Enns Session Plan

2.
5 SESSION PLAN
Sector : Tourism
Qualification Title : COOKERY NC II
Unit of Competency : PREPARE VEGETABLE DISHES
Module Title : PREPARING VEGETABLE DISHES
Learning Outcomes:
LO1: Perform Mise en place
LO2: Prepare vegetable dishes
LO3: Present vegetable dishes
LO4: Store vegetables dishes
A. Introduction
This unit deals with the skills, knowledge and attitude required in cooking, presenting and storing various vegetables dishes
B. Learning Activities
LO1: Perform Mise en place

Learning Content Methods Presentation Practice Feedback Resources Time
 Self-paced  The student will  The  The student  CBLM 20
PREPARING AND read information student will minutes
SAINITIZING OF sheet 7.1-1 on will Compare
TOOLS, UTENSILS Preparing and answer answers to
AND EQUIPMENT sanitizing tools, self-check the answer
utensils and 7.1-1 key 7.1-1
equipment
SESSION PLAN COOKERY NCII Date Developed: 2024 Document No. cookery NCII - 001
Date Revised: Issued by: CPIC

PREPARING VEGETABLE DISHES Developed by:
Ennadelaira I. Tolledo REVISION # OI
 Lecture  The student will  The  The student  PowerPoint - 35
/Discussion listen to the student will slides minutes
lecture of trainer will compare  Laptop
on Preparing answer their answer  projector
and sanitizing guiding to Model
tools, utensils question Answer
and equipment
 Blended  The student will  The  The student  Laptop 5

Learning watch video student will Projector minutes
presentation on will compare  CBLM
Preparing and answer their answer
sanitizing tools, guiding to Model
utensils and question Answer
equipment
 Demonstration  The student will  the  The student  CBLM 1 hour

perform Task student will evaluate  Disinfectants
Sheet 7.1-1 on will their  Tools and
Preparing and perform performance Equipment
sanitizing tools, Task sheet using the
utensils and 7.1-1 on Performance
equipment Preparing Criteria
and Checklist
sanitizing 7.1-1
tools,
utensils
and
equipment

Read the student will minutes
information will Compare
ASSEMBLING sheet 7.1-2 answer answers to
INGREDIENTS Assembling self-check the answer
ACCORDING TO ingredients 7.1-2 key 7.1-2
CORRECT according to
QUANTITY AND correct quantity
QUALITY and quality
REQUIIRED required

/discussion listen to the student will slides minutes
on Assembling answer their answer  projector
ingredients guiding to Model
according to question Answer
correct quantity
and quality
required

PROPER THAWING Read the student will minutes
OF FROZEN information will Compare
INGREDIENTS sheet 7.1-3 answer answers to
Proper thawing self-check the answer
of frozen 7.1-3 key 7.1-3
ingredients

on Proper answer their answer  projector
thawing of guiding to Model
frozen question Answer
ingredients

PORK/MEAT information will Compare
INGREDIENT sheet 7.1-4 answer answers to
Pork/ Meat self-check the answer
ingredient 7.1-4 key 7.1-4

on Pork/Meat answer their answer  projector
ingredient guiding to Model
question Answer
LO2: Prepare vegetable dishes

SAFETY Read the student will minutes
PRACTICES AND information will compare
HYGIENIC sheet 7.2-1 answer their answer
PRINCIPLES IN Safety practices self-check to the
WORKPLACE and hygienic 7.2-1 answer key
principles in 7.2-1
workplace
on Safety answer their answer  projector
practices and guiding to Model
hygienic question Answer
principles in
workplace
 Self-paced  Reading the  The  The student  CBLM
information student will 20

sheet 7.2-2 will compare minutes
Different types answer their answer
DIFFERENT TYPES of sauces and self-check to the
OF SAUCES AND accompaniments 7.2-2 answer key
ACCOMPANIMENTS 7.2-2
 Lecture  The student will  The  The student  PowerPoint -
/discussion listen to the student will slides 35
lecture of trainer will compare  Laptop minutes
on Different answer their answer  projector
types of sauces guiding to Model
and question Answer
accompaniments
 Self-paced  The student will  The  The student  CBLM

PROPER COOKING Read the student will 20
METHODS OF information will compare minutes
VEGETABLE sheet 7.2.3 on answer their answer
DISHES TO Proper cooking self-check to the
PRESERVE methods of 7.2-3 answer key
QUALITY AND vegetable dishes 7.2-3
NUTRITION
 The student will  The  The student  PowerPoint - 35

 Lecture listen to the student will slides minutes
/discussion lecture of trainer will compare  Laptop
in Proper answer their answer  projector
cooking methods self-check to Model
of vegetable 7.2-3 Answer
dishes

ACTUALIZATION Read the student will
OF PREPARING information will Compare
AMPALAYA SALAD sheet 7.2-4 on answer answers to
Preparing self-check the answer
ampalaya salad 7.2-4 key 7.2-4
15
 Blended  The student will  The  The student  Laptop minutes
learning watch video student will  Projector
Preparing answer their answer
ampalaya salad guiding to Model
question Answer
 Demonstration  The student will  The  The student  CBLM 1 hour

Sheet 7.2-4 will their  Tools and
Preparing perform performance Equipment
ampalaya salad Task sheet using the
7.2-4 Performance
Preparing Criteria
ampalaya Checklist
salad 7.2-4

PREPARING OF Read the student will minutes
GINISANG SITAW information will Compare
sheet 7.2-5 on answer answers to
Preparing of self-check the answer
ginisang sitaw 7.2-5 key 7.2-5

 Blended  The student will  The  The student  Laptop
Ginisang sitaw guiding to Model
question Answer

ginisang sitaw Task sheet using the
7.2-5 Performance
Preparing Criteria
ginisang Checklist
sitaw 7.2-5

PREPARING OF information will Compare
GINISANG SAYOTE sheet 7.2-6 on answer answers to
ginisang sayote 7.2-6 key 7.2-6

Ginisang sayote guiding to Model
question Answer

ginisang sayote Task sheet using the
7.2-6 Performance
Preparing Criteria
ginisang Checklist
sayote 7.2-6

GINISANG information will Compare
REPOLYO sheet 7.2-7 on answer answers to
ginisang repolyo 7.2-7 key 7.2-7

Ginisang repolyo guiding to Model
question Answer

ginisang repolyo Task sheet using the
7.2-7 Performance
Preparing Criteria
ginisang Checklist
repolyo 7.2-7

CHOP SOEY information will Compare
chop soey 7.2-8 key 7.2-8

Preparing chop answer their answer
soey guiding to Model
question Answer

Preparing chop perform performance Equipment
soey Task sheet using the
7.2-8 Performance
Preparing Criteria
chop soey Checklist
7.2-8

GINATAANG information will Compare
LANGKA sheet 7.2-9 on answer answers to
Ginataang 7.2-9 key 7.2-9
Langka

Preparing of answer their answer
Ginataang guiding to Model
langka question Answer

ginataang Task sheet using the
langka 7.2-9 Performance
Preparing Criteria
ginataang Checklist
langka 7.2-9

TORTANG TALONG information will Compare
tortang talong 7.2-10 key 7.2-10

Preparing of answer their answer
tortang talong guiding to Model
question Answer

tortang talong Task sheet using the
7.2-11 Performance
Preparing Criteria
tortang Checklist
talong 7.2-11
LO3: Present vegetable dishes

FACTORS TO Read the student will 25
CONSIDER IN information will Compare minutes
PLATING AND sheet 7.3-1 on answer answers to
PRESENTING Factors to self-check the answer
VEGETABLE consider in 7.3-1 key 7.3-1
DISHES plating and
presenting
vegetable dishes

in Factors to answer their answer  projector
consider in guiding to Model
plating and question Answer
presenting
vegetable dishes
SELECTING read the student will 25
SUITABLE PLATES information will Compare minutes

ACCORDING TO sheet 7.3-2 on answer answers to
ENTERPRISE Selecting self-check the answer
STANDARD Suitable plates 7.3-2 key 7.3-2
in plating veg.
dishes
 Lecture  The student will  The  The student  PowerPoint -

/discussion read information student will slides 35
sheet 7.3-2 in will Compare  Laptop minutes
Suitable plates answer answers to  Projector
in plating veg. guiding the answer
dishes question key 7.3-2
7.3-2

PROPER WAY OF /discussion read information student will slides minutes
PRESENTING AND sheet 7.3-3 in will Compare  Laptop
PLATING Proper way of answer answers to  Projector
VEGETABLE presenting and guiding the answer 
DISHES plating of question key 7.3-3
vegetables 7.3-3
dishes
 Blended  The student will  The  The student  Laptop 5

learning watch video student will Projector minutes
Proper way of answer their answer
presenting and guiding to Model
plating vegetable question Answer
dishes


Proper way of perform performance Equipment
presenting and Task sheet using the
plating of 7.3-3 Performance
vegetables Proper Criteria
dishes way of Checklist
presenting 7.3-3
and
plating of
vegetables
dishes
LO 4 Store vegetable dishes

Learning Content Methods  Presentation Practice Feedback Resources Time
TEMPERATURE  Self-paced  The student will  The  The student  CBLM 25

FOR STORING read the student will minutes
VEGETABLE information will Compare
DISHES sheet 7.4-1 on answer answers to
Temperature for self-check the answer
storing 7.4-1 key 7.4-1
vegetable dishes

/discussion read student will slides minutes
information will Compare  Laptop
sheet 7.4-2 in answer answers to  Projector
Temperature for guiding the answer
storing question key 7.4-2
vegetable dishes 7.4-2

read the student will minutes
PROPER STORING information will Compare
OF VEGETABLE sheet 7.4-3 on answer answers to
DISHES Proper storage self-check the answer
of vegetables 7.4-3 key 7.4-3
 Lecture  The student will  The  The student  PowerPoint - 1 hour

/discussion read student will slides
information will Compare  Laptop
sheet 7.4-3 in answer answers to  Projector
Proper storage guiding the answer
of vegetables question key 7.4-3
7.4-3
C. ASSESSMENT PLAN
ASSESSMENT CRITERIA ASSESMENT TOOLS

Written test Demonstration
1.PERFORM MISE EN PLACE
 Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks  
 Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise  
requirements
 Ingredients are assembled according to correct quantity, type and quality required  
 Ingredients are prepared based on the required form and time frame  
 Frozen ingredients are thawed following enterprise procedures  
 Where necessary, raw ingredients are washed with clean potable water.  
2. PREPARE VEGETABLES DISHES
Vegetables are selected according to, quality  

vegetables accompaniments are selected to complement and enhance menu items  
Variety of vegetables dishes are prepared following appropriate Cooking methods to preserve optimum quality and  
nutrition
Suitable sauces and accompaniments are selected and served with vegetables  
Cooked dishes are tasted and seasoned in accordance with the required taste of the dishes  
Workplace safety and hygienic procedures are followed according to enterprise and legal requirements  
3. PRESENT VEGETABLE DISHES
 Vegetables are uniformly cut and attractively presented  

 Suitable plate are selected according to enterprise standards  
 Factors in plating dishes are observed in presenting poultry and game dishes  
 Vegetables dishes are presented hygienically, logically and sequentially within the required timeframe  
4. STORE VEGETABLE DISHES

 Quality trimmings and other leftovers are utilized where and when appropriate  
 Vegetables are stored at the correct temperature  
 Optimum freshness and quality is maintained in accordance with enterprise storing techniques and procedure  
 Vegetable is stored in accordance with FIFO operating procedures and storage of vegetable requirements  
D. TEACHER’S REFLECTION OF THE SESSION
The trainees successfully accomplished the task given in their qualification and help them acquired new knowledge and skills.
Prepared by: Approved by:
ENNADELAIRA I. TOLLEDO CARMEL GARCIA

TRAINER Tourism/ Head Department
Date prepared: Date approved:




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2.

Qualification Title : COOKERY NC II

Unit of Competency : PREPARE VEGETABLE DISHES

Module Title : PREPARING VEGETABLE DISHES

LO1: Perform Mise en place

Date Revised: Issued by: CPIC

 Blended  The student will  The  The student  Laptop 5

 Demonstration  The student will  the  The student  CBLM 1 hour

Date Revised: Issued by: CPIC

 Lecture  The student will  The  The student  PowerPoint - 35

 Self-paced  The student will  The  The student  CBLM 25

 Lecture  The student will  The  The student  PowerPoint - 35

Date Revised: Issued by: CPIC

 Lecture  The student will  The  The student  PowerPoint - 35

LO2: Prepare vegetable dishes

Learning Content Methods Presentation Practice Feedback Resources Time

Date Revised: Issued by: CPIC

 Self-paced  The student will  The  The student  CBLM

 The student will  The  The student  PowerPoint - 35

Date Revised: Issued by: CPIC

 Demonstration  The student will  The  The student  CBLM 1 hour

 Self-paced  The student will  The  The student  CBLM 30

Date Revised: Issued by: CPIC

 Demonstration  The student will  The  The student  CBLM 1 hour

 Self-paced  The student will  The  The student  CBLM 30

 Blended  The student will  The  The student  Laptop

 Demonstration  The student will  The  The student  CBLM 1 hour

Date Revised: Issued by: CPIC

 Self-paced  The student will  The  The student  CBLM 30

 Blended  The student will  The  The student  Laptop

 Demonstration  The student will  The  The student  CBLM 1 hour

Date Revised: Issued by: CPIC

 Blended  The student will  The  The student  Laptop

 Demonstration  The student will  The  The student  CBLM 1 hour

 Self-paced  The student will  The  The student  CBLM 30

Date Revised: Issued by: CPIC

 Demonstration  The student will  The  The student  CBLM 1 hour

 Self-paced  The student will  The  The student  CBLM 30

 Blended  The student will  The  The student  Laptop

 Demonstration  The student will  The  The student  CBLM 1 hour

Date Revised: Issued by: CPIC

LO3: Present vegetable dishes

Learning Content Methods Presentation Practice Feedback Resources Time

 Self-paced  The student will  The  The student  CBLM

 Lecture  The student will  The  The student  PowerPoint - 35

Date Revised: Issued by: CPIC

 Lecture  The student will  The  The student  PowerPoint -

 Lecture  The student will  The  The student  PowerPoint - 35

 Blended  The student will  The  The student  Laptop 5

 Demonstration  The student will  The  The student  CBLM 1 hour

Date Revised: Issued by: CPIC

LO 4 Store vegetable dishes

TEMPERATURE  Self-paced  The student will  The  The student  CBLM 25

 Lecture  The student will  The  The student  PowerPoint - 35

Date Revised: Issued by: CPIC

 Lecture  The student will  The  The student  PowerPoint - 1 hour

ASSESSMENT CRITERIA ASSESMENT TOOLS

1.PERFORM MISE EN PLACE

2. PREPARE VEGETABLES DISHES

Vegetables are selected according to, quality  

Date Revised: Issued by: CPIC

3. PRESENT VEGETABLE DISHES

 Vegetables are uniformly cut and attractively presented  