COURSE OUTLINE

COURSE TITLE: HM 1 KITCHEN ESSENTIALS & BASIC FOOD PREPARATION

COURSE DISCRIPTION: The course deals with the introduction of the different cooking utensils, equipment’s,
methods and terms in which students will able to prepare food from appetizers to desserts. It will also let
students learn to interpret recipe and be knowledgeable in selecting the right food items for a certain recipe.
COURSE OBJECTIVES:
At the end of the semester, the student will be able to:
• Discuss the different measuring, cutlery and accessory utensils, mixing, blending, beating and
stirring utensils, baking and cooking utensils as well as those used for washing and cleaning.
• Discuss the Basic Food Groups and identify the sources and functions of food nutrients.
• Explain the role of appetizer in a menu and identify the different kinds of appetizers
• Define Soup and classify the different kinds of soup
• Be familiar with the types of salad and differentiate the types of salads according to their uses and main
ingredients
• Classify the vegetables according to the parts of the plant from which they are taken and understand
the principles behind cooked vegetables
• Define meat and classify the different kinds of meat.
• Identify the different kinds of dessert and prepare different types of dessert according to recipes given

NUMBER OF UNITS FOR LECTURE: 1 UNIT

NUMBER OF UNITS FOR LAB WORK: 4 UNITS
NUMBER OF CONTATCT HOURS/WEEK: 5 HOURS/WEEK
PRE-REQUISITE SUBJECT/S: THM 2 - Risk Management as
Applied To Safety, Security And Sanitation
TOPICS:
1. Cooking Utensils, Equipment, Equivalents and Terms, Essential and Optional Ingredients in a Recipe,
Cooking Processes, Safety and Sanitation in Cooking.
 Discussion of the importance of following:
• Measuring utensils
• Cutlery and accessory utensils
• Mixing, blending, beating and straining utensils
• Cooking and baking utensils
• Washing and cooking things
 The different cooking terms.
 The importance of the essential and optional ingredients and the lists of equivalents.
 Safety precautions in cooking

2. A Guide to Planning Nutritious Meals

 The Basic Food Groups
 Sources and Functions of Food Nutrients

3. Appetizers
 Appetizers Definition
 Reasons why appetizers are served in a given meal
 Different Kinds of Appetizers

4. Soups
 Soup Definition
 Classification Of Soup
 Stocks Definition
 Classification Of Stocks
 The Thickening Agents

5. Salads
  Salad Definition
 Parts of Salads
 Types of Salads
 Salads according to their main ingredients
 Salads dressing terms
 Types of Salad Dressing

6. Vegetables
 Vegetables Definition
 Vegetables Classification
 Standards quality in cooking vegetables

7. Main Dish
 Meat Definition
 Kinds Of Meat And Its Kind
 Market Forms Of Meat, Poultry, Fresh Fish And Shellfish

8. Desserts

 Dessert Definition
 Kinds Of Dessert
REFERENCES:
PRINT:

 Dr. Rene D. Osorno and Dr. Grayfield T. Bajao, Kitchen Essentials & Basic Food Preparation Manual,
Wisema's Books Trading, Inc., 2019
 Le Cordon Bleu, Kitchen Essentials: The Complete Illustrated Reference to the Ingredients, Equipment,
Terms, and Techniques, 1 Edition, Houghton Mifflin Harcourt; (November 8, 2000)
 Usha Raina, Sushma Kashyap, Vinita Narula, Saila Thomas, Suvira, Sheila Vir, Shakuntala Chopra,
Basic Food Preparation: A Complete Manual, Orient Blackswan (August 1, 2010)

NON-PRINT:

 http://www.huronhs.com/Downloads/ilkitchenbasics.pdf
 https://www.safefood.eu/SafeFood/media/SafeFoodLibrary/Documents/Education/safefood%20for
%20life/ROI/section4.pdf
 https://extension.tennessee.edu/publications/Documents/SP732.pdf
 https://study.com/academy/lesson/basic-food-preparation-skills.html
 https://www.okcareertech.org/educators/resource-center/resources-by-career-cluster/pdf-files-
hospitality-and-tourism/basic-cooking-principles
REQUIREMENTS:
The following are the course requirements:

 Attendance
 Quizzes and Assignments
 Cooking Demonstration/Performance
 Midterm and Final Examinations

GRADING SYSTEM:

 Quizzes and Assignment 10%

 Class participation & attendance 25%
 Cooking Performance 40%
 Comprehensive Examinations 25%
TOTAL 100%

PREPARED BY:

HELEN T. CABIJE