TRAINEES CHARACTERISTICS
ETHNICIT Y/
NAME 1.
2.
3.
4.
5.
6.
CULTURE
Abellera, Paul johnson
Ilocano
Aquino, Vanessa
Ilocano
Geronimo, Redge Vincent
Ilocano
Nibre Jomel
Ilocano
Olay, Analyn
Ilocano
Ramirez, Jepte
Ilocano
HIGHEST EDUCATIONA L ATTAINMENT
High school Graduate
High school Graduate
High school Graduate
High school Graduate
High school Graduate
High school Graduate
SEX
M
AGE
24
F
22
M
22
PHYSICAL PHYSICAL DISABILIT Y
N/A
Service crew
N/A
Service crew
N/A
N/A M
25
N/A F
27 N/A
M
PREVIOUS EXPERIEN CE WITH THE TOPIC
PREVIOUS LEARNING EXPERIEN CE
Service Crew
Computer Literate
Service crew
None
N/A
LEARNING STYLES
OTHER NEEDS
Visual and Auditory
Working Student
N/A
Visual and auditory
Working Student
Food and beverage Services NCII
N/A
Visual and Auditory
N/A
None
N/A
None
Bread and Pastry Production NCII
Visual and auditory
Working Student
Food and Beverage service NC II
N/A
Reflector
N/A
Computer Hardware Services NCII
N/A
Visual and auditory
Working Student
None
None
None
Date Developed: August 2015
COOKERY NC II
Bartending NC II
SPECIAL COURSES
Housekeepi ng NC II
N/A
24
TRAINING LEVEL COMPLETED
Date Revised: Developed by: Ma. Luisa F. Miana
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 1
7.
Antonino, James
Ilocano
Sagaysay, Tashmajal
Ilocano
Nisperos, Donald King
Ilocano
10. Dotimas, Jesus
Ilocano
8.
9.
High school Graduate
High school Graduate
High school Graduate
High school Graduate
N/A M
23
F
23
M
26
M
27
N/A
N/A
N/A
Service crew
Service crew
Computer Literate
Service Crew
Housekeepi ng NCII
N/A
Auditory
N/A
Bread and Pastry Production NC II
N/A
Visual
None
Working Student
Computer Hardware Servicing NCII
N/A
None
Visual and auditory
Working Student
Computer Hardware Servicing NCII
N/A
Visual and auditory
N/A
None
None
Date Developed: August 2015
COOKERY NC II
Date Revised: Developed by: Ma. Luisa F. Miana
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 2
SELF ASSESSMENT CHECK CORE COMPETENCIES CAN I? 1. CLEAN AND MAINTAIN KITCHEN PREMISES
1.1 Clean, sanitize and store equipment
√
1.2 Clean and sanitize premises
YES
1.3 Dispose of waste
YES
2. PREPARE STOCKS SAUCES AND SOUPS 2.1 Prepare stocks, glazes and essences required for menu items
YES
2.1 Prepare soups required for menu items
YES
2.3 Prepare sauces required for menu items
YES
2.4 Store and reconstitute stocks, sauces, and soups
YES
3. PREPARE APPETIZERS 3.1 Perform Mise en place
YES
3.2 Prepare a range of appetizers
YES
3.3 Present a range of appetizers
YES
3.4 Store appetizers
YES
4. PREPARE SALADS AND DRESSING 4.1 Perform Mise en place
YES Date Developed: August 2015
COOKERY NC II
Date Revised: Developed by: Ma. Luisa F. Miana
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 3
4.2 Prepare a variety salads and dressings
YES
4.3 Present a variety salads and dressings
YES
4.4 Store salads and dressings
YES
5. PREPARE SANDWICHES 5.1 Perform Mise en place
YES
5.2 Prepare a variety of sandwiches
YES
5.3 Present a variety of sandwiches
YES
5.4 Store sandwiches
YES
6. PREPARE MEAT DISHES 6.1 Perform Mise en place
YES
6.2 Cook meat cuts for service
YES
6.3 Present meat cuts for service
YES
6.4 Store meat
YES
7. PREPARE VEGETABLE DISHES 7.1 Perform Mise en place
YES
7.2 Prepare vegetable dishes
YES
7.3 Present vegetable dishes
YES
7.4 Store vegetable dishes
YES
8. PREPARE EGG DISHES 8.1 Perform Mise en place
YES
8.2 Prepare and cook egg dishes
YES Date Developed: August 2015
COOKERY NC II
Date Revised: Developed by: Ma. Luisa F. Miana
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 4
8.3 Present egg dishes
YES
8.4 Store egg dishes
YES
9. PREPARE STARCH DISHES 9.1 Perform Mise en place
YES
9.2 Prepare starch dishes
YES
9.3 Present starch dishes
YES
9.4 Store starch dishes
YES
10. PREPARE POULTRY AND GAME DISHES 10.1 Perform Mise en place
YES
10.2 Cook poultry and game dishes
YES
10.3 Plate/present poultry and game dishes
YES
10.4 Store poultry and game
YES
11. PREPARE SEAFOOD DISHES 11.1 Perform Mise en place
NO
11.2 Handle fish and seafood
NO
11.3 Cook fish and shellfish
NO
11.4 Plate/present fish and seafood
NO
11.5 Store fish and seafood
NO
12. PREPARE DESSERTS 12.1 Perform Mise en place
YES
12.2 Perform desserts and sweet sauces
YES Date Developed: August 2015
COOKERY NC II
Date Revised: Developed by: Ma. Luisa F. Miana
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 5
12.3 Plate/present desserts
YES
12.4 Store desserts
YES
13. PACKAGE PREPARED FOOD 13.1 Select packaging materials
YES
13.2 Package food
YES
Date Developed: August 2015
COOKERY NC II
Date Revised: Developed by: Ma. Luisa F. Miana
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 6
EVIDENCES/PROOF OF CURRENT COMPETENCIES
Current competencies
Proof/Evidence
Means of validating
1. Clean and maintain kitchen premises
Certificate of Competency issued by TESDA
SUBMITTED Certificate of Competency issued by TESDA
2. Prepare stocks, sauces, and soups
Certificate of Competency issued by TESDA
SUBMITTED Certificate of Competency issued by TESDA
3. Prepare appetizers
Certificate of Competency issued by TESDA
SUBMITTED Certificate of Competency issued by TESDA
4. Prepare salads and dressing
Certificate of Competency issued by TESDA
SUBMITTED Certificate of Competency issued by TESDA
5. Prepare sandwiches
Certificate of Competency issued by TESDA
SUBMITTED Certificate of Competency issued by TESDA
6. Prepare meat dishes
Certificate of Competency issued by TESDA
SUBMITTED Certificate of Competency issued by TESDA
7. Prepare vegetable dishes
Certificate of Competency issued by TESDA
SUBMITTED Certificate of Competency issued by TESDA
8. Prepare egg dishes
Certificate of Competency issued by TESDA
SUBMITTED Certificate of Competency issued by TESDA
9. Prepare starch dishes
Certificate of Competency issued by TESDA
SUBMITTED Certificate of Competency issued by TESDA
10. Prepare poultry and game dishes
Certificate of Competency issued by TESDA
SUBMITTED Certificate of Competency issued by TESDA
Date Developed: August 2015
COOKERY NC II
Date Revised: Developed by: Ma. Luisa F. Miana
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 7
11. Prepare seafood dishes
Certificate of Competency issued by TESDA
SUBMITTED Certificate of Competency issued by TESDA
12.
Prepare desserts
Certificate of Competency issued by TESDA
SUBMITTED Certificate of Competency issued by TESDA
13. food
Package prepared
Certificate of Competency issued by TESDA
SUBMITTED Certificate of Competency issued by TESDA
Date Developed: August 2015
COOKERY NC II
Date Revised: Developed by: Ma. Luisa F. Miana
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 8
SUMMARY OF CURRENT COMPETENCIES VERSUS REQUIRED COMPETENCIES Required Units of Competency/Learning Outcomes based on CBC CLEAN AND PREMISES
MAINTAIN
Current Competencies
Training Gaps/Requirements
KITCHEN
1.1 Clean, sanitize, and store equipment 1.2 Clean and sanitize premises
1.1 Clean, sanitize, and store equipment
1.3 Dispose of waste
1.3 Dispose of waste
PREPARE SOUPS
STOCKS,
SAUCES,
1.2 Clean and sanitize premises
AND
2.1
Prepare stocks, glazes, and 2.1 Prepare stocks, glazes, and essences essences required for menu items required for menu items
2.2
prepare soups required for menu 2.2 prepare soups required for menu items items
2.3
Prepare sauces required for menu 2.3 Prepare sauces required for menu items items
2.4
Store and reconstitute sauces, and soups
stocks, 2.4
Store and reconstitute stocks, sauces, and soups
PREPARE APPETIZERS 3.1 Perform Mise en place
3.1 Perform Mise en place
3.2 Prepare a range of appetizers
3.2 Prepare a range of appetizers
Date Developed: August 2015
COOKERY NC II
Date Revised: Developed by: Ma. Luisa F. Miana
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 9
3.3 Present a range of appetizers
3.3 Present a range of appetizers
3.4 Store appetizers
3.4 Store appetizers
PREPARE SALADS AND DRESSING 4.1 Perform Mise en place
4.1 Perform Mise en place
4.2 Prepare a variety of salads and 4.2 Prepare a variety of salads and dressings dressings 4.3 Present a variety of salads and 4.3 Present a variety of salads and dressings dressings 4.4 Store salads and dressings
4.4 Store salads and dressings
PREPARE SANDWICHES 5.1 Perform Mise en place
5.1 Perform Mise en place
5.2 Prepare a variety of sandwiches
5.2 Set up trays and trolleys
5.3 Present a variety of sandwiches
5.3 Prepare a variety of sandwiches
5.4 Store sandwiches
5.4 Store sandwiches
PREPARE MEAT DISHES 6.1 Perform Mise en place
6.1 Perform Mise en place
6.2 Cook meat cuts for service
6.2 Cook meat cuts for service
6.3 Present meat cuts for service
6.3 Present meat cuts for service
6.4 Store meat
6.4 Store meat
PREPARE VEGETABLE DISHES 7.1 Perform Mise en place
7.1 Perform Mise en place Date Developed: August 2015
COOKERY NC II
Date Revised: Developed by: Ma. Luisa F. Miana
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 10
7.2 Prepare vegetable dishes
7.2 Prepare vegetable dishes
7.3 Present vegetable dishes
7.3 Present vegetable dishes
7.4 Store vegetable dishes
7.4 Store vegetable dishes
PREPARE EGG DISHES 8.1 Perform Mise en place
8.1 Perform Mise en place
8.2 Prepare and cook egg dishes
8.2 Prepare and cook egg dishes
8.3 Present egg dishes
8.3 Present egg dishes
8.4 Store egg dishes
8.4 Store egg dishes
PREPARE STARCH DISHES 9.1 Perform Mise en place
9.1 Perform Mise en place
9.2 Prepare starch dishes
9.2 Prepare starch dishes
9.3 Present starch dishes
9.3 Present starch dishes
9.4 Store starch dishes
9.4 Store starch dishes
PREPARE DISHES
POULTRY
AND
GAME
10.1 Perform Mise en plce
10.1 Perform Mise en plce
10.2 Cook poultry and game dishes
10.2 Cook poultry and game dishes
10.3 Plate/present poultry and game 10.3 Plate/present poultry and game dishes dishes 10.4 Store poultry and game
10.4 Store poultry and game
PREPARE SEAFOOD DISHES 11.1 Perform Mise en place
11.1 Perform Mise en place
Date Developed: August 2015
COOKERY NC II
Date Revised: Developed by: Ma. Luisa F. Miana
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 11
11.2 Handle fish and seafood
11.2 Handle fish and seafood
11.3 Cook fish and shellfish
11.3 Cook fish and shellfish
11.4 Plate/present fish and seafood
11.4 Plate/present fish and seafood
11.5 Store fish and seafood
11.5 Store fish and seafood
PREPARE DESSERTS 12.1 Perform Mise en place
12.1 Perform Mise en place
12.2 Prepare desserts and sweet sauces
12.2 Prepare desserts and sweet sauces
12.3 Plate/present desserts
12.3 Plate/present desserts
12.4 Store desserts
12.4 Store desserts
PACKAGE PREPARED FOOD 13.1 Select packaging materials
13.1 Select packaging materials
13.2 Package food
13.2 Package food
Date Developed: August 2015
COOKERY NC II
Date Revised: Developed by: Ma. Luisa F. Miana
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 12
TRAINING NEEDS Training Needs
Module Title/Module of Instruction
(Learning Outcomes) 11.1 Perform MIse en place 11.2 Handle fish and seafood 11.3 Cook fish and shellfish
PREPARING SEAFOOD DISHES
11.4 Plate/present fish and seafood 11.5 Store fish and seafood
Date Developed: August 2015
COOKERY NC II
Date Revised: Developed by: Ma. Luisa F. Miana
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 13
SESSION PLAN Sector
:
Tourism
Qualification Title
:
Cookery NC II
Unit of Competency
:
PREPARE SEAFOOD DISHES
Module Title
:
PREPARING SEAFOOD DISHES
Learning Outcomes: LO1: Perform mise en place LO 2: Handle fish and seafood
LO 3: Cook fish and shellfish LO4: Place/present fish and seafood LO5: Store Fish and seafood
A. INTRODUCTION This module deals with the knowl edge, skills, and attitude required in s electing, preparing, presentin g, and storing seafood in a commercial kitchen and catering operation.
B. LEARNING ACTIVITIES LO 1:
Perform mise en place
Learning Content
Methods
Presentation
Practice
Date Developed: August 2015
COOKERY NC II
Date Revised: Developed by: Ma. Luisa F. Miana
Feedback
Resources
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 14
Time
1.1 Preparing tools, utensils, and equipment
1.2 Identification of ingredients
1.3 Assembling the ingredients
Reading the information sheet 11.1-1, How to clean and sanitize tools, Ang tittles po ay utensils, and hindi kailangan equipment question ang simula
Answering self-checks 11.1-1,
Check Answers with answer key 11.1-1,
How to clean and sanitize tools, utensils and equipment
How to clean and sanitize tools, utensils and equipment
Pls. check on other tittles.
Clean and sanitize tools and equipment
Lecture/ discussion Video viewing
Lecture/ discussion Video viewing
Lecture/ discussion Video viewing
Reading the information sheet 11.1-2, How to identify ingredients according to standard recipe
Reading the information sheet 11.1-3, How to assemble ingredients according to the required quantity, type
Answering self-checks 11.1-2,
Check Answers with answer key 11.1-2,
Identify ingredients according to standard recipe
Identify ingredients according to standard recipe
Answering self-checks 11.1-3,
Check Answers with answer key 11.1-3,
Assemble ingredients according to the required quantity,
Assemble ingredients according to the required quantity, type
Date Developed: August 2015
COOKERY NC II
Clean and sanitize tools and equipment
Date Revised: Developed by: Ma. Luisa F. Miana
CBLM Drawing Instruments Manuals/te xtbooks Self-Check Performance Criteria Checklist Video clip
CBLM Manuals/te xtbooks Self-Check Performance Criteria Checklist Video clip CBLM Manuals/te xtbooks Self-Check Performance Criteria Checklist Video clip
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 15
10 hours
1.4 Preparation of the ingredients
1.5 Thawing of frozen ingredients
Lecture/ discussion Video viewing
Lecture/ discussion Video viewing
and quality
type and quality
and quality
Reading the information sheet 11.1-4, How to prepare ingredients based on the time frame
Answering self-checks 11.1-4,
Check Answers with answer key 11.1-4,
Prepare ingredients based on the time frame
Prepare ingredients based on the time frame
Reading the information sheet 11.1-5, How to thaw frozen ingredients
Answering self-checks 11.1-5,
Check Answers with answer key 11.1-5,
Thaw frozen ingredients
Thaw frozen ingredients
LO 2:
Handle fish and seafood
Learning Content 2.1 Selection of seafood
Methods
Presentation
Practice
Feedback
Lecture/ discussion Video viewing
Reading the information sheet 11.2-1, How to select seafood by its quality
Answering self-checks 11.2-1,
Reading the
Answering
Select seafood by its quality
Checking Answers with answer key 11.21, Select seafood by its quality
Resources
2.2
CBLM Manuals/te xtbooks Self-Check Performance Criteria Checklist Video clip CBLM Manuals/te xtbooks Self-Check Performance Criteria Checklist Video clip
Lecture/discussi
Date Developed: August 2015
COOKERY NC II
Date Revised: Developed by: Ma. Luisa F. Miana
Checking
CBLM Manuals/te xtbooks Self-Check Performance Criteria Checklist Video clip CBLM
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 16
Time
Hygienic handling of seafood
on Video viewing
information sheet 11.2-2, How to handle and store seafood hygienically
self-checks 11.2-2, Handle and store seafood hygienically
Answers with answer key 11.22, Handle and store seafood hygienically
2.3 Thawing of frozen seafood
Lecture/discussi on Video viewing
Reading the Answering information sheet self-checks 11.2-3, 11.2-3, How to thaw Thaw seafood correctly seafood correctly
Checking Answers with answer key 11.23, Thaw seafood correctly
LO 3:
Manuals/te xtbooks Self-Check Performance Criteria Checklist Video clip CBLM Manuals/te xtbooks Self-Check Performance Criteria Checklist Video clip
Cook fish and shellfish
3.1 Cleaning of fish
Lecture/ discussion Video viewing
Demonstration
Reading the information sheet 11.3-1, How to clean, gut, and fillet the fish correctly and efficiently
The trainer will show on how to clean, gut, and fillet the fish
Answering self-checks 11.3-1, Clean, gut, and fillet fish correctly and efficiently
The trainee will perform task sheet 11.3-1 on how to clean, gut, and fillet
Date Developed: August 2015
COOKERY NC II
Date Revised: Developed by: Ma. Luisa F. Miana
Checking Answers with answer key 11.31, Clean, gut, and fillet fish correctly and efficiently
CBLM Manuals/te xtbooks Self-Check Performance Criteria Checklist Video clip
Evaluate performance to performance
Task sheet 11.3-1
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 17
the fish
checklist 11.3-1, How to clean, gut, and fillet the fish
3.2 Cleaning and preparation of shellfish
3.3 Variety of cooking methods in seafood
Lecture/discussi on Video viewing
Demonstration
Lecture/discussi on Video viewing
Reading the information sheet 11.3-2, How to clean and prepare shellfish and other types of seafood correctly
Answering self-checks 11.3-2,
The trainer will show how to clean and prepare shellfish and other types of seafood correctly
The trainee will perform task sheet 11.3-2 on
Reading the information sheet 11.3-3, How to cook seafood dishes
Clean and prepare shellfish and other types of seafood correctly
Clean and prepare shellfish and other types of seafood correctly Answering self-checks 11.3-3, Cook seafood
Date Developed: August 2015
COOKERY NC II
Date Revised: Developed by: Ma. Luisa F. Miana
Checking Answers with answer key 11.32, Clean and prepare shellfish and other types of seafood correctly
CBLM Manuals/te xtbooks Self-Check Performance Criteria Checklist Video clip
Evaluate performance to performance checklist 11.3-2,
Task sheet 11.3-2
Clean and prepare shellfish and other types of seafood correctly Checking Answers with answer key 11.33,
CBLM Manuals/te xtbooks Self-Check Performance
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 18
using a variety of cooking methods
dishes using a variety of cooking methods
Cook seafood dishes using a variety of cooking methods
Criteria Checklist Video clip
Task sheet 11.3-3 Dry method (roasting, grilling, broiling, baking, pan frying, deep fat frying) Combin ation method (braising, stewing) Moist method (boiling, steaming, poaching, simmering) CBLM Manuals/te xtbooks Self-Check
Demonstration
The trainer will The trainee show on how to will perform cook seafood task sheet dishes using a 11.3-3 on variety of cooking Cook seafood methods dishes using a variety of cooking methods
Evaluate performance to performance checklist 11.3-3,
Cook seafood dishes using a variety of cooking methods
3.4 The use of fish and shellfish by-products
Lecture/discussi on Video viewing
Reading the information sheet 11.3-4, How to use fish
Answering self-checks 11.3-4,
Date Developed: August 2015
COOKERY NC II
Date Revised: Developed by: Ma. Luisa F. Miana
Checking Answers with answer key 11.3-
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 19
and shellfish byproducts appropriately for a variety of dishes
3.5 Required taste of the cooked dishes
3.6 Safety and hygienic procedures in the workplace
Lecture/discussi on Video viewing
Lecture/discussi on Video viewing
Use fish and shellfish byproducts appropriately for a variety of dishes
Reading the Answering information sheet self-checks 11.3-5, 11.3-5, How to taste and Taste and season cooked season dishes according cooked with its required dishes taste according with its required taste Reading the information sheet 11.3-6, How to follow safety and hygienic procedures in the workplace
Answering self-checks 11.3-6, Follow safety and hygienic procedures in the workplace
4, Use fish and shellfish byproducts appropriately for a variety of dishes Checking Answers with answer key 11.35, Taste and season cooked dishes according with its required taste
Checking Answers with answer key 11.36, Follow safety and hygienic procedures in the workplace
Performance Criteria Checklist Video clip
CBLM Manuals/te xtbooks Self-Check Performance Criteria Checklist Video clip
CBLM Manuals/te xtbooks Self-Check Performance Criteria Checklist Video clip
Date Developed: August 2015
COOKERY NC II
Date Revised: Developed by: Ma. Luisa F. Miana
Task
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 20
Demonstration
The trainer will The trainee show on how to will perform follow safety and task sheet hygienic 11.3-6 on procedures in the Follow safety workplace and hygienic procedures in the workplace
sheet 11.3-6
Evaluate performance to performance checklist on 11.3-6, Follow safety and hygienic procedures in the workplace
LO 4: Plate/Present fish and seafood 4.1 Hygienic presentation of seafood dishes
4.2 Preparation and presentation of fish and seafood
Lecture/discussi on Video viewing
Lecture/discussi on Video viewing
Reading the information sheet 11.4-1, How to present seafood dishes hygienically, logically, and sequentially
Answering self-checks 11.4-1,
Reading the information sheet 11.4-2, How to prepare and present seafood for service according to the standards
Answering self-checks 11.4-2,
Present seafood dishes hygienically, logically, and sequentially
Prepare and present seafood for service according to the
Date Developed: August 2015
COOKERY NC II
Date Revised: Developed by: Ma. Luisa F. Miana
Checking Answers with answer key 11.41, Present seafood dishes hygienically, logically, and sequentially Checking Answers with answer key 11.42, Prepare and present seafood for service according to the
CBLM Manuals/te xtbooks Self-Check Performance Criteria Checklist Video clip CBLM Manuals/te xtbooks Self-Check Performance Criteria Checklist Video clip
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 21
4.3 Prepare sauces and dips
Lecture/discussi on Video viewing
Reading the information sheet 11.4-3, How to prepare suitable sauces and dips according to standard recipes
standards
standards
Answering self-checks 11.4-3,
Checking Answers with answer key 11.43,
Prepare suitable sauces and dips according to standard recipes
Prepare suitable sauces and dips according to standard recipes
CBLM Manuals/te xtbooks Self-Check Performance Criteria Checklist Video clip
Demonstration The trainer will show on how to prepare suitable sauces and dips according to standard recipes
4.4 Presentation and garnishing techniques
Lecture/discussi on Video viewing
Reading the information sheet 11.4-4, How to select presentations and garnishing for the
The trainee will perform task sheet 11.4-3 on Prepare suitable sauces and dips according to standard recipes Answering self-checks 11.4-4, Select presentation s and
Date Developed: August 2015
COOKERY NC II
Date Revised: Developed by: Ma. Luisa F. Miana
Evaluate performance to performance checklist 11.4-3,
Task sheet 11.4-3
Prepare suitable sauces and dips according to standard recipes
Checking Answers with answer key 11.44, Select presentations
CBLM Manuals/te xtbooks Self-Check Performance Criteria
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 22
recipes
garnishing for the recipes
and garnishing for the recipes
Checklist Video clip
4.5 Services methods and standards
4.6 Observation factors in plating dishes
Demonstration
Lecture/discussi on Video viewing
Lecture/discussi on Video viewing
The trainer will show on how to select presentations and garnishing for the recipes
The trainee will perform task sheet 11.4-4 on Select presentation and garnishing for the recipes
Reading the information sheet 11.4-5, How to carry out services according to methods and standards
Answering self-checks 11.4-5,
Reading the information sheet 11.4-6, How to observe the factors in
Answering self-checks 11.4-6,
Carry out services according to methods and standards
Observe the factors in
Date Developed: August 2015
COOKERY NC II
Date Revised: Developed by: Ma. Luisa F. Miana
Evaluate performance to performance checklist 11.4-4,
Task sheet 11.4-4
Select presentations and garnishing for the recipes
Checking Answers with answer key 11.45, Carry out services according to methods and standards Checking Answers with answer key 11.46, Observe the
CBLM Manuals/te xtbooks Self-Check Performance Criteria Checklist Video clip CBLM Manuals/te xtbooks Self-Check Performance
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 23
plating dishes in presenting seafood dishes
plating dishes in presenting seafood dishes
factors in plating dishes in presenting seafood dishes
Reading the information sheet 11.5-1, How to utilize the quality trimmings and other leftovers and how to store seafood hygienically
Answering self-checks 11.5-1,
Checking Answers with answer key 11.51,
Reading the information sheet 11.5-2, How to check date stamps and codes
Answering self-checks 11.5-2,
Criteria Checklist Video clip
LO 5: Store fish and seafood 5.1 Utilized trimmings and leftovers and storing technique of seafoods
5.2 Checking of date and codes for the quality control
Lecture/discussi on Video viewing
Lecture/discussi on Video viewing
Utilize the quality trimmings and other leftovers and Store seafood hygienically
Check date stamps and codes
Utilize the quality trimmings and other leftovers and Store seafood hygienically Checking Answers with answer key 11.52, Check date stamps and codes
The trainee will perform
Demonstration Date Developed: August 2015
COOKERY NC II
Date Revised: Developed by: Ma. Luisa F. Miana
CBLM Manuals/te xtbooks Self-Check Performance Criteria Checklist Video clip
CBLM Manuals/te xtbooks Self-Check Performance Criteria Checklist Video clip
Task sheet
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 24
The trainer will task sheet show on how to 11.5-2 on check date Check the stamps and codes date stamps and codes
Evaluate performance to performance checklist 11.5-2,
11.5-2
Check date stamps and codes
C. Assessment Plan
Written Test: Enumeration, Multiple Choice
Oral Questioning
Performance Test Demonstration
D. TEACHER’S SELF-REFLECTION
OF THE SESSION
Date Developed: August 2015
COOKERY NC II
Date Revised: Developed by: Ma. Luisa F. Miana
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 25
Date Developed: August 2015
COOKERY NC II
Date Revised: Developed by: Ma. Luisa F. Miana
Document No. TM1-01 Issued by: Ma. Luisa F. Miana Revision #
Page 26
