SESSION PLAN

Sector : Cookery
Qualification Title : Cookery NCII
Unit of Competency : Clean and Maintain Kitchen Premises
Module Title : Cleaning and maintaining kitchen premises
Learning Outcomes
1. Clean, sanitize and store equipment
2. Clean and sanitize premises
3. Dispose of waste
1. INTRODUCTION
This unit deals with the skills and knowledge involve in cleaning, sanitizing and maintaining kitchens,
equipment and utensils for food preparation and storage in commercial/institutional kitchens.

2. LEARNING ACTIVITIES
LO 1: Clean, sanitize and store equipment

Learning Content Methods Presentation Practice Feedback Resources Time

1. Selecting Modular Read Answer Compare  CBLM 1 hour
cleaning and/or (self-paced) Information Self- check answer to  Actual sample
sanitizing Sheet 1.1-1 1.1-1 Answer Key of a kitchen
kitchen 1.1-1 workplace
equipment area
utensils using
Chemicals and
clean potable
 water.
2. Cleaning and/or  CBLM
sanitizing safely  Mops
the equipment  Brooms and
using brushes
clean/potable  Clothes and
 Compare
water. Sponges
answer
 Buckets
to
 Answer  Protective
Answer
 Read Self- Gloves
 Modular Key 1.1-
Information check  Protective face
(self-paced) 2
Sheet 1.1-2 1.1-2 masks
 Actual  Evaluate
 Actual  Perform  Warning Signs 3 hours
Demons using
Demonstrati Task  Garbage
tration Perform
on Sheet Receptacles
ance
1.1-3  Electrically-
Criteria
powered
Checklis
equipment
t
 Vacuum
cleaners
 Scrubbing
machines
 Manufacturers
instruction
3. Storing or
Compare
stacking safely Read Answer
Modular answer to
the clean Information Self- check CBLM
(self-paced) Answer Key 1 hour
equipment and Sheet 1.1-3 1.1-3
1.1-3
utensils in the
designated place.
4. Using safely the
cleaning Compare
Read Answer
equipment and answer to
Modular Information Self- check CBLM
supplies in Answer Key 1 hour
(self-paced) Sheet 1.1-4 1.1-4
accordance with 1.1-4
manufacturer’s
instructions.
5. Storing cleaning
Compare
items and Read Answer
Modular answer to
chemicals after Information Self- check CBLM
(self-paced) Answer Key 1 hour
cleaning has Sheet 1.1-5 1.1-5
1.1-5
been completed.

6. Following
emergency first
Compare
aid procedures Read Answer  CBLM
Modular answer to
in the event of a Information Self- check  Material Safety 1 hour
(self-paced) Answer Key
cleaning-related Sheet 1.1-6 1.1-6 Data Sheets
1.1-6
incident or
accidents.
3. ASSESSMENT PLAN
 Written Test. Test questionnaires (Identification, Enumeration and Multiple choice) are given in the
learning zone to test their insight with respect to the unit competency. Answer sheets will be given
as proof that students are learning.

 Performance Test. Students performed all the method in the errand sheet for cleaning and
maintaining kitchen premises in the assessment area/demonstration room to test their skills
regarding the specified learning outcome. Task sheet shows as evidence that they can actually
acquire the ability to clean, sanitize and maintain kitchens, equipment and utensils, and food
preparation and storage areas in commercial/institutional kitchens.
4. TEACHER’S SELF-REFLECTION OF THE SESSION

All the Learning Outcome are plotted already on the given Session Plan therefore the coach will be guided
legitimately in the skills expected to gain. Mentor will pursue and set up the materials, devices and
hardware showed in the Session Plan to have quick and simple work. This will likewise fill in as the rules
in doing explicit exercises proposed for a particular time. The techniques and systems that was recorded
in the arrangement will assist the mentor with enhancing and include ways how to convey the every point
more clear for the learners to assimilate the data effectively.