SESSION PLAN

Sector : TOURISM
Qualification Title : COOKERY NC II
Unit of Competency : PREPARE APPETIZERS
Module Title : PREPARING APPETIZERS
Learning Outcomes:
1. Perform Mise’ en place
2. Prepare a range of appetizers
3. Present a range of appetizers
4. Store appetizers
A. INTRODUCTION
This unit deals with the skills and knowledge required in preparing and presenting hot and cold appetizers.

B. LEARNING ACTIVITIES

LO1: Perform Mise’ en place

Learning Content Methods Presentation Practice Feedback Resources Time
1. Ingredients Self-paced Modular Read information Answer self-check Verify answer using CBLM info-sheets, 1 hr.
used in Instruction sheet 3.1-1 Tools, 3.1-1 Tools, answer key 3.1-1 self-check, answer
preparing Ingredients and Ingredients and Tools, Ingredients and key and LMS
appetizers classification of classification of classification of
appetizers appetizers in your appetizers / Automatic
2. Classification LMS feedback will be given

DATE DEVELOPED: 01 – PLAN TRAINING SESSIONS

December 2021 DEVELOPED BY:
Qualification: DATE REVISED:
Cookery NC II PAGE
Unit of Competency: TEMPLATES ISSUED BY:
Jerald M. Canete
Preparing Appetizer KORPHIL – ITTC
TM – 1 TRAINEE
of appetizers after submission
Discussion using Listen to trainer’s Answer trainer’s Trainer’s verify Laptop, projector, 2 hrs.
audio-visual discussion on Tools, critical questions answers thru model PowerPoint
materials Ingredients and answers presentation, and
classification of video link:
appetizers audio- https://www.youtu
visual presentation be.com/watch?
v=FccOg9rVr-U
Demonstration/ Observe trainer’s Perform Task sheet Check performance Actual restaurant/ 4 hrs.
Role Play demonstration on 3.1-1 Tools, using Performance hotel set-up,
Tools, Ingredients Ingredients and Criteria Checklist 3.1- uniform, and
and classification of classification of 1 Tools, Ingredients CBLM task sheet
appetizers appetizers and classification of
appetizers
3. Nutritional Self-paced Modular Read information Answer self-check Verify answer using CBLM info-sheets, 1 hr.
values of Instruction sheet 3.1-2 3.1-2 Nutritional answer key 3.1-2 self-check, answer
appetizers Nutritional values values and Nutritional values and key and LMS
and Common Common culinary Common culinary
4. Common culinary terms on terms on terms on appetizers
culinary terms appetizers are appetizers are are identified
on appetizers
identified correctly identified correctly / Automatic
correctly in your feedback will be given
LMS after submission
Discussion using Listen to trainer’s Answer trainer’s Trainer’s verify Laptop, projector, 2 hrs.
audio-visual discussion on critical questions answers thru model PowerPoint
materials Nutritional values answers presentation, and

DATE DEVELOPED: 01 – PLAN TRAINING SESSIONS

December 2021 DEVELOPED BY:
Qualification: DATE REVISED:
Cookery NC II PAGE
Unit of Competency: TEMPLATES ISSUED BY:
Jerald M. Canete
Preparing Appetizer KORPHIL – ITTC
TM – 1 TRAINEE
 and Common video link:
culinary terms on https://www.yout
appetizers are ube.com/watch?
identified correctly v=j5xv3oCbCXY
using audio-visual
presentation
Demonstration/ Observe trainer’s Perform Task Check performance Actual restaurant/ 4 hrs.
Role Play demonstration on sheet 3.1-2 I using Performance hotel set-up,
Nutritional values Nutritional values Criteria Checklist 3.1- uniform, and
and Common and Common 2 Nutritional values CBLM task sheet
culinary terms on culinary terms on and Common culinary
appetizers are appetizers are terms on appetizers
identified correctly identified are identified correctly
correctly
LO 2. Prepare a range of appetizers
Learning Content Methods Presentation Practice Feedback Resources Time

5. Kinds and Self-paced Modular Read information Answer self-check Verify answer using CBLM info-sheets, 1 hr.
variety of Instruction sheet 3.2-1 Kinds, 3.2-1 Kinds, answer key 3.2-1 self-check, answer
appetizers. Variety, Tools and Variety, Tools and Kinds, Variety, Tools key and LMS
equipment needed equipment needed and equipment needed
6. Tools and in preparing in preparing in preparing appetizers
equipment needed appetizers appetizers n your / Automatic feedback
in preparing LMS will be given after
appetizers. submission

Discussion using Listen to trainer’s Answer trainer’s Trainer’s verify Laptop, projector, 2 hrs.
audio-visual discussion on answers thru model PowerPoint

DATE DEVELOPED: 01 – PLAN TRAINING SESSIONS

December 2021 DEVELOPED BY:
Qualification: DATE REVISED:
Cookery NC II PAGE
Unit of Competency: TEMPLATES ISSUED BY:
Jerald M. Canete
Preparing Appetizer KORPHIL – ITTC
TM – 1 TRAINEE
 materials Kinds, Variety, Tools critical questions answers presentation, and
and equipment video link:
needed in preparing https://www.yout
appetizers ube.com/watch?
using audio-visual v=Z3JfmGxh7ig
presentation
Demonstration/ Observe trainer’s Perform Task Check performance Actual restaurant/ 4 hrs.
Role Play demonstration on sheet 3.2-1 Kinds, using Performance hotel set-up,
Kinds, Variety, Tools Variety, Tools and Criteria Checklist 3.2- uniform, and
and equipment equipment needed 1 Kinds, Variety, Tools CBLM task sheet
needed in preparing in preparing and equipment needed
appetizers appetizers in preparing appetizers

LO 3. Present a range of appetizers

Learning Content Methods Presentation Practice Feedback Resources Time
7. Factors in Self-paced Modular Read information Answer self-check Verify answer using CBLM info-sheets, 1 hr.
plating Instruction sheet 3.3-1 Plating 3.3-1 Plating and answer key 3.3-1 self-check, answer
appetizers and presentation presentation Plating and key and LMS
techniques for techniques for presentation
appetizers appetizers in your techniques for
8. Attractive
LMS appetizers / Automatic
presentation
feedback will be given
techniques for
after submission
appetizers
Discussion using Listen to trainer’s Answer trainer’s Trainer’s verify Laptop, projector, 2 hrs.
audio-visual discussion on critical questions answers thru model and PowerPoint
materials Plating and answers presentation
presentation

DATE DEVELOPED: 01 – PLAN TRAINING SESSIONS

December 2021 DEVELOPED BY:
Qualification: DATE REVISED:
Cookery NC II PAGE
Unit of Competency: TEMPLATES ISSUED BY:
Jerald M. Canete
Preparing Appetizer KORPHIL – ITTC
TM – 1 TRAINEE
 techniques for
appetizers using
audio-visual
presentation
Demonstration/ Observe trainer’s Perform Task Check performance Actual restaurant/ 4 hrs.
Role Play demonstration on sheet 3.3-1 using Performance hotel set-up,
Plating and Plating and Criteria Checklist 3.3- uniform, and
presentation presentation 1 Plating and CBLM task sheet
techniques for techniques for presentation
appetizers appetizers techniques for
appetizers
LO 4. Store appetizers
Learning Content Methods Presentation Practice Feedback Resources Time

9. Suitable Self-paced Modular Read information Answer self-check Verify answer using CBLM info- 1 hr.
Packaging Instruction sheet 3.4-1 Uses of 3.4-1 Uses of answer key 3.4-1 Uses sheets, self-check
Materials Different Packaging Different of Different Packaging and LMS
Material Packaging Material / Automatic
Material in your feedback will be given
10. LMS after submission
Characteristics
and Uses of Discussion using Listen to trainer’s Answer trainer’s Trainer’s verify Laptop, projector, 2 hrs.
audio-visual discussion on Uses critical questions answers thru model PowerPoint
Different
materials of Different answers presentation, and
Packaging
Packaging Material video link:
Material
using audio-visual https://www.yout
presentation ube.com/watch?

DATE DEVELOPED: 01 – PLAN TRAINING SESSIONS

December 2021 DEVELOPED BY:
Qualification: DATE REVISED:
Cookery NC II PAGE
Unit of Competency: TEMPLATES ISSUED BY:
Jerald M. Canete
Preparing Appetizer KORPHIL – ITTC
TM – 1 TRAINEE
 v=cBRV1Lsm2Ss
Demonstration/ Observe trainer’s Perform Task Check performance Actual 4 hrs.
Role Play demonstration on sheet 3.4-1 Uses using Performance restaurant/ hotel
Uses of Different of Different Criteria Checklist 3.4- set-up, uniform,
Packaging Material Packaging 1 Uses of Different and CBLM task
Material Packaging Material sheet
C. ASSESSMENT PLAN
Written Examination
Demonstration with oral questioning
D. TEACHER’S SELF REFLECTION OF THE SESSION

Prepared by:

Mr. Jerald M. Canete

Trainer

DATE DEVELOPED: 01 – PLAN TRAINING SESSIONS

December 2021 DEVELOPED BY:
Qualification: DATE REVISED:
Cookery NC II PAGE
Unit of Competency: TEMPLATES ISSUED BY:
Jerald M. Canete
Preparing Appetizer KORPHIL – ITTC
TM – 1 TRAINEE