SESSION PLAN Sector : Tourism Qualification Title : Bread and Pastry Production NC II Unit of Competency : Prepare and produce pastry products Module Title : Preparing and producing pastry products DOCX

Title	SESSION PLAN Sector : Tourism Qualification Title : Bread and Pastry Production NC II Unit of Competency : Prepare and produce pastry products Module Title : Preparing and producing pastry products
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SESSION PLAN Sector : Tourism Qualification Title : Bread and Pastry Production NC II Unit of Competency : Prepare and produce pastry products Module Title : Preparing and producing pastry products Learning Outcomes: LO1 Prepare iced petits four 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 In this session, the trainees will understand the knowledge & 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. LO1 Prepare Caramelized Petits Fours Learning Content Methods Presentation Practice Feedback Resources Time Variety of pastry products Individualized Instruction Read Information sheet 2.1-1 on variety of pastry products. Answer self- check No. 2.1-1 Compare answers to answer key 2.1-1 CBLM 1 hour Video Presentation View the video Answer oral Trainer Determine Multi Media...