DILIMAN COLLEGE

Commonwealth Ave. S Quezon City

Higher School Department
1st Semester, A.Y. 2017-2018

COURSE SYLLABUS
Cookery 1 & 2
Faculty: Aimee Rose P. Esposado
aimee_rose29@yahoo.com

Day Time: Tuesday 2:20-6:20 / Saturday 9:30-11:30 & 12:10-2:10

Room: HELE Laboratory

Diliman College

Vision

Diliman College envisions itself as a recognized educational institution that

harnesses students full potentials to be globally competitive and socially responsive
professionals who value excellence, integrity and leadership.

Mission

To:
Produce globally competitive graduates who internalize and practice
professionalism and social responsibility;
Create rewarding, fulfilling and progressive learning environment for its faculty
and staff;
Establish a financially viable and sustainable educational institution; and
Develop active school community participation in the formulation and
implementation of socio-civic projects.

Course Description

This course contains simplified lectures and enrichment hands on activities,

designed to help them on getting familiar with the varied concepts in cookery and
equipping them with all the necessary knowledge and skills in preparing the best foods
to serve which include selecting, handling and cooking to bring out the best in their
flavors, texture and nutritional values
After completing this course, the students should able to:

I. Cognitive Domain
1.1 Define culinary arts
1.2 Identify the basic kitchen tools and equipment and know their functions
1.3 Understand the different vocabularies in cooking
1.4 Know the proper garnishing for different dishes
1.5 Describe food safety, the proper way of food handling, preparation, and
storage techniques that prevent-cross contamination

II. Affective Domain

2.1 Appreciate the nutrition fits into healthy meal preparation and menu
planning
2.2 Develop and maintain the standards of professionalism inside the kitchen
2.3 Value the importance of maintaining a safe workplace
2.4 Recognize various herbs and spices in cooking through appearance and
smell
2.5 Appreciate the proper handling and storage of different dishes

III. Psychomotor Domain

3.1. Demonstrate safety in workplace
3.2. Operate equipment needed in food production
3.3. Practice culinary math skills through recipe conversion and
measurements
3.4. Prepare different delicious and authentic dishes
3.5. Demonstrate the balance of architectural dimension in food presentation

COURSE OUTLINE AND TIME FRAME

WEEK TOPICS/ READINGS LEARNING ACTIVITIES
Introduction to Culinary Arts
1. Personal Hygiene
2. Culinary profiles Interactive Discussion
1 3. Career Opportunities Video Presentation
4. Professional Code of Conduct
Sanitation and Food Safety
1. Sanitation
2. HACCP
3. Safety in workplace
Basic Kitchen Tools and Equipment
1. Cooking Equipment
2 2. Processing Equipment Interactive Discussion
3. Pots and Pans Actual presentation of
4. Measuring Devices equipment
5. Knives and Cutting boards
 6. Hand tools and small equipment
Culinary Math
1. Measurement Charts
3 2. Menu Planning, Recipes, and cost Interactive Discussion
management Actual measuring
3. Converting recipes to different Costing
quantities
4. How to price your restaurant
menu

Concept of Mise En Place Interactive Discussion

4 1. Planning and Organizing Actual cutting
Production Carving
2. Knife skills
3. Fruit and vegetable carving
Eggs and Sandwiches Interactive Discussion
1. Composition of eggs Cooking
5 2. Eggs recipes Sandwich making
3. Sandwich recipes
Vegetables, Salad and Salad Dressing
1. Food history of vegetables
6 2. Controlling texture changes Interactive Discussion
3. Controlling flavour changes Salad Making
4. Controlling Nutrient loss
5. General rules of vegetable
cookery
6. Storage
Sauces, Soups and Stocks
1. The purposes of sauces
2. Five mother sauces
3. Guidelines for selecting and Interactive Discussion
7 serving sauces Mixing
4. Classification Cooking
5. Clear soup Presenting
6. Thick soup Storing
7. Specialty and National soup
8. Service soup
Starch Products
1. Potatoes
2. Kinds of pasta Interactive Discussion
8-9 3. Kinds of noodles Mixing
4. Function of starch Cooking
5. Pointers in proper cooking of Presenting
starch products Storing
6. Storage of starch and starchy
products
 7. Pasta recipes
Rice, Grains and Legumes Interactive Discussion
1. Types of rice, legumes and their Cooking
10 market forms Presenting
2. Cooking grains and legumes Storing
Chicken Interactive Discussion
1. Understanding Poultry Cutting
11 2. Parts of chicken Cooking
3. Cut up a whole chicken Presenting
4. De-bone and butterfly a chicken Storing
Fish and Seafood
1. Fish Interactive Discussion
12 2. Composition and structure Cutting
3. Market forms of fish Cooking
4. Checking Freshness Presenting
5. Shellfish Storing
6. Market forms of shellfish
7. Receiving and storing shellfish
8. Checking freshness
Meat
1. Composition of meat
2. Structure of meat Interactive Discussion
13 3. Inspection and grading Cutting
4. Meat cuts Cooking
5. Market forms of meat Presenting
6. Cooking and handling meats Storing
7. Doneness
8. Storage of meat
Fruits Interactive Discussion
14 1. Food history of fruits Cutting
2. Classification of fruits Cooking
3. Storing fresh produce
Desserts Interactive Discussion
15 1. Cold desserts Cooking and Baking
2. Hot desserts
A. SUGGESTED READINGS AND REFERENCES (TEXTBOOK)

Applied Culinary Arts by Nilo A. Alterado, 2013

Culinary Arts by Ruth Estrada Javier-Reyes, 2015

B. COURSE REQUIREMENTS
1. Assignment
2. Quizzes
3. Attendance
4. Performance tasks
5. Class Participation
6. Periodical Exam

C. GRADING SYSTEM
Cookery
I. Written Works 20%
(Assignment, quizzes, seatwork)
II. Performance Tasks 60%
III. Periodical Exam 20%
100%

FINAL GRADE COMPUTATION:

Final Grade = First Quarter + Second Quarter
2