2.

5 SESSION PLAN
Sector : Tourism
Qualification Title : COOKERY NCII
Unit of Competency : PREPARE SANDWICHES
Module Title : PREPARING SANDWICHES

Learning Outcomes:
LO1: Perform Mise en place
LO2: Prepare variety of sandwiches
LO3: Present a variety of sandwiches
LO4: Store sandwiches

A. Introduction
This module deals with the skills and knowledge required in preparing and presenting sandwiches.
B. Learning Activities
LO1: Perform Mise-en place
Learning Content Methods Presentation Practice Feedback Resources Time
PREPARING AND  Self-paced  The student will read  The student will  The student will  CBLM 20
SANITIZING OF information sheet answer self-check Compare answers minutes
TOOLS, 5.1.1 on Preparing 5.1.1 to the answer key
UTENSILS AND and sanitizing of 5.1.1
EQUIPMENT tools, utensils and
equipment
 Lecture /  The student will  The student will  The student will  Laptop 30
discussion listen the discussion answer guiding compare their  PPT minutes
presented by trainer questions answer to Answer  Projector
Date Developed: 2024 Document No. COOKERY NCII - 001

Date Revised: April 2024 Issued by: CPIC

SESSION PLAN COOKERY Developed by: REVISION # OI

NCII
JOY ANNE FERNANDEZ
 on Preparing and Model
sanitizing of tools,
utensils and
equipment
 Demonstration  He student will  He student will  The student will CBLM 30
perform Task Sheet perform Task evaluate their minutes
5.1.1 Preparing and sheet 5.1.1 performance
sanitizing of tools, Preparing and using
utensils and sanitizing of Performance
equipment tools, utensils Criteria Checklist
and equipment 5.1.1
 Self-paced The student will read  The student will  The student will  CBLM 20
Ensuring information sheet 5.1-2 answer self-check Compare answers minutes
Accurate on Ensuring Accurate 5.1-2 to the answer key
Ingredient Ingredient 5.1-2
Identification in Identification in Recipe
Recipe 
 Lecture/ The student will listen  The student will  The student will  PowerPoint 20
discussion to the discussion answer guiding compare their -slides minutes
presented by trainer on question answer to Model  Laptop
Ensuring Accurate Answer  Projector
Ingredient
Identification in Recipe

 Demonstration  The student will  The student will  The students will  CBLM 30
Perform task sheet Perform task evaluate their minutes
5.1-2 Ensuring sheet 5.1-2 performance

Date Developed: 2024 Document No. COOKERY NCII - 001

Date Revised: April 2024 Issued by: CPIC

SESSION PLAN COOKERY Developed by: REVISION # OI

NCII
JOY ANNE FERNANDEZ
 Accurate Ingredient Ensuring using the
Identification in Accurate performance
Recipe Ingredient criteria Checklist
Identification in 5.1-2
Recipe

 Self-paced  The student will  The student will  The student will  CBLM 20
read information answer self-check Compare answers minutes
sheet 5.1-3 on 5.1-3 to the answer key
Procedure of food 5.1-3
Preparation
 Lecture/  The student will  The student will  The student will  PowerPoint 20
discussion listen to the answer guiding compare their -slides minutes
discussion question answer to Model  Laptop
presented by trainer Answer  Projector
Procedure of food
on Procedure of food
Preparation
Preparation

 Demonstration  The student will The student will  The students will  CBLM 30
Perform task sheet Perform task evaluate their minutes
5.1-3 Procedure of sheet 5.1-3 performance
food Preparation Procedure of food using the
Preparation performance
criteria Checklist
5.1-3
LO2: Prepare variety of sandwiches
Learning Content Methods Presentation Practice Feedback Resources Time
The student  The student
Methods of  Self-paced  The student will will answer will compare  CBLM 20
Date Developed: 2024 Document No. COOKERY NCII - 001

Date Revised: April 2024 Issued by: CPIC

SESSION PLAN COOKERY Developed by: REVISION # OI

NCII
JOY ANNE FERNANDEZ
preparing read the self-check their answer minutes
Sandwich information 5.2-1 to the answer
sheet key 5.2-1
5.2-1 Methods of
preparing
Sandwich
 Lecture  The student will  The student  The student  Power
/discussion listen to the will answer will compare Point - 40
discussion guiding their answer slides minutes
presented by question to Model  Laptop
trainer on Answer  Project
Methods of or
preparing
Sandwich

 Demonstrati  The student will  The student  The students  CBLM 30

on demonstrate will will evaluate minutes
task sheet 4.2-1 demonstrate their
Enumeration of task sheet performance
combination of 4.2-1 according to
wine and foods Enumeration the
of performance
combination criteria 4. 2-1
of wine and
foods

Workplace  Self-paced  Reading the  The student  The student  CBLM

Safety and information will answer will compare 20

Date Developed: 2024 Document No. COOKERY NCII - 001

Date Revised: April 2024 Issued by: CPIC

SESSION PLAN COOKERY Developed by: REVISION # OI

NCII
JOY ANNE FERNANDEZ
Hygienic sheet 5.2-2 self-check their answer minutes
Procedures Workplace 5.2-2 to the answer
Requirements Safety and key 5.2-2
Hygienic
Procedures
Requirements
 Lecture  The student will  The student  The student  Power
/discussion listen to the will answer will compare Point - 40
discussion guiding their answer slides minutes
presented by question to Model  Laptop
trainer on Answer  Project
Workplace or
Safety and
Hygienic
Procedures
Requirements
 Demonstrati  The student will  The student  The student  CBLM 30
on demonstrate will will evaluate minutes
Task Sheet 5.2-2 demonstrate their
Workplace Task Sheet performance
Safety and 5.2-2 according to
Hygienic Workplace the
Procedures Safety and performance
Requirements Hygienic criteria 5.2-2
Procedures
Requirements
LO3: Present a variety of sandwiches

Learning Content Methods Presentation Practice Feedback Resources Time

Date Developed: 2024 Document No. COOKERY NCII - 001

Date Revised: April 2024 Issued by: CPIC

SESSION PLAN COOKERY Developed by: REVISION # OI

NCII
JOY ANNE FERNANDEZ
Elevating  Self-paced  The student will  The student  The student  CBLM
Sandwich Read the will answer will Compare  Glassw 20
Presentation: information self-check answers to are minutes
Hygiene, and sheet 5.3-1 5.3-1 the answer
Plating Elevating key 5.3-1
Techniques Sandwich
Presentation:
Hygiene, and
Plating
Techniques
 Lecture  The student will  The student  The student  Power
/discussion listen to the will answer will compare Point - 40
discussion guiding their answer slides minutes
presented by question to Model  Laptop
trainer on Answer  Project
Elevating or
Sandwich
Presentation:
Hygiene, and
Plating
Techniques
 Blended  The student will  The students  The student  Power
Learning watch video will answer will compare Point -
presentation on guiding their answer slides
Elevating question to Model  Laptop
Sandwich Answer  Project
Presentation: or
Hygiene, and  CBLM
Plating
Date Developed: 2024 Document No. COOKERY NCII - 001

Date Revised: April 2024 Issued by: CPIC

SESSION PLAN COOKERY Developed by: REVISION # OI

NCII
JOY ANNE FERNANDEZ
 Techniques
 Demonstrati  The student will  The student  The student  CBLM 30
on demonstrate will will evaluate minutes
Task Sheet 5.3-1 demonstrate their
Elevating Task Sheet performance
Sandwich 5.3-1 according to
Presentation: Elevating the
Hygiene, and Sandwich performance
Plating Presentation: criteria 5.3-1
Techniques Hygiene, and
Plating
Techniques
LO4 Store sandwiches
Learning Methods Presentation Practice Feedback Resources Time
Content
 Self –  The student  The student  The student  CBL 20
Safe and paced will read will answer will M minutes
Hygienic information self-check compare
Practices in sheet 5.4-1 on 5.4-1 answers to
Storing Safe and answer key
Sandwiches Hygienic 5.4-1
Practices in
Storing
Sandwiches
 Lecture /  The student  The student 
The student  Powe 30
Discussion will listen to will answer will rPoin minutes
the discussion guiding compare t
presented by questions their answer slides
trainer on to Model  Lapto
Date Developed: 2024 Document No. COOKERY NCII - 001

Date Revised: April 2024 Issued by: CPIC

SESSION PLAN COOKERY Developed by: REVISION # OI

NCII
JOY ANNE FERNANDEZ
 sheet 5.4-1 answer p
Safe and  Proje
Hygienic ctor
Practices in
Storing
Sandwiches
 Blended  The student will  The students  The student  Power
Learning watch video will answer will compare Point -
presentation on guiding their answer slides
Safe and question to Model  Laptop
Hygienic Answer  Project
Practices in or
Storing  CBLM
Sandwiches
C. ASSESSMENT PLAN

ASSESSMENT CRITERIA ASSESMENT TOOLS

Written test Demonst
ration

1. Perform mise-en - place

 Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks  
 Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise  
requirements
 Ingredients are assembled according to correct quantity, type and quality required  
 Ingredients are prepared based on the required form and time frame  
Date Developed: 2024 Document No. COOKERY NCII - 001

Date Revised: April 2024 Issued by: CPIC

SESSION PLAN COOKERY Developed by: REVISION # OI

NCII
JOY ANNE FERNANDEZ
  Frozen ingredients are thawed following enterprise procedures.  
 Where necessary, raw ingredients are washed with clean potable water  
2. Prepare a variety of sandwiches
 Variety of sandwiches are prepared based on appropriate techniques  
 Suitable bases are selected from a range of bread types  
 Sandwiches are produced using correct ingredients to an acceptable enterprise standard  
 Appropriate equipment are selected and used for toasting and heating according to enterprise  
procedures and manufacturer’s manual
 Sandwiches are prepared logically and sequentially within the required time frame and/or  
according to customer’s request
 Sandwiches are prepared logically and sequentially within the required time frame and/or  
according to customer’s request
3. Present a variety of sandwiches
 Sandwiches are produced using correct ingredients to an acceptable enterprise standard  
 Sandwiches are presented hygienically, logically and sequentially within the required  
timeframe
 Sandwiches are presented attractively using suitable garnishes, condiments and service wares  
 Factors in plating are observed in presenting sandwiches  
4. Store sandwiches
Quality trimmings and other leftovers are utilized where and when appropriate
Sandwiches are stored hygienically at the proper temperature considering the factors specified
by the enterprise
Sandwiches are kept in appropriate conditions to maintain freshness and quality

D. TEACHER’S REFLECTION OF THE SESSION

Date Developed: 2024 Document No. COOKERY NCII - 001

Date Revised: April 2024 Issued by: CPIC

SESSION PLAN COOKERY Developed by: REVISION # OI

NCII
JOY ANNE FERNANDEZ
The trainees successfully accomplished the task given in their qualification and help them acquired new knowledge and skills.
(DAGDAGAN)

Prepared by: Approved by:

JOY ANNE FERNANDEZ Mark Joseph S. Collantes

TRAINER TVL Head Teacher

Date prepared: Date approved:

Date Developed: 2024 Document No. COOKERY NCII - 001

Date Revised: April 2024 Issued by: CPIC

SESSION PLAN COOKERY Developed by: REVISION # OI

NCII
JOY ANNE FERNANDEZ