ACTIVITY/WORKSHEET 1

Identification of Essential Intended Learning Outcomes

AN OUTCOMES-BASED LEARNING PROGRAM (Syllabus)

Program: Bachelor of Technical Vocational Teacher Education Major in Food Service Management Academic Year: 2021-2022

Course Title: FSM 5 Meal Management Semester: First

Pre-Requisites: None No. of Units:7 No. of Hours: __ hours

High Essential
(HE), Moderately
Intended Learning Content that I am More Content I Need to
Week Learning Objectives Course Contents Essential (ME) or
Outcomes (ILO) Knowledgeable Know More About
Least Essential
(LE)?
2-4 Interpret the different 1.Familiarize the II. MEAL
principles in planning procedures in MANAGEMENT
meals and formulate a planning meals a. Factors to HE
menu base on standard 2.Construct a menu Consider in
procedures base on Planning Meals Most of the topics Planning Nutritious
procedures b. Planning Meals HE mentioned Meals
c. Principles in
Planning Meals HE
d. Planning Nutritious HE
Meals
e. Procedure in HE
Menu Planning

5-7 Identify safety 1.Identify the III. Food Safety and

Prepared by: Jolliven A. Jamilo

 procedures in the different Quality Most of the topics Foodborne Illness
kitchen workplace and foodborne illness a. Foodborne HE mentioned Foodborne Hazards
evaluate an organized 2.Explain the safety Illness
kitchen procedures in the b. Foodborne HE
kitchen Hazards HE
3.Draw an c. Organizing the HE
organized kitchen Kitchen ME
d. Time and
Energy
Management

8-15 Execute how to set the 1. Identify the III. TABLE

table for the different different APPOINTMENTS
styles in table service implements used AND STYLES IN
and demonstrate table for table setting TABLE SERVICE HE Most of the topics Styles of Table Service
napkin folding 2. Familiarize the a. Table mentioned
techniques and Appointments HE
principles in b. Waiting on the
serving meals Table HE
c. Table
Etiquette HE
d. Table Setting HE
e. Styles of Table
Service

16-18 Explain the different 1. Interpret the IV. SERVING IDEAS

rules in Garnishing And garnishing and its a. The Art of HE Most of the topics The Art of Garnishing
create a recipe which rules Garnishing mentioned
follows correct rules in 2. Identify the b. Rules of HE
garnishing different wines Garnishing
3. Apply garnishing c. All about ME
to recipe Wines
4. Familiarize some d. Serving Drinks ME
foreign recipe e. Foreign LE
Flavors

Prepared by: Jolliven A. Jamilo