COMPILED SYLLABUS OF BACHELOR OF SCIENCE IN HOPSITALITY MANAGEMENT AND BACHELOR OF SCIENCE IN TOURISM

MANAGEMENT
Approval Sheet

Course Title: Micro Perspective in Tourism and Hospitality Industry

Course Code/ Number: THC 1

Revision Level Effective Date Details of Origination/ Revision Author/ Subject Matter Expert
000 January 8, 2021 Yvonne D. Cortez

Prepared by Recommending Approval Approved

YVONNE D. CORTEZ PETER C. LIM

PROF. DANTE ARINE
Name and Signature of Faculty Member Name and Signature of Department Chairperson Name and Signature of College Dean
Date: Date: Date:

Doc Ref. No.: Revision Level: Effectivity Date: Page Number:

 COURSE SYLLABUS IN MICRO PERSPECTIVE IN TOURISM AND HOSPITALITY INDUSTRY

PSU Vision A premier State University in Southeast Asia that provides excellent and relevant higher education for sustainable development.
PSU Mission The Palawan State University is committed to upgrade the quality of life of the people by providing quality higher education opportunities through excellent
instruction, research, extension, production services and transnational collaboration.
PSU Shared Values E – Excellence ; L – Leadership ; A - Advocacy for Sustainable Development ; S – Social Responsibility ; T – Teamwork ; I – Integrity ;
C – Commitment
Institutional Outcomes The Palawan State University graduates are expected to be agents of change, creative and critical thinkers, effective communicators, research-oriented
learners, and value laden individuals.
College Goals and Program At the end of the program the students:
Objectives
1. Develop and Discover Students talents, interests, individual potential and attitude to become effective professional.
2. Promote the welfare of students by identifying the needs and providing opportunities for solutions to problem areas in
their field of specialization.
3. Communicate effective learning to students for professional longevity in the industry where they belong.
4. Provide opportunities for significant exposure to hospitality and tourism industry.
5. Develop competitiveness among students for their professional success.
6. Inculcate values and work ethics as essential factors in socio-economic development career opportunities.
Course Title MICRO PERSPECTIVE OF TOURISM AND HOSPITALITY
Course Code/ Number THC 1
Course Description This course will cover the workings, operation and the integrative activities of major stakeholders in the tourism and hospitality industry.
The student also gain knowledge on managing and marketing a service –oriented business organization. Apart from the scoop and structure
of travel organizations. It provides an in-depth study of the nature and distinctive characteristic of each sector of the entire tourism industry.
Focusing on the management, organization and planning of specific business strategies for the various entities. It will also look into client
profiling such as travel motivations and influences as it relates to aligning strategic and tactical solutions to the business. The course will
also identifies the employment opportunities available in each sector and the corresponding qualification for the jobs.
Credit Units 3 units
Course Prerequisites None
Link to Program Outcomes
Course Outcomes
A. Demonstrate knowledge
on the tourism industry, a B c
local tourism product and 1 I I I
services 2 I I I
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 3 I I I
B. Manage and market a 4 I I I
service oriented business 5 I I I
organization 6 i I i
Legend ( for program outcomes):
C. Interpret and perform risk I- Introduced concepts/ principle P- Practiced with supervision D- Demonstrated across different settings with minimal supervision
mitigation activities.

Course Outcomes 1. Appreciate the nature of tourism and hospitality industry

2. Identify the various sectors, that comprise the tourism industry and the role played by each sectors in
the production, distribution, and delivery of tourism goods and services.
3. Distinguish the various Classification of each sector and corresponding standards.
4. Discuss the typical organizational structure of main tourism business entities and the function of
the relevant divisions within the structure.
5. Identify the impact of macro-environmental trends on the operations of tourism and hospitality
business
6. Demonstrate understanding of career option in the tourism and hospitality industry.
Course Format Lecture, Demonstration,

LEARNING PLAN
Intended Learning
Time Course Content/ Subject Teaching and Learning Assessment Textbooks/
Course Outcomes Outcomes Resource Materials
Frame Matter/ Topic Activities Tasks References
1. Discuss what 1. Welcome to https://your
hospitality is. Hospitality Industry cyberclassr
Individual participation
a. overview oom.weebl
1. Appreciate the nature of in class discussion.
2. Define the basic b. The scoop of the Administer quiz y.com/micr
WEEK 1- tourism and hospitality Essay type questions
component of Hospitality industry at the end of the Laptop, Projector o-
2 industry were given to Students.
hospitality industry. c. Hospitality in the lecture perspective
Tourism -of-
3. Evaluate the network tourism-
satisfaction of the and-

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 guest depending on hospitality.
the services offer. html

4. Discuss the (JU

relationship of NE
tourism and 14,
hospitality 201
9.9:
03)

1. Explain the future

2. Career Opportunities
path if they get into
in Hospitality and
hospitality and
Tourism
tourism industry,
Industry.
a. Tour and Travel areas Class Participation
2. Analyze what
6. Demonstrate b. Assemble and event Administer quiz Laptop, Projector
WEEK 3- they want to be in
understanding of career management Group Dynamics/group at the end of the
4 their future job
option in the tourism and c. Recreation discussion lecture.
hospitality industry. d. Restaurant and food
3. Identifythe
services areas
tourism and
e. Lodging and
hospitality
accommodation services
entrepreneurial
area.
activity
1. Discuss the chain 4. Tourism Business https://your
1. Appreciate the nature of
value of tourism. Value Chain cyberclassr
tourism and hospitality Seat work
2. Distinguish the a. Value chain definition Lecture and Power point oom.weebl
industry (Draw and
WEEK 5- multiplier effect and b. Tourism multiplier presentation, y.com/micr
4. Discuss the typical Illustrate the Laptop, Projector
7 its impact to society effect o-
organizational structure of tourism multi-
3. Being familiar c. Economic contribution perspective
main tourism business flier effect)
about tourism and of tourism -of-
entities and the function of hospitality sectors. d. Tourism sectors tourism-
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 the relevant divisions and-
within the structure. hospitality.
5. Identify the impact of html
macro-environmental trends
on the operations of tourism (JU
and hospitality NE
business 14,
201
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https://your
cyberclassr
oom.weebl
y.com/micr
o-
1. Appreciate the nature of perspective
tourism and hospitality 1. Identify the Lecture and Power point -of-
5. Transportation
industry different airline presentation, tourism-
a. air transportation Group reporting
2. Identify the various service. and-
b. Air Service and Routes base on their
sectors, that comprise the 2. Discuss the airlines Care group discussion: hospitality.
WEEK 8- c. Classifications Of care group
tourism industry and the role transportation. students are will be Laptop, Projector html
10 Airlines sharing
played by each sectors in 3. Identify the grouped together to
Classification of d. Airline Hubs And discuss their
the production, (JU
airport. Spokes understanding regarding
distribution, and delivery of NE
e. Classes Of Service the topics discussed
tourism goods and services.
14,
201
9.9:
03)

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 https://your
2. Identify the various cyberclassr
sectors, that comprise the oom.weebl
tourism industry and the role y.com/micr
played by each sectors in o-
the production, 6. LODGING and perspective
Group reporting -of-
distribution, and delivery of 1. Identify the types of ACCOMMODATION
tourism goods and services. accommodation. SECTOR Care group discussion:
base on their tourism-
3. Distinguish the various a. Brief History of care group and-
students are will be
sharing hospitality.
WEEK Classification of each sector 2. Discuss the Lodging Accommodation grouped together to
Laptop, Projector html
11-13 and corresponding industry b.Types Of Lodging And discuss their
Administer quiz
standards. Accommodation understanding regarding
at the end of the (JU
4. Discuss the typical 3. Discuss the c.Important Types Of the topics discussed
lecture
organizational structure of classification of hotel Hotel NE
main tourism business 14,
entities and the function of 201
the relevant divisions 9.9:
within the structure. 03)

2. Identify the various

https://your
sectors, that comprise the 1. Discuss the
cyberclassr
tourism industry and the role Characteristics of 7. FOOD and oom.weebl
played by each sectors in the Restaurant and BEVERAGE SECTOR y.com/micr
the production, Foodservice Industry a. Characteristics of Administer quiz
Lecture and Power point o-
distribution, and delivery of the Restaurant and at the end of the
WEEK presentation perspective
tourism goods and services. 2. Discuss the lecture Laptop, Projector
14-16
3. Distinguish the various history of food
Foodservice Industry -of-
b. The History of tourism-
Classification of each sector service
Foodservice and-
and corresponding 3. Identify the
c. Types of Service hospitality.
standards. different restaurant
html
4. Discuss the typical service
organizational structure of
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 main tourism business (JU
entities and the function of NE
the relevant divisions 14,
within the structure.
201
9.9:
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2. Identify the various

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tourism industry and the role information about cyberclassr
played by each sectors in Travel and trade. oom.weebl
Group reporting
the production, base on their y.com/micr
2. Discuss the function 8. TRAVEL TRADE
distribution, and delivery of care group o-
of tour operator, tour a. Travel Management
tourism goods and services. sharing perspective
agency and other Company Or Tour Lecture and Power point
3. Distinguish the various -of-
WEEK organizational Operator presentation.
Classification of each sector Administer quiz Laptop, Projector tourism-
17-18 function. b. Cruise Industry
and corresponding at the end of the and-
c. Why people cruise? Video presentation
standards. lecture hospitality.
3. Discuss the cruise D. Organizational
4. Discuss the typical industry. html
Structure
organizational structure of
main tourism business 4. Identify why people (JUNE
entities and the function of cruise. 14,2019.9:
the relevant divisions 03)
within the structure.
https://your
4. Discuss the typical 1. Demonstrate the
9. Role of Tourism cyberclassr
organizational structure of relationship between
a. Tourism oom.weebl
main tourism business tourism, travel Class Participation
b. Role of Tourism Administer quiz y.com/micr
entities and the function of industry and tourism Role playing activities
Week 19 Department at the end of the Laptop, Projector o-
the relevant divisions management. lecture
c. why do People Travel perspective
within the structure.
d. Tourism activities -of-
5. Identify the impact of 2. Discuss the
tourism-
macro-environmental trends positive and
and-
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 on the operations of tourism negative impact of hospitality.
and hospitality tourism industry. html
business 3. Define destination
image and (JUNE
4. Explain how such 14,2019.9:
images effect where 03)
people choose to
travel.

.
Course References
Additional Materials Laptop, Internet connectivity, modules
Course Requirements
Midterm and Finals
Work output – 40%
Performance Task --60 %
___________________________
100 %

Supplementary Material/s Laptop, Internet connectivity, Modules

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Approval Sheet

Course Title: Culinary Nutrition

Course Code/ Number: HMPE 1
Term and School Year: 1st Semester SY 2021-2022

Revision Level Effective Date Details of Origination/ Revision Author/ Subject Matter Expert

Modification of course contents, teaching-learning activities, and HM Teachers

assessment tasks to ensure alignment with the most essential learning
001 SY 2021-2022 outcomes in the context of teaching and learning amid COVID-19
pandemic.

Prepared by: Recommending Approval: Approved:

PROF. DANTE V. ARIÑEZ, MBA

JIAN MIEE R. LEQUIRON SHIELA MARIE F. FERNANDEZ
Name and Signature of Faculty Member
Name and Signature of Department Chairperson Name and Signature of College Dean

Date: Date Date:

COURSE SYLLABUS IN CULINARY NUTRITION

Doc Ref. No.: Revision Level: Effectivity Date: Page Number:

PSU Vision An internationally recognized university that provides relevant and innovative education and research for lifelong learning and sustainable development.

PSU Mission Palawan State University is committed to upgrade people’s quality of life by providing education opportunities through excellent instruction, research and
innovation, extension, production services, and transnational collaborations.

PSU Shared Values E - excellence in service; Q – quality assurance; U – unity in diversity; A – advocacy for sustainable development; L - leadership by example; I – innovation;
T – transparency; Y – youth empowerment

Institutional Outcomes The Palawan State University graduates are expected to be agents of change, creative and critical thinkers, effective communicators, research-oriented learners,
and value laden individuals.

College Goals and The goal of PSU Quezon Campus is to produce academically competent, employable professionals and productive, skillful middle level industry practitioner
Program Objectives who will lead the development of the municipality, province and the region.

At the end of the program graduates of BS Hospitality Management should be able to:
1. To train future hospitality industry professionals to be multi-faceted and industry ready as they contribute to the improvement of the hospitality
industry,
2. To equip the future hospitality industry professionals with the spirit of service in their field of specialization.
3. To produce Hospitality Industry professionals who are both competent, morally upright and imbued with a humanistic vision, serving as ambassadors
of good will in the performance of their role in the society.
Course Title Culinary Nutrition

Course Code/ Number HMPE 1

Course Description Culinary Nutrition is a section of Culinary Arts that combines food science with cooking skills to create more nutritious and fulfilling meals for individuals
and families. Culinary nutrition principles and theories for various groups are investigated. Healthy foods, pleasing to the eyes and the palate, will be prepared
to cater to the growing number of health-minded customers. Help students in getting familiar with the varied concepts in culinary arts considering the nutrients
found in every food and equipping them with all the necessary knowledge and skills in preparing the best foods to serve which include selecting, handling and
cooking to bring out the best in their flavors, textures and nutritional values.

Credit Units 3 UNITS

Course Prerequisites NONE

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Link to Program
Outcomes
Course Outcomes (3-5 outcomes) Program Outcomes

At the end of the semester, students who took this 1 2 3

course are expected to:

1. Enable to learn basic principles of nutrition

considering the nutrients found in every food
that can be use for food preparation in relation
to customers’ wants and needs.
I

2. Initiate and develop a sense of responsibility of

which cooks must be aware when preparing
food for public consumption, acknowledged
the facts about nutrition as they relate to
ethnicity, religion and health challenges. D

3. Select cookery methods that provide for

specified dietary needs.
P

Legend (for program outcomes):

I- Introduced concepts/ principle P- Practiced with supervision D- Demonstrated across different settings with minimal supervision

Course Outcomes List three to five major outcomes that you expect students to strive for:

1. Enable to learn basic principles of nutrition considering the nutrients found in every food that can be use for food preparation in relation to customers’
wants and needs.
2. Initiate and develop a sense of responsibility of which cooks must be aware when preparing food for public consumption, acknowledged the facts
about nutrition as they relate to ethnicity, religion and health challenges.
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 3. Select cookery methods that provide for specified dietary needs.
Course Format This course will make use of lectures, class discussion, execution and demonstration, practicum exams through virtual, or face-to-face class, to achieve its
course outcomes. Students are expected to participate fully and obtain an overall rating of at least 75% to pass.

For my consultation hour: TTH 1:00PM - 3:00PM

LEARNING PLAN

Teaching
and Course Intended Learning Course Content/ Subject Teaching and Textbooks/
Assessment Tasks Resource Materials
Learning Outcomes Outcomes Matter/ Topic Learning Activities References
Activities

 Posters and
written  Poster paint and
Week Students can give feedback Unit 1: An Introduction to  Reading of PSU
presentation of poster paper  PSU Vision,
Palawan State University vision, mission and Mission and
on the PSU Mission, Vision feedback.
Quality Policy. Quality Policy
1 and Quality Policy.
CO 1
 PSU Vision and posters
Mission  Interview

3 Hours  Student’s
 PSU Quality Policy Handbook

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 A. Defined Nutrition;
Familiarized the
History of Nutrition as  Quizzes  Paper-and -  Books  Books and
 Culinary Nutrition: An  Written Pencil  Hand outs Journals
a Science and the Overview
Historical Highlights Examination  Performance-
of Nutrition in the  Group/individual based
 Basic Tools in Nutrition study
Week Philippines; Identified
Organ Systems and  Skills
2,3,4,5,6, their roles in Nutrition; demonstration
7 Identified Factors
Influencing Food
Choice at Different
12 Hours levels
B. Identified and
explained Food
CO 1 Groups: Food
Pyramid; Discussed
the Dietary Standards;
Familiarized Basic
Tools in Nutrition

Week A. Defined
Carbohydrates;
8,9,10,11 Discussed the  Quizzes
Classification of  Written
Carbohydrates;  Food Component: Examination  Paper-and -
Discussed the Carbohydrates  Group/individual Pencil
12 hours CO 1 Functions of study  Performance-  Books  Books and
Carbohydrates in the  Skills based  Hand outs Journals
Body; Food Sources demonstration
of Carbohydrates  Food Component:
B. Defined Protein; Proteins and Amino
Discussed the Acids
Classification of
Protein; Discussed the
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 Fuctions of Protein in
the Body; Food
Sources of Protein

A. Defined Fat and Lipids;

Discussed the  Quizzes  Paper-and -  Books  Books and
Classification of Fat  Written Pencil  Hand outs Journals
Week and Lipids ; Discussed  Food Component: Examination  Performance-
the Fuctions of Fat and Fat and Lipids  Group/individual based
12,13, Lipids study
B. Defined Water-Soluble  Food Component:  Skills
Vitamins; Discussed Vitamins: Fat-Soluble demonstration
the Classification of
12 hours Water-Soluble
Vitamins; Discussed the
CO 1 Fuctions of Water-
Soluble Vitamins; Food
Sources of Water-
Soluble Vitamins

A. Defined Water-Soluble  Food Component:  Quizzes  Paper-and -  Books  Books and

Vitamins; Discussed the Vitamins: Water  Written Pencil  Hand outs Journals
Week Classification of Water- Soluble Examination  Performance-
Soluble Vitamins; 
CO1-3 Discussed the Fuctions
Food Component:  Group/individual based
Minerals: The Macro study
of Water-Soluble
14,15 Vitamins; Food Sources mineral  Skills
of Water-Soluble demonstration
Vitamins
B. Defined Macro
6 hours minerals; Discussed the
Classification of Macro
minerals; Discussed the
Functions of Macro
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 minerals; Food Sources
of Macro minerals

A. Defined Minerals: The  Food Component:  Quizzes  Paper-and -  Books  Books and
Trace Elements; Minerals: The Trace  Written Pencil  Hand outs Journals
Week Discussed the Elements Examination  Performance-
Classification of
16,17 Minerals: The Trace  Group/individual based
Elements; Discussed  Food Component: study
6 hours the Fuctions of Water and Electrolytes  Skills
Minerals: The Trace demonstration
Elements; Food Sources
of Minerals: The Trace
Elements  Food Safety,
Sanitation & Hygiene
B. Defined Minerals:
Water and Electrolytes;
Discussed the
Classification of
Minerals: Water and
CO 1-3 Electrolytes; Discussed
the Fuctions of
Minerals: Water and
Electrolytes; Food
Sources of Minerals:
Water and Electrolytes
C. Defined Food Safety,
Hygiene & Sanitation

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 A. Defined Biological  Biological Hazards  Quizzes  Books  Books and
Hazards; Identified  Chemical Hazards  Written  Hand outs Journals
classification and  Physical Hazards Examination  Paper-and -
characteristics of Pencil
Week Microorganisms;  Group/individual
study  Performance-
Familiarized based
18,19 Potentially  Skills
hazardous Food demonstration
6 hours
B. Defined Chemical
Hazards; Discussed
the kinds of
Naturally Occuring
Toxins
Familiarized Food
Allergens

CO 1-3 C. Defined Physical

Hazards; Identified
Main Materials of
Concern as
Physical Hazards
and Common
Sources.

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Course References Adela Jamorado-Ruiz, Virginia Serraon-Claudio.2010. Basic Nutrition for Filipinos
William Angliss Institute.Australian Aid
Boyle MA. 2007. Personal Nutrition 6E
Brown JE. 2008. Nutrition Now SE
Grosvenor BM.2002. Nutrition for Science and Life
Helen U. Alvarez, Gina Marie M. Cabuhal. 2010. Food Safety, Sanitation and Hygiene
Adela Jamorado-Ruiz, Virginia Serraon-Claudio.2010. Basic Nutrition for Filipinos
Jamorabo-Ruiz A. 2010. Nutrition Education:Principles, Approaches and Strategies
Whitney E. 2011. Understanding Nutrition 12E
FNRI-DOST materials: Nutrional Guide Pyramids;Food Composition tables; Food exchange lists
Laptop (preferred, but depends on availability), Smart Phone, Printed Module (if available)
Additional Materials
Course Requirements
F.F.G. = (W.O. + P.T.)x0.60 + 40
Work Output: 40%
Performance Task: 60% Legend:
100% W.O. = Work Output
P.T. = Performance Task
F.F.G. = Final Final Grade

Course Policies  Students are required to attend online modular class schedules.
 Students are required to have their Laboratory activities at home.
 Integrity in all academic works is expected from the students. Plagiarism and other form of dishonesty are strictly prohibited. Violation of such will
mean failure in the course.
 Students are required to submit all requirements on time. Late requirements will not be accepted.
 Students with special needs (PWD, single parent, working student & pregnant women) will be given consideration only when they inform the
instructor about their situation.
Supplementary Material/s Library – Books and other references, multimedia softwares and applications, digital platforms, Gsuite Applications, etc.

Consultation Period TTH 1:00PM - 3:00PM

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Approval Sheet

Course Title: KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

Course Code/ Number: HPC 1
Term and School Year: 2nd Semester AY 2020-2021

Revision Level Effective Date Details of Origination/ Revision Author/ Subject Matter Expert
001 Modification of course contents, teaching-learning activities, and HM Teachers
assessment tasks to ensure alignment with the most essential learning
outcomes in the context of teaching and learning amid COVID-19
pandemic

Prepared by: Recommending Approval: Approved:

JIAN MIEE R. LEQUIRON PETER C. LIM PROF. DANTE V. ARIÑEZ, MBA

Name and Signature of Faculty Member Name and Signature of Department Chairperson Name and Signature of College Dean

Date: Date Date:

Doc Ref. No.: Revision Level: Effectivity Date: Page Number:

 COURSE SYLLABUS IN KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

PSU Vision An internationally recognized university that provides relevant and innovative education and research for lifelong learning and sustainable
development.
PSU Mission Palawan State University is committed to upgrade people’s quality of life by providing education opportunities through excellent instruction,
research and innovation, extension, production services, and transnational collaborations.
PSU Shared Values E - excellence in service; Q – quality assurance; U – unity in diversity; A – advocacy for sustainable development; L - leadership by example; I –
innovation; T – transparency; Y – youth empowerment
Institutional Outcomes The Palawan State University graduates are expected to be agents of change, creative and critical thinkers, effective communicators,
research-oriented learners, and value laden individuals.
College Goals and Program To produce globally competitive graduates who are morally upright, humane, competent and prime development in the field of the Hospitality
Objectives Management and Tourism.
Course Title KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION
Course Code/ Number HPC 1
Course Description This student will learn theoretical knowledge and demonstrate practical skills in basic culinary tasks, basic food preparation in a commercial
establishment. Topics will include the following: application of basic techniques of commercial cookery; application of standard safety procedures for
handling foodstuffs; 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
portion various meats; prepare and store food in a safety and hygienic manner; Prepare and appetizers and salads; Prepare soups, stock and sauces;
Prepare vegetables, eggs and farinaceous dishes; Present and display food products.
Credit Units 2/1 UNITS
Course Prerequisites NONE
Link to Program
Outcomes Course Outcomes (3-5 outcomes) Program Outcomes

At the end of the semester, students who took this course 1 2 3 4 5

are expected to:
Able to learn to identify the use of the different tools and P P P P P
equipment.
Able to learn essential items needed inside the kitchen P P P P P
Able to know the proper cutting of vegetables P P P P P
Know how to prepare the basic way of cooking P P P P P

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 Program Outcomes:
Legend (for program outcomes):
I- Introduced concepts/ principle P- Practiced with supervision D- Demonstrated across different settings with minimal
supervision
Course Outcomes List three to five major outcomes that you expect students to strive for:
Able to learn to identify the use of the different tools and equipment.
Able to learn essential items needed inside the kitchen
Able to know the proper cutting of vegetables
Know how to prepare the basic way of cooking
Course Format This course will make use of lectures, class discussion, execution and demonstration, practicum exams through virtual, or face-to-face
class, to achieve its course outcomes. Students are expected to participate fully and obtain an overall rating of at least 75% to pass.

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