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NOTRE DAME OF TACURONG COLLEGE

College of Business and Technical/Vocational Courses


City of Tacurong

Syllabus in HPC 311 (Kitchen Essentials and Basic Food Preparation)


I. NDTC VISION-MISSION AND GOALS
Vision
The Notre Dame of Tacurong College, a Catholic school, envisions to be a leading institution in Central Mindanao in terms of quality education, development
programs and updated technology in consonance with its commitment to a dynamic and transformational leadership role in the society it serves.

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

II. COLLEGE OUTCOMES FOR INSTRUCTION


The graduate of NDTC should be able to:
a. engage in the exercise of profession in a specialized field of discipline.
b. demonstrate proficiency in the application of technical and technological skills.
c. quest for knowledge as a lifelong endeavor.
d. communicate effectively both in English and Filipino.
e. work independently and/or in multi-disciplinary and multi-cultural teams.
f. live out the Christian and desirable Filipino values affecting others.
g. respond willingly to national issues and environmental concerns.
h. uphold and promote the Filipino historical and cultural heritage.
III. PROGRAM: BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

IV. PROGRAM OUTCOMES (CMO No. 62 s2017)


Common to all programs
a. Articulate and discuss the latest developments in the specific field of practice.
b. Effectively communicate orally and in writing using both English and Filipino.
c. Work effectively and independently in multi-disciplinary and multi-cultural teams.
d. Act in recognition of professional, social and ethical responsibility
e. Preserve and promote "Filipino historical and cultural heritage".

Common to Business and Management


a. Define the basic functions of management such as planning, organizing, directing, leading and controlling.
b. Identify the basic concepts that underlie each of the functional areas of business (marketing, accounting, finance, human resources management, production and
operations management, information technology, and strategic management) and apply these concepts to business situations.
c. Apply the proper decision tools to critically, analytically and relatively solve problems and drive results.
d. Communicate effectively with stakeholders both orally and in writing.
e. Effectively and efficiently use information and communication technology (ICT)
f. Work well with others.
g. Manage people and offices.
h. Lead groups and initiate activities.
i. Demonstrate corporate citizenship and social responsibility, and exercise high personal moral and ethical standard.

Common to Tourism and Hospitality Disciplines


a. Demonstrate knowledge of tourism industry, local tourism products and services.
b. Interpret and apply relevant laws related to tourism industry.
c. Observe and perform mitigation risk activities.
d. Utilize information technology applications for tourism and hospitality.
e. Manage and market a service-oriented business organization.
f. Demonstrate administrative and managerial skills in a service-oriented business organization.
g. Prepare and monitor industry specific financial transactions and reports.
h. Perform human capital development functions of a tourism-oriented organization.
i. Utilize various communication channels proficiently in dealing with guests and colleagues.
Common to Hospitality Management
a. Produce food products and services complying with enterprise standards.
b. Apply managerial skills in F & B service and operations.
c. Perform and provide guest cycle services for front office.
d. Perform and maintain various housekeeping services for guest and facility operation.
e. Plan and implement a risk management program to provide a safe and secure workplace.
f. Provide food and beverage service and manage the operation seamlessly based on industry standards.

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)

VI. COURSE DESCRIPTION


The student will learn theoretical knowledge and demonstrate practical skills in basic culinary tasks, basic food preparation and food presentation in a commercial
establishment. Topics will include the following: application of basic techniques of commercial cookery; application of standard safety procedures for handling food items;
clean and maintain kitchen equipment and utensils; organize and prepare food products and meals; prepare and store food in a safe and hygienic manner; receive and
securely store in-coming goods; establish and maintain quality control in food production; identify, prepare and potion various meats; prepare and store food in a safe and
hygienic manner; prepare appetizers and salads; prepare soups, stock and sauces; prepare vegetables, eggs and farinaceous dishes; present and display food products.

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.

VII. GENERAL OBJECTIVES


At the end of the course, students should be able to:
a. update continuously relevant industry knowledge and integrate personal objectives with organizational goals.
b. maintain occupational health and safety hygienic handling, storage and disposal of food and beverage materials.
c. to achieve and clean kitchen areas, cook hot and cold meals, and prepare, portion and plate meat/food to guest in hotels, motels, restaurants, clubs,
canteens, resort and luxury lines/cruises.
d. explain, analyze and present the factors, principles, sources, functions and procedures to consider in commercial cooking.
e. to learn the different basic methods and types of food preparation.
f. provide prompt and quality service to customer.
VIII. COURSE REQUIREMENTS AND POLICIES

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

Total/Final 100% + 100% /2 100%


IX. COURSE DESIGN MATRIX

Time Course Content Desired Learning Outcomes-Based Teaching & Resource Values, Social Assessment of
Frame Outcomes Learning Materials Issues Learning
Lecture Laboratory Integration Outcomes

Week 1 A. Orientation  Roll Call  Roll Call  Whiteboard  Compliance


 be oriented/re-oriented with the 1. Vision-Mission  Question &  Question &  Whiteboard with
vision-mission of the school and 2. Program Objectives Answer Answer pen and prescribed
with the objectives of the program. 3. Subject Orientation eraser rules and
 be oriented with the subject 3.1. Description  Course regulations
description, general objectives, 3.2. General objectives syllabus  Awareness of
requirements, content and 3.3. Requirement  Student subject
references of the subject 3.4. Contents Handbook requirements
 be aware of classroom policies and 3.5. References  Seat plan
expectations 4. Classroom Policies/
Expectations
 be oriented of the laboratory 5. Orientation:
policies and of the laboratory 5.1. Laboratory policies
manual 5.2. Laboratory
Manual

 Analyze the kitchen brigade of the B. Lesson Proper  Discussion  Quiz


past 1. The Kitchen  Question and  Recitation
 Discover the history of the modern 1.1. The Kitchen answer
day kitchen staff Brigade  Power Point
 Compare the modern-day kitchen 1.2. History of the presentation
staff and the kitchen brigade from Kitchen Brigade
the past 1.3. The Duties and
 Identify the duties and Responsibilities of
responsibilities of the kitchen staff the Kitchen Staff
 Analyze each responsibility of the 2. The Food Industry
kitchen staff and compare them 2.1. Travel and Food
with one another 2.2. Different Food
 Discuss the issues being faced by Establishments
employees and employers in an 2.3. Types of Food
organization Service
 Evaluate the duties and 2.4. Careers in the Food
responsibilities of the kitchen staff Industry
and discuss how they help in the
flow of the operations in the
kitchen
 Identify the reasons why people
travel
 Discuss the significance of food in
travel
 Identify the different food
establishments
 Discuss the characteristics of each
identified food establishment
 Identify the different types of food
service
 Discuss the characteristics of each
food service
 Compare the different food
services from each other
 Identify the career opportunities
in the food/food service industry
Week 2  Identify the parts of the chef’s 3. The Kitchen Staff  Discussion  Basic Slices  Power Point  Cooperation  Assignment
uniform 3.1. Parts of the Chef’s  Question and  Mise en place presentatio  Sharing of  Recitation
 Discuss the purpose of each part Uniform answer  Preparation of n ideas  Quiz
of the chef’s uniform 3.2. Sanitary  Power Point the Kitchen and
 Identify the sanitary procedures Procedures Before presentation Clean-up
before entering the kitchen Kitchen Entry
 Identify the sanitary practices that 3.3. Sanitary
are being observed during kitchen Procedures During
operations Kitchen Operations
 Analyze the significance of sanitary 3.4. Safety Procedures
procedures in kitchen operations in the Kitchen
 Identify the different safety 4. Kitchen Equipment
procedures in the kitchen 4.1. Food Preparation
 Discuss ways on how to prevent Equipment
accidents during kitchen 4.2. Cooking Equipment
operations 4.3. Serving Equipment
 Identify the various kitchen 4.4. Storage Equipment
equipment 4.5. Miscellaneous
 Discuss the use(s) of each Equipment
identified kitchen equipment

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