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  • Session Plan Rhea

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    Rhea Jane Lanu-an
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    This session plan outlines the learning outcomes, activities, and assessments for a module on preparing poultry and game dishes. The module contains 4 learning outcomes covering mise en place, cooking techniques, plating and presentation, and proper storage. Learning activities include lectures, demonstrations, readings, and practice sessions. Assessment methods involve direct observation, oral questioning, and exams. The goal is for students to acquire the skills and knowledge needed to select, prepare, cook, plate and store poultry and game dishes according to industry standards.

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    CBLM TEXTBOOK

    Original Title

    SESSION PLAN RHEA

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    This session plan outlines the learning outcomes, activities, and assessments for a module on preparing poultry and game dishes. The module contains 4 learning outcomes covering mise en place, cooking techniques, plating and presentation, and proper storage. Learning activities include lectures, demonstrations, readings, and practice sessions. Assessment methods involve direct observation, oral questioning, and exams. The goal is for students to acquire the skills and knowledge needed to select, prepare, cook, plate and store poultry and game dishes according to industry standards.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    11 views3 pages

    Session Plan Rhea

    Uploaded by

    Rhea Jane Lanu-an
    This session plan outlines the learning outcomes, activities, and assessments for a module on preparing poultry and game dishes. The module contains 4 learning outcomes covering mise en place, cooking techniques, plating and presentation, and proper storage. Learning activities include lectures, demonstrations, readings, and practice sessions. Assessment methods involve direct observation, oral questioning, and exams. The goal is for students to acquire the skills and knowledge needed to select, prepare, cook, plate and store poultry and game dishes according to industry standards.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    SESSION PLAN

    SECTOR: HOSPITALITY MANAGEMENT

    QUALIFICATION TITLE: COOKERY NC II

    MODULE CONTENT

    UNIT OF COMPETENCY: PREPARE POULTRY AND GAME DISHES

    MODULE TITLE: PREPARING POULTRY AND GAME DISHES

    LEARNING OUTCOMES

    At the end of this module the students MUST be able to:

    LO1 Perform Mise en place

    LO2 Cook Poultry and Game Dishes

    LO3 Plate/ Present Poultry and Game Dishes

    LO4 Store Poultry and Game

    A. INTRODUCTION

    This unit deals with the knowledge, skills, and attitude required in selecting, preparing, cooking,
    plating/ presenting and storing poultry and game.

    LEARNING ACTIVITIES

    LO1: Perform Mise en place

    Learning Methods Presentations Practice Feedback Resources Time


    content

    •Prepare the Lecture/ Read the Answer Answer key CBLM 4


    tools and actual, video information sheet self check Textbook TR
    materials used in presentation LO1-101 LO1- LO1 hours
    preparing poultry
    and game dish

    • Followed Safety
    practices in
    handling tools
    and equipment

    LO2: Cook Poultry and Game Dishes

    •Understood the Lecture/ Read Answer self check Answer key CBLM 5 hours
    different Demonstration, information LO2-LO2 Textbook
    classifications of Film viewing sheet 102- Oral TR
    poultry and game 102 Answer task feedbacking
    sheet LO2- LO2
    •Prepare a variety of Direct
    poultry and game observation Actual
    dishes according to Demonstration
    enterprise standards

    LO3: Plate/ Present Poultry and Game Dishes

    Cooked and Lecture/ actual Read the Answer self Answer key CBLM 5 hours
    presented or demonstration, information check LO3-LO3 Textbook TR
    plate poultry video presentation, sheet LO3- Oral
    and game LO3 Answer task feedbacking
    dishes sheet LO3-LO3
    according to Observation
    enterprises
    standards

    LO4: Store Poultry and Game Dishes

    Secure storage Lecture/ actual Read Answer self Answer key CBLM 5 hours
    areas for demonstration, Information check LO4- Textbook
    poultry and video presentation sheet LO4-LO4 LO4 Oral TR
    game dishes feedbacking
    Observation Answer task
    LO4-LO4

    Assessment Method

    • Direct observation
    • Oral questioning

    • Written Exam

    Teachers Methodology

    • Lecture/ Demonstration
    • Video Presentation

    • Actual demonstration

    Techers Reflection for the Session

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