FORM PD-PTS-11

Republic of the Philippines

Technical Education and Skills Development Authority
Region VI – Western Visayas
PASSI TRADE SCHOOL
Passi City, Iloilo

SESSION PLAN

Sector : TOURISM
Qualification : BREAD AND PASTRY PRODUCTION NCII
Unit of Competency : PREPARE AND DISPLAY PETIT FOURS
Module Title : PREPARING AND DISPLAYING PETIT FOURS
LEARNING OUTCOMES
1. Prepare Iced Petits Fours
2. Prepare Fresh Petits Fours
3. Prepare Marzipan Petits Fours
4. Prepare Caramelized Petits Fours
5. Display Petits Fours6. Store Petits Fours
A.NTRODUCTION

This module deals with the knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of
high-quality petits fours products in commercial food production environments and hospitality establishments.
B. LEARNING ACTIVITIES
LO1. Prepare Iced Petits Fours
Learning Content Methods Presentation Practice Feedback Resources Time
Answer Self- Compare the
Read Information
check 4.1-1 on answers to the
Petits Fours Bases Modular Self-paced Sheet 4.1-1 on CBLM 30 mins
Petits Fours answer key on
Petits Fours Bases
Bases 4.1-1
Answer Self- Compare the
Read Information
check 4.1-2 on answers to the 30 mins
Petits Fours Fillings Modular Self-paced Sheet 4.1-2 on CBLM
Petits Fours answer key on
Petits Fours Fillings
Fillings 4.1-2
Toppings and Modular Self-paced Read Information Answer Self- Compare the CBLM 30 mins

PTS Document No.: OA-002-PD- 02

QM Procedure on the Program Delivery
Issued by: Document Controller Date: 7/5/22
SYSTEM
Revision No.: 03 Page: 1
 FORM PD-PTS-11

Sheet 4.1-3 on check 4.1-3 on answers to the

Decorations Toppings and Toppings and answer key on
Decorations Decorations 4.1-3
LO2. Prepare Fresh Petits Fours
Learning Content Methods Presentation Practice Feedback Resources Time
Compare the
Read Information Answer Self-
answers to the
Choux Pastry Modular Self-paced Sheet 4.2-1 on check 4.2-1 on CBLM 30 mins
answer key on
Choux Pastry Choux Pastry
4.2-1
Read Information Answer Self- Compare the
Sheet 4.2-2 on check 4.2-2 on answers to the
Modular Self-paced CBLM 30 mins
Prepare Choux Prepare Choux answer key on
Pastry Pastry 4.2-2
CBLM
Prepare Choux Pastry Compare your
Perform Task- Recorded
View video on How work to the
Audio-Video sheet 4.2.2 on video
to make Choux Performance 2 hours
Presentation How to make BPP Tools
Pastry Criteria
Choux Pastry and
Checklist 4.2-2.
Equipment
Read Information Answer Self- Compare the
Prepare and Flavor Sheet 4.2-3 on check 4.2-3 on answers to the
Modular Self-paced CBLM 30 mins
Fillings Prepare and Flavor Prepare and answer key on
Fillings Flavor Fillings 4.2-3
Read Information Answer Self- Compare the
Sheet 4.2-4 on check 4.2-4 on answers to the
Garnishes and Glazes Modular Self-paced CBLM 30 mins
Garnishes and Garnishes and answer key on
Glazes Glazes 4.2-4
LO3. Prepare Marzipan Petits Fours
Learning Content Methods Presentation Practice Feedback Resources Time
Compare the
Read Information Answer Self-
answers to the
All About Marzipan Modular Self-paced Sheet 4.3-1 on All check 4.3-1 on All CBLM 30 mins
answer key on
About Marzipan About Marzipan
4.3-1
Marzipan Decorations Modular Self-paced Read Information Answer Self- Compare the CBLM 30 mins

PTS Document No.: OA-002-PD- 02

QM Procedure on the Program Delivery
Issued by: Document Controller Date: 7/5/22
SYSTEM
Revision No.: 03 Page: 2
 FORM PD-PTS-11

Sheet 4.3-2 on check 4.3-2 on

answers to the
Marzipan Marzipan
and Glazes answer key on
Decorations and Decorations and
4.3-2
Glazes Glazes
LO4. Prepare Caramelized Petits Fours
Answer Self- Compare the
Read Information
check 4.4-1 on answers to the
Selecting Fruits/Nuts Modular Self-paced Sheet 4.4-1 on CBLM 30 mins
Selecting answer key on
Selecting Fruits/Nuts
Fruits/Nuts 4.4-1
Read Information Answer Self- Compare the
Sheet 4.4-2 on check 4.4-2 on answers to the
Modular Self-paced CBLM 30 mins
Caramelized Petits Caramelized answer key on
Fours Petits Fours 4.4-2
Caramelized Petits CBLM
Compare your
Fours Perform Task- Recorded
work to the
Audio-Video View video on How sheet 4.4.2 on video
Performance 30 mins
Presentation to make Caramel How to make BPP Tools
Criteria
Caramel and
Checklist 4.4-2.
Equipment
LO5. Display Petits Fours
Read Information Answer Self-
Sheet 4.5-1 on check 4.5-1 on Compare the
Appropriate
Appropriate Appropriate answers to the
Receptacles for Modular Self-paced CBLM 30 mins
Receptacles for Receptacles for answer key on
Displaying Petits Fours
Displaying Petits Displaying Petits 4.5-1
Fours Fours
LO6. Store Petits Fours
Answer Self- Compare the
Read Information
check 4.6-1 on answers to the
Storing Petits Fours Modular Self-paced Sheet 4.6-1 on CBLM 30 mins
Storing Petits answer key on
Storing Petits Fours
Fours 4.6-1
C. ASSESSMENT PLAN
Oral and written test
Performance test
D. TEACHER’S SELF-REFLECTION OF THE SESSION
The module is helpful for the trainees if given enough time to read and understand every information sheet. It also measures their
PTS Document No.: OA-002-PD- 02
QM Procedure on the Program Delivery
Issued by: Document Controller Date: 7/5/22
SYSTEM
Revision No.: 03 Page: 3
 FORM PD-PTS-11

Prepared by: Reviewed and Verified by: Noted by:

JESSA MARIE R. GALLEGO JURIS CARINA P. LUGO VICENTE P. PADILLA, JR.

Trainer Supervisor, Tourism Sector Head, Instruction Division
Date Prepared:

PTS Document No.: OA-002-PD- 02

QM Procedure on the Program Delivery
Issued by: Document Controller Date: 7/5/22
SYSTEM
Revision No.: 03 Page: 4