SESSION PLAN

Sector: TOURISM
Qualification Title: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: PREPARE AND PRESENT GATEAUX TORTES AND CAKES
Module Title: PREPARING AND PRESENTING GATEAUX TORTES AND CAKES

Learning Outcomes:
At the end of the session, the trainee/student must be able to

L.O.1. Prepare sponges and cakes

L.O. 2. Prepare and use fillings

L.O. 3. Decorate cakes

L.O. 4. Present cakes

L.O. 5. Store cakes

A. INTRODUCTION:
This unit 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.

SESSION PLAN Date Developed: July19, 2022

Developed By: Nadene O. Moscoso

B. LEARNING ACTIVITIES:

LO.1 Prepare sponge and cakes

Learning Content Methods Presentation Practice Feedback Resources Time

1.Culinary Terms on Modular/Individualized Read Information Answer Self-check Compare your answers CBLM-Information 30
sponges and cakes Learning Method sheet No.1.1-1 on 1.1-1 on through answer key Sheet and Self minutes
Culinary Terms on Culinary Terms on No.1.1-1 Check1.1-1
sponge and cakes sponge and cakes

Take down notes

Lecture while watching Compare the answer Projector
PowerPoint Answer written through the answer Laptop 30
Presentation and test/quiz about key minutes
listening to the “Culinary Terms on
lecture about sponges and cakes”
“Culinary Terms
related to sponges
and cakes”

Practical Watch the video Perform Task Sheet

demonstration presentation in 1.1-1 Evaluate own CBLM- 20
Performing Task “Study culinary terms performance using Task Sheet minutes
sheet 1.1-1 “Study on sponges and Performance Criteria Performance Criteria
culinary terms on cakes” Checklist 1.1-1 Checklist 1.1-1
sponges and cakes”
2. Ingredients for Modular Learning Read Information Answer Self-check Compare your answers CBLM- Information 30
sponges and cakes Method/Self-Paced sheet No.1.1-2 on 1.1.2 on with answer key sheet No.1.1-2 minutes
“Ingredients for “Ingredients for No.1.1.2 “Ingredients for

SESSION PLAN Date Developed: July19, 2022

Developed By: Nadene O. Moscoso

 sponges and cakes” sponges and cakes” sponges and cakes

Take down notes

Lecture while watching Compare the answer Projector 30
Power Point Answer written test through the answer Laptop minutes
Presentation and about “Types of key
listening to the ingredients used for
lecture about variety of sponges
Types of ingredients and cakes”
used for variety of
sponges and cakes
CBLM-
Evaluate own Task Sheet
Practical Watch the video Perform Task Sheet performance using Performance Criteria 30
Demonstration presentation in 1.1-2 Performance Criteria Checklist 1.1-2 minutes
Performing Task ” Use ingredients for Checklist 1.1-2
Sheet 1.1-2 sponges and cakes”
“Use ingredients for
sponges and cakes”

3. Setting oven Modular/Individualized Read Information Answer Self-check Compare your answers CBLM- Information 30
temperature Learning Method sheet No.1.1-3 on 1.1-3 on “Setting with answer key sheet No.1.1-3 on minutes
“Setting oven oven temperature” No.1.1-3 “Setting oven
temperature” temperature”

Take down notes Answer written test

SESSION PLAN Date Developed: July19, 2022

Developed By: Nadene O. Moscoso

 Lecture while watching on “Setting oven Compare your answers CBLM 30
Power Point temperature for cakes with answer key minutes
Presentation and No.1.1-4
listening to the
lecture about
“Setting oven
temperature for
cakes”

Practical Observe trainer in Perform Operation Evaluate own Oven 20

demonstration demonstrating Sheet 1.1-1 performance using minutes
Operation Sheet “Setting oven Performance Criteria
1.1-1 temperature” Checklist 1.1-3
“Setting oven
temperature”

4. Types of cakes Modularized/Self- Read Information Answer Self-check Compare your answers CBLM- Information 30
Paced Learning sheet No.1.1-4 on 1.1-4 on “Types of with answer key sheet No.1.1-4 on minutes
Method “Types of cakes” cakes” No.1.1-4 “Types of cakes”

Listen and
participate in the Answer oral Immediate feedback Power point
Discussion discussion about questioning from the trainer presentation about 30
“Types of cakes” “Types of cakes” minutes

SESSION PLAN Date Developed: July19, 2022

Developed By: Nadene O. Moscoso

 Watch the video pre- Evaluate own Projector
sentation “Identify Perform Task Sheet performance using laptop 1 hour
Practical the different types of 1.1-4 on Performance Criteria
Demonstration cakes” “Identify the types of Checklist 1.1-4
cakes”

5. Mixing methods used Modularized/Self- Read Information Answer Self-check Compare your answers CBLM-Information 30
for cakes Paced sheet No.1.1-5 about 1.1-5 on “Mixing with answer key Sheet No.1.1-5 minutes
Learning Method “Mixing methods methods used for No.1.1-5 “Mixing methods
used cakes” cakes” used for cakes”

Blended Learning View the PowerPoint

Method Presentation and Answer short quiz Match your answer to CBLM-Information 1 hour
take down notes about “Mixing meth- the answer key Sheet/Short quiz
about “Mixing meth- ods used for cakes”
ods used for cakes”

Read procedures of Perform Task 1.1-5

Practical Task Sheet 1.1-5 on Mixing tools
Demonstration about “Use Sponge Type Evaluate own Bowls
“Use Sponge Type Method” performance through Other tools and 1 hour
Method” Criteria Checklist 1.1-5 equipment related

LO.2 Prepare and use fillings

SESSION PLAN Date Developed: July19, 2022

Developed By: Nadene O. Moscoso

Learning Content Methods Presentation Practice Feedback Resources Time
1. Fillings and fla- Modularized/Self- Read Information Answer Self-check 1.2- Compare your answers CBLM- Information 30
vors in cakes Paced learning sheet No.1.2-1 on 1 on “Fillings and with answer key sheet No.1.2-1 on minutes
method “Fillings and flavors flavors in cakes” No.1.2-1 “Fillings and flavors
in cakes” in cakes”

Discussion Listen and partici- Answer Oral Power Point presen-

pate in the discus- Questioning Immediate feedback tation on “Fillings 30
sion on “Fillings and from the trainer and flavors in cakes” minutes
flavors in cakes”

Spatula
Follow the instruc- Piping bag
Practical tion of the trainer on Perform Task 1.2.-1 Evaluate own Other related tools
Demonstration Task Sheet 1.2-4 on “Use fillings and performance using
“Use fillings and fla- flavors in cakes” Performance criteria 1 hour
vors in cakes” checklist 1.2-1

SESSION PLAN Date Developed: July19, 2022

Developed By: Nadene O. Moscoso

2. Assembling and Modularized/Self- Read Information Answer Self-check Compare your answers CBLM- Information 30
filling sliced/lay- Paced learning sheet No.1.2-2 on 1.2-2 2 on with answer key Sheet 1.2-2 minutes
ered cakes method “Assembling and “Assembling and No.1.2-2 Assembling and
filling sliced/layered filling sliced/layered filling sliced/layered
cakes” cakes” cakes

View the Power Answer the short quiz Match your answer to Power Point 30
Blended Learning Point Presentation about “Assembling the answer key presentation minutes
Method and take down notes and filling Projector
about “Assembling sliced/layered cakes” Laptop
and filling
sliced/layered cakes”

Perform Job Sheet

Practical 1.2-2 “Assemble and Perform Job Sheet Evaluate own
Demonstration fill sliced/layered 1.2-2 “Assemble and performance through PPE 1 hour
cakes” fill sliced/layered Performance Criteria Cutting implements
cakes” Checklist 1.2-2 Turn Table
Cake

SESSION PLAN Date Developed: July19, 2022

Developed By: Nadene O. Moscoso

 3. Types of coatings Modularized/Self- Read Information Answer Self-check Compare your answers CBLM- Information 30
and sidings Paced Learning sheet No.1.2-3 about 1.2-3 with answer key sheet No.1.2-3 about minutes
"Types of coatings about "Types of coat- No.1.2-3 "Types of coatings
and sidings” ings and sidings” and sidings

View the PowerPoint Answer the short quiz PowerPoint

Presentation on about “Types of Match your answer to presentation 30
Lecture Method “Types of coatings coatings and sidings the answer key minutes
and sidings in in cakes”
cakes”

Listen and follow the CBLM-Task Sheet 1 hour

Practical instruction given by Perform Task 1.2-3 Evaluate own 1.2-3
Demonstration the trainer on Task “Prepare chocolate performance using Sauce pan
Sheet 1.2-3 “Prepare coating” Criteria Checklist 1.2-3 Spatula
chocolate coating” “Prepare chocolate Turn table
coating” Other related tools

LO.3 Decorate cakes

Learning Content Methods Presentation Practice Feedback Resources Time

SESSION PLAN Date Developed: July19, 2022

Developed By: Nadene O. Moscoso

1. Decorating cakes Modularized/Self- Read the Informa- Answer Self – check Compare your answers CBLM- Information 30
Paced Learning tion Sheet 1.3-1 1.3-1 on “Decorating with answer key Sheet 1.3-1 “Deco- minutes
Method “Decorating cakes” cakes” No.1.3-1 rating cakes”

View the video on

“Decorating cakes” Answer the written Evaluate yourself Projector 30
Video Presentation test about through the answer Laptop minutes
“Decorating cakes” key

Listen and follow the

instruction given by Perform Task 1.3-1 Decorating tools
the trainer on Task on Evaluate your Spatula 1 hour
Practical Sheet 1.3-1 “Decorate a cake performance through Piping bag
Demonstration “Decorate a cake using Swiss butter Criteria Checklist 1.3-1 Turn table
using Swiss butter cream icing” Serrated knife
cream icing” Eggs
Sugar
Butter
Other related tools

SESSION PLAN Date Developed: July19, 2022

Developed By: Nadene O. Moscoso

 1. Types of Icing Modularize/Self-Paced Read the Informa- Answer Self-check Compare your answer CBLM- Information 30
Learning Method tion sheet in 1.3-2 1.3-2 on “Types of Ic- using the Answer Key sheet in 1.3-2 on minutes
on “Types of Icing” ing” 1.3.2 “Types of Icing”

Take down notes 30

while watching the Answer computer Evaluate yourself using Projector minutes
Lecture Power point presen- based exam answer key Laptop
tation on “Types of
Icing”

Observe trainer in CBLM–1.3-2 1 hour

demonstrating Task Performance Criteria
Practical Sheet 1.3-2 “Prepare Perform Task Sheet Evaluate your Checklist
Demonstration Swiss Butter cream 1.3-2 2 “Prepare performance through Butter cream icing
icing” Swiss Butter cream Criteria Checklist 1.3-2 Spatula
icing” Turn table
Piping bag/tips

L.O 4 Present cakes

SESSION PLAN Date Developed: July19, 2022

Developed By: Nadene O. Moscoso

1. Presenting cakes Modularized/Self- Read the Informa- Answer Self-check Compare your answer CBLM- Read the In- 20
Paced Learning tion sheet in 1.4-1” 1.4-1 “Presenting using the Answer Key formation sheet in minutes
Method Presenting cakes cakes” 1.4-1 1.4-1 “Presenting
cakes”

Listen and partici- Module/Hand out

pate to the discus- Answer oral Immediate feedback about “Presenting 30
Discussion sion about “Present- questioning from the trainer cakes” minutes
ing cakes”

Watch the video

presentation about CBLM
“Presenting cakes” Answer written test Evaluate your answer Laptop 30
Video Presentation about “ Presenting through answer key Projector minutes
cakes” 1.4-1 Multimedia resources

1. Keeping cakes Modularized/Self- Read the Answer Self-check Compare your answer CBLM- Read the 20
fresh and flavor- Paced Learning Information sheet in 1.4-2 about “Keeping using the Answer Key Information sheet in minutes
ful Method 1.4-2 “Keeping cakes fresh and 1.4.2 1.4-2 “Keeping
cakes fresh and flavorful” cakes fresh and
flavorful” flavorful”

Listen and Answer Oral Immediate feedback Module/Hand out 30

Discussion participate to the Questioning from the trainer About “Keeping minutes
discussion about cakes fresh and
“Keeping cakes fresh flavorful”

SESSION PLAN Date Developed: July19, 2022

Developed By: Nadene O. Moscoso

 and flavorful”

1 hour
Answer written test Evaluate your answer Projector
Video presentation Show video about about “Keep cakes through answer key Laptop
“Keep cakes fresh fresh and flavorful” 1.4-2 Multi-media
and flavorful” resources

2. Plating cakes Modularized/Self- Read the Answer Self-check Compare your answer CBLM- Information 30
Paced Learning Information sheet in 1.4-3 about “Plating using the Answer Key sheet in 1.4-3 about minutes
Method 1.4-3 about “Plating cakes 1.4-4 “Plating cakes
cakes

Answer written test Projector

Show video about about ” Plating cakes” Evaluate your answer Laptop 30
Video Presentation ” Plating cakes” through answer key Multi-media minutes
1.4.-4 resources

Follow instructions Perform Task Evaluate own Dessert plate

Practical from the trainer on 1.4-3 performance through Cake 45
Demonstration Task Sheet 1.4-3 “Plate cakes” Criteria Checklist 1.4-3 garnishes minutes
“Plate cakes”

SESSION PLAN Date Developed: July19, 2022

Developed By: Nadene O. Moscoso

L.O 5 STORE CAKES

1. Storing cake Modularized/Self- Read the Informa- Answer Self-check Compare your answer CBLM- Information 30
products Paced Learning tion sheet in 1.5-1 1.5-1 about “Storing using the Answer Key sheet in 1.5-1 “Stor- minutes
Method “Storing cake prod- cake products” 1.5.1 ing cake products”
ucts”

Module/Hand out
Listen and partici- about “Storing cake
Answer Oral
pate actively in the Immediate feedback products” 30
Questioning
Discussion discussion about from the trainer minutes
“Storing cake prod-
ucts”

Projector
Laptop
Evaluate own answer Multimedia resources 30
Answer written test
Show video presen- about “Store cake using answer key minutes
Video presentation tation about “Store products”
cake products”

2. Methods of Modularized/Self- Read the Answer Self-check Compare your answer CBLM- Information 30
storing cakes Paced Learning Information sheet in 1.5-2 about “Methods using the Answer Key sheet in 1.5-2 about minutes
Method 1.5-2 about of storing cakes” 1.5.2 “Methods of storing
“Methods of storing cakes”
cakes”

SESSION PLAN Date Developed: July19, 2022

Developed By: Nadene O. Moscoso

 Answer written test
Show video about “Methods of Evaluate answer using Projector
Video presentation presentation about storing cakes” answer key Laptop 30
“Methods of storing Multimedia resources minutes
cakes”

Perform Task Sheet

Observe the trainer 1.5.-2 “Identify Evaluate own CBLM
Practical in demonstrating storing methods for performance using Cake
Demonstration Task Sheet 1.5-2 cakes” Performance Criteria Refrigerator
“Identify storing Checklist Packaging materials 30
methods for cakes” Cling wrap minutes
Other related tools
C. Assessment Plan
At the end of this module, trainees should be able to take summative assessment with the following type of Test:
1. Written Examination – the trainee must submit completed answer sheet and results.
2. Demonstration – the trainee must meet the performance criteria checklist in able for her/him to move in the next competency.
3. Oral Question/Discussion – the trainee and the trainer must have interactive discussion about the topics written above.

D. Teacher’s Self-Reflection of the Session

This session plan helped me to develop and enhance my knowledge and skills in achieving learning outcomes of a specific unit of competency.

SESSION PLAN Date Developed: July19, 2022

Developed By: Nadene O. Moscoso