TM - Sample 3 Session Plan

2.
5 SESSION PLAN
Sector :
Qualification Title :
Unit of Competency :
Module Title :
Learning Outcomes:
1. -
2. -
3. -
4. -
5. -
A. Introduction
B. Learning Activities
SESSION PLAN BPP NCII Date Developed: March 2022 Document No. BPPNCII - 001
Date Revised: April 2022
PREPARING AND PRESENTING GATEAUX, Issued by: CSHCI
Developed by:
TORTES AND CAKES
MARK JOSEPH COLLANTES REVISION # OI
LO1 PREPARE SPONGE AND CAKES
Learning Content Methods Presentation Practice Feedback Resources Time
Students will Students will Students will  CBLM

 Self-paced read answer Self- compare their
learning Information Check 3.1-1 answer to
Sheet 3.1-1 on Answer Key
Definition of 3.1-1
Culinary Terms
Definition of
 Discussion/ Student will Students will Students will  White board 35 mins.
Culinary Terms
Lecture listen to the answer guiding compare to  Marker
discussion of questions Answer Model
the trainer on
Definition of
Culinary Terms
Ingredients used for Students will Students will Students will  CBLM 35 mins.
sponge and cakes  Self-paced read answer Self- compare their
learning Information Check 3.1-2 answer to
Ingredients for 3.1-2
Baking Cakes

Developed by:
TORTES AND CAKES
Classification of the 35 mins.
different types of
sponge and
cakes
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Developed by:
TORTES AND CAKES
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LO 2 PREPARE AND USE FILLINGS
 Self-paced Students will Students will Students will  CBLM 30mins.

Identification of learning read answer Self- compare their
fillings Information Check 3.2-1 answer to
Types of Filling 3.2-1
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Developed by:
TORTES AND CAKES
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LO 3 DECORATE CAKES
Developed by:
TORTES AND CAKES
Decoration of Cakes  Self-paced Students will Students will Students will  CBLM 20 mins.
learning read answer Self- compare their
Information Check 3.3-1 answer to
Decorating 3.3-1
Cakes
Coatings and  Self-paced Students will Students will Students will  CBLM 20 mis.
sidings for learning read answer Self- compare their
Cakes Information Check 3.3-2 answer to
Coatings and 3.2-3
sidings for
Cakes
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Developed by:
TORTES AND CAKES
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LO 4 PRESENT CAKES
Developed by:
TORTES AND CAKES
Marking and
Cutting Portions  Self-paced Students will Students will Students will  CBLM 30 mins
Cakes learning read answer Self- compare their
Cutting Portion- 3.4-1
Controlled

 Blended
watch video answer Guide compare their  Video Clip
Learning presentation on Question answer to  Laptop
Cutting and Model Answer  projector
Portioning Cake
 Demonstratio Students will Students will Students will Cutting tools 20 mins
n perform Task perform Task evaluate their CBLM
Sheet 3.4-1 on Sheet 3.4-1 on performance
Cut and Portion Cut and using
Banana Cake Portion Banana Performance
with Chocolate Cake with Criteria
Frosting Chocolate Checklist 3.4-1
Frosting
 Self-paced Student will Students will Students will  CBLM 30 mins

Presenting and Plating learning read answer Self- compare their
Sponges and Cakes information Check 3.4-2 answer to
Presenting and 3.4-2
Plating Sponge
Developed by:
TORTES AND CAKES
and Cakes

 Blended watch video answer Guide compare their  Video Clip
Learning presentation on Question answer to  Laptop
Presenting and Model Answer  projector
Plating sponge
and Cakes
 Demonstratio Students will Students will Students will  Plating Tools 40 mins
n perform Task perform Task evaluate their  CBLM
Sheet 3.4-2 on Sheet 3.4-2 on performance
Plate and Plate and using
Present Banana Present Performance
Cake with Banana Cake Criteria
Chocolate with Chocolate Checklist 3.4-2
Frosting Frosting
LO 5 STORE CAKES
 Self-paced Students will Students will Students will  CBLM 30 mins

learning read answer Self- compare their
Packaging Cakes Answer Key
Sheet 3.5-1 on
Packaging Cake 3.5-1
 Blended
Learning Students will Students will Students will  CBLM
watch video answer Guide compare their  Video Clip
Developed by:
TORTES AND CAKES
presentation on Question answer to  Laptop
Packaging Cake Model Answer  projector
 Demonstratio Students will Students will Students will  Packaging 15 mins

n perform Task perform Task evaluate their tools
Sheet 3.5-1 on Sheet 3.5-1 on performance  CBLM
Package Packaging using
Banana Cake Banana Cake Performance
with Chocolate with Chocolate Criteria
Icing Frosting Checklist 3.5-1
C. ASSESSMENT PLAN
ASSESSMENT CRITERIA ASSESSMENT TOOLS
Written Test Demonstration
1. Prepare sponge and cakes
Developed by:
TORTES AND CAKES
 Ingredients are selected, measured and weighed according to recipe requirements,  
enterprise practices and customer practices
 Required oven temperature is selected to bake goods in accordance with desired  
characteristics, standard recipe specifications and enterprise practices
 Sponges and cakes are prepared according to recipe specifications, techniques and  
conditions and desired product characteristics
 Appropriate equipment are used according to required pastry and bakery products and  
standard operating procedures
 Sponges and cakes are cooled according to established standards and procedures  
2. Prepare and use fillings
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3.
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Developed by:
TORTES AND CAKES
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4.
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5.
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D. TEACHER’S SELF-REFLECTION OF THE SESSION
Developed by:
TORTES AND CAKES
Prepared By: Approved by:
MARK JOSEPH COLLANTES JUSTINE VARGAS

Teacher Head Supervising Teacher/ TLE
Date Prepared : April 5, 2022 Date Approved: April 5, 2022
Developed by:
TORTES AND CAKES

TM - Sample 3 Session Plan

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2.

Learning Content Methods Presentation Practice Feedback Resources Time

Students will Students will Students will  CBLM

LO 2 PREPARE AND USE FILLINGS

 Self-paced Students will Students will Students will  CBLM 30mins.

Students will Students will Students will  CBLM

 Self-paced Student will Students will Students will  CBLM 30 mins

Students will Students will Students will  CBLM

 Self-paced Students will Students will Students will  CBLM 30 mins

 Demonstratio Students will Students will Students will  Packaging 15 mins

ASSESSMENT CRITERIA ASSESSMENT TOOLS

Written Test Demonstration

1. Prepare sponge and cakes

2. Prepare and use fillings

D. TEACHER’S SELF-REFLECTION OF THE SESSION

MARK JOSEPH COLLANTES JUSTINE VARGAS

Date Prepared : April 5, 2022 Date Approved: April 5, 2022

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