Republic of the Philippines

CEBU TECHNOLOGICAL UNIVERSITY

BANTAYAN EXTENSION CAMPUS
(SUC Level IV, AACCUP Accredited and ISO 9001 Certified)
Manan-ao, Bantigue, Bantayan, Cebu

COLLEGE OF TECHNOLOGY

COURSE SYLLABUS

HPC 113

KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION 2

First Semester, A.Y. 2018-2019

Department /Area : HOSPITALITY AND MANAGEMENT DEPARTMENT

Curriculum : BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT
Curriculum Year : FIRST YEAR
No. of Hours/Sem : 108 HOURS
Credit Unit(s) : 3 units
Prerequisite(s) : None

Vision of the University : A premier multidisciplinary—technological university.

Mission of the University: The University shall primarily provide advanced professional and technical instruction for special purposes, advanced studies industrial
trade agriculture, fishery, forestry, aeronautics, and land based programs, arts and sciences, information technology and other relevant
fields of study. It shall also undertake research and extension, and provide progressive leadership in its areas of specialization. (Sec.2 o
RA 9744)
Goal of the University : The University shall produce scientifically and technologically oriented human capital equipped with appropriate knowledge, skill
and attitude. It shall likewise pursue relevant research, strengthen linkage with the industry, community and other institutions
and maintain sustainable technology for the preservation of the environment

Goal of the College : 1. Outcomes-based and quality-oriented technological instruction delivered to students-customers;
2. Technology market kept more satisfied;
3. Holistic development of faculty members and students enhanced and fulfilled.

Program Outcomes : 1. Articulate and discuss the latest development in the specific field of practice;
2. Effectively communicate orally and in writing using English, Filipino, Mother tongue language, and an appropriate Foreign
Language required
by the industry;
3. Work effectively and independently in the multi-disciplinary and multi-cultural teams;
4. Act in recognition of professional, social and ethical responsibility;
5. Preserve and promote “Filipino historical and cultural heritage”;
6. Perform the basic functions of management such as planning, organizing, leading and controlling;
7. Apply the basic concepts that underlie each of the functional areas of business and employ these concepts in various business
situations;
8. Select the proper decision making tools to critically, analytically and creatively solve problems and drive results,
9. Apply information and communication technology skills as required by the business environment;
10. Work effectively with other stakeholders and manage conflict in the workplace;
11. Plan and implement business-related activities;
12. Demonstrate corporate citizenship and social responsibility;
13. Exercise high personal moral and ethical standards;
14. Demonstrate knowledge of tourism industry, local tourism products and services;
15. Interpret and apply relevant laws related to tourism industry;
16. Observe and perform risk mitigation facilities;
17. Utilize information technology applications for tourism and hospitality;
18. Manage and market service oriented business organization;
19. Demonstrate administrative and managerial skills in a service oriented business organization;
20. Prepare and monitor industry capital development functions of a tourism oriented organization;
21. Perform human capital development functions of a tourism oriented organization;
22. Utilize various communication channels presciently in dealing with guest and colleagues;
23. Produce food products and service complying with enterprise standards;
 24. Apply management skills in f&b service operations;
25. Perform and provide full guest cycle services in front office;
26. Perform and maintain various housekeeping services for guest and facility operations;
27. Plan and implement a risk management program to provide safe and secure workplace;
28. Provide food and beverage service and manage the operation seamlessly based on industry standards;

Course Description : The student will learn theoretical knowledge and demonstrate practical skills in basic culinary task, basic food preparation and
food presentation in commercial establishment.

Course Learning Outcomes
: At the end of the course, the students can:
1. Apply the basic techniques of commercial cookery,
2. Apply the standard safety procedures for handling food stuffs,
3. Clean and maintain kitchen equipment and utensils,
4. Organize and prepare food products and meals,
5. Prepare and store in-coming goods,
6. Establish and maintain quality control in food production.
7. Identify, prepare and portion various meals,
8. Prepare and store food in a safe and hygienic manner,
9. Prepare vegetables, eggs and farinaceous dishes,
10. Present and display food products.

DESIRED LEARNING COURSE CONTENTS/ TEXTBOOK/REFE TEACHING AND ASSESSMENT RESOURCE TIME TABLE REMARKS/
OUTCOMES SUBJECT MATTER RENCE LEARNING OF TASK MATERIALS (HRS.) EVALUATION
(DLOs) ACTIVITIES
 Review the Orientation University Code Interactive Class Oral Questioning Tarpaulin Visual Aid
missions, vision,  Vision, Mission, Student Handbook Discussion Graded Syllabus 1.5 hours
goals and Goals and the Recitations
objectives of the Objectives of the
University and the University and the
aims of the Teacher Education
Teacher Programs
Education  School/Classroom
Program Policies and
 Become familiar Standards Course
with the course Requirements
description,
course
requirements and
the classroom
policies.
 discuss the Introduction to Culinary Applied Culinary Paper-Pencil Test Individual Oral Visual Aid
components of Arts Arts by Nilo Reporting 5 hours
chef uniform Alterado, Websites
 distinguish the 1.1 professionalism Edilberto M. Lecture
positions of the 1.2 the evolution of food Tawagon and Discussion Books
classical kitchen 1.3 culinary profiles Loida
brigade 1.4 Brigade de cuisine Banzuelo Power point
 Enumerate the 1.5 career opportunities
characteristics 1.6 professional code o Projector
that food service conduct
workers should 1.7 sanitation and food Laptop
develop safety
 ascertain the  Sanitation
causes of food  HACCP
borne illnesses  Safety in the
 Describe food workplace
safety, the proper 1.8 kitchen equipments
way of food
handling,
preparation, and
storage
techniques that
prevent cross
 contamination
 Discuss the
principles of
HACCP And
demonstrate
safety in the
workplace
 Discuss about
kitchen equipment
and their uses
 explain the Food Architecture Applied Culinary Arts Individual Oral Reporting Paper-Pencil Test Visual Aid
importance of food by Nilo Alterado, Lecture Discussion
presentation 2.1 food presentation Edilberto M. Oral Questioning Performance-Based Websites 5 hours
 Demonstrate the 2.2 Basic factors of presentation Tawagon and Assessment
balance of 2.3 methods in culinary plating Loida Banzuelo Books
architectural 2.4 matching Food with wine
dimension in food Culinary Math Power point
presentation 2.5 measurement charts
 Identify different 2.6 menu planning, recipes and Projector
types o standard cost
measuring management Laptop
 Practice culinary 2.7Converting recipes to
math skills through different quantities
recipe conversion 2.8 how to price your restaurant
and measurement Menu
 Demonstrate the
correct method p
using different types
of measuring tools
 Describe different
types o menu

PRELIM 1.5 HOURS

 explain why flavor
development is an important
component o the culinary
arts and incorporate all five
senses when preparing
foods
 differentiate the distinction
between herbs and spices
 describe the texture, smell,
flavor and taste of herbs and
spices
 Demonstrate the proper use
o herbs, spices and
 seasonings in a recipe
 explain the importance o
mirepoix in the preparation
of stocks
 prepare fish stock, vegetable
stock, chicken stock and
brown stock
 prepare soups using stocks
they made
 prepare the five mother
sauces
 evaluate the consistency of
the sauce
 name several derivatives of
a sauce
Herbs and Spices Development Applied Culinary Individual Oral Reporting Paper-Pencil Test Visual Aid 5 hours
Arts by Nilo Lecture Discussion
3.1 flavor development Alterado, Edilberto Oral Questioning Performance-Based Websites
3.2 Herbs, spices and their uses M. Tawagon and Assessment
3.3 spice blends Loida Banzuelo Books
Power point
Projector
Laptop
MIDTERM 1.5 HOURS
Stocks, Sauces and Soups Applied Culinary Arts by Individual Oral Reporting Paper-Pencil Tests Visual Aid 5 hours
Nilo Alterado, Edilberto M. Lecture/Discussion
4.1 flavorings and Tawagon and Loida Oral Questioning Performance-Based Websites
aromatics for stock Banzuelo Assessment
4.2 seasoning stock Books
4.3 the basics of making
stock Power point
4.4. five mother sauces
4.5 common thickening Projector
agents
4.6 white sauces Laptop
4.7 brown sauces
4.8 tomato sauces
4.9 emulsion sauces
4.10 kinds of soups
Salad and dressing
4.11 types of salad
4.12 salad dressings
4.13 edible flowers
 identify different types of
vegetables according to type
and taste
 appreciate the proper
handling and storing of fruits
and vegetables
 cook vegetables to their
proper doneness
 Identify the classification of
fruits
 Prepare a dish using fruit
 Describe the composition of
eggs
 Demonstrate on the proper
Storage of eggs
 Hands on demonstration on
different types on cooking
eggs
 Identify different types of
sandwiches
 Hands on demonstration on
preparing sandwich
Fruits and Vegetables Applied Culinary Arts by • Individual Oral Reporting Paper-Pencil Test Visual Aid 5 hours
Nilo Alterado, • Lecture Discussion
5.1 common culinary fruits Edilberto M. Tawagon • Oral Questioning Performance-Based Websites
5.2 types o vegetables and Loida Banzuelo Assessment
5.3 vegetable grilling guide Books
5.4 storing of vegetables
and frits Power point
Projector
Laptop
SEMI-FINAL EXAM 1.5 HOURS
Eggs and sandwiches Applied Culinary Arts by Nilo Individual Oral Reporting Paper-Pencil Test Visual Aid
Alterado, Edilberto M. Lecture Discussion
6.1 composition of eggs Tawagon and Loida Oral Questioning Performance-Based Websites
6.2 preservation Banzuelo Assessment
6.3market forms Books
6.4 general cooking
principles Power point 5 hours
6.5 purpose of spreads
6.6types of sandwich Projector
Laptop
 Pasta and Rice Applied Culinary Arts by Nilo • Individual Oral Reporting Paper-Pencil Tests Visual Aids
 Differentiate types and Alterado, Edilberto M. • Lecture/Discussion
shapes of pasta and their 7.1 types of pasta Tawagon and Loida • Oral Questioning Performance-Based Websites 5 hours
uses 7.2 storing pasta Banzuelo Assessment
 Identify different types of rice 7.3 cooking pasta Books
sold in commercial market 7.4 shapes o pasta
 Prepare fresh pasta dough 7.5rice types Power point
 Hands-on demonstration of 7.6 varieties of rice
cooking pasta 7.7 rice forms Projector
 Demonstrate cooking rice 7.8cooking grains
applying different cooking 7.8 steps on cooking rice Laptop
methods

FINAL EXAMINATION 1.5 HOURS

108 HOURS
TOTAL HOURS

Course Requirement ; 1. Attendance

2. Active Participation
3. Formative Assessment
4. Research work, Assignments, Oral Presentation, Recitation
5. Summative Assessment
6. Portfolio
7. Educational Kitchen Tour/ Seminar/ Symposia
Evaluation Procedures: (Approved Grading System Applicable to the Course/Program)

1. Comprehensive (Formative Assignments) 25%

2. Performance 60%
3. Major Examinations (Prelim, Mid-term, Semi-final, Final Exams 15%
100%

Suggested Reading and References :

Books:
Applied Culinary Arts by Nilo Alterado, Edilberto M. Tawagon and Loida Banzuelo
Philippine copyright by Mutya Publishing Hpuse, Inc

Websites:

http://www.slideshare.net/mobile/jeenha/kitchen-safety-and-sanitation
http://www.webstaurantstore.com/article/200/basic-guide-to-ood-presentation.htn
https://vlacs.org/competencies/introduction-to-culinary-arts/
Prepared by:

MA. XELA V. LAURON

Subject Teacher

Date Submitted: ___OCTOBER 15 2018________________________________

Reviewed by:

ANTHONY S. TUNACAO, MSBA TRACY L. MANTOS, Ph. D., D. M. RUBEN M. UNGUI

Chairman BSHM Dean, College of Technology and Engineering Dean of Instruction

Approved:

RUBEN M. UNGUI
Extension Campus Director