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Session Plan

This session plan outlines learning objectives and activities to teach commercial cooking students how to use and maintain kitchen tools and equipment. The plan covers utilizing tools, maintaining tools and work areas, and storing tools. Learning will be done through self-paced reading assignments, practice activities with feedback, and assessments. Students will learn about tool materials, uses, cleaning, sanitizing, storing procedures. The goal is for students to properly use, clean and store kitchen tools.

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Ella Cagadas Puzon
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134 views5 pages

Session Plan

This session plan outlines learning objectives and activities to teach commercial cooking students how to use and maintain kitchen tools and equipment. The plan covers utilizing tools, maintaining tools and work areas, and storing tools. Learning will be done through self-paced reading assignments, practice activities with feedback, and assessments. Students will learn about tool materials, uses, cleaning, sanitizing, storing procedures. The goal is for students to properly use, clean and store kitchen tools.

Uploaded by

Ella Cagadas Puzon
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
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SESSION PLAN

Sector: Home Economics


Qualification Title: Commercial Cooking
Unit of Competency: Use and Maintain Kitchen Tools and Equipment
Module Title: Using and maintaining kitchen tools and equipment.

LEARNING OBJECTIVES

LO1: Utilize kitchen tools and equipment


LO2: Maintain kitchen tools, equipment, and working area.
LO3: Store and Stack kitchen tools and equipment.

A. INTRODUCTION

This unit covers the knowledge, skills, and attitudes required to use and maintain kitchen tools and equipment.

B. LEARNING ACTIVITIES

LO1: Utilize kitchen tools and equipment


LEARNING CONTENT METHODS PRESENTATION PRACTICE FEEDBACK LEARNING RESOURCES TIME
1. Materials of kitchen Self- paced Read Information Sheet Answer Self Check 1.1 Refer to the answer key Learning Module
utensils and equipment 1.1 page 8-14 page 15-16
commonly found in the
kitchen Do Activity Sheet 1.1 Evaluate the activity
page 16 referring to the rubrics
2. The use of kitchen Self- Paced Read information Sheet Answer Self Check 1.1 Refer to the answer key Learning Module
tools and equipment 1.1 page 8-14 page 15-16

Do Activity Sheet 1.1 Evaluate the activity


page 16 referring to the rubrics
LO2: Maintain kitchen tools, equipment, and working area.

LEARNING CONTENT METHODS PRESENTATION PRACTICE FEEDBACK LEARNING RESOURCES TIME


1. Cleaning and Self- paced Read Information Sheet Answer Self Check 2.1 Refer to the answer key Learning Module
Sanitizing Kitchen 2.1 page 19-21, and 2.2 page 22
utensils and equipment page 23

2. Cleaning Kitchen Self- Paced Read information Sheet Answer Self Check 2.3 Refer to the answer key Learning Module
Premises 2.3 page 24-25 page 25

LEARNING CONTENT METHODS PRESENTATION PRACTICE FEEDBACK LEARNING RESOURCES TIME

1. Proper cleaning and Self- paced Read Information Sheet Answer Self Check 3.1 Refer to the answer key Learning Module
storing cooking tools 3.1 page 27-31
and equipment

LO3: Store and Stack kitchen tools and equipment.

C. Assessment
 Written Test
D. Teacher’soReflection
Matching Type
o Identification of Tool and Equipment
Students must be properly guided on the use f kitchen tools and equipment.
 Performance Test
o Role playing on the use of kitchen tools and equipment.

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