SESSION PLAN

Sector : Tourism
Qualification Title : Bread and Pastry Production NCII
Unit of Competency : Prepare and Produce Bakery Products
Module Title : Preparing and Producing Bakery Products
Nominal Duration : 20 hours

Learning Outcomes:
At the end of this module the trainee should be able to:
LO 1: Prepare bakery products
LO 2: Decorate and present bakery products
LO 3: Store bakery products

A. INTRODUCTION: This module covers the knowledge, skills and attitude required to be able to prepare and produce a range of high-quality
bakery products in commercial food production environment and hospitality establishment.

B. LEARNING ACTIVITIES

Date Developed: Document No.

SESSION PLAN
Issued by:
Date Revised:

Prepare and Produce Bakery Products

Developed by:

Revision #01
Roedfrey A. Ortiz
LO 1: Prepare bakery products

Learning Content Methods Presentation Practice Feedback Resources Time

• Accurate  Modular self-  Read information  Answer  Refer Self Information 1hr
measurement paced method sheet 1.1-1 self- check Check 1.1-1 sheet, CBLM,
of ingredients 1.1-1 .

 Types, kinds and  Modular self-  Read information  Answer  Refer Self Information 1hr
classification of paced method sheet 1.1-2 self- check Check 1.1-2 sheet, CBLM
bakery products. 1.1-2

 Read information  Answer  Refer Self Information

 Baking tools and  Modular self- sheet 1.1-3 self- check Check 1.1-3 sheet, CBLM
equipment and paced method 1.1-3 2hrs
their uses

 Bake bakery  Demonstration  Perform Task  Perform  Evaluate Information 7hrs

products sheet 1.1-4 Task sheet Performan sheet, CBLM,
1.1-4 ce using deck oven,
Date Developed: Document No.

SESSION PLAN
Issued by:
Date Revised:

Prepare and Produce Bakery Products

Developed by:

Revision #01
Roedfrey A. Ortiz
 performan measuring
ce cups and
checklist spoons,
1.1-4 PPE’s
Mixing bowl,
spatula

LO 2: Decorate and present bakery products

 A variety of fillings  Modular self-  Read information  Answer Refer Self 2 hrs
and coating/icing, paced method sheet 2.1-1 self- check Check 2.1-1
glazes, and 2.1-1 2.
Decorations 2.

Information
 Fill and decorate  Demonstration  Perform task  Demonstrat Check sheet, CBLM,
bakery products sheet 2.1-1 ions performance with deck oven,
the checklist 2.1 measuring 4hrs
cups and

Date Developed: Document No.

SESSION PLAN
Issued by:
Date Revised:

Prepare and Produce Bakery Products

Developed by:

Revision #01
Roedfrey A. Ortiz
  Present baked  Demonstration  Perform task  Perform Evaluate spoons,
products sheet 2.1-2 task Performance PPE’s 1hr
sheet 2.1-2 using
performance
checklist 2.1-2

LO 3: Store bakery products

 How to store  Modular self-  Read  Answer 1. Refer Self Information 2hrs
baked products paced method information self- check sheet
Check 3.2-1
sheet 3.1-1 3.1-1
 Packaging bakery
 Demonstration
products

Date Developed: Document No.

SESSION PLAN
Issued by:
Date Revised:

Prepare and Produce Bakery Products

Developed by:

Revision #01
Roedfrey A. Ortiz
Prepared by:

ROEDFREY A ORTIZ
Trainer

C. Assessment Plan:
 Demonstration

 Written examination

 Interview

D. Teacher’s Reflection of the Session:

Date Developed: Document No.

SESSION PLAN
Issued by:
Date Revised:

Prepare and Produce Bakery Products

Developed by:

Revision #01
Roedfrey A. Ortiz
 Date Developed: Document No.

SESSION PLAN
Issued by:
Date Revised:

Prepare and Produce Bakery Products

Developed by:

Revision #01
Roedfrey A. Ortiz