Cookery NC Ii Preparing Seafood Dishes LO5 Study Guide
Cookery NC Ii Preparing Seafood Dishes LO5 Study Guide
Cookery NC Ii Preparing Seafood Dishes LO5 Study Guide
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INTRODUCTION
Welcome to Cookery NC II: Preparing Seafood Dishes. This is under the cluster COC 1:
Preparing Hot Meals. Seafood is any form of sea life regarded as food by humans.
Seafood includes fish and shellfish. Shellfish include various species of mollusks,
crustaceans, and echinoderms. A wide variety of fish and seafood are available in the
market from many different sources. There are so many methods for cooking seafood;
most of them are fast and easy, making them the perfect choice for a quick and healthy
meal. This lesson provides information about fish and shellfish, ways on preparing and
cooking fish, along with some of the most popular seafood recipes, and presenting and
storing seafood.
OBJECTIVES
At the end of this module, you should be able to:
1. Identify the classification of seafood.
2. Identify the characteristics of shellfish.
3. Perform the proper handling and storing of fish and seafood.
4. Prepare and present seafood.
KEY CONCEPTS
1. Classification of Seafood
a) Categories of fish
b) Categories of Shellfish
c) Composition and structure of fish
LEARNING RESOURCES
1. Competency Based Learning Materials
2. Online Learning Materials uploaded on LMS
3. Recipe books and Actual Workshops
4. Demonstration Videos
5. Lecture Videos
6. Tasks Sheets and Performance Criteria Checklist
STUDY QUESTIONS
A. Online Activities
1. Enrollment to the Online Module for Cookery NC II: Preparing Meat Dishes
2. Participate in the Getting to Know You Discussion Forum and take the Pretest
3. Read lessons under Unit 1: Introduction to Meat
4. Complete Activity No. 1
5. Submit Assignment No. 1 and 2
6. Take the Unit Quiz for Unit 1
7. Read lessons under Unit 2: Meat Fabrication
8. Complete Activity No. 2 and 3
9. Watch Video No. 1 and 2
10. Answer Assignment No. 3,4,5 and 6.
11. Take the Unit Quiz for Unit 2
12. Take the Module Post-test
B. Offline Activities
1. Orientation to the blended learning program
2. Demonstration and assessment of task/job activities and oral questioning
3. Mentoring and coaching
4. Institutional Assessment (After passing all the modules under the cluster COC 1:
Preparing Hot Meals)
STUDY SCHEDULE
Please refer to the schedule for your reference
Recognition of Online:
prior learning • Registration to
LMS
• Enrollment to
Online Module