SESSION PLAN

Sector : Maritime Sector

Qualification Title : Ship’s Catering Services NC I
Unit of Competency : Perform mess hall service
Module Title : Performing mess hall service
Learning Outcomes:
LO 1: Set-up table
LO 2: Serve food
LO 3: Clear table
LO 4: Wash used table wares
LO 5: Prepare pantry area for service

A. INTRODUCTION
This session covers the knowledge, skills and attitudes in performing mess hall services. It includes setting up
tables, serving food, clearing the table, washing used table wares, disposing garbage and preparing the pantry
area.

B. LEARNING ACTIVITIES

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN
Ship’s Catering Services NC I December 2014 December 2014
Page 1 of 25

Performing Mess Hall Service Developed by: Revision # 00

Charie Santos
LO 1: Set-up table

Learning Content Methods Presentation Practice Feedback Resources Time

Types of table and Modular/ Self-paced Read Information Answer Self- Compare Informatio
chairs Sheet 1.1-1 on Check 1.1-1 your n Sheet 45
types of table and answer to 1.1-1 min.
chairs Answer Key
1.1-1
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the Tables
types of tables and trainer/train trainees/tr Chairs
chairs ees ainer
Tableware setting Modular/ Self-paced Read Information Answer Self- Compare Informatio
Sheet 1.1-2 on Check 1.1-2 your n Sheet
Tableware setting answer to 1.1-2
Answer Key
1.1-2
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the Tables
tableware setting trainer/train trainees/tr Chairs
ees ainer Table
wares

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN
Ship’s Catering Services NC I December 2014 December 2014
Page 2 of 25

Performing Mess Hall Service Developed by: Revision # 00

Charie Santos
 Video viewing on Show video Answer Evaluate Video
tableware setting presentation about questions the answer about
tableware setting from from the tableware
trainer/train trainees/tr setting
ees ainer
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on Sheet 1.1-2 performance 1.1-2
tableware setting using the
Performance Tableware
Criteria
Tables and
Checklist
chairs
1.1-2

Type and uses of table Modular/ Self-paced Read Information Answer Self- Compare Informatio
wares Sheet 1.1-3 on Check 1.1-3 your n Sheet
Type and uses of answer to 1.1-3
table wares Answer Key
1.1-3
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on Type from from the
and uses of table trainer/train trainees/tr
wares ees ainer
Video viewing on types Show video Answer Evaluate Video
and uses of table presentation about questions the answer about
wares the types and uses from from the types and
of table wares trainer/train trainees/tr uses of
ees ainer table
wares

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN
Ship’s Catering Services NC I December 2014 December 2014
Page 3 of 25

Performing Mess Hall Service Developed by: Revision # 00

Charie Santos
 Types and uses of Modular/ Self-paced Read Information Answer Self- Compare Informatio
condiments Sheet 1.1-4 on Check 1.1-4 your n Sheet
Types and uses of answer to 1.1-4
condiments Answer Key
1.1-4
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the condiment
types and uses of trainer/train trainees/tr s
condiments ees ainer

Video viewing on types Show video Answer Evaluate Video

and uses of presentation about questions the answer about the
condiments types and uses of from from the types and
condiments trainer/train trainees/tr uses of
ees ainer condiment

Handling breakable Modular/ Self-paced Read Information Answer Self- Compare Informatio
items Sheet 1.1-5 on Check 1.1-5 your n Sheet
Handling breakable answer to 1.1-5
items Answer Key
1.1-5
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the
Handling breakable trainer/train trainees/tr
items ees ainer
LO 2: Serve Food
Document No. PMI-CCNC1-SP-Unit 1
Date Developed: Date Revised:
SESSION PLAN
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 Learning Content Methods Presentation Practice Feedback Resources Time
Greetings/ Modular/ Self-paced Read Information Answer Self- Compare Informatio
appreciating the Sheet 1.2-1 on Check 1.2-1 your n Sheet 1 hr.
guests for coming Greetings/ answer to 1.2-1
appreciating the Answer Key
guests for coming 1.2-1
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the
Greetings/ trainer/train trainees/tr
appreciating the ees ainer
guests for coming
Video viewing on Show video Answer Evaluate Video about
Greetings/ presentation about questions the answer Greetings/
appreciating the Greetings/ from from the appreciatin
guests for coming appreciating the trainer/train trainees/tr g the guests
for coming
guests for coming ees ainer

Demonstration Demonstrate the Perform Task Evaluate the Task Sheet

activity on Sheet 1.2-1 performance 1.2-1
Greetings/ using the
appreciating the Performance
Criteria
guests for coming
Checklist
1.2-1

Assisting guest to be Modular/ Self-paced Read Information Answer Self- Compare Informatio
seated Sheet 1.2-2 on Check 1.2-2 your n Sheet

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN
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 Assisting guest to answer to 1.2-2
be seated Answer Key
1.2-2
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the
Assisting guest to trainer/train trainees/tr
be seated ees ainer
Video viewing on Show video Answer Evaluate Video about
Assisting guest to be presentation about questions the answer Assisting
seated Assisting guest to from from the guest to be
be seated trainer/train trainees/tr seated
ees ainer
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on Sheet 1.2-2 performance 1.2-2
Assisting guest to using the
be seated Performance
Criteria
Checklist
1.2-2

Presentation of food Modular/ Self-paced Read Information Answer Self- Compare Informatio
menu Sheet 1.2-3 on Check 1.2-3 your n Sheet
Presentation of answer to 1.2-3

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN
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 food menu Answer Key
1.2-3
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the Menu
Presentation of trainer/train trainees/tr
food menu ees ainer
Video viewing on Show video Answer Evaluate Video about
Presentation of food presentation about questions the answer Presentati
menu Presentation of from from the on of food
food menu trainer/train trainees/tr menu
ees ainer
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on Sheet 1.2-3 performance 1.2-3
Presentation of using the Menu
food menu Performance
Criteria
Checklist
1.2-3

Ways of taking guest Modular/ Self-paced Read Information Answer Self- Compare Informatio
orders Sheet 1.2-4 on Check 1.2-4 your n Sheet
Ways of taking answer to 1.2-4
guest orders Answer Key

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN
Ship’s Catering Services NC I December 2014 December 2014
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 1.2-4
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the Menu
Ways of taking trainer/train trainees/tr
guest orders ees ainer
Video viewing on Ways Show video Answer Evaluate Video about
of taking guest orders presentation about questions the answer Ways of
Ways of taking from from the taking
guest orders trainer/train trainees/tr guest
ees ainer orders

Demonstration Demonstrate the Perform Task Evaluate the Task Sheet

activity on Ways of Sheet 1.2-4 performance 1.2-4
taking guest orders using the Menu
Performance
Criteria
Checklist
1.2-4

Types of food service Modular/ Self-paced Read Information Answer Self- Compare Informatio
Sheet 1.2-5 on Check 1.2-5 your n Sheet
Types of food answer to 1.2-5
service Answer Key
1.2-5
Document No. PMI-CCNC1-SP-Unit 1
Date Developed: Date Revised:
SESSION PLAN
Ship’s Catering Services NC I December 2014 December 2014
Page 8 of 25

Performing Mess Hall Service Developed by: Revision # 00

Charie Santos
 Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the
Types of food trainer/train trainees/tr
service ees ainer
Video viewing on Show video Answer Evaluate Video about
Types of food service presentation about questions the answer Types of
Types of food from from the food
service trainer/train trainees/tr service
ees ainer
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on Types of Sheet 1.2-5 performance 1.2-5
food service using the
Performance
Criteria
Checklist
1.2-5

Safety practices / Modular/ Self-paced Read Information Answer Self- Compare Informatio
handling hot handling Sheet 1.2-6 on Check 1.2-6 your n Sheet
food equipment Safety practices / answer to 1.2-6
handling hot Answer Key
handling food 1.2-6
equipment

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN
Ship’s Catering Services NC I December 2014 December 2014
Page 9 of 25

Performing Mess Hall Service Developed by: Revision # 00

Charie Santos
 Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the
Safety practices / trainer/train trainees/tr
handling hot ees ainer
handling food
equipment
Video viewing on Show video Answer Evaluate Video about
Safety practices / presentation about questions Safety
the answer
handling hot handling Safety practices / from practices /
from the
food equipment handling hot trainer/train handling
trainees/tr
handling food ees ainer hot
equipment handling
food
equipment
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on Safety Sheet 1.2-6 performance 1.2-6
practices / using the
handling hot Performance
Criteria
handling food
Checklist
equipment 1.2-6

Time management Modular/ Self-paced Read Information Answer Self- Compare Informatio
Sheet 1.2-7 on Check 1.2-7 your n Sheet
Time management answer to 1.2-7
Answer Key
1.2-7
Lecture/Discussion Listen or Answer Evaluate PowerPoint

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN
Ship’s Catering Services NC I December 2014 December 2014
Page 10 of 25

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Charie Santos
 with Power Point participate in the questions the answer slides
Presentation discussion on Time from from the
management trainer/train trainees/tr
ees ainer
Operating hot holding Modular/ Self-paced Read Information Answer Self- Compare Informatio
food equipment Sheet 1.2-8 on Check 1.2-8 your n Sheet
Operating hot answer to 1.2-8
holding food Answer Key
equipment 1.2-8
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the
Operating hot trainer/train trainees/tr
holding food ees ainer
equipment
Video viewing on Show video Answer Evaluate Video about
Operating hot holding presentation about questions the answer Operating
food equipment Operating hot from from the hot
holding food trainer/train trainees/tr holding
equipment ees ainer food
equipment

Demonstration Demonstrate the Perform Task Evaluate the Task Sheet

activity on Sheet 1.2-8 performance 1.2-8
Operating hot using the
holding food Performance
Criteria
equipment
Checklist
1.2-8

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN
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Familiarity with food Modular/ Self-paced Read Information Answer Self- Compare Informatio
and beverage Sheet 1.2-9 on Check 1.2-9 your n Sheet
combination Familiarity with answer to 1.2-9
food and beverage Answer Key
combination 1.2-9
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the Food &
Familiarity with trainer/train trainees/tr Beverages
food and beverage ees ainer
combination
Video viewing on Show video Answer Evaluate Video about
Familiarity with food presentation about questions the answer Familiarity
and beverage Familiarity with from from the with food
combination food and beverage trainer/train trainees/tr and
combination ees ainer beverage
combinatio
n

Demonstration Demonstrate the Perform Task Evaluate the Task Sheet

activity on Sheet 1.2-9 performance 1.2-9
Familiarity with using the Food &
food and beverage Performance Beverages
Criteria
combination
Checklist
1.2-9

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN
Ship’s Catering Services NC I December 2014 December 2014
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LO 3: Clear Table
Learning Content Methods Presentation Practice Feedback Resources Time
Proper sequence in Modular/ Self-paced Read Information Answer Self- Compare Informatio
clearing table Sheet 1.3-1 on Check 1.3-1 your n Sheet 1hr.
Proper sequence in answer to 1.3-1 and 15
clearing table Answer Key mins.
1.3-1
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the
Proper sequence in trainer/train trainees/tr
clearing table ees ainer
Video viewing on Show video Answer Evaluate Video about
Proper sequence in presentation about questions the answer Proper
clearing table Proper sequence in from from the sequence
clearing table trainer/train trainees/tr in clearing
ees ainer table

Demonstration Demonstrate the Perform Task Evaluate the Task Sheet

activity on Proper Sheet 1.3-1 performance 1.3-1
sequence in using the
clearing table Performance
Criteria
Checklist
1.3-1
Proper handling of Modular/ Self-paced Read Information Answer Self- Compare Informatio
soiled items Sheet 1.3-2 on your answer n Sheet
Document No. PMI-CCNC1-SP-Unit 1
Date Developed: Date Revised:
SESSION PLAN
Ship’s Catering Services NC I December 2014 December 2014
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 Proper handling of Check 1.3-2 to Answer 1.3-2
soiled items Key 1.3-2
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the Soiled
Proper handling of trainer/train trainees/tr items
soiled items ees ainer
Video viewing on Show video Answer Evaluate Video about
Proper handling of presentation about questions the answer Proper
soiled items Proper handling of from from the handling
soiled items trainer/train trainees/tr of soiled
ees ainer items
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on Proper Sheet 1.3-2 performance 1.3-2
handling of soiled using the Soiled
items Performance items
Criteria
Checklist
1.3-2
Cleaning of tables and Modular/ Self-paced Read Information Answer Self- Compare Informatio
chairs Sheet 1.3-3 on Check 1.3-3 your n Sheet
Cleaning of tables answer to 1.3-3
and chairs Answer Key
1.3-3
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the Tables &
Cleaning of tables trainer/train trainees/tr Chairs

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN
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 and chairs ees ainer
Video viewing on Show video Answer Evaluate Video about
Cleaning of tables and presentation about questions the answer Cleaning
chairs Cleaning of tables from from the of tables
and chairs trainer/train trainees/tr and chairs
ees ainer
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on Sheet 1.3-3 performance 1.3-3
Cleaning of tables using the Table &
and chairs Performance chairs
Criteria
Checklist
1.3-3

Safety practices Modular/ Self-paced Read Information Answer Self- Compare Informatio
Sheet 1.3-4 on Check 1.3-4 your n Sheet
Safety practices answer to 1.3-4
Answer Key
1.3-4
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the
Safety practices trainer/train trainees/tr
ees ainer

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN
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Charie Santos
 Video viewing on Show video Answer Evaluate Video about
Safety practices presentation about questions the answer Safety
Safety practices from from the practices
trainer/train trainees/tr
ees ainer
Time management Modular/ Self-paced Read Information Answer Self- Compare Informatio
Sheet 1.3-5 on Check 1.3-5 your n Sheet
Time management answer to 1.3-5
Answer Key
1.3-5
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on Time from from the
management trainer/train trainees/tr
ees ainer

LO 4: Wash used table wares

Learning Content Methods Presentation Practice Feedback Resources Time
3S (Scrapping, sorting Modular/ Self-paced Read Information Answer Self- Compare Informatio
and Stocking) Sheet 1.4-1 on 3S Check 1.4-1 your n Sheet 1 hr.
(Scrapping, sorting answer to 1.4-1
and Stocking) Answer Key
1.4-1
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on 3S from from the
Document No. PMI-CCNC1-SP-Unit 1
Date Developed: Date Revised:
SESSION PLAN
Ship’s Catering Services NC I December 2014 December 2014
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 (Scrapping, sorting trainer/train trainees/tr
and Stocking) ees ainer
, Video viewing on 3S Show video Answer Evaluate Video about
(Scrapping, sorting presentation about questions 3S
the answer
and Stocking) 3S (Scrapping, from (Scrapping
from the
sorting and trainer/train , sorting
trainees/tr
Stocking) ees ainer and
Stocking)
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on 3S Sheet 1.4-1 performance 1.4-1
(Scrapping, sorting using the
and Stocking) Performance
Criteria
Checklist
1.4-1

Cleaning, sorting and Modular/ Self-paced Read Information Answer Self- Compare Informatio
securing table wares Sheet 1.4-2 on Check 1.4-2 your n Sheet
Cleaning, sorting answer to 1.4-2
and securing table Answer Key
wares 1.4-2
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the
Cleaning, sorting trainer/train trainees/tr
and securing table ees ainer
wares

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN
Ship’s Catering Services NC I December 2014 December 2014
Page 17 of 25

Performing Mess Hall Service Developed by: Revision # 00

Charie Santos
 Video viewing on Show video Answer Evaluate Video about
Cleaning, sorting and presentation about questions Cleaning,
the answer
securing table wares Cleaning, sorting from sorting
from the
and securing table trainer/train and
trainees/tr
wares ees ainer securing
table
wares
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on Sheet 1.4-2 performance 1.4-2
Cleaning, sorting using the
and securing table Performance
Criteria
wares
Checklist
1.4-2

Disposal of food Modular/ Self-paced Read Information Answer Self- Compare Informatio
wastes Sheet 1.4-3 on Check 1.4-3 your n Sheet
Disposal of food answer to 1.4-3
wastes Answer Key
1.4-3
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the
Disposal of food trainer/train trainees/tr
wastes ees ainer
Video viewing on Show video Answer Evaluate Video about

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN
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 Disposal of food presentation about questions the answer Disposal of
wastes Disposal of food from from the food
wastes trainer/train trainees/tr wastes
ees ainer
MARPOL requirements Modular/ Self-paced Read Information Answer Self- Compare Informatio
concerning waste Sheet 1.4-4 on Check 1.4-4 your n Sheet
disposal MARPOL answer to 1.4-4
requirements Answer Key
concerning waste 1.4-4
disposal
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the
MARPOL trainer/train trainees/tr
requirements ees ainer
concerning waste
disposal
Safety practices in Modular/ Self-paced Read Information Answer Self- Compare Informatio
washing and disposing Sheet 1.4-5 on Check 1.4-5 your n Sheet
waste Safety practices in answer to 1.4-5
washing and Answer Key
disposing waste 1.4-5
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the
Safety practices in trainer/train trainees/tr
washing and ees ainer
disposing waste
Video viewing on Show video Answer Evaluate Video about
Document No. PMI-CCNC1-SP-Unit 1
Date Developed: Date Revised:
SESSION PLAN
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 Safety practices in presentation about questions the answer
Safety
washing and Safety practices in from from the
practices
disposing waste washing and trainer/train trainees/tr
in washing
disposing waste ees ainer and
disposing
waste
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on Safety Sheet 1.4-5 performance 1.4-5
practices in using the
washing and Performance
Criteria
disposing waste
Checklist
1.4-5

LO 5: Prepare pantry area for service

Learning Content Methods Presentation Practice Feedback Resources Time
Preparation of pantry Modular/ Self-paced Read Information Answer Self- Compare Informatio
area for service Sheet 1.5-1 on Check 1.5-1 your n Sheet 1 hr.
Preparation of answer to 1.5-1
pantry area for Answer Key
service 1.5-1
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the
Preparation of trainer/train trainees/tr
pantry area for
Document No. PMI-CCNC1-SP-Unit 1
Date Developed: Date Revised:
SESSION PLAN
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 service ees ainer
Video viewing on Show video Answer Evaluate Video about
Preparation of pantry presentation about questions the answer Preparatio
area for service Preparation of from from the n of pantry
pantry area for trainer/train trainees/tr area for
service ees ainer service
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on Sheet 1.5-1 performance 1.5-1
Preparation of using the
pantry area for Performance
Criteria
service
Checklist
1.5-1

Supplies in the pantry Modular/ Self-paced Read Information Answer Self- Compare Informatio
area Sheet 1.5-2 on Check 1.5-2 your n Sheet
Supplies in the answer to 1.5-2
pantry area Answer Key
1.5-2
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the Supplies
Supplies in the trainer/train trainees/tr
pantry area ees ainer
Proper monitoring Modular/ Self-paced Read Information Answer Self- Compare Informatio
procedures in the Sheet 1.5-3 on Check 1.5-3 your n Sheet
pantry area Proper monitoring answer to 1.5-3
Document No. PMI-CCNC1-SP-Unit 1
Date Developed: Date Revised:
SESSION PLAN
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 procedures in the Answer Key
pantry area 1.5-3
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the
Proper monitoring trainer/train trainees/tr
procedures in the ees ainer
pantry area
Video viewing on Show video Answer Evaluate Video about
Proper monitoring presentation about questions the answer Preparatio
procedures in the Proper monitoring from from the n of pantry
pantry area procedures in the trainer/train trainees/tr area for
pantry area ees ainer service

Demonstration Demonstrate the Perform Task Evaluate the Task Sheet

activity on Proper Sheet 1.5-3 performance 1.5-3
monitoring using the
procedures in the Performance
Criteria
pantry area
Checklist
1.5-3
Use of pantry Modular/ Self-paced Read Information Answer Self- Compare Informatio
equipment as per Sheet 1.5-4 on Use Check 1.5-4 your n Sheet
manufacturer’s of pantry answer to 1.5-4
manual equipment as per Answer Key
manufacturer’s 1.5-4
manual
Lecture/Discussion Listen or Answer Evaluate PowerPoint
Document No. PMI-CCNC1-SP-Unit 1
Date Developed: Date Revised:
SESSION PLAN
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 with Power Point participate in the questions the answer slides
Presentation discussion on Use from from the Pantry
of pantry trainer/train trainees/tr equipment
equipment as per ees ainer
manufacturer’s
manual
Demonstration Demonstrate the Perform Evaluate the Operation
activity on Use of Operation performance Sheet 1.5-
pantry equipment Sheet 1.5-5 using the 5
as per Performance Pantry
Criteria
manufacturer’s Equipment
Checklist
manual 1.5-5

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN
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C. ASSESSMENT PLAN
1. Testing Condition:
Tools:
Square table, Dining chairs, Round or rectangular Trays, Cloth Table napkins, Table Cloth, Goblet Glass rack,
High ball Glass rack, Plate rack, Coffee Urn, Cork screw, Sugar and creamer set, Toothpicks dispenser,
Coffee cup and saucer, Show plate, Salt Pepper Shaker, Tea spoon, Dinner Spoon, Dinner Fork, Bread baskets,
Fish knife, Salad knife, Dinner Knife, Butter spreader, Dessert spoon, Cocktail fork, Salad fork, Demitasse spoon,
Demitasse cup and saucer, Dinner Plate (10”), Bread Plate, Salad Plates, Dessert Bowl, Entrée plate, Soup bowl,
Soup spoon, Stainless water pitcher, Water goblet, Red wine glass, White wine glass, High ball glass

Materials:
Hand towel

Equipment
Storage cabinet
Personal Protective Equipment (PPE)

2. Venue of the assessment : Institutional Assessment Area/ Practical Work Area

3. Type of Assessment:
 Demonstration (1 hour)
 Oral Questioning
 Written Test (1 hour)

4. Type of evidences
 For Written Test : Answer sheet
 For Demonstration : result of performance based on criteria
 For Oral questioning : Rating sheet

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN
Ship’s Catering Services NC I December 2014 December 2014
Page 24 of 25

Performing Mess Hall Service Developed by: Revision # 00

Charie Santos
D. TEACHER’S SELF-REFLECTION OF THE SESSION

1. The session covers the core competency #1 of Ship’s Catering services NC II which is Perform Mess Hall Service. It includes the
5 learning outcomes, namely: LO1: Set up table; LO2: Serve Food; LO3: Clear table; LO4: Wash used table wares; LO5: Prepare
pantry area for services. The learning contents are given for each learning outcome in which trainees were provided
instructional materials such information sheets and self-check materials for them to easily measure their competency by
comparing their answers from the provided answer key. CBLM, tools, equipment and other materials are provided for them to
easily perform each task/ activity.

2. This session plan is useful for the trainees and researchers on the same competency.

3. Other trainers can use and may be improved for the benefit of the future users.

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN
Ship’s Catering Services NC I December 2014 December 2014
Page 25 of 25

Performing Mess Hall Service Developed by: Revision # 00

Charie Santos