SESSION PLAN

Sector : TOURISM SECTOR (HOTEL AND RESTAURANT)

Qualification Title : BREAD AND PASTRY PRODUCTION

Unit of Competency : PREPARE AND PRESENT GATEAUX, TORTES, AND CAKES
Module Title : PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES
Learning Outcomes:
Upon completion of this module, the trainees must be able to:
1. Prepare sponges and cakes
2. Prepare and use fillings
3. Decorate cakes
4. Present cakes
5. Store cakes

A. INTRODUCTION
This unit covers the knowledge and skills required by bakers and pastry cooks (patissiers) to produce, fill,
decorate and present a range of specialized sponges and cakes, where finish, decoration and presentation of
a high order is required.
B. LEARNING ACTIVITIES
LO 1: Prepare sponges and cakes
Learning Content Methods Presentation Practice Feedback Resources Time
 Ingredients -Self-paced Read information Answer Self- Refer answers Laptop 1 hr
used for cakes learning sheet 3.1-1 on Check 3.1-1 on the Projector
- Discussion “Main ingredients on “Main answer’s key PowerPoint
- Modular used for cakes” Ingredients 3.1-1 on “Main presentati
Date Developed: Document No.
September 2019
Date Revised: Issued by:
Bread and Pastry Production NCII
Page 1 of 6
Developed by:
Jelly Mae R. Gonzales
Revision # 00
 - Lecture used for Ingredients on
cakes” used for cakes”

 Different types -Self-paced Read information Answer Self- Refer answers 1

of cake learning sheet 3.1-2 on Check 3.1-2 on the Laptop h
- Discussion “Different types of on “Different answer’s key Projector r
- Modular cake” types of cake” 3.1-2 on PowerP
- Lecture “Different oint
types of cake” present
ation
 Mixing Method - Self-paced Read information Answer Self- Refer answers 1
used for learning sheet 3.1-3 on Check 3.1-3 on the Laptop h
shortened cakes - Discussion “Mixing Method on “Mixing answer’s key Projector rs
and foam type - Modular used for shortened Method used 3.1-3 on PowerP
cakes - Lecture cakes and foam for shortened “Mixing oint
type cakes” cakes and Method used present
foam type for shortened ation
cakes” cakes and
foam type
cakes”
-Demonstration Demonstrate the Perform task Refer Oven 2
proper procedure sheet on performance Baking hrs
on baking Red baking Red on tools
Velvet Cake Velvet Cake performance Flour
criteria 3.1-2 Sugar
Egg
Milk
Date Developed: Document No.
September 2019
Date Revised: Issued by:
Bread and Pastry Production NCII
Page 2 of 6
Developed by:
Jelly Mae R. Gonzales
Revision # 00
 Baking
Powder

LO 2: Prepare and use fillings

Learning Content Methods Presentation Practice Feedback Resources Time

 Fillings - Self-paced Read information Answer Self- Refer answers Laptop 2
learning sheet 3.2-1 on Check 3.2- on the Projector h
- Discussion “fillings” 1on “filling” answer’s key PowerPoint rs
- Modular 3.2-1 on presentati
- Lecture “filling” on

Demonstration Demonstrate the Perform job Refer to Electric

standard procedure sheet 3.2-1 on Performance Hand
on making a Cream making a Criteria Mixer
Cheese Frosting cream cheese Checklist 3.2-1 Mixing
frosting bowl
Rubber
scrapper
Whipped
Cream
Cream
cheese
Powdered
sugar

 Stacking and - Self-paced Read information Answer Self Refer to Laptop 1

learning sheet 3.2-2 on Check 3.2-2 Performance PowerPoint h
Date Developed: Document No.
September 2019
Date Revised: Issued by:
Bread and Pastry Production NCII
Page 3 of 6
Developed by:
Jelly Mae R. Gonzales
Revision # 00
 frosting a - Discussion “Stacking and on “Stacking Criteria Projector rs
layered cake - Modular frosting a layered and frosting a checklist
- Lecture cake” layered cake”

-Demonstration
-Demonstration Demonstrate the Perform Job Refer to Cake
proper stacking and sheet 3.2-2 on Performance layers
frosting a layered “stacking and Criteria Cake turn
cake frosting a Checklist 3.2-2 table
layered cake” on “stacking Cake
and frosting a Drum
layered cake”
Offset
Spatula
LO3: Decorate cakes

Learning Content Methods Presentation Practice Feedback Resources Time

 Decoration of - Self-paced Read Answer self- Refer answers Laptop 4
cake learning information check 3.3-1 on on the Projector h
- Discussion sheet 3.3-1 on “Specific answer’s key PowerPoi rs
- Modular “Specific Decoration 3.3-1 on nt
- Lecture Decoration appropriate for “Specific presentat
appropriate for the cake” Decoration ion
the cake” appropriate
for the cake”
- Demonstration Demonstrate Perform job sheet Refer Cakes 2
the standard 3.3-1 on Performance Cream hrs.
procedure on decorating a red on Cheese
Performance
Date Developed: Document No.
September 2019
Date Revised: Issued by:
Bread and Pastry Production NCII
Page 4 of 6
Developed by:
Jelly Mae R. Gonzales
Revision # 00
 decorating a red velvet cake Criteria 3.3-1” Frosting
velvet cake Cake turn
table
Offset
spatula
Red food
color
Chiffon cake
(flakes)
Piping bag
Decorating
tip

LO4: Present cakes

Ti
Learning Content Methods Presentation Practice Feedback Resources
me
 Cake - Self-paced Read information Answer self- Refer answers Laptop 1
presentation learning sheet 3.4-1 on check 3.4-1 on on the Projector hrs
- Discussion “Cake “Cake answer’s key PowerPoint .
- Modular Presentation” Presentation” 3.4-1 on “Cake presentation
- Lecture Presentation”
- Demonstrate the Perform job sheet Refer Laptop 2hr
Demonstration standard 3.4-1 on Performance Projector s
procedure on “presenting on PowerPoint
“presenting cakes” Performance presentation
cakes” Criteria 3.4-1”

Date Developed: Document No.

September 2019
Date Revised: Issued by:
Bread and Pastry Production NCII
Page 5 of 6
Developed by:
Jelly Mae R. Gonzales
Revision # 00
LO5: Store cakes

Learning Content Methods Presentation Practice Feedback Resources Time

 Cake storage - Self-paced Read Answer self- Refer Answer Laptop 2hrs
learning information check 3.5-1 key 3.5-1 Projector
- Discussion sheet 3.5-1 on PowerPoint
- Modular “Standards and presentation
- Lecture procedure of
storing cake
products”
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

Date Developed: Document No.

September 2019
Date Revised: Issued by:
Bread and Pastry Production NCII
Page 6 of 6
Developed by:
Jelly Mae R. Gonzales
Revision # 00
 Date Developed: Document No.
September 2019
Date Revised: Issued by:
Bread and Pastry Production NCII
Page 7 of 6
Developed by:
Jelly Mae R. Gonzales
Revision # 00