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    Session Plan Paladisan Mylene L.

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    ferleybabeamaba
    This session plan covers preparing and presenting gateaux, tortes and cakes. It involves 5 learning outcomes: preparing sponges and cakes; preparing and using fillings; decorating cakes; presenting cakes; and storing cakes. The learning activities focus on identifying appropriate fillings, fillings' consistency and flavors, filling and assembling cakes according to recipes, and classifying coatings. Trainees will be assessed through written and performance assessments to evaluate their knowledge and skills.

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    Download as DOC, PDF, TXT or read online from Scribd

    Session Plan Paladisan Mylene L.

    Uploaded by

    ferleybabeamaba
    5 views2 pages
    This session plan covers preparing and presenting gateaux, tortes and cakes. It involves 5 learning outcomes: preparing sponges and cakes; preparing and using fillings; decorating cakes; presenting cakes; and storing cakes. The learning activities focus on identifying appropriate fillings, fillings' consistency and flavors, filling and assembling cakes according to recipes, and classifying coatings. Trainees will be assessed through written and performance assessments to evaluate their knowledge and skills.

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    Session-Plan-Paladisan-Mylene-L.

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    This session plan covers preparing and presenting gateaux, tortes and cakes. It involves 5 learning outcomes: preparing sponges and cakes; preparing and using fillings; decorating cakes; presenting cakes; and storing cakes. The learning activities focus on identifying appropriate fillings, fillings' consistency and flavors, filling and assembling cakes according to recipes, and classifying coatings. Trainees will be assessed through written and performance assessments to evaluate their knowledge and skills.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    5 views2 pages

    Session Plan Paladisan Mylene L.

    Uploaded by

    ferleybabeamaba
    This session plan covers preparing and presenting gateaux, tortes and cakes. It involves 5 learning outcomes: preparing sponges and cakes; preparing and using fillings; decorating cakes; presenting cakes; and storing cakes. The learning activities focus on identifying appropriate fillings, fillings' consistency and flavors, filling and assembling cakes according to recipes, and classifying coatings. Trainees will be assessed through written and performance assessments to evaluate their knowledge and skills.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 2

    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. 2. Prepare and use fillings
    Learning Content Methods Presentation Practice Feedback Resources Time
     Identification of Lecture/discussion Class discussion with a Oral questioning Comparing - CBLM-
    fillings with PowerPoint PowerPoint presentation on and answering self- answers to Information
    appropriate in a presentation identifying fillings that are check 2.1-1 Answer Key Sheet and Self-
    specific cakes appropriate in a specific 2.1-1 check answer
    cake - PowerPoint
    Presentation
     Identification of Lecture/discussion Class discussion with a Oral questioning Comparing - CBLM-
    the required with PowerPoint PowerPoint presentation on and answering self- answers to Information
    consistency and presentation identifying the required check 2.1-2 Answer Key Sheet and Self-
    appropriate consistency and 2.1-2 check answer
    flavors appropriate flavors of - PowerPoint
    fillings Presentation
     Filling and Demonstration/ Actual demonstration in Oral questioning Evaluate - CBLM-
    assembling cakes Application assembling cakes and answering self- performance Information
    according to the according to the standard check 2.1-3 using Sheet and Self-
    standard recipe recipe specifications performance check answer
    specifications criteria - Video, Links
    checklist
     Classification of Demonstration/ Actual demonstration on Oral questioning Evaluate - CBLM-
    coatings and Application classifying coatings and and answering self- performance Information
    sidings based on sidings based on the check 2.1-4 using Sheet and Self-
    the required required recipe, performance check answer
    recipe, specifications and product criteria - Video, Links
    specifications characteristics checklist
    and product
    characteristics
    C. Assessment Plan:

    Written assessment: Trainee/s will be assessed on their knowledge in identifying the fillings appropriate in a specific cakes, required consistency
    and appropriate flavors of fillings, assembling and filling of cakes according to the standard recipe specifications and classifying of coatings and
    sidings based on the required recipe specifications and product characteristics.
    Performance assessment: Trainee/s will perform procedural demonstration on filling and assembling cakes according to the standard recipe
    specifications.

    D. Trainer’s Self- Reflection of the Session

    Prepared by: Mylene L. Paladisan

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