Culinary and Others Syllabus

PAMANTASAN NG LUNGSOD NG PASIG
(University of Pasig City)

Alcalde Jose St., Kapasigan, Pasig City
College of Business Administration and Accountancy
INSTITUTIONALVISION STATEMENT
The Pamantasan ng Lungsod ng Pasig is a leading center for academic excellence among locally funded colleges and universities that produces
responsible and productive individuals who are responsive to the changing demands of development locally and globally.
INSTITUTIONAL MISSION STATEMENT
We, a community-oriented individual, supported by the Government of Pasig, are committed to lifelong learning and to produce graduates, strong in
their global outlook, cultural identity, and social responsibility through teaching strategies, methodologies, relevant research and dedicated public
service.
INSTITUTIONAL GOALS:
 To instill and nurture in each student the appropriate and relevant attitude, knowledge, values, and skills needed to become useful and productive
citizens, successful entrepreneurs, or gainfully employed members of the community.
 To provide quality public higher education that will not only assist each individual to fully develop his/her potential as a human being, but also
enhance the quality of citizen participation in the basic functions of society.
Course Title: Date Effective: Date Prepared by: Checked by: Approved: Page
Revised: No.
Culinary and Others July 29, 2019 Prof. Rowena R. De Leon Dr. Rajesh Michael J. Cordova Prof. Federico G. Nueva
Dean, CBA VPAA
 To advance the frontiers of knowledge and technology through quality instructions, research and community extension services that encourage
maximum use of all resources and facilities available in the city of Pasig where students can apply the knowledge, values, and skills they gained for
improving their own quality of life and that of the community where they belong.
COLLEGE VISION STATEMENT
Center of Development in the field of business among locally funded universities offering programs comparable to international standards with highly
qualified faculty, equipped with complete facilities and linkages with government and private institutions producing competent, innovative and ethical
business professionals.
COLLEGE MISSION STATEMENT
To provide interdisciplinary programs of Business Administration, Entrepreneurship and Accountancy designed to develop business analysis,
leadership skills and civic mind in producing competent, innovative and ethical business professionals.
Revised: No.
Dean, CBA VPAA
PAMANTASAN NG LUNGSOD NG PASIG
(University of Pasig City)
Alcalde Jose St., Kapasigan, Pasig City
College of Business Administration and Accountancy
COURSE CODE : ESC 104 Elective 4 CLASS DAYS AND CLASS TIME: TTH 1:30-3:00/ MF1:30-3:00
COURSE NAME : Culinary and Others PROFESSOR: ROWENA R. DE LEON
COURSE CREDITS: 3 Units
PRE-REQUISITE : None
COURSE DESCRIPTION: This course aims to provide the students with practical and theoretical knowledge about basic culinary arts/ food preparation and
baking skills and food presentation necessary for success in professional cook and baker. It also provides opportunity to apply the theoretical knowledge into
practice found in an operational environment. Topics covered include professionalism, kitchen safety and sanitation, food borne illness, menu planning, style of
food service, nutrition and knowledge of food facts, various cooking methods and principles of baking. It provides the students tools and strategies which shall
fuel the business endeavors in the culinary industry which include restaurants, cafes, hotels, school food service, catering services among others.
COURSE OUTCOMES:
Upon completion of the course, the student will be able to:
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Dean, CBA VPAA
Cognitive
1. Demonstrate principles of sanitation and food safety.
2. Understand and apply basic food preparation and cooking with trends and updates.
3. Explain what presentation is and use of food presentation techniques to arrange sauce and garnish.
4. Demonstrate the knowledge, skills, theory, practice and technique of the food service industry.
Psychomotor
1. Perform and organize the proper tools, utensils and equipment used in food preparation.
2. Apply skills in recipe adjustment using conversion factor method of weights and measures in food production.
3. Demonstrate skills in preparing adjusted recipe displaying accuracy, palatability and maintaining quality of recipe.
Affective
1. Understand by heart the language of culinary and other related terms to the profession.
2. Enumerate and realize the importance of food costing and compute food-cost percentage, selling price and total cost.
3. Discuss quantity and institutional food production, trends and types of food services system.
4. Show perception and passion in different catering operation.
Week Intended Learning Outcomes Topic Teaching and Learning Activities Assessment
Number Tasks
1 Students are expected to: I. Overview of the course: Interactive Discussion and Sharing of Learning
1. Orient the students of the subject and Real-Life Log
what are the expectations after each A. Syllabus Observation
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Dean, CBA VPAA
meeting. B. Classroom Policies, Rules and Getting to know activity /Checklist
2. Introduce the students to the Course Regulations
and enable them to understand the C. Attendance, Grading System Experience Getting Acquainted
importance of this Course to their whole and Course Requirements/
curriculum Grooming Policies
3. Understand and apply the implementing
rules, policies and guidelines of the
course.
2 The learner are expected to: II. Introduction to Culinary Discussion/Lecture with Power Point Written Quiz
1. Discuss the development of the modern Arts Presentation
food service industry. A. Professionalism Rubrics for
2. Name the key historical figures B. Culinary Timeline Past to the Group Activity: Concept
responsible for developing food service Present Business Plan Paper
professional Culinary Guilds Concept Development
3. Explain the organization of the classic Haute Culinary Description
and modern kitchen brigades. Cuisine Classique Menu
4. Appreciate the role of the professional American Culinary
chef in modern food service operations. Revolution
5. Understand the attributes a student chef Fusion Cuisine
Revised: No.
Dean, CBA VPAA
needs to become a professional Influences of Modern
Food Service Operations
C. The Brigade
Classical
Front of the House
Modern
D. The Professional Chef
E. Career Opportunities
3&4 The learner are expected to: III. Food Safety and Sanitation Lecture/Discussion using PPT Written Test
1. Identify the causes of food-borne illness. A. Sources of Contamination Group Presentation Rubrics
2. Handle food in a safe manner B. Two Ways of Contamination Group Activity 1 :Case Study
3. Explain and follow a HACCP system. C. Causes of Bacterial Illness Work through the HACCP Steps using the
4. Take appropriate actions to create and D. Hazard Analysis Critical Control given recipe.
maintain a safe and sanitary working Point HACCP Steps:
environment. E. Safety in the Workplace 1. Identify Potentially Hazardous
Foods
2. Identify critical control points.
3. Establish control procedures to
guarantee safe food.
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Dean, CBA VPAA
4. Establish monitoring procedures
5. Establish corrective actions
Seatwork (Individual): Case Study
5&6 The learner are expected to: IV. Recipes Lecture/ Discussion Score Sheet
1. Understand the purpose of standardized A. Standardized Recipes Power Point Presentation Written Quiz
recipes. Measurement Formats Interactive Participation
2. Convert recipe yield amounts. Measurement Systems Activity:
3. Quantify recipe from original amount B. Recipe Conversion a) Assign each group to bring
4. Identify and appreciate the role of Converting Total Yield ingredients/materials:
portion control in quantity food Converting Portion Size Water
production C. Recipe Quantification Cooking Oil
5. Enumerate and explain the benefits of D. Calculating Unit Cost Flour
portion control Calculating Yield White and Brown Sugar
6. Appreciate the need for cost controls in Percentage Iodized and Rock Salt
any food service operation. Calculating Quantity to b) Request them to assemble the
Purchase provided laboratory tools and
Calculating Edible equipment:
Portion Cost c) Instruct them to measures each
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Dean, CBA VPAA
Recipe Costs ingredient and write its
E. Portion Control measurement in the given form.
F. Controlling Food Cost d) Compare the results to the
Menu conversion table.
Purchasing e) Answer the question:
Receiving What can you say about the weight
Storing and Issuing of similar solid and liquid
Kitchen Procedures ingredients?
Sales and Services
Seatwork: Test Skills

The professor will provide at least 5 set of
recipe which will be used to test the skills
of the student in the following operations:
a) Recipe Quantification
b) Recipe Conversion
c) Recipe Costing
Continuation of Business Plan
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Construct a recipe and compute the cost.
7 The learner are expected to: V. Tools and Equipment Lecture/ Discussion Rubrics
1. Recognize a variety of professional A. Importance of Proper Tools Written Quiz
Power Point Presentation
kitchen tools, utensils and equipment B. Standard for Tools and Learning Log
Demonstration
2. Select and care for knives Equipment
3. Understand how a professional kitchen C. Selecting Tools and Equipment Tools and Equipment Identification
is organized. Hand Tools
1. Activities
Measuring and Portioning a. Each student will tour their
facility and use the
Devices
Equipment Checklist to
Cookware assess the kinds and amount
and manufacturers of
Heavy Equipment
equipment on site and/or in
Buffet Equipment use.
b. Each student is expected to
D. The Professional Kitchen
describe safety features of at
least one piece of equipment
c. After studying students will
take a written quiz
2. Evaluation
a. completion of equipment
checklist & discussion of
results with instructor
b. written quiz
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Dean, CBA VPAA
Activity
Continuation of business plan
List the materials, tools, utensils and
equipment needed.
8 The learner are expected to: VI. Knife Skills Lecture/Discussion Written Quiz
1. Care for knives properly A. Importance of Knife Skills Power point Presentation
2. Use knives properly B. Using the Knife Skill Safely Video Presentation
3. Cut foods into a variety of classic C. Caring for Your Knives
shapes D. Cutting with Your Knives The students will identify the correct
names and uses of each knife that will
show in the pictures
8 The learner are expected to: VII. Flavors and Flavoring Lecture/Discussion Rubrics
1. Understand the basic principles of the A. Flavors Power point Presentation
physiology of the sense of taste and B. Factors Affecting Flavor Activity:
smell. Perception Divide the class to form a group with 5
2. Recognize a variety of herbs, spices, C. The Flavor Profile members then assign each group to
oils, vinegars, wines and other D. Flavorings/Condiments research different flavorings used in food
Revised: No.
Dean, CBA VPAA
flavorings. E. Seasoning preparation. Present it to the class by
3. Understand how to use flavoring F. Wines discussing its characteristics, uses and
ingredients to create, enhance or alter Types of Wine benefits.
the natural flavor of a dish. Matching Food with Wine
4. Appreciate the flavor principles in a G. Beer
variety of international cuisines. Types of Beer
Selecting Beer for Use as
Flavorings
H. Other Liquors
Types
Flambeing Cooking
Wines and Spirits
I. International Flavor
9 MIDTERM EXAM
10 The learner are expected to: VIII. Mise en Place Lecture/ Discussion Written Quiz
1. Organized and plan your work more A. Mise en Place Power Point Presentation
efficiently. Prep List Video Presentation
2. Understand basic flavoring techniques. Writing a Prep List
3. Prepare items needed prior to actual B. Selecting Tools and Equipment
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cooking. C. Selecting and Preparing
4. Set-up and use the standard breading Ingredients
procedure. D. Flavoring
Bouquet Garni
Sachet
E. Preparing to Cook
Breading and Battering
Foods
Blanching and Parboiling
Foods
11 The learner are expected to: IX. Selecting, Purchasing and Lecture/ Discussion Written Quiz
1. Enumerate the different nutrients that Storing Ingredients for Power Point Presentation
are present in the ingredients used. Cooking Video Presentation
2. Give the significance of each ingredient A. Eggs
in menu planning. Nutritive Value
3. Discuss some pointers for purchasing Purchasing of Eggs
high quality ingredients. Preparation of Eggs
4. Discuss the storage requirements. B. Fruits
5. Illustrate the different cuts of meat, their Purchasing of Fruits
Revised: No.
Dean, CBA VPAA
sources and preparation/cooking Preparation of Fruits
methods. C. Vegetables
6. Perform activities under related learning Composition of
experience. Vegetables
Purchasing Vegetables
Preparation of
Vegetables
Storage of Vegetables
D. Pasta
Types
Preparation
Storage
E. Fish & Shellfish
Composition of Fish
Purchasing of Fish &
Shellfish
Preparation of Fish and
Shellfish
Storage of Fish &
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Dean, CBA VPAA
Shellfish
F. Chicken
Purchasing
Preparation
Storage
G. Meat
Types of Meats
Purchasing of Meats
Preparation of Meats
Storage of Meats
12 The learner are expected to: X. Principles of Cooking Lecture/Discussion Written Quiz
1. Understand how heat is transferred to A. Types of Heat Transfer
foods through conduction, convection B. Effects of Heat
and radiation C. Cooking Methods
2. Understand how heat affects foods
3. Understand the basic principles of
various cooking methods
Revised: No.
Dean, CBA VPAA
13 The learner are expected to: XI. Principles of the Bakeshop Lecture/Discussion Written Quiz
1. Recognize many of the specialized tools A. Bakeshop Tools and Equipment Self-check
and equipment used in the bakeshop B. Baking Ingredients
Demonstration
2. Recognize and select ingredients used Types/ Market Forms of Flour
in a bakeshop Function of Sugar and
3. Control the development of gluten Sweeteners
4. Value the importance of knowing the Types of Sugar
different ingredients Kinds of Syrups
5. Understand and memorize the Fats
ingredients per product Thickeners
6. Understand the baking process Flavorings
Chocolate
Nuts
C. Measuring Ingredients
D. Mixing Ingredients
E. Mixing Methods
F. The baking Process
14 The learner are expected to: XII. The Menu Lecture/Discussion Rubrics
1. Differentiate menu-related terms such A. Menu and Menu Trends Learning
Revised: No.
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as static, cycle and single-use menu B. Type of Menu and Style Assignment: Log
and ala carte vs. table d’ hote. C. Menu Presentation 1. Form into triad (3 members) and Written Quiz
2. Evaluate the aesthetic characteristics of D. Menu Pattern visit restaurants or any food service
a menu E. Menu Structure establishment in your community
3. Describe strategic for pricing a menu. F. Factors Affecting Menu and ask for copies of their menus.
Planning Study their menus and prepare your
G. Menu Planning own menu card. Consider factors in
H. Menu Pricing menu planning.
2. Present your menu plans to the
class for evaluation
Group Activity:
 Each group will construct a

recipe for their business plan.
Group Activity
1. The student or student group at

each facility placement will
complete a 15 minute presentation
to the class about the menu served
at their facility. All students in the
group are expected to participate in
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Dean, CBA VPAA
the presentation.
2. Information will include the following

(each topic should relate specifically
to the menu):
a. what is served? (examples of
food characteristics &
combinations)
b. who is eating this food?
(profile the customer:
demographics, sociocultural
factors, nutritional
requirements, food habits &
preferences)
c. how is the menu written?
(who, when, steps involved,
planning resources i.e.recipe
sources)
d. what is the menu pattern?
e. what equipment is used to
produce this menu?
f. who are the people who
prepare the food? what is the
level of their cooking skills?
g. what are the goals of this
organization? how are they
reflected in the menu being
served?
Revised: No.
Dean, CBA VPAA
3. Evaluation: content & delivery
15 The learner are expected to: XIII. Plate Presentation Power Point Presentation Rubrics
(1.5hrs) 1. Understand the basic principles of plate A. Choosing Plates Demonstration
presentation B. Arranging Foods on Plate
2. Use a variety of techniques to add C. Guidelines for Arranging Food Business Plan
visual appeal to plated foods on a Plate Bring sample product and other materials
3. Understand the concept of a small plate D. Guidelines for Creating Small to be use in their plate presentation. Take
menu and how to compose small plates Plates a photo of the finished product and make a
sample marketing materials like brochure.
Compute for the total cost.
15 The learner are expected to: XIV. Buffet Presentation Lecture/Discussion Self-check
(1.5hrs) 1. Understand the basic principles of buffet A. Planning the Buffet
presentation B. Arranging Food on Serving
2. Use a variety of techniques to create Pieces
and maintain appealing buffets C. Arranging Food on a Buffet
D. Safety Alert Buffet
E. Presenting Cold Food
16 The learner are expected to: XV. The Food Service Industry Lecture/Discussion Self –check
Revised: No.
Dean, CBA VPAA
(1.5 hrs) 1. Trace the history of foods service; A. The Development of Power Point Presentation Learning
2. Classify the food service establishment; Foodservice Industry Log
Activity:
3. Cite the advantage and disadvantages B. Evolution of the Present Day Rubric
Visit any food service establishment and
of each type of food service Food Service
find out the historical details and its
C. Food Service Establishment
significance to its state of operations
today.
Have you ever tried dining in the
restaurants based on the listed
classifications (Quick Service, Mid Scale
and Upscale)
If Yes, Share your vivid dining
experiences to the group.
If No, Choose any restaurant in your area
based on the classifications. Document
your visit and share it in class.
16 The learner are expected to: XVI. Foodservice System Lecture/Discussion Written Quiz
(1.5 hrs) 1. Explain how foodservice system A. Foodservice System Rubrics
functions. Seven Phases of Food
2. Identify and discuss the different Service
Assignment :
Revised: No.
Dean, CBA VPAA
elements of a foodservice system B. Elements of the Foodservice 1. What are the seven phases of
food service? Define each.
3. Differentiate the different types of food System
service system. C. Types of Foodservice System Seatwork :
1. What is the most appropriate
4. Identify the food service system being Advantage and
food service system in a
used by actual establishments in the Disadvantages Restaurant Café? Explain your
answer.
market.
2. Supposing that you will have
your own food service industry,
what type of restaurant will you
put up? What type of food
service system do you think will
suit your business? Explain
briefly.
Activity:
Look for convenience product available

in the market. List down the information
about these convenience products in
the table provided below. Evaluate the
advantages and savings that the
products would bring if it were to be
used in quantity food production.
Provide form for the students with

following information:
Manufacturer
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Dean, CBA VPAA
Product Name
Use
Available Weight Volume
Price
Advantages/Savings
17 The learner are expected to: XVII. Kitchen and Equipment Lecture/ Discussion Written Quiz
1. Identify ways of managing stress and Planning Learning
strain through proper kitchen and A. Work, Stress, and Strain Log
Group Presentation
equipment planning. B. Production Equipment and Rubric
2. Determine the equipment needs of a Equipment Selection Interview some well-known caterers
and ask their secret for success.
quantity food production kitchen. C. Considerations in Equipment
Report to the class
3. Explain the equipment selection Selection
process. D. Work Flow
4. Estimate the equipment capacity E. The Kitchen Layout
needed by operations.
5. Use equipment planning tools
6. Identify the common kitchen lay-out
configuration and their uses.
17 The learner are expected to: XVIII. Catering Lecture/Discussion Learning
1. Differentiate the catering segment; A. Types of catering Log
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Dean, CBA VPAA
2. Provide activities for each segments; B. Classification of catering Critiquing Rubric
3. Enumerate the requirements for Services Quiz
Power Point Presentation/Video
selection of caterer. C. Selecting a Caterer Presentation
4. Explain the factors that contribute to D. The Seven Function of catering
Activity
successful catering.
Interview some well-known caterers
5. Identify and define the seven catering
and ask their secret for success.
functions. Report to the class.
Visit or experience at least different

forms of catering establishments and
evaluate each establishment according
to the following criteria to evaluate their
differences:
 Food Quality
 Ambiance/Facilities
 Service Equipment
 Food Service
18 FINAL EXAM
TEXTBOOK:
Hause, A. M.,Labensky S.R., Martel, P.A.,On Cooking : A Text book of Culinary Fundamentals, 6 th Edition Pearson Education Inc., 2011
Revised: No.
Dean, CBA VPAA
Abellana, E.J.L.,Tria-Natad, M.F H., Basic Baking and Cake Decorating, Mindsahpers Co., Inc., 2014
Cariño, Cecile E., De Vera, Rea S.J., Fundamentals of Food Service Management, Mindsahpers Co., Inc., 2014
REFERENCES:
Alterado, N.A., Banzuelo, L.R., Tawagon, E.M., Applied Culinary Arts, Mutya Publishing House, Inc., 2013
Ang, MJ C., Balanon, H.A., Food Safety and Sanitation, C & E Publishing, Inc., 2010
Abellana, E.J.L.,Tria-Natad, M.F H., Basic Dessert Merchandising Laboratory Manual , Mindsahpers Co., Inc., 2014
Gabriel, Elvira V., Passion to Bake: Baking Guide for Beginners, Books Atbp. Publishing Corp. 2012
Cornell, Daryll Ace V., A Concise Guide in Food and Beverage Service Procedures, Minsahpers Co. Inc., 2015
Gregoire, M.B., Spears, M.C., Food Service Organizations: A Managerial and Systems Approach, 9 th Edition Pearson Education Inc.,2016
URL:
JOURNAL:
COURSE REQUIREMENTS:
The following requirements are given to the students for them to understand the principles of culinary and managing food business. Moreover, it will
help to attain the given subject objectives.
1. Attendance, Quizzes, Assignments, Exercises/Seatwork, Recitation, Individual and Group Activity
2. Participation in Group discussion/presentation
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Dean, CBA VPAA
3. Business plan as a basis for their feasibility study (Final Requirement)
4. Major Examinations
5. Students get hands-on practice at GAD on cooking and baking including making such products as breads, pastries, pies, and cookies.
GRADING SYSTEM:
** Attendance plays a big factor in the grading system. The professor has the right to refuse attendance due to lack of requirements.
The grading system will be based on KSVA Principles which is a total of 100%.
CLASS PERFORMANCE 60%
ATTENDANCE 10%
EXAMINATION 30%
TOTAL 100%
SEMESTRAL GRADE:
Midterm Grade + Final Grade
2
ACADEMIC DISHONESTY:
This class will follow PLP’s policy on academic dishonesty. Anyone suspected of academic dishonesty will be reported to the Dean of College of
Business, Accountancy and Management and Director of Student Affairs.
1. Assignments, projects and related subject requirements must be submitted and delivered on time.
Revised: No.
Dean, CBA VPAA
2. Cheating, forging and any related major offenses shall be dealt accordingly based on the stipulated by-laws of the school on the student primer.
COURSE POLICIES:
1. Student should wait for the professor within 15 minutes after the start of a 1.5 hrs class period or 45 minutes after the start of a three-hour class period
before leaving the room. A student who leaves the classroom before the end of the waiting period shall be considered absent if the professor arrives
within the waiting time.
2. Students are allowed 3 days of absences inclusive of tardiness. Three (3) tardiness is equivalent to one (1) day absent. All absences after that shall
mean FAILURE DUE TO EXCESSIVE ABSENCES.
3. Cellular phones should always be in a silent mode during class hours. Using mobile phones or any gadgets that are not related during the class hours
are prohibited unless a special permission is sought.
4. Submission of requirements is on or before the deadline, which is indicated above. Failure to do so will accumulate point’s deduction to the score of
the requirements. On the contrary, early submission (1 week before the deadline) will gain additional point/s.
5. Students are expected to cite their resources properly on their work.
a. For internet source: Copy and paste the URL or the website and the date of access.
b. For books: Author of the book, title of the book, city, publisher, copyright, page
c. For articles: Title of the article, author, date of access
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Dean, CBA VPAA
6. Student should be honest at all times; anyone who will be caught cheating, plagiarizing, forgoing or doing any related major offenses, shall
automatically receive a zero (0) percentage mark on that particular requirement or could merit a 0.0 grade and can lead to suspension and dismissal.
7. Quizzes will either be announced or unannounced
8. Special major examinations are scheduled one week after the administration of the major exams.
9. Regular class attendance and active participation in class discussions. Be HERE, Be ON TIME and TURN IN ALL GRADED ASSIGNMENTS (That includes
Homework!). Students who attend class regularly and arrive on time tend to do better work and understand more. Poor attendance causes students to miss lab work that is hard to or
impossible to recreate.
10. Have RESPECT for yourselves, each other, the teacher, and guests. This means paying attention to those who are speaking, and being polite to anyone in our classroom.
11. Make an EFFORT to do your best on every assignment. Completing assignments, participating in classroom discussions, and studying hard show me that you care about your
education. Coming to class prepared each day is a step in the right direction. You will be amazed at what this can do for your grades.
12. Other policies: as agree by students and professor in – charge in the subject.
Revised: No.
Dean, CBA VPAA

Culinary and Others Syllabus

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PAMANTASAN NG LUNGSOD NG PASIG

(University of Pasig City)

College of Business Administration and Accountancy

INSTITUTIONAL MISSION STATEMENT

COLLEGE VISION STATEMENT

COLLEGE MISSION STATEMENT

College of Business Administration and Accountancy

COURSE NAME : Culinary and Others PROFESSOR: ROWENA R. DE LEON

COURSE CREDITS: 3 Units

Upon completion of the course, the student will be able to:

Seatwork: Test Skills

Continuation of Business Plan

 Each group will construct a

1. The student or student group at

2. Information will include the following

Look for convenience product available

Provide form for the students with

Visit or experience at least different

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