Republic of the Philippines

Infotech Development Systems Colleges

Dunao St., Ligao City

Subject: ASIAN CUISINE

I. COURSE DESCRIPTION

This course deals with the basic knowledge and skills in the presentation of Asian
Cuisine. This will give students the idea, on how these cuisines were developed and the
techniques on how to prepare different dishes with the one of specialized tools.

II. TIME DURATION: 90 hours

III. CREDIT UNIT: 3 Units
IV. OBJECTIVES:

At the end of the semester, the students are expected to:

1. To provide the students thru lecture, demonstrations and hands-on application the
principles and techniques of Asian Cookery.
2. Identify the particular cuisine.
3. Enhance the skills in Asian Cookery.
4. Recognize the importance of organizational skills knife and clever dexterity and cooking
skills that are particular to Chinese, Japanese, Korean, Singaporean, Indonesian,
Vietnamese and Filipino Industry.

TIME SPECIFIC CONTENTS METHODOLOGY EDUCATIONA EVALUATION

TABLE OBJECTIVES L MEDIA TOOLS
NEEDED
Week 1 Discuss the Vision, Mission and Lecture OHP Quiz
Mission, Goals of IDSC Discussion
Vision, Goal
and objective
of the Institute
and College

Get oriented
with the
 course
Week 2 Define terms Introduction to Asian Lecture Power-point Quizzes and
related to Cuisines Conceptualization presentation recitation
Asian Cuisines - Definition of OHP
Understand terms related to Chart
importance of the course
safety hygiene - Review of food
and sanitation safety and
Familiarize hygiene,
with the tools sanitation
and - Review the
equipment kitchen tools
Understand equipment
Mis –en place - Organization of
modern kitchen
- Miser-en-place
- Food
presentation
and garnish
Week Acquire Presentation, garnish Report Power-point Quizzes and
3-6 knowledge and service of Filipino Lecture presentation recitation
and skills in Dishes Discussion OHP Assignments
the - History of Phil. Group activities Chart and oral
preparation of Cookery report
Filipino Dishes - Methods of
Garnish and Cooking
Serve Filipino - Tools and
Food equipment
- Basic
ingredients
- Phil. Festive
Foods
- Table setting
Arrangements
Week Acquire Presentation, garnish Report Power-point Quizzes and
7-8 knowledge and service of Japanese Lecture presentation recitation
and skill in the Dishes Discussion OHP Assignments
preparation - History of Group activities Chart and oral
and garnish Japanese role play report
and serve Cuisines
Japanese - Methods of
dishes Cooking
- Tools and
equipments
- Basic
ingredients
- Tea ceremony
 - Table and
setting
arrangements
Week 9 Acquire Presentation, garnishing Reportorial OHP Quiz
– 10 knowledge and service of Discussion Film showing Return
and skill in the Singaporean and Korean Demonstration demonstration
preparation Dishes
and garnish - History
and serve - Methods of
Singaporean Cooking
and Korean - Tools and
Dishes equipments
- Basic
ingredients
- Table and
setting
arrangements
Week MIDTERM
11 EXAMINATION
Week Prepare, Presentation, garnishing Reportorial OHP Quiz
12-13 garnish and and service of Thai Lecture Film showing Return
serve Thai dishes Demonstration demonstration
Dishes - History Recitation
- Methods of
Cooking/cooking
techniques
- Tools and
equipments
- Basic
ingredients
- Table and
setting
arrangements
Week Prepare, Presentation, garnishing Reportorial OHP Quiz
14-15 garnish and and service of Indian Lecture Film showing Return
serve Indian dishes Discussion demonstration
dishes - History Demonstration
- Methods of
Cooking/cooking
techniques
- Tools and
equipments
- Basic
ingredients
- Table and
setting
arrangements
Week Prepare, Presentation, garnishing Reportorial OHP Quiz
16-17 garnish and and service of Discussion Film showing Return
serve Vietnamese dishes Demonstration demonstration
Vietnamese - History
dishes - Methods of
Cooking/cooking
techniques
- Tools and
equipments
- Basic
ingredients
- Table and
setting
arrangements
FINAL EXAMINATION

V. COURSE REQUIREMENTS

1. Quizzes
2. Assignments/research
3. Attendance
4. Recitation
5. Major exams
6. Oral reports
7. 50 hours in the time training
8. Hotel immersion

VI. EVALUATION
1. Midterm and Final Exam 30%
2. Quizzes 15%
3. Class participation 15%
4. Deportment/Attendance 10%
5. Laboratory 30%

VII. GRADING SYSTEM

1. Midterm Grade 50%
2. Final term Grade 50%
Final grade 100%

BOOK REFERENCES:
1. Cuisine and Culture: A History of Food and People/ Linda Civibello/ 2008
2. Culinary Creation/ James Morgan/ 2006
3. Culinary Creation: An Introduction to Food Service & World Cuisine/ James Morgan/ 2006
4. Step-by-Step Cooking Filipino Delightful Ideas for Everyday Meal/Arlene Diego/2008
5. Feast of Flavoures from the Filipino Kitchen/ Arlene Diego/2009