Sumulong College of Arts and Sciences

College Department
Brgy. Dalig, Antipolo City 1

OUTCOMES-BASED TEACHING AND LEARNING PLAN FOR FOOD SELECTION AND PREPARATION

Course Title Food Selection and Preparation Course Code FSM2

Credit Units 3 Course Pre-requisites
Course Description This course/subject aims to guide the learners through the fundamentals and basic principles of food preparation from the recipe
to the table, from the raw ingredients to the products. In the help of this subject the learners should be equipped with a working
knowledge of the nature of ingredients and how they function in particular foods. Some of the topics covers the food preservation to
frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, bread and pastry to meat and poultry,
guided through standard recipe.
Course Intended At the end of the course, the learners should be able to:
Learning 1. Analyze one’s opinion to identify the different kitchen utensils, tools and equipment use in food preparation and cooking.
Outcomes 2. Analyze and understand the different knowledge in baking ingredients, baking preparation, principles techniques and process.
3. Appreciate the importance of techniques in selecting ingredients in food preparation.
4. Understand the importance, function and purpose of the herbs and spices.
5. Appreciate, analyze and understand the basic cooking fundamental, techniques and principle including the culinary or cooking
terminologies.
Duration Program Course Topics Course Outcomes Performance Teaching/Learni Assessment Assessment
Week Outcomes Indicator ng Activities Tasks (ATs) Tool
(TLAs)
1 Reflect to 1. Orientation Knowledge:  Scavenger hunt: the Course  Homework Learners
SCAS Mission- 1.1 SCAS Mission- To accustom learners ask to grab Orientation  Review on collected 5
Vision and Vision and BSHM students of the or hunt a kitchen SCAS name,
Understand Program program educational utensil and identify its Mission and address,
what is BSHM 1.2 Educational objectives. purpose and function. Vision birthday and
Program Objectives some
1.3 Course Skills: information to
Introduction To institute discuss in the
1.4 Course classroom rules and class virtually.
Requirement policies.
1.5 1.5 Class Policies
& House Rules Attitude/Behavior:
 Sumulong College of Arts and Sciences
College Department
Brgy. Dalig, Antipolo City 2

The students will

become conversant
with the College and
School vision-
mission.
2 Terms and a. Different kind of 1. Define and  Discuss and  Lecture-  Virtual Learners will
Definition dried Herbs understand the analyze the function discussion Recitation/P respond to
b.Spices difference of herbs and spices. articipation questions
c. Food Preparation  Identify the food related to the
between Herbs
Terms preparation term.  Formative lecture topics
and spices and its
assessment
function. .
2. Explain and
analyze the terms
in food
preparation.

3 Mensuration a. Table of 1. Convert and  Discuss and  Lecture-  Virtual Lesson

and equivalents calculate the calculate discussion Recitation Reflection
Calculation, b. kitchen utensils equivalents in food conversion problem  Formative
c. Kitchen and unit of assessment Learners
preparation.
Kitchen Maintenance and measurement.  Individual create their
2. Discuss the
Utensils and applied new Health  Identify the kitchen Activity own health
Protocol kitchen utensil, utensils, tools and policy in
maintenance. tools and equipment and home food
equipment in present the new preparation.
preparing foods. health protocol in
3. Maintain kitchen preparing foods.
premises and
apply the new
 Sumulong College of Arts and Sciences
College Department
Brgy. Dalig, Antipolo City 3

health protocol in
food preparation.

4 Introduction in a. Sugar and Sugar Cookery 1. Explain the Understand the basic  Lecture-  Virtual Learners will
Food Science b. Cereal and Cereal different food cooking techniques discussion Recitation respond to
Cookery including the cookery  Power point  Formative questions
c. Starch and Alimentary science study and
terms presentation assessment related to the
Paste its application.
 Individual lecture topics
d. Flours and Flour Mixture
Activity

5 PRELIMINARY EXAMINATION
6-7 Baking a. Yeast Bread 1. Analyze and Discuss and  Lecture-  Virtual Learners will
Principles and b. Quick Bread, Cakes and understand the determine the discussion Recitation respond to
pastries difference between  Formative questions
Techniques different
yeast bread and assessment related to the
knowledge of
quick bread  Individual lecture topics
baking
Activity

8 Introduction a. Process 1. Appreciate the 2. Present and discuss  Lecture-  Virtual Learners will
into Cookery b. Principles different the different discussion Recitation respond to
c. Selecting Ingredients  Power point  Formative questions
techniques in techniques in
presentation assessment related to the
preparing foods preparing foods and
 Individual lecture topics
and principles in principles in
Activity
selecting selecting

ingredients ingredients.

9 MIDTERM EXAMINATION
10-12 Prepare and a. Stocks, Sauces and Soups 1. Appreciate the  Discuss, present  Lecture-  Virtual Students will
cook Hot b. Seafoods, Poultry and importance of the and demonstrate discussion Recitation respond to
Game, Meat. the cooking  Power point  Formative questions
Meals. c. Vegetables and Starch. different cooking
 Sumulong College of Arts and Sciences
College Department
Brgy. Dalig, Antipolo City 4

ingredients in techniques and presentation assessment and perform

cookery. principles.  Video  Individual activities
2. Recognize the Presentation Activity related to the
lecture topics
Five Mother
Sauces.
3. Analyze the
cooking methods
and techniques in
preparing and
cooking of Meats,
vegetables and
Starch.

13 PRE-FINAL EXAMINATION
14-16 Prepare and a. Appetizer 1. Appreciate the  Discuss ways in  Lecture-  Virtual Students will
cook cold b. Sandwich importance of creating quality discussion Recitation respond to
c. Salad atmosphere  Role Play  Group questions
meals the different
Activity and perform
cooking
activities
ingredients in related to the
cookery. lecture topics
2. Recognize the
composition of
appetizer
3. Analyze the
cooking
methods and
techniques in
preparing and
 Sumulong College of Arts and Sciences
College Department
Brgy. Dalig, Antipolo City 5

cooking of
appetizer,
salad and
sandwich

17 Performance Task/Culminating Activity

18 FINAL EXAMINATION
References FOOD SELECTION AND PREPARATION MANUAL-
MA. CORAZON R. REYES, JOCELYN S. SIMON
TESDA Training Regulation
Cookery Module
Course GRADING SYSTEM
Assessment Prelim Midterm Prefinals Finals
20% 20% 20% 40%
Course Policies  Attendance: learner is considered absent if he comes beyond the grace period- 15 minutes.
 Three is the maximum number of absences.
 Quizzes, recitation, case study, group activity and group project.

Committee Cluster Leader:

Members Members:
Consultation Faculty Member : John Paul D. Francisco
Schedule Email-address : [email protected]
Consultation Day/s :
Time and Venue :
Course Title AY 2021-2022 Prepared by: Reviewed by: Approved by:
Food Selection and First Semester John Paul D. Francisco,MAT Mikee Verzo, MBA Dr. Marlyn M. Aquino
Preparation Food Technology Program Head College Dean
Faculty