Semester Adopted: Sem: 2nd AY: 2022-2023

Revision Status: Final

Revision Date: 25-Jan-2023

Recommending approval: Ms. Mariter A. Villardo, MAHE,MSHRM

Concurred: Dr. Lucia M. Santos

Approved: Dr. Nursia M. Barjose

Republic of the Philippines

Western Mindanao State University
College of Home Economics
Hospitality Management Department

RESTRUCTURED OUTCOMES-BASED EDUCATION (OBE) COURSE SYLLABUS IN HMPE 4 – WESTERN CUISINE (LECTURE)
PRE-REQUISITE COURSE: HPC 1 – KITCHEN ESSENTIALS AND BASIC FOOD PREPRATION

2nd Semester, AY 2023-2024

ONLY

Western Mindanao State University The Western Mindanao State University, set in a culturally diverse
environment, shall pursue a vibrant socio-economic agenda that include:
Vision ● A relevant instruction paradigm in the education and training of
The University of Choice for higher learning with strong research orientation competent and responsive human resource for societal and industry
that produces professionals who are socially responsive to and responsible for needs;
human development; ecological sustainability; and, peace and security within ● A home for intellectual formation that generates knowledge for people
and beyond the region.
empowerment, social transformation and sustainable development;
and;
Mission

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 Hospitality Management Department Goal
● A hub where science, technology and innovation flourish enriched by
the wisdom of the Arts and Letters, and Philosophy.
The Bachelor of Science in Hospitality Management aims to become a
College of Home Economics regional center of best practices in food and beverage service and culinary
excellence that embodies global standard of quality on hotel and restaurant
GOALS management, market and operations.
WMSU’s College of Home Economics goal is to educate and produce
competent, forward-looking professionals in the field of foods, nutrition,
home economics and hospitality management.

Bachelor of Science in Hotel and Restaurant Management Program Outcomes

GOALS

a. To prepare, develop and produce students with knowledge and skills in management, marketing sales entrepreneurship and other
✔
business related activities for students to be globally competitive.

b. To equip the students with culinary skills and to develop interests, creativity, innovation and awareness to food safety and hygiene
✔
measures and contribute to consumers’ health.

c. To orient and provide practical training on hospitality industry, travel and tourism industry, food & beverage service industry and sports,
✔
gaming and entertainment industry.

d. To inculcate corporate values and business ethics in the campus and workplace. To promote leadership, sense of urgency, and
✔
commitment and integrity.

e. To initiate/develop/utilize hospitality, travel and tourism based research projects. ✔

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 COURSE CODE : HMPE 4

COURSE TITLE : WESTERN CUISINE (LECTURE)

PRE-REQUISITE : HPC 1 – Kitchen Essentials and Basic Food Preparation

COURSE CREDIT : 2 units

COURSE DESCRIPTION :
This course is designed for the Bachelor of Science in Hospitality Management 3rd year students. It aims to enhance the
knowledge, skills and attitude of the students in accordance with the industry standards. Special emphasis is given to the
study of ingredients , cooking theories, and the preparation of stocks, broth, glazes, soups, thickening agents, the grand
sauces and emulsion sauces. Lectures and demonstrations teach organization skills in the kitchen, work coordination, and
knife skills. Also it focuses on the cooking methods common to Western countries such as sautéing, roasting, poaching,
braising and frying.

COURSE LEARNING OUTCOMES PROGRAM OUTCOMES

The end of the semester, the students can: 1 2 3 4 5

1. Describe the Cuisine of the Western Countries and discuss its culinary influence

2. Demonstrate understanding of the cooking preparations as well as the use of signature ingredients specific
to the Western Cuisine

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 3. Prepare and plate different Western dishes

TEXTBOOK REFERENCES:

General Mills (2016). Betty Crocker's Picture Cook Book. John Wiley and Sons

Grandy, E. (January 1, 1994). The Origin & Development Of Western Cuisine Cookbook. Grandy Books

Loida,R. Banzuelo (2020) Western Cuisine MINDSHAPERS CO., INC.

The Official John Wayne 5-Ingredient Homestyle Cookbook: Simple Recipes and Heartfelt Stories from Duke's Family Kitchen Paperback – August 25, 2020

ONLINE SOURCES:

Assaggio. (April 02, 2018). An Introduction to Italian Cuisine. Retrieved from https://www.assaggioboston.com/news/2018/04/02/an-introduction-to-
italian-cuisine/

Sierra, L and Sierra, T. (September 15, 2020). An Introduction to Spanish Cuisine. Retrieved from https://www.thespruceeats.com/an-introduction-to-
spanish-food-and-cooking-3083063

Wikibooks. (November 26, 2020). Cookbook:Cuisine of Italy.

https://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Italy#:~:text=3.12%20Pizza-,Introduction,qualities%2C%20appearance%2C%20and%20taste.

https://www.watercoolertrivia.com/trivia-questions/food-trivia-question

GRADE COMPONENT AND CORRESPONDING WEIGHT:

For the 2nd Semester, SY 2022-2023 ONLY

NUMERICAL
% EQUIVALENT
RATING

96-100 1.0

91-95 1.25

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 86-90 1.5

81-85 1.75

76-80 2.0

71-75 2.25

66-70 2.5

62-65 2.75

60-61 3.0

Below 60 5.0

Lacks requirements and/or final exam INC

Authorized Withdrawal (Dropped with permit) AW

Unauthorized Withdrawal (Dropped from class for non-

UW
attendance/non-appearance for 20% of prescribed attendance)

FINAL RATING
Midterm Grade 40%
Final term Grade 60%
100%

MIDTERM GRADE
● Midterm Exam (to be administered face to face) ……………… 40%

● Written Output (to be administered face to face) ……………. 30%

e.g. quizzes, essays, case analysis, reflection paper & etc.
● Course Output/Project (can be administered face to face)… 20%

● Participation (can be administered face to face) ……………….. 10%

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 100%
FINAL TERM GRADE
● Final Exam (to be administered face to face) ……………… 40%

● Written Output (to be administered face to face) ……………. 30%

e.g. quizzes, essays, case analysis, reflection paper & etc.
● Course Output/Project (to be administered face to face)… 20%

● Participation (to be administered face to face) ………………... 10%

100%

SAMPLE COMPUTATION OF PERCENTAGE GRADE FOR A QUIZ OR EXAM

Percentage Grade = raw score / total number of items x 100

Example: raw score = 40, total items = 50
GRADE = 40/50 x 100
= 0.80 x 100
= 80%

TOTAL SCORE 40 correct out of 50 items

PERCENTAGE GRADE 80%
NUMERICAL RATING 2.00
REMARKS …………………………………. PASSED
Passing Grade = 60%

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 Outcome-Based Evidence of
Outcomes/
Time (OBA) Activities Outcomes Course
Competencies Course Content Program Values Integration
Fram (Teaching & (Assessment Learning
At the end of each topic and (No. of Hours Per Topic) Outcomes
e Learning of Learning Outcomes
semester, the students can
Activities) Outcome)

WEE TOPIC 1 (3 hours):

K1 Discussed and
WMSU VMGO, study the WMSU Rubric scoring CLO 1, 4, 5 C, D, E Value of Attentiveness,
● Exhibit awareness and
Classroom Policies, VMGO, for Quiz and/or Independency
appreciation of the Course Overview, Classroom Assignment
University Vision, Course Requirements, Policies, Course
Mission & Quality Grading System Overview, Course
Policy, College Goals, Requirements,
and Program Grading System
objectives. through
Face to Face
Discuss classroom policies, Learning
course requirements, and Modality
grading system.

WEE Topic 2: (2 hours lec): CLO 1, 2, 3

K2 B, C
HISTORY OF
● Describe the historical
WESTERN CUISINE Lecture and Rubric scoring
background and Value of Attentiveness,
Activities on for Quiz and/or
culinary influences of Independency
A. Central European handouts Assignment
Western Cuisine. Cuisine adapted through
● Determine the B. Eastern European Face to Face
Cuisine Learning
different cooking C. Northern European Modality
methods, signature Cuisine
ingredients, as well as D. Southern European
its popular dishes Cuisine
Demonstrate
understanding of the
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 Outcome-Based Evidence of
Outcomes/
Time (OBA) Activities Outcomes Course
Competencies Course Content Program Values Integration
Fram (Teaching & (Assessment Learning
At the end of each topic and (No. of Hours Per Topic) Outcomes
e Learning of Learning Outcomes
semester, the students can
Activities) Outcome)

Western meal
● Western European
structures
Cuisine
WEE Topic 3 (4 hours lec):
K 3-4
● Describe the historical
SPANISH CUISINE
background and
culinary influences of A. Historical Lecture and Rubric scoring Value of Attentiveness,
CLO 1, 2, 3 B, C
Spanish Cuisine. Background Activities on for Quiz and/or Independency
● Determine the B. Culinary handouts Assignment
Ingredients adapted through
different cooking C. Popular Dishes Face to Face
methods, signature D. Cooking Methods Learning
ingredients, as well as E. Meal Structures Modality
its popular dishes
Demonstrate
understanding of the
Spanish meal structures
WEE Topic 4 (4 hours lec): CLO 1, 2, 3
K5 B,C
● Describe the historical
ITALIAN CUISINE
background and Lecture and Rubric scoring
culinary influences of A. Historical Activities on for Quiz and/or Value of Attentiveness,
Italian Cuisine. Background handouts Assignment Independency
● Determine the B. Culinary adapted through
Ingredients Face to Face
different cooking C. Popular Dishes Learning
methods, signature D. Cooking Methods Modality
ingredients, as well as E. Meal Structures
its popular dishes

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 Outcome-Based Evidence of
Outcomes/
Time (OBA) Activities Outcomes Course
Competencies Course Content Program Values Integration
Fram (Teaching & (Assessment Learning
At the end of each topic and (No. of Hours Per Topic) Outcomes
e Learning of Learning Outcomes
semester, the students can
Activities) Outcome)

Demonstrate
understanding of the
Italian meal structures
WEE TOPIC 5 (3 hours lec.)
K
6 ● Describe the historical
EUROPEAN CUISINE
background and
culinary influences of A. Historical
Italian Cuisine. Background Lecture and Rubric scoring Value of Attentiveness,
● Determine the B. Culinary Activities on for Quiz and/or CLO 1, 2, 3 B, C Independency
Ingredients handouts Assignment
different cooking C. Popular Dishes adapted through
methods, signature D. Cooking Methods Face to Face
ingredients, as well as E. Meal Structures Learning
its popular dishes Modality
Demonstrate
understanding of the
Italian meal structures
WEE TOPIC 6 (3 hours CLO 1, 2, 3 B, C Value of Attentiveness,
K 7-8 lec.) Lecture and Rubric scoring Independency
● Describe the historical
FRENCH CUISINE Activities on for Quiz and/or
background and handouts Assignment
culinary influences of A. Historical adapted through Rubric scoring
French Cuisine. Background Face to Face for Quiz and/or
● Determine the B. Culinary Learning Assignment
Ingredients Modality
different cooking C. Popular Dishes Lecture and
methods, signature D. Cooking Methods Activities on
ingredients, as well as E. Meal Structures handouts
its popular dishes adapted through

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 Outcome-Based Evidence of
Outcomes/
Time (OBA) Activities Outcomes Course
Competencies Course Content Program Values Integration
Fram (Teaching & (Assessment Learning
At the end of each topic and (No. of Hours Per Topic) Outcomes
e Learning of Learning Outcomes
semester, the students can
Activities) Outcome)

Demonstrate Face to Face

understanding of the Learning
French meal structures Modality

WEE MIDTERM EXAM

K9
WEE Topic 7(4 hours lec):
K 10-
11 PORTUGUESE
● Describe the historical
CUISINE
background and A. Historical Lecture and Rubric scoring Value of Attentiveness,
culinary influences of Background Activities on for Quiz and/or Independency
CLO 1, 2, 3 B, C
Portuguese Cuisine. B. Culinary handouts Assignment
● Determine the Ingredients adapted through
C. Popular Dishes Face to Face
different cooking D. Cooking Methods Learning
methods, signature E. Meal Structures Modality
ingredients, as well as
its popular dishes
Demonstrate
understanding of the
Portuguese meal
structures
WEE Topic 8 (4 hours lec): CLO 1, 2, 3
K 12- B, C
13 ● Describe the historical
AMERICAN CUISINE
background and
culinary influences of A. Historical Background Lecture and Rubric scoring Value of Attentiveness,
Mexican Cuisine. B. Culinary Ingredients Activities on for Quiz and/or Independency

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 Outcome-Based Evidence of
Outcomes/
Time (OBA) Activities Outcomes Course
Competencies Course Content Program Values Integration
Fram (Teaching & (Assessment Learning
At the end of each topic and (No. of Hours Per Topic) Outcomes
e Learning of Learning Outcomes
semester, the students can
Activities) Outcome)

C. Popular Dishes handouts Assignment

● Determine the
D. Cooking Methods adapted through
different cooking E. Meal Structures Face to Face
methods, signature Learning
ingredients, as well as Modality
its popular dishes
Demonstrate
understanding of the
Mexican meal
structures
WEE Topic 9 (4 hours lec):
K 14
MEXICAN CUISINE
● Describe the historical
background and A. Historical Lecture and Rubric scoring Value of Attentiveness,
culinary influences of Background Activities on for Quiz and/or CLO 1, 2, 3 B, C Independency
Mexican Cuisine. B. Culinary handouts Assignment
● Determine the Ingredients adapted through
C. Popular Dishes Face to Face
different cooking D. Cooking Methods Learning
methods, signature E. Meal Structures Modality
ingredients, as well as
its popular dishes
Demonstrate
understanding of the
Mexican meal structures

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 Outcome-Based Evidence of
Outcomes/
Time (OBA) Activities Outcomes Course
Competencies Course Content Program Values Integration
Fram (Teaching & (Assessment Learning
At the end of each topic and (No. of Hours Per Topic) Outcomes
e Learning of Learning Outcomes
semester, the students can
Activities) Outcome)

WEE Topic 10 (4 hours lec):

K
15 ● Describe the historical
SWEDEN DISHES
background and
culinary influences of A. Historical
Swedish Dishes Background
● Determine the B. Culinary Lecture and Rubric scoring Value of Attentiveness,
Ingredients Activities on for Quiz and/or CLO 1, 2, 3 B,C Independency
different cooking C. Popular Dishes handouts Assignment
methods, signature D. Cooking Methods adapted through
ingredients, as well as E. Meal Structures Face-to-Face
its popular dishes learning
Demonstrate
understanding of the
Mexican meal structures
WEE Topic 10 (2 hours lec):
K 16
● Describe the historical
JAMAICAN CUISINE
background and
culinary influences of A. Historical Lecture and Rubric scoring Value of Attentiveness,
Jamaican Cuisine. Background Activities on for Quiz and/or CLO 1, 2, 3 B, C Independency
● Determine the B. Culinary handouts Assignment
Ingredients adapted through
different cooking C. Popular Dishes Face to face
methods, signature D. Cooking Methods Learning
ingredients, as well as E. Meal Structures Modality
its popular dishes
Demonstrate
understanding of the
Jamaican meal structures

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 Outcome-Based Evidence of
Outcomes/
Time (OBA) Activities Outcomes Course
Competencies Course Content Program Values Integration
Fram (Teaching & (Assessment Learning
At the end of each topic and (No. of Hours Per Topic) Outcomes
e Learning of Learning Outcomes
semester, the students can
Activities) Outcome)

WEE
K 17 Topic 11 (2 hours lec):
● Describe the historical
background and BRAZILIAN CUISINE
culinary influences of Lecture and Rubric scoring Value of Attentiveness,
Jamaican Cuisine. A. Historical Activities on for Quiz and/or C,L,O 1,2,3 B, C Independency
● Determine the Background handouts Assignment
B. Culinary adapted through
different cooking Ingredients Flexible
methods, signature C. Popular Dishes Learning
ingredients, as well as D. Cooking Methods Modality
its popular dishes. E. Meal Structures
Demonstrate
understanding of the
Jamaican meal structures
WEE FINAL EXAM
K 18

Prepared By: Noted By: Recommending Approval: Approved:

Celebrity E. Soriano Mariter A. Villardo, MSHRM, MAHE Dr. Lucia M. Santos Dr. Nursia M. Barjose
HM Instructor Head, HM Department Dean, CHE Vice President for Academic
Affairs

An Enhancement on the syllabus of

Cyra Ann Tartini Saavedra, MAHE

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HM Instructor

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