BPP SESSION PLAN

Sector : Tourism Sector (Hotel and Restaurant(

Qualification Title : Bread and Pasty Production Nc II

Unit of Competency : PREPARE AND PRODUCE BAKERY PRODUCTS

Module Title : Preparing And Produce Bakery Products

Learning Outcomes:
LO1. Prepare bakery products
LO2. Decorate and present bakery products
LO3. Store bakery products

A. INTRODUCTION
This unit deals with the knowledge and skills required by bakers and pastry cooks (patisserie) to prepare and
produce a range of high-quality bakery products in commercial food production environments and hospitality
establishments.
B. LEARNING ACTIVITIES
LO 1: Prepare bakery products
Learning Content Methods Presentation Practice Feedback Resources Time
- 1.1 Required ingredients are  Lecture,  PowerPoint  Self-check  Answer  Self-check 1.5 hrs.
selected, measured and discussion presentation 1.1 key 1.1 form
weighed according to recipe  PowerPoint with  PC with
or production requirements presentation  Information monitor
and established standards  Demonstratio sheet 1.1  Whiteboard
and procedures n Leading  Task  Performan  Marker
Workplace Sheet 1.1 ce criteria
page 3-6 1.1
- 1.2 A variety of bakery

products are prepared
according to standard
 mixing
procedures/formulation/
recipes and desired product
characteristics

- 1.3 Appropriate equipment

are used according to
required bakery products
and standard operating
procedures

- 1.4 Bakery products are

baked according to
techniques and appropriate
conditions; and enterprise
requirement and standards

- 1.5 Required oven

temperature are selected to
bake goods in accordance
with the desired
characteristics, standards
recipe specifications and
enterprise practices

LO 2: Decorate and present bakery products

2.1 A variety of  Lecture,  PowerPoint  Self-check  Answer  Self-check 1.5 hrs.
fillings and discussion presentation 1.1 key 1.1 form
coating/icing, with
glazes and
decorations for
pastry products
are prepared
according to  Powerpoint  Information  Task Sheet  Performan  PC
standard recipes, presentation sheet 1.1 1.1 ce criteria  Whiteboard
enterprise Leading 1.1  Marker
standards and/or Workplace
customer page 9-11
preferences

2.2 Pastry
products are filled
and decorated,
where required
and appropriate,
in accordance
with standard
recipes and/or
enterprise
standards and
customer
preferences

2.5 Pastry
products are
finished according
to desired product
characteristics

2.6Baked pastry
products are
presented
according to
established
standards and
procedures
LO 3: Store bakery products
 Lecture,  PowerPoint  Self-  Answer key  Self-check 1 hr.
3.1 Bakery discussion presentation check 1.1 1.1 form
products are  PowerPoint with  PC
stored according presentation  Information  Whiteboard
to established  Demonstrati sheet 1.1  Task  Performance  Marker
standards and on Leading Sheet 1.1 criteria 1.1
procedures Workplace
 3.2Packaging are page 11-12
selected
appropriate for
the preservation
of product
freshness and
eating
characteristics

    
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF REFLECTION OF THE SESSION
Unit of Competency : PREPARE AND PRODUCE PASTRY PRODUCTS
Module Title : Preparing And Produce Pastry Products

Learning Outcomes:
LO1. Prepare pastry products
LO2. Decorate and present pastry products
LO3. Store pastry products

A. 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
Methods Presentation Practice Feedback Resources Time
Content
- 1.1 Required  Lecture,  Powerpoint  Self-check  Answer key  Self-check form 1.5 hrs.
ingredients are discussion presentation 1.1 1.1  PC with
selected,  Powerpoint with monitor
measured and presentation  Information  Whiteboard
weighed  Demonstration sheet 1.1  Marker
according to Leading  Task Sheet  Performanc
Workplace 1.1 e criteria
recipe or
page 3-6 1.1
production 
requirements
and established
standards and
procedures

- 1.2 A variety of
pastry products
are prepared
according to
 standard mixing
procedures/for
mulation/
recipes and
desired product
characteristics

1.3 Appropriate
equipment are
used according to
required pastry
products and
standard
operating
procedures

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

1.5 Required
oven temperature
are selected to
bake goods in
accordance with
the desired
characteristics,
standards recipe
specifications and
enterprise
practices
LO 2: Decorate and present pastry products
2.1 A variety of  Lecture,  PowerPoint  Self-check  Answer  Self-check 1.5 hrs.
fillings and discussion presentation 1.1 key 1.1 form
coating/icing, with
glazes and
decorations for
pastry products
are prepared
according to  Powerpoint  Information  Task Sheet  Performan  PC
standard recipes, presentation sheet 1.1 1.1 ce criteria  Whiteboard
enterprise Leading 1.1  Marker
standards and/or Workplace
customer page 9-11
preferences

2.2 Pastry
products are filled
and decorated,
where required
and appropriate,
in accordance
with standard
recipes and/or
enterprise
standards and
customer
preferences

2.5 Pastry
products are
finished according
to desired product
characteristics

2.6 Baked pastry

products are
presented
according to
established
standards and
procedures
LO 3: Store pastry products
3.1 Pastry  Lecture,  PowerPoint  Self-  Answer key  Self-check 1 hr.
products are discussion presentation check 1.1 1.1 form
stored according  Powerpoint with  PC
to established presentation  Information  Whiteboard
standards and  Demonstrati sheet 1.1  Task  Performance  Marker
procedures on Leading Sheet 1.1 criteria 1.1
Workplace
3.2 Packaging page 11-12
are selected
appropriate for
the preservation
of product
freshness and
eating
characteristics

    
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF REFLECTION OF THE SESSION
Unit of Competency : PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Module Title : Preparing And Present Gateaux, Tortes And Cakes

Learning Outcomes:
LO1. Prepare sponge and cakes
LO2. Prepare and use fillings
LO3. Decorate cakes
LO4. Present 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 sponge and cakes
Learning
Methods Presentation Practice Feedback Resources Time
Content
- 1.1 Ingredients  Lecture,  Powerpoint  Self-check  Answer key  Self-check form 1.5 hrs.
are selected, discussion presentation 1.1 1.1  PC with
measured and  Powerpoint with monitor
weighed presentation  Information  Whiteboard
according to  Demonstration sheet 1.1  Marker
recipe Leading  Task Sheet  Performanc
Workplace 1.1 e criteria
requirements,
page 3-6 1.1
enterprise 
practices and
customer
practices

- 1.2 Required
oven
temperature is
selected to bake
goods in
 accordance with
desired
characteristics,
standard recipe
specifications
and enterprise
practices

- 1.3 Sponges and

cakes are
prepared
according to
recipe
specifications,
techniques and
conditions and
desired product
characteristics

- 1.4 Appropriate
equipment are
used according
to required
pastry and
bakery products
and standard
operating
procedures

- 1.5 Sponges and

cakes are cooled
according to
established
standards and
procedures
LO 2: Prepare and use fillings
 2.1 Fillings are  Lecture,  PowerPoint  Self-check  Answer  Self-check 1.5 hrs.
prepared and discussion presentation 1.1 key 1.1 form
selected in with
accordance with
required
consistency and
appropriate flavors
 Powerpoint  Information  Task Sheet  Performan  PC
2.2 Slice or layer presentation sheet 1.1 1.1 ce criteria  Whiteboard
sponges and cakes Leading 1.1  Marker
are filled and Workplace
assembled page 9-11
according to
standard recipe
specifications,
enterprise practice
and customer
preferences

2.3 Coatings and

sidings are
selected according
to the product
characteristics
and required
recipe
specifications
LO 3: 3. Decorate cakes
 Lecture,  PowerPoint  Self-  Answer key  Self-check 1 hr.
3.1 Sponges and discussion presentation check 1.1 1.1 form
cakes are  Powerpoint with  PC
decorated suited presentation  Information  Whiteboard
to the product  Demonstrati sheet 1.1  Task  Performance  Marker
and occasion on Leading Sheet 1.1 criteria 1.1
and in Workplace
accordance with page 11-12
standard recipes
and enterprise
 practices 3.2
Suitable icings
and decorations
are used
according to
standard recipes
and/or
enterprise
standards and
customer
preferences
LO 4: . Present cakes

4.1 Cakes are     

presented on
accordance with
customer’s
expectations and
established
standards and
procedures 4.2
Equipment are
selected and used
in accordance
with service
requirements 4.3
Product freshness,
appearances and
eating qualities
are maintained in
accordance with
the established
standards and
procedures 4.4
Cakes are marked
or cut portion-
controlled to
minimize wastage
and in accordance
with enterprise
specifications and
customer
preferences
LO 5: Store cakes     
5.1 Cakes are     
stored in
accordance with
establishment’s
standards and
procedures 5.2
Storage methods
are identified in
accordance with
product
specifications and
established
standards and
procedures
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF REFLECTION OF THE SESSION
Unit of Competency : PREPARE AND DISPLAY PETITS FOURS
Module Title : Preparing And Display Petits Fours

Learning Outcomes:
LO1. Prepare iced petits fours
LO2. Prepare fresh petits fours
LO3. Prepare marzipan petits fours
LO4. Prepare caramelized petits fours
LO5: Display petits fours
LO6: Store petits fours
A. INTRODUCTION
This unit applies to the knowledge and skills required by bakers and pastry cooks (patissiers) in
commercial food production environments and hospitality establishments. It covers the production,
display and service of a wide range of petits fours including petits fours glaces, marzipan-based petits
fours and caramelized fruits and nuts served as petits fours, to a level of high and consistent quality.

B. LEARNING ACTIVITIES
LO 1: Prepare iced petits fours
Learning
Methods Presentation Practice Feedback Resources Time
Content
- 1.1 Sponges  Lecture,  Powerpoint  Self-check  Answer key  Self-check form 1.5 hrs.
and bases are discussion presentation 1.1 1.1  PC with
prepared, cut  Powerpoint with monitor
and assembled presentation  Information  Whiteboard
according to  Demonstration sheet 1.1  Marker
standard recipes Leading  Task Sheet  Performanc
Workplace 1.1 e criteria
and enterprise
page 3-6 1.1
requirements 
and practices
1.2 Fillings are
prepared with
the required
flavors and
consistency 1.3
 Fondant icing
are brought in
accordance with
the required
temperature
and established
standards and
procedures 1.4
Decorations are
designed and
used in
accordance with
establishment
standards and
procedures
LO 2: Prepare fresh petits fours
2.1 A selection of  Lecture,  PowerPoint  Self-check  Answer  Self-check 1.5 hrs.
small choux paste discussion presentation 1.1 key 1.1 form
shapes are baked with
and decorated in
accordance with
established
standards and
procedures 2.2  Powerpoint  Information  Task Sheet  Performan  PC
Baked sweet paste presentation sheet 1.1 1.1 ce criteria  Whiteboard
are prepared and Leading 1.1  Marker
blended in Workplace
accordance with page 9-11
establishment
standards and
procedures 2.3
Fillings are
prepared and used
the required
flavors and correct
consistency 2.4
Garnishes, glazes
and finished are
used in
accordance with
established
standards and
procedures
LO 3: Prepare marzipan petits fours
 Lecture,  PowerPoint  Self-  Answer key  Self-check 1 hr.
3.1 Quality discussion presentation check 1.1 1.1 form
marzipan is  Powerpoint with  PC
flavored and presentation  Information  Whiteboard
shaped to  Demonstrati sheet 1.1  Task  Performance  Marker
produce mini- on Leading Sheet 1.1 criteria 1.1
sized fruits in Workplace
accordance with page 11-12
enterprise and
client
requirements 3.2
Marzipan fruits
are coated to
preserve desired
eating
characteristics
and softened
with egg whites,
piped into
shapes and
sealed/browned
with applied
heat, according
to enterprise
practice
LO 4: Prepare caramelized petits fours

4.1 Fresh     
fruits/fruit
segments are
selected and
coated with pale
amber-colored
caramel or glazed
or any coating
specified by the
enterprise 4.2
Sandwich dried
fruits or nuts are
filled with flavored
marzipan and
coated with pale
amber-colored
caramel according
to specifications
and enterprise
standards
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF REFLECTION OF THE SESSION
Unit of Competency : PRESENT DESSERTS
Module Title : Presenting Desserts

Learning Outcomes:
LO1. Present and serve plated desserts
LO2. Plan, prepare and present dessert buffet selection or plating
LO3. Store and package desserts

A. INTRODUCTION
This unit covers the knowledge and skills in presenting the various and specialized techniques
of desserts presentation required by bakers and pastry cooks (patissiers) in commercial food production
environments and hospitality establishments.

B. LEARNING ACTIVITIES
LO 1: Present and serve plated desserts
Learning
Methods Presentation Practice Feedback Resources Time
Content
- 1.1Desserts are  Lecture,  Powerpoint  Self-check  Answer key  Self-check form 1.5 hrs.
portioned and discussion presentation 1.1 1.1  PC with
presented  Powerpoint with monitor
according to presentation  Information  Whiteboard
product items,  Demonstration sheet 1.1  Marker
occasion and Leading  Task Sheet  Performanc
Workplace 1.1 e criteria
enterprise
page 3-6 1.1
standards and 
procedures 1.2
Desserts are
plated and
decorated in
accordance with
enterprise
standards and
procedures
LO 2: Plan, prepare and present dessert buffet selection or plating
  Lecture,  PowerPoint  Self-check  Answer  Self-check 1.5 hrs.
2.1 Dessert buffet discussion presentation 1.1 key 1.1 form
services are with
planned and
utilized according
to available
facilities,
equipment and  Powerpoint  Information  Task Sheet  Performan  PC
customer/enterpri presentation sheet 1.1 1.1 ce criteria  Whiteboard
se requirements Leading 1.1  Marker
2.2 Variety of Workplace
desserts are page 9-11
prepared and
arranged in
accordance with
enterprise
standards and
procedures
LO 3: Store and package desserts
 Lecture,  PowerPoint  Self-  Answer key  Self-check 1 hr.
3.1Desserts are discussion presentation check 1.1 1.1 form
stored in  Powerpoint with  PC
accordance with presentation  Information  Whiteboard
the required  Demonstrati sheet 1.1  Task  Performance  Marker
temperature and on Leading Sheet 1.1 criteria 1.1
customer’s Workplace
specifications. page 11-12
3.2Desserts are
packaged in
accordance with
established
standards and
procedures

    
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF REFLECTION OF THE SESSION
Unit of Competency :
Module Title :

Learning Outcomes:
LO1.
LO2.
LO3.
LO4.
LO5:
LO6:
A. INTRODUCTION

B. LEARNING ACTIVITIES
LO 1:
Learning
Methods Presentation Practice Feedback Resources Time
Content
-  Lecture,  Powerpoint  Self-check  Answer key  Self-check form 1.5 hrs.
discussion presentation 1.1 1.1  PC with
 Powerpoint with monitor
presentation  Information  Whiteboard
 Demonstration sheet 1.1  Marker
Leading  Task Sheet  Performanc
Workplace 1.1 e criteria
page 3-6 1.1

LO 2:
 Lecture,  PowerPoint  Self-check  Answer  Self-check 1.5 hrs.
discussion presentation 1.1 key 1.1 form
with
  Powerpoint  Information  Task Sheet  Performan  PC
presentation sheet 1.1 1.1 ce criteria  Whiteboard
Leading 1.1  Marker
Workplace
page 9-11

LO 3:
 Lecture,  PowerPoint  Self-  Answer key  Self-check 1 hr.
discussion presentation check 1.1 1.1 form
 Powerpoint with  PC
presentation  Information  Whiteboard
 Demonstrati sheet 1.1  Task  Performance  Marker
on Leading Sheet 1.1 criteria 1.1
Workplace
page 11-12
LO 4:

    
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF REFLECTION OF THE SESSION