SESSION PLAN

DATE/TIME OBJECTIVE MAIN TOPIC SUB-TOPICS TOOLS/MATERIALS

3-8-20 1.1 TO KNOW AND 1.1 ORIENTATION 1.1 PRINCIPLE OF CBT
UNDERSTAND THE 1.2 PRE-TEST QUALIFICATION COURSE
COMPETENCY STANDARD DESIGN
1.2. TO IDENTIFY THE RPL 1.2 SMOKING, CURING,
FERMENTATION
3-9-20 1.1 CAN WRITE 1.1 PART OF SPEECH,
APPLICATION LETTER SENTENCE
AND RESUME CONSTRUCTION
1.2 CONSTRUCT ANY 1.2 EFFECTIVE
VALUESTHAT COMMUNICATION
CONTRIBUTE TO 1.3 TEAM ROLE AND
ORGANIZATIONAL RESPONSIBILITIES IN
DEVELOPMENT THE ENVIRONMENT
1.3 IDENTIFY THE TWO AND RELATIONSHIP
PHASES OF 1.4 PROCESS OF
COMMUNICATION COMMUNICATION
1.4 TEAM ROLE 1.5 WHAT IS EFFECTIVE
COMMUNICATION?
1.6 WHAT IS
CPMMUNICATON
1.7 WHAT IS EFFECTIVE
WORKPLACE
COMMUNICATION
INFORMATION?
3-10-20 1.1 TO KNOW THE STEPS 1.1 PRACTICE 1.1 DISCOVERING OF FIRE
IN DISCOVERING OCCUPATIONAL 1.2 FIRE FIGHTING
1.2 ENUMERATE THE FIRE HEALTH AND GUIDELINES
FIGHTING GUIDELINES SAFETY 1.3 MAINTAIN ELECTRICAL
 1.3 OBSERVE AND PROCEDURE SAFETY
UNDERSTAND 1.2 REVIEW THE CORE 1.4 FLASHLIGHTS
ELECTRICAL SAFETY COMPETENCIES SMOKING CURING SALTING
AND SUGAR
CONCENTRATION
3-11-20 1.1 DIFFERENCIATE THE 1.1 APPLYING FOOD 1.1 PPE, PARTS AND
COSTS OF POOR SAFETY AND FUNCTION OF PPE
HYGIENE AND THE SANITATION 1.2 WORKPLACE HEALTH
BENEFITS OF GOOD AND SAFETY
HYGIENE REQUIREMANTS
1.2 KNOW THE MEANING 1.3 GOOD GROOMING AND
OF FOOD POISONING PERSONAL HYGIENE
AND ITS SYMPTOMS 1.4 SANITIZE PPE
1.3 ENUMERATE THE 1.5 FOOD SAFETY PRINCIPLE
FOOD HYGIENE AND PRACTICES
PRACTICES 1.6 SANITARY FOOD
1.4 IDENTIFY THE THREE HANDLING
TYPES OF 1.7 HAACCP
CONTAMINATION 1.8 CODES AND
AND THEIR EXAMPLE REGULATION
1.5 KNOW THE MAIN 1.9 HAZARDS IN THE
CARRIES OF FOOD WORKPLACE
POISONING
3-12-20 1. KNOW HOW TO
CONTROL
BACTERIA
2. ENUMERATE HOW
TO PROTECT FOOD
FROM
CONTAMINATION
3. CAN MAKE THE
 RIGHT PROCESS
OF
HANDWASHING
4. DIFFERENTIATE
CLEANING AND
DISINFECTION
5. MEMORIZE THE 3
MAIN PIECES OF
LEGISLATION
6. GIVE THE
MEANING OF
HAACP AND
KNOW EACH
PROCESS STEPS
3-13-20 LONG QUIZZES ENUMEARATION
EVALUATION ESSAY
(COMMON, BASIC)
YES OR NO
ACTUAL DEMO
3-15-20 1. KNOW THE
PRINCIPLE
INVOLVED IN
SMOKING CURING
AND SALTING
NAME THE
DIFFERENT
SMOKING
MATERIALS
2. NAME THE TWO
COMBINATION OF
SMOKE CURED
 PROCESS
3. KNOW THE TWO
DISTINCT
PROCESSES
OCCURING
DURING SMOKING

3-16-20 1. ENUMERATE THE SALTING 1. SMOKING

TYPES OF PROCEDURES:
SMOKING AND MANUFACTURED
THE TYPES OF PRODUCTS
SMOKEHOUSE 2. SCIENTIFIC AND
2. KNOW THE TECHNICAL
SMOKING PROBLEMS
PROCEDURE AND 3. PRINCIPLE
THE INVOLVED IN
MANUFACTURED SALTING
PRODUCTS KNOW 4. FACTORS
THE PRICIPLE INFLUENCING SALT
INVOLVE IN PENETRATION
SALTING 5. METHODS OF
SALTING
6. SALTING
PROCEDURES
7. MANUFACTURED
PRODUCTS
3-17-20 1. CAN REMEMBER SMOKED SOFTBONE 1. STEPS IN INGREDIENTS:
THE NOTE AND BANGUS PROCESSING BANGUS
SAFETY NOTES SMOKED SOFTBONE SALT
MEMORIZE THE BANGUS SPRING ONION
PROCEDURE 2. SAFETY NOTES
 2. ENUMERATE THE 3. EQUIPMENT, TOOLS,
STEPS IN MATERIALS
PROCESSING 4. FLAVOR ENHANCER
SMOKED SOFT
BONE BANGUS
3. MEMORIZE THE
TOOLS ,
EQUIPMENT AND
MATERIAL
INCLUDING
INGREDIENTS AND
FLAVORS
ENHANCES
3-18-20 1. FAMILIARIZE THE LONGANIZA TOOLS/MATERIALS: INGREDIENTS:
INGREDIENTS UTILITY TRAY ¾ KG. GROUND LEAN
2. MEMORIZE THE MIXING BOWL BEEF
TOOLS/MATERIAL KNIFE ¼ KG. GROUND BACK
3. ENUMERATE THE WOODEN SPOON BEEF FAT
PROCEDURES CHOPPING BOARD 1T IODIZED SALT
SETS OF MEASURING ½ T MINCED GARLIC
SPOON 1/4T PRAGUE POWDER
CHOPPING BOARD 1T ANISADO WINE
PIN/NEEDLES 2 ½ T PINEAPPLE
WEIGHING SCALE JUICE
½ T MSG
½ CUP SUGAR
TWINE: FOOD GUARD
FUNNEL
CELLOPHANE/WRAPPER
RUBBER SCRAPER
METAL SPATULA
 STYROPORE
FOOD WRAP
4. KNOW THE FERMENTATION AND 1. WHAT IS
MEANING OF PICKLING FERMENTATION?
FERMENTATION 2. WHAT ARE THE
5. ENUMERATE THE THREE TYPES OF
THREE TYPES OF FERMENTATION?
FERMENTATION 3. STEPS ON HOW TO
6. MEMORIZE THE MAKE WINE
STEPS ON HOW TO 4. PROCEDURES IN
MAKE A WINE VINEGAR MAKING
7. ENUMERATE THE 5. PICKLING OF FRUITS
PROCEDURES IN AND VEGETABLES
VINEGAR MAKING 6. WHAT IS PICKLING
8. KNOW THE 7. PICKLING SOLUTION
MEANING OF 8. WHAT ARE THE
PICKLING MATERIALS USED IN
SOLUTIONS PICKLING VINEGAR ?
9. ENUMERATE THE 9. EQUIPMENT USED
MATERIALS USED IN PICKLING
IN PICKLING
VINEGAR
10. EQUIPMENT
MEMORIZE
3-20-20 1. KNOW THE 1. PICKLES ARE
CLASSIFICATION CLASSIFIED
OF PICKLES ACCORDING TO THE
ACCORDING TO METHOD OF
THE METHOD OF PREPARATION
PREPARATION 2. OTHER
CLASSIFICATION OF
 PICKLES
3. PROCEDURES FOR
MAKING DILL
PICKLES
2. KNOW THE 4. PROCEDURES FOR
VEGETABLE MAKING OTHER
PICKLES IN FERMENTED OTHER
VINEGAR AND THE PICKLES
STEPS OF 5. VEGETABLE PICKLES
PREPARATION OF IN VINEGAR:
WINE. 1. STEPS IN THE
PREPARATION
OF BRINE FOR
VINEGAR
PICKLES.
2. STEPS IN THE
PREPARATION
OF SOUR
PICKLES FROM
SALTY STOCKS.
3-22-20 1. MEMORIZE TOOLS MIXED VEGETABLES: TOOLS AND EQUIPMENT: INGREDIENTS:
AND EQUIPMENT PICKELS FOR SYRUP MAKING : 1KG SAYOTE
MATERIALS PROCEDURES: 1 TSP SALT
2. ENUMERATE THE WHAT ARE THE TOOLS AND 2PC. SWEET BELL
PROCEDURES EQUIPMENT, MATERIALS, PEPPER ( SLICED AS
3. MEMORIZE THE AND UTENSILS DESIRED )
RAW MATERIALS. WHAT ARE THE RAW 1PC CARROT (MEDIUM)
4. COMPUTE THE MATERIALS 2PCS ONION BULB
BASIC HOW TO MAKE SYRUP (MEDIUM SLICE)
MATHEMATICS WHAT ARE THE 80G GINGER (SLICED
5. KNOW THE PROCEDURES? INTO STRINGS)
 PROCEDURES HOW TO USE RATIO AND 219.5G PINEAPPLE
PROPORTION AND BASIC SLICED /TIDBITS ( WITH
MATHEMATICS JUICE)
WHAT ARE THE 1BOX RAISINS
PROCEDURES TO SANITIZE 1CUP DSTILLED
AND DISINFECT THE VINEGAR
BOTTLES. ¾ CUP REFINED SUGAR
2PCS. SINGKAMAS
3-23-20 1. KNOW THE SUGAR WHAT IS SUGAR
MEANING OF CONCENTRATES CONCENTRATES?
SUGAR WHAT ARE THE TWO KINDS
CONCENTRATES OF SUGAR AS USE FOR
2. ENUMERATE THE EFFECTIVE PERSERVATIVES?
TWO KINDS OF WHAT ARE THE DIFFERENT
SUGAR AND THE FORMS OF SUGAR
DIFFERENT FORMS CONCENTRATES?
OF SUGAR WHAT SHOULD BE A
CONCENTRATES PERFECT JELLY?
3. DESCRIBE A WHAT ARE THE 4
PERFECT JELLY INGREDIENTS IN JELLY
4. NAME THE 4 MAKING?
INGREDIENT JELLY WHAT ARE THE 3 KINDS OF
MAKING AND GIVE TEST TO PERFORM IF A
ITS MEANING FRUIT HAS A HIGH OR LOW
5. CAN PECTIN CONTENT?
DEMONSTRATE
THE KINDS OF
TEST IF A FRUIT
HAS A HIGH OR
LOW PECTIN WHAT ARE THE
CONTENT PROCEDURES IN MAKING
 6. FAMILIARIZE THE HOW TO MAKE JELLY JELLY?
PROCEDURE IN WHAT ARE THE WAYS OF
MAKING JELLY DOING THE COLD PLATE
7. KNOW THE PROBLEMS IN JELLY TEST?
FOLLOWING TEST MAKING WHAT ARE THE FOLLOWING
TO BE USED TO TEST MAY BE USED TO
MAKE SURE THAT MAKE SURE THAT THE
THE MIXTURE HAS MIXTURE HAS REACHED ITS
REACHED ITS JELLYING POINT?
FULLY POINT. CONDITION (PRODUCT
8. KNOW THE USABLE UNLESS SPOILAGE
CAUSES AND INDICATED)
PREVENTION JELLY IS CLOUDY
WHEN JELLY IN CAUSES AND PREVENTION
CLOUDY BUBLES IN JELLY MAY
DEVOTE SPOILAGE CAUSES
AND PREVENTION
3-25-20 1. MEMORIZE THE WHAT ARE THE TOOLS, INGREDIENTS
EQUIPMENT EQUIPMENTS AND 2CUPS PULP OF
TOOLS AND UTENSILS? RIPE
UTENSILS WHAT ARE THE 1 CUP REFINE
2. KNOW THE PROCEDURES AND THE SUGAR
INGREDIENTS AND INGREDIENTS? (INCREASE TO 1 1/3
THE PROCEDURE WHAT IS THE NOTE? CUPS IF PULP IS
3. KNOW THE NOTE SOUR)
1 TSP. CALAMANSI
JUICE
3-26-20 1. MEMORIZE THE SPANISH SARDINES 1. WHAT ARE THE 1KL SARDINES FISH
TOOLS, TOOLS, 1CUP OIL (OLIVE/CORN
MATERIALS, EQUIPMENTS, OIL)
UTENSILS AND MATERIALS AND 1MEDIUM CARROT
 EQUIPMENTS UTENSILS 1 MEDIUM BELL
2. ENUMERATE THE 2. ENUMERATE THE PEPPERS
PROCEDURES IN PROCEDURES OR 1 CUP TOMATO SAUCE
MAKING SPANISH WHAT ARE THE ¼ CUP SOY SAUCE
SARDINES PROCEDURES IN 4CUPS WATER
3. KNOW THE MAKING SPANISH 2 TSP. SALT
PROCEDURE IN SARDINES?
STERILIZING THE 3. HOW TO SANITIZE
BOTTLE AND STERILIZE THE
4. CAN GIVE THE BOTTLES?
BASIC 4. HOW TO GIVE THE
MATHEMATICS RATIO AND
AND ANALIZE THE PROPORTION IN
RATIO AND MXING THE
PROPORTION INGREDIENTS?
5. HOW ARE WE USE
MATHEMATICS IN
THE OUYPUT
PRODUCTS?
3-27-20 1. NAME THE TOOLS AND BONELESS BANGUS WHAT ARE THE TOOLS AND FRESH BANGUS
UTENSILS UTENSILS? SALT
2. ENUMERATE THE WHAT ARE THE SPICES: GROUND
PROCEDURES PROCEDURES? PEPPER, GARLIC, SOY
3. KNOW HOW TO HOW TO APPLY BASIC SAUCE,LEMON AND OIL
COMPUTE MATHEMATICS MATHEMATICS IN THE
FINIDHED PRODUCT?
3-29-20 1. MEMORIZE THE ATSARA WHAT ARE THE TOOLS, 2KG PAPAYA GREEN
TOOLS, EQUIPMENTS, MATERIALS 2TBS SALT
EQUIPMENT, AND UTENSILS? 1GLASS VINEGAR
MATERIALS AND WHAT ARE THE 1GLASS SUGAR
UTENSILS PROCEDURES? 1GRAM GINGER
 2. ENUMERATE THE HOW TO COMPUTE THE 1GRAM ONION
PROCEDURES CAPITAL AND THE GAIN? ½ GRAM PEPPER
1 GRAM CARROT.
3-30-20 1. CREATE PRE- ASSESSMENT WHAT ARE TOOLS, 3KL SARDINES FISH
GROUPINGS: SPANISH SARDINES EQUIPMENT, MATERIALS 3CUPS OIL
AND UTENSILS (OLIVE/CORN OIL)
WHAT ARE THE 3MEDIUM CARROT
GROUP 1- PROCEDURES IN MAKING 3MEDIUM BELL PEPPER
PREPARE THE SPANISH SARDINES? (GREEN OR RED)
TOOLS, HOW TO SANITIZE AND 1 ½ PEPPER CORN
EQUIPMENTS, STERILIZE THE UTENSILS 15 PIECES BAY LEAVES
MATERIALS AND AND BOTTLES 15 PIECES CHILL
UTENSILS HOW TO MAKE RATIO AND PEPPERS (SILING
GROUP2- CLEAN PROPORTION LABUYO)
THE FISH HOW TO USE BASIC 3 CUPS TOMATO SAUCE
GROUP3- PREPARE MATHEMATICS ¾ CUP SOY SAUCE
THE INGREDIENTS 12 CUPS WATER
GROUP4- SANITIZE 6 TSP. SALT
THE UTENSILS,
BOTTLES
GROUP5- MAKE
THE PROCEDURE
3-31-20 GROUPING: PRE-ASSESSMENT LIST OF TOOLS, FRESH BANGUS, SALT
GROUP 1 AND 2- PREPARE BONELESS BANGUS EQUIPMENT, UTENSIL AND SPICES: GROUND
TOOLS AND MATERIALS MATERIALS. PEEPER, GARLIC, SOY
GROUP3- INGREDIENTS PROCEDURES SAUCE, LEMON
GROUP4 AND 5- DO THE RATIO AND PROPORTION OIL
PROCEDURES SANITIZING AND
DISINFECTION
BASIC MATHEMATICS
4-1-20 HANDS ON PRE-ASSESSMENT LIST OF MATERIALS, TOOLS, BEEF, CHICKEN,
 GROUP 1- BEEF LONGANISA UTENSILS PORK,IODIZED SALT,
GROUP 2-CHICKEN MINCED GARLIC,
GROUP3- CHICKEN FRAGUE POWDER
GROUP 4 -CHICKEN PROCEDURES ANISADO WINE
GROUP 5-PORK PINEAPPLE JUICE
MSG, SUGAR
4-2-20 PREPARE THE FF: PRE-ASSESSMENT LIST OF TOOLS, MATERIALS, SAYOTE, SALT, SWEET
G1 MIXED VEGETABLES UTENSILS BELL PEPPER, CARROT,
G2 PICKLES SYRUP MAKING ONION BULB, GINGER,
G3 PROCEDURES PINEAPPLE SLICED,
G4 SANITIZING AND RAISINS, DISTILLED
G5 DISINFECTION OF TOOLS , VINEGAR, REFINED
UTENSILS, BOTTLES AND SUGAR, SINGKAMAS.
MATERIALS
RATIO AND PROPORTION
BASIC MATHEMATICS
4-3-20 PREPARE THE FF MANGO JAM LIST OF TOOLS, 2CUP PULP OF RIPE
G1 EQUIPMENTS, MATERIALS, 1CUP REFINE SUGAR
G2 UTENSILS (INCREASE TO 1 1/3
G3 PROCEDURES CUPS IF PULP IS SOUR)
G4 NOTE 1TSP CALAMANSI JUICE
G5
4-5-20 REVIEW FOR CORE COMPETENCY HANDOUTS
ASSESSMENT WRITTEN
AND ORAL EXAM
4-6-20 ANSWER THE QUESTIONS REVIEW FOR LIST OF TOOLS, MATERIALS, HANDOUTS
RECITE THE PROCEDURE, ASSESSMENT FOOD UTENSILS AND
MATERIALS, TOOLS AND PROCESSSING BY EQUIPMENTS
UTENSILS SALTING, CURING AND PROCEDURES
SMOKING
4-7-20 ANSWER THE QUESTION REVIEW FOR LIST OF TOOLS,
 RECITE THE PROCEDURE ASSESSMENT MATERIALSAND UTENSILS
ENUMERATE THE TOOLS, FERMENTATION AND PROCEDURES
MATERIALS AND PICKLING RAW MATERIALS
UTENSILS HOW TO MAKE SYRUP
4-8-20 ANSWER THE QUESTION SUGAR LIST OF TOOLS, MATERIALS,
ENUMERATE THE CONCENTRATION EQUIP AND MATERIALS
PROCEDURE PROCEDURES
NAME THE TOOLS, RAW MATERIALS
MATERIALS, EQUIP AND
UTENSILS.