Presentaon Read info sheet 10.1-1 on B asic Principles Read info sheet 10.1-1 on Baking Ingredients; Types, Funcons & Substuons Read info sheet 10.1-1 on Bakers’ Mathemacs Read info sheet 10.1-1 on Baking Equipment ,Tools, And Utensils Read info sheet 10.1-1 on Bread Baking Methods Perform Job Sheet on Bread Baking Methods Read info sheet 10.1-1 on Bread Baking Process Perform Job Sheet on Bread Baking Process Read info sheet 10.1-1 on Bread Categories Read info sheet 10.1-1 on Pastry Categories
Read info sheet 10.1-1 on Bread & pastry Categories Perform Job Sheet on Decorave techniques and Rules for Garnishing Read info sheet 10.1-1 on Bread & pastry Categories
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Resources Informaon Sheets Informaon Sheets
Time 8 hours 8 hours
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Informaon Sheets Informaon Sheets
8 hours 8 hours
Answer self -check Perform Task
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Informaon Sheets Job Sheets
8 hours
Answer self -check Perform Task
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Informaon Sheets Job Sheets
8 hours
Answer self -check Answer self -check
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Informaon Sheets Informaon Sheets
8 hours 8 hours
Answer self -check Perform Task
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Informaon Sheets Job Sheets
8 hours
Answer self -check
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Informaon Sheets
8 hours
3.Tips How to present Finished Baked Products
Lecture Module Demonstraon
Read info sheet 10.1-1 on Bread & pastry Categories Perform Job Sheet on Tips How to present Finished Baked Products
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Informaon Sheets Job Sheets
8 hours
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Informaon Sheets Informaon Sheets
8 hours 8 hours
LO 3: Store Bakery Products 1.Proper Storage Area to be used 2.Dierent kinds of packaging to be used
Lecture Module Lecture Module
Read info sheet 10.1-1 on Proper Storage Area to be used Read info sheet 10.1-1 on Dierent kinds of packaging to be used Read info sheet 10.1-1 on Shelf -Life of Bakery Products
3.Shelf -Life of Bakery Lecture Answer Compare answer Informaon 8 Products Module self -check with answer key Sheets hours C. ASSESSMENT PLAN: Wrien Test on the : 1.Baking principl es of baking. 2. Baking Ingredients. 3. Bakers’ mathemacs. 4. Baking equipment , tools and utensils. 5. Bread baking methods. 6. Bread baking process 7. Bread categories 8. Pastry categories. 9. Decorave techniques and rules for garnishing. 10. The tools in decorang. 11. Tips How to present nished baked products 12. Proper storage area to be used 13. Dierent kinds of packaging to be used 14. Shelf -life of bakery products Performance Test on the : 1. Bread baking methods. 2. Bread baking process 3. Bread categories 4. .Pastry categories. 5. Decorave techniques and rules for garnishing D. TEACHER’S SELF-REFLECTION OF THE SESSION: The session will enable trainees to acquire the basic knowledge, skills, and atudes to be able to prepare bakery products of desirable qualies that meets the standards of the baking industry.