Session Plan

Sector : TOURISM
Qualification Title : COOKERY NC II
Unit Of Competency : Clean and maintain kitchen premises
Module Title : Cleaning maintaining kitchen premises
Learning Outcomes:
LO 1. Clean, sanitize and store equipment
LO 2. Clean and sanitize premises
LO 3. Dispose waste
A. This module deals with the skills and knowledge on cleaning and maintaining kitchens, food
preparation and storage areas in commercial cookery or catering operations.
B. Learning Activities
LO 1. Clean, sanitize and store equipment
Learning Content Methods Presentation Practice Feedback Resources Time
1. Food preparation Module Read Task Sheets Evaluate the CBLM
and presentation Self Information 1.3-5 trainee using
areas pace sheet 1.1-1 the
hygienically and performance
in accordance check lists
with food safety 1.1-6
and occupational
health and safety
regulations
2. Cleaned various
types of
surfaces, large
and small
equipment/utensil
s commonly found
in a commercial
kitchen
3. Various types of
chemicals and
equipment for
cleaning and
sanitizing and
 their uses
4. Environmental-
friendly products
and practices in
relation to
kitchen cleaning
5. Sanitizing and
disinfecting
procedures and
techniques
6. Using and storing
cleaning
materials and
chemicals
 Session Plan
Sector : TOURISM
Qualification Title : COOKERY NC II
Unit Of Competency : Clean and maintain kitchen premises
Module Title : Cleaning maintaining kitchen premises
Learning Outcomes:
LO 1. Clean, sanitize and store equipment
LO 2. Clean and sanitize premises
LO 3. Dispose waste
A. This module deals with the skills and knowledge on cleaning and maintaining kitchens, food
preparation and storage areas in commercial cookery or catering operations.
B. Learning Activities
LO 2. Clean and sanitize premises
Learning Content Methods Presentation Practice Feedback Resources Time
1. Cleaned various Module Read Task Evaluate the CBLM
types of Self pace Information Sheets 1.3- trainee
surfaces, large sheet 1.1-1 5 using the
and small performance
equipment/utensi check lists
ls commonly 1.1-6
found in a
commercial
kitchen
2. Various types of
chemicals and
equipment for
cleaning and
sanitizing and
their uses
3. Occupational
health and
safety
requirements for
bending,
lifting,
carrying and
 using equipment
4. Logical and
time-efficient
work flow
5. Environmental-
friendly
products and
practices in
relation to
kitchen cleaning
6. Hygiene and
cross-
contamination
issues related
to food handling
and preparation
7. Sanitizing and
disinfecting
procedures and
techniques
8. Using and
storing cleaning
materials and
chemicals
9. Waste management
and disposal
procedures and
practices
 Session Plan
Sector : TOURISM
Qualification Title : COOKERY NC II
Unit Of Competency : Clean and maintain kitchen premises
Module Title : Cleaning maintaining kitchen premises
Learning Outcomes:
LO 1. Clean, sanitize and store equipment
LO 2. Clean and sanitize premises
LO 3. Dispose waste
A. This module deals with the skills and knowledge on cleaning and maintaining kitchens, food
preparation and storage areas in commercial cookery or catering operations.
C. Learning Activities
LO 3. Dispose waste
Learning Content Methods Presentation Practice Feedback Resources Time
1. Food preparation Module Read Task Evaluate the CBLM
and presentation Self Information Sheets 3.3- trainee
areas pace sheet 3.1-1 5 using the
hygienically and performance
in accordance check lists
with food safety 3.1-6
and occupational
health and safety
regulations
2. Occupational
health and safety
requirements for
bending, lifting,
carrying and
using equipment
3. Logical and time-
efficient work
flow
4. Hygiene and
cross-
contamination
issues related to
 food handling and
preparation
5. Sanitizing and
disinfecting
procedures and
techniques
6. Waste management
and disposal
procedures and
practices
 Session Plan
Sector : TOURISM
Qualification Title : COOKERY NC II
Unit Of Competency : Prepare sandwich
Module Title : Preparing sandwich
Learning Outcomes:
LO 1.Perform Mis en place
LO 2. Prepare variety of sandwiches
LO 3. Present a variety of sandwiches
LO 4. Store sandwiches
A. This module deals with the skills and knowledge required in preparing and presenting sandwiches
B. Learning Activities
LO 1. Perform /mis en place
Learning Content Methods Presentation Practice Feedback Resources Time
1. Variety and Module Read Job Sheets Evaluate the CBLM
ingredients of Self Information 1.3-5 trainee
sandwiches pace sheet 1.1-1 using the
2. Classification, performance
kinds of sandwiches check lists
3. Tools, equipments, 1.1-6
utensils needed in
preparing
sandwiches
4. Historical
development and
current trends of
sandwiches
5. Compatible
dressings and
sauces for
incorporating into
appetizers
6. Nutritional values
of appetizers and
the effects of
cooking
7. Common culinary
terms on sandwiches
which are used in
the industry
8. Safe work practices
on using knives
9. Principles and
practices of
hygiene including
appropriate dress
 Session Plan
Sector : TOURISM
Qualification Title : COOKERY NC II
Unit Of Competency : Prepare sandwich
Module Title : Preparing sandwich
Learning Outcomes:
LO 1.Perform Mis en place
LO 2. Prepare variety of sandwiches
LO 3. Present a variety of sandwiches
LO 4. Store sandwiches
C. This module deals with the skills and knowledge required in preparing and presenting sandwiches
D. Learning Activities
LO 2. Prepare variety of sandwiches
Learning Content Methods Presentation Practice Feedback Resources Time
1. Different types Module Read Job Sheets Evaluate the CBLM
of sandwiches Self Information 2.3-5 trainee using
2. Breads for pace sheet 2.1-1 the
sandwiches performance
making check lists
3. Filling for 2.1-6
sandwiches
4. Components
and
ingredients
of a sandwich
5. Tools,
equipment
and utensils
needed in
preparing
sandwiches
6. Prepare a
sandwiches
within
industry-
realistic
 timeframes
7. Suitable
breads,
fillings, and
ingredients
8. Food
combinations
for
sandwiches
9. Common
culinary
terms related
to sandwiches
that are used
in the
industry
10. Principles
and practices
of hygiene,
including
dress
standards
11. Basic food
information
on special
dietary needs
and customer
12. Past and
current
trends in
sandwich
preparation
13. Hygienic
food handling
practices
14. Safe work
practices on
cutting
15. Logical and
time-
efficient
work flow

Session Plan
Sector : TOURISM
Qualification Title : COOKERY NC II
Unit Of Competency : Prepare sandwich
Module Title : Preparing sandwich
Learning Outcomes:
LO 1.Perform Mis en place
LO 2. Prepare variety of sandwiches
LO 3. Present a variety of sandwiches
LO 4. Store sandwiches
A. This module deals with the skills and knowledge required in preparing and presenting sandwiches
B. Learning Activities
LO 3. Present a variety of sandwiches
Learning Content Methods Presentation Practice Feedback Resources Time
1. Present Module Read Job Sheets Evaluate the CBLM
sandwiches Self Information 3.3-5 trainee using
attractively pace sheet 3.1-1 the
2. Portion performance
control for check lists
sandwiches 3.1-6
3. Creative
sandwich
presentation
techniques
4. Hygienic food
handling
practices
5. Safe work
practices on
presenting
sandwiches
6. Suitable
storage
techniques to
maintain
optimum
quality of
 ingredients
7. Organizationa
l skills and
teamwork
8. Waste
minimization
techniques

Session Plan
Sector : TOURISM
Qualification Title : COOKERY NC II
Unit Of Competency : Prepare sandwich
Module Title : Preparing sandwich
Learning Outcomes:
LO 1.Perform Mis en place
LO 2. Prepare variety of sandwiches
LO 3. Present a variety of sandwiches
LO 4. Store sandwiches
C. This module deals with the skills and knowledge required in preparing and presenting sandwiches
D. Learning Activities
LO 4. Store sandwiches
Learning Content Methods Presentation Practice Feedback Resources Time
1. Suitable Module Read Job Sheets Evaluate the CBLM
storage Self Information 4.3-5 trainee using
techniques to pace sheet 4.1-1 the
maintain performance
optimum check lists
quality of 4.1-6
ingredients
2. Hygienic food
handling
practices
3. Safe work
practices on
cutting
4. Proper
temperature
in storing
sandwiches
Organizationa
l skills and
teamwork