lOMoARcPSD|16399939

lOMoARcPSD|16399939

STA. ELENA (CAM. NORTE) COLLEGE INC.

Cudiamat St. Brgy. Sta. Elena (Poblacion), Sta. Elena, Camarines Norte Tel.
No. 054-201-3839

COURSE SYLLABUS
2nd Semester (2022– 2023)

INSTITUTIONAL VISION: The Sta. Elena (Cam. Norte) College Inc. envisions to be a leading educational institution in the province of Camarines Norte. It is fully committed to quality
education, build character for a humane society, inculcate culture of research, promote inclusiveness in diversity, develop a sense of environmental stewardship and initiate advancement in
technology, with administrators
faculty, students, and alumni who are excellent and responsive to the needs of time.

INSTITUTIONAL MISSION: The Sta. Elena (Cam. Norte) College Inc. provides learning environment conducive to the enhancement of skills formation of good character and development of
competencies necessary and relevant to produce professionals who are highly competitive and research-oriented, technically proficient and with a deep sense of social responsibility to the
community and the world.

SUBJECT CODE: FSM 2

SUBJECT DESCRIPTION: This course is intended to provide students with a comprehensive understanding of the nature of each food item in a certain food group, allowing them to select
the highest quality item from the market and elsewhere.

UNIT: 3 Units
COURSE: Food Selection and Preparation
DAY/TIME:
PREREQUISITE: None
TIME ALLOTMENT: 54 hrs.
INSTRUCTOR: Charish Mae Z. Cuales

SCOPE: This subject will teach students the fundamentals of food preparation, such as food and kitchen safety and sanitation practices, the fundamentals of nutrition and healthy menus, the
chemistry of foods and cooking processes, food costs and budgeting, food identification, basic culinary terminology and techniques, and the proper use of kitchen tools and equipment.

At the end of the course, the students must be able to:

1. Analyze one’s opinion to identify the different kitchen utensils use in cooking
2. Appreciate the importance of herbs and spices in cooking

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3. Show some photos of the different herbs, spices, and utensils use in cooking.
4. Apply and value cookery to real life scenarios.
5. Understand the basic cooking techniques including the cookery terms
6. Explain the different food science study and its application.
7. Analyze and understand the different knowledge of baking ingredients

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8. Determine the difference between yeast bread and quick bread

9. Appreciate the importance of selecting cooking ingredients.
10. Understand the basic cooking techniques including the cookery terms.
11. Recognize the different ingredients in salad and salad dressing.
12. Appreciate the importance of the different cooking ingredients in cookery

LEARNING OUTLINE AND TIMEFRAME

WEEK/S COURSE CONTENT/ SUBJECT MATTER
1-4 • Different Kind of Dried Herbs
• Spices
• Food Preparation Terms
• Table of Equivalents
• Kitchen Utensils
5-8 • Introduction to Food Science
• Sugar and Sugar Cookery
• Cereal and Cereal Cookery
• Starch and Alimentary Paste
• Flours and Flour Mixture
9-12 • Yeast Bread
• Quick Bread, Cakes and Pastries
• Fish and Fish Products
• Meat And Meat Specialties
13-18 • Poultry
• Eggs
• Milk and Milk Product
• Fruits and Vegetable Cookery
• Fats and Oils
• Salad and Salad Dressing

Desired Learning Course Content/ Textbooks/ Teaching and Assessment Task Resource Materials Time
Outcomes Subject Matter References Learning Activities (ATs) Table
(DLO) (TLAs)
• Analyze one’s opinion • Different Kind of Dried Herbs Soriano, Nora • Interactive – • Oral Recitation • Books 12
to identify the different • Spices (2010). A Guide Lecture • Discussion • Journals hours
kitchen utensils use in • Food Preparation Terms to Food Section, Discussion • Quiz • Laptop
cooking • Table of Equivalents Preparation and • Group Activity • Projector
• Appreciate the • Kitchen Utensils Preservation. C1, C2, C3, C4, C6
importance of herbs and Rex Book Store
spices in cooking Flores, Eva
• Show some photos of (2014). Food
the different herbs, Selection

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spices, and utensils Preparation and

use in cooking. Cooking.
• Apply and value Wiseman’s Book
cookery to real life Trading, Inc.
scenarios.
• Understand the basic Soriano, Nora •Interactive – • Discussion • Books 12
cooking techniques (2010). A Guide Lecture • Oral/ Written • Journals hours
including the cookery to Food Section, Discussion Quiz • Laptop
terms Preparation and C1, C2, C3, C4, C6 • Projector
• Explain the different • Introduction to Food Science Preservation.
food science study and • Sugar and Sugar Cookery Rex Book Store
its application. • Cereal and Cereal Cookery Flores, Eva
• Starch and Alimentary Paste (2014). Food
• Flours and Flour Mixture Selection
Preparation and
Cooking.
Wiseman’s Book
Trading, Inc.
• Analyze and Soriano, Nora •
Interactive – • Oral Recitation • Books 12
understand the (2010). A Guide Lecture • Discussion • Journals hours
different knowledge of to Food Section, Discussion • Quiz • Laptop
baking ingredients Preparation and • Group activity • Projector
• Determine the • Yeast Bread Preservation. C1, C2, C3, C4, C6
difference between yeast • Quick Bread, Cakes and Rex Book Store
bread and quick Pastries Flores, Eva
bread • Fish and Fish Products (2014). Food
• Meat And Meat Specialties Selection
Preparation and
Cooking.
Wiseman’s Book
Trading, Inc.
• Poultry Soriano, Nora •Interactive – • Books 15
• Appreciate the • Eggs (2010). A Guide Lecture • Discussion • Journals hours
importance of • Milk and Milk Product to Food Section, Discussion • Quiz • Laptop
selecting cooking • Fruits and Vegetable Cookery Preparation and C1, C2, C3, C4, C6 • Portfolio • Projector
ingredients. • Fats and Oils Preservation.
• Understand the basic • Salad and Salad Dressing Rex Book Store
cooking techniques Flores, Eva
including the cookery (2014). Food
terms. Selection
• Recognize the Preparation and
different ingredients in Cooking.

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salad and salad Wiseman’s Book

dressing. Trading, Inc.
• Appreciate the
importance of the
different cooking
ingredients in cookery
Suggested Readings Soriano, Nora (2010). A Guide to Food Section, Preparation and Preservation. Rex Book Store
Flores, Eva (2014). Food Selection Preparation and Cooking. Wiseman’s Book Trading, Inc.
Course Requirements • Major Examinations
• Quizzes and Activities
• Oral Recitation
• Attendance
• Hands-on Activities
Failure to submit their subject requirements and outputs will be marked FAILED which will lead them to repeat the course subject.
Grading System Students’ grade will comprise the following elements:
Written outputs/Quizzes: 20%
Performance Tasks 30%
Projects 10%
Written Examination: 40%
Total: 100%
21st Century Literacy Legends:
Integration
C1. Character C4. Critical Thinking
C2. Citizenship C5. Collaboration
C3. Communication C6. Creativity

PREPARED BY: APPROVED BY: NOTED BY:

CHARISH MAE Z. CUALES TELESFORO V. INUMERABLE , Ed RYAN C. SULIVAS, MAEd.

Instructor DEAN- College of Education Vice President of Academic Affairs

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