HPC 101 SIM Week 1-3 Part 2 For Upload

UNIVERSITY OF MINDANAO
College of Hospitality Education

Hospitality Management and Tourism Management
Physically Distanced but Academically Engaged
Self-Instructional Manual (SIM) for Self-Directed Learning (SDL)
Course: HRM 312: Culinary Arts and Sciences
Author: ARA MAE T. CUISON and Ma. RINA T. QUILESTINO
THIS SIM/SDL MANUAL IS A DRAFT VERSION ONLY, NOT FOR

REPRODUCTION AND DISTRIBUTION OUTSIDE OF ITS INTENDED USE.
THIS IS INTENDED ONLY FOR THE USE OF THE STUDENTS WHO ARE
OFFICIALLY ENROLLED IN THE COURSE/SUBJECT.
EXPECT REVISIONS OF THE MANUAL.
COLLEGE OF HOSPITALITY EDUCATION
Hospitality Management/Tourism Management
2nd floor, HRM Building, Matina, Davao City, Philippines
che@umindanao.edu.ph
Telefax: (082) 2977024
TABLE OF CONTENTS
Title Page ---------------------------------------------------------------------------------------1

Table of Contents ---------------------------------------------------------------------------------------2
Course Information ---------------------------------------------------------------------------------------3
Course Policy ---------------------------------------------------------------------------------------3
Big Picture: Week 1-3 ---------------------------------------------------------------------------------------7
ULOa ---------------------------------------------------------------------------------------7
ULOb -------------------------------------------------------------------------------------30
Big Picture: Week 4-5 -------------------------------------------------------------------------------------50
ULOa -------------------------------------------------------------------------------------50
ULOb -------------------------------------------------------------------------------------59
ULOc -------------------------------------------------------------------------------------72
ULOd -------------------------------------------------------------------------------------81
Big Picture: Week 6-8 -------------------------------------------------------------------------------------99
ULOa -------------------------------------------------------------------------------------99
ULOb ------------------------------------------------------------------------------------106
Course Schedule -----------------------------------------------------------------------------------171
Page 2 of 24
Telefax: (082) 2977024
Course Outline: HRM 312 – Culinary Arts and Cuisine
Course Coordinator: Ara Mae Tirol Cuison

Email: acuison@umindanao.edu.ph
Student Consultation Online Consultation (thru Blackboard LMS)
Send a text message before the online
consultation.
Mobile: 09338591921
Phone: (082) 2977024
Effectivity Date: August 17, 2020
Mode of Delivery: Blended (On-line with face to face or virtual
sessions)
Time Frame: 17 Hours
Student Workload: Expected Self-Directed Learning
Pre-requisites: HRM 421 and HRM 425
Co-requisites: None
Credit: 4 units Lecture, 2 units Laboratory
Attendance Requirements: A minimum of 95% attendance is required at
all scheduled virtual or face to face
sessions.
Page 3 of 24
Telefax: (082) 2977024
Course Outline Policy
Areas of Concern Details

Contact and Non-contact Hours This 3-unit course self-instructional manual is
designed for blended learning mode of instructional
delivery with scheduled face to face or virtual
sessions. The expected number of hours will be 54
including the face to face or virtual sessions. The
face to face sessions
shall include the summative assessment tasks
(exams).
Assessment Task Submission Submission of assessment tasks shall be on 3rd, 5th,

7th and 9th week of the term.
Assessment task should be done in real time

through the features in the Blackboard Learning
Management System, the schedule shall be
arranged ahead of time by the course coordinator.
Turnitin Submission (if necessary) For specific types of assessment tasks like essays,
write-ups or literature review, students’ outputs are
required to be submitted through Turnitin with a
maximum similarity index of 30% allowed. This
means that if your paper goes beyond 30%, the
students will either opt to redo her/his paper or
explain in writing addressed to the course
coordinator the reasons for the similarity. In
addition, if the paper has reached more than 30%
similarity index, the student may be called for a
disciplinary action in accordance with the
University’s OPM on Intellectual and Academic
Honesty.
Please note that academic dishonesty such as

cheating and commissioning other students or
people to complete the task for you have severe
punishments (reprimand, warning, expulsion).
Penalties for Late The score for an assessment item submitted after
Assignments/Assessments the designated time on the due date, without an
approved extension of time, will be reduced by 5%
of the possible maximum score for that assessment
item for each day or part day that the assessment
item is late.
Page 4 of 24
Telefax: (082) 2977024
However, if the late submission of assessment paper

has a valid reason, a letter of explanation should be
submitted and approved by the course coordinator.
If necessary, you will also be required to
present/attach evidences.
Return of Assignments/ Assessments Assessment tasks will be returned to you two (2)
weeks after the submission. This will be returned by
email or via Blackboard portal.
Assignment Resubmission You should request in writing addressed to the

course coordinator his/her intention to resubmit an
assessment task. The resubmission is premised on
the student’s failure to comply with the similarity
index and other reasonable grounds such as
academic literacy standards or other reasonable
circumstances e.g. illness, accidents, financial
constraints
Re-marking of Assessment Papers and You should request in writing addressed to the
Appeal program coordinator your intention to appeal or
contest the score given to an assessment task. The
letter should explicitly explain the reasons/points to
contest the grade. The program coordinator shall
communicate with the students on the approval and
disapproval of the request.
If disapproved by the course coordinator, you can

elevate your case to the program head or the dean
with the original letter of request. The final decision
will come from the dean of the college.
Grading System All culled from BlackBoard sessions and traditional

contact
Course discussions/exercises – 30%

1st formative assessment – 10%
2nd formative assessment – 10%
3rd formative assessment – 10%
All culled from on-campus/onsite sessions (TBA):
Final exam – 40%
Submission of the final grades shall follow the usual

University system and procedures.
Preferred Referencing Style APA 6th Edition.
Page 5 of 24
Telefax: (082) 2977024
Student Communication You are required to create a umindanao email

account which is a requirement to access the
BlackBoard portal. Then, the course coordinator
shall enroll the students to have access to the
materials and resources of the course. All
communication formats: chat, submission of
assessment tasks, requests etc. shall be through the
portal and other university recognized platforms.
You can also meet the course coordinator in person

through the scheduled face to face sessions to raise
your issues and concerns.
For students who have not created their student

email, please contact the course coordinator or
program head.
Contact Details of the Dean Dr. Florence Kristina M. Jimenez

Email: mellina_florencekristina@umindanao.edu.ph
Phone: 09224325186
Contact Details of the Program Head Prof. Jacqueline M. Cenizal

Email: jcenizal@umindanao.edu.ph
Phone: 09177705532
Students with Special Needs Students with special needs shall communicate with
the course coordinator about the nature of his or
her special needs. Depending on the nature of the
need, the course coordinator with the approval of
the program coordinator may provide alternative
assessment tasks or extension of the deadline of
submission of assessment tasks. However, the
alternative assessment tasks should still be in the
service of achieving the desired course learning
outcomes.
Instructional Help Desk Contact BSHospMgt@umindanao.edu.ph
Library Contact Ms. Brigida E. Bacani

Email: library@umindanao.edu.ph
Phone: 0951376681
Well-being Welfare Support Help Desk Ms. Danica Baja

Contact Phone: 09755604961
Course Information: see/download course syllabus in the

Black Board LMS
Page 6 of 24
Telefax: (082) 2977024
CC’s Voice Hello future chef! Welcome to this course, HRM 312: Culinary Arts and
Sciences. I see that you are eager to get into the hospitality and tourism
industry and become a Professional. Now, before you immerse yourself in the
field, you need to get equipped, and we begin by gaining more knowledge
about Culinary Science.
CO Before you become an effective Hospitality/Tourism Professional you need to

Carry out basic Mise en Place and Apply basic food preparation which is one
of the course outcomes (CO) of this subject.
Let us begin!
Big Picture
Week 1-3: Unit Learning Outcomes (ULO): At the end of the unit, you are expected to:
a) To explain the basics of Culinary Arts.

b) To evaluate the tools and equipment needed in the kitchen.
Big Picture in Focus: ULOb. To evaluate the tools and equipment needed in the kitchen.
Metalanguage
In this section, there are essential key terms that you need to learn, which will help you achieve ULOb,
that will consequently lead to completing the second CO. These terms will be encountered as we go
through learning the International Cuisine.
1. Equipment – It is an apparatus for a specific function.
2. Garnish – It pertains to decorating or embellishing a food.
3. Honing – It is an abrasive machining proves that produces a precision surface on a metal.
4. Knife – It is a tool that is used to cut.
5. Tools – It is a device or implement that is usually held by hand to carry out a function.
6. Whetstone – It is a sharpening stone that is used to sharpen knives
Page 7 of 24
Telefax: (082) 2977024
Essential Knowledge
Knife Skills
Learning knife skills for gourmet cooking is very important because knives are the most important
items in the kitchen tool kit. A chef can accomplish a number of tasks quickly and efficiently with a
good, sharp knife. High quality knives are expensive but last for many years with proper care.
Using Your Knife Safely
• Use the correct knife for the task.

• Always cut on a cutting board.
• Always cut away from yourself.
• Do not attempt to catch a falling knife.
• Never leave a knife in a sink of water.
• Always use sharp knives.
• Concentrate on what you are doing when using a knife.
• Never play with knives!
• Do not use it as a substitute for a can opener, screw-driver, staple remover, or box opener.
• Carry a knife by the handle with the tip pointed down and the blade turned away from the
body.
• Keep knife handles free of grease or other slippery substances.
• Throw away knives with loose handles.
• Always pass a knife by its handle first.
• Do not allow knives to hang over the edge of table.
• Always hone your knife after use to keep its edge.
• Knives should be properly stored in a knife bag or case.
• Sharpening varies depending on what items are being cut and how often the knife is being
used.
Sharpening Your Knife
Whetstone or sharpening stone is used to sharpen the dull blade of a knife. To use, place the heel of
the blade against the whetstone at a 20-degree angle. Press down on the blade while pushing it away
from you in one long arc, as if to slice off a thin piece of stone. Repeat the procedure on both sides
until the dull blade sharpens.
Washing Your Knife
Do not wash knives in dishwashers because they can be damaged. Always wash and dry your knives
by hand after use.
Basic Knife Parts
Page 8 of 24
Telefax: (082) 2977024
The Anatomy of a Chef’s Knife
• The Tip. The forward quarter of the blade does much work on cutting and separation. The
tip including the point is best used for cutting small and/or delicate foods.
• The Blade. The best chef’s knives are made of high-carbon stainless steel, which is very hard
metal that keeps its edge for a long time and will not discolor or rust like ordinary carbon
steel.
• The Handle. It is where the chefs grip together with the tang.
• The Butt. This refers to the end of the handle.
• The Heel. It is located at the rear of the blade where it meets the handle. This section is used
for chopping hard items like carrots, nuts or even chicken bones.
• The Tang. The section of steel inside the handle is called tang, and if it goes all the way to the
end of the handle, it is called a “full tang”.
• The Rivets. Rivets are the raised, cylindrical studs that keep the handle securely attached to
the tang portion of the knife.
• The Bolster. The bolster is the thick shoulder of heavy steel located at the front of the handle
where it meets the spine or the top (non-cutting) edge of the blade. It balances the knife and
helps keep your fingers from slipping while you work, thus preventing hand fatigue and
blisters.
How to Use A Chef’s Knife
Proper Chef’s Knife Grip: Outer View
Here we see the same grip from the opposite side. Note how the index finger is wrapped fully
around the blade. The index finger and thumb should be opposite each other on either side of the
blade while the remaining three fingers are sort of loosely curled around the handle. Gripping the
knife is mainly done with the thumb and forefinger. If you find that you’re tightly clutching the entire
handle of the knife just relax and loosen up. With practice you’ll get used to this grip, and soon any
other grip will feel very unnatural.
Page 9 of 24
Telefax: (082) 2977024
Page 10 of 24
Telefax: (082) 2977024
Secure the Food with the Guiding Hand
Your “guiding hand” should keep the food from sliding around on the cutting board. With the knife
blade flying up and down, you need to keep those fingertips tucked safely away, while still being able
to firmly hold the food. The “claw grip” keeps the fingers curled inward and grips the food with the
fingernails, and the fingers stay out of way. The side of the knife blade rests against the first knuckle
of the guiding hand, which helps keep the blade perpendicular to the cutting board.
Keeping Your Chef’s Knife Sharp
Page 11 of 24
Telefax: (082) 2977024
Keep your knife sharp because a dull knife can be dangerous. More pressure is being applied when
using a dull knife and your hand will be much more likely to slip while a sharp knife makes your task
trouble-free.
Sharpening the knife using the Whetstone
How to Use a Whetstone?
1. Place the Whetstone on a cutting board or countertop with the course grit face up. Place towel
or under-liner underneath the stone to keep it from sliding.
2. With one hand, grasp the knife by the handle and hold the edge against the stone, point-first,
with the cutting edge meeting the stone at a 22 ½-degree angle. Here’s a picture of what 22
½ degrees looks like. Use your hand to stabilize the blade.
3. Slide the blade forward and across the stone, covering the entire length of the blade and
keeping the blade flush against the stone at a constant 22 ½-degree angle.
4. 4. Repeat the process for 10 times, then flip the knife over and give the other side of the blade
10 strokes.
5. Now flip the stone over to the fine grit side and give each side of the blade 10 strokes.
6. Finish by using a sharpening steel to hone the blade, then rinse and wipe the blade to remove any
metal particles.
7. Always sharpen in the same direction, whether it is front-to-back or back-to-front.

Page 12 of 24
Telefax: (082) 2977024
Honing the Blade Using a Sharpening Steel
There are many ways to hold a steel, either you hold it vertically with the point down, resting
securely on a towel or horizontally. This position allows you to see the angle you are using and
provides excellent control.
1. Start with the heel of the blade contacting the steel as close to the handle as possible with
the tip pointing straight out away from you.
2. Pull the blade back towards you and down the shaft of the steel. The motion should end
with the tip of the blade in contact with the steel towards the bottom of the shaft. Switch
sides and do exact same thing on the other side. Because you are holding the steel vertically,
you can see that you are using the same angle on both sides.
3. Repeat about 4-5 times. Gentle pressure is all that is needed. If you hear an almost musical
sound, the pressure is perfect.
Page 13 of 24
Telefax: (082) 2977024
Basic Knife Cuts and Shapes
• Chopping – Coarse chopping is generally used for mirepoix.
• Mincing – A very fine cut suitable for many vegetables and herbs.
• Chiffonade – is a technique of cutting into very thin strips, much finer than shredding.
Remove stems from leaves and stack a few individual leaves together. Roll tightly into a
cylinder and slice into fine shreds. A leafy green such as spinach, mint or basil is often
prepared in this way to garnish dishes.
• Shredding or grating – Foods can be shredded using a chef’s knife, a slicer shredding tools
and attachments, a mandolin or box grater. It can be coarse or fine, depending on its
intended use.
• Batonnet – Measures ¼ inch x ¼ inch x 2 ½ inches.
• Julienne – Measures 1/8-inch x 1/8-inch x 1-2 inches.
• Fine Julienne – Measures 1/16-inch x 1/16-inch x 1-2 inches.
• Large Dice – Measures ¾ inch x ½ inch x ½ inch.
• Medium Dice - Measures ½ inch x ½ inch x ½ inch.
• Small Dice – Measures ¼ inch x ¼ inch x ¼ inch.
• Brunoise – (broon-wahz) Measures 1/8-inch x 1/8-inch x 1/8 inch.
• Paysanne – A cut that measures 1/8 x1/2x1/2 inch.
• Lozenge cut – It is similar to the paysanne, diamond in shape, ½ x ½ x 1/8 inch.
• Rondelles – They are simple to cut in basic round shape measuring 1/8 to ½ inch.
• Diagonal and Bias cut – Hold the blade so that it cuts through the food on an angle; the
wider the angle, the more elongated the cut surface will be.
• Oblique or Roll cut – Used for long, cylindrical vegetables such as parsnips, carrots and
celery by holding the knife approximately 90 degrees and cut then roll vegetable quarter-
turn and slice through it on the same diagonal, forming a piece with two angled edges.
Repeat until the entire vegetable has been cut.
• Tourne’ – A cut which is 2-inch long x ¾ inch diameter long, football shape with 7 equal sides
with the use of a paring knife or tourne’ knife. Tourner in French means “to turn”; it is a
cutting technique that produces a shape that is similar to a barrel or a football.
• Sulfrino Balls – A cut made with the use of a melon baller.
Page 14 of 24
Telefax: (082) 2977024
Different Knife Cuts
Page 15 of 24
Telefax: (082) 2977024
Oblique
Tourne
Page 16 of 24
Telefax: (082) 2977024
The Importance of Good Knife Skills
• Equal cooking time
• Better visual appeal
A Few Techniques on How to Chop, Slice and Dice
Chopping Onions
• Cut off stem end, Peel skin leaving root intact.
• Cut in half. Place a half flat side down.

Page 17 of 24
Telefax: (082) 2977024
• Using the tip of the knife, cut vertical slices towards the root end, leaving slices attached at
the root end.
• Slice horizontal cuts again leaving the root end intact.
• Keep onion from sliding with your guiding hand.
• Slice crosswise up to the root end with a forward motion.
Chopping Garlic
• Cut off the root.
• Peel the skin.
• With your guiding hand to keep garlic from sliding.
• Slice thinly crosswise up to the root end with a forward motion.
Page 18 of 24
Telefax: (082) 2977024
Chopping Parsley and other Herbs
• Cut off stems and place leaves in a pile on the cutting board.
• Hold the handle of the knife firmly in one hand, the other hand lightly on top of the blade.
• Quickly move the heel of the blade up and down in a rocking motion until chopped as fine as
desired.
FRUIT AND VEGETABLES CARVING
Decorating fresh, well formed, and colorful fruits and vegetables through artistic carving makes food
more attractive and more appetizing. A sharp, pointed knife is needed to carve fruits and vegetables
beautifully.
Before Carving
Use knives with stainless steel or bronze blades because knives with ordinary steel blades will cause
discoloration of fruits and vegetables. Fruits and vegetables must be washed and cleaned
Page 19 of 24
Telefax: (082) 2977024
thoroughly. The right carved designs like floral patterns are suitable for decorating a plate of food,
while figures of animals such as rats are not.
Specific preparations and Treatments
To prevent browning, tomatoes and apples should be soaked in a mixture of lime juice and water
before being peeled, while carrots should not be soaked in water before carving as this will make the
flesh tougher and more difficult to carve.
Storing Carved Fruits and Vegetables
Place carved petals of flower design of fruits and vegetables in ice cold water and spread beautifully.
Each type of carved fruit should be placed in separate containers in order to prevent spoilage.
HOW TO CUT AN APPLE FAN AND SWAN
A Series of Apple Cuts with a 45 Degree Angle
You can make an apple fan from any fruit including apple, honeydew and cantaloupe.
A standard cut starts with your head above knife, so you can see where your knife.
• Use red apples to see the actual design.
• Red apples oxidize very quickly and they turn a little brown. Drop in acidulated water
(vinegar base or lemon juice) to keep them from getting brown.
• Rotate apple until you locate the lighter section that is evident.
• Lightly trim off lighter side for safety.
• Make a series of 45-degree cuts. The first cut is done on the right side and the second on the
left side.
• Repeat the procedure four times.
• Only cut into apple deep enough to make “V” section.
• When doing the wings, be careful that you do not spin the apple around.
Page 20 of 24
Telefax: (082) 2977024
• First wing section: extend wings as far as you can.
• Use the base section you cut off for head of bird.
• You symbolically want it to look like a bird.
• With tip of the knife, create a little hole in apple and put in neck section.
• Use straight part of boning knife, not the tip because it is curved.
• Hold apple at an angle you want.
• Score apple to get the angle right.
• Using the flat part of the knife, go in a little bit, but only deep enough to get slice out.
• Regulate the angle so it is only deep enough for the wing section to release. Then go back
and cut another wing part. The more wings you cut, the nicer it will look.
• You need a minimum of five wing sections, but you can go for seven wing sections.
• Put the apple bird on top of a skewer.
• When cuts are complete, fan it out.
How to Make Tomato Rose Garnish
• Beginning at the top of a tomato, peel the tomato skin with a sharp utility knife. The garnish
works best if the peels is A 3/4”to 1” wide, a continuous peel, and the peel is thin with very
little flesh attached.
• Lie peel flat with flesh side up. Roll up the peel.
• Set the peel on plate and allow it to open. If needed, shape the peel to resemble an
“opening rose”
Page 21 of 24
Telefax: (082) 2977024
Kitchen Tools, Equipment and Their Uses

Processing Tools • Slotted spoon
• Processing tools by hand • Kitchen spoon
• Grater Knives
• Lemon/fruit squeezer • Chef’s knife
• Mortar and Pestle • Paring knife
• Nutmeg grater • Bread knife
• Mandoline • Serrated knife
• Pepper and salt mills • Boning knife
• Potato Masher • Utility knife
• Zester/micro plane • Cleaver knife
• Melon baller • Filleting knife
• Processing tools by Machine • Carving knife
• Blender • Knife sharpener
• Handheld blender Kitchen Gadgets
• Handheld electric mixer • Peeler
• Electric food processor • Can opener
• Food mill/ food preparation • Skewers
utensil • Scissors
• Electric spice grinders or mills • Bottle opener
Measuring Tools • Apple corer
• Measuring cups • Meat mallets
• Measuring spoons • Ramekins
• Scales • Cutting Board
• Food thermometers • Green
Mixing Tools • Yellow
• Wooden spoons • Blue
• Wooden spatula • White
• Flexible or rubber spatula • Tan
• Mixing bowls • Red
• Wire whisk/balloon whisk Pots and Pans
• Tongs • Saute pans or skillet
• Coil whisk • Saucepans
Sieving Tools • Omelet pans
• Colander • Deep frying pans
• Sieves • Crepe pan
• Sifters or dredgers • Stockpots
• Skimmer • Double boiler
• Chinois • Rondaeu
• Strainer • Food Steamer
• Cheesecloth • Wok
• Egg separator • Stovetop grill
Kitchen Tool Set Pastry Tools
• Ladle • Baking pans
• Serving Spoon • Baking sheets
Page 22 of 24
Telefax: (082) 2977024
• Cake pans • Wire cooling racks

• Cake tester Large/Fixed Equipment
• Loaf pans • Grill
• Metal spatula • Broiler/salamander
• Offset spatula • Rotisserie
• Mixing bowls • Convection oven
• Parchment paper • Ranges (Stovetop)
• Pastry or basting brushes • Steamers
• Pastry bags • Refrigerators and Freezers
• Pastry blenders • Griddle
• Rolling pin • Deep fat fryer
• Rubber or silicone spatulas
Self-Help: You can also refer to the sources below to help you further understand the
lesson.
1. Gisslen, W. (2015). Professional cooking. 8thed. New Jersey: John Wiley & Sons.
Keyword Index
The following terms and concepts discussed in this unit are essential for you to remember. To help
you retain the lessons, please review the terms below.
Equipment Whetstone
Garnish
Honing
Knife
Tools
The following terms and concepts discussed in this unit are essential for you to remember. To help
you retain the lessons, please review the terms below.
Basting
Cooking
Meat
Mirepoix
Poultry
Page 23 of 24
Telefax: (082) 2977024
Course prepared by:
___________________________
ARA MAE T. CUISON
Course reviewed by:
__________________________
JACQUELINE M. CENIZAL
Approved by:
___________________________
FLORENCE KRISTINA M. JIMENEZ
Page 24 of 24

HPC 101 SIM Week 1-3 Part 2 For Upload

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

HPC 101 SIM Week 1-3 Part 2 For Upload

Uploaded by

Copyright:

Available Formats

UNIVERSITY OF MINDANAO

College of Hospitality Education

Physically Distanced but Academically Engaged

Self-Instructional Manual (SIM) for Self-Directed Learning (SDL)

Course: HRM 312: Culinary Arts and Sciences

Author: ARA MAE T. CUISON and Ma. RINA T. QUILESTINO

THIS SIM/SDL MANUAL IS A DRAFT VERSION ONLY, NOT FOR

Title Page ---------------------------------------------------------------------------------------1

Course Outline: HRM 312 – Culinary Arts and Cuisine

Course Coordinator: Ara Mae Tirol Cuison

Course Outline Policy

Areas of Concern Details

Assessment Task Submission Submission of assessment tasks shall be on 3rd, 5th,

Assessment task should be done in real time

Please note that academic dishonesty such as

However, if the late submission of assessment paper

Assignment Resubmission You should request in writing addressed to the

If disapproved by the course coordinator, you can

Grading System All culled from BlackBoard sessions and traditional

Course discussions/exercises – 30%

All culled from on-campus/onsite sessions (TBA):

Final exam – 40%

Submission of the final grades shall follow the usual

Preferred Referencing Style APA 6th Edition.

Student Communication You are required to create a umindanao email

You can also meet the course coordinator in person

For students who have not created their student

Contact Details of the Dean Dr. Florence Kristina M. Jimenez

Contact Details of the Program Head Prof. Jacqueline M. Cenizal

Instructional Help Desk Contact BSHospMgt@umindanao.edu.ph

Library Contact Ms. Brigida E. Bacani

Well-being Welfare Support Help Desk Ms. Danica Baja

Course Information: see/download course syllabus in the

CO Before you become an effective Hospitality/Tourism Professional you need to

a) To explain the basics of Culinary Arts.

1. Equipment – It is an apparatus for a specific function.

2. Garnish – It pertains to decorating or embellishing a food.

3. Honing – It is an abrasive machining proves that produces a precision surface on a metal.

4. Knife – It is a tool that is used to cut.

6. Whetstone – It is a sharpening stone that is used to sharpen knives

Using Your Knife Safely

• Use the correct knife for the task.

Sharpening Your Knife

Washing Your Knife

Basic Knife Parts

The Anatomy of a Chef’s Knife

• The Butt. This refers to the end of the handle.

How to Use A Chef’s Knife

Proper Chef’s Knife Grip: Outer View

Secure the Food with the Guiding Hand

Keeping Your Chef’s Knife Sharp

Sharpening the knife using the Whetstone

How to Use a Whetstone?

7. Always sharpen in the same direction, whether it is front-to-back or back-to-front.

Honing the Blade Using a Sharpening Steel

Basic Knife Cuts and Shapes

• Chopping – Coarse chopping is generally used for mirepoix.

• Batonnet – Measures ¼ inch x ¼ inch x 2 ½ inches.

• Julienne – Measures 1/8-inch x 1/8-inch x 1-2 inches.

• Fine Julienne – Measures 1/16-inch x 1/16-inch x 1-2 inches.

• Large Dice – Measures ¾ inch x ½ inch x ½ inch.

• Medium Dice - Measures ½ inch x ½ inch x ½ inch.

• Small Dice – Measures ¼ inch x ¼ inch x ¼ inch.