PROGRAM OUTCOMES THAT ARE ADDRESSED BY THE COURSE ON ASIAN CUISINE

Program Outcomes Course Outcomes Topics Performance Indicators Action Indicators

a. Articulate and discuss the latest Apply the various theories of History of Asian Cooking: 1. Familiarize and demonstrate the origin of food Opportunity for
developments in the specific field of origin of Asian Countries A. China service, understanding of food preparations and Development (O)
practice. cuisines, basic food B. Japan food presentation and packaging of meals.
preparations, and food C. Korea
presentation in a commercial D. India 2. Advocate the theories and principles of food
establishment to help students E. Malaysia preparation by preparing the different methods of
to outshine in the practical F. Thailand Asian cooking on how to apply them.
skills. G. Vietnam
H. Indonesia
I. Philippines
J. Fusion Cuisine

b. Effectively communicate orally

and in writing using English,
Filipino, mother tongue language,
and appropriate Foreign Language
required by the industry.
c. Work effectively and
independently in multi-disciplinary
and multi-cultural teams.
d. Act in recognition of professional,
social, and ethical responsibility.
e. Preserve and promote “Filipino
historical and cultural heritage”
(based on RA No. 722)
f. Demonstrate knowledge of
tourism industry, local tourism
products and services.
g. Interpret and apply relevant laws
related to tourism industry.
h. Observe and perform risk Apply the various principles Principles of Food Storage and 1. Familiarize and demonstrate the food hazards Opportunity for
mitigation activities. and techniques of food Food Handling control, principles of food storage and food Development (O)
handling of different Asian handling, and workplace safety of different Asian
cuisines in safe and hygienic Cleaning and Sanitizing Equipment cuisine food establishment.
manner. 2. Apply food hazard control, principle of food
storage and handling and safety in workplace for
preparation of the dish.
3. Handle and store foodstuffs
3.1 Handle and store foodstuffs according to
enterprise guidelines
3.2 Handle and store foodstuffs in a manner that
avoids damage and contamination, meet hygiene
standards and maintain s quality
3.3 Store foodstuffs at the correct temperature
4. Identify hazards and risks
4.1 Identify key hazards and risks associated with
the individual work role.
4.2 Check own work area to identify hazards and
risks
5. Follow enterprise hygiene standards, procedures
and practices
5.1 Implement required personal hygiene
practices
5.2 Maintain clothing to meet work area
standards
5.3 Follow hygiene procedure in accordance with
enterprise requirements.
6. Follow food safety program
6.1 Ensure work activities conform with the
enterprise food safety program
6.2 Identify and monitor areas of risk in
individual work area
6.3 Take corrective actions within individual
scope of responsibilities to minimize risk in
accordance with the enterprise food safety
program
6.4 Report risks beyond the control of individual
to the appropriate person(s)
6.5 Complete records according to enterprise
requirements and work responsibility
7. Clean, sanitize and store equipment
7.1 Select and proper use of cleaning and/or
sanitizing kitchen equipment and utensils.
7.2 Clean and sanitize equipment and/or utensils
safely and according to manufacturer’s instruction.
7.3 Store or stacked the cleaned equipment and
 utensils safely in the designated place.
7.4 Assemble and disassemble safely
i. Utilize information technology
applications for tourism and
hospitality.
j. Manage and market a service-
oriented business organization.
k. Demonstrate administrative and
managerial skills in a service-
oriented business organization.
l. Prepare and monitor industry
specific financial transactions and
reports.
m. Perform human capital
development functions of a
tourism-oriented organization
n. Utilize various communication
channels proficiently in dealing with
guests and colleagues.
o. Produce food products and Demonstrate understanding Principles of Cooking, Ingredients 1. Familiarize and demonstrate the principles Facilitates Learning of the
services complying with enterprise of: and equipment, Structure of Meal of Asian countries cookery and its Meal Competencies (L)
standards. a. Different cuisines of and Execute of the following Asian structure
Asian countries countries: 2. Advocate the theories and principles of
b. Execution of different A. China food preparation by preparing the different
authentic cuisine of B. Japan methods of Asian cooking, ingredients,
Asian Cuisines C. Korea tools and equipment used and how to
c. Principles of cooking of D. India apply them.
Asian countries E. Malaysia 3. Perform the applied techniques of cooking
d. Ingredients and F. Thailand of each Asian countries cookery.
equipment used in G. Vietnam
cooking H. Indonesia
I. Philippines
J. Fusion Cuisine

p. Apply management skills in F&B

service and operations.
q. Perform and provide full guest
cycle services for front office.
r. Perform and maintain various
housekeeping services for guest
and facility operations.
s. Plan and implement a risk
management program to provide a
safe and secure workplace.
t. Provide food and beverage
service and manage the operation
seamlessly based on industry
standards.

COURSE CONTENT

STUDENT LEARNING CONTENT/TOPICS ASSESSMENT LEARNING ACTIVITIES METHODS AND STRATEGIES REMARKS
 OUTCOMES
Understand the principles of China: Oral Recitation Video Clip Viewing Learning Circles
Chinese cuisine  History of Chinese (Chinese Settlers, Chinese
Cuisine Reflection Cooking, Meal Structure and Lecture and Discussion
Identify the basic Chinese  Cooking Techniques Cooking Techniques)
ingredients and techniques used by Chinese Quiz Cookery Demonstration
people Group Discussion of the
Discuss the structure of meal  Structure of Meal in Assignment Chinese Foods known, food
in China Chinese Table establishments and present
 Herbs, spices and oil Cooking Performance to the class
Identify oils, spices and herbs used by Chinese Evaluation
settlers Group Laboratory: Cook
Perform Chinese Cuisine: Chinese Cuisine such as
Appetizer Appetizer, Rice Meal,
Rice Cookery Noodles, Main Course,
Noodles Cookery Desserts and Dim Sums
Main Course
Desserts
Dim sums
Understand the principles of Japan Oral Recitation Video Clip Viewing Learning Circles
Japan cuisine  History of Japanese (Japanese Settlers,
Cuisine Reflection Japanese Cooking, Meal Lecture and Discussion
Identify the basic Japanese  Common Ingredients Structure and Cooking
ingredients and techniques and Equipment Quiz Techniques) Cookery Demonstration
 Structure of Meal
Discuss the structure of meal Assignment Group Discussion of the
in Japan renowned Japanese Foods,
Cooking Performance food establishments and
Describe the different Herbs Evaluation present to the class
and spices
Group Laboratory: Cook
Perform Japanese Cuisine: Japanese Cuisine such as
Appetizer Appetizer, Noodles, Main
Noodles Course, Desserts
Main Course
Dessert
Understand the principles of Korea Recitation Video Clip Viewing Learning Circles
Korean cuisine  History of Korea (Korean Settlers, Korean
Cuisine Quiz Cooking, Meal Structure and Lecture and Discussion
Identify the basic Korean
ingredients and techniques
Discuss the structure of meal
in Korea
Identify oils, spices and herbs
Understand the principles of
Indian cuisine
Identify the basic Indian
ingredients and techniques
Discuss the structure of meal
in India
Know how to cook different
recipes of the Indian Cuisine
Enumerate the herbs and
spices
Perform Indian Cuisine:
Appetizer
Indian Bread (Naan, Prata)
Main Course (Variety of
Curry)
Dessert
Understand the principles of
Malaysian cuisine
Identify the basic Malaysian
ingredients and techniques
Discuss the structure of meal
in Malaysia
 Common Ingredients Cooking Techniques)
and Equipment Assignment Cookery Demonstration
 Structure of Meal Group Discussion of the
Cooking Performance renowned Korean Foods,
Evaluation food establishments and
present to the class
Periodic Exam
Group Laboratory: Cook
Korean Cuisine such as
Appetizer, Noodles, Main
Course, Kimchi
India Oral Recitation Video Clip Viewing Learning Circles
 History of Indian (Indian Settlers, Indian
Cuisine Reflection Cooking, Meal Structure and Lecture and Discussion
 Common Ingredients Cooking Techniques)
and Equipment Quiz Cookery Demonstration
 Structure of Meal Group Discussion of the
Assignment renowned Indian Foods, food
establishments and present
Cooking Performance to the class
Evaluation
Group Laboratory: Cook
Indian foods such as
Appetizer, Indian Bread
(Naan, Prata, Chapatti etc),
Main Course (Variety of
Curry)
Malaysia Recitation Video Clip Viewing Learning Circles
 History of Malaysian (Malaysian Settlers,
Cuisine Quiz Malaysian Cooking, Meal Lecture and Discussion
 Common Ingredients Structure and Cooking
and Equipment Assignment Techniques) Cookery Demonstration
 Structure of Meal Cooking Performance Group Discussion of the
Evaluation renowned Malaysian Foods,
food establishments and
Enumerate the herbs and
spices they used
Perform Malaysian Cuisine:
Appetizer
Main Course
Dessert
Noodles and Soups
Understand the principles of
Thai Cuisine
Identify the basic Thai
ingredients and techniques
Discuss the structure of meal
in Thailand
Know how to cook different
recipes of the Thai Cuisine
Perform Thai Cuisine:
Appetizer
Soups
Main Course
Dessert
Understand the principles of
Vietnamese cuisine
Identify the basic Vietnamese
ingredients and techniques
and herbs and spices used
Discuss the structure of meal
in Vietnam
Perform Vietnam Cuisine:
Appetizer
Main course
Dessert
Periodic Exam present to the class
Group Laboratory: Cook
Malaysian foods such as
Appetizer, Nasi dishes, Main
course, Noodles and soups,
Desserts
Thailand Recitation Video Clip Viewing Learning Circles
 History of Thai (Thai Settlers, Thai
Cuisine Reflection Cooking, Meal Structure and Lecture and Discussion
 Common Ingredients Cooking Techniques)
and Equipment Quiz Cookery Demonstration
 Structure of Meal Group Discussion of the
Assignment renowned Thai Foods, food
establishments and present
Cooking Performance to the class
Evaluation
Group Laboratory: Cook Thai
foods such as Appetizer,
Main course, Desserts
Vietnam Recitation Video Clip Viewing Learning Circles
 History of (Vietnam Settlers,
Vietnamese Cuisine Reflection Vietnamese Cooking, Meal Lecture and Discussion
 Common Ingredients Structure and Cooking
and Equipment Quiz Techniques) Cookery Demonstration
 Structure of Meal
Assignment Group Discussion of the
renowned Vietnamese
Cooking Performance Foods, food establishments
Evaluation and present to the class
Group Laboratory: Cook
Vietnamese foods such as
Appetizer, Main course,
Desserts
Understand the principles of
Indonesian Cuisine
Identify the basic Indonesian
ingredients and techniques
Discuss the structure of meal
in Indonesia
Execute on how to cook
different recipes of the
Indonesian Cuisine such as
Appetizer, Main course,
Dessert and ethnic dishes
Understand the principles of
Philippines Cuisine
Identify the basic Philippine
ingredients and techniques
Discuss the structure of meal
in Philippines
Perform Philippine Cuisine:
Authentic dishes
Appetizer
Main Course
Desserts
Perform Fusion Cuisine from
Asian countries twist with
Philippine Cuisine
Indonesia Recitation Video Clip Viewing Learning Circles
 History of Indonesian (Indonesia Settlers,
Cuisine Reflection Indonesian Cooking, Meal Lecture and Discussion
 Common Ingredients Structure and Cooking
and Equipment Quiz Techniques) Cookery Demonstration
 Structure of Meal
Assignment Group Discussion of the
renowned Indonesian Foods,
Cooking Performance food establishments and
Evaluation present to the class
Group Laboratory: Cook
Indonesian foods such as
Appetizer, Main course,
Desserts, other Ethnic dishes
Philippines Recitation Video Clip Viewing Learning Circles
 History of Philippine (Philippine Settlers,
Cuisine and Asian Reflection Philippine Cooking, Meal Lecture and Discussion
Influences Structure and Cooking
 Common Ingredients Quiz Techniques) Cookery Demonstration
and Equipment
 Structure of Meal Assignment Group Discussion of the
renowned Filipino Foods,
Cooking Performance food establishments and
Evaluation present to the class
Periodic Exam (Fusion Group Laboratory: Cook
Cuisine) Filipino foods such as
Authentic dishes, Appetizer,
Main course, Desserts
Individual Examination: Cook
a Asian dish fused to
Philippine dish to make one
(1) recipe