SESSION PLAN

Sector : TOURISM ( Hotel and Restaurant)

Qualification Title : Bread and Pastry Production NC II
Unit of Competency : Prepare and Present Gateaux, Tortes and Cakes
Module Title : Preparing and Presenting Gateaux and Cakes
Learning Outcomes:
LO1. Prepare sponge and cakes
LO2. Prepare and use fillings
LO3. Decorate cakes
LO4. Present cakes
LO5. Store cakes
A. INTRODUCTION: This unit covers the knowledge and skills required by bakers and pastry cooks (pâtissiers) 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
Methods Presentation Practice Feedback Resources Time
Content
1.1 Culinary and Modular/Individual Read Information Sheet Answer Self Compare CBLM 20
technical terms Study No. 3.1-1 Culinary and Check No. answers to -Information mins
related to cake technical terms related 3.1- Answer Key Sheet 3.1-1
to cake products Culinary 3.1-1 -Self Check
products
and 3.1-1
technical -Answer Key
terms 3.1-1
 related to
cake
products
Related to
Cakes
Lecture/Discussion Listen to trainers Participate Listen to the Whiteboard 45
using Power Point lecture and participate in oral feedback of Marker mins
Presentation actively in the class recitation your trainer Eraser
about Culinary and discussion about that will ask about oral Projector
technical terms Culinary and technical of your recitation Computer
related to cake terms related to cake trainer related to the Table
products after/durin topic
products
g discussion
1.2 Preparing Modular/Individual Read Information Sheet Answer Self Compare CBLM 20
Cake Ingredients, Study No. 3.1-2 on Preparing Check No. answers to -Information mins
Portion Control Cake Ingredients, 3.1-2 Answer Key Sheet 3.1-2
and Oven Portion Control and Preparing 3.1-2 -Self Check
Temperatures Oven Temperatures Cake 3.1-2
Ingredients, -Answer Key
Portion 3.1-2
Control and
Oven
Temperatur
es

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

using Power Point lecture and participate in oral feedback of Marker mins
Presentation about actively in the class recitation your trainer Eraser
Preparing Cake discussion about that will ask about oral Projector
Ingredients, Portion Preparing Cake of your recitation Computer
 Control and Oven Ingredients, Portion trainer related to the Table
Temperatures Control and Oven after/durin topic
Temperatures g discussion

1.3 Prepare a Modular/Individual Read Information Sheet Answer Self Compare CBLM 20
variety of sponges Study No. 3.1-3 on Prepare a Check No. answers to -Information mins
and cakes for variety of sponges and 3.1-3 Answer Key Sheet 3.1-3
gateaux, tortes cakes for gateaux, Prepare a 3.1-3 -Self Check
and cakes to tortes and cakes to variety of 3.1-3
desired product desired product sponges -Answer Key
characteristics characteristics learning and cakes 3.1-3
learning for gateaux,
tortes and
cakes to
desired
product
characterist
ics learning
Lecture/Discussion Listen to trainers Participate Listen to the Whiteboard 45
using Power Point lecture and participate in oral feedback of Marker mins
Presentation actively in the class recitation your trainer Eraser
about Prepare a discussion about that will ask about oral Projector
variety of sponges Prepare a variety of of your recitation Computer
and cakes for sponges and cakes for trainer related to the Table
gateaux, tortes and gateaux, tortes and after/durin topic
cakes to desired cakes to desired g discussion
product product characteristics
characteristics learning
learning
Demonstration Observe the trainer Perform the Evaluate CBLM 120
during the Task Sheets your -Task sheet min.
 demonstration on 3.1-3 performance 3.1-3
Preparing Sponge and Prepare using -Performance
Cakes Sponge and Performance Criteria
Cakes Criteria Checklist 3.1-
Checklist 3
3.1.-3
LO 2: Prepare and Use Fillings
2.1 Prepare Modular/Individual Read Information Sheet Answer self Compare CBLM 20 min
fillings, coatings, Study No. 3.2-1 Prepare check No. answers to -Information
icing and fillings, coatings, icing 3.2-1 Answer Key Sheet 3.2-1
decorations and decorations Prepare 3.2-1 -Self Check
fillings, 3.2-1
coatings, -Answer Key
icing and 3.2-1
decorations
Lecture/Discussion Listen to trainers Participate Listen to the Whiteboard 45 min
using Power Point lecture and participate in oral feedback of Marker
Presentation about actively in the class recitation your trainer Eraser
Prepare fillings, discussion about that will about oral Projector
coatings, icing and Prepare fillings, ask of your recitation Computer
decorations coatings, icing and trainer related to the Table
decorations after/durin topic
g
discussion
Demonstration Observe the trainer Prepare Evaluate your CBLM 120
during the fillings, performance -Task sheet min.
demonstration on coatings, using 3.2-1
Prepare fillings, icing Performance -Performance
coatings, icing Criteria Criteria
Checklist 3.2- Checklist 3.2-
 1 1

LO 3: Decorate Cakes
3.1 Specific Modular/Individual Read Information Sheet Answer Self Compare CBLM - 20 min
Decoration Study No. 3.3-1 Specific Check No. answers to Information
Appropriate for Decoration Appropriate 3.3.1 Answer Key Sheet 3.3-1
the Cake for the Cake Specific 3.3-1 -Self Check
Decoration 3.3-1
Appropriate -Answer Key
for the 3.3-1
Cake

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

using Power Point lecture and participate Trainer’s feedback of Marker
Presentation about actively in the class oral your trainer Eraser
Specific Decoration discussion about questioning about oral Projector
Appropriate for the Specific Decoration recitation Computer
Cake Appropriate for the related to the Table
Cake topic
Demonstration Observe the trainer Perform the Evaluate your CBLM 45 min
during the Operation performance -Operation
demonstration on How Sheet 3.3-1 using Sheet 3.3-1
to Use a Hand Mixer How to Use Performance and
a Hand Criteria -Performance
Mixer Checklist 3.3- Criteria
1 Checklist 3.3-
1
3.2 Standard Modular/Individual Read Information Sheet Answer Self Compare CBLM 20 min
Recipes of Icing Study No. 3.3-2 on Standard Check No. answers to -Information
and Decorations Recipes of Icing and 3.3-2 on Answer Key Sheet 3.3-2
Decorations Standard -Self Check
 Recipes of 3.3-2 3.3-2
Icing and -Answer Key
Decorations 3.3-2
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
Identifying the questioning Computer
Standard Recipes of Table
Icing and Decorations
Demonstration Observe the trainer Perform the Evaluate your CBLM 1 hour
during the Task Sheet performance -Task sheet and
demonstration on How 3.3-2 How using 3.3-2 35 min
to Make a Tangy Cream to Make a Performance -Job Sheet
Cheese Frosting and Tangy Criteria 3.3-2
Cake Decorating Cream Checklist 3.3- -Performance
Cheese 2 How to Criteria
Frosting Make a Tangy Checklist 3.3-
and Cream 2 How to
Cheese Make a Tangy
Perform the
Frosting Cream
Job Sheet
Cheese
3.3-2 Cake Performance
Frosting
Decorating Criteria
--Performance
Checklist 3.3-
Criteria
2 Cake
Checklist 3.3-
Decorating
2 Cake
Decorating

LO 4: Present Cakes
4.1 Present and Modular/Individual Read Information Sheet Answer Self Compare CBLM 20 min
display gateaux, Study No. 3. 4-1 on Present Check No. answers to -Information
tortes and cakes and display gateaux, 3. 4-1 Answer Key Sheet 3.4-1
Requirement tortes and cakes Present and 3.4-1 -Self Check
Requirement display 3.4-1
gateaux, -Answer Key
tortes and 3.4-1
cakes
Requireme
nt
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
Present and display questioning Computer
gateaux, tortes and Table
cakes Requirement
LO 5: Store Cakes
5.1 Storing Modular/Individual Read Information Sheet Answer Self Compare CBLM 20 min
Cakes Study No. 3. 5-1 on Storing Check No. answers to -Information
Cakes 3. 5-1 on Answer Key Sheet 3.5-1
Storing 3.5-1 -Self Check
Cakes 3.5-1
-Answer Key
3.5-1
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
Storing Cakes questioning Computer
Table
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.