DRAFT SESSION PLAN

Sector : Tourism
Qualification Title : Cookery NC II
Unit of Competency : Prepare Starch Dishes
Module Title : Preparing Starch Dishes
Learning Outcomes:
LO 1. Perform Mise’ en place
LO 2. Prepare Starch Dishes
LO 3. Present Starch Dishes
LO 4. Store Starch Dishes
A. INTRODUCTION: This unit deals with the skills, knowledge and attitude required to cook, present and store starch
dishes such as pasta and noodles.

B. LEARNING ACTIVITIES
LO 1: PERFORM MISE’ EN PLACE
Learning Content Methods Presentation Practice Feedback Resources Time
1.Tools, equipment and utensils Self-Study Read Info sheet 5.1-1 on Answer Self Compare CBLM Info
needed in cooking starch Tools, Equipment and Check 5.1-1 answers with Sheet/Self
Utensils needed in cooking Answer key Check/Ans
starch 5.1-1 wer Key 40
5.1-1 mins

Discussion The trainer will answers Answer Let the •Projector

some queries from the Trainer’s Oral trainer •Laptop
trainee. Question evaluate the
answers to
Oral
Questioning
2. Variety /Type of starch Self-Study Read Info sheet 5.1-2 on Answer Self Compare CBLM Info 15-20
dishes Variety of starch dishes Check 5.1-2 answers with Sheet/Self mins
 Answer Key Check/Ans
5.1-2 wer Key 5.
1-2
3. Methods of cooking starch Demonstration Observe trainer Perform Task Let the •Projector 2 hrs
demonstrates the different Sheet 5.1-3 trainer •Laptop
methods of cooking starch evaluate the
answers to
Oral
Questioning
4. Nutritional Self-Study Read Info sheet 5.1-4 on Answer Self Compare CBLM Info 15-20
value/Components of starch Nutritional Check 5.1-4 answers with Sheet/Self mins
Value/Components of Answer Key Check/Ans
starch 5.1-4 wer Key 5.
1-4
5. Safe work practices Self-Study Read Info sheet 5.1-5 on Answer Self Compare CBLM Info
safe practice in your work Check 5.1-5 answers with Sheet/Self
environment Answer Key Check/Ans
5.1-5 wer Key 5.
1-4
Demonstration Observe trainer Perform Task Let the •Task sheet
demonstrate Mise’ en Sheet 5.1-5 trainer 5.1-5 1 hr
place in accordance to the evaluate the •Performanc
safe work practice in work performance e Criteria
environment. using Checklist
Performance •Tools,
Criteria equipment
Checklist and utensils
5.1-5
LO 2: PREPARE STARCH DISHES
Learning Content Methods Presentation Practice Feedback Resources Time
1.Cooking methods of pasta Demonstration The trainer will The trainee Evaluate •Projector
demonstrate the methods will perform performance •Laptop 2 hrs
on cooking pasta Task Sheet using
6.2-1 Performance
Criteria
 Checklist
6.2-1
2. Matching sauces to pasta Self-Study Read Info sheet 5.2-2 on Answer Self Let the •Projector
Matching sauces to pasta Check 5.2-2 trainer •Laptop
evaluate the 15-20
answers to mins
Oral
Questioning
3. Food safety practices in Self-Study Read Info sheet 5.2-3 on Answer Self Compare CBLM Info 15-20
cooking pasta Food safety practices in Check 5.2-3 answers with Sheet/Self mins
cooking pasta Answer Key Check/Ans
5.2-3 wer Key
5.2-3
LO 3: PRESENT STARCH DISHES
Learning Content Methods Presentation Practice Feedback Resources Time
1.Present starch dishes Demonstration Observing an advanced Perform Task Let the •Performanc
attractively students Sheet 5.3-1 trainer e Criteria
evaluate the Checklist
performance 2 hrs
using
Performance
Criteria
Checklist
5.3-1
2. Creative presentation Direct Observe trainer Perform Task Let the •Performanc
techniques Observation demonstrates how to Sheet 5.3-2 trainer e Criteria
make a creative evaluate the Checklist
presentation for starch performance 1 hr
dishes using
Performance
Criteria
Checklist
5.3-2
3. Factors to consider in plating Self-Study Read Info sheet 5.3-3 on Answer Self Compare CBLM Info
starch dishes Factors to consider in Check 5.3-3 answers with Sheet/Self 15-20
plating starch dishes Answer Key Check/Ans mins
5.3-3 wer Key
5.3-3
LO 4: STORE STARCH DISHES
1.Observed hygienic handling Film-Viewing Viewing slides, films and Answer Let the •Projector
and storing starchy products film strips Trainer’s trainer •Laptop 30
Written evaluate the mins
Question answers to
Written
Questioning
2. Principles and practices of Film-Viewing Viewing slides, films and Answer Let the •Projector 30
storing, starchy products film strips Trainer’s trainer •Laptop mins
Written evaluate the
Question answers to
Written
Questioning
3. Culinary terms related to Self-Study Read Info sheet 5.4-3 on Answer Self Compare CBLM Info
handling and storage of Culinary terms related to Check 5.4-3 answers with Sheet/Self 15-20
starchy products handling and storage of Answer Key Check/Ans mins
starchy products 5.4-3 wer Key
5.4-3
C.ASSESSMENT PLAN:

1. Testing Conditions
TOOLS EQUIPMENT Supplies and PPE
Materials
• Pots and Pans • LCD Projector (optional for Forms of pasta • Aprons
• Stainless Bowls lecture) • Long pasta • Uniforms
• Plastic Wrap • Overhead Projector • Short pasta • Toque
• Aluminum Foil (Optional for lecture) • Designer pasta • Hairnets
• Measuring Cups • Television and multimedia • Dried stuffed • Gloves
• Weighting Scales player pasta • Safety shoes
• Cleaning materials • Whiteboard with marker • Flat pasta
• Linen and eraser • Long and flat
• Knife • Applicable equipment as pasta
• Cutting Board prescribed by Training • Noodles
• Tongs regulations
• Whisk • Electric, gas or induction
ranges
• Ovens, including combi
ovens
• Microwaves
• Grills and griddles
• Deep fryers
• Salamanders
• Food processors
• Blenders
2. Venue of Assessment:
3. Type of Assessment:
4. Type of Evidence

D. TEACHER’S SELF-REFLECTION OF THE SESSION

Prepared by:

SONNY G. LICUDAN JR
Trainer