Learning Outcomes:

1. Prepare bakery products 2. Decorate and Present bakery products 3. Store bakery products
A. INTRODUCTION:
This module covers the knowledge, skills and attudes required to prepare and produce bakery products
B. LEARNING ACTIVITIES
LO 1: Prepare Bakery Products
Learning Content Methods Presentaton Practce Feedback Resources Time
1.Baking Principles of
Baking
Lecture
Module
Read info sheet 10.1-1 on B
asic Principles
Answer
self-check
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with answer key
Informaton
Sheets
8
hours
2.Baking Ingredients;
Types, Functons &
Substtutons
Lecture
Module
Read info sheet 10.1-1 on
Baking Ingredients; Types,
Functons & Substtutons
Answer
self-check
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Informaton
Sheets
8
hours
3.Bakers Mathematcs Lecture
Module
Read info sheet 10.1-1 on
Bakers Mathematcs
Answer
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Informaton
Sheets
8
hours
4.Baking Equipment
,Tools,
and Utensils
Lecture
Module
Read info sheet 10.1-1 on
Baking Equipment ,Tools,
And Utensils
Answer
self-check
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Informaton
Sheets
8
hours
5.Bread Baking Methods Lecture
Module
Demonstraton
Read info sheet 10.1-1 on
Bread Baking Methods
Perform Job Sheet on
Bread Baking Methods
Answer
self-check
Perform Task
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Informaton
Sheets
Job Sheets
8
hours
6. Bread Baking Process Lecture
Module
Demonstraton
Read info sheet 10.1-1 on
Bread Baking Process
Perform Job Sheet on
Bread Baking Process
Answer
self-check
Perform Task
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Informaton
Sheets
Job Sheets
8
hours
7.Bread Categories Lecture
Module
Read info sheet 10.1-1 on
Bread Categories
Answer
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Informaton
Sheets
8
hours
8.Pastry Categories Lecture
Module
Read info sheet 10.1-1 on
Pastry Categories
Answer
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Informaton
Sheets
8
hours

LO 2: Decorate and
Present Bakery Products

1.Decoratve techniques
and Rules for Garnishing
Lecture
Module
Demonstraton
Read info sheet 10.1-1 on
Bread & pastry Categories
Perform Job Sheet on
Decoratve techniques and Rules
for Garnishing
Answer
self-check
Perform Task
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Informaton
Sheets
Job Sheets
8
hours
2. The Tools in
Decoratng
Lecture
Module
Read info sheet 10.1-1 on
Bread & pastry Categories
Answer
self-check
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Informaton
Sheets
8
hours



3.Tips How to present
Finished Baked Products
Lecture
Module
Demonstraton
Read info sheet 10.1-1 on
Bread & pastry Categories
Perform Job Sheet on
Tips How to present Finished
Baked Products
Answer
self-check
Perform Task
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with answer key
Informaton
Sheets
Job Sheets
8
hours


LO 3: Store Bakery
Products


1.Proper Storage Area to
be used
Lecture
Module
Read info sheet 10.1-1 on
Proper Storage Area to be used
Answer
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Sheets
8
hours
2.Diferent kinds of
packaging to be used
Lecture
Module
Read info sheet 10.1-1 on
Diferent kinds of packaging to be
used
Answer
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Informaton
Sheets
8
hours
3.Shelf-Life of Bakery
Products
Lecture
Module
Read info sheet 10.1-1 on
Shelf-Life of Bakery Products
Answer
self-check
Compare answer
with answer key
Informaton
Sheets
8
hours
C. ASSESSMENT PLAN:
Writen Test on the f: 1.Baking principles of baking. 2. Baking Ingredients. 3. Bakers mathematcs. 4. Baking equipment , tools and utensils. 5.
Bread baking methods. 6. Bread baking process 7. Bread categories 8. Pastry categories. 9. Decoratve techniques and rules for garnishing. 10.
The tools in decoratng. 11. Tips How to present fnished baked products 12. Proper storage area to be used 13. Diferent kinds of packaging to
be used 14. Shelf-life of bakery products
Performance Test on the f: 1. Bread baking methods. 2. Bread baking process 3. Bread categories 4. .Pastry categories. 5. Decoratve
techniques and rules for garnishing
D. TEACHERS SELF-REFLECTION OF THE SESSION:
The session will enable trainees to acquire the basic knowledge, skills, and attudes to be able to prepare bakery products of desirable
qualites that meets the standards of the baking industry.