CRITERION 1

PACUCOA
LEVEL III
FIRST
REACCREDITATION VISIT

AREA 4:
LABORATORIES

BACHELOR OF SCIENCE IN
HOSPITALITY
MANAGEMENT
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A. FACILITIES

A.1 General Laboratory

a. Laboratories are properly lighted, well-ventilated, screened, and have two or

more exits.
b. Room layouts allows smooth flow of traffic, where students can work freely
without interference from others.
c. The instructor can observe all students and more easily and quickly reach any
student for assistance if the need arises.
d. There is a separate storage space for laboratory supplies and equipment.
e. The storeroom is maintained by a custodian.
f. Gas, water, electricity is readily available in rooms and places and where their
use would be norm ally required.
g. A fire extinguisher is accessible, and staff and students receive instructions on
how to use it.
h. A first aid kit is accessible in each laboratory room for minor cuts and burns,
sustained during laboratory periods.
i. There is laboratory development plan prepared by the basic science laboratory
head.

A.2. Food Laboratory

a. The laboratory provides enough space for students i.e 2.3 sq.m per student.
b. Laboratories are provided with at least one worktable per group of five to seven
students.
c. Sinks are provided with proper drainage and grease traps to prevent clogging of
pipes.
d. Exhaust fans/air-conditioning units are installed in the laboratories, for proper
ventilation.
e. Students have adequate separate locker spaces.
f. Chart like the recommended daily Allowances (RDA), Basic Food Groups,
exchange list, and height and weight table for Filipinos are available in the
laboratories.
g. Food models in house holds serving portions are provided for easy reference.
h. Students wear complete Chef’s uniform and hairnets; they work with
potholders, as well as kitchen hand towels.
i. There are adequate basic utensils and equipment for each group of students
working in the laboratory.
j. The rooms are well lighted, well ventilated, and have adequate utilities.
k. Waste segregation is practiced.
l. Students practice CLAYGO (clean as you go).

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A.3. In-Campus hotel is adequately furnished to simulate an actual hotel room.

All Hospitality Management and related programs must comply with the general
requirements for kitchen laboratory.

A.4. General Requirement

The food laboratory shall have facilities for both hot and cold preparations. As well as
baking activities. It should be sub divided into completely equipped individual kitchen
unit. The food laboratory must have provision for cooking demonstrations and dining
area. For eating and evaluation of the cooking activities.

A.4.1 The food laboratory should be provided with the following:

 Fully equipped individual’s kitchen units

 One-8 cu. Ft. refrigerator for every two-unit kitchens
 One demonstration table with overhead mirror
 Working table with chairs for at least 12 people
 Exhaust fans/hoods
 Table appointments
 Weighing scale
 Color-coded chopping board
 Basic kitchen utensils

A.4.2 Individual Unit Kitchen

The unit kitchen should comply with the standard measurement of 1.52 sq.m per
student. Each unit kitchen should accommodate five to seven students per unit.

A.4.2.1 Each unit kitchen should be fully equipped with:

 Work counter (s) (preferably made continuous, impervious materials, such a

stainless steel)
 Heavy duty gas range
 Two compartment sinks (preferably stainless steel)
 Cabinets and drawers

A.4.2.2. The following small kitchen gadgets and appliances are available (one per
unit kitchen)

 1 set of measuring cups for dry and liquid ingredients

 1 set of measuring spoons
 Dietetic scale
 1 set of kitchen knives (paring, bread, butcher, french)
 Knife sharpening block
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  Potato peeler
 Cleaver
 Grater strainer
 Chopping board
 Utility plates
 Wooden spoons
 Rubber scrapper
 Rotary eggbeater
 Flour sifter
 Colander
 Turners
 Ladles
 Kitchen tongs
 Frying pans
 Saucepans (1sq., 3qts., 4 qts.)
 Double broiler
 Skillet
 Bottle and can opener
 Dish pans
 Utility can for silverware
 Garbage can (color coded for waste segregation)
 Utility/mixing bowls
 Kitchen scissors
 Oven thermometer
 Candy thermometer

A.4.3 General Storeroom

 4 Sets of pint and quart measuring cups

 1 pc. Grinder4 pcs. Steak hammers
 4 sets utility bowls-1 qt., 2 qts., 3 qts, and 4 qts
 4 sets pie pans: 6”, 8” and 9’’
 4 pcs. 8’’ layer cake pans
 4 pcs. square pans
 4 pcs. rectangular pans: 8’’, 13-1/2’’
 4 pcs. tube pans 4’’x10’’
 4 pcs. tea cake pans
 4 pcs. cake coolers
 4 pcs. cookie sheets
 4 doz. custard cups
 2 units osterizers/blender
 1 pc. Coffee percolator (12 cups)
 2 units pressure cooker
 2 units electric mixer

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  4 pcs. all-purpose thermometers
 2 meat thermometers
 2 pcs. fat thermometer
 2 pcs. timers
 1 pc. Fire extinguisher
 4 pcs. rolling pins
 4 pcs. pastry blenders
 4 pcs. griddles
 5 set racks-assorted to fit saucepans
 2 tea kettles
 2 steamers
 2 thermos

A.4.4. Dining Area

There should be provisions for a function room, equipped with dining tables and for sit
down service.

Individual service ware should include.

Dinnerware such as:

 Dinner plates
 Soup plates
 Salad plates
 Bread and butter plate
 Entrée plate
 Dessert plate/bowl
 Cup and saucer

Flat ware/Silverware:

 Soup spoons
 Dinner spoons
 Dinner knives
 Salad forks
 Entrée forks
 Butter knives
 Teaspoons
 Dessert spoons

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Beverage ware / Glassware

 Water goblets
 Wine glasses
 Juice glasses
 Water pitchers

Hallo ware/ Service Ware

 Serving platter
 Serving utensils-spoons, forks, soup ladle, sauce ladles
 Soup tureens
 Gravy bowls
 Service trays
 Pitchers
 Salt and pepper shakers
 Coffee/tea set with sugar and creamer containers
 Napkin holders
 Glass racks
 Plate racks

Linen

 Serviettes
 Place mats
 Silence cloths
 Tablecloths
 Table skirts
 Drop cloth

A.5. Special Kitchen Laboratories

There should be provisions for each of the major subjects that require
specific/specialized kitchen facilities, equipment, utensils, and appliances.

A.5.1. Commercial kitchen for quantity food production

Quantity food production is defined as food production for at least 40 people.

Each unit of commercial kitchen should have:

 At least two high pressure burners/four open top burners

 Pots and pan s appropriate for the size of production

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  1 boiler
 1 griddle
 1 commercial-size oven
 1 commercial mixer
 1 commercial weighing scale
 Chafing dishes for buffet service
 Additional chiller/freezer/refrigerator appropriate for the size of production (at
least 12 cu.ft. refrigerator)

A.5.2 For food production for more than 100 persons, additional commercial kitchen unit
is needed with the following equipment:

 Food service rack

 Microwave ovens

A.5.3 Complete bar set-up for beverage management

The bar set up should have

 Bar stools and cocktail tools

 Front bar with provisions for long table for cocktail mixing drills
 Under bar for tools and equipment
 Back bar
 Aver Bar
 Coffee machine for Barista

A.5.4. A fully bar equipped bar shall; be provided with the following, for at least 12
people:

Bar glasses

 Assorted cocktail glasses

 Brandy snifter
 Assorted wine glasses-white/red, champagne, liqueur, aperitif, dessert
 Whiskey glasses
 Highball glasses
 Collins glass
 Martini glass
 Pilsner/beer mugs

Bar Tools

 Jiggers
 Barspoons cutting board

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  Paring knife
 Shakers
 Measuring cups
 Waiter’s friend/corkscrews
 Stirrers
 Coasters
 Juice squeezers
 Bar napkins
 Ice buckets
 Tongs
 Bar trays

Ingredients for minimum cocktail recipe

 Brandy
 Rum
 Tequilla
 Vodka
 Gin
 Whisky
 Liqueurs or cocktails
 Red and white wine

A.5.5 Food and beverage management and operation

The food laboratory should have provisions, facilities, equipment, and appliances, for the
activities of Food and Beverage Management and Operation. i.e., complete set of
dinnerware, flatwares, beverages and hallowares for:

I. Russian service
II. French Service
III. English high tea
IV. American Service
V. Buffet Service
VI. A la carte service

A.5.6 International cuisine and specialty cuisine

The food laboratory should have provisions, facilities, equipment, and appliances, for the
activities specified in the syllabus for international cuisine and/or specialty cuisine.

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A.5.7 Baking

The food laboratory should have provisions, facilities, and appliances appropriate for the
activities, specified in the syllabus for baking:

 Sink
 Marble top work counter
 Cabinets and drawers
 Mixer-hand held and commercial
 Commercial oven
 mixing bowls
 Sets of measuring cups for dry and liquid ingredients
 Sets of measuring spoons
 Spatula
 Cake and baking pans
 Baking sheets
 Cookie cutters
 Icing paraphernalia
 Rolling pins

A.5.8. For hotel operations courses (such as Hotel Operations, Housekeeping,etc.), the
following are provided:

A.5.8.1. A reception area outside the mock hotel room

A.5.8.1.1 Front Office Counter with:

 Computer
 Cash register
 Fax machine
 Telephone

A.5.8.2. Mock hotel room set up with:

 2 bedrooms; one suite and one standards, both with toilet and bath
 Hotel room furnishing and accessories; night tabnle with lamp, dresser, writing
table and telephone
 Clothes cabinet
 Complete linens: bedsheet, pillow cases, bed covers, blanket, bed pads and towels
 Supplies: soap case, soap, shampoo, tooth paste, shower cap, toilet mat, candle
holder with candle, bedroom slipper
 Entertainment and other amenities

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A.5.8.3 Housekeeping equipment

 Housekeeper’s cart/basket
 Flor polisher
 Vacuum cleaner
 Washing machine
 Flat iron and stand
 Cold and hot water jug
 Cleaning supplies and materials
 Squezzer
 Squeegee

B. Equipment and Supplies

Note: Please append to this form the latest list of experiments in each laboratory course

B.1. Equipment, materials, and supplies conform to the requirements of the course.
B.2. There are enough equipment for classroom use, to demonstrate certain technologies
or techniques
B.3 There is evidence of improved equipment, to demonstrate certain technologies
B.4 Equipment, materials , and supplies are adequate for the instructional needs of the
class.
B.5 There is periodic inventory of supplies and equipment.
B.6 A laboratory custodian supervises the use of the stockroom
B.7. The number of equipment and supplies for a laboratory class is proportionate to the
number of students.

C. Maintenance

C.1 The general appearance of the laboratories is neat and orderly

C.2 Equipment, materials, and supplies are systematically stores in appropriate shelves,
cabinets,etc.
C.3 All materials are properly labeled
C.4 There is a list of important steps for the proper use of special equipment.
C.5 There is an efficient system of requisition
C.6 The inventory is systematic and kept up-to-date.
C.7 There is evidence of periodic acquisition of new equipment.
C.8 Equipment are in good working condition and are periodically calibrated.
C.9 The laboratories have some system of repair or maintenance of equipment.
C.10 The laboratory fees are adequate. (Append schedule of fees together with the
percentage of income from fees that are used (a) for replacement of supplies and (b) for
improvements and acquisition of new equipment.
C.11 A set of books or manuals for teacher’s reference is readily available in each
laboratory.

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D. Special Provisions

D.1. The required number of hours per area of practicum is met.

D.2. There is a practicum site for the practicum training of students.

a. For off-campus practicum, affiliations with hotel, restaurants, resorts, airlines,

trave; agencies, and other allied sectors have been established, prior to the
practicum of students, to set the criteria for the student’s evaluation
b. The practicum experience conform to the requirements of the course.
c. There is a practicum Coordinator who
- Monitors the activities of the students
- Serves as a liaison officer between the school practicum program
establishments
- Follows-up the students from the start until the end of the practicum
program
- Evaluates students performance based on his/her appraisal and the
appraisal report submitted by the practicum program establishment
- Keeps important records relevant to the practicum program

D.3. Other forms of practical/experiential learning activities are provided to students

through networking/linkages with hotels, restaurants, bakeries, hospitality, travel and
tour industries, government agencies, and professional organizations.

E. DESIRED Outcomes and Suggested Evidence

Desired Outcomes

E.1. The basic science laboratories efficiency and effectively manage and service the
experiments and demonstration needs of students and faculty members.

Suggested Evidence

E.1. Average Rating:

E.1.1 A laboratories development plan prepared by the basic science laboratories headm
which is implemented and onitored through regular inventory, maintenance, and
upgrading of equipment and supplies.

E.1.2. Records of training attended by the laboratory staff and student assistants

E.1.3 Regular inventory of equipment

E.1.4 Rec ords of utilization, regular calibration, and maintenance of laboratory

equipment

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Desired Outcomes

E.2. The laboratories for the professional curriculum enable the students to practice
their skills and demonstrate their exit competencies.

Suggested Evidence

E.2. Average Rating:

E.2.1. Records of simulation activities/classes held in the professional

laboratories, in which checklists or rub rics are used to assess individual student’s
performance.
E.2.2 Regularly accomplished checklists or rubrics to assess individuals student’s
performance in the laboratory
E.2.3 Researches on the correlation between the laboratory
E.2.4 Students portfolios, showing projects/works samples that demonstrate their
skills/competencies
E.2.5 Records of training attended by the laboratory custodian
E.2.6 Regular inventory of equipment
E.2.7 Records of the utilization and regular calibration and maintenance of
laboratory equipment
E.2.8 Listing of major equipment
E.2.9 Floor plans (indicating locations of fire extinguishers and emergency exits)
E.2.10 Laboratory exercises or experiments/manuals
E.2.11 requisition forms
E.2.12 Records of calibration tests

Suggested Evidence

E.3. Average Rating

E.3.1 Records/results of practicum evaluation/assessment by industry training

manager/supervisor and school practicum coordinator

E.3.2 Regularly accomplishes daily/week practicum reports. Detailing the practicum

activities of students

E.3.3 Documented practicum performance and reports

E.3.4 Students’ practicum training portfolios and practicum reports, to include

certificates of completion, performance/assessment, awards, and commendations by the
industry partner.

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E. 3.5 MOA’S with industry partners.

E.3.6 Practicum manual and training plans

Other evidences (please specify)

E.1 Laboratory workbook

E.2 Digital Laboratory Activity Directory

E.3 Practicum Workbook

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