NAME: ALOG, DANICA D.

COURSE YR& SEC. : BTVTE 3-A

SESSION PLAN

Sector : TOURISM
Qualification Title : COOKERY NC II
Unit of Competency : PACKAGE PREPARED FOOD
Module Title : PACKAGING PREPARED FOOD
LEARNING OUTCOMES
Upon completion of this module, the students should be able to:
LO1: Select packaging materials
LO2: 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

Learning Content Methods Presentation Practice Feedback Resources Time
Food preparation Read Answer
Compare Answers to
requirements prior to Lecture or Information Sheet 13.1.1 Self-Check 13.1.1
Answer Key 13.1.1 -CBLM 30
packaging Modular Self- (Food preparation (Food preparation
(Portion control -TR MINUTES
paced learning requirements prior to requirements prior to
practices and principles)
packaging) packaging)
Lecture or Read Answer Compare Answers to -CBLM 30
Modular Self- Information Sheet 13.1.2 Self-Check 13.1.2 Answer Key 13.1.2 -TR
Date Developed:
Document No.
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Technical Drafting Date Revised:
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NCII -
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 Suitable packaging (Suitable packaging
(Suitable packaging (Suitable packaging
materials and materials and
materials and methods materials and methods
methods for a paced learning methods for a MINUTES
for a different types of for a different types of
different types of food different types of
food item) food item)
items food item)
Read Answer Compare Answers to
Lecture or Information Sheet 13.1.3 Self-Check 13.1.3 Answer Key 13.1.3
-CBLM 1HOUR
Modular Self- (Functional design (Functional design (Functional design
-TR
paced learning requirements for food requirements for requirements for food
Functional design packaging area) food packaging area) packaging area)
requirements for food Evaluate performance
packaging areas Perform using
Demonstrate -CBLM 2 HOURS
Demonstration Task Sheet 13.1.1 Performance Criteria
(How to Package) -TR
(How to Package) Checklist 13.1.1
(How to Package)
LO 2: Package Food
Learning Content Methods Presentation Practice Feedback Resources Time

Safe work practices, Read Answer Compare Answers to

dealing with hot Information Sheet 13.2.1 Self-Check 13.2.1 answer Key 13.2.1
Lecture or
surfaces with hot (Safe work practices, (Safe work practices, (Safe work practices, -CBLM 1 HOUR
Modular Self-
surfaces, lifting and dealing with hot surfaces dealing with hot dealing with hot surfaces -TR
paced learning
bending with hot surfaces, lifting surfaces with hot with hot surfaces, lifting
and bending) surfaces, lifting and and bending)
bending)
Lecture or Read Answer Compare Answers to -CBLM 1 HOUR
Modular Self- Information Sheet 13.2.2 Answer Key 13.2.2 -TR
Hygienic practices
paced learning (Hygienic practices and Self-Check 13.2.2 (Hygienic practices and
and occupational
occupational health and (Hygienic practices occupational health and
health and safety and
safety and local health and occupational safety and local health
local health
regulations in packaging health and safety and regulations in packaging ,
regulations in
, storing and local health storing and transporting of
packaging , storing
transporting of food) regulations in food)
and transporting of
packaging , storing
food
and transporting of
food)

Date Developed:
Document No.
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Technical Drafting Date Revised:
Issued by: PRMSU CIT
NCII -
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 Read Answer Compare Answers to
Environmental Lecture or Information Sheet 13.2.3 Self-Check 13.2.3 Answer Key 13.2.3
Requirement for food Modular Self- (Environmental (Environmental (Environmental -CBLM 1 HOUR
packaging Areas paced learning Requirement for food Requirement for food Requirement for food -TR
packaging Areas) packaging Areas) packaging Areas)

HACCP principles
Answer Compare answer to
Appropriate Read Self-Check 13.2.4 answer Key
Packaging Lecture or Information Sheet 13.2.4 (Appropriate 13.2.4
requirements And (Appropriate packaging packaging -CBLM 1 HO
Modular Self- (Appropriate packaging
techniques , requirements and requirements and -TR UR
paced learning requirements and
labelling of techniques, labelling of techniques, labelling techniques, labelling of
packaged food stuffs) of packaged food packaged food stuffs)
package food stuff)
stuffs
B. ASSESSMENT PLAN
 Written Test
 Performance Test
 Oral Interview

D. TEACHER’S SELF-REFLECTION OF THE SESSION

Date Developed:
Document No.
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Technical Drafting Date Revised:
Issued by: PRMSU CIT
NCII -
Page 3 of 3
Developed by:
Revision # 00
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