SESSION PLAN

Sector : AGRI – FISHERY - ARTS – FOOD PROCESSING

Qualification Title : FOOD PROCESSING NC II
Unit of Competency : USE AND MAINTAIN FOOD PROCESSING TOOLS, EQUIPMENT AND UTENSILS (UT)
Module Title : Use Food Processing Tools, Equipment and Utensils

Learning Outcomes:

1. Perform Pre-Operation Activities

2. Operate Food processing Equipment

3. Perform Post-Operation Activities

A. Introduction

This unit deals with the skills, knowledge and attitudes required to operate food processing tools, equipment and instruments in the workplace.
Different methodologies are suggested in this plan to cater to the varied learning styles and minutes of the trainees.

B. Learning Activities

LO. 1. Select tools, equipment, utensils and instruments

Learning Content Methods Presentation Practice Feedback Resources Time

 Select tools, ● Individualized ● Read information Self- check  Compare ● CBLM fish 3 hrs.
equipment, study sheet 1.1 1.1 answer processing

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utensils and ● Powerpoint  View powerpoint Classifying st to
instruments Presentation presentation on Information
andard of answer
tools, equipment sheet 1.1
according to tools,instrum key
according to food fish module 1
food (fish) ents informati
processing method Lesson 1
processing according to on sheet
method their uses 1.1

 Explain the ● Lecturette ● listen to the  self - check  Compare

defects in tools, lecturette on the 1.2 Answer
● Demonstratio
equipment, defects in tools and to
n
utensils and equipment answer
instrument  key
 Read Information ● CBLM fish
informati
sheet 1.2 processing
on sheet 4 hrs.
Informatio
1.2
n sheet 1.2
 Follow ● Video ● View on video Perform task 1.1.3 ● Validates module 2
procedures in presentation presentation Demonstrating lesson 1
procedure in methods practices in the answer
reporting  Demonstratio
reporting defective reporting defective using
defective n
tools. tools, equipment
tools,equipmen the
and instruments
t, utensils and  Performanc ● CBLM fish
instrument  e processing
Module 2
Criteria lesson 2 7 hrs.
Checklist
1.1-3

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LO. 2. Use tools, equipment, instruments and utensils by following the standard procedures

 Analyze a food  Modular  Reading The  Answering  Compari  CBLM, Info

processing Information Sheet Self-Check ng Sheet and
 Discussion
method. Analyze a food 1.2.1 answers self-check
with PPT
processing method. to the answer
 Answering
Answer
 The Trainees looking Self-Check  PPT slides-
key 1.2.1
at the PowerPoint 1.2.1 Analyze a 3 hrs.
while listening on the  Compari food
topic analyze a food ng processing
processing method. answers method.
to the
Answer
key 1.2.1

 Follow  Discussion  The instructor  Answering  Compari  Presentatio

conventional discussing Self-Check ng n Material
procedures, conventional 1.2.2 answers
when utilizing procedures, when to the 1 hrs.
tools, utilizing tools, Answer
equipment, equipment, key 1.2.2
instruments. instruments.
 Compari
 PPT
 Calibrating tools,  Discussion  The instructor  Answering ng 2 hrs.
presentatio
utensils and with visual discussing on Self-Check answers
n
equipment examples calibrating tools, 1.2.2 to the
 CBLM- Task
instruments utensils and Answer
 Demonstratio  Trainees will Sheet
equipment key 1.2.2
n perform on Performan
instruments
how to  Evaluatin ce Criteria

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 Demonstrating calibrate g Check –List
calibrating tools, tools utensils performa
utensils, and and nce using
equipment equipment Performa
instruments instruments. nce
Criteria
Check-
List 1.2.2

 Follow  Discussion  The instructor discuss  Answering  Compari  Presentatio

sanitization Follow sanitization Self-Check ng n Materials
protocols for protocols for tools, 1.2.2 answers
tools, equipment, to the 1 hrs.
equipment, instruments, and Answer
instruments, and utensils. key 1.2.2
utensils.

 Use the right  Discussion  The Trainees looking  Performance  Evaluatin  CBLM- Task 3 hrs
tools, with PPT at the PowerPoint Task Sheet g Sheet
equipment, while listening on the 1.2.2 performa Performan
 Demonstratio
instruments, and topic analyze a food nce using ce Criteria
n
utensils for the processing method. Performa Check –List
work and nce Actual
 Demonstrating the
according to the Criteria Tools and
right use of tools
manufacturer's Check- Equipment.
equipment,
specifications. List 1.2.2
instruments, and
utensils for the work
and according to the
manufacturer's

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specifications.
LO. 3. Perform post-operation activities

 Switch off/plug  Lecture  Listen to the lecture  Answering  Comparin  Video Clip
off food (fish) on Apply procedures Self-Check g on
 Video
processing tools, in switching 1.3.1 answers procedures
presentation
equipment, off/plugging off food to the in
instruments, and (fish) processing Answer switching
utensils tools, equipment, key 1.3.1 off/pluggin
according to instruments and g off food
protocols. utensils. (fish)
processing 1 hrs.
 View a
tools,
demonstration video
equipment,
on procedures in
instrument
switching
s and
off/plugging off food
utensils.
(fish) processing
tools, equipment,
instruments and
utensils.

 Follow the  Discussion  The Trainees looking  Performance  Comparin  PPT slides- 1 hrs.
methods for with PPT at the PowerPoint Task Sheet g follow the
cleaning and while listening on 1.3.2 answers methods
disinfecting them follow the methods to the for
before storing for cleaning and Answer cleaning
tools, equipment, disinfecting them key 1.3.2 and
instruments, and before storing tools, disinfecting
tools. equipment, them

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instruments, and before
tools. storing
tools,
 Perform simple  Demonstrati  Demonstrating the  Performance
 Evaluatin equipment,
preventative on simple preventative Task Sheet
g instrument
maintenance on maintenance on the 1.3.3
performa s, and
the equipment. equipment.
nce using tools. 1 hr
Performa
 CBLM- Task
nce
Sheet
Criteria
Performan
Check-
ce Criteria
List 1.3.3
Check –List
preventativ
e
maintenan
ce on the
equipment.

 Explain the  Lecture  Listen to the lecture  Recitation  Performa  Presentatio

proper disposal on proper disposal of nce n Materials
of defective defective tools, Criteria
tools, equipment, equipment, Checklist
1 hr
instruments and instruments and 1.3.3
utensils utensils

A. Assessment Plan:

Castro Ave., Laoag City, 2900 Ilocos Norte, Philippines

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B. Teacher’s Self- Reflection of the Session.

Prepared by:

SURNAME, GIVEN NAME M.I.

Noted:

ENRIK KRISTOFFER L. PAULINO

Course Instructor

Castro Ave., Laoag City, 2900 Ilocos Norte, Philippines

 [email protected]  (077) 600-2014 www.mmsu.edu.ph