Program BTVTE FOOD SERVICE MANAGEMENT

Level/Placement Level 3, 2nd Semester

Course Title MULTI-CULTURAL FOODS
Course Code FSM321
No. of Units 8 units (2 units Lec., 6 units Lab)
Pre-requisite
Course Description
Rationale Multicultural Foods will help students develop a better understanding of the
world around them. This course will investigate various cultural groups with
an emphasis on the foods they eat and significance of food in different
cultures by exploring the way the ethnicity, gender, socioeconomic status,
and religion influence global food choices or preferences. Countries or
regions to be studied will be determined by student interest. Collaboratively,
students will prepare and serve full meals or meal components from each
country or region studied.
Focus -Produce food products and services complying with enterprise
standards.
-Articulate and discuss the latest developments in the specific field of
practice.
- Provide food and beverage service and manage the operation
seamlessly based on industry standards.

Outcome Students in order to evidence success in this course, the

students will be able to:
• Communication, Critical Thinking and Problem-Solving Skills
• Students efficiently & effectively express & exchange ideas
using their different modes of communication, think
critically & give solutions to the problems based on
empirical data through proper analysis, synthesizing to
arrive on the right findings.
Technical Skills
• Student competently demonstrate technical skills based on
the major in keeping with the demands and needs of the
industry.
Research
• Students exhibit proficient skills in conducting scientific
research through appropriate methods of collecting data
subject to proper interpretation, analysis, inferences &
recommendations.
Extension Services
• Engage in professional services to effect technology
transfer and assist in the development of micro and small-scale
industries to contribute to national development.
Module Title • GASTRONOMY IN THE PHILIPPINES
Module No. 3
 Total Study Hours Online lecture: 1 ½ Hours
Module Writer RAMON L. ALILA JR
Module and Learning RAMON ALILA JR
Facilitator/Contacts CP: 09177453813, email: mon_jr_29@yahoo.com
Module Introduction This module talk about the multi-cultural foods
Module Aims This module aims to give the students the following:
• Know the concept of cuisine and culture.
• Reading and analysis of food properties and characteristic.
• Students- led discussion on general concept of cultural food.
• Roundtable discussion and creative presentation on assigned
definition of different of culture and cuisine.
• Discuss the importance of cuisine to their culture.
• Discuss the general concept of multi-cultural foods
Module Learning By the end of this module, you should be able to:
Outcomes ❖ GASTRONOMY IN THE PHILIPPINES
❖ THE HISTORY OF PHILIPPINE FOODS
❖ CULINARY TOURISM AND INGREDIENTS USE IN THE
PHILIPPINES
❖ THE IMPACT OF CULINARY TO THE TOURISM INDUSTRY

Content ❖ What is Gastronomy

❖ What is culinary tourism
❖ Philippine Food
❖ Native ingredients
❖ Gastronomic Tourism Profile
❖ Impact of Culinary Tourism
❖ Method to offer gastronomic Tourism
Teaching and Learning Online lecture, independent study, handouts, pdf, ppt
Activities
Assessment Methods
References/Readings 1. Heller and McWilliams, “Food Around the World: A Cultural Perspectives”,
2003
2. Donato, Cabatic et al, “Culinary Arts and Sciences”

GASTRONOMY, DEFINED:
WHAT IS GASTRONOMY?
Gastronomy is the study of the relationship between food and culture, the art of preparing and
serving rich or delicate and appetizing food, the cooking styles of particular regions, and the
science of good eating.
One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who
unites theory and practice in the study of gastronomy.

CULINARY TOURISM, DEFINED:

WHAT IS CULINARY TOURISM?
Culinary tourism or food tourism is the exploration of food as the purpose of tourism. It is now
considered a vital component of the tourism experience. Dining out is common among tourists
and "food is believed to rank alongside climate, accommodation, and scenery" in importance to
tourists.

The World Tourism Organization (UNWTO) defines gastronomy tourism as “a type of tourism
activity which is characterized by the visitor’s experience linked with food and related products
and activities while travelling. Along with authentic, traditional, and/or innovative culinary
experiences, Gastronomy Tourism may also involve other related activities such as visiting the
local producers, participating in food festivals and attending cooking classes.

According to the World Food Travel Association, "Food tourism is the act of traveling for a taste
of place in order to get a sense of place."

CULINARY TOURISM ACTIVITIES

Culinary or food tourism is the pursuit of unique and memorable eating and drinking
experiences, both near and far. Food tourism includes activities such as:

• Cooking classes
• Food tours
• Wine, beer and food festivals
• Specialty dining experiences
• Market experiences
• Brewery Tours
• Food Producers’ Visits
PHILIPPINE FOOD

WHAT MAKES IT DIFFERENT?

Filipino cuisine is composed of the cuisines of more than a hundred distinct ethno-linguistic
groups found throughout the Philippine archipelago. However, a majority of mainstream
Filipino dishes that compose Filipino cuisine are from the cuisines of the various ethnolinguistic
groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog,
Bicolano, Visayan (Cebuano, Hiligaynon and Waray), Chavacano and Maranao ethno-linguistic
groups.

WHO INFLUENCED IT?

The style of food making and the food associated with it have evolved over many centuries
from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed
cuisine of Indian, Chinese, Spanish and American influences, in line with the major waves of
influence that had enriched the cultures of the archipelago, as well as others adapted to
indigenous ingredients and the local palate.

WHAT MAKES FILIPINO CUISINE DIFFERENT?

DISTINCT CHARACTERISTICS

Filipino cuisine centers on the combination of sweet (tamis), sour (asim), and salty (alat),
although in Bicol, the Cordilleras and among Muslim Filipinos, spicy (anghang) is a base of
cooking flavor.
Counterpoint is a feature in Filipino cuisine which normally comes in a pairing of something
sweet with something salty, and results in surprisingly pleasing combinations

• Vinegar is a common ingredient.

• Cooking and eating in the Philippines has traditionally been an informal and
communal affair centered on the family kitchen.
• Food tends to be served all at once and not in courses

• Food is often eaten using flatware—forks, knives, spoons—but the primary

pairing of utensils used at a Filipino dining table is that of spoon and fork, not knife and
fork.
• The traditional way of eating is with the hands. The diner will take a bite of the
main dish, then eat rice pressed together with his fingers.
NATIVE INGREDIENTS

Kalamansi is the more known of those ingredients, it is a fruit that belongs to the genus citrus.
It is mostly used due to the sourness it gives to a dish.

Another is the tabon-tabon, a tropical fruit which were used by pre-colonial Filipinos as anti-
bacterial ingredient especially in Kinilaw dishes.
➢ The country also cultivates different type of nuts and one of them is the pili nut, of
which the Philippines is the only known exporter of edible varieties. It is usually made as
a merienda or is incorporated in other desserts to enhance the flavor due to the milky
texture it gives off as it melts in the mouth.
➢ Tultul, a type of rock salt, is another ingredient made only in Guimaras, where it is
sprinkled on cooked rice to serve as a side dish.
➢ In Visayas, another souring agent in dishes in the form of batuan (Garcinia binucao) is
used.

GASTRONOMIC TOURISM PROFILES

THE NEED FOR PROFILING

WHY IS IT IMPORTANT?

Promoting sustainable Destination A better and finer marketing Understanding

tourism development Impact Identification plan for gastronomic the ever
destinations changing
image of tourism
SEGMENTATION HURDLES

DEMOGRAPHIC SEGMENTATION
place of origin, age, sex, etc.

PSYCHOGRAPHIC SEGMENTATION
(Life-style, personality, values, interests, tastes, opinions, etc.)

SOCIO-ECONOMIC SEGMENTATION
(Income, occupation, education, socioeconomic level, etc.)

BEHAVIOURAL SEGMENTATION

MOTIVATION IS THE MOST IMPORTANT VARIABLE!

WHY IS THAT SO?

➢ Gastronomy is the main motive or experience in the tourism activity;

➢ Gastronomy is a secondary experience or motivation for travel, that is, it is a relevant
➢ complement that gives significant added value to travel; and
➢ Gastronomy forms part of the tourist’s routine. It meets the physiological need for food
in which case we would not be talking about a gastronomy tourist.

METHODS OF DETERMINING PROFILES

Gastronomy tourist profiles can be drawn up with the help of observation and research
(surveys, focus groups, expert panels, etc.) and should be the basis for tourism product design.

To characterize and value the different gastronomy tourism segments and profiles, and to
decide on the target groups, aspects such as the following should be taken into account:
❖ Size and Growth Potential
❖ Factors Defining Tourist Choices
❖ Degree of Competitiveness
IMPACTS OF CULINARY TOURISM

F&B EXPENSES ACCOUNTS FOR

15%-35%

OF ALL TOURISM SPENDING, DEPENDING ON THE AFFORDABILITY.

The WFTA lists possible food tourism benefits as including more

visitors, more sales, more media attention, increased tax revenue, and greater community
pride.

WORLD FOOD TRAVEL ASSOCIATION

METHODS TO OFFER GASTRONOMIC TOURISM
BASED ON THE FOOD TOURISM EXPERIENCE CONTINUUM
LEVEL 1: AGRICULTURE

DESCRIPTION OF THE EXPERIENCE

As the source of food and drink are the producers of fresh produce, farms and markets play a
huge role in starting the gastronomic continuum.
Tourists are curious on how these unique food flavors are created and cultivated.

MEASURES TO SPUR ACTIVITY

Farm Tourism
Oenological Studies (Wine Studies)
Vineyard Tours

LEVEL 2: FOOD AND BEVERAGE PRODUCTS

DESCRIPTION OF THE EXPERIENCE

Tourism in gastronomic destinations is thriving because of identity rather than conformity.

Tourists visit a destination because of its distinct, unique flavor identity.

MEASURES TO SPUR ACTIVITY

Artisanal Products
Organic/Homegrown Food and Drink

LEVEL 3: FOOD SERVICE

DESCRIPTION OF THE EXPERIENCE

The rise of homegrown food and drink in a destination pave way for building small-scale
restaurants and drink shops selling these products.

MEASURES TO SPUR ACTIVITY

❖ Social Entrepreneurship
❖ Community Empowerment
❖ Rise of SMEs in Food Guided Tours
 ❖ Souvenir Shops

LEVEL 4: GASTRONOMIC TOURISM

DESCRIPTION OF THE EXPERIENCE

The combination of fresh produce, unique food preparation, history, culture, traditions, values,
and business all form as one core product.

MEASURES TO SPUR ACTIVITY

Tour Packages centered in Food Tours

Gastronomy Tourism Development