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Session Plan
Session Plan
Session Plan
Learning Outcomes: At the end of the training the trainees must be able to:
LO1: Perform mise en place
LO2: Handle fish and seafood
LO3: Cook fish and shellfish
LO4: Plate /present sefood
LO5: Store seafood
Introduction: This unit deals with the knowledge, skills and attitude required in selecting, preparing, presenting and storing seafood in a
commercial kitchen or catering operation.
A. Learning Activities
LO. 1. : Perform mise en place
Learning Content Methods Presentation Practice Feedback Resources Time
The different Active Lecture Read Information sheet Answering self- Checking Module
classifications of Self-paced/modular 1.1-1 to 1.1-10 checks 1.1-1 to 1.1- answers using Manual
seafood 10 answer key 1.1-
1 to 1.1-10
Preparing a range of Self-Check 1.1-1 to
seafood dishes 1.1-10
according to Video presentation Performance Human resources
enterprise standards Perform Task sheet criteria
1.1-1 to 1.1-10 checklist 1.1-1
Document No.
Date Developed:
Cookery NC II July 15, 2018 Issued by:
Prepare seafood dishes Developed by: Page
Aminah Sarah S. Jaafar
Revision # 00
Classification and Active Lecture To 1.1-10
varieties of fish and Self-paced/modular
shellfish
Nutrition related to
fish and seafood, Active Lecture
particularly the Self-paced/modular
nutritional value of
fish and seafood
Common culinary
terms related to fish Active Lecture/
and seafood that are Self-paced/modular
used in the industry
Principles and
practices of hygiene Active Lecture
specifically on Self-paced/modular
handling and storage
of fish and seafood
Document No.
Date Developed:
Cookery NC II July 15, 2018 Issued by:
Prepare seafood dishes Developed by: Page
Aminah Sarah S. Jaafar
Revision # 00
Safe work practices, Active Lecture
particularly on using Self-paced/modular
sharp knives
Document No.
Date Developed:
Cookery NC II July 15, 2018 Issued by:
Prepare seafood dishes Developed by: Page
Aminah Sarah S. Jaafar
Revision # 00
Criteria for judging Active Lecture
the quality of fresh
fish
Suitable Lecture
storage Self-paced/modular
techniques to
Document No.
Date Developed:
Cookery NC II July 15, 2018 Issued by:
Prepare seafood dishes Developed by: Page
Aminah Sarah S. Jaafar
Revision # 00
maintain
optimum
quality of
ingredients
Lecture
Organizational Self-paced/modular
skills and
teamwork
Lecture
Waste Self-paced/modular
minimization
techniques
Video presentation
Cutting and
presentation
techniques,
particularly on
fish and
crustaceans
Waste minimization
techniques and Lecture
environmental
considerations in
relation to seafood
Methods of
preserving seafood Lecture
B. Assessment Plan:
a. Written test
b. Actual
Document No.
Date Developed:
Cookery NC II July 15, 2018 Issued by:
Prepare seafood dishes Developed by: Page
Aminah Sarah S. Jaafar
Revision # 00