SESSION PLAN

Sector : Tourism (Hotel and Restaurant)

Qualification Title : Food and Beverage Services NC II
Unit of Competency : Participate in Workplace Communication
Module Title : Participating in Workplace Communication

Learning Outcomes:
1. Obtain and convey workplace information
2. Participate in workplace information
3. Complete relevant work related documents
A. Introduction
This unit covers the knowledge, skills and attitudes required to gather, interpret and convey information
in response to workplace requirements.
B. Learning Activities
LO 1: Obtain and Convey Workplace Information
Learning Content Methods Presentation Practice Feedback Resources Time
1. Parts of speech  Discussion  Read  Answer self -  Comparing  FBS CBLM 3
2. Sentence Information Check to answer hours
construction  Reportorial Sheet key  Manuals
 Oral
3. Effective
questioning
communication  Self – paced  Role playing  Providing  Brochures
4. Conduct instruction on correct
interviews conducting answers
job interview
 Read Job
 sheet
LO 2: Participate in Workplace Meetings and Discussions
Learning Content Methods Presentation Practice Feedback Resources Time
1. Sentence  Self-paced  FBS CBLM
construction instruction  Read  Answer Self-  Compare to
2. Technical Information Check answer key  Brochures
writing  Discussion Sheet 3
3. Recording  Questioning,  Providing  Manuals hours
information  Read Job quiz correct
Sheet answers

LO 3: Complete Relevant Work Related Documents

Learning Content Methods Presentation Practice Feedback Resources Time

1. Basic  Self-paced  Read  Answer Self-  Compare to  FBS CBLM

mathematics instruction Information Check answer key  Brochures
2. Technical Sheet (Answer  manuals 3
 Providing
writing  Discussion  Read Job written hours
correct
3. Types of forms sheet questions) answers

C. Assessment Plan:

4. Formative:
 Interview (oral/questionnaire)
 Observation
 Demonstration of Practical Skills
  Written examination

b. Summative:
 Demonstrations and Questioning
 Written Test
 Performance Test
D. Teacher’s Self-Reflection of the Session

Prepared by:

GERMELYN C. ACEDO
Trainer
 Sector : Tourism (Hotel and Restaurant)
Qualification Title : Food and Beverage Services NC II
Unit of Competency : Work in a Team Environment
Module Title : Working in a Team Environment
Learning Outcomes:
1. Describe team role and scope
2. Identify own role and responsibility within team
3. Work as a team member
5. Introduction
This unit covers the skills, knowledge and attitudes to identify role and responsibility as a member of a
team.
B. Learning Activities
LO 1: Describe Team Role and Scope
Learning Content Methods Presentation Practice Feedback Resources Time
1. Team role  Self –  Read  Answer self –  Comparing  FBS CBLM 1 hour
2. Relationship and paced Information check to answer
responsibilities instruction Sheet key  Manuals

3. Role and  Discussion  Providing

responsibilities correct
with team answers
environment
 Group
 discussion
/
interaction
6. Relationship
within a team


Stimulatio
n
LO 2: Identify Own Role and Responsibility Within a Team
Learning Content Methods Presentation Practice Feedback Resources Time

1. Team role  Self –  Comparing  FBS CBLM

 Read  Answer self-
2. Relationship paced to answer
Information check
and instruction key
sheet
responsibilities 1 hour
 Discussion  Providing
3. Role and correct
responsibilities  Stimulatio answers
with team n
environment
LO 3: Work as a Team Member

Learning Content Methods Presentation Practice Feedback Resources Time

  Discussion  Read  Answer self-  Comparing  FBS CBLM
1. Communication Information check to answer
process  Self-paced sheet  Role playing key  Brochures
2. Team instruction  Read Job
structure/team sheet
roles 1 hour
3. Group planning  Group
and decision Interaction
making

C. Assessment Plan:

a. Formative:
 Interview (oral/questionnaire)
 Observation
 Demonstration of Practical Skills
 Written examination

b. Summative:
 Demonstrations and Questioning
 Written Test
 Performance Test

D. Teacher’s Self-Reflection of the Session

 Prepared by:

GERMELYN C. ACEDO
Trainer
Sector : Tourism (Hotel and Restaurant)
Qualification Title : Food and Beverage Services NC II
Unit of Competency : Practice Career Professionalism
Module Title : Practicing Career Professionalism
Learning Outcomes:
1. Integrate personal objectives with organizational goals
2. Set and meet work priorities
3. Maintain professional growth and development
A. Introduction
This unit covers the knowledge, skills and attitudes in promoting career growth and advancement.
B. Learning Activities
LO 1: Integrate personal Objectives with Organizational Goals
Learning
Methods Presentation Practice Feedback Resources Time
Content
1. Code of
conduct and  FBS CBLM
code of ethics  Discussion  PPT  Answer Self-  Comparing
check to answer  Internet
2. Personal  Self-paced  Read key
hygiene instruction Information
3. Interpersonal sheet
and
intrapersonal 1 hour
skills
4. Communicatio
n skills
5. Fundamental
rights at work
6. Company
procedures
and standards
LO 2: Set and Meet Work Priorities
Learning Time
Methods Presentation Practice Feedback Resources
Content
  Self-paced  Comparing
instructions  Read  Answer Self-  FBS CBLM
1. Work values to answer
Information check  Internet
and ethics key
 Discussion sheet
2. Company
policies
3. Company
operating 1 hour
procedures  Research
and standards
4. Gender and
development
7. Personal
hygiene

LO 3: Maintain Professional Growth and Development

Learning
Methods Presentation Practice Feedback Resources Time
Content

1. Certification  Discussion  Read  Answer self-  Comparing  FBS CBLM 1 hour

and license Information check to answer
appreciation sheet key

2. Participate in
training
programs
3. Awards/rewar
ds

C. Assessment Plan:

a. Formative:
 Interview (oral/questionnaire)
 Observation
 Demonstration of Practical Skills
 Written examination

b. Summative:
 Demonstrations and Questioning
 Written Test
 Performance Test

D. Teacher’s Self-Reflection of the Session

Prepared by:
GERMELYN C. ACEDO
Trainer
Sector : Tourism (Hotel and Restaurant)
 Qualification Title : Food and Beverage Services NC II
Unit of Competency : Practice Occupational Health and Safety Procedures
Module Title : Practicing Occupational Health and Safety Procedures
Learning Outcomes:
1. Identify hazards and risks
2. Evaluate hazards and risks
3. Control hazards and risks
4. Maintain occupational health and safety awareness
A. Introduction
This unit covers the outcomes required to comply with regulatory and organizational requirements for
occupational health and safety.
B. Learning Activities
LO 1: Identify Hazards and Risks
Learning
Methods Presentation Practice Feedback Resources Time
Content
1. Hazards and  Discussion  PPT  Answer self-  Comparing  Internet 1 1/2
risk  Read check to answer hour
identification Information key
and control sheet
2. Organizational
safety and
health protocol
3. Threshold limit
value (TLV)
4. OHS indicators

LO 2: Evaluate Hazards and Risks

Learning
Methods Presentation Practice Feedback Resources Time
Content
 Questionin
1. TLV table  PPT g  Providing  FBS
2. OHS standards  Discussion correct CBLM
 Read  Role
3. Effects of  Self-paced answers  Internet
Information playing 1 1/2
hazards in the Instructions  Comparing
sheet hour
workplace  Written test to answer
4. Ergonomics  Answer key
self-check

LO 3: Control Hazards and Risks

Learning
Methods Presentation Practice Feedback Resources Time
Content
1. Safety  Discussion  PPT  Role playing  Providing  FBS 1 1/2
regulations  Reportorial  Read correct CBLM hour
 Written test
 Clean Air  Symposium Information answers  Internet
Act  Answer self-
 Film sheet  Comparing
 Electrical check
viewing to answer
and Fire key
Safety Code
 Waste
Managemen
 t
 Disaster
preparedne
ss and
Managemen
t
2. Contingency
Measures and
procedures
LO 4: Maintain Occupational Health and Safety Awareness

Learning Methods Presentation Practice Feedback Resources Time

Content

1. Operational  FBS
 Discussion  PPT  Role playing  Providing CBLM
health and safety
 Symposium  Read correct  Internet
procedures,  Written test
 Group Information answers
practices and  Answer self-
dynamics sheet  Comparing 1½
regulations check
 Self-paced to answer hour
instructions key
2. Emergency-
related drills and
trainings
C. Assessment Plan:
a. Formative:
 Interview (oral/questionnaire)
 Observation
 Demonstration of Practical Skills
 Written examination
b. Summative:
 Demonstrations and Questioning
 Written Test
 Performance Test
D. Teacher’s Self-Reflection of the Session

Prepared by:
GERMELYN C. ACEDO
Trainer