SESSION PLAN

Sector : TOURISM
Qualification Title : COOKERY NC II
Unit of Competency : PREPARE SANDWICHES
Module Title : PREPARING SANDWICHES
Learning Outcomes:
1. Perform Mis en Place
2. Prepare variety of sandwiches
3. Present a variety of sandwiches
4. Store sandwiches

A. INTRODUCTION
This module deals with the skills and knowledge required in preparing and presenting sandwiches.
B. LEARNING ACTIVITIES
LO1: PERFORM MIS EN PLACE
Learning Content Methods Presentation Practice Feedback Resources Time
1. Variety and  Modularized Read information Answer Self Compare Information
ingredients of instruction sheet on the Check 5.1-1 your answers sheet, Self 2 hrs.
sandwiches Variety and to the check, &
 Discussion ingredients of Answer Key Answer Key
sandwiches5.1-1 5.1-1
Perform Task Trainer’s
sheet 5.1-1
Date Developed: Document No. NTTA-TM1-01
April 2017 Issued by:
Date Revised:
COOKERY NC II
NTTA Page 1 of 14
Preparing Sandwiches Developed by Girly A.
Macaraeg
Revision # 01
 evaluate the
performance
and gives
recommenda
tions

2. Classification of  Modularized Read information Answer Self Compare Information

sandwiches instruction sheet on Check 5.1-2 your answers sheet, Self 2 hrs.
classification of to the check, &
 Discussion sandwiches Answer Key Answer Key
5.1-2 5.1-2

Perform Job Trainer’s

Sheet 5.1-2 evaluate the
performance
and gives
recommenda
tions
3. Tools,  Modularized Read information Answer Self Compare  Information
equipments, instruction sheet on tools, Check 5.1-3 your answers sheet, Self 2 hrs.
and utensils equipments, and to the check, &
needed in  Discussion utensils in Answer Key Answer Key
preparing preparing 5.1-3
sandwiches sandwiches EQUIPMENT
5.1-3

Date Developed: Document No. NTTA-TM1-01

April 2017 Issued by:
Date Revised:
COOKERY NC II
NTTA Page 2 of 14
Preparing Sandwiches Developed by Girly A.
Macaraeg
Revision # 01
  Electric,
gas or
induction
ranges
 Ovens,
including
combi
ovens
 Microwave
s
 Grills and
griddles
 Deep
fryers
 Salamande
rs
 Food
processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry
pan
 Steamers
 Baine
marie
Date Developed: Document No. NTTA-TM1-01
April 2017 Issued by:
Date Revised:
COOKERY NC II
NTTA Page 3 of 14
Preparing Sandwiches Developed by Girly A.
Macaraeg
Revision # 01
  Mandoline
 LCD
Projector
(optional for
lecture)
 Overhead
Projector
(Optional
for lecture)
 Television
and
multimedia
player
 Whiteboar
d
 Applicable
equipment
as
prescribed
by Training
regulations

TOOLS

- pots and
pans
- bowls and
- Plastic
wrap
Date Developed: Document No. NTTA-TM1-01
April 2017 Issued by:
Date Revised:
COOKERY NC II
NTTA Page 4 of 14
Preparing Sandwiches Developed by Girly A.
Macaraeg
Revision # 01
 - Aluminum
foil
- measuring
cups
- weighing
scales
- cleaning
materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair
restraints
toque,
caps,
hairnets

4. Historical  Modularized Read information Answer Self Compare Information

development of instruction sheet on Check 5.1-4 your answers sheet, Self 2 hrs.
sandwiches historical to the check, &
 Discussion development of Answer Key Answer Key
sandwiches 5.1- 5.1-4
4

Date Developed: Document No. NTTA-TM1-01

April 2017 Issued by:
Date Revised:
COOKERY NC II
NTTA Page 5 of 14
Preparing Sandwiches Developed by Girly A.
Macaraeg
Revision # 01
 5. Common  Modularized Read information Answer Self Compare Information
culinary terms instruction sheet on Check 5.1-5 your answers sheet, Self 1 hr.
related on Culinary terms to the check, &
sandwich  Discussion related to Answer Key Answer Key
sandwiches 5.1-5
commonly used
in the industry
5.1-5
LO 5.2: PREPARE VARIETY OF SANDWICHES
1. Different types  Modularized Read information Answer Self Compare Information
of sandwiches instruction sheet on Check 5.2-1 your answers sheet, Self 2
different types of to the check, & hrs.
 Discussion sandwiches 5.2- Answer Key Answer Key
1 5.2-1 Key
2. Breads for  Modularized Read information Answer Self Compare Information
sandwich instruction sheet on breads Check 5.2-2 your answers sheet, Self 1 hr.
making for sandwich to the check, &
 Discussion making 5.2-2 Answer Key Answer Key
5.2-2
3. Filling for  Modularized Read information Answer Self Compare Information
sandwiches instruction sheet on filling Check 5.2-3 your answers sheet, Self 2 hrs.
for sandwiches to the check, &
 Discussion 5.2-3 Answer Key Answer Key
5.2-3
Perform Task Trainer’s
Sheet 5.2-3 evaluate the
performance
Date Developed: Document No. NTTA-TM1-01
April 2017 Issued by:
Date Revised:
COOKERY NC II
NTTA Page 6 of 14
Preparing Sandwiches Developed by Girly A.
Macaraeg
Revision # 01
 and gives
recommenda
tions

4. Components  Modularized Read information Answer Self Compare Information

and ingredients instruction sheet on Check 5.2-4 your answers sheet, Self 1 hr.
of a sandwich components and to the check, &
 Discussion ingredients of a Answer Key Answer Key
sandwich 5.2-4 5.2-4
5. Prepare a  Modularized Read information Answer Self Compare Information 2
sandwich instruction sheet on prepare Check 5.2-6 your answers sheet, Self hrs
a sandwich 5.2-6 to the check, & .
 Discussion Answer Key Answer Key
5.2-6 Key

TOOLS &
Perform Job Trainer’s EQUIPMENTS
Sheet 5.2-3 evaluate the
performance  pots and
and gives Utensils
recommenda  Food
tions processors
 Blenders
 Mixers
 Slicers
 Pans
 Grills and

Date Developed: Document No. NTTA-TM1-01

April 2017 Issued by:
Date Revised:
COOKERY NC II
NTTA Page 7 of 14
Preparing Sandwiches Developed by Girly A.
Macaraeg
Revision # 01
 griddles
- pans
- bowls and
- Plastic
wrap
- Aluminum
foil
- measuring
cups
- weighing
scales
- cleaning
materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair
restraints
toque,
caps,
hairnets

6. Suitable breads,  Modularized Read information Answer Self Compare Information 1 hr

fillings and instruction sheet on suitable Check 5.2-6 your answers sheet, Self
ingredients breads, fillings to the check, &
Date Developed: Document No. NTTA-TM1-01
April 2017 Issued by:
Date Revised:
COOKERY NC II
NTTA Page 8 of 14
Preparing Sandwiches Developed by Girly A.
Macaraeg
Revision # 01
  Discussion and ingredients Answer Key Answer Key
5.2-6 5.2-6
7. Food  Modularized Read information Answer Self Compare Information
combinations of Instruction sheet on food Check 5.2-7 your answers sheet, Self 1 hr
sandwiches combinations of to the check, &
 Discussion sandwiches Answer Key Answer Key
5.2-7 5.2-7
8. Past and  Modularized Read information Answer Self Compare Information 1 hr
current trends Instruction sheet on past Check 5.2-8 your answers sheet, Self
in sandwich and current to the check, &
preparation  Discussion trends in Answer Key Answer Key
sandwich 5.2-8
preparation 5.2-
8
9. Hygienic food  Modularized Read information Answer Self Compare Information
handling Instruction sheet on Check 5.2-9 your answers sheet, Self 2 hrs
practices hygienic food to the check, &
 Discussion handling Answer Key Answer Key
practices 5.2-9 5.2-9

LO 5.3: PRESENT A VARIETY OF SANDWICHES

1. Present  Modularized Read information Answer Self Compare Information
sandwiches instruction sheet on present Check 5.3-1 your answers sheet, Self 2 hrs
attractively sandwiches to the check, &
 Discussion / attractively 5.3-1 Answer Key Answer Key
Demonstration 5.3-1
Perform Task Trainer’s
Date Developed: Document No. NTTA-TM1-01
April 2017 Issued by:
Date Revised:
COOKERY NC II
NTTA Page 9 of 14
Preparing Sandwiches Developed by Girly A.
Macaraeg
Revision # 01
 Sheet 5.3-1 evaluate the
performance
and gives
recommenda
tions

2. Portion control  Modularized Read information Answer Self Compare Information 2

for sandwiches instruction sheet on portion Check 5.3-2 your answers sheet, Self hrs.
control for to the check, &
 Discussion sandwiches 5.3- Answer Key Answer Key
2 5.3-2
3. Creative  Modularized Read information Answer Self Compare Information
sandwich instruction sheet on creative Check 5.3-3 your answers sheet, Self 2
presentation sandwich to the check, & hrs.
techniques  Discussion presentation Answer Key Answer Key
techniques 5.3-3 5.3-3
Perform Job Trainer’s
Sheet 5.3-3 evaluate the
performance
and gives
recommenda
tions

4. Hygienic food  Modularized Read information Answer Self Compare Information

handling instruction sheet on Check 5.3-4 your answers sheet, Self 2
practices hygienic food to the check, & hrs.
Date Developed: Document No. NTTA-TM1-01
April 2017 Issued by:
Date Revised:
COOKERY NC II
NTTA Page 10 of 14
Preparing Sandwiches Developed by Girly A.
Macaraeg
Revision # 01
  Discussion handling Answer Key Answer Key
practices 5.3-4 5.3-4
5. Safe work  Modularized Read information Answer Self Compare Information
practices on instruction sheet on safe Check 5.3-5 your answers sheet, Self 1 hr
presenting work practices to the check, &
sandwiches  Discussion on presenting Answer Key Answer Key
sandwiches 5.3- 5.3-5
5
6. Suitable storage  Modularized Read information Answer Self Compare Information
techniques to instruction sheet on suitable Check 5.3-6 your answers sheet, Self 1 hr
maintain storage to the check, &
optimum  Discussion techniques to Answer Key Answer Key
quality of maintain 5.3-6
ingredients optimum quality
of ingredients
5.3-6

7. Organizational  Modularized Read information Answer Self Compare Information

skills and instruction sheet on Check 5.3-7 your answers sheet, Self 1 hr
teamwork organizational to the check, &
 Discussion skills and Answer Key Answer Key
teamwork 5.3-7 5.3-7

8. Waste  Modularized Read information Answer Self Compare Information 1 hr

minimization instruction sheet on waste Check 5.3-8 your answers sheet, Self
techniques minimization to the check, &

Date Developed: Document No. NTTA-TM1-01

April 2017 Issued by:
Date Revised:
COOKERY NC II
NTTA Page 11 of 14
Preparing Sandwiches Developed by Girly A.
Macaraeg
Revision # 01
  Discussion techniques 5.3-8 Answer Key Answer Key
5.3-8
LO 5.4: STORE SANDWICHES

1. Safe work  Modularized Read information Answer Self Compare Information

practices on instruction sheet on safe Check 5.4-1 your answers sheet, Self 2 hrs.
cutting work practices to the check, &
 Discussion on cutting 5.4-1 Answer Key Answer Key
5.4-1
Perform Task Trainer’s
Sheet 5.4-1 evaluate the
performance
and gives
recommenda
tions
Perform Job Trainer’s
Sheet 5.4-1 evaluate the
performance
and gives
recommenda
tions

2. Proper Read information Answer Self Compare Information

temperature in  Modularized sheet on proper Check 5.4-2 your answers sheet, Self 1 hr
storing instruction temperature in to the check, &
sandwiches storing Answer Key Answer Key
sandwiches 5.4-
Date Developed: Document No. NTTA-TM1-01
April 2017 Issued by:
Date Revised:
COOKERY NC II
NTTA Page 12 of 14
Preparing Sandwiches Developed by Girly A.
Macaraeg
Revision # 01
  Discussion 2 5.4-2
3. Organizational  Modularized Read information Answer Self Compare Information 2 hrs.
skills and instruction sheet on Check 5.4-3 your answers sheet, Self
teamwork classification of to the check, &
 Discussion sandwich 5.4-3 Answer Key Answer Key
5.4-3

Date Developed: Document No. NTTA-TM1-01

April 2017 Issued by:
Date Revised:
COOKERY NC II
NTTA Page 13 of 14
Preparing Sandwiches Developed by Girly A.
Macaraeg
Revision # 01
s