SESSION PLAN

Sector : TOURISM
Qualification Title : COOKERY NC II
Unit of Competency : PREPARE EGG DISHES
Module Title : PREPARE EGG DISHES

Learning Outcomes:
LO1. Perform Mise en place
LO2. Prepare and cook egg dishes
LO3. Present egg dishes
LO4. Store egg dishes

A. INTRODUCTION
This unit covers the outcomes required in preparing egg dishes. It consists of competencies to perform mise en place,
prepare and cook egg dishes, present egg dishes as well as to store egg dishes.
B. LEARNING ACTIVITIES
LO 1: Perform Mis’e en place
Learning Content Methods Presentation Practice Feedback Resources Time
Cleaning and Self-pace Read Information Answer Self- Check answers CBLM 2hr
sanitizing materials Instruction Sheet 8.1-1 “Cleaning Check 8.1-1 with Answer Cleaning
and sanitizing keys 8.1-1 materials
materials”

Proper ingredients Lecture/Group Read Information Answer Self- Check answers CBLM 2hr
discussion Sheet 8.1-2 “Proper Check 8.1-2 with Answer Laptop
ingredients” keys 8.1-2 Projector
Thawing and Lecture/Group Read Information Answer Self- Check answers CBLM 2hr
washing raw and discussion Sheet 8.1-3 “Thawing check 8.1.3 with Answer Kitchen
frozen ingredients and washing raw key 8.1-3 tools,
 and frozen utensils
ingredients” and
equipments

Demonstration Read and analyze Perform task Evaluate Kitchen

task sheet 8.1-3 sheet 8.1-3 performance tools,
“Steps in thawing “Steps in criteria utensils
and washing raw thawing and checklist 8.1-3 and
and frozen washing raw equipments
ingredients” and frozen
ingredients”

LO2: Prepare and cook egg dishes

Variety of egg dishes Lecture/Group Read Information Answer Task Check answers CBLM 2hrs
discussion 8.2-1 “Variety of egg Sheet 8.2-1 with Answer Cooking
dishes” Key 8.2-1 Recipe
Laptop
Projector

Method in cooking Group Read Information Answer Self- Check answers CBLM 4 hrs
eggs Discussion/Le Sheet 8.2-2 “Method Check 8.2-2 with Answer Kitchen
cture in cooking eggs” key 8.2-2 tools,
utensils
and
equipments
 Perform task
Demonstratio Read and analyze sheet 8.2-2 Evaluate Kitchen
n task sheet 8.2-2 “Method in performance tools,
“Method in cooking cooking eggs” using utensils
eggs” Performance and
criteria equipments
checklist 8.2-2

Sauces and Group Read Information Answer Self- Check answers CBLM 2hrs
accompaniments in Discussion/Le Sheet 8.2-3 “Sauces Check 8.2-3 with Answer Laptop
egg dishes cture and key 8.2-3 Projector
accompaniments in Manufactur
egg dishes” er’s manual

Safety and hygienic Read Information Answer Self- Check answers CBLM 2 hrs
procedure in Sheet 8.2-4“Safety Check 8.2-4 with Answer Laptop
workplace. and hygienic key 8.2-4 Projector
procedure in Manufactur
workplace” er’s manual

LO 3: Present egg dishes

Select suitable plates Self-pace Read Information Answer Self- Check answers CBLM 2hr
Instruction Sheet 8.3-12 “ Select Check 8.3-1 with Answer Kitchen
suitable plates” key 8.3-1 tools,
utensils
and
equipments
 Plates
Demonstratio Read and analyze Perform task Evaluate
n task sheet 8.2-2 “ sheet 8.2-2 performance
Select suitable “ Select using
plates” suitable Performance
plates” criteria
checklist 8.2-2

Ways in presenting and Group Read Information Answer Self- Check answers CBLM 2hr
garnishing egg dishes Discussion/Le Sheet 8.3-2 “Ways in Check 8.3-2 with Answer Laptop
cture presenting and key 8.2-3 Projector
garnishing egg dishes” Manufactur
er’s manual

Demonstrati Read and analyze Perform task Evaluate Kitchen

on task sheet 8.3-2 sheet 8.3-2 performance tools,
“Ways in presenting “Ways in using utensils
and garnishing egg presenting and Performance and
dishes” garnishing egg criteria equipments
dishes” checklist 8.2-2

LO 4: Store egg dishes

Store and maintain Group Read Information Answer Self- Check answer CBLM 2hr
egg dishes Discussion Sheet 8.4-1 “Store check 8.4-1 with Answer Egg tray
and maintain egg key 8.4-1 Refrigerator
dishes”
 Techniques and ways Lecture Read Information Answer Self- Check answer Egg tray 2hr
in storing egg Sheet 8.4-2 Check 8.4-2 with Answer Refrigerator
key 8.4-2 Kitchen
tools,
utensils
and
equipment

Perform task Evaluate

Demonstratio Read and analyze sheet 8.4-2 performance Kitchen
n task sheet 8.4-2 “Techniques using tools,
“Techniques and and ways in Performance utensils
ways in storing egg” storing egg” criteria and
checklist 8.4-2 equipment

C. ASSESSMENT PLAN
 Written Test
 Performance Test

D. TEACHER’S SELF-REFLECTION OF THE SESSION

After completing the training session of this competency that covers the knowledge, skills and values required in
preparing egg dishes, I found out that I achieve the objectives because of the effective methodologies I have used.

Prepared by:

ALMIRAH JEAM B. DAMIAS

Trainer