Republic of the Philippines

Western Philippines University

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ACADEMIC AFFAIRS

COURSE SYLLABUS

HPC 101 – Kitchen Essentials and Basic Food Preparation

Vision
WPU: the leading knowledge center for sustainable development of West Philippines and beyond.
Mission
WPU commits to develop quality human resource and green technologies for a dynamic economy and sustainable development through relevant instruction, research and
extension services.

Goals of the College.

1. To provide quality education in the fields of business and management that is responsive to regional, national and international development.
2. To pursue relevant research and extension activities through linkages with business organization, government and non-government agencies.

Objectives of the Program. (Except For GE Subjects)

1. To prepare students to undertake task, functions, duties and activities in the operation of hotels, restaurants, travel, government and non-government agencies in
accordance with the competency standards.
2. To produce skilled and manpower needs of tourism industry providers including government and non-government agencies in the local, national and international
environment.
3. To equip students with knowledge and skills who aimed to seek employment and assume entry level jobs in the areas of Food and Beverage, Front Office and
Housekeeping Operations.

Program Outcomes. (Depending on the CMO Of the Program)

1. Articulate and discuss the latest developments in the specific field of practice.
2. Work effectively and independently in multi-disciplinary and multi-cultural teams.
3. Act in recognition of professional, social, and ethical responsibility.
4. Preserve and promote “Filipino historical and cultural heritage”.
5. Select the proper decision-making tools to critically, analytically and creatively solve problems and drive results.
6. Work effectively with other stakeholders and manage conflict in the workplace.
7. Demonstrate corporate citizenship and social responsibility.
8. Exercise high personal moral and ethical standards.
9. Demonstrate knowledge on the tourism industry, local tourism products and services.
10. Manage and market a service-oriented business organization.
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11. Perform and monitor financial transactions and reports.

12. Perform human capital development functions of a tourism-oriented organization.
13. Utilize various communication channels proficiently in dealing with guests and colleagues.
14. Observe and perform risk mitigation activities.
15. Interpret and apply relevant laws related to tourism industry.
16. Produce food products and services complying with enterprise standards.
17. Provide food and beverage service and manage the operation seamlessly based on industry standard.
18. Perform and maintain various housekeeping services for guest and facility operations.
19. Plan and implement a risk management program to provide a safe and secure workplace.

Program Curriculum Map (if given in the CMO include in the syllabus, add columns if necessary)

Course Program Outcomes

Pre-
Clusters Code Title 1 2 3 4 5 6 7 8
requisite

A. Course Information
Course Code HPC 101
Course Title Kitchen Essentials and Basic Food Preparation
Course Description This course is designed to equip the students with the fundamentals of the different techniques and methods, dealing with both the
theoretical & practical kitchen applications of the subject. Principles and theories behind the varied cookery methods and their
applications to varied ingredients, and the techniques or preparation and execution would be enhanced through the daily lectures and
kitchen exercises.
Pre-requisite Course Risk Management as Applied to Safety, Security and Sanitation
Co-requisite Course None
Term and Year Level
Offering First Semester, Second Year
Credit Unit/s 1-2-3
Contact Hours/Week 2 hours lecture & 5 hours laboratory

B. Learning Outcomes
At the end of the semester, the students can:

1. Recognize the application of the University’s mission and objectives in the work place and exhibit the core values of the University.
2. Determine the different positions and function of kitchen production.
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3. Identify and properly operate equipment & common culinary hand tools. 
4. Productively apply appropriate cooking skills
5. Identify various cooking techniques.
6. Comply with and practice safe work habits, identify safety hazards, employ preventative safety measures.
7. Maintain positive relations with others, cooperate through teamwork and group participation.
8. Exhibit appropriate work habits and attitudes; demonstrate a willingness to    compromise.
9. Identify behaviors for establishing successful working relationships
10. Demonstrate a positive attitude, conversation skills, & personal hygiene
11. Prepare, clarify and utilize basic stocks, sauces, soups & thickeners.
12. Identify & properly select grains, cereals, pastas & rice then cook dishes utilizing these.
13. Utilize portion control, work flow, plating and garnishing principals. 

C. Learning Plan

Intended Learning Teaching and Learning Instructional Assessment

Week Topics
Outcomes Activities Resources Tools/Tasks
At the end of the topic, the ORIENTATION A. Face to face ● Laptop A. Face to face
students can: Understand the 1.1 Western Philippines B. New Normal ● LCD Projector with B. New Normal
concept of outcome-based PowerPoint
education and infer the results and University
Presentation
applications of the learning 1.2 Mission
acquired through this particular
course. 1.3 Vision
1.4 Core Values
1 1.5 University Policies and Regulations
1.6 Objectives of the HM
1.7 Course Syllabus, Requirements and
Grading System
1.8 Classroom Requirements and
Laboratory Guidelines
1.9 Laboratory Uniform
2 ● At the end of the topic, the I - The Food Service Industry ● PowerPoint lecture ● Laptop ● Summative
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students can: 1.1 History ● Faculty-facilitated ● LCD Projector with Written Works
● Develop general knowledge on 1.2 Development of the new equipment group discussion & PowerPoint No. 1
the origins and development of 1.3 Organization of the modern Kitchen presentation Presentation ● Summative
food service in hotels, 1.4 Kitchen Organizational Chart ● Group performance ● Laboratory Performance Task
restaurants, and institutions. 1.5 Kitchen Layout Task No. 1 – Kitchen No. 1
Materials
● Explain the kitchen 1.6 Kitchen Brigade Layout
organization, and the job 1.7 Function and Responsibilities by the ● Advance Research on
requirements, the principles of kitchen/ food production unit Food Sanitation, Types
basic cuisine production of Bacteria, Food Borne
information. The kitchen Illness/ diseases
design and physical features, ● Bring materials for
classify the kitchen cleaning sanitizing
equipment’s, and the equipment
precautions for kitchen
security.
● Describes the operating units
in the kitchen and the various
responsibilities of the kitchen
staff.
● At the end of the topic, the II - Sanitation and Safety ● PowerPoint lecture ● Laptop ● Summative
students can: Presentation ● LCD Projector with Written Works
● Describe steps to prevent food 2.1 Food Safety and ● Faculty-facilitated PowerPoint No. 2
poisoning and food-borne Sanitation group discussion & ● Summative
Presentation
3 diseases. 2.2 Personal Hygiene presentation Performance Task
2.3 Food Storage ● Laboratory
● Describe and explain the most ● Group Performance No. 2 (rubrics)
2.4 Cleaning and Sanitizing Equipment Material
important components of food Task No. 2 - Cleaning
and what happen to them sanitizing equipment
when they are cooked.
4 ● At the end of the topic, the III - Tools and Equipment ● PowerPoint lecture ● Laptop ● Summative
students can: Presentation ● LCD Projector with Written Works
● Identify the dos’s and don’ts 3.1 Standard for Tools and Equipment ● Faculty-facilitated PowerPoint No. 3
associated with the safe and 3.2 Cooking Equipment group discussion & ● Summative
Presentation
efficient use of standard 3.3 Anatomy of Knife presentation Performance Task
3.4 The Professional Kitchen ● Laboratory
cooking equipment, processing No. 3 (rubrics)
Material
equipment, holding and
storage equipment, measuring
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devices and knives, hand tools

and small equipment
● Various knife cuts are used to
shape vegetables and herbs. A
thorough mastery of knife skill
includes the ability to prepare
vegetables and herbs properly
for cutting, to use a variety of
cutting tools and make cuts
that are uniform and precise so
they cook evenly and have a
neat attractive appearance.
● At the end of the topic, the IV - Mise-en-Place ● PowerPoint lecture ● Laptop ● Summative
students can: Presentation ● LCD Projector with Written Works
● Describe five general steps 4.1 Planning and organizing product ● Faculty-facilitated No. 4
PowerPoint
used in planning mise-en- 4.2 Basic Cuts and Shape group discussion & ● Rubrics on
Presentation
place. presentation ● Laboratory Kitchen
● Define terms related to ● Group Laboratory No. 1 Laboratory No. 1
Material
practicing correct Mise-en- – cut the different types evaluation form.
5
place. of vegetables
● Explain why Mise-en-place is ● Cooking application
important during meal from the different types
preparation. of vegetables cutting
● Identify activities ● Research and bring
accomplished when practicing different types of Herbs
effective Mise-en-place. and Spices
6 ● At the end of the topic, the V - Basic Cooking Principles ● PowerPoint lecture ● Laptop ● Summative
students can: 5.1 The Concept of Cooking Presentation ● LCD Projector with Written Works
● Describe and explain the most 5.2 Herbs and Spices ● Faculty-facilitated PowerPoint No. 5
important components of food group discussion and Presentation ● Summative
and what happen to them presentation ● Laboratory Performance Task
when they are cooked. ● Group Performance No. 4 (rubrics)
Material
● Explains the importance of Task Laboratory No. 4 – ●
aromatic herbs, spices and Blind fold activities for
mixtures in the culinary herbs and spices
profession. Gives general familiarization

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information about spices. ● Research about on

Knows importance metric conversion
of spice and herbs in human
life. Will be able to attain and
use aromatic herbs, spices and
mixtures. Knows foods and
beverages made by plants.
● At the end of the topic, the VI - Menus, Recipes and Cost ● PowerPoint lecture ● Laptop ● Summative
students can: Management Presentation ● LCD Projector with Performance Task
● Explain how the makeup of a 6.1 Menu Forms and Functions ● Faculty-facilitated PowerPoint No. 5
menu depends on the type of 6.2 Kitchen Capacity and Availability of group discussion & Presentation ● Individual Quiz
meal and on the institution Foods presentation ● Laboratory (costing)
using it. 6.3 Measurement ● Group Performance Material
● Describe the differences Task No. 5 –
familiarization on
between static and cycle menus, measuring equipment
7
and between à la carte and table (measuring cup,
d’hôte menus. measuring spoon, liquid
● List in order of their usual measuring cup, digital
weighing scale and
service the courses that might
manual
appear on modern menus.
● Devise balanced menus that
contain an adequate variety of
foods and that can be
efficiently and economically
prepared.
8 ● At the end of the topic, the VII - Food Presentation, Garnish and ● PowerPoint Lecture ● Laptop ● Summative
students can: Nutrient Presentation ● LCD Projector with Written Works
● Describe plating decisions that 7.1 Plate Presentation ● Faculty-facilitated PowerPoint No. 6
must be made for an attractive 7.2 Classical terms in Modern Kitchen group discussion & Presentation ● Rubrics on
plate or platter presentation. 7.3 Nutrients presentation ● Laboratory Kitchen
● Summarize the importance of 7.4 The Food Pyramid ● Group Laboratory No. 2 Laboratory No. 2
Material
appropriate color, height, – individual plating evaluation form.
proportion, shapes, and (food photography)
textures in plate presentation, ● Research the different

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and types of stocks, sauces

● Design a well-thought-out and soups
plate or platter that includes ● Research the different
garnishes. type of recipes (stocks,
● Describe the six categories of sauces, and soups)
nutrients & explain their
functions in the body and
name some food sources of
each.
9 MIDTERM WRITTEN EXAMINATION

● At the end of the topic, the VIII - Stocks, Sauces, and Soup ● PowerPoint lecture ● Laptop ● Summative
students can: 8.1 Stocks Presentation ● LCD Projector with Written Works
● Prepare 8.2 Sauces ● Faculty-facilitated PowerPoint No. 7
various stocks and sauce ingre 8.3 Soups group discussion & Presentation ● Rubrics on
dients and apply presentation r ● Laboratory Kitchen
to stock and sauce production. ● Group Laboratory No. 3 Laboratory No. 3
– preparation for white Material
● Evaluate flavor profiles evaluation form.
within stocks, sauces and and brown stocks,
soups and demonstrate proper preparation and
10 adjustment techniques. application of cooking
● Identify and prepare various (velouté, espagnole, and
types of sauces including bechamel sauce)
mother sauces and ● Preparation and
small sauces. application of cooking,
clear, creamy and
consume.
● Research the different
type of Salads and
Dressing
11 ● At the end of the topic, the IX - Salads and Salad Dressing ● PowerPoint ● Laptop ● Summative
students can: 9.1 Salad Presentation ● LCD Projector with Written Works
● Identify the classifications of 9.2 Dessert Salad ● Faculty-facilitated PowerPoint No. 8
salad dressings - mayonnaise 9.3 Vegetables Salad group discussion & Presentation ● Rubrics on
based and vinaigrette based. 9.4 Salad Dressing presentation ● Laboratory Kitchen
Students will be able to apply ● Group Laboratory No. 4 Laboratory No. 4
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their knife skills when – Preparation for leafy Material evaluation form.
preparing the salads. and non-leafy
vegetables salads
● Preparation for fruits
and vegetables salads
with at least 2 different
types of dressing
(mayonnaise and
vinaigrette)
● Research about
different types of egg
cookery, different type
of sandwiches and hors
d’oeuvres
12 ● At the end of the topic, the X - Egg Cookery, Sandwiches and Hors ● PowerPoint ● LCD Projector with ● Rubrics on
students can: d’oeuvres Presentation PowerPoint Kitchen
● Identify and prepare 10.1 All about eggs ● Faculty-facilitated Presentation Laboratory No. 5
ingredients according to 10.2 Sandwiches group discussion & ● Laboratory evaluation form.
standard recipes and the 10.3 Hors d’oeuvres presentation Material
market forms of eggs; ● Group Laboratory No. 5
● Explain the uses of eggs in - preparation and
culinary; and cook egg dishes application of egg
with appropriate taste and cookery, types of
seasoned in accordance with sandwiches (hot and
the prescribed standard. cold sandwiches) and
hors d’oeuvres (canape,
● Identify sandwiches, wraps, bruschetta, and caviar)
equipment, tools and ● Research on types of
materials. Milanese
● Describe the distinction
between amuse-bouchées,
appetizers and hors d’oeuvres.
● Distinguish between the
various international
appetizers and their service
customs.

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● Demonstrate the nature and

distinction between hot and
cold hors d’oeuvres.
● At the end of the topic, the XI - Potatoes, Legumes, Grains, Pasta ● PowerPoint lecture ● Laptop ● Summative
students can: and other Starches ● Faculty-facilitated ● LCD Projector with Written Works
● Distinguish the major types of 11.1 Potatoes group discussion & PowerPoint No. 10
rice. 11.2 Legumes presentation Presentation ● Rubrics on
● Distinguish the major types of 11.3 Pasta ● Group Laboratory No. 6 ● Laboratory Kitchen
other grains used in food 11.4 Grains – preparation and Laboratory No. 6
Material
service. 11.5 Starch application of 1 dish of evaluation form.
● Prepare grains by simmering potato, 1 dish of
and by the pilaf and risotto legumes, 1 dish of pasta
13
methods. and 1 dish of Milanese
● Distinguish major kinds and ● Research about the
shapes of commercial pasta parts of swine,
and determine their quality. chicken/poultry
● Prepare fresh and commercial ● Research at least 1
pasta, and list the steps recipe for beef, pork and
involved in the alternate chicken with serving
steam-table service method of and costing
its preparation.
14-15 ● At the end of the topic, the XII - Understanding Meats & Meat ● PowerPoint ● Laptop ● Summative
students can: Poultry, Cooking Meat Poultry and Presentation ● LCD Projector with Written Works
● Identify cuts of meat and offal Games ● Faculty-facilitated PowerPoint No. 11
on blank illustrations of the 12.1 Meat Composition, Structure and group discussion & Presentation ● Rubrics on
carcasses of lamb, veal/beef, the basic quality factors presentation ● Laboratory Kitchen
pork/ham. 12.2 Meat understanding Basic Cuts ● Group Laboratory No. 7 Laboratory No. 7
Material
● Classify and describe suitable 12.3. Cooking Meats Poultry and – preparation and evaluation form.
cuts of meat that can be Games application of meat
prepared using the; cookery, poultry and
● Classify and describe suitable games
cuts of meat that can be ● Research the types fish
prepared using the following and shellfish with
methods stewing, boiling, picture and recipes with
braising, sautéing. number of serving and
● Explain the differences costing and bring the
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between light meat and dark prescribed uniform

meat, and describe how these
differences affect cooking.
● Describe four techniques that
help keep chicken or turkey
breast moist while roasting.
● At the end of the topic, the XIII - Understanding Fish, Shellfish, ● PowerPoint ● Laptop ● Summative
students can: and Vegetables Presentation ● LCD Projector with Written Works
● Classify and describe 13.1 Fish Composition and Structure ● Faculty-facilitated PowerPoint No. 12
cuts/whole fish and shell fish 13.2 Shellfish Composition and group discussion & Presentation ● Rubrics on
suitable for cooking in the Structure presentation ● Laboratory Kitchen
following methods: poaching, 13.3 Cooking Fish and Shellfish ● Group Laboratory No. 8 Laboratory No. 8
Material
grilling, baking and frying. 13.4 Vegetables – Preparation and evaluation form
● Prepare, cook and serve root, 13.5 General Rules of Vegetables application of Fish,
16 stem, flower, fruit, leaf, pulse, Cookery shellfish and vegetables
dried and fungi type 13.6 Cooking Vegetables ● Research recipe about
vegetables. hot and cold dessert
● Identify the types of with number of serving
vegetables. and costing. Bring your
● Explain the method of prescribed uniform
preparing, cooking and serving
all types of vegetables - Fresh -
Frozen – Convenience.
● At the end of the topic, the 14 - Dessert Hot and Cold ● PowerPoint ● Laptop ● Summative
students can: 14.1 History Presentation ● LCD Projector with Written Works
● Classify and identify the types 14.2 Dessert ● Interactive-discussion PowerPoint No. 13
of desserts. 14.3 Ingredients ● Faculty-facilitated Presentation ● Rubrics on
● Prepare puddings, gelatin 14.4 Types of Dessert group discussion & ● Laboratory Kitchen
17
desserts, specialty desserts presentation Laboratory No. 9
Material
(soufflés, baked Alaska, babas) Laboratory No. 9 – evaluation form.
● Use convenient desserts Preparation and
application of hot and
cold dessert

18 FINAL WRITTEN EXAMINATION

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D. References (printed/online resources must be within 10 years)

1. On Cooking: A Textbook of Culinary Fundamentals (6th Edition), Without Access Code (What's New in Culinary & Hospitality)
Part of: What's New in Culinary & Hospitality (8 Books)  | by Sarah Labensky, Alan Hause, et al. | Jan 18, 2018
2. The Professional Chef & Creating Your Culinary Career & Garde Manger & In the Hands of a Chef Set
The Culinary Institute of America (CIA) ISBN: 978-1-119-52036-8 March 2018
3. Professional Cooking, 9th Edition
by Wayne Gisslen | Sold by: JOHN WILEY AND SONS INC  | Apr 19, 2018
4. Study Guide to accompany Professional Cooking, 9th Edition
by Wayne Gisslen  | Sold by: JOHN WILEY AND SONS INC  | May 8, 2018
5. Essentials of Professional Cooking, 2nd Edition
by Wayne Gisslen | Sold by: JOHN WILEY AND SONS INC  | Mar 23, 2015

E. Grading System

Table for the Lecture

Criteria Midterm Final

Quizzes/Assignment 20% 20%

Attendance/Attitude & Behavior 15% 15%
Class Participation/Report 15% 15%
Output 15% 15%
Major Exam 35% 35%
---------------------------------------------------------------------------
100% 100%
Table 2.0

Total Weighted Score

Grade
( Passing=60)
1.0 95.60- 100.00
1.25 91.15- 95.59
1.5 86.70- 91.14
1.75 82.25- 86.69
2.0 77.80-82.24

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2.25 73.35- 77.79

2.5 68.90- 73.34
2.75 64.45- 68.89
3.0 60.00- 64.44
5.00 Below 60

F. Course Requirements

1. Midterm/ Final Event Activity

2. Quizzes/ Long Tests
3. Recitation/Assignment
4. End Term Project (Output)
5. Laboratory Exercise
6. Attitude/Grooming
7. Attendance

G. Course Policies

ATTENDANCE:  A student at WPU is expected to attend classes in order to progress satisfactorily toward completion of course objectives.  In this intense, hands-on course,
attendance is mandatory for all classes.  The reason for the absence does not matter.  Even if you are ill or have a good reason for being absent, the information below applies. 
In other words, your participation is very important! Failure to have the proper uniform and equipment will result in forfeiture of 50% of the lab grade
for the day.  Every lab that you miss means 50 points are lost.
 Arriving late will count against you.  Leaving after the lecture means you will earn no credit for the day- if you are not in the kitchen you cannot participate. “Cutting out”
before the class is released from the kitchen by the instructor or kitchen manager will result in a loss of 50% of your earned grade for that day. 

EXCESS ABSENCES:  No matter how many classes you miss, you are always welcome to attend a class.  Students accumulating more than more three (3) absences may
jeopardize their grade, fail or be withdrawn from the course.  If you are not in class, you cannot earn evaluation points, so this will have a tendency to pull down your total
points earned for the course.  Remember, a perfect daily grade is 50 points.  Two absences are nearly the difference between an “A” and a “B” or “D” and “F”.  You may also
miss opportunities to complete skill competency projects.

TARDINESS:  Tardiness is inconsiderate and affects all students.  Be professional an on time.  Excessive tardiness may be reflected in your grade.

MAKE-UP WORK:  In the event of missing a quiz you are free to make it up WITHIN ONE WEEK of the original dates.  Please come to my office during office hours.  The
daily lab grade, mid-term, and final exams may not be made up after the class has been held or the exam given.  Any arrangements for special scheduling of an exam must be
made at least ten days prior to the scheduled exam date unless you have a medical excuse from a doctor.
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HANDOUTS, NOTES: If you miss a class it is your responsibility to get the class notes from your fellow classmates.  Hand-outs from previous classes are not usually brought
to the next class.  You can pick up a handout during chef’s hours if available.

STUDENTS WITH DISABILITIES

Each campus offers support services for students with documented physical or psychological disabilities.  Students with disabilities must request reasonable accommodations
through the Office for Students with Disabilities on campus where they expect to take the majority of their classes.  Students are encouraged to do this three weeks before the
start of the semester.

H. Consultation Hours

You are encouraged to inquire about your course grade to date at any time. No giving of extra credit work to individual students because it is inherently unfair to those
students who consistently work hard to achieve a high grade every day. Incomplete are not normally given unless you have a situation such as a serious, long term medical
problem that prevents you from attending class.

Prepared by: OMAR L. PALAO SANTIAGO, CHARMAE E. ROY B. CABARLES

Instructor I Instructor I Instructor I
Date Signed: _______ Date Signed: ________ Date Signed: ________

Recommending Approval: JOSEPH C. LLANTO Approved: SOL DE VILLA B. RAMA

Program Chair, BSHM DEAN, CBM
Date Signed: __________ Date Signed: __________

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