CTVET

Learning Session Plan

Pre-Session Preparation

Department: HOSPITALITY AND CATERING MANAGEMENT

Session:1

Group: FORM 1 Number of learners’: 20 Date: 21/09/2023

Facilitator: JUMAE MUSAH I.V: LINDA AKOWUAH Duration: 3HOURS

Learning Area: Facilitation Room Workshop ….….. Laboratory …….. Library Other
……………………...……

Unit Title: FOOD COMMODITY 1 Ref. No: Number of Credit: 3.0

Learning Outcome (s) for this Learning Session:

LO1: Demonstrate knowledge of food commodities.

Performance Criteria for this Learning Session:

PC:
(a)Explain food commodities
(b)Identify food commodities
(c)Classify food commodities
(d)State nutritional values of food commodities

Range Statement: Fully expressed in the PCs (a) to (d)

Key Skills integrated within this Learning Session: Oral and Written evidence of learners ability to
explain, identify and classify food commodities and state nutritional values of food commodities.

1
Learners' Existing Knowledge: Learners have knowledge of different ingredients used in preparing food.

Learners' Existing Skills: Learners have been preparing food for their families.
Special Needs requirements: Nil

Safety procedures: Fire extinguishers have been provided; the kitchen is well ventilated.

Trade equipment: Ovens, Burners

Trade tools: whisk, knives, peelers, spatula, mixing bowls

Trade materials: Nil

Health & Safety equipment required: Apron, Hat, Gloves, Boots and Clogs.

AVA required: Projector and Laptop, Phones

Written/Graphical materials required: Pictures of food ingredients

Assessment materials required: Marking checklist

Reference materials: Textbooks, CBT learning material

Learning Session Delivery
Introduction
Stage Time Resources Facilitator Activity Learner Activity (incl. grouping arrangements)
15mi Real Guide learners to discuss Listen and contribute to the discussion
1 ns objects ingredients used in
(onion, preparing food.
tomatoes,
potatoes,
beetroot,
milk, eggs)
Development

PRESENTATION
CBT Guide learners to explain Through question and answer, learners will
2 30mi learning food commodities come out with the meaning of food
ns material commodities.

3 30mi Pictures, With the aid of pictures,

ns CBT guide learners to identify Learners mention different food ingredients
learning each food commodities: such as eggs, rice, milk, potatoes, sugar, etc.
material Eggs, rice, sugar, milk,
tomatoes, onions, potatoes,
etc

4 30mi Pictures, Guide learners to classify Learners group food commodities into
ns CBT food commodities: perishable and non-perishable.
learning  Perishable food
material, commodities
real objects (Potatoes, eggs,
onions etc)
 Non-perishable
2
 food commodities
(rice, sugar, flour,
etc)

5 40mi CBT Through discussion, guide

ns learning learners to come out with Learners discuss the nutritional value of food
material, the nutritional value of commodities.
Practical food commodities.
cookery  Carbohydrate-
Rice, potatoes
 Protein- Meat,
Poultry

15mi Conclusion
ns
End the lesion by asking
learners to answer the Learners end the lesson by answering the
following assessment questions giving to them. Eg; Food
questions. Eg; What are commodities refer to ingredients needed to
food commodities? produce different varieties of foods.

Post-session Reflection and Evaluation

Main Strength of this Learning Session:

Main Weakness of this Learning Session:

How I intend to improve a subsequent Learning Session:

Other reflective comments: