CENTRO ESCOLAR UNIVERSITY

School of Nutrition and Hospitality Management

COURSE SYLLABUS

Meal Management Lecture PRNT 124 3 (2-Lec / 1-Lab) 5 (2-Lec / 3-Lab)

Course Title Course Number Unit(s) Hour(s)/Week
CEU VISION/MISSION CEU QUALITY OBJECTIVES
Philosophy: Ciencia y Virtud (Science and Virtue)
Vision In implementing the quality policy, CEU will:
To be the university of first choice. 1. Develop and maintain qualified and competent human resources;
2. Attain organizational unity and effectiveness;
CEU seeks to be the university of first choice - the leading higher education 3. Ensure functional and efficient systems;
institution fostering excellence in the pursuit of knowledge while engendering 4. Disseminate information efficiently to the different functions;
personal integrity and social responsibility. 5. Identify the needs of the University community;
Mission 6. Provide adequate resources and facilities; and
To build a brighter future - for our students, the Philippines, and the world. 7. Improve quality services continuously through a responsive feedback mechanism.
It is committed to:
CENTRO ESCOLAR EXPECTED GRADUATE ATTRIBUTES (CEEGA)
🖙 Provide a rich and stimulating academic environment in order to promote
creative and scholarly academic pursuits among its faculty and equip students Graduate Attributes Skills, Knowledge, Attitudes that Escolarian Graduates possess
with the knowledge, skills, sound moral values, and an appreciation of arts and Lifelong Learner (LL) 1. Learns and works independently as well as collaboratively.
culture that will prepare them to become productive and innovative 2. Translates knowledge generated from research and other sources to
professionals with a commitment to nation building in the context of one world; improve quality of life.
3. Creates new ideas to better understand society.
🖙 Enhance the development of higher education in the Philippines through its 4. Evaluates own thinking, behavior and spirituality for self-growth.
exemplar academic programs and practices, leadership in professional Reflective and 1. Thinks critically and creatively.
organizations, and participation in academic consortia; and Creative Thinker 2. Shows open-mindedness.
🖙 Contribute to the promotion of human health and well-being through (RCT) 3. Solves problems systematically.
4. Loves art and shows artistic sensibility.
high-quality programs in health professional education, research, and Caring and 1. Values people and acts in unity with others.
community service. Trustworthy Citizen 2. Commits to social justice and principles of sustainability and respect for
(CTC) diversity.
CEU CORE VALUES 3. Practices good stewardship and accountability.
V - Valuing others, caring for them and empowering them 4. Manifest social responsibility by helping improve conditions of those who
A - Accountability, integrity and trustworthiness have less in life or circumstance.
L - Lifelong learning as individuals and as an organization
(PRNT 122 – Basic Foods II Page 1 of 18
 U - Unity, teamwork and loyalty Proficient 1. Articulates ideas clearly for varied purposes and audiences of diverse
E - Excellence in all endeavors Communicator (PC) culture.
S - Social responsibility as citizens of the Filipino nation and of the world 2. Listens attentively, engages in meaningful exchange and shares
knowledge, values, attitudes and intentions.
CEU QUALITY POLICY 3. Utilizes effectively appropriate media and information technologies.
Centro Escolar University is committed to provide quality, relevant, timely and Competent and 1. Initiates, innovates better ways of doing things and accountability
effective service and support to the University community through an efficient Productive 2. Promotes quality and productivity.
organizational system imbued with values and professionalism. Professional (CPP)

VISION AND MISSION BACHELOR OF SCIENCE IN NUTRITION AND DIETETICS (BSND)

OF THE SCHOOL OF NUTRITION AND
HOSPITALITY MANAGEMENT
A. VISION
The School of Nutrition and Hospitality
Management is committed to quality education
that ensures the total development of its graduates
who are empowered to lead in their chosen
professions and competent members of the global
workforce.
B. MISSION STATEMENT
In line with the Centro Escolar University’s
philosophy, mission, and vision to be the
University of first choice, the School of Nutrition
and Hospitality Management is committed:
1. to develop well-rounded individuals; and
2. to produce competent professionals who are
involved in community service,
research-oriented, and equipped with the new
information technology and emerging
knowledge and skills that meet international
PROGRAM OBJECTIVES
1. Equip students with an integrated and fundamental knowledge, skills and appropriate attitudes in foodservice and dietetic
management.
2. Develop technical competence of students in planning, organizing, implementing, managing and evaluating nutrition programs
thereby enabling them to contribute to the improvement of the lives of people through good nutrition and research.
3. Contribute to global development through the advocacy of good nutrition and healthy lifestyles in improving and maintaining the
quality of life of individuals, groups and community.
4. Develop students who conduct themselves in a manner consistent with ethical standards and take responsibility for continuing
personal and professional growth.
PROGRAM OUTCOMES
The graduates of BSND should be able to:
1. Translate the role of nutrition and dietetics in improving the overall health and well-being according to various needs,
capacities, and potentials of individuals, groups and families
2. Organize a comprehensive, multidisciplinary, and multi-cultural nutritional care plan as designed individually or through
collaborative efforts to achieve total wellness of an individual and other diverse group.
3. Incorporate food and nutrition plans in the local and national development efforts to address nutritional concerns
4. Plan and manage food service in different settings and nutrition programs in a multilevel approach, according to
regulations and policies
5. Design economically viable activities using evidence-based studies in varying food, nutrition, and dietetics programs for
practical application
6. Model the ethical standards of nutrition and dietetics in recognition of professional and social responsibility
7. Engage in lifelong learning activities keeping abreast in continuing education and development of scientific research
(PRNT 122 – Basic Foods II Page 2 of 18
 standards of excellence while continually in
quest for personal and professional growth.
related to food and nutrition
8. Articulate the latest scientific breakthrough related to the practice of food and nutrition using appropriate language
required
9. Maximize the use of Philippine products and commodities in the practice of nutrition and dietetics to preserve the
Filipino historical and cultural heritage; convey nutrition information using local language as appropriate in the
a community setting

LECTURE
The course deals with the principles of planning, procurement, storage, preparation and service of nutritious and adequate meals for the family and for special
Course Description :
occasions. Emphasis will be given to principles of menu planning; economical purchasing of foods; proper storage of food supplies;
efficient and sanitary meal preparation, service and clearing; and the art of etiquette in dining. It includes the different styles of table
service as well as international cuisines.
Laboratory experience will include the application of the above principles of menu planning, purchasing, preparation and service of meals of different cuisine and
of different styles of table service for different occasions.
Pre-requisite : PRNT122-BASIC FOODS 2
Course Intended Learning Outcomes (CILO):
At the end of the course, the students should be able to:
Knowledge:
1. Discuss the multiple definitions and dimensions of meals
Attitude:
2. Identify the principles of planning, procurement, storage, preparation, services of meals emphasizing the importance of time and
energy
Practices
3. Characterize the specialty dishes of each region in the Philippines and the International Cuisines
4. Demonstrate the variations in meal management practices across groups in the context of culture

COURSE PLAN

(PRNT 122 – Basic Foods II Page 3 of 18

CEEG Program CILO Intended Learning Outcomes Content/Topic Suggested Teaching Time Resources Assessment
A Outcomes Methodology/Strateg Allotment
ies
LL,CT n/a n/a
C, ⮚ At the end of the course
1. Orientation Classroom 1 hour CEU
the students should be
Discussion Handboo
able to:
k
⮚ Explain the CEU
Philosophy, vision and Course
mission, core values, Syllabus
quality policy and Pre-course
objective, CEEGA survey
⮚ Discuss the program
objectives and outcomes
⮚ Understand the course
description, prerequisites,
course outcomes
⮚ Explain the grading
system
⮚ Identify the classroom
rules, attendance policy,
course requirement
LL,RC 7 1, 2 ⮚ Interpret basic terms necessary in 2.Introduction to Meal 1 hour Meal Rubrics on
T, Management Lecture-Discussion One
Meal Management Managem
CPP ent Table Sentence
⮚ Analyze the role of a meal One Sentence Summary
Services
Summary
manager in the meal management Textbook
process.
⮚ Recognize the value of food and
dining.
⮚ Distinguish the factors that
influence food choices and food
palatability

(PRNT 122 – Basic Foods II Page 4 of 18

LL,RC, 7 3 Lecture Discussion McVeigh, Pre-test/Post
☞ Categorize the different 3. Filipino and International 6 hours
T,CP Cuisine Jeremy. Test
characteristics of the regional and Internatio
P
international cuisine nal
☞ Determine the specialty dishes of Cuisine.
Cengage
each region in the Philippines and Learning,
each country. 2009

Videoclip on the
Videoclip :
Filipino Food Rubric on
Documentary https://w
Reaction
(Canvas) ww.yout Paper
ube.com/
watch?v
=ITWkD
AKy9_E

Videoclip on Basic Videoclip on

Asian Ingredients https://w
(Canvas) ww.yout
ube.com/
watch?v
=bAXt_t
qdj_Y

Video clip on Arab

Food Documentary Videoclip on
(Canvas) https://w
ww.yout
ube.com/
watch?v
(PRNT 122 – Basic Foods II Page 5 of 18
 =czg3rO
hWB8E
LL,RC 1,7 1,2,4 Lecture Discussion Quiz
☞ Analyze the principle involved in 4. Menu Planning 2 Meal
T,CP Managem
menu planning in attaining the Buzz Group
P, ent Table
objectives of Meal Management Rubric on
CTC Services
Assignment on Menu Menu
☞ Plan menu suited to the different Textbook
Planning (Canvass) Planning
meals and occasions
☞ To modify regular menus for
specific dietary needs for a
family member
☞ Develop critical attitude
regarding meals being served at
different occasions

7 2,4 Lecture-discussion Rubric on

☞ Enumerate and discuss the Time and Energy Saving 2 Meal
Managem Essay
guidelines on how to save time
and energy ent Table
Services
☞ Illustrate how to keep the kitchen Textbook
Rubric on
organized. Assignment about Reaction
Floor plan of home Paper
kitchen (canvass)

LL,CP 7 2,4 Lecture Discussion Quiz

☞ Compare the quality 6. Purchasing 3
P
characteristics of the different
RCT
food items Market Survey Rubric on
Meal Reaction
☞ Relate some tips in buying foods (portfolios( on the Managem
prices of food Paper
of good quality and economical in ent Table
commodity Services
terms of cost, time, and energy. (Canvass) Textbook
☞ Compute, analyze and match the
budget available/needed in
purchasing food items

(PRNT 122 – Basic Foods II Page 6 of 18

 considering the nutritional value,
aesthetic appeal of food and the
time and energy expended
☞ Enumerate and discuss the
guidelines on how to save time
and energy
☞ Enumerate and discuss the
guidelines on purchasing
☞ Evaluate food labels
LL,RC 7 2,4 Lecture Discussion Pretest/Post
☞ Compare the advantages and 7. Food Storage
T,CP test
disadvantages of proper food
P
storage facilities
☞ Categorize the different storage
Assignment (Canvass) Meal Rubric on
facilities Managem Reaction
☞ Distinguish the specific food ent Table Paper
Services
items that are suited to be stored
Textbook
in the different storage facilities
☞ Enumerate the practical
guidelines to follow in storing
foods at home
☞ Develop a critical attitude
regarding the food storage
practiced at home
☞ and different food establishments

(PRNT 122 – Basic Foods II Page 7 of 18

LL,RC 2,4 Lecture-Discussion Rubric on
☞ Identify factors that influence 8. Preparing the Meal 2 Meal
T,CP Managem Essay
meal preparation
P ent Table
☞ Translate the principle involved Services
for economical use of time and Textbook
energy in meal preparation
☞ List ways to minimize food and Assignment (Canvass) Rubrics on
energy cost and waste; Reaction
conservation of nutrients and Paper
sanitation in meal preparation ;
preparing meals that are
aesthetically pleasing
☞ Identify the tools utensils,
cookware used in meal
preparation
☞ Prepare a meal preparation
schedule.
☞ Apply safety practices in food
preparation.

LL,RC 2,4 Lecture-Discussion Pre test/Post

☞ Identify the types, materials used, 9. Table Appointments 3 Meal
T,CP Managem test
care and maintenance of table
P ent Table
appointments available in the
market Services
Textbook
☞ Enumerate and discuss the
guidelines for setting table
appointment Videoclip:
☞ Distinguish and adapt the Videoclip on Table https://w
Setting (Canvass) ww.yout Rubric on
appropriate table appointments ube.com/ Reaction
for the different styles of meal
watch?v Paper
services
=p9mzB
ckf3G4

(PRNT 122 – Basic Foods II Page 8 of 18

LL,RC 7 2,4 Lecture-discussion Quiz
☞ Compare the different styles of 10. Serving family meals at home 2 Meal
T,CP Managem
meal service
P ent Table
☞ Evaluate the different table Services
Rubric on
setting and service for Textbook
entertaining the guest Written
Written report Report
(Canvass)
LL,RC 7 2,4 Lecture-Discussion Essay
☞ Analyze the importance of table 11. Table Etiquette 2 Meal
T,CP Managem
etiquette
P, PC ent Table
☞ Discuss the general rules of table Services
etiquettes Textbook
☞ Identify the cultural differences in Videoclip:
table manners Video clip on table
https://www. Rubric on
etiquette (Canvass)
☞ Relate the different table youtube. Reaction
manners in seating arrangements,
com/wat Paper
use of table appointments, when ch?v=SQ
to use fingers and finger bowls vV4SNe
and how to eat tricky foods H-U

LABORATORY
Course Description : The course deals with the principles of planning, procurement, storage, preparation and service of nutritious and adequate meals for the family and for
special occasions. Emphasis will be given to principles of menu planning; economical purchasing of foods; proper storage
(PRNT 122 – Basic Foods II Page 9 of 18
 of food supplies; efficient and sanitary meal preparation, service and clearing; and the art of etiquette in dining. It includes
the different styles of table service as well as international cuisines.
Laboratory experience will include the application of the above principles of menu planning, purchasing, preparation and service of meals of different
cuisine and of different styles of table service for different occasions.

Pre-requisite : PRNT 122 -Basic Foods 2

Course Intended Learning Outcomes (CILO):
At the end of the course, the students should be able to:
Knowledge:
1. Identify nutritious menu for a family considering different occasions in both formal and informal across cultural setting
Attitude:
2. Characterize food supplies that conform to the standards of quality
Practices
1. Demonstrate table manners for different occasions
2. Perform proper food storage observing food and sanitation standards
3. Demonstrate the preparation of meals highlighting Philippines and international cuisines
4. Choose tableware appropriate for different occasions
5. Organize the principles of planning, preparing and serving meals that are nutritionally adequate, sanitary and aesthetically, economical,
controlled time and energy suited for different occasions.

COURSE PLAN

CEEG Program CILO Intended Learning Outcomes Content/Topic Suggested Time Resources Assessment
A Outcome Teaching Allotmen
s Methodology/Str t
ategies
LL,CT n/a n/a At the end of the course the students should be Interactive 3 Syllabus Recitation
1. Orientation
C able to: Discussion
● Discuss the importance of the course Laboratory
● Foster a professional attitude towards work Guidelines
● Orient the different forms used in the food
laboratory
● Demonstrate knowledge of the rules and
regulations of the food laboratory

(PRNT 122 – Basic Foods II Page 10 of 18

LL,RC 7 4 2. Filipino Cuisine Demonstration
T,CP 🖙 Prepare and serve different regional food on Filipino 3 hours Regional Recipes Rubric on
P specialties on Regional Regional/Filipino Laboratory
🖙 Appreciate the food culture of the Specialty Cookbook Performance
Filipinos Dishes (Kulinarya:A
Guidebook to
Dining in Philippine
International Cuisine) Rubric on
Buffet Learning
Restaurant Journal

LL,RC 7 4
T,CP 🖙 Prepare and serve different food 12. International Cuisine Demonstration 6 hours International Rubric
P specialties of different countries a. Asian on International Cuisine Laboratory
🖙 Appreciate the food culture of different b. European Dishes Cookbook Performance
countries c. American ( South-East Asia
d. Australia by Carl Withey;
e. Russia International
f. Other Countries Cuisine by
Jeremy Mcweigh)
Dining in Rubric on
International Learning
Buffet Journal
Restaurant ( no rubric
yet)

LL,RC 1, 7 1,2 🖙 Plan meals which are nutritionally 13. Menu Planning
T,CP adequate that must be prepared according Demonstration 3 hours Sample Menu Rubric on
P to allotted time. from magazines Laboratory
🖙 Plan and prepare foods for different meals etc. Performance
and occasions observing the goals of meal and Menu
management Menu planning Planning
Guides
Planned Menus

(PRNT 122 – Basic Foods II Page 11 of 18

LL,RC 7 2
T,CP 🖙 Analyze and compute the budget needed 14. Purchasing and Cost Laboratory 3 hours Meal Rubric for
P for the planned menus Analysis Experiment on Management and Laboratory
🖙 Prepare meals which are of very low, Food Item Table Service Activity
average and liberal food cost Analysis Laboratory
🖙 Demonstrate cost effectiveness (cooked weight, Manila
number of
servings, cost
per kilo, cost
per serving)

Meal Management
LL,RC 7 3 15. Storage of Selected food Demonstration 3 hours Rubrics on
T,CP ☞ Distinguish the specific food items & Table Service Laboratory
supplies
P Laboratory Activity
that are suited to be stored in the Manual
different storage facilities
☞ Develop a critical attitude regarding
the food storage practiced at home and
different food establishments

LL,RC 7 5 Distinguish and adapt the appropriate table 16. Table wares Familiarization 3hours Meal Moving Quiz
T,CP appointments for the different styles of meal of table wares management and
P services Table Service
LL,RC 7 4
T,CP 🖙 Prepare garnishing suited for a certain 17. Plate Presentation Demonstration 3 hours Books of Food Rubrics on
P dish. and Drill on Styling and Plate
🖙 Demonstrate resourcefulness and garnishing/ Presentatio
creativity in plating food plating food n
🖙 Appreciate the value of garnishing in plates/platter/
tray of food OnlineVideos:
improving the aesthetic appeal of food
Practical Test https://www.yo
utube.com/wat
ch?v=uGG71E
FfEAw

(PRNT 122 – Basic Foods II Page 12 of 18

 https://www.yout
ube.com/watch
?v=Udzs_MP
NpMQ
https://www.yout
ube.com/watch
?v=r2tuI8uyzA
8
https://www.yout
ube.com/watch
?v=dxKNKfJq
yvY
https://www.yout
ube.com/watch
?v=RLvP7kJn
7k8
https://www.yout
ube.com/watch
?v=eOK8ipvp
CaQ
https://www.yout
ube.com/watch
?v=lp1IJiBO40
8

LL,RC 7 5
T,CP 🖙 Fold napkins of different styles 18. Napkin Folding Demonstration 3 hours Books of napkin Rubrics for
P 🖙 Demonstrate creativity and self folding and Napkin
confidence in napkin folding Online Videos : Folding
https://www.yout
ube.com/watch?v
=w3vkR63RgyQ
https://www.yout
ube.com/watch?v
=A0O0lBKaQW
U
(PRNT 122 – Basic Foods II Page 13 of 18
 https://www.yout
ube.com/watch?v
=XbbvtyiODBk

LL,RC 7 5
T,CP 🖙 Prepare a buffet table by skirting using 19. Skirting Demonstration 3 hours Rubric on
P different styles Video’s on Table Table Skirting
🖙 Demonstrate patience and resourcefulness Skirting and
when skirting the table Online Videos:
https://www.yout
ube.com/watch?v
=_pIeRe4TNo0
https://www.yout
ube.com/watch?v
=GaY0urw_srA

LL,RC 7 5
T,CP 🖙 Prepare different styles of centerpiece for 20. Centerpiece (Flowers, Demonstration 3 hours Preparation of Rubrics for
P different table settings for different Fruits and Vegetable different styles Centerpiece
occasions Arrangement) Practical Test of centerpiece Arrangement
🖙 Demonstrate resourcefulness and
Meal Management
creativity when preparing centerpiece
& Table Service
Laboratory
Manual

Books on flower
arrangement an

Online Videos:
https://jenwoodho
use.com/floral-de
sign-101/

(PRNT 122 – Basic Foods II Page 14 of 18

LL,RC 7 4
T,CP 🖙 Set the table with correct table 21. Table Setting Mock Table 3 hours Meal Management Rubric on
P appointments and proper placement of the Setting & Table Service Table Setting
table appointments Laboratory
🖙 Demonstrate cheerfulness, patience and Manual
time consciousness when setting the table

LL,RC 7 6
T,CP ☞ Perform table etiquette observed 22. Table Etiquette
P, PC when dining Role Playing 3 hours Meal Rubrics on
Management and Table
Table Service Etiquette
Laboratory
Manual

LL,RC 4 7
T,CP 🖙 Demonstrate the principles and skills in 23. Planning, Preparation Culminating 12 hours Proposal for Rubrics on
P,CP planning, processing food supplies, and Service of Meals Activity Culminating Culminating
P, PC preparing and serving meals, highlighting Activities Activity
using Different Styles of
Filipino and international cuisine. Meal Services Checklist
🖙 Demonstrate creativity, sense of Rubrics on
responsibility, promptness, cheerfulness Reflective
and self-confidence when preparing and Journal
serving food.

(PRNT 122 – Basic Foods II Page 15 of 18

Capstone Activities (if applicable)

COURSE REQUIREMENTS AND GRADING SYSTEM

Weight
1. Periodical Exams (PE) 2
2. Class Participation (CP) 1

Computation of
Lecture/Laboratory Grade
CP Grade - 66.67% - 66.67%
Periodic Exam - 33.33% - 33.33%

Books:
Textbook: Virginia Claudio et al. Meal Management and Table Service. Revised Edition. Manila: Merriam & Webster Bookstore, 2008

1. Books
(PRNT 122 – Basic Foods II Page 16 of 18
 Cordero, Fernando, Gilda. The Culinary Culture of the Philippines, RP:Bancom Audiovision Corp – 1976
Enriquez, Milagros V. Kasaysayan ng Kaluto ng Bayan. Manila, Philippines: Legacy Publishing and Communication Corporation, 1993
Fenix, Michaela. Country Cooking, Philippine Regional Cuisine. 2014
Filipino Cuisine – Manila: Centro Escolar University, 2005
Gisslen, Wayne, author. Professional baking. Seventh edition (2017)
Gisslen, Wayne. Professional cooking. Ninth edition (2019)
Gisslen, Wayne, author. Professional cooking. Ninth edition (2018)
Tayag, Claude and Quioc, Mary Ann, Linamnam.2nd Edition. 2015

1. Journals
Appetite
Cooks Magazine
Good Housekeeping
Hotel and Restaurant Journals
Restaurant Hospitality
Travel and Leisure
2. Electronic References
www.eatright.gov - American Dietetic Association
www.restaurant.org - National Restaurant Association
www.fao.org - Food and Agriculture Organization
www.ift.org. - Institute of Food Technologies

(PRNT 122 – Basic Foods II Page 17 of 18

Prepared by: Date: Approved by: Date:

HONEY LOVELEEN R. BONTILE, RND, MSPH June 2, 2022

MA. LINDSAY J. ALVAREZ, RND, RPT, MAEd, MSND June 2, 2022

CECILIA C. UNCAD, Ph.D.

Dean

ETHEL MAY F. OÑAS, RND, MSND

(PRNT 122 – Basic Foods II Page 18 of 18