SESSION PLAN

Sector : TOURISM
Qualification Title : COOKERY NC II
Unit of Competency : PREPARE EGG DISHES
Module Title : PREPARING EGG DISHES
Learning Outcomes: After 24 hours of learning activities trainee/s will be able to skillfully:
1. Perform Mise en place
2. Prepare and cook egg dishes
3. Present egg dishes
4. Store egg dishes

A. INTRODUCTION
In this session, the trainees will understand the knowledge and skills required in the preparation of various egg
dishes in a commercial kitchen or catering operation within 24 hours. It consists of competencies to perform mise en
place, prepare and cook egg dishes, present egg dishes as well as to store egg dishes.
B. LEARNING ACTIVITIES
LO 1: Perform Mise en place
Learning Content Methods Presentation Practice Feedback Resources Time
 Physical Self-pace Read Answer Self- Compare CBLM 30
Structure and Instruction Information Check 8.1-1 answers mins
Composition of Sheet .8.1-1 with
Eggs “Physical Answer
Structure and keys 8.1-1
Composition of
 Eggs”
CBLM 30
Familiarize Perform
Demonstration Evaluate mins
the Task “the Task Pictures
Performance
Sheet 8.1-1 Sheet 8.1-1 Glue
Criteria
“Pictorial Report “Pictorial
Checklist Pen
of Qualities of a Report of
Fresh Egg in Qualities of a 8.1-1 Pencils
Terms of Egg Fresh Egg in
Size and Terms of Egg Stationery
Grading” Size and Paper
Grading”
 Cleaning and Self-pace Read Answer Self- Compare CBLM 30
sanitizing Instruction Information Check 8.1-2 answers mins
Cleaning
materials Sheet .8.1-2 with materials
“Cleaning and Answer
sanitizing keys 8.1-2
materials”
Simulation/ CBLM 1 hr
Familiarize Perform
Role Play Evaluate Manual
the
Operational Performance Mechanical
Operational Sheet Criteria Ware
Sheet 8.1-2 Checklist washing
8.1-2 “Operational
8.1-2
“Operational Procedures of
Procedures of Dishwasher”
Dishwasher”
Familiarize the Perform Job Evaluate CBLM 1 hr
Demonstration Job Sheet 8.1-2 Sheet 8.1-2 Performance
Cleaning
Criteria
“Steps in materials
“Steps in
 Cleaning Process Cleaning Checklist Kitchen
for both Manual Process for tools,
8.1-2
and Mechanical both Manual utensils
Dishwashing” and and
Mechanical equipment
Dishwashing”

 Egg Sizing Lecture/Group Read Information Answer Self- Compare CBLM 30

discussion Sheet 8.1-3 Check 8.1-3 answers mins
with
“Egg Sizing”
Answer
keys 8.1-3
Demonstration Familiarize Task Perform Task Evaluate CBLM 30
Sheet 8.1-3 Sheet 8.1-3 Performance mins
Pen
Criteria
Checklist Paper
“Compare and “Compare and
contrast the contrast the 8.1-3
different sizes of different sizes
eggs” of eggs”
 Thawing and Lecture/Group Read Answer Self- Compare CBLM 30
washing raw and discussion Information check 8.1.3 answers mins
frozen ingredients Sheet 8.1-3 with
Answer key
“Thawing and 8.1-3
washing raw
and frozen
ingredients”

Video View multimedia Oral Evaluate LCD 30

Presentation presentation on Questioning Projector
 Thawing and Knowledge Manual mins
Washing Raw based on
and Frozen answer
Ingredients”
Perform Task 1hr
Familiarize
Demonstration Sheet Evaluate
Task Sheet CBLM
8.1-3 Performance
8.1-3 Kitchen
Criteria
“Steps in tools,
“Steps in Checklist
Thawing and utensils and
Thawing and Washing Raw 8.1-3 equipment
Washing Raw and Frozen
and Frozen Ingredients”
Ingredients””
LO 2: Prepare and cook egg dishes
 Variety of egg Lecture/Group Read Information Answer Compare CBLM 30
dishes discussion 8.2-1 answers mins
Task Sheet
“Variety of egg with
8.2-1
dishes” Answer Key
8.2-1
Simulation/ Evaluate CBLM 1 hr
Familiarize Perform
Role Play Performance Manual
the
Operational Criteria Gas Ranges
Operational Sheet Checklist Oven
Sheet 8.1-1
8.1-1
8.2-1 “Operational
“Operational Procedures of
Procedures of Gas Ranges
Gas Ranges Oven”
Oven”
 Video View multimedia Oral Evaluate LCD 30
Presentation presentation on Questioning Projector mins
Knowledge
Variety of egg based on
dishes answer
Demonstration Perform Task Evaluate Cooking 1 hr
Familiarize Book
Sheet 8.2-1 performanc
Task Sheet 8.2-1 Cooking
“Variety of egg e using
“Variety of egg Ingredients
dishes” Performanc
dishes” Kitchen
e Criteria
Checklist tools,
utensils
8.2-1 and
equipment
 Method in Group Read Answer Self- Compare CBLM 30
cooking eggs Discussion/ Information Check 8.2-2 answers mins
Lecture Sheet 8.2-2 with
“Method in Answer key
cooking eggs” 8.2-2
Video View Oral Evaluate LCD 1 hr
Presentation multimedia Questioning Projector
Knowledge
presentation based on
on Method in answer
cooking eggs
 Demonstration Perform Job Evaluate Cooking 2 hrs
Familiarize Book
Sheet 8.2-2 performanc
Job Sheet 8.2-2 Cooking
“Method in e using
“Method in Ingredients
cooking eggs” Performanc
cooking eggs” Kitchen
e Criteria
tools,
Checklist utensils
8.2-2 and
equipment
 Sauces and Group Read Answer Compare CBLM 30
accompaniments Discussion/ Information answers mins
Self- Check
in egg dishes Lecture Sheet 8.2-3 with
8.2-3
“Sauces and Answer key
accompaniments 8.2-3
in egg dishes”
Video View multimedia Oral Evaluate LCD 1 hr
Presentation presentation on Questioning Projector
Knowledge
“Sauces and based on
accompaniments answer
in egg dishes”
Demonstration Perform Task Evaluate Cooking 30
Familiarize Book
Sheet 8.2-3 performance mins
Task Sheet 8.2-3 Cooking
“Sauces and using
“Sauces and Ingredients
accompanime Performance
accompaniments Kitchen
nts in egg Criteria
in egg dishes” tools,
dishes” Checklist
utensils,
8.2-3 and
equipment
 Safety and Group Read Answer Compare CBLM 30
Hygienic Discussion/ Information answers mins
Self- Check
Procedure in Lecture Sheet 8.2-4 with
8.2-4
Workplace “Safety and Answer key
Hygienic 8.2-4
Procedure in
Workplace”

Demonstration Perform Task Evaluate CBLM 1 hr

Familiarize Garbage
Sheet 8.2-4 performance
Task Sheet Bins
using
8.2-4 “Demonstrate Recycling
Performance
“Demonstrat the Rules to Materials
Criteria
e the Rules to Consider
Checklist
Consider When
When Preparing 8.2-4
Preparing Food”
Food”

LO 3: Present egg dishes

 Select suitable Self-pace Read Information Answer Self- Compare C+BLM 30
plates Instruction Sheet 8.3-1 Check 8.3-1 answers mins
“Select suitable with
plates” Answer key
8.3-1
Demonstration Read and Evaluate 1hr
analyze Task Perform performanc Plates
 Sheet e using
8.3-2 Task Sheet Performanc
“Select suitable 8.3-2 e criteria
plates” “Select suitable checklist
plates” 8.2-2
 Different ways in Group Read Answer Self- Check CBLM 30
presenting and Discussion/ Information Check 8.3-2 answers mins
garnishing egg Lecture Sheet 8.3-2 with
dishes “Different ways Answer
in presenting key 8.2-3
and garnishing
egg dishes”

Demonstration Perform task Evaluate Kitchen 1hr

Familiarize sheet 8.3-2 performan tools,
Job Sheet “Present the ce using utensils,
8.3-2 Seven Simple Performan and
“Present the Ways to ce criteria equipment
Seven Simple Present Eggs checklist Ingredients
Ways to Present Like a Chef” 8.3-2 needed
Eggs Like a
Chef”
LO 4: Store egg dishes
 Store and Group Read Information Answer Check CBLM 30
maintain egg Discussion Sheet 8.4-1 answer with mins
Self- check
dishes “Store and Answer key
maintain egg 8.4-1 8.4-1
dishes”
Video View multimedia Oral Evaluate LCD 1 hr
Presentation presentation on Questioning Projector
Knowledge
 “Store and based on
maintain egg answer
dishes”
Simulation/ Familiarize the Evaluate CBLM 1 hr
Perform Manual
Role Play Performance
Operational Refrigerator
Operational Criteria
Sheet
Sheet Checklist
8.4-1 8.4-1
8.4-1
“Operational “Operational
Procedure of Procedure of
Refrigerator” Refrigerator”

Demonstration Familiarize Task Perform Task Evaluate CBLM 30

Sheet 8.4-1- Sheet 8.4-1 Performance mins
Pictures
“Draw a “Draw a Criteria
Graphical Graphical Checklist Glue
Reporting of Reporting of Pen
8.4-1
Recommended Recommended
Storage Time for Storage Time Pencils
Eggs” for Eggs” Stationery
Paper

 Techniques and Lecture Read Answer Self- Check Egg tray 30

ways in storing Information Check 8.4-2 answer Refrigerator mins
egg Sheet 8.4-2 with Kitchen
“Techniques Answer tools,
and key 8.4-2 utensils
ways in and
storing egg” equipment

Simulation/ Familiarize the Perform Job Evaluate Kitchen 1 hr

 Role Play Job Sheet 8.4-2 Sheet 8.4-2 performance tools,
using utensils and
“Dramatize All “Dramatize All
Performance equipment
the Techniques the
criteria
and Techniques checklist
Ways in Storing and 8.4-2
Egg” Ways in
Storing Egg”
C. ASSESSMENT PLAN
 Written Test
 Performance Test
 Demonstration

D. TEACHER’S SELF-REFLECTION OF THE SESSION

After completing the training session of this competency that covers the knowledge, skills and values required in
preparing egg dishes, I found out that I achieved the objectives because of the effective methodologies I have used.

Prepared by: Noted by:

MARS HERSHEY S. PAQUERA FRENELENIA C. SUSON

Trainer Supervisor