SESSION PLAN

Sector : HOME ECONOMICS

Qualification Title : COOKERY NCII
Unit of Competency : Clean and Maintain Kitchen Premises
Module : Cleaning and Maintaining Kitchen Premises
Quarter : First Quarter

Learning Outcomes:
a. clean, sanitize and store equipment;
b. clean and sanitize premises; and
c. handle waste and linens.

A. Introduction

The lesson covers the skills, knowledge, and attitudes on cleaning and maintaining kitchen, food preparation and
storage areas in commercial cookery or catering operations.

B. Learning Activities

Learning Content Methods Presentation Practice Feedback Resources Time

LO 1. Cleaning, Sanitizing and Storing Equipment
Learning Outcomes:
1. apply cleanliness and sanitization of kitchen equipment and utensils
2. identify chemicals used for sanitizing kitchen equipment and utensils
3. perform assembling and disassembling cleaning equipment; and
4. apply proper storage of cleaning equipment.

1. GOOD Modular/ The students will be The students will Compare your CBLM in 1 hour
 HOUSEKEEPIN Self-Paced asked to read lessons answer Self- answer with the COOKERY
G PRACTICES embedded in Check 1.1.1 Answer Key NCII
Information Sheet 1.1.1 page 3-4
1.1.1 on Good
housekeeping
practices
2. EQUIPMENT Modular/ The students will be The students will Compare CBLM in 1 hour
SANITATION Self- asked to: - Read the answer the Self- answer with the COOKERY
PROCEDURES Paced lesson information check 1.1.2 Answer Key NCII
1.1.2 on the 1.1.2 page 4
Procedure in
Sanitation of
equipments
Demonstra The teacher will The students will Evaluate CBLM in 2 hours
tion/ demonstrate the be asked to performance COOKERY
Return- procedure in perform Activity using a NCII
Demo sanitation of 1.1.2 Performance page 5
equipments Criteria
Checklist
3. PROPER Modular/ Read lessons The students will Evaluate CBLM in 1
DISHWASHING Self-Paced embedded in perform performance COOKERY hour
TECHNIQUES Discussion Information Sheet techniques of using a scoring page 6
1.1.5 on techniques proper rubrics.
of proper dishwashing
dishwashing

4. CHEMICALS Modular/ Read lesson Answer Self- Compare CBLM in 1 hour

FOR CLEANING Self-Paced information sheet Check 1.1.5 answer with the COOKERY
AND/OR 1.1.5 on different Answer Key NCII
SANITIZING chemicals for 1.1.5 page 7
KITCHEN cleaning and
EQUIPMENT AND sanitizing kitchen
UTENSILS equipment and
utensils.
5. PROPER Modula Read lesson The teacher will Teacher give CBLM in 2 hours
STORAGE OF r/ information sheet provide guide feedbacks on COOKERY
CLEANING Self- 1.1.5 on proper questions about students NCII
EQUIPMENT Paced storage of cleaning the lesson responses page 7
equipment using a scoring
rubrics
6. EQUIPMENT Modular The students will be The students will Compare CBLM in 1 hour
TO BE Self-pacedasked to read the answer Self- answer with the COOKERY
SANITIZED Discussionlesson information check 1.1.6 Answer Key NCII
sheet 1.1.6 on 1.1.6 page 8
equipments that need
to sanitize
Demonstra The teacher ask the Practical Teacher CBLM in 10
tion/ students to perform demonstration of feedback on COOKERY hours
Practical Task 1 students students output NCII
Test *Using the page 8
Standard Score
Sheet
LO 2. Cleaning ans Sanitizing Premises
Learning Outcomes:
1. identify types of chemicals and equipment for cleaning and sanitizing
2. apply first aid procedures for accidents caused by chemicals
3. sanitize equipment

1. TYPES OF Modular/ Read lessons relative  Answer Self- Compare  CBLM in 8 hours
SANITIZERS AND Self-paced to Information Sheet check 2.2.1 answers with the COOKER
DISINFECTANTS 2.2.1 Answer Key Y NCII
2.2.1 page 9-11

LO 3. Handling Waste and Linens

 Learning Outcomes:
1. apply waste management procedure and practices; and
2. identify linens according to work place procedure.

Waste Self- Read Lesson Answer Self- Compare  CBLM in 3 hours

Management and paced/ Information 3.3.1 Check 3.3.1 answers with COOKER
Disposal Lecture the Answer Key Y
Procedure and 3.3.1 page 12-
Techniques 14

A. Assessment Plan
1. Written Exam
- Formative Exam
- Summative Exam
2. Post Test
3. Performance Test
- The students must be able to clean and sanitize kitchen tools in accordance with prescribed standards.

 As each of the above activity is completed, the students will document the action performed. (in writing in their
respective record book or journal) for assessment purposes.

B. Teacher’s Self Reflection of the Session

Overall, the lesson was a success. I addressed students by name and used information about them.
Unfortunately, I spent so much time on the sessions presentation stage that we had to rush the other activities. I believe I
had a good lesson.

Prepared by: Noted by:

ANGELO R. BERNARTE MARICON D. REMPILLO

Pre-service teacher Instructor