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:
1.1 Prepare bakery products
1.2 Decorate and present bakery products
1.3 Store bakery products
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 bakery products in commercial food production environments
and hospitality establishments.
LO 1: Prepare bakery products
Learning
Methods
Content
Ingredients for
Bakery
Products
Power Point
Presentation
with
Discussion
Presentation
Practice
Feedback
Resources
Time
Trainer will
discuss the
Various Types of
Ingredients in
Preparing
Bakery Products
Trainees will listen to
Trainer on the
discussion of Various
Types of Ingredients
in Preparing Bakery
Products
Trainee/Trainer
asks questions
PPT on Various
and Types of
Bakery
Products
Ingredients
Laptop
LCD/DLP
Projector
White Screen
20
mins
SelfLearning/
Study
Equipment and
Tools in
Preparing
Bakery
Products
Power Point
Presentation
with
Discussion
SelfLearning/
Study
Trainees are
given
Information
Sheet 1.1-1
“Various Types
of Ingredients in
Preparing
Bakery
Products”
Trainees will answer
Self-Check 1.1-1
Trainees
compare
answers with
Answer Key 1.11
Information
Sheet 1.1-1
“Various Types
of Ingredients
in Preparing
Bakery
Products”
20
mins
Self-Check 1.11
Trainer will
discuss the
Various Bakery
Equipment and
Tools used in
Preparing
Bakery Products
Trainees will listen to
Trainer on the
discussion of Various
Bakery Equipment
and Tools used in
Preparing Bakery
Products
Trainee/Trainer
asks questions
Answer Key
1.1-1
PPT on Various
Bakery
Equipment
used in Baking
Trainees are
given
Information
Sheet 1.1-2
“Various Bakery
Equipment and
Tools used in
Preparing
Trainees will answer
Self-Check 1.1-2
Trainees
compare
answers with
Answer Key 1.12
Laptop
LCD/DLP
Projector
White Screen
InformationShe
et 1.1-2
“Various
Bakery
Equipment and
Tools used in
Preparing
Bakery
Products”
20
mins
20
mins
Bakery
Products”
Self-Check 1.12
Demonstratio
n
Trainer
demonstrates
how to operate:
Oven, Dough
Mixer, Bread
Slicer, Proofing
cabinet, Sealing
machine
Trainee observes as
Trainer demonstrate
the operation of the
various Baking
equipment used in
Preparing Bakery
Products
Trainer asks
questions to
trainees on the
operation of the
various Baking
equipment used
in Preparing
Bakery
Products
Return
Demonstratio
n
Trainees are
given Operation
Sheet 1.1-1
“Operating the
Oven”, Operation
Sheet 1.1-2
“Operating the
Dough Mixer”,
Operation Sheet
1.1-3 “Operating
the Bread
Slicer”,
Operation Sheet
1.1-4 “Operating
the Proofing
cabinet”,
Trainees will perform
the Operation Sheet
1.1-1 “Operating the
Oven”, Operation
Sheet 1.1-2
“Operating the Dough
Mixer”, Operation
Sheet 1.1-3
“Operating the Bread
Slicer”, Operation
Sheet 1.1-4
“Operating the
Proofing cabinet”,
Operation Sheet 1.15 “Operating the
Sealing Machine”
Trainees/Traine
r checks
performance
using
Performance
Criteria
Checklist 1.1-1,
1.1-2, 1.1-3,
1.1-4, 1.1-5
Answer Key
1.1-2
Oven, Dough
Mixer, Bread
Slicer, Proofing
cabinet,
Sealing
machine
Oven, Dough
Mixer, Bread
Slicer, Proofing
cabinet,
Sealing
machine
Operation
Sheet 1.1-1
“Operating the
Oven”,
Operation
Sheet 1.1-2
“Operating the
Dough Mixer”,
Operation
20
mins
1
hour
Operation Sheet
1.1-5 “Operating
the Sealing
Machine”
Types of Bakery
Products
Power Point
Presentation
with
Discussion
Trainer will
discuss the
Types of Bakery
Products
Sheet 1.1-3
“Operating the
Bread Slicer”,
Operation
Sheet 1.1-4
“Operating the
Proofing
cabinet”,
Operation
Sheet 1.1-5
“Operating the
Sealing
Machine”
Trainees will listen to
Trainer on the
discussion of the
Types of Bakery
Products
Trainee/Trainer
asks questions
Performance
Criteria
Checklist 1.11, 1.1-2, 1.1-3,
1.1-4, 1.1-5
PPT on Various
and Types of
Bakery
Products
Laptop
LCD/DLP
Projector
White
Screen
20
mins
SelfLearning/
Study
Trainees are
given
Information
Sheet 1.1-3
“Types of Bakery
Products”
Trainees will answer
Self-Check 1.1-3
Trainees
compare
answers with
Answer Key 1.13
Information
Sheet 1.1-3
“Types of
Bakery
Products”
20
mins
Self-Check 1.13
Process and
Techniques in
Preparing
Bakery
Products
Discussion
with Video
clips
SelfLearning/
Study
Trainer will
discuss the
Process and
Techniques in
Preparing
Bakery Products
Trainees are
given
Information
Sheet 1.1-4
“Process and
Techniques in
Preparing
Trainees will listen to
Trainer on the
discussion of the
Process and
Techniques in
Preparing Bakery
Products
Trainees will answer
Self-Check 1.1-4
Trainee/Trainer
asks questions
Trainees
compare
answers with
Answer Key 1.14
Answer Key
1.1-3
Videoclips on
the Process
and
Techniques in
Preparing
Bakery
Products
Laptop
LCD/DLP
Projector
White Screen
Information
Sheet 1.1-4
“Process and
Techniques in
Preparing
Bakery
Products”
40
mins
20
mins
Bakery
Products”
Demonstratio
n
Trainer will
demonstrate the
Process and
Techniques in
Preparing
Bakery Products
Self-Check 1.14
Trainee observes
Trainer demonstrate
the Process and
Techniques in
Preparing Bakery
Products
Trainer asks
questions to
trainees on the
Process and
Techniques in
Preparing
Bakery
Products
Answer Key
1.1-4
PPE (Chef’s
uniform, 2
towels, 2
gloves, hairnet,
non-skid
shoes)
Baking
ingredients
(flour, sugar,
egg, yeast,
water/milk,
shortening,
salt)
Baking
equipment
(oven, dough
mixer, proofing
cabinet) and
tools
(measuring cup
and spoon,
mixing bowl,
ladle, scraper,
2 hrs
Return
Demonstratio
n
Trainees are
given Job Sheet
1.1-1 “Bakery
Procedure and
Techniques”
Trainees will perform
Job Sheet 1.1-1
“Bakery Procedure
and Techniques”
Trainees/Traine
r checks
performance
using
Performance
Criteria
Checklist 1.1-6
knife, baking
sheets/pan)
PPE (Chef’s
uniform, 2
towels, 2
gloves, hairnet,
non-skid
shoes)
Baking
ingredients
(flour, sugar,
egg, yeast,
water/milk,
shortening,
salt)
Baking
equipment
(oven, dough
mixer, proofing
cabinet) and
tools
(measuring cup
and spoon,
mixing bowl,
ladle, scraper,
knife, baking
sheets/pan)
2 hrs
Job Sheet 1.11 “Bakery
Procedure and
Techniques”
Enterprise
Requirements
and Standards
for Bakery
Products
Power Point
Presentation
with
Discussion
SelfLearning/
Study
Performance
Checklist 1.1-6
Trainer will
Trainees will listen to Trainee/Trainer PPT on
discuss the
Trainer on the
asks questions
Enterprise
Enterprise
Enterprise
Requirements
Requirements
Requirements and
and Standards
and Standards
Standards for Bakery
for Bakery
for Bakery
Products
Products
Products
Ingredients
Laptop
LCD/DLP
Projector
White Screen
Trainees
are Trainees will answer Trainees
Information
given
Self-Check 1.1-5
compare
Sheet 1.1-5
Information
answers
with “Enterprise
Sheet
1.1-5
Answer Key 1.1- Requirements
“Enterprise
5
and Standards
Requirements
for Bakery
and
Standards
Products”
for
Bakery
Products”
Self-Check 1.15
Answer Key
1.1-5
20
mins
20
mins
LO 2: Decorate and present bakery products
Fillings,
Power Point
Coating/icing,
Presentation
and Decorations with
Discussion
SelfLearning/
Study
Bakery product
finishing
Power Point
Presentation
with
Discussion
Trainer will
discuss the
Various Fillings,
Coating/icing,
and Decorations
Trainees will listen to
Trainer on the
various Fillings,
Coating/icing, and
Decorations
Trainee/Trainer
asks questions
PPT on Fillings,
Coating/ icing,
and
Decorations
Laptop
LCD/DLP
Projector
White Screen
Trainees
are Trainees will answer Trainees
Information
given
Self-Check 1.2-6
compare
Sheet 1.2-6
Information
answers
with “Fillings,
Sheet
1.2-6
Answer Key 1.2- Coating/icing,
“Fillings,
6
and
Coating/icing,
Decorations”
and Decorations”
Self-Check 1.26
Trainer will
discuss on the
Ways of
Finishing Bakery
Product
Trainees will listen to
Trainer on the Ways
of Finishing Bakery
Product
Trainee/Trainer
asks questions
Answer Key
1.2-6
PPT on the
Ways of
Finishing
Bakery Product
Laptop
LCD/DLP
Projector
White Screen
20
mins
20
mins
20
mins
SelfLearning/
Study
Trainees
are Trainees will answer
given
Self-Check 1.2-7
Information
Sheet
1.2-7
“Ways
of
Finishing Bakery
Product”
Trainees
compare
answers
with
Answer Key 1.27
Information
Sheet 1.2-7
“Ways of
Finishing
Bakery
Product”
20
mins
Self-Check 1.27
Demonstratio
n
Trainer will
demonstrate the
different ways of
Finishing Bakery
Product
Trainee
observes
Trainer demonstrate
different
ways
of
Finishing
Bakery
Product
Trainer
asks
questions
to
trainees on the
different ways of
Finishing
Bakery Product
Answer Key
1.2-7
PPE (Chef’s
uniform, 2
towels, 2
gloves, hairnet,
non-skid
shoes)
Baking
ingredients
(flour, sugar,
egg, yeast,
water/milk,
shortening, salt
and filling/
coating or
icing)
Baking
equipment
30
mins
Return
Demonstratio
n
Trainees are
given Job Sheet
1.2-2 “Finishing
Bakery Product”
Trainees will perform
Job Sheet 1.2-2
“Finishing Bakery
Product”
(oven, dough
mixer, proofing
cabinet) and
tools
(measuring cup
and spoon,
mixing bowl,
ladle, scraper,
knife, baking
sheets/pan)
Trainees/Traine PPE (Chef’s
2 hrs
r
checks uniform, 2
performance
towels, 2
using
gloves, hairnet,
Performance
non-skid
Criteria
shoes)
Checklist 1.2-7
Baking
ingredients
(flour, sugar,
egg, yeast,
water/milk,
shortening, salt
and filling/
coating or
icing)
Baking
equipment
(oven, dough
mixer, proofing
cabinet) and
tools
(measuring cup
and spoon,
mixing bowl,
ladle, scraper,
knife, baking
sheets/pan)
Job Sheet 1.22 “Finishing
Bakery
Product”
Performance
Checklist 1.2-7
LO 3: Store bakery products
Packaging and
Labeling Bakery
Products
Power Point
Presentation
with
Discussion
Trainer will
discuss the
Packaging and
Labeling Bakery
Products
Trainees will listen to
Trainer on the
Packaging and
Labeling Bakery
Products
Trainee/Trainer
asks questions
SelfLearning/
Study
Trainees are
given
Information
Sheet 1.3-8
“Packaging and
Trainees will answer Trainees
Self-Check 1.3-8
compare
answers with
PPT on
Packaging and
Labeling
Bakery
Products
Laptop
LCD/DLP
Projector
White Screen
Information
Sheet 1.3-8
“Various and
Types of
Bakery
20
mins
20
mins
Labeling Bakery
Products”
Answer Key 1.38
Products
Ingredients”
Self-Check 1.38
Practical
Demonstratio
n
Storage and
Condition of
Baked Products
Power Point
Presentation
with
Discussion
Trainees are
given Task Sheet
1.3-1 “Designing
a Label for
Bakery Product”
Trainer will
discuss the
Proper Storage
and Condition
Baked Products
Trainees will perform
Task Sheet 1.3-1
“Designing a Label for
Bakery Product”
Trainees will listen to
Trainer on Proper
Storage and
Condition Baked
Products
Trainees/Traine
r checks
performance
using
Performance
Criteria
Checklist 1.3-8
Trainee/Trainer
asks questions
Answer Key
1.3-8
Computer
2 hrs
Printer
Paper/ Sticker
Paper
Task Sheet 1.31 “Designing a
Label for
Bakery
Product”
Performance
Checklist 1.3-8
PPT on the
Proper Storage
and Condition
Baked
Products
Laptop
LCD/DLP
Projector
White Screen
20
mins
SelfLearning/
Study
Trainees are
given
Information
Sheet 1.3-9
“Proper Storage
and Condition
Baked Products”
Trainees will answer Trainees
Self-Check 1.3-9
compare
answers
with
Answer Key 1.39
Information
Sheet 1.3-9
“Proper Storage
and Condition
Baked
Products”
Self-Check 1.39
Answer Key
1.3-9
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION
Prepared by:
LANIE B. BAS-ILAN
20
mins