SESSION PLAN

Sector : TOURISM
Qualification Title : BREAD AND PASTRY PRODUCTION NCII
Unit of Competency : PREPARE AND DISPLAY PETITS FOURS
Module Title : PREPARING AND DISPLAYING PETITS FOURS
Learning Outcomes:
 Prepare iced petits fours
 Prepare fresh petits fours
 Prepare marzipan petits fours
 Prepare caramelized petits fours
 Display petits fours
 Store petits fours
.
A. INTRODUCTION

This session plan covers the knowledge, skills, and attitude required to be able to prepare and display and service a wide
range of petits fours including petits four glaces, marzipan-based petits fours and caramelized fruits and nuts served as
petits fours, to a level of high and consistent quality.

B. LEARNING ACTIVITIES

Learning Content Methods Presentation Practice Feedback Resources Time

Document No.
Date Developed:
Issued by:
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Session Plan Developed by: SFIST Page 1 of 13

CYRIL B. BALMEDINA Revision # 01

LO 1: PREPARE ICED PETITS FOURS

Read Information Sheet

Characteristics of Compare
Lecture 4.1-1 in Characteristics
classical and Answer Self-Check answer using CBLM
Self-paced of classical and 1 hr.
contemporary petits 4.1-1 answer key Manual
Modular contemporary petits four
four 4.1-1

Lecture Read Information Sheet Answer Self-Check Compare

Underlying principles in Self-paced 4.1-2 in Underlying 4.1-2 answer using CBLM 30
making petit fours Modular principles in making answer key Manual mins.
petit fours 4.1-2

Lecture Read Information Sheet Answer Self-Check Compare CBLM 1 hr.

Types and kinds of Self-paced 4.1-3 in Types and 4.1-3 answer using Manual
sponge and bases Modular kinds of sponge and answer key
bases 4.1-3

Blended View Multimedia Answer computer Auto feedback Power Point

Self- Paced presentation on Types based exam Presentation
and kinds of sponge and Video
bases Presentation

Demonstration Job Sheet 4.1-3 Make Perform Job sheet Evaluate CBLM
butter sponge cake 4.1-3 using MANUAL
performance
criteria
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Date Developed:
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CYRIL B. BALMEDINA Revision # 01

 checklist 4.1-
3
Read Information Sheet Answer Self-Check Compare CBLM 1 hr.
Different kinds of Lecture 4.1-4 in Different kinds 4.1-4 answer using Manual
fillings Self-paced of fillings answer key
Modular 4.1-4

Blended View Multimedia Answer computer Auto feedback Power Point

Self- Paced presentation in based exam 4.1-4 Presentation
Different kinds of fillings Video
Presentation

Demonstration Task Sheet 4.1-4 Make Perform Task Evaluate CBLM

Vanilla Cream filling for sheet 4.1-4 Make using MANUAL
sponge cake Vanilla Cream performance
filling for sponge criteria
cake checklist 4.1-
4
Procedure in making Lecture Read Information Sheet Answer Self-Check Compare CBLM 30
fondant icing Self-paced 4.1-5 in Procedure in 4.1-5 answer using Manual mins
Modular making fondant icing answer key
4.1-5

Document No.
Date Developed:
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Session Plan Developed by: SFIST Page 3 of 13

CYRIL B. BALMEDINA Revision # 01

 Blended View Multimedia Answer computer Auto feedback Power Point
Self- Paced presentation in making based exam 4.1-5 Presentation
fondant icing Video
Presentation

Demonstration Task sheet 4.1-5 Perform Task Evaluate CBLM

Prepare fondant icing sheet 4.1-5 using MANUAL
Prepare fondant performance
icing criteria
checklist 4.1-
5
Decorations and Lecture Read Information Sheet Answer Self-Check Compare CBLM 1 hr.
designs Self-paced 4.1-6 in Decors and 4.1-6 answer using Manual
Modular designs answer key
4.1-6
Blended View Multimedia Answer computer Auto feedback Power Point
Self- Paced presentation in Decors based exam 4.1-6 Presentation
and designs Video
Presentation
Demonstration Task sheet 4.1-6 Perform task sheet
Evaluate Tools,
decorate the butter 4.1-6 decorate
using equipment
sponge cake butter sponge
performance and
cake criteria ingredients
checklist 4.1-
6
Occupational Health Lecture Read Information Sheet Answer Self-Check Compare CBLM 30
and Safety Self-paced 4.1-7 in Occupational 4.1-7 answer using Manual mins.
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CYRIL B. BALMEDINA Revision # 01

 Modular Health and Safety answer key
4.1-7
LO 2: PREPARE FRESH PETITS FOURS
Kinds of small choux Lecture Read Information Sheet Answer Self-Check Compare CBLM 1hr.
paste Self-paced 4.2-1 in kinds of small 4.2-1 answer using Manual
Modular choux paste answer key
4.2-1
Demonstration Job sheet 4.2-1 Make Perform Job sheet Evaluate Ingredients,
Cream Puff 4.2-1 Make using tools and
Cream Puff performance equipment
criteria
checklist 4.2-
1
Types of sweet paste Lecture Read Information Sheet Answer Self-Check Compare CBLM 30
and fillings Self-paced 4.2-2 in Types of sweet 4.2-2 answer using Manual mins.
Modular paste and fillings answer key
4.2-2
Demonstration Task sheet 4.2-1 Make Perform task sheet Evaluate Ingredients,
vanilla pastry cream 4.2-1 Perform using tools and
vanilla pastry performance equipment
cream criteria
checklist 4.2-
1
Different garnishes, Lecture Read Information Sheet Answer Self-Check Compare CBLM 1hr.
glazes and finishes Self-paced 4.2-3 in Different 4.2-3 answer using Manual
Modular garnishes, glazes and answer key

Document No.
Date Developed:
Issued by:
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Session Plan Developed by: SFIST Page 5 of 13

CYRIL B. BALMEDINA Revision # 01

 finishes 4.2-3

Blended View Multimedia Answer computer Auto feedback Power Point

Self- Paced presentation in Different based exam 4.2-3 Presentation
garnishes, glazes and Video
finishes Presentation

Demonstration Task sheet 4.2-3 Perform task sheet

Evaluate Tools and
Garnish Cream Puff 4.2-3 Perform
using equipment
Garnish Cream
performance and
Puff criteria garnishes
checklist 4.2-
3
Standards operating Lecture Read Information Sheet Answer Self-Check Compare CBLM 1hr.
procedures in preparing Self-paced 4.2-4 in Standards 4.2-4 answer using Manual
fresh petits fours Modular operating procedures in answer key
preparing fresh petits 4.2-4
fours

LO 3: PREPARE MARZIPAN PETITS FOURS

Flavor and shape Lecture Read Information Sheet Answer Self-Check Compare CBLM 1 hr.
specifications and Self-paced 4.3-1 in Specify flavor 4.3-1 answer using Manual
standards of quality Modular and shape quality answer key
marzipan marzipan 4.3-1

Demonstration Job sheet 4.3-1 Perform Job sheet Evaluate Ingredients

Document No.
Date Developed:
Issued by:
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Session Plan Developed by: SFIST Page 6 of 13

CYRIL B. BALMEDINA Revision # 01

 Make Marzipan mini size 4.3-1 performusing
Pears Marzipan miniperformance
size Pears criteria
checklist 4.3-
1
Standard and operating Lecture Read Information Sheet Answer Self-Check Compare CBLM 1hr.
procedures in coating Self-paced 4.3-2 in Tips on coating 4.3-2 answer using Manual
marzipan fruits Modular marzipan fruits answer key
4.3-2
Demonstration Task Sheet 4.3-2 Coat Perform task sheet Evaluate Tools and
Marzipan Pears 4.3-2 perform using equipment
Coat Marzipan performance and
Pears criteria Ingredients
checklist 4.3-
2
Occupational Health Lecture Read Information Sheet Answer Self-Check Compare CBLM 1hr.
and Safety Self-paced 4.3-3 in Standard and 4.3-3 answer using Manual
Modular operating procedures in answer key
coating marzipan fruits 4.3-3

LO 4: PREPARE CARAMELIZED PETITS FOURS

Specification of fresh Lecture Read Information Sheet Answer Self-Check Compare CBLM 1 hr.
fruits needed to Self-paced 4.4-1 in The 4.4-1 answer using Manual
caramelized Modular specification of fresh answer key
fruits needed to 4.4-1
caramelized

Document No.
Date Developed:
Issued by:
APRIL 2018
Session Plan Developed by: SFIST Page 7 of 13

CYRIL B. BALMEDINA Revision # 01

 Blended View Multimedia Answer computer Auto feedback Power Point
Self- Paced presentation in The based exam 4.4-1 Presentation
specification of fresh Video
fruits needed to Presentation
caramelized

Demonstration Task sheet 4.4-1 Perform task sheet Evaluate Ingredients

Make caramelize 4.4-1 Perform using
Mangoes caramelize performance
Mangoes criteria
checklist 4.4-
1

Specifications of dried Lecture Read Information Sheet Answer Self-Check Compare CBLM 1hr.
fruits needed. Self-paced 4.4-2 in The 4.4-2 answer using Manual
Modular specification of dried answer key
fruits needed to 4.4-2
caramelized

Blended View Multimedia Answer computer Auto feedback Power Point

Self- Paced presentation in The based exam 4.4-2 Presentation
specification of dried Video
fruits needed to Presentation
caramelized

Document No.
Date Developed:
Issued by:
APRIL 2018
Session Plan Developed by: SFIST Page 8 of 13

CYRIL B. BALMEDINA Revision # 01

 Demonstration Task sheet 4.4-2 Make Perform task sheet Evaluate Ingredients
Caramelize Dried 4.4-2 Perform using
Banana Caramelize Dried performance
Banana criteria
checklist 4.4-
2
Kinds of sugar to Lecture Read Information Sheet Answer Self-Check Compare CBLM 1hr.
caramelized Self-paced 4.4-3 in Kinds of sugar 4.4-3 answer using Manual
Modular to caramelized answer key
4.4-3

Blended View Multimedia Answer computer Auto feedback Power Point

Self- Paced presentation in Kinds of based exam 4.4-3 Presentation
sugar to caramelized Video
Presentation

LO 5: DISPLAY PETITS FOURS

Kinds and uses of Lecture Read Information Sheet Answer Self-Check Compare CBLM 1hr.
receptacles for petits Self-paced 4.5-1 in Identify the 4.5-1 answer using Manual
fours Modular kinds of receptacles for answer key
petits fours 4.5-1

Demonstration Task sheet 4.5-1 Make Perform task sheet Evaluate Tools and
Puff Pastry Perform 4.5-1 using equipment

Document No.
Date Developed:
Issued by:
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Session Plan Developed by: SFIST Page 9 of 13

CYRIL B. BALMEDINA Revision # 01

 Puff pastry performance Ingredients
criteria
checklist
4.5-1
Tips on how to display Lecture Read Information Sheet Answer Self-Check Compare CBLM 30
petit fours Self-paced 4.5-2 in Tips on how to 4.5-2 answer using Manual mins.
Modular display petit fours answer key
4.5-2

Standard and Lecture Read Information Sheet Answer Self-Check Compare CBLM 1hr.
procedures in Self-paced 4.5-3 in Standard and 4.5-3 answer using Manual
displaying petits fours Modular procedures in displaying answer key
petits fours 4.5-3

Blended View Multimedia Answer computer Auto feedback Power Point

Self- Paced presentation in based exam 4.5-3 Presentation
Standard and Video
procedures in displaying Presentation
petits fours
Demonstration Task Sheet 4.5-3 Perform task sheet Evaluate Tools and
“display petit fours” 4.5-3 “display using equipment
petit fours” performance Ingredients
criteria
Document No.
Date Developed:
Issued by:
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Session Plan Developed by: SFIST Page 10 of 13

CYRIL B. BALMEDINA Revision # 01

 checklist
4.5-3
Occupational Health Lecture Read Information Sheet Answer Self-Check Compare CBLM 30
and Safety Self-paced 4.5-4 in Standard and 4.5-4 answer using Manual mins
Modular procedures in displaying answer key
petits fours 4.5-4
Blended View Multimedia Answer computer Auto feedback Power Point
Self- Paced presentation in based exam 4.5-4 Presentation
Occupational Health Video
and Safety Presentation

LO 6: STORE PETITS FOURS

Tips on storing petits Lecture Read Information Sheet Answer Self-Check Compare CBLM 30
fours Self-paced 4.6-1 in Tips on storing 4.6-1 answer using Manual mins
Modular petits fours answer key
4.6-1

Temperature Lecture Read Information Sheet Answer Self-Check Compare CBLM 30

requirements in storing Self-paced 4.6-2 in Temperature 4.6-2 answer using Manual mins
petits fours Modular requirements in storing answer key
petits fours 4.6-2

Standard and Lecture Read Information Sheet Answer Self-Check Compare CBLM 30
procedures in storing Self-paced 4.6-3 in Standard and 4.6-3 answer using Manual mins
and packaging petits Modular procedures in storing answer key
fours and packaging petits 4.6-3

Document No.
Date Developed:
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Session Plan Developed by: SFIST Page 11 of 13

CYRIL B. BALMEDINA Revision # 01

 fours

Blended View Multimedia Answer computer Auto feedback Power Point

Self- Paced presentation in based exam 4.6-3 Presentation
Standard and Video
procedures in storing Presentation
and packaging petits
fours
Demonstration Task sheet 4.6-3 Store Perform task sheet Evaluate Packaging
Puff Pastry Perform 4.6-3 using material
Store Puff Pastry performance temperature
criteria for Puff
checklist Pastry
4.5-3
Occupational Health Lecture Read Information Sheet Answer Self-Check Compare CBLM 30
and Safety Self-paced 4.6-4 in Standard and 4.6-4 answer using Manual mins
Modular procedures in displaying answer key
petits fours 4.6-4

Blended View Multimedia Answer computer Auto feedback Power Point

Self- Paced presentation in based exam 4.6-4 Presentation
Occupational Health Video
and Safety Presentation

Document No.
Date Developed:
Issued by:
APRIL 2018
Session Plan Developed by: SFIST Page 12 of 13

CYRIL B. BALMEDINA Revision # 01

 C.ASSESSMENT PLAN

 Oral questioning
 Written exam
 Observation
 Demonstration

D. TEACHER’S SELF-REFLECTION OF THE SESSION

• Progress of trainees
• Passing rate of candidates

Prepared By:

Cyril Balmedina
CYRIL B. BALMEDINA

Document No.
Date Developed:
Issued by:
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Session Plan Developed by: SFIST Page 13 of 13

CYRIL B. BALMEDINA Revision # 01