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Mission
The mission of Notre Dame of Tacurong College is to produce highly competent graduates imbued with Christian and desirable Filipino values, sense of social
responsibility and integrity; and to assume active leadership role in the locality and academic community through relevant and responsive programs, creative
organizational strategies and pastoral collaboration with the local church.
Goals
1. Well manifested NDTCian Culture
2. Excellent leadership and management
3. Academic Excellence
4. Quality Students’ Activities
5. Efficient and Effective Student Services
6. Strong Linkages, Networking/Partnership and Community Development Service Programs
7. Conducive Learning Environment
8. Strong Research Culture
V. COURSE NO. AND TITLE: HPC 311 Kitchen Essentials and Basic Food Preparation
Credit: Three (3) units
Co-requisite: HTM 211 (Risk Management as Applied Safety, Security and Sanitation)
This course is designed to enhance the knowledge, skills and attitude in preparing and cooking hot, cold, sauces/dressings, meat, poultry, sea foods,
appetizers, salads, vegetables, fruits, eggs, cakes and pastry. It also includes competencies in workplace communication, teamwork, and personal hygiene,
safety in the use of hand tools and equipment, and housekeeping.
A. Regular attendance
The student should avoid absences beyond the allowable number of absences as per Student Handbook in order not to be dropped from this subject.
B. Grading System:
Midterm Final Term Final Grade
Class work: Percentage Percentage
Quizzes 30% 30%
Project/Research/Assignments 20 20
Recitation/Participation 10 60% 10 60%
Long examinations:
Pre-midterm/Pre-final 20 20
Midterm/Final 20 40 20 40
Time Course Content Desired Learning Outcomes-Based Teaching & Resource Values, Social Assessment of
Frame Outcomes Learning Materials Issues Learning
Lecture Laboratory Integration Outcomes
Week 3 Discuss what a recipe is 5. The Recipe Discussion Powerpoint Participation Group
Discuss the significance of a recipe 5.1. What is a Recipe? Power point materials Discipline discussion
in a kitchen and the operations 5.1.1. Definition presentation Assignment
Identify the basic units of 5.1.2. Importance Quiz
measurements commonly used in 5.2. Basic Units of Seatwork
the kitchen Measurement
Analyze how a recipe works Used in a Recipe
Create one’s own recipe 5.3. Creating A Recipe
Convert basic food measurements 5.4. Food Costing
Calculate simple to advanced food 6. Food and Nutrition
costing 6.1. Healthy Diet
Discuss the importance of food 6.2. Nutritional
costing Guidelines Based
Identify a healthy diet on the FNRI
Discuss the nutritional guidelines 6.3. Nutrition Labels
as stated by the Food and 6.4. Nutritional Health
Nutrition Research Institute (FNRI) Issues and
Evaluate a nutrition label Prevention
Discuss health issues and
enumerate ways to prevent them
Identify foods that may help
improve health
Week 4 Identify proper chemicals and 7. Cleaning and Discussion Perform basic LED Monitor Self- Reaction
methods used for kitchen Maintenance of Question and first aid Laptop confidence paper
equipment cleaning Kitchen Equipment and answer Whiteboard Attentiveness Assignment
Identify the proper chemicals and Premises Whiteboard Recitation
methods used for cleaning the 7.1. Proper Cleaning pen and Quiz
kitchen premises and Care of Kitchen eraser
Discuss kitchen waste Equipment
management practices 7.2. Proper Cleaning of
Discuss ways on how to clean the Care of Kitchen
kitchen while being Premises
environmentally aware 7.3. Kitchen Waste
Identify cleaning practices and Management
products that are harmful to the 7.4. Environmental
environment Awareness in
Identify practices and products Cleaning
that may help reduce pollution 8. Safety in the Kitchen
Discuss impacts of cleaning 8.1. Handling Kitchen
products and practices to the Equipment
environment 8.2. Handling Heavy
Discuss the proper ways in Objects
handling kitchen equipment 8.3. First Aid
Discuss the proper ways in
handling heavy objects
Identify the common injuries in
the kitchen
Discuss the proper first aid
methods in treating such injuries
Week 5 Define a menu 9. Food Organization and Discussion Fruit and Power Point Resourcefuln Observation
Identify the different types of Preparation Table Setup Vegetable presentation ess on return
menus 9.1. The Menu Demonstration Carving Discipline demonstration
Discuss the characteristics of the 9.2. Types of Menu on garnishing Garnishing a Pre-midterm
different types of menus 9.3. Food Table Setup Dish examination
Discuss the various table setup 9.4. Food
Differentiate the food according to Classifications
its type (soup, appetizer, salad, 9.5. Food Portioning
etc) 10. Garnishing
Discuss food portioning 10.1. Definition
Discuss the standard portion sizes 10.2. Items Used in
according to food serving and food Garnishing
type 10.3. Elements of
Define what a garnish is Food Garnishing
Discuss the significance of 10.4. Fruit and
garnishing Vegetable
Identify the various elements of Carving
garnishing a dish
Identify the common food items
that are used in garnishing a dish
Perform basic fruit and vegetable
carving
Week 6 Identify and prepare ingredients as 11. Prepare, Cook and Discussion Cook various LED Monitor Patience Group
referred to menu requirement Serve Food for a Menu Power point dishes with a Laptop Dedication discussion
according to cookery methods presentation menu from the Whiteboard Assignment
Analyze the different recipes for Question and teacher Whiteboard Recitation
various dishes for menu answer pen and Midterm
requirement eraser examination
Prepare dish according to menu
requirement
Prepare appropriate garnishing of
platter and center pieces
Serve dish for food service
Week 7 Identify and prepare ingredients 12. Stocks, Sauces and Discussion Prepare a Power Point Discipline Group
according to standard procedures, Soups Question and selection of Presentation Sharing of discussion
special dietary requirements and answer stocks, sauces ideas Assignment
cultural needs Cooking and soups Observation
Prepare stocks according to demonstration on return
specified menu requirement demonstration
Prepare soups according to Presentation
specified menu requirement of cooked
Store stocks and sauces as products
required
Serve soup according to standard
service
Week 8 Identify ingredients as required in 13.Hot and Cold Discussion Prepare a Power Point Obedience Group
the menu and prepare according Appetizers and Salads Question and selection of hot Presentation discussion
to cookery methods answer and cold Recitation
Observe standard recipe for salad Cooking appetizers and Observation
and appetizer preparation demonstration salads on return
Prepare and supply appropriate demonstration
dressings or condiments required Presentation
for salads and appetizers of cooked
Serve salads and dressings with products
appropriate garnishing
Prepare hot and cold appetizer
Evaluate mastery of lesson
Observe standard recipe for hot
and cold appetizers preparation
Prepare and apply appropriate
sauces, dressing or condiments
required for hot and cold
appetizer
Serve hot or cold appetizer as
required in the menu
Store appetizer and salads
Week 9 Identify required in the menu and 14. Hot and Cold Discussion Prepare a Power Point Participation Group
prepared according to standard Sandwiches Question and selection of hot Presentation Commitment discussion
sandwich preparation answer and cold Recipe Assignment
Apply culinary terms related to Cooking sandwich dishes Observation
sandwiches commonly used in the demonstration on return
industry demonstration
Perform sandwich preparation Presentation
Serve hot and cold sandwiches as of cooked
required in the menu products
Store sandwiches
Week 10- Identify vegetable, fruit and starch 15.Vegetables, Fruits, Eggs Discussion Prepare a Power Point Cooperation Group
11 dishes and Starch Dishes Power point selection of Presentation Self- discussion
Clean and prepare vegetable, fruit presentation vegetable, fruits, Recipe confidence Quiz
and starch according to specified Question and eggs and starch Assignment
preparation answer dishes Observation
Cook vegetables and starch dishes Cooking on return
according to menu specification demonstration demonstration
Prepare and cook egg-based Presentation
dishes according to menu of cooked
specification products
Serve vegetable, fruits, starch and
eggs are required from the menu
Week 12- Select meat required for menu 16. Cooking with Meat: Discussion Prepare a Power Point Cooperation Group
13 items Poultry, Pork, and Beef Power point selection of Presentation Attentiveness discussion
Discuss the principles of cooking presentation meat dishes Recipe Assignment
meat Cooking Observation
Prepare and portion the meat demonstration and oral
according to recipe requirement questioning on
Cook the portioned meat return
according to menus specifications demonstration
Presentation
of cooked
products
Week 14 Identify portion and meat 17.Prepare, Portion and Discussion Prepare meat Power Point Attentiveness Group
requirements according to recipe Control Meat Cuts Film showing (cutting, presentation Discipline discussion
Prepare and portion the meat Question and deboning, Recipe Assignment
according to recipe requirement answer portioning, Reaction
Cook the portion meat according Cooking controlling) paper
to menu specification demonstration Observation
Serve with appropriate on return
condiments and sauces demonstration
Observe safe and hygienic Presentation
practices for meat of cooked
Evaluate mastery of lessons products
Week 15 Select and clean seafood 18. Seafood Discussion Preparing a Power Point Cooperation Group
according to menu Question and selection of Presentation Sharing of discussion
Prepare and cook sea food (fish, answer seafood dishes Recipe ideas Quiz
shell fish, etc.) according to recipe Cooking Observation
requirement demonstration on return
Serve with appropriate demonstration
condiments and sauces Presentation
of cooked
products
Week 16- Identify ingredients according to 19. Bread and Pastry Discussion Baking of cakes Power Point Participation Group
17 recipe Question and and other pastry Presentation Commitment discussion
Prepare pastry, cake and pop answer food items Recipes Assignment
paste according to menu Power point Observation
requirement presentation on return
Cut and portion dessert according Cooking demonstration
to menu requirement demonstration Presentation
Garnish party cakes and pop paste of cooked
with appropriate garniture products
Arrange in plate and serve with
appropriate hot or cold sauces
Chill desserts
Week 18 Review lessons for the final 20. Review of lessons Review of Power point Perseveranc Final
examination. Submission of final lessons presentation e Examination
Submit final course course requirements Checking of Discipline
requirements. requirements
SHENN BENARD GLENN ROCKWELL LAGUDA JOYANNE KHRISTINE BELLE P. PUROL OFELIA P. CORONADO, CPA, MBE
Subject Teacher Program Coordinator Dean, College of Business and Technical/Vocational
Courses