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SESSION PLAN

Sector : TOURISM (Hotel and Restaurant)


Qualification Title : COOKERY NC II
Unit of Competency : PREPARE SANDWICHES
Module Title : Preparing Sandwiches
Learning Outcome:
LO 1. Perform Miseen Place
LO 2. Prepare a variety of sandwiches
LO 3. Present a variety of Sandwiches
LO 4. Store Sandwiches
A. INTRODUCTION
This unit deals with the skills and knowledge required in preparing and presenting sandwiches
B. LEARNING ACTIVTIES
Learning Content Methods Presentation Practice Feedback Resources Time
LO 1. Perform Miseen Place
Tools, utensils Discussio Read Answer Manuals 4
and equipments n Information Self-Check Compare Books hours
Sheet 1.1-1 on 1.1-1 0n
modular answer Video
tools,
tools, utensils utensils using (CD)
and and Answer Key
equipments equipment 1.1-1
s

Video View Power


viewing View multimedi point
multimedia in a in tools, presenta
tools, utensils utensils tion
and
and equipment
equipments s

Clean and Discussion Read Manuals 4


sanitized tools modular informatio Answer Books hours
self-check Compare
and equipment n sheet Video
1.1-2 on answer
1.1-2 on (CD)
sanitized using
sanitized
tools and Answer Key
tools and
equipment 1.1-2
equipment

demonstration Rate your Tools


Perform
task sheet 1.1- task sheet performa and
2 on sanitized 1.1-2 on nce using equipme
tools and sanitized performa nts
equipment tools and nce
equipment criteria
Assemble Discussion Read Answer Manuals 4
ingredients for lecture self-check Compare Books hours
information
sandwiches 1.1-3 on answer
sheet 1.1-3 on Video
ingredients using
ingredients for (CD)
for Answer Key
sandwiches
sandwiches 1.1-3

demonstration Perform materials


job sheet
job sheet 1.1-3 1.1-3 in Rate your
in Assemble Assemble performanc
ingredients for ingredients e using
sandwiches for performanc
sandwiche e criteria
s
Prepare a variety of sandwiches
Variety of Discussio Read Answer Compare Manuals 4
sandwiches n information self-check answer Books hours
modular sheet 1.2-1 on 1.2-1on using Video
variety of variety of Answer Key (CD)
sandwiche
sandwiches s 1.2-1
demonstration Perform Rate your tools
Task sheet 1.2- Task sheet performanc ,material
1 in variety of 1.2-1 in e using and
sandwiches variety of performanc
sandwiche equipme
s e criteria nts
Techniques in Discussion Answer Manuals 4
Read
making Modular self-check Books hours
information Compare
sandwiches Self-paced 1.2-2 on Video
sheet 1.2-2 on answer
Technique (CD)
Techniques in s in using
making making Answer Key
sandwiches sandwiche 1.2-2
s

demonstr Perform job materials


ation job sheet 1.2-2 sheet 1.2-2 Rate your , tools
in Techniques in in performanc and
making Techniques e using equipme
sandwiches in making performanc nts
sandwiches e criteria

Suitable bases of Modular Read Compare Manuals 4


sandwiches lecture Answer answer Books hours
informati
self-check using
on sheet Video
1.2-3 on Answer Key
1.2-3 on (CD)
Suitable 1.2-3
Suitable
bases of bases of
sandwich sandwiches
es

Video View Power


View multimedi
viewing multimedia in a in bases point
bases of of presenta
sandwiches sandwiche tion
s
Select appropriate Discussion Read Manuals 4
equipment information Answer Compare hours
modular self-check Books
sheet 1.2-4 on 1.2-4 on answer Video
Select Select using (CD)
appropriate appropriat Answer Key
equipment e 1.2-4
equipment

demonstra Perform Equipme


tion task sheet 1.2- task sheet Rate your nts
4 in Select 1.2-4 in performanc
appropriate Select e using
equipment appropriat performanc
e e criteria
equipment

Follow work place Discussion Read Answer Manuals 4


safety Modular information Compare Books hours
self-check
Self-paced sheet 1.2-5 on answer Video
1.2-5 on
Follow work Follow using (CD)
place safety work place Answer Key
safety 1.2-5
Present a variety of sandwiches
Produce Discussion Read Answer Manuals 4
Compare
sandwiches modular information self-check Books hours
answer
sheet 1.3-1 1.3-1 in Video
using
on Produce Produce (CD)
Answer Key
sandwiches sandwiches 1.3-1

demonstration Perform Rate your Material,


task sheet 1.3- task sheet performanc tools
1 in Produce 1.3-1 in e using and
sandwiches Produce performanc
sandwiche equipme
s e criteria nts
Present Discussion Read Answer Manuals 4
sandwiches lecture information self-check Compare Books hours
attractively sheet 1.3-2 in 1.3-2 in answer Video
Present Present using (CD)
sandwiches sandwiches Answer Key
attractively attractively 1.3-1

demonstration job sheet 1.3-2 Perform job Rate your materials


in Present sheet 1.3-2 performanc
sandwiches in Present e using
attractively sandwiches performanc
attractively e criteria
Suitable Discussion Read Answer Manuals 4
Compare
garnishes lecture information self-check Books hours
answer
sheet 1.3-3 in 1.3-3 in Video
using
Suitable Suitable (CD)
Answer Key
garnishes garnishes 1.3-3
Video View View Power
viewing multimedia in multimedi point
Suitable a in presenta
Suitable
garnishes garnishes tion
factors in plating Modular Read Answer Manuals 4
Compare
sandwiches Discussion information self-check Books hours
answer
lecture sheet 1.3-4 in 1.3-4 in Video
using
factors in factors in (CD)
plating Answer Key
plating sandwiche 1.3-3
sandwiches s
Store Sandwiches
Quality trimming Discussion Read Answer Manuals 4
Compare
Lecture information self-check Books hours
answer
modular sheet 1.4-1 1.4-1 in Video
using
in Quality Quality (CD)
Answer Key
trimming trimming 1.4-1

Store sandwich Modular Read Answer Manuals 4


hygienically discussion information self-check Compare Books hours
sheet 1.4-1 1.4-1 in answer Video
in Store Store using (CD)
sandwich sandwich Answer Key
hygienically hygienically 1.4-1

demonstrati Perform Equipme 4


on Task sheet 1.4- Task sheet Rate your nts hours
1 in 1.4-1 in performanc
e using
Store sandwich Store performanc
hygienically sandwich
hygienicall e criteria
y
Proper Modular Read Answer Manuals 4
temperature of Self-paced information self-check Compare Books hours
sandwiches discussion sheet 1.4-2 in 1.4-2 in answer Video
Proper Proper using (CD)
temperature of temperatur Answer Key
sandwiches e of 1.4-2
sandwiches

Maintain quality Discussion Read Answer Manuals 4


and freshness of Modular information self-check Compare Books hours
sandwich 1.4-2 in
Self-paced sheet 1.4-2 Maintain answer Video
in Maintain quality and using (CD)
quality and freshness Answer Key
freshness of of 1.4-2
sandwich sandwich