TARLAC SCHOOL OF ARTS AND TRADE INC.

TSAT Bldg. F. Tañedo St.

San Nicolas, Tarlac City
Tel. No. (045) 800 – 2016
Email Address: tsatinc@yahoo.com

SESSION PLAN
Sector : TOURISM
Qualification Title : : COOKERY NC II
Unit of Competency : PREPARE SALADS AND DRESSINGS
Module Title : PREPARING SALADS AND DRESSINGS

Learning Outcomes:
1. Perform Mise en place
2. Prepare a variety salads and dressings
3. Present a variety of salads and dressings
4. Store salads and dressings

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

B. LEARNING ACTIVITIES

LO 1: Perform Mise’ en place

Resource
Learning Content Methods Presentation Practice Feedback Time
s
Mise-en-place Self-paced Read Information Answer Self-Check Compare answer
preparation of tools, Lecture/Discussion Sheet 4.1-1 about 4.1-1 to Answer Key CBLM 3 h
utensils, equipment Mise-en-place 4.1-1
rs
and ingredients preparation of tools, Trainees .
Demonstration utensils, equipment Perform Task Sheet
evaluate
and ingredients 4.1-1 on How to
performance
prepare tools,
using
utensils, equipment
Performance
and ingredients
Criteria
Checklist 4.1-1

LO 2: Prepare a variety salads and dressings

Variety of salads and Self-paced Read Information Sheet Answer Self-Check Compare answer CBLM 3 hrs.
salad dressings Lecture/Discussion 4.2-1 about Variety of 4.2-1 to Answer Key
salads and salad 4.2-1
dressings Trainees evaluate
Multi-media Perform Job Sheet
performance
presentation 4.2-1 on How to
using
View power point prepare salads and
Performance
Demonstration presentation on Variety salad dressings
Criteria Checklist
of salads and dressings 4.2-1

LO 3: Present a variety of salads and dressings

Factors in plating Self-paced Read Information Sheet Answer Self-Check Compare answer CBLM 3 hrs.
salad Lecture/Discussion 4.3-1 about Factors in 4.3-1 to Answer Key
plating salad 4.3-1
Multi-media
presentation
View power point
presentation on Factors
in plating salad

Selection of Suitable Self-paced Read Information Sheet Answer Self-Check Compare answer CBLM 3 hrs.
plate base on the Lecture/Discussion 4.3-2 about Selection of 4.3-2 to Answer Key
enterprise standards Suitable plate base on 4.3-2
Multi-media the enterprise standards
presentation

View power point Trainees evaluate

Demonstration presentation on Perform Job Sheet
performance
Selection of Suitable 4.3-2 on How to
using
plate base on the plate and style
Performance
enterprise standards salad
Criteria Checklist
4.3-2
LO 4: Store salads and dressings

Proper storage of Self-paced Read Information Sheet Answer Self-Check Compare answer CBLM 3 hrs.
salad and salad Lecture/Discussion 4.4-1 about Proper 4.4-1 to Answer Key
dressing storage of salad and 4.4-1
salad dressing

C. ASSESSMENT PLAN
 Oral examination
 Written examination
 Performance test

D. TEACHER’S SELF-REFLECTION OF THE SESSION

Prepared by: Verified by: Noted by:

JAY MARK T. TANGONAN ROHINI D. PUNO

INSTRUCTOR ACADEMIC AFFAIRS OFFICER SCHOOL REGISTRAR