The document provides information on a course syllabus for Kitchen Essentials and Basic Food Preparation at Western Philippines University. It includes the university's vision and mission, goals and objectives of the program, intended learning outcomes, topics to be covered in each class, teaching methods and assessments. The course covers topics such as food safety, kitchen tools and equipment, mise en place, cooking principles, menus and recipes, food presentation, stocks and sauces, salads, and egg cookery. Students will learn fundamental cooking techniques and food preparation through lectures, discussions, laboratory exercises and assessments.
RULES FOR WAITER, ATTRIBUTES OF FOOD AND BEVERAGE PERSONNEL, PROFESSIONAL AND HYGIENIC PRACTICES, FOOD AND BEVERAGE KNOWLEDGE AND TECHNICAL ABILITY, SERVICE CONVENTIONS, INTERPERSONAL SKILLS, DEALING WITH INCIDENTS DURING SERVICE, ESSENTIAL TECHNICAL SKILLS, UNDESIRABLE QUALITIES OF WAITER
The document provides an overview of the history and development of restaurants in Europe and the United States from 12,000 years ago to the modern era. It discusses the emergence of separate eating places in Europe in the 1700s and the rise in popularity of taverns, inns, and hotels offering food in the 1800s in the US. It also outlines the growth of the restaurant industry in the US in the late 1800s and 1900s with the rise of chains like Fred Harvey and McDonald's. The document then covers various aspects of food and beverage service operations including organizational structures, job roles and responsibilities, guest expectations, and server skills.
HOUSEKEEPING OPERATION: ROLES AND FUNCTIONS OF HOUSEKEEPING PERSONNELMUMTAZUL ILYANI AZHAR
This document outlines the roles and responsibilities of housekeeping personnel. It defines housekeeping as providing a clean, comfortable and safe environment for guests. It describes the various housekeeping positions like executive housekeeper, assistant housekeeper, floor supervisor, guestroom attendants, and their main duties. It also discusses housekeeping departments' daily activities like room cleaning and inspection schedules, as well as its interaction and coordination with other hotel departments.
This document discusses catering operations, including on-premise and off-premise catering. It describes the catering industry segments, advantages and disadvantages of on-premise and off-premise catering, and considerations for home-based caterers. The key segments are commercial, non-commercial, and military. On-premise catering occurs at the caterer's location while off-premise requires transportation of food and equipment. Home-based caterers have limitations around facilities, equipment, and training.
THC101 MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY SYLLABUS.docxRoyCabarles3
This document provides a course syllabus for THC 101 Macro Perspective of Tourism and Hospitality. The syllabus outlines the course description, learning outcomes, topics to be covered each week, teaching methods, and assessment tasks. Over the 15-week semester, students will learn about the history, economics, organizations, impacts and trends of the tourism and hospitality industry. Key topics include the relationship between tourism and hospitality, the tourism and hospitality network and supply components, and current issues and the future of the industry. Assessment will include tests, oral questions, group projects and presentations. The goal is for students to gain an understanding of tourism and hospitality as a dynamic global industry.
Quality Service Management in Tourism and Hospitality G-1.pptxMichelangeloSamsonFa
This document discusses quality service management in the tourism and hospitality industries. It defines quality service management as the continual process of improving customer experience and ensuring employees are well-trained. It also discusses the importance of quality management in sustaining a competitive advantage. Customer satisfaction and loyalty are important due to strong market competition in these industries. The document then covers definitions of quality from different perspectives and reasons why quality has become a priority for organizations.
Organisation,duties and attributes of food and beverage staffakhil_menezes
Here are the wrong and right attributes for food and beverage staff based on the document:
Wrong:
- Arguing with customers
- Being servile towards customers
- Not having knowledge of food, drinks and menus
- Not being punctual
- Not having local knowledge to help customers
- Not having honesty and loyalty to the establishment
- Not ensuring customer satisfaction
- Not having sales ability to sell food and drinks
- Not having a sense of urgency to maximize business
- Not following conduct rules of the establishment
- Having bad personal hygiene or not following dress code
Right:
- Having sufficient knowledge of food, drinks and menus
- Being punctual
- Having local knowledge to
RULES FOR WAITER, ATTRIBUTES OF FOOD AND BEVERAGE PERSONNEL, PROFESSIONAL AND HYGIENIC PRACTICES, FOOD AND BEVERAGE KNOWLEDGE AND TECHNICAL ABILITY, SERVICE CONVENTIONS, INTERPERSONAL SKILLS, DEALING WITH INCIDENTS DURING SERVICE, ESSENTIAL TECHNICAL SKILLS, UNDESIRABLE QUALITIES OF WAITER
The document provides an overview of the history and development of restaurants in Europe and the United States from 12,000 years ago to the modern era. It discusses the emergence of separate eating places in Europe in the 1700s and the rise in popularity of taverns, inns, and hotels offering food in the 1800s in the US. It also outlines the growth of the restaurant industry in the US in the late 1800s and 1900s with the rise of chains like Fred Harvey and McDonald's. The document then covers various aspects of food and beverage service operations including organizational structures, job roles and responsibilities, guest expectations, and server skills.
HOUSEKEEPING OPERATION: ROLES AND FUNCTIONS OF HOUSEKEEPING PERSONNELMUMTAZUL ILYANI AZHAR
This document outlines the roles and responsibilities of housekeeping personnel. It defines housekeeping as providing a clean, comfortable and safe environment for guests. It describes the various housekeeping positions like executive housekeeper, assistant housekeeper, floor supervisor, guestroom attendants, and their main duties. It also discusses housekeeping departments' daily activities like room cleaning and inspection schedules, as well as its interaction and coordination with other hotel departments.
This document discusses catering operations, including on-premise and off-premise catering. It describes the catering industry segments, advantages and disadvantages of on-premise and off-premise catering, and considerations for home-based caterers. The key segments are commercial, non-commercial, and military. On-premise catering occurs at the caterer's location while off-premise requires transportation of food and equipment. Home-based caterers have limitations around facilities, equipment, and training.
THC101 MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY SYLLABUS.docxRoyCabarles3
This document provides a course syllabus for THC 101 Macro Perspective of Tourism and Hospitality. The syllabus outlines the course description, learning outcomes, topics to be covered each week, teaching methods, and assessment tasks. Over the 15-week semester, students will learn about the history, economics, organizations, impacts and trends of the tourism and hospitality industry. Key topics include the relationship between tourism and hospitality, the tourism and hospitality network and supply components, and current issues and the future of the industry. Assessment will include tests, oral questions, group projects and presentations. The goal is for students to gain an understanding of tourism and hospitality as a dynamic global industry.
Quality Service Management in Tourism and Hospitality G-1.pptxMichelangeloSamsonFa
This document discusses quality service management in the tourism and hospitality industries. It defines quality service management as the continual process of improving customer experience and ensuring employees are well-trained. It also discusses the importance of quality management in sustaining a competitive advantage. Customer satisfaction and loyalty are important due to strong market competition in these industries. The document then covers definitions of quality from different perspectives and reasons why quality has become a priority for organizations.
Organisation,duties and attributes of food and beverage staffakhil_menezes
Here are the wrong and right attributes for food and beverage staff based on the document:
Wrong:
- Arguing with customers
- Being servile towards customers
- Not having knowledge of food, drinks and menus
- Not being punctual
- Not having local knowledge to help customers
- Not having honesty and loyalty to the establishment
- Not ensuring customer satisfaction
- Not having sales ability to sell food and drinks
- Not having a sense of urgency to maximize business
- Not following conduct rules of the establishment
- Having bad personal hygiene or not following dress code
Right:
- Having sufficient knowledge of food, drinks and menus
- Being punctual
- Having local knowledge to
This document provides procedures and expressions for various aspects of food service, including greeting guests, seating guests, serving water and bread, presenting menus, taking orders, and correcting cutlery placement. The key steps are to greet guests with a smile, check reservations if needed, seat guests and assist ladies with chairs, open napkins, serve water, place bread baskets or individual slices, take drink and food orders starting from the right and moving clockwise, present menus and suggest items, repeat orders back, record orders correctly, and correct cutlery placement as each course is served. Phrases include welcoming guests, asking about reservations, indicating seating directions, requesting drink preferences, and confirming orders.
The history of the hospitality industry dates back to ancient Greek and Roman times, when inns and taverns first served travelers. The industry developed significantly between the 16th and 19th centuries with the rise of hotels, restaurants, and transportation infrastructure in Europe and America. The modern hospitality industry began taking shape in the 1950s and 60s, driven by increased travel after World War 2, new air travel options, and growing chains of hotels and casual dining restaurants.
This document discusses mise-en-place, which refers to having all necessary food preparation equipment and ingredients ready before food service begins. It defines mise-en-place as equipment and food prepared in advance of service. Good preparation includes proper maintenance, cleaning, and readying the dining area. The document also describes how a sideboard is used to store supplies like cutlery and glassware to eliminate wait staff frequently visiting the kitchen during service. Finally, it provides instructions and diagrams for 12 different napkin folding techniques used to enhance the dining experience.
This document discusses different types of food and beverage service methods. It describes table service, assisted service, self-service, single point service, and specialized services. For table service, it outlines styles like English, French, silver, American, Russian, and gueridon. Assisted service includes buffet service. Self-service involves cafeteria-style service. Single point includes takeaway, vending, and food courts. Specialized services comprise services like room service, trolley service, and lounge service.
The document discusses what a menu is and its various functions. It begins by defining a menu as a list of food and drink offerings with prices. It then discusses some key points:
- Menus inform customers of available items and help operators plan production.
- A good menu is clear, truthful, and consistent with the establishment's capabilities.
- The main functions of a menu are as a basis for operations, communication tool, sales tool, and image builder.
- There are two main types of menus - table d'hote which offers a fixed price multi-course meal, and a la carte which allows ordering individual priced items.
The document outlines the steps for preparing a hotel reception area for guest arrivals, which include checking equipment, reviewing arrival details, allocating guest rooms according to requirements, following up on uncertain reservations, compiling and distributing arrival lists, and informing other departments of special requests. Maintaining the reception area is key to providing good customer service and avoiding complaints.
This document discusses food service establishments and fine dining restaurants. It provides an overview of different types of food service establishments and describes the dining operation of a fine dining restaurant. It discusses the standards of restaurants according to the Department of Tourism and covers topics like types of table service, dining experience, accreditation of restaurants in the Philippines, and career opportunities.
This document outlines a training module on food and beverage operations. It includes a description of the module's aims to provide an understanding of operational and supervisory aspects of running food and beverage establishments. The learning outcomes cover key areas of food and beverage operations. The syllabus details the topics that will be covered in each of the 8 chapters, including food production, purchasing, menu planning, and banqueting. Learners will be assessed through a 2.5 hour exam covering short and long answer questions.
The document discusses a study text for front office operations from the Confederation of Tourism and Hospitality. It provides an overview of the modules contents including descriptions, learning outcomes, syllabus, assessment, and 9 chapters covering topics like reservations, check-in/out procedures, guest accounting, and more. The document gives details on what students will learn in each chapter and section of the course.
The rooms division is the area most responsible for a hotel's main product - the sleeping rooms. It includes the front office, reservations, housekeeping, night audit, and security departments. The front office handles guest check-in/out and payments. Reservations books rooms. Housekeeping prepares rooms for new guests. Night audit reconciles finances. Security ensures guest and employee safety. The rooms division manager oversees these areas to maintain clean, available rooms for guests.
you will read a brief introduction about working in Front Office Department of the hotel, some sections available in Front Office Department and general description about those sections. Each section has its own duties and responsibilities in providing services to the guest
Combined presentation of student reports and the lectures on Lodging and Accommodation for the subject Principles of Tourism II for the College of International Tourism and Hospitality Management of the Lyceum of The Philippines Cavite, Campus. All photographs are grabbed from the internet and credit is due to their respective photographers.
The hospitality industry has its origins in ancient times, with the concept dating back to Ancient Greece and Rome. Over centuries, accommodations evolved from private homes and inns to include monasteries, taverns, and posthouses along trade routes. The modern hospitality industry began taking form in the early 20th century with the rise of hotels, motels, and restaurants. It experienced rapid growth following World War II driven by increased tourism. Today, hospitality is one of the largest global industries providing employment in sectors like hotels, resorts, and food service.
Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd.
Today's Effort For A Better Tomorrow
1. Room service involves delivering food and drinks to guests in their hotel rooms. It requires coordination between the room service, kitchen, front office, and housekeeping departments.
2. Most hotels have a central room service pantry near the kitchen that is fully equipped to quickly and efficiently deliver orders to rooms. Menus list available items that can be delivered at different times of day.
3. Taking room service orders by phone involves greeting the guest, writing down the order accurately, confirming details, giving an estimated delivery time, and distributing the order to the appropriate staff.
The document discusses different methods for registering hotel guests upon arrival. It describes the importance of making a positive first impression through courteous greeting. It then outlines the basic registration process of collecting guest information and assigning appropriate rooms. Three common registration methods are described: bound book, loose leaf register, and individual registration cards, with the advantages and disadvantages of each method discussed. Individual registration cards are noted as the most prevalent current system.
Room service allows hotel guests to order and receive food and drinks in their rooms. It operates 24 hours a day. Staff are responsible for checking minibars, collecting breakfast menus, delivering orders to rooms, and billing guests. Guests can place orders by phone, TV, or door knob menu. Orders are prepared in the kitchen or bar then delivered to rooms using service lifts or stairs. When delivering, staff follow a sequence of greeting the guest, setting up the order, offering assistance, and thanking the guest before leaving. The room service pantry needs to be located near the kitchen, service lifts, and storage areas. A variety of equipment is used like mobile serving tables, plate warmers, coffee machines, point
1. Menus should be clean and facing the right way with enough for everyone at the table. Wine/beverage lists should be presented first.
2. Servers should introduce themselves and present menus half open from the right side, stating it is the food/beverage menu.
3. Daily specials and promotions should be mentioned upon menu presentation.
Micro Perspective on Tourism and Hospitality IndustryRubie Clavel
This course will cover the workings, operations and the integrative activities of major stakeholders in the Tourism and Hospitality Industry. The student will also gain knowledge on managing and marketing a service-oriented business organization. Apart from the scope and structure of travel organizations and planning of specific business of the nature and distinctive characteristics of each sector of the entire tourism industry, focusing on management, organization and planning of specific business strategies for the various entities in the local setting. This will also involve the analysis of the possible impacts of external factors and trends on the different tourism industry sectors and specific types of business. 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 also identifies the employment opportunities available in each sector and the corresponding qualifications for the jobs.
This document provides an organizational chart and duties for an hotel food and beverage department. The organizational chart shows the manager positions including the F&B Manager at the top who oversees the Assistant F&B Manager, Chef de Cuisine, and managers of the Restaurant, Banqueting, Room Service, and Bar. Below these positions are sous chefs, head waiters for different areas, and other staff. The duties sections then describes the responsibilities of the main manager roles such as setting objectives, planning menus, overseeing operations, and training staff for the F&B Manager and assisting, scheduling duties, and filling in as needed for the Assistant F&B Manager.
The document is a course syllabus for a Kitchen Essentials and Basic Food Preparation course. It outlines the course description, learning outcomes, topics to be covered over 12 weeks, teaching methods such as lectures and laboratory work, and assessment methods including written works and performance tasks. The course aims to equip students with fundamental cooking techniques and food safety practices. Topics include kitchen organization, sanitation, tools and equipment, mise en place, cooking methods, menus, food presentation, and stocks, sauces and soups.
HPC 106 Fundamentals in Food service.docxRoyCabarles3
This document outlines the course syllabus for HPC 106 – Fundamentals in Food Service Operations. The course aims to teach students the necessary knowledge, skills, and attitudes for delivering quality food and beverage services. Over 18 weeks, students will learn about the evolution of the food industry, food service organization concepts, equipment handling, different types of food services and their proper sequences, menu types, table setting techniques, room service procedures, beverage preparation, and safe alcohol management. Assessment will include quizzes, assignments, performance tasks, class participation, and midterm and final exams. Students must adhere to attendance policies to achieve course objectives and earn credits.
This document provides procedures and expressions for various aspects of food service, including greeting guests, seating guests, serving water and bread, presenting menus, taking orders, and correcting cutlery placement. The key steps are to greet guests with a smile, check reservations if needed, seat guests and assist ladies with chairs, open napkins, serve water, place bread baskets or individual slices, take drink and food orders starting from the right and moving clockwise, present menus and suggest items, repeat orders back, record orders correctly, and correct cutlery placement as each course is served. Phrases include welcoming guests, asking about reservations, indicating seating directions, requesting drink preferences, and confirming orders.
The history of the hospitality industry dates back to ancient Greek and Roman times, when inns and taverns first served travelers. The industry developed significantly between the 16th and 19th centuries with the rise of hotels, restaurants, and transportation infrastructure in Europe and America. The modern hospitality industry began taking shape in the 1950s and 60s, driven by increased travel after World War 2, new air travel options, and growing chains of hotels and casual dining restaurants.
This document discusses mise-en-place, which refers to having all necessary food preparation equipment and ingredients ready before food service begins. It defines mise-en-place as equipment and food prepared in advance of service. Good preparation includes proper maintenance, cleaning, and readying the dining area. The document also describes how a sideboard is used to store supplies like cutlery and glassware to eliminate wait staff frequently visiting the kitchen during service. Finally, it provides instructions and diagrams for 12 different napkin folding techniques used to enhance the dining experience.
This document discusses different types of food and beverage service methods. It describes table service, assisted service, self-service, single point service, and specialized services. For table service, it outlines styles like English, French, silver, American, Russian, and gueridon. Assisted service includes buffet service. Self-service involves cafeteria-style service. Single point includes takeaway, vending, and food courts. Specialized services comprise services like room service, trolley service, and lounge service.
The document discusses what a menu is and its various functions. It begins by defining a menu as a list of food and drink offerings with prices. It then discusses some key points:
- Menus inform customers of available items and help operators plan production.
- A good menu is clear, truthful, and consistent with the establishment's capabilities.
- The main functions of a menu are as a basis for operations, communication tool, sales tool, and image builder.
- There are two main types of menus - table d'hote which offers a fixed price multi-course meal, and a la carte which allows ordering individual priced items.
The document outlines the steps for preparing a hotel reception area for guest arrivals, which include checking equipment, reviewing arrival details, allocating guest rooms according to requirements, following up on uncertain reservations, compiling and distributing arrival lists, and informing other departments of special requests. Maintaining the reception area is key to providing good customer service and avoiding complaints.
This document discusses food service establishments and fine dining restaurants. It provides an overview of different types of food service establishments and describes the dining operation of a fine dining restaurant. It discusses the standards of restaurants according to the Department of Tourism and covers topics like types of table service, dining experience, accreditation of restaurants in the Philippines, and career opportunities.
This document outlines a training module on food and beverage operations. It includes a description of the module's aims to provide an understanding of operational and supervisory aspects of running food and beverage establishments. The learning outcomes cover key areas of food and beverage operations. The syllabus details the topics that will be covered in each of the 8 chapters, including food production, purchasing, menu planning, and banqueting. Learners will be assessed through a 2.5 hour exam covering short and long answer questions.
The document discusses a study text for front office operations from the Confederation of Tourism and Hospitality. It provides an overview of the modules contents including descriptions, learning outcomes, syllabus, assessment, and 9 chapters covering topics like reservations, check-in/out procedures, guest accounting, and more. The document gives details on what students will learn in each chapter and section of the course.
The rooms division is the area most responsible for a hotel's main product - the sleeping rooms. It includes the front office, reservations, housekeeping, night audit, and security departments. The front office handles guest check-in/out and payments. Reservations books rooms. Housekeeping prepares rooms for new guests. Night audit reconciles finances. Security ensures guest and employee safety. The rooms division manager oversees these areas to maintain clean, available rooms for guests.
you will read a brief introduction about working in Front Office Department of the hotel, some sections available in Front Office Department and general description about those sections. Each section has its own duties and responsibilities in providing services to the guest
Combined presentation of student reports and the lectures on Lodging and Accommodation for the subject Principles of Tourism II for the College of International Tourism and Hospitality Management of the Lyceum of The Philippines Cavite, Campus. All photographs are grabbed from the internet and credit is due to their respective photographers.
The hospitality industry has its origins in ancient times, with the concept dating back to Ancient Greece and Rome. Over centuries, accommodations evolved from private homes and inns to include monasteries, taverns, and posthouses along trade routes. The modern hospitality industry began taking form in the early 20th century with the rise of hotels, motels, and restaurants. It experienced rapid growth following World War II driven by increased tourism. Today, hospitality is one of the largest global industries providing employment in sectors like hotels, resorts, and food service.
Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd.
Today's Effort For A Better Tomorrow
1. Room service involves delivering food and drinks to guests in their hotel rooms. It requires coordination between the room service, kitchen, front office, and housekeeping departments.
2. Most hotels have a central room service pantry near the kitchen that is fully equipped to quickly and efficiently deliver orders to rooms. Menus list available items that can be delivered at different times of day.
3. Taking room service orders by phone involves greeting the guest, writing down the order accurately, confirming details, giving an estimated delivery time, and distributing the order to the appropriate staff.
The document discusses different methods for registering hotel guests upon arrival. It describes the importance of making a positive first impression through courteous greeting. It then outlines the basic registration process of collecting guest information and assigning appropriate rooms. Three common registration methods are described: bound book, loose leaf register, and individual registration cards, with the advantages and disadvantages of each method discussed. Individual registration cards are noted as the most prevalent current system.
Room service allows hotel guests to order and receive food and drinks in their rooms. It operates 24 hours a day. Staff are responsible for checking minibars, collecting breakfast menus, delivering orders to rooms, and billing guests. Guests can place orders by phone, TV, or door knob menu. Orders are prepared in the kitchen or bar then delivered to rooms using service lifts or stairs. When delivering, staff follow a sequence of greeting the guest, setting up the order, offering assistance, and thanking the guest before leaving. The room service pantry needs to be located near the kitchen, service lifts, and storage areas. A variety of equipment is used like mobile serving tables, plate warmers, coffee machines, point
1. Menus should be clean and facing the right way with enough for everyone at the table. Wine/beverage lists should be presented first.
2. Servers should introduce themselves and present menus half open from the right side, stating it is the food/beverage menu.
3. Daily specials and promotions should be mentioned upon menu presentation.
Micro Perspective on Tourism and Hospitality IndustryRubie Clavel
This course will cover the workings, operations and the integrative activities of major stakeholders in the Tourism and Hospitality Industry. The student will also gain knowledge on managing and marketing a service-oriented business organization. Apart from the scope and structure of travel organizations and planning of specific business of the nature and distinctive characteristics of each sector of the entire tourism industry, focusing on management, organization and planning of specific business strategies for the various entities in the local setting. This will also involve the analysis of the possible impacts of external factors and trends on the different tourism industry sectors and specific types of business. 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 also identifies the employment opportunities available in each sector and the corresponding qualifications for the jobs.
This document provides an organizational chart and duties for an hotel food and beverage department. The organizational chart shows the manager positions including the F&B Manager at the top who oversees the Assistant F&B Manager, Chef de Cuisine, and managers of the Restaurant, Banqueting, Room Service, and Bar. Below these positions are sous chefs, head waiters for different areas, and other staff. The duties sections then describes the responsibilities of the main manager roles such as setting objectives, planning menus, overseeing operations, and training staff for the F&B Manager and assisting, scheduling duties, and filling in as needed for the Assistant F&B Manager.
The document is a course syllabus for a Kitchen Essentials and Basic Food Preparation course. It outlines the course description, learning outcomes, topics to be covered over 12 weeks, teaching methods such as lectures and laboratory work, and assessment methods including written works and performance tasks. The course aims to equip students with fundamental cooking techniques and food safety practices. Topics include kitchen organization, sanitation, tools and equipment, mise en place, cooking methods, menus, food presentation, and stocks, sauces and soups.
HPC 106 Fundamentals in Food service.docxRoyCabarles3
This document outlines the course syllabus for HPC 106 – Fundamentals in Food Service Operations. The course aims to teach students the necessary knowledge, skills, and attitudes for delivering quality food and beverage services. Over 18 weeks, students will learn about the evolution of the food industry, food service organization concepts, equipment handling, different types of food services and their proper sequences, menu types, table setting techniques, room service procedures, beverage preparation, and safe alcohol management. Assessment will include quizzes, assignments, performance tasks, class participation, and midterm and final exams. Students must adhere to attendance policies to achieve course objectives and earn credits.
This document provides the course syllabus for HPC 6 - Fundamentals in Food Service Operation. The course aims to teach students the necessary knowledge, skills, and attitudes for delivering quality food and beverage service. Over 18 weeks, topics will include the history and organization of the food service industry, food and beverage service equipment, different types of services, menu types, table setting, room service, and beverage preparation. Assessment methods include exams, presentations, demonstrations, and written assignments. By completing the course, students will be able to perform various food and beverage service tasks according to industry standards.
Syllabus in Swine National Certificate (NCII) New Format.docxJhonmarMontuno
Swine Production and Management is a comprehensive course designed to provide students with a deep understanding of the principles, practices, and technologies involved in the production and management of swine. Topics covered include swine genetics, nutrition, reproduction, health management, housing, environmental control, marketing, and industry trends.
Course Objectives:
To familiarize students with the anatomy, physiology, and behavior of swine.
To provide students with knowledge of different swine breeds, their characteristics, and selection criteria.
To understand principles of swine nutrition and formulate balanced diets for various production stages.
To learn about reproductive physiology and management techniques to optimize breeding efficiency.
To introduce students to common swine diseases, prevention strategies, and health management practices.
To explore housing systems, environmental control, and welfare considerations in swine production.
To understand the economics of swine production, including cost analysis and marketing strategies.
To stay updated on current industry trends, innovations, and emerging technologies in swine production.
Course Outline:
Module 1: Introduction to Swine Production
Overview of the swine industry
Historical perspectives and industry trends
Swine anatomy, physiology, and behavior
Roles and responsibilities in swine production
Module 2: Swine Breeds and Selection
Classification of swine breeds
Breed characteristics and performance traits
Breeding stock selection criteria
Genetic improvement techniques
Module 3: Swine Nutrition
Nutrient requirements of swine
Feed ingredients and their nutritional value
Feed formulation principles
Feeding strategies for different production stages
Module 4: Reproduction and Breeding Management
Reproductive anatomy and physiology of swine
Estrus synchronization techniques
Artificial insemination (AI) and natural mating methods
Pregnancy diagnosis and management
Module 5: Swine Health Management
Common swine diseases and pathogens
Disease prevention and biosecurity measures
Vaccination programs and disease control strategies
Treatment protocols and veterinary care
Module 6: Swine Housing and Environment
Housing systems for swine production
Environmental control and ventilation
Bedding materials and waste management
Welfare considerations and animal behavior
Module 7: Swine Economics and Marketing
Economic principles in swine production
Cost analysis and budgeting
Pricing strategies and market channels
Risk management and financial planning
Module 8: Industry Trends and Innovations
Emerging technologies in swine production
Sustainable practices and environmental stewardship
Global market dynamics and trade policies
Future prospects and career opportunities in the swine industry
Teaching Methodology:
Lectures: Classroom sessions covering theoretical concepts and principles.
Practical Demonstrations: Hands-on activities in farms or laboratories to reinforce learning.
Case Stu
The document provides information on an entrepreneurship course syllabus including:
- The course details the basic concepts and practices of entrepreneurship including launching new ventures and applying ideas to different marketing areas.
- It will cover understanding entrepreneurship, economic development theories, and planning, organizing, and managing an enterprise.
- Learning activities will include lectures, discussions, presentations and developing a business plan to achieve the learning outcomes of discovering business techniques, applying entrepreneurial concepts, observing ethics, and creating a business plan.
This document provides the syllabus for a course on Total Quality Management at the North Eastern Mindanao State University. The summary is:
The syllabus outlines an 18-week course on Total Quality Management that will introduce students to key concepts like continuous quality improvement, customer focus, and quality tools. The course will cover topics such as the philosophies of quality gurus, Kaizen concepts, quality planning tools, and quality standards. Students will learn through remote lectures, activities, and exams. Their performance will be evaluated based on attendance, assignments, exams, and a project to demonstrate understanding of applying quality principles.
EDITED ANIMAL PRODUCTION (SWINE) SYLLABUS.docxJhonmarMontuno
Course Overview:
Course Title: Animal Production in Swine
Course Code: ANPR 101
Prerequisites: None
Credits: 3
Course Duration: One semester
Instructor Details:
Name: Dr. John Smith
Email: jsmith@university.edu
Office Hours: Monday and Wednesday, 10:00 AM - 12:00 PM
Course Description:
Animal Production in Swine is an introductory course designed to provide students with a comprehensive understanding of the principles and practices involved in the production of swine. The course covers various aspects of swine production, including breeding, genetics, nutrition, housing, health management, and marketing. Through lectures, discussions, practical demonstrations, and hands-on experiences, students will develop the knowledge and skills necessary for successful swine production.
Learning Objectives:
To understand the anatomy, physiology, and behavior of swine.
To comprehend the principles of swine genetics and breeding.
To evaluate different nutritional requirements for swine at various stages of production.
To design appropriate housing systems for swine based on their behavioral and physiological needs.
To develop skills in managing swine health, including disease prevention and treatment.
To analyze marketing strategies and economic considerations in swine production.
To apply knowledge gained in the classroom to practical swine production scenarios.
Course Structure:
Week 1-2: Introduction to Swine Production
Overview of the swine industry
History and domestication of swine
Breeds and breed characteristics
Week 3-4: Anatomy, Physiology, and Behavior of Swine
Digestive system
Reproductive system
Growth and development
Behavior and social structures
Week 5-6: Swine Genetics and Breeding
Principles of genetics
Breeding systems and selection criteria
Artificial insemination and reproductive technologies
Week 7-8: Nutrition and Feeding Management
Nutritional requirements of swine
Feed ingredients and formulations
Feeding strategies for different stages of production
Week 9-10: Housing and Environmental Management
Housing systems and designs
Ventilation and temperature control
Waste management and environmental considerations
Week 11-12: Swine Health Management
Disease prevention and biosecurity
Common diseases and health disorders
Vaccination protocols and treatment strategies
Week 13-14: Marketing and Economics of Swine Production
Market trends and demand analysis
Pricing strategies and value-added products
Financial management and budgeting
Week 15: Practical Applications and Field Trip
Hands-on activities in swine management
Field trip to a commercial swine operation
Assessment Methods:
Quizzes and Exams: 40%
Assignments and Projects: 30%
Practical Demonstrations: 20%
Class Participation: 10%
Textbooks:
"Swine Science" by Lee I. Chiba
"Introduction to Swine Production" by Wayne D. Freeman
"Applied Animal Nutrition: Feeds and Feeding" by Peter R. Cheeke
Additional Resources:
Scientific journals and research articles
Industry
The document provides information about a workbook intended for use by students taking Contemporary World at Pangasinan State University. It begins with background on the GE5 course which introduces students to contemporary world issues through examining globalization using various social science disciplines. The workbook aims to provide a comprehensive understanding of microeconomics and serves as a learning and assessment tool. It covers exercises building on 16 course outcomes related to understanding global issues like economic and cultural globalization, trade, governance, and citizenship. The workbook requires sustained effort but will help students answer its exercises and learn about the contemporary world.
Ogweyo Peter Ogalo
Mr. Peter Ogweyo Ogalo is a Kenyan Hospitality and Tourism professional with a passion for research, education, and training in the field. He holds a Master of Science in Hospitality Management from Mount Kenya University, a Post Graduate Diploma in Education from the University of Eldoret, and a Bachelor of Science in Hospitality and Tourism Management from Pwani University, where he earned Second Class Honors. Additionally, he has completed a certificate in Python Data Science and Machine Learning from Modcom Institute of Science and Technology.
Throughout his career, Peter has gained valuable experience in various roles, including:
Research Development and Innovation Officer, responsible for coordinating performance indicators, sensitization, and capacity building in Baringo Technical College, with a focus on Research Development and Innovation (RSTI). Principal Investigator leading the establishment of an Applied Research Hub, fostering industry linkages, and ensuring compliance with sustainability principles at Baringo Technical College. Department Head of Catering and Accommodation, overseeing training matters, resource management, curriculum development, and more. Senior Vocational and Technical Trainer at Baringo Technical College, where he supervises students, teaches various hospitality and tourism classes, and evaluates learning outcomes. Hospitality Trainer positions at Uzuri Institute and Dykaan College, where he trained and equipped students with industry-related skills, organized field visits, and connected students with potential employers.
Assistant Research Analyst at Sustainable Travel and Tourism Agenda Ltd, where he introduced the Young Changers program and managed projects related to academic work and sustainability. Industrial Attachments at the Ministry of Tourism and Wildlife (Kilifi County) and Namsagali Gardens and Conference Centre, where he gained experience in proposal writing, project management, and policy-making.
Peter Ogalo is not only an accomplished professional but also an active researcher and presenter. He has presented at various conferences, focusing on topics such as customer satisfaction, sustainable tourism development, and the role of technical education in the hospitality industry. He has also authored research publications in recognized journals.
His skills include proficiency in English, PC skills, data science, and grant proposal writing. In his free time, Mr. Ogalo enjoys traveling, sports, spiritual music, and spiritual movies.
For further information or references, you can contact his referees:
Dr. Antony Pepela, H.O.D. Hospitality and Tourism Management, Pwani University
Contact: 0722214914, tonipeps@gmail.com
Dr. Arnest Safari, Senior Lecturer, Hospitality Management, Mount Kenya University - Rwanda
Contact: 0786056050, esafari@mku.ac.ke
Ms. Judy Gona, Director, Sustainable Travel & Tourism Agenda
Contact: +254718127557, info@sttakenya.org
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HPC106 FUNDAMENTALS IN FOOD SERVICE OPERATIONS.docx
1. Page | 1
WPU-QSF-ACAD-10A Rev. 01 (01.10.22)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
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.
2. Page | 2
WPU-QSF-ACAD-10A Rev. 01 (01.10.22)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
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
Clusters Code Title
Pre-
requisite
1 2 3 4 5 6 7 8
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.
3. Identify and properly operate equipment & common culinary hand tools.
3. Page | 3
WPU-QSF-ACAD-10A Rev. 01 (01.10.22)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
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
Week
Intended Learning
Outcomes
Topics
Teaching and Learning
Activities
Instructional
Resources
Assessment
Tools/Tasks
1
At the end of the topic, the
students can: Understand the
concept of outcome-based
education and infer the results and
applications of the learning
acquired through this particular
course.
ORIENTATION
1.1 Western Philippines
University
1.2 Mission
1.3 Vision
1.4 Core Values
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
A. Face to face
B. New Normal
● Laptop
● LCD Projector with
PowerPoint
Presentation
A. Face to face
B. New Normal
2
● At the end of the topic, the
students can:
● Develop general knowledge on
the origins and development of
food service in hotels,
restaurants, and institutions.
● Explain the kitchen
organization, and the job
I - The Food Service Industry
1.1 History
1.2 Development of the new equipment
1.3 Organization of the modern Kitchen
1.4 Kitchen Organizational Chart
1.5 Kitchen Layout
1.6 Kitchen Brigade
● PowerPoint lecture
● Faculty-facilitated
group discussion &
presentation
● Group performance
Task No. 1 – Kitchen
Layout
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Materials
● Summative
Written Works
No. 1
● Summative
Performance
Task No. 1
4. Page | 4
WPU-QSF-ACAD-10A Rev. 01 (01.10.22)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
requirements, the principles of
basic cuisine production
information. The kitchen
design and physical features,
classify the kitchen
equipment’s, and the
precautions for kitchen
security.
● Describes the operating units
in the kitchen and the various
responsibilities of the kitchen
staff.
1.7 Function and Responsibilities by the
kitchen/ food production unit
● Advance Research on
Food Sanitation, Types
of Bacteria, Food Borne
Illness/ diseases
● Bring materials for
cleaning sanitizing
equipment
3
● At the end of the topic, the
students can:
● Describe steps to prevent food
poisoning and food-borne
diseases.
● Describe and explain the most
important components of food
and what happen to them
when they are cooked.
II - Sanitation and Safety
2.1 Food Safety and
Sanitation
2.2 Personal Hygiene
2.3 Food Storage
2.4 Cleaning and Sanitizing Equipment
● PowerPoint lecture
Presentation
● Faculty-facilitated
group discussion &
presentation
● Group Performance
Task No. 2 - Cleaning
sanitizing equipment
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Summative
Written Works
No. 2
● Summative
Performance
Task No. 2
(rubrics)
4
● At the end of the topic, the
students can:
● Identify the dos’s and don’ts
associated with the safe and
efficient use of standard
cooking equipment, processing
equipment, holding and
storage equipment, measuring
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
III - Tools and Equipment
3.1 Standard for Tools and Equipment
3.2 Cooking Equipment
3.3 Anatomy of Knife
3.4 The Professional Kitchen
● PowerPoint lecture
Presentation
● Faculty-facilitated
group discussion &
presentation
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Summative
Written Works
No. 3
● Summative
Performance
Task No. 3
(rubrics)
5. Page | 5
WPU-QSF-ACAD-10A Rev. 01 (01.10.22)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
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.
5
● At the end of the topic, the
students can:
● Describe five general steps
used in planning mise-en-
place.
● Define terms related to
practicing correct Mise-en-
place.
● Explain why Mise-en-place is
important during meal
preparation.
● Identify activities
accomplished when practicing
effective Mise-en-place.
IV - Mise-en-Place
4.1 Planning and organizing product
4.2 Basic Cuts and Shape
● PowerPoint lecture
Presentation
● Faculty-facilitated
group discussion &
presentation
● Group Laboratory No. 1
– cut the different types
of vegetables
● Cooking application
from the different types
of vegetables cutting
● Research and bring
different types of Herbs
and Spices
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Summative
Written Works
No. 4
● Rubrics on
Kitchen
Laboratory No. 1
evaluation form.
6
● At the end of the topic, the
students can:
● Describe and explain the most
important components of food
and what happen to them
when they are cooked.
● Explains the importance of
aromatic herbs, spices and
mixtures in the culinary
profession. Gives general
information about spices.
Knows importance
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.
V - Basic Cooking Principles
5.1 The Concept of Cooking
5.2 Herbs and Spices
● PowerPoint lecture
Presentation
● Faculty-facilitated
group discussion and
presentation
● Group Performance
Task Laboratory No. 4 –
Blind fold activities for
herbs and spices
familiarization
● Research about on
metric conversion
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Summative
Written Works
No. 5
● Summative
Performance
Task No. 4
(rubrics)
●
6. Page | 6
WPU-QSF-ACAD-10A Rev. 01 (01.10.22)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
7
● At the end of the topic, the
students can:
● Explain how the makeup of a
menu depends on the type of
meal and on the institution
using it.
● Describe the differences
between static and cycle menus,
and between à la carte and table
d’hôte menus.
● List in order of their usual
service the courses that might
appear on modern menus.
● Devise balanced menus that
contain an adequate variety of
foods and that can be
efficiently and economically
prepared.
VI - Menus, Recipes and Cost
Management
6.1 Menu Forms and Functions
6.2 Kitchen Capacity and Availability of
Foods
6.3 Measurement
● PowerPoint lecture
Presentation
● Faculty-facilitated
group discussion &
presentation
● Group Performance
Task No. 5 –
familiarization on
measuring equipment
(measuring cup,
measuring spoon, liquid
measuring cup, digital
weighing scale and
manual
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Summative
Performance
Task No. 5
● Individual Quiz
(costing)
8
● At the end of the topic, the
students can:
● Describe plating decisions that
must be made for an attractive
plate or platter presentation.
● Summarize the importance of
appropriate color, height,
proportion, shapes, and
textures in plate presentation,
and
● Design a well-thought-out
plate or platter that includes
garnishes.
● Describe the six categories of
nutrients & explain their
functions in the body and
VII - Food Presentation, Garnish and
Nutrient
7.1 Plate Presentation
7.2 Classical terms in Modern Kitchen
7.3 Nutrients
7.4 The Food Pyramid
● PowerPoint Lecture
Presentation
● Faculty-facilitated
group discussion &
presentation
● Group Laboratory No. 2
– individual plating
(food photography)
● Research the different
types of stocks, sauces
and soups
● Research the different
type of recipes (stocks,
sauces, and soups)
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Summative
Written Works
No. 6
● Rubrics on
Kitchen
Laboratory No. 2
evaluation form.
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WPU-QSF-ACAD-10A Rev. 01 (01.10.22)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
name some food sources of
each.
9 MIDTERM WRITTEN EXAMINATION
10
● At the end of the topic, the
students can:
● Prepare
various stocks and sauce ingre
dients and apply
to stock and sauce production.
● Evaluate flavor profiles
within stocks, sauces and
soups and demonstrate proper
adjustment techniques.
● Identify and prepare various
types of sauces including
mother sauces and
small sauces.
VIII - Stocks, Sauces, and Soup
8.1 Stocks
8.2 Sauces
8.3 Soups
● PowerPoint lecture
Presentation
● Faculty-facilitated
group discussion &
presentation r
● Group Laboratory No. 3
– preparation for white
and brown stocks,
preparation and
application of cooking
(velouté, espagnole, and
bechamel sauce)
● Preparation and
application of cooking,
clear, creamy and
consume.
● Research the different
type of Salads and
Dressing
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Summative
Written Works
No. 7
● Rubrics on
Kitchen
Laboratory No. 3
evaluation form.
11
● At the end of the topic, the
students can:
● Identify the classifications of
salad dressings - mayonnaise
based and vinaigrette based.
Students will be able to apply
their knife skills when
preparing the salads.
IX - Salads and Salad Dressing
9.1 Salad
9.2 Dessert Salad
9.3 Vegetables Salad
9.4 Salad Dressing
● PowerPoint
Presentation
● Faculty-facilitated
group discussion &
presentation
● Group Laboratory No. 4
– Preparation for leafy
and non-leafy
vegetables salads
● Preparation for fruits
and vegetables salads
with at least 2 different
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Summative
Written Works
No. 8
● Rubrics on
Kitchen
Laboratory No. 4
evaluation form.
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WPU-QSF-ACAD-10A Rev. 01 (01.10.22)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
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
students can:
● Identify and prepare
ingredients according to
standard recipes and the
market forms of eggs;
● Explain the uses of eggs in
culinary; and cook egg dishes
with appropriate taste and
seasoned in accordance with
the prescribed standard.
● Identify sandwiches, wraps,
equipment, tools and
materials.
● Describe the distinction
between amuse-bouchées,
appetizers and hors d’oeuvres.
● Distinguish between the
various international
appetizers and their service
customs.
● Demonstrate the nature and
distinction between hot and
cold hors d’oeuvres.
X - Egg Cookery, Sandwiches and Hors
d’oeuvres
10.1 All about eggs
10.2 Sandwiches
10.3 Hors d’oeuvres
● PowerPoint
Presentation
● Faculty-facilitated
group discussion &
presentation
● Group Laboratory No. 5
- preparation and
application of egg
cookery, types of
sandwiches (hot and
cold sandwiches) and
hors d’oeuvres (canape,
bruschetta, and caviar)
● Research on types of
Milanese
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Rubrics on
Kitchen
Laboratory No. 5
evaluation form.
13
● At the end of the topic, the
students can:
XI - Potatoes, Legumes, Grains, Pasta
and other Starches
11.1 Potatoes
● PowerPoint lecture ● Laptop ● Summative
Written Works
No. 10
9. Page | 9
WPU-QSF-ACAD-10A Rev. 01 (01.10.22)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
● Distinguish the major types of
rice.
● Distinguish the major types of
other grains used in food
service.
● Prepare grains by simmering
and by the pilaf and risotto
methods.
● Distinguish major kinds and
shapes of commercial pasta
and determine their quality.
● Prepare fresh and commercial
pasta, and list the steps
involved in the alternate
steam-table service method of
its preparation.
11.2 Legumes
11.3 Pasta
11.4 Grains
11.5 Starch
● Faculty-facilitated
group discussion &
presentation
● Group Laboratory No. 6
– preparation and
application of 1 dish of
potato, 1 dish of
legumes, 1 dish of pasta
and 1 dish of Milanese
● Research about the
parts of swine,
chicken/poultry
● Research at least 1
recipe for beef, pork and
chicken with serving
and costing
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Rubrics on
Kitchen
Laboratory No. 6
evaluation form.
14-15
● At the end of the topic, the
students can:
● Identify cuts of meat and offal
on blank illustrations of the
carcasses of lamb, veal/beef,
pork/ham.
● Classify and describe suitable
cuts of meat that can be
prepared using the;
● Classify and describe suitable
cuts of meat that can be
prepared using the following
methods stewing, boiling,
braising, sautéing.
● Explain the differences
between light meat and dark
meat, and describe how these
differences affect cooking.
XII - Understanding Meats & Meat
Poultry, Cooking Meat Poultry and
Games
12.1 Meat Composition, Structure and
the basic quality factors
12.2 Meat understanding Basic Cuts
12.3. Cooking Meats Poultry and
Games
● PowerPoint
Presentation
● Faculty-facilitated
group discussion &
presentation
● Group Laboratory No. 7
– preparation and
application of meat
cookery, poultry and
games
● Research the types fish
and shellfish with
picture and recipes with
number of serving and
costing and bring the
prescribed uniform
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Summative
Written Works
No. 11
● Rubrics on
Kitchen
Laboratory No. 7
evaluation form.
10. Page | 10
WPU-QSF-ACAD-10A Rev. 01 (01.10.22)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
● Describe four techniques that
help keep chicken or turkey
breast moist while roasting.
16
● At the end of the topic, the
students can:
● Classify and describe
cuts/whole fish and shell fish
suitable for cooking in the
following methods: poaching,
grilling, baking and frying.
● Prepare, cook and serve root,
stem, flower, fruit, leaf, pulse,
dried and fungi type
vegetables.
● Identify the types of
vegetables.
● Explain the method of
preparing, cooking and serving
all types of vegetables - Fresh -
Frozen – Convenience.
XIII - Understanding Fish, Shellfish,
and Vegetables
13.1 Fish Composition and Structure
13.2 Shellfish Composition and
Structure
13.3 Cooking Fish and Shellfish
13.4 Vegetables
13.5 General Rules of Vegetables
Cookery
13.6 Cooking Vegetables
● PowerPoint
Presentation
● Faculty-facilitated
group discussion &
presentation
● Group Laboratory No. 8
– Preparation and
application of Fish,
shellfish and vegetables
● Research recipe about
hot and cold dessert
with number of serving
and costing. Bring your
prescribed uniform
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Summative
Written Works
No. 12
● Rubrics on
Kitchen
Laboratory No. 8
evaluation form
17
● At the end of the topic, the
students can:
● Classify and identify the types
of desserts.
● Prepare puddings, gelatin
desserts, specialty desserts
(soufflés, baked Alaska, babas)
● Use convenient desserts
14 - Dessert Hot and Cold
14.1 History
14.2 Dessert
14.3 Ingredients
14.4 Types of Dessert
● PowerPoint
Presentation
● Interactive-discussion
● Faculty-facilitated
group discussion &
presentation
Laboratory No. 9 –
Preparation and
application of hot and
cold dessert
● Laptop
● LCD Projector with
PowerPoint
Presentation
● Laboratory
Material
● Summative
Written Works
No. 13
● Rubrics on
Kitchen
Laboratory No. 9
evaluation form.
18 FINAL WRITTEN EXAMINATION
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)
11. Page | 11
WPU-QSF-ACAD-10A Rev. 01 (01.10.22)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
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
Grade
Total Weighted Score
( 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
2.25 73.35- 77.79
2.5 68.90- 73.34
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WPU-QSF-ACAD-10A Rev. 01 (01.10.22)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
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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WPU-QSF-ACAD-10A Rev. 01 (01.10.22)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
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: __________