SESSION PLAN

Sector : Tourism
Qualification Title : Bread and Pastry Production NC II
Unit of Competency : Prepare and Produce Pastry Products
Module Title : Preparing and producing pastry products

Learning Outcomes:
LO1 Prepare iced petits four
LO2 Prepare fresh petits fours
LO3 Prepare marzipan petits fours
LO4 Prepare caramelized petits fours
LO5 Display petits fours
LO6 Store petits fours
A. INTRODUCTION
In this session, the trainees will understand the knowledge & skills required by bakers and pastry cooks (Patissiers) to prepare and produce a range
of high-quality pastry products in commercial food production environments and hospitality establishments.

LO1 Prepare Caramelized Petits Fours

Learning Content Methods Presentation Practice Feedback Resources Time
 Variety of pastry Individualized Read Information sheet Answer self-check Compare answers to CBLM
products Instruction 2.1-1 on variety of No. 2.1-1 answer key 2.1-1 1 hour
pastry products.

Video Presentation View the video Answer oral Trainer Determine the Multi Media
presentation on variety question ask by correctness of the Projector 30
of pastry products trainer answer Laptop mins.
 Tools, Materials and Individualized Read Information sheet Answer self-check Compare answers to CBLM
equipment Instruction 2.1-2 on tools, materials No. 2.1-2 answer key 2.1-2
and equipment 1 hour

Video presentation View the Video Answer oral Determine the Multi Media 30
presentation variety of questioning correctness of the Projector mins.
pastry products answer Laptop

 Ingredients for pastry Individualized Read Information sheet Answer self-check Compare answers to CBLM 1 hour
products Instruction 2.1-3 on ingredients for No. 2.1-3 answer key 2.1-3
pastry products

Video presentation View the Video Answer oral Trainer Determine the Multi Media 30
presentation on how to questioning correctness of the Projector mins.
select, measure, weigh answer Laptop
ingredients for pastry
products
 Techniques in Individualized Read Information sheet Answer self-check Compare answers to CBLM 1 hour
preparing pastry Instruction 2.1-4 on the techniques No. 2.1-4 answer key 2.1-4
production in preparing pastry
products
 Video presentation View the Video Answer oral Trainer Determine the Multi Media
presentation on questioning correctness of the Projector 30
Techniques in preparing answer Laptop mins.
pastry production

 Preparing pastry Individualized Read Information sheet Answer self-check compare answers to CBLM 1 hour
products Instruction 2.1-5 on preparing No. 2.1-5 answer key 2.1-5
Pastry products

Video Presentation View the Video Answer oral Trainer Determine the Multi Media 30
presentation on questioning correctness of the Projector mins.
preparing Pastry answer Laptop
Products

Demonstration Observe the Perform Task Sheet Refer performance on Mixing

demonstration on 2.1-5 on preparing the performance criteria bowls 3 hours
Preparing Pastry pastry products Checklist 2.1-5 Whisk
Products Rubber
scraper
Measuring
cups
Pastry
blender
Measuring
spoons
Dinner fork
Rolling pin
Sauce pan
Wooden
spoon
 Cake
pan/baking
pan
Oven

LO 2: Display Petits Fours

Learning Content Methods Presentation Practice Feedback Resources Time

 Variety of fillings Individualized Read Information Answer self-check Compare answers to CBLM 1 hour
and coating or Instruction sheet 2.2-1on No. 2.2-1 answer key 2.2-1
icing, glazes and Variety of fillings
decorations and coating or icing,
glazes and
decorations
 Filling and Individualized Read Information Answer self-check Compare answers to CBLM 1
decorating pastry Instruction sheet 2.2-2 on No. 2.2-2 answer key 2.2-2 hour
products Filling and
decorating pastry
products
Video Presentation View the Video Answer oral Trainer Determine the Multi Media 30
presentation on how questioning correctness of the Projector mins.
to fill and decorate answer Laptop
pastry products

Demonstration Observe the Perform task sheet Refer performance to Pie plate 3
demonstration on 2.2-2 on filling and the performance criteria Pie crust hours
how to fill and decorating pastry checklist 2.2-2 Pastry wheel
decorate pastry products Pie filling
products Lattice
oven
  Finishing pastry Demonstration Observe the Perform task sheet Refer performance to Pie crust 2 hours
products demonstration on 2.2-3 on finishing the performance criteria Pie filling
finishing pastry pastry products checklist 2.2-3 Pie plate
products Lattice
oven
 Presenting pastry Video presentation View video presentation Answer oral Trainer Determine the Multi Media 1
products of the different kinds of questioning correctness of the Projector hour
pastry products answer Laptop

LO3 Store Petits Fours

Learning Content Methods Presentation Practice Feedback Resources Time

 Storing Pastry Video Presentation Video presentation on Answer oral Trainer Determine the Multi Media 1 hour
Products storing pastry products questioning correctness of the Projector
answer Laptop

C. ASSESSMENT PLAN
Competency should be assessed through demonstration, written test and oral questioning
D. TEACHER’S SELF-REFLECTION OF THE SESSION

Prepared by: LIKA DRIN S. GABATINO