SESSION PLAN

Sector : Tourism (Hotel and Restaurant)

Qualification Title : Cookery NC II
Unit of Competency : Prepare Appetizers
Module Title : Preparing Appetizers
Learning Outcomes:
At the completion of the module the trainees/students should be able to:
1. Perform Mise’ en place
2. Prepare a range of appetizers
3. Present a range of appetizers
4. Store appetizers

A. INTRODUCTION
This unit deals with the skills and knowledge required in preparing and presenting hot and cold appetizers

B. LEARNING ACTIVITIES
LO 1: Perform Mise’ en place

Learning Content Methods Presentation Practice Feedback Resources Time

Date Developed: Document No. SCMCSTI FSM 2

August 2023 Issued by:
Cookery NCII Date Revised:
August 2023 Page of
Developed by: BTVTED FSM
Prepare Appetizers
Jassel Rose Huquire
Revision # 00
1. History of Appetizer Self-paced The trainee will The trainee will Compare  Info Sheet 0.5
Instruction. read Information answer self check answers with  Self-Check hour
Sheet 3.1-1 on 3.1-1 “True or Answer key  Answer Key
History of Appetizer False”  Book
 References

2.Identify tools, Self-paced The trainee will The trainee will Compare  Info Sheet 0.5
equipment, and Instruction. read Information answer self check answers with  Self-Check hour
utensils needed in Sheet 3.1-2 on 3.1-2 “Name Me” Answer key  Answer Key
preparing appetizers. Tools and  Book
Equipment in References
preparing appetizer.

Lecture/ The trainee will view The trainee will Let the trainer  LED TV 1hr
Disscussion and listen to answer Trainer’s evaluate the  Laptop
using Powerpoint Trainer’s Oral Question trainee’s  PPt.
Presentation PowerPoint on answers Presentation
Proper use of Tools,  Book
and Equipments  Question
guide
needed in preparing
appetizers. References

Date Developed: Document No. SCMCSTI FSM 2

August 2023 Issued by:
Cookery NCII Date Revised:
August 2023 Page of
Developed by: BTVTED FSM
Prepare Appetizers
Jassel Rose Huquire
Revision # 00
 LO 2: Prepare a range of appetizers
1. Varieties of hot and cold Self-paced The trainee read The trainee Check answers  Info Sheet 1hr
appetizers. Instruction Information Sheet Answer self-check with answer  Self-Check
3.2-1 on Hot and 3.2-1 key  Answer Key
 Book
Cold Appetizers
References

Video The trainer will The trainee will The trainer will  LED TV .5 hr
Presentation present video clip of answer oral evaluate the  Laptop
Hot and Cold question answers  Question
appetizer. guide
References

Demonstration The trainee will Refer to  LED TV 2hrs

The trainer will
perform task 3.2- performance  Laptop
present the lesson
1 (Hot and cold criteria 3.2-1  Job sheet
through power
appetizer) Performance
point
criteria
checklist
2. Methods of preparing Lecture/ The trainee will view The trainee will The trainer will  LED TV 1hr
appetizers Disscuion using and listen to answer trainer’s evaluate the  Laptop
Powerpoint trainer’s PowerPoint oral question. answers to oral  PPt.
Presentation presentation questioning Presentation
 Question
guide

The trainee will The trainee will The trainer will  Job sheet 2hrs
Date Developed: Document No. SCMCSTI FSM 2
August 2023 Issued by:
Cookery NCII Date Revised:
August 2023 Page of
Developed by: BTVTED FSM
Prepare Appetizers
Jassel Rose Huquire
Revision # 00
 Demonstration observe trainer’s perform the task assess the  Performanc
demonstration on sheet 3.2-2 performance of e criteria
preparing appetizer (Selected the trainee checklist
appetizer)  Kitchen
utensils
Consumable
s
LO 3: Present a range of appetizers
1.Fundamentals of Self-paced The trainee will The trainee will The trainer will  Info Sheet 1
plating Instruction. read Information answer self check compare  Self-Check hour
Sheet 3.3-1 on 3.3-1. answers with References
Fundamentals of answer key
Plating
Lecture/ The trainee will view The trainee will Trainer will  LED TV 1hr
Disscuion using and listen to answer oral evaluate  Laptop
Powerpoint trainer’s PowerPoint questions trainee’s  PPt.
Presentation presentation on answers. Presentation
Basic principles of  Questioning
Platter tool
 Book
Presentation.

2. Accompaniments of Modular / Self- The trainee will The trainee will The trainer will  Info Sheet 1
appetizers paced read Information answer self check compare  Self-Check hour
Instruction. Sheet 3.3-2 3.3-2 answers with  Book
Accompaniments of Answer key
Appetizer.
LO 4: Store appetizers

Date Developed: Document No. SCMCSTI FSM 2

August 2023 Issued by:
Cookery NCII Date Revised:
August 2023 Page of
Developed by: BTVTED FSM
Prepare Appetizers
Jassel Rose Huquire
Revision # 00
1. 1. Principles and Self-Paced The trainee will The trainee will The trainer will  Info Sheet 1
techniques in storing learning read Information answer self-check compare  Self-Check hour
appetizers Sheet 3.4-1 on 3.4-1 answers with  Answer Key
Storing techniques answer key.  Book
References

Demonstration/ The trainee will view The trainee will The trainer will  LED TV 1.5hr
lecture using and listen to answer Oral Evaluate  Laptop
powerpoint trainer’s PowerPoint question trainee’s  Ppt.
presentation. presentation on answers presentation
how to store  Questioning
appetizers. tool
Book
2. Safety and hygienic Self-Paced The trainee will The trainee will The trainer will  Info Sheet 1
practices learning read Information answer self-check compare  Self-Check hour
Sheet 3.4-2 about 3.4-10 Complete answers with  Answer Key
sanitary practices me answer key.  Book
when storing salads Reference
and appetizers. s

Lecture/ The trainee will view The trainee will The trainer will  LED TV 1hr
Disscussion and listen to answer oral evaluate  Laptop
using Powerpoint trainer’s PowerPoint question trainee’s  PPt.
Presentation presentation answers Presentation
 Questioning
tool
 Book
 References
LO1- Perform Mise ‘en Place
Date Developed: Document No. SCMCSTI FSM 2
August 2023 Issued by:
Cookery NCII Date Revised:
August 2023 Page of
Developed by: BTVTED FSM
Prepare Appetizers
Jassel Rose Huquire
Revision # 00
  Written Test
 Performance Test
 Oral Questioning
LO2 – Prepare a Range of Appetizers

 Written Test
 Performance Test
 Oral Questioning
LO3 - Present a range of Appetizers

 Written Test
 Performance Test
 Oral Questioning
LO4 – Store Appetizers
 Written Test
 Performance Test
 Oral Questioning

Date Developed: Document No. SCMCSTI FSM 2

August 2023 Issued by:
Cookery NCII Date Revised:
August 2023 Page of
Developed by: BTVTED FSM
Prepare Appetizers
Jassel Rose Huquire
Revision # 00
 Date Developed: Document No.
Food and Beverage July 2010 Issued by:
Services NCII Date Revised:
February 2012 Page 8 of 61
Provide food and Developed by:
beverage service to Marisol M.
Tandoy Revision # 01
guests
 Date Developed: Document No.
Food and Beverage July 2010 Issued by:
Services NCII Date Revised:
February 2012 Page 9 of 61
Provide food and Developed by:
beverage service to Marisol M.
Tandoy Revision # 01
guests