SOUTHERN MINDANAO COMPUTER COLLEGE

Del Pilar Street, Digos City

Session Plan

Sector : TOURISM SECTOR (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, tortes and cakes
Learning Outcomes:
Upon completion of this module, the trainees must be able to:
1. Prepare sponge and cakes
2. Prepare and use fillings
3. Decorate cakes
4. Present cakes
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.

B. Learning Activities
LO. 1. Store Cakes
Learning Content Methods Presentation Practice Feedback Resources Time
 Standards and Lecture/discussion Class discussion with a Answering self- Comparing - CBLM-
procedures of with PowerPoint PowerPoint presentation on check 1.1-1 answers to Information
storing cake presentation the standards and Answer Key Sheet and Self-
products procedures for storing cake 1.1-1 check answer
products
 Storage methods Lecture/discussion The storage methods for Oral questioning Comparing - PowerPoint
for cakes with PowerPoint cakes will be discussed and and answering self- answers to presentation
presentation elaborated upon with the check 1.1-2 Answer Key
class 1.1-2
  Occupational Lecture/discussion Class lecture with Oral questioning Comparing - PowerPoint
Health and with PowerPoint PowerPoint viewing on and answering self- answers to presentation
Safety presentation Occupational Health and check 1.1-2 Answer Key
Procedure( OHS) Safety Procedure 1.1-3
C. Assessment Plan:

Written assessment: Trainee/s will be assessed on their knowledge in identifying the storage methods, procedures of storing and practicing
occupational health and safety procedures.

Performance assessment: Trainee/s will be assessed while giving a demo on storing cakes applying their chosen method.

D. Trainer’s Self- Reflection of the Session

Prepared by: