Course syllabus in Food Selection

1. Valenzuela City Polytechnic College
#5 Kamagong Street Fortune Village 6 Parada Valenzuela City
Food Service Management Technology Department
Syllabus in Food Selection and Preparation
COURSE SYLLABUS
Course Title: Food Selection and Preparation School Year:2019-2020
Course Code: FSM112B Semester: 1stSemester
Course Pre-requisites: None Department: Food Service Management Technology
Course Description: This course will inculcate the leaners skills, knowledge and attitude focuses on the
fundamentals of Culinary Arts with an applied Food Safety and Sanitation for responsible,
efficient and effective food preparation of variety of hot and cold dishes including desserts with
proper presentation for consumer’s satisfaction.
Faculty: Mr. Joerey D. Villegas
Course
Objectives:
1. Provide basic culinary arts intended for the learners whose program of learnings is based on hands –on training.
2. Through these course the students are able to determine what they should learn and how to assess its output.
3. This course fosters self-directed learning by enumerating objectives and giving the leaners enrichment hands-on activities.
4. Provide the learners knowledge with the basic cooking principles, sanitation and safety, handling preparation in the food service industry.
5. This course provide the leaners simplified lectures and enrichment hands-on laboratory designed to help the leaners getting familiar with the varied concepts
in culinary arts and equipping them all the necessary knowledge and skills in preparing the best foods to serve using appropriat e cooking methods to bring
best flavors, texture and nutritional value.
6. Provide the learners a broaden knowledge through actual demonstrations of what they have learned.
Course
Content:
 Safety and Sanitation
 Basic Kitchen tools, and Equipment, Mise En Place
 Basic Cooking Principles, Plating and Presentation
 Socks, Sauces and Soups
 Vegetables and Fruits
 Salad and Dressings
 Rice, Grains Starch and Legumes
 Poultry and Eggs
 Meats and Seafood’s
 Desserts and Beverages
WEEK INTENDED
LEARNINGOUTCOMES
TOPICS
TEACHING & LEARNING
ACTIVITY/ METHODOLOGY
INSTRUCTIONAL
MATERIALS
ASSESSMENT
STRATEGY
1
Inculcate the learners the value
of the Mission and Vision of the
school, obeying the house rules,
learner’s values and their
obligation with the course
requirements.
ORIENTATION:
VCPC Mission and Vision
House Rules
Course Requirements
Grading System
 Discussion
 Lecture
 School
Manual
 Oral
Questioning

2. 2
At the of the lessons, the
learners should be able to:
Identify food-borne hazards;
describe steps to prevent food
poisoning and food-borne
illnesses in following areas:
Personal hygiene, food storage,
food handling and preparation,
cleaning and sanitizing and
appreciate the essential of
maintaining a safe workplace
INTRODUCTION to FOOD PREPARATION:
 The kitchen
 Sanitary Practices and Safety Rules in
the Kitchen
 Utensilsand Equipment use and care
 Steps and order in dishwashing and
Importance of Sanitizing Utensils
 Food Preparation and Cookery Terms
 Table of Measures and Common
Abbreviation
 Lecture
 Discussion
 Textbook
 Visual Aids
 Oral
Questioning
 Quiz
WEEK INTENDED LEARNING
OUTCOME
TOPICS TEACHING & LEARNING
ACTIVITY/ METHODOLOG
INSTRUCTIONAL
MATERIALS
ASSESSMENT
STRATEGY
3
At the end of the discussion;
the students should be able to:
Identify and recognize the basic
Kitchen tools and equipment
and know their usage and
demonstrate the safe and
efficient use standard kitchen
cooking equipment, processing
equipment, holding and storage
equipment, measuring devices,
knives, handtools and small
equipment.
GENERAL COOKERY:
 Food and Nutrition Definition
 The Different Food Nutrition and Their
Function to the Body
 Objectivesof Food Preparation
 Principles, Methods and Techniques in
Cooking
 Knives and Cutting Board
 Different Kind of Cuts
 Culinary Arts and Food/Plate
Presentation
 Lecture
 Discussion
 Demonstration
 Textbook
 Visual
Aids
 Quiz
 Oral
Questioning
4
After the deliberation and
discussion of the lessons the
learners should be able to:
define mise en place, appreciate
the importance of mise en
place, build and enhance flavor
through marinating and
demonstrate basic cutting
techniques require in food
preparation, describe the basic
cooking methods, Differentiate
moist-heat cooking method and
dry- heat cooking method and
understand when to use each,
identify seasoning, flavoring,
herbs and spices.
PRINCIPLES INVOLVED IN FOOD SELECTION,
PREPARATION AND COOKING:
 Definitionof Terms
 Parts of Plant may be Use as Seasoning
 Kinds of Herbs and Spices
 Kinds of Sauces
 Flavoring Extract
 Building Flavor
 Seasoning
 Flavoring
 Types of Food Coloring
 Lecture
 Discussion
 Demonstration
 Textbook
 Visual Aids
 Oral
Questioning
 Quiz

3. WEEK INTENDED LEARNING
OUTCOME
TOPICS TEACHING & LEARNING
ACTIVITY/
METHODOLOG
INSTRUCTIONAL
MATERIALS
ASSESSMENT
STRATEGY
5
At the end of the lessons; the
should be able to: explain the
essential of food presentation,
Use variety of techniques and
tools to present foods that are
appealing to senses,
understand the fundamentals
of plating such as balance,
portion size and arrangement
on the plate, apply the basic
plating techniques using
guidelines in food plating and
plan and arrange attractive food
platter for buffets.
APPETIZER:
 Definition, TermsCommonly Used in
Preparing Garnishes
 Classesof Appetizer
 Uses of Appetizer
 Composition of Appetizers
 Lecture
 Discussion
 Demonstration
 Textbook
 Visual Aids
 Quiz
 Oral
Questioning
6
At the end of the topics, the
students should be able to:
learn the important of stocks in
building flavor to a dish; know
the standard ingredients and
their proportion in making a
mirepoix, prepare different
types of stocks, explain the
function of sauces, learn the
five mother sauces, identify and
prepare three classification of
soups and distinguish their
differences and demonstrate
procedures for holding soups
for service andfor serving at the
proper temperature.
STOCKS,SOUP SUACES AND GRAVIES:
 Definitionof Soup and Stocks
 Important of Soup
 Kinds of Stocks and Soup
 Ingredients and Methods of Preparation
of Stocks and Soup
 Classification of Sauces and Gravies
 Preparation Technique
 Handling, Holding and Storing of
Sauces
 Lecture
 Discussion
 Demonstration
 Textbook
 Visual Aids
 Oral
Questioning
 Quiz
7
At the of the lessons the
learners should be able to :
describe the factors that
influence texture, flavor, color
and nutritional changes when
VEGETABLES AND FRUITS:
 Controlling Texture and Changes of
Vegetables
 Doneness
 Controlling Flavor and Color
 Lecture
 Discussion
 Demonstration
 Textbook
 Visual Aids
 Oral
Questioning
 Quiz

4. cooking vegetables, appreciate
the proper handling and storing
vegetables, cook vegetables to
their proper doneness, identify
and classifiedfruits, show
appreciation on the proper
handling and storing fruits,
prepare a dish using fruits and
preserve fruits that are in
season
 Controlling Nutrient Loss
 Rules of Vegetables Cookery
 Quality of Cooked Vegetables
 Storage of Vegetable
 Prepare/Produce/Present Vegetables and
Fruits Dishes
WEEK INTENDED LEARNING
OUTCOME
TOPICS TEACHING & LEARNING
ACTIVITY/ METHODOLOGY
INSTRUCTIONAL
MATERIALS
ASSESSMENT
STRATEGY
8
After the topic have been
discussed the leaners should be
able to: identify appreciate and
demonstrate different form of
appetizers, identify the greens
and major ingredients usedin
the preparation of salad and
salad dressings, demonstrate
the proper cleaning techniques
for salad greens and their
storage and identify the basic
structure of salad and used
guidelines for salad
arrangement.
SALADS AND SALAD DRESSINGS:
 Purpose of Appetizer
 Appetizers and Hors D’oeuvre
 Types of Salad
 Ingredients Usedin Salads
 Arrangement andPresentation
 Guidelines for Arranging Salads
 Salad Dressing
 Emulsion in Salad Dressing
 Prepare /Produce /Presents Hot and Cold
Appetizers and Salad with Appropriate
Dressing
 Lecture
 Discussion
 Demonstration
 Textbook
 Visual Aids
 Oral
Questioning
 Quiz
9
At the end of the topics the
learners should be able to
identify and prepare different
types of canapés according to
its base, shape and garnishes,
identify and prepare different
types of sandwiches.
SANDWICHES:
 Canapés and Finger Foods
 Different Types of Canapés’ and its Base
 Sandwiches and its Components
 Different Types of Sandwiches
 Prepare, Produce and Present
Canapés/Sandwiches
 Lecture
 Discussion
Demonstration
 Textbook
 Visual Aids
Observation
10
To measure the ability of the
leaners in absorbing knowledge
about the topics have been
discussed.
MIDTERM EXAMINATION  WrittenExam Questionnaire Written Exam
At the end of the following
topics the learners should be
RICE STARCHS AND ALIMENTARY PASTE:
 Types Grains and Market Forms  Lecture  Textbook  Oral

5. 11
able to: differentiate the
varieties of rice, prepare rice
using different cooking
methods, Select and prepare
starches, cook potatoes and
pasta appropriate to its
doneness and evaluate its
quality.
 Rice
 Wheat
 Pointers in Buying Grains
 Cooking Grains
 Potatoes
 Pasta
 Kind of Pasta
 Kind of Noodles
 Function of Starch
 Pointers in Proper Cooking of Starch
Products
 Storage of Starch and Starchy Products
 Prepare, Produce and Present Rice, Starch
and Pasta Dishes
 Discussion  Visual Aids
 Video
Questioning
 Quiz
WEEKS INTENDED LEARNING
OUTCOME
TOPICS TEACHING & LEARNING
ACTIVITY/ METHODOLOGY
INSTRUCTIONAL
MATERIALS
ASSESSMENT
STRATEGY
12
At the end of the topics the
learners should be able to:
describe eggs composition,
identify market forms of eggs,
store eggs properly and prepare
and produce egg dishes
properly according to the eggs
cooking principles.
EGGS:
 Composition of Eggs
 Grading
 Preservation
 Market Forms of Eggs
 Eggs General Cooking Principles
 Prepare and Produce Eggs Dishes
 Lecture
 Discussion
 Textbook
 Visual Aids
 Video
 Oral
Questioning
 Quiz
13
At the end of the lessons the
learners should be able to:
describe the composition of and
structure of poultry,
differentiate light meat and
dark meat, identify market
forms of chicken, prepare and
produce poultry dishes and
demonstrate handling and
storage of poultry.
POULTRY:
 Composition and Structure of Poultry
 Parts of Chicken
 Maturity and Tenderness
 Light Meat and Dark Meat
 Inspection and grading
 Classification and Market Form
 Handling and Storage
 Doneness
Prepare and Produce Poultry Dishes
 Lecture
 Discussion
 Demonstration
 Textbook
 Visual Aids
 Oral
Questioning
 Quiz

6. WEEK INTENDED LEARNING
OUTCOME
TOPICS TEACHING & LEARNING
ACTIVITY/ METHODOLOGY
INSTRUCTIONAL
MATERIALS
ASSESSMENT
STRATEGY
15
At the end of the lessons the
learners should be able to:
identify and understand the
composition/structure of meat,
appreciate the value of grading
meat, demonstrate cooking and
proper storing/ handling of
meats.
MEATS:
 Composition of Meat
 Structure of Meat
 Inspection and Grading of Meat
 Meat Cuts
 Market forms of Meat
 Cooking and Handling Meats
 Storage of Meats
 Kosher Meats
 Halal Meats
 Dry – Aged Beef
 Dry – Aged Pork
 Prepare/Produce /Present Meat Dishes
 Lecture
 Discussion
 Video Viewing
 Demonstration
 Textbook
 Visual Aids
 Video
Quiz
Oral
Questioning
16
At the end of the lessons the
learners should be able to:
describe the composition
/structure of fish and shellfish,
demonstrate and show
appreciation on the proper
handling and storing fish and
shellfish, give value the fish
products and prepare and
produce fish and shellfish
appropriately.
FISH AND SHELLFISH:
 Composition and Structure of Fish
 Checking Freshness of Fish
 Market Form Of Fish
 Special Problems in Cooking Fish
 Preservation of Fin Fish
 Classification of Shellfish
 Market Forms of Shellfish
 Receiving and Storing Shellfish
 Prepare/ Produce/Present Fish and
Shellfish Dishes
 Lecture
 Discussion
 Video Viewing
 Demonstration
 Textbook
 Visual Aids
 Video
 Quiz
 Oral
Questioning
16
At the end of the topics the
students should be able to:
identify different hot and cold
desserts and its value, prepare
and produce variety of hot and
HOT AND COLD DESSERTS:
 Importance of Desserts
 Different Types of Desserts
 Prepare/Produce/Present Hot and Cold
Dessert
 Lecture
 Discussion
 Video Viewing
 Demonstration
 Textbook
 Visual Aids
 Video
 Quiz
 Oral
Questioning
17
At the end of the topics the
students should be able to:
identify different hot and cold
beverages and its value,
preparation method/techniques
BEVERAGES:
 Importance of Beverages
 Types of Beverages
 Preparation of Beverages
 Lecture
 Discussion
 Demonstration
 Textbook
 Visual Aids
 Video
 Quiz
 Oral
Questioning

7. WEEK INTENDED LEARNING
OUTCOME
TOPICS TEACHING & LEARNING
ACTIVITY/ METHODOLOGY
INSTRUCTIONAL
MATERIALS
ASSESSMENT
STRATEGY
18
To measure the ability of the
leaners in absorbing knowledge
about the topics have been
discussed.
FINAL EXAMINATION  Written Exam Questionnaire Written Exam
Course Requirements: The students must able to passed the quizzes, major exams , submit class projects, good class standing / attendance and possess good attitude
Grading System: Attendance 5%
Attitude 5%
Quizzes 10%
Recitation 10%
Project/Lab 10%
Activity 20%
Major Exam 40%
100%
Textbook: Food Selection Preparation and Cooking by Eva Nebril-Flores/ Culinary Arts and Science by Ruth Estrada Javier-Reyes
Cross-References: Cookery For The Hospitality Industry by Graham Dodgshun and Michel Peters
Prepared by: Verified by: Noted by: Approved by:
Mr. Joerey D. Villegas Ms. Riana Paitao Mrs. Maricel Mauricio Dr. Nellie A Asuncion
Faculty Coordinator College Dean College Administrator