LICEO DE CAGAYAN UNIVERSITY

RN Pelaez Boulevard, Kauswagan, Cagayan de Oro City

COLLEGE OF BUSINESS AND ACCOUNTANCY
Tourism and hospitality Department

COURSE OUTLINE
COURSE : Hospitality Management
COURSE TITLE : Asian Cuisine
CREDIT UNIT : 4 UNITS (1 hour lecture; 4 hours laboratory)
SUBJECT CODE : HM309-HME02
SCHEDULE : Wednesday 7:30am-12:30pm/1:00pm–6:00pm

ROOM : Kitchen
FACULTY :
Rey Primitivo Y. Capul, Jr.

CONSULTATION HOUR : As Posted

RATIONALE : Learning and appreciating the different Asian dishes.
COURSE DESCRIPTION : This course is designed to provide basic learning experiences of
the different cooking techniques, knife skills, food preparations
as well as the presentation of the dishes.

COURSE OUTCOMES : At the end of the course, the students should be able to:
1. Identify the different modes of cooking from the various
cuisines.
2. Appreciate different dishes in Asia and parts of Western
Cuisine
3. Identify the basic kitchen utensils and appliance used.
4. Apply basic principles food safety and food preparation
practices that can be prepared in our common household
5. Appreciate the characteristic of every flavor of the food.
6. Demonstrate cooking skills in our humble kitchens and
share it to others.
7. Engage actively in self-directed learning strategies and
opportunities when given tasks in cooking.
8. Show appropriate collaborative behavior as a productive
member when a task is given to the group in culinary arts.
9. Demonstrate proficiency in cooking and preparedness in
displaying the skills professionally.
10. Shows ethical behavior in all culinary related learning
activities to include handling of food.
11. Utilize existing technology and innovations to enhance
learning in the field of cooking.
 12. Understand and interpret the culinary terms which you
may encounter before the semester ends.
13. Showcase new skills to different occasions.

COURSE OUTLINE AND TIMEFRAME

UNIT DATE
PRELIMINARY TERM
1 INTRODUCTION TO ASIAN AND WESTERN
CUISINES

2 FLAVORS OF WEST ASIA

• ARAB CUISINE
• IRANIAN CUISINE
• JEWISH CUISINE

MID TERM
3 FLAVORS OF SOUTH ASIA

• INDIAN CUISINE
• PAKISTANI CUISINE
• BANGLADESH CUISINE
• NEPALI CUISINE

SEMI FINAL TERM

4 FLAVORS OF EAST ASIA

• MONGOLIAN CUISINE
• JAPANESE CUISINE
• KOREAN CUISINE
• CHINESE CUISINE

FINAL TERM
5 FLAVORS OF SOUTH EAST ASIA

• VIETNAMESE CUISINE
• INDONESIANCUISINE
• THAI CUISINE
• MALAYSIAN CUISINE

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COURSE REQUIREMENTS : ONLINE EXAM
ACTUAL COOKING VIDEO WITH FOOD PRESENTATION

GRADING SYSTEM :
Class Participation 20%
Attendance
Behavior

Cooking Demonstration 40%

Video Presentation

Term Exam 40%

100%

The grading system will be AVERAGING, in which the term grades (Prelim,
Midterm, Semifinal, and final) are added and divide it by four. The result will be
the FINAL SUBJECT GRADE at the end of the semester.
The cut off final grade for the subject is 75 PERCENT.

TEACHING-LEARNING : BLENDED LEARNING (Problem-based Approach)

ACTIVITIES Online lecture
Video presentation
Case discussion
Internet-based research activities
Lesson Activities

CLASSROOM POLICIES : 1. Every student is expected to be on time during class hours. Students who
will came-in late will be subject to the following guidelines:
Tardiness:
15 minutes late: 2- point deduction
30 minutes late: 6-point deduction
> 45 minutes late: considered absent

2. A student with an absence of more than 3 consecutive will be dropped

from the class.

3. A student who, without the permission of the instructor, leaves the

classroom for the remainder of the hour, or stays out for more than 15
minutes is marked absent.

4. Students must show respect and obedience to persons vested with

authority and must likewise show respect to and consideration for his/her
fellow students.

5. Students must refrain from using vulgar, profane or dirty language. He

should not curse anyone. He should not create or cause unnecessary noise
or activity that disrupt or disturb the class or any other classes.

6. Students must share in the responsibility of keeping the virtual classroom

clean.

7. Use of Cellular phones and other electronic gadgets for social and other
purposes not related to the learning activity are strictly prohibited during
class.
8. Please provide decent pictures of you profile.

RULES ON EXAMINATION : 1. A student is expected to possess such virtue as honesty and integrity, and
such is not expected to cheat in any examination.

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 2. If a student is caught cheating during examination , and such a student will
get a score of zero.

3. Cheating during examinations shall not be tolerated. Exam papers of any

student caught in the act of copying or giving answers to his/her seatmates
during examinations will automatically be confiscated, and the student will
be dealt accordingly.

4. The student must have to pass every modular examination. If the score is
below 75% of the total number items of the examination, the student
cannot proceed to the next module.

5. Permits are required for every periodic examination. Permit can be secured
by the student from the finance office or can pay through bank. Or in any
case, have the receipt pictured and post it in our virtual classroom. Any
erasures or alterations on the exam permit shall disqualify the student from
taking the Examination without prejudice to disciplinary action and shall
invalidate the permit automatically.

6. A student who fails to take the periodic examination shall notify the
facilitator as soon as possible. A document to explain his failure to take the
examination will be required.

7. Special examinations will be given only for periodic examinations subject

to fulfillment of requirements set forth by the College.

8. The Dean, upon the recommendation of the facilitator, may approve a

make-up or special examination for the student. Announcement of the
scheduled make-up examinations shall be made at least 3 days before the
scheduled date.

9. A permit to take the make-up exam is required. This is obtained from the
office of the Dean upon payment of a fee from the finance office. A student
who fails to take the special examination shall be given a failing mark for
that examination.

10. If a student has missed a scheduled term exam, it becomes his or her
responsibility to remind the facilitator as regards his or her special exam.

PREPARED BY:

REY PRIMITIVO Y. CAPUL JR.

Instructor Tourism and Hospitality Department

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 ACKNOWLEDGEMENT

I, _______________________________________, a

Third Year Hospitality Management student taking HM306 - HME01 Philippine Regional

Cuisine subject, fully understood the subject standards and requirements stipulated in this

Course Outline and that I will follow all the rules and policies to the best of my abilities.

Please tick (√) the box as your signature.

Date: _____________________

Pass this to your facilitator using this email address: rycapul@liceo.edu.ph

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