SESSION PLAN

Sector : Tourism
Qualification : Bread and Pastry Production NCII
Unit of Competency: PREPARE AND PRESENT GATEAUX,
TORTES AND CAKES

Module Title: Preparing and Producing Bakery

Products
Nominal Duration: 21 hours

Learning Outcomes:
At the completion of the module, the trainees must be able to:

LO 1: Prepare sponge and cakes

LO 2: Prepare and use fillings.
LO 3: Decorate cakes
LO 4: Present cakes
LO 5: Store cakes
A. Introduction:
This modules covers the knowledge and skills required by bakers and pastry cooks (patissiers) to produce, fill,
decorate and present a range of specialized sponges and cakes, where finish, decoration and presentation of a high
order is required.

B. Learning Activities
LO 1. Prepare sponge and cakes
Learning Content Methods Presentation Practice Feedback Resources Time
1. Lecture/ Trainer discusses Trainer conduct Trainers Laptop, Projector 30
Discussion the common oral questioning evaluates oral Presentation, mins.
ingredients for answers White Screen
baking bakery Board, Marker,
products. Eraser, Speaker
Individual Read information Answer self- Compare answer CBLM 30
Study sheet 1.1-1 check 1.1-1 to answer key (Information mins.
“Common 1.1-1 Sheet 1.1-1)
Ingredients for
 Baking Bakery
Products”.
2.Historical and Lecture/ Trainer Trainer conduct Trainers Laptop, Projector 30
cultural, aspects Discussion discusses the oral questioning evaluates oral Presentation, mins.
and underlying historical and answers White Screen
principles in cultural, Board, Marker,
making bakery aspects and Eraser, Speaker
products underlying
principles in
making bakery
products
Read information Answer self- Compare answer CBLM 30
Individual sheet 1.1-2 check 1.1-2 to answer key (Information mins.
Study “Historical and 1.1-2 Sheet 1.1-2)
cultural, aspects
and underlying
principles in
making bakery
products.”
3. Quality Lecture/ Trainer discusses Trainer conduct Trainers Laptop, Projector 30
indicators of Discussion the quality oral questioning evaluates oral Presentation, mins.
ingredients for indicators of answers White Screen
bakery products. ingredients for Board, Marker,
bakery products. Eraser, Speaker
Individual Read information Answer self- Compare answer CBLM 30
Study sheet 1.1-3 check 1.1-3 to answer key (Information mins.
“quality 1.1-3 Sheet 1.1-3)
indicators of
ingredients for
bakery
products”.
4.Culinary and Lecture/ Trainer discusses Trainer conduct Trainers Laptop, Projector 30
technical terms Discussion culinary and oral questioning evaluates oral Presentation, mins.
related to bakery technical terms answers White Screen
products related to bakery Board, Marker,
commonly products Eraser, Speaker
used in the commonly
industry used in the
industry
Individual Read information Answer self- Compare answer CBLM 30
Study sheet 1.1-4 check 1.1-4 to answer key (Information mins.
“Culinary and 1.1-4 Sheet 1.1-4)
technical terms
related to bakery
products
commonly
used in the
industry”.
5.Types, kinds and Lecture/ Trainer discusses Trainer conduct Trainers Laptop, Projector 30
classification of Discussion the types, kinds oral questioning evaluates oral Presentation, mins.
bakery products. and classification answers White Screen
of bakery Board, Marker,
products. Eraser, Speaker
Individual Read information Answer self- Compare answer CBLM 30
Study sheet 1.1-5 check 1.1-5 to answer key (Information mins.
“Types, kinds and 1.1-5 Sheet 1.1-5)
classification of
bakery
products”.
6.Properties and Lecture/ Trainer Trainer conduct Trainers Laptop, Projector 30
requirements of Discussion discusses the oral questioning evaluates oral Presentation, mins.
properties and answers White Screen
yeast and control requirements of Board, Marker,
of yeast action yeast and Eraser, Speaker
control of yeast
action
Individual Read information Answer self- Compare answer CBLM 30
Study sheet 1.1-6 check 1.1-6 to answer key (Information mins.
“Properties and 1.1-6 Sheet 1.1-6)
requirements of
yeast and
control of yeast
action”.
7.Principles and Lecture/ Trainer discusses Trainer conducts Trainers Laptop, 30
practices of Discussion the principles oral questioning evaluates oral Projector, PPT mins.
hygiene, and practices of answers Presentation,
particularly on hygiene, White Screen
handling dough, particularly on Board, Marker,
commodities and handling dough, Eraser, Speaker
products commodities
and products
Individual Read information Answer self- Compare answer CBLM 30
Study sheet 1.1-7 “ check 1.1-7 to answer key (Information mins.
Principles and 1.1-7 Sheet 1.1-7)
practices of
hygiene,
particularly on
handling dough,
commodities
and products”
8.Safe work Lecture/ Trainer discusses Trainer conducts Trainers Laptop, 30
practices, Discussion the Safe work oral questioning evaluates oral Projector, PPT mins.
particularly on practices, answers Presentation,
manual handling particularly on White Screen
manual handling Board, Marker,
Eraser, Speaker
Individual Read information Answer self- Compare answer CBLM 30
Study sheet 1.1-8 “ check 1.1-8 to answer key (Information mins.
Safe work 1.1-8 Sheet 1.1-8 )
practices,
particularly on
manual
handling”
9. Baking tools Lecture/ Trainer Trainer conducts Trainers Laptop, Projector 30
and equipment Discussion discusses the oral questioning evaluates oral Presentation, mins.
and their uses, baking tools and answers White Screen
function and equipment and Board, Marker,
routine their uses Eraser, Speaker
maintenance of function and
equipment used routine
maintenance of
equipment used
Individual Read information Answer self- Compare answer CBLM 30
Study sheet 1.1-9 check 1.1-9 to answer key (Information mins.
“Baking tools and 1.1-9 Sheet 1.1-9 )
equipment and
their uses,
function and
routine
maintenance of
equipment
used.”
10.Ratio of Lecture/ Trainer discusses Trainer conducts Trainers Laptop, Projector 30
ingredients Discussion the ratio of oral questioning evaluates oral Presentation, mins.
required to ingredients answers White Screen
produce a required to Board, Marker,
balanced formula produce a Eraser, Speaker
balanced formula
Individual Read information Answer self- Compare answer CBLM 30
Study sheet 1.1-10 “ check 1.1-10 to answer key (Information mins.
Ratio of 1.1-10 Sheet 1.1-10)
ingredients
required to
produce a
balanced
formula”.
11.Defining and Lecture/ Trainer discusses Trainer conducts Trainers Laptop, 30
applying Discussion the defining and oral questioning evaluates oral Projector, PPT mins.
corrective steps applying answers Presentation,
to ensure quality corrective steps White Screen
control to ensure quality Board, Marker,
control Eraser, Speaker
Individual Read information Answer self- Compare answer CBLM 30
Study sheet 1.1-11 check 1.1-11 to answer key (Information mins.
“Defining and 1.1-11 Sheet 1.1-11 )
applying
corrective steps
to ensure
quality control”.
12. Procedure in Lecture/ Trainer discusses Trainer conducts Trainers Oven, Measuring 30
Baking Bakery Discussion the procedure in oral questioning evaluates spoon/cups, mins.
Products Baking Bakery oral answers Commercial
Products mixers and
 attachments,
Cutting
implements,
Scales, Bowls,
Moulds, shapes
and cutters,
Baking sheets
and containers,
Various shapes
and sizes of pans
Individual Read information Answer self- Compare CBLM 30
Study sheet 1.1-12 check 1.1-12 answer to (Information mins.
“Procedure in answer key Sheet 1.1-12 )
Baking Bakery 1.1-12
Products”.
Demonstration View Video 1.1- Perform Job Refer to Oven, Measuring 2
12 “ Procedure sheet 1.1-12a performance spoon/cups, hours
in Baking Bakery “Prepare and criteria checklist Commercial
Products”. Produce Bread 1.1-12a mixers and
Roll” attachments,
Cutting
implements,
Scales, Bowls,
Moulds, shapes
and cutters,
Baking sheets
and containers,
Various shapes
and sizes of pans
Perform Job sheet Refer to Oven, 30
1.1-12b performance Measuring mins.
“Prepare and criteria checklist spoon/cups,
Produce Muffins 1.1-12b Commercial
(Any)” mixers and
attachments,
Cutting
implements,
Scales, Bowls,
Moulds, shapes
and cutters,
Baking sheets
and containers,
Various shapes
and sizes of
pans
Perform Job sheet Refer to Oven, Measuring 30
1.1-12c performance spoon/cups, mins.
“Prepare and criteria checklist Commercial
Produce 1.1-12c mixers and
Buns” attachments,
Cutting
implements,
Scales, Bowls,
Moulds, shapes
and cutters,
Baking sheets
and containers,
Various shapes
and sizes of
pans
LO 2. Prepare and use fillings.
1. Variety of Lecture/ Trainer discusses Trainer conducts Trainers Laptop, 30
fillings, Discussion the variety of oral questioning evaluates oral Projector, PPT mins.
coating/icing, fillings, and answers Presentation,
glazes for coating/ icing, White Screen
decorating bakery glazes and Board, Marker,
products. decorations Eraser, Speaker
bakery products.
Individual 2. Read Answer self- Compare answer CBLM 30
Study information sheet check 1.1-1 to answer key (Information mins.
1.1-1 “Variety of 1.1-1 Sheet 1.1-1)
fillings,
coating/icing,
glazes for
decorating
bakery products”.
2.Procedures in Trainer Trainer conducts Trainers Laptop, 30
Filling and Lecture/ discusses the oral questioning evaluates oral Projector, PPT mins.
decorating bakery Discussion Procedures in answers Presentation,
products. Filling and White Screen
decorating Board, Marker,
bakery products Eraser, Speaker
30 mins.
Individual
Study
Individual Read information Answer self- Compare answer CBLM 30
Study sheet 1.1-2 check 1.1-2 to answer key (Information mins.
“Procedures in 1.1-2 Sheet 1.1-2)
Filling and
decorating bakery
products”.
 Demonstration View video 1.1-2 Perform Job sheet Trainers Information 2
“Procedures in 1.1-2 evaluates the sheet, hours
Filling and performance task Refrigerator,
decorating bakery 1.1-2 label, packaging
products.”. & cabinet
3. Expected taste, Lecture/ Trainer discusses Trainer conducts Trainers Laptop, 30
texture and crumb Discussion the expected oral questioning evaluates oral Projector, PPT mins.
structure taste, texture and answers Presentation,
appropriate for crumb structure White Screen
particular bakery appropriate for Board, Marker,
products. particular bakery Eraser, Speaker
products.
Individual Read information Answer self- Compare answer CBLM 30
Study sheet 1.1-3 “ check 1.1-3 to answer key (Information mins.
Expected taste, 1.1-3 Sheet 1.1-3)
texture and
crumb structure
appropriate for
particular bakery
products.”
4.Presenting Lecture/ Trainer Trainer conducts Trainers Laptop, 30
bakery products Discussion discusses the oral questioning evaluates oral Projector, PPT mins.
presenting answers Presentation,
bakery products White Screen
Board, Marker,
Eraser, Speaker
Individual Read information Answer self- Compare answer CBLM 30
Study sheet 1.1-4 check 1.1-4 to answer key (Information mins.
“Presenting 1.1-4 Sheet 1.1-4)
bakery
products”.
 Demonstration View video 1.1-4 Perform Job sheet Trainers Information 2
“Presenting 1.1-4 evaluates the sheet, hours
bakery products performance task Refrigerator,
Lecture/ 1.1-4 label, packaging
Discussion .”. & cabinet
LO 3. : Decorate cakes
1.How to store Lecture/ Trainer discusses Trainer conducts Trainers Information 30
bakery products Discussion how to store oral questioning evaluates oral sheet, Laptop, mins.
baked products answers Projector, PPT
Presentation,
White Screen
Board, Marker,
Eraser,
Speaker
Individual Read information Answer self- Compare answer CBLM 30
Study sheet 1.1-1 “How check 1.1-1 to answer key (Information mins.
to store bakery 1.1-1 Sheet 1.1-1)
products”.
2.Storage Lecture/ Trainer discusses Trainer conducts Trainers Laptop, 30
conditions for Discussion the storage oral questioning evaluates oral Projector, PPT mins.
bakery products conditions for answers Presentation,
and optimizing bakery products White Screen
shelf-life and optimizing Board, Marker,
shelf-life Eraser, Speaker
Individual Read information Answer self- Compare answer CBLM 30
Study sheet 1.1-2“ check 1.1-2 to answer key (Information mins.
Storage 1.1-2 Sheet 1.1-2)
conditions for
bakery products
and optimizing
shelf-life”.
3.Packaging Lecture/ Trainer Trainer conducts Trainers Laptop, 30
bakery products Discussion discusses the oral questioning evaluates oral Projector, PPT mins.
packaging answers Presentation,
bakery products White Screen
Board, Marker,
Eraser, Speaker
Individual Read information Answer self- Compare answer CBLM 30
Study sheet 1.1-3 “ check 1.1-3 to answer key (Information mins.
Packaging 1.1-3 Sheet 1.1-3 )
bakery products”

LO 4: Present cakes
1.How to store Lecture/ Trainer discusses Trainer conducts Trainers Information 30
bakery products Discussion how to store oral questioning evaluates oral sheet, Laptop, mins.
baked products answers Projector, PPT
Presentation,
White Screen
Board, Marker,
Eraser,
Speaker
Individual Read information Answer self- Compare answer CBLM 30
Study sheet 1.1-1 “How check 1.1-1 to answer key (Information mins.
to store bakery 1.1-1 Sheet 1.1-1)
products”.
2.Storage Lecture/ Trainer discusses Trainer conducts Trainers Laptop, 30
conditions for Discussion the storage oral questioning evaluates oral Projector, PPT mins.
bakery products conditions for answers Presentation,
and optimizing bakery products White Screen
shelf-life and optimizing Board, Marker,
shelf-life Eraser, Speaker
Individual Read information Answer self- Compare answer CBLM 30
Study sheet 1.1-2“ check 1.1-2 to answer key (Information mins.
Storage 1.1-2 Sheet 1.1-2)
conditions for
bakery products
and optimizing
shelf-life”.
3.Packaging Lecture/ Trainer Trainer conducts Trainers Laptop, 30
bakery products Discussion discusses the oral questioning evaluates oral Projector, PPT mins.
packaging answers Presentation,
bakery products White Screen
Board, Marker,
Eraser, Speaker
Individual Read information Answer self- Compare answer CBLM 30
Study sheet 1.1-3 “ check 1.1-3 to answer key (Information mins.
Packaging 1.1-3 Sheet 1.1-3 )
bakery products”

LO 5: Store cakes
1.How to store Lecture/ Trainer discusses Trainer conducts Trainers Information 30
bakery products Discussion how to store oral questioning evaluates oral sheet, Laptop, mins.
baked products answers Projector, PPT
Presentation,
White Screen
Board, Marker,
Eraser,
Speaker
Individual Read information Answer self- Compare answer CBLM 30
Study sheet 1.1-1 “How check 1.1-1 to answer key (Information mins.
to store bakery 1.1-1 Sheet 1.1-1)
products”.
2.Storage Lecture/ Trainer discusses Trainer conducts Trainers Laptop, 30
conditions for Discussion the storage oral questioning evaluates oral Projector, PPT mins.
bakery products conditions for answers Presentation,
and optimizing bakery products White Screen
shelf-life and optimizing Board, Marker,
shelf-life Eraser, Speaker
Individual Read information Answer self- Compare answer CBLM 30
Study sheet 1.1-2“ check 1.1-2 to answer key (Information mins.
Storage 1.1-2 Sheet 1.1-2)
conditions for
bakery products
and optimizing
shelf-life”.
3.Packaging Lecture/ Trainer Trainer conducts Trainers Laptop, 30
bakery products Discussion discusses the oral questioning evaluates oral Projector, PPT mins.
packaging answers Presentation,
bakery products White Screen
Board, Marker,
Eraser, Speaker
Individual Read information Answer self- Compare answer CBLM 30
Study sheet 1.1-3 “ check 1.1-3 to answer key (Information mins.
Packaging 1.1-3 Sheet 1.1-3 )
bakery products”
C. Assessment Plan

 Written examination
-Common Ingredients for Baking Bakery Products.
-Historical and cultural, aspects and underlying principles in making bakery products
-Quality indicators of
ingredients for bakery products.
-Culinary and technical terms related to bakery products commonly
used in the industry
- Types, kinds and classification of
bakery products.
-Properties and requirements of yeast and control of yeast action
-Principles and practices of hygiene, particularly on handling dough, commodities and products
-Safe work practices, particularly on manual handling
-Baking tools and equipment and their uses, function and routine maintenance of equipment used
- Ratio of ingredients required to produce a balanced formula
- Defining and applying corrective steps to ensure quality control
-Procedure in Baking Bakery Products
- Variety of fillings, coating/icing, glazes for decorating bakery products.
-Expected taste, texture and crumb structure appropriate for particular bakery products.
- How to store bakery products
 -Storage conditions for bakery products and optimizing shelf-life
-How to store bakery products
-Storage conditions for bakery products and optimizing shelf-life
- Packaging bakery products

 Performance test of the job sheets.

-Procedure in Baking Bakery Products
- Presenting bakery products
-Procedures in Filling and decorating bakery products.

D. Teacher’s Reflection
 98% students passed the institutional assessment. 2% of this batch had difficulty in filling and
decorating bakery products aspect of the fundamentals of bakery making. Surprisingly they had developed their skills
through practical demonstration. They were very engaging and focused with hands on activity.

Prepared by:

MARY ROSE M. TUPAS

Trainer BPP NCII