PAMANTASAN NG LUNGSOD NG PASIG

(University of Pasig City)

Alcalde Jose St., Kapasigan, Pasig City

College of Business Administration and Accountancy

CULINARY AND OTHERS

1ST SEMESTER A.Y.2019-2020
August 1, 2019

PLP Mission and Vision

Syllabus
Classroom Policies
Course Requirements
Grading System
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INSTITUTIONALVISION STATEMENT

The Pamantasan ng Lungsod ng Pasig is a leading center for academic

excellence among locally funded colleges and universities that produces
responsible and productive individuals who are responsive to the changing
demands of development locally and globally.

INSTITUTIONAL MISSION STATEMENT

We, a community-oriented individual, supported by the Government of Pasig, are

committed to lifelong learning and to produce graduates, strong in their global
outlook, cultural identity, and social responsibility through teaching strategies,
methodologies, relevant research and dedicated public service.

INSTITUTIONAL GOALS:

 To instill and nurture in each student the appropriate and relevant attitude,
knowledge, values, and skills needed to become useful and productive
citizens, successful entrepreneurs, or gainfully employed members of the
community.
 To provide quality public higher education that will not only assist each
individual to fully develop his/her potential as a human being, but also
enhance the quality of citizen participation in the basic functions of society.
  To advance the frontiers of knowledge and technology through quality
instructions, research and community extension services that encourage
maximum use of all resources and facilities available in the city of Pasig
where students can apply the knowledge, values, and skills they gained for
improving their own quality of life and that of the community where they
belong.

COLLEGE VISION STATEMENT

Center of Development in the field of business among locally funded

universities offering programs comparable to international standards with
highly qualified faculty, equipped with complete facilities and linkages with
government and private institutions producing competent, innovative and
ethical business professionals.

COLLEGE MISSION STATEMENT

To provide interdisciplinary programs of Business Administration,

Entrepreneurship and Accountancy designed to develop business analysis,
leadership skills and civic mind in producing competent, innovative and
ethical business professionals.
COURSE OUTLINE

COURSE CODE : ENT 201 Elective 1

COURSE NAME : Culinary and Others
COURSE CREDITS : 3 Units
PRE-REQUISITE : None
SCHEDULE : Thursday 3:30-6:30PM Year7Section: BS Entrep 2B

COURSE DESCRIPTION: This course aims to provide the students with practical and theoretical
knowledge about basic culinary arts/ food preparation and baking skills and food presentation necessary
for success in professional cook and baker. It also provides opportunity to apply the theoretical
knowledge into practice found in an operational environment. Topics covered include professionalism,
kitchen safety and sanitation, food borne illness, menu planning, style of food service, nutrition and
knowledge of food facts, various cooking methods and principles of baking. It provides the students tools
and strategies which shall fuel the business endeavors in the culinary industry which include restaurants,
cafes, hotels, school food service, catering services among others.

COURSE OUTCOMES:

Upon completion of the course, the student will be able to:

Cognitive
1. Demonstrate principles of sanitation and food safety.
2. Understand and apply basic food preparation and cooking with trends and updates.
3. analyze principles of menu planning as they apply to a specific foodservice operation
4. Explain what presentation is and use of food presentation techniques to arrange sauce and
garnish.
5. Demonstrate the knowledge, skills, theory, practice and technique of the food service industry.

Psychomotor
1. Perform and organize the proper tools, utensils and equipment used in food preparation.
2. Apply skills in recipe adjustment using conversion factor method of weights and measures in food
production.
3. Demonstrate skills in preparing adjusted recipe displaying accuracy, palatability and maintaining
quality of recipe.
Affective
1. Understand by heart the language of culinary and other related terms to the profession.
2. Enumerate and realize the importance of food costing and compute food-cost percentage, selling
price and total cost.
3. Discuss quantity and institutional food production, trends and types of food services system.
4. Show perception and passion in different catering operation.

COURSE OUTLINE:

WEEK TOPIC
1 I. Overview of the course:
A. Syllabus
 B. Classroom Policies, Rules and Regulations
C. Attendance, Grading System and Course Requirements/ Grooming Policies
2 II. Introduction to Culinary Arts
A. Professionalism
B. Culinary Timeline Past to the Present
Culinary Guilds
Haute Culinary
Cuisine Classique

American Culinary Revolution

Fusion Cuisine
Influences of Modern Food Service Operations
C. The Brigade
Classical
Front of the House
Modern
D. The Professional Chef
E. Career Opportunities
3&4 III. Food Safety and Sanitation
A. Sources of Contamination
B. Two Ways of Contamination
C. Causes of Bacterial Illness
D. Hazard Analysis Critical Control Point
E. Safety in the Workplace
5&6 IV. Recipes
A. Standardized Recipes
Measurement Formats
Measurement Systems
B. Recipe Conversion
Converting Total Yield
Converting Portion Size
C. Recipe Quantification
D. Calculating Unit Cost
Calculating Yield Percentage
Calculating Quantity to Purchase
Calculating Edible Portion Cost
Recipe Costs
E. Portion Control
F. Controlling Food Cost
Menu
Purchasing
Receiving
Storing and Issuing
Kitchen Procedures
Sales and Services

7 V. Tools and Equipment

A. Importance of Proper Tools
B. Standard for Tools and Equipment
C. Selecting Tools and Equipment
Hand Tools
Measuring and Portioning Devices
Cookware
Heavy Equipment
Buffet Equipment
D. The Professional Kitchen
8 VI. Knife Skills
A. Importance of Knife Skills
B. Using the Knife Skill Safely
C. Caring for Your Knives
D. Cutting with Your Knives
VII. Flavors and Flavoring
A. Flavors
B. Factors Affecting Flavor Perception
C. The Flavor Profile
D. Flavorings/Condiments
E. Seasoning
F. Wines
Types of Wine
Matching Food with Wine
G. Beer
Types of Beer
Selecting Beer for Use as Flavorings
H. Other Liquors
 Types
Flambeing Cooking Wines and Spirits
International Flavor
9 MIDTERM EXAM
10 VIII. Mise en Place
A. Mise en Place
Prep List
Writing a Prep List
B. Selecting Tools and Equipment
C. Selecting and Preparing Ingredients
D. Flavoring
Bouquet Garni
Sachet
E. Preparing to Cook
Breading and Battering Foods
Blanching and Parboiling Foods
11 IX. Selecting, Purchasing and Storing Ingredients for Cooking
A. Eggs
Nutritive Value
Purchasing of Eggs
Preparation of Eggs
B. Fruits
Purchasing of Fruits
Preparation of Fruits
C. Vegetables
Composition of Vegetables
Purchasing Vegetables
Preparation of Vegetables
Storage of Vegetables
D. Pasta
Types
Preparation
Storage
E. Fish & Shellfish
Composition of Fish
Purchasing of Fish & Shellfish
Preparation of Fish and Shellfish
Storage of Fish & Shellfish
F. Chicken
Purchasing
Preparation
Storage
G. Meat
Types of Meats
Purchasing of Meats
Preparation of Meats
Storage of Meats
12 X. Principles of Cooking
A. Types of Heat Transfer
B. Effects of Heat
C. Cooking Methods
13 XI. Principles of the Bakeshop
A. Bakeshop Tools and Equipment
B. Baking Ingredients
Types/ Market Forms of Flour
Function of Sugar and Sweeteners
Types of Sugar
Kinds of Syrups
Fats
Thickeners
Flavorings
Chocolate
Nuts
C. Measuring Ingredients
D. Mixing Ingredients
E. Mixing Methods
F. The baking Process
14 XII. The Menu
A. Menu and Menu Trends
B. Type of Menu and Style
C. Menu Presentation
D. Menu Pattern
E. Menu Structure
F. Factors Affecting Menu Planning
 G. Menu Planning
H. Menu Pricing
15 XIII. Plate Presentation
A. Choosing Plates
B. Arranging Foods on Plate
C. Guidelines for Arranging Food on a Plate
D. Guidelines for Creating Small Plates
XIV. Buffet Presentation
A. Planning the Buffet
B. Arranging Food on Serving Pieces
C. Arranging Food on a Buffet
D. Safety Alert Buffet
E. Presenting Cold Food
16 XV. The Food Service Industry
A. The Development of Foodservice Industry
B. Evolution of the Present Day Food Service
C. Food Service Establishment
XVI. Foodservice System
A. Foodservice System
Seven Phases of Food Service
B. Elements of the Foodservice System
C. Types of Foodservice System
D. Advantage and Disadvantages
D.
17 XVII. Kitchen and Equipment Planning
A. Work, Stress, and Strain
B. Production Equipment and Equipment Selection
C. Considerations in Equipment Selection
D. Work Flow
E. The Kitchen Layout
XVIII. Catering
A. Types of catering
B. Classification of catering Services
C. Selecting a Caterer
D. The Seven Function of catering
18 FINAL EXAM

TEXTBOOK:
Hause, A. M.,Labensky S.R., Martel, P.A.,On Cooking : A Text book of Culinary Fundamentals, 6 th Edition
Pearson Education Inc., 2011
Abellana, E.J.L.,Tria-Natad, M.F H., Basic Baking and Cake Decorating, Mindsahpers Co., Inc., 2014
Cariño, Cecile E., De Vera, Rea S.J., Fundamentals of Food Service Management, Mindsahpers Co.,
Inc., 2014

REFERENCES:
Alterado, N.A., Banzuelo, L.R., Tawagon, E.M., Applied Culinary Arts, Mutya Publishing House, Inc.,
2013
Ang, MJ C., Balanon, H.A., Food Safety and Sanitation, C & E Publishing, Inc., 2010
Abellana, E.J.L.,Tria-Natad, M.F H., Basic Dessert Merchandising Laboratory Manual , Mindsahpers Co.,
Inc., 2014
Gabriel, Elvira V., Passion to Bake: Baking Guide for Beginners, Books Atbp. Publishing Corp. 2012
Cornell, Daryll Ace V., A Concise Guide in Food and Beverage Service Procedures, Minsahpers Co. Inc.,
2015
Gregoire, M.B., Spears, M.C., Food Service Organizations: A Managerial and Systems Approach, 9 th
Edition Pearson Education Inc.,2016

COURSE REQUIREMENTS:
The following requirements are given to the students for them to understand the principles of
culinary and managing food business. Moreover, it will help to attain the given subject objectives.
Attendance, Quizzes, Assignments, Exercises/Seatwork, Recitation, Individual and
Group Activity
Participation in Group discussion/presentation
Business plan as a basis for their feasibility study (Final Requirement)
Major Examinations (WRITTEN MIDTERM & FINAL EXAM)
Students get hands-on practice at GAD on cooking and baking including making such
products as breads, pastries, pies, and cookies.

GRADING SYSTEM:
** Attendance plays a big factor in the grading system. The professor has the right to refuse attendance
due to lack of requirements.
The grading system will be based on KSVA Principles which is a total of 100%.

CLASS PERFORMANCE 60%

 ATTENDANCE 10%
EXAMINATION 30%
TOTAL 100%

SEMESTRAL GRADE:
Midterm Grade + Final Grade
2

ACADEMIC DISHONESTY:
This class will follow PLP’s policy on academic dishonesty. Anyone suspected of academic
dishonesty will be reported to the Dean of College of Business, Accountancy and Management and
Director of Student Affairs.
Cheating: using or attempting to use unauthorized materials, information, or study in any
academic exercise.
Fabrication: falsifying or inventing any information or citation in academic exercise.
Plagiarism: knowingly representing the words or ideas of another as one’s own in an
academic exercise.
Violation of Intellectual Property: stealing, altering, or destroying the academic work of
other members of the community or the educational resources, materials or official
documents of the college.
Facilitating Academic Dishonesty: knowing and helping another to attempt to violate any
provisions of this policy.
Note: Violation of academic integrity may result in failure of an assignment, failure of the
course, or more serious sanctions.
Cheating, forging and any related major offenses mentioned above shall be dealt
accordingly based on the stipulated by-laws of the school on the student primer.

COURSE POLICIES:
1. Student should wait for the professor within 15 minutes after the start of a 1.5 hrs class period
or 45 minutes after the start of a three-hour class period before leaving the room. A student
who leaves the classroom before the end of the waiting period shall be considered absent if the
professor arrives within the waiting time or doing so in the middle of the class period.
2. ATTENDANCE: Students are allowed 3 days of absences inclusive of tardiness. A student
who misses more than three (3) absences may be dropped by the professor, but its your (THE
STUDENT) responsibility to drop from the class. Continued tardiness will affect your
attendance. Three (3) tardiness is equivalent to one (1) day absent. All absences after that
shall mean FAILURE DUE TO EXCESSIVE ABSENCES.
3. Cellular phones should always be in a silent mode during class hours. Using mobile phones or
any gadgets that are not related during the class hours are prohibited unless a special
permission is sought.
4. Assignments, projects and related subject requirements must be submitted on or before the
deadline. Failure to do so will accumulate point’s deduction to the score of the requirements.
On the contrary, early submission (1 week before the deadline) will gain additional point/s.
5. Students are expected to cite their resources properly on their work.
a. For internet source: Copy and paste the URL or the website and the date of access.
b. For books: Author of the book, title of the book, city, publisher, copyright, page
c. For articles: Title of the article, author, date of access
6. Student should be honest at all times; anyone who will be caught cheating, plagiarizing,
forgoing or doing any related major offenses, shall automatically receive a zero (0) percentage
mark on that particular requirement or could merit a 0.0 grade and can lead to suspension and
dismissal.
7. Quizzes will either be announced or unannounced
8. Special major examinations are scheduled one week after the administration of the major
exams.
9. MISSED WORK: If a student arrives late to class, and a test is still in progress, the student may
take the test however he/she must ask permission from his/her professor. If a student misses a
test, assignment or activity, the student may take or submit if he/she has a valid reason. For
instance medical certificate or an excuse letter and attached photocopy of ID with three
specimen signature by his/her parent or guardian.
10. Regular class attendance and active participation in class discussions. Be HERE, Be ON TIME.
Students who attend class regularly and arrive on time tend to do better work and understand
more. Poor attendance causes students to miss an activity/quiz or any requirement given that is
hard to or impossible to recreate.
11. Have RESPECT for yourselves, each other, the teacher, and guests. This means paying
attention to those who are speaking, and being polite to anyone in our classroom.
12. Make an EFFORT to do your best on every assignment. Completing assignments,
participating in classroom discussions, and studying hard show me that you care about your
education. Coming to class prepared each day is a step in the right direction. You will be
amazed at what this can do for your grades.
13. Other policies: as agree by students and professor in – charge in the subject.

Prepared by:
Prof. Rowena R. De Leon
Checked by:
Prof. Juan Miguel Reyes
Department Head, BSEntrep

Dr. Rajesh Michael J. Cordova

Dean, CBA

Approved by:
Prof. Federico G. Nueva
VPAA

PAMANTASAN NG LUNGSOD NG PASIG

(University of Pasig City)
Alcalde Jose St., Kapasigan, Pasig City

College of Business Administration and Accountancy

COURSE CODE : ENT 201 Elective 4

COURSE NAME : Culinary and Others

COURSE CREDITS : 3 Units

PRE-REQUISITE : None
SCHEDULE : Thursday 9:00-12:00NN Year & Section: BS Entrep 2A
Thursday 3:30-6:30PM BS Entrep 2B

COURSE REQUIREMENTS:
The following requirements are given to the students for them to understand the principles of
culinary and managing food business. Moreover, it will help to attain the given subject objectives.
Attendance, Quizzes, Assignments, Exercises/Seatwork, Recitation, Individual and
Group Activity
Participation in Group discussion/presentation
Business plan as a basis for their feasibility study (Final Requirement)
Major Examinations (WRITTEN MIDTERM & FINAL EXAM)
Students get hands-on practice at GAD on cooking and baking including making such
products as breads, pastries, pies, and cookies.

GRADING SYSTEM:
** Attendance plays a big factor in the grading system. The professor has the right to refuse attendance
due to lack of requirements.
The grading system will be based on KSVA Principles which is a total of 100%.

CLASS PERFORMANCE 60%

ATTENDANCE 10%
EXAMINATION 30%
TOTAL 100%

SEMESTRAL GRADE:
Midterm Grade + Final Grade
2

ACADEMIC DISHONESTY:
This class will follow PLP’s policy on academic dishonesty. Anyone suspected of academic
dishonesty will be reported to the Dean of College of Business, Accountancy and Management and
Director of Student Affairs.
Cheating: using or attempting to use unauthorized materials, information, or study in any
academic exercise.
Fabrication: falsifying or inventing any information or citation in academic exercise.
Plagiarism: knowingly representing the words or ideas of another as one’s own in an
academic exercise.
Violation of Intellectual Property: stealing, altering, or destroying the academic work of
other members of the community or the educational resources, materials or official
documents of the college.
Facilitating Academic Dishonesty: knowing and helping another to attempt to violate any
provisions of this policy.
Note: Violation of academic integrity may result in failure of the course, or more serious
sanctions.
Cheating, forging and any related major offenses mentioned above shall be dealt
accordingly based on the stipulated by-laws of the school on the student primer.

COURSE POLICIES:
1. Student should wait for the professor within 15 minutes after the start of a 1.5 hrs class period or
45 minutes after the start of a three-hour class period before leaving the room. A student who
leaves the classroom before the end of the waiting period shall be considered absent if the
professor arrives within the waiting time or doing so in the middle of the class period.
2. ATTENDANCE: Students are allowed 3 days of absences inclusive of tardiness. A student who
misses more than three (3) absences may be dropped by the professor, but its your (THE
STUDENT) responsibility to drop from the class. Continued tardiness will affect your attendance.
Three (3) tardiness is equivalent to one (1) day absent. All absences after that shall mean
FAILURE DUE TO EXCESSIVE ABSENCES.
3. Cellular phones should always be in a silent mode during class hours. Using mobile phones or
any gadgets that are not related during the class hours are prohibited unless a special permission
is sought.
4. Assignments, projects and related subject requirements must be submitted on or before the
deadline. Failure to do so will accumulate point’s deduction to the score of the requirements. On
the contrary, early submission (1 week before the deadline) will gain additional point/s.
5. Students are expected to cite their resources properly on their work.
d. For internet source: Copy and paste the URL or the website and the date of access.
e. For books: Author of the book, title of the book, city, publisher, copyright, page
f. For articles: Title of the article, author, date of access
6. Student should be honest at all times; anyone who will be caught cheating, plagiarizing, forgoing
or doing any related major offenses, shall automatically receive a zero (0) percentage mark on
that particular requirement or could merit a 0.0 grade and can lead to suspension and dismissal.
7. Quizzes will either be announced or unannounced
8. Special major examinations are scheduled one week after the administration of the major exams.
9. MISSED WORK: If a student arrives late to class, and a test is still in progress, the student may
take the test however he/she must ask permission from his/her professor. If a student misses a
 test, assignment or activity, the student may take or submit if he/she has a valid reason. For
instance medical certificate or an excuse letter and attached photocopy of ID with three specimen
signature by his/her parent or guardian.
10. Regular class attendance and active participation in class discussions. Be HERE, Be ON TIME.
Students who attend class regularly and arrive on time tend to do better work and understand
more. Poor attendance causes students to miss an activity/quiz or any requirement given that is
hard to or impossible to recreate.
11. Have RESPECT for yourselves, each other, the teacher, and guests. This means paying attention
to those who are speaking, and being polite to anyone in our classroom.
12. Make an EFFORT to do your best on every assignment. Completing assignments, participating
in classroom discussions, and studying hard show me that you care about your education.
Coming to class prepared each day is a step in the right direction. You will be amazed at what
this can do for your grades.
13. Other policies: as agree by students and professor in – charge in the subject.

Prepared by:
Prof. Rowena R. De Leon

Noted by:
Prof. Juan Miguel Reyes
Department Head, BSEntrep

Conforme:

_____________________________________ ________________________
Student’s Signature over Printed Name Date

______________________________________ _________________________
Parent/Guardian’s Signature over Printed Name Date