The Effectiveness of Fsm

Topics: Bread, Tool, Tools Pages: 6 (526 words) Published: January 10, 2013
SESSION PLAN

Sector: TOURISM SECTOR

Qualification:Bread and Pastry Production NC II

Unit of Competency:Prepare and Produce Bakery Products

Module Title:Preparing and Producing Bakery Products

Suggested Duration:20 Hrs.

|Learning Outcomes: | | | |LO1. Prepare bakery products | | | |LO2. Decorate and present bakery products | | | |LO3. Store bakery products | |INTRODUCTION | |This module is designed to enhance the knowledge, skills and attitude of the trainees in preparing and producing bakery products. | |B. LEARNING ACTIVITIES: | |LO1. Prepare bakery products | |Learning Content |Presentation |Methods |Practice |Feedback |Resources |Time | |Baking ingredients and their functions |Read Information Sheets #1.1 | |Answer Self Check #1.1 |Compare answer to Self Check key #1.1| | | | |Baking Ingredients |Lecture/ Discussion | | |PowerPoint |2 hr. | |Proper way of measuring ingredients |Read Information Sheets # 1.1-2 | |Answer Self Check 1.1-2 |Compare answer to Self Check key # |presentation | | | | |Lecture/ discussion/ |...
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