SESSION PLAN

Sector : TOURISM

Qualification : COOKERY – NC II

Unit of Competency : Prepare Sandwiches

Module Title : Preparing Sandwiches

Nominal Duration : 24 hours

A. INTRODUCTION
This module deals with the skills and knowledge required in preparing and presenting sandwiches
B. LEARNING ACTIVITIES
LO1. Perform Mise en place
Learning Content Methods Presentation Practice Feedback Resources Time
1. Variety and ingredients of Self -study Read Info. Sheet on Answer Self- Compare CBLM in Cookery 30
sandwiches Variety and Ingredients Check 5.1-1 answers NC II minutes
of Sandwiches 5.1-1 using Answer
Key 5.1-1
2. Classification, kinds of Self-study Read Info. Sheet on Answer Self- Compare CBLM in Cookery 30
sandwiches Kinds Classification of Check 5.1-2 answer using NC II minutes
Sandwiches 5.1-2 Answer Key
5.1-2
3. Tools, equipment, utensils Self -study Read Info. Sheet Answer Self- Compare CBLM in Cookery 30
needed in preparing on Tools, Check 5.1-3 answer using NC II minutes
sandwiches equipment, Answer Key
utensils needed 5.1-3
in preparing
sandwiches
5.1-3
4. Historical development Self- study Read Info. Sheet Answer Self- Compare CBLM in Cookery 30
and current trends of on Historical Check 5.1-4 answer using NC II minutes
sandwiches development and Answer Key
current trends of 5.1-4
sandwiches 5.1-
4
 5. Compatible dressings and Self-study Read info. Sheet Answer Self- Compare CBLM in Cookery 30
sauces for incorporating Compatible Check 5.1-5 answer using NC II minutes
into appetizers dressings and answer key
sauces for 5.1-5
incorporating
into appetizers
5.1-5

6. Nutritional values of Self-study Read Info. Sheet on Answer Self- Compare CBLM in Cookery 30
appetizers and the effects Nutritional values of Check 5.1-6 answer using NC II minutes
of cooking appetizer and the effects Answer Key
of cooking 5.1-6 5.1-6
7. Common culinary terms Self -study Read Info. Sheet on Answer Self- Compare CBLM in Cookery 30
on sandwiches which are Common culinary terms Check 5.1-7 answer using NC II minutes
used in the industry on sandwiches which Answer Key
are used in the industry 5.1-7
5.1-7
8. Safe work practices on Demonstration Listen , observe Perform Job Evaluate Job Laptop 90
using knives sheet 5.1-8 Performance Projector minutes
using Job Television and
performance multimedia
criteria 5.1-8 player
Kitchen tools and
utensils
9. Principles and practices of Self -Study Read Info. Sheet on Answer Self- Compare CBLM in Cookery 30
hygiene including Common culinary terms Check 5.1-7 answer using NC II minutes
appropriate dress on sandwiches which Answer Key
are used in the industry 5.1-9
5.1-9
LO2. Prepare variety of sandwiches
Learning Content Methods Presentation Practice Feedback Resources Time
1. Different types of Lecture/ Listen/take down notes Answer Self Compare Laptop 30
sandwiches Discussion Check 5.2-1 answer using Projector minutes
Answer Key PowerPoint
5.2-1 presentation
2. Breads for sandwiches Lecture/ Listen/take down notes Answer Self Compare Laptop 30
making Discussion Check 5.2-2 answer using Projector minutes
 Answer Key PowerPoint
5.2-2 presentation
3. Filling for sandwiches Self-study Read Info Sheet on Answer Self – Compare CBLM in 30
Filling for sandwiches check 5.2-3 answer using Cookery NC 11 minutes
5.2-3 Answer Key
5.2-3
4. Components and Self-study Read info sheet on Answer Self – Compare CBLM in 30
ingredients of a Components and Check 5.2-4 answer using Cookery NC 11 minutes
sandwich ingredients of a Answer Key
sandwich 5.2-4 5.2-4
5. Tools, equipment and Self-study Read info sheet on Answer Self – Compare CBLM in 30
utensils needed in Tools , equipment and Check 5.2-5 answer using Cookery NC 11 minutes
preparing sandwiches utensils needed in answer key
preparing sandwiches 5.2-5
5.2-5
6. Prepare a sandwiches Prepare ingredients in Perform Job Evaluate job CBLM in 90
within industry- Demonstration preparing sandwich sheet 5.2-6 performance Cookery NC 11, minutes
realistic timeframes 5.2-6 using Recipe, Kitchen
Performance tools and
Criteria 5.2-6 equipment
7. Suitable breads, Self-study Read info sheet on Answer Self – Compare CBLM in 30
fillings, and ingredients Suitable breads, fillings, check 5.2-7 answer using Cookery NC 11 minutes
and ingredients 5.2-7 Answer Key
5.2-7
8. Food combinations for Self-study Read info sheet on Answer Self – Compare CBLM in 30
sandwiches Food Combination for heck 5.2-8 answer using Cookery NC 11 minutes
Sandwiches 5.2-8 Answer Key
5.2-8
9. Common culinary Self-study Read Info Sheet on Answer Self – Compare CBLM in 30
terms related to Common culinary Check 5.2-9 answer using Cookery NC 11 minutes
sandwiches that are terms related to Answer Key
used in the industry sandwiches that are 5.2-9
used in the industry
5.2-9
10. Principles and Self-study Read Info Sheet Answer Self – Compare CBLM in 30
practices of hygiene, on Principles Check 5.2-10 answer using Cookery NC 11 Minutes
including dress and practices of Answer Key
 standards hygiene, 5.2-10
including dress
standards
5.2-10
11. Basic food information Self-study Read info sheet on Answer Self – Compare CBLM in 30
on special dietary Basic food information Check 5.2-11 answer using Cookery NC II minutes
needs and customer on special dietary needs Answer Key
and customer 5.2-11 5.2-11
12. Past and current Self-Study Read Info Sheet on Past Answer Self- Compare CBLM in 30
trends in sandwich and Current trends in Check 5.2-12 answer using Cookery NC II minutes
preparation sandwich preparation Answer Key
5.2-12 5.2-12
13. Hygienic food handling Self-Study Read Info Sheet on Answer Self- Compare CBLM in 30
practices Hygienic food handling Check 5.2-13 answer using Cookery NC II minutes
practices 5.2-13 Answer Key
5.2-13
14. Safe work practices on Self-Study Read Info Sheet 2.1-14 Answer Self- Compare CBLM in 30
cutting Check 5.2-14 answer using Cookery NC II minutes
Answer Key
5.2-14
15. Logical and time- Self-Study Read Info Sheet on Answer Self- Compare CBLM in 30
efficient work flow Logical and Time Check 5.2-15 answer using Cookery NC II minutes
Efficient work flo5 2.2- answer key5.2-
15 15
LO3. Present a variety of sandwiches
Learning Content Methods Presentation Practice Feedback Resources Time
1. Present sandwiches Film Viewing Observe, listen Answer Self- Compare CBLM in 30
attractively Check 5.3-1 answer using Cookery NC II minutes
answer key
5.3-1

Observe, listen to Perform Job Evaluate job Television and 90

demonstration instruction sheet 5.3-2 performance multi media minutes
using rubrics player
5.3-2 CBLM in
 Cookery NC II

2. Portion control for Film Viewing Watch, observe , taking Answer Self - Compare Television and 30
sandwiches notes check 5.3-3 answer using multi media minutes
Answer Key player CBLM in
5.3-3 Cookery NC II
3. Creative sandwich Film Viewing Watch, observe , taking Perform Job Evaluate Job Television and 90
presentation notes Sheet 5.3-4 Performance multi media minutes
techniques using Job player
Performance Film Viewing
Criteria 5.3-4
4. Hygienic food handling Self-Study Read info sheet on Answer Self Compare CBLM in 30
practices Hygienic food handling Check 5.3-5 answer using Cookery NC II minutes
practices 5.3-5 Answer Key
5.3-5
5. Safe work practices on Self-Study Read info sheet on Safe Answer Self Compare CBLM in 30
presenting sandwiches work practices on Check 5.3-6 answer using Cookery NC II minutes
presenting sandwiches Answer Key
5.3-6 5.3-6

6. Suitable storage Self-Study Read Info Sheet on Answer Self- Compare CBLM in 30
techniques to maintain Suitable storage Check 5.3-7 answer using Cookery NC II minutes
optimum quality of techniques to maintain Answer Key
ingredients optimum quality of 5.3-7
ingredients 5.3-7
7. Organizational skills and Self-Study Read Info Sheet on Answer Self- Compare CBLM in 30
teamwork Organizational Check 5.3-8 answer using Cookery NC II minutes
teamwork 5.3-8 Answer Key
5.3-8
8. Waste minimization Self-Study Read Info Sheet on Answer Self- Compare CBLM in 30
techniques waste minimization Check 5.3-9 answer using Cookery NC II minutes
techniques 5.3-9 Answer Key
5.3-9
LO4. Store sandwiches
Learning Content Methods Presentation Practice Feedback Resources Time
1. Suitable storage techniques Self-Study Read info sheet suitable Compare CBLM 30
 to maintain optimum quality storage techniques to Answer Self- answer using minutes
of ingredients maintain optimum Check 5.4-1 Answer Key
quality of ingredients3 5.4-1
5.4-1
2. Hygienic food handling Self-Study Read Info Sheet on Answer Self- Compare CBLM in 30
practices Hygienic food handling Check 5.4-2 answer using Cookery NC II minutes
practices 5.4-2 Answer Key
5.4-2
3. Safe work practices on Self-Study Read Info Sheet on Safe Answer Self- Compare CBLM in 30
cutting work practices on Check 5.4-3 answer using Cookery NC II minutes
cutting 5.4-3 Answer Key
5.4-3
Demonstration Watch and observe Perform Evaluate Job Kitchen Tools 90
Job Sheet Performance and utensils minutes
5.4-4 using CBLM in
Performance Cookery NC II
Criteria 5.4-4
4. Proper Temperature in storing Self-study Read Info Sheet on Answer Self- Compare CBLM in 30
sandwiches Proper temperature in Check 5.4-5 answer using Cookery NC II minutes
storing sandwiches 5.4- Answer Key
4 5.4-5

Prepared by :
MARIA FE N. FABULAR
ESPERANZA NATIONAL HIGH SCHOOL
 Date Compiled: Documentation No.

Date Revised: Issued by:

Cookery NC II
Revised by:
Revision No.