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OUTCOMES-BASED EDUCATION (OBE) COURSE SYLLABUS

TEACHING THE COMMON COMPETENCY IN AGRICULTURAL ARTS AND FISHERY ARTS
SECOND SEMESTER, SY 2023-2024

Faculty Information:
Name: CHERRY ANN R. SAAVEDRA
Degree & School: BACHELOR OF TECHNICAL VOCATIONAL TEACHER EDUCATION
MAJOR IN FOOD SERVICE MANAGEMENT
ZAMBOANGA PENINSULA POLYTECHNIC STATE UNIVERSITY
JULY 2022
Email Address: zedace28@[Link]
Mobile Phone Number: 09268072799

Course Title: TEACHING THE COMMON COMPETENCY IN AGRICULTURAL ARTS AND FISHERY ARTS
Course No.: EXP 303
Course Description: The students will

Course Credit: 3 units (54 hours)

Placement: Third Year, Second Semester
Pre-requisites: None

Vision PHILIPPINE ADVENT COLLEGE envisions to be a center of excellence in Christian Education by promoting a globally competitive education in a learning environment
which stresses discovery and investigation without forgetting God, the true source of knowledge.
Mission PHILIPPINE ADVENT COLLEGE offers an excellent and distinctive Christian Education designed to prepare students for productive lives of useful service and
uncompromising personal integrity.
Philosophy Philippine Advent College advocates that God is the source of all wisdom, a true model upon whom faculty and students reflect their total lifestyle for useful citizenship.

Institutional Outcomes:
1. Graduates can display Christ-like characters in the practice of their profession, endowed with faithful service for God and humanity.
2. Graduates can demonstrate and share their knowledge, skills and attitude with expertise and specialization.
3. Graduates have the ability to engage activity in different workplace with respect to different cultural orientations.
4. Graduates can understand and practice the highest standard of ethical, social, professional roles and responsibilities.
5. Graduates have the ability to work harmoniously, effectively and efficiently as member and leader of the team.
6. Graduates who have the ability to identify and to address their educational needs by upgrading their skills and competence and to allow them to contribute to the advancement of
knowledge. Has the capacity to engage self-reflection and lifelong learning.
 7. Graduates can appreciate and demonstrate strong to manage and facilitate in increasing participation and involvement in achieving ASEAN goal and objective that can accelerate
economic, and social growth of the country.

PAC CORE VALUES

P- Professionalism and Academic Excellence- We shall A- Accountability and Integrity – As faculty and staff are held C-Committed to Serve God and Mankind – We shall serve
perform and discharge our duties and responsibilities with responsible in our professional, personal and spiritual growth. God with full commitment and dedication, as to serve
professionalism, devotion, dedication and excellence; in Serving with integrity and with strong relations to God and students, parents and mankind. Committed to prepare
teaching and delivering quality services at all times. with faithful adherence to the word of God. students to serve with excellent performance and with
distinctive behavior as they practice their profession.

Program outcomes: 1. Articulate and discuss the latest developments in the specific field of practice (PQF level 6 descriptor)
2. Effectively communicate orally and in writing using both English and Filipino
3. Work effectively and independently in multi-disciplinary and multi-cultural teams (PQF level 6 descriptor)
4. Act in recognition of professional, social, and ethical responsibility
5. Preserve and promote “Filipino historical and cultural heritage” (based on RA 7722)

Course outcomes: 1. Prepare a variety of international dishes.

2. Identify international products.
3. Demonstrate the skills required to produce international menus.
4. Compare dishes from different countries.
 LEARNING PLAN

BLENDED/FLEXIBLE LEARNING MODALITY

INTENDED LEARNING PERFORMANCE FACE TO FACE ONLINE/MODULAR RESOURCE
TIME FRAME ASSESSMENT OF
OUTCOMES COURSE CONTENT INDICATOR MEASUREMENT MATERIALS
TEACHING AND LEARNING ACTIVITIES TASKS
(ILOS)
1. Online and Modular
At the end of this topic the student 1. INTRODUCTION TO Conduct technical training  Face-to-face orientation before the For face to face :  Rubrics on [Link]
Day 1-8 should be able to: CLASSICAL CUISINE and competency orientation on start of the class; oral /written Htpps://
 Define and Identify the assessment.  Syllabus/course -Modalities Oral/ Written activity [Link]
 History of classical outline how to use the Module Question adahealthdistrict.o
importance of Kitchen
 Grading system rg
 Identify and recognize the cuisine as it relates to Design and develop -the course syllabus
basic kitchen tools and the three fundamentals curriculum, courses and  Course policy the schedule of classes Group Presentation.
https://
equipment and know their of cooking: tripod, instructional materials assessment and mode [Link].
usage and demonstrate the cauldron and rotisserie;  Class Discussion of submission com/ph/lkitchen-
safe and efficient use  Sources of fuel; and Interaction of -Grading System Assessment and clenaing/a-guide-
 Understand food preparation  Development of regional Supervise and mentor Chapter 1 -Policy Mode of Submission to-cleaning-and-
and cookery terms cuisines based on technical students; of Requirements for sanitizing-kitchen-
available food supplies;  Group Discussion online/ modular : tools-and-
 Identity table of
measurement and common  Desire for satiety and Extend the body of 2. Using Group chat equipment
variety; knowledge in the field of  Quiz Evaluation upload module 1, 2 & 3 Online and offline
abbreviation
 how Germany, France, technical-vocational after discussion quiz:
 Appreciate the essential of
maintaining a safe China and Italy education and training 3. Read the instruction
workplace experienced similar and study the E- Module -Answer the prepared
quiz posted in the
situations in the evolution that is posted in the
Group Chat
of their respective Group Chat or from the
cuisines. hardcopy of the Module -Written assessment:
1, 2 & 3 that will be given Instruction will be
on schedule basis before posted in the Group
 Class Discussion the start to the class. https://
At the end of this topic the student chat: and in the
and Interaction of hardcopy of the [Link]
should be able to: m/health/food-
Chapter 2 4. Visit, read and study module.
-synthesis to be nutrition
 Define Food and  Group Discussion this topic of the following
2. THE CUISINE OF ITALY links posted in the GC submitted through
Nutrition and Identify
 Case study module 1, 2 & 3 online (email )
different Food Nutrition zedace28@[Link]
and Their Function to the  Cooking equipment
Quiz Evaluation [Link] have an m or submitted in
Body and fuel sources  https://
  Enumerate and discuss  Usage of tripod and after discussion the guard house in [Link]/
the objectives of Food cauldron cooking a sealed envelope openlearncreate/
Preparation techniques with students  Rubrics on oral mod/oucontent/
name, teacher’s /written activity [Link]?
 Enumerate and discuss  Rome’s rule of the id=315&printable=
the Principles, methods, world and importation name, subject and
 Rubrics on 1
and techniques in of cooking techniques additional reading course and level.
references about our Group
cooking and cuisines Presentation.
 Identify the different  Evolution of Italian topic Module 1,2 & 3 1. Online / oral
types of knives and cooking during revalida, via video
 Rubrics on
cutting boards and their renaissance 6. Contact the instructor call as oral demonstration
functions  Importance of the through messenger, evaluation. This is
 Enumerate the different tomato to Italian group chat, email or text an individual
kinds of cuts cuisine for: consultation, assessment before
 Identify techniques in  The questions of clarification of the topics, another module
Culinary arts and pastas and red problems on online class and instruction will
food/plate presentation sauces , schedules of online be given
 Regional /offline class and
characteristics of evaluation
Italian cooking;
Rome, Piedmont,
At the end of this topic the student Naples, and Sicily
should able to  Differences in
cooking styles
between Tuscany
and southern Italy

Day 9- day 10 PRELIM EXAM PRELIM EXAM PRELIM EXAM PRELIM EXAM PRELIM EXAM PRELIM EXAM PRELIM EXAM PRELIM EXAM

Conduct technical training  Using Group chat  Rubrics on oral

Day 11-12 At the end of this topic the student 4. APPETIZER and competency  Class Discussion upload module 4, 5 For face to face : /written activity https://
should able to : assessment. and Interaction of &6  Quiz [Link]
 Define terms commonly  Definition, Terms  Read the  Rubrics on [Link]/
Chapter 4 Group dictionary/
used in preparing Commonly used in Design and develop instruction and  Oral/ written
 Group Discussion question Presentation. english/garnish
garnishes Preparing Garnishes curriculum, courses and study the E- Module
 Demonstration
 Enumerate and discuss  Classes of Appetizer instructional materials that is posted in the [Link]
the classes of appetizer  Uses of Appetizer  Quiz Evaluation Group Chat or from appetizers-its-
 Identify the uses of the hardcopy of the Assessment and
 Composition of Appetizer after discussion classification/
appetizer Supervise and mentor Module 4, 5 & 6 that Mode of Submission
technical students; of Requirements for
 Identify and discuss the will be given on
 composition of appetizer online& modular :
Extend the body of
knowledge in the field of Online and offline
technical-vocational quiz:
education and training
Day 13- day At the end of this topic the student 5. STOCKS, SOUP SAUCES -Answer the prepared
should able to : quiz posted in the  Rubrics on oral
15 AND GRAVIES  Class Discussion schedule basis Group Chat /written activity
 Definition of Soups and and Interaction of before the start to
https://
 Define and Identify the Stocks [Link].n
importance of soups and Chapter 5 the class. -Written assessment:
 Importance of Soup  Rubrics on et/cristinagroup4/
stocks  Group Discussion  Visit, read and study Instruction will be Group stocks-soups-and-
 Kinds of Stocks and  Demonstration this topic of the posted in the Group Presentation.
 Enumerate and discuss the chat: and in the
sauces
Soup following links
kinds of stocks and soup hardcopy of the
 Ingredients and Methods  Quiz Evaluation posted in the GC
 Identify ingredients and module.
of Preparation of Stocks after discussion module 4, 5 & 6 [Link]
methods of preparation of and Soup -synthesis to be
stocks and soup  Please have an submitted through
[Link]
 Classification of Sauces additional reading m/blog/2019/01/
 Identify classification of online (email )
and Gravies references about you-should-eat-
sauces and gravies zedace28@[Link] more-soup-5-
 Preparation Technique our topic Module 4, m or submitted in
 Identify preparation technique reasons-why
 Handling, Holding and 5&6 the guard house in
and discuss proper handling,
Storing of Sauces  Contact the a sealed envelope
holding and storing of sauces
instructor through with students
messenger, group name, teacher’s
6. VEGETABLES AND chat, email or text name, subject and
Day 16-18 At the end of this topic the student
FRUITS  Class Discussion for: consultation, course and level.
should able to : https://
 Controlling Texture and and Interaction of clarification of the [Link]
Changes of Vegetables Chapter 6 topics, problems on 1. Online / oral [Link]/controlling-
 Identify controlling texture
 Doneness  Group Discussion online class , revalida, via video quality-changes-
and changes of vegetables
 Controlling Flavor and  Demonstration schedules of call as oral during-cooking-of
 Identify the doneness of
Color online /offline class evaluation. This is -vegetables/
vegetables and fruits
 Controlling Nutrient  Quiz Evaluation and evaluation an individual
 Identify and explain
Loss after discussion assessment before
controlling flavor, color and
nutrient loss of vegetables  Rules of Vegetables another module and
and fruits Cookery instruction will be
 Name and describe the  Quality of Cooked given
rules of vegetable cookery Vegetables
 Demonstrate vegetable and  Storage of Vegetable
fruit dishes  Prepare/Produce/
Present Vegetables and
Fruits Dishes
Day 19-Day MIDTERM EXAM MIDTERM EXAM MIDTERM EXAM MIDTERM EXAM MIDTERM EXAM MIDTERM EXAM MIDTERM EXAM MIDTERM
20 EXAM
Day 21-23 At the end of this topic the student 7. SALADS AND SALAD Conduct technical training  Class Discussion  Using Group chat For face to face:  Rubrics on https://
should able to : DRESSINGS and competency and Interaction of upload module 7, 8  Quiz oral /written [Link]
assessment. &9 activity m/appetizers-vs-
Chapter 7 hors-doeuvres-is-
 Define appetizer and  Purpose of Appetizer  Read the  Oral/ written
 Group Discussion question  Rubrics on there-a-difference/
describe its purpose  Appetizers and Hors Design and develop instruction and Group
 Explain and cite examples of D’oeuvres curriculum, courses and study the E- Module
 Demonstration Presentation.
appetizers and Hors  Types of Salad instructional materials
 Quiz Evaluation that is posted in the Assessment and https://
D’oeuvres  Ingredients Used in after discussion Group Chat or from Mode of Submission [Link]
 Name and discuss the types Salads the hardcopy of the of Requirements for m/article/types-of-
of salad  Arrangement and Supervise and mentor Module 7, 8 & 9 that online& modular : salad/
 Identify and enumerate the Presentation technical students; will be given on
Online and offline
ingredients used in salads  Guidelines for Arranging schedule basis quiz:
 Explain the arrangement and Salads Extend the body of before the start to
presentation, guidelines in knowledge in the field of the class.
 Salad Dressing -Answer the prepared
arranging salads technical-vocational  Visit, read and study quiz posted in the https://
 Emulsion in Salad
 Demonstrate Hot and Cold education and training this topic of the Group Chat [Link]
Dressing [Link]/what-is-an-
appetizers and salads with  Prepare/Produce/ following links
posted in the GC -Written assessment: emulsion-95655
appropriate dressings Presents Hot and Cold
Appetizers and Salad module 7, 8 9, & 10 Instruction will be
 Please have an posted in the Group
with Appropriate chat: and in the
Dressing additional reading
hardcopy of the
references about module.
our topic Module 7, -synthesis to be
8. SANDWICHES 8, 9 & 10 submitted through
 Contact the online ( email )
 Class Discussion
At the end of this topic the student  Canape’s and Finger instructor through zedace28@[Link]
Day 24-28 and Interaction of messenger, group
should able to : Foods m or submitted in https://
 Identify and discuss canape’s Chapter 8 chat, email or text
 Different Types of the guard house in [Link]
and finger foods Canape’s and its Base  Group Discussion for: consultation, a sealed envelope [Link]/recipes/
 Identify and enumerate the  Sandwiches and its  Demonstration clarification of the with students [Link]-
different types of canape’s Components topics, problems on name, teacher’s recipes
and its base  Different Types of  Quiz Evaluation online class , name, subject and
 Identify and discuss Sandwiches after discussion schedules of course and level. https://
online /offline class [Link]/
sandwiches and its  Prepare, Produce and
and evaluation statewide/
components Present 1. Online / oral
lincolnmcpherson/
 Demonstrate canape’s and Canape’s/Sandwiches revalida ,via video grab-a-sandwich/
sandwiches call as oral
evaluation . This is
an individual
9. RICE STARCHS AND assessment before
At the end of this topic the student ALIMENTARY PASTE another module and
should able to :  Types Grains and instruction will be
  Identify types grains and market Market Forms given
forms  Rice  Class Discussion https://
 Discuss rice, wheat and pointers  Wheat and Interaction of [Link]
in buying grains .net/blog/food/
 Pointers in Buying Chapter 9
 Discuss cooking grains, types-of-grains
Grains  Group Discussion
potatoes, and pasta
 Identify and discuss kinds of  Cooking Grains  Demonstration https://
pasta  Potatoes [Link].i
 Identify function of starch and  Pasta  Quiz Evaluation nfo/10-tips-for-
discuss pointers in proper  Kind of Pasta after discussion purchasing-and-
cooking of starch products  Function of Starch storing-whole-
 Explain proper storage of starch grain-foods/
 Pointers in Proper
and starchy products
Cooking of Starch
 Demonstrate and present rice,
Products
starch and pasta dishes
 Storage of Starch and
Starchy Products
 Prepare, Produce and
Present Rice, Starch
and Pasta Dishes

10. EGGS
At the end of this topic the student  Composition of Eggs
should able to :  Grading
 Discuss the composition of  Preservation
eggs https://
 Identify grading and
 Market Forms of Eggs  Class Discussion [Link]
preservation of eggs  Eggs General Cooking and Interaction of .com/egg-
 Discuss market forms of eggs Principles Chapter 10 composition
 Identify and discuss eggs  Prepare and Produce
 Group Discussion https://
general cooking principles Egg Dishes  Demonstration
 Demonstrate egg dishes [Link]/
presentation/
 Quiz Evaluation 420412279/
after discussion Market-Forms-of-
Egg

Day 29-30 SEMI-FINAL EXAM SEMI-FINAL EXAM SEMI – FINAL EXAM SEMI - FINAL EXAM SEMI FINAL EXAM SEMI FINAL EXAM

Day 31- 38 At the end of this topic the student Conduct technical training  Class Discussion  Using Group chat  Quiz  Rubrics on https://
should able to : 11. POULTRY and competency and Interaction of upload module 11- oral /written [Link]/s/
 Composition and assessment. 15 activity article/What-is-
Chapter 11
 Identify the composition Structure of Poultry  Read the  Oral/ written the-composition-
and structure of poultry  Group Discussion question  Rubrics for of-meat-and-
 Parts of Chicken Design and develop
 Demonstration instruction and
  Identify parts of chicken  Maturity and Tenderness curriculum, courses and study the E- Module Demonstratio poultry
 Differentiate light meat  Light Meat and Dark instructional materials  Quiz Evaluation that is posted in the n.
and dark meat, and Meat after discussion Group Chat or from https://
the hardcopy of the Assessment and [Link]/en/
identify maturity and  Inspection and grading chicken-anatomy/
tenderness  Classification and Supervise and mentor Module 11-15 Mode of Submission
 Identify classification and Market Form technical students; that will be given on of Requirements for
explain market form  Handling and Storage schedule basis online& modular :
 Explain proper handling  Doneness Extend the body of before the start to
and storage knowledge in the field of the class. Online and offline
 Prepare and Produce
 Identify doneness of Poultry Dishes
technical-vocational  Visit, read and study quiz:
poultry products education and training this topic of the
-Answer the prepared
 Demonstrate poultry following links
quiz posted in the
dishes posted in the GC Group Chat
module 11-15
 Please have an -Written assessment:
additional reading Instruction will be
references about posted in the Group
At the end of this topic the student  Class Discussion our topic 11-15 chat: and in the
should able to : 12. MEATS and Interaction of  Contact the hardcopy of the
 Identify the composition  Composition of Meat Chapter 12 instructor through module.
and structure of meat  Structure of Meat  Group Discussion messenger, group -synthesis to be
 Explain inspection and  Demonstration chat, email or text submitted through
 Inspection and Grading
grading of meats  Quiz Evaluation for: consultation, online ( email )
of Meat https://
after discussion zedace28@[Link]
 Identify and discuss  Meat Cuts clarification of the [Link]/s/
topics, problems on m or submitted in
different meat cuts  Market forms of Meat article/What-is-
online class , the guard house in the-composition-
 Explain market forms of  Cooking and Handling
schedules of a sealed envelope of-meat-and-
meat and identify cooking Meats
and handling meats online /offline class with students poultry
 Storage of Meats name, teacher’s
 Identify and list different and evaluation
 Kosher Meats name, subject and https://
types of meats  Halal Meats [Link].n
course and level.
 Demonstrate Meat dishes  Dry – Aged Beef et/
StephanieDaque/
 Dry – Aged Pork
market-forms-of-
 Prepare/Produce/ meat-242534070
Present Meat Dishes
At the end of this topic the student  Class Discussion
should able to : and Interaction of
13. FISH AND SHELLFISH Chapter 13
 Discuss the composition and
structure of fish  Composition and https://
 Group Discussion [Link]
 Discuss the checking of Structure of Fish
 Demonstration [Link]/fish-
freshness of fish  Checking Freshness of
shellfish-
 Explain market forms of fish Fish  Quiz Evaluation identification
 and identify special problems  Market Form of Fish after discussion
of cooking fish  Special Problems in
 Discuss preservation of fin Cooking Fish https://
fish [Link].e
 Preservation of fin Fish du/mariners-
 Identify and name
classification of shellfish  Classification of Shellfish menu/market-
 Discuss market forms and  Market Forms of forms-of-fresh-
explain receiving and storing Shellfish fish-and-cleaning-
shellfish  Receiving and Storing methods/
 Demonstrate fish and shellfish Shellfish
dishes  Prepare/Produce/
Present Fish and
Shellfish Dishes
 Class Discussion
and Interaction of
At the end of this topic the student Chapter 14
should able to :  Group Discussion
14. HOT AND COLD
 Explain the importance of  Demonstration https://
DESSERTS
desserts casaromanasweet
 Importance of Desserts
 Identify and discuss the  Quiz Evaluation [Link]/why-is-
 Different Types of dessert-important-
different types of desserts after discussion
Desserts after-eating-food/
 Demonstrate hot and cold
 Prepare/Produce/ https://
desserts  Class Discussion
Present Hot and Cold [Link]
Desserts and Interaction of [Link]/blog/
At the end of this topic the student
Chapter 15 types-of-
should able to : desserts/amp/
 Group Discussion
15. BEVERAGES  Demonstration
 Explain the importance of
 Importance of
beverages https://
 Identify and discuss the Beverages  Quiz Evaluation fijibeveragegroup.
types of beverages  Types of Beverages after discussion com/fj/healthy-
 Demonstrate how to prepare  Preparation of beverage-
beverages Beverages consumption/

htpps://
[Link]
/train-my-hotel-
staff/f-and-b/369-
classification-
[Link]
ml

Day 39- Day FINAL EXAM FINAL EXAM FINAL EXAM FINAL EXAM FINAL EXAM FINAL EXAM FINAL EXAM FINAL EXAM
40
COURSE POLICIES:
I. Attendance
1. Each student is expected to be prompt in coming to class whether in regular or in makeup meetings.
2. Absences should not exceed 20% of the total class meetings. In case of accumulating absences beyond 20%, the students shall be dropped.
3. Excused absences are for causes such as illness, natural disaster, and death in the immediate family, and approved field trips. An excuse slip signed by the parent/guardian/or a medical certificate from the
physician (if absence is due to illness) must be presented when the student returns to class.
4. In the event the teacher fails to show up on time (Unannounced), the student must wait until 15 minutes on the said class schedule.

II. Classroom Behavior

1. Students are expected to behave and dress in a manner becoming a refined lady/gentleman. The school uniform is required on designated days.
2. Participation in any class activity whether indoor or outdoor is expected.
3. Expression of opinions shall be duly respected regardless of the position taken which will not affect a student’s grade. However, it is the teacher’s responsibility to guide the discussion towards the acceptable position.
4. Distractive behaviors such as shouting, jeering, bullying, boisterous laughter unnecessarily moving around or going out of the classroom, using a cellular phone or other electronic gadgets, not used in connection with
the class activity and other disturbing acts shall not be tolerated.

III. Course Requirement

1. Quizzes are expected either before or after the discussion, whether announced or unannounced.
2. Attendance is a must.
3. Group/individual reporting will be done and the assigned topic must be prepared ahead of time.
4. There will be four major examinations such as: preliminary, midterm, semifinal and final.
5. Course reflection paper
6. Course portfolio

Grades Computation: Use the parameters in computing grades for prelim, midterm, semifinal and final grades

Parameters Percentage
Attendance / Participation 10%
Quizzes/ Assignment 25%
Reports/Performance Task/Return Demonstration 30%
Major Examination/ Evaluation 35%
100%
To compute the Final Grades: Formula: (Carreon Method) Student’s score/Teacher‘s Score x 50 +50
Prelim Grade 30 % Semi Final Grade 40 %
 Temporary Midterm Grade 70% Temporary Final Grade 60%
Final Midterm Grade 100% Final Grade 100 %
Note: To get the FINAL STUDENT’S GRADES, cumulative computation is used 40% from Midterm Grade and 60% from the Final Grades.
Example: Midterm Grades 90 = 40% = 36
Final Grades 95= 60% = 57
Student’s Grades 93 %

100 %

REFERENCES:

A. Books
Food Selection Preparation and Cooking by Eva Nebril- Flores/ Culinary Arts and Science by Ruth Estrada Javier-Reyes
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.

B. Websites
[Link]
[Link]
[Link]
[Link]
[Link]
[Link]
[Link]
[Link]
[Link]
[Link]
[Link]
 [Link] -vegetables/
[Link]
[Link]
[Link]
[Link]
[Link]
[Link]
[Link]
[Link]
[Link]
[Link]
[Link]
[Link]
[Link]
[Link]
[Link]
[Link]
[Link]
[Link]
htpps://[Link]/train-my-hotel-staff/f-and-b/[Link]

Prepared by: Noted by: Approved by:

CHERRY ANN R. SAAVEDRA EDEN GLADYS R. ACABO ARLENE B. BERAGO, MAN PIO M. CERNAL, Ed. D
Instructor Campus Administrator Acting VP- Academic College President