SESSION PLAN

Sector : Tourism
Qualification Title : Bread and Pastry Production NC II
Unit of competency : Prepare and Produce Bakery Products
Module Title : Preparing and Producing Bakery Products

Learning Outcomes:
At the completion of the module, the trainees must be able to:
LO 1: Prepare bakery products
LO 2: Decorate and present bakery products
LO 3: Store bakery products
A. Introduction
This unit applies to the production of bakery products in various hospitality enterprises such as patisseries, restaurants, hotels, bakery, bakeshop
operations and coffee shops. The following explanations identify how this unit may be applied in different workplaces and circumstances. Breads to be
produced and decorated may be of various cultural origins and derived from classical or contemporary recipes.
B. Learning Activities
LO 1: Preparing bakery products
Learning Content Methods Presentation Practice Feedback Resources Time
Identify and measure Read Information Sheet Answer Self-check No. Compare answer to CBLM 3
ingredients according to Individual Study No.1.1-1 “Identify and 1.1-1 the Answer Key 1.1- Information Sheet hours
standards measure ingredients according 1
Demonstration to standards” Perform Task Sheet No.
1.1-1 “Preparation and
Measurement of required
commodities”
Different types of doughs Individual Study Read Information Sheet No. Answer Self-check No. Compare answer to CBLM 7hours
& breads 1.1-2: Different types of 1.1-2: “Types, kinds and the Answer Key 1.1-
doughs & breads classification of Bakery 2
Products
Lecture/Discussion Listen as the trainer discusses Oral questions 1.1-2 Compare answer to
 power point presentation on answer key
“Types, kinds and
classification of Bakery
Products”
Mixing procedures Read Information Sheet No. Oral questions 1.1-3 Compare answer to CBLM 1 hour
recipes and desired Individual Study 1.1-3: “Mixing procedures the Answer Key
product characteristics recipes and desired product
characteristics”
Lecture/Discussion Listen as the trainer discusses Answer Self-check No. Compare answer to
power point presentation on 1.1-3“The characteristics the Answer Key 1.1-
“The characteristics of Bakery of Bakery Product” 3
Product”

Bake bakery products Lecture/Discussion Read Information Sheet No.
according to standards 1.1-4: “Bake bakery products
according to standards
Demonstration Watch and listen as the trainer
demonstrate the use of test in
Bakery equipment
Answer Self-check No. Compare answer to Measuring cup and 5
1.1-4: “Baking the Answer Key 1.1- spoon, baking hours
Equipment’s 4 pans, mixing
bowls, oven, hand
mixers, etc.
Perform Job Sheet 1.1-4 Evaluate work using CBLM
“Use of Test Bakery Performance Criteria
Equipment” Checklist 1.1-4

Oven Operations and Individual Study Read Information Sheet No. Answer Self-check No. Compare answer to CBLM 5
Settings 1.1-5: “Oven Operations and 1.1-5: “Techniques in the Answer Key 1.1- hours
Settings” preparing bakery 5
products”
Video Presentation View the video presentation on Oral Questioning Compare answer to Multi Media
techniques in preparing bakery the Answer Key Projector and
products Laptop

LO 2: Decorate and present bakery products

Fillings, Coating/Icing, Lecture/Discussion Read Information Sheet No. Answer Self-check No. Compare answer to CBLM 6
Glazes, and Decorations 1.1-7: “Fillings, Coating/Icing, 1.1-7: “Fillings and the Answer Key 1.1- hours
Glazes, and Decorations” coating/icing, glazes and 7
decorations”
Video Presentation View the video presentation on Oral Questioning Compare answer to Multi Media
“Fillings and coating/icing, the Answer Key Projector and
glazes and decorations” Laptop

CBLM Watch and listen as the trainer Perform Job Sheet 1.1-6 Evaluate work using Job Sheet 1.1-7,
demonstrate the “Fillings and “Fillings and Performance Criteria Performance
coating/icing, glazes and coating/icing, glazes and Checklist 1.1-7 Criteria Checklist
decorations” decorations” 1.1-7

Filled Bakery Products

Finish and Present

Bakery Products

LO 3: Store bakery products

Proper Storage of Bakery Individual Study Read Information Sheet No. Answer Self-check No. Compare to answer CBLM 2hours
Products 1.3-1:“Proper storage of bakery 1.3.1: “Proper storage of key No. 1.3-1:
products” bakery products”
View presentation on “Proper Perform task sheet NO. Check and compare
Power Point storage of bakery products” 1.3-1:“Proper storage of Performance criteria
Presentation bakery products” checklist No. 1.3-1:
“Proper storage of
bakery products”
Proper Storage of Bakery Individual Study Read Information Sheet No. Answer Self-check No. Compare to answer CBLM 1 hr
Products 1.3-2: “shelf-life of bakery 1.3.2: “shelf-life of key. 1.3.2: “shelf-life
products” bakery products” of bakery products”
Different Packaging for Individual Study Read Information Sheet No. Answer Self-check No. Compare to answer CBLM 1 hr
Bakery Products 1.3-3: “Package and present 1.3.3: “Package and key No. 1.3.3:
bakery products” present bakery products” “Package and
present bakery
products”
Power Point View presentation on “Proper Perform task sheet NO. Check and compare
Presentation storage of bakery products” 1.3: “Package and Performance criteria
present bakery products” checklist No. 1.3-1
C. Assessment Plan
a. Witten test: question on knowledge such as:
 Baking tools and equipment classification, usage, maintenance and safety practices
 Bakery products and procedures
 Proper storage of bakery products
b. Actual/Performance test: in the workshop given the recipe and ingredients with appropriate tools and equipment’s; the trainees will:
 Perform procedural demonstration on how to prepare and make specific bakery product and proper storage after it is done.

D. Teacher’s Reflection
The training was successfully done as per scheduled timeframe. The use of CBLM helped the students to easily understand the lessons and perform each
task. The trainees acquired the knowledge, skills and attitudes needed in Preparing and Producing Bakery Products. The result of the evaluation
showed that the learning contents were sufficient, the training and evaluation method were appropriate, training facilities and resources were enough
and the trainer delivered the session satisfactorily

Prepared by:

JEMYRAH B. CABILES
Bread and Pastry Production Trainer