Syllabus in Principles Oof Foods Preparation

Republic of the Philippines
COTABATO FOUNDATION COLLEGE OF SCIENCE AND TECHNOLOGY Form No.

Issue Status
: FM -DPM- CFCST PRS—01A
04
Barangay Doroluman, Arakan, Cotabato Revision No. 03
Date Effective : 14 February 2022
Contact No. +639685331496 / +639670025670 Approved by : President
Email Address: admin@cfcst.edu.ph Website: www.cfcst.edu.ph
COLLEGE OF EDUCATION
COURSE SYLLABUS (OBE)
1st Semester S.Y. 2023-2024
Vision: CFCST shall become a world-class higher education institution, driven by academic and operational excellence, caring for children in adversity, shaping leaders and professionals
who are internationally competitive, culture-sensitive, and morally responsive, for sustainable development.
Mission: CFCST shall endeavor to provide a morally-responsive and holistic custodial care program, promote harmony among diverse cultures, provide advanced and relevant training on
science and technology, provide high-quality professional and technical education, implement efficient and viable production activities, as well as provide relevant research and extension,
which will become potent vehicles in improving the quality of life of its clienteles and neighboring communities.
Core Values: CARES Culture-sensitive Adherent to Laws Relevant and Responsive Efficient and Effective Spiritually-oriented
Course Name Principles of Food Preparation

Course Number HE 314
Course Credit 3 units
Course Description Basic principles in the preparation of different types of food.
Contact Hours/Week 3 hours a week; 54 hours.
Prerequisite None
Program Educational Objectives (PEO) After 3-5 years of completing all academic requirements of the program, graduates of BTLEd could
 Demonstrate pedagogical content knowledge in the practice the teaching profession in the field of Technology and Livelihood
Education.
 qualify as TVET trainers and assessors after they have obtained the appropriate Certification.
 professionally practice careers in various sectors of industry as entrepreneurs or as employees.
 proceed to advanced studies aligned with their field of specialization.
Program Outcomes
PO1 Demonstrate the competencies required of the Philippine TVET Trainers-Assessors Qualification Framework(PTTQF).
PO2 Demonstrate broad, meaningful and coherent knowledge and skills in any of the specific fields in technical and vocational education.
PO3 Apply with minimal supervision specialized knowledge and skills in any of the specific fields in technical teacher education.
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PO4 Demonstrate higher level literacy, communication, numeracy, critical thinking, learning skills needed for higher learning.
Manifest a deep and principled understanding of the learning processes and the role of the teacher in facilitating these processes in their
PO5
students.
PO6 Show a deep and principled understanding of how educational processes relate to larger historical, social, cultural and political processes.
Apply a wide range of teaching process skills(including curriculum development, lesson planning, materials development, educational
PO7
assessment and teaching approaches).
Reflect on the relationships among the teaching process skills, the learning processing in the students, the nature of the content/subject
PO8 matter, and other factors affecting educational processes in order to constantly improve their teaching knowledge, skills and practices.
Course Outcomes (CO) 1. Analyze food products and recipes on the basis of food preparation principles
2. Demonstrate techniques employed in food preparation
3. Evaluate products prepared in the laboratory by comparing it with established standards
COURSE OUTLINE AND TIME-FRAME

Course Content/Subject Matter
CLASS ORIENTATION
Week 1 VMGO
3 hours Classroom rules and regulations
Requirements of the class
Module 1- Introduction to Food Preparation

Week 2  The importance of understanding basic principles and techniques
3 hours  Overview of essential kitchen tools and equipment
Week 3-4 Module 2- Cooking Methods and Techniques
6 hours  Dry-heat cooking methods
 Moist-heat cooking methods
 Combination cooking methods
 Knife skills and basic cutting techniques
Week 5 Module 3- Principles of Flavor Development
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3 hours  Taste components

 Seasoning and skillful utilization of herbs and spices
 Role of acids, fats, and oils in flavor enhancement
Week 6 Module 4- Meat and Poultry
3 hours  Selection and quality of meat
 Proper handling, storage, and thawing techniques
 Cooking methods for different cuts
 Recommended internal cooking temperatures for safety
 Resting and carving techniquescfda
Week 7-8 Module 5- Seafood
3 hours  Identifying freshness and quality of seafood
 Cleaning and filleting techniques for different types of fish
 Cooking methods for seafood (poaching, steaming, pan-frying)
 Pairing seafood with complementary flavors and sauces
 Tips for avoiding overcooking and maintaining moisture
Week 9 Module 6- Vegetables and Fruits
3 hours  Seasonal produce selection and storage
 Proper washing, peeling, and cutting techniques
 Cooking methods for vegetables (sautéing, roasting, blanching)
 Retaining color, texture, and nutrients during cooking
 Creative ways to incorporate fruits in savory dishes
Week 10 Module 7- Grains and Legumes
3 hours  Understanding different types of grains
 Cooking methods for grains and legumes
 Proper ratios of water to grain and cooking times
 Flavoring and seasoning grains for added taste
 Tips for achieving desired textures (al dente, fluffy, creamy)
Week 11 Module 8- Baking and Pastry
3 hours  Essential baking ingredients and their functions
 Techniques for measuring and scaling ingredients accurately
 Basics of dough making and yeast fermentation
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 Baking methods
 Decorating and presenting baked goods
Week 12 Module 9- Sauces, Dressings, and Condiments
3 hours  Understanding the components of a sauce (base, thickener, flavorings)
 Basic sauce-making techniques (roux, emulsification, reduction)
 Classic sauces and their variations (béchamel, hollandaise, vinaigrette)
 Homemade condiments and dressings (mayonnaise, ketchup, pesto)
 Pairing sauces and condiments with different types of dishes
Week 13 Module 10- Recipe Development and Adaptation
3 hours  Step-by-step guide to recipe creation and modification
 Understanding flavor profiles and ingredient substitutions
 Tips for adjusting recipes based on dietary restrictions and preferences
Week 16 Module 11- Food Presentation and Garnishing
3 hours  Principles of plating and arranging food attractively
 Garnishing techniques (herbs, edible flowers, sauces)
 Using colors, textures, and shapes for visual appeal
 Tools and techniques for artistic food presentation
 Showcasing the beauty of the prepared dish through photography
One week (or an equivalent of Allotted for the Midterm and the Final Exams
Three Hours)
Curriculum Mapping
Course Outcome PO/SO

PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO 8
1. Gain a comprehensive understanding of fundamental culinary principles, techniques and practices equipping them with skills. E E D D D E E
2. Demonstrate a high level of culinary proficiency by executing a variety of food preparation techniques with accuracy and D E D D E E E
efficiency.
3. Exhibit adaptability and creativity in the kitchen. E E D D E E
Legend:I – Introductory E – Enabling D - Demonstrate

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Learning Plan
Desired Learning Course Content/ Textbooks/ Teaching and Assessment Task Resource Material Time
Outcomes(DLO) Subject matter References Learning Activities (ATs) Table
(TLAs)
At the end of the unit, the Theory-Based Practice- Assessment
students must have: Based Schedule
-oriented students on CFCST Unit 0. Vision, College Code Face to Face Reflection After the Laptop 1 hr
Vision, Mission, Goals and Mission, Core Student’s Handbook Orientation orientation
Objectives Values, Institutional / lecture Reference material
Outcomes
CO1,CO2, CO3 Module 1- Roque, Nelson Leo O Lecture LCD projector Week
 Defined food Introduction to et al, “Commercial Laboratory Every after 2
preparation; Food Preparation Cookery NC Level 2” Video presentation (with rubric) the Chapter Power Point 3
 Explained the  The importance of JFS Publishing Presentation hours
importance of basic understanding Services Manila
principles and basic principles Philippines 2013. Illustration
techniques in food and techniques
reparation; https:// Summative test Every after
 Overview of
 Familiarized www.cooksmarts.com the Chapter
essential kitchen
Essential tools and /cooking-guides/
equipment. tools and create-a-functional-
equipment kitchen/20-must-have-
kitchen-tools/
CO1, CO2, CO3 Module 2- https:// Small group exercises Laboratory Every after Books, Week
 Applied cooking Cooking Methods www.webstaurantstor (with rubric) the Chapter 3-4
techniques and Techniques e.com/article/454/ Discussion Net book 6
effectively to  Dry-heat cooking types-of-cooking- hours
prepare a wide range methods methods.html Lecture LCD Projector
of dishes;  Moist-heat
 Demonstrated https:// Refection
cooking methods
proper knife www.radacutlery.com
 Combination /blog/knife-cutting- Summative test Every after
handling, safety cooking methods
measures, and lesson/ the Chapter
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proficiency in basic  Knife skills and

cutting techniques; basic cutting Rondilla, Aida H. et
 Familiarized techniques al,. Cookery
themselves with Technical-vocational-
culinary Livelihood : Home
terminology related economics Strand
to cooking methods,
techniques, and
knife skills.
CO1, CO2, CO3 Module 3- https:// Group activity Books, Week
 Defined the five Principles of www.sciencedirect.co Laboratory Every after 5
basic taste Flavor m/science/article/pii/ Lecture (with rubric the Chapter Netbook 3
components and Development S0195666399902635 hours
explain taste  Taste components Video presentation LCD Projector
perception;  Seasoning and Roque, Nelson Leo O
 Differentiated et al, “Commercial
skillful utilization
between herbs and Cookery NC Level 2” Summative test Every after
of herbs and
spices; JFS Publishing the Chapter
spices
 Identified Services Manila
 Role of acids, Philippines 2013.
complementary fats, and oils in
flavors. flavor Rondilla, Aida H. et
enhancement al,. Cookery
Technical-vocational-
Livelihood : Home
economics Strand
CO1, CO2, CO3 Module 4- Meat Roque, Nelson Leo O Lectures Laboratory Every after Books, Week
 Identified factors and Poultry et al, “Commercial (with rubric the Chapter 6
indicating the quality  Selection and Cookery NC Level 2” Video presentation Netbook 3
of meat and poultry. quality of meat JFS Publishing hours
 Demonstrated safe  Proper handling, Services Manila LCD Projector
and hygienic storage, and Philippines 2013.
handling practices to Summative test Every after
thawing
prevent cross- https:// the Chapter
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04
contamination. techniques www.pearsonhighered

 Identified suitable  Cooking methods .com/assets/
cooking methods for for different cuts samplechapter/
various cuts of meat  Recommended 0/1/3/4/0134204581.p
and poultry internal cooking df
 Practiced portioning temperatures for
and serving meat and Rondilla, Aida H. et
safety
poultry in an efficient al,. Cookery
and appealing
 Resting and Technical-vocational-
manner. carving Livelihood : Home
techniques economics Strand
CO1, CO2, CO3 Module 5- Seafood https:// Lectures Laboratory Every after Books, Week
 Recognized key  Identifying www.britannica.com/ (with rubric the Chapter 7-8
indicators of fresh freshness and topic/seafood Video presentation Netbook 6
seafood, such as quality of seafood hours
bright eyes, firm  Cleaning and https:// LCD Projector
flesh, and a clean filleting www.theculinarypro.c
smell. om/fish-and-shellfish- Summative test Every after
techniques for
 Developed filleting cooking-methods the Chapter
different types of
skills for various fish
fish
species to obtain Roque, Nelson Leo O
boneless fillets.  Cooking methods et al, “Commercial
 Identified appropriate for seafood Cookery NC Level 2”
cooking methods for (poaching, JFS Publishing
different types of steaming, pan- Services Manila
seafood to preserve frying) Philippines 2013.
their delicate flavors.  Pairing seafood
 Recognized the signs with Rondilla, Aida H. et
of seafood doneness complementary al,. Cookery
to avoid overcooking. flavors and sauces Technical-vocational-
 Tips for avoiding Livelihood : Home
overcooking and economics Strand
maintaining
moisture
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04
CO1, CO2, CO3 Module 6- Roque, Nelson Leo O Lectures Laboratory Every after Books, Week
 Identified the Vegetables and et al, “Commercial (with rubric the Chapter 9
importance of Fruits Cookery NC Level 2” Netbook 3
choosing seasonal  Seasonal produce JFS Publishing Brainstorming hours
vegetables and fruits selection and Services Manila
for optimal flavor and storage Philippines 2013.
freshness. Small group
 Proper washing,
 Learned proper Rondilla, Aida H. et discussion Summative test Every after
peeling, and
storage techniques to al,. Cookery the Chapter
cutting techniques
prolong the shelf life Technical-vocational-
of vegetables and  Cooking methods Livelihood : Home
fruits. for vegetables economics Strand
 Identified suitable (sautéing,
cooking methods for roasting, https://
various vegetables to blanching) www.betterhealth.vic.
enhance their natural  Retaining color, gov.au/health/
flavors and textures. texture, and healthyliving/fruit-
 Discovered nutrients during and-vegetables
innovative ways to cooking
include fruits in  Creative ways to https://
savory recipes to add incorporate fruits www.theculinarypro.c
unique flavors and in savory dishes om/vegetable-
textures. cooking-methods
 Experimented with
incorporating fruits in
main courses, salads,
and accompaniments.
Taken Midterm Examination Taken Midterm Multiple Choice Final term Test Paper, TOS
Examination Questions Schedule
(Chapter 1-6)
 Identified various Module 7- Grains https:// Multiple Choice Midterm Test Paper, TOS Week
types of grains, and Legumes www.wellcure.com/ Questions Schedule 10
including rice,  Understanding questionsanswers/ 3
quinoa, barley, and different types of 384/what-is-the- hours
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farro. grains difference-between-

 Familiarized unique  Cooking methods grains-pulses-and-
flavors, textures, and for grains and legumes-which-ones-
nutritional profiles of legumes are-more-acidic
different grains.  Proper ratios of
 Explored different water to grain and https://rouxbe.com/
cooking techniques tips-techniques/472-
cooking times
for grains and grains-estimated-
legumes;
 Flavoring and ratios-cooking-times
 Discussed the correct seasoning grains
water-to-grain ratios for added taste https://
to achieve the desired  Tips for achieving www.theculinarypro.c
texture in cooked desired textures om/grain-cooking-
grains. (al dente, fluffy, methods
 Explored different creamy)
seasoning options
and techniques to
enhance the flavors
of cooked grains.
 Learned how to
achieve the desired
texture in grains,
such as al dente for
pasta or fluffy for
rice.
CO1, CO2, CO3 Module 8- Baking https:// Lectures Laboratory Every after Books, Week
 Identified key baking and Pastry www.browneyedbaker (with rubric the Chapter 11
ingredients, such as  Essential baking .com/91-of-my- Group activity Netbook 6
flour, sugar, ingredients and essential-ingredients- hours
leavening agents, their functions how-to-stock-your- Summative test Every after LCD Projector
fats, and liquids.  Techniques for baking-pantry/ the Chapter
 Discovered precise
measuring and
measuring techniques Roque, Nelson Leo O
scaling
for dry and liquid et al, “Commercial
ingredients
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ingredients. accurately Cookery NC Level 2”

 Discussed the process  Basics of dough JFS Publishing
of yeast fermentation making and yeast Services Manila
and its role in fermentation Philippines 2013.
leavening bread and  Baking methods
pastry. Rondilla, Aida H. et
 Decorating and
 Identified different al,. Cookery
presenting baked
baking methods; Technical-vocational-
 Explored various goods Livelihood : Home
decorative economics Strand
techniques,
CO1, CO2, CO3 Module 9- Sauces, Roque, Nelson Leo O Lecture Summative test Laboratory Every after Book Week
Dressings, and et al, “Commercial (with rubric) the Chapter 11
 Identified the Condiments Cookery NC Level 2” Laptop 3
essential components  Understanding the JFS Publishing hours
of a sauce components of a Services Manila Every after LCD Projector
 Demonstrated how to sauce (base, Philippines 2013. the Chapter
prepare a roux as a thickener, Group
foundation for flavorings) Rondilla, Aida H. et activity
thickening sauces. al,. Cookery
 Basic sauce-
 Understand the Technical-vocational-
recipes and making Livelihood : Home
techniques for classic techniques (roux, economics Strand
sauces; emulsification,
 Familiarized reduction) https://
variations and  Classic sauces and www.theculinarypro.c
adaptations of these their variations om/principles-of-
classic sauces to suit (béchamel, sauce-making
different dishes and hollandaise,
culinary styles vinaigrette) https://
 Homemade www.attainable-
condiments and sustainable.net/diy-
dressings condiments/
(mayonnaise,
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ketchup, pesto)
 Pairing sauces and
condiments with
different types of
dishes
CO1, CO2 Module 10- Recipe https:// Lectures Summative test Laboratory Every after Books, Week
 Comprehended the Development and extension.unr.edu/ (with rubric the Chapter 12
process of recipe Adaptation publication.aspx? Group activity Netbook 3
development;  Step-by-step PubID=4643 hours
 Discussed how to guide to recipe Demonstration LCD Projector
structure and format a creation and Roque, Nelson Leo O
recipe with clear and modification et al, “Commercial
concise instructions. Cookery NC Level 2”
 Understanding
 Explored techniques JFS Publishing
flavor profiles and
for modifying Services Manila
existing recipes to ingredient Philippines 2013.
suit specific substitutions
requirements or  Tips for adjusting Rondilla, Aida H. et
personal preferences. recipes based on al,. Cookery
 Gained knowledge dietary Technical-vocational-
about various dietary restrictions and Livelihood : Home
restrictions and preferences economics Strand
preferences. House Inc 2016.
CO1, CO2, CO3 Module 11- Food https:// Lectures Laboratory Every after Books, Week
 Comprehended the Presentation and www.posist.com/ (with rubric the Chapter 13
fundamental Garnishing restaurant-times/ Netbook 3
principles of food  Principles of restro-gyaan/essential- Group activities hours
plating. plating and food-presentation- LCD Projector
 Applied techniques to arranging food techniques-make-
create visually attractively dishes-look- Video presentation Summative test Every after
appealing irresistible.html the Chapter
 Garnishing
arrangements on the
techniques (herbs,
plate, utilizing Roque, Nelson Leo O
negative space edible flowers, et al, “Commercial
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effectively. sauces) Cookery NC Level 2”

 Explored various  Using colors, JFS Publishing
garnishing options; textures, and Services Manila
 Familiarized how to shapes for visual Philippines 2013.
use a diverse color appeal
palette, textures, and  Tools and Rondilla, Aida H. et
shapes to make al,. Cookery
techniques for
dishes visually Technical-vocational-
artistic food
appealing. Livelihood : Home
presentation
 Familiarized with economics Strand
essential plating  Showcasing the
tools, such as beauty of the
tweezers, squeeze prepared dish
bottles, and offset through
spatulas. photography
 Appreciated the
importance of food
photography in
presenting culinary
creations.
Taken final examination Taken Final Culmination Final term Guidelines/
Examination Schedule Criteria/Rubric
(Chapter 1-11)
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Suggested Readings and Roque, Nelson Leo O et al, “Commercial Cookery NC Level 2” JFS Publishing Services Manila Philippines 2013.
References Rondilla, Aida H. et al,. Cookery Technical-vocational-Livelihood : Home economics Strand
https://www.posist.com/restaurant-times/restro-gyaan/essential-food-presentation-techniques-make-dishes-look-irresistible.html
https://extension.unr.edu/publication.aspx?PubID=4643
https://www.theculinarypro.com/principles-of-sauce-making
https://www.attainable-sustainable.net/diy-condiments/
https://www.cooksmarts.com/cooking-guides/create-a-functional-kitchen/20-must-have-kitchen-tools/
https://www.webstaurantstore.com/article/454/types-of-cooking-methods.html
https://www.radacutlery.com/blog/knife-cutting-lesson/
https://www.pearsonhighered.com/assets/samplechapter/0/1/3/4/0134204581.pdf
https://www.betterhealth.vic.gov.au/health/healthyliving/fruit-and-vegetables
https://www.browneyedbaker.com/91-of-my-essential-ingredients-how-to-stock-your-baking-pantry/
Course Requirements a. Midterm Project (Cookbook Project)

b. Final Project (Culmination)
Grading System 1. Examination (Midterm and Final Exam)- 30%
2. Long Quiz - 20%
3. Performance - 50%
-Group Activities -
-Assignment -
-Class recitation/participation -
Total 100%
FINAL GRADE:
[Midterm Grade + (Final Term Grade)2a] = FG
3
Policies 1. All students are required to enroll in any of the following, as chosen by the instructors (Google Classroom, Zoom, Google Meet, Edmodo, etc)
2. A separate group chat in the messenger shall be created for the purposes of giving updates and/or dissemination of information.
3. Higher-order language is expected. TANTRUMS and RANTS are Unacceptable.
4. Participate in actual and virtual academic conversation. Only insightful comments in online discussions are allowed. Posting and sharing of
inappropriate materials are strictly prohibited;
45Be respectful to everyone, hence, address your message and/ or concerns politely ( Use Mr/Ms/Maam before the message);
6. Be presentable during the virtual meetings/classes.
7. Respect the opinion of others. Be mindful of your words; Avoid derogatory and sarcastic joke and comments which harm others.
8. Queries and other concerns relevant to the subjects will only be entertained during the assigned schedule/s;
9. Reach out to your teachers for any concerns and/ or issues; and
10. Be mindful of the deadline assigned for your homework, assessment tasks and requirements.
11. Observe proper citation in academic writing. Beware of PLAGIARISM.
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Prepared by:
NORAYA P. AMBIL
Course Instructor
Checked by:
RIZZA RHEA V. RINGCONADA

BTLED Program Head
Noted by: Recommending Approval: Approved:
RIZZA RHEA V. RINGCONADA BAINORIE A. MANTAWIL, EdD HARRIS M. SINOLINDING, PhD

OIC Dean, College of Education Director for Instruction Vice-President for Academic Affairs

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Republic of the Philippines

COTABATO FOUNDATION COLLEGE OF SCIENCE AND TECHNOLOGY Form No.

Email Address: admin@cfcst.edu.ph Website: www.cfcst.edu.ph

COURSE SYLLABUS (OBE)

1st Semester S.Y. 2023-2024

Course Name Principles of Food Preparation

Email Address: admin@cfcst.edu.ph Website: www.cfcst.edu.ph

COURSE OUTLINE AND TIME-FRAME

Module 1- Introduction to Food Preparation

Email Address: admin@cfcst.edu.ph Website: www.cfcst.edu.ph

3 hours  Taste components

Email Address: admin@cfcst.edu.ph Website: www.cfcst.edu.ph

Course Outcome PO/SO

Legend:I – Introductory E – Enabling D - Demonstrate

Email Address: admin@cfcst.edu.ph Website: www.cfcst.edu.ph

Email Address: admin@cfcst.edu.ph Website: www.cfcst.edu.ph

proficiency in basic  Knife skills and

Email Address: admin@cfcst.edu.ph Website: www.cfcst.edu.ph

contamination. techniques www.pearsonhighered

Email Address: admin@cfcst.edu.ph Website: www.cfcst.edu.ph

Email Address: admin@cfcst.edu.ph Website: www.cfcst.edu.ph

farro. grains difference-between-

Email Address: admin@cfcst.edu.ph Website: www.cfcst.edu.ph

ingredients. accurately Cookery NC Level 2”

Email Address: admin@cfcst.edu.ph Website: www.cfcst.edu.ph

Email Address: admin@cfcst.edu.ph Website: www.cfcst.edu.ph

effectively. sauces) Cookery NC Level 2”

Email Address: admin@cfcst.edu.ph Website: www.cfcst.edu.ph

Course Requirements a. Midterm Project (Cookbook Project)

Email Address: admin@cfcst.edu.ph Website: www.cfcst.edu.ph

RIZZA RHEA V. RINGCONADA

Noted by: Recommending Approval: Approved:

RIZZA RHEA V. RINGCONADA BAINORIE A. MANTAWIL, EdD HARRIS M. SINOLINDING, PhD

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