Professional Documents
Culture Documents
Session Plan
Session Plan
SESSION PLAN
Sector : Tourism (Hotel and Restaurant)
A. INTRODUCTION: This module deals with the skills and knowledge required in preparing and presenting hot and
cold appetizers
LEARNING ACTIVITIES
CBLM
Projector
DVD player
3.1-5 Nutritional Lecture/ Read information sheet Answer self-check Check Instructor
values of Discussion 3.1-5 3.1-5 answers with 1 hour
appetizers “nutritional values of answer key Information
appetizers” 3.1-5 sheet
Journals
3.1-6 Common Lecture Read information sheet Answer self-check Check Instructor
culinary terms on Discussion 3.1-6 on common 3.1-6 answers with 2 hours
appetizers which culinary terms on answer key Information
are used in the appetizers which are used 3.1-6 sheet
industry in the industry “Common
culinary
terms on
appetizers
3.1-8 Waste Lecture/ Read information sheet Answer self-check Check Information
minimization Discussion 3.1-8 on waste 3.1-8 “Waste answers with sheet 1 hour
techniques and minimization techniques minimization answer key
environmental and environmental techniques and 3.1-8 Instructor
considerations in considerations in specific environmental
specific relation relation to salads considerations in CBLM
to salads specific relation
to salads”
3.1-9 Preparation Lecture/ Read information sheet Perform task Evaluate Information
of dishes for Discussion 3.1-9 sheet your sheet 1 hour
customers within “Preparation of dishes for performance
3.1-9
typical workplace Self -paced customers within typical using Instructor
time constraints learning workplace time “Preparation of performance
constraints” dishes for criteria CBLM
customers within
CBLM
3.2-4 Hot and Lecture Read Information Sheet Perform task by Evaluate your Informatio 4 hours
cold appetizers Discussion 3.2-4 following the performance n Sheet
“Hot and Cold Appetizers” procedure on using
Observation the task sheet performance Instructor
3.2-4 criteria
Demonstration checklist 3.2-4 Video
Clips
Pictures
3.2-5 Nutritional Lecture Read Information Sheet Answer self- Compare your Informatio 2 hours
values of Discussion 3.2-5 check answer on self- n sheet
appetizers “Nutritional values of 3.2-5 check
Self- own face appetizers” Instructor
3.2-5
“Nutritional
values of “Nutritional Pictures
appetizers” values of
appetizers”
3.2-6 Methods of Lecture Read Information Sheet Perform task Evaluate your 2 hours
cooking applied Discussion 3.2-6 sheet 3.2-6 on performance
3.2-7 Culinary Lecture Information sheet 3.2-7 Answer self- Compare your Instructor 2 hours
terms for Discussion “Culinary terms for check answer on self-
appetizers Self-own face appetizers” check 3.2-7 Informatio
3.2-7
n sheet
“Culinary terms “Culinary
terms for
for appetizers”
appetizers”
3.2-8 Safe work Lecture Read Information Sheet Answer self- Compare your Informatio 2 hours
practices Discussion 3.2-8 check answer on self- n sheet
Self-own face “Safe work practices” check 3.2-8 Instructor
3.2-8
Video viewing CBLM
“Safe work
practices”
3.2-9 Logical and Lecture Read Information sheet Answer self- Compare your Informatio 2 hours
time efficient Discussion 3.2-9 check answer on self- n sheet
work flow Direct “Logical and time efficient 3.2-9 check 3.2-9 Instructor
observation work flow” Oral questioning CBLM
Demonstration
3.3-2OHS Lecture Read Information sheet Answer self- Compare your Informatio 2 hours
requirements Discussion 3.3-2 check answer on self- n sheet
“OHS requirements” 3.3-2 check 3.2-2 Instructor
3.3-3 Attractive Lecture Read Information sheet Perform task Evaluate your Informatio 3 hours
presentation Discussion 3.3-3 “ Attractive sheet 3.3-3 on performance n sheet
techniques for presentation techniques “Presentation using Instructor
appetizers Demonstration for appetizers” techniques for performance CBLM
appetizers” criteria Projector
Video viewing View/Watch “Attractive checklist 3.3-3 DVD
presentation techniques Journals/
for appetizers magazines
Cookbook
3.3-4 Waste Lecture Read Information sheet Answer self- Compare your Informatio 2 hours
minimization Discussion 3.3-4 check 3.3-4 answer on self- n sheet
techniques and “Waste minimization check 3.3-4 Instructor
C. ASSESSMENT PLAN
Written test:
-Variety and Ingredients of appetizers
- Nutritional values of appetizers
-Common culinary terms on appetizers which are used in the industry
-Waste minimization techniques and environmental considerations in specific relation to salad