ILOCOS SUR POLYTECHNIC STATE COLLEGE

SOUTH CLUSTER CAMPUS

Institute of Hospitality Management
Darapidap, City of Candon, Ilocos Sur
First Semester, S.Y. 2013 2014
VISION
An Institution for total human development
MISSION
The College shall primarily give professional and technical training in the fields of economics, agriculture, fishery, trade, home industry, engineering, education, forest
research and conservation, management, finance, accounting and business administration, public administration and other relevant fields for the promotion of scientific and
technological researches.
GOALS
It is the mandate of the college to provide professional and technical education and training in the field of Hotel and Restaurant Management, tourism, education and
information technology including the promotion of quality and workable researches. (R.A. 8547)
CORE VALUES
Integrity, Sincerity, Perseverance, Self-discipline, and Commitment
Program Objectives (BACHELOR OFSCIENCE IN HOTEL & RESTAURANT MANAGEMENT (BSHRM)/BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT (BSHM)
General Objectives
To develop globally competitive entrepreneur and managers in the hospitality industry.
Specific Objectives
1. To provide knowledge and technical know-how, desirable values and attitudes among stakeholders of the hospitality industry.
2. To produce economically productive entrepreneurs who are able to meet the demands of the local and international hospitality industry.
3. To train professionals and entrepreneurs imbued with professional code of ethics in responding to the needs of stakeholders in the hospitality industry.

COURSE SYLLABUS
I.

COURSE NO:
HRM 111
COURSE TITLE: Rooms Division Management & Control System

CREDIT UNITS:

3 Units

PRE-REQUISITE: HRM 102 Housekeeping Operations & Procedures

II.

COURSE DESCRIPTION
This course gives emphasis on the acquisition of knowledge, skills and competencies in the management and operation of the Front Office and
Housekeeping. This course presents an understanding of the necessity for controls in Room Division and of the requirement to supervise the operations of a hotel
Front Office and Housekeeping. It also intends to develop the student interest in people and keeping a well-motivated staff. For the front office it will deal with the
basic principles and procedure on reservation, rooms, inventory and control, sales maximization, registration, guest relations, key operation, bell service and Front
Office cashiering. For the Housekeeping this will cover housekeeping personnel function, guest room maintenance, cleaning materials used in housekeeping as
well as linen and laundry management.

III.

COURSE OBJECTIVES:
By the end of the course, the student should be able to:
1. To Implement occupational health, safety and welfare (OHS&W) practices and procedures within the rooms division and describe fire
detection and evacuation procedures.
2. Prescribe security measures commonly applied in hotels to ensure security for guests, staff and property.
3. To supervise functions in housekeeping and laundry operations
4. Describe and explain to apply control mechanisms within front office to prevent loss of hotel assets.
5. To supervise the workings of the night audit.

IV.

COURSE REQUIREMENTS:
1.
2.
3.
4.
V.

Attendance
Class Participation
Projects / Research Works
Quizzes

9.
10.
COURSE OUTLINE:
11.

5.
6.
7.
8.

Major Exams
Symposiums, Meetings, Trainings, etc.
Educational Tours
Institutional Visits

12.
N

19.
3

28.
6

39.
8

13. Specific Objectives

14. Course Content and Specific

Topics

20. Know the housekeeping

organization and duties
and responsibilities of
each personnel.

21. Introduction to supervision in

room division.

29. Explain the importance of

sanitation in
housekeeping.
30. Recognize the different
bacterial contamination
and how to control them.

31. Occupational health safety and

welfare with in rooms division

40. Discuss the importance of

safety and security
measures of have guests.

41. Fire Regulation and operating

equipment
42. -security system in rooms
division

15.
S

16.
Ins

22.
L

24.
Re

23.
Di

25.

32.
L

34.
Re

33.
Di

35.
O

45.
L

47.
Re

46.

48.

17. E
va
lu
at
io
n

26. Q
ui
z
R
ec
ita
tio
n
36. Q
ui
z
37. R
ec
ita
tio
n
49. Q
ui
z
50. R

18. E
n
h
a
n
c
e
m
e
n
t
27.

38.

52.

53.
6

68.
2

43. -key handling and control

44. -fire safety prevention and
control

Di

54. To know the areas for

monitoring and how to
use the tools or forms for
monitoring productivity
and quality of work

55. Labor Cost Control

56. -estimating manpower
requirements
57. -determining the volume of
work
58. load
59. -Elements of effective
monitoring

60.
L

62.
Re

61.
Di

63.
O

69. To carefully plan and

identify necessary
supplies in the
housekeeping department
to cut down cash out from
the hotel revenue.

70. Organizing, Planning &

Controlling Costs in
Housekeeping.
71.

72.
L

74.
Re

73.
Di

75.
O

ec
ita
tio
n
51. Pr
eli
m
E
xa
m
64. Q
ui
z
65. R
ec
ita
tio
n
66.
76. H
an
ds
on
(st
ud
en
t
pa
rti
ci
pa

67.

77.

78.
3

88.
6

79. Enumerate the different

housekeeping inventories
used.

89. To know the distribution of

responsibilities of laundry
staff.

80. Housekeeping Inventories

90. Linen and Laundry Operations

81.
L

83.
Re

82.
Di

84.
O

91.
L

93.
Re

92.
Di

97.
8

111.
8

98. To know the processing of

individual and group
booking the registration of
guests that are
undertaken at Front desk.

99. Front Office Controls

100. -Front desk operation
101. -Processing guest registration
102. -Guest Folio
103. -Room discrepancy report
104. -Room count and room
reserve

105.
L

112. To be familiar with the

accounting system

113. Night Audit

114. -Guest services management
115. -Posting facilities

119.
L

107.
Re

106.
Di

121.
Re

tio
n)
85. Q
ui
z
86. R
ec
ita
tio
n
94. Q
ui
z
95. R
ec
ita
tio
n/
E
xa
m
108. Q
ui
z
109. R
ec
ita
tio
n
122. Q
ui
z

87.

96.

110.

125.

116. -Night audit processing

117. -Interfaces; posting and
control
118.

120.
Di

123. R
ec
ita
tio
n
124. F
in
al
E
xa
mi
na
tio
n

126.

VI.

SUGGESTED ACTIVITIES
A. Lecture / Discussion
127.
VII. INSTRUCTIONAL MATERIALS
A. Reference Books
B. Video Clips / Files
C. Internet
D. LCD Projector
VIII.
GRADING SYSTEM
128. LECTURE
129. Quizzes
Attendance
130. Ass/Seat Works
=
10%
131. Recitation
=
9.4
132. Attendance
=
8.8

B. Institutional Visit

40%
30%

C. Observation

D. Hands-On Activities

LABORATORY
Quality of Exercises

35%

60%

= 100%
Prelim

20%

30%

C.S

Timeliness of Submission

15%

Midterm

30%

0 Absent

30%

60%

Attendance

15%

Finals

50%

1 Absent

Attitude

35%

100%

2 Absent

10%

133.

Term Exam
interval every absent)

136.

134.
135.
IX.

40%

100

(.6

100%

REFERENCES:

137.
138. Ahmed, Ismail. Front Office Operations and Management.Thomson Learning, 2005
139.
140. Andrews, Sudhir. Introduction to Hospitality Industry.Tata McGraw-Hill Publishing Company Limited, 2008
141.
142. Carino, Celia, Beltran, Pamela, De Ocampo, Joseph Bismarck: The Hospitality Industry, Mindhapers Co. Inc. 2008
143.
144. Marte-Lago, Elpedia M. & Jerusalem, Leo Benjamin.Room Division Management and Control System.Mindshapers Co., Inc. 2011
145.
146. Rodolfa, Jr, Bernardo B. Hotel Rooms Division Management and Control System. Purely Books Trading & Publishing Corporation, 2012.
147.
148. Walker, John R. Introduction to Hospitality Operations 5th ed. 2008
149.
150. Prepared by: SALLY JOY D.
BACOLOD
151.
Contractual Instructor
152.
153. NOTED:
154.
155.
156.
157.

ANGELITO C. FERNANDO, MATE

Director, Institute of Hospitality Management

158. APPROVED:
159.
160.
161. PASTY A. PANIZARES, Jr. Ed. D
162. Campus Director

163.

164.

ILOCOS SUR POLYTECHNIC STATE COLLEGE

165.
SOUTH CLUSTER CAMPUS
166.
Institute of Hospitality Management
167.
168.

Darapidap, City of Candon, Ilocos Sur

First Semester, S.Y. 2014 2015

169. VISION
170. An Institution for total human development
171. MISSION
172.
The College shall primarily give professional and technical training in the fields of economics, agriculture, fishery, trade, home industry, engineering, education,
forest research and conservation, management, finance, accounting and business administration, public administration and other relevant fields for the promotion of scientific and
technological researches.
173. GOALS
174.
It is the mandate of the college to provide professional and technical education and training in the field of Hospitality Management, tourism, education and
information technology including the promotion of quality and workable researches. (R.A. 8547)
175. CORE VALUES
176. Integrity, Sincerity, Perseverance, Self-discipline, and Commitment
177.

178. Program Objectives (BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT (BSHM)

179.
180. General Objectives
181.
To develop globally competitive entrepreneur and managers in the hospitality industry.
182.

183. Specific Objectives

1. To provide knowledge and technical know-how, desirable values and attitudes among stakeholders of the hospitality industry.
2. To produce economically productive entrepreneurs who are able to meet the demands of the local and international hospitality industry.
3. To train professionals and entrepreneurs imbued with professional code of ethics in responding to the needs of stakeholders in the hospitality industry.
184.

187.

185.
186.
COURSE SYLLABUS
188.

I.

COURSE NO: HRM 110

189. COURSE TITLE:

Leisure, Resort and Recreation Management

190.

191.

CREDIT UNITS:

193.

PRE-REQUISITE:

3 Units

192.

194.

II.

COURSE DESCRIPTION
195.

196. This course covers the topics on classification of a standard requirement for resort and general rules and management of resorts. In
addition, recreational facilities in a resort and how they are managed will be taken up to augment the knowledge acquired in this course. It also introduces
the resort concept, types and trends in the resort and spa industries; discusses resort planning principles, strategies for product and service offerings,
seasonal pricing strategies, and concepts of product life cycle.

III.

COURSE OBJECTIVES:
197.

198.

By the end of the course, the student should be able to:

1. To gain a basic understanding of leisure and recreation through reading, listening, viewing and reasoning critically and synthesizing information from
varied sources.
2. To gain an understanding of time management and leisure planning principles, and how they can be applied to improving one's leisure.
3. To apply qualitative and quantitative methods to solving leisure-related problems.
4. Understand the role of recreation in socialization.
5. To understand sustainability issues related to leisure by gaining further appreciation of outdoor natural resources as important recreation resources,
and the relationship of people to these resources.
6. Describe key marketing and financial aspects of resorts and the gaming industry.
7. Identify the demographic characteristics of resort and casino patrons.
8. Describe the process of resort planning and development, and the basic elements of a resort complex.

199.
IV. COURSE REQUIREMENTS:
1.
Attendance
2. Class Participation
3. Projects / Research Works
4. Quizzes
V. COURSE OUTLINE:
200.

5.
6.
7.
8.

Major Exams
Symposiums, Meetings, Trainings, etc.
Educational Tours
Institutional Visits

201.
No

208.
6h

202. Specific
Objectives

209.
To
define
recreation and
leisure, explain
the varied
views of
recreation and
leisure, discuss
the motivations
for recreational
participation
and the factors
which promote
the growth of
recreation, and
the need for
professional
leadership in

203. Course Content and Specific Topics

210.
Leisure and Recreation
a. Introduction
b. History
c. Various Types of Commercial and
Noncommercial Recreation
d. Types of Organized Recreation
e. Values and Benefits of Parks,
Recreation and Leisure
f. Factors Promoting the Growth of
Recreation
g. Recreation and Leisure Delivery
System
h. Leisure Facilities
i. Benefits
ii. Approaches to providing hotel
leisure facilities
iii. Considerations in implementing
hotel leisure facilities
i. Challenges Facing the Recreation and
Leisure Service in the 21st Century
j. Career Paths

204.
S

205.
Ins

211.
L

213.
Re

212.
D

214.

206. E
va
lu
at
io
n

215. Q
ui
z
R
ec
ita
tio
n
216. P
rel
im
E
xa
m

207. E
n
h
a
n
c
e
m
e
n
t
217.

the recreation
field.
218.
5h

229.
8

219. Explain the

role of sports
and tourism as
major
recreation
service
component

230. To be able to
understand the
nature of gaming
entertainment
industry. Know
the various
activities related
to the industry.
Explain how
gaming
entertainment is
converging with
other aspects of
hospitality
business. Know
the trends and
legal matters and
controversies
surrounding the

220.
Sports Management
a. Definition
b. History of Sport and Public Assembly
Facilities
c. Five Programming Areas of Recreational
Sports Management
d. Unique Features of Sports
e. Trends in Recreation Sports Management
221. Career Opportunities in Recreation
Sports Management

222.
L

224.
Re

223.
D

225.
O

231. Gaming Entertainment Industry

232.
a.
Definition
233.
b.
History
234.
c.
Scope and Importance of
Gaming Entertainment
235.
d.
Games and Facilities that exists
on the casino floor
236.
e.
Key Players (Philippines and
other countries)
237.
f.
Reasons for visiting casinos
238.
g.
Positions in Gaming
Entertainment

239.
L

241.
Re

240.
D

242.
O

226. Q
ui
z
227. R
ec
ita
tio
n

228.

243. Q
ui
z
244. R
ec
ita
tio
n
245. M
idt
er
m
E
xa
m

246.

industry.
247.
6

248. To
discuss
principles
and
processes
in
resort planning
and
development,
how to manage
resort facilities.

268.
269.
2 Be able to define resorts,
compare
and
evaluate,
explain the product life cycle,
discuss the trends and
operations
in
the
Phil.,
understand the time share
concept
and
know
the
advantages of the industry

278.

279.

249.
A. The History and
Characteristics of Resorts
250.
B. The Resort Concept
251.
C. The Development of Gaming
252.
D. Resorts in the 21st Century
a comparison
253. Resort Planning and Development
254.
A. Investment Consideration
255.
B. The Role of Planning and
Management
256.
C. Planning, Facilities, Grounds
Maintenance
257.
D. Planning and the Leisure
concept
258.
E. Food and Beverage planning
259.
270. Introduction to Resort Management
Definition of Resort
Classification of Resort
Product Life Cycle
Time Share Industry
271.

280. Accreditation of Hotel and

260.
L

262.
Re

261.
D

263.
O

272.
L

274.
Re

273.
D

275.
O

281.

283.

264. Q
ui
z
265. R
ec
ita
tio
n
266.

267.

276. H
an
ds
on
(st
ud
en
t
pa
rti
ci
pa
tio
n)
285. Q

277.

288.

To

know
the
importance
of
accreditation to
all
hospitality
businesses and
what are the
benefits
the
operators
can
gain
once
accredited, legal
laws
and
requirements
and what are the
different
supplemental
from
different
Tourism
agencies
and
establishment

Restaurant Establishments

Advantages of Accreditation
Rules / Regulations Governing Accreditation
Application for Accreditation
Grounds for Cancellation
Supervision of Accredited Establishments

Re

282.
D

284.
O

ui
z
286. R
ec
ita
tio
n
287. F
in
al
E
xa
m

289.

VI. SUGGESTED ACTIVITIES

A. Lecture / Discussion
290.
VII.
INSTRUCTIONAL MATERIALS
A.
Reference Books
B. Video Clips / Files
C. Internet
D. LCD Projector
VIII.
GRADING SYSTEM
291. CLASS STANDING

B. Institutional Visit

C. Observation

D. Hands-On Activities

292. Quizzes
293. Ass/Seat Works
294. Recitation
295. Attendance
296.
Term Exam
absent)

299.

297.
298.
IX.

30%
30%
30%
10%

Prelim
Midterm
Finals

60%

20%
30%
50%
100%

Attendance
0 Absent
=
10%
1 Absent
=
9.4
2 Absent
=
8.8
(.6 interval every

40%

100%

REFERENCES:

300.
301.
302.
303.

Andrews, Sudhir. Introduction to Hospitality Industry.Tata McGraw-Hill Publishing Company Limited, 2008
Carino, Celia, Beltran, Pamela, De Ocampo, Joseph Bismarck: The Hospitality Industry, Mindshapers Co. Inc. 2008

304.
305.
Castor, Marlon. Notes on Relevant Hospitality Laws, Philippine Setting,Mindshapers Co. Inc 2007
306.
307.
Maranan, Mario H. Pertinent Laws on Hospitality Management (Tourism Laws).Mindshapers Co. Inc 2007
308.
309. Cruz, ZenaidaL.Principles of Tourism, Rex Bookstore, 2005
310.
311.
312. Prepared by: JODERICK E.
TEJADA
313.
Contractual Instructor
314.
315. NOTED:
316.
317. ANGELITO C. FERNANDO, MATE
318.
Director, Institute of Hospitality Management
319.
320.
321. APPROVED:

322.
323.
324. PASTY A. PANIZARES, Jr. Ed. D
325. Campus Director
326.

327.

ILOCOS SUR POLYTECHNIC STATE COLLEGE

328.
SOUTH CLUSTER CAMPUS
329.
Institute of Hospitality Management
330.
331.

Darapidap, City of Candon, Ilocos Sur

Second Semester, S.Y. 2014 2015
332. VISION

333.

An Institution for total human development

334.
MISSION
335.
The College shall primarily give professional and technical training in the fields of economics, agriculture, fishery, trade,
home industry, engineering, education, forest research and conservation, management, finance, accounting and business
administration, public administration and other relevant fields for the promotion of scientific and technological researches.
336.
GOALS
337.
It is the mandate of the college to provide professional and technical education and training in the field of Hospitality
Management, tourism, education and information technology including the promotion of quality and workable researches. (R.A.
8547)
338.
CORE VALUES
339.
Integrity, Sincerity, Perseverance, Self-discipline, and Commitment
341.
344.

340.

Program Objectives (BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT (BSHM)

342.
343.
General Objectives
To develop globally competitive entrepreneur and managers in the hospitality industry.
345.

347.
348.
349.

346.
Specific Objectives
To provide knowledge and technical know-how, desirable values and attitudes among stakeholders of the hospitality
industry.
To produce economically productive entrepreneurs who are able to meet the demands of the local and international
hospitality industry.
To train professionals and entrepreneurs imbued with professional code of ethics in responding to the needs of
stakeholders in the hospitality industry.
350.

351.
352.
COURSE SYLLABUS
353.
2ND Semester : 2014-2015
354.

355.
I . COURSE NO: FN 1
356.
COURSE TITLE: CULINARY ARTS AND SCIENCES
357.
CREDIT UNITS: 3 Units (2 HOURS LECTURE/ 3 HOURS LABORATORY)
358.
359. PRE-REQUISITE: PRINCIPLES OF SANITATION, HYGIENE AND SAFETY
360.

II.

COURSE DESCRIPTION
361.
362. This course aims to provide the students with practical and theoretical knowledge about basic culinary, basic food preparation
and food presentation. It also provides opportunity to apply the theoretical knowledge into practice found in an operational environment.

III.

COURSE OBJECTIVES:

363.

364.

By the end of the course, the student should be able to:

1.
2.
3.
4.
5.
6.

Identify healthy work habits, practice fire safety measures and first aid procedures.
Understand by heart the language of cookery and other related terms to the profession.
Apply conversion factor of weights and measures in food production,
Understand and apply basic food preparation and cooking with trends and updates.
Prepare and store stocks, soups, thickening agents and sauces.
Prepare, handle, present and store meat, poultry, fish and other related products.
365.

366.

367.
IV. COURSE REQUIREMENTS:
1. Attendance
2. Class Participation
3. Projects / Research Works
4. Quizzes

5. Major Exam
6. Educational Tours
7. Institutional Visits, Laboratory Activities

368.
369.
370.
V. COURSE OUTLINE:
371.

372.
No

373. Specific
Objectives

374. Course Content and Specific Topics

375.
Stra
t
e
g
i
e
s
/
A
c
t
i
v
i
t
i
e
s
/
A
p
p
r
o
a
c
h

376.
Ins

377. E
v
al
u
at
io
n

378. E
n
h
a
n
c
e
m
e
n
t

379.
2

388.
3

380. To fully
understand the
VGMO of the
College.

389. To identify
healthy work
habits, practice
fire safety
measures and
first aid
procedures.

381. ISPSC Vision, Mission, Goals and

Objectives

390. FOOD SAFETY AND SANITATION

Personal hygiene
Work place safety
Food handling safety

382.
Lect
u
r
e
383.
Rec
i
t
a
t
i
o
n
391.
Lect
u
r
e
392.
Disc
u
s
s
i
o
n
393.
De
m
o
n
s
t
r
a
t

384.
VG

394.
Re
395.

385. Q
ui
z
386.

396. Q
ui
z
397. R
e
ci
ta
ti
o
n

387.

398.

399.
2

410.
3

400. To be able to
understand the
kitchen brigade
and describe
the operating
units of a food
service system.

411. To know weigh

and measure
ingredients,
measuring
equipment and
apply through
standardized
recipes.

401. KITCHEN ORGANIZATION AND

LAYOUT
- Kitchen layout
- Functions of the kitchen
- Kitchen brigade

412. CULINARY MATH

- Weights and measures
- Volume versus weight
- Measuring equipment
- Measurement abbreviation
- Conversion factor
- Standardized recipe

i
o
n
402.
Lect
u
r
e
403.
Disc
u
s
s
i
o
n
413.
Lect
u
r
e
414.
Disc
u
s
s
i
o
n
415.
App
l
i
c
a

404.
Re
405.

417.
Re
418.

406. Q
ui
z
407. R
e
ci
ta
ti
o
n
408.
419. Q
ui
z
420. P
re
li
m
E
x
a
m
421.

409.

422.

t
i
o
n
416.
1.423.
To be able to identify kitchen
6 tools and equipment and their
proper usage and to know
their proper care and
maintenance in the kitchen
operations.

424. TOOLS AND EQUIPMENT

IDENTIFICATION AND USAGE
- Kitchen tools and equipment, their proper
usage and maintenance
- Parts of a knife
- Different cuts
- Fruit carving
-

425.
Lect
u
r
e
426.
Disc
u
s
s
i
o
n
427.
De
m
o
n
s
t
r
a
t
i
o
n
428.
Obs
e

430.
Re
431.
Po

432. Q
ui
z
433. R
e
ci
ta
ti
o
n
434. H
a
n
d
s
o
n

435.

2.436.
To be able to know the
3 different basic food
preparation and cooking
techniques and other trends
and updates in culinary.
437.

438. THE COOKING METHODS AND

TECHNIQUES
Basic mise-en-place
Dry heat cooking
Moist heat cooking
Trends and updates in culinary

r
v
a
t
i
o
n
429.
Exe
c
u
t
i
o
n
439.
Lect
u
r
e
440.
Disc
u
s
s
i
o
n
441.
Lab
o
r
a
t
o

442.
Re
443.
Ma
444.
Po

445. Q
ui
z
446. R
e
ci
ta
ti
o
n
447.

448.

r
y

449.
5

450.
To be able to know
the different
types of stocks,
soups, sauces,
glazes and
thickening
agents needed
in the
preparation of
foods and their
essentials.

451. STOCK, SOUP, SAUCE

PRODUCTION
Different types of stock
Thickening agents
Mother sauces
Different kinds of soup

a
c
t
i
v
i
t
i
e
s
452.
Lect
u
r
e
453.
Disc
u
s
s
i
o
n
454.
Lab
o
r
a
t
o
r
y

455.
Re
456.
Ma
457.
Po

458. Q
ui
z
459. R
e
ci
ta
ti
o
n
460. H
a
n
d
s
o
n

461.

462.
4

463.
To be able to
identify the
different kinds
of fruits and
vegetables and
how to prepare
salad,
appetizers and
sandwiches.

464. FRUIT AND VEGETABLE

- Fruits and vegetable identification
- Introduction to garde manger, salad, cold
appetizer and sandwich
465.

a
c
t
i
v
i
t
i
e
s
466.
Lect
u
r
e
467.
Disc
u
s
s
i
o
n
468.
Lab
o
r
a
t
o
r
y
a

469.
Re
470.
Ma
471.
Po

472. Q
ui
z
473. R
e
ci
ta
ti
o
n
474. M
id
te
r
m
e
x
a
m
475. H
a
n
d
s

476.

477.
4

478.
To be able to know
the different
kinds of dairy
products, to
practiced egg
cookery and
identify different
kinds of cheese
in food
preparation.

479. DAIRY, EGG AND CHEESE

Dairy and cheese identification
Egg cookery

c
t
i
v
i
t
i
e
s
480.
Lect
u
r
e
481.
Disc
u
s
s
i
o
n
482.
Lab
o
r
a
t
o
r
y
a
c
t

o
n

483.
Re
484.
Ma
485.

486. Q
ui
z
487. R
e
ci
ta
ti
o
n
488. H
a
n
d
s
o
n

489.

490.
5

491.
To know the
different forms
of meat
products and
usage and the
application of
dry heat and
moist heat
cooking in the
culinary
operations.

492. MEAT, POULTRY AND SHELLFISH

PRODUCTS

i
v
i
t
i
e
s
493.
Lect
u
r
e
494.
Disc
u
s
s
i
o
n
495.
Lab
o
r
a
t
o
r
y
a
c
t
i
v

496.
Re
497.
Ma
498.
Po

499. Q
ui
z
500. R
e
ci
ta
ti
o
n
501. H
a
n
d
s
o
n

502.

503.
6

504.
To be able to
identify
appropriate
ingredients of
pasta, rice
dishes, and
potato cookery

505. PASTA, RICE AND OTHER

STARCHES

i
t
i
e
s
506.
Lect
u
r
e
507.
Disc
u
s
s
i
o
n
508.
Lab
o
r
a
t
o
r
y
a
c
t
i
v
i
t

509.
Re
510.
Ma
511.

512. Q
ui
z
513. R
e
ci
ta
ti
o
n
514. H
a
n
d
s
o
n

515.

i
e
s
516.

517.

518.

519.

520.

521.

522.
523.
VI. SUGGESTED ACTIVITIES
1. Tools and equipment identification
2. Knife skills
3. White and brown stocks
4. Clear and thick soup
5. Bchamel sauce- dynamite/ vinaigrette- salad nicoise/ canaps
6. Cuddled egg/ soft boiled egg/ medium boiled egg/ hard boiled egg/ poached/ omelette
7. Homemade mayonnaise- eggplant sandwich with grilled chicken sandwich
8. Espagnole sauce- beef stew with shitake mushroom
9. Veloute sauce- beer battered chicken
10. Hollandaise sauce- grilled salmon with buttered vegetables
11. Tomato sauce- pork barbecue pizza, dried fish pasta
12. Potato fries and mashed potato with gravy dip
13. Pilaf rice and risotto
524.
VII. INSTRUCTIONAL MATERIALS
A.
Reference Books B. Video Clips / Files
C. LCD Projector/Laptop
VIII. GRADING SYSTEM
525. LECTURE
526. Quizzes
Attendance
527. Ass/Seat Works
=
10%
528. Recitation
=
9.4
529. Attendance
=
8.8

40%
30%

D. Recipe books
60%

E. Internet

LABORATORY
Quality of Exercises

35%

= 100%
Prelim

20%

30%

C.S

Timeliness of Submission

15%

Midterm

30%

0 Absent

30%

60%

Attendance

15%

Finals

50%

1 Absent

Attitude

35%

100%

2 Absent

10%

530.

Term Exam
interval every absent)

IX.

40%

100

(.6

100%

531.
REFERENCES:
532.
533.
Field, Simon Quellen. Culinary Reaction: The Everyday Chemistry Cooking, Chicago Review Press, Incorporated, 2012
534.
535.
Dodgshun Graham, peter Michael. Cookery For The Hospitality Industry.Campbridge University Pun, Indian. 2008
536.
537.
Scanion, nancy Loman. Catering Management.John Wiley ans Sons, Inc. 2007
538.
539.
Samson and Borja M. Food Production Management. Mindshapers Co. Inc.2007
540.
541.
WEBSITES:
542.
543.
Oriental Hospitality Consultants, orientalhospitality.com, 2012
544.
545.
Allculinaryschools.co, Culinary Arts program, http://www.culinaryschools.com, 2009
546.
547.
548.

Prepared by:

551.
552.
553.
554.
555.
556.
557.
558.
559.

JODERICK E. TEJADA
Contractual Instructor

NOTED:
549.
550.
REMEDIOS G. GALAITES, MAEd
Instructor III

APPROVED:
560.
561.
562. PASTY A. PANIZARES, Jr. Ed. D
563.
Campus Director