SESSION PLAN

Sector : Tourism Sector (Hotel and Restaurant)

Qualification Title : Cookery NCII
Unit of Competency : Use and Maintain Kitchen Tools and Equipment
Module Title : Using and Maintaining Kitchen Tools
Learning Outcomes:

LO 1: Utilize kitchen tools and equipment.

LO 2: Maintain kitchen tools equipment and kitchen area.

LO 3: Store and stack kitchen tools and equipment

A. INTRODUCTION
This module deals with the knowledge, skills, and attitude in the uses of kitchen tools and equipment, types of
chemical cleaners and sanitizers, steps in cleaning and sanitizing, cleaning kitchen premises, and storing/stacking tools and
equipment.

B. LEARNING ACTIVITIES
LO 1: Utilize kitchen tools and equipment
Learning Content Methods Presentation Practice Feedback Resources Time
Kitchen tools and  Discussion  Show pictures of  Perform task  Evaluate  Training 8hrs
equipment kitchen tools and sheet on performance Regulations
equipment classifying using  Laptop/
kitchen tools performance Computer
and criteria checklist
equipment.

 Discussion  Show pictures of  Trainer will

kitchen tools and conduct oral
 equipment question after
discussion
 Power Point  View Power Point
Presentation on
kitchen tools and
equipment
Uses of kitchen  Discussion/  Read information  Answer Self  Compare answers  Training
tools and Demonstration on measuring tools. Check 1.1 key to correction. Regulation
equipment Uses of  Projector
 Evaluate
 Task sheet on uses kitchen tools  Laptop/
performance
of kitchen tools and and Computer
using
equipment equipment.  Measuring
performance
 Perform task criteria checklist cup (dry and
sheet 1.1 on liquid)
uses of  Cutting
kitchen tools board
and  Tongs
equipment.  colander
 mixer
 peeler
 Lecture/Discussion  Discussion on Uses  Trainer will  spoon
of kitchen tools and conduct oral  mixing bowls
equipment question after  wooden
discussion spoon
 Demonstration  Observe Trainers 
 Perform Task  Evaluate work to oven
demonstration on Sheet 1.1-2 on Performance  Frying Pan
Uses of kitchen Uses of Criteria Checklist  Blender
tools and kitchen tools 1.1 Uses of  Knife
equipment and kitchen tools and  Scissors
equipment equipment 
LO 2: Maintain kitchen tools, equipment, and kitchen area
Types of Chemicals  Discussion  Read information  Answer Self  Compare  Training 8hrs
for cleaning and on cleaning and Check 2.1 answers to key Regulations
sanitizing equipment sanitizing. Advantage and to correction.  Laptop/
and utensils disadvantage of Computer
chemical
sanitizers.

 Lecture/Discussion  Discussion on  Trainer will

Types of chemicals conduct oral
for cleaning and question after
sanitizing discussion
equipment tools
and utensils

 Power Point  View Power Point

Presentation types
of chemicals for
cleaning and
sanitizing
equipment and
utensils
Steps in cleaning and  Discussion  Read information  Answer Self  Compare  Training
sanitizing tools and on cleaning kitchen Check 2.2 on answers to key Regulations
equipment premises cleaning kitchen to correction
premises  Laptop/
Computer
 Lecture/Discussion  Discussion on  Trainer will
Steps in cleaning conduct oral
and sanitizing tools question after
and equipment discussion
 Video Presentation  View Video
 Presentation Steps
in cleaning and
sanitizing tools and
equipment
Cleaning kitchen  Discussion  Read information  Answer Self  Compare  Training
premises on how to clean Check 2.3 on answer to key Regulations
and store cooking steps in to correction  Laptop/
tools and cleaning and Computer
 Floor care equipment. sanitizing  Steel wool
 Storage area kitchen  Dish cloth
premises  Scrub rush
 Lecture/Discussion  Discussion on  Trainer will  Paper towels
cleaning kitchen conduct oral  Plastic
premises question after Scraper
discussion  Dish soap
 Scrubbing
 Demonstration  Observe Trainers  Perform Task  Evaluate work pads
demonstration on Sheet 1.2-3 to Performance
 Dish drainer
cleaning kitchen cleaning kitchen Criteria
premises premises Checklist 1.2-3
cleaning
kitchen
premises
LO 3: Store and stack kitchen tools and equipment
Storing/stacking  Discussion/  Read information  Answer Self  Compare  Training 6hrs
tools and equipment Demonstration on how to clean Check 3.1 on answer to key Regulations
and store cooking stroring tools to correction  Laptop/
tools and and equipment. 1.3-1 Computer
equipment storing/stackin 
g tools and
 Perform equipment.
task sheet
3.1
 Evaluate
Performance
using
performance
criteria checklist
 Lecture/Discussion  Discussion on  Trainer will
Storing/stacking conduct oral
tools and question after
equipment discussion
 Demonstration  Observe Trainers
demonstration on
storing/stacking
tools and
equipment
C. ASSESSMENT PLAN
 Written Test
 Demonstration
 Oral questioning
D. TEACHER’S SELF-REFLECTION OF THE SESSION