Our Lady of the Sacred Heart College

Guimba, Nueva Ecija

SESSION PLAN
Sector : Tourism (Hotel and Restaurant)

Qualification Title : Cookery NCII

Unit of Competency : Prepare Appetizer
Module Title : Preparing Appetizer
Nominal Duration : 24 hours
Learning Outcomes:
LO1. Perform Mise’ en place
LO2. Prepare a range of appetizers
LO3. Present a range of appetizers
LO4. Store appetizers

A. INTRODUCTION: This module deals with the skills and knowledge required in preparing and presenting hot and
cold appetizers
LEARNING ACTIVITIES

Date Developed: Document No:

COOKEY NC II Revision No:
May 4,2015
Developed by: Issued By:
PREPARE APPETIZER
Julieta L. Adriano
LO1: Perform Mise’ en place
Learning
Methods Presentation Practice Feedback Resources Time
Content
3.1-1 variety and Discussion Read information sheet Answer Self- Check Instructo
ingredients of 3.1-1 on variety and check 3.1-1 answers with r
appetizers ingredients of appetizers answer key Informati
Video viewing no. 3.1-1 on sheet
View Video clip on variety Oral questioning 3 hours
of ingredients of on video clip on CBLM
appetizers variety of Projector
ingredients of DVD
appetizers player

3.1-2 Lecture/ Read information sheet Instructor

Classification of discussion 3.1-2 on classification of Have the trainer evaluate your 2 hours
appetizers appetizers Information
activity thru oral questioning
Video Viewing sheet
Video viewing on
classification of appetizers CBLM
3.1-3 Tools, Lecture Read information sheet Perform task by Evaluate your Instructor
equipment, Discussion 3.1-3 following the performance 2 hours
utensils needed “Tools and equipment, procedure in the using
in preparing utensils needed in task sheet 3.1-3 performance Information
appetizers preparing appetizers” criteria sheet
checklist 3.1-2
Observing on advanced CBLM
Demonstration
students

Date Developed: Document No:

COOKEY NC II Revision No:
May 4,2015
Developed by: Issued By:
PREPARE APPETIZER
Julieta L. Adriano
3.1-4 Historical Lecture/ Read information sheet Instructor
development and discussion 3.1-4 on historical Have the trainee evaluate your 2 hours
current trends in development and current activity thru Oral questioning Information
appetizers Video viewing trends in appetizers sheet

CBLM
Projector
DVD player
3.1-5 Nutritional Lecture/ Read information sheet Answer self-check Check Instructor
values of Discussion 3.1-5 3.1-5 answers with 1 hour
appetizers “nutritional values of answer key Information
appetizers” 3.1-5 sheet
Journals

3.1-6 Common Lecture Read information sheet Answer self-check Check Instructor
culinary terms on Discussion 3.1-6 on common 3.1-6 answers with 2 hours
appetizers which culinary terms on answer key Information
are used in the appetizers which are used 3.1-6 sheet
industry in the industry “Common
culinary
terms on
appetizers

Date Developed: Document No:

COOKEY NC II Revision No:
May 4,2015
Developed by: Issued By:
PREPARE APPETIZER
Julieta L. Adriano
 which are
used in the
industry
3.1-7 Logical and Lecture Read information sheet Perform task Evaluate Instructor
time efficient Discussion 3.1-7 on logical and time sheet 3.1-7 on your 2 hours
work flow efficient work flow “Logical and time performance Information
efficient work using sheet
Demonstration of the flow” performance
Demonstration instructor on logical and criteria
time efficient work flow checklist CBLM
3.1-7

3.1-8 Waste Lecture/ Read information sheet Answer self-check Check Information
minimization Discussion 3.1-8 on waste 3.1-8 “Waste answers with sheet 1 hour
techniques and minimization techniques minimization answer key
environmental and environmental techniques and 3.1-8 Instructor
considerations in considerations in specific environmental
specific relation relation to salads considerations in CBLM
to salads specific relation
to salads”

3.1-9 Preparation Lecture/ Read information sheet Perform task Evaluate Information
of dishes for Discussion 3.1-9 sheet your sheet 1 hour
customers within “Preparation of dishes for performance
3.1-9
typical workplace Self -paced customers within typical using Instructor
time constraints learning workplace time “Preparation of performance
constraints” dishes for criteria CBLM
customers within

Date Developed: Document No:

COOKEY NC II Revision No:
May 4,2015
Developed by: Issued By:
PREPARE APPETIZER
Julieta L. Adriano
 typical workplace checklist
time constraints” 3.1-9

LO2. PREPARE RANGE OF APPETIZES

3.2-1 Kinds and Lecture Read information sheet Informatio 2 hours
variety of Discussion 3.2-1 “ Kinds and variety Have your trainer evaluate your n sheet
appetizers of appetizers” activity thru Oral questioning
Instructor

Video viewing CBLM

Projector
DVD
3.2-2 Tools and Lecture Read Information sheet Answer self - Compare your Informa 2 hours
equipment Discussion 3.2-2 check 3.2-2 answer on self- tion
needed in “Tools and equipment check answer sheet
“Tools and
preparing needed in preparing key 3.2-2
equipment
appetizer appetizer” Instruct
needed in
Demonstration or
preparing
Perform task sheet 3.2-2 appetizer”
CBLM
Evaluate your
performance
using
performance
criteria checklist
3.2-2
3.2-3 Historical Lecture Read Information Sheet Have the trainer evaluate your Informatio 3 hours

Date Developed: Document No:

COOKEY NC II Revision No:
May 4,2015
Developed by: Issued By:
PREPARE APPETIZER
Julieta L. Adriano
development of Discussion 3.2-3 activity thru Oral questioning n Sheet
appetizers Video viewing “Historical development of
appetizers” Instructor

CBLM

3.2-4 Hot and Lecture Read Information Sheet Perform task by Evaluate your Informatio 4 hours
cold appetizers Discussion 3.2-4 following the performance n Sheet
“Hot and Cold Appetizers” procedure on using
Observation the task sheet performance Instructor
3.2-4 criteria
Demonstration checklist 3.2-4 Video
Clips

Pictures

3.2-5 Nutritional Lecture Read Information Sheet Answer self- Compare your Informatio 2 hours
values of Discussion 3.2-5 check answer on self- n sheet
appetizers “Nutritional values of 3.2-5 check
Self- own face appetizers” Instructor
3.2-5
“Nutritional
values of “Nutritional Pictures
appetizers” values of
appetizers”

3.2-6 Methods of Lecture Read Information Sheet Perform task Evaluate your 2 hours
cooking applied Discussion 3.2-6 sheet 3.2-6 on performance

Date Developed: Document No:

COOKEY NC II Revision No:
May 4,2015
Developed by: Issued By:
PREPARE APPETIZER
Julieta L. Adriano
for appetizers Self-own face “Methods of cooking “Methods of using
Demonstration applied for appetizers” cooking applied performance
for appetizers” criteria
checklist 3.2-6

3.2-7 Culinary Lecture Information sheet 3.2-7 Answer self- Compare your Instructor 2 hours
terms for Discussion “Culinary terms for check answer on self-
appetizers Self-own face appetizers” check 3.2-7 Informatio
3.2-7
n sheet
“Culinary terms “Culinary
terms for
for appetizers”
appetizers”

3.2-8 Safe work Lecture Read Information Sheet Answer self- Compare your Informatio 2 hours
practices Discussion 3.2-8 check answer on self- n sheet
Self-own face “Safe work practices” check 3.2-8 Instructor
3.2-8
Video viewing CBLM
“Safe work
practices”

3.2-9 Logical and Lecture Read Information sheet Answer self- Compare your Informatio 2 hours
time efficient Discussion 3.2-9 check answer on self- n sheet
work flow Direct “Logical and time efficient 3.2-9 check 3.2-9 Instructor
observation work flow” Oral questioning CBLM
Demonstration

Date Developed: Document No:

COOKEY NC II Revision No:
May 4,2015
Developed by: Issued By:
PREPARE APPETIZER
Julieta L. Adriano
LO3. PRESENT A RANGE OF APPETIZERS
3.3-1 Factors in Lecture Read Information sheet Informatio 3 hours
plating appetizers Discussion 3.3-1 Let your trainer evaluate your n sheet
-Appeal Video viewing “Factors in plating activity thru oral questioning Instructor
-Color and appetizers” CBLM
contrast Projector
-Temperature of View/Watch DVD
food service “ Factors in plating
-Classical and appetizers”
innovative
arrangement style

3.3-2OHS Lecture Read Information sheet Answer self- Compare your Informatio 2 hours
requirements Discussion 3.3-2 check answer on self- n sheet
“OHS requirements” 3.3-2 check 3.2-2 Instructor
3.3-3 Attractive Lecture Read Information sheet Perform task Evaluate your Informatio 3 hours
presentation Discussion 3.3-3 “ Attractive sheet 3.3-3 on performance n sheet
techniques for presentation techniques “Presentation using Instructor
appetizers Demonstration for appetizers” techniques for performance CBLM
appetizers” criteria Projector
Video viewing View/Watch “Attractive checklist 3.3-3 DVD
presentation techniques Journals/
for appetizers magazines
Cookbook
3.3-4 Waste Lecture Read Information sheet Answer self- Compare your Informatio 2 hours
minimization Discussion 3.3-4 check 3.3-4 answer on self- n sheet
techniques and “Waste minimization check 3.3-4 Instructor

Date Developed: Document No:

COOKEY NC II Revision No:
May 4,2015
Developed by: Issued By:
PREPARE APPETIZER
Julieta L. Adriano
environmental techniques and
considerations in environmental
specific relation considerations in specific
to appetizers relation to appetizers”
LO4. STORE APPETIZERS
3.4-1 Storing Lecture Read Information sheet Answer self- Compare your Informatio 2 hours
techniques, Discussion 3.3-1 check answer on self- n sheet
temperature, Demonstration “Storing techniques, 3.4-1 check 3.4-1
safety and temperature, safety and Instructor
hygiene hygiene standards in
standards in storing appetizer” Magazines
storing appetizer
3.4-2 Safe work Lecture Read information sheet Answer self- Compare your Informatio 2 hours
practices applied Discussion 3.4-2 ”Safe work practices check answer on self- n sheet
in storing applied in storing 3.4-2 check 3.4-2 Instructor
appetizers appetizers” “Safe work Journals
practices applied
in storing
appetizers”

C. ASSESSMENT PLAN
Written test:
-Variety and Ingredients of appetizers
- Nutritional values of appetizers
-Common culinary terms on appetizers which are used in the industry
-Waste minimization techniques and environmental considerations in specific relation to salad

Date Developed: Document No:

COOKEY NC II Revision No:
May 4,2015
Developed by: Issued By:
PREPARE APPETIZER
Julieta L. Adriano
-Tools and equipment needed in preparing appetizers
-Nutritional values of appetizers
-Culinary terms for appetizers
-Logical and time efficient work flow
-OHS requirement
-Waste minimization techniques and environmental considerations in specific relation to appetizers
-Safe work practices applied in storing appetizers
Oral questioning:
-Variety and ingredients of appetizers
-Historical development and current trends in appetizers
-Kinds and variety of appetizers
-Historical development of appetizers
-Factors in plating appetizers
- Appeal
- Color
- Temperature of food service
- Classical and innovative
Performance Evaluation:
-Tools, equipment, utensils needed in preparing appetizers
-Logical and time efficient work flow
- Preparation of dishes for customer within typical workplace time constraints
-Tools and equipment needed in preparing appetizers
- Hot and Cold appetizers
-Methods of cooking applied for appetizers
-Attractive presentation techniques for appetizers

D. TEACHER’S SELF-REFLECTION OF THE SESSION

The instructor should assist student and make some demonstrations so that students will learn a lot.

Date Developed: Document No:

COOKEY NC II Revision No:
May 4,2015
Developed by: Issued By:
PREPARE APPETIZER
Julieta L. Adriano
 Date Developed: Document No:
COOKEY NC II Revision No:
May 4,2015
Developed by: Issued By:
PREPARE APPETIZER
Julieta L. Adriano