S E S S I O N PLAN

Sector : Tourism

Qualification Title : Cookery N C II

Unit of Competency: CLEAN AND MAINTAIN KITCHEN PREMISES

Module Title : CLEANING AND MAINTAINING KITCHEN

Learning Outcomes:
PREMISES
LO 1 Clean, sanitize and store equipment

LO 2 Clean and sanitize premises

LO 3 Dispose of waste

INTRODUCTION
This module deals with the skills and knowledge involve in cleaning, sanitizing and maintaining kitchens,
equipment and utensils for food preparation and storage in commercial/institutional kitchens
LEARNING ACTIVITIES
LO 1 Clean, sanitize and store equipment

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES

Answer Compare 7 hrs

self check to answer
1.1.1 key
 Food preparation and Lecture/ Read information Perform Task 1.1.1 CBLM/
presentation areas sheet 1.1.1 Equipment
hygienically and in Demonstration/ sheet 1.1.1 s and tools
accordance with food needed as
safety and Film Viewing per TR
occupational health
and safety regulations Modular

 Various types of Self-paced

chemicals and instruction
equipment for cleaning
and sanitizing and
their uses

 Environmental- friendly
products and
practices in relation to
kitchen cleaning

 Sanitizing and
disinfecting procedures
and techniques

LO 2 Clean and sanitize premises

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
Answer self Compare to 7 hrs
check sheet answer key
Lecture/ Read information CBLM/
 Cleaned various 1.2.1 sheet 1.2.1
types of surfaces, Demonstration/ sheet 1.2.1 Equipment
large and small Perform Task s and tools
equipment/utensils Film Viewing needed as
commonly found in a sheet sheet per TR
commercial kitchen Modular 1.2.1
Self-paced
 Various types of
instruction
chemicals and
equipment for Perform
cleaning and Performance
sanitizing and their Checklist
uses sheet 1.2.1

 Environmenta
l
-friendly products and
practices in relation
to kitchen cleaning

 Hygiene and cross-

contamination issues
related to food
handling and
preparation

 Sanitizing and
disinfecting
procedures and
techniques

 Using and storing

cleaning
materials and
chemicals

 Waste management
and disposal
procedures and
practices

LO 3 Dispose of waste

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES

Answer Compare to 7 hrs

self check answer key
Food Lecture/ Read information
 1.3.1 1.3.1
preparation and Demonstration/ sheet 1.3.1 CBLM/
presentation areas Perform Equipment
hygienically and in Film Viewing task s and tools
accordance with food sheet 1.3.1 needed as
safety and Modular per TR
occupational health
and safety regulations Self-paced
instruction
 Occupational health
and safety
requirements for
bending, lifting,
carrying and using
equipment

 Logical and time-

efficient work flow

 Hygiene and cross-

contamination issues
related to food
handling and
preparation

 Sanitizing and
disinfecting
procedures and
techniques

 Waste management
and disposal
procedures and
practices
AS S E S S M E N T PLAN

 Written Test / Oral Recitation

 Practical Demonstration

 Observation in workplace
T EACH E R’S SELF- REFLECTIO N O F THE SESSION
 Letting them observed safety measures first at all times.
 Before anything else, preparing tools and test equipments must be observed prior to starting the job.

Motivation plays a vital role in here, talking all these things inside the classroom without that, learning outcome is
very unlikely impressive. Concrete motivation is a must , like let them exercise all their senses, let them smell, hear,
feel, see, and taste if possible as need arises in order for them to sink-in the two learning contents under the learning
outcome number two, which is, packaging food.
S E S S I O N PLAN

Sector : Tourism

Qualification Title : Cookery N C II

Unit of Competency: PREPARE S TO C K S , S AU C E S AND SOUPS

Module Title : PREPARING S TO C K S , SAU C E S AND

Learning Outcomes:
SOUPS
LO1: Prepare stocks, glazes, essences required for menu items.
LO2: Prepare soups required for menu item

LO3: Prepared sauces required for menu items

LO4: Store and reconstitute stocks, sauces and soups.

INTRODUCTION
This module deals with the skills, knowledge, and attitude required to prepare various stocks, sauces and
soups in a commercial/institutional kitchen
LEARNING ACTIVITIES
LO 1 Clean, sanitize and store equipment

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
Answer Compare to 6 hrs
self check answer key
Lecture/ Read information
 Types of flavoring 2.1.1 2.1.1
agents and its Demonstration/ sheet 2.1.1
ingredients Perform Task CBLM/
Film Viewing Equipment
 Classification sheet 2.1.1 s and tools
/types of stocks,and Modular needed as
glazes,. per TR
Self-paced
instruction
 Variety of
flavoring and
seasonings

 Uses of flavoring
agents, stocks,
glazes and
seasoning.

LO2: Prepare soups required for menu item

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Variety of soups from
different recipes for
different cultural Answer self Compare to 6 hrs
backgrounds check sheet answer key
Lecture/ Read information 2.2.1 2.2.1
 Identified sheet 2.2.1 CBLM/
different classifications Demonstration/ Perform Task Equipment
of soups s and tools
Film Viewing sheet sheet needed as
 Common problems 2.2.1 per TR
on soups and how Modular
to identify and
rectify them Self-paced
instruction Perform
 Common culinary Performance
terms on soups and Checklist
which are used in the sheet 2.2.1
industry

 Use of various stocks

and bases for a variety
of soups

LO3: Prepared sauces required for menu items

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
Variety of hot and
cold sauces
Answer Compare to 6 hrs
Classifications of self check answer key
sauces Lecture/ Read information 2.3.1 2.3.1
sheet 2.3.1 CBLM/
Perform
Variety of Demonstration/ task Equipment
thickening agents sheet 2.3.1 s and tools
Film Viewing needed as
Common per TR
problems on sauce Modular
and how to identify
and rectify them Self-paced
instruction
Common culinary
terms on sauce and
which are used in the
industry

Use of various stocks

and bases for a variety
of sauces

Principles and
techniques of
producing sauce

LO4: Store and reconstitute stocks, sauces and soups.

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Hygienic
principles and
practices Answer Compare 6 hrs
self check to answer
sheet key
 Storing and Read information 2.4.1 2.4.1 CBLM/
Lecture/
reconstituting sheet 2.4.1 Equipment
procedure for stocks, Perform Task s and tools
Demonstration/
sauces and soups needed as
sheet sheet per TR
Film Viewing
 Logical and time 2.4.1
efficient work flow Modular

 Principles and Self-paced

techniques of storing instruction
stocks and sauces
according to industry
standards
AS S E S S M E N T PLAN

 Written Test / Oral Recitation

 Practical Demonstration

 Observation in workplace
T EACH E R’S SELF- REFLECTIO N O F THE SESSION
 Letting them observed safety measures first at all times.
 Before anything else, preparing tools and test equipments must be observed prior to starting the job.

Motivation plays a vital role in here, talking all these things inside the classroom without that, learning outcome is
very unlikely impressive. Concrete motivation is a must , like let them exercise all their senses, let them smell, hear,
feel, see, and taste if possible as need arises in order for them to sink-in the two learning contents under the learning
outcome number two, which is, packaging food.
INTRODUCTION
This module deals with the skills and knowledge required in preparing and presenting hot and cold appetizers
LEARNING ACTIVITIES
LO 1 Perform Mise en place

LEARNING CONTENT METHODS PRESENTATION PRACTICE FEE DBACK R E S O U RC TIME

ES

Answer Compare to 6 hrs

self check answer key
 Variety and Lecture/ Read information 3.1.1 3.1.1
ingredients of
Demonstration/ sheet 3.1.1 CBLM/
appetizers. Perform Task Equipment
Film Viewing s and tools
 Classification of sheet 3.1.1 needed as
appetizers Modular per TR
 Tools, equipments,
utensils needed in Self-paced
preparing appetizers instruction

 Common culinary terms

on appetizers which are
used in the industry
LO2 Prepare a range of appetizers

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Kinds and variety of
appetizers
Answer self Compare to 6 hrs
 Hot and cold check sheet answer
Lecture/ Read information 3.2.1 key 3.2.1
appetizers
Demonstration/ sheet 3.2.1 CBLM/
 Nutritional values of Perform Task Equipment
appetizers Film Viewing s and tools
sheet sheet needed as
Modular 3.2.1 per TR
 Methods of cooking
applied for
Self-paced
appetizers
instruction
 Culinary terms for
appetizers

LO3: Present a range of appetizers

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Factors in plating
appetizers
- Appeal Answer Compare to 6 hrs
self check answer key
- Color and contrast Lecture/ Read information 3.3.1 3.3.1 CBLM/
Demonstration/ sheet 3.3.1 Equipment
- Temperature of food Perform s and tools
service Film Viewing task needed as
sheet 3.3.1 per TR
- Classical and
innovative Modular
arrangement style
Self-paced
 Attractive instruction
presentation
techniques for
appetizers

Waste minimization
techniques and
environmental
considerations in
specific relation to
appetizers
LO4: Store appetizers

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Storing techniques,
temperature, safety
and hygiene Answer Compare 6 hrs
self check to answer
sheet key
standards in storing Read information 3.4.1 3.4.1 CBLM/
Lecture/
appetizers sheet 3.4.1 Equipment
Perform Task s and tools
Demonstration/
 Safe work practices needed as
applied in storing sheet sheet per TR
Film Viewing
appetizers 3.4.1
Modular

Self-paced
instruction

AS S E S S M E N T PLAN

 Written Test / Oral Recitation

 Practical Demonstration

 Observation in workplace
T EACH E R’S SELF- REFLECTIO N O F THE SESSION
 Letting them observed safety measures first at all times.
 Before anything else, preparing tools and test equipments must be observed prior to starting the job.

Motivation plays a vital role in here, talking all these things inside the classroom without that, learning outcome is
very unlikely impressive. Concrete motivation is a must , like let them exercise all their senses, let them smell, hear,
feel, see, and taste if possible as need arises in order for them to sink-in the two learning contents under the learning
outcome number two, which is, packaging food.
S E S S I O N PLAN

Sector : Tourism

Qualification Title : Cookery N C II

Unit of Competency: PREPARE SALADS AND DRESSINGS

Module Title :PREPARING SALADS AND

Learning Outcomes:
DRESSINGS
LO1. Perform Mise en place
LO2. Prepare variety of salads and dressings
LO3. Present a variety of salads and dressings
LO4. Store salads and dressings

INTRODUCTION
This module deals with the skills, knowledge, and attitudes required to prepare and present
salads and dressings
LEARNING ACTIVITIES
LO 1 Perform Mise en place
LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME
ES
 Variety and
ingredients of
salads from Answer Compare to 6 hrs
different recipes. self check answer key
Lecture/ Read information 4.1.1 4.1.1
 Classification of Demonstration/ sheet 4.1.1 CBLM/
salads Perform Task Equipment
Film Viewing s and tools
 Tools, equipments, sheet 4.1.1 needed as
Modular
utensils needed in per TR
preparing salads Self-paced
instruction
 Historical
development and
current trends in
appetizers

 Suitable
commodities and
food combinations
for use in salads

 Compatible
dressings and
sauces for
incorporating into
salads

 Common culinary
terms on salads
which are used in
the industry

LO2 Prepare a variety of salad

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Types and
classification of salads
Answer self Compare to 6 hrs
 Types of Salad check sheet answer key
Lecture/ Read information
dressings 4.2.1 4.2.1
Demonstration/ sheet 4.2.1 CBLM/
 Compatible dressing Perform Task Equipment
and sauces for Film Viewing s and tools
incorporating into sheet sheet needed as
Modular 4.2.1
salads per TR
Self-paced
 Food combinations
use in salad and
dressings instruction

 Common problems
on salads and salad
dressing preparation
and how to identify
and rectify them

LO3: Present a range of salads

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Attractive
presentation
techniques Answer Compare to 6 hrs
self check answer key
 Factors to Lecture/ Read information 4.3.1 4.3.1
consider in plating sheet 4.3.1 CBLM/
salad Demonstration/
Perform Equipment
Film Viewing task s and tools
 Common culinary sheet 4.3.1
terms needed as
Modular
on salad per TR
and dressings Self-paced
instruction
 Hygienic
principles
and
practices

 Logical
and time efficient work
flow

 Principles and
techniques of
presenting salad and
sauces according
to industry standards

LO4: Store salads and dressings

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Storing techniques,
temperature, safety
and hygiene Answer self Compare to 6 hrs
standards in storing check sheet answer key
Lecture/ Read information
salads and dressing 4.4.1 4.4.1
Demonstration/ sheet 4.4.1 CBLM/
 Safe work practices Perform Task Equipment
applied in storing Film Viewing s and tools
appetizers sheet sheet needed as
4.4.1 per TR
 Hygienic principles Modular
and practices in
storing and Self-paced
handling salad and instruction
salad dressing

AS S E S S M E N T PLAN

 Written Test / Oral Recitation

 Practical Demonstration

 Observation in workplace
T EACH E R’S SELF- REFLECTIO N O F THE SESSION
 Letting them observed safety measures first at all times.
 Before anything else, preparing tools and test equipments must be observed prior to starting the job.

Motivation plays a vital role in here, talking all these things inside the classroom without that, learning outcome is
very unlikely impressive. Concrete motivation is a must , like let them exercise all their senses, let them smell, hear,
feel, see, and taste if possible as need arises in order for them to sink-in the two learning contents under the learning
outcome number two, which is, packaging food.
Learning Outcomes:

LO1. Perform Mise en place

LO2. Prepare variety of sandwiches LO3.
Present a variety of sandwiches LO4. Store
sandwiches

INTRODUCTION

This module deals with the skills and knowledge required in preparing and presenting sandwiches

LEARNING ACTIVITIES
LO 1 Perform Mise en place

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Variety and
ingredients of
sandwiches Answer self Compare to 6 hrs
check 5.1.1 answer key
 Classification, kinds of Lecture/ Read information 5.1.1
sandwiches sheet 5.1.1 Perform Task CBLM/
Demonstration/
sheet Equipment
 Tools, 5.1.1 s and tools
equipments, utensils Film Viewing needed as
needed in preparing per TR
sandwiches Modular

Self-paced
instruction

LO2 Prepare a variety of sandwiches

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Different types of
sandwiches
6 hrs
 Breads for
sandwiches making Lecture/ Read information Answer self Compare to
sheet 5.2.1 check sheet answer key CBLM/
 Filling for Demonstration/ 5.2.1 5.2.1 Equipment
sandwiches s and tools
Film Viewing Perform Task needed as
 Components and per TR
ingredients of a Modular sheet sheet
sandwich 5.2.1
Self-paced
 Tools, instruction
equipment and
utensils needed in
preparing sandwiches

 Prepare a
sandwiches within
industry-realistic
timeframes

 Suitable breads,
fillings, and
ingredients

LO3: Present a variety of sandwiches

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
Present
sandwiches
attractively 6 hrs

Portion control Lecture/ Read information Answer Compare to

for sandwiches sheet 5.3.1 self check answer key CBLM/
Demonstration/
5.3.1 5.3.1 Equipment
Creative Film Viewing s and tools
sandwich Perform needed as
task per TR
sheet 5.3.1
presentation Modular
techniques
Self-paced
Hygienic food instruction
handling practices

Safe work
practices on
presenting
sandwiches

LO4: Store sandwiches

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Suitable storage
techniques to
maintain optimum Answer self Compare to 6 hrs
quality of ingredients check sheet answer key
Lecture/ Read information 5.4.1 5.4.1
 Hygienic food Demonstration/ sheet 5.4.1 CBLM/
handling practices Perform Task Equipment
Film Viewing s and tools
 Safe work practices sheet sheet needed as
Modular 5.4.1 per TR
on cutting
 Proper temperature Self-paced
in storing instruction
sandwiches

AS S E S S M E N T PLAN

 Written Test / Oral Recitation

 Practical Demonstration

 Observation in workplace
T EACH E R’S SELF- REFLECTIO N O F THE SESSION
 Letting them observed safety measures first at all times.
 Before anything else, preparing tools and test equipments must be observed prior to starting the job.

Motivation plays a vital role in here, talking all these things inside the classroom without that, learning outcome is
very unlikely impressive. Concrete motivation is a must , like let them exercise all their senses, let them smell, hear,
feel, see, and taste if possible as need arises in order for them to sink-in the two learning contents under the learning
outcome number two, which is, packaging food.
LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME
ES
 Classifications of meat
Answer self Compare to 6 hrs
Tools, equipment check 6.1.1 answer
needed in preparing Lecture/ Read information key 6.1.1
meat dishes
Demonstration/ sheet 6.1.1 Perform Task CBLM/
Equipment
 Applied safe and Film Viewing sheet 6.1.1 s and tools
accurate cutting needed as
techniques Modular per TR
 Prepared a range of
meat dishes to Self-paced
enterprise standards instruction

 Characteristics of meats
including type, cut,
quality and fat content

Characteristics of
different meat cuts
including primary,
secondary and
portioned cuts
 Types of meat and its
source

 Components of meat

LO2. Cook meat cuts for service

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Methods of cooking
meat
6 hrs
 Different cuts of
meat Lecture/ Read information Answer self Compare to
sheet 6.2.1 check sheet answer key CBLM/
 Uses and Demonstration/ 6.2.1 6.2.1 Equipment
characteristics of s and tools
various knives and Film Viewing Perform Task needed as
equipment per TR
Modular sheet sheet
6.2.1
 Safe work
practices Self-paced
instruction
 Logical and time
efficient work
flow

 Appropriate
preparation and
cookery methods for
various cuts
and types of meat

 Meat
cutting techniques

LO3: Present meat cuts for service

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Present cooked
meat attractively
6 hrs

Portion Lecture/ Read information Answer Compare to
control for sheet 6.3.1 self check answer key CBLM/
cooked meat Demonstration/ 6.3.1 6.3.1 Equipment
s and tools
 Film Viewing Perform needed as
Creative task per TR
presentation Modular sheet 6.3.1
techniques
 Self-paced
Hygienic food instruction
handling
practices

LO4: Store meat

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Observed
hygienic
handling and Answer self Compare to 6 hrs
storing of meat check sheet answer key
Lecture/ Read information 6.4.1 6.4.1
 Principles and sheet 6.4.1 CBLM/
Demonstration/
practices of Perform Task Equipment
storing, freezing Film Viewing s and tools
and aging of sheet sheet needed as
Modular 6.4.1 per TR
meats

 Nutrition
content and Self-paced
food values of instruction
meat


Culinary terms
related to
handling and
storage of meat
commonly used
in the
enterprise and
industry

AS S E S S M E N T PLAN

 Written Test / Oral Recitation

 Practical Demonstration

 Observation in workplace
T EACH E R’S SELF- REFLECTIO N O F THE SESSION
 Letting them observed safety measures first at all times.
 Before anything else, preparing tools and test equipments must be observed prior to starting the job.

Motivation plays a vital role in here, talking all these things inside the classroom without that, learning outcome is
very unlikely impressive. Concrete motivation is a must , like let them exercise all their senses, let them smell, hear,
feel, see, and taste if possible as need arises in order for them to sink-in the two learning contents under the learning
outcome number two, which is, packaging food.
Learning Outcomes:
LO1. Perform Mise en place.
LO2. Prepare vegetable dishes
LO3. Present vegetable dishes
LO4. Store vegetable dishes

INTRODUCTION
This module deals with the skill, knowledge and attitude required in cooking, presenting and storing various
vegetable dishes
LEARNING ACTIVITIES
LO 1 Perform Mise en place

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Classifications
of vegetable
Answer self Compare to 6 hrs
 Tools, check 7.1.1 answer
Lecture/ Read information key 7.1.1
equipment
needed in Demonstration/ sheet 7.1.1 Perform Task CBLM/
preparing Equipment
vegetable sheet
 Applied safe 7.1.1 s and tools
Film Viewing
and accurate needed as
cutting Modular per TR
techniques
Self-paced
 Prepared a instruction
range of
vegetable
dishes to
enterprise
standards

LO2. Prepare vegetable dishes

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Variety of dishes
using vegetables
products 6 hrs

 Different Lecture/ Read information Answer self Compare to

classifications of sheet 7.2.1 check sheet answer key CBLM/
Demonstration/
vegetables 7.2.1 7.2.1 Equipment
Film Viewing s and tools
 Cooking methods Perform Task needed as
applied for Modular per TR
vegetable dish sheet sheet
7.2.1
 Varieties and Self-paced
characteristics of instruction
vegetables

LO3: Present vegetable dishes

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Present vegetable
dishes attractively
6 hrs

Creative Lecture/ Read information Answer Compare to
presentation sheet 7.3.1 self check answer key CBLM/
techniques Demonstration/ 7.3.1 7.3.1 Equipment
s and tools
 Factors Film Viewing Perform needed as
to consider in task per TR
plating vegetable Modular sheet 7.3.1
dishes
 Hygienic Self-paced
food handling instruction
practices

 Safe
work practices
on presenting
and
plating vegetable
LO4: Store vegetable dishes

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Observed hygienic
handling
and storing of Answer self Compare to 6 hrs
vegetable check sheet answer key
Lecture/ Read information 7.4.1 7.4.1
 Principles sheet 7.4.1 CBLM/
Demonstration/
and practices of Perform Task Equipment
storing, freezing of Film Viewing s and tools
fresh vegetables sheet sheet needed as
Modular 7.4.1 per TR
 Nutritional content
of vegetables
 Culinary terms Self-paced
related to instruction
handling and
storage of
vegetables
LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME
ES
 Tools,
equipments
and utensils Answer self Compare to 6 hrs
needed in check 8.1.1 answer key
Lecture/ Read information
cooking eggs 8.1.1
Demonstration/ sheet 8.1.1 Perform Task CBLM/
 Variety of eggs Equipment
dishes Film Viewing sheet 8.1.1 s and tools
needed as
Modular
 Methods of per TR
cooking eggs Self-paced
Egg sizing instruction


 Quality of
eggs

 Market forms
of eggs
LO2. Prepare and cook egg dishes

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Variety of egg dishes
 Methods of cooking 6 hrs
eggs
Lecture/ Read information Answer self Compare to
 Uses of eggs in Demonstration/ sheet 8.2.1 check sheet answer key
cooking 8.2.1 8.2.1 CBLM/
Film Viewing Equipment
Perform Task s and tools
Modular needed as
sheet sheet per TR
Self-paced 8.2.1
instruction

LO3. Present egg dishes

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Present egg
dishes attractively
6 hrs
 Lecture/
Creative Read information Answer Compare to
presentation Demonstration/ sheet 8.3.1 self check answer key CBLM/
techniques 8.3.1 8.3.1 Equipment
Film Viewing s and tools
 Perform needed as
Factors to task
consider in sheet
plating egg dishes Modular 8.3.1 per TR

Self-paced
instruction
LO4. Store egg dishes

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Observed hygienic
handling
and storing of Answer self Compare to 6 hrs
eggs check sheet answer key
Lecture/ Read information 8.4.1 8.4.1
 Principles sheet 8.4.1 CBLM/
and practices Demonstration/
Perform Task Equipment
of storing eggs Film Viewing s and tools
sheet sheet needed as
 Nutritional content Modular 8.4.1 per TR
of eggs
Self-paced
 Culinary terms instruction
related to handling
and storage of
eggs
AS S E S S M E N T PLAN

 Written Test / Oral Recitation

 Practical Demonstration

 Observation in workplace
T EACH E R’S SELF- REFLECTIO N O F THE SESSION
 Letting them observed safety measures first at all times.
 Before anything else, preparing tools and test equipments must be observed prior to starting the job.

Motivation plays a vital role in here, talking all these things inside the classroom without that, learning outcome is
very unlikely impressive. Concrete motivation is a must , like let them exercise all their senses, let them smell, hear,
feel, see, and taste if possible as need arises in order for them to sink-in the two learning contents under the learning
outcome number two, which is, packaging food.
S E S S I O N PLAN

Sector : Tourism

Qualification Title : Cookery N C II

Unit of Competency: PREPARE STA RCH DISHES

Module Title :PREPARING STA RCH

Learning Outcomes:
DISHES
LO1. Perform Mise en place
LO2. Prepare starch dishes
LO3. Present starch dishes
LO4. Store starch dishes

INTRODUCTION

This module deals with the skills, knowledge and attitude required to cook, present and store starch dishes
such as pasta and noodles.
LEARNING ACTIVITIES
LO 1 Perform Mise en place
LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME
ES
 Tools,
equipments and
utensils Answer Compare to 6 hrs
needed in cooking self check answer key
Lecture/ Read information
starch 9.1.1 9.1.1
Demonstration/ sheet 9.1.1 CBLM/
 Variety /type of Perform Task Equipment
starch dishes Film Viewing s and tools
sheet 9.1.1 needed as
Modular
 Methods of cooking per TR
starch
Self-paced
instruction

LO2. Prepare starch dishes

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Cooking methods of
pasta 6 hrs

 Matching sauces to Lecture/ Read information Answer self Compare to CBLM/

pasta sheet 9.2.1 check sheet answer key Equipment
Demonstration/
9.2.1 9.2.1 s and tools
 Food safety practices Film Viewing needed as
in cooking pasta Perform Task per TR
Modular
sheet sheet
Self-paced 9.2.1
instruction

LO3. Present starch dishes

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Present starch
dishes attractively
6 hrs
 Lecture/
Creative Read information Answer Compare to
presentation Demonstration/ sheet 9.3.1 self check answer key CBLM/
techniques 9.3.1 9.3.1 Equipment
Film Viewing s and tools
 Perform needed as
Factors to task
consider in sheet
plating starch Modular 9.3.1 per TR
dishes
Self-paced
instruction

LO4. Store starch dishes

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Observed
hygienic
handling and Answer self Compare to 6 hrs
storing starchy check sheet answer key
Lecture/ Read information
products 9.4.1 9.4.1
Demonstration/ sheet 9.4.1 CBLM/
 Principles and Perform Task Equipment
practices of Film Viewing s and tools
storing, sheet sheet needed as
Modular 9.4.1
starchy per TR
products Self-paced
instruction
 Culinary terms
related to
handling and
storage of
starchy
products

AS S E S S M E N T PLAN

 Written Test / Oral Recitation

 Practical Demonstration

 Observation in workplace
T EACH E R’S SELF- REFLECTIO N O F THE SESSION
 Letting them observed safety measures first at all times.
 Before anything else, preparing tools and test equipments must be observed prior to starting the job.

Motivation plays a vital role in here, talking all these things inside the classroom without that, learning outcome is
very unlikely impressive. Concrete motivation is a must , like let them exercise all their senses, let them smell, hear,
feel, see, and taste if possible as need arises in order for them to sink-in the two learning contents under the learning
outcome number two, which is, packaging food.
LEARNING ACTIVITIES
LO 1 Perform Mise en place

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Tools, equipments
and utensils
needed in cooking Answer self Compare to 6 hrs
starch check 9.1.1 answer key
Lecture/ Read information 9.1.1
 Variety /type of Demonstration/ sheet 9.1.1 Perform Task CBLM/
starch dishes Equipment
Film Viewing sheet 9.1.1 s and tools
 Methods of cooking needed as
Modular
starch per TR
Self-paced
instruction

LO2. Prepare starch dishes

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

 Cooking methods of ES
pasta
6 hrs
 Matching sauces to
Lecture/ Read information Answer self Compare to
pasta
Demonstration/ sheet 9.2.1 check sheet answer key
Food safety practices 9.2.1 9.2.1 CBLM/

in cooking pasta Film Viewing Equipment
Perform Task s and tools
Modular needed as
sheet sheet per TR
Self-paced 9.2.1
instruction

LO3. Present starch dishes

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Present starch
dishes attractively
6 hrs
 Lecture/
Creative Read information Answer Compare to
presentation Demonstration/ sheet 9.3.1 self check answer key CBLM/
techniques 9.3.1 9.3.1 Equipment
 Film Viewing Perform s and tools
Factors to task needed as
consider in Modular sheet 9.3.1 per TR
plating starch
dishes Self-paced
instruction

LO4. Store starch dishes

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Observed
hygienic
handling and Answer self Compare to 6 hrs
storing starchy check sheet answer key
Lecture/ Read information
products 9.4.1 9.4.1
Demonstration/ sheet 9.4.1 CBLM/
 Principles and Perform Task Equipment
practices of Film Viewing s and tools
storing, sheet sheet needed as
Modular 9.4.1
starchy per TR
products Self-paced
instruction
 Culinary terms
related to
handling and
storage of
starchy
products

AS S E S S M E N T PLAN

 Written Test / Oral Recitation

 Practical Demonstration

 Observation in workplace
T EACH E R’S SELF- REFLECTIO N O F THE SESSION
 Letting them observed safety measures first at all times.
 Before anything else, preparing tools and test equipments must be observed prior to starting the job.

Motivation plays a vital role in here, talking all these things inside the classroom without that, learning outcome is
very unlikely impressive. Concrete motivation is a must , like let them exercise all their senses, let them smell, hear,
feel, see, and taste if possible as need arises in order for them to sink-in the two learning contents under the learning
outcome number two, which is, packaging food.
INTRODUCTION

This module deals with the knowledge, skills and

attitude required in selecting, preparing,
cooking, plating/presenting and storing poultry and game.
LEARNING ACTIVITIES
LO 1 Perform Mise en place

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK RESOUR TIME

C ES
 Tools,
equipments
and utensils Answer Compare 6 hrs
needed self check to answer
Lecture/ Read 10.1.1 key 10.1.1
in cooking information CBLM/
Demonstration
poultry sheet 10.1.1 Perform Equipmen
and game / Film Viewing Task t s and
dishes sheet 10.1.1 tools
Modular needed as
 Variety /type per TR
of poultry
and game

 Methods Self-
of cooking paced
poultry instructio
n
 Nutritional
value/compon
ents of poultry

 Sources
of poultry

 Key factors
that affect
the quality
of meat

 Fabricatin
g poultry

 Different cuts/parts
of poultry and game

LO2. Cook poultry and game.

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Methods of cooking
poultry and game 6 hrs
Lecture/ Read information Answer self Compare to
-Moist heat
sheet 10.2.1 check sheet answer key CBLM/
Demonstration/ 10.2.1 10.2.1 Equipment
-Dry heat
- Baking Perform Task s and tools
Film Viewing
needed as
-Combination of dry sheet sheet per TR
Modular
heat and moist heat 10.2.1

 Fabricating, Self-paced
deboning steps and instruction
techniques

 Cuts/parts
of poultry and
game

 Ingredients
for
preparing
poultry and game
dishes

LO3. Plate/present poultry and game

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Portion control for
cooked poultry
and game 6 hrs

 Creative Lecture/ Read information Answer Compare

CBLM/
techniques 10.3.1 10.3.1 Equipment
Demonstration/
s and tools
 Hygienic Perform needed as
Film Viewing
food handling task per TR
practices sheet 10.3.1
Modular

Self-paced
instruction

LO4. Store poultry and game

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Food safety
practices related to
handling and storing of Answer self Compare to 6 hrs
poultry and game check sheet answer key
Lecture/ Read information
products 10.4.1 10.4.1
Demonstration/ sheet 10.4.1 CBLM/
 Methods of Perform Task Equipment
preserving poultry and Film Viewing s and tools
game sheet sheet needed as
Modular per TR
10.4.1
 Logical and time-
efficient work flow
 Storage procedures for
poultry and game Self-paced
Temperature instruction
requirements for
storing poultry
and game products

AS S E S S M E N T PLAN

 Written Test / Oral Recitation

 Practical Demonstration

 Observation in workplace
T EACH E R’S SE LF- REFLECTIO N O F THE SESSION
 Letting them observed safety measures first at all times.
 Before anything else, preparing tools and test equipments must be observed prior to starting the job.

Motivation plays a vital role in here, talking all these things inside the classroom without that, learning outcome is very
unlikely impressive. Concrete motivation is a must , like let them exercise all their senses, let them smell, hear, feel, see, and
taste if possible as need arises in order for them to sink-in the two learning contents under the learning outcome number two,
which is, packaging food.
Learning Outcomes:

LO1. Perform Mise en place

LO2: Handle fish and seafood
LO3. Cook fishshellfish
LO4 Plate/present fish and seafood
LO5. Store fish and seafood
INTRODUCTION

This module deals with the knowledge, skills and attitude required in selecting, preparing,
presenting and storing seafood in a commercial kitchen or catering operation.
LEARNING ACTIVITIES
LO 1 Perform Mise en place

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 The different
classifications of Answer self Compare 6 hrs
seafood check 11.1.1 to answer
Lecture/ Read information key
 Preparing a range of
seafood sheet 11.1.1 Perform Task 11.1.1 CBLM/
Demonstration/
dishes according Equipment
Film Viewing sheet 11.1.1 s and tools
to enterprise needed as
standards Modular per TR

 Classification and Self-paced

varieties of fish and instruction
shellfish
 Sources of seafood

 Market forms
of seafood

 Nutrition related to
fish and seafood,
particularly
the nutritional
value of fish and
seafood

LO2: Handle fish and seafood

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 The different
classifications of
seafood 6 hrs
 Procedure Lecture/ Read information Answer self Compare to
of thawing sheet 11.2.1 check sheet answer key
seafood Demonstration/ 11.2.1 11.2.1 CBLM/
Equipment
 Criteria for judging Film Viewing Perform Task s and tools
the quality of fresh needed as
fish Modular sheet sheet per TR
11.2.1
 Storage requirements
for fish Self-paced
instruction
 Criteria for judging
the quality of fresh
fish

LO3. Cook fish and shellfish

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Steps

in 6 hrs
fabricating fish
Lecture/ Read information Answer Compare to
 Appropria sheet 11.3.1 self check answer key CBLM/
te cookery Demonstration/ 11.3.1 11.3.1 Equipment
methods for fish and s and tools
shellfish

Preparing a range of
seafood dishes Film Viewing Perform needed as
according to task per TR
enterprise standards Modular sheet 11.3.1

Self-paced
instruction

LO4 Plate/present fish and seafood

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Portion control for
cooked seafood
Answer self Compare to 6 hrs
 Creative check sheet answer
Lecture/ Read information 11.4.1 key 11.4.1
presentation
techniques Demonstration/ sheet 11.4.1 CBLM/
Perform Task Equipment
 Hygienic Film Viewing s and tools
food handling sheet sheet needed as
Modular 11.4.1 per TR
practices

Self-paced
instruction
LO5. Store fish and seafood

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Storing and
handling issues
related to seafood Answer self Compare to 6 hrs
check sheet answer key
Lecture/ Read information 11.5.1 11.5.1
 Storage requirements
for fish sheet 11.5.1 CBLM/
Demonstration/
Perform Task Equipment
 Temperature Film Viewing s and tools
requirements sheet sheet needed as
Modular 11.5.1 per TR
for storing seafood

 Waste
minimization Self-paced
techniques and instruction
environmental
considerations
in relation to seafood
 Food safety practices
related to handling and
storing of poultry and
game products
 Methods of
preserving seafood

AS S E S S M E N T PLAN

 Written Test / Oral Recitation

 Practical Demonstration

 Observation in workplace
T EACH E R’S SELF- REFLECTIO N O F THE SESSION
 Letting them observed safety measures first at all times.
 Before anything else, preparing tools and test equipments must be observed prior to starting the job.

Motivation plays a vital role in here, talking all these things inside the classroom without that, learning outcome is
very unlikely impressive. Concrete motivation is a must , like let them exercise all their senses, let them smell, hear,
feel, see, and taste if possible as need arises in order for them to sink-in the two learning contents under the learning
outcome number two, which is, packaging food.
S E S S I O N PLAN

Sector : Tourism

Qualification Title : Cookery N C II

Unit of Competency: PREPARE DE SSE RTS

Module Title :PREPARING

DE S S E RTS

Learning Outcomes:

LO1. Perform Mise en place

LO2. Ptrepare desserts and sweet sauces

LO3. Plate/present desserts Prepare sweet sauces

LO4. Store desserts

INTRODUCTION

This module deals with knowledge, skills, and attitudes in the preparation of a range of hot, cold and frozen desserts in
a commercial kitchen or catering operation
LEARNING ACTIVITIES
LO 1 Perform Mise en place

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES

 Different types
of desserts and
sweets

Answer self Compare to 6 hrs

 Details check answer
Lecture/ Read information 12.1.1 key 12.1.1
and
characteristics Demonstration/ sheet 12.1.1 CBLM/
Perform Task Equipment
of different Film Viewing s and tools
types of desserts sheet 12.1.1 needed as
Modular per TR
and sweets

 Varieties of suitable
ingredients
for desserts and
sweets

Common culinary Self-paced

terms related to instruction
desserts and sweets that
are used in the industry

LO2. Ptrepare desserts and sweet sauces

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME
ES
 Types/classification of
desserts and sweets
6 hrs

 Methods
of Lecture/ Read information Answer self Compare to
preparing/cooking sheet 12.2.1 check sheet answer key CBLM/
desserts Demonstration/ 12.2.1 12.2.1 Equipment
s and tools
 Common Film Viewing Perform Task needed as
culinary terms per TR
related to desserts Modular sheet sheet
and sweets 12.2.1

 Ingredients for the

preparation of desserts Self-paced
and sweets instruction

 Safe work practices

LO3. Plate/present desserts Prepare sweet sauces

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
Creative presentation
techniques

for
desserts and sweets. 6 hrs

Varieties of suitable Lecture/ Read information Answer Compare to CBLM/

ingredients sheet 12.3.1 self check answer key Equipment
Demonstration/
12.3.1 12.3.1 s and tools
for desserts and Film Viewing needed as
sweets Perform per TR
Modular task
Principles sheet 12.3.1
Self-paced
and practices of instruction
hygiene on
presenting/plating
desserts and sweets
LO4. Store desserts

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Storing and handling
issues related to
desserts and sweets Answer self Compare to 6 hrs
check sheet answer key
Lecture/ Read information 12.4.1 12.4.1
 Temperature
requirements sheet 12.4.1 CBLM/
Demonstration/
for storing desserts Perform Task Equipment
Film Viewing s and tools
 Waste sheet sheet needed as
minimization 12.4.1
techniques Modular per TR
and environmental
considerations Self-paced
instruction
in relation to seafood
 Food safety practices
related to handling and
storing of desserts and
sweets products

 Methods of
preserving dessert
AS S E S S M E N T PLAN

 Written Test / Oral Recitation

 Practical Demonstration

 Observation in workplace
T EACH E R’S SELF- REFLECTIO N O F THE SESSION
 Letting them observed safety measures first at all times.
 Before anything else, preparing tools and test equipments must be observed prior to starting the job.

Motivation plays a vital role in here, talking all these things inside the classroom without that, learning outcome is
very unlikely impressive. Concrete motivation is a must , like let them exercise all their senses, let them smell, hear,
feel, see, and taste if possible as need arises in order for them to sink-in the two learning contents under the learning
outcome number two, which is, packaging food.
Learning Outcomes:
LO1. Select packaging
materials LO2. Package food.
INTRODUCTION

This module deals with the knowledge, skills, and attitudes in packaging of prepared foodstuffs for
transportation
LEARNING ACTIVITIES
LO1. Select packaging materials

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Food preparation
requirements prior to
packaging Answer Compare to 8 hrs
self check answer key
Lecture/ Read information 13.1.1 13.1.1
 Suitable packaging
materials sheet 13.1.1 CBLM/
Demonstration/
and Perform Task Equipment
methods for a Film Viewing s and tools
different types of sheet 13.1.1 needed as
Modular per TR
food items

 The characteristics
and uses of different
packaging materials Self-paced
instruction
 Portion
control practices
and principles

 Functional design
requirements for food
packaging areas

LO2. Ptrepare desserts and sweet sauces

LEARNING CONTENT METHODS PRESENTATION PRACTICE FE E DBACK R E S O U RC TIME

ES
 Safe work
practices
8 hrs
on packaging,
Lecture/ Read information Answer self Compare to
dealing with hot
surfaces, lifting and Demonstration/ sheet 13.2.1 check sheet answer key CBLM/
bending. 13.2.1 13.2.1 Equipment
Film Viewing s and tools
 Hygienic Perform Task needed as
Modular per TR
practices
sheet sheet
and occupational 13.2.1
health and safety
and local health
regulations in
packaging,
storing
T EACH E R’S SELF- REFLECTIO N O F THE SESSION
 Letting them observed safety measures first at all times.
 Before anything else, preparing tools and test equipments must be observed prior to starting the job.

Motivation plays a vital role in here, talking all these things inside the classroom without that, learning outcome is
very unlikely impressive. Concrete motivation is a must , like let them exercise all their senses, let them smell, hear,
feel, see, and taste if possible as need arises in order for them to sink-in the two learning contents under the learning
outcome number two, which is, packaging food.