FRANCISCAN COLLEGE OF THE IMMACULATE CONCEPTION, BAYBAY, LEYTE, INCORPORATED

BAYBAY CITY, LEYTE

COLLEGE OF HOSPITALITY MANAGEMENT

OBE COURSE SYLLABUS

CULINARY ARTS AND SCIENCES
AY 2018 – 2019

Prepared by:

IRNEIL H. PEPITO, MaEd.

Learning Facilitator
FCIC VISION:
Inspired by the Blessed Virgin Mary, the Immaculate Conception and living out the Francisca Spirituality, we envisioned ourselves as a Christ-centered,
academically-innovative and socially responsive community, committed to evangelizing and witnessing the Gospel values toward the realization of the fullness of life.
FCIC MISSION:
Moved by the Life of Blessed Maria Theresia Bonzel, we commit ourselves to:
 Integrate and strengthen the witnessing of the Gospel values in curricular and co-curricular programs and activities;
 Promote and intensify lived-adoration to the Blessed Sacrament;
 Create and sustain opportunities for the development of creative and critical thinking skills among stakeholders;
 Advocate responsible stewardship programs and activities for a sustainable family, community and environment;
 Establish collaboration to enhance linkages and partnership in and outside the school community.
CORE VALUES: INTEGRITY RESPONSIBLE STEWARDSHIP EXCELLENCE COMPASSION PEACE
METAPHOR: LIGHTHOUSE
EXPECTED GRADUATE OUTCOMES
Morally Upright
 Christ-centered individuals who nurture Marian and Franciscan spirituality.
 Model of the lived-adoration of Blessed Maria Theresia Bonzel.
Lifelong Learner
 Learns and works independently and collaboratively to live harmoniously for sustainable family and community.
 Translates knowledge and skills generated from research and other sources to improve quality of life.
Reflective and Creative Thinker
 Generates ideas, designs, systems or information with resourcefulness to meet current and emerging needs of society.
 Responds to multiple experiences and ideas about the world and communicates personal and Christian principles through various modes and media.
Proficient Communicator
 Articulates ideas clearly for varied purposes and audiences of diverse culture.
 Utilizes effectively appropriate media and information technologies. Composes and comprehends a range of written, spoken and visual texts to convey
information that is meaningful to society and the Church.
 COLLEGE OF HOSPITALITY MANAGEMENT

VISION The FCIC Hospitality Management Program designed to produce a highly competent and competitive
practitioner, equip students with the necessary managerial and technical skills to compete in a global
hospitality business environment.
MISSION Our Mission is to meet the needs of the industry and community by preparing individuals to become
successful professionals who are capable of assuming leadership in a dynamic, multi-cultural domestic and
international job market.
Bachelor of Science in Hospitality Management equips students with managerial skills and technical
competencies that are needed to execute operational tasks and management functions in food production
PROGRAM DESCRIPTION (culinary), accommodation, food and beverage service, tourism planning and product development, events
planning and other emerging sectors in hospitality and tourism industry.

The Bachelor of Science in Hospitality Management aims to:

 Produce graduates equip with appropriate technical skills, talents, individual potential and attitude to
become effective professionals
PROGRAM OUTCOMES  Produce food products and services complying with industry standards
 Apply management skills in Food and Beverage Service and operations
 Perform and provide guest cycle services for Front Office
 Perform and maintain various housekeeping services for guest and facility operations
 Plan and risk Management program to provide a safe and secure workplace
 Provide food and beverage service and management the operation seamlessly based on industry
standards
Course Number : Tour 22L
Course Title : Culinary Arts and Sciences
Course Credit : 4 units
Contact Hours : 10 Hours/ Week
Pre-requisite : all major subjects
Course Description : This course introduces the fundamental concepts, skills and techniques in basic culinary arts. Emphasis is placed on clean, sanitizes,
and maintains kitchen premises, recipe conversion, measurements, culinary terminologies, knife skills, developing flavors, preparing
soups, sauces and stocks and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in
food service industry by creating dishes.

Course Outcomes : CO I : Explain the fundamental concepts and techniques in basic culinary.
CO II : Develop skills in and apply principles of food preparation through recipe production.
CO III : Apply the basic principles of sanitation and safety and be able to apply them in the food service operation.
CO IV : Operate equipment safely and correctly.
CO V : Demonstrate concepts, skills and techniques in producing a variety of recipes and menus appropriate for food service
industry by creating dishes appropriate for commercial establishments.
Program Outcomes
Course (Hospitality Management)
Outcome I – Introduced, P-Practiced, D - Demonstrated
PO1 PO2 PO3 PO4 PO5 PO6 PO7

CO1 I I I D D I I
CO2 I I I D D I I
CO3 I I I D D I I

Learning Output (LO)

LO Learning Output Description and other Details Course Outcomes
LO1 Make a professional resume, cover letter and other Students are asked to submit a one page typed resume including the following CO2
pertinent documentary requirements information (as appropriate) in a professional format: objective, education, work
experience, honors/awards, related coursework, skills and references.
LO2 Informational interview Students will go through an informational interview with a professional in the CO3
hospitality industry with a career in the area of interest to you through a seminar
workshop
Grading System
Midterm Final Final Grade

Quiz Mid-term Project Average Quiz Mid-term Project Average Midterm + Semi-final x 100/2
exam grade exam grade
 COURSE Intended Learning Content Teaching Learning Assessment Schemes Core Values
OUTCOMES Outcomes Coverage Activities
FIRST QUARTER
CO III & IV Identify and I: Clean, Sanitize Lecture (provide Written test will assess the range of students’ Being Responsible
demonstrate industry- and Maintain information orally, ability to recall knowledge and principles,
standard knowledge Kitchen supported with slide demonstrate understanding, interpret, apply Initiative
and skills regarding Premises presentation, combine their knowledge, solve problems, analyze and Investigative
cleaning, sanitizing and with short interaction evaluate.
maintaining food such as asking students Strong Work Ethics
safety environment in to respond to a related Direct Observation of the student performing
the hospitality questions) the task assigned (a creative and expressive tool Perseverance
industry. for getting the students engage with the actual
Multimedia Content application of the theories they are learning in a
(presentation of video different manner) performance is recorded on a
clips related to the prescribed rubrics.
proper way to clean,
sanitize and maintain Oral Questioning: assesses knowledge and
food safety environment understanding, maybe linked to the assessment
in hospitality industry) of a practical activity or performance.

CO I, II & V Explain the basic II: Organize and Interactive Learning Practical Activity which involves technical and Adaptability
principles involved to Prepare Food (allows students learn creative skills. Assessment may be based on the
organize and prepare a interactively between the end-result of the activity (the product), or the Honesty
variety of foods in the students and the actual carrying-out of the activity (the process) or a
kitchen of hospitality work environment--- combination of both. Professionalism
or catering operations. means student
assimilates knowledge in Performance this is to assess the skills where Investigative
Demonstrate different a specific location) evidence is short-lived. The students are asked
tasks involved in the to demonstrate their abilities and skills but
kitchen operations assessment is focus on the finished product.
 Multimedia Content
(presentation of video
clips related to the Oral Questioning: assesses knowledge and
proper way to clean, understanding, maybe linked to the assessment
sanitize and maintain of a practical activity or performance.
food safety environment
in hospitality industry) Written test will assess the range of students’
ability to recall knowledge and principles,
demonstrate understanding, interpret, apply
Demonstration is a their knowledge, solve problems, analyze and
teaching process of evaluate.
teaching someone how
to make or do something
in a step-by-step process.
Check the finished
product /or output.

MID-TERM
CO I, II & V Identify and III: Select, Prepare Lecture (provide . Written test will assess the range of students’
demonstrate the and Cook Meat information orally, ability to recall knowledge and principles,
principles required in supported with slide demonstrate understanding, interpret, apply
selecting, preparing IV: Select, Prepare presentation, combine their knowledge, solve problems, analyze and
and storing different Poultry and Game with short interaction evaluate.
classification of meat such as asking students
using different V: Select and to respond to a related Practical Activity which involves technical and
standard procedures. Prepare Seafood questions) creative skills. Assessment may be based on the
Dishes end-result of the activity (the product), or the
Interactive Learning carrying-out of the activity (the process) or a
VI: Select and (allows students learn combination of both.
Prepare Egg interactively between the
Dishes students and the actual Oral Questioning: assesses knowledge and
work environment--- understanding, maybe linked to the assessment
means student of a practical activity or performance.
 assimilates knowledge in
a specific location)

Demonstration is a
teaching process of
teaching someone how
to make or do something
in a step-by-step process.
Check the finished
product /or output.

SEMI-FINALS
CO I, II & V Explain the principles VII: Prepare Lecture (provide Written test will assess the range of students’
required to prepare, Stocks, Sauces information orally, ability to recall knowledge and principles,
present and store and Soups supported with slide demonstrate understanding, interpret, apply
variety of stocks, soups presentation, combine their knowledge, solve problems, analyze and
and sauces. with short interaction evaluate.
such as asking students
Prepare and cook to respond to a related Practical Activity which involves technical and
different kind of questions) creative skills. Assessment may be based on the
stocks, soups and end-result of the activity (the product), or the
sauces Interactive Learning carrying-out of the activity (the process) or a
(allows students learn combination of both.
interactively between the
students and the actual Project students are tasked to research, fabricate
work environment--- a recipe without close supervision but guidance
means student and support is provided.
assimilates knowledge in
a specific location) Project simulation students are to perform the
task that is similar to work tasks that students
 Demonstration is a typically perform on the job. They are asked to
teaching process of cook the fabricated recipes the produce
teaching someone how applying the prescribed industry standards.
to make or do something
in a step-by-step process. Oral Questioning: assesses knowledge and
Check the finished understanding, maybe linked to the assessment
product /or output. of a practical activity or performance.

CO I, II & V Explain the principles VIII: Prepare Lecture (provide Written test will assess the range of students’
required to prepare, Salad and Salad information orally, ability to recall knowledge and principles,
present and store Dressings supported with slide demonstrate understanding, interpret, apply
variety of leafy and presentation, combine their knowledge, solve problems, analyze and
non-leafy salads and with short interaction evaluate.
salad dressings such as asking students
to respond to a related Practical Activity which involves technical and
Prepare and present questions) creative skills. Assessment may be based on the
variety Leafy and non- end-result of the activity (the product), or the
leafy salads Interactive Learning carrying-out of the activity (the process) or a
(allows students learn combination of both.
interactively between the
students and the actual Project students are tasked to research, fabricate
work environment--- a recipe without close supervision but guidance
means student and support is provided.
assimilates knowledge in
a specific location) Project simulation students are to perform the
task that is similar to work tasks that students
Demonstration is a typically perform on the job. They are asked to
teaching process of cook the fabricated recipes the produce
teaching someone how applying the prescribed industry standards.
to make or do something
in a step-by-step process. Oral Questioning: assesses knowledge and
Check the finished understanding, maybe linked to the assessment
 product /or output. of a practical activity or performance.

FINALS
CO I, II & V Explain the principles IX: Prepare Hot Lecture (provide Written test will assess the range of students’
required to prepare, and Cold information orally, ability to recall knowledge and principles,
present and store Appetizers supported with slide demonstrate understanding, interpret, apply
variety of hot and cold presentation, combine their knowledge, solve problems, analyze and
appetizers. with short interaction evaluate.
such as asking students
Prepare and present to respond to a related Practical Activity which involves technical and
variety of appetizers questions) creative skills. Assessment may be based on the
end-result of the activity (the product), or the
Interactive Learning carrying-out of the activity (the process) or a
(allows students learn combination of both.
interactively between the
students and the actual Project students are tasked to research, fabricate
work environment--- a recipe without close supervision but guidance
means student and support is provided.
assimilates knowledge in
a specific location) Project simulation students are to perform the
task that is similar to work tasks that students
Demonstration is a typically perform on the job. They are asked to
teaching process of cook the fabricated recipes the produce
teaching someone how applying the prescribed industry standards.
to make or do something
in a step-by-step process.
Check the finished
product /or output. Oral Questioning: assesses knowledge and
understanding, maybe linked to the assessment
of a practical activity or performance.
CO I, II & V Explain the principles X: Prepare Lecture (provide Written test will assess the range of students’
required to prepare, Sandwiches and information orally, ability to recall knowledge and principles,
present and store Canapés supported with slide demonstrate understanding, interpret, apply
variety of sandwiches presentation, combine their knowledge, solve problems, analyze and
and canapés. XI: Prepare with short interaction evaluate.
Desserts such as asking students
Prepare and present to respond to a related Practical Activity which involves technical and
variety sandwiches and questions) creative skills. Assessment may be based on the
canapés and Hot and end-result of the activity (the product), or the
Cold Desserts Interactive Learning carrying-out of the activity (the process) or a
(allows students learn combination of both.
interactively between the
students and the actual Project students are tasked to research, fabricate
work environment--- a recipe without close supervision but guidance
means student and support is provided.
assimilates knowledge in
a specific location) Project simulation students are to perform the
task that is similar to work tasks that students
Demonstration is a typically perform on the job. They are asked to
teaching process of cook the fabricated recipes the produce
teaching someone how applying the prescribed industry standards.
to make or do something
in a step-by-step process. Oral Questioning: assesses knowledge and
Check the finished understanding, maybe linked to the assessment
product /or output. of a practical activity or performance

REFERENCES

Labensky, S. (1995). On Cooking.

Lanconi, D. (1995). Fundamentals of Professional Food Operation.
Competency-Based Learning Materials (CBLM)
Video Clips and Movies
 FRANCISCAN COLLEGE OF THE IMMACULATE CONCEPTION, BAYBAY, LEYTE, INCORPORATED
Baybay City, Leyte

HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

OBE-COURSE SYLLABUS IN TOUR 22

CULINARY ARTS and SCIENCES

ACADEMIC YEAR 2017-2018

Prepared by:

IRNEIL H. PEPITO, MaEd

Instructor

Approved:

IRNEIL H. PEPITO, MaEd. MARIA VICTORIA GONZAGA, Ed. D.

Department Head Dean of College
 Franciscan College of the Immaculate Conception
Baybay City

HOTEL and RESTAURANT MANAGEMENT DEPARTMENT

OBE-COURSE SYLLABUS
First Semester
Academic Year 2017-2018

Course Name : Culinary Arts and Sciences

Course Credit : 4 units
Contact Hours/week : 4 hours per week
Course Description : This course aims to provide the students with practical and theoretical knowledge about basic culinary, basic food preparation and food presentation. It also
provides the opportunity to apply the theoretical knowledge into practices commonly found in an operational environment.
Pre requisite : None
COURSE OUTCOMES (CO): On the completion of the course, student is expected to be able to do the following:

GRADUATE OUTCOMES COURSE OUTCOMES CODE COURSE OUTCOMES

Demonstrate the required knowledge and skills in Culinary Arts, Quantity HRM CO1 Develop and discover students' technical skills, talents, individual
Food Production and food and beverage Service potential and attitude to become effective professional
Exhibit the required knowledge and skills in hotel operations HRM CO2 Provide opportunities for significant exposure to hospitality and tourism
industry.
Demonstrate technical skills appropriate in the workplace HRM CO3 Develop and understand proper industry knowledge, proper workplace
hygiene procedure and performing workplace safety practices.
Practice career Professionalism in diverse and multi-cultural work HRM CO4 Participate workplace communication in a work environment applying
environments geared towards service quality career professionalism.
Exhibit management and leadership knowledge, skills and attitudes; HRM CO5 Discuss different management principles related to hospitality business
operations
Use analysis, wisdom, experience, and logical methods to make sound HRM CO6 Stabilize linkage in hotel and restaurant companies and agencies to
decisions and solve difficult problems with effective solutions provide quality and effective professional training for both national and
international standards.
Demonstrate personal qualities such as self-confidence, sense of HRM CO7 Hone and produce well-trained and competitive graduates.
responsibility, integrity, honesty, initiative, enterprise, and commitment.
LEARNING OUTPUTS (LO): As evidence of attaining the above learning outcomes, the student has to do and submit the following:

LEARNING OUTPUTS
LO 1 Performance Task Portfolio
LO2 Institutional Assessment
Description and other details Course Outcomes Due Date
A collection of performance task from their first demonstrations to last. Portfolio HRM CO1, CO3, CO4, CO6 3rd Quarter
includes: recipes, rubrics and pictures, & CO7
An assessment given to the student after completing the program and before the
national assessment. This is an evaluation of knowledge, skills and attitudes acquired HRM CO1, CO2, CO3, CO4, Final Quarter
from the training. A systematic collection of analysis of data needed to make decision CO5, CO6 & Co7
whether the student is competent or not for national assessment.

GRADING SYSTEM:

MIDTERM (MT) SEMI-FINAL (SF) FINAL GRADE

Quizzes 1st Quarterly 2nd Quarterly Performance Average Quizzes 3rd Quarterly 4th Quarterly Performance Average (MT+SF) x 100
Examination Examination Tasks Grade Examination Examination Tasks Grade 2
20 % 20 % 20% 40% 100% 20% 20% 20% 40% 100% 100%

Prepared by: Irneil H. Pepito MaEd.

Instructor

Approved: Irneil H. Pepito MaEd.

Head, HRM Department

Maria Victoria Gonzaga, Ed. D. Sister M. Grace Gerong, OSF

Dean of College School Directress
LEARNING PLAN : In order to achieve the outcomes of this course, learner’s will go through this learning plan.

COURSE INTENDED LEARNING OUTCOME TOPICS TIMETABLE LEARNING ACTIVITIES ASSESSMENT ACTIVITIES REFERENCES GRADUATE
OUTCOMES (ILO) AND ATTRIBUTES
RESOURCES
HRM CO1 Explain the principles to clean Unit I: 6 Hours Interactive Learning Written Exams and Responsible
HRM CO2 and maintain kitchen food CLEAN AND MAINTAIN Oral Exams 1, 2, 3 & 4
HRM CO3 preparation and storage area. KITCHEN PREMISES Small Group (underpinning knowledge Initiative
Discussion of the principles to clean
Perform the different task skills A. Clean, Sanitize and Store and maintain kitchen food Investigative
in cleaning and maintaining Equipment Video Viewing preparation and storage
kitchen premises. area) Strong Work
a.1 Various types of Ethics
chemicals and equipment Return Demonstration
and their uses for cleaning Perseverance
and sanitizing in a kitchen Practical Demonstration
context.
Group Output
a.2 Occupational Health
Safety requirements for The trainee must have to
bending, lifting, carrying and clean and sanitize the
using equipment. different areas, tools and
equipment.
a.3 Logical and time efficient
equipment Direct observation of the
candidate cleaning a
a.4 Environmentally kitchen.
responsible products and
practices in relation to
kitchen cleaning Inspection of areas cleaned
by the student
a.5 Sanitizing and disinfecting
procedures
Unit II 6 hours 1.2,3,4
CLEAN AND SANITIZE Interactive Learning
PREMISES
Small Group
b.1 Crockery Discussion
b.2 Glassware
b.3 Cutlery Video Viewing
b.4 Utensils
b.5 Pot, pans and dishes
b.6 Containers
b.7 Chopping boards
b.8 Garbage bins

Surfaces to Clean
c.1 walks
c.2 floors
c.3 benches and working
surfaces
c.4 oven, stoves,
cooking equipment
and appliances
c.5 fridges, freezers and
cool rooms
c.6 store rooms and
cupboards
c.7 extraction fans

Linens
d.1 Napkins
d.2 serving cloths
d.3 tea towels
d.4 clothing
d.5 cleaning cloth
HRM CO1 Explain the principles required
HRM CO2 to organize and prepare a variety
HRM CO3 of foods in the kitchen of
hospitality or catering
operations’.
Perform the different tasks
involved in the kitchen
operations.
CHAPTER III 36 hours Interactive Learning Direct Observation of the 1,2,3,4 Adaptability
ORGANIE AND PREPARE student’s preparing the
FOOD Video Presentation foods, Honesty
A Prepare tools and Demonstrations Inspection of food items Professionalism
equipment for use prepared by the students
Investigative
a.1 Application of hygiene Written and oral to test
and safety principles and knowledge of preparation
procedures. techniques for various food
a.2 Waste minimization types.
techniques and
environmental Quizzes
considerations in specific
relation to food Oral exam
preparation.
a.3 Hygienic handling of food Practical examinations
equipment
a.4 Safe work practices Return Demonstration
according to occupational
health and safety
principles and
procedures.
a.5 knife handling techniques
a.6 Cutting techniques for
fruits and vegetables
appropriate to the style
of cuisine such as
julienne, brunoise,
paysanne, macedoine and
turning
 B. Assemble and Prepare
Ingredients for Menu Items

b.1 Ability to organize and

prepare a general range of
food efficiently and within
realistic industry time frame.
b.2 Uses and different
characteristics of basic food
products and types of menus
required.
b.3 Logical and time efficient
work flow

C. Prepare dairy, dry goods,

fruit and vegetables

c.1 Different uses and

characteristics of basic food
products and types of menus
required.

D. Prepares meat, seafood’s

and poultry

d.1 Different uses and

characteristics of different
meat products, seafood’s and
poultry.
HRM CO1 Explain the principles required UNIT IV: SELECT, PREPARE 24 Hours Interactive Discussion Written Exams and Oral 1,2,3,4 Responsible
HRM CO3 in selecting, preparing and and COOK MEAT Exams (underpinning
HRM CO6 storing different classifications of Practical knowledge on the different Critical Thinker
meat using different standard A. Select Meats Demonstration principles of meat cookery)
procedures. a.1 Familiarize primal, sub- Professionalism
 Perform the different primal and fabricated cuts
tasks involved in meat of beef, pork, lamb and
preparations. veal required for menu
items
a.2 Select offal and fancy
meats as required for
menu items.
a.3 Apply and use left over to
minimize waste and
maintain quality
a.4 Select low cost cuts and
meat products when and
where appropriate
a.5 Select the best supplier
for quality and prize
according to enterprise
requirements.
a.6 Minimize wastage
through appropriate
purchase and storage
techniques.
Small Group Practical Exams Strong Work
Discussion Ethics
Video Viewing Group Output
Initiative
Direct observation of the
student preparing and
cooking meat
Inspection of food items
prepared by the students
Written and oral questions
to assess knowledge of
preparation techniques for
various food types..
Review portfolios of
evidence and third party
report on the performance
of the candidate.

B. Cook and Present meat

cuts for service
b.1 use of appropriate
cooking methods for meat
cuts
b.2 A variety of primary,
secondary and portioned
meat cuts are cooked and
presented to standard
recipe specification.
b.3 Use of variety of offal are
cooked and presented to

HRM CO1 Explain the principles required in
HRM CO2 receiving and storing supplies in
HRM CO3 commercial cookery and catering
HRM CO4 operations
Perform the different stock
handling procedures required to
food and kitchen related goods..
standard recipe
specification
b.4 Meat cuts are portioned
and served according to
menu requirements.
CHAPTER V 24 hours Interactive Discussion Written Exams 1,2,3,4 Being
RECEIVE AND STORE KITCHEN Responsible
SUPPLIES Practical Oral Exams
Demonstration Critical Thinker
A. Take delivery of supplies Practical Exams
a.1 check accurately Small Group Professionalism
incoming supplies against Discussion Group Output
specifications, orders and Video Viewing Strong Work
delivery documentation Direct observation of the Ethics
taking into account quantity, student receiving and
store, weight, quality and storing goods Initiative
freshness, in accordance with
enterprise procedures.
a.2 Identify and record Inspection of reports
accurately any variations and prepared by the students
discrepancies and report
them to the appropriate Written and oral questions
person. to assess knowledge in
a.3 Inspect supplied items for receiving and storing
damage, quality, use-by supplies
dates, breakages or
discrepancies and record Review portfolios of
details in accordance with evidence and third party
enterprise policies. report on the performance
a.4 Prepare necessary of the candidate.
documents (receiving, report,
credit memo, discrepancy
report to reflect received)
a.5 Manage excess stock
appropriately, according to
enterprise policy

B. Supply and Control System

b.1 Supplies are transported
to the appropriate storage
promptly, safely and without
damage.
b.2 Supplies are stored in the
appropriate area taking into
consideration requirements
for temperature, ventilation
and sanitation.
b.3 Supply levels are
recorded accurately and
promptly in accordance with
enterprise procedures.
b.4 Supplies are labeled in
accordance with enterprise
procedures

C. Rotate and Maintain

Supplies

c.1Rotate supplies in
accordance with enterprise
policy
c.2 Move supplies in
accordance with safety and
hygiene requirements
c.3 Check the quality of
supplies and complete
reports as required
c.4 Dispose of damaged or
 spoiled supplies in
accordance with enterprise
and/or government
requirements.
c.5 Prepare necessary reports
with damaged or spoiled
supplies
HRM CO1 Explain the principles required CHAPTER VI 36 hours Interactive Discussion Written Exams 1,2,3,4 Being
HRM CO2 in preparing, presenting and PREPARE STOCKS, SAUCES Responsible
HRM CO3 storing variety of stock, soups and SAUCES Practical Oral Exams
HRM CO4 and sauces Demonstration Critical Thinker
HRM CO6 A. Prepare stocks, glazes and Practical Exams
Prepare and cook different essences required for menu Small Group Professionalism
kinds of stocks, soups and items Discussion Group Output
sauces. a.1 Classification of various Strong Work
stocks Video Viewing Prepare dishes required in Ethics
a.2 Ingredients and flavoring the manual
agents Initiative
a.3 Hygiene and Sanitation Direct observation of the
Practices student performance in the
laboratory workshop
B. Explain the principles and
describe the practices of Inspection of dishes
hygiene and sanitation in prepared by the students
preparing stocks and sauces
Written and oral questions
C. Prepare stocks, glazes and to assess knowledge of the
essences for menu items student

D. Prepare sauces required Review portfolios of

for menu items evidence and third party
report on the performance
of the candidate.
HRM CO1 Explain the principles required in UNIT VII 36 hours Interactive Discussion Written Exams 1,2,3,4 Being
HRM CO2 preparing, presenting, and SALAD AND SALAD Responsible
HRM CO3 storing variety of salads and DRESSINGS Practical Oral Exams
HRM CO4 salad dressings and hot and cold Demonstration Critical Thinker
HRM CO6 appetizers. A. Prepare and present a Practical Exams
variety of salad and dressings Small Group Professionalism
Prepare and cook different kinds Discussion Group Output
of salad and salad dressings and B Prepare and present a Strong Work
hot and cold appetizers range of hot and cold Video Viewing Prepare dishes required in Ethics
appetizers the manual
Present a range of salads and Initiative
salad dressings and hot and cold C. Store appetizers and salads Direct observation of the
appetizers student performance in the
laboratory workshop

Inspection of dishes
prepared by the students

Written and oral questions

to assess knowledge of the
student

Review portfolios of
evidence and third party
report on the performance
of the student.
HRM CO1 Explain the principles required in CHAPTER VIII 36 hours Interactive Discussion Written Exams 1,2,3,4 Being
HRM CO2 preparing variety of sandwiches SANDWICHES Responsible
HRM CO3 Practical Oral Exams
HRM CO4 Prepare and cooked variety of A. Prepare and Present Demonstration Critical Thinker
HRM CO6 sandwiches variety of sandwiches Practical Exams
Small Group Professionalism
Presented a range of B. Store sandwiches Discussion Group Output
sandwiches Strong Work
 Video Viewing Prepare dishes required in Ethics
the manual
Initiative
Direct observation of the
student performance in the
laboratory workshop

Inspection of dishes
prepared by the students

Written and oral questions

to assess knowledge of the
student

HRM CO1 Explain the principles required in CHAPTER IX 36 hours Interactive Discussion Written Exams 1,2,3,4 Being
HRM CO2 preparing, presenting, and PREPARE VEGETABLE AND Responsible
HRM CO3 storing various vegetables, fruit, STARCH DISHES Practical Oral Exams
HRM CO4 eggs and starch dishes Demonstration Critical Thinker
HRM CO6 A. Prepare Starch Dishes Practical Exams
Prepared and cooked different Small Group Professionalism
kinds of vegetable, fruit, eggs B. Prepare cooked-egg based Discussion Group Output
and starch dishes dishes Video Viewing Strong Work
Prepare dishes required in Ethics
Presented a range of vegetables C. Store vegetables, egg and the manual
and fruits, eggs aand starch starch food stuff Initiative
dishes. Direct observation of the
student performance in the
laboratory workshop

Inspection of dishes
prepared by the students

Written and oral questions

 to assess knowledge of the
student

HRM CO1 Explain the principles required in CHAPTER X 36 hours Interactive Discussion Written Exams 1,2,3,4 Being
HRM CO2 preparing, presenting, and POULTRY AND GAME Responsible
HRM CO3 storing poultry and game in Practical Oral Exams
HRM CO4 commercial cookery and catering A. Select and Purchase Demonstration Critical Thinker
HRM CO6 operations. poultry and Game Practical Exams
Small Group Professionalism
Prepare and cook different B. Handle and Store Poultry Discussion Group Output
dishes of poultry and game. and Game Strong Work
Video Viewing Prepare dishes required in Ethics
Present a range poultry and C. Prepare, Cook and the manual
game dishes Present Poultry and Game Initiative
Direct observation of the
student performance in the
laboratory workshop

Inspection of dishes
prepared by the students

Written and oral questions

to assess knowledge of the
student

HRM CO1 Explain the principles required in CHPATER XI 36 hours Interactive Discussion Written Exams 1,2,3,4 Being
HRM CO2 preparing, presenting, and SEAFOODS Responsible
HRM CO3 storing variety of seafoods Practical Oral Exams
HRM CO4 A. Select and Store Seafoods Demonstration Critical Thinker
HRM CO6 Prepare and cook different kinds Practical Exams
of seafoods B. Prepare and Cook Fish and Small Group Professionalism
Shellfish Discussion Group Output
 Present a range seafoods Strong Work
C. Present Fish and Shellfish Video Viewing Prepare dishes required in Ethics
Dishes the manual
Initiative
Direct observation of the
student performance in the
laboratory workshop

Inspection of dishes
prepared by the students

Written and oral questions

to assess knowledge of the
student

HRM CO1 Explain the principles required CHAPTER XII Labensky S.

HRM CO2 in preparing, presenting, and (1995). On Lecture Written Exams CBLM 36 Hours
HRM CO3 storing variety of hot, cold and DESSERTS Cooking.
HRM CO4 frozen desserts Small Group Oral Exams LCD Projector
HRM CO6 A. Prepare and Produce Discussion
Prepare and cook different kinds Desserts Quizzes Computer
of hot, cold and frozen desserts Video Viewing
Practical Exams Distance
Present a range of prepares hot, B. Decorate, Portion and Practical Learning
cold and frozen desserts. Present Desserts Demonstration Group Output
Consumables
C. Prepare Sweet Sauces Prepare dishes required in
the manual

Direct observation of the

student performance in the
laboratory workshop

Inspection of dishes
 prepared by the students

Written and oral questions

to assess knowledge of the
student

HRM CO1 At the end of the unit, the CHAPTER XIII 12 hours Interactive Discussion Written Exams 1,2,3,4 Being
HRM CO2 students must have: PALTE GARNISHING Responsible
HRM CO3 Practical Oral Exams
HRM CO4 Explain the principles required to A. Prepare Food Service Demonstration Critical Thinker
HRM CO6 efficiently and professionally Practical Exams
plate, present and serve food in B. Portion and Plate Food Small Group Professionalism
commercial kitchen or catering Discussion Group Output
operation C. Work in a Team Strong Work
Video Viewing Prepare dishes required in Ethics
the manual
Initiative
Direct observation of the
student performance in the
laboratory workshop

Inspection of dishes
prepared by the students

Written and oral questions

to assess knowledge of the
student
REFERENCES

1. Labensky, S. (1995). On Cooking.

2. Lanconi, D. (1995). Fundamentals of Professional Food Operation.

3. Competency-Based Learning Materials (CBLM)

4. Video Clips and Movies

 FRANCISCAN COLLEGE OF THE IMMACULATE CONCEPTION, BAYBAY, LEYTE, INCORPORATED
Baybay City, Leyte

HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

OBE-COURSE SYLLABUS IN HRM 304

HOTEL FACILITIES AND DESIGN

ACADEMIC YEAR 2016-2017

Prepared by:

IRNEIL H. PEPITO, MaEd

Instructor

Approved:

IRNEIL H. PEPITO, MaEd. MARIA VICTORIA GONZAGA, Ed. D.

Department Head Acting Dean of College
 Franciscan College of the Immaculate Conception
Baybay City

HOTEL and RESTAURANT MANAGEMENT DEPARTMENT

OBE-COURSE SYLLABUS
First Semester
Academic Year 2016-2017
Course Name : Hotel Facilities and Design
Course Credit : 3 units
Contact Hours/week : 3 hours per week
Course Description : This course introduces the students the significant aspects of planning, design, and construction of an accommodation and restaurant establishments.
Pre requisite : None
COURSE OUTCOMES (CO): On the completion of the course, student is expected to be able to do the following:

GRADUATE OUTCOMES COURSE OUTCOMES COURSE OUTCOMES

CODE
Demonstrate the required knowledge and skills in Culinary Arts, HRM CO1 Develop and discover students' technical skills, talents, individual potential
Quantity Food Production and food and beverage Service and attitude to become effective professional
Exhibit the required knowledge and skills in hotel operations HRM CO2 Provide opportunities for significant exposure to hospitality and tourism
industry.
Demonstrate technical skills appropriate in the workplace HRM CO3 Develop and understand proper industry knowledge, proper workplace
hygiene procedure and performing workplace safety practices.
Practice career Professionalism in diverse and multi-cultural work HRM CO4 Participate workplace communication in a work environment applying career
environments geared towards service quality professionalism.
Exhibit management and leadership knowledge, skills and attitudes; HRM CO5 Discuss different management principles related to hospitality business
operations
Use analysis, wisdom, experience, and logical methods to make sound HRM CO6 Stabilize linkage in hotel and restaurant companies and agencies to provide
decisions and solve difficult problems with effective solutions quality and effective professional training for both national and international
standards.
Demonstrate personal qualities such as self-confidence, sense of HRM CO7 Hone and produce well-trained and competitive graduates.
responsibility, integrity, honesty, initiative, enterprise, and
commitment.
LEARNING OUTPUTS (LO): As evidence of attaining the above learning outcomes, the student has to do and submit the following:

LEARNING OUTPUTS
LO 1 Assessment Activities
LO2 Miniature output
Description and other details Course Outcomes Due Date
Submit outputs and designs in restaurant planning, marketing plan HRM CO1, CO3, CO4, CO6 & 3rd Quarter
CO7
Submit a restaurant miniature at the end of the semester with oral defense, HRM CO1, CO2, CO3, CO4, CO5, Final Quarter
CO6 & Co7

GRADING SYSTEM:

MIDTERM (MT) SEMI-FINAL (SF) FINAL GRADE

Quizzes 1st Quarterly 2nd Quarterly Projects Average Quizzes 3rd Quarterly 4th Quarterly Projects Average (MT+SF) x 100
Examination Examination Grade Examination Examination Grade 2
40 % 20 % 20% 20% 100% 40% 20% 20% 20% 100% 100%

Prepared by: Irneil H. Pepito, MaEd.

Instructor

Approved: Irneil H. Pepito, MaEd.

Head, HRM Department

Maria Victoria Gonzaga, Ed. D.

Acting Dean of College

Sister M. Grace Gerong, OSF

School Directress
LEARNING PLAN: In order to achieve the outcomes of this, the learners will go through this learning plan

COURSE INTENDED LEARNING OUTCOME TOPICS TIMETABLE LEARNING ASSESSMENT REFERENC GRADUATE
OUTCOME (ILO) ACTIVITIES ACTIVITIES ES and ATTRIBUTES
RESOURC
ES
HRM CO1 Appreciated the importance of UNIT I: 8 hours Reporting/Discussion Written report 1 Being
HRM CO2 planning and design principles in RESTAURANT Responsible
HRM CO3 the over-all success of the hotel DEVELOPMENT Distance Learning Quizzes Magazines
operation. Activity Initiative
 Restaurant Output presentation for Internet
Development Small Group their miniature Investigative
Process Discussion
 Developing a Written lay-out of the Strong Work
Restaurant Sharing one’s point floor plan with Ethics
of view considerations
UNIT II: 8 hours applicable 1
CHOOSING AND
MANAGING YOUR Reporting/Discussion Oral presentation
DEVELOPMENT TEAM
Distance Learning Written Exams
 Recognizing the Activity
Need for Special Oral Exams
Talent Small Group
 Working with Discussion
Consultants
 Consultant’s Scope Sharing one’s point
of Services of view
 Managing the
Development Team
 Making Decision
 Assembling your
Team
 UNIT III: 8 hours Reporting/Discussion 2
PLANNING AND DESIGN
HOTEL AND MOTEL Distance Learning
Activity
 Basic Theory of
Hotel Planning Small Group
 Housekeeping Discussion
 Hotel Guest
Registration Sharing one’s point
 The Lobby of view
 The Elevators
 Guest Floors and
Guest Rooms
 Hotel Facilities and
Design
Requirements
 Motel Facilities

HRM CO2 Define the different principles of UNIT IV: 8 hours Reporting/Discussion Written report 1,2 Adaptability
HRM CO3 hotel facilities and design HOTEL AND FACILITIES AND
HRM CO4 DESIGN Distance Learning Quizzes Honesty
HRM CO5 Apply the principles thru visual Activity
HRM CO6 presentation of conceptual ideas  Hotel Output presentation for Professionalism
supported by calculations aimed at Characteristics and Small Group their miniature
giving convenience and comfort for Influences on Discussion Investigative
others. Design Written lay-out of the
 Planning Sharing one’s point floor plan with
Considerations of view considerations
 Dimensions of applicable
Human Figures
 The Living Room Oral presentation
 The Dining Areas
 The Bedroom Written Exams
  The Kitchen
 The Closet Oral Exams
 Laundry Areas

HRM CO2 Identify specific and design UNIT V: 8 hours Reporting/Discussion Written report 1,2 Being
HRM CO3 requirements as well as planning PLANNING AND DESIGN: Responsible
HRM CO4 considerations of the other areas in RESTAURANTS Distance Learning Quizzes
HRM CO5 the restaurants. Activity Critical Thinker
HRM CO6  Space Output presentation for
Requirements Small Group their miniature Professionalism
 Other Planning Discussion Written lay-out of the
Considerations floor plan with Strong Work
 Production Sharing one’s point considerations Ethics
Areas of view applicable
 Receiving Areas Initiative
 Storage Areas Oral presentation

Written Exams

Oral Exams
HRM CO2 Apply theories into an actual MINIATURE MAKING 16 hours Application of all the Miniature presentation 1,2 Being
HRM CO3 setting following the proper special principles through with oral defense Responsible
HRM CO4 considerations restaurant miniature Magazines Critical Thinker
HRM CO5 Professionalism
HRM CO6 Strong Work
Ethics
Initiative
Creativity
Perseverance
Patience
REFERENCES:

1. Katz, J. (1996). Restaurant Planning, Design, and Construction.

2. Fajardo, M. (1996). Planning and Designers Handbook, 2nd Edition.
 Franciscan College of the Immaculate Conception
Baybay City

HOTEL and RESTAURANT MANAGEMENT DEPARTMENT

COURSE SYLLABUS
Second Semester
Academic Year 2015-2016

Course Name: MEAL MANAGEMENT

Course Credit: 3 units

Course Description: This course exposes the students to the advance skills in measuring, garnishing, planning, preparing and serving ethnic foods. Students will study regions of the
world, geography and foods. Food safety and storage, nutrition and visual presentation are emphasized during food preparation. Evaluation of different
appliances and uses are applied. The logical sequence for students in this course would be Food and Nutrition.

Credit Hours/week: 10 hours per week

Pre requisite: None

FCIC Vision Statement: FCIC as a fully evangelized community like Mary, founded on the teachings of Christ and imbued with Franciscan spirituality, excels in virtues and academics.

FCIC Mission Statement: FCIC commits itself to:

 The witnessing of the Gospel in daily life;

 The pursuing of justice and unity in our endeavors;
 The giving of loving service to the needy;
 The practicing of responsible stewardship of God’s creation;
 The achieving of excellence in academics and research.
Course Objectives: At the end of the semester, the students must have:

 Learned garnishing techniques and skills

 Familiarized cooking and baking techniques-including measurements and recipe/formula reading
 Made appropriate food choices as it relates to the region of the world in our study
 Identified nutritional differences of cultures
 Identified and demonstrated cost effective food preparation as it relates to quantity food production
 Participated in a restaurant group project

Prepared by:

Irneil H. Pepito
Instructor

Approved:

Irneil H. Pepito
Head, HRM Department

Sister M. Ann Caintic, OSF

College Dean
 Desired Learning Outcomes
(DLO)
At the end of the unit, the students
must have:
 Known the planning,
organizing, controlling, and
evaluating the meal service
and to provide food that will
ensure the physical and
mental growth of the person,
his social development, and
well-being.
At the end of the unit, the students
must have:
 Identified the principles and
information on shopping for
foods. The advantages and
disadvantages of buying in
the market and the factors
that influence the price of
food and be able to know the
best qualities of foods.
Course Content/ Subject Textbook or References Teaching and Learning Assessment Task Resource Materials Timetable
Matter Activities (ATs)
UNIT I: Group Discussion Quizzes Textbooks 24 Hours
MEAL MANAGEMENT Dizon, et. Al. (1994)
Fundamentals in Meal Movie Presentation Written Examination Magazines
 Planning meals Management.
Class Demonstration Oral Examination Projector
 Organizing Meal
Preparation Distance Learning Activity Return Demonstration Internet References
 Controlling Meal
Management Group Output
 Evaluating Meals
 Food Pyramid
 Meal Planning
 Budgeting
 Food Additives
UNIT II: Kinder et. Al. (1984). Group Discussion Quizzes Textbooks 24 Hours
PRINCIPLES AND GENERAL Meal Management, 6th
INFORMATION ON SHOPPING Edition. Movie Presentation Written Examination Magazines
FOODS
 Shopping for Meat, Class Demonstration Oral Examination Projector
Poultry and Seafood
 Shopping for Fruits Distance Learning Activity Return Demonstration Internet References
and Vegetables
 Shopping for grain, Group Output (Shopping
Food Products and List from Different types
Nuts of Markets)
 Shopping for
Miscellaneous Food
 Products

At the end of the unit, the students
must have:
 Familiarized with the
different kinds of table
appointments and its uses.
 Applied the different table
setting into actual
demonstration.
 Prepared Different fruit and
vegetable garnishes
according to industry
standards.
 Familiarized different types of
wines and their food
accompaniments
UNIT III Kinder et. Al. (1984). Group Discussion Quizzes Textbooks
TABLE APPOINTMENTS Meal Management, 6th
AND STYLES OF TABLE Edition. Movie Presentation Written Examination Magazines
SERVICE
Class Demonstration Oral Examination Projector
 Table
Appointments Distance Learning Activity Return Demonstration Internet References
 Table Settings
 Styles of Table Group Output and
Service Individual Outputs
 Napkin Folding  Table Set-ups
 Table Skirting  Napkin folding
 Table skirting’s
CHAPTER IV  Centerpiece
SERVING IDEAS making
 The Art of
Group Dynamics
Garnishing
 Wine service
 All About Wine  Table service
 Different Dishes
Different Occasion

At the end of the unit, the students PRACTICAL ACTIVITES  Different Table Set-  Practical Magazines 24 hours
must have: Up Demonstrations
 Applied the practical skills  Napkin Folding Different table
learned by the students  Table Skirting  Oral appointments
through practical  Fruit and Vegetable Demonstrations
demonstrations Carvings
 Waiter’s Serving
Skills