Sample Session Plan.docx

Session Plan Sector Qualification Title Unit of Competency Module Title

: Tourism : Bread and Pastry Production NC II : Prepare and Produce Bakery Products : Preparing and producing bakery products

Learning Outcomes: 1. Prepare bakery products 2. Decorate and present bakery products 3. Store bakery products A. Introduction This unit deals with the knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality bakery products in commercial food production environments and hospitality establishments. B. Learning Activities LO. 1. Prepare bakery products Learning Content Methods Presentation Practice Feedback Resources Time Identify the varieties and  Active lecture/  Read Information  Answer Self check  Compare self CBLM, 7 hrs. characteristic of bakery Actual Sheet 1.1-1 on no. 1.1-1 check answers to Information products Demonstration Select required  Perform Task Sheet answer key sheet commodities no. 1.1-1 on according to Selection,  Evaluate recipe and Preparation and performance production Measurement of using requirements ingredients, bakery performance products & product criteria checklist characteristics Historical and cultural, Active Lecture aspects of bakery products Mix standard  Active lecture/  Read Information  Answer self- check  Compare self Video, links, 7 hrs. procedures/formulation/ Actual Sheet 1.1-2 Mixing no.1.1-2 check answers to CBLM, recipes and desired Demonstration/ procedures/formul answer key Information product characteristics Video Presentation ation/recipes and  Perform task sheet sheet product no.1.1-2 on Mixing  Evaluate characteristics. procedures/formulat performance ion/recipes and using

Identify the appropriate equipment needed according to required bakery products and standard operating procedures

Familiarize techniques in baking bakery products and appropriate conditions; enterprise requirement and standards

Identify required oven temperature in accordance with the desired characteristics, standards recipe specifications and enterprise practices

 Actual Demonstration/ Power point Presentation

 Video presentation on Mixing procedures/formul ation/recipes and product characteristics  Read Information Sheet 1.1-3 on Product equipment and operating procedures

 Group interaction

 Active lecture/ Actual Demonstration/ Video Presentation

 Active lecture/ Actual Demonstration

 Power point presentation on tools and equipment  Read Information Sheet 1.1-4 on Baking techniques and condition and Enterprise requirement and standards  Video Presentation on Baking Techniques  Read Information Sheet 1.1-5 on Appropriate oven temperature and enterprise practices

product characteristics

 Answer self- check no.1.1-3  Perform task sheet no.1.1-3 on Product equipment and operation procedures

 Answer self- check no.1.1-4  Perform task sheet no.1.1-4 on Baking techniques and condition; enterprise requirements and standards

 Answer self- check no.1.1-5  Perform operational sheet no.1.1-5 on Appropriate oven temperature and enterprise practices

performance criteria checklist

 Compare selfcheck answers to answer key  Evaluate performance using performance criteria checklist  Compare selfcheck answers to answer key

 Power point presentation, CBLM, Information sheet

5 hrs.

 Video, links, CBLM, Information sheet

8 hrs.

 CBLM, Information sheet

3 hrs.

 Evaluate performance using performance criteria checklist

 Compare selfcheck answers to answer key  Evaluate performance using performance criteria checklist

LO. 2. Decorate and present bakery products Prepare variety of fillings  Active lecture/ and coating/icing, glazes Actual and decorations for bakery Demonstration products in accordance to the standard recipes, enterprise standards and/or customer preferences

Techniques in Decorating and filling of Bakery products in accordance with standard recipes

Common used tools and materials for decorating bakery products

Present Baked products according to established standards and procedures

 Active lecture/ Actual Demonstration/

 Group discussion

 Active lecture

 Read Information Sheet 1.2-1 Regular and special fillings and coating/icing, glazes and decorations

 Answer self- check no.1.2-1  Perform task sheet no.1.2-1 on Regular and special fillings and coating/icing, glazes and decorations

 Read Information Sheet 1.2-2 on Decorative techniques and rules for garnishing

 Answer self- check no.1.2-2

 Read Information Sheet 1.2-3 on The tools and materials in decorating, finishing and presenting

 Answer self- check no.1.2-3

 Read information sheet 1.2-4 on Standards and procedures in decorating, finishing and

 Answer self-check no. 1.2-4

 Perform task sheet no.1.2-2 on Decorative techniques and rules for garnishing

 Compare self CBLM, check answers to Information answer key sheet

6 hrs.

 Evaluate performance using performance criteria checklist

 Compare selfcheck answers to answer key

 CBLM, Information sheet

 Evaluate performance using performance criteria checklist  Compare selfcheck answers to answer key

 CBLM, Information sheet

5 hrs. 5 hrs.

5 hrs.

Occupational Health and Safety Overview

presenting bakery products  Active lectures  Group discussion

LO. 3. Store bakery products Proper storage of Bakery  Active lecture/ products according to Actual established standards and Demonstration procedures

 Read Information sheet 1.2-5 on Occupational Health and Safety

 Read Information Sheet 1.3-1 on The proper storage of bakery products

 Answer self-check no. 1.2-5

 Answer self- check no.1.3-1

 Compare self CBLM, check answers to Information answer key sheet

 Compare selfcheck answers to answer key Correct packaging selection for the preservation of product freshness and eating characteristics

 Read Information Sheet 1.3-2 on Correct packaging selection

 Answer self- check no.1.3-2



 Perform job sheet no.1.3-1 on Proper storage and Correct packaging of bakery products

Evaluate performance using performance criteria checklist

7 hrs.

C. Assessment Plan: a. Written test: Questions on knowledge such as:  Baking tools and equipment classification, usage, maintenance and safety practices  Bakery products recipes and procedures  Proper storage of bakery products b. Actual / Performance Test: In the workshop, given the recipes and ingredients with the appropriate tools and equipment; the trainees will:  Perform procedural demonstration on how to prepare and make a specific bakery product and its proper storage after it is done. D. Teacher’s Self- Reflection of the Session.