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Session Plan

This session plan outlines the preparation and production of bakery products. It includes 3 learning outcomes: 1) prepare bakery products, 2) decorate and present bakery products, and 3) store bakery products. Learning activities for the first outcome include exploring ingredients in baking, different bakery products and their characteristics, and baking tools/equipment. Methods include lectures, demonstrations, practice activities, and feedback. Assessment includes written tests, oral questioning, demonstrations, and maintaining a portfolio.

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Armando Payumo
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63 views

Session Plan

This session plan outlines the preparation and production of bakery products. It includes 3 learning outcomes: 1) prepare bakery products, 2) decorate and present bakery products, and 3) store bakery products. Learning activities for the first outcome include exploring ingredients in baking, different bakery products and their characteristics, and baking tools/equipment. Methods include lectures, demonstrations, practice activities, and feedback. Assessment includes written tests, oral questioning, demonstrations, and maintaining a portfolio.

Uploaded by

Armando Payumo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Session Plan

Sector : Tourism
Qualification : Bread and Pastry Production NCII
Unit title : Prepare and Produce Bakery Product
Module title : Preparing and Producing Bakery Products
Nominal Duration :

Learning Outcomes:

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.

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B. LEARNING ACTIVITIES
LO 1.: Prepare bakery products

Learning Content Methods Presentation Practice Feedback Resources Time


1. Ingredients  Modular/ Read Answer the Self- Compare  CBLM  30
in Baking Individualized Information Check 1.1-1 on answers to Module mins.
Learning Sheet 1.1-1 “Different Answer Key 1.1-
Method “Different Ingredients in 1
Modular/ Ingredients in Baking”
Individualized Baking”
Learning
Method
Answer  PowerPoint 1 hr.
 Lecture/ computer-based Auto-feedback Presentation
Discussion Listen to examination  Audio-Video
trainer’s
discussion using
PowerPoint
presentation on
“Different
Ingredients in
Baking”
2. Bakery Modular/ Read Answer the Self- Compare answers to  CBLM  Module 30 mins
products and Individualized Information Check 1.1-2 on Answer Key 1.1-2
Product Learning Sheet 1.1-2 “Different Bakery
Characteristic s Method “Different Products and Product
Bakery Products Characteristics”
and Product
Characteristics”
2
Learning Content Methods Presentation Practice Feedback Resources Time
 Lecture/ Listen to Answer the quiz on Compare answers to  PowerPoint 1 hr.
Discussion trainer’s “Different Bakery model answers Presentation 
discussion using Products and Product Audio-Video 
PowerPoint Characteristics” Bakery Ingredients
presentation on
“Different
Bakery Products
and Product
Characteristics”
3. Baking Tools,  Modular/ Read Information Answer the Self- Compare answers to  CBLM  Module 30 mins.
Equipment and Individualized Sheet 1.1-3 “Baking Check 1.1-3 on Answer Key 1.1-3
Materials Learning Tools, Equipment and “Baking Tools,
Method Materials” Equipment and
Materials”

4
Demonstratio The trainer will Perform Job Evaluate
demonstrate on Sheet 1.1-5 performance
3
Learning Content Methods Presentation Practice Feedback Resources Time
n how to Receive Receive using
Housekeeping Housekeeping performance
Request and the Request criteria checklist
trainee shall 1.1-5 Receive
perform return Housekeeping
demonstration Request

4
B. LEARNING ACTIVITIES
LO .2:

5
B. LEARNING ACTIVITIES
LO .3:

6
B. LEARNING ACTIVITIES
LO .4:

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C. ASSESSMENT PLAN
Written
- Use to measure the trainee’s acquired knowledge

Oral questioning
- This is an insight into trainee’s ability and personality
- Must have the knowledge in Raising Organic Chicken
- Every interview has maximum of 30 minutes

Demonstration
- This is to determine if the trainee is capable of doing the job
- Must perform raising Organic Chicken
- Demonstration must be performed within 5 hours

Portfolio
- This is to document student learning on specific learning outcomes
- Designed to elicit the knowledge and skill specified in the outcomes

D. TEACHER’S REFLECTION OF THE SESSION

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