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A. Introduction
This unit deals with the skills and knowledge required in preparing and presenting sandwiches.
B. Learning Activities
Tools, equipment, Self -paced/ Read Answer Self Compare with CBLM 2 hours
and utensils Modular Information Check answer key 5.1-1 (Information
needed in Performance Sheet 5.1-1 on 5.1-1 Sheet), Tools
preparing task Tools,equipme Moving quiz Based on the ,equipment
sandwiches nt and utensils on availability of and utensils
needed in tools,utensils tools,utensils,eq in preparing
preparing & equipment uipmqnt on sandwiches
sandwiches sandwiches
Present actual Refer task sheet Checklist 5.1-1
tools,utensils 5.1-1
& equipment Refer task sheet Checklist 5.1-2
Refer task 5.1-2
sheet 5.1-1
Refer task
sheet 5.1-2
Variety of Self -paced/ Read Answer Self Compare with CBLM 2 hours
ingredients in Modular Information Check 5.1-2 answer key5.1-2 (Information
preparing Sheet 5.1-2 on Sheet)Ingre-
sandwiches Ingredients dients used
used for for
sandwiches sandwiches
Refer task
sheet 5.1-3
LO2 Prepare a Variety of Sandwiches (7 hours)
Types of bread Self -paced/ Read Answer Self Compare with CBLM(Infor 1 hour
suited for Modular Information Check answer key5.2-1 mation
sandwiches Sheet 5.2-1 on 5.2-1 Sheet)Types
Types of bread of bread for
suited for sandwich
sandwich making
making
Suitable filling and Self- Read Answer Self- Compare with CBLM(Infor 2 hours
spreads for each type of paced/Modular Information check 5.2-2 answer key 5.2-2 mation
sandwich Pictorial report Sheet 5.2-2 on Sheet),
Fillings & spread Different
of sandwiches kinds of
filling and
spreads
Methods of Self -paced/ Read Answer Self Compare with CBLM(Infor 2 hours
preparing Modular Information Check 5.2-3 answer key 5.2-3,P mation
sandwiches Video clips Sheet 5.2-3 on Sheet),
Methods of Methods of
preparing preparing
sandwiches sandwiches
Video clips on
the Methods of
preparing
sandwiches
Video clips Video clips for Refer task sheet Performance will be Job sheet 2 hours
Demonstration some samples of 5.2-4 evaluated using ,tools,
Suggested Projects: Performance hot & cold the performance materials and
Perform job
task sandwiches Criteria checklist equipment in
Hot sheet 5.2-5
5.2-4 preparing
sandwich Refer task sheet sandwiches
Cold 5.2-4 Performance will be
sandwich evaluated through
Refer job sheet criteria checklist
5.2-5 5.2-5
Portion Control of Self -paced/ Read Answer Self Compare with CBLM(Infor 2 hours
Sandwich and its Modular Information Check answer key 5.3-1 mationSheet
Ingredients Video viewing Sheet 5.3-1 on 5.3-1 )Portion
Portion control Group Group report sandwiches
of sandwich discussion and its
and its about the ingredients
ingredients video shown
Video
presentation
on how to
portion
sandwiches
Creative Sandwich Self -paced/ Read Answer Self Compare with CBLM(Infor 2 hours
Preparation and Modular Information Check 5.3-2 answer key mation
Presentation Video viewing Sheet 5.3-2 on 5.3-2 Sheet)
Group
Creative Group report Creative
discussion
sandwich sandwich
preparation preparation
and and
presentation presentation
Video
presentation
on how to
prepare and
present
sandwiches
Demonstration/ Refer to Job Perform Job Performance will be CBLM 2 hours
Performance Sheet 5.3-3 on Sheet 5.3-2 evaluated using (Information
Test Creative the performance Sheet)Creative
sandwich Criteria Checklist sandwich
preparation 5.3-2 preparation
and and
presentation presentation
LO4 Storing Sandwiches (3hours)
Safe and hygienic Self -paced/ Read Answer Self Compare with CBLM(Infor 2 hours
practices in storing Modular Information Check answer key5.4-1 mation
sandwiches Sheet 5.4-1 on 5.4-1 Sheet)Prope
Proper way of r storage of
storing sandwiches
sandwiches
Required temperature Self -paced/ Read Answer Self Compare with CBLM(Infor 1hours
in storing sandwiches Modular Information Check answer key5.4- mation
Sheet 5.4-2 on 5.4-2 2 Sheet),
Required Required
temperature in temperature
storing in storing
sandwiches sandwiches
C. Assessment Plan
Written Test: Written questions for self-check/Moving test/
Performance Test: Oral Test/Performance Tasks
Prepared by: