SESSION PLAN

Sector : TOURISM SECTOR (HOTEL AND RESTAURANT)

Qualification Title : COOKERY NC II
Unit of Competency : PREPARE SALADS AND DRESSINGS
Module Title : PREPARING SALADS AND DRESSINGS
Learning Outcomes:
At the completion of the session, trainees must be able to:
1. Perform Mise en Place.
2. Prepare a variety of salads and dressings.
3. Present a variety of salads and dressings.
4. Store salads and dressings.
A. INTRODUCTION
This module deals with the skills and knowledge required in preparing and presenting salads and dressings.
B. LEARNING ACTIVITIES
LO1: Perform Mise en place.
Learning Content Methods Presentation Practice Feedback Resources Time
 4.1 – 1  Group  The trainer  Answer the  Compare the  Questionnaire 1 hour
Introduction Discussion on and the Quiz 4.1 – answer with for 4.1 – 1 on
to Mise en Lesson 4.1 – learners will 1 on Answer Introduction to
Place 1 Introduction discuss the Introduction Key Quiz Mise en Place
to Mise en Lesson 4.1 – to Mise en 4.1 – 1 on  Answer Sheet for
Place 1 Introduction Place Introduction Quiz 4.1 – 1 on
to Mise en to Mise en Introduction to
Place Place Mise en Place
 Answer Key for
Quiz 4.1 – 1
on Introduction
to
Mise en Place

DATE DEVELOPED: Document No:

AUGUST 2021 DEVELOPED BY:
PAGE
COOKERY NC II
DATE REVISED:
SUBA, MARK KEVIN G.
TEMPLATES ISSUED BY:
RTCCL – GUIGUINTO
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  Whiteboard
and marker
 Pen and Paper
 Video  View the Video  Perform the  Compare the  Softcopy of the 1 hour
presentation presentation Task Sheet answer with video.
take notes of 4.1 – 1 on Task  Projector
the Introduction Sheet  Computer unit
composition of to Mise en 4.1 – 1 on  Speakers
mise en place. Place Introduction  Task Sheet 4.1
to Mise en – 1 on
Place Introduction to
Mise en Place
 Practical The trainer will  Perform the  Compare  Job Sheet 4.3 3 hours
Demonstration demonstrate the Job Sheet performance – 1 on
skills to be 4.1 – 1 on with Introduction to
acquired in the Introduction Performance Mise en Place
Lesson 4.1 – 1 to Mise en Criteria  Performance
Introduction to Place checklist Criteria
Mise en Place 4.1 – 1 on checklist 4.1 –
 Answer Oral Introduction 1 on
Questioning to Mise en Introduction to
4.1 – 1 on Place Mise en Place
Introduction  Guide
to Mise en  View Questions 4.1
Place accuracy of – 1 on
answers Introduction to
based on Mise en Place
Guide  Guide Answers
Answers 4.1 4.1 – 1 on
– 1 on the Introduction to
Introduction Mise en Place
to Mise en
Place
DATE DEVELOPED: Document No:
AUGUST 2021 DEVELOPED BY:
PAGE
COOKERY NC II
DATE REVISED:
SUBA, MARK KEVIN G.
TEMPLATES ISSUED BY:
RTCCL – GUIGUINTO
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T M – 1 T R A I N E E
LO2: Prepare a variety of salads and dressings.
 4.2 – 1  Buzz Group  The learners  Answer the  Compare the  Questionnaire 1 hour
Variety of TOPIC: Salads will sound out Quiz 4.2 – answer with for Quiz 4.2 –
Salads and their views, 1 on Variety Answer 1 on Variety of
Dressings.  Lecture on opinions, of Salads Key Quiz Salads and
Lesson 4.2 – 1 interests from and 4.2 – 1 on Dressings.
Variety of Salads the given topic. Dressings. Variety of  Answer Sheet for
and Dressings. Salads and Quiz 4.2 – 1
 The trainer will Dressings. on Variety of
discuss the Salads and
topic on the Dressings.
Variety of  Answer Key for
Salads and Quiz 4.2 – 1
Dressings. on Variety of
Salads and
Dressings.
 Whiteboard
and marker
 Pen and Paper
 Video  View the  Perform the  Compare the  Softcopy of the 1 hour
presentation Video Task Sheet answer with video.
presentation 4.2 – 1 on Task  Projector
take notes of Variety of Sheet  Computer unit
the different Salads and 4.2 – 1 on  Speakers
types of Dressings. Variety of  Task Sheet 4.2
ingredients Salads and – 1 on Variety
such as leafy, Dressings. of Salads and
non-leafy, Dressings.
protein, and
fruits.
 Practical  The trainer will  Perform the  Compare  Job Sheet 4.2 3 hours
Demonstration demonstrate Job Sheet performance – 1 on Variety of
the skills to be 4.2 – 1 on with Salads and
acquired in the Variety of Performance Dressings.
Lesson 4.2 – Salads and Criteria  Performance
1 Dressings. checklist Criteria
Variety of
DATE DEVELOPED: Document No:
 AUGUST 2021 DEVELOPED BY:
PAGE
DATE REVISED:
SUBA, MARK KEVIN G.
COOKERY NC II TEMPLATES ISSUED BY:
RTCCL – GUIGUINTO
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 Salads and 4.2 – 1 on checklist 4.2
Dressings.  Answer Oral Variety of -1 on Variety of
Questioning Salads and Salads and
4.2 – 1 on Dressings. Dressings.
Variety of  Guide
Salads and  View Questions 4.2
Dressings. accuracy of – 1 on Variety of
answers Salads and
based on Dressings.
Guide
 Guide Answers
Answers 4.2
4.2 – 1 on
– 1 on
Variety of Variety of Salads
Salads and and Dressings.
Dressings.
LO3: Present a variety of salads and dressings.
 4.3 – 1 Salads  Group  The trainer and  Answer the  Compare the  Questionnaire 1 hour
and Dressings Discussion on the learners Quiz 4.3 – answer with for Quiz 4.3 –
Presentation. Lesson 4.3 – will discuss the 1 on Salads Answer Key 1 on Salads and
1 Salads and Lesson 4.3 – and Quiz 4.3 – Dressings
Dressings 1 Salads and Dressings 1 on Salads Presentation.
Presentation. Dressings Presentation. and  Answer Sheet for
Presentation. Dressings Quiz 4.3 – 1
Presentation. on Salads and
Dressings
Presentation.
 Answer Key for
Quiz 4.3 – 1
on Salads and
Dressings
Presentation.
 Whiteboard
and marker
DATE DEVELOPED: Document No:
AUGUST 2021 DEVELOPED BY:
PAGE
COOKERY NC II
DATE REVISED:
SUBA, MARK KEVIN G.
TEMPLATES ISSUED BY:
RTCCL – GUIGUINTO
iv
T M – 1 T R A I N E E
  Pen and Paper
 Video  View the  Perform the  Compare the  Softcopy of the 1 hour
presentation Video Task Sheet answer with video.
presentation 4.3 – 1 on Task  Projector
take notes of Salads and Sheet  Computer unit
the different Dressings 4.3 – 1 on  Speakers
types of Presentation. Salads and  Task Sheet 4.3
dressings and Dressings – 1 on Salads
its Presentation. and Dressings
compositions Presentation.
and use.
 Practical  The trainer will  Perform the  Compare  Job Sheet 4.3 4 hours
Demonstration demonstrate Job Sheet performance – 1 on Salads
the skills to be 4.3 – 1 on with and Dressings
acquired in the the Salads Performance Presentation.
Lesson 4.3 – and Criteria  Performance
1 Salads and Dressings checklist Criteria
Dressings Presentation. 4.3 – 1 on checklist 4.3 –
Presentation. the Salads 1 on Salads and
 Answer Oral and Dressings
Questioning Dressings Presentation.
4.3 – 1 Presentation.  Guide
Salads and Questions 4.3
Dressings  View – 1 on Salads
Presentation. accuracy of and Dressings
answers Presentation.
based on  Guide Answers
Guide 4.3 – 1 on
Answers 4.3 Salads and
– 1 on the Dressings
Salads and Presentation.
Dressings
Presentation.
LO4: Store salads and dressings.
DATE DEVELOPED: Document No:
AUGUST 2021 DEVELOPED BY:
PAGE
COOKERY NC II
DATE REVISED:
SUBA, MARK KEVIN G.
TEMPLATES ISSUED BY:
RTCCL – GUIGUINTO
v
T M – 1 T R A I N E E
 4.4 – 1  Lecture on  The trainer will  Answer the  Compare the  Questionnaire 1 hour
Proper Lesson 4.4 – 1 discuss the Quiz 4.4 – answer with for Quiz 4.4 –
Storing of Proper Storing topic on the 1 on Proper Answer 1 on Proper
Salads and of Salads and Proper Storing Storing of Key Quiz Storing of Salads
Dressings. Dressings. of Salads and Salads and 4.4 – 1 on and Dressings.
Dressings. Dressings. Proper  Answer Sheet for
Storing of Quiz 4.4 – 1
Salads and on Proper
Dressings. Storing of Salads
and Dressings.
 Answer Key for
Quiz 4.4 – 1
on Proper
Storing of Salads
and Dressings.
 Whiteboard
and marker
Pen and Paper
 Video  View the  Perform the  Compare the  Softcopy of the 1 hour
presentation Video Task Sheet answer with video.
presentation 4.4 – 1 on Task  Projector
take notes of Proper Sheet  Computer unit
the storing Storing of 4.4 – 1 on  Speakers
procedures. Salads and Proper Task Sheet 4.4
Dressings. Storing of – 1 on Proper
Salads and Storing of Salads
Dressings. and Dressings.
 Practical  The trainer will  Answer Oral  View  Guide 2 hours
Demonstration demonstrate Questioning accuracy of Questions 4.4
the skills to be 4.4 – 1 answers – 1 on Proper
acquired in the on Proper based on Storing of Salads
Lesson 4.4 – Storing of Guide and Dressings.
1 Answers 4.4
Proper Storing
DATE DEVELOPED: Document No:
AUGUST 2021 DEVELOPED BY:
PAGE
COOKERY NC II
DATE REVISED:
SUBA, MARK KEVIN G.
TEMPLATES ISSUED BY:
RTCCL – GUIGUINTO
vi
T M – 1 T R A I N E E
 of Salads and Salads and – 1 on  Guide Answers
Dressings. Dressings. Proper 4.4 – 1 on
Storing of Proper Storing of
Salads and Salads and
Dressings. Dressings.

C. ASSESSMENT PLAN
Learner’s progress will be assessed through:
 Written Test – to assess the students’ knowledge regarding the current unit of competency.
o The learner must answer a 30-item exam in one (1) hour.
o The passing grade is 90% or 27/30.
 Performance Test – to measure the students’ learnings and skills progress in lined with the current topic.
o The learner must demonstrate and present a variety of salad and dressings within two (3) hours.
o The learner’s performance with be based on the Performance Criteria Checklist.
o If the learner has failed to perform the test, he/ she is required to retake the program.
 Oral Questioning – to determine and verify learners’ stock knowledge.
o The trainer will ask questions to the learner related to both written and performance test.
o The accuracy of the answers will be based on the guide answers.
o The oral questioning will last up to 15 – 30 mins.
D. TEACHER’S SELF REFLECTION OF THE SESSION

DATE DEVELOPED: Document No:

AUGUST 2021 DEVELOPED BY:
PAGE
COOKERY NC II
DATE REVISED:
SUBA, MARK KEVIN G.
TEMPLATES ISSUED BY:
RTCCL – GUIGUINTO
vii
T M – 1 T R A I N E E