeast
∙ Water
∙ Butter
 ∙ Eggs

Types of Assessment
∙ Written Test
∙ Oral questioning
∙ Performance Test
Types of Evidences
∙ For written tests: answer sheet from written exam
∙ Result of performance test based on performance criteria checklists

D. TEACHER’S SELF-REFLECTION OF THE SESSION

1. The session covers competency of Baking and Pastry Production NC II which is prepare and Produce Bakery Products. It includes
the three learning outcomes, namely: prepare bakery products, decorate and present bakery products and store bakery products.
The learning contents are given for each of the learning outcomes. The trainees are given instructions for their presentation, like
reading information sheets, doing self-checks and comparing answers to answer keys. They are also provided with the tools in
undergoing their sessions such as competency based curriculum, the tools, materials and equipment based on the training
regulations and the competency based curriculum.
2. This session plan shall be useful primarily to Trainers and Trainees. Shall be also helpful to other future trainees and researchers
on the same competency.
3. Other teachers may use this and may make improvements for the benefits of future users.