lOMoARcPSD|54701929
Session plan Present Desserts
Civil Engineering (Western Philippines University)
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lOMoARcPSD|54701929
Session Plan
Sector
Qualification Title
Unit of Competency
Module Title
: Tourism
: Bread and Pastry Production NC II
: Present Desserts
: Presenting Desserts
Learning Outcomes:
1. Present and serve plated desserts
2. Plan, prepare and present dessert buffet selection or plating
3. Store and package desserts
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
LO1. Present and serve plated desserts
Learning Content
Methods
Presentation
Practice
Feedback
Resources
Time
Portion and present
Active lecture/
Read
Answer Self check
Compare selfCBLM,
7 hrs.
dessert
Actual
Information
no. 5.1-1
check answers to
Information
Demonstration
Sheet 5.1-1 on
Perform Task Sheet
answer key
sheet
Portion and
no. 5.1-1 on Portion
present dessert
and present dessert
Evaluate
performance
using
performance
criteria checklist
Plate and decorate dessert
Active lecture/
Actual
Demonstration/
Video Presentation
Read
Information
Sheet 5.1-2
Plate and
decorate
dessert
Answer self- check
no.5.1-2
Perform task sheet
no.5.1-2 Plate and
decorate dessert
product
characteristics
Downloaded by reggy acosta (reggyacosta76@gmail.com)
Compare selfcheck answers to
answer key
Evaluate
performance
using
performance
Video, links,
CBLM,
Information
sheet
7 hrs.
lOMoARcPSD|54701929
criteria checklist
LO. 2 Plan, prepare and present dessert buffet selection or plating
Plan and utilize dessert
Active lecture/
Read Information
buffet
Actual
Sheet 5.2-1 on
Demonstration/
Video
Presentation
Prepared and arranged
variety of dessert
Active lecture/
Actual
Demonstration/
Video
Presentation
LO. 3 Store and package desserts
Proper storage of Cakes
Active lecture/
products according to
Actual
established standards and
Demonstration
procedures
Correct packaging
selection for the
Active lecture
Read Information
Sheet 5.2-1 on
Answer self- check
no.5.2-1
Perform task sheet
no.5.2-3
Answer self- check
no.5.2-2
Perform task sheet
no.5.2-2
Read Information
Sheet 5.3-1
Answer self- check
no.5.3-1
Perform task sheet
no.5.3-1
Read information
Downloaded by reggy acosta (reggyacosta76@gmail.com)
Compare selfcheck answers
to answer key
Video, links, CBLM, 4hrs
Information sheet
Evaluate
performance
using
performance
criteria checklist
Compare selfcheck answers
to answer key
Video, links, CBLM,
Information sheet
Evaluate
performance
using
performance
criteria checklist
Compare self- check
answers to answer
key
CBLM,
Information
sheet
6 hrs.
Evaluate
performance using
performance criteria
checklist
Compare self- check
answers to answer
key
CBLM,
Information
sheet
5 hrs.
5 hrs.
lOMoARcPSD|54701929
preservation of product
freshness and eating
characteristics
sheet 5.3-2 on
Standards and
procedures in
decorating,
finishing and
presenting Pastry y
products
Answer self-check
no. 5.3-2
C. Assessment Plan:
a. Written test: Questions on knowledge such as:
Baking tools and equipment classification, usage, maintenance and safety practices
Desserts products recipes and procedures
Proper storage of Desserts
b. Actual / Performance Test: In the workshop, given the recipes and ingredients with the appropriate tools and equipment; the trainees will:
Perform procedural demonstration on how to prepare and make a specific bakery product and its proper storage after it is done.
D. Teacher’s Self- Reflection of the Session.
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