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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 112

KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION 1

1st Semester, A.Y. 2018-2019

Department /Area : HOSPITALITY AND MANAGEMENT DEPARTMENT


Curriculum : BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT
Curriculum Year : 2018-2019
No. of Hours/Sem : 90 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, health science,
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 of RA 9744).

Goal of the College : 1. Outcomes-based and quality oriented technological instructions delivered to student-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 developments 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 professionals, social and ethical responsibility;
5. Preserve and promote “Filipino Historical and Cultural Heritage” (based on R. A. No. 7722);
6. Perform the basic functions of management such as planning, organizing, leading and controlling;
7. Apply the basic concepts that underline each of the functional areas of business (marketing, finance, human resources
management, production and operations management, information technology, and strategic management and employ these
concepts in various business situations;
8. Select proper decision making tools to critically, analytically and creatively solve problems and drive results;
9. Apply information and communication technology (ICT) 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 standard;
14. Demonstrate knowledge of tourism industry, local tourism products and services;
15. Interpret and apply relevant laws related to tourism industry;
16. Demonstrate knowledge on the tourism industry, local tourism products and services;
17. Interpret and apply relevant laws related to tourism industry;
18. Observe and perform risk mitigation activities;
19. Utilize information technology applications for tourism and hospitality;
20. Manage and market service oriented business organization;
21. Demonstrate administrative and managerial skills in a service oriented business organization;
22. Prepare and monitor industry capital development function of a tourism oriented organization;
23. Perform human capital development function of a tourist oriented organization;
24. Utilize various communication channels proficiently in dealing with guest and colleagues;
25. Produce food products and services complying with enterprise standards;
26. Apply management skills in F&B service and operations;
27. Perform and provide full guest cycle service for front office;
28. Perform and maintain various housekeeping services for guest and facility operations;
29. Plan and implement a risk management program to provide a safe and secure workplace; and
30. Provide food & beverage service and manage the operation seamlessly based on industry standards;
Course Description : The students 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 food preparations and techniques of commercial cookery.
2. Identify the different kitchen tools and equipments including the different kitchen structure.
3. Elaborate the different cooking methods and cooking mediums.
4. Demonstrate the different knife cuts including the fruit and vegetable carving in enhancing knife skills.
5 .Identify the different meats (meat cuts) , fish and vegetables used in cooking.
6. Identify the value of food preservation including the chemical properties of food and causes of food spoilage,.
7. Explain the standard safety procedures for handling food stuff including tips to avid food poisoning and food borne
illnesses.
8. Determine the safety and sanitation in the kitchen.
9. Demonstrate on how to store in-coming goods and also maintaining the quality control in food production.
10. Exposure in actual demonstration in preparing food in safe and hygienic manner, prepare vegetables, eggs and other
dishes and present and display food products.

Course Content:
DESIRED COURSE TEXTBOOK AND TEACHING AND ASSESSMENT RESOURCE TIME REMARKS/
LEARNING CONTENTS/ REFERENCE LEARNING OF TASK(S) MATERIAL TABLE EVALUATION
OUTCOMES SUBJECT MATTER ACTIVITIES (Hrs.)
(DLOs)
Discuss the Methods of cooking A Guide to Food Discussion Oral Questioning Books 4 hours
introduction to food Selection, Grade recitation Pencil-Paper test
food preparation Use of heat in preparation and Reporting
Enumerate the cooking preservation by
different Purpose of cooking Nora Narvez-
methods of Cooking mediums Soriano and Maria
cooking Nora Soriano
Applying different
cooking Applied Culinary
methods in Arts by Nilo A.
cooking an egg Alterado, Eldilberto
M. Tawagon and
Loida R. Banzuelo
Describe the The kitchen, its A Guide to Food Discussion Individual Activity Books 6 hours
different kitchen structure, use and Selection, Grade recitation Oral Questioning Visual Aid
layout and care preparation and Reporting Pencil-Paper test Projector
structure The kitchen preservation by Demonstration Laptop
Discuss the equipments Nora Narvez- Activity Notebook
different kitchen Suggested basic Soriano and Maria Art Materials
equipments and kitchen utensils Nora Soriano
tools and tools
Identify the Small equipments Applied Culinary
equipments and for food Arts by Nilo A.
tools used in preparation Alterado, Eldilberto
measuring Measuring food M. Tawagon and
Identify the materials Loida R. Banzuelo
equipments and
tools used in
measuring

PRE-LIM EXAMINATION
Illustrate the knife Knife skills Discussion Group Activity Books 6 hours
anatomy Using your knife Applied Culinary Grade recitation Oral Questioning Visual Aid
Demonstrate the safely Arts by Nilo A. Reporting Fruit Carving Projector
different knife Basic knife parts/ Alterado, Eldilberto Demonstration Laptop
cuts Anatomy of chef’s M. Tawagon and Plate
Showcase knife Loida R. Banzuelo Chopping Board
students knife How to use a chef’s Carving Knife
skills and knife Apple
carving skills Keeping your chef’s Cucumber
(fruit and knife sharp Onion
vegetable Basic knife cuts
carving) and shape
Basic knife cuts
and shapes
The importance of
a good knife skills
Fruit and vegetable
carving
Storing carved
fruits and
vegetables

Discuss the Understanding meat Discussion Group Activity Books 6 hours


different meat Beef Cuts Applied Culinary Grade recitation Cooking Kitchen
cuts including Pork Cuts Arts by Nilo A. Demonstration demonstration equipments and
beef, pork, Understanding Poultry Alterado, Eldilberto using the different utensils
chicken and fish. Chicken classes and M. Tawagon and meat cuts in
Let the students ages Loida R. Banzuelo different dishes
prepare different How to cut up a whole
dish using the chicken
different meat Fish and Shellfish
cuts

MID TERM EXAMINATION


Discuss the value Value of food A Guide to Food Discussion Oral Questioning Books 6 hours
of food preservation Selection, Grade recitation Pencil-Paper test Visual Aid
preservation Principles of food preparation and Reporting Reporting Projector
including the preservation preservation by Laptop
chemical Physical and chemical Nora Narvez-
properties of Properties of food Soriano and Maria
food and causes Methods of food Nora Soriano
of food spoilage, preservation
Food additives Applied Culinary
Food packaging Arts by Nilo A.
Alterado, Eldilberto
M. Tawagon and
Loida R. Banzuelo
Discuss the different Selection, preparation A Guide to Food 6 hours
methods on how to and preservation of Selection,
preserved different selected food groups preparation and
types of food. Fruits preservation by
Nora Narvez-
Soriano and Maria
Nora Soriano

Applied Culinary
Arts by Nilo A.
Alterado, Eldilberto
M. Tawagon and
Loida R. Banzuelo
SEMI FINAL EXAMINATION
Discuss the Sanitation and food A Guide to Food Discussion Group Activity Books 6 hours
safety and safety Selection, Grade recitation Oral Questioning Visual Aid
sanitation in the HACCP preparation and Reporting Pencil-Paper test Projector
kitchen. Safety in the preservation by Demonstration Laptop
workplace Nora Narvez-
Preventing Cuts Soriano and Maria
Preventing Burns Nora Soriano
Preventing Fires
Preventing Injuries Applied Culinary
from machines and Arts by Nilo A.
equipment Alterado, Eldilberto
Preventing falls M. Tawagon and
Preventing Strains Loida R. Banzuelo
and Injuries from
lifting

Explain the Causes of food borne- A Guide to Food Discussion Group Activity Books 6 hours
standard safety illness Selection, Grade recitation Oral Questioning Visual Aid
procedures for Food-Borne Illness preparation and Reporting Pencil-Paper test Projector
handling food Tips to avoid food preservation by Demonstration Laptop
stuff including poisoning Nora Narvez-
tips to avoid The benefit of a food Soriano and Maria
food poisoning safety system Nora Soriano
and food borne Food Hazards
illnesses. Four kinds of Applied Culinary
Microorganism that Arts by Nilo A.
contaminate food and Alterado, Eldilberto
cause illness M. Tawagon and
Risk factor of food Loida R. Banzuelo
borne illness
How cross
contamination occur
Conditions that foster
the growth of food-
borne pathogens
Bacteria responsible
for food borne-illness

Demonstrate on Guidelines for Holding A Guide to Food Discussion Group Activity Books 6 hours
how to store in- food Kitchen staff Selection, Grade recitation Oral Questioning Visual Aid
coming goods guidelines for Serving preparation and Reporting Pencil-Paper test Projector
and also food to prevent preservation by Demonstration Laptop
maintaining the contamination Nora Narvez-
quality control in Soriano and Maria
food production Nora Soriano

Applied Culinary
Arts by Nilo A.
Alterado, Eldilberto
M. Tawagon and
Loida R. Banzuelo

FINAL TERM EXAMINATION

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/ Seminars/ Symposia

Evaluation Procedures: (Approved Grading System Applicable to the Course/Program)

1. Comprehensive (Formative Assignments) 25%


2. Performance 60%
3. Major Examinations (Pre-lim, Mid-term, Semi-Final, Final Exams) 15%
100%
References:
Books:
Carino, Celia A. and Beltran, Ma. Pamela N., The Hospitality Industry: An Introduction ,61 Muralla St., Intramuros, Manila, Mindshapers Co., Inc.
Carino, Celia A. and Yap, Jennefer L., Learn and Practice Hotel Housekeeping, 61 Muralla St., Intramuros, Manila, Mindshapers Co., Inc.
Prepared by:

MA. XELA V. LAURON


Subject Teacher

Date Submitted: ________________________________________

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