Republic of the Philippines

CORDOVA PUBLIC COLLEGE

Gabi Cordova Cebu, Cordova, Cebu
College of Hospitality Management
Bachelor of Science in Hospitality Management
COURSE SYLLABUS (HM 115)
First Semester, 2019-2020
Subject Code & Description : HM 115 – Kitchen Essentials and Basic Food Preparation
No. of Hours per week : 4 Hours/Week
No. of Hours per Semester : 56 Hours
Credit Units : 3 units
Pre-requisites : HM 111 – Risk Management as Applied to Safety, Security and Sanitation

Vision Municipality of Cordova :Cordova as an Ecological Peninsular Hub and a globally competitive eco-tourism destination in the Pacific, industrially and
commercially attuned under a responsive local government of an empowered culturally rich, peace-loving and God-fearing
citizenry.

Mission Municipality of Cordova : To attain the Vision, the following are its Mission Statements:

1. To promote and sustain coastal and other tourism-related industries while ensuring the protection and preservation of
natural resources;

2. To advance economically-viable activities and investments; address poverty issues; alleviate the living conditions of the
townspeople;

3. To stabilize the peace and order situations and enhance the fights against crime;

4. To preserve and promote Cordovanhon culture and heritage and enrich moral values and good traditions.

Vision Cordova Public College : A community-based college that shall offer quality education at a low tuition fee.

Mission Cordova Public College : To offer affordable and quality education, primarily but not exclusively, to the Cordovanhons with the end in view that
education within everyone’s reach.

: To provide tertiary education, technical, vocational and other practical courses.

COURSE DESCRIPTION: This course is designed for learners to develop the basic food knowledge, preparation, consumer and social skills required for transition
into adulthood. It enables learners to develop practical skills in decision-making in relation to healthy food choices. There is an emphasis on demonstrating and
experiencing economic and nutritious food choices within practical food preparation sessions. Learners will apply health priorities and economic constraints in the
selection and preparation of food to assist learners to develop skills for independent living and for their work soon in the industry.

COURSE GENERAL OBJECTIVES:

1. The ability to demonstrate knowledge and appreciates the broad scope and complexity of the hospitality industry focus on catering management.
2. The ability to provide exemplary customer service; and can work effectively as an individual or as a member of a team.
3. The ability to demonstrate cultural competency; and able to respect and understand diversity in the hospitality industry.
4. The ability to demonstrate knowledge and skills in all aspects of hospitality operations; and can perform responsibilities in an ethical manner.
5. The ability to lead and manage people in hospitality operations knows the importance of communications, motivation, and morale.
6. The ability to effectively identify assesses and generates solutions for the dynamics and challenges of the hospitality industry.
7. The ability to embrace responsibility and encourage positive impact activities on the environment, costumers, and the communities.

TO COMPLETE THIS COURSE:

COURSE OUTLINE AND TIMEFRAME

WEEK COURSE CONTENT / SUBJECT MATTER
WEEK 01 – WEEK 03 The Kitchen Tools and Types of equipment and its use and Food Preparation
WEEK 04 – WEEK 09 Food preparation for Service and plating techniques
WEEK 10 – WEEK 11 Stocking Principles and application
WEEK 12 – WEEK 18 Maintaining stock levels and records
One of the Days In A Week (Allotted for the Prelim, Midterm, Semi-Final or Final Exams.)
(or an equivalent of three
or 3 hours)
LEARNING PLAN

DESIRED LEARNING COURSE OUTCOMES-BASED ASSESSMENT OF DURATION RESOURCES REMARKS

OUTCOMES(DLO) CONTENT/SUBJECT TEACHING AND LEARNING (IN /EVALUATION
MATTER LEARNING ACTIVITY OUTCOMES HOURS) NOTES
PRELIM - MIDTERM
PERIOD
At the end of the lesson,
the students will be able I. - Lecture Paper and Pencil Test -Guide Questions
to:  Preparing kitchen -Group and
Individual (Quiz, Seatwork, (From the Books)
1. Prepare appropriate equipment Reporting Assignment)
equipment to be used  Food processing and - Small-Group Discussion - Marker
- Oral and Group
for cooking activity. cooking equipment -Oral/Board Participation Report (Brainstorming)
 Equipment types
- Oral and - Technology
2. Familiarizing the tools  Kitchen equipment
 Checking power and performance-based Visual Aids
and equipment.
equipment activity
- Computer /
3. Knowing the functions II. - Lecture Laptop (videos
of each equipment.  Assembling and -Group and Individual Paper and Pencil Test watching)
preparing ingredients Reporting (Quiz, Seatwork,
4. Proper handling of the  Essential recipe details - Small-Group Discussion Assignment) - Kitchen tools
tools and equipment. -Oral/Board Participation - Oral and Group and types of
III. - Lecture Report (Brainstorming) 12 Hours equipment
 Preparing simple food -Group and Individual - Oral and
5. Assemble and prepare items Reporting performance-based -Guide Questions
ingredients for menu  Using standard recipes activity
- Small-Group Discussion (From the Books)
items.  Garnishes
-Oral/Board Participation
 Coating
 Hygiene and safety -Practical Activities - Marker
6. Prepare dairy, dry
goods, fruits, and regulations
Paper and Pencil Test - Technology
vegetables.
- Lecture (Quiz, Seatwork, Visual Aids
IV.
 Trimming meat -Group and Individual Assignment)
7. Prepare meat,  Preparing chicken Reporting - Oral and Group - Computer /
seafood, and poultry Preparing fish - Small-Group Discussion Report (Brainstorming) Laptop (videos
-Oral/Board Participation - Oral and watching)
8. Prepare food for -Practical Activities performance-based
service. activity - Kitchen tools
 9. Types in providing V. and types of
services in terms of  Presenting food for - Lecture Paper and Pencil Test equipment
serving the food and service -Group and Individual (Quiz, Seatwork,
presentation. Reporting Assignment)
 Basic presentation
principles - Small-Group Discussion - Oral and Group
 Positioning of food -Oral/Board Participation Report (Brainstorming) -Guide Questions
10. Portion and plate
-Practical Activities - Oral and (From the Books)
food.  Innovation
performance-based 12 Hours
 Portion control
11. Proper and technique activity - Marker
in portioning foods
VI.
according to servings - Technology
 Portioning and plating of Paper and Pencil Test
suggested. - Lecture Visual Aids
Individual (Quiz, Seatwork,
food
-Group and
 Types of foodservice Assignment)
Reporting - Computer /
12. Working as a team. - Small-Group Discussion - Oral and Group Laptop (videos
VII.
 Importance of teamwork -Oral/Board Participation Report (Brainstorming) watching)
13. Team cooperation and - Oral and
 Workflow planning -Practical Activities
good relationship. performance-based - Kitchen tools
activity and types of
Examination Dates:
Prelim equipment
February 12-15, 2020
Midterm
March 11-14, 2020

SEMI-FINAL - FINAL
PERIOD

At the end of the lesson, I. - Lecture -Paper and Pencil -Guide Questions
the students will be able:  Receiving goods -Group and Individual Test(Quiz, Seatwork, (From the Books)
1. Take delivery of stock and  Receiving and checking Reporting Assignment)
knowing its standards and of goods - Small-Group Discussion - Marker
protocols.  Order forms -Oral/Board Participation - Oral and Group 16 Hours
 Ordering procedures -Practical Activities Report (Brainstorming) - Technology
2. Store stock and inventory - Oral and Visual Aids
of all the ingredients performance-based
inside the facilities in
activity - Computer /
order to get the exact
 percentage of usage. II. - Lecture -Paper and Pencil Laptop (videos
 Storing of goods -Group and Individual Test(Quiz, Seatwork, watching)
 Food container storage Reporting Assignment)
3. Rotate and maintain stock  2Specific food storage - Small-Group Discussion - Kitchen tools
for better storage and areas - Oral and Group
-Oral/Board Participation and types of
food production quality Report (Brainstorming)
-Practical Activities equipment
4. Maintain stock levels and
-Guide Questions
- Lecture - Oral and (From the Books)
records for the supply and III.
proper correct inventory  Handling food effectively -Group and Individual performance-based - Marker
Reporting activity - Technology
 Chemical storage
 Maintaining the store - Small-Group Discussion Visual Aids
5. Process stock orders for  Stocktake sheets -Oral/Board Participation
needed supply for the  Stock rotation -Practical Activities - Computer /
kitchen Laptop (videos
VI. - Lecture watching)
-Paper and Pencil
6. Minimize stock losses and  Procedures and -Group and Individual
controlling the distribution Test(Quiz, Seatwork,
responsibility in stock Reporting - Kitchen tools
Assignment)
control - Small-Group Discussion 16 Hours and types of
 Why stock control -Oral/Board Participation equipment
7. Follow-up orders for on- - Oral and Group
time delivery and supply
important -Practical Activities Report (Brainstorming)
 Who is responsible for -Guide Questions
the receipt and dispatch (From the Books)
of goods - Oral and
Examination Dates: performance-based - Marker
 Monitoring staff in
Semi-Finals activity - Technology
documentation and
April 15-18, 2020
inspection
- Lecture Visual Aids
Finals -Group and Individual
May 22, 2020 Reporting -Paper and Pencil - Computer /
V.
 Stock ordering system - Small-Group Discussion Test(Quiz, Seatwork, Laptop (videos
 Sample range and -Oral/Board Participation Assignment) watching)
pricing materials -Practical Activities - Kitchen tools
 Purchase and supply - Lecture - Oral and Group and types of
agreement -Group and Individual Report (Brainstorming) equipment
VI. Reporting -Guide Questions
 Identification and - Small-Group Discussion - Oral and (From the Books)
assessment of stock loss -Oral/Board Participation performance-based - Marker
 Strategies to combat loss -Practical Activities activity - Technology
Visual Aids
 VII. - Lecture - Computer /
 Monitor delivery process -Group and Individual Laptop (videos
 Handling supply Reporting watching)
problems - Small-Group Discussion - Kitchen tools
 Continuity of supply -Oral/Board Participation and types of
 Distribution of stocks -Practical Activities equipment
STUDENTS EVALUATION AND GRADING SYSTEM

To determine the rating every grading period, the following criteria and weight shall be followed:

Quizzes/projects/outputs 25%
Class Participation/Seat works/assignments/attendance 25%
Major Examination (Prelim, Midterm, Semifinal, Final) 50%
TOTAL 100%

EQUIVALENT = BASE ON 60% CRITERION (passing percentage)

GENERAL AVERAGE GRADE = AVERAGE OF MIDTERM AND FINAL GRADE

SUGGESTED COURSE REFERENCES:

• Gessler, W., (2017). Professional Cooking: 7th Edition

• Avendano, E., Rondilla, A., et. al. (2016). Cookery Technical-Vocational-Livelihood Track: Home Economics Strand (Vol 2). Cubao, Quezon City, Manila:
ADRIANA PUBLISHING CO., INC
• Cambridge Hospitality (2nd Edition): Tracey Holloway, Di Innes, Kelly Evans, Katrina Walsh, Maria Diakanastasis: Cambridge: c2010
• https://www.slideshare.net/oraneg1/professionalcooking7thedition
• https://youtu.be/8VBnaFhOEn8

Prepared by:

CRISELVEN M. ORACION
BSHM Instructor Date Submitted:

Reviewed and Recommended by: Approved by:

CHRISTOPHER P. CABANSAY, MBA FATIMA RICHELL F. EVIOTA, Dev.Ed.D

BSHM - Chairperson College OIC