University of Science and Technology of Southern Philippines

Alubijid│ Balubal│ Cagayan de Oro│Claveria│ Jasaan│ Oroquieta│ Panaon│Villanueva

Document Code No.

FM-USTP-ACAD-08
Term Examination Prelim Midterm Rev. No. Effective Date Page No.
Semi Final / Final
01 12.01.21 1 of 1

Course Code: HE 325

Course: Title: COMMERCIAL COOKING
TABLE OF SPECIFICATION
S.Y.: 2022-2023 Semester: 2nd
Curricular Program/Year/Section: BTLED - HE 3A & HE 3B Date Submitted: 06-07-23

Course Outcomes COGNITIVE LEVEL

No. of No. of
Synthesis /
TOPIC/S Hours % Test Knowledge Comprehension Application / Analysis
CO1: Prepare Prepared by: Approved by: Evaluation
Taught Items (20%) (20%) (50%)
food for Ala carte (10%)
ANNELYN M. AQUE BERNARDO T. CRISOLOGO, MTTE
Buffets,Dressings, Plan, Prepare and 1 1 3 1
Faculty 8 13 6 TLE, Department Chair
Sandwiches, Display Buffet {1} {11} {21, 22, 23} {46}
Meat, Pates, Preparing and Serving 2 1 4 1
9 15 8
Terrines, specialized Food Items {2,3} {12} {24, 25,26, 27} {47}
Specialized food Establish and
1 1 3 1
items, Specialty implement procedures 8 13 6
{4,} {13} {28,29,30} {48}
cuisine and for quality control
Menu-based Use financial record
catering. keeping technology
CO2:Apply cook- 2 2 4
9 15 8 {0}
{5,6} {14,15} {31,32,33,34}
chill-freeze
production 8
processes Select Dishes for Special 3 3 1
18 30 15 {35,36,37,38,39,40,41,42
Cuisine {7,8,9} {16,17,18} {49}
}
Apply cook-chill-freeze 1 2 3 1
8 14 7
production process {10} {19,20} {43,44,45} {50}
TOTAL: 60 100 50 10 10 25 5