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CHRIST THE KING COLLEGE OF SCIENCE AND TECHNOLOGY

General Education Department


Jaysonsville II, Brgy. Putatan, Muntinlupa City
(02) 775-7124; gepedeptckcst@gmail.com

COURSE SYLLABUS
First Semester- Academic Year 2020- 2021
Course Title ASIAN CUISINE
Course No. HME5AC
Course Prerequisite None
Course Description This course deals with the basic knowledge and skills in the presentation of Asian Cuisine.
This will give students the idea, on how these cuisines were developed and the techniques
on how to prepare different dishes with the one of specialized tools.
This fundamental concepts, skills and techniques involved in basic cooking are covered
in this course. Special emphasis is given to the study of history, ingredients, cooking
theories, and the procedures for preparing modern, traditional, and the contemporary Asian
Cuisine.  

Learning Outcomes
Acquire knowledge and skills in preparing and presenting Filipino cuisine
Acquire knowledge and skills in preparing and presenting Chinese cuisine
Acquire knowledge and skills in preparing and presenting Japanese cuisine
Acquire knowledge and skills in preparing and presenting Vietnamese cuisine
Acquire knowledge and skills in preparing and presenting Korean cuisine
Acquire knowledge and skills in preparing and presenting Singaporean cuisine
Acquire knowledge and skills in preparing and presenting Malaysian cuisine
Acquire knowledge and skills in preparing and presenting Thai cuisine
Acquire knowledge and skills in preparing and presenting Maranao courses and HALAL menus

Ses Course Content Course Intended Learning Outcomes Teach


sion (CILOs) ing
No. Instructional Delivery and
Learni
ng
Activit
ies
(TLAs
)
Asses
sment
1 Class Virtual Orientation > familiarize students on course Discu
- Discussion of Syllabus, Assessment Tools/Rubrics descriptions, virtual classrooms, ssion
- Setting of Goals; Expectations links, requirements, etc.; via
- Discussion of Course Project > identify and answer student Zoom
queries and clarifications. Cloud
CHRIST THE KING COLLEGE OF SCIENCE AND TECHNOLOGY
General Education Department
Jaysonsville II, Brgy. Putatan, Muntinlupa City
(02) 775-7124; gepedeptckcst@gmail.com

Meeti
ng
Applic
ation
1-2 A. Understand different Lectu
principles and theories in re
preparing asian cuisine Discu
INTRODUCTION TO ASIAN CUISINE
B. Perform different cooking ssion
methods in preparing Asian via
Cuisine Zoom
Cloud
Meeti
ng
Applic
ation

Learn
ing
Asses
sment
using
LMS
(Assi
gnme
nt)
3-4 A. Prepare different Filipino dishes withLectu
the standard
procedures re
Discu
B. Present Filipino dishes in accordance ssion with the
FILIPINO CUISINE
standard and costumers expectations via
Zoom
Cloud with the
C. Prepare and select ingredients in accordance
Meeti
standard and required quality of the product
ng
Applic
ation

Video
Prese
ntatio
n

Learn
ing
Asses
sment
CHRIST THE KING COLLEGE OF SCIENCE AND TECHNOLOGY
General Education Department
Jaysonsville II, Brgy. Putatan, Muntinlupa City
(02) 775-7124; gepedeptckcst@gmail.com

using
LMS:
Short
Quiz

5 Preliminary Examination Written Exam


6-7 A. Prepare different Japanese dishes withLectu
the standard
procedures re
Discu
B. Present Japanese dishes in accordance ssion with the
JAPANESE CUISINE
standard and costumers expectations via
Zoom
Cloud with the
C. Prepare and select ingredients in accordance
Meeti
standard and required quality of the product
ng
Applic
ation

Learn
ing
Asses
sment
using
LMS:
Seat
work
&
Quiz

8-9 Lectu
A. Prepare different Vietnamese dishes with the standard
procedures re
Discu
B. Present Vietnamese dishes in accordance
ssion with the
VIETNAMESE CUISINE
standard and costumers expectations via
Zoom
Cloud with the
C. Prepare and select ingredients in accordance
Meeti
standard and required quality of the product
ng
Applic
ation

Learn
ing
Asses
sment
using
LMS:
CHRIST THE KING COLLEGE OF SCIENCE AND TECHNOLOGY
General Education Department
Jaysonsville II, Brgy. Putatan, Muntinlupa City
(02) 775-7124; gepedeptckcst@gmail.com

Recit
ation
Short
Quiz
Assig
nmen
t
10 Midterm Examination Written Exam
11- KOREAN CUISINE Lectu
13 A. Prepare different Japanese dishes withrethe standard proce
Discu
B. Present Japanese dishes in accordance ssion with the
costumers expectations via
Zoom
Cloud
C. Prepare and select ingredients in accordance with the
required quality of the product Meeti
SINGAPOREAN CUISINE ng
Applic
A. Prepare different Singaporean dishes with
ationthe standard pro
B. Present Singaporean dishes in accordance with the
costumers expectations Video
about
Infor
C. Prepare and select ingredients in accordance
matio with the
required quality of the product n
Syste
m

Learn
ing
Asses
sment
using
LMS:
Long
Quiz
14 Pre-final Examination Written Exam
15- MALAYSIAN CUISINE Lectu
A. Prepare different Malaysian dishes with the standard
16 procedures re
Discu
B. Present Malaysian dishes in accordancession with the
standard and costumers expectations via
Zoom
Cloud with the
C. Prepare and select ingredients in accordance
Meeti
standard and required quality of the product
ng
Applic
ation
CHRIST THE KING COLLEGE OF SCIENCE AND TECHNOLOGY
General Education Department
Jaysonsville II, Brgy. Putatan, Muntinlupa City
(02) 775-7124; gepedeptckcst@gmail.com

Video
Prese
ntatio
n

Learn
ing
Asses
sment
using
LMS:
Recit
ation
Short
Quiz
Assig
nmen
t

17 A. Prepare different Thai dishes withLectu the standard


procedures re
Discu
B. Present Thai dishes in accordance with the standard
ssion
THAI CUISINE
and costumers expectations via
Zoom
Cloud with the
C. Prepare and select ingredients in accordance
Meeti
standard and required quality of the product
ng
Applic
ation

Learn
ing
Asses
sment
using
LMS:
Seat
work
Recit
ation
Long
Quiz
18 Final Examination Portfolio (Course Project)
Tas Lecture Discussion
ks Practical Demonstration
(AT Assessment and Evaluation
CHRIST THE KING COLLEGE OF SCIENCE AND TECHNOLOGY
General Education Department
Jaysonsville II, Brgy. Putatan, Muntinlupa City
(02) 775-7124; gepedeptckcst@gmail.com

s) Individual Assessment
Online Activities
Brainstorming

Additional / Supplementary Modules and Hand-outs


materials
Internet & Software
Related Film and Videos
Evaluation Sheets
Links on: Introduction to Computing and e-books

Course Evidences of Performance Performance Standard


Performance Performance Indicators Criteria for Grading;
 90-100% A. Attendance 10% (via
Indicator and Evidences of Attendance attendance Zoom Cloud Meeting
Performance Performance Tasks  Participated Application)
 Quizzes actively on B. Performance Tasks 50%
 Hands On performance tasks C. Examination 40%
 Written Examination  75-100% score on TOTAL 100%
quizzes written
exams
Course Requirements/ Course Requirements

Attendance (Virtual Room) 10%

Performance Tasks 50%


· Quizzes
· Hands On/Exercises

Examination 40%
> Written Requirements
· Compilation of Worksheets
· Written Examinations (Prelim, Midterm, Pre-Final, Final)

TOTAL 100%
Course Policies 1. Students are required to participate in all virtual class discussions and activities introduced in
the class.
2. Students must comply with the number of hours they should attend in the virtual class.
Students must attend the class regularly and on time.
3. Students are required to submit all the requirements given to them before the end of the
semester.
4. Students should pass the written tests with minimum of 75% proficiency.
5 Students must observe virtual class etiquettes at all times.
CHRIST THE KING COLLEGE OF SCIENCE AND TECHNOLOGY
General Education Department
Jaysonsville II, Brgy. Putatan, Muntinlupa City
(02) 775-7124; gepedeptckcst@gmail.com

Class Schedule
3RD YEAR BSHM – TUESDAY – 8AM – 1PM

Screen Time – 8:00 - 10:00 am 

Academic Portal /worksheets and activities 10:00- 1:00 pm

Prepared by:

RAYMOND L. MARCOS
Faculty, HM Department

Approved by:

EVA PAULA F. BHADY


Head, HM Department