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Soup Preparation Session Plan

This document outlines a session plan for a unit of competency on preparing stocks, sauces, and soups. The session aims to help learners achieve four learning outcomes: preparing stocks, glazes, and essences; preparing soups for menu items; preparing sauces for menu items; and storing and reconstituting stocks, sauces, and soups. The plan details learning activities, assessment, and a teacher's reflection on helping trainees master techniques for reconstituting ingredients through demonstration.

Uploaded by

Mashelet Valle
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2K views3 pages

Soup Preparation Session Plan

This document outlines a session plan for a unit of competency on preparing stocks, sauces, and soups. The session aims to help learners achieve four learning outcomes: preparing stocks, glazes, and essences; preparing soups for menu items; preparing sauces for menu items; and storing and reconstituting stocks, sauces, and soups. The plan details learning activities, assessment, and a teacher's reflection on helping trainees master techniques for reconstituting ingredients through demonstration.

Uploaded by

Mashelet Valle
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
  • Session Plan
  • Learning Activities
  • Assessment Plan and Reflection

Session Plan

Sector : TOURISM
Qualification Title : COOKERY NC II
Unit of Competency : PREPARE STOCKS, SAUCES AND SOUPS
Module Title : Preparing stocks, sauces and soups
Learning Outcomes

LO1: Prepare stocks, glazes, essences required for menu items.

LO2: Prepare soups required for menu item

LO3: Prepared sauces required for menu items

LO4: Store and reconstitute stocks, sauces and soups.


A. INTRODUCTION
This unit covers the skills, knowledge and attitudes to identify role and responsibility as a member of a team. This
module covers the skills, knowledge and attitudes to identify role and responsibility as a member of a team. The COOKERY
NC II Qualification consists of competencies that a person must achieve to clean kitchen areas, cook/prepare hot, cold meals
and desserts for guests in various food and beverage service facilities

B. LEARNING ACTIVITIES
LO 2: Prepare soups required for menu item
Learning Content Methods Presentation Practice Feedback Resources Time
● Identify ● PowerPoint ● Read ● Answer ● Compare ● CBLM on
ingredients presentation Information Self- answers to workplace
required to Sheet 2.2-1 Check Answer Key Preparation 5
make soup ● Demonstration In 2.2-1 2.2-1 ● Modules hours
from standard ● Identify ● Portfolio
recipe. ● Group ingredients ● LCD Projector
discussion required to ● Laptop
make soup ● Internet
from
standard
recipe.
● Variety, ● Active Lecture ● Read ● Answer ● Compare ● CBLM
principles and ● Group information self- answer with the ● Modules 7
techniques of discussion sheet 2.2-2 check answer key ● Internet hours
producing ● Video ● Variety, 2.2-2 2.2-2 ● LCD
soups. Presentation principles Projector
and ● Laptop
techniques
of
producing
soups
● Common ● Demonstration ● Read ● Answer- ● Compare to ● CBLM on
problems on ● Group informatio self- answer key workplace
soups and how discussion n sheet check 2.2-3 Preparation
to identify and ● Active Lecture 2.2-3 on 2.2-3 ● Handouts 7
rectify them. ● Video ● Common ● Internet hours
presentation problems ● LCD
on soups Projector
and how to ● Laptop
identify
and rectify
them

C. ASSESSMENT PLAN
● Written Test
● Performance Test/Demonstration
● Oral Questioning/ Interviews
A. Teacher’s Self- Reflection of the Session.
Through this learning activities we could produce lot of quality trainees from our institution. We can share
techniques and gain knowledge to the trainee from the different activity sheet that we prepared to them. They would be
mastered enough in demonstration of sample dishes prepared by the learner while reconstituting stocks, sauces and soups.
In this module we can assure the performance standard, quality training and real-life experiences that anchored in the
learning content. Foods and nutrition is an important course to participant in since it teaches the leaners how to be clean
being healthy how to make food and build teamwork. Foods and nutrition teaches how to clean the kitchen and cooking
materials properly. Cookery teaches you the important nutrition and the basic food groups and how to balance them and how
to stay healthy.

Put Task Sheets, Job Sheets and Performance Criteria Checklist

Session Plan Sector : TOURISM Qualification Title : COOKERY NC II Unit of Competency : PREPARE STOCKS, SAUCES AND SOUPS Mo
Learning Content Methods Presentation Practice Feedback Resources Time ● Identify ingredients required to make soup from
them C. ASSESSMENT PLAN ● Written Test ● Performance Test/Demonstration ● Oral Questioning/ Interviews A. Teacher’s Self- Re

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