UNIVERSITY OF MINDANAO

UM TESDA Training and Assessment Center

Matina, Davao City

SESSION PLAN
COOKERY NC II

Sector : Tourism
Qualification Title : COOKERY NC II
Unit of Competency : Package Prepare Food
Module Title : Packaging Prepared Food

Learning Outcomes:
Upon completion of this module, the trainees must be able to:
1. Select Packaging Materials
2. Package Food
A. Introduction
This unit deals with the knowledge, skills, and attitudes in packaging of prepared foodstuffs for transportation.
B. Learning Activities
LO. 1. SELECT PACKAGING MATERIALS

ASSESSMENT CRITERIA
1. Food requirements of client and user are met prior to packaging in accordance with the enterprises with the enterprise standard following the
criteria for packaging.
2. Qualities of packaging materials are selected in accordance enterprise standards.

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 UNIVERSITY OF MINDANAO
UM TESDA Training and Assessment Center
Matina, Davao City

SESSION PLAN
COOKERY NC II
Learning Content Methods Presentation Practice Feedback Resources Time
1. Food preparation Lecture Read Information Sheet Answer self-Check Compare to - CBLM in
requirement prior to 13.1-1 on “Food preparation 13.1-1 Answer Key Packaging
packaging requirement prior to 13.1-1 Prepared Food
packaging” - LCD Projector
Demonstration Task Sheet 13.1-2 Evaluate Output - Laptop 2
on “How to using - Tools and
package food” Performance Equipment for
Criteria packaging
Checklist 13.1- - Procedures on
1 how to package
food
2. Suitable packaging Self-paced/ Read Information Sheet 13. Answer Self Check Compare to - CBLM in
materials and modular 1-2 on “Suitable packaging 13.1-2 Answer Key Packaging
methods for a materials and methods for a No. 13.1-2 Prepared Food 1
differed types of differed types of food items” - LCD Projector
food items - Laptop
3. Functional design Self-paced/ Read Information Sheet Answer Self Check Compare to - CBLM in
requirement for modular 13.1-3 on “Functional design 13.1-3 Answer Key Packaging 1
food packaging requirement for food No. 13.1-2 Prepared Food
areas packaging areas” - LCD Projector
- Laptop
LO. 2. PREPARE VEGATBLE DISHES

ASSESSMENT CRITERIA
1. Food is packaged in compliance with sanitary, occupational health and safety and local health regulations requirements.
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 UNIVERSITY OF MINDANAO
UM TESDA Training and Assessment Center
Matina, Davao City

SESSION PLAN
COOKERY NC II
2. Environmental requirements for food packaging area is observed.
3. Appropriate packaging procedures are adopted according to enterprise specifications.
4. Food labeled according to industry standards.

Learning Content Methods Presentation Practice Feedback Resources Time

1. Safe work practices Lecture Read information sheet 13.2- Answer self-Check Compare to - CBLM in
on packaging, 1 on “Safe work practices on 13.2-1 Answer Key Packaging 1
dealing with hot packaging, dealing with hot No. 13.2-1 Prepared Food
surfaces, lifting and surfaces, lifting and bending” - LCD Projector
bending - Laptop
2. Hygienic practices Self-paced/ Read Information sheet 13.2- Answer self-Check Compare to - CBLM in
and occupational modular 2 on “Hygienic practices and 13.2-2 Answer Key Packaging
health and safety occupational health and No. 13.2-2 Prepared Food 1
and local health safety and local health - LCD Projector
regulations in regulations in packaging, - Laptop
packaging, storing storing and transporting of
and transporting of food”
food
3. Creative Self-paced/ Read Information sheet 13.2- Answer self-Check Compare to - CBLM in
Presentation modular 3 on “Creative Presentation 13.2-3 Answer Key Packaging 1
Techniques for Techniques for Desserts and No. 13.2-3 Prepared Food
Desserts and Sweets Sweets” - LCD Projector
- Laptop
-
4. Appropriate Self-paced/ Read Information sheet 13.2- Answer self-Check Compare to - CBLM in 1
packaging modular 4 on “Appropriate packaging 13.2-4 Answer Key Packaging
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 UNIVERSITY OF MINDANAO
UM TESDA Training and Assessment Center
Matina, Davao City

SESSION PLAN
COOKERY NC II
procedures and procedures and technique, No. 13.2-4 Prepared Food
technique, labeling labeling of food stuffs” - LCD Projector
of food stuffs - Laptop
C. Assessment Plan:

Written assessment: This include questions on Food preparation requirement prior to packaging, Suitable packaging materials and methods for a
differed types of food items, Functional design requirement for food packaging areas, Safe work practices on packaging, dealing with hot surfaces,
lifting and bending, Hygienic practices and occupational health and safety and local health regulations in packaging, storing and transporting of food,
Creative Presentation Techniques for Desserts and Sweets and Appropriate packaging procedures and technique, labeling of food stuffs.

Performance assessment: This will include on the following:

a. How to package food
D. Trainer’s Self- Reflection of the Session

The CBLM is very effective according to the feedback of majority of the students. Some students are relatively slower than the others. The teacher is
needs to provide more guidance. Giving of extra assignment for slower students can be done.

Prepared by:

KIVEN G. OLIVAR
Trainer

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