SESSION PLAN

Sector : TOURISM
Qualification Title : COOKERY NC II
Unit of Competency : PREPARE STOCKS, SAUCES AND SOUPS
Module Title : Preparing stocks, sauces and soups

Learning Outcomes

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.

A. INTRODUCTION

This unit covers the skills, knowledge and attitudes to identify role and responsibility as a member of a team.This
module covers the skills, knowledge and attitudes to identify role and responsibility as a member of a team. The COOKERY
NC II Qualification consists of competencies that a person must achieve to clean kitchen areas,cook/prepare hot, cold
meals and desserts for guests in various food and beverage service facilities

B. LEARNING ACTIVITIES
LO 1: Prepare stocks, glazes, essences required for menu items.
Learning Content Methods Presentation Practice Feedback Resources Time
1.1 Types of  Lecture The trainer will The trainees The trainer  5
flavoring agents distribute Information will read will ls ho
and its sheet 1.1-1 about the information compare  urs
ingredients “Types of flavoring sheet and his/her Video
agents and its answer self- answers to (CD)
ingredients that need check 1.1-2 the answer
to be mastered.
on types of key 1.1-2
flavoring agents
and its
ingredients.

The trainees will recite

task sheet 1.1-1 to The trainees
 Oral Recitatation will re-oral task The trainer
master the types of
flavoring agents sheet 1.1-1 for will check
and its ingredients. naming and his/her
 identifyiing performance
about the types using the
of flavoring Criteria
agents and Performance
its Checklist 1.1-
ingredients 1

1.2 Classification Lecture The trainer will The trainees The trainer 
/types of stocks,and distribute Information will read will compare ls
glazes sheet 1.1-2 about the information his/her 
Classification sheet and answers to the Video
/types of answer self- answer key (CD)
stocks,and glazes check 1.1-2 in 1.1-2
that need to be classifying
mastered” /types of
stocks,and
glazes.

The trainees will demo The trainer

Demonstration task sheet 1.1-2 on The trainees will check
classification will re-demo his/her
/types of task sheet 1.1-2 performance
stocks,and glazes Classifying using the
/types of Criteria
stocks,and Performance
glazes Checklist 1.1-
2
1.3 Variety of flavoring  Lecture The trainer will The trainees The trainer 
and seasonings distribute Information will read will compare ls
sheet 1.1-3 about the information his/her 
“Variety of sheet and answers to the Video
flavoring and answer self- answer key (CD)
seasonings” check 1.1-3 in 1.1-3
variety of
flavoring and
seasonings”

The trainer
 Oral Recitation
The trainees will recite will check
task sheet 1.1-3 to The trainees his/her
master the variety of will re-oral task performance
flavoring and sheet 1.1-3 to using the
seasonings . master the Criteria
variety of Performance
flavoring and Checklist 1.1-
seasonings 3
1.4 Uses of Lecture The trainer will The The trainer 
flavoring distribute trainees will compare ls
agents,stocks, information will read his/her 
glazes,and sheet 1.1-4 informat answers to the Video
seasoning. about the uses ion sheet answer key (CD)
of flavoring and 1.1-4
agents,stock answer
s, glazes,and self-
seasoning check
1.1-4
about
the uses
of
flavori
ng
agents,
stocks,
glazes,
and
season
ing

The trainees
The trainees will will re-demo
Demonstration demo task sheet 1.1-4 task sheet 1.1-4 The trainer
 on the uses of using will check
flavoring flavoring his/her
agents,stocks, agents,stock performance
glazes,and s, glazes,and using the
seasoning. seasoning. Criteria
Performance
Checklist 1.1-
4
LO 2:Prepare soups required for menu item .
2.1 Variety of soups  Discussion The trainer will The trainees The trainer CBC 6
from different recipes distribute will read will compare and TR ho
for different cultural information information his/her urs
backgrounds sheet 1.1-2 sheet and answers to the
about the answer self- answer key
Variety of check1.1-2 in 1.1-2
soups from providing
key
different variety of
recipes for soups from
different different
cultural recipes for
backgrounds different
cultural
backgrounds

2.2 Identified different  Discussion/ The trainer will The trainees The trainer CBC
classifications of distribute information will read will compare and TR
soups sheet 1.1-2 about the information his/her
different sheet and answers to the
classifications of answer self- answer key
soups check 1.1-2 in
 identifying the 1.1-2
different
classifications
of soups

The trainees will recite The trainees

 Oral Reciation task sheet 1.1-2 to
The trainer
will re-oral task will check
master the Identified sheet 1.1-2 in his/her
different identifyiing the performance
classifications of different using the
soups classification Criteria
s of soups Performance
Checklist 1.1-
2
2.3 Common problems  Discussion The trainer will The trainees The trainer CBC
on soups and how to distribute information will read will compare and TR
identify and rectify sheet 1.1-3 about the information his/her
them common problems sheet and answers to the
on soups and how answer self- answer 1.1-3
to identify and check 1.1-3 in
rectify them knowing
common
problems on
soups and
how to
identify and
rectify them
2.4 Common culinary  Discussion The trainer will The trainees The trainer CBC
terms on soups and distribute information will read will compare and TR
which are used in the sheet 1.1-4 about the information his/her
industry Common culinary sheet and answers to the
terms on soups answer self- answer key
and which are check 1.1-1 in 1.1-4
used in the identifying the
industry that can be common
used to familiarize the culinary
terms terms on
soups and
which are
used in the
industry
2.5 Use of various  Discussion The trainer will The trainees The trainer CBC
stocks and bases for a distribute information will read will compare and TR
variety of soups sheet 1.1-5 about the information his/her
use of various sheet and answers to the
stocks and bases answer self- answer key
for a variety of check 1.1-5 1.1-5
soups . using various
stocks and
bases for a
variety of
soups

The trainees
The trainees will demo will re-demo The trainer
task sheet 1.1-5 on the task sheet 1.1-5 will check
Demonstration
 uses of of various using various his/her
stocks and bases stocks and performance
for a variety of bases for a using the
soups variety of Criteria
soups Performance
Checklist 1.1-
5
2.6 Principles and  Discussion The trainer will The trainees The trainer CBC
techniques of distribute information will read will compare and TR
producing sheet 1.1-6 about the information his/her
principles and sheet and answers to the
techniques of answer self- answer key
producing . check 1.1-6 in 1.1-6
identfying
Principles
and
techniques of
producing

The trainees will demo The trainer

The trainees will check
the task sheet 1.1-6 to will re-demo
 Demonstration know on principles his/her
task sheet 1.1-6 performance
and techniques of for knowing on
producing . using the
principles Criteria
and Performance
techniques of Checklist 1.1-
producing . 6
2.7 Organizational  Discussion The trainer will The trainees The trainer CBC
skills and teamwork distribute information will read will compare and TR
sheet 1.1-7 about the information his/her
Organizational sheet and answers to the
skills and answer self- answer key
teamwork that need check 1.1-7 in 1.1-7
to be familarize familiarizing
organizationa
l skills and
teamwork
2.8 Safe work  Discussion The trainer will The trainees The trainer CBC
practices distribute information will read will compare and TR
sheet 1.1-8 about the information his/her
Safe work practices sheet and answers to the
that can be oberve in answer self- answer key
the workplace . check 1.1-8 in 1.1-8
familiarizing
the safe work
practices

LO 3: Prepared sauces required for menu items

3.1 Variety of hot and  Lecture The trainer will The trainees The trainer CBC 7
cold sauces distribute information will read will compare and TR hours
sheet 1.1-1 about the information his/her
variety of hot and sheet and answers to the
cold sauces that answer self- answer key
need to be familiarize. check 1.1-1 in 1.1-1
familiarizing
 the variety of
hot and cold
sauces .

The trainees will recite

task sheet 1.1-1 to The trainer
master the variety of The trainees will check
 Oral hot and cold will re-oral task his/her
Recitation sauces sheet 1.1-1 for performance
naming and using the
identifyiing Criteria
variety of Performance
hot and cold Checklist 1.1-
sauces 1
3.2 Classifications of  Lecture The trainer will The trainees The trainer CBC
sauces distribute information will read will compare and TR
sheet 1.1-2 about the information his/her
Classifications of sheet and answers to the
sauces answer self- answer key
check 1.1-2 in 1.1-2
classifying
sauces

The trainer
The trainees will recite
will check
 task sheet 1.1-2 to The trainees his/her
familiarize the will re-oral task performance
 Orcal
classifications of sheet 1.1-2 for using the
recitation
sauces familiarizing Criteria
the Performance
classification Checklist 1.1-
s of sauces 2

3.3 Variety of  Lecture The trainer will The trainees The trainer CBC
thickening agents distribute information will read will compare and TR
sheet 1.1-3 about the information his/her
Variety of sheet and answers to the
thickening agents answer self- answer key
check 1.1-3 in 1.1-3
knowing the
variety of
thickening
agents
3.4 Common problems  Lecture The trainer will The trainees The trainer CBC
on sauce and how to distribute information will read will compare and TR
identify and rectify sheet 1.1-4 about the information his/her
them common problems sheet and answers to the
on sauce and how answer self- answer key
to identify and check 1.1-4 in 1.1-4
rectify them common
problems on
sauce and
how to
identify and
rectify them
3.5 Common culinary  Lecture The trainer will The trainees The trainer CBC
terms on sauce and distribute information will read will compare and TR
which are used in the sheet 1.1-5 about the information his/her
industry common culinary sheet and answers to the
terms on sauce answer self- answer key
and which are check 1.1-5 in 1.1-5
used in the providing
industry variety of
soups from
different
recipes for
different
cultural
3.6 Use of various  Lecture The trainer will The trainees The trainer CBC
stocks and bases for a distribute information will read will compare and TR
variety of sauces sheet 1.1-6 about the information his/her
use of various sheet and answers to the
stocks and bases answer self- answer
for a variety of check 1.1-6 key1.1-6
soups . using of
various
stocks and
bases for a
variety of
soups.

The trainees will The trainer

demo task sheet 1.1-6 The will check
 Demonstration trainees his/her
about the use of will re-demo
various stocks and task sheet 1.1-6 performance
using the
 bases for a variety using of Criteria
of soups . various Performance
stocks and Checklist 1.1-
bases for a 6
variety of
soups .

3.7 Principles and  Lecture The trainer will The trainees The trainer CBC
techniques of distribute information will read will compare and TR
producing sauce sheet 1.1-7 about information his/her
principles and sheet and answers to the
techniques of answer self- answer key
producing sauce check 1.1-7 in 1.1-7
that needs to be familiarizing
familiarized principles
and
techniques of
producing
sauce d

3.8 Organizational  Lecture The trainer will The trainees The trainer CBC
skills and teamwork distribute information will read will compare and TR
sheet 1.1-8 about the information his/her
rrganizational skills sheet and answers to the
and teamwork that answer self- answer key
needs to be mastered check 1.1-8 in 1.1-8
organizing
skills and
teamwork
3.9 Safe work  Lecture The trainer will The trainees The trainer CBC
practices distribute information will read will compare and TR
sheet 1.1-9 information his/her
sheet and answers to the
about the safe work
answer self- answer
practices
check 1.1-9 key1.1-9
in familiarizing
safe work
practices
3.10 Hygienic  Lecture The trainer will The trainees The trainer CBC
principles and distribute information will read will compare and TR
practices sheet 1.1-10 about the information his/her
hygienic principles sheet and answers to the
and practices that answer self- answer key
needs to be practiced check 1.1-10 in 1.1-10
practicing
hygienic
principles
and practices
LO 4:Store and reconstitute stocks, sauces and soups.
4.1 Hygienic principles  Lecture The trainer will The trainees The trainer CBC 6
and practices distribute information will read will compare and TR hours
sheet 1.1-1 about the information his/her
use of various sheet and answers to the
stocks and bases answer self- answer key
for a variety of check 1.1-1 in 1.1-1
soups practicing
hygienic
principles
and practices
4.2 Storing and  Lecture The trainer will The trainees The trainer CBC
reconstituting distribute information will read will compare and TR
procedure for stocks, sheet 1.1-2 about the information his/her
sauces and soups storing and sheet and answers to the
reconstituting answer self- answer key
procedure for check 1.1-2 in 1.1-2
stocks, sauces and storing and
soups reconstitutin
g procedure
for stocks,
sauces and
soups

The trainees The trainer

The trainees will
Demonstration will read will check
demo task sheet 1.1-2
information his/her
on about the storing
sheet and performance
and reconstituting
answer self- using the
procedure for Criteria
stocks, sauces and check 1.1-2 in
storing and Performance
soups Checklist 1.1-
reconstitutin
g procedure 2
for stocks,
sauces and
soups

4.3 Logical and time  Lecture The trainer will The trainees The trainer CBC
efficient work flow distribute information will read will check and TR
sheet 1.1-3 about information his/her
Logical and time sheet and performance
 efficient work flow answer self- using the
check 1.1-3 in Criteria
knowing Performance
logical and Checklist 1.1-
time efficient 3
work flow

4.4 Principles and  Lecture The trainer will The trainees The trainer CBC
techniques of storing distribute information will read will compare and TR
stocks and sauces sheet 1.1-4 information his/her
according to industry sheet and answers to the
about the principles
standards answer self- answer key
and techniques of
check 1.1-4 in 1.1-4
storing stocks and
familiarizingpri
sauces according
nciples and
to industry
techniques of
standards to be
storing
familiarized
stocks and
sauces
according to
industry
standards
4.5 Organizational  Lecture The trainer will The trainees The trainer CBC
skills and teamwork distribute information will read will compare and TR
sheet 1.1-5 about the information his/her
organizational sheet and answers to the
skills and answer self- answer
teamwork check 1.1-5 on key1.1-5
familiarizing
organizationa
l skills and
 teamwork

The trainees will The trainees The trainer

recite task sheet 1.1-5 will re-oral task will check
about the sheet 1.1-5 on his/her
organizational familiarizing performance
Oral recitation skills and organizationa using the
teamwork l skills and Criteria
teamwork Performance
Checklist 1.1-
5
4.6 Safe work  Lecture The trainer will The trainees The trainer CBC
practices distribute information will read will compare and TR
sheet 1.1-6 about the information his/her
safe work practices sheet and answers to the
answer self- answer key
check 1.1-6 in 1.1-6
knowing safe
work
practices
C. ASSESSMENT PLAN
 Written Test
 Performance Test/Demonstration
 Oral Questioning/ Interviews
D. TEACHER’S SELF-REFLECTION OF THE SESSION
Through this learning activities we could produce lot of quality trainees from our institution. We can share techniques

and gain knowledge to the trainee from the different activity sheet that we prepared to them. They would be mastered

enough in demonstration of sample dishes prepared by the learner while reconstituting stocks, sauces and soups.In this

module we can assure the performance standard, quality training and real-life experiences that anchored in the learning

content. Foods and nutrition is an important course to participant in since it teaches the leaners how to be clean being

healthy how to make food and build teamwork. Foods and nutrition teaches how to clean the kitchen and cooking materials

properly.Cookery teaches you the important nutrition and the basic food groups and how to balance them and how to stay

healthy.