QUANTITY FOOD PRODUCTION PROPOSED LEARNING OUTCOMES

1. Identify kitchen tools and equipment

2. Master Recipe Formulation
3. Conduct Recipe Standardization
4. Apply Purchasing Procedures
5. Identify food market sources and suppliers
6. Master food quantity forecasting
7. Conduct Production schedule. Perform/Prepare one day ahead:
a. Soup, salads, and appetizers
b. Cook meat, fish and poultry
c. Bake breads and pastry
d. Cook rice, pasta, and noodles
e. Prepare cold desserts
f. Prepare different beverages
8. Monitor production control
9. Master distribution system
10. Conduct quantity production evaluation

BAKING

1. Master HACCP
2. Identify tools and Equipment
3. Conduct Mis en Place
4. Master weights/measure for dry/liquid ingredients
5. Master baking terminologies
6. Master baking percentage and conversion
7. Identify baking ingredients
8. Master application/procedures
a. Quick breads and muffins
b. Pies and Pastries
c. Cookies
d. Cakes
9. Perform three types of icing preparations
10. Conduct cake decoration using
a. Sugar Icing
b. Buttercream icing
c. Fondant

REGIONAL AND INTERNATIONAL CUISINE

1. Master 10 Phil Regional cuisine including cultural practices
2. Prepare and present 5/10 regional cuisine
3. Perform Asian cuisine cooking methods
a. Japanese
b. Chinese
c. Thailand
d. Indian
e. Indonesian
f. Australian
4. Perform European/Mediterranean cuisine cooking methods
a. Spanish
b. Portuguese
c. French
d. Italian
e. German
5. Perform Middle Eastern cuisine
6. Perform Mexican South American Cuisine
7. Perform Caribbean cuisine

Principle of Food Preparation

1. Apply HACCP
2. Identify kitchen tools and equipment
3. Perform knife skills
4. Identify Products
a. Flavours and Flavourings
b. Dairy Products
c. Perform Mis en Place
d. Identify cooking methods
e. Perform plate presentation
f. Prepare stocks, Sauces and soups
5. Perform Mis en Place
6. Identify Cooking methods
7. Perform Plate presentation
8. Prepare stocks, sauce and soups
9. Perform basic cuts
a. Vegetables
b. Fruits
10. Perform meat, fish, poultry fabrication
11. Cook meat, fish, shellfish
12. Cook potatoes, pasta and grains
13. Prepare/cook vegetables
14. Prepare salad and salad dressing
15. Prepare hors d oeuvres
16. Prepare charcuterie

Culinary Arts

1. Identify professionals in the kitchen brigade
2. Perform food costing and recipe formulation
3. Identify Techniques in naming a menu
4. Master flavor development
5. Perform plating presentation
6. Master dry heat cooking methods, Perform:
a. Sauting
b. Frying
c. Roasting
d. Barbecuing
e. Grilling and Broiling
7. Master moist heat cooking techniques. Perform:
a. Braising and Stewing
b. Shallow Poaching
c. Poaching and simmering
8. Perform 4 basic cuts of vegetables and each variations
9. Cook potatoes pasta and grains
10. Prepare 7 ways of egg cookery
11. Prepare 6 sandwich variations
12. Prepare 6 classic hors d oeuvres
13. Prepare 6 variations charcuterie