This session plan covers preparing, cooking, plating and presenting poultry and game dishes. It includes 4 learning outcomes and lists learning activities to achieve each outcome. Activities include self-study, demonstrations, practice sessions and feedback. Outcome 1 involves mise en place steps. Outcome 2 covers preparation and cooking methods. Outcome 3 is about plating techniques and styles of presentation. Resources include information sheets, self-checks, videos and kitchen equipment. The session aims to teach learners how to properly handle poultry and game from start to finish.
This session plan covers preparing, cooking, plating and presenting poultry and game dishes. It includes 4 learning outcomes and lists learning activities to achieve each outcome. Activities include self-study, demonstrations, practice sessions and feedback. Outcome 1 involves mise en place steps. Outcome 2 covers preparation and cooking methods. Outcome 3 is about plating techniques and styles of presentation. Resources include information sheets, self-checks, videos and kitchen equipment. The session aims to teach learners how to properly handle poultry and game from start to finish.
This session plan covers preparing, cooking, plating and presenting poultry and game dishes. It includes 4 learning outcomes and lists learning activities to achieve each outcome. Activities include self-study, demonstrations, practice sessions and feedback. Outcome 1 involves mise en place steps. Outcome 2 covers preparation and cooking methods. Outcome 3 is about plating techniques and styles of presentation. Resources include information sheets, self-checks, videos and kitchen equipment. The session aims to teach learners how to properly handle poultry and game from start to finish.
This session plan covers preparing, cooking, plating and presenting poultry and game dishes. It includes 4 learning outcomes and lists learning activities to achieve each outcome. Activities include self-study, demonstrations, practice sessions and feedback. Outcome 1 involves mise en place steps. Outcome 2 covers preparation and cooking methods. Outcome 3 is about plating techniques and styles of presentation. Resources include information sheets, self-checks, videos and kitchen equipment. The session aims to teach learners how to properly handle poultry and game from start to finish.
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SESSION PLAN
Sector : TOURISM Qualification Title : COOKERY NC II
Unit of Competency : PREPARE POULTRY AND GAME DISHES
Module Title : PREPARING POULTRY AND GAME DISHES Learning Outcomes: LO1. Perform Mise en place LO2. Cook poultry and game dishes LO3. Plate/present poultry and game dishes LO4. Store poultry and game A. INTRODUCTION This unit deals with the knowledge, skills and attitude required in selecting, preparing, cooking, plating/presenting and storing poultry and game.
B. LEARNING ACTIVITIES LO 1: Perform Mise’ en place Learning Content Methods Presentation Practice Feedback Resources Time Recipe Self- Read Information Sheet Answer Self Check answers Information 30 Standardization steps study 10.1-1 Recipe Check 10.1-1 by comparing Sheet, Self mins Standardization steps with the Check, answer key Answer Key 10.1-1 Selecting and Self- Read Information Sheet Answer Self Check answers Information 30 Purchasing Poultry study 10.1-2 Selecting and Check 10.1-2 by comparing Sheet, Self mins and Game Purchasing Poultry and with the Check, Game answer key Answer Key 10.1-2 LO 2: Cook poultry and game dishes Preparation of Poultry Self- Read Information Sheet Answer Self Check answers Information 30 and Game study 10.2-1 Poultry and game Check 10.2-1 by comparing Sheet, Self mins preparation techniques with the answer Check, key 10.2-1 Answer Key
Perform Job Demonst Observe the trainer Evaluate Appropriate Sheet 10.2-1 in ration demonstrating how to cut demonstrating performance to kitchen 1 a whole chicken Performance tools and Hour on how to cut a Criteria equipment whole chicken Checklist 10.2-1 in cooking poultry and game Wet and dry cooking Self- Read Information Sheet Answer Self Check answers Information 2 methods for poultry study 10.2-2 Wet and dry Check 10.2-2 by comparing Sheet, Self Hour and game dishes cookery with the answer Check, s key 10.2-2 Answer Key
Perform Job Demonst Observe the trainer Evaluate Appropriate Sheet 10.2-2 in ration demonstrating different performance to kitchen demonstrating methods of cooking Performance tools and 5 different vegetables Criteria equipment Hour methods of Checklist 10.2-2 in cutting s cooking applied in poultry and poultry game Suitable seasonings Self- Read Information Sheet Answer Self Check answers Information 1 for Poultry and Game study 7.2-3 Suitable Check 10.2-3 by comparing Sheet, Self Hour seasonings for Poultry with the answer Check, and Game key 10.2-3 Answer Key LO 3: Plate/present poultry and game dishes
Poultry and Game Self- Read Information Sheet Answer Self Check answers Information 30 study 10.3-1Vegetable Plating Check 10.3-1 by comparing Sheet, Self mins Plating Techniques Techniques with the answer Check, key 10.3-1 Answer Key Video View VCD # 10.3-1 on presentat Plating techniques for Video and 30 ion poultry and game power point mins presentation Demonst Observe the trainer Perform Job demonstrating Poultry Evaluate Different ration Sheet 10.3-1 in 3 and Game Plating performance to kinds of demonstrating Hour Techniques Performance garnishes to Poultry and s Criteria be used for Game Plating Checklist 10.3-1 plating Techniques Appropriate tools for presenting product output Poultry and Game Self- Read Information Sheet Answer Self Check answers Information 1 study 10.3-2 Poultry and Game Check 10.3-2 by comparing Sheet, Self Hour presentation Styles presentation Styles with the answer Check, key 10.3-2 Answer Key
Perform Job Demonst Observe the trainer Evaluate Different Sheet 10.3-2 in 3 ration demonstrating Vegetable performance to kinds of demonstrating Hours Presentation Styles Performance garnishes to Poultry and Criteria be used for Game Checklist 10.3-2 plating presentation Styles Appropriate tools for presenting product output
LO 4: Store poultry and game
Handle and Store Self- Read Information Sheet Answer Self Check answers Information 2 Poultry and Game study 10.4-1 Handle and Store Check 10.4-1 by comparing Sheet, Self Hour Poultry and Game with the answer Check, s key 10.4-1 Answer Key Video View VCD # 10.4-1 on presentat Handle and Store Poultry 30 ion and Game mins C. ASSESSMENT PLAN Written Test Demonstration with oral questioning
