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COURSE NAME
CODE NAME
HSK 101
LEVEL
1 SEMESTER 1
CREDIT UNIT
3.0
CONTACT HOUR
FACE TO FACE
VOCATIONAL
PRE-REQUISITE
CORE REQUISITE
1/13
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COURSE OUTCOMES:
At the end of the course, the students should be able to:1.
2.
3.
4.
5.
6.
COURSE DESCRIPTION
This course provides the fundamental of culinary arts to develop students knowledge and skill in food sanitation and safety in food service
preparation, food commodities, cooking methods, nutritional needs, prevention methods of food toxicity and food contamination in according to
the industry needs.
CULINARY ARTS
2/13
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COURSE NAME
CODE NAME
HSK 101
CONTENT STANDARD
1.
IDENTIFY FOOD
SANITATION AND SAFETY
LEARNING STANDARD
PERFORMANCE CRITERIA
1.1.1
1.1.2
1.1.3
1.1.4
1.1.5
1.1.6
1.1.7
1.2 Explain correct sanitation in
kitchen work area
1.2.1
1.2.2
3/13
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1.2.3
1.3.1
1.3.2
1.3.3
1.3.4
1.3.5
: CULINARY ARTS
COURSE NAME
4/13
Document Page
CODE
: HSK 101
CONTENT STANDARD
2. DESCRIBE FOOD
COMMODITIES
LEARNING STANDARD
PERFORMANCE CRITERIA
2.1.1
2.2.1
5/13
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dairy products
eggs
edible fats and oil
vegetables
fruits and fruits product
spices and herbs
2.3.1
2.4.1
6/13
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poultry
dairy products
eggs
edible fats and oil
vegetables
fruits and fruits product
spices and herbs
: CULINARY ARTS
COURSE NAME
7/13
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CODE NAME
: HSK 101
CONTENT STANDARD
3. DESCRIBE NUTRITION
LEARNING STANDARD
PERFORMANCE CRITERIA
3.1.1
3.2.1
3.3.1
8/13
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3.5.1
3.5.2
3.6 Explain nutrients and other food
component
vitamins
mineral salts
3.5.3
3.6.1
3.6.2
3.5.4
: CULINARY ARTS
COURSE NAME
9/13
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CODE
: HSK 101
CONTENT STANDARD
LEARNING STANDARD
4. PERFORM COOKING
METHODS
PERFORMANCE CRITERIA
4.2.1
10/13
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10
frying
grilling
broiling
sauting
gratinating
11/13
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11
roasting
frying
grilling
broiling
sauting
12/13
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12
method
boiling
poaching
steaming
stewing
13/13
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13