Session Plan
Sector : Tourism Sector (Hotel and Restaurant)
Qualification Title : Cookery NC II
Unit of Competency : PREPARE SEAFOOD DISHES
Module Title : Preparing Seafood Dishes
Learning Outcomes: At the end of the training the trainees must be able to:
LO1: Perform mise en place
LO2: Handle fish and seafood
LO3: Cook fish and shellfish
LO4: Plate /present sefood
LO5: Store seafood
Introduction: This unit deals with the knowledge, skills and attitude required in selecting, preparing, presenting and storing seafood in a
commercial kitchen or catering operation.
A. Learning Activities
LO. 1. : Perform mise en place
Learning Content Methods Presentation Practice Feedback Resources Time
The different Active Lecture Read Information sheet Answering self- Checking Module
classifications of Self-paced/modular 1.1-1 to 1.1-10 checks 1.1-1 to 1.1- answers using Manual
seafood 10 answer key 1.1-
1 to 1.1-10
Preparing a range of Self-Check 1.1-1 to
seafood dishes 1.1-10
according to Video presentation Performance Human resources
enterprise standards Perform Task sheet criteria
1.1-1 to 1.1-10 checklist 1.1-1
Document No.
Date Developed:
Cookery NC II July 15, 2018 Issued by:
Prepare seafood dishes Developed by: Page
Aminah Sarah S. Jaafar
Revision # 00
Classification and Active Lecture To 1.1-10
varieties of fish and Self-paced/modular
shellfish
Sources of seafood Active Lecture
Market forms of Self-paced/modular
seafood
Nutrition related to
fish and seafood, Active Lecture
particularly the Self-paced/modular
nutritional value of
fish and seafood
Specific dietary Active Lecture
issues including Self-paced/modular
allergies and
intolerances
Common culinary
terms related to fish Active Lecture/
and seafood that are Self-paced/modular
used in the industry
Principles and
practices of hygiene Active Lecture
specifically on Self-paced/modular
handling and storage
of fish and seafood
Document No.
Date Developed:
Cookery NC II July 15, 2018 Issued by:
Prepare seafood dishes Developed by: Page
Aminah Sarah S. Jaafar
Revision # 00
Safe work practices, Active Lecture
particularly on using Self-paced/modular
sharp knives
Appropriate cookery Active Lecture
methods for fish and Self-paced/modular
shellfish
Waste minimization Active Lecture
techniques and Self-paced/modular
environmental
considerations in
relation to seafood
LO. 2. Handle fish and seafood
The different
classifications of Active Lecture Read Information sheet 1.2- Answering self- Checking Module
seafood 1 to 1,2-8 checks 1.2-1 to 1.2- answers w/ Manual
8 answer key 1.2-
Procedure of thawing Video presentation 1 to 1.2-8 Human resources
seafood Task sheet 1.2-1 to
1.2-8 performance
Criteria for judging Active Lecture criteria
the quality of fresh checklist 1.2-1
fish to 1.2-8
Storage Active Lecture
requirements for fish
Document No.
Date Developed:
Cookery NC II July 15, 2018 Issued by:
Prepare seafood dishes Developed by: Page
Aminah Sarah S. Jaafar
Revision # 00
Criteria for judging Active Lecture
the quality of fresh
fish
Nutrition related to Active Lecture
fish and seafood,
particularly the
nutritional value of
fish and seafood
Safe work practices,
Video presentation
Cutting and
presentation
techniques,
particularly on fish
and crustaceans
Waste minimization Video presentation
techniques and
environmental
considerations in
relation to seafood
LO. 3. Prepare seafood dishes
What is seafood Lecture
Self-paced/modular Read Information sheet Answering self- Checking Module
1.3-1 checks 1.3-1 answers w/ Manual
answer key 1.3-
Classification of Lecture 1
seafood Self-paced/modular
Task sheet 1.3-1
Document No.
Date Developed:
Cookery NC II July 15, 2018 Issued by:
Prepare seafood dishes Developed by: Page
Aminah Sarah S. Jaafar
Revision # 00
performance
Cooking Lecture criteria Human resources
technique of Self-paced/modula checklist 1.3-1
fish and
shellfish Video presentation
Handling of fish Video presentation
and shellfish Video presentation/
Recipes demonstration
L.O. 4. Plate/Present fish and seafood
Portion control Lecture Read Information sheet Answering self- Checking Module
for cooked 1.4-1 to 1.4-8 checks 1.4-1 to 1.4- answers w/ Manual
seafood 8 answer key 1.4- Human resources
Creative Video presentation 1 to 1.4-8
presentation Task sheet 1.4-2
techniques performance
Lecture criteria
Hygienic food Self-paced/modular checklist 1.4-1
handling to 1.4-8
practices
Safe work Lecture
practices on Self-paced/modular
presenting
Suitable Lecture
storage Self-paced/modular
techniques to
Document No.
Date Developed:
Cookery NC II July 15, 2018 Issued by:
Prepare seafood dishes Developed by: Page
Aminah Sarah S. Jaafar
Revision # 00
maintain
optimum
quality of
ingredients
Lecture
Organizational Self-paced/modular
skills and
teamwork
Lecture
Waste Self-paced/modular
minimization
techniques
Video presentation
Cutting and
presentation
techniques,
particularly on
fish and
crustaceans
L.O. 5 Store fish and seafood
Storing and handling Lecture Read Information sheet 1.5 Answering self- Checking Module
issues related to or 1 to 1.5-6 checks 1.5-1 to 1.5- answers w/ Manual
seafood video presentation 6 answer key 1.5- Human resources
1 to 1.5-6
Storage Lecture Task sheet 1.5-1 tp
requirements for fish 1.5-6 performance
criteria
Temperature Lecture checklist 1.5-1
requirements for to 1.5-6
Document No.
Date Developed:
Cookery NC II July 15, 2018 Issued by:
Prepare seafood dishes Developed by: Page
Aminah Sarah S. Jaafar
Revision # 00
storing seafood
Waste minimization
techniques and Lecture
environmental
considerations in
relation to seafood
Food safety practices Lecture
related to handling
and storing of poultry
and game products
Methods of
preserving seafood Lecture
Logical and time-
efficient work flow Lecture
B. Assessment Plan:
a. Written test
b. Actual
C. Teacher’s Self- Reflection of the Session.
Document No.
Date Developed:
Cookery NC II July 15, 2018 Issued by:
Prepare seafood dishes Developed by: Page
Aminah Sarah S. Jaafar
Revision # 00
