Competency-Based Learning Materials for Preparing Starch Dishes

COMPETENCY BASED LEARNING MATERIALS
SESSION PLAN
Sector : TOURISM (HOTEL AND RESTAURANT)
Qualification Title : Cookery NC II
Unit of Competency : Prepare Starch dishes
Module Title : Preparing Starch dishes
Learning Outcomes:
LO1. Perform Mise en place
LO2. Prepare starch dishes
LO3. Present Starch dishes
LO4. Store Starch dishes
A. INTRODUCTION: This Module deals with the skills, knowledge and attitude required to cook, present and store starch dishes such as pasta and
noodles
B. LEARNING ACTIVITIES
LO 1: Perform Mise en place
Learning Content Methods Presentation Practice Feedback Resources Time
Tools, Read Answer Compare to CBLM 1/2hr
equipments and Self-paced/Modular Information Self-Check answer Key Tools,
utensils needed in Sheet 9.1-1 9.1-1 9.1-1 equipme
cooking starch Tools, nts and
Date Developed:
May 2016 Issued by:
Date Revised:
Cookery NC II August 2016
Asian College of Science
PREPARE STARCH DISHES and Technology Page 1 of 4
Developed by:
Emmalyn B. Carreon Revision # 01
equipments utensils
and utensils needed in
needed in cooking
Lecture cooking starch starch
Listen to the lecture

on additional
information about
the content Video Tapes
Viewing of video on
Tools, equipments and Watch video
utensils needed in on Tools,
cooking starch equipments
and utensils
needed in
cooking starch
Starch and Starch Self-paced/Modular  Read Answer Compare tp CBLM 1/2hr

Dishes Informatio Self-Check answer Key Variety
n Sheet 9.1-2 9.1-2 /type of
9.1-2 starch
Starch and Starch dishes
Dishes
Lecture/ Discussion Listen to the lecture Video

on additional Tapes
information about
the content
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
Watch video
Viewing of video on on Variety
Variety /type of starch /type of starch
dishes dishes
Methods of Self-paced/Modular  Read Answer Compare tp CBLM 2hrs

cooking starch Informatio Self-Check answer Key Methods
and n Sheet 9.1-3 9.1-3 of
Nutritional 9.1-3 cooking
value/component Lecture/ Discussion Methods of starch
s of starch cooking starch
and
Nutritional
value/compon Video tapes
ents of starch Tools,
equipments
and utensils,
Watch the video on supplies and
How to cook starch materials
Principles and Self-paced/Modular Read Answer Compare tp CBLM 1/2hr

practices of Information Self-Check answer Key
hygiene related to Sheet 9.1-4 9.1-4 9.1-4
use of raw Principles and
ingredients practices of
hygiene
Lecture related to use
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
of raw
ingredients
Listen to the
Viewing of video on Safe work lecture on
practices Principles and
practices of
hygiene
related to use
of raw
ingredients
Watch video on Safe

work practices
LO 2: PREPARE STARCH DISHES

Cooking methods of Self-paced/Modular Read Information Answer Compare tp CBLM 2hrs
pasta Sheet 9.2-1 Cooking Self-Check answer Key Video
methods of pasta 9.2-1 9.2-1 Tapes
Watch the video

about cooking
Demonstration methods of pasta
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
Evaluate the Tongs,
Perform Task performance Pots,
Sheet 9.2-1 using Pans ,Strai
performance ner,
Criteria Wooden
checklist 9.2-1 Spoon,
Matching sauces to Self-paced/Modular Read Information Answer Compare tp CBLM 1hr

pasta Sheet 9.2-2 Matching Self-Check answer Key Video
sauces to pasta 9.2-2 9.2-2 tapes

Lecture on additional
information about
the content
Food safety practices in Self-paced/Modular Read Information Answer Compare tp CBLM 1/2hr
cooking pasta Sheet 9.2-3 Food Self-Check answer Key
safety practices in 9.2-3 9.2-3
cooking pasta
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
Lecture Listen to the lecture
on additional
information about
the content
Logical and Self-paced/Modular Read Answer Compare tp CBLM 1/2hr

time-efficient work flow Information Self-Check answer Key
Sheet 9.2-3 9.2-3 9.2-3
Logical and
time efficient
work flow
Lecture/Discussion Participate actively

in discussions on
Logical and time
efficient work flow
LO3. PRESENT STARCH DISHES

Present starch Self-paced/Modular Read Answer Compare to CBLM 1hr
dishes attractively Information Self-Check answer Key Video
Sheet 9.3-1 9.3-1 9.3-1 tapes
Present starch
dishes
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
attractively
Lecture/Discussions Participate actively in

discussions on
lecture on how
to Present
starch dishes
attractively
Watch the
Demonstration video on how Evaluate the Plate, Fork,
to Present Perform Task performance Tongs ,
starch dishes Sheet 9.3-1 using Pasta ,Sauc
attractively performance e ,Garnish
Criteria
checklist 9.3-1
Creative Self-paced/Modular Read Answer Compare to CBLM 1/2hr
presentation Information Self-Check answer Key Video
techniques Sheet 9.3-2 9.3-2 9.3-2 Tapes
Creative
presentation
techniques
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
Lecture Listen to
lecture on
Creative
presentation
techniques
Evaluate the
Demonstration Watch the Plate ,
video on Perform Task performance Tongs ,Fork ,P
Sheet 9.3-2 using
Creative performance asta ,sauce ,ga
presentation Criteria rnishes
techniques checklist 9.3-2
Factors to Self-paced/Modular Read Answer Compare tp CBLM 1/2hr

consider in Information Self-Check answer Key
plating starch Sheet 9.3-3 9.3-3 9.3-3
dishes Factors to
consider in
plating starch
dishes
Lecture Listen to
lecture on
Factors to
consider in
plating starch
dishes
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
Hygienic food Self-paced/Modular Read Answer Compare to CBLM 1/2hr
handling Information Self-Check answer Key Video
practices Sheet 9.3-4 9.3-4 9.3-4 tapes
Hygienic food
handling
practices
Lecture/Group discussion Participate in

group and
discussions on
Hygienic food
handling
practices
Safe work Self-paced/Modular Read Answer Compare to CBLM 1/2hr

practices on Information Self-Check answer Key Video
presenting and Sheet 9.3-5 9.3-5 9.3-5 tapes
plating vegetable Safe work
practices on
presenting
and plating
vegetable
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
Lecture/Group discussion
Participate in
group and
discussions on
Safe work
practices on
presenting
Vegetables
Demonstration Plate ,Glov
Watch the Perform Task Evaluate the es ,knife ,V
video on Safe Sheet 9.3-5 performance egetables
work practices using
on presenting performance
vegetable Criteria
checklist 9.3-5
Organizational Self-paced/Modular Read Answer Compare tp CBLM 1/2hr
skills and Information Self-Check answer Key
teamwork Sheet 9.3-6 9.3-6 9.3-6 Video
Organizational Tapes
skills and
teamwork
Viewing of video Watch video on

Organizational skills
and teamwork
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
Waste Self-paced/Modular Read Answer Compare tp CBLM 1/2 hr
minimization Information Self-Check answer Key
techniques Sheet 9.3-7 9.3-7 9.3-7
Waste
minimization
techniques
and
environmental
considerations
in specific
relation to
vegetables,
eggs and
starch dishes

discussions on
lecture on
Waste
minimization
techniques
and
environmental
considerations
in specific
relation to
vegetables,
eggs and
starch dishes
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
LO4. STORE STARCH DISHES
Self-paced/Modular Read Answer Compare tp CBLM 1/2hr

Observed Information Self-Check answer Key
hygienic handling Sheet 9.4-1 9.4-1 9.4-1
and storing Observed
starchy products hygienic
handling and
storing starchy
products
View Film About
Mise en place

group and
discussions on
Observed
hygienic
handling and
storing starchy
products

storing, starchy Sheet 9.4-2 9.4-2 9.4-2
products Principles and
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
practices of
storing,
starchy
products
View Film About
Mise en place

group and
discussions on
Principles and
practices of
storing,
starchy
products
Culinary terms Self-paced/Modular Read Answer Compare tp 1/2hr

related to Information Self-Check answer Key
handling and Sheet 9.4-3 9.4-3 9.4-3
storage of Culinary terms
starchy products related to
handling and
storage of
starchy
products
Lecture/Group discussion Participate in group

Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
and discussions on
Culinary terms
related to
handling and
storage of
starchy
products
Safe work Self-paced/Modular Read Answer Compare tp CBLM 1/2hr

practices Information Self-Check answer Key
Sheet 9.4-4 9.4-4 9.4-4
Safe work
practices

on additional
information about
the content
Watch video on Safe

Viewing of video on Safe work work practices
practices
Logical and time Self-paced/Modular Read Answer Compare tp CBLM 1/2hr

efficient work Information Self-Check answer Key
flow Sheet 9.4-5 9.4-5 9.4-5
Logical and
time efficient
work flow
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
in discussions on
Logical and time
efficient work flow

skills and
teamwork

and teamwork

and storage of Principles and
meat practices of
hygienic
handling and
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
storage of
meat

group and
discussions on
Principles and
practices of
hygienic
handling and
storage of
meat
Costing, yield Self-paced/Modular Read Answer Compare tp CBLM 1hr

testing, portion Information Self-Check answer Key
control of meat Sheet 9.4-8 9.4-8 9.4-8
Costing, yield
testing,
portion
control of
meat
Participate in group
and discussions on
Costing, yield testing,
portion control of
meat
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
Waste Self-paced/Modular Read Answer Compare tp CBLM 1/2hr
techniques and Sheet 9.4-9 9.4-9 9.4-9
environment-frie Waste
ndly disposal minimization
techniques
and
environmental
considerations
in specific
relation to
vegetables,
eggs and
starch dishes

discussions on
lecture on
Waste
minimization
techniques
and
environmental
considerations
in specific
relation to
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
vegetables,
eggs and
starch dishes
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
C. ASSESSMENT PLAN
1. Testing condition:
Equipment: PPE:
 Slicers Chef’s jacket, apron, skull cap, clogs
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline
Tools
- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
2. Venue of the assessment: Institutional/Assessment area/ Practical work area
3. Type of assessment: Written test, demonstration, oral questioning
4. Type of evidence:
 Direct observation: result of performance of task, sample of finished product
 Written : answer sheet
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
 Creative presentation techniques
 Safe work practices on presenting and plating vegetable
6.Written Test:
 Tools, equipments and utensils needed in cooking starch
 Variety /type of starch dishes
 Nutritional value/components of starch
 Safe work practices
 Principles and practices of hygiene related to use of raw ingredients
 Logical and time efficient work flow
 Organizational skills and teamwork
 Waste minimization techniques and environmental considerations in specific relation to vegetables, eggs and starch dishes
 Matching sauces to pasta
 Food safety practices in cooking pasta
 Logical and time-efficient work flow
 Factors to consider in plating starch dishes
 Hygienic food handling practices
 Waste minimization techniques
 Observed hygienic handling and storing starchy products
 Principles and practices of storing, starchy products
 Culinary terms related to handling and storage of starchy products
 Principles and practices of hygienic handling and storage of meat
 Costing, yield testing, portion control of meat
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
Principles and Self-paced/Modular Read Answer Compare tp CBLM 1/2h
practices of Information Self-Check answer Key r
hygiene related to Sheet 9.1-6 9.1-6 9.1-6
use of raw Principles and
ingredients practices of
hygiene
related to use
of raw
ingredients

on additional
information about
the content
Watch video on
Viewing of video on principles principles and Video Tapes
and practices of hygiene practices of hygiene
related to use of raw related to use of raw
ingredients ingredients

flow Sheet 9.1-7 9.1-7 9.1-7
Logical and
time efficient
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
work flow

in discussions on
Logical and time
efficient work flow
Cutting and Self-paced/Modular Read Answer Compare tp CBLM 2hrs

presentation Information Self-Check answer Key Video tapes,
techniques of Sheet 9.1-8 9.1-8 9.1-8 Tools,
vegetables and Cutting and equipments
fruits presentation and utensils,
techniques of supplies and
vegetables and materials
fruits
Evaluate the
Demonstration Watch the
Perform Task performance
video how to using
Sheet 9.1-8
Perform performance
Cutting and Criteria
presentation checklist 9.1-8
techniques of
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
vegetables and
fruits
techniques of
vegetable and fruits

teamwork Sheet 9.1-9 9.1-9 9.1-9 Video Tapes
Organizational
skills and
teamwork

and teamwork
Waste Self-paced/Modular Read Answer Compare tp CBLM 1/2h

minimization Information Self-Check answer Key r
environmental Waste
considerations in minimization
specific relation techniques
to vegetables, and
eggs and starch environmental
dishes considerations
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
in specific
relation to
vegetables,
eggs and
starch dishes

discussions on
lecture on
Waste
minimization
techniques
and
environmental
considerations
in specific
relation to
vegetables,
eggs and
starch dishes
LO 2: PREPARE STARCH DISHES

Cooking methods of Self-paced/Modular Read Information Answer Compare tp CBLM 2hrs
pasta Sheet 9.2-1 Cooking Self-Check answer Key Video
methods of pasta 9.2-1 9.2-1 Tapes
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
Demonstration Watch the video
about cooking Evaluate the Tongs,
methods of pasta Perform Task performance Pots,
Sheet 9.2-1 using Pans ,Strai
performance ner,
Criteria Wooden
checklist 9.2-1 Spoon,
Matching sauces to Self-paced/Modular Read Information Answer Compare tp CBLM 1hr

pasta Sheet 9.2-2 Matching Self-Check answer Key Video
sauces to pasta 9.2-2 9.2-2 tapes

Lecture on additional
information about
the content
Food safety practices in Self-paced/Modular Read Information Answer Compare tp CBLM 1/2h
cooking pasta Sheet 9.2-3 Food Self-Check answer Key r
safety practices in
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
cooking pasta 9.2-3 9.2-3

on additional
information about
the content
Logical and Self-paced/Modular Read Answer Compare tp CBLM 1/2h

time-efficient work flow Information Self-Check answer Key r
Sheet 9.2-3 9.2-3 9.2-3
Logical and
time efficient
work flow

in discussions on
Logical and time
efficient work flow
LO3. PRESENT STARCH DISHES

Present starch Self-paced/Modular Read Answer Compare tp CBLM 1hr
dishes attractively Information Self-Check answer Key Video
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
Sheet 9.3-1 9.3-1 9.3-1 tapes
Present starch
dishes
attractively

discussions on
lecture on how
to Present
starch dishes
attractively
Watch the
Demonstration video on how Evaluate the Plate, Fork,
to Present Perform Task performance Tongs ,
starch dishes Sheet 9.3-1 using Pasta ,Sauc
attractively performance e ,Garnish
Criteria
checklist 9.3-1
Creative Self-paced/Modular Read Answer Compare to CBLM 1/2h
presentation Information Self-Check answer Key Video r
techniques Sheet 9.3-2 9.3-2 9.3-2 Tapes
Creative
presentation
techniques
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
Lecture Listen to
lecture on
Creative
presentation
techniques
Evaluate the
Demonstration Watch the Plate ,
Perform Task performance
video on using Tongs ,Fork ,P
Sheet 9.3-2
Creative performance asta ,sauce ,ga
presentation Criteria rnishes
techniques checklist 9.3-2
Factors to Self-paced/Modular Read Answer Compare tp CBLM 1/2h

consider in Information Self-Check answer Key r
plating starch Sheet 9.3-3 9.3-3 9.3-3
dishes Factors to
consider in
plating starch
dishes
Lecture Listen to
lecture on
Factors to
consider in
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
plating starch
dishes
Hygienic food Self-paced/Modular Read Answer Compare to CBLM 1/2h

handling Information Self-Check answer Key Video r
practices Sheet 9.3-4 9.3-4 9.3-4 tapes
Hygienic food
handling
practices

group and
discussions on
Hygienic food
handling
practices
Safe work Self-paced/Modular Read Answer Compare to CBLM 1/2h

practices on Information Self-Check answer Key Video r
presenting and Sheet 9.3-5 9.3-5 9.3-5 tapes
plating vegetable Safe work
practices on
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
presenting
and plating
vegetable
Participate in
group and
discussions on
Safe work
practices on
presenting
Vegetables
Demonstration Plate ,Glov
Watch the Perform Task Evaluate the es ,knife ,V
video on Safe Sheet 9.3-5 performance egetables
work practices using
on presenting performance
vegetable Criteria
checklist 9.3-5
skills and
teamwork

Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
and teamwork
Waste Self-paced/Modular Read Answer Compare tp CBLM 1/2 hr

techniques Sheet 9.3-7 9.3-7 9.3-7
Waste
minimization
techniques
and
environmental
considerations
in specific
relation to
vegetables,
eggs and
starch dishes

discussions on
lecture on
Waste
minimization
techniques
and
environmental
considerations
in specific
relation to
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
vegetables,
eggs and
starch dishes
LO4. STORE STARCH DISHES
Self-paced/Modular Read Answer Compare tp CBLM 1/2hr

Observed Information Self-Check answer Key
and storing Observed
starchy products hygienic
handling and
storing starchy
products
View Film About
Mise en place

group and
discussions on
Observed
hygienic
handling and
storing starchy
products
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
storing, starchy Sheet 9.4-2 9.4-2 9.4-2
products Principles and
practices of
storing,
starchy
products
View Film About
Mise en place

group and
discussions on
Principles and
practices of
storing,
starchy
products
Culinary terms Self-paced/Modular Read Answer Compare tp 1/2hr

related to Information Self-Check answer Key
handling and Sheet 9.4-3 9.4-3 9.4-3
storage of Culinary terms
starchy products related to
handling and
storage of
starchy
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
products
Lecture/Group discussion Participate in group

and discussions on
Culinary terms
related to
handling and
storage of
starchy
products
Safe work Self-paced/Modular Read Answer Compare tp CBLM 1/2hr

practices Information Self-Check answer Key
Sheet 9.4-4 9.4-4 9.4-4
Safe work
practices

on additional
information about
the content
Watch video on Safe

Viewing of video on Safe work work practices
practices

Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
flow Sheet 9.4-5 9.4-5 9.4-5
Logical and
time efficient
work flow

in discussions on
Logical and time
efficient work flow

skills and
teamwork

and teamwork

and storage of Principles and
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
meat practices of
hygienic
handling and
storage of
meat

group and
discussions on
Principles and
practices of
hygienic
handling and
storage of
meat
Costing, yield Self-paced/Modular Read Answer Compare tp CBLM 1hr

testing, portion Information Self-Check answer Key
control of meat Sheet 9.4-8 9.4-8 9.4-8
Costing, yield
testing,
portion
control of
meat
Participate in group
and discussions on
Costing, yield testing,
portion control of
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
meat
Waste Self-paced/Modular Read Answer Compare tp CBLM 1/2hr

environment-frie Waste
ndly disposal minimization
techniques
and
environmental
considerations
in specific
relation to
vegetables,
eggs and
starch dishes

discussions on
lecture on
Waste
minimization
techniques
and
environmental
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
considerations
in specific
relation to
vegetables,
eggs and
starch dishes
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
C. ASSESSMENT PLAN
1. Testing condition:
Equipment: PPE:
 Slicers Chef’s jacket, apron, skull cap, clogs
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline
Tools
- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
5. Venue of the assessment: Institutional/Assessment area/ Practical work area
6. Type of assessment: Written test, demonstration, oral questioning
7. Type of evidence:
 Direct observation: result of performance of task, sample of finished product
 Written : answer sheet
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
 Creative presentation techniques
 Safe work practices on presenting and plating vegetable
6.Written Test:
 Tools, equipments and utensils needed in cooking starch
 Variety /type of starch dishes
 Nutritional value/components of starch
 Principles and practices of hygiene related to use of raw ingredients
 Waste minimization techniques and environmental considerations in specific relation to vegetables, eggs and starch dishes
 Matching sauces to pasta
 Food safety practices in cooking pasta
 Logical and time-efficient work flow
 Factors to consider in plating starch dishes
 Hygienic food handling practices
 Waste minimization techniques
 Observed hygienic handling and storing starchy products
 Principles and practices of storing, starchy products
 Culinary terms related to handling and storage of starchy products
 Principles and practices of hygienic handling and storage of meat
 Costing, yield testing, portion control of meat
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:
Date Developed:
May 2016 Issued by:
Date Revised:
Developed by:

Competency-Based Learning Materials for Preparing Starch Dishes

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COMPETENCY BASED LEARNING MATERIALS

Listen to the lecture

Starch and Starch Self-paced/Modular  Read Answer Compare tp CBLM 1/2hr

Lecture/ Discussion Listen to the lecture Video

Methods of Self-paced/Modular  Read Answer Compare tp CBLM 2hrs

Principles and Self-paced/Modular Read Answer Compare tp CBLM 1/2hr

Watch video on Safe

LO 2: PREPARE STARCH DISHES

Watch the video

Matching sauces to Self-paced/Modular Read Information Answer Compare tp CBLM 1hr

Listen to the lecture

Logical and Self-paced/Modular Read Answer Compare tp CBLM 1/2hr

Lecture/Discussion Participate actively

LO3. PRESENT STARCH DISHES

Lecture/Discussions Participate actively in

Factors to Self-paced/Modular Read Answer Compare tp CBLM 1/2hr

Lecture/Group discussion Participate in

Safe work Self-paced/Modular Read Answer Compare to CBLM 1/2hr

Viewing of video Watch video on

Lecture/Discussions Participate actively in

Self-paced/Modular Read Answer Compare tp CBLM 1/2hr

Lecture/Group discussion Participate in

Principles and Self-paced/Modular Read Answer Compare tp CBLM 1/2hr

Lecture/Group discussion Participate in

Culinary terms Self-paced/Modular Read Answer Compare tp 1/2hr

Lecture/Group discussion Participate in group

Safe work Self-paced/Modular Read Answer Compare tp CBLM 1/2hr

Lecture Listen to the lecture

Watch video on Safe

Logical and time Self-paced/Modular Read Answer Compare tp CBLM 1/2hr

Organizational Self-paced/Modular Read Answer Compare tp CBLM 1/2hr

Viewing of video Watch video on

Principles and Self-paced/Modular Read Answer Compare tp CBLM 1/2hr

Lecture/Group discussion Participate in

Costing, yield Self-paced/Modular Read Answer Compare tp CBLM 1hr

Lecture/Discussions Participate actively in

- pots and pans

Lecture Listen to the lecture

Logical and time Self-paced/Modular Read Answer Compare tp CBLM 1/2hr

Lecture/Discussion Participate actively

Cutting and Self-paced/Modular Read Answer Compare tp CBLM 2hrs

Organizational Self-paced/Modular Read Answer Compare tp CBLM 1/2hr

Viewing of video Watch video on

Waste Self-paced/Modular Read Answer Compare tp CBLM 1/2h

Lecture/Discussions Participate actively in

LO 2: PREPARE STARCH DISHES

Matching sauces to Self-paced/Modular Read Information Answer Compare tp CBLM 1hr

Listen to the lecture

Lecture Listen to the lecture

Logical and Self-paced/Modular Read Answer Compare tp CBLM 1/2h

Lecture/Discussion Participate actively

LO3. PRESENT STARCH DISHES

Lecture/Discussions Participate actively in

Factors to Self-paced/Modular Read Answer Compare tp CBLM 1/2h

Hygienic food Self-paced/Modular Read Answer Compare to CBLM 1/2h

Lecture/Group discussion Participate in

Safe work Self-paced/Modular Read Answer Compare to CBLM 1/2h

Viewing of video Watch video on

Waste Self-paced/Modular Read Answer Compare tp CBLM 1/2 hr

Lecture/Discussions Participate actively in

LO4. STORE STARCH DISHES

Self-paced/Modular Read Answer Compare tp CBLM 1/2hr