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Perform Mise en Place Prepare and Cook Egg Dishes Present Egg Dishes Store Egg Dishes
Perform Mise en Place Prepare and Cook Egg Dishes Present Egg Dishes Store Egg Dishes
Sector :TOURISM
Qualification Title :COOKERY NC II Unit of
Competency :PREPARE EGG DISHES
Module Title :PREPARING EGG DISHES
Learning Outcomes:
LO1. Perform Mise en place
LO2. Prepare and cook egg dishes
LO3. Present egg dishes
LO4. Store egg dishes
A. INTRODUCTION
This unit covers the outcomes required in preparing egg dishes. It consists of competencies to perform mise en place,
prepare and cook egg dishes, present egg dishes as well as to store egg dishes.
B. LEARNING ACTIVITIES
LO 1: Perform Mis’e en place
Learning Content Methods Presentation Practice Feedback Resources Time
Cleaning and Self-pace Read Information Answer Self- Check answers CBLM 2hr
sanitizing materials Instruction Sheet 8.1-1 “Cleaning Check 8.1-1 with Answer Cleaning
and sanitizing keys 8.1-1 materials
materials”
Proper ingredients Lecture/Group Read Information Answer Self- Check answers CBLM 2hr
discussion Sheet 8.1-2 “Proper Check 8.1-2 with Answer Laptop
ingredients” keys 8.1-2 Projector
Thawing and Lecture/Group Read Information Answer Self- Check answers CBLM 2hr
washing raw and discussion Sheet 8.1-3 “Thawing check 8.1.3 with Answer Kitchen
frozen ingredients and washing raw key 8.1-3 tools,
and frozen utensils
ingredients” and
equipments
Method in cooking Group Read Information Answer Self- Check answers CBLM 4 hrs
eggs Discussion/Le Sheet 8.2-2 “Method Check 8.2-2 with Answer Kitchen
cture in cooking eggs” key 8.2-2 tools,
utensils
and
equipments
Perform task
Demonstratio Read and analyze sheet 8.2-2 Evaluate Kitchen
n task sheet 8.2-2 “Method in performance tools,
“Method in cooking cooking eggs” using utensils
eggs” Performance and
criteria equipments
checklist 8.2-2
Sauces and Group Read Information Answer Self- Check answers CBLM 2hrs
accompaniments in Discussion/Le Sheet 8.2-3 “Sauces Check 8.2-3 with Answer Laptop
egg dishes cture and key 8.2-3 Projector
accompaniments in Manufactur
egg dishes” er’s manual
Safety and hygienic Read Information Answer Self- Check answers CBLM 2 hrs
procedure in Sheet 8.2-4“Safety Check 8.2-4 with Answer Laptop
workplace. and hygienic key 8.2-4 Projector
procedure in Manufactur
workplace” er’s manual
Ways in presenting and Group Read Information Answer Self- Check answers CBLM 2hr
garnishing egg dishes Discussion/Le Sheet 8.3-2 “Ways in Check 8.3-2 with Answer Laptop
cture presenting and key 8.2-3 Projector
garnishing egg dishes” Manufactur
er’s manual
C. ASSESSMENT PLAN
Written Test
Performance Test
Prepared by:
Janine P. Tabo