SESSION PLAN

Sector : TOURISM
Qualification : COOKERY NC II
Unit of Competency : PREPARE VEGETABLE DISHES
Module Title : PREPARING VEGETABLE DISHES
Learning Outcomes:
LO1. Perform Mise en place
LO2. Prepare vegetable dishes
LO3. Present vegetable dishes
LO4. Store vegetables dishes
A. Introduction:
This unit deals with the skills, knowledge and attitude required in cooking, presenting and storing various vegetables dishes.
B. Learning Activities:
LO 1: PERFORM MISE EN PLACE
Learning Content Method Presentation Practice Feedback Resources Time
Different Modular/Self-Paced Read Information Sheets 7.1-1 Answer Self-Check Check Performance Equipments 6Hrs.
classifications Interactive Lecture Classifications of Vegetables 7.1-1 Classifications Criteria Checklist
of vegetables of Vegetables 7.1-1 Classifications - TV
E-media
Group Discussion of Vegetables - Video Player
Trainer to Discuss Classification Materials
of Vegetables using ppt.
- CBLM
- Whiteboard
marker
- Whiteboard
- Papers and pens
Kitchen
Equipment
- Burner gas
ranges w/ oven
- Combination of
broiler and
griddle
- Griller
- Blender
Machine
- Braising Pan
Kitchen Tools
- Pots and Pans
- Frying pans
- Kitchen Knife
- Kitchen
scissors
- Cutting board
- Can opener
- Spoons
- Peeler
- Colander
- Tongs
- Measuring
cups
- Measuring
spoons
- weighing
scales
- Chinawares
- Cutleries
Kitchen
Materials
- Aluminum Foil
- Wax paper
- Cling wrap
- Tissue paper
- Paper towel
- Liquid soap
Personal
Protective
Equipment
- Aprons
- Uniforms
- Hair restraints
- Toque,
- Caps,
- Hairnets
Perishables
Vegetables
- Fresh
- Frozen
- Canned
- Dried
- Bottled
Fruits
Dairy
Products
Processed
Food
Groceries
- Sauces
 - Spices and
herbs
- Seasoning
- Flour
- Sugar
LO 2: PREPARE VEGETABLE DISHES
Varieties and Modular/Self-Paced Read Information Sheets 2.2-1 Answer Self-Check Check Performance Equipments
characteristic Interactive Lecture Varieties and Characteristics of 7.2-1 Varieties and Criteria Checklist 7.2-1 6Hrs.
s of Vegetables Characteristics of Varieties and - TV
Group Discussion
vegetables Vegetables Characteristics of - Video Player
Trainer to Discuss Varieties and Vegetables Materials
Characteristics of Vegetables
using ppt. - CBLM
- Whiteboard
marker
- Whiteboard
- Papers and pens
Kitchen
Equipment
- Burner gas
ranges w/ oven
- Combination of
broiler and
griddle
- Griller
- Blender
Machine
- Braising Pan
Kitchen Tools
- Pots and Pans
- Frying pans
- Kitchen Knife
- Kitchen
scissors
- Cutting board
- Can opener
- Spoons
- Peeler
- Colander
- Tongs
- Measuring
cups
- Measuring
spoons
 - weighing
scales
- Chinawares
- Cutleries
Kitchen
Materials
- Aluminum Foil
- Wax paper
- Cling wrap
- Tissue paper
- Paper towel
- Liquid soap
Personal
Protective
Equipment
- Aprons
- Uniforms
- Hair restraints
- Toque,
- Caps,
- Hairnets
Perishables
Vegetables
- Fresh
- Frozen
- Canned
- Dried
- Bottled
Fruits
Dairy
Products
Processed
Food
Groceries
- Sauces
- Spices and
herbs
- Seasoning
- Flour
- Sugar
LO 3: PRESENT VEGETABLE DISHES
Cutting and Modular/Self-Paced Read Information Sheets 7.3-1 Answer Self-Check Compare your Equipments 6Hrs.
presentation Interactive Lecture Cutting Techniques 7.3-1 Cutting answer in Answer
techniques of Techniques Key 7.3-1 Cutting - TV
Group Discussion
vegetables Demonstration Trainer to Discuss Cutting Techniques - Video Player
Techniques using ppt. Perform Task 7.3-1 Check Performance Materials
Cutting Criteria Checklist 7.3- - CBLM
Techniques 1 Cutting
Techniques - Whiteboard
marker
- Whiteboard
- Papers and pens
Kitchen
Equipment
- Burner gas
ranges w/ oven
- Combination of
broiler and
griddle
- Griller
- Blender
Machine
- Braising Pan
Kitchen Tools
- Pots and Pans
- Frying pans
- Kitchen Knife
- Kitchen
scissors
- Cutting board
- Can opener
- Spoons
- Peeler
- Colander
- Tongs
- Measuring
cups
- Measuring
spoons
- weighing
scales
- Chinawares
- Cutleries
Kitchen
Materials
- Aluminum Foil
- Wax paper
- Cling wrap
- Tissue paper
- Paper towel
 - Liquid soap
Personal
Protective
Equipment
- Aprons
- Uniforms
- Hair restraints
- Toque,
- Caps,
- Hairnets
Perishables
Vegetables
- Fresh
- Frozen
- Canned
- Dried
- Bottled
Fruits
Dairy
Products
Processed
Food

Groceries
- Sauces
- Spices and
herbs
- Seasoning
- Flour
- Sugar
LO 4: STORE VEGETABLES DISHES
Store Modular/Self-Paced Read Information Sheets 7.4-1 Answer Self-Check Compare your Equipments 6Hrs.
vegetable Interactive Lecture Store vegetable dishes 7.4-1 answer in Answer
dishes in Store vegetable 7.4-1 - TV
Group Discussion
accordance Demonstration Trainer Discuss Store vegetable dishes Store vegetable - Video Player
with dishes using ppt. Perform Task 7.4-1 dishes Materials
enterprise Store vegetable Check Performance
standard - CBLM
dishes Criteria Checklist 7.4-
procedures 1 - Whiteboard
Store vegetable marker
dishes - Whiteboard
- Papers and pens
Kitchen
Equipment
- Reach in
 refrigerator
- Reach in
freezer
Kitchen Tools
- Pots and Pans
- Frying pans
- Reach in
Freezer
- Kitchen Knife
- Kitchen
scissors
- Cutting board
- Can opener
- Spoons
- Peeler
- Colander
- Tongs
- Measuring
cups
- Measuring
spoons
- weighing
scales
- Chinawares
- Cutleries
Kitchen
Materials
- Aluminum Foil
- Wax paper
- Cling wrap
- Tissue paper
- Paper towel
- Liquid soap
Personal
Protective
Equipment
- Aprons
- Uniforms
- Hair restraints
- Toque,
- Caps,
- Hairnets
Perishables
Vegetables
- Fresh
 - Frozen
- Canned
- Dried
- Bottled
C. Assessment Plan:
Demonstration with Oral Questioning
Written
D. Trainers Self Reflection of the Session:

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