Cmo 31 Revice Kitchen Laboratories - Docx New.1

Republic of the Philippines
NORTHERN ILOILO POLYTECHNIC STATE COLLEGE

BAROTAC VIEJO CAMPUS
Barotac Viejo, Iloilo
HOTEL AND RESTAURANT MANAGEMENT
REVISED MINIMUM CURRICULAR REQUIREMENT FOR THE BACHELOR OF SCIENCE IN

HOSPITALITY MANAGEMENT
KITCHEN LABORATORIES MATRIX
REVISED CURRICULAR REQUIREMENTS HEI PROVISIONS REMARKS
FOR KITCHEN LABORATORIES CMO NO 31,
SERIES OF 2001.
I.GENERAL REQUIREMENTS
1.KITCHEN LABORATORY
 Equipped individual kitchen units 2 laboratory table sets with Stainless and cabinet On-
sink, burner and cabinet going with lay-out and
design
 1-8 cu ft. Refrigerator 2 units 2 refrigerators /
 1 Demonstration Table with overhead 1 Demonstration Table with On-going with lay out and
projector overhead projector design
 Dining table with chairs at least twelve 5 round tables the area has appropriate
people appropriate in a class tables and chairs
 Exhaust fans/hoods N/A The location is wide and
has a natural air to
consider
 Tape measure 2 pcs. /
 Weighing scale 2 units /
 Length boards None None
2. INDIVIDUAL UNIT KITCHEN
 Work counter (stainless steel) 5 working table (stainless On going
steel)
 4 burner range 5 burner /
 Baking oven with temperature control 5 OVEN with burners /
 Two compartment sink (preferably None On going
stainless steel)
 Cabinets and drawers 2 Wood Cabinets /
2.a Small Kitchen gadgets and
appliances
 1 set of measuring cups for dry and 2 sets /
liquid ingredients
 1 set of measuring spoons 2 sets /
 Dietetic scale 2 sets /
 1 set of kitchen knives (paring, bread. 5 sets /
Butcher, French)
 Knife sharpening block 5 sets /
 Potato peeler 10 pcs /
 cleaver 5 /
 grater 10 pcs /
 strainer 5 pcs /
 chopping board 10 pcs /
 utility plates 6 pcs. /
 wooden spoons 5 pcs. /
 rubber scrapper 10 pcs. /
 rotary egg beater 2 pcs. /
 flour sifter 10 pcs. /
 colander 5 pcs. /
 turners 2 pcs. /
 ladles 10 pcs. /
 kitchen tongs 24 pcs. /
 frying pans 10 pcs. /
 saucepans(1qt.,3qts.,&4qts). 5 pcs. /
1

 Double boiler 2 sets /
 skillet 2 /
 bottle &can opener 4 pcs. /
 dish pans 5 pcs. /
 utility can for silverware 4 pcs. /
 garbage can 2 sets /
 utility/mixing bowls 5 pcs. /
 kitchen scissors 5 pcs. /
 oven thermometer 5 pcs. /
 candy thermometer 5 pcs. /
3.GENERAL STOREROOM
 4 sets of pint and quart measuring 4 pcs. /
cups
 1 pc. grinder 1 pcs. /
 1 pcs. Steak hammers 1 pcs. /
 4 sets utility bowls-1qt., 1qts.3qts.,& 4 4 sets /
qts.
 4 sets pie pans 6”,8”,& 9” 4 sets /
 4 pcs. 8” layer cake pans 4 pcs. /
 4 pcs. Square pan 4 pcs. /
 4 pcs. Rectangular pans 8”,13-1/2” 4 pcs. /
 4 pcs.Tube pans4”x10” 4 pcs. /
 4 pcs. muffin pans 10 pcs. /
 4 pcs.Tea cake pans 4 pcs. /
 4 pcs. Cake coolers 4 pcs. /
 4 pcs. Cookie sheets 4 pcs. /
 4 doz. Custard cups 48 pcs. /
 2 units osterizers/blender 2 units /
 1 pc. Coffee percolators(12cups) 1 pc. /
 2 Units pressure cooker 2 units /
 2 units electric mixer 4 units /
 4 pcs. All purpose thermometers 4 pcs. /
 2 pc. Meat thermometer 2 pc. /
 2 pc. Fat thermometer 2 pcs. /
 2 pcs. Timers 2 pcs. /
 1 pc. Fire extinguisher 3 pcs. /
 4 pcs. Rolling pins 4 pcs. /
 4 pcs. Pastry blenders 4 pcs. /
 4pcs. Griddles (Grills) 4 pcs. /
 5 set racks- assorted to fit sauce pans 5 sets /
 2 tea kettle 2 pcs. /
 2 steamers 2pcs. /
 2 thermos 2 pcs. /
4. DINING AREA
4.a individual service ware
PLATES
 Dinner plates 100 pcs. /
 Soup plates 50 pcs. /
 Salad plates 50 pcs. /
 Bread & butter plate 50 pcs. /
 Entrée plate 50 pcs. /
2

 Dessert plate/bowl 50 pcs. /
 Cup and saucer 50 pcs. /
 Dispenser 1 unit /
SILVER WARE
 Soup spoons 50 pcs. /
 Dinner forks 100 pcs /
 Dinner knives 50 pcs. /
 Salad forks 50 pcs. /
 Entrée forks 50 pcs. /
 Butter knives 50 pcs. /
 Teaspoons 50 pcs. /
 Dessert spoons 50 pcs. /
GLASSWARES
 Water goblets 100 pcs. /
 Wine glasses 25 pcs. /
 Juice glasses 25 pcs. /
 Table clothes 40 meters /
SERVICE WARE
 Serving platters 6 pcs. /
 Serving utensils- /
 spoons, 100 /
 forks, 100
 soup ladles, 10 /
 sauce ladles 10 /
 Soup tureens (casseroles or dishes) 4 sets /

 Gravy bowls 5 pcs. /
 Service trays 6 pcs. /
 Pitchers 4 pcs. /
 Salt & pepper shakers 4 pcs. /
 Coffee/tea set with sugar and creamer 2 sets /
containers
 Napkin holders 10 pcs. /
 Glass racks 2 sets /
 Plate racks 2 sets /
LINENS
 Table napkins 50 pcs. /
 Placemats 25 pcs. /
II SPECIAL KITCHEN LABORATORIES
1. COMMERCIAL KITCHEN FOR
QUANTITY FOOD PRODUCTION
 At least 2 high pressure burner /4 open 2 units /
top burners
 Pots and pans appropriate for the size 2 sets /
production
 1 Broiler 1 set /
 1 Griddle 4 sets /
 1 Commercial size oven None On going
 1 Commercial mixer None On going
 Chafing dishes for buffet service 10 sets with stand /
 Additional chillier/freezer/refrigerator 1 unit On going
appropriate for the size of
3

production(at least 12cu.ft. refrigerator
)
 Dining area 40 people with tables and 40 setting capacity /
chairs
 Dinner ware and service (40 people) 40 dining ware /
 Complete sets of dinner ware utensils, 40 dining ware /
glassware and service ware (40
people) people set-down service or
buffet set-up.
 Tablecloth and linens for set-down 10 pcs. Table clothes sets /
service or buffet set up.
* Production for more than 100 persons None On going
,additional commercial kitchen unit
2. BAR SET-UP FOR BEVERAGE
MANAGEMENT
 long table for cocktail mixing drills for 4 long Tables, 4 round tables 2 /
counter, cabinet & drawers for bar cabinets with utensils
accessories and utensils.
2.A. FULLY EQUIPPED BAR SHALL BE
PROVIDED ( 12 PEOPLE).
a.1 BAR GLASSES
 Assorted Cocktail glasses 50 pcs. bar glasses assorted /
 Brandy, Snifters. 10 plus 10 pcs. /
 Assorted wine glasses-white/red, 20 pcs. /
champagne, liqueur, aperitif, dessert
 Whiskey glasses 10 pcs. /
 High ball glasses 20 pcs. /
a.1 BAR GLASSES
 Collins glasses 10 pcs. /
 Martini glasses 10 pcs. /
 Pilsner/beer mugs 15 pcs. /
a.2. BAR TOOLS
 Jiggers 10 pcs. /
 Bar spoon 2 pcs. /
 Cutting board 6 pcs. /
 Paring knife 10 pcs. /
 shakers 6 pcs. /
 measuring cups 5 sets /
 waiters friends/cork screws 2 pcs. /
 stirrers 2 pcs. /
 coasters(mats) 10 pcs. /
 Bar napkins 20 pcs. /
 Ice buckets 4 pcs. /
 Tongs 10 pcs. /
 Bar Tray 5 pcs. /
a.3. Ingredients for the minimum cocktail
4

recipes
 brandy 2 bottles. /
 rum 2 Bottles /
 tequila 2 bottles. /
 vodka 2 Bottles /
 Gin 2 bottles. /
 Whiskey 2 Bottles /
 Liqueurs or cordials 2 Bottles /
 Red and white wine 4 Botles /
3. Food and Beverage management and
operation
3.a Complete dinner ware, utensils and
service ware
i. Russian Service 5 pcs. /
ii. French service 5 pcs. /
iii. English high Tea 5 pcs. /
iv. Buffet service 5 pcs. /
v. Blue plate service 5 pcs. /
vi. A la carte service 5 pcs. /
vii. brunch service 5 pcs.
viii. Other services
4. International cuisine; Specialty

Cuisine
- Facilities and appliances appropriate /
specified in the syllabus of
International cuisine and specialty
cuisine
5. Baking
- Specified in syllabus baking /
 Sink /
 Marble Top work counter /
 Cabinets and drawers /
 Mixer-hand held and commercial None On going
 Commercial Oven None On going
 Mixing Bowl 5 pcs. /
 Sets of Measuring cups for dry and 5 sets /
liquid ingredients
 Sets of measuring spoon 5 sets /
 Spatula 5 pcs. /
 Cake and baking pans 5 pcs. /
 Baking sheets 5 sheets /
 Cookie Cutter 5 pcs. /
 Icing paraphernalia 1 sets /
 Rolling pins 2 pcs. /
5

6.For Hotel Operation courses( Such

as hotel operation, housekeeping
&etc.
- Reception area outside the mock hotel 1 area /
room set of full bathroom.
-
 1 bed (single or double) 2 beds /
 Hotel room furnishing and accessories 2 Night Tables /
night Table
 lamp dresser 2 lamp dresser /
 Writing Table 1 Writing Table /
 Clothes Cabinet 1 built in cabinet /
 Complete Linens ( pillows, bed sheets, complete /
pillow case, bedcover, blanket ) and
towels
 Housekeeper’s cart/basket 1 housekeeper cart /
 Shower Room 1 unit /
 Bath Tub 1 unit /
 sink 1 unit /
 toilet 1 unit /
 Air con 4 rooms /
 Sofa sets 1 sets /
REVISED CURRICULAR REQUIREMENTS HEI PROVISIONS REMARKS
6

FOR KITCHEN LABORATORIES CMO NO 31,
SERIES OF 2001.
OTHERS : AREAs
I. RECEPTION
AREA
A.Front Office
 Computer 1 unit /
 Printer 1 unit /
 Wall clock 4 pcs. /
 sofa 2 pcs. /
 Center table 1 /
 Bar attachment Cabinet 1 /
 Front office Cubicle 1 /
 Electronic clock 1 /
 Intercom 1 /
B. Suite Room
 Bath Tub 1 /
 Toilet bowl 1 /
 Shower room 1 /
 Sink/Lavatory 1 /
 Queen size bed double layer 2 /
 curtains 9 /
 Lamp shade 1 /
 Night table 1 /
 Side Table 1 /
 Pillows with pillow case 4 /
 Blanket white 1 /
 built in cabinet 1 on going
 dresser cabinet 1 on going
 built in TV 1 on going
 Mini Refrigerator 1 on going
 spread sheet white 1 /
 fitted sheet white 1 /
 bed pad 1 /
 bed box 1 /
 mattress 1 /
 built- in mirrors 2 /
 towels 3 /
 bed cover 1 /
 Face towel 2 /
 Table and chairs 2 /
 Aircon (long) 1 /
 Picture Frame 2 2 /
C. Receiving Room
 Sofa Bed 1 set /
 Center Table 1 /
 radio 1 /
 side table 3 /
 TV stand 1 /
 TV 1 /
 King chair 1 /
 Throw pillows with pillowcase 2 /
7

 curtains 5 /
 Sink 1 /
 Built in mirror 1 /
D. Twin Bedded
Room
 Lamp
 single bed 2 /
 bed box 2 /
 spread sheet white 2 /
 towels green 2 /
 Blanket 2 /
 Bed sheets 2 /
 Pillows 2 /
 Pillow case 2 /
 Chairs 2 /
 Center table 2 /
 Built-In Cabinet 1 /
 aircon 1 /
 sink 1 /
 Toilet 1 /
E. Linen Room/Housekeeping
 electric fan 1 /
 Assorted bed cover 6 /
 Red table cloth 10 meters /
 Blankets 25 pcs /
 Beds sheets Colored 22 pcs /
 Pillow case 43 pcs /
 Table cloth yellow 13 /
 Towels 10 /
 White Beds sheets 10 /
 Fitted sheets 10 /
 Table cloth green 2 pcs /
 Table cloth white 10 meters /
 Assorted pillow case 17 /
 Chair cover 40 /
F. Stock Room/Housekeeping
 Chair 5 /
 Mattress Foam Single 26 /
 Mattress Double 25 /
 Pillow 30 /
 Double Deck 20 /
 Stainless Bed Single 5 /
 Speaker 1 /
 DVD player 1 /
 Galloon 2 /
 Brooms 2 /
 Pail 2 /
 Toilet brush 2 /
 Mop 2 /
 Dust pan 2 /
 muriatic 1 /
8

 zonrox 1 /
 powdered soap 4 /
G. Dining Area
 Round table 10 /
 Long table 10 /
 Chairs 50 /
 Cup and saucer 50 /
 Dispenser 1 /
 Glasses 50 /
 Built in cabinet large 2 /
 Air condition 2 /
 Toilets 2 /
 Shower room 2 /
 Curtains 20 /
 Wide sink with center mirror 1 /
II. BAR COUNTER with wine cellar,

cabiner with sink/2ND FLOOR
 Bar stool 4 /
 Assorted wines and liqours 8 /
 goublet 20 /
 jigger glasses 10 /
 Assorted glasses 10 /
 saucers 10 /
 cups 10 /
 teaspoon 10 /
 knife 5 /
 bar trays 2 /
 ice bucket 2 /
 Tong 2 /
 Coffee maker 1 /
 Oven toaster 1 /
a. Bar Room
 coffee Maker 1 /
 Juice Tower 2 /
 Juice squizzer 2 /
 Thermostat 1 /
 oven Toaster 1 /
 Assorted bar glasses 20 /
 trays 3 /
 saucers 50 /
 and cups 50 /
 built in cabinet 1 /
 cabinet 3 /
 mini bar cubicle 1 /
lII. International kitchen utensils
 waffle maker 2 /
 electric beater 1 /
 oven toaster 1 /
 blender 1 /
9

IV. LAUNDRY ROOM
Washing Machine with dryer 3 /
Cabinet 1 /
basin 2 /
bucket or pail 3 /
sink with basin 2 /
Tabo/ bucket small 3 /
Prepared by:
EMALYN S. TUPAS, MHM

Chairman, HRM Department
Noted by:
RUBY S. YOTOKO, Ed.D.

Campus Administrator
10

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Republic of the Philippines

NORTHERN ILOILO POLYTECHNIC STATE COLLEGE

REVISED MINIMUM CURRICULAR REQUIREMENT FOR THE BACHELOR OF SCIENCE IN

REVISED MINIMUM CURRICULAR REQUIREMENT FOR THE BACHELOR OF SCIENCE IN

REVISED MINIMUM CURRICULAR REQUIREMENT FOR THE BACHELOR OF SCIENCE IN

 Soup tureens (casseroles or dishes) 4 sets /

REVISED MINIMUM CURRICULAR REQUIREMENT FOR THE BACHELOR OF SCIENCE IN

a.3. Ingredients for the minimum cocktail

REVISED MINIMUM CURRICULAR REQUIREMENT FOR THE BACHELOR OF SCIENCE IN

viii. Other services

4. International cuisine; Specialty

REVISED MINIMUM CURRICULAR REQUIREMENT FOR THE BACHELOR OF SCIENCE IN

6.For Hotel Operation courses( Such

REVISED CURRICULAR REQUIREMENTS HEI PROVISIONS REMARKS

REVISED MINIMUM CURRICULAR REQUIREMENT FOR THE BACHELOR OF SCIENCE IN

REVISED MINIMUM CURRICULAR REQUIREMENT FOR THE BACHELOR OF SCIENCE IN

REVISED MINIMUM CURRICULAR REQUIREMENT FOR THE BACHELOR OF SCIENCE IN

II. BAR COUNTER with wine cellar,

REVISED MINIMUM CURRICULAR REQUIREMENT FOR THE BACHELOR OF SCIENCE IN

EMALYN S. TUPAS, MHM

RUBY S. YOTOKO, Ed.D.

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