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:

Room:

MTh, TF 4:30 - 8:00

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

Articulate the latest developments in the hospitality field
Harmoniously and effectively work with others especially with multi-disciplinary and multi-cultural individuals,
groups, and organizations
Effectively communicate ideas in both English and Filipino applying the principles of the different forms of
communication
Demonstrate leadership qualities as well as professional, social, and ethical responsibility, especially in
practicing intellectual property rights/good governance and corporate citizenship
Perform quality work
Formulate sound business strategies and decisions based on information
Demonstrate creative and critical thinking as well as analytical and problem-solving skills

Course Learning Outcomes

Upon the successful completion of this course,
students are able to provide thru lecture,
demonstrations and hands-on application the
principles and techniques of Asian Cookery; identify
the particular cuisine; enhance the skills in Asian
Cookery; recognize the importance of organizational
skills knife and clever dexterity and cooking skills
that are particular to Chinese, Japanese, Korean,
Singaporean, Malaysian, Indonesian, Vietnamese
and Filipino Industry.

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
Upon the successful completion of this
course, students are able to provide thru
lecture, demonstrations and hands-on
application the principles and techniques of
Asian Cookery; identify the particular cuisine;
enhance the skills in Asian Cookery;
recognize the importance of organizational
skills knife and clever dexterity and cooking
skills that are particular to Chinese, Japanese,
Korean, Singaporean, Malaysian, Indonesian,
Vietnamese, Filipino and Halal Maranao Food
Industry.

REQUIRED OUTPUT
Final Output:
Students are expected to create, prepare, demonstrate, and cook different Asian Cuisine with the
application of different Asian cooking principles and techniques.

DUE DATE
Weeks 4-18

Component Outputs:
For purposes of facilitating the progress of the business proposal creation, the following component
outputs are specified for submission as they are due:
Weeks 4-17
Component Output No. 1
Preparation of Different Filipino, Chinese, Japanese, Vietnamese, Korean, Singaporean, Malaysian, and
Halal Maranao Food
Weeks 4-17
Component Output No. 2
Standardized Recipe Writing of Different Asian Dishes
Component Output No. 3
Asian Cuisine Finals Event

Week 18

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
Major Exams and Events
Laboratory
Reporting and Projects
Total

10%
30%
30%
30%
100%

The final grade will be determined based on this scale:

98% - 100%
95% 97%
90% 94%
85% 89%
80% 84%

:
:
:
:
:

1.00
1.25
1.50
1.75
2.00

75% 79%
70% 74%
65% 69%
60% 64%
Below 60%

:
:
:
:
:

2.25
2.50
2.75
3.00
5.00

Learning Plan:
LEARNING
OUTCOME
Describe the relevance of the course to
the VMGO of the college and to
institute in general.

TOPIC
Institute and CBAA VMGO

WEEK NO.

LEARNING
ACTIVITIES

Week
1

Lecture - discussions
Reflective Journal on the VMGO

Understand the different principles and Introduction to Asian Cuisines

techniques in Asian Cuisine.

Week
2

Lecture-discussions
Conceptualization, Reflective Group Discussion
Written quiz and oral recitations

Acquire knowledge and skills in the

preparation of Filipino dishes and serve
Filipino Food.
Acquire knowledge and skills in the
preparation of Chinese dishes and serve
Chinese Food.
Acquire knowledge and skills in the
preparation of Japanese dishes and
serve Japanese Food.
Acquire knowledge and skills in the
preparation of Vietnamese dishes and
serve Vietnamese Food.
Acquire knowledge and skills in the
preparation of Korean dishes and serve
Korean Food.
Acquire knowledge and skills in the
preparation of Singaporean dishes and
serve Singaporean Food.

Presentation, garnish, and service of Filipino Cuisine

Weeks
3-4

Presentation, garnish, and service of Chinese Cuisine

Weeks
5-6

Presentation, garnish, and service of Japanese Cuisine

Weeks
7-8

Presentation, garnish, and service of Vietnamese Cuisine

Weeks
9-10

Presentation, garnish, and service of Korean Cuisine

Week
11-12

Presentation, garnish, and service of Singaporean Cuisine

Weeks
13-14

Lecture discussions
Reporting
Group Activity: Cooking demo and preparation
Lecture discussions
Reporting
Group Activity: Cooking demo and preparation
Lecture discussions
Reporting
Group Activity: Cooking demo and preparation
Lecture discussions
Reporting
Group Activity: Cooking demo and preparation
Lecture discussions
Reporting
Group Activity: Cooking demo and preparation
Lecture discussions
Reporting
Group Activity: Cooking demo and preparation

LEARNING
OUTCOME
Acquire knowledge and skills in the
preparation of Malaysian dishes and
serve Malaysian Food.
Acquire knowledge and skills in the
preparation of Maranao dishes and
serve Halal Food.
Upon completion of the course, the
students are expected to showcase in a
Asian Cuisine Event that will highlight
the different Asian Cuisines they have
learned.

TOPIC

WEEK NO.

Presentation, garnish, and service of Malaysian Cuisine

Week
15-16

Presentation, garnish, and service of Halal Maranao Cuisine

Week
17
Weeks
18

LEARNING
ACTIVITIES
Lecture discussions
Reporting
Group Activity: Cooking demo and preparation
Lecture discussions
Reporting
Group Activity: Cooking demo and preparation
Group discussions
Planning for Asian Cuisine Event
Group Activity: Cooking demo and preparation

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 Caf. 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 Chefs 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.

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 chefs 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:

BEATRIZ FINA A. CAEDO

Instructor II
_______________________
Date

Noted by :

PROF. CHERYL C. ENCABO

Chairman, DHRM
____________________
Date

Approved by :

PROF. JULITA W. BOKINGO

Dean, CBAA
______________________
Date

Rubric A
For Asian Cuisine Event
Criteria
Work independently
and cooperatively
with others.

Contributed,
completed tasks
and have results
for effort.

Communicate
Effectively

Identify, analyze and

solve problems

Initiative &
Motivation

Beginning - 0

Developing - 30

Focused - 40

Did not use class time

appropriately. Improper use
of class time.

Majority of class time not used

appropriately and used
improperly. Need to use class
time more efficiently.

The majority of class time was used

appropriately and properly.

Displayed no concept of
teamwork. Did not contribute
to team. Very little to no
results to show for effort. No
impact on organization.

Need to improve teamwork

skills. Contributed very little to
team. Needs to get more
engaged in activity. Made a very
minor impact on organization.

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.

Did not demonstrate

effective communication
skills.
Not able to identify, analyze
or solve problems.

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.

Somewhat listened to individual

suggestions. Listening skills need to be
improved.

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 some part of the time.

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.

Did not initiate new ideas.

Waited for instruction. Was
idle until directed by another
student. Lacked motivation.

Needs to take more initiative.

Interested in performing the
minimum amount of work.
Displayed little leadership
qualities.

Showed fluctuating and inconsistent

levels of initiative and motivation.
Displayed some leadership qualities.

Demonstrates respect
for others

Disruptive to other students.

Poor behavior.

Behavior needs to be improved.

Opportunities to act more
respectfully in class.

Behavior was acceptable. Acted in an

acceptable way in terms of being
respectful in class.

Achieved Goals

0% of goal(s)

33% of goal(s)

66% of goal(s)

Behavior was superior,

professional and a model for
class. Model of how to act
respectfully.
100% of goal(s)

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

Rubric B
For Reporting

Criteria

Beginning
(70% and below)
(The presentation is at a
beginning stage.)
Does not summarize topic.

Topic
(20%)
Unorganized. No transitions.
Organization
(20%)
Delivery
(20%)

Power Point
Presentation
(20%)
Overall
Presentation
(20%)

Novice
Proficient
Exemplary
(71%-80%)
(81%-90%)
(91% - 100%)
(The presentation may show flashes of
(The presentation is acceptable, but
(The presentation is exemplary)
quality, but could be improved in
could be improved in a few important
several important ways.)
ways.)
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
knowledge at least to some degree.
increasing
the
audience's
knowledge of the topic. Excellent
summary topic.
Inconsistent organization. Few or poor Clearly organized. Some transitions.
Clearly and logically organized
with appropriate transitions.
transitions.

No eye contact. Delivery Ineffective eye contact. Some delivery Proper eye contact and delivery Effective eye contact. Excellent
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
slides detract from report.
related to the report.
effective.

Speaker does not

information well.

criteria

but

not

as Excellent slides which capture

audiences
attention
and
enhances the report.

convey Speaker shows no enthusiasm and/or Speaker gets audience attention and Enthusiastic speaker captures
no interaction with audience.
conveys information but not much.
audience
attention
and
excellently conveys information.

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

Rubric C
For Standardized Recipe
Criteria

Novice
(70% and below)

Apprentice
(71%-80%)

Content

1 out of the 4 criteria needed for 2 out of the 4 criteria needed for
the recipe are present or none
the recipe are present.
of the criteria needed for the
recipe are present.

Transitions
(Organization)

The transitions between steps

are unclear or nonexistent.

Some transitions work well; but

connections between other steps
need clarification.

Grammar and
Spelling

Writer makes more than 4

errors in grammar or spelling
that would cause the reader to
follow the recipe incorrectly.
The recipe is hard to read and
understand with no labels
present.

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.

Neatness

Proficient
(81%-90%)

Exemplary
(91% - 100%)

3 out of the 4 criteria needed for the

recipe are present

Recipe contains the title of the

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.

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

Rubric D
For Cooking Laboratory Evaluation

Criteria

Team Grading (75%)

Preparation
Measuring, chopping,
and otherwise
preparing the
ingredients, job
assignments, rubric
(10%)
Cooking
Follows and completes
recipe instructions or
instructions as
demonstrated by the
teacher, resulting in a
food product. (10%)
Time management
& Pre-preparation
Preparing the kitchen
and him/herself for the
lab, and gathering all
things necessary to
carry out the lab. (10%)

Poor
(70% and below)
(Lack of effort, improper behavior
or use of equipment, wandered out
of assigned group, or didn't do
assigned kitchen duties)

Novice
(71%-80%)
(Participated with only minimal
effort, tendency to wander, minimal
cleanup effort, skill level needs
improvement)

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)

Exemplary
(91% - 100%)
(Shows leadership skills within group
and class, shows professionalism,
mastered techniques, shows
creativity, completes assigned jobs
and kitchen duties.)

Did not measure out all the

ingredients and have them lined up
in order of use, Did not read recipe
before beginning preparation,
missed a preparation step

Student completed most of

preparation steps but missed one or
more of the procedures. Did not
participate in all the preparation
steps or wandered out of group
during the process.

Student completed all the steps but did

not use time management

Student practiced excellent time

management in preparation
procedures and completed all steps
successfully.

Student did not focus on task at

hand, left equipment on stove
unattended, did not control heat,
did not follow instructions.

Student attempted tasks but got

distracted or did not complete
assigned task, followed only part of
the instructions.

Student showed proper cooking

methods and techniques, but did not
practice good time management.

Student demonstrated proper

cooking technique, showed
professionalism, completed all
instructions successfully, and finished
within the allotted time.

Student does not complete all the

necessary preparation techniques
such as hand washing, tying hair
back, aprons, reading recipe,
getting out equipment and
ingredients, and sanitizing the lab.

Student completed most of tasks,

but missed one or more of steps

Student completed all the steps but did

not use time management

Student practiced excellent time

management in completing each
personal and pre-preparation task.

10

Poor
(70% and below)
(Lack of effort, improper behavior
or use of equipment, wandered out
of assigned group, or didn't do
assigned kitchen duties)

Novice
(71%-80%)
(Participated with only minimal
effort, tendency to wander, minimal
cleanup effort, skill level needs
improvement)

Students did not demonstrate

proper safety and sanitation
practices such as using equipment
in the appropriate manner,
handwashing, sanitizing, cleaning
up as needed, dishwashing, and
final clean-up.
Poor cooperation/discord

Student only demonstrated some

safety and sanitation practices.

Fair cooperation

Good cooperation

Excellent cooperation

Final Product (10%)

Burnt/ undercooked, inedible, poor

product.

Poor final product, several mistakes

apparent.

Good final product but slightly off

Excellent final product. Turned out

just as expected.

Clean up and Team

Duty (10%)

5 or lower in clean up evaluation.

Oven or burner left on. Team duty
was not done.

Fair clean up but missed 3-4 items.

Oven hood fan and or light left on.
Team duty was done poorly or
incompletely.

Good clean up but missed 1-2 items.

Team duty was done.

Excellent clean up. Team duty was

done correctly and completely.

Student did not complete assigned

kitchen duties.

Student only partially completed

kitchen duties.

Student completed most kitchen

duties.

Student exhibited multiple or very

unsafe practices such as improper
use of equipment, towels, or
wondering.

Student exhibited several unsafe

practices such as improper use of
equipment, towels, or wondering.

Student showed safe practices and

behavior.

Student completed kitchen duties

and helped other students as
needed.
Student exhibited excellent safety
and behavior and set a great
example for the group.

Criteria

Safety & Sanitation

Practiced proper safety
and sanitation
techniques (10%)
Group Cooperation
(10%)

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.

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.

Individual Grading (25%)

Duties
Completion of all
kitchen duties (15%)
Citizenship (10%)

11