SESSION PLAN

Sector : TOURISM
Qualification Title : COOKERY NCII
Unit of Competency : PACKAGE PREPARED FOOD
Module Title : PACKAGING PREPARED FOOD

Learning Outcomes:
1. Select packaging materials
2. Package food
A. INTRODUCTION
This Session deals with the knowledge, skills, and attitudes in packaging of prepared foodstuff for transportation.
B. LEARNING ACTIVITIES
LO1: SELLECT PACKAGING MATERIALS
Learning Content Methods Presentation Practice Feedback Resources Time
 Packaging Modular self- Read Answer Self- Check the Information Sheet 13.1.1 1 Hour
requirement paced instruction Information check 13.1.1 answers with Self-check 13.1.1
Sheet 13.1.1 the provided
answer key.
 Packaging Information Sheet 13.1.2,
materials Packaging materials and
methods for different types of
Modular self- Read Answer Self- Check the food items.
paced instruction Information check 13.1.2 answers with Self-check 13.1.2 1 Hour
 Characteristics Sheet 13.1.2 the provided
and uses of answer key. Information Sheet 13.1.3
different Self-check 13.1.3
packaging
materials
  Functional Lecture Listen and Question and Oral Power point presentation
design Participate in answer questioning about the learning content 4 Hours
requirement the discussion with Laptop
for food demonstration Projector
packaging
areas
 Portion Demonstration Observe and Practice with Performance Real Food 2 Hours
Control Participate in Demonstration Criteria Weighing Scale
practices and the discussion Checklist
Principles
LO2: PACKAGE FOOD
Learning Content Methods Presentation Practice Feedback Resources Time
 Packaging Information Sheet 13.2-1
requirements Packaging Requirement for
for sanitary, sanitary occupational and
occupational local health
and local Self-check 13.2.1
health Check the
Modular self- Read Answer self- answers with Information sheet 13.2.2 1 hour
 Dealing with paced instruction Information check 13.2.1 provided dealing with the surfaces,
the surfaces, Sheet 13.2. answer key lifting and bending
lifting and 1 Self-check 13.2.2
bending

 Storing and
Transporting
Food

 Environmental
requirements
for food
packaging
 Area
 HACCP Lecture Listen and Question and Oral Power point presentation on 4 hourd
 Appropriate participate in answer questioning the appropriate labeling of
labeling of the discussion With package foodstuff
package stuff demonstration Laptop and Projector
and written test
 Appropriate Demonstration Observe and Practice with Performance Polystyrene foam
packaging Participate in Demonstration test with oral Cartons
procedure and the questioning Plastic cling wrap
techniques demonstration
 Appropriate Demonstration Observe and Question and Oral Polystyrene foam 2 hours
packaging Participate in answer questioning Cartons
procedures the With Plastic cling wrap
and technique demonstration demonstration Plastic or foil containers
and written test Metal or Plastic trays
Preparation table
Real food
C. ASSESSMENT
 Writtten examination
 Demonstration
 Observation in the workplace.
D. TEACHER’S REFLECTION OF THE SESSION
If the required performance criteria of all activity and written test are satisfactory meet, trainers are now ready to move to the next unit of
competency

Prepared by:

IVORY KATE T. PUBLICO