Session Plan

Sector : Tourism

Qualification Title : Bread and Pastry Production NC II

Unit of Competency : Prepare and Produce Bakery Products

Module Title : Preparing and Producing Bakery Products

Learning Outcomes:
Upon completion of this module, the trainees must be able to:

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 ( 4 HOURS and 7 Mins.)

Learning Content Methods Presentation Practice Feedback Resources Time

 Correct  Self-  Read Information  Answer self  Refer to  TR 18
measuring and paced / Sheet 1.1-1 in check 1.1-1 answer  https:// mins.
selecting Modular Correct measuring 1 in Correct key 1.1-1 www.tasteofh
ingredients and selecting measuring 1 in ome.com/
ingredients and selecting Correct article/how-
ingredients measurin to-weigh-
g and baking-
 selecting ingredients/
ingredient  https://
s www.tasteofh
ome.com/
article/how-
to-weigh-
baking-
ingredients/

 Baking tools,  Self-  Read Information  Answer self  Refer to  TR 12

equipment and paced / Sheet 1.1-2 – in check 1.1-2 answer minute
materials Modular Equipment, tools in key 1.1-2 s
and materials Equipment, in
tools and Equipmen
materials t, tools
and
materials
 Self  Read Information  Answer self  Refer to  TR 3
 Varieties of pace/modu sheet 1.1-3 in check 1.1-3 answer Hours
bakery lar Varieties and in Varieties key in and 37
products  Demonstrat characteristics of and 1.1-3 minute
ion bakery products characteristics Varieties s
 Read Operation of bakery and
sheet in 1.1-3 How products characteris
to operate Deck  Perform tics of
Oven Operation bakery
 Read Job sheet 1.1- 1.1-3 in products
3 in Lets Bake operating  Refer to
Mocha Swiss Roll deck oven performan
Cake  Perform Job ce
 Read Operation 1.1-3 in Lets checklist
sheet in 1.1-3 How Bake Mocha 1.1-3 in
to use hand mixer Swiss Roll operating
 Read Job Sheet 1.1- Cake deck oven
3 in Lets Bake  Perform  Refer to
 Cinnamon Roll Operation performan
1.1-3 in How ce
to use hand checklist
mixer 1.1-3 in
 Perform Job Lets Bake
1.1-3 in Lets Mocha
Bake Swiss Roll
Cinnamon Cake
Roll  Refer to
performan
ce
checklist
1.1-3 in
how to
use hand
mixer
 Refer to
performan
ce
checklist
1.1- in
Lets Bake
Cinnamo
n Roll

LO. 2. DECORATE AND PRESENT BAKERY PRODUCTS ( 2 HOURS)

Learning Content Methods Presentation Practice Feedback Resources Time

 Variety of  Self-  Read Information  Answer self  Refer to  TR 30
fillings and paced / sheet 1.2-1 Fillings check 1.2-1 Answer  https:// Mins.
coating/icing, Modular and decorations in Fillings key 1.2-1 www.craftyb
glazes and  Demonstrat  Read Job sheet 1.2- and in Fillings aking.com/
decorations ion 1 in Make Butter decorations and learn/baked-
Cream  Perform Job decoratio goods/
1.2-1 in ns frosting-
 Make Butter  Refer to icing-etc/
Cream performan types
ce
checklist
1.2-1 in
Make
Butter
Cream
 Fill and  Self-  Read Task sheet 1.2-  Perform task  Refer to  TR 1 Hour
decorate bakery paced / 2 in Fill and frost 1.2-2 in Fill performan and 15
products Modular mocha roll cake and frost ce mins.
 Demonstrat mocha roll checklist
ion cake 1.2-2 in
Fill and
frost
mocha
roll cake
 Plating and  Self-  Read Information  Answer self  Refer to  TR 15
presenting paced / sheet 1.2-3 in How check 1.2-3 answer  https:// mins
baked products Modular do we present and in How do we key 1.2-3 www.craftyb
 display bakery present and in How do aking.com/
products display we learn/
bakery present decorating/
products and pastry
display
bakery
products

LO. 3. STORE BAKERY PRODUCTS ( 30 Mins.)

Learning Content Methods Presentation Practice Feedback Resources Time

 How to Store  Self-  Read Information  Answer self  Refer to  TR 10
bakery products paced / Sheet 1.3-1 in check 1.3-1 answer mins.
Modular Storing pastry in Storing key 1.3-1
products pastry in Storing
products pastry
 products
 The packaging  Self-  Read Information  Answer self  Refer to  TR 10
paced / Sheet 1.3-2 in The check 1.3-2 answer  https:// mins.
Modular best packaging in The best key 1.3-2 www.thepack
materials for bakery packaging in The agingcompan
products materials for best y.com/
bakery packaging knowledge-
products materials sharing/
for bakery what-are-
products the-best-
packaging-
materials-
for-bakery-
products/

 Optimize shelf  Self-  Read Information  Answer self  Refer to  TR 10

life of bakery paced / Sheet 1.3-3 in 7 check 1.3-3 answer  https:// mins.
products Modular ways to extend shelf in 7 ways to key 1.3-3 luminarybak
life extend shelf in 7 ways ery.com/
life to extend blogs/
shelf life luminary-
blog/advice-
for-bakers-7-
ways-to-
extend-shelf-
life

C. Assessment Plan:
Competency should be assessed through demonstration, written test and oral questioning
D.Trainer’s Self- Reflection of the Session

Prepared by:

Shiela Mae M. Escovilla

BPP NC II Trainer