Republic of the Philippines

APAYAO STATE COLLEGE

Luna campus
San Isidro Sur, Luna, Apayao

COURSE SYLLABUS IN FSM 113 MEAL MANAGEMENT

Course Title: Instructor/s:

FSM 113 MEAL MANAGEMENT 1. MR. DON JOHN N. FRONDA

Prerequisite: Class Schedule:

1.
Credit Units: Consultation Hours:
1.
Number of Hours: 8 Hours Term: SECOND SEMESTER 2019-2020

VISION: Empowering lives and communities through stewardship for cultural sensitivity and biodiversity

MISSION: Apayao State College is committed to provide empowering and holistic development of citizens by
providing quality and innovative instruction, strong research, responsive community engagement and
entrepreneurship in order to prime the development of Apayao Province, the Cordillera Administrative Region
and the community.

GOAL:
1. Transformative and Empowering Education
2. Increased Capacity and Performance in Research and Innovation
3. Create a significant and highly visible development impact in the region
4. Generate additional Resources for Strategic Investment programs and Initiatives

OBJECTIVES:
1. To elevate the quality, access and relevance of instruction
2. To strengthen research and development and extension capability, outputs, outcomes and impact.
3. Strengthen partnership and institutional linkages to increase the regional impact of ASC extension
program.
4. Increase the productivity and income of ASC
5. Enhance governance and organization and management systems, processes and environment.

CORE VALUES

L- Life Long Learning E- Excellence A- Achievement D- Diversity E- Empowerment

R- Resourcefulness, Innovation and Creativity S-Stewardship

PROGRAM OUTCOMES

1. Btte obejctives

COURSE DESCRIPTION
These courses are refers to all of the processes that go into putting a meal on the table,
beginning with planning a shopping list and continuing all the way through preparation and
plating. Meal management It is a series of events concerned with menu, food purchasing,
preparation and serving meal and being able to maximize your food, and minimize your
spending. This course deals with the concept in meal management. It includes information in
meal planning , nutrition , meal preparation techniques , organizing , controlling proper
selection , care and use of the table appointment , elegant and attractive serving of food is
terms of the art and rules for garnishing.

COURSE OUTCOMES

1. Provide critical thinking skills and competences teaching approach towards the subject.
2. Develop and enhance the skill abilities of the students to perform during laboratories.
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 3. Promote enthusiasms to appreciate and value the essence of the chosen profession and field of
specialization.
4. Produce well-managed, well-planned, and nutritious food every activity conducted.
5. Develop students creative thinking in moral planning and meal management.
6. Always assure sanitation, social and environment awareness.
7. Encourage students to appreciate religiously to improve their knowledge and skills practices.

LINK TO PROGRAM OUTCOMES

Course
Outcomes PROGRAM OUTCOMES
:
After completing this course,
1 2 3 6 7 8 10 11 12 13 14 15
the student must be able to:
CO1. prepared and handle
food using safe, sanitary
practices and demonstrate
L L P P P
correct use of small equipment
and appliance

CO2. demonstrate accurate

recipe interpretation and
design and understand
ingredient substitution for
L L P P P
recipe modifications (and
menu modifications) to meet
common dietary restriction

CO3. described and

demonstrate accurate food
preparation and standardized
food measurements and L L L P P P
characteristic properties of
quality food products

CO4.Applied food selection

principles in meal
management and principles of L L P P P
education through effective
methods of teaching
C05. incorporated the use of
technology in promoting food L L P P
and nutrition services

L - Learn P - Practice O - Opportunity

Course Outline
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Week Course Outcomes Topics Teaching / Learning Assessment
Activities
Week 1 Student will be A. Kitchen and laboratory Discussion of Safety and
able to : safety Sanitation
CO1. prepare and B. Personal hygiene
handle food using C. Equipment use and care
safe, sanitary
practices and
demonstrate
correct use of small
equipment and
appliance

2-8 Student will be Basic Food Management Lecture/Discussion Chapter Test &
able to : Principles Basic Food Management Quizzes
CO2. demonstrate 1. Food safety Principles Written/Major
accurate recipe 2. Federal regulations A. Activity 1 examination
interpretation and and standards  Actual
design and 3. Weights and  Group/ Individual  Evaluation of
understand measurements  Graded recitation output/performanc
ingredient 4. Food evaluation B. Activity 2 e
substitution for  Groupings
recipe  Demonstration
modifications (and  Presentation/
menu C. Activity 3
modifications) to  Demonstration
meet common using LED TV/ LCD
dietary restriction Projector and
Laptop

9 Midterm Exam CLASS EXAMINATION

Midterm Project. The class will be

grouped and prepare
ingredient
substitution for recipe
modifications (and
menu modifications)
to meet common
dietary restrictions.

10-16 CO3. described and Preparation, Storage, and

demonstrate Cookery of Different Food  Lecture/Discussion  Quizzes
accurate food Systems Simulation  Recitation
preparation and  Demonstration  Observation of
standardized food A. Water  Collaborative Learning activity
measurements and B. Frozen Desserts  Group/ Individual  Group / Individual
characteristic C. Vegetables and Fruits Activities Result
properties of D. Fats and Emulsions  Presentation/
quality food E. Sugar Cookery Performance
products F. Starch and Cereals
G. Eggs and Dairy
H. Gelatin
CO 4. applied food I. Meat, Poultry, and Fish
selection principles
in meal
management and
principles of Meal Management
education through
effective methods A. Meal (menu) Planning
of teaching Principles

1. Nutritional Adequacy
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 2. Modifying Menus
3. Time and Energy
4. Cost Control
5. Meal Satisfaction

B. Meal Services
1. Styles of Service
2. Table Appointments
3. Trends in Meal Patterns

C. Cultural Foods
Final Project Each group will submit
a AVP (audio Visual
Presentation) of the
Styles of Services and
Table appointment or
presentation of
Cultural Foods (Luzon,
Visayas and
Mindanao)
18 Final Examination Group Demonstration/ The class will be group
Interpretation and comprising 4 pairs
Presentation of Styles of each. Each group will
Service perform meal
management.

COURSE POLICIES
1. A student will be dropped from the class if his/her absences exceeded 20% of the total class hours.
2. A student will be marked absent if he or she comes late for 15 minutes.
3. A student who has incurred six (6) number of absences in a 2-units subject.
4. Three incidences of tardiness will be equivalent to one absence.
5. Use of any gadgets in the class is prohibited unless required by the instructor.
6. Submission of outputs should only be made on or before the deadline.
7. Wear P.E. uniform during P.E. classes
8. Academic dishonesty like cheating in any examination, plagiarism and the like will be penalized as
stipulated in the ASC Student Handbook.

COURSE REQUIREMENTS

1. Attendance
2. Class Participation
3. Quizzes/Major Examinations
4. Performances/Activities
5. Compilation of Projects

Criteria for Midterm and Final Examination

Skills 50%
Mastery 50%
Total 100%

GRADING SYSTEM

1. Performance – 50%
(Class standing, Attendance, Practical Exam)
2. Midterm/Final Examination – 25%
3. Quizzes – 15%
4. Project – 10% Final Grade = (Midterm Grade + Tentative Grade) / 2

LEARNING RESOURCES
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Textbooks

Bennion, M & Scheule, B. (2010). Introductory foods (13th ed.). Upper Saddle River, New Jersey:
Pearson Prentice-Hall.

McWilliams, Margaret. (2009). Fundamentals of meal management (5th ed.). Redondo Beach,
California: Plycon Press.

Millsaps, EM. (Ed.). (2009). Writing at Carson-Newman College (6th ed.). Jefferson City, TN: English
Department, Carson-Newman College.

Reference Books

Anonymous. (2001). Food: A Handbook of Terminology, Purchasing, and Preparation (10th

ed.). (2001). Nutrition, Health & Food Management Division. Alexandria, Virginia: American
Association of Family and Consumer Sciences.

Labensky, S & Hause, A. (2003). On cooking 3rd ed.). Upper Saddle River, New Jersey: Prentice
Hall Publishing.

Prepared by:

DON JOHN N. FRONDA

Instructor

Reviewed and Recommended by

ROMY RIGATES
BTTE-Program Chair

Approved:

REMA B. OCAMPO, Ph.D.

Dean, College of Teacher Education

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