lOMoARcPSD|54701929 Bread and Pastry Production NC II Session Plan Field Study 1 (Camarines Norte State College) Scan to open on Studocu Studocu is not sponsored or endorsed by any college or university Downloaded by reggy acosta (reggyacosta76@gmail.com) lOMoARcPSD|54701929 SESSION PLAN Sector : Tourism (Hotel and Restaurant) 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: LO1: Prepare bakery products LO2: Decorate and present bakery products LO3: 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 Learning Content Ingredients in Baking Methods Modular/ Individualized Learning Method Presentation Read Information Sheet 1.1-1 “Different Ingredients in Baking” Practice Feedback Answer the Self- Check 1.1-1 on “Different Ingredients in Baking” Compare answers to Answer Key 1.1-1 Downloaded by reggy acosta (reggyacosta76@gmail.com) Resources CBLM Module Time 30 mins. lOMoARcPSD|54701929 Bakery products and Product Characteristic s Baking Tools, Equipment and Materials Lecture/ Discussion Listen to trainer’s discussion using PowerPoint presentation on “Different Ingredients in Baking” Answer computer-based Auto-feedback examination PowerPoint Presentation Audio-Video 1 hr. Modular/ Individualized Learning Method Answer the Self- Check 1.1-2 on “Different Bakery Products and Product Characteristics” Compare answers to Answer Key 1.1-2 CBLM Module 30 mins. Lecture/ Discussion Read Information Sheet 1.1-2 “Different Bakery Products and Product Characteristics” Listen to trainer’s discussion using PowerPoint presentation on “Different Bakery Products and Product Characteristics” Answer the quiz on “Different Bakery Products and Product Characteristics” Compare answers to model answers PowerPoint Presentation Audio-Video Bakery Ingredients 1 hr. Modular/ Individualized Learning Method Read Information Sheet 1.1-3 “Baking Tools, Equipment and Materials” Answer the Self- Check 1.1-3 on “Baking Tools, Equipment and Materials” Compare answers to Answer Key 1.1-3 CBLM Module 30 mins. Downloaded by reggy acosta (reggyacosta76@gmail.com) lOMoARcPSD|54701929 Mixing Techniques in Baking Bakery Products Lecture/ Discussion Modular/ Individualized Learning Method Listen to trainer’s discussion using PowerPoint presentation about “Baking Tools, Equipment and Materials” Flashing of cards about “Baking Tools, Equipment and Materials” Read Information Sheet 1.1-4 “Various Mixing Techniques in Baking Bakery Products” Answer the quiz on “Baking Tools, Equipment and Materials” Answer the Task Sheet 1.1-3 on “Identify the Baking Tools, Equipment and Materials” Answer the Self- Check 1.1-4 on “Various Mixing Techniques in Baking Bakery Products” Downloaded by reggy acosta (reggyacosta76@gmail.com) Compare answers to Key Correction Evaluate performance using Performance Criteria Checklist 1.1-3 Compare answers to Answer Key 1.1-4 PowerPoint Presentation Audio-Video Flashcards Baking Tools and Equipment 1.5 hrs. CBLM Module 30 mins. lOMoARcPSD|54701929 Lecture/ Discussion Listen to trainer’s discussion using PowerPoint presentation on “Various Mixing Techniques in Baking Bakery Products” Conduct oral Check your questioning/assessment answer by listening the trainer’s comment/feedba ck PowerPoint Presentation Audio-Video Perform Task Sheet 1.14 on “Perform Various Mixing Techniques in Baking Bakery Products” Materials and equipment to be used in demonstration 1 hr. Baking Tools and Equipment Bakery Ingredients View video Presentation on “Various Mixing Techniques in Baking Bakery Products” LO 2: Practical Demonstration Observe to trainer’s hand demonstration, discussion and oral instruction on “Various Mixing Techniques in Baking Bakery Products” Decorate and present bakery products Downloaded by reggy acosta (reggyacosta76@gmail.com) Evaluate own performance using Performance Criteria Checklist 1.1-4 1.5 hrs. lOMoARcPSD|54701929 Variety of fillings and coating/icing, glazes and decorations Modular/ Individualized Learning Method Read Information Sheet 2.2-1 “Variety of fillings and coating/icing, glazes and decorations and decorations” Answer the Self- Check 2.1 on “Variety of fillings and coating/icing, glazes and decorations” Compare answers to Answer Key 2.21 CBLM Module Baking Ingredients 30 mins. Lecture/ Discussion Listen to trainer’s discussion using PowerPoint presentation on “Variety of fillings and coating/icing, glazes” Conduct oral questioning/assessment Check your answer by listening the trainer’s comment/feedb ack PowerPoint Presentation Pastry decorations Audio-Video 1 hr. Evaluate own performance using Performance Criteria Materials and equipment to be used in this demonstration Book View video Presentation on “Variety of fillings and coating/icing, glazes” Practical Demonstration Observe to trainer’s hand demonstration, discussion and oral instruction Perform individual assessment by demonstration on “Demonstrate Variety of fillings and Downloaded by reggy acosta (reggyacosta76@gmail.com) 1 hr. lOMoARcPSD|54701929 Techniques in Decorating and filling of Bakery products in accordance with standard recipes on “Variety of fillings and coating/icing, glazes” coating/icing, glazes and decorations” Checklist Modular/ Individualized Learning Method Read Information Sheet 2.2-2 “Techniques in Decorating and filling of Bakery products in accordance with standard recipes” Answer the Self- Check 2.2-2 on “Techniques in Decorating and filling of Bakery products in accordance with standard recipes” Compare answers to Answer Key 2.22 CBLM Module Baking Ingredients 30 mins. Lecture/ Discussion Listen to trainer’s discussion using PowerPoint presentation on “Techniques in Decorating and filling of Bakery products in accordance with standard recipes” Conduct oral questioning/assessment Check your answer by listening the trainer’s comment/feedb ack PowerPoint Presentation Pastry decorations Audio-Video 1 hr. Observe to trainer’s hand demonstration, discussion and oral instruction Perform individual assessment by demonstration on “Apply Techniques in Decorating and filling of Evaluate own performance using Performance Criteria Materials and equipment to be used in this demonstration Practical Demonstration Downloaded by reggy acosta (reggyacosta76@gmail.com) Book 1 hr. lOMoARcPSD|54701929 Bakery standard recipes and/or enterprise standards and customer preferences Modular/ Individualized Learning Method Lecture/ Discussion on “Techniques in Decorating and filling of Bakery products in accordance with standard recipes” Read Information Sheet 2.2-3 “Bakery standard recipes and/or enterprise standards and customer preferences” Listen to trainer’s discussion using PowerPoint presentation on “Bakery standard recipes and/or enterprise standards and customer preferences” Bakery products in accordance with standard recipes” Checklist Answer the Self- Check 2.2-3 on “Bakery standard recipes and/or enterprise standards and customer preferences” Compare answers to Answer Key 2.23 CBLM Module Book Conduct oral questioning/assessment Check your answer by listening the trainer’s comment/feedb ack PowerPoint Presentation Audio-Video LO 3: Store bakery products Downloaded by reggy acosta (reggyacosta76@gmail.com) Book 30 mins. lOMoARcPSD|54701929 Pastry Products storage condition Proper Storage of Bakery Products Modular/ Individualized Learning Method Lecture/ Discussion Practical Demonstration Modular/ Individualized Learning Method Lecture/ Discussion Read Information Sheet 3.3-1 “How to properly stored Pastry Products” Listen to trainer’s discussion using PowerPoint presentation on “How to properly stored Pastry Products” Observe to trainer’s demonstration, discussion and oral instruction on “Proper Storage of Bakery Products” Read Information Sheet 3.3-2 “Proper Storage of Bakery Products” Listen to trainer’s discussion using PowerPoint Answer the Self- Check 3.3-1 on “How to properly stored Pastry Products” Compare answers to Answer Key 3.31 CBLM Module 30 mins. Conduct oral questioning/assessment Check your answer by listening the trainer’s comment/feedb ack CBLM Module PowerPoint Presentation Audio-Video 1.5 hr. Perform individual assessment by demonstration on “Store Pastry Products in accordance to enterprise standards” Evaluate own performance using Performance Criteria Checklist Materials and equipment to be used in this demonstration 1 hr. Answer the Self- Check 3.3-2 on “Proper Storage of Bakery Products” Compare answers to Answer Key 3.32 CBLM Module 30 mins. Conduct oral questioning/assessment Check your answer by listening the trainer’s CBLM Module PowerPoint Presentation 1.5 hr. Downloaded by reggy acosta (reggyacosta76@gmail.com) lOMoARcPSD|54701929 presentation on “Proper Storage of Bakery Products” Shelf Life of Bakery Products Package and Present Bakery Products comment/feedb ack Audio-Video Modular/ Individualized Learning Method Read Information Sheet 3.3-3 “Shelf Life of Bakery Products” Answer the Self- Check 3.3-3 on “Shelf Life of Bakery Products” Compare answers to Answer Key 3.33 CBLM Module 30 mins. Lecture/ Discussion Conduct oral questioning/assessment Check your answer by listening the trainer’s comment/feedb ack CBLM Module PowerPoint Presentation Audio-Video 1.5 hr. Modular/ Individualized Learning Method Listen to trainer’s discussion using PowerPoint presentation on “Shelf Life of Bakery Products” Read Information Sheet 3.3-4 “Package and Present Bakery Products” Answer the Self- Check 3.3-4 on “Package and Present Bakery Products” Compare answers to Answer Key 3.34 CBLM Module 30 mins. Lecture/ Discussion Listen to trainer’s discussion using PowerPoint presentation on “Package and Present Bakery Products” Conduct oral questioning/assessment Check your answer by listening the trainer’s comment/feedb ack CBLM Module PowerPoint Presentation Audio-Video 1.5 hr. C. ASSESSMENT PLAN Downloaded by reggy acosta (reggyacosta76@gmail.com) lOMoARcPSD|54701929 At the end of the module, students, should be able to take the summative assessment with the following type of TESTS: For LO1 1. Written Test 2. Oral Recitation/Assessment 3. Performance Test 4. Observation in the workplace 5. Demonstration For LO2 1. Written Test 2. Oral Recitation/Assessment 3. Performance Test 4. Observation in the workplace 5. Demonstration For LO3 1. Written Test 2. Oral Recitation/Assessment 3. Performance Test 4. Observation in the workplace 5. Demonstration Performance Test: At the end of the first module, the students should be able to perform the following tasks: For LO1 1. Classify the different ingredients and its characteristics in baking 2. Identify baking tools and equipment classification, usage, maintenance and safety practices 3. Demonstration/perform on various mixing techniques in baking bakery products For LO2 Downloaded by reggy acosta (reggyacosta76@gmail.com) lOMoARcPSD|54701929 1. Identify the variety of fillings and coating/icing, glazes and decorations 2. Demonstrate the different techniques in decorating and filling of bakery products in accordance with standard recipes 3. Define different bakery standard recipes and/or enterprise standards and customer preferences For LO3 1. Familiarize with the pastry products storage condition 2. Apply the proper storage of bakery products 3. Analyze the shelf life of bakery products and if the baked product is suitable for consumption or not 4. Determine available and suitable packaging for the bakery product D. TEACHER’S SELF-REFLECTION OF THE SESSION The learners were able to apply effectively the knowledge and skills gained in the Bread and Pastry Production NC II session. The resources and materials presented were essential to the session for the learners. Prepared by: ERNIE KENT B. HUFANO Learning Facilitator Noted by: PERLITA S. VILLAFUERTE, Ed.D., CHP Instruction Training Supervisor Downloaded by reggy acosta (reggyacosta76@gmail.com)
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