SYLLABUS in PFP - 1st Sem

Republic of the Philippines
BILIRAN PROVINCE STATE UNIVERSITY – BILIRAN CAMPUS

Biliran Biliran
Telefax No. (053)-500-9045

SUC LEVEL III-A
(Per DBM-CHED Joint Circular No. 1-B dated June 21, 20017)
SCHOOL OF TEACHER EDUCATION - BILIRAN CAMPUS

Bachelor of Technology and Livelihood Education
First Semester SY 2021- 2022
COURSE SYLLABUS
I. Course Code : M12-PFP

II. Course Title : Principles of Food Preparation
III. Pre – Requisite : None
IV. Co – Requisite : none
V. Credits Units : 3 units Lecture
VI. Time Allotment : 3 units / week , 54 hours / semester
Prepared by: Reviewed by:

REMELYN C. RODRIGO MAE A. VERIAN - CEBLANO, MAT NANETA M. PANIT, EdD RYAN TEOFIL ARPON, EdD
Part-Time Instructor Chairman, Syllabi Review Committee Chairperson, School of Teacher Education-Biliran Campus Dean, School of Teacher Education
Date: _______________ Date: ____________________ Date:______________________ Date: ______________________
Approved:
SUSAN S. BENTOR, PhD
Vice President for Academic Affairs
Date:___________________
BiPSU VISION
Brgy. San Isidro, Biliran, Biliran, Philippines, 6566
Tel. (053) 507-0076
SUC Level III-A (Per DBM- CHED Joint Circular #B dated June 21, 2007
M12-PFP: PRINCIPLES OF FOOD PREPARATION Website: www.bipsu.edu.ph [E-mail: bilcam@bipsu.edu.ph] Facebook: www.facebook.com/WowBiPSU
A state university leading in research and innovation for human empowerment and societal development
BiPSU MISSION
To advance the university through innovative human resource, responsive research, sustainable production and demand-driven extension services.
BiPSU CORE VALUES

Brilliance, Innovation, Progress, Service and Unity
DEPARTMENT OF TEACHER EDUCATION GOALS

1. To develop educators responsive to the educational needs of the Philippines society imbued with sincerity for service to bring about the holistic development of the
learners.
2. To develop teachers in basic education by providing advanced professional and academic training basically designed to the potentials and capabilities of Biliranon
and the people of North-western Leyte.
MISSION OF THE DEPARTMENT:

1. Develop quality education teachers in Sciences, Mathematics and Technology and Bachelor of Technology &Livelihood Education.
2. Train and develop research skills of future secondary teachers.
3. Inculcate future teachers’ desirable value that will promote social transformation.
BTLED GOALS
The Bachelor of Technology and Livelihood Education program aims to develop highly competent and motivated teachers in Technology and livelihood Education in their
area of specialization.
VII. OUTCOMES
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Institutional Program Outcome Program Educational Objectives I,E,D Course Outcomes
Outcomes
Leading in PO4. Demonstrate higher level Communicate ideas clearly and accurately in oral and A successful completion of this course will
Research and literacy, communication, numeracy, written form. enable students to:
Innovation critical thinking, learning skills
needed for higher learning.
Human PO8. Reflect on the relationship Integrate principles of teaching and learning theories on
Empowerment among the teaching process skills, human development and social context of the learner for CO1. Apply basic principles of food selection,
I preparation and proper using of tools and
the learning processing in the relevant and effective teaching.
students, the nature of the equipment in order to retain nutritive value and
content/subject matter, and other produce quality food products.
factors affecting educational
processes in order to constantly
improve their teaching knowledge,
skills and practices.
CO2. Present one menu by applying the basic
Societal PO6. Show a deep and principled Relate teaching-learning to the historical, social, cultural Principles of Food Preparation.
Development understanding of how educational and political processes impact on teaching learning.
processes relate to larger historical,
social, cultural and political E
processes.
VIII. COURSE DESCRIPTION

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This is focused on basic principles in the preparation of different types of food.
IX. LEARNING PLAN

Week Course Outcomes Intended Learning Topics Teaching and Learning Assessment Tasks Learning Resources Remarks
Outcomes Activities
1 -Identify, explain, and Course Overview -Present University video -student reflection as
internalize the vision, -BIPSU Vision, clippings how they could - Bulletin of Information
mission, and goals of Mission, Goals -Presentation university contribute in achieving -Website
the university - Institutional, Program VMG VMG Institutional promotional video/s,
-Discuss the teacher and Course Outcomes Hand outs, Reference Materials (CMO
education program 75, s. 2017), Course Module,
outcomes, BTLED PC/Smart Phones, Internet Access,
program outcomes, and LMS
the course outcomes

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A successful completion The student will be Lesson 1 Modular instruction/LMS Self-Study on the - Laptop
of this course will able to: Kitchen Operations- LMS/Embedded in the -Institutional promotional video/s,
enable students to: The Basics Embedded in the Module -Handouts, Reference Materials
2-3  Kitchen module/LMS (CMO 75, s. 2017), Course Module,
1.1 Make an Organization Pre-Test (short essay) PC/Smart Phones, Internet Access,
organizational chart  Common  Use -examine students’ Prior LMS
of your ideal kitchen Kitchen pictures/charts/drawi knowledge about Food
establishment with Equipment ngs/videos and other Preparation 3 M’s of an Outstanding Kitchen and
assigned personnel;  Aspects of relevant Menu
3-4
1.2 Identify the Kitchen Layout materials to  Sketch their
following pictures show different ideal desired kitchen https://
of tools and kitchen layout and apply www.unileverfoodsolutions.com.ph/
equipment whether establishment with the criteria of a chef-inspiration/chefmanship-
it is for storage assigned personnel. well-designed academy/module-5--principles-of-
CO1. Apply basic equipment, kitchen layout. food-preparation-introduction/topic-
principles of food production Discussion  Identifying the 2-3-ms-of-an-outstanding-kitchen-
selection, preparation equipment and - Teacher Discuss correct answer of and-menu.html
4-5 and proper using of cooking equipment; Kitchen Operations – the following
tools and equipment in 1.3 Sketch your desired The Basics given statements. Basic Essential Cooking Tools
order to retain nutritive kitchen (through LMS) https://www.cooksmarts.com/cooking-
value and produce Virtual Recitation guides/create-a-functional-kitchen/20-
quality food products. -Assist students to identify Students to identify the muist-have-kitchen-tools/
the following pictures of following pictures of
tools and equipment. tools and equipment.
(through LMS) (through LMS)
The student will be able Lesson 2 Modular instruction/LMS Individual Activity Menu Planning
to: M’s of an outstanding - Allow students https://www.open.edu/
Kitchen Menu Embedded in the to give atleast 10 openlearncreate/mod/oucontent/
5-6 2.1 List advantages and module/LMS filipino food view.php?id=193&printable=1
disadvantages of A la  Menu recipes and
carte menu, Table d’  Methods Discussions categorize them The Six Principles of Planning a Meal
hotel menu, Du Jour  Basic Cooking -Discuss with students the according to https://nation.africa/kenya/business/
menu, Limited menu, effective menu planning seeds-of--gold/the-six-principles-of-
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Cyclical menu and Methods principles.(Virtual Meeting) moist and dry planning-a-meal-281192
California menu.  Minutes - Discuss the various factors heat method. (10
to consider when planning points)
6-7 2.2Give at least 10 menus for costumers in a - Students will
Filipino food recipes and food service operations target make a recipe of
categorized them market. their own choice
according to moist and - show some sample pictures of dish and set a
dry heat method. of Filipino food recipes. specific time for
7-8 (embedded in the LMS) receiving ,
2.3 Make a recipe of your storing, issuing,
own choice of dish and cooking/reheatin
set a specific time for g, and food
receiving, storing, preparation/servi
issuing, ng.
cooking/reheating, and
food preparation/serving.
2.4 Develop a menu.

9 Mid-Term
The student will be Lesson 3 Modular instruction/LMS Individual Activity

able to: Introduction to the Embedded in the -students will document - Laptop
Principles of Food module/LMS their meal preparation -Institutional promotional video/s,
10-13 3.1 Describe the Public Hygiene and Food by following the -Hand outs, Reference Materials
health importance and Safety Virtual/ Online principles of food safety (CMO 75, s. 2017), Course Module,
objectives of food Brainstorming and hygiene practices. PC/Smart Phones, Internet Access,
hygiene;  Important -Brainstorm for students to Note: Submit it through LMS
principles in identify the category of safe messenger/e-mail
13-16 3.2 Describe the food hygiene food applicable to the given ebcremz@gmail.com
essential functions of and safety statements.
food;  The use and True/False Quiz
Discussion Principles of Safe Food Preparation
16-17 function of
3.3 Demonstrate food -Discuss the principal Virtual Presentation https://www.open.edu/
food
preparation by objective of food hygiene -students will present openlearncreate/mod/oucontent/
Tel. (053) 507-0076
following the principles  Principles of and why is it important for one menu by applying view.php?id=193&section=8.5
CO2. Present one menu of food safety and safe food public health. the basic Principles of
by applying the basic hygiene practices preparation (through LMS) Food Preparation. Introduction to the Principles of Food
Principles of Food (through virtual Hygiene and Food Safety
Preparation. Discussion presentation/video https://www.open.edu/
-Discuss the reasons why presentation) openlearncreate/mod/oucontent/
food is important to people. view.php?id=193&printable=1
You Tube Link:

https://youtu.be/iguM_pqetzo
18 FINAL TERM
X. REFERENCES
M’s of an Outstanding Kitchen and Menu
https://www.unileverfoodsolutions.com.ph/chef-inspiration/chefmanship-academy/module-5-principles-of-food-preparation-introduction/topic-2-3-ms-of-an-outstanding-
kitchen-and -menu.html
Basic Essential Cooking Tools

https://www.cooksmarts.com/cooking-guides/create-a functional-kitchen/20-must-have-kitchen-tools/
Menu Planning
https://www.open.edu/openlearncreate/mod/oucontent/view.php?id=193&printable=1
The Six Principles of Planning a Meal

https://nation.africa/kenya/business/seeds-of--gold/the-six-principles-of-planning-a-meal-281192
Principles of Safe Food Preparation

Tel. (053) 507-0076
https://www.open.edu/openlearncreate/mod/oucontent/view.php?id=193&section=8.5
Introduction to the Principles of Food Hygiene and Food Safety

https://www.open.edu/openlearncreate/mod/oucontent/view.php?id=193&printable=1
XI. SUGGESTED READINGS
Core reading
Books (link for access provided):
Workplace Safety Procedures

https://ecampusontario.pressbooks.pub/workplacesafety/chapter/workplace-safety-procedures/
XII. COURSE REQUIREMENTS
a. Examination (Midterm and Finals). This is an assessment given to students to measure their knowledge or proficiency of the subject.
b. Module. This module covers all the teaching- learning activities of the course. This is self-directed and is intended as an alternative strategy of learning in line of
classroom instruction.
c. Presentation of Menu (Course Outcome)
XIII. GRADING CRITERIA

Midterm/Final exam 10%
Completion of assigned tasks (Module) 40%
Final Requirement (course outcomes) 50%
Total 100
XIV. Classroom Policies
1. A faculty member must check student attendance, the manner of which is left to his/her discretion.
2. All electronic devices, such as mobile phones, must be switched off or put on mute mode during class hours, seminars, and the
like.
3. On the first day of classes, besides the important reminders in the Student Handbook, the faculty member is expected to explain
Tel. (053) 507-0076
the coverage of his/her course, its description, general/specific objectives, time distribution (54 hours/semester), requirements,
and grading system.
4. Students must submit final course requirements on time, for faculty members should submit the grade sheet(s) 10 days after the
last day of final examinations. Otherwise, students will receive a 5.0.
5. Student must pass the midterm and final examination.
6. Students who incur absences of 20% of the required number of classes or any other scheduled work in a given term shall be
dropped from the subject or be given a failing grade.
7. Only students who are officially enrolled in the course are allowed to attend the class meetings.
8. Students must attend all related activities.
XV. CONSULTATION HOURS
DAY TIME LOCATION
MONDAY 10:30-12:00/1:00-4:00 Consultation Faculty Room
TUESDAY 1:00-4:00 Consultation Faculty Room
WEDNESDAY 8:00-12:00/1:00-5:00 Consultation Faculty Room
XVI. RUBRICS
This rubrics evaluates the Video Presentation in Preparing and Presenting one (1) menu applying the Basic Principle of Food Preparation
CRITERIA 1 2 3 4

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Planning/Prep No planning or organization Needs frequent prompting to Generally positive, but lack Positive and organized, notes,
evident, unmotivated to prepare prepare for projects, approaches motivation to prepare without supplies, tools, etc. gathered and
projects with less than positive prompting ready without prompting
attitude
Work Habits Doesn’t work in a timely manner Work completed but inefficient Stays on task and is aware of Highly efficient with both time
and/or doesn’t complete project use of time and/or products, has product usage, takes steps to self- and products
wasteful of products trouble staying on task correct
Sanitation Work station and personal Moderately clean work space and Mostly clean and sanitized needs Excellent attention to workspace
sanitation completely disregarded personal sanitation-many occasion reminders and personal sanitation few if any
reminders needed reminders are needed to maintain
Clean Up No concern for clean-up of work Some effort to clean workspace Good effort to leave workspace Excellent and meticulous care
area, products not properly and store products but somewhat clean and store products properly taken to leave workstation clean
stored, workspace left dirty careless in effort with only minor oversights and store products safely and
properly
Product Little concern for product quality Product meets basic levels of Product quality and presentation is Exceptional care given to product
or presentation. Did not follow quality and presentation. good, but needs more attention to quality and presentation.
instructions Instructions were followed with detail is needed. Instructions were Shows effort beyond basic
only minimal effort. followed. instructions
Tools and Equipment Used all wrong tools and Used the wrong tools and Used the correct tools and Used the correct tools and
equipment equipment most of the time equipment most of the time equipment all the time

Tel. (053) 507-0076

SYLLABUS in PFP - 1st Sem

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Republic of the Philippines

BILIRAN PROVINCE STATE UNIVERSITY – BILIRAN CAMPUS

Telefax No. (053)-500-9045

SCHOOL OF TEACHER EDUCATION - BILIRAN CAMPUS

I. Course Code : M12-PFP

Prepared by: Reviewed by:

BiPSU CORE VALUES

DEPARTMENT OF TEACHER EDUCATION GOALS

MISSION OF THE DEPARTMENT:

VIII. COURSE DESCRIPTION

Brgy. San Isidro, Biliran, Biliran, Philippines, 6566

IX. LEARNING PLAN

Brgy. San Isidro, Biliran, Biliran, Philippines, 6566

2.4 Develop a menu.

The student will be Lesson 3 Modular instruction/LMS Individual Activity

You Tube Link:

Basic Essential Cooking Tools

The Six Principles of Planning a Meal

Principles of Safe Food Preparation

Brgy. San Isidro, Biliran, Biliran, Philippines, 6566

Introduction to the Principles of Food Hygiene and Food Safety

XI. SUGGESTED READINGS

Workplace Safety Procedures

XII. COURSE REQUIREMENTS

XIII. GRADING CRITERIA

XV. CONSULTATION HOURS

DAY TIME LOCATION

MONDAY 10:30-12:00/1:00-4:00 Consultation Faculty Room

TUESDAY 1:00-4:00 Consultation Faculty Room

WEDNESDAY 8:00-12:00/1:00-5:00 Consultation Faculty Room

Brgy. San Isidro, Biliran, Biliran, Philippines, 6566

Brgy. San Isidro, Biliran, Biliran, Philippines, 6566

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