SESSION PLAN Sector Tourism Qualificatio

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

● Ingredients for
Instruction sheet 2.1-3 on check No. 2.1-3 to answer key 2.1-3 hour
pastry products ingredients for
pastry products
Video presentation View the Video Answer oral Trainer Determine Multi Media 30
presentation on questioning the correctness of Projector mins.
how to select, the answer Laptop
measure, weigh
ingredients for
pastry products
Individualized Read Information Answer self- Compare answers CBLM 1
● Techniques in
Instruction sheet 2.1-4 on the check No. 2.1-4 to answer key 2.1-4 hour
preparing pastry techniques in
production preparing pastry
products
Video presentation View the Video Answer oral Trainer Determine Multi Media
presentation on questioning the correctness of Projector 30
Techniques in the answer Laptop mins.
preparing pastry
production
Individualized Read Information Answer self- compare answers CBLM 1
● Preparing pastry
Instruction sheet 2.1-5 on check No. 2.1-5 to answer key 2.1-5 hour
products preparing Pastry
products
Video View the Video Answer oral Trainer Determine Multi Media 30
Presentation presentation on questioning the correctness of Projector mins.
preparing Pastry the answer Laptop
Products
Demonstra!tion Observe the Perform Task Refer performance Mixing

demonstration on Sheet 2.1-5 on on the bowls 3
Preparing Pastry preparing performance Whisk hours
Products pastry criteria Rubber
products Checklist 2.1-5 scraper
Measuri
ng cups
Pastry
blender
Measuri
ng
spoons
Dinner
fork
Rolling
pin
Sauce
pan
Wooden
spoon
Cake
pan/baki
ng pan
Oven
LO 2: Display Petits Fours

Individualized Read Answer self- Compare answers CBLM 1

● Variety of
Instruction Information check No. 2.2-1 to answer key 2.2-1 hour
fillings and sheet 2.2-1on
coating or Variety of fillings
icing, glazes and coating or
and icing, glazes and
decorations decorations
Individualized Read Answer self- Compare answers CBLM 1
● Filling and
Instruction Information check No. 2.2-2 to answer key 2.2-2 hour
decorating sheet 2.2-2 on
pastry Filling and
products decorating
pastry products
Video Presentation View the Video Answer oral Trainer Determine Multi Media 30
presentation on questioning the correctness of Projector mins.
how to fill and the answer Laptop
decorate pastry
products
Demonstration Observe the Perform task Refer performance Pie plate 3
demonstration sheet 2.2-2 on to the performance Pie crust hours
on how to fill filling and criteria checklist Pastry wheel
and decorate decorating 2.2-2 Pie filling
pastry products pastry products Lattice
oven
Demonstration Observe the Perform task Refer performance Pie crust 2
● Finishing
demonstration sheet 2.2-3 on to the performance Pie filling hours
pastry on finishing finishing pastry criteria checklist Pie plate
products pastry products products 2.2-3 Lattice
oven
Video presentation View video Answer oral Trainer Determine Multi Media 1
● Oo
presentation of the questioning the correctness of Projector hour
tvPresenting different kinds of the answer Laptop
pastry pastry products
products
LO3 Store Petits Fours

Video Presentation Video presentation Answer oral Trainer Determine Multi Media 1
● Storing Pastry
on storing pastry questioning the correctness of Projector hour
Products products the answer Laptop
C. ASSESSMENT PLAN
Competency should be assessed through demonstration, written test and oral questioning
D. TEACHER’S SELF-REFLECTION OF THE SESSION
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SESSION PLAN

LO1 Prepare Caramelized Petits Fours

Individualized Read Information Answer self- Compare answers CBLM 1

Demonstra!tion Observe the Perform Task Refer performance Mixing

LO 2: Display Petits Fours

Individualized Read Answer self- Compare answers CBLM 1

Learning Content Methods Presentation Practice Feedback Resources Time

Reviewed and verified by:

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