SESSION PLAN

Sector : TOURISM ( Hotel and Restaurant)

Qualification Title : Bread and Pastry Production NC II
Unit of Competency : Prepare and Display Petits Fours
Module Title : Preparing and Displaying Petits Fours

Learning Outcomes:
LO1. Prepare Ice Petits Fours
LO2. Prepare Fresh Petits Fours
LO3. Prepare Marzipan Petits Fours
LO4. Prepare Caramelized Petits Fours
LO5. Store Petits Fours
A. INTRODUCTION: This unit applies to the knowledge and skills required by bakers and pastry cooks (patissiers) in
commercial food production environments and hospitality establishments. It covers the production, display and service of a
wide range of petits fours including petits fours glaces, marzipan-based petits fours and caramelized fruits and nuts served
as petits fours, to a level of high and consistent quality.
B. LEARNING ACTIVITIES
LO 1: Prepare Ice Petits Fours
Learning
Methods Presentation Practice Feedback Resources Time
Content
1.1 Prepare petit Modular/Individual Read Information Sheet Answer Self Compare CBLM 20
four bases Study No. 4.1-1 on Prepare Check No. answers to -Information mins
petit four bases 4-1-1 on Answer Key Sheet 4.1-1
Prepare 4.1-1 -Self Check
petit four 4.1-1
 bases -Answer Key
4.1-1

Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45

using Power Point lecture and participate Trainer’s trainer’s Marker mins
Presentation actively in the class oral feedback on Eraser
discussion about questioning oral Projector
Prepare petit four bases questioning Computer
Table

1.2 Cut and Modular/Individual Read Information Sheet Answer Self Compare CBLM 20
assemble bases Study No. 4.1-2 on Cut and Check No. answers to -Information mins
for petit four glace assemble bases for petit 4.1-2 on Answer Key Sheet 4.1-2
four glace Cut and 4.1-2 -Self Check
assemble 4.1-2
bases for -Answer Key
petit four 4.1-2
glace

Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45

using Power Point lecture and participate Trainer’s trainer’s Marker mins
Presentation actively in the class oral feedback on Eraser
discussion about Cut questioning oral Projector
and assemble bases for questioning Computer
petit four glace Table

1.3 Prepare and Modular/Individual Read Information Sheet Answer Self Compare CBLM 20
flavor fillings to Study No. 4.1-3 on Prepare Check No. answers to -Information mins
required and flavor fillings to 4.1-3 on Answer Key Sheet 4.1-3
consistency required consistency Prepare and -Self Check
 flavor 4.1-3 4.1-3
fillings to -Answer Key
required 4.1-3
consistency
Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45
using Power Point lecture and participate Trainer’s trainer’s Marker mins
Presentation actively in the class oral feedback on Eraser
discussion about questioning oral Projector
Prepare and flavor questioning Computer
fillings to required Table
consistency

1.4 Prepare petit Modular/Individual Read Information Sheet Answer self Compare CBLM 20 min
four glace for Study No. 4.1-4 on Prepare check No. answers to -Information
glazing petit four glace for 4.1-4 on Answer Key Sheet 4.1-4
glazing Prepare 4.1-4 -Self Check
petit four 4.1-4
glace for -Answer Key
glazing 4.1-4
Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45 min
using Power Point lecture and participate Trainer’s trainer’s Marker
Presentation actively in the class oral feedback on Eraser
discussion about questioning oral Projector
Prepare petit four glace questioning Computer
for glazing Table

1.5 Decorate and Modular/Individual Read Information Sheet Answer self Compare CBLM 20 min
Display petit four Study No. 4.1-5 on Decorate check No. answers to -Information
glace to enhance and Display petit four 4.1-5 on Answer Key Sheet 4.1-5
customer eye glace to enhance Decorate 4.1-5 -Self Check
appeal customer eye appeal and Display 4.1-5
petit four -Answer Key
glace to 4.1-5
enhance
customer
eye appeal
Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45 min
using Power Point lecture and participate Trainer’s trainer’s Marker
Presentation actively in the class oral feedback on Eraser
discussion about questioning oral Projector
Decorate and Display questioning Computer
petit four glace to Table
enhance customer eye
appeal
Demonstration Observe the trainer Perform the Evaluate your CBLM 50 min
during the Task Sheet performance -Task Sheet
demonstration on work 4.1-5 work using 2.1-5
plan plan Performance -Performance
Criteria Criteria
Checklist 2.1- Checklist 2.1-
5 5

LO 2: Prepare Fresh Petits Fours

2.1 Prepare and Modular/Individual Read Information Sheet Answer Self Compare CBLM 40 min
flavor marzipan Study No. 4.2-1 on Prepare Check No. answers to -Information
and flavor marzipan 4.2-1 on Answer Key Sheet 4.2-1
Prepare 4.2-1 -Self Check
and flavor 4.2-1
marzipan -Answer Key
4.2-1
 Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45 min
using Power Point lecture and participate Trainer’s trainer’s Marker
Presentation actively in the class oral feedback on Eraser
discussion about questioning oral Projector
Prepare and flavor questioning Computer
marzipan Table
2.2 Shape Modular/Individual Read Information Sheet Answer Self Compare CBLM 20 min
Marzipan Study No. 4.2-2 on Shape Check No. answers to -Information
Marzipan 4.2-2 on Answer Key Sheet 4.2-2
Shape 4.2-2 -Self Check
Marzipan 4.2-2
-Answer Key
4.2-2
Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45 min
using Power Point lecture and participate Trainer’s trainer’s Marker
Presentation actively in the class oral feedback on Eraser
discussion about Shape questioning oral Projector
Marzipan questioning Computer
Table
2.3 Prepare Modular/Individual Read Information Sheet Answer Self Compare CBLM 20 min
Marzipan for Study No. 4.2-3 on Prepare Check No. answers to -Information
Glazing Marzipan for Glazing 4.2-3 on Answer Key Sheet 4.2-3
Prepare 4.2-3 -Self Check
Marzipan 4.2-3
for Glazing -Answer Key
4.2-3
Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45 min
using Power Point lecture and participate Trainer’s trainer’s Marker
Presentation actively in the class oral feedback on Eraser
discussion about questioning oral Projector
Prepare Marzipan for questioning Computer
 Glazing Table
2.4 Decorate and Modular/Individual Read Information Sheet Answer Self Compare CBLM 20 min
display marzipan Study No. 4.2-4 on Decorate Check No. answers to -Information
petit fours to and display marzipan 4.2-4 on Answer Key Sheet 4.2-4
enhance customer petit fours to enhance Decorate 4.2-4 -Self Check
eye appeal customer eye appeal and display 4.2-4
marzipan -Answer Key
petit fours 4.2-4
to enhance
customer
eye appeal
Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45 min
using Power Point lecture and participate Trainer’s trainer’s Marker
Presentation actively in the class oral feedback on Eraser
discussion about questioning oral Projector
Decorate and display questioning Computer
marzipan petit fours to Table
enhance customer eye
appeal
Demonstration Observe the trainer Perform the Evaluate your CBLM 50 min
during the Task Sheet performance -Task Sheet
demonstration on work 4.2-4 work using 4.2-4
plan plan Performance -Performance
Criteria Criteria
Checklist 4.2- Checklist 4.2-
4 4

LO 3. Prepare marzipan petits fours

3.1 Prepare and Modular/Individual Read Information Sheet Answer Self Compare CBLM 20 min
base selection of Study No. 4.3-1 on Prepare Check No. answers to -Information
petit four sec and base selection of 4.3-1 on Answer Key Sheet 4.3-1
petit four sec Prepare 4.3-1 -Self Check
and base 4.3-`1
selection of -Answer Key
petit four 4.3-1
sec
Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45 min
using Power Point lecture and participate Trainer’s trainer’s Marker
Presentation actively in the class oral feedback on Eraser
discussion about questioning oral Projector
Prepare and base questioning Computer
selection of petit four Table
sec
3.2 Prepare and Modular/Individual Read Information Sheet Answer Self Compare CBLM 20 min
flavor fillings to Study No. 4.3-2 on Prepare Check No. answers to -Information
required and flavor fillings to 4.3-2 on Answer Key Sheet 4.3-2
consistency required consistency Prepare 4.3-2 -Self Check
and flavor 4.3-2
fillings to -Answer Key
required 4.3-2
consistency
Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45 min
using Power Point lecture and participate Trainer’s trainer’s Marker
Presentation actively in the class oral feedback on Eraser
discussion about questioning oral Projector
Prepare and flavor questioning Computer
fillings to required Table
consistency

3.3 Prepare petit Modular/Individual Read Information Sheet Answer Self Compare CBLM 20 min
four sec for Study No. 4.3-3 on Prepare Check No. answers to -Information
glazing petit four sec for glazing 4.3-3 on Answer Key Sheet 4.3-3
Prepare 4.3-3 -Self Check
petit four 4.3-3
sec for -Answer Key
glazing 4.3-3
Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45 min
using Power Point lecture and participate Trainer’s trainer’s Marker
Presentation actively in the class oral feedback on Eraser
discussion about questioning oral Projector
Prepare petit four sec questioning Computer
for glazing Table
3.4 Decorate and Modular/Individual Read Information Sheet Answer Self Compare CBLM 20 min
display petit four Study No. 4.3-4 on Decorate Check No. answers to -Information
sec to enhance and display petit four 4.3-4 on Answer Key Sheet 4.3-4
customer eye sec to enhance Decorate 4.3-4 -Self Check
appeal customer eye appeal and display 4.3-4
petit four -Answer Key
sec to 4.3-4
enhance
customer
eye appeal
Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45 min
using Power Point lecture and participate Trainer’s trainer’s Marker
Presentation actively in the class oral feedback on Eraser
discussion about questioning oral Projector
Decorate and display questioning Computer
petit four sec to Table
enhance customer eye
appeal
Demonstration Observe the trainer Perform the Evaluate your CBLM 50 min
 during the Task Sheet performance -Task Sheet
demonstration on work 4.3-4 work using 4.3-4
plan plan Performance -Performance
Criteria Criteria
Checklist 4.3- Checklist 4.3-
4 4

LO 4. Prepare Caramelized Petits Fours

4.1 Select Modular/Individual Read Information Sheet Answer Self Compare CBLM 20 min
fruits/nuts Study No. 4.4-1 on Select Check No. answers to -Information
fruits/nuts 4.4-1 on Answer Key Sheet 4.4-1
Select 4.4-1 -Self Check
fruits/nuts 4.4-1
-Answer Key
4.4-1
Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45 min
using Power Point lecture and participate Trainer’s trainer’s Marker
Presentation actively in the class oral feedback on Eraser
discussion about Select questioning oral Projector
fruits/nuts questioning Computer
Table
4.2 Prepare Modular/Individual Read Information Sheet Answer Self Compare CBLM 20 min
products Study No. 4.4-2 on Prepare Check No. answers to -Information
products 4.4-2 on Answer Key Sheet 4.4-2
Prepare 4.4-2 -Self Check
products 4.4-2
-Answer Key
4.4-2
Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45 min
using Power Point lecture and participate Trainer’s trainer’s Marker
 Presentation actively in the class oral feedback on Eraser
discussion about questioning oral Projector
Prepare products questioning Computer
Table
4.3 Prepare Modular/Individual Read Information Sheet Answer Self Compare CBLM 20 min
coating for fruits Study No. 4.4-3 on Prepare Check No. answers to -Information
coating for fruits 4.4-3 on Answer Key Sheet 4.4-3
Prepare 4.4-3 -Self Check
coating for 4.4-3
fruits -Answer Key
4.4-3
Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45 min
using Power Point lecture and participate Trainer’s trainer’s Marker
Presentation actively in the class oral feedback on Eraser
discussion about questioning oral Projector
Prepare coating for questioning Computer
fruits Table
4.4 Coat and Modular/Individual Read Information Sheet Answer Self Compare CBLM 20 min
display Study No. 4.4-4 on Coat and Check No. answers to -Information
caramelized petit display caramelized 4.4-4 on Answer Key Sheet 4.4-4
fours petit fours Coat and 4.4-4 -Self Check
display 4.4-4
caramelized -Answer Key
petit fours 4.4-4
Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45 min
using Power Point lecture and participate Trainer’s trainer’s Marker
Presentation actively in the class oral feedback on Eraser
discussion about Coat questioning oral Projector
and display caramelized questioning Computer
petit fours Table
Demonstration Observe the trainer Perform the Evaluate your CBLM 50 min
 during the Task Sheet performance -Task Sheet
demonstration on work 4.4-4 work using 4.4-4
plan plan Performance -Performance
Criteria Criteria
Checklist 4.4- Checklist 4.4-
4 4

LO 5: Store Petits Fours

5.1 Store at Modular/Individual Read Information Sheet Answer Self Compare CBLM 20 min
correct Study No. 4.5-1 Store at Check No. answers to -Information
temperature and correct temperature 4.5-1 on Answer Key Sheet 4.5-1
conditions and conditions Store at 4.5-1 -Self Check
correct 4.5-1
temperatur -Answer Key
e and 4.5-1
conditions
Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45 min
using Power Point lecture and participate Trainer’s trainer’s Marker
Presentation actively in the class oral feedback on Eraser
discussion about Store questioning oral Projector
at correct temperature questioning Computer
and conditions Table
5.2 Maintain Modular/Individual Read Information Sheet Answer Self Compare CBLM 20 min
maximum eating Study No. 4.5-2 Maintain Check No. answers to -Information
quality, maximum eating 4.5-2 on Answer Key Sheet 4.5-2
appearance and quality, appearance and Maintain 4.5-2 -Self Check
freshness freshness maximum 4.5-2
eating -Answer Key
quality, 4.5-2
appearance
 and
freshness
Lecture/Discussion Listen to trainers Answer Listen to the Whiteboard 45 min
using Power Point lecture and participate Trainer’s trainer’s Marker
Presentation actively in the class oral feedback on Eraser
discussion about questioning oral Projector
Maintain maximum questioning Computer
eating quality, Table
appearance and
freshness
Demonstration Observe the trainer Perform the Evaluate your CBLM 50 min
during the Task Sheet performance -Task Sheet
demonstration on work 4.5-2 work using 4.5-2
plan plan Performance -Performance
Criteria Criteria
Checklist 4.5- Checklist 4.5-
2 2

C. ASSESSMENT PLAN
 Oral questioning and written examination
 Observation
 Demonstration

D. TEACHER’S SELF-REFLECTION OF THE SESSION

During the activity, the trainees were very active and attentive. They were also very cooperative and accomplishing their
task. Team work was proven among the trainees. The delivery of the contents and outputs went well and was accomplished on
time according to the planned sessions.