Mindanao State University – Iligan Institute of Technology

College of Business Administration and Accountancy

DEPARTMENT OF HOTEL AND RESTAURANT MANAGEMENT

Bachelor of Science in Hotel and Restaurant Management
Course Syllabus, 1st Semester, A.Y. 2015-2016

A. Course Information

Course Code/Title: HRM 116 ASIAN CUISINE

Course Description: This course emphasizes both the influences and ingredients that create the unique character of selected Asian Cuisines. Students prepare, taste,
serve, and evaluate traditional, regional dishes of selected Asian countries of Philippines, Vietnam, Thailand, Malaysia, Indonesia, Singapore, Japan, Korea, and China.
Importance will be placed on ingredients, flavor profiles, preparations, and techniques representative of these cuisines.

Prerequisite: HRM 54 and HRM 56 Course Component/Hours per Week: 1 hour lecture and 6 hours laboratory/week, 18 weeks

Class days and class time: MTh, TF 4:30 - 8:00 Room: HRM Laboratory Consultation hours: TF 8:00 – 10:00 AM

Course Learning Outcomes (CLOs):

Hallmarks of a MSU-IITian BS Hotel and Restaurant Management graduate Course Learning Outcomes
 Articulate the latest developments in the hospitality field Upon the successful completion of this course,
 Harmoniously and effectively work with others especially with multi-disciplinary and multi-cultural individuals, students are able to provide thru lecture,
groups, and organizations demonstrations and hands-on application the
 Effectively communicate ideas in both English and Filipino applying the principles of the different forms of principles and techniques of Asian Cookery; identify
communication the particular cuisine; enhance the skills in Asian
 Demonstrate leadership qualities as well as professional, social, and ethical responsibility, especially in Cookery; recognize the importance of organizational
practicing intellectual property rights/good governance and corporate citizenship skills knife and clever dexterity and cooking skills
 Perform quality work that are particular to Chinese, Japanese, Korean,
 Formulate sound business strategies and decisions based on information Singaporean, Malaysian, Indonesian, Vietnamese
 Demonstrate creative and critical thinking as well as analytical and problem-solving skills and Filipino Industry.

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Final Course Output:

As evidence that the aforementioned learning outcomes have been accomplished, the student is required to do and submit the following during the indicated dates of the
term.

LEARNING OUTCOME REQUIRED OUTPUT DUE DATE

Upon the successful completion of this Final Output:
course, students are able to provide thru Students are expected to create, prepare, demonstrate, and cook different Asian Cuisine with the Weeks 4-18
lecture, demonstrations and hands-on application of different Asian cooking principles and techniques.
application the principles and techniques of
Asian Cookery; identify the particular cuisine; Component Outputs:
enhance the skills in Asian Cookery; For purposes of facilitating the progress of the business proposal creation, the following component
recognize the importance of organizational outputs are specified for submission as they are due:
skills knife and clever dexterity and cooking Weeks 4-17
skills that are particular to Chinese, Japanese, Component Output No. 1
Korean, Singaporean, Malaysian, Indonesian, Preparation of Different Filipino, Chinese, Japanese, Vietnamese, Korean, Singaporean, Malaysian, and
Vietnamese, Filipino and Halal Maranao Food Halal Maranao Food
Industry. Weeks 4-17
Component Output No. 2
Standardized Recipe Writing of Different Asian Dishes

Component Output No. 3 Week 18

Asian Cuisine Finals Event

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Rubric for Assessment:

The outputs of the students will be assessed using specific rubrics. Assessment rubrics to be used are attached.
Rubric A: Asian Cuisine Finals Event
Rubric B: For Reporting
Rubric C: For Standardized Recipe
Rubric D: Cooking Laboratory Evaluation

Other Requirements and Assessments:

Aside from the final output, the student will be assessed at other times during the term by the following:
 Component outputs as listed above. Each shall be assessed using the final output rubric for purposes of learning and improvement
 Class participation, major exams, outputs, assignments, quizzes, and exercises

Grading System:
The student will be graded according to the following:
Attendance and Class Participation 10%
Major Exams and Events 30%
Laboratory 30%
Reporting and Projects 30%
Total 100%

The final grade will be determined based on this scale:

98% - 100% : 1.00 75% – 79% : 2.25

95% – 97% : 1.25 70% – 74% : 2.50
90% – 94% : 1.50 65% – 69% : 2.75
85% – 89% : 1.75 60% – 64% : 3.00
80% – 84% : 2.00 Below 60% : 5.00

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Learning Plan:

LEARNING TOPIC WEEK NO. LEARNING

OUTCOME ACTIVITIES
Describe the relevance of the course to Institute and CBAA VMGO Week Lecture - discussions
the VMGO of the college and to 1 Reflective Journal on the VMGO
institute in general.

Understand the different principles and Introduction to Asian Cuisines Week Lecture-discussions
techniques in Asian Cuisine. 2 Conceptualization, Reflective Group Discussion
Written quiz and oral recitations

Acquire knowledge and skills in the Presentation, garnish, and service of Filipino Cuisine Weeks Lecture – discussions
preparation of Filipino dishes and serve 3-4 Reporting
Filipino Food. Group Activity: Cooking demo and preparation
Acquire knowledge and skills in the Presentation, garnish, and service of Chinese Cuisine Weeks Lecture – discussions
preparation of Chinese dishes and serve 5-6 Reporting
Chinese Food. Group Activity: Cooking demo and preparation
Acquire knowledge and skills in the Presentation, garnish, and service of Japanese Cuisine Weeks Lecture – discussions
preparation of Japanese dishes and 7-8 Reporting
serve Japanese Food. Group Activity: Cooking demo and preparation
Acquire knowledge and skills in the Presentation, garnish, and service of Vietnamese Cuisine Weeks Lecture – discussions
preparation of Vietnamese dishes and 9-10 Reporting
serve Vietnamese Food. Group Activity: Cooking demo and preparation
Acquire knowledge and skills in the Presentation, garnish, and service of Korean Cuisine Week Lecture – discussions
preparation of Korean dishes and serve 11-12 Reporting
Korean Food. Group Activity: Cooking demo and preparation
Acquire knowledge and skills in the Presentation, garnish, and service of Singaporean Cuisine Weeks Lecture – discussions
preparation of Singaporean dishes and 13-14 Reporting
serve Singaporean Food. Group Activity: Cooking demo and preparation

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 LEARNING TOPIC WEEK NO. LEARNING
OUTCOME ACTIVITIES
Acquire knowledge and skills in the Presentation, garnish, and service of Malaysian Cuisine Week Lecture – discussions
preparation of Malaysian dishes and 15-16 Reporting
serve Malaysian Food. Group Activity: Cooking demo and preparation
Acquire knowledge and skills in the Presentation, garnish, and service of Halal Maranao Cuisine Week Lecture – discussions
preparation of Maranao dishes and 17 Reporting
serve Halal Food. Group Activity: Cooking demo and preparation
Upon completion of the course, the Weeks Group discussions
students are expected to showcase in a 18 Planning for Asian Cuisine Event
Asian Cuisine Event that will highlight Group Activity: Cooking demo and preparation
the different Asian Cuisines they have
learned.

References:
Culinary Institute of America. Culinary Essentials. Prentice Hall. New Jersey, USA. 2012.
Culinary Institute of America. Garde Manger: The Art and Craft of the Cold Kitchen (2nd ed). John Wiley and Sons. New York, USA. 2013.
Culinary Institute of America. The Modern Café. John Wiley and Sons. New York, USA. 2007.
Escoffier, Auguste. Translated by H.L. Cracknell, et.al. Escoffier: The Complete Guide to the Art of Modern Cookery. John Wiley and Sons. New York, USA. 1997
Food Magazine. Eat and Run Cookbook: Quick, Easy, Delicious. ABS-CBN Publishing, Inc. Quezon City, Philippines. 2004.
Food Magazine. The Best of Food Magazine. ABS-CBN Publishing, Inc. Quezon City, Philippines. 2001.
Good Housekeeping. Fast and Easy Recipes. Summit Books. Mandaluyong City, Philippines. 2009.
Labensky, Sarah, et.al. On Cooking: A Textbook on Culinary Fundamentals. (2nd ed). Prentice Hall. New Jersey, USA. 1999.
Leonard, Edward. Club Cuisine: Cooking with a Master Chef. John Wiley and Sons. New York, USA. 2007.
Maya Kitchen. Food Service and Catering Management. National Bookstore. Manila, Philippines. 2004.
McSwane, Davis. Essentials of Food Safety and Sanitation (4th ed.). Prentice Hall. New Jersey, USA. 2005.
Montanzine, Prosper. Larousse Gastronomique (revised ed). Clarkson Potter. New York, USA. 2001.
Schmidt, Arno. The Chef’s Book of Formulas, Yields and Sizes (3rd ed.). Wiley. New York., USA. 2003.
Uniliver Food Solutions. Around the World in 80 Plates: Authentic Culinary Passions from the East and West. Hinge Inquirer Publications. Manila, Philippines. 2009.
Young, Noel. Tasty Dishes in Minutes. Worldlink Books. Manila, Philippines. 2007.
Young, Noel. Your Favorite International Cuisines. Worldlink Books. Manila, Philippines. 2007.

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CLASS POLICIES:
The following are the policies for this course:
• Students must present their proof of enrolment (COR) to the subject teacher/ professor on the first day of class for admission.
• Student should be punctual in their class attendants.
• Student must wear the prescribed HRM chef’s uniform during laboratory, and maintain healthy and clean body.
• Student may not be allowed to enter the class after being late for 15 minutes without a valid reason.
• Students are allowed to use their laptops and other devices for reporting and presentation purposes only.
• All mobile phones and other electronic devices must be turned off or put to silent mode during class. Gadgets will be confiscated if students failed to do so.
• All students are expected to take Major Exam ( Prelims, Midterms, and Final Exam )
• All students in this subject are expected to submit assignments, projects and other requirements related to their subjects.
• Submissions of any requirements must be done on or before the deadline.
• Other policies will be based on CBAA Student Handbook.

Prepared by: Noted by : Approved by :

BEATRIZ FINA A. CAÑEDO PROF. CHERYL C. ENCABO PROF. JULITA W. BOKINGO

Instructor II Chairman, DHRM Dean, CBAA
_______________________ ____________________ ______________________
Date Date Date

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Criteria Beginning - 0
Work independently
Did not use class time
and cooperatively
appropriately. Improper use
with others.
of class time.
• Contributed,
completed tasks
Displayed no concept of
and have results
teamwork. Did not contribute
for effort.
to team. Very little to no
results to show for effort. No
impact on organization.
Did not demonstrate
Communicate
effective communication
Effectively
skills.
Not able to identify, analyze
Identify, analyze and
or solve problems.
solve problems
• Initiative &
Did not initiate new ideas.
Motivation
Waited for instruction. Was
idle until directed by another
student. Lacked motivation.
Demonstrates respect Disruptive to other students.
for others Poor behavior.
Achieved Goals 0% of goal(s)
Note: Group grade becomes the grade of all members for this final grade component.
Rubric A
For Asian Cuisine Event
Developing - 30
Majority of class time not used
appropriately and used
improperly. Need to use class
time more efficiently.
Need to improve teamwork
skills. Contributed very little to
team. Needs to get more
engaged in activity. Made a very
minor impact on organization.
Somewhat listened to individual
suggestions. Oral or written
communication skills could have
been better.
Able to identify problems. Not
able to work through the process
of solving them.
Needs to take more initiative.
Interested in performing the
minimum amount of work.
Displayed little leadership
qualities.
Behavior needs to be improved.
Opportunities to act more
respectfully in class.
33% of goal(s)
Focused - 40
The majority of class time was used
appropriately and properly.
Acceptable performance as a team
member. Made some contributions to
the team. Somewhat engaged and
somewhat productive member of group.
Had an impact on organization.
Somewhat listened to individual
suggestions. Listening skills need to be
improved.
Able to identify, analyze and solve
problems some part of the time.
Showed fluctuating and inconsistent
levels of initiative and motivation.
Displayed some leadership qualities.
Behavior was acceptable. Acted in an
acceptable way in terms of being
respectful in class.
66% of goal(s)
Exemplary - 50
Class time was used properly.
Student made efficient use of
class time.
Effectively worked as part of a
team. Made major
contributions to team.
Engaged and a productive
member of group. Significant
impact on organization.
Listened effectively to
individual suggestions.
Demonstrated a competency
in effective communication.
Able to identify, analyze and
solve problems on a consistent
basis.
Demonstrated initiative. Level
of consistently high motivation
from class to class. Displayed
major leadership qualities.
Behavior was superior,
professional and a model for
class. Model of how to act
respectfully.
100% of goal(s)
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 Rubric B

For Reporting

Beginning Novice Proficient Exemplary

(70% and below) (71%-80%) (81%-90%) (91% - 100%)
Criteria (The presentation is at a (The presentation may show flashes of (The presentation is acceptable, but (The presentation is exemplary)
beginning stage.) quality, but could be improved in could be improved in a few important
several important ways.) ways.)
Does not summarize topic. Important information is missing, or Information is complete with basic Information is complete and well
there are few supporting details. supporting details, increasing audience supported by detail, significantly
Topic
knowledge at least to some degree. increasing the audience's
(20%)
knowledge of the topic. Excellent
summary topic.
Unorganized. No transitions. Inconsistent organization. Few or poor Clearly organized. Some transitions. Clearly and logically organized
Organization transitions. with appropriate transitions.
(20%)

Delivery No eye contact. Delivery Ineffective eye contact. Some delivery Proper eye contact and delivery Effective eye contact. Excellent
(20%) deficiencies make it difficult to deficiencies. techniques but lacks smoothness. delivery.
follow.

No slides, unrelated slides, or Slides do not meet criteria but are Slides meet criteria but not as Excellent slides which capture
Power Point slides detract from report. related to the report. effective. audience’s attention and
Presentation enhances the report.
(20%)

Overall Speaker does not convey Speaker shows no enthusiasm and/or Speaker gets audience attention and Enthusiastic speaker captures
Presentation information well. no interaction with audience. conveys information but not much. audience attention and
(20%) excellently conveys information.

Note: Group grade becomes the grade of all members for this component.

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Criteria Novice
(70% and below)
Content 1 out of the 4 criteria needed for 2 out of the 4 criteria needed for
the recipe are present or none
of the criteria needed for the
recipe are present.
Transitions The transitions between steps
(Organization) are unclear or nonexistent.
Grammar and Writer makes more than 4
Spelling errors in grammar or spelling
that would cause the reader to
follow the recipe incorrectly.
Neatness The recipe is hard to read and
understand with no labels
present.
Note: Group grade becomes the grade of all members for this component.
Rubric C
For Standardized Recipe
Apprentice
(71%-80%)
the recipe are present.
Some transitions work well; but
connections between other steps
need clarification.
Writer makes 3-4 errors in
grammar or spelling that would
cause the reader to follow the
recipe incorrectly.
The recipe is generally readable,
but the reader may have a hard
time deciding where one part of
the recipe ends and another
begins.
Proficient Exemplary
(81%-90%) (91% - 100%)
3 out of the 4 criteria needed for the Recipe contains the title of the
recipe are present recipe, a list of ingredients, a
paragraph of written directions,
and a picture that correlates with
the recipe.
Transitions clearly show how to move A variety of thoughtful transitions
from one step of the recipe to the next, are used. They clearly show how
but there is little variety. to move from one step of the
recipe to the next.
Writer makes 1-2 errors in grammar or Writer makes no errors in
spelling that would cause the reader to grammar or spelling that would
follow the recipe incorrectly. cause the reader to follow the
recipe incorrectly.
Paper is neatly written or typed with 1 Paper is neatly written or typed
or 2 areas of the recipe labeled with all areas of the recipe clearly
incorrectly or not labeled at all. labeled.
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 Rubric D

For Cooking Laboratory Evaluation

Poor Novice Proficient Exemplary

(70% and below) (71%-80%) (81%-90%) (91% - 100%)
(Lack of effort, improper behavior (Participated with only minimal (Practiced good teamwork skills, (Shows leadership skills within group
or use of equipment, wandered out effort, tendency to wander, minimal completed all personal, pre-prep, and and class, shows professionalism,
Criteria
of assigned group, or didn't do cleanup effort, skill level needs prep skills, completed kitchen duties, mastered techniques, shows
assigned kitchen duties) improvement) shows professionalism, good attitude, creativity, completes assigned jobs
shows creativity, practices good and kitchen duties.)
techniques)
Team Grading (75%)
Preparation Did not measure out all the Student completed most of Student completed all the steps but did Student practiced excellent time
Measuring, chopping, ingredients and have them lined up preparation steps but missed one or not use time management management in preparation
and otherwise in order of use, Did not read recipe more of the procedures. Did not procedures and completed all steps
preparing the before beginning preparation, participate in all the preparation successfully.
ingredients, job missed a preparation step steps or wandered out of group
assignments, rubric during the process.
(10%)
Cooking Student did not focus on task at Student attempted tasks but got Student showed proper cooking Student demonstrated proper
Follows and completes hand, left equipment on stove distracted or did not complete methods and techniques, but did not cooking technique, showed
recipe instructions or unattended, did not control heat, assigned task, followed only part of practice good time management. professionalism, completed all
instructions as did not follow instructions. the instructions. instructions successfully, and finished
demonstrated by the within the allotted time.
teacher, resulting in a
food product. (10%)
Time management Student does not complete all the Student completed most of tasks, Student completed all the steps but did Student practiced excellent time
& Pre-preparation necessary preparation techniques but missed one or more of steps not use time management management in completing each
Preparing the kitchen such as hand washing, tying hair personal and pre-preparation task.
and him/herself for the back, aprons, reading recipe,
lab, and gathering all getting out equipment and
things necessary to ingredients, and sanitizing the lab.
carry out the lab. (10%)

10
 Poor
(70% and below)
(Lack of effort, improper behavior
or use of equipment, wandered out
Criteria
of assigned group, or didn't do
assigned kitchen duties)
Students did not demonstrate
proper safety and sanitation
Safety & Sanitation
practices such as using equipment
Practiced proper safety
in the appropriate manner,
and sanitation
handwashing, sanitizing, cleaning
techniques (10%)
up as needed, dishwashing, and
final clean-up.
Group Cooperation Poor cooperation/discord
(10%)
Burnt/ undercooked, inedible, poor
Final Product (10%) product.
5 or lower in clean up evaluation.
Clean up and Team Oven or burner left on. Team duty
Duty (10%) was not done.
Individual Grading (25%)
Duties Student did not complete assigned
Completion of all kitchen duties.
kitchen duties (15%)
Citizenship (10%) Student exhibited multiple or very
unsafe practices such as improper
use of equipment, towels, or
wondering.
Novice
(71%-80%)
(Participated with only minimal
effort, tendency to wander, minimal
cleanup effort, skill level needs
improvement)
Student only demonstrated some
safety and sanitation practices.
Fair cooperation
Poor final product, several mistakes
apparent.
Fair clean up but missed 3-4 items.
Oven hood fan and or light left on.
Team duty was done poorly or
incompletely.
Student only partially completed
kitchen duties.
Student exhibited several unsafe
practices such as improper use of
equipment, towels, or wondering.
Proficient
(81%-90%)
(Practiced good teamwork skills,
completed all personal, pre-prep, and
prep skills, completed kitchen duties,
shows professionalism, good attitude,
shows creativity, practices good
techniques)
Student demonstrated proper safety
and sanitation practices most of the
time.
Good cooperation
Good final product but slightly off
Good clean up but missed 1-2 items.
Team duty was done.
Student completed most kitchen
duties.
Student showed safe practices and
behavior.
Exemplary
(91% - 100%)
(Shows leadership skills within group
and class, shows professionalism,
mastered techniques, shows
creativity, completes assigned jobs
and kitchen duties.)
Student demonstrated safety and
sanitation practices and ensured they
were practiced by others in the
group.
Excellent cooperation
Excellent final product. Turned out
just as expected.
Excellent clean up. Team duty was
done correctly and completely.
Student completed kitchen duties
and helped other students as
needed.
Student exhibited excellent safety
and behavior and set a great
example for the group.
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