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2-Study Guide

This document provides a study guide for a training module on plating and presenting cakes. The module objectives are to discuss cake plating concepts and different presentations. Key concepts covered include plating tools, components of plating cakes, plate selection, and practical presentations. The study guide outlines online and offline activities for students to complete, including reading materials, videos, quizzes, and demonstrations. A schedule provides the timeline for completion of topics and activities over several days.

Uploaded by

Christine Toledo
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© © All Rights Reserved
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148 views5 pages

2-Study Guide

This document provides a study guide for a training module on plating and presenting cakes. The module objectives are to discuss cake plating concepts and different presentations. Key concepts covered include plating tools, components of plating cakes, plate selection, and practical presentations. The study guide outlines online and offline activities for students to complete, including reading materials, videos, quizzes, and demonstrations. A schedule provides the timeline for completion of topics and activities over several days.

Uploaded by

Christine Toledo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Bread and Pasty Production NC II

Prepare and Present Gateaux, Tortes and Cakes (COC3)


Present Cakes
9 Hrs.
STUDY GUIDE

Prepared by: Mark Joseph Collantes

INTRODUCTION

Welcome to the online training!

Welcome to Bread and Pastry Production NC II: Prepare and Present


Gateaux, Tortes and Cakes. This module is under the cluster COC3: LO 4
Present Cakes. In this module you will learn the skills and knowledge
required by patissiers to produce, fill, decorate and present range of
specialized sponges and cakes, where finish, decoration and presentation of
high order is required.

OBJECTIVES
At the end of this module, you should be able to:

1. Discuss the concept of cake plating and presentation.


2. Describe the different cake presentations

KEY CONCEPTS

Unit1. Discuss the concept of cake plating and presentation.

 Plating and Presentation


 Key points to considered in presenting cakes.
 Plating Tools

Unit2. Discuss the components of plating and presenting cakes

 Components of plating cakes


 Plate Selection
 Practical Plate Presentations
LEARNING RESOURCES

1. Self-paced Learning Materials uploaded in LMS


(https://tesdacshci.gnomio.com), (Interactive online presentation)

2. Webinars

3. Online Videos

4. Task Sheets and Performance Criteria Checklist

5. Competency Based Learning Materials

STUDY QUESTIONS

Unit1. Discuss the concept of cake plating and presentation.

1. What is plating and presentation of cakes and its importance?


2. What are the key points to consider in presenting cakes?
3. What are plating tools used in plating and presenting cakes?

Unit2. Discuss the components of plating and presenting cakes

1. What are the components of plating cakes?


2. Why is it important to consider in selection of plates for plating cakes?
3. What are the different practical plate presentations?

ACTIVITIES (Include Online and Offline activities)

A. Online Activities

1. Orientation Program
a. Attend the Trainees Induction Program to be held via Google Meet
Webinar
b. Access the Learning Management System,
https://tesdacshci.gnomio.com, and participate in the Discussion
Forum “Self-Introduction”.
c. Take the Pre Test
2. Daily Webinars (8:00am)- attendance is checked
3. Online learning activities
Unit1. Discuss the concept of cake plating and presentation.

1. Read eLearning contents in books and presentations


a. Plating and Presentation
b. Key points to considered in presenting cakes.
c. Plating Tools
2. View videos: Plating Tools
3. Take quiz Q1.1; (graded)

Unit2. Discuss the components of plating and presenting cakes

4. Read eLearning contents in books and presentations


a. Components of plating cakes
b. Plate Selection
c. Practical Plate Presentations
5. View videos: Plating Suggestion
6. Take quiz Q1.2; (graded)
7. Perform and Complete the activity: Plating and Presenting Local Bakery
Made Cake

B. Offline Activities

1. Orientation to the blended learning program


2. Demonstration and assessment of task/job activities and oral
questioning
a. Perform and complete the activity: Plating and presenting local bakery
made cake
Mentoring and coaching
3. Institutional assessment

STUDY SCHEDULE
Please refer to the schedule for your reference

VENUE AND NO. OF


DATE/PERIOD TOPICS ACTIVITY
TIME HOURS
Face to Face:
Orientation to
• Lecture on
the blended Lecture Room
Digital Literacy 2 hours
learning 08:00 AM
• Lecture on
program
August 1, 2020 Netiquette
Online: Google Meet
2 hours
• Registration to 10:00 AM
Orientation to LMS
the Online • Enrollment to
Training Online Module
Read Study 20
Guide minutes
Participate in the
Discussion ONLINE LMS 10
Forum- Self- 1:00 PM minutes
Introduction
30
Take Pretest
minutes
15
BREAK
minutes
1. Read
Unit1. eLearning
Discuss the contents in
concept of books and
cake plating presentations
and
a. Plating and
presentation.
Presentation
b. Key points to
considered in
presenting
Unit2. Discuss
cakes.
the
c. Plating Tools
components of
2. View videos:
plating and
Plating Tools
presenting
3. Take quiz ONLINE
cakes
Q1.1; (graded) • LMS 1.45 hrs

4. Read
eLearning
contents in
books and
presentations
a. Components
of plating
cakes
b. Plate Selection
c. Practical Plate
Presentations
5. View videos:
Plating
Suggestion
6. Take quiz
Q1.2; (graded)
Participate in the
Webinar
Daily Google meet 30
August 2, 2020
Webinar 8:00 AM minutes
Checking of
Attendance

Perform and
Complete the
activity: Plating
Workshop
and Presenting 1 hour
Area
Local Bakery
Made Cake

REFERENCES:

1. CBC Bread and Pastry Production NC II


2. Session Plan of LO4 Present Dessert
3. Digital CBLM Bread and Pastry Production NC II
4. Source: Bread and Pastry Production NC II (gnomio.com)
https://felsptccatan.gnomio.com/course/view.php?id=20#section-3

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