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SESSION PLAN Gentison

This session plan outlines the learning outcomes, activities, and assessment for a module on preparing sandwiches. The module will teach trainees to perform mise en place, prepare a variety of sandwiches, present sandwiches, and store leftovers. Learning activities include discussing proper cleaning techniques and types of sandwiches. Assessment methods and teacher self-reflection are also included. The overall goal is to provide trainees with the skills needed to prepare sandwiches in a hotel or restaurant setting.

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joey catoto
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24 views8 pages

SESSION PLAN Gentison

This session plan outlines the learning outcomes, activities, and assessment for a module on preparing sandwiches. The module will teach trainees to perform mise en place, prepare a variety of sandwiches, present sandwiches, and store leftovers. Learning activities include discussing proper cleaning techniques and types of sandwiches. Assessment methods and teacher self-reflection are also included. The overall goal is to provide trainees with the skills needed to prepare sandwiches in a hotel or restaurant setting.

Uploaded by

joey catoto
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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SESSION PLAN

Sector : TOURISM (HOTEL AND RESTAURANT)


Qualification Title : COOKERY NC II
Unit of Competency : PREPARE SANDWICHES
Module Title : Preparing Sandwiches
Learning Outcomes:
At the completion of the module the trainees/students should be able to:
1. Perform Mise en place
2. Prepare a variety of sandwiches
3. Present a variety of sandwiches
4. Store sandwiches

A. INTRODUCTION
This unit deals with the skills and knowledge required in preparing and presenting sandwiches

B. LEARNING ACTIVITIES
LO 1: Perform Mise en place

Learning Content Methods Presentation Practice Feedback Resources Time

Date Developed: Document No. SCMCSTI FSM


August 2023 Issued by:
Cooker NC II Date Revised:
August 2023 Page of
Prepare Sandwiches Developed by: BTVTED FSM
April Anne Gentison
Revision # 01
1.Discuss the Self-paced The trainee will
approprite way in Instruction. read Information
cleaning tools, utensils Sheet 5.1-1 Discuss
and equipment in on the approprite
preparing Mis en Place way in cleaning
tools, utensils and
equipment in
preparing Mis en
Place

2.Discuss the types of Self-paced The trainee will


sandwiches Instruction. read Information
Sheet 5.1-2 on
Discussing the
types of sandwiches

Date Developed: Document No. SCMCSTI FSM


August 2023 Issued by:
Cooker NC II Date Revised:
August 2023 Page of
Prepare Sandwiches Developed by: BTVTED FSM
April Anne Gentison
Revision # 01
Date Developed: Document No. SCMCSTI FSM
August 2023 Issued by:
Cooker NC II Date Revised:
August 2023 Page of
Prepare Sandwiches Developed by: BTVTED FSM
April Anne Gentison
Revision # 01
Date Developed: Document No. SCMCSTI FSM
August 2023 Issued by:
Cooker NC II Date Revised:
August 2023 Page of
Prepare Sandwiches Developed by: BTVTED FSM
April Anne Gentison
Revision # 01
Date Developed: Document No. SCMCSTI FSM
August 2023 Issued by:
Cooker NC II Date Revised:
August 2023 Page of
Prepare Sandwiches Developed by: BTVTED FSM
April Anne Gentison
Revision # 01
C. ASSESSMENT PLAN

D. TEACHER’S SELF-REFLECTION OF THE SESSION

Date Developed: Document No. SCMCSTI FSM


August 2023 Issued by:
Cooker NC II Date Revised:
August 2023 Page of
Prepare Sandwiches Developed by: BTVTED FSM
April Anne Gentison
Revision # 01
Food and Date Developed: Document No.
Beverage Services July 2010 Issued by:
Date Revised:
NCII February 2012 Page 7 of 61
Developed by:
Provide food and Marisol M.
beverage service Tandoy Revision # 01
to guests
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 Marisol M.
Tandoy Revision # 01
to guests

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