FACILITATE LEARNING SESSION

Detailed Lesson Plan

Bread and Pastry Production NC II
Melisa R. Sumbilon – Trainer

Day 1
 Prayer Good morning!
 Greet the trainees
 Administer Pre- Please rise for the prayer
Assessment Tools …Amen,,, please take your seats.
 Explain Learners
characteristics, RPL, Welcome to Kiburiao National High School, this is TESDA accredited.
pre-test By the way, I am Melisa R. Sumbilon, your trainer in Bread and Pastry Production NC II

Before we start let me check first the attendance sheet. As I call your name, please
say here! and please sign the attendance sheet.
Ms. Galendez..
Ms. Contratista
Mr. Villanueva

This training recognizes prior learning; So I am going to administer the pre-

assessment tools so that you will not go through the same training.

I have here the data gathering tool for Learner’s characteristics. This will help me
determined your background, experiences, knowledge so that your training will be
personalized according to your needs.
I will give you 25 min.
Time is up, please pass.
Thank you

I also have here the Self- Assessment Checklist. This will help me determine the
current competencies that is relevant with this qualification.
I will give you 25 minutes, to accomplish.
Time is up. Please pass

I also have here the Pre-Test. This measures your current knowledge about the topics
covered in the qualifications. This is a 50 item test. Please read the instructions
carefully.
I will give you 1 hour to finish the test.
Done? Please pass.
Thank you! I will give the result of this pre-test tomorrow.

 Provide feedback According to the questionnaires that I have here, it seems that Ms. Galendez has
on the Pre- relevant experience and training in the field of bread and pastry production. The rest,
assessment tool don’t worry, that is why we have this training so you can have experience too.
 Orient the Power Point Presentation…
trainees about the
CBT ….Now let us start our orientation for Competency Based Training in BPP

 Tour the trainees This time, we will all go around for you to familiarize yourselves with the different
 to the learning areas in the training center. It is very important that you are very familiar and
areas (Shop Lay- acquainted with the different areas so you will know where to go during training.
out)
Now, bring your pen and paper with you as I take you to the different parts of the
workshop venue.

This is the practical area, where trainees acquire the skills they need for this particular
qualification.

This is support service area. This area provides value-adding competencies and
underpinning skills in the particular competency.

This is the institutional assessment area, where the assessment is done; also, this is
where recognition of prior knowledge is done.

This is the quality control area, where overall quality control in BPP is included and
feed-backing is done.

This is the learning resource area, here, you can see the different CBLM, not print and
print materials that you can use as your reference. It is your library.

This area is our contextual learning laboratory. This is where your underpinning
knowledge in BPP is learned or provided for you.

And this is the trainer resource center, where the trainer makes your learning
materials for the training

This is the computer laboratory area for video viewing, power point presentation,
word and excel works.

And the last is the distance area. This is enable the learning provision outside and
away from the training institution in terms of print and non-print media

Do you have questions?

Ok, tomorrow, please bring all the evidences of your prior experience and training so
we can recognize your prior learning…

That is all for today. Thank you and see you tomorrow.

Day 2
Good morning trainees…Welcome to the training proper
 Assign trainees to
the different work Before we start let me check first the attendance sheet. As I call your name,
station please say here! and please sign the attendance sheet.
Ms. Galendez..
Ms. Contratista
Mr. Villanueva

Please submit the evidences of your prior experience and training, to support
your trainee’s characteristics. Thank you
At this point I will be assigning you your respective work station based on your
qualifications and the results of your data gathering tools.

As indicated in your Training Activity Matrix

Ms. Contratista, please follow me to the Learning Resource Area.

Please start with the first module in BPP which is prepare and produce bakery
products. Please read the information sheet in CBLM, answer the self-check
and compare your answers in the answer key. Any questions and clarification
just call my attention.

Mr. Villanueva, based on your qualification you will be assigned first in the
workstation no. 2 which is prepare and produce pastry products., please come
with in the computer laboratory area for video and power point viewing on
preparing and producing pastry products. Any questions and clarification just
call my attention.

Ms. Galendez based on your self-assessment check; you have been working as
cake baker for four years already. And based on the certification issued by
your employer, you have an excellent performance.
Ok Ms. Galendez, come with me to the practical area for the validation of your
prior learning. This method is to measure your underpinning knowledge and
skills on UC #3 which is prepare and produce gateaux, tortes, and cakes.
Ms. Galendez for the validation of your prior learning, I am going to give you
written test, demonstration and oral questioning.

I believe you are ready Ms. Galendez. First we will have the demonstration

For your demonstration, please read the instruction carefully.

Given the materials and equipment you are ask to prepare and produce
chiffon cake in 1 hour. While conducting the demo please observe safety
precaution and wear your PPE. Any question and clarification?

Trainee: no further question ma’am

Trainer: you may now begin.

Time is up. Now let us proceed to the institutional assessment area for your
written and oral questions.

We will start with the written test,

This is a 30-item test; I will give you 30 minutes to answer it. Please read the
instructions carefully.
Any question? You can now start
Time is up. May I collect your paper
Thank you.
For your oral questions:
 Question: Why is it important to select the right pan size for baking?
Answer: If pan is too big, batter will be spread over a large area, it will over
cook, if pan is too short, the batter will overflow

Ms. Galendez please give me time to check your paper

Now, let’s go to quality control area for feed backing

 Feed backing # 1 Ms. Galendez, based on your written exam, you got 25 out of 30 questions
(quality control which is very good.
area)
On your demonstration, you are confident in performing your task, but you
forgot to perform mise en place before starting your demonstration.

On your oral questioning you are hesitant about your answer, but you
answered all the questions correctly.

For that reason, I will be checking your achievement chart and progress chart
for satisfactorily completed this unit of competency. I will be awarding you this
certificate of achievement for satisfactorily completed the unit of competency
in preparing and producing gateaux, tortes and cakes.

Ms. Galendez please go back to the contextual learning laboratory.

 Workstation How are you doing Ms. Contratista?

rotation Are you done with your module?
…yes ma’am

Are you now ready to practice for your demonstration?

Let us go to the practical area

Ms. Galendez since you are done with your competency can you please help
Ms. Contratista master her skills and mentor her as she practices the task for
this competency?

Please read the instruction carefully. Any questions?

None, you may now start.

Mr. Villanueva, are you done with the video and power point viewing
… yes ma’am
We will now go to the learning resource area for your module in UC #2. Please
read the information sheet thoroughly, answer the self-check and compare
your answers in the answer key. Any questions and clarification just call my
attention.

Ms. Contratista are you done with your practice?

Are you now ready for your demonstration?
 Please prepare your materials I will give you 5 minutes to do so.

Ms. Galendez thank you so much for your help, please come with me to
computer laboratory area for your next module which is prepare and display
petit fours. Please watch video and power point presentation Any questions
and clarification just call my attention.

Now, Ms. Contratista. Please read the instruction carefully, do you have
questions?

I will give you 45 minutes to perform the task…

Are you done?

Time is up. Now let us proceed to the institutional area for the written and oral
questioning.

I will give you your written test?

Are you ready?
I will give you 30 minutes to finish the test
Please pass
Are you ready for your oral question?

Question: Why do you let dough rest after kneading?

Answer: To let gluten strand rest and allows fermentation

Ms. Contratista, please give me time to check your paper

Now, let’s go to quality control area for feed backing

 Feed backing # 2 Ms. Contratista, according to your test you got 25/30, that means you have
(quality control improved your skills and knowledge during this training and you perform well
area) on your demonstration. Congratulations for that, I will give you your certificate
of completion and I will check your achievement and progress chart for this
unit of competency. Please
 Mr. Villanueva are you done with your module, let us now proceed to practical
area,
I will first demonstrate to you the task on how to measure ingredients
properly. And you

 Administer post- Now, based on your achievement and progress chart all of you have
test and training undergone all the unit of competencies in Bread and Pastry Production NC II
evaluation
To complete your training, I have here with me the post-test and training
evaluation.
Now I will first administer to you the post-test, this is a 50 item test. I will give
you 1 hour to finish the test. Please read the instruction
Do you have questions?
You may now start
Time is up please pass

Now I will administer to you the training evaluation.

The primary purpose of this training evaluation is to identify areas for

improvement, please evaluate the training objectively.

Done? Please pass

You have undergone all the unit of competencies in Bread and Pastry
Production NC II. I would like to congratulate everybody for having been
completed all the unit of competencies required in this qualification. You are
now qualified to undergo National Assessment.
We will be announcing when and where will be your National Assessment.
Please keep posted.

Again congratulations and Good Luck.