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 SESSION PLAN
Sector : TOURISM SECTOR (HOTEL AND RESTAURANT)
Qualification Title : BREAS AND PASTRY PRODUCTION NCII
Unit of Competency : PREPARE AND PRODUCE PASTRY PRODUCTS
Module Title : PREPARING AND PRODUCING PASTRY PRODUCTS
Learning Outcomes:
1. prepare pastry products
2. Decorate and present Pastry Product
3. store pastry products

Introduction: This unit deals with knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-
quality pastry products in commercial food production environments and hospitality establishments

B. LEARNING ACTIVITIES
LO 1: Prepare pastry products
Learning Content
Methods Presentation Practice Feedback Resources Time

Date Developed: Document No.

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 Lecture The trainer will The trainees will The trainer CBLM 1½
1. Required distribute read information will compare Powerpoint hour
ingredients are information sheet 1.1-1 and the trainees’ Learning
selected, sheet no. 1.1-1 answer self-check answer Materials
measured and about no. 1.1-1 about based on the Worksheet
weighed Required Required answer key Laptop
according to ingredients are ingredients are no. 1.1-1.
recipe or selected, selected,
production measured and measured and
requirements and weighed weighed
established according to according to
standards and recipe or recipe or
procedures production production
requirements
and established requirements and
standards and established
procedures standards and
procedures
Demonstration The trainer will The trainees will The trainer
distribute read information will compare
information sheet 1.1-1 and the trainees’
sheet no. 1.1-1 answer self-check answer
How the no. 1.1-1 how the based on the
Required answer key
Required
Date Developed: Document No.
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 ingredients are ingredients are no. 1.1-1.
selected, selected,
measured and measured and
weighed weighed
according to according to
recipe or recipe or
production production
requirements requirements and
and established established
standards and standards and
procedures procedure
2. A variety of Lecture The trainer will The trainees will The trainer CBLM 1½
pastry products distribute read information will compare Powerpoint hour
are prepared information sheet no. 1.1- the trainees’ Learning
according sheet no. 1.1-2 2and answer self- answer Materials
to standard on A variety of check no. 1.1-2 based on the Worksheet
mixing pastry products on A variety of answer key Laptop
procedures/for are prepared pastry products no. 1.1-2.
mulation/ according are prepared
recipes to standard according
and desired mixing to standard
product procedures/for mixing
characteristics mulation/ procedures/formu
Date Developed: Document No.
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Date Revised:
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 recipes lation/ recipes
and desired and desired
product product
characteristics characteristics

Demonstration The trainer will The trainees will The trainer

distribute read information will compare
information sheet no. 1.1- the trainees’
sheet no. 1.1-2 2and answer self- answer
how A variety check no. 1.1-2 based on the
of pastry how A variety of answer key
products are pastry products no. 1.1-2.
prepared are prepared
according according
to standard to standard
mixing mixing
procedures/for procedures/formu
mulation/ lation/ recipes
recipes
and desired and desired
product product
characteristics characteristics

Date Developed: Document No.

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Date Revised:
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3. Appropriate Lecture The trainer will The trainees will The trainer CBLM 1½
equipment are distribute read information will compare Powerpoint hour
used according information sheet 1.1-3 and the trainees’ Learning
to sheet no. 1.1-3 answer self-check answer Materials
about no. 1.1-3 about based on the Worksheet
required pastry
Appropriate Appropriate answer key Laptop
products and
equipment are equipment are no. 1.1-3.
standard
used according used according to
operating
to
procedures required pastry
required pastry products and
products and standard
standard operating
operating procedures
procedures
Demonstration The trainer will The trainees will The trainer 2
demonstrate re-demonstrate will evaluate hours
operation sheet operation sheet trainees’
no. 1.1-3 on no. 1.1-3 on how output using
how to Appropriate performance
Appropriate equipment are criteria
equipment are used according to checklist no.
used according required pastry 1.1-3.
to required products and

Date Developed: Document No.

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 pastry products standard
and standard operating
operating procedures
procedures

4. Pastry Lecture The trainer will The trainees will The trainer CBLM 1½
products are distribute read information will compare Powerpoint hour
baked information sheet 1.1-4 and the trainees’ Learning
according to sheet no. 1.1-4 answer self-check answer Materials
techniques about Pastry no. 1.1-4 about based on the Worksheet
and appropriate products are Pastry products answer key Laptop
conditions; baked are baked no. 1.1-4.
and enterprise according to according to
requirement techniques techniques
and standards and and appropriate
appropriate conditions; and
conditions; and enterprise
enterprise
requirement requirement and
and standards standards
Demonstration The trainer will The trainees will The trainer Projector 2
demonstrate re-demonstrate will evaluate Laptop hours
operation sheet operation sheet trainees’
no. 1.1-4 on no. 1.1-4 on how output using
Date Developed: Document No.
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 how to Pastry to Pastry performance
products are products are criteria
baked baked according checklist no.
according to to techniques 1.1-4.
techniquesand and appropriate
appropriate conditions; and
conditions; and enterprise
enterprise
requirement requirement and
and standards standards

C. ASSESSMENT PLAN
 Written Test
 Performance Test

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D. TEACHER’S SELF-REFLECTION OF THE SESSION:.

Date Developed: Document No.

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 PARTS OF A COMPETENCY-BASED LEARNING

References/Further Reading

Performance Criteria Checklist

Operation/Task/Job Sheet

Self Check Answer Key

Self Check

Information Sheet

Learning Experiences

Learning Outcome Summary

Module
Module Content
Content

Module
List of Competencies
Content

Module Content

Module Content

Front Page
In our efforts to standardize CBLM,
the above parts are recommended
for use in Competency Based
Training (CBT) in Technical Education
and Skills Development Authority
(TESDA) Technology Institutions.
The next sections will show you the
components and features of each
part.

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 Qualification
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

Prepare and
produce bakery preparing and
1. producing bakery TRS741379
products
products

Prepare and preparing and

2. produce pastry producing pastry TRS741380
products products

Prepare and Preparing and

3. present gateaux, presenting gateaux, TRS741342
tortes and cakes TORTES and cakes

Prepare and display preparing and TRS741344

4.
petits fours displaying petits four

Present desserts
TRS741343
5. Presenting desserts

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 MODULE CONTENT

UNIT OF COMPETENCY: Prepare and Produce pastry products

MODULE TITLE : preparing and producing pastry products

MODULE DESCRIPTOR: This unit deals with knowledge and skills

required by bakers and pastry cooks
(patissiers) to prepare and produce a
range of high-quality pastry products in
commercial food production
environments and hospitality
establishments

NOMINAL DURATION: 12 hours

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. prepare pastry products
2. Decorate and present Pastry Product
3. store pastry product

ASSESSMENT CRITERIA:

1. Required ingredients are selected, measured and weighed according to recipe or

production requirements and established standards and procedures

2. A variety of pastry products are prepared according to standard mixing

procedures/formulation/ recipes and desired product characteristics
3. Appropriate equipment are used according to required pastry products
and standard operating procedures
4. Pastry products are baked according to techniquesand appropriate
conditions; and enterprise requirement and standards

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 Prepare and Produce pastry products

Contents:

1. Ingredients

2. Pastry products
3. Product characteristics
4. Equipment
5. Techniques and conditions
6. Enterprise requirements and standard
7. Fillings and coating/icing, glazes and decorations
[Link] product finishing
9. storage condition

Assessment Criteria

1 Required ingredients are selected, measured and weighed according to

recipe or production requirements and established standards and
procedures

2. A variety of pastry products are prepared according to standard mixing

procedures/formulation/ recipes and desired product characteristics

3. Appropriate equipment are used according to required pastry products

and standard operating procedures

4. Pastry products are baked according to techniquesand appropriate

conditions; and enterprise requirement and standards

TOOLS AND EQUIPMENTS

Measuring cup, solid Conditions

Cake turn table The participants will have
Palette knife access to:

Mixing bowl ( 6 pcs per set)

Commercial Mixers with
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Dough cutter PASTRY
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compressor
Assessment Method:

1. Written Test
2. Demonstration and Questioning
3. Interview

Learning Experiences
Learning Outcome 4
Prepare and produce pastry product

Learning Activities Special Instruction

Read information sheet 1.1-1 on This information sheet discuss about
Required ingredients are selected, Required ingredients are selected,
measured and weighed according measured and weighed according to
to recipe or production recipe or production requirements
requirements and established and established standards and
standards and procedures procedures
Answer self-check 1.1-1 Required
ingredients are selected, measured The trainer will compare his answers
and weighed according to recipe or to the answer key 1.1-1. You required
production requirements and
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established standards and in getting all answers correct. If not,
procedures read the information sheet again to
answer all question correctly

Demonstrate operation sheet 1.1-1

on how the Required ingredients Trainer will evaluate trainees’ output
are selected, measured and using performance criteria checklist
weighed according to recipe or 1.1-1.
production requirements and
established standards and
procedures
Read information sheet no. 1.1-2 This information sheet discusses about
on variety of pastry products are variety of pastry products are
prepared according to standard prepared according to standard
mixing procedures/formulation/ mixing procedures/formulation/
recipes and desired product recipes and desired product
characteristics characteristics

answer self-check no. 1.1-2 and

compare the trainees’ answer The trainer will compare his answers
based on the answer key no. 1.1-2 to the answer key 1.1-2. You required
in getting all answers correct. If not,
Demonstrate information sheet no. read the information sheet again to
1.1-2 how variety of pastry answer all question correctly
products are prepared according to
standard mixing
procedures/formulation/ recipes The trainer will evaluate outputs using the
and desired product characteristics performance criteria checklist no. 1.1-2
Read information sheet no. 1.1-3 This information sheet discusses about
about appropriate equipment are appropriate equipment are used
used according to required pastry according to required pastry products
products and standard operating and standard operating procedures
procedures

answer self-check no. 1.1-3 and

The trainer will compare his answers
compare the trainees’ answer
to the answer key 1.1-3. You required
based on the answer key no. 1.1-3.
in getting all answers correct. If not,
demonstrate operation sheet no. read the information sheet again to
1.1-3 on how to appropriate answer all question correctly
equipment are used according to
required pastry products and
standard operating procedure
The trainer will evaluate outputs using the
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 performance criteria checklist no. 1.1-3

Read information sheet no. 1.1-4 This information sheet discusses

about about
Pastry products are baked Pastry products are baked according
according to techniques and to techniques and appropriate
appropriate conditions; and conditions; and enterprise
enterprise requirement and requirement and standards
standards

Answer self-check no. 1.1-4 and The trainer will compare his answers
compare the trainees answer to the answer key 1.1-4. You required
based on the answer sheet key no. in getting all answers correct. If not,
1.1-4 read the information sheet again to
demonstrate operation sheet no. answer all question correctly
1.1-4 on how Pastry products are
baked according to techniques and
appropriate conditions; and
enterprise requirement and
standards
The trainer will evaluate outputs
using the performance criteria
checklist no. 1.1-4

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