SESSION PLAN

Sector TOURISM
Qualification Title BREAD AND PASTRY PRODUCTION NCII
Unit of Competency PREPARE CARAMELIZED PETIT FOURS
Module Title PREPARING CARAMELIZED PETIT FOURS
Learning Outcomes:
1. Prepare Caramelized Petit Fours
2. Display Petit Fours
3. Store Petit Fours
A. INTRODUCTION
This unit will cover the essential steps to prepare, display and store petit fours.
B. LEARNING ACITIVITIES
LO 1: Prepare Caramelized Petit Fours
Learning Content Methods Presentation Practice Feedback Resources Time
 Variety of Lecture & Video Read Answer Self- Compare answers Cblm, 1 Hour
Pastry Products Presentation Information on Check 2.1-1 & with Answer Key Multimedia & 30
Sheet 2.1-1 and answer oral 2.1-1 and Projector & Mins
play the video on questions instructor will Laptop
variety of pastry asked by determine if the
products. instructor. answers are
correct.
 Tools, Materials Lecture & Video Read Answer Self- Compare answers Cblm, 1 Hour
and equipment Presentation Information on Check 2.1-2 & with Answer Key Multimedia & 30
Sheet 2.1-2 and answer oral 2.1-2 and Projector & Mins
play the video on questions instructor will Laptop

Date Developed: Document No.

Session Plan for
Page 1 of 5
Module Title: Developed by: Issued by:
DIGITECH
College
 tools, materials asked by determine if the
and equipment. instructor. answers are
correct.
 Ingredients for Lecture & Video Read Answer Self- Compare answers Cblm, 1 Hour
pastry products Presentation Information on Check 2.1-3 & with Answer Key Multimedia & 30
Sheet 2.1-3 on answer oral 2.1-3 and Projector & Mins
ingredients for questions instructor will Laptop
pastry products asked by determine if the
and play the instructor. answers are
video on how to correct.
select, measure,
weigh
ingredients for
pastry products
 Techniques in Lecture & Video Read Answer Self- Compare answers Cblm, 1 Hour
preparing Presentation Information on Check 2.1-4 & with Answer Key Multimedia & 30
pastry Sheet 2.1-4 and answer oral 2.1-4 and Projector & Mins
production play the video on questions instructor will Laptop
on Techniques in asked by determine if the
preparing pastry instructor. answers are
production. correct.
 Preparing Lecture, Video Read Answer Self- Compare answers CBLM, 4
pastry products Presentation & Information on Check 2.1-5, with Answer Key Multimedia Hours
Demonstration Sheet 2.1-5, answer oral 2.1-5, instructor Projector, 30
play the video & questions will determine if Laptop, Mins
observe asked by the answers are Mixing
demonstration instructor & correct & refer Bowls.
on preparing perform task performance on Whisk,

Date Developed: Document No.

Session Plan for
Page 2 of 5
Module Title: Developed by: Issued by:
DIGITECH
College
 pastry products. sheet 2.1-5 on the performance Scraper,
preparing criteria Checklist Measuring
pastry 2.1-5. Cupps &
products. Spoons,
Pastry
Blender,
Dinner Fork,
Rolling Pin,
Sauce Pan,
Wooden
Spoon,
Baking Pan
& Oven.
Lo 2: Display Petit Fours
Learning Content Methods Presentation Practice Feedback Resources Time
 Variety of Lecture Read Information Answer self- Compare Cblm 1 Hour
fillings and sheet 2.2-1on check No. 2.2-1. answers to
coating or icing, Variety of fillings answer key 2.2-
glazes and and coating or 1.
decorations icing, glazes and
decorations.
 Filling and Lecture, Video Read Information Answer Self- Compare Cblm, 4
decorating Presentation & Sheet 2.2-2 on Check 2.2-2, answers with Multimedia Hours
pastry products Demonstration. Filling and answer oral Answer Key 2.2- Projector, 30mins
decorating pastry questions asked 2, instructor Laptop, Pie
products, play by instructor & will determine if Plate, Pie
the video perform task the answers are Crust,
presentation on sheet 2.2-2 on correct & refer Pastry

Date Developed: Document No.

Session Plan for
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Module Title: Developed by: Issued by:
DIGITECH
College
 how to fill and filling & performance on Wheel, Piel
decorate pastry decorating the performance Filling,
products & pastry criteria Lattice &
Observe the products. Checklist 2.2-2. Oven.
demonstration.

 Finishing pastry Demonstration Observe the Perform task Refer Pie Crust 2
products demonstration on sheet 2.2-3 on performance to Pie Filling Hours
finishing pastry finishing pastry the performance Pie Plate
products products criteria Lattice
checklist 2.2-3 Oven
 Presenting Video Presentation View video Answer oral Trainer Multi Media 1 Hour
pastry products presentation of questioning Determine the Projector
the different correctness of Laptop
kinds of pastry the answer
products
Lo 3: Store Petits Fours
Learning Content Methods Presentation Practice Feedback Resources Time
 Storing Pastry Video Presentation Video Answer oral Trainer Multi Media 1 Hour
Products presentation on questioning Determine the Projector
storing pastry correctness of Laptop
products the answer

C. ASSESSMENT PLAN

Competency should be assessed through demonstration, written test and oral questioning
D. TEACHER’S SELF-REFLECTION ON THE SESSION

Date Developed: Document No.

Session Plan for
Page 4 of 5
Module Title: Developed by: Issued by:
DIGITECH
College
Prepared by: Nicole G. Italia

Facilitator

Date Developed: Document No.

Session Plan for
Page 5 of 5
Module Title: Developed by: Issued by:
DIGITECH
College