G1 Date of discussion: G2 Date of discussion:

June 23 June 24
Nadres, Jeric E. Gile-Caponpun, Roselyn
Introduction to
G.
 Trends in the
Orejo, Ailyn Joy S. Advanced Hicom, Julla Mae C. food industry
commercial food
Peling, Hazel H cookery Hina, Jizelle B. preparation &
presentation
Polingday, Job Israel Menu planning Jebulan, Robin Jone J.
L. (basics and
 Recipe
Postrado, Carina O. Industry based) Jintalan, Michelle F Costing
Trends in menu
Raz, Lea D. Lasala, Aiza A.  Menu costing
planning
for events
Tagub, Monica Lyra Culinary Math
R.

G3 Date of discussion: G4 Date of discussion:

June 25 June 30
Defeo, Diana E. Aringo, Shaira Mae P
Cold Kitchen Hot Kitchen
Dollente, Nerissa F  Appetizer
Banatlao, Leo Nisa G.  Stock, soup &
 Sandwich sauces
Dolosa, Hazel O.  Salad & salad
Bayon-On, Sarah Jane E.  Cereal &
ELMA, DAISY F dressing Carrascal, Jennifer M. starch
 Dessert  Vegetables
Espinola, Laila H.  Trends in Celestra, Rachel L.  Seafood
cold  Poultry
Uthla, Analyn G kitchens, Defante, Kristine Joy J.  Meat
preparation,  Trends in hot
presentation, kitchen
display, etc. preparation,
presentation,
display, etc.

 Please provide a PowerPoint presentation and a written report (hard and soft copy will be
required)