MARIANO MARCOS STATE UNIVERSITY
COLLEGE OF INDUSTRIAL TECHNOLOGY
SYLLABUS IN FPSM 120: CULINARY ARTS I
VISION OF THE UNIVERSITY
MISSION OF THE UNIVERSITY
CORE VALUES
INSTITUTIONAL OUTCOMES
GRADUATE ATTRIBUTES
Document Code CIT-BSIT -SYL- FPSM-120
Revision No. 02 Page 1 of 10
Effectivity Date January 2020
A premier Philippine university by 2028.
To develop virtuous human capital and sustainable innovations in a knowledge-driven global economy.
Knowledge – Upholding knowledge as empowerment, we aim to develop intelligent individuals who can make informed decisions.
Inclusivity – We support and encourage diversity and collaboration, engaging in programs that promote growth and development for all sectors of society.
Professionalism – Reared in a merit-based environment, we commit ourselves to the highest standards of ethics and professionalism.
Spirituality and Social Responsibility – We are committed to providing holistic development that inculcates love and service to God, humanity and the environment.
Anchored on the university’s Vision, Mission, and Core Values, the Mariano Marcos State University institutional learning outcomes are qualities that MMSU graduates
must possess.
MMSU graduates should be able to:
1. Demonstrate adequate knowledge, skills, and attitudes to be effectively integrated into a knowledge-driven global economy;
2. Maintain a high degree of ethics, professionalism, discipline and accountability;
3. Communicate effectively and articulate ideas through various modalities and in diverse contexts;
4. Commit themselves to lifelong learning and personal development to achieve excellence;
5. Analyze problems and issues critically, and develop ideas and innovative solutions to respond to the needs of local, national and global communities;
6. Display spiritual values through respect for and service to God, humanity, and country;
7. Practice social and environmental responsibility;
8. Collaborate with and maintain harmonious relationships with others;
9. Respect multicultural diversity;
10. Engage in activities that promote growth and empowerment for all sectors of society;
11. Make informed, intelligent, fair and equitable decisions; and
12. Show appreciation for and contribute to the development and preservation of cultural heritage.
Anchored on the university’s Vision, Mission, and Core Values, MMSU graduates must be:
1. globally competent;
2. professional;
3. effective communicator;
4. lifelong learner;
5. innovative;
6. spiritual;
7. socially responsible;
8. collaborative;
Disclaimer: Reproduction of this document is allowed subject
to compliance to the Documented Information Procedure
established by MMSU.
 MARIANO MARCOS STATE UNIVERSITY Document Code CIT-BSIT -SYL- FPSM-120
COLLEGE OF INDUSTRIAL TECHNOLOGY
Revision No. 02 Page 2 of 10
SYLLABUS IN FPSM 120: CULINARY ARTS I
Effectivity Date January 2020

9. respectful to diversity;
10. empowered;
11. critical thinker; and
12. culturally responsive.

COLLEGE GOALS The College shall provide advanced technology education and training for countryside development.
The college is committed to educate and train students to become skilled workers, knowledgeable and competent home economics and technology teachers, and
effective managers who will contribute immensely to the attainment of socio-economic stability of the region and the whole nation.

PROGRAM OUTCOMES The Bachelor of Science in Industrial Technology Program is a four-year degree program which prepares workers for supervisory and managerial positions in
industries, or as shop proprietors or managers in civil and drafting technology, computer technology, electrical technology, electrical technology, food processing
and servicing management, and garments technology.

Specifically, the program aims to produce graduates who are able to:
1. Practice the profession ethically and responsibly.
2. Keep abreast with the developments in technology.
3. Use techniques, skills, and modern technological tools necessary for professional practice.
4. Act as a member or team leader to manage projects in multidisciplinary environments by applying management principles.
5. Communicate effectively to the society the various technological projects and the benefits that can be derived from it.
6. Know contemporary issues and its implications to society.
7. Pursue lifelong learning for personal and professional growth through varied experiential and field-based opportunities.

COURSE OUTCOMES At the end of the course the students are expected to be able to:
1. understand culinary arts professionalism;
2. utilize properly the kitchen tools and equipment;
3. demonstrate basic culinary skills;
4. prepare foods using different cooking methods; and
5. value local culinary practices.

Disclaimer: Reproduction of this document is allowed subject

to compliance to the Documented Information Procedure
established by MMSU.
 MARIANO MARCOS STATE UNIVERSITY Document Code CIT-BSIT -SYL- FPSM-120
COLLEGE OF INDUSTRIAL TECHNOLOGY
Revision No. 02 Page 3 of 10
SYLLABUS IN FPSM 120: CULINARY ARTS I
Effectivity Date January 2020

COURSE SYLLABUS

COURSE CODE FPMS 120

COURSE TITLE CULINARY ARTS I

CREDIT UNITS 3

COURSE PREREQUISITE FPSM 110, FPSM 111

COURSE DESCRIPTION This course deals with the acquisition of the fundamental culinary skills including flavor building, knife handling, plate presentation, menu and
recipe interpretation, and application of cooking methods. It also highlights chef professionalism to modern food service operations.

CONTENT OUTLINE AND TIMEFRAME

Time Frame Course Content/Subject Matter

I. Introduction
1 hour A. University Vision, Mission and Core Values
B. College Objectives
C. Purpose of the course
D. Introduction to policies
1. Policy on attendance
2. Grading and rating system
3. Policy on examination
4. Classroom policies (rules and regulation)
I. Introduction to Culinary Arts
9 hours A. Professionalism
1. History of Culinary Arts
2. Chefs and Restaurants
3. Modern Food Service Operations
4. Chef Attributes
B. Familiarization, Utilization, and Proper Care of Kitchen Tools and Equipment
C. Food Safety and Sanitation

Disclaimer: Reproduction of this document is allowed subject

to compliance to the Documented Information Procedure
established by MMSU.
 MARIANO MARCOS STATE UNIVERSITY Document Code CIT-BSIT -SYL- FPSM-120
COLLEGE OF INDUSTRIAL TECHNOLOGY
Revision No. 02 Page 4 of 10
SYLLABUS IN FPSM 120: CULINARY ARTS I
Effectivity Date January 2020

Time Frame Course Content/Subject Matter

II. Demonstration of Basic Culinary Skills

8 hours A. Building Flavors
1. Factors Affecting Perception of Flavors
2. Flavor Profiles
3. Describing Aroma and Flavors in Food
4. Using Herbs and Spices, Salt, Oils, Vinegar, Condiments, Wines, Beers, Brandies, Liquors
8 hours B. Knife Skills
1. Washing, Storing, and Sharpening
2. Gripping and Controlling
3. Cutting with Knife
4. Manipulation of other Cutting Tools
8 hours C. Plate Presentation
1. Choosing Plate
2. Colors and Patterns
3. Arranging Foods on Plates
4. Decorating Plates
8 hours D. Menus and Recipes
1. Types of Menu
2. Parts of a Recipe
3. Substitution of Ingredients
4. Measurements and Conversions
a. Measurement Formats
b. Measurement Systems
c. Conversion
5. Recipe Conversion
6. Calculating Unit Costs and Recipe Costs
8 hours E. Mis en Place
1. Selecting Tools and Equipment
2. Measuring Ingredients
3. Ingredient Preparation
4. Food Flavorings
5. Cooking Preparation
III. Principles of Cooking
6 hours A. Introduction

Disclaimer: Reproduction of this document is allowed subject

to compliance to the Documented Information Procedure
established by MMSU.
 MARIANO MARCOS STATE UNIVERSITY Document Code CIT-BSIT -SYL- FPSM-120
COLLEGE OF INDUSTRIAL TECHNOLOGY
Revision No. 02 Page 5 of 10
SYLLABUS IN FPSM 120: CULINARY ARTS I
Effectivity Date January 2020

Time Frame Course Content/Subject Matter

35 hours B. Application of Dry Heat Method of Cooking

1. Grilling
2. Pan-frying/Shallow Frying
3. Deep-fat Frying
4. Sauteing/Stir-frying
5. Roasting
6. Baking
7. Spit Roasting
8. Toasting
35 hours C. Application of Moist Heat Method of Cooking
1. Blanching
2. Simmering
3. Boiling
4. Pan-steaming
5. Steaming
6. En Papillote
7. Braising
8. Stewing
9. Searing

Disclaimer: Reproduction of this document is allowed subject

to compliance to the Documented Information Procedure
established by MMSU.
 MARIANO MARCOS STATE UNIVERSITY Document Code CIT-BSIT -SYL- FPSM-120
COLLEGE OF INDUSTRIAL TECHNOLOGY
Revision No. 02 Page 6 of 10
SYLLABUS IN FPSM 120: CULINARY ARTS I
Effectivity Date January 2020

LEARNING PLAN:

Desired Learning Outcomes Course Content/Subject Matter Teaching and Learning Assessment Task Resource Materials Timetable Values Learned/
(DLO) Activities (TLA’s) (AT’s) Competencies

At the end of the course the students I. Introduction -Lecture written and oral Power point 1 hour Self-Discipline
must have: A. University Vision, -Group discussion examinations presentation on Attention to detail
1. stated the University Vision, Mission and Core Values -seat work / discussion Determination
Mission and Core Values; B. College Objectives assignments Patience
2. outlined and identified the C. Purpose of the course Video-clip viewing
keywords of the university D. Introduction to policies
mission; 1. Policy on Computer or Laptop
3. stated the university vision; attendance
4. outlined and identified the 2. Grading and rating LCD Projector
keywords of the university system
vision; and 3. Policy on Virtual learning
5. discussed the core values of examination environment
the university. 4. Classroom policies
(rules and
regulation)
At the end of the unit the students II. Introduction to Culinary Arts -Lecture -written and oral Power point Self-Discipline
must have: A. Professionalism -Group discussion examinations presentation on 9 hours Attention to detail
1. discussed the development 1. History of Culinary -Machine activities -seat work / discussion Determination
of modern food service Arts -Project-based activities assignments Patience
industry; 2. Chefs and -projects Video-clip viewing Clean and maintain
2. named key historical figures Restaurants -actual performance kitchen utensils and
responsible for developing 3. Modern Food Computer or Laptop equipment
food service professionalism; Service Operations Sanitize food
3. explained the organization of 4. Chef Attributes LCD Projector preparation area
classic and modern kitchen B. Familiarization,
brigades; Utilization, and Proper Virtual learning
4. appreciated the role of the Care of Kitchen Tools environment
professional chef in modern and Equipment
food service operations; C. Food Safety and
Sanitation

Disclaimer: Reproduction of this document is allowed subject

to compliance to the Documented Information Procedure
established by MMSU.
 MARIANO MARCOS STATE UNIVERSITY Document Code CIT-BSIT -SYL- FPSM-120
COLLEGE OF INDUSTRIAL TECHNOLOGY
Revision No. 02 Page 7 of 10
SYLLABUS IN FPSM 120: CULINARY ARTS I
Effectivity Date January 2020

5. understood the attributes a

student chef needs to
become a professional chef;
6. familiarized kitchen tools and
equipment;
7. explained the importance of
food safety and sanitation;
and
8. discussed the food safety
and sanitation practices in
the kitchen.
At the end of the unit the students III. Demonstration of Basic -Lecture -written and oral Power point Self-Discipline
must have: Culinary Skills -Group discussion examinations presentation on Attention to detail
1. understood the basic A. Building Flavors -Machine activities -seat work / discussion 8 hours Determination
principles of the physiology 1. Factors Affecting -Project-based activities assignments Patience
of the sense of taste and Perception of -projects Video-clip viewing Utilize food flavorings
smell; Flavors -actual performance Cut foods precisely
2. recognized a variety of 2. Flavor Profiles Computer or Laptop Present appealing
herbs, spices, oils, vinegars, 3. Describing Aroma foods
wines, and other flavorings; and Flavors in Food LCD Projector Interpret menu and
3. understood how to use 4. Using Herbs and recipe
flavoring ingredients to Spices, Salt, Oils, Virtual learning Convert recipes
create, enhance or alter the Vinegar, environment Prepare workstations
natural flavors of a dish; Condiments, Wines,
4. appreciated the flavor Beers, Brandies,
principles in a variety of Liquors
international cuisines;

1. identified different kinds of B. Knife Skills 8 hours

knives and their uses; 1. Washing, Storing,
2. cared for knives properly; and Sharpening
3. used knives properly; 2. Gripping and
4. cut food s into a variety of Controlling
classic shapes; 3. Cutting with Knife
4. Manipulation of
other Cutting Tools

Disclaimer: Reproduction of this document is allowed subject

to compliance to the Documented Information Procedure
established by MMSU.
 MARIANO MARCOS STATE UNIVERSITY Document Code CIT-BSIT -SYL- FPSM-120
COLLEGE OF INDUSTRIAL TECHNOLOGY
Revision No. 02 Page 8 of 10
SYLLABUS IN FPSM 120: CULINARY ARTS I
Effectivity Date January 2020

1. understood the basic C. Plate Presentation 8 hours

principles of plate 1. Choosing Plate
presentation; 2. Colors and Patterns
2. used a variety of techniques 3. Arranging Foods on
to add visual appeal to Plates
plated foods; 4. Decorating Plates
3. understood the concept of a
small plate menu;
4. arranged foods on plate;
5. decorated plates with edible
foods;

1. appreciated the different D. Menus and Recipes 8 hours

types and styles of menu; 1. Types of Menu
2. identified the parts of a 2. Parts of a Recipe
recipe; 3. Substitution of
3. substituted ingredients; Ingredients
4. understood the purpose of 4. Measurements and
standardized recipes; Conversions
5. converted recipe yield a. Measurement
amounts; Formats
6. appreciated the need for b. Measurement
cost controls in any food Systems
service operation; c. Conversion
7. calculated unit costs and 5. Recipe Conversion
recipe costs; 6. Calculating Unit
Costs and Recipe
Costs

1. organized and plan your E. Mis en Place 8 hours

work more efficiently; 1. Selecting Tools and
2. understood basic flavoring Equipment
techniques; 2. Measuring
3. prepared items needed prior Ingredients
to actual cooking; and 3. Ingredient
Preparation

Disclaimer: Reproduction of this document is allowed subject

to compliance to the Documented Information Procedure
established by MMSU.
 MARIANO MARCOS STATE UNIVERSITY Document Code CIT-BSIT -SYL- FPSM-120
COLLEGE OF INDUSTRIAL TECHNOLOGY
Revision No. 02 Page 9 of 10
SYLLABUS IN FPSM 120: CULINARY ARTS I
Effectivity Date January 2020

4. used the standard breading 4. Food Flavorings

procedure. 5. Cooking Preparation
At the end of the unit the students IV. Principles of Cooking -Lecture -written and oral Power point Self-Discipline
must have: A. Introduction -Group discussion examinations presentation on 6 hours Attention to detail
1. understood how heat is B. Application of Dry Heat -Machine activities -seat work / discussion 35 hours Determination
transferred to foods through Method of Cooking -Project-based activities assignments Patience
conduction, convection and 1. Grilling -projects Video-clip viewing Prepare grilled, fried,
radiation; 2. Pan-frying/Shallow -actual performance baked, roasted, and
2. understood how heat affects Frying Computer or Laptop toasted foods
foods; 3. Deep-fat Frying Prepare blanched,
3. understood the basic 4. Sauteing/Stir-frying LCD Projector simmered, boiled, pan-
principles of various cooking 5. Roasting steamed, steamed,
methods; and 6. Baking Virtual learning braised, stewed, and
4. prepared appealing foods 7. Spit Roasting environment seared foods
using different cooking 8. Toasting
methods. C. Application of Moist 35 hours
Heat Method of Cooking
1. Blanching
2. Simmering
3. Boiling
4. Pan-steaming
5. Steaming
6. En Papillote
7. Braising
8. Stewing
9. Searing
TEXT BOOKS /REFERENCES
Books:
Chavez, Libia, et.al.(2012). Basic Foods for Filipinos 5th Edition. Merriam& Webster Bookstore, INC. Manila, PH.
Chavez, Libia, et.al.(2015). Basic Nutrition for Filipinos 6 th Edition. Merriam& Webster Bookstore, INC. Manila, PH.
Labensky, Sarah, et.al.(2011). On Cooking: A textbook of Culinary Fundamentals, 5th Edition. Pearson Education South Asia PTE. LTD., PH
Gonzalez, Gene (2012). Fundamentals of Professional Cooking, Anvil Publishing Incorporated, Mandaluyong City, Philippines
Garlough, R. (2011). Modern Food Service Purchasing. Cengage Learning Asia Pte. Ltd.(Philippines Brand)
Internet sources:
MMSU (2016). Vision, Mission, Core Values, Goals and Objectives of the University. Retrieved from www.mmsu.edu.ph/articles/link/view/mv on June 29, 2016
Course Requirements: Performance Standard (Assessment Criteria)

Disclaimer: Reproduction of this document is allowed subject

to compliance to the Documented Information Procedure
established by MMSU.
 MARIANO MARCOS STATE UNIVERSITY Document Code CIT-BSIT -SYL- FPSM-120
COLLEGE OF INDUSTRIAL TECHNOLOGY
Revision No. 02 Page 10 of 10
SYLLABUS IN FPSM 120: CULINARY ARTS I
Effectivity Date January 2020

1. Report RSU 30%

2. Recitation Attendance 10%
3. Laboratory performance Laboratory 40%
4. Mid-Terms/Final Examination Midterm Examination 10%
5. Practical Examinations Final Examination 10%
100%
Course Policies 1. Wearing of prescribed school uniform is a must when inside the classroom.
2. Punctuality should be observed.
3. Failure to comply with the above policies will be dealt with accordingly.

Consultation Period 1:00 –5:00 pm every Tuesdays and Thursdays

Professors/Instructors Name: LORMA M. VALERA Name: TERESITA N.PABLO Name: FAIRIE ANNE A. DOMINGO
Email Address: Email Address: Email Address: f.acebedo16@gmail.com
Mobile: 0977-132-9257 Mobile: 0949-138-5137 Mobile: 0977-851-5955

Name: JUDELYN R. MANDAC Name: RALPH KEVIN S. BAROLO

Email Address: ramjhude@yahoo.com.ph Email Address: ralphbarolo@yahoo.com
Mobile: 09954036261 Mobile: 09954036261
Prepared by: Recommending Approval: Approved:

LORMA M. VALERA BYRON JOSEPH A. HALLAR CESARIO Y. PACIS PRIMA FE R. FRANCO

Department Chairman Dean Vice President for Academic Affairs

TERESITA N. PABLO

FAIRIE ANNE A. DOMINGO

JUDELYN R. MANDAC

RALPH KEVIN S. BAROLO

FACULTY, FPSM
Date Prepared: January 13, 2020
Disclaimer: Reproduction of this document is allowed subject
to compliance to the Documented Information Procedure
established by MMSU.