REPUBLIC OF THE PHILIPPINES SCHOOL OF ARTS & SOCIAL SCIENCES
J.H. CERILLES STATE COLLEGE Bachelor of Science in Hospitality Management
PAGADIAN ANNEX Course Syllabus
Course Number: HMPE 202 Course Title: ASIAN CUISINE
Unit Credits : 5 Credit Hours: 5 Lecture: 4 Laboratory:1
Term : 2ND Semester AY 2020-2021 Pre-requisite:
JHCSC VISION Leading public higher education institution serving the ASEAN community with quality, innovative and culture-sensitive programs.
Provide need-based tertiary and advanced programs in Agriculture, Education and allied fields;
JHCSC MISSION Undertake applied research, extension and production services that yield workable and durable solutions to sector specific challenges, thus improving the
socio-economic well - being of identified communities.
SAS GOAL The College of Arts and Sciences objectively aims for:
Provision of quality education and training to prospective professional of Zamboanga del sur;
Strengthening of programs for the development of moral values, personal discipline and positive attitudes towards works as well as harmonious
relationships;
Development of highly skilled and competent prospective leaders by providing them with the necessary knowledge and skills in the field of discipline and
the proper values and attitudes towards their fellowmen; and
Development of the research capabilities of future professionals necessary in their quest for knowledge and truth.
Design practical & functional curricula supported by strong domestic and international linkages that ensure high quality education and professional training
for employment and career advancement;
Prepare hospitality industry leaders with personal integrity guided by ethical standards in the advocacy of social justice and equity characterized by honesty,
SAS OBJECTIVES
courtesy, humility and responsibility;
(HM)
Formulate programs that would produce holistic individuals ready to cope with the challenges of the changing demands of the hospitality and tourism
industry.
Inculcate among HRM family the love of God, countrymen, family, and strong sense of patriotism.
Produce food products and services complying with enterprise standards.
Apply management skills in F& B service operation.
Perform and provide full guest cycle services for front office
PROGRAM OUTCOMES
Perform and maintain various housekeeping services for guest and facility operation.
Plan and implement a risk management program to provide a safe and secure workplace.
Provide food and beverage service and manage the operation seamlessly base on industry standards.
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 one specialized tools.
COURSE OUTCOMES At the end of this course, the students are expected to ;
1. Know the origin and overview of foodservice.
2. Itemized the essential preliminary foodservice processes.
3. Identify different types of menu
4. Make a standardized recipe
5. Compute raw materials In setting up prices.
6. Know the methods of Food Presentation.
7. Make a concise Feasibility study.
I. Course Content
Time Outcomes-Based Instructional
Teaching and Learning Modalities
Intended Learning Topic Frame Assessment Materials
Outcomes (ILO) (Weekly/Lesson/Chapter) Laboratory
Lec Lab Face to Face Online Blended
Activities
Course Content 1: Institutional Orientation
VMGO, Class National and Regional Students to recite Students to orally Students to submit
Description, orally one by one recite the online reflection
Development Goals
Class Policies the institution’s institution’s VMGO paper and recite in
and another JHCSC’s Vision and VMGO individually class Oral Recitation
PowerPoint
classroom related 3 1 through a virtual Reflection
Mission presentation
introduction conference Paper
SAS’s Goals, Objectives
and Academic Policies
Course Content 2: Midterm Coverage
Week 1-2 INTRODUCTION OF THE
ASIAN CULINARY
History of Asian
Culinary
Origin of the Existence Online Module
of Asian Cookery Distribute subject
Classroom discussion of Discussion (Lesson 1, Page
Types of Asian Herbs modules and
discussion of topics via Essay Writing 1-16)
and Spices discuss
3 the topics google meet Video Online Links
Types of Asian Cuisine online/offline of
platform Presentation Rubric for
all topics.
Video
1
Presentation
Video
Presentation
Week 3-4 UNIT 1 3 Discussion of Online Distribute Discussion Module
topics in class discussion of modules and Video Talks – (Lesson 2, Page
Identify the different Lesson 2- Filipino Cuisine topics have Oral )
factors to be Presentation of online/offline Examination Online Video
output in class Online discussion and Write Up Links
considered and to be Culinary History and
presentation of presentation (Short Essay) Rubric
followed in Influences
output Scoresheet for
Characteristics of
preparation of a
menu.
Differentiate the
1
various kinds of
Menu and its uses. Essay writing
Creates a brief and Oral Exa,
Filipino Cuisine
concise write ups on Rubric
Food for Specific
their understanding occasions scoresheet for
on the relationship of Essay Writing
Regional Specialties
the customer and the Rubrics for
Menu making
Menu Planner.
Makes a sample Menu Making
menu based on the
assign types of Food
service.
Week 5-6 Lesson 3 – Chinese Cuisine
and Japanese Cuisine
Describes the 4I’s of
a competent food Qualities of a competent Discussion Module
buyer. Video (Lesson 3)
buyer through a pep-
Presentation Online Links
talk. Distribute Video Rubrics for
Sequence the step by Online
1 modules and Simulation Purchase
Discussion of discussion of
step procedure in 3 have request activity.
topics in class topics
purchasing materials online/offline
for foodservice discussion and
Presentation of Online
presentation
operations. output in class presentation of
Making sample
Make a sample output
purchase order.
purchase order in
accordance to the
Menu.
Week 7-8 Lesson 4
Recall and recognize Food preparation and Discussion of Online Distribute Making Discussion Module
the different cooking cooking methods. topics in class discussion of modules and Standardized Video (Lesson 4)
Standardized recipe 6 2 Presentation of topics have Recipe Presentation Online Links
methods.
output in class Online online/offline Rubrics for
Makes a sample presentation of discussion and Standardized
standardized recipes. output presentation recipe.
Week 9-10 Lesson 5 – Japanese Cuisine
Classifications of serving Discussion of Online Distribute modules Food service Discussion Module
food. topics in class discussion of and have demonstration. Video / (Lesson 5)
Identify the different
3 1 Presentation of topics online/offline PowerPoints Online Links
types of food service, discussion and Presentation Rubric for
output in class Online
Demonstrate proper presentation of presentation Lab Rotation Laboratory
arrangement and output Activity
name each utensils
arranged in
accordance to the
type of service.
Week 11 Lesson 6 Vietnamese Cusine
Compose a write up Personal Sanitation Discussion of Online Distribute modules Demonstration on Discussion Module
on the importance of Checklist topics in class discussion of and have physical facilities Video / (Lesson 6)
Sanitation of physical 6 Presentation of topics online/offline sanitation PowerPoints Online Links
Personal hygiene in
facilities output in class Online discussion and Presentation Rubric for
food service. presentation of presentation Lab Rotation Laboratory
Demonstrate proper output Unit Test Activity
sanitation of physical 2 Unit Test
facilities. Result
Course Content 3: Final Term Coverage
Week 12-13 UNIT II –
Identify the different Lesson 7 – Pakistani Cuisine
market forms and its Discussion of Online Distribute modules Oral Activity. Discussion Module
Categories and Market topics in class discussion of and have Video / (Lesson 7)
categories of foods.
Forms of Foods and its Presentation of topics online/offline PowerPoints Online Links
Explain the factors to factors to be considered output in class Online discussion and Presentation Rubric for Oral
be considered in when buying the item. presentation of presentation Meat Me Activity.
purchasing various Beverages and other output Activity
food items. Supplies. Oral Summary
Classify alcoholic
and non-alcoholic
beverages.
Week 14-15 Lesson 8 Indian Cuisine
Recognize the Traits and qualities of
different traits and Foodservice Personnel.
Operative Functions of Discussion of Online Distribute modules Reaction Paper. Discussion Module
qualities of a food
Personnel Management topics in class discussion of and have Video / (Lesson 8)
service personnel. topics online/offline PowerPoints Online Links
Total Quality Presentation of
Propose possible Management (TQM) 6 2 output in class Online discussion and Presentation Rubric for
Personnel presentation of presentation Six Thinking Reaction Pa
requirement of a output Hats and Mine
Decent
certain food service
Proposal-
establishment . Activity
Watch and make a
reaction paper on a
video which portray
TQM.
Week 16-17 Lesson 9 Thai Cuisine
Recognize the Classification of
different Equipment Discussion of Online Distribute modules Laboratory on fish Discussion Module
topics in class discussion of and have and shellfish Video / (Lesson 9)
classifications of fish 6 2 Presentation of topics online/offline dishes PowerPoints Online Links
and shellfish. output in class Online discussion and Presentation Rubric for
. create a multimedia presentation of presentation Basketful of Laboratory
presentation on the output Ideas Activity
various types of fish Lab Rotation
and shellfish locally
available in the
market
Prepare and cook
variety of fish and
shellfish dishes.
Week 17 Lesson 10 Malaysian Cuisine.
Make a brief and
concise feasibility 18 12 Discussion of Online Distribute modules Market Study Discussion Module
topics in class discussion of and have through online Video / (Lesson 10)
study projecting
Presentation of topics online/offline survey utilizing PowerPoints Online Links
market study, output in class Online discussion and google forms. Presentation Rubric for
projection of sales presentation of presentation Feasibility
and expenses. output Study.
Week 18 FINAL CULMINATING ACTIVITY AND SUBMISSION OF FINAL REQUIREMENTS
Total No. of Hours 84
II. COURSE REQUIREMENTS:
1. Menu
2. Feasibility Study
3. Compilation of Output.
III. EVALUATION CRITERIA:
For Online Class: For Face to Face Blended Class:
Formative assessments (quizzes, worksheets, etc.): 50% Quizzes/ Class Participation - 40%
Performance/Practical Assessment/Exam: 50% Assignment/Projects - 20%
Total 100% Major Examination - 40%
Total 100%
Laboratory Activities:
Group grade: 75& Laboratory Activities: 60%
Individual grade: 25% Lecture: 40%
Total: 100% Total: 100%
IV. COURSE POLICIES:
A. ONLINE
1. Attendance
2. Examinations
3. Requirements
4. Oral Presentation and Other Activities
5. Use of Cellular Phones and Other Portable Digital Gadgets
B. For Face to Face Blended Class:
1. Examinations
2. Requirements
3. Laboratory Activities
V. REFERENCES:
1. Patience,S. ( 2016, September 19). Religion and dietary choice. Retrieved on July 10, 2020 from https://rb.gy/azczb1
2. Hardin,B. (2017). Basic cooking measurements & conversion chart. Retrieved on July 24, 2020 from https://www.thecookierookie.com/cooking-measurements-kitchen-
conversion-chart/
3. Ratray,D. (2019) Conversion charts for cooking and baking. Retrieved on July 25, 2020 from https://www.thespruceeats.com/metric-conversion-charts-3054058
4. All About Imperial and metric conversion. Retrieved on July 25, 2020 from https://www.wpultimaterecipe.com/docs/imperial-metric-conversion/
5. All About Technique of the quarter: egg cookery from the pages of the professional chef. Retrieved on July 25, 2020 from https://rb.gy/wrbi3g
6. Jamila,T. (2014) . Rules in buying meat. Retrieved on August 4, 2020 from https://www.slideshare.net/tintinjamila/rules-in-buying-meat
Date Prepared Prepared: Reviewed: Recommending Approval: Approved:
(for old subjects)
Date Revised: (for
newly offered
subjects) LLANEVIE AZEL V. ZAMORA-NIEZ, MYRNA V. CEÑO, MBA JULIETA A. CEBRERO, Ph. D LINA T. CODILLA, Ph.D.
MBA BSHM Program In-Charge Dean, School of Arts and Sciences Vice President for Academic Affairs
January 18 2021 Faculty
Date Shown: Shown by: Shown to:
LLANEVIE AZEL V. ZAMORA-NIEZ, ---------------------------------------------- ----------------------------------------------- -----------------------------------------------
MBA - Student Student
Faculty Position Student
