SYLLABUS IN BASIC FOOD SELECTION @ PREP..docx
- 1. Valenzuela City Polytechnic College #5 Kamagong Street Fortune Village 6 Parada Valenzuela City Food Service Management Technology Department Syllabus in Food Selection and Preparation COURSE SYLLABUS Course Title: Food Selection and Preparation School Year:2019-2020 Course Code: FSM112B Semester: 1stSemester Course Pre-requisites: None Department: Food Service Management Technology Course Description: This course will inculcate the leaners skills, knowledge and attitude focuses on the fundamentals of Culinary Arts with an applied Food Safety and Sanitation for responsible, efficient and effective food preparation of variety of hot and cold dishes including desserts with proper presentation for consumer’s satisfaction. Faculty: Mr. Joerey D. Villegas Course Objectives: 1. Provide basic culinary arts intended for the learners whose program of learnings is based on hands –on training. 2. Through these course the students are able to determine what they should learn and how to assess its output. 3. This course fosters self-directed learning by enumerating objectives and giving the leaners enrichment hands-on activities. 4. Provide the learners knowledge with the basic cooking principles, sanitation and safety, handling preparation in the food service industry. 5. This course provide the leaners simplified lectures and enrichment hands-on laboratory designed to help the leaners getting familiar with the varied concepts in culinary arts and equipping them all the necessary knowledge and skills in preparing the best foods to serve using appropriat e cooking methods to bring best flavors, texture and nutritional value. 6. Provide the learners a broaden knowledge through actual demonstrations of what they have learned. Course Content: Safety and Sanitation Basic Kitchen tools, and Equipment, Mise En Place Basic Cooking Principles, Plating and Presentation Socks, Sauces and Soups Vegetables and Fruits Salad and Dressings Rice, Grains Starch and Legumes Poultry and Eggs Meats and Seafood’s Desserts and Beverages WEEK INTENDED LEARNINGOUTCOMES TOPICS TEACHING & LEARNING ACTIVITY/ METHODOLOGY INSTRUCTIONAL MATERIALS ASSESSMENT STRATEGY 1 Inculcate the learners the value of the Mission and Vision of the school, obeying the house rules, learner’s values and their obligation with the course requirements. ORIENTATION: VCPC Mission and Vision House Rules Course Requirements Grading System Discussion Lecture School Manual Oral Questioning
- 2. 2 At the of the lessons, the learners should be able to: Identify food-borne hazards; describe steps to prevent food poisoning and food-borne illnesses in following areas: Personal hygiene, food storage, food handling and preparation, cleaning and sanitizing and appreciate the essential of maintaining a safe workplace INTRODUCTION to FOOD PREPARATION: The kitchen Sanitary Practices and Safety Rules in the Kitchen Utensilsand Equipment use and care Steps and order in dishwashing and Importance of Sanitizing Utensils Food Preparation and Cookery Terms Table of Measures and Common Abbreviation Lecture Discussion Textbook Visual Aids Oral Questioning Quiz WEEK INTENDED LEARNING OUTCOME TOPICS TEACHING & LEARNING ACTIVITY/ METHODOLOG INSTRUCTIONAL MATERIALS ASSESSMENT STRATEGY 3 At the end of the discussion; the students should be able to: Identify and recognize the basic Kitchen tools and equipment and know their usage and demonstrate the safe and efficient use standard kitchen cooking equipment, processing equipment, holding and storage equipment, measuring devices, knives, handtools and small equipment. GENERAL COOKERY: Food and Nutrition Definition The Different Food Nutrition and Their Function to the Body Objectivesof Food Preparation Principles, Methods and Techniques in Cooking Knives and Cutting Board Different Kind of Cuts Culinary Arts and Food/Plate Presentation Lecture Discussion Demonstration Textbook Visual Aids Quiz Oral Questioning 4 After the deliberation and discussion of the lessons the learners should be able to: define mise en place, appreciate the importance of mise en place, build and enhance flavor through marinating and demonstrate basic cutting techniques require in food preparation, describe the basic cooking methods, Differentiate moist-heat cooking method and dry- heat cooking method and understand when to use each, identify seasoning, flavoring, herbs and spices. PRINCIPLES INVOLVED IN FOOD SELECTION, PREPARATION AND COOKING: Definitionof Terms Parts of Plant may be Use as Seasoning Kinds of Herbs and Spices Kinds of Sauces Flavoring Extract Building Flavor Seasoning Flavoring Types of Food Coloring Lecture Discussion Demonstration Textbook Visual Aids Oral Questioning Quiz
- 3. WEEK INTENDED LEARNING OUTCOME TOPICS TEACHING & LEARNING ACTIVITY/ METHODOLOG INSTRUCTIONAL MATERIALS ASSESSMENT STRATEGY 5 At the end of the lessons; the should be able to: explain the essential of food presentation, Use variety of techniques and tools to present foods that are appealing to senses, understand the fundamentals of plating such as balance, portion size and arrangement on the plate, apply the basic plating techniques using guidelines in food plating and plan and arrange attractive food platter for buffets. APPETIZER: Definition, TermsCommonly Used in Preparing Garnishes Classesof Appetizer Uses of Appetizer Composition of Appetizers Lecture Discussion Demonstration Textbook Visual Aids Quiz Oral Questioning 6 At the end of the topics, the students should be able to: learn the important of stocks in building flavor to a dish; know the standard ingredients and their proportion in making a mirepoix, prepare different types of stocks, explain the function of sauces, learn the five mother sauces, identify and prepare three classification of soups and distinguish their differences and demonstrate procedures for holding soups for service andfor serving at the proper temperature. STOCKS,SOUP SUACES AND GRAVIES: Definitionof Soup and Stocks Important of Soup Kinds of Stocks and Soup Ingredients and Methods of Preparation of Stocks and Soup Classification of Sauces and Gravies Preparation Technique Handling, Holding and Storing of Sauces Lecture Discussion Demonstration Textbook Visual Aids Oral Questioning Quiz 7 At the of the lessons the learners should be able to : describe the factors that influence texture, flavor, color and nutritional changes when VEGETABLES AND FRUITS: Controlling Texture and Changes of Vegetables Doneness Controlling Flavor and Color Lecture Discussion Demonstration Textbook Visual Aids Oral Questioning Quiz
- 4. cooking vegetables, appreciate the proper handling and storing vegetables, cook vegetables to their proper doneness, identify and classifiedfruits, show appreciation on the proper handling and storing fruits, prepare a dish using fruits and preserve fruits that are in season Controlling Nutrient Loss Rules of Vegetables Cookery Quality of Cooked Vegetables Storage of Vegetable Prepare/Produce/Present Vegetables and Fruits Dishes WEEK INTENDED LEARNING OUTCOME TOPICS TEACHING & LEARNING ACTIVITY/ METHODOLOGY INSTRUCTIONAL MATERIALS ASSESSMENT STRATEGY 8 After the topic have been discussed the leaners should be able to: identify appreciate and demonstrate different form of appetizers, identify the greens and major ingredients usedin the preparation of salad and salad dressings, demonstrate the proper cleaning techniques for salad greens and their storage and identify the basic structure of salad and used guidelines for salad arrangement. SALADS AND SALAD DRESSINGS: Purpose of Appetizer Appetizers and Hors D’oeuvre Types of Salad Ingredients Usedin Salads Arrangement andPresentation Guidelines for Arranging Salads Salad Dressing Emulsion in Salad Dressing Prepare /Produce /Presents Hot and Cold Appetizers and Salad with Appropriate Dressing Lecture Discussion Demonstration Textbook Visual Aids Oral Questioning Quiz 9 At the end of the topics the learners should be able to identify and prepare different types of canapés according to its base, shape and garnishes, identify and prepare different types of sandwiches. SANDWICHES: Canapés and Finger Foods Different Types of Canapés’ and its Base Sandwiches and its Components Different Types of Sandwiches Prepare, Produce and Present Canapés/Sandwiches Lecture Discussion Demonstration Textbook Visual Aids Observation 10 To measure the ability of the leaners in absorbing knowledge about the topics have been discussed. MIDTERM EXAMINATION WrittenExam Questionnaire Written Exam At the end of the following topics the learners should be RICE STARCHS AND ALIMENTARY PASTE: Types Grains and Market Forms Lecture Textbook Oral
- 5. 11 able to: differentiate the varieties of rice, prepare rice using different cooking methods, Select and prepare starches, cook potatoes and pasta appropriate to its doneness and evaluate its quality. Rice Wheat Pointers in Buying Grains Cooking Grains Potatoes Pasta Kind of Pasta Kind of Noodles Function of Starch Pointers in Proper Cooking of Starch Products Storage of Starch and Starchy Products Prepare, Produce and Present Rice, Starch and Pasta Dishes Discussion Visual Aids Video Questioning Quiz WEEKS INTENDED LEARNING OUTCOME TOPICS TEACHING & LEARNING ACTIVITY/ METHODOLOGY INSTRUCTIONAL MATERIALS ASSESSMENT STRATEGY 12 At the end of the topics the learners should be able to: describe eggs composition, identify market forms of eggs, store eggs properly and prepare and produce egg dishes properly according to the eggs cooking principles. EGGS: Composition of Eggs Grading Preservation Market Forms of Eggs Eggs General Cooking Principles Prepare and Produce Eggs Dishes Lecture Discussion Textbook Visual Aids Video Oral Questioning Quiz 13 At the end of the lessons the learners should be able to: describe the composition of and structure of poultry, differentiate light meat and dark meat, identify market forms of chicken, prepare and produce poultry dishes and demonstrate handling and storage of poultry. POULTRY: Composition and Structure of Poultry Parts of Chicken Maturity and Tenderness Light Meat and Dark Meat Inspection and grading Classification and Market Form Handling and Storage Doneness Prepare and Produce Poultry Dishes Lecture Discussion Demonstration Textbook Visual Aids Oral Questioning Quiz
- 6. WEEK INTENDED LEARNING OUTCOME TOPICS TEACHING & LEARNING ACTIVITY/ METHODOLOGY INSTRUCTIONAL MATERIALS ASSESSMENT STRATEGY 15 At the end of the lessons the learners should be able to: identify and understand the composition/structure of meat, appreciate the value of grading meat, demonstrate cooking and proper storing/ handling of meats. MEATS: Composition of Meat Structure of Meat Inspection and Grading of Meat Meat Cuts Market forms of Meat Cooking and Handling Meats Storage of Meats Kosher Meats Halal Meats Dry – Aged Beef Dry – Aged Pork Prepare/Produce /Present Meat Dishes Lecture Discussion Video Viewing Demonstration Textbook Visual Aids Video Quiz Oral Questioning 16 At the end of the lessons the learners should be able to: describe the composition /structure of fish and shellfish, demonstrate and show appreciation on the proper handling and storing fish and shellfish, give value the fish products and prepare and produce fish and shellfish appropriately. FISH AND SHELLFISH: Composition and Structure of Fish Checking Freshness of Fish Market Form Of Fish Special Problems in Cooking Fish Preservation of Fin Fish Classification of Shellfish Market Forms of Shellfish Receiving and Storing Shellfish Prepare/ Produce/Present Fish and Shellfish Dishes Lecture Discussion Video Viewing Demonstration Textbook Visual Aids Video Quiz Oral Questioning 16 At the end of the topics the students should be able to: identify different hot and cold desserts and its value, prepare and produce variety of hot and HOT AND COLD DESSERTS: Importance of Desserts Different Types of Desserts Prepare/Produce/Present Hot and Cold Dessert Lecture Discussion Video Viewing Demonstration Textbook Visual Aids Video Quiz Oral Questioning 17 At the end of the topics the students should be able to: identify different hot and cold beverages and its value, preparation method/techniques BEVERAGES: Importance of Beverages Types of Beverages Preparation of Beverages Lecture Discussion Demonstration Textbook Visual Aids Video Quiz Oral Questioning
- 7. WEEK INTENDED LEARNING OUTCOME TOPICS TEACHING & LEARNING ACTIVITY/ METHODOLOGY INSTRUCTIONAL MATERIALS ASSESSMENT STRATEGY 18 To measure the ability of the leaners in absorbing knowledge about the topics have been discussed. FINAL EXAMINATION Written Exam Questionnaire Written Exam Course Requirements: The students must able to passed the quizzes, major exams , submit class projects, good class standing / attendance and possess good attitude Grading System: Attendance 5% Attitude 5% Quizzes 10% Recitation 10% Project/Lab 10% Activity 20% Major Exam 40% 100% Textbook: Food Selection Preparation and Cooking by Eva Nebril-Flores/ Culinary Arts and Science by Ruth Estrada Javier-Reyes Cross-References: Cookery For The Hospitality Industry by Graham Dodgshun and Michel Peters Prepared by: Verified by: Noted by: Approved by: Mr. Joerey D. Villegas Ms. Riana Paitao Mrs. Maricel Mauricio Dr. Nellie A Asuncion Faculty Coordinator College Dean College Administrator