SESSION PLAN

Sector : TOURISM SECTOR

Qualification Title : COOKERY NCII
Unit of Competency : PREPARE AND COOK SEAFOODS
Module Title : PREPARING AND COOKING SEAFOODS
Learning Outcomes:
LO1. PERFORM MISE EN PLACE
LO2. HANDLE FISH AND SEAFOOD
LO3.COOK FISH AND SHELLFISH
LO4. PLATE AND PRESENT FISH AND SEAFOOD
LO5.STORE FISH AND SEAFOOD

Developed by: Marlene A. Balco

A. INTRODUCTION
This module applies to the knowledge and skills required in preparing cook and seafood

B. LEARNING ACTIVITIES
LO 1: Perform Mise en Place

Learning Content Methods Presentation Practice Feedback Resources Time

The different classification Group discussion Answer self 1. Whole or
of seafood Listen as the round
check no.1 2. Drawn
trainer discusses CBLM
3. Dressed
Modular/self-pace power point 4. Sticks
presentation on 5. Fillets
Sources of seafood
Mise en place in seafood 6. Butterflies Oral questions
fillets and
7. Stick or
Answer Key,
tranches
Laptop,
Market forms of seafood Film Viewing 
 Projector
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Developed by: Marlene A. Balco

LO2. HANDLE FISH AND SEAFOOD

Learning Content Methods Presentation Practice Feedback Resources

The different Self-paced CBLM
Answer Task Sheet LO2 Check answer
classification of Video Viewing Listen as the trainer
sheet using
seafood. discusses
Discussion answer key
power point presentation on
checklist
Criteria for judging “Handle fish and seafood”
the quality of fresh
fish

Developed by: Marlene A. Balco

LO3.Cook Fish and Shellfish
Learning Content Methods Presentation Practice Feedback Resources

Preparing a range Compare the answer

of seafood dishes Lecture
Read “cook fish and shellfish” Do the “Lets do CBLM
/ it” (groupings)
on Guidelines for
Sautéing and
according to Demonstration, Pan Frying Fish
enterprise Film viewing and Shellfish
standards

Developed by: Marlene A. Balco

LO 4: Plate Present Fish and seafood
Learning Content Methods Presentation Practice Feedback Resources Time
Answer Key: CBLM
Answer Job Sheet LO4
Self-paced
Portion control for cooked Read “Plate 1. select foods and
garnishes that offer Laptop,
seafood
Video Viewing Present Fish and variety and contrast
color projector,
Creative presentation Demonstration seafood” 2. match portion
techniques sizes and plates –
select plates large
enough to hold
Safe work practices on all the items without
presenting crowding
3. Serve cold foods
cold, on cold plates
Examples of
Garnishes or
Accompaniment for
Plating Bouqetiere -
bouquet
ofvegetables

Developed by: Marlene A. Balco

LO 5: Store fish and seafood
Learning Content Methods Presentation Practice Feedback Resources Time
Storing and handling issues 1. E CBLM
related to seafood. Answer Task Sheet LO5 2. B
Self-paced Read “”Store fish 3. D
4. C Laptop,
Temperature requirements for storing Video Viewing and seafood” 5. B
projector,
seafood 6. D
7. E
Demonstration 8. D
9. A/c
Storage equirements for fish 10. e

C. ASSESSMENT PLAN

 Written or oral questioning

Review of portfolio and evidence and third party workplace reports of on the job performance by candidate

Developed by: Marlene A. Balco

The training was successfully done as per scheduled time frame. The use of CBLM helped the students to easily
understand the
lessons and perform each task. The trainees acquired the knowledge, skills and attitudes needed in Seafood. The
result
of the evaluation showed that the learning contents were sufficient, the training and evaluation method were
appropriate, training
facilities and resources were enough and the trainer delivered the session satisfactorily.

PREPARED BY:

Ms. Marlene A. Balco

TRAINER

Developed by: Marlene A. Balco