COURSE

OUTLINE
in
BTLED – HE 315
PRINCIPLES OF FOOD PREPARATION
Second Semester, AY 2022 - 2023

Department/Area : COLLEGE OF EDUCATION

Curriculum : Bachelor of Technology and Livelihood Education (BTLED)
Curriculum Year : Third Year
No. of Hours/Sem. : 90 hours
Credit Unit(s) : 3
Prerequisite(s) : NONE

Vision of the University : CTU as premier, inclusive, globally-recognized research and innovation, smart,
community-responsive, and sustainable technological university.

Mission of the University
: The University shall primarily provide leading-edge degree programs, innovative
professional, entrepreneurial, and technical instruction as well as research and
extension programs that address both the needs of the region and the nation in
the context of the global knowledge economy, Fourth Industrial Revolution, and
sustainability.

Goals of the University : By the end of 2024, CTU will be globally recognized for its quality. Specifically, it
will:

 Obtain a Philippine university system status with a CHED SUC Level V recognition or
equivalent;
 Be ranked among the Top 10 Universities in the Philippines;
 Be included in the list of internationally in the Philippines;
 Be included in the list of internationally recognized ranking of universities (including
Quacquarelli Symonds, Times Higher Education, Shanghai University Ranking, World
University Impact Rankings);
 Pursue efforts to pave way for the development of new programs (including natural
sciences and Doctor of Medicine) and Transnational Higher Education;
 Achieve world-class performance and excellence in total quality management; and
 Lead innovations in the Fourth Industrial Revolution
Core Values : CTU PIE (Commitment, Transparency, Unity, Patriotism, Integrity, Excellence)
Course Description: This course is intended for Home Economic Education students designed to develop
a deep understanding of the significant concepts, theoretical knowledge and
 2

demonstrate practical skills in basic culinary tasks , basic food preparation and food
presentation to equip future teachers especially food majors.

Course Learning Outcome: At the end of the course, the students can:

1. Apply basic techniques in cookery

2. Apply the standard safety procedures for handling stuffs
3. Clean and maintain kitchen equipment and utensils
4. Active participation during class discussion, demonstration and learning projects
5. Organize and prepare food products and meals
6. Prepare and store food in a safe and hygienic manner
7. Receive and securely store incoming goods
8. Establish and maintain quality control in food production
9. Identify, prepare and portion various meats
10. Demonstrate correct knife skills
11. Demonstrate correct procedures for using utensils and equipment and for basic
food preparation technique
12. Develop a professional attitude about the work place

Course Content:

CONTENT MAJOR
EXAMINATION

Chapter 1:

1. Tools and Equipment

Chapter 2:

1. Menu, Recipe, Menu Planning

2. Cost Management
PRELIM

Chapter 3:
1. Mise en place
2. Purchasing
3. Storing and
4. Inventory of Goods and Supplies

Chapter 4:

MIDTERM
Stock, Soup and Sauces Functions of sauces
Five leading sauces:
 béchamel,
 velouté,
 brown sauce or espagnole,
 tomato,
 & hollandaise
3

Chapter 5:

 Appetizers and Sandwiches

Egg Cookery
Chapter 6:

Salad Dressings and Salads

Chapter 7:
SEMI-FINAL
Understanding Legumes, Pasta, Grains, and other Starches
Chapter 8:
1. Understanding Vegetables

Chapter 9:

Understanding Meat
Chapter 10:
 Understanding Poultry and Game Birds FINAL

Chapter 11:
Understanding Fish and Shellfish
Hot and Cold Desserts
Pre-Culminating Activity

Course Requirements: Performance and Written Task:

1. Completion of all On-line and Off-line in-class quizzes and exercises

2. Attendance
3. Active Participation
4. Accomplishing major examinations or their equivalents:
4.1. Preliminary Examination
 4.2.
4.2.
4.2.
4.2.

4.2. Midterm Examination

4.3. Semi-Final Examination
4.4. Final Examination
5. CTU account Zoom and Google account
6. Group Chat for our specific course
7. Google Classroom

Evaluation Procedures: (Approved Grading System applicable to the course/program based on the Students Manual
2015 Edition). The highest grade of 95 or 1.0 is equivalent of the highest possible score 9the
perfect score), and the lowest passing grade of 75 or 3.0 is equivalent to 40% of the perfect
score. The scores less than 40% of the highest possible score belong to the conditional failures
with grades of 3.1 to 4.0, and the failures with grades of 4.1 to 5.0. A score of zero is equivalent
to 5.0.

The following are the criteria on how the students are being rated:

Laboratory: Lecture:

Daily Quizzes 20% Term Examination 40%

Graded Oral Participation 10% Daily Quizzes 30%
Term Examination 20% Graded Oral Participation 20%
Practical Exam/hands-on 30% Project 10%
Projects 20% Total 100%
Total 100%

Prepared by:

CATHERINE C. TERANA
Instructor 1
CTU DANAO
catherine.terana@ctu.edu.ph
09153535686